Modern steam kettles are an indispensable equipment for grocery stores (supermarkets and hypermarkets) and any catering facility - from simple to luxurious restaurants. Some types of represented equipment are equipped with temperature controller, and intended not only for cooking, but also for sauteing, grinding and mixing products. Cooking with this equipment (of first, second and sweet dishes, sauces, side dishes, intermediate products, various beverages) is faster and requires less effort of staff and also reduces electricity consumption. Typically steam kettles have double walls because between them there is a heat transfer fluid. This sealed space between the partition walls is called "jacket". This space is usually filled with a liquid which provides indirect heating of food when it is heated up and transfers heat to cooking products. This method of cooking significantly prevents food from scorching. If there is no water in a "jacket", steam kettle is automatically shut-off. Indirect heating helps to save maximum nutritional values of dishes and keep natural taste of cooked food. Steam kettles may be stationary and also with tilting mechanism, which allows you to unload easily the finished products and facilitates cleaning. It is an indispensable equipment for large catering companies, such as canteens or restaurants.