The Fresh Loaf

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Looking For Bagel/ Pretzel Boiler- Need Help

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michaelreeves's picture
michaelreeves

Looking For Bagel/ Pretzel Boiler- Need Help

Hi all,

 

I'm looking for a way to increase the quantity of pretzels I can boil at one time. Currently I'm using just a pot that is big enough for one pretzel at a time. If I have big batches to make, I find that the pretzels boiled first sit out much longer and change the surface of the pretzels. I need a way to boil as many pretzels as possible at one time. Ideally looking to do some where between 8-6 at a time. Also, was trying to come up with some type of wire board to place the pretzels on so they can be dunked and retrieved all at once. I feel like i've seen doughnut and bagel shops have a similar set up. I will also need to figure out how to remove the freshly boiled pretzels in a timely manor so they don't stick to the metal mesh board and can be arranged quickly onto the baking sheet with the least amount of touching. I've thought that I could just drain the board quickly and tilt it so they slide off onto a baking sheet, but I also felt that would be clumsy.

 

My searching of the internet has led me to some devices such as these

 i honestly don't know if this is even something that boils, but I like its size and depth. Ideally I would want it to be countertop and slightly shallower.

 

 

This one seems like its too small, but it's just for reference anyways.

 

I'm also not opposed to just buying two hot plates and using some type of rectangular pan that's around 4-8inches deep. Kind of like chaffing dishes, but they need to be stainless steel because aluminum reacts with one of the ingredients in the bath.

 

This is really me just brainstorming, so any ideas would be appreciated. I'm open to any suggestions.

 

Thank you in advanced,

 

Mike

AlForno's picture
AlForno

Hi Mike,

I would consider using a "candy stove" with a stock pot of your choice for that purpose.

Good Luck

 

 

michaelreeves's picture
michaelreeves

Hi,

 

Thanks for the advice. Is a candy stove similar to a regular hot plate? It's looks like most of them run off of gas, which isn't problem. Although I would like to go away from a stock pot. It is too deep, I need something that has a bigger opening and is shallower. Which is why I was looking at rectangular devices. I use some hard to find/expensive ingredients that I don't want to waste by having to use so much just to fill a large pot.

 

Considering this is still for home use I think the burner and a rectangular pot/tub make the most sense financially and for storage space. Although, I do sometimes cater events and could use a more professional device like that of a pasta boiler, provided I could find something like that for under $800.

 

Thanks,

 

Mike

MangoChutney's picture
MangoChutney

How about something like this? It says it is made of stainless steel. You'd have to add your own baskets, but there's a tap where you could possibly draw off your expensive solution for re-use if that is something that would work.

http://www.homesteadmaple.com/hobby_2x3.html

michaelreeves's picture
michaelreeves

That might just do the trick. It appears to be everything I was looking for. i just don't know much about the operations and limits of the equipment, but atleast its a jumping off point. I need to maintain a temperature of 190F-205F, I'm assuming it will handle this, but will do some research.

 

Thanks,

 

Mike

CJRoman's picture
CJRoman

I have been looking for a smiliar solution!

Do you think that turning on front and back burners and using a long broiling pan would work????

michaelreeves's picture
michaelreeves

I think it could work, although my only concern would be if it was evenly distrubuted heat. Then again it might not matter. The broiling pan would have to deep for me to consider using it. Somewhere between 4-8 inches deep and stainless steel. It certainly is a cheaper solution then buying new equipment.

oregoncrepe's picture
oregoncrepe

I make hundreds of pretzels each week.  I use a $140 induction burner and put a SS 1/2 hotel pan on top.  I bought a cooling rack that fits in the pan and fashioned handles using SS skewers.  I can do 6 pretzels or buns at a time.

Since it is induction I can put a towel on it to soak up spills.  I set the temp to about 210.

The 1/2 pan holds 4000 grams of water, so the lye is 160g  simple math. 

Easy to empty. Easy to relocate.