Bagel equipment for the step that makes a bagel a bagel — kettles and boiling machines that scald the rings before they bake, so the crust sets glossy and the crumb stays chewy. Gas and electric, for a bakery, a deli counter or a production line.
The scald gelatinizes the starch on the surface before it bakes. That is what gives a bagel its glossy, chewy crust — skip it and you have bread rings.
Gas recovers temperature faster between batches, which matters at volume; electric installs anywhere with the power and no flue. Tell us your batch size and we'll advise.
The kettles double as boiling baths for pretzels, noodles and dumplings — same job, different product.
