UNSPSC 48101543: Commercial use jacketed boiling pan

A high volume boiling pan with a heat jacket that allows for the cooking of sauces etc.

UNSPSC 48101543 Commercial use jacketed boiling pan is a Commodity code that describes specialized cooking equipment for institutional food service operations, though recent state and local solicitations show minimal procurement activity directly under this code. State and local governments buying under this code procure large-format steam-jacketed kettles and boiling equipment for central kitchens, correctional facilities, and school nutrition programs where batch cooking of soups, sauces, and prepared foods is required. The issuing bodies pursuing this equipment span school districts, county and state correctional facilities, county health agencies, and municipal community centers. When jacketed boiling pans appear in recent solicitations, they are typically bundled with broader kitchen equipment packages or included within large-equipment bids rather than procured as standalone items—the consolidated purchases reflect institutional food service's reliance on integrated cooking systems.

Activity under this code concentrates in Georgia, Texas, and Pennsylvania, with school districts and correctional facilities as primary buyers. Recent opportunities show jacketed boiling pans embedded in larger kitchen equipment and renovation solicitations: Bulloch County Board of Education (Georgia) issued IFB #8726 for School Nutrition Large Equipment (posted August 7, 2026, bids due September 9, 2026) encompassing tilting skillets, convection ovens, and milk coolers across fourteen school sites; Texas Department of Criminal Justice posted IFB 1W259261 for tilt skillet braising pans (posted August 7, 2026, bids due August 19, 2026); and Comal Independent School District (Texas) requested proposals for kitchen equipment repair and services across 36 campuses (posted July 21, 2026, due August 8, 2026). The City of San Antonio's Main Plaza Renovations project (posted October 16, 2026, due December 1, 2026) includes a food and beverage building with kitchen infrastructure but does not name specific cooking equipment in available summaries. Standalone boiling-pan solicitations are sparse; the code sees more activity when incorporated into comprehensive food service capital projects or institutional kitchen upgrades where vessel capacity and steam-jacket durability support high-volume meal preparation.