Heat sources for making caramels
Posted in: Geek Gear - Cool Tools (Read-Only)
Hi Clay! Thanks for the article. I just moved into a new baking facility, and had planned on switching to induction. I make large quantities of caramel sauces and brittle. But the burner I have (1800W Itawani) doesn't seem to have a large enough heating element for the 20 qt stock pot I use. Plus it's not a constant heat, so the sugar on top cools down while the sugar on the bottom gets too hot. It's like stirring cold tar, and takes me twice as long as it did on my gas stovetop.
So the shop that you went to, they use the crepe makers as burners, for making caramel? I pretty much just turn the heat on high and leave it, at least with the brittle. The caramel sauces I tend to regulate the heat a little more, as melting dry sugar can be a bit finicky.
Have you had any more experience with the crepe makers? Do you think those would be my best bet? Or a higher powered induction burner would work? I'd love to get something from Savage Bros., but don't have the budget. I'm just at a loss for what to do, and it's quickly going to get in the way of production...
Thanks!