Dualit Hotpot Soup Kettle 11Ltr Rustic Brown 70007
Product Description
The Dualit Hotpot is a countertop soup kettle designed for front-of-house use, keeping soups, broths, and sauces at a consistent serving temperature throughout service. Finished in rustic brown, it is...
Specifications
- Capacity
- 11Ltr
- Colour
- Brown
- Diameter
- 340
- Dimensions
- 380(H) x 340(Ø)mm
Downloads
Product Description
The Dualit Hotpot is a countertop soup kettle designed for front-of-house use, keeping soups, broths, and sauces at a consistent serving temperature throughout service. Finished in rustic brown, it is built to sit comfortably on a buffet counter or servery without looking out of place in a customer-facing environment.
With an 11-litre capacity, it suits operations serving soup as a regular menu fixture — a busy café, hotel breakfast or lunch service, or a staff restaurant where a steady flow of portions is needed across a service period. It is not intended for high-volume continuous production, but for holding and dispensing a prepared soup at the correct temperature with minimal supervision.
From a practical standpoint, the Hotpot handles the front-of-house side of the job well:
- Keeps soup at consistent serving temperature without constant attention
- Rustic brown finish suits visible, customer-facing servery positions
- Simple operation reduces training requirements for front-of-house staff
- Removable inner pot supports straightforward cleaning between services
- Standard 13A plug-in connection — no dedicated electrical supply needed
Being a plug-in unit, there are no special installation requirements. It runs from a standard 13A socket, making it easy to position wherever it is needed on a counter or buffet. Weight at 8kg means it is manageable for daily setup and pack-down. It is worth noting that at 11 litres, this is a single-service or smaller-operation unit — sites needing to hold larger volumes or run multiple soups simultaneously should consider a higher-capacity alternative.
This kettle is well suited to cafés, hotel serveries, pub restaurants, and similar operations where one or two soups are held and served directly to guests. For higher-footfall sites or where soup forms a significant part of the revenue, a larger-capacity model would be worth discussing.
If you are unsure whether the 11-litre size is right for your service volume or how it fits alongside your existing front-of-house setup, we are happy to talk it through.
Key Features
- 11-litre capacity holds soup ready for front-of-house service
- Rustic brown finish designed for visible customer-facing positions
- Plug-in 13A connection requires no dedicated electrical installation
- Removable inner pot for straightforward cleaning between services
- Compact countertop footprint suits buffet and servery counters
Operational Benefits
- Maintains consistent soup temperature throughout a full service period
- Reduces staff supervision needed during front-of-house service
- Simple plug-in setup allows flexible positioning on any counter
- Presentable finish keeps the servery looking professional to guests
- Easy daily clean-down supports hygiene standards without added labour
Specifications
- Capacity
- 11Ltr
- Colour
- Brown
- Diameter
- 340
- Dimensions
- 380(H) x 340(Ø)mm
- Power
- 0.85kW, 220-240V, 3.7A
- Warranty
- 1 Year
- Weight
- 8kg
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Frequently Asked Questions
- At a standard 300–400ml serving size, 11 litres will yield roughly 25–35 portions per fill. For a café or smaller hotel servery running soup as one of a few lunch options, that typically covers a comfortable service without constant refilling. Busier operations serving soup as a primary menu item may find they need a higher-capacity unit to avoid frequent top-ups during peak periods.
- No — it runs from a standard 13A plug socket, so there is no requirement for a dedicated electrical supply or any extraction. This makes it straightforward to position on a buffet counter, servery, or front-of-house station wherever a suitable socket is available.
- Yes, the Hotpot is designed for holding prepared soups at serving temperature rather than cooking from raw, so it handles cream-based soups, bisques, and broths equally well provided they are brought up to temperature in the kitchen first. As with any holding equipment, monitoring temperature and following safe food holding practices is important, particularly for dairy-based soups.