Commercial Seafood Boilers

Consider the amount of seafood you typically cook per batch. Here’s a quick guide to help you get an idea of the right capacity for your commercial kitchen:

40 gal:

• 85 lbs crawfish
• 80 lbs of shrimp
• 8 dozen crabs
• 16 lobsters

60 gal:

• 145 lbs of crawfish
• 120 lbs of shrimp
• 12 dozen crabs
• 24 whole lobsters

80 gal:

• 205 lbs of crawfish
• 160 lbs of shrimp
• 16 dozen crabs
• 32 whole lobsters

100 gal:

• 265 lbs of crawfish
• 200 lbs of shrimp
• 20 dozen crabs
• 40 whole lobsters

120 gal:

• 320 lbs of crawfish
• 240 lbs of shrimp
• 24 dozen crabs
• 48 whole lobsters

140 gal:

• 375 lbs of crawfish
• 280 lbs of shrimp
• 28 dozen crabs
• 56 whole lobsters

Without a top-quality commercial seafood boiler, it’s very easy to overcook seafood. Poor temperature control, heat conductivity, distribution, and retention can cause inconsistent hot spots that cause some ingredients to cook faster than others.

That depends on the size of your cooker. Our setups are optimized with high-output burners that deliver more than enough heat, even for large-scale operations. Here’s what you get with a standard build:

• 40 gal: 375K BTU
• 60/80/100/120 gal: 625K BTU
• 140 gal: 750K BTU

Ultimately, we do not believe in comparing burners based on BTUs, as you need to measure the gas used and the time to boil to determine a great performing unit that combines a great burner with the perfect-sized pot. All of our burners are appropriately powered for the sized pot to deliver the best performance in speed and fuel usage.

Upgrades are available if you need even more power!