At work we have a couple of soup kettles (nothing more then a fancy double boiler). The two problems we have are the water in the bottom boiling enough that it comes up and spills all over the place and the water running dry in the bottom.
Would adding salt to the water in the bottom help? It would seem to me that raising the boiling point of the water would help with both these issues.
OTOH, if it did, it seems to me that it would be commonplace to do so.
I’d say that if the heat is high enough to vigorously boil the water in the bottom enough to spill out, then you won’t be able to add enough salt to raise the boiling point of the water enough to make a difference.
Isn’t there a heat control on the kettle? If not, I’d say less water would be a key start.
Pampered Chef used to make a metal disk called a “Boil Control”. You place it in the bottom of the pot and it is supposed to prevent boilovers. Here, for example, is one for sale on Ebay.
That doesn’t prevent boil overs, it just lets you know when the water is boiling.
There is a heat control on the kettle, but they turn it up high in the morning to thaw and warm the soup and it boils quite a bit in the process. They don’t understand that harder boil does not equal hotter boil.
These are people that will turn the thermostat up to 80 (from 60) to warm the room faster.
If you could rewire the switch you could limit it to med/low/off, or maybe even low/off.
You might also replace the appliance w/ a slow cooker. I’ve run into the same problem many times, people equate a temp. control w/ the accelerator on their car, max it out and it will go faster. You can’t convince them otherwise. The old dummy thermostat used to work, but many are wise to that trick.
No, that wouldn’t work.
As there’s less soup in the kettle, the temp needs to be gradually turned down. The soup will burn if it’s too hot and if it get’s below 160 or 155 it’s in the danger zone and that’s not safe. It is something that needs to adjusted throughout the day and low.med.high won’t cut it.
Oh well, no big deal. They’re the ones who get to clean it all up anyways.