- Brand
- Secco
- Capacity
- 0.7L, 1.0L, 1.8L, 2.4L, 3L, 4L, 5.8L, 7L, 8.5L, 15L, 18L, 25L, 35L, 45CM, 50CM
- Material
- SUS201
- Dimension (WxDxH)
- 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 35, 40, 45, 50
The SANDWICH BOTTOM SAUCE POT is a commercial sauce pot built for the controlled cooking that sauces, gravies, and reductions demand, where scorching the base ruins the whole batch.
A sandwich bottom bonds a heavy aluminium core between stainless-steel layers, spreading heat evenly across the base rather than concentrating it in hot spots. That means no scorched centres, no raw edges, and reliable results on gas, induction, and electric ranges alike. For sauce work, that even base is the difference between a smooth reduction and a burnt bottom that taints the entire pot.
Built from SUS201 stainless steel with two riveted side handles, the range runs from a 12 cm, 0.7 L pot for single sauces to a 50 cm pot for bulk production. For Malaysian kitchens making curry gravies, sambal, kuah, and Western sauces daily, it is the pot that protects the batch.
- Sandwich Bottom Construction
- Even base heat prevents scorching that ruins a batch of sauce.
- SUS201 Stainless Steel Body
- Non-reactive, hygienic, and easy to clean after acidic sauces.
- Twin Riveted Side Handles
- Balanced two-handed lifting for safe pouring and transfer.
- 15 Sizes, 0.7L Upwards
- From single-sauce pots to bulk gravy production.
- Induction and Gas Compatible
- Flat-bonded base works across all commercial heat sources.
Made for kitchens producing curry gravies, sambal, kuah, stocks, and Western sauces daily. Small sizes suit a la minute sauce work, large sizes handle bulk gravy for buffet and banquet.
One scorched batch of gravy costs more than the pot itself. The sandwich base is direct insurance against that.
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