Stop compromising throughput for control. This tilting steam kettle delivers robust thermal input and precise handling for high-volume kitchens, enabling consistent batch production while reducing active labor for stirring and transfer. Designed for institutional and commercial installations, the unit pairs large capacity with a pressure-rated jacket for efficient heat transfer and dependable cycle times.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool kettle before cleaning. Drain contents and tilt to empty residues. Apply mild detergent to the 304 stainless steel liner and scrub with a soft cloth. Rinse with hot water and dry to prevent spotting. Clean the exterior jacket and support frame with non-abrasive cleaner. Remove grease from surfaces and vents to reduce fire risk. Inspect seals, fittings, and CSA markings; repair worn parts.#@@#Additional Info#@#AccuTemp's ALTLGB-80-LP tilting kettle has an 80-gallon capacity, 2/3 jacket, 131,400 BTU propane burner, stainless steel liner, electronic ignition, insulated construction, 30 PSI jacket rating, 120v electrical, and is UL and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This tilting steam kettle delivers robust thermal input and precise handling for high-volume kitchens, enabling consistent batch production while reducing active labor for stirring and transfer. Designed for institutional and commercial installations, the unit pairs large capacity with a pressure-rated jacket for efficient heat transfer and dependable cycle times.
#@@# Steam Input#@#
The unit provides 131,400 BTU from a liquid propane supply, delivering rapid, uniform heat to the jacketed vessel. Operators achieve predictable boil-up times and reduced holding intervals, improving kitchen scheduling and output.
#@@# Capacity Design#@#
This kettle holds 80 gallons, meeting the large batch needs of institutions, restaurants, and catering operations. Staff can scale recipes and minimize batch counts, lowering labor and simplifying inventory planning.
#@@# Jacket Construction#@#
The partial jacket design concentrates steam contact where heat transfer yields the best efficiency for standard kettle tasks. Teams maintain temperature control across viscous and liquid preparations while consuming less steam than full-jacket alternatives for similar throughput.
#@@# Liner Material#@#
The liner is made from 304 stainless steel with deep-drawn fabrication, providing a smooth, sanitary surface that resists corrosion and abrasion. Cleaning cycles are shortened, and product contact surfaces remain NSF-compliant, aiding regulatory inspections and food safety protocols.
#@@# Tilt Mechanism#@#
The tilting style mounts on a 2-inch tubular support frame with a quad-leg base to stabilize the vessel during discharge. Cooks perform safe, ergonomic pours to reduce musculoskeletal strain and prevent product loss during transfer to downstream equipment.
#@@# Controls and Certification#@#
The kettle includes electronic ignition, operates on 120 volts at 1 amp, and meets UL and NSF requirements for commercial cookware.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the kettle daily for leaks, loose fittings, and damaged seals. Drain and flush the jacket and liner monthly to remove sediment; use potable water and a neutral pH cleaner, then rinse until clear. Lubricate hinge pins and tilt mechanism quarterly with food-grade lubricant. Calibrate steam controls and verify electronic ignition operation every six months. Replace gaskets showing wear and record maintenance actions in a logbook.