Stop settling for inconsistent production and slow turnaround. This industrial tilting kettle supplies commercial kitchens with steady thermal delivery and a 40-gallon capacity that supports large batch workflows without sacrificing heat control or sanitation standards. Operators gain repeatable results, predictable cook cycles, and integrated safety features engineered for continuous service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the kettle, drain, and cool before cleaning. Use mild detergent and a non-abrasive pad to wash the 316 stainless steel liner, then rinse with potable water. Sanitize food contact surfaces with an approved CSA sanitizer; follow label instructions. Wipe the exterior and controls with a damp cloth; avoid spraying electrical components. Clean jacket ports and vents to prevent grease buildup. Inspect seals and replace worn gaskets.#@@#Additional Info#@#AccuTemp's ALTWE-40-E tilting kettle has a 40-gallon capacity, 316 stainless steel liner, and partial jacket. It operates at 24,000 W, 208 volts, 115.4 amps, single-phase, with a U-frame mount and quad-leg base.#@@#General Info#@#Description #@#
Stop settling for inconsistent production and slow turnaround. This industrial tilting kettle supplies commercial kitchens with steady thermal delivery and a 40-gallon capacity that supports large batch workflows without sacrificing heat control or sanitation standards. Operators gain repeatable results, predictable cook cycles, and integrated safety features engineered for continuous service environments.
#@@# Electric Heating#@#
The unit uses a 208 volts electric powertrain rated at 24000 Watts and 115.4 amps to deliver rapid, uniform heat-up times that shorten batch cycles and increase daily throughput. Facilities save time on long runs because high wattage and a full single-phase configuration maintain set points under heavy load.
#@@# Forty Gallons Capacity#@#
The 40-gallon capacity supports large recipes, scalable portioning, and reduced changeover frequency for high-volume operations such as hospitals, universities, and catering commissaries. Chefs consolidate multiple small pots into one controlled vessel, lowering labor touchpoints and minimizing equipment footprint.
#@@# Partial Jacket#@#
A partial jacket design provides efficient indirect heating across the kettle wall while reducing localized scorching and promoting even conduction for soups, sauces, and starches. Staff notice fewer burn spots and more consistent viscosity across full batches.
#@@# 316 Stainless Liner#@#
The 316 stainless steel liner resists corrosion and simplifies cleaning cycles with a smooth, deep-drawn surface that meets NSF criteria. Maintenance teams perform routine sanitation faster, preserving product integrity and meeting regulatory expectations.
#@@# Tilting Mechanism#@#
The tilting configuration pairs a robust u-frame mount with an ergonomically balanced dump action to expedite product transfer and reduce repetitive strain. Line cooks pour large volumes into downstream kettles or holding pans with controlled motion that limits splatter and waste.
#@@#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#@#Service teams should inspect seals, hinges, and the tilting mechanism weekly, tightening fasteners for safety. Drain and descale the kettle interior after heavy use; use a food-safe stainless steel cleaner and buff with a soft cloth to prevent pitting. Verify electrical connections and element terminals monthly, replacing damaged wiring immediately. Lubricate pivot points with high-temperature grease quarterly and test thermostat calibration after service to ensure consistent temperatures.