Move from batch preparation to continuous production with a 25-gallon electric steam kettle designed for high-volume kitchens and institutional feeding operations. This unit provides rapid, consistent heating through a 2/3 steam jacket design that reduces cycle times while maintaining recipe integrity. Food service managers will appreciate the combination of capacity and control that supports steady service without manual guesswork.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and lock out steam before cleaning the kettles. Drain remaining liquid through the 2" tangent draw-off valve and remove strainer. Scrub interior with a mild alkaline detergent and a soft brush; rinse with potable water. Wipe stainless exterior with non-abrasive cleaner and dry to prevent corrosion. Clean steam control valve and faucet bracket, inspect seals and flanged feet for wear. Schedule coil and vent cleaning monthly to reduce fire risk, energy use, and inspection failures.#@@#Additional Info#@#Cleveland’s KDL25 electric steam kettle features a 25-gallon, 2/3 steam-jacketed chamber, open tri-leg base, steam control valve, 2" draw-off valve, spring-assist cover, and stainless-steel exterior, weighing 170 pounds.#@@#General Info#@#Description #@#
Move from batch preparation to continuous production with a 25-gallon electric steam kettle designed for high-volume kitchens and institutional feeding operations. This unit provides rapid, consistent heating through a 2/3 steam jacket design that reduces cycle times while maintaining recipe integrity. Food service managers will appreciate the combination of capacity and control that supports steady service without manual guesswork.
#@@# Steam Jacket#@#
Steam jackets cover two-thirds of the cooking surface to concentrate heat transfer where most liquid contacts the kettle, enabling faster recovery between batches. Operators will reduce cook time and maintain uniform results across large volumes.
#@@# Large Capacity#@#
With a capacity of 25 gallons, this kettle accommodates substantial yields for schools, hospitals, and catering operations, minimizing the number of batches required. Kitchen teams will increase throughput while ensuring consistent portioning and recipe control.
#@@# Durable Construction#@#
The stainless steel exterior resists corrosion and simplifies sanitation procedures in busy back-of-house environments. Maintenance crews will find routine cleaning easier, and inspectors will note the robust finish during audits.
#@@# Control Hardware#@#
The unit includes a steam control valve and a 2-inch tangent draw-off valve with a strainer to manage flow and remove solids during transfer. Chefs will gain precise metering for portioning and safe transfer to secondary pans or holding equipment.
#@@# Ergonomic Features#@#
The kettle mounts on an open tri-leg base with flanged feet and offers a faucet mounting bracket plus a spring assist cover for safer handling. Staff will experience reduced strain during cover operation and simplified access for ladling or finishing.
#@@# Safety Rating#@#
Designed to operate at a 50 psi rating, the assembly meets performance expectations for commercial steam cooking equipment and integrates seamlessly with standard steam systems.
#@@#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#@#Maintain the Cleveland KDL25 electric kettle with inspections and cleaning for reliable operation. Empty residue after each batch and flush the interior with warm water and mild detergent; use a soft brush for the 2" draw-off valve and strainer. Inspect the steam control valve weekly for wear; tighten fittings and replace seals at signs of leakage. Descale the jacket and interior monthly with approved descaler; rinse thoroughly. Lubricate hinge points quarterly and ensure flanged feet are level.