Stop sacrificing throughput for control. This tilting steam kettle delivers precise steam management, robust construction, and a 40-gallon working capacity that empowers high-volume kitchens to maintain consistent cook quality while handling large batch production needs. Operators will gain reliable temperature control, straightforward tilting operation, and a sanitary 316 stainless interior that stands up to continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool the kettle. Drain liquids and tilt to empty. Mix mild detergent with warm water and scrub the 316 stainless interior with a non-abrasive pad. Rinse and sanitize food-contact surfaces per CSA guidelines. Clean vent and exterior to remove grease; degrease ovens and hoods to prevent fires. Inspect seals and valves, wipe dry, and reconnect power only when fully dry. Regular cleaning prevents contamination, fires, and costly failures.#@@#Additional Info#@#Cleveland's KDL40T tilting steam kettle has a 40-gallon direct-steam capacity, a 2/3 partial steam jacket, 316 stainless steel interior, stainless exterior, open tri-leg base, flanged feet, steam control valve, 50 psi rating, and weighs 291 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This tilting steam kettle delivers precise steam management, robust construction, and a 40-gallon working capacity that empowers high-volume kitchens to maintain consistent cook quality while handling large batch production needs. Operators will gain reliable temperature control, straightforward tilting operation, and a sanitary 316 stainless interior that stands up to continuous use.
#@@# Capacity Control#@#
Engineers designed this unit for a 40-gallon working capacity to accommodate large batch production without overloading. Chefs achieve uniform reductions and consistent product yields across entire batches, minimizing rework and maintaining portion accuracy.
#@@# Steam Jacket Design#@#
A two-thirds steam jacket concentrates heat transfer area where it impacts the product most, producing faster recovery and reduced cycle times. Kitchens realize quicker return-to-temperature after fills, enabling higher throughput during service peaks.
#@@# Sanitary Interior#@#
Specification-grade 316 stainless steel lines the cooking surface to resist corrosion and simplify cleaning. Staff perform sanitizing procedures more efficiently while preserving flavor integrity and compliance with health standards.
#@@# Tilting Mechanism#@#
The tilting configuration allows controlled, ergonomic transfer of contents to pans or drains, reducing manual handling and lowering splash risk. Line cooks maintain pace during service and reduce strain-related incidents when moving heavy product loads.
#@@# Durable Construction#@#
Fabricated with a stainless steel exterior and flanged feet on an open tri-leg base, the unit resists daily wear and anchors securely to floors. Maintenance crews experience fewer service calls, and facilities managers see longer in-place lifecycles from rugged components.
#@@# Steam System Safety#@#
A steam control valve and 50 psi rating provide regulated steam delivery and sufficient operating pressure for rapid heating.
#@@#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 steam lines and the steam control valve weekly to prevent leaks and ensure a 50 psi rating remains stable. Drain and descale the 316 stainless steel interior monthly with manufacturer-approved agents; rinse thoroughly. Clean exterior surfaces with mild detergent and a soft cloth after each shift. Verify flanged feet and tri-leg mounts are secure and level. Lubricate tilt mechanisms per Cleveland specifications and replace worn gaskets promptly to avoid product loss.