This 60-gallon electric steam kettle delivers consistent batch quality and predictable cook cycles for high-volume kitchens and institutional feeding programs. Designed for continuous production, the unit maintains precise temperatures while allowing rapid draw-off to meet peak service demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the kettle and allow it to cool. Drain the 2" tangent draw-off through the strainer, then open the spring-assisted cover. Clean interior surfaces with a mild alkaline detergent and a soft cloth, rinsing thoroughly to remove residues. Descale jackets per manufacturer schedule to maintain heat transfer. Wipe exterior stainless steel with non-abrasive cleaner and dry. Inspect seals and faucet bracket; replace worn parts to prevent leaks and ensure CSA compliance.#@@#Additional Info#@#Cleveland’s KEL60SH electric steam kettle has a 60-gallon capacity, full steam jacket, 34.8" rim height, solid-state controls, spring-assisted cover, 2" draw-off, 50 psi rating, stainless steel base, and operates at 208 volts.#@@#General Info#@#Description #@#
This 60-gallon electric steam kettle delivers consistent batch quality and predictable cook cycles for high-volume kitchens and institutional feeding programs. Designed for continuous production, the unit maintains precise temperatures while allowing rapid draw-off to meet peak service demands.
The kettle surrounds the cooking vessel for uniform heat distribution and reduced hot spots. Operators gain predictable process control, minimizing product loss and improving consistency across large batches.
Temperature controls provide accurate setpoint management and repeatable results for recipes and time-temperature critical applications. Chefs and production managers achieve consistent yields and reduce overcooking through precise adjustments.
With a 60-gallon capacity and a 34.8-inch rim height, the unit supports batch cooking for cafeterias, hospitals, and catering operations. Production teams reduce batch counts and labor by preparing larger volumes per cycle.
The kettle features a 2-inch tangent draw-off with drain strainer for fast, clean transfer of product to downstream processes. Staff minimize downtime between shifts and maintain sanitary transfer without complex piping.
Built from stainless steel on an open tri-leg base, the design resists corrosion and allows easy access for cleaning and service. Facilities extend equipment life and simplify preventive maintenance schedules.
The assembly rates to 50 psi and operates on 208 volts with CSA certification, supporting code compliance in commercial installations. Engineers and procurement professionals receive documented ratings for integration into utility and safety plans.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the kettle daily for scale and food residue; remove buildup with a descaling solution rated for stainless steel and rinse thoroughly. Drain the 2" draw-off after each shift and clean the strainer to prevent clogging. Verify spring-assisted cover operation and lubricate hinges with food-grade lubricant quarterly. Test solid-state controls and power switch monthly; tighten electrical connections and confirm 208V supply meets load. Sanitize interior before service.