Stop sacrificing throughput for control. This electric 80-gallon kettle delivers heavy-duty steam-jacketed performance while maintaining precise process control for high-volume kitchens and institutional foodservice operations. Designed for continuous production, the unit reduces cook cycles and supports consistent results across large batches.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow the kettle to cool. Drain via the 2" tangent draw-off, then remove strainer and faucet bracket. Wash interior with mild detergent and warm water; scrub with non-abrasive pad. Rinse thoroughly and sanitize per CSA guidelines. Wipe exterior 304 stainless with soft cloth and approved cleaner. Inspect seals, flanged feet, and spring-assisted cover; tighten fasteners. Clean condenser coils and vents to reduce energy use and fire risk. Reconnect power only when fully dry.#@@#Additional Info#@#Cleveland's KEL80 electric steam kettle has an 80-gallon capacity, 2/3 steam jacket, and 304 stainless steel.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This electric 80-gallon kettle delivers heavy-duty steam-jacketed performance while maintaining precise process control for high-volume kitchens and institutional foodservice operations. Designed for continuous production, the unit reduces cook cycles and supports consistent results across large batches.
#@@# Steam Jacket#@#
The partial steam jacket design concentrates heat transfer to the kettle body, enabling rapid recovery and steady simmering at scale. Operators achieve fast boil-up and maintain hold temperatures with lower steam consumption, improving overall energy efficiency.
#@@# Capacity Management#@#
An 80-gallon working capacity supports large batch cooking and holding operations in schools, hospitals, and catering facilities. Staff can prepare soups, stocks, and broths in single batches, reducing labor time and minimizing transfer losses.
#@@# Control System#@#
Solid-state water level control provides repeatable fill regulation and prevents overfilling while enabling reliable process automation. Kitchen teams gain consistent portion control and reduce product variability across shifts.
#@@# Sanitary Construction#@#
Fabricated from 304 stainless steel with an open tri-leg base and flanged feet, the kettle resists corrosion and allows straightforward cleaning access. Maintenance crews can inspect and service components without removing heavy panels, shortening downtime.
#@@# Draw-Off Assembly#@#
A 2" tangent draw-off with a faucet bracket and strainer facilitates clean, efficient product transfer and portioning. Users perform controlled draws for soups and sauces while the strainer captures solids, protecting downstream systems.
#@@# Operational Safety#@#
The unit features a 50 psi rating, spring-assisted cover, and IPX6 ingress protection that guards electrical components during washdown. Facilities meet rigorous safety and sanitation protocols while operators handle the kettle with reduced risk.
#@@#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 Cleveland KEL80 kettle daily for scale and debris. Descale with a manufacturer-approved acid solution at recommended concentrations and flush to clear residue. Lubricate hinge points and verify spring-assisted cover operation monthly. Tighten flanged feet and check IPX6 seals for water intrusion quarterly. Test solid state water level control and 2" tangent draw-off for leaks and proper flow. Replace worn gaskets and CSA-listed components promptly to maintain safety.