Utilize a robust steam kettle designed for continuous high-output service. This unit offers a capacity of 60 gallons, enabling fast, uniform heating for soups, sauces, stocks, and bulk preparations. Operators benefit from reliable throughput and consistent thermal transfer that supports sustained service in institutional and commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the kettle before cleaning. Remove food residue with a nylon brush and a mild detergent mixed in warm water (use gallons or liters as needed). Flush the 2" draw-off and strainers, then wipe exterior with a non-abrasive cloth. Sanitize food-contact surfaces per CSA guidelines. Clean steam jacket fittings and vents to prevent grease buildup. Inspect seals and flanges; replace worn parts. Dry completely before reconnecting power to avoid corrosion and electrical faults.#@@#Additional Info#@#Cleveland’s KGL60SH steam jacketed kettle has a 60-gallon capacity, 190,000 BTU input, 304 stainless steel design, solid-state controls, 2" draw-off, spring-assisted cover, faucet bracket, quad-leg feet, 50 psi rating, and 37.5" rim height.#@@#General Info#@#Description #@#
Utilize a robust steam kettle designed for continuous high-output service. This unit offers a capacity of 60 gallons, enabling fast, uniform heating for soups, sauces, stocks, and bulk preparations. Operators benefit from reliable throughput and consistent thermal transfer that supports sustained service in institutional and commercial kitchens.
Constructed to provide uniform heat distribution across the vessel wall, this design reduces hot spots and maintains consistent product quality. Technicians experience fewer manual stir cycles and predictable cook profiles for large batches.
With a usable volume of sixty gallons, this kettle accommodates large batch loads for cafeterias, hospitals, and catering operations, minimizing the need for repeated small batches. Managers achieve labor efficiency by producing higher output per cook cycle.
The kettle features a powerful input that supplies rapid recovery and high boiloff control for dense products and long cooks. Chefs can maintain production schedules during peak periods while preserving target temperatures.
Accurate setpoints and repeatable results for long production runs are achieved through solid-state controls. Staff can manage recipes that require precise thermal management effectively.
The design includes a spring-assisted cover, drain strainer, and 2-inch tangent draw-off, simplifying service, draining, and transfer operations without interrupting production flow. Maintenance teams can access routine service points quickly, reducing downtime.
Constructed in 304 stainless steel with support arms and quad-leg flanged feet, the unit resists corrosion and secures installation on busy floors. Engineers appreciate the 50 psi jacket rating for compatibility with institutional steam systems.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the kettle daily for scale and residue, removing deposits with a descaler for 304 stainless steel to maintain heat transfer and prevent corrosion. Schedule weekly full drains, open the 2" draw-off, and operate the drain strainer, flushing with potable water until clear. Verify steam pressure and safety valves at each shift start, ensuring the unit stays below 50 psi. Lubricate hinges and support arms monthly, tightening flanged feet fasteners for alignment.