Power through high-volume kitchens with a robust steam kettle and mixer that combines large capacity, automated agitation, and precise control to enhance production and maintain consistent results. This unit efficiently handles full batches while preserving texture and flavor, supporting continuous service in institutional and commercial settings. Designed for professional operators since 1998, the system reduces manual labor and improves throughput for cafeterias, hospitals, and restaurant lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and lock out power before cleaning the MKDL40T. Drain and tilt kettle, then remove cover and screen. Wash interior with mild detergent and a soft cloth; scrub sweep/fold agitator and draw-off valve with a nylon brush. Rinse with potable water and dry all surfaces. Clean exterior stainless steel with non-abrasive cleaner. Clean condenser and vents where accessible to prevent grease buildup. Inspect seals and faucets; replace worn parts. Record cleaning date and technician initials.#@@#Additional Info#@#Cleveland’s MKDL40T tilting steam kettle/mixer has a 40-gallon capacity, 2/3 steam jacket, direct steam heat, variable speed control, and a stainless steel base with 208/240V electrical specification.#@@#General Info#@#Description #@#
Power through high-volume kitchens with a robust steam kettle and mixer that combines large capacity, automated agitation, and precise control to enhance production and maintain consistent results. This unit efficiently handles full batches while preserving texture and flavor, supporting continuous service in institutional and commercial settings. Designed for professional operators since 1998, the system reduces manual labor and improves throughput for cafeterias, hospitals, and restaurant lines.
#@@# Capacity Control#@#
The unit delivers a 40-gallon working capacity that supports large batch preparation without frequent refills. Operators benefit from fewer interruptions during service, enabling continuous production for high-demand periods.
#@@# Heat Management#@#
A 2/3 steam jacket design concentrates heat transfer to core cooking zones, enabling rapid, uniform heating across the vessel. Chefs achieve consistent cook profiles and reduce the risk of scorching compared with non-jacketed kettles.
#@@# Automated Agitation#@#
A sweep and fold agitator mixes product continuously, preserving solids and preventing settling during long cook cycles. Staff reduce manual stirring and maintain uniform texture in sauces, soups, and fillings.
#@@# Variable Speed#@#
A variable speed control allows technicians to adjust agitation to product viscosity and processing stage, from gentle folding to vigorous mixing. Kitchen teams optimize texture outcomes and minimize over-processing for delicate recipes.
#@@# Service Access#@#
A tilt-type configuration with an open leg base and a three-inch butterfly draw-off enables fast discharge and straightforward cleaning. Maintenance crews can access internal surfaces easily, shortening turnaround between batches.
#@@# Sanitation Features#@#
A two-piece cover with an integrated screen and a hot-cold faucet supports sanitary handling and controlled fill operations.
#@@#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#@#Service technicians should inspect steam jackets monthly and tighten fittings to prevent leaks. Drain condensate daily and flush with potable water to remove scale. Operate agitator at recommended speeds and lubricate drive points per manufacturer intervals. Clean interior with approved descalers; rinse thoroughly to avoid residue. Verify faucet and draw-off seals and replace worn gaskets. Calibrate temperature controls quarterly and document maintenance for CSA compliance.