Built for continuous production in institutional kitchens, this direct-steam kettle and cabinet assembly delivers consistent, high-volume hot food and liquid handling while reducing labor and cycle time. Designed for a 12-gallon capacity, the unit pairs a stainless steel tilting kettle with a low-height 26-inch cabinet base to simplify loading, pouring, and service tasks. Operations gain a factory-installed steam control kit and integrated fittings that streamline installation and daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut steam supply. Scrape food residue, then flush with hot water. Apply a mild detergent solution and scrub gasket, kettle interior, cover, faucets, and drain pan. Rinse thoroughly to remove detergent. Sanitize food-contact surfaces per CSA or local rules. Clean vents and coils to remove grease and dust. Dry all surfaces before returning steam. Inspect seals and fittings; tighten or replace worn parts to prevent leaks and failures.#@@#Additional Info#@#Cleveland SD650K12 26" kettle/cabinet assembly has a 12-gallon stainless steel tilting kettle, direct-steam power, lift-off cover, double pantry faucet, sliding drain pan, steam control kit, 160 lbs shipping weight, and 38.75" depth.#@@#General Info#@#Description #@#
Built for continuous production in institutional kitchens, this direct-steam kettle and cabinet assembly delivers consistent, high-volume hot food and liquid handling while reducing labor and cycle time. Designed for a 12-gallon capacity, the unit pairs a stainless steel tilting kettle with a low-height 26-inch cabinet base to simplify loading, pouring, and service tasks. Operations gain a factory-installed steam control kit and integrated fittings that streamline installation and daily use.
#@@# Capacity And Output#@#
The 12-gallon capacity supplies enough volume for batch cooking in cafeterias, hospitals, and large banquets. Units support rapid steam transfer through a partial jacket design to maintain uniform heating and minimize localized scorching. Kitchens can scale production without frequent refills or staged heating cycles.
#@@# Durable Construction#@#
Stainless steel top, front, and sides resist corrosion and meet sanitation requirements common to institutional foodservice environments. Fabrication supports heavy daily use and simplifies cleaning during rapid turnover. Maintenance crews can access lift-off covers and serviceable fittings without intrusive disassembly.
#@@# Integrated Handling Features#@#
Tilting action and a sliding drain pan with splash shield expedite transfer and reduce spills during discharge. Personnel maintain control when draining thick soups, sauces, or stocks into transport pans. Ergonomic placement lowers operator strain and improves throughput.
#@@# Plumbing And Controls#@#
The assembly includes a double pantry faucet and factory-installed steam control kit to provide reliable water delivery and precise steam regulation. Technicians program steam inputs to match menu requirements and maintain consistent product quality. Installation time decreases due to preconfigured control components.
#@@#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 valves weekly; drain condensate and flush the steam control kit monthly to prevent scale. Clean stainless surfaces with a neutral detergent and soft cloth; remove limescale from the kettle interior using manufacturer-approved descaler. Test the double pantry faucet and sliding drain pan for leaks after each shift. Lubricate hinge and lift mechanisms quarterly and verify CSA-rated safety valves annually. Document all maintenance actions in a logbook.