Built for high-volume kitchens that require consistent throughput and accurate temperature control, this 40-gallon natural gas stationary kettle delivers robust thermal performance while reducing monitoring demands. Operators achieve reliable cooking cycles thanks to a 100,000 BTU input paired with a partial jacket design that concentrates heat where process needs demand. Facility managers appreciate the clear compliance profile, which simplifies inspections and equipment audits.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot. Drain kettle fully, open 2" draw-off and remove strainer. Clean interior with mild detergent and warm water using a soft brush; avoid abrasive pads. Flush jacket openings per manufacturer instructions. Wipe exterior with non-abrasive cleaner. Inspect and clean burners, vents, and condenser areas to remove grease and prevent fires. Verify pressure relief valve, low water cut-off, gasket integrity, and electronic ignition before returning to service.#@@#Additional Info#@#Crown's GL-40E-NG kettle offers a 40 Gal.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent throughput and accurate temperature control, this 40-gallon natural gas stationary kettle delivers robust thermal performance while reducing monitoring demands. Operators achieve reliable cooking cycles thanks to a 100,000 BTU input paired with a partial jacket design that concentrates heat where process needs demand. Facility managers appreciate the clear compliance profile, which simplifies inspections and equipment audits.
#@@# Capacity Control#@#
This unit offers a 40-gallon working volume that supports large batch production for cafeterias, hospitals, and catering operations. Chefs can scale recipes without reallocating equipment or interrupting service windows.
#@@# Heat Output#@#
The 100,000 BTU rating produces rapid bring-up times and sustained simmering for soups, stocks, and sauces. Operators maintain consistent product quality across successive batches under continuous use.
#@@# Jacket Design#@#
A two-thirds jacket concentrates heat transfer while improving thermal recovery between loads. Kitchen teams realize shorter cycle times and reduced fuel waste compared with single surface heating.
#@@# Interior Liner#@#
The 316 stainless steel liner resists pitting and corrosion in high salinity applications and enables aggressive cleaning protocols. Maintenance crews extend service life and reduce replacement intervals through durable construction.
#@@# Control System#@#
Thermostatic control with electronic ignition and direct immersion thermostat provides precise temperature regulation and simplified startup. Staff lower error rates and maintain repeatable cooking parameters during peak shifts.
#@@# Safety Features#@#
Integrated low water cut-off, low water indicator light, pressure relief valve, pressure gauge, and pressure switch protect the system and personnel. Supervisors mitigate risk and meet regulatory requirements with documented safety hardware.
#@@#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 seals and hinges weekly to prevent heat loss and ensure safe operation. Drain and flush the kettle jacket monthly to remove scale; follow water chemistry guidelines and record volumes. Clean the 316 stainless steel liner after each major use with a pH-neutral cleaner and a soft pad; avoid chlorides and abrasives. Test the low water cut-off, pressure relief valve, and pressure switch quarterly. Service electronic ignition and thermostat annually by qualified technicians.
