Stop trading speed for control. This commercial pasta cooker delivers industrial capacity and precise heat regulation, enabling kitchens to handle continuous service without waste or guesswork. Built for steady throughput, the unit supports high-volume production while maintaining consistent cook times and repeatable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before cleaning. Drain unit and remove baskets; wash them and the interior with warm water and mild detergent. Scrub the exterior with a non-abrasive cloth and approved cleaner. Clean burners and vent openings monthly to prevent grease buildup. Vacuum condenser coils and check seals to improve efficiency. Rinse thoroughly, dry completely, then reconnect gas and power. Regular cleaning prevents contamination, fires, higher bills, and inspection failures.#@@#Additional Info#@#Desco USA’s CPG-1/45 12 Gal. liquid propane pasta cooker delivers 47,500 BTU of direct heat with solid-state/manual controls. It's a single tank floor model for commercial use, ETL and NSF certified, weighing 225 pounds for stability.#@@#General Info#@#Description #@#
Stop trading speed for control. This commercial pasta cooker delivers industrial capacity and precise heat regulation, enabling kitchens to handle continuous service without waste or guesswork. Built for steady throughput, the unit supports high-volume production while maintaining consistent cook times and repeatable results.
#@@# Capacity Control#@#
Accepts up to 12 gallons in a single tank, providing large batch throughput for continuous service periods. Operators can easily scale output and reduce refill cycles, increasing net production during peak shifts.
#@@# High Heat Output#@#
Delivers 47,500 BTU to reach and hold vigorous boil temperatures required for dense pastas and starch-heavy preparations. Staff achieve consistent cook curves and reduced hold times, improving workflow and minimizing product variance.
#@@# Thermostatic Regulation#@#
Integrates thermostatic controls that maintain setpoints under fluctuating load conditions for repeatable results across runs. Chefs stabilize finish textures and avoid overcooking when volume or recipe demands change.
#@@# Solid State Controls#@#
Uses solid state and manual controls for responsive adjustments and direct tactile feedback during operation. Technicians can quickly calibrate setpoints, while frontline staff make on-the-fly changes without complex menu navigation.
#@@# Single Tank Design#@#
Features one 12-gallon tank sized for continuous batch processing while minimizing the footprint on the line. Managers free up adjacent counter space and simplify drain and sanitation procedures compared with multi-tank alternatives.
#@@# Floor Model Construction#@#
Arranges components in a floor model format that installs securely in typical kitchen layouts and lines of service. Facilities teams can access the unit for maintenance and clearances while maintaining stable placement during high-traffic 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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect burners and gas fittings weekly; tighten connections and replace cracked hoses to prevent leaks. Drain and descale the 12 Gal. tank monthly when using hard water; flush with a 1:3 vinegar solution and rinse thoroughly. Clean interior baskets and exterior panels after each shift with mild detergent and a nonabrasive cloth. Calibrate thermostatic controls biannually and verify 47,500 BTU output during preventative service. Keep ventilation clear and CSA paperwork current.
