Stop sacrificing throughput for control. This triple electric kettle assembly delivers continuous high-volume production while preserving temperature stability and rapid tilt discharge, enabling kitchens to scale cooking tasks without workflow interruptions. Designed for institutional kitchens, the unit mounts three 20-quart kettles on a 54" stainless steel cabinet to consolidate capacity and service points in one footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and cool kettles before cleaning. Drain food residue from the 5" trough and kettles. Use mild detergent and warm water with a soft cloth; scrub stainless surfaces, doors, and drain trough. Rinse and dry to prevent corrosion. Clean condenser coils and vents monthly for 36.0 kW/hr efficiency. Inspect gaskets, swing faucet, and steam trap; replace worn parts. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Groen 142842 triples 20-quart electric kettles in a 54" stainless steel cabinet with removable doors, hand-tilt support arm, 36.0 kW/hr heating, 5 Gal. capacity, UL and NSF certified, includes swing faucet, steam trap, and drain trough.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This triple electric kettle assembly delivers continuous high-volume production while preserving temperature stability and rapid tilt discharge, enabling kitchens to scale cooking tasks without workflow interruptions. Designed for institutional kitchens, the unit mounts three 20-quart kettles on a 54" stainless steel cabinet to consolidate capacity and service points in one footprint.
#@@# Electric Power#@#
The unit operates on a 36.0 kW electrical input to provide consistent, high-rate heating across three kettles, supporting back-to-back production cycles. Operators achieve predictable boil times and recovery rates for soups, stocks, and large-batch sauces.
#@@# Triple Kettle#@#
Three 20-quart kettles provide combined capacity suitable for large meal periods, streamlining simultaneous production of different menu components. Chefs reduce staging time by running parallel processes without cross-contamination risk.
#@@# Tilting Mechanism#@#
Hand-tilt design with support arm enables safe, controlled pouring and discharge of full kettles, minimizing manual handling strain. Staff complete transfer tasks more quickly and reduce spillage during high-volume service.
#@@# Partial Jacket#@#
Each kettle features a 2/3 jacket to deliver efficient indirect heating and improved temperature uniformity across the cooking surface. Kitchen teams maintain product consistency while limiting localized scorching on delicate preparations.
#@@# Integrated Cabinet#@#
Built on a 54" stainless steel cabinet with removable doors, the assembly centralizes three kettles and conceals plumbing and controls for a compact footprint. Maintenance teams access components easily through removable panels, reducing service time.
#@@# Plumbing Accessories#@#
The assembly includes a swing faucet, steam trap, and a 5" wide drain trough to manage fill, condensate, and drainage requirements on-site.
#@@#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 gasket integrity weekly and replace any seal showing cracks or compression loss to maintain pressurized efficiency. Flush the 5 Gal. kettles daily with potable water and run a sanitizer cycle weekly to prevent scale and biofilm. Descale jackets monthly using manufacturer-approved agents and follow CSA and NSF procedures. Tighten fittings on the 54" base and verify steam trap operation. Log maintenance actions and record kW/hr readings after service.