This 40 gallon tilting kettle combines a 150,000 BTU natural gas heat source with precision electronic controls to deliver fast, consistent results in high-volume foodservice operations. Operators gain repeatable cook profiles and robust construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Shut off gas and power. Drain and cool kettle before cleaning. Remove food debris with a soft scraper. Clean 316 stainless liner with mild detergent and warm water using a soft cloth; rinse thoroughly. Flush jacket and drain lines per manufacturer schedule. Wipe exterior and control console with non-abrasive cleaner. Descale periodic build-up with approved descaler. Inspect seals and faucets for wear and replace if needed. Dry all surfaces completely before returning unit to service.#@@#Additional Info#@#The Groen DHS-40C2T-NG tilting kettle has a 40-gallon capacity, 2/3 jacket, 150,000 BTU natural gas heat, and a 316 stainless steel liner.#@@#General Info#@#Description #@#
This 40 gallon tilting kettle combines a 150,000 BTU natural gas heat source with precision electronic controls to deliver fast, consistent results in high-volume foodservice operations. Operators gain repeatable cook profiles and robust construction.
The partial jacket design concentrates 150,000 BTU across a 2/3 jacketed shell to accelerate heat delivery and shorten batch times. Kitchen staff will reduce cycle durations and maintain uniform product temperature across large volumes.
An IPX6 water-rated electronic Cook2Temp control with core probe provides both auto and manual cook modes for programmatic results. Chefs obtain consistent doneness and can store repeatable settings to cut training time and variation between shifts.
The 316 stainless steel liner resists corrosion and supports rigorous cleaning protocols common in institutional kitchens. Maintenance teams benefit from a durable interior that sustains repeated thermal cycling and sanitizing procedures.
A crank tilt system offers controlled, ergonomic emptying of full 40 gallon loads to minimize strain and spillage. Foodservice personnel will handle transfers with predictable leverage and reduced risk during high-frequency use.
Floor-mounted single console base includes bullet feet, electronic ignition, and a faucet mounting bracket to streamline plumbing and service access. Facilities managers can integrate the unit with standard utility layouts and achieve a neat, serviceable footprint.
The unit meets CSA Flame and CSA Star listings and holds NSF certification, and supports operation at up to 50 PSI and elevations from 0 to 2000'. Procurement officers will document compliance with safety and sanitation requirements and verify compatibility with local codes.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seals and hinges weekly to prevent heat loss and uneven cooking. Drain and flush jacketed cavities monthly to remove mineral deposits; follow local water treatment guidelines and record volumes in gallons or liters. Clean the 316 stainless liner after each use with mild alkaline detergent and soft pads; avoid chlorides and bleach. Calibrate Cook2Temp™ probe quarterly and verify electronic ignition function. Tighten fittings and check gas lines for leaks per CSA and NSF protocols.