Stop sacrificing throughput for control. This 60-gallon steam tilting kettle delivers industrial-scale cooking capacity while preserving precise temperature control and material integrity, supporting continuous service in demanding foodservice environments. Operators will increase batch output and reduce labor time with a crank tilt mechanism and robust stainless-steel construction engineered for frequent use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool kettle before cleaning. Drain debris, then scrub the 316 stainless liner with mild detergent and a non-abrasive pad. Rinse and sanitize food contact surfaces per CSA guidelines. Wipe exterior stainless surfaces with an approved cleaner and soft cloth. Clean vents and drain assemblies to remove grease build-up. Inspect seals and valves; replace worn parts. Maintain condenser coils and service schedule to improve efficiency and avoid breakdowns.#@@#Additional Info#@#The Groen DL-60 steam kettle has a 60-gallon capacity, 2/3 jacket, 316 stainless steel liner, crank-tilt, tri-leg base, 25 PSI steam rating, NSF certified, weighs 280 pounds, and is made in the USA, perfect for institutional kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-gallon steam tilting kettle delivers industrial-scale cooking capacity while preserving precise temperature control and material integrity, supporting continuous service in demanding foodservice environments. Operators will increase batch output and reduce labor time with a crank tilt mechanism and robust stainless-steel construction engineered for frequent use.
#@@# Construction Quality#@#
The unit uses 316 stainless steel for the liner and stainless-steel components for the shell and tri-leg base, providing corrosion resistance where contact with acidic foods occurs. The flanged feet stabilize the kettle on commercial floors and simplify mounting to fixed work areas.
#@@# Heating Performance#@#
Direct steam operation at up to 25 PSI yields rapid, even heat transfer through the two-thirds jacket design, enabling consistent results across large batches. Chefs will shorten cook cycles and maintain product uniformity for soups, sauces, and stocks.
#@@# Capacity And Throughput#@#
A 60-gallon capacity supports large-quantity production for institutions, catering operations, and hospitals, reducing the number of separate pots required. Staff will produce continuous runs of menus that demand volume without introducing additional kettle changeovers.
#@@# Ergonomic Tilt Control#@#
A manual crank tilt mechanism offers controlled discharge of contents and precise pouring for portioning or transfer to holding equipment. Line workers will reduce strain and minimize spills compared with improvised lifting methods.
#@@# Compliance And Origin#@#
NSF certification and Made in USA construction assure adherence to hygiene standards and supply-chain traceability for regulated environments. Procurement teams will document compliance for audits and limit import-related lead-time variability.
#@@# Serviceability And Weight#@#
The partial jacket design and accessible tri-leg assembly simplify routine maintenance and inspections.
#@@#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 steam loss and ensure safe tilting operation. Drain and flush the kettle after each production run to remove solids; use a 1:10 vinegar to water solution weekly to dissolve mineral scale. Scrub the 316 stainless steel liner with a nonabrasive pad and mild detergent; rinse thoroughly and dry to avoid staining. Lubricate tilt crank points monthly with food‑grade grease. Verify pressure relief and CSA and NSF fittings before each use.