Stop sacrificing throughput for consistency. This 80-gallon direct steam kettle provides sustained, controllable steam heating for continuous production while maintaining precise product quality. Operators benefit from robust construction and serviceable components that reduce downtime and support high-volume foodservice programs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Groen FT-80 before cleaning. Drain the kettle and remove the 1/4" strainer. Clean the stainless steel liner with mild soap and warm water using a soft cloth; avoid abrasive pads. Flush steam ports and 2" TDO with warm water. Degrease the exterior and tri-leg base with a commercial degreaser on a cloth. Inspect flanged feet and power aid cover; tighten fasteners. Rinse, dry completely, then reconnect power.#@@#Additional Info#@#Groen FT-80 direct steam kettle provides an 80-gallons capacity with a 2/3 partial jacket and 316 stainless steel liner, 2" TDO, 1/4" perforated strainer, tri-leg open base and flanged feet; operates at 25 PSI for consistent steam cooking.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This 80-gallon direct steam kettle provides sustained, controllable steam heating for continuous production while maintaining precise product quality. Operators benefit from robust construction and serviceable components that reduce downtime and support high-volume foodservice programs.
#@@# Partial Jacket#@#
A 2/3 partial jacket concentrates steam exposure for rapid thermal transfer and efficient scaling across large liquid volumes. Chefs achieve consistent cooking cycles with lower steam consumption compared to full-jacket designs.
#@@# 316 Liner#@#
A 316 stainless steel liner resists pitting and corrosion in high-acid applications, preserving product integrity and reducing replacement frequency. Maintenance crews perform routine cleaning without compromising the liner surface or hygienic performance.
#@@# Direct Steam#@#
Direct steam delivery reaches process pressure up to 25 PSI to shorten batch time and stabilize temperatures during long runs. Production teams realize faster ramp-up and repeatable results for soups, sauces, and stocks.
#@@# Strainer Access#@#
A 1/4 inch perforated strainer integrates with the discharge system to separate solids during transfer, minimizing manual sieving and increasing throughput. Line cooks preserve texture control while reducing labor at the plating station.
#@@# Open Base#@#
A tri-leg open base with flanged feet provides stable floor mounting and permits washdown access beneath the unit, aiding cleaning protocols and inspection. Service technicians access valves and understructure without full disassembly.
#@@# Power Aid Cover#@#
A power aid cover speeds steam venting and prevents boil-over during aggressive agitation, safeguarding product yield and kitchen surfaces. Safety officers maintain compliance by controlling headspace pressure and venting dynamics.
Capacity and dimensions support large-scale 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#@#NA#@@#Maintenance Guide#@#Inspect the steam supply and safety valve weekly; record pressure readings for 25 PSI operation. Drain and flush the kettle liner monthly to remove scale using a descaling solution suitable for 316 stainless steel, following manufacturer guidelines. Clean the 1/4" perforated strainer and TDO fitting after each shift to avoid clogging. Lubricate hinges and check flanged feet quarterly for secure anchoring. Calibrate controls and verify seals to prevent steam loss.