Engineered for continuous high-volume cooking, this double steam kettle cabinet delivers consistent thermal transfer and rapid production for institutional kitchens. Designed with two 20-quart kettles and direct steam heat, the unit provides repeatable results while reducing active monitoring time. Facility managers gain reliable capacity and straightforward serviceability in a compact footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug steam lines and close valves. Drain kettles into the 5" trough and open the dump tray. Flush interiors with warm water, scrub with mild detergent, rinse, and dry with a clean cloth. Clean exterior stainless steel and 40" stand with a neutral cleaner; polish seals and hinges. Descale jacketed areas per schedule. Inspect steam trap and faucet; replace worn seals to prevent leaks. Regular cleaning prevents contamination, fires, higher bills, equipment wear, and failed inspections.#@@#Additional Info#@#Groen MS4371 features two 20-quart direct-steam kettles with a 2/3 partial jacket on a 40" stainless steel stand.#@@#General Info#@#Description #@#
Engineered for continuous high-volume cooking, this double steam kettle cabinet delivers consistent thermal transfer and rapid production for institutional kitchens. Designed with two 20-quart kettles and direct steam heat, the unit provides repeatable results while reducing active monitoring time. Facility managers gain reliable capacity and straightforward serviceability in a compact footprint.
#@@# Double Kettles#@#
Two 20-quart kettles provide simultaneous cooking of large batches, enabling parallel processing of soups, sauces, and stocks. Operators can maintain separate recipes and schedules without sacrificing throughput.
#@@# Tilting Mechanism#@#
Hand tilt with a support arm enables precise pouring and controlled discharge, reducing spill risk and manual strain. Staff can position the kettles quickly for transferring product to pans or kettles on the line.
#@@# Partial Jacket#@#
A 2/3 jacket concentrates steam contact to the kettle body for efficient heat transfer and shortened cook cycles. Chefs will notice faster recovery times and improved consistency across repeat batches.
#@@# Stainless Construction#@#
Stainless steel liner and cabinet resist corrosion and allow hygienic cleaning to NSF standards. Maintenance teams can sanitize surfaces rapidly, maintaining compliance with institutional health requirements.
#@@# Integrated Stand#@#
A 40-inch wide stainless steel table with a 5-inch wide drain trough consolidates work area and waste management for streamlined workflow. Technicians find plumbing and access simplified through the included swing faucet and steam trap.
#@@# Service Features#@#
The assembly includes a removable sliding dump tray and accessible components for routine service and inspection, minimizing downtime. Facility engineers can perform preventive maintenance without complex disassembly.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seals and steam trap weekly to prevent leaks and maintain cooking efficiency. Drain kettles after each shift and flush with potable water to remove residues and minimize scale. Descale kettles monthly using manufacturer-approved agents and follow CSA and NSF guidelines. Lubricate tilt support arms and hinges monthly; tighten fasteners as specified. Clean exterior stainless steel with nonabrasive detergent and inspect drain trough and dump tray for obstructions.