Stop sacrificing throughput for consistency. This industrial steam kettle delivers precise heat transfer and sustained capacity for continuous production, enabling kitchens to maintain product quality during peak service. Designed for commercial use since 1998, our equipment supports operations that require repeatable output and simple maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and lock out steam supply before service. Drain kettle completely and remove strainer. Clean 316 stainless liner with mild detergent and soft cloth; apply circular motions and rinse with potable water. Flush TDO and vents to remove debris and grease. Wipe exterior with non-abrasive cleaner and inspect seals and cover for wear. Sanitize food-contact surfaces per CSA or local code. Dry components thoroughly and restore power after confirming dryness and proper reassembly.#@@#Additional Info#@#Groen PT-60 60 Gallon Direct Steam Kettle features a 60-gallon 316 stainless steel liner, 2" TDO, 1/4" strainer, pedestal base, and power-aid cover. The partial jacket and 25 PSI steam supply allow rapid production for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This industrial steam kettle delivers precise heat transfer and sustained capacity for continuous production, enabling kitchens to maintain product quality during peak service. Designed for commercial use since 1998, our equipment supports operations that require repeatable output and simple maintenance.
#@@# Capacity Control#@#
The unit provides a 60-gallon working volume that supports large-batch cooking and reduces cycle frequency. Operators can process higher yields per batch, minimizing labor interruptions and improving line flow.
#@@# Durable Liner#@#
A 316 stainless steel liner resists corrosion from acidic foods and cleaning chemicals while maintaining sanitary contact surfaces. Chefs enjoy reliable performance over time and fewer liner replacements, lowering lifecycle costs.
#@@# Efficient Heat Transfer#@#
A 2/3 jacket and direct steam configuration deliver consistent, rapid heating across the kettle surface at up to 25 PSI. Kitchens achieve even cooking that reduces scorching risk and preserves product texture, improving consistency for recipes and formulations.
#@@# Sanitary Drainage#@#
The kettle includes a 2" top-driven outlet that enables fast evacuation of contents and simplifies transfer to holding or packaging systems. Staff perform clean fills and drains with reduced spillage and faster turnaround between batches.
#@@# Operator Safety#@#
The pedestal base and power-aid cover combine stable mounting and assisted lid handling to reduce operator strain when loading or inspecting the vat. Teams experience fewer handling injuries and faster, safer access during cook cycles.
#@@# Straining and Cleanup#@#
An integrated 1/4" perforated strainer facilitates separation of solids from liquids during transfer and serving operations. Maintenance crews spend less time filtering and more time managing production due to simplified debris retention.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the steam supply and safety valve weekly; verify 25 PSI operation and replace worn seals immediately. Flush the 2/3 jacket and liner monthly to remove scale; use descaling solution compatible with 316 stainless steel. Clean the 1/4" perforated strainer after each production cycle and sanitize interior surfaces with approved food-grade sanitizer. Lubricate hinge points on the power aid cover quarterly and verify pedestal anchorage and drain connections for leaks.