Stop delaying large-batch production for small equipment. This electric tabletop kettle efficiently handles high throughput with precise control and a compact footprint, allowing professional kitchens to scale hot-liquid preparation without sacrificing consistency. Designed for institutional use, it delivers repeatable results while minimizing operator effort and downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the kettle before cleaning. Drain and cool the 10 quart chamber, then scrub the 304 stainless steel liner with a mild detergent and soft cloth. Rinse thoroughly and dry to prevent corrosion and bacterial growth. Remove grease from exterior and support console; use non-abrasive cleaner. Clean faucet brackets and hand-tilt mechanisms to prevent malfunctions. Inspect seals and vents; clear debris to reduce fire risk and improve energy efficiency. Follow CSA guidelines for electrical safety.#@@#Additional Info#@#Groen TDB/6-10 10 Quart Electric Tabletop Kettle has a 2.5-gallon capacity, 304 stainless steel liner, partial jacket, hand-tilt operation, and faucet brackets. It runs on 208/240 volts and supports 50 PSI for high-volume foodservice.#@@#General Info#@#Description #@#
Stop delaying large-batch production for small equipment. This electric tabletop kettle efficiently handles high throughput with precise control and a compact footprint, allowing professional kitchens to scale hot-liquid preparation without sacrificing consistency. Designed for institutional use, it delivers repeatable results while minimizing operator effort and downtime.
#@@# Capacity Optimization#@#
The unit holds 2.5 gallons, matching common recipe volumes in kitchens, cafeterias, and bars to reduce batch cycles and labor. Operators receive predictable yields that simplify portioning and inventory planning.
#@@# Partial Jacket Heating#@#
The partial jacket design concentrates steam around the vessel for efficient heat transfer and faster recovery between batches. Chefs achieve uniform heating with lower energy cycling compared to direct-immersion elements.
#@@# Stainless Liner Construction#@#
The 304 stainless steel liner resists corrosion and simplifies sanitation, supporting frequent washdown routines required in foodservice. Staff can perform cleaning and inspections quickly without specialized tools.
#@@# Hand Tilt Control#@#
The manual tilt mechanism provides smooth dumping and precise pour control for transferring into pots, kettles, or serving vessels. Kitchen teams reduce spillage and speed plating by positioning the kettle for ergonomic access.
#@@# Support Console Placement#@#
Engineers positioned the support console on the right to accommodate common kitchen workflows and left-side clearance for adjacent equipment. Technicians can access controls and faucet brackets without moving the unit.
#@@# Plumbing and Fitting#@#
Faucet brackets integrate mounting points for service fittings, enabling straightforward hookup to existing tap systems and reducing installation time. Facility crews achieve reliable water delivery while maintaining 50 PSI rated performance.
#@@#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#@#Service technicians should descale the Groen TDB/6-10 kettle monthly using a manufacturer-approved mild acid solution to prevent scale at 304 stainless steel surfaces. Inspect faucet brackets, support console and hand-tilt mechanism weekly; tighten fasteners and lubricate pivot points with food-safe lubricant. Verify electrical connections at 208/240v supply and confirm 50 PSI relief valve operation quarterly. Drain and flush jacketed cavity after heavy use.