This gas tilting kettle delivers rapid heat, precise control, and robust construction to support continuous service in institutional and commercial kitchens. Operators manage large batches efficiently while maintaining consistent results across soups, sauces, and stocks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and close the gas supply before cleaning. Empty the 5 Gal. kettle and remove the core probe. Wipe the interior with a mild detergent and a soft cloth; rinse and dry. Clean the exterior stainless steel with a non-abrasive cleaner. Descale jacketed areas per instructions. Remove grease from vents and surfaces to prevent fires. Inspect seals and valves; replace if worn. Maintain condenser and venting to save energy and avoid breakdowns. Ensure CSA and NSF compliance.#@@#Additional Info#@#The Groen TDHC-20C2T-NG gas kettle has a 20-quart capacity and a 31,000 BTU burner. It features Cook2Temp™ controls, a core probe, crank tilt, and is CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
This gas tilting kettle delivers rapid heat, precise control, and robust construction to support continuous service in institutional and commercial kitchens. Operators manage large batches efficiently while maintaining consistent results across soups, sauces, and stocks.
This unit holds 20 Quart capacity, enabling steady production of stock and large-volume sauces without repeated small batches. Operators reduce cycle frequency and maintain menu rhythm by producing up to 5 gallons per load.
A 31,000 BTU burner provides rapid recovery and sustained boil for dense liquids, cutting cook time on high-volume items. Chefs maintain production schedules under heavy demand while preserving texture and flavor extraction.
IPX6 water rated electronic Cook2Temp controls with core probe provide both auto and manual cook settings for repeatable results. Kitchen staff rely on precise temperature control to hit target pasteurization and finishing points with minimal supervision.
The kettle features a 304 stainless steel liner and stainless steel exterior that resist corrosion and simplify sanitation procedures. Maintenance teams perform routine cleaning and inspection quickly, extending service intervals and uptime.
Crank tilt with a right support console offers safe, controlled discharge of contents and reduces manual handling risks. Culinary staff execute transfers to holding pans or portioning stations with ergonomic motion and reduced splatter.
This unit operates on natural gas and meets CSA Flame, CSA Star, and NSF requirements while manufacturing origin remains in the United States. Facility managers verify compliance with local codes and plan preventive maintenance using standard service practices for commercial gas equipment.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the kettle daily for visible damage and verify gas connections for leaks using approved solution; tighten fittings when necessary. Clean the 304 stainless steel liner after each use with mild detergent and nonabrasive pad; rinse and dry to prevent scale. Flush jacket annually and service at 50 PSI to remove deposits. Calibrate the Cook2Temp™ probe monthly and test auto/manual controls. Lubricate tilt crank quarterly and retain CSA and NSF documentation.