Stop compromising throughput for control. This commercial pasta cooker delivers consistent cooking performance and high capacity in a compact low boy cabinet footprint, enabling kitchens to maintain menu tempo during peak service and reduce batch variability. Facility managers will value the unit for its robust construction and compliance with regulatory standards, while operators gain precise digital control over cook cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Drain tank and wipe interior with mild detergent and warm water using a soft cloth. Scrub stainless exterior with non-abrasive cleaner, rinse, and dry. Clean burners and down draft intake monthly to remove grease; inspect seals and controls. Vacuum condenser and vents every 3 months to maintain efficiency and reduce fire risk. Sanitize food-contact surfaces after cleaning to remove bacteria and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend NOD14 12" Low Boy Cabinet gas pasta cooker has a 12-gallon stainless steel tank, 60,000 BTU burner, and a digital controller for temperature management.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial pasta cooker delivers consistent cooking performance and high capacity in a compact low boy cabinet footprint, enabling kitchens to maintain menu tempo during peak service and reduce batch variability. Facility managers will value the unit for its robust construction and compliance with regulatory standards, while operators gain precise digital control over cook cycles.
#@@# Capacity Management#@#
Specify the unit when a predictable output of up to 12 gallons per tank matters. Operators will fill a single stainless steel tank sized for 12 gallons to handle large batch runs without frequent refill interruptions. Maintenance teams will note that the tank integrates with the cabinet to simplify access during servicing.
#@@# Precise Digital Control#@#
Select the four-button digital controller to program repeatable cook profiles and reduce operator error. Chefs will reproduce identical results across shifts using the digital setpoints and timing, which increases plate consistency during high-volume service. Technicians will appreciate that the control interface minimizes mechanical adjustments.
#@@# High Thermal Input#@#
Rely on 60,000 BTU of natural gas heat for rapid recovery between loads and stable boil under continuous use. Kitchen staff will shorten cycle times and maintain steady temperatures when moving from one batch to the next. Engineering crews will see predictable fuel demand for utility planning.
#@@# Sanitation and Compliance#@#
Count on stainless steel tank and exterior and certifications from CSA and NSF to meet commercial kitchen sanitation protocols. Supervisors will pass inspections more easily because surfaces resist corrosion and permit effective cleaning processes. Auditors will find documentation aligns with regulatory expectations.
#@@# Self-Cleaning Burner System#@#
Deploy the integrated self-cleaning burner system to reduce routine maintenance intervals and minimize burner fouling.
#@@#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 personnel should purge water and debris daily from the 12 Gal. stainless steel tank to prevent scale and corrosion. Inspect and tighten gas connections weekly and test the down draft protection for proper operation. Calibrate the 4-button digital controller monthly and verify burner ignition cycles; replace worn igniters immediately. Clean exterior and tank with nonabrasive detergent after each shift. Document maintenance and use CSA- and NSF-compliant parts only.