Built for high-volume kitchens that require consistent output and precise control, this tilting kettle combines robust heat with a 60-gallon working capacity, enabling large batch cookery without compromise. Designed for gas operation, it delivers 100,000 BTU and operates on liquid propane, ensuring rapid recovery and steady process temperatures. Operators benefit from repeatable results and reduced cook cycles while preserving product texture and quality.
LongDescription#@#Tilting Kettle, liquid propane, 60-gallon true working capacity, 2/3 jacketed, 316 series stainless steel liner with ellipsoidal bottom, manual tilt, faucet bracket on tilting console, stainless steel construction, tri-leg base, 100,000 BTU#@@#Cleaning Instructions#@#Unplug gas supply and shut off valves before cleaning. Drain kettle and remove debris. Use mild detergent and warm water with a soft cloth to clean the stainless steel liner and bottom. Rinse and dry to prevent corrosion. Clean exterior surfaces with non-abrasive cleaner. Inspect and clear vents and burner areas of grease. Verify gasket and faucet brackets; replace worn parts. Maintain coils and valves to improve efficiency and avoid breakdowns.#@@#Additional Info#@#Vulcan’s K60GLT kettle has a 60 Gal. capacity with a 316 stainless steel liner and partial jacket, powered by 110/120v propane, producing 100,000 BTU; features manual tilt, faucet bracket, tri-leg base, and CSA/NSF certifications for commercial use.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent output and precise control, this tilting kettle combines robust heat with a 60-gallon working capacity, enabling large batch cookery without compromise. Designed for gas operation, it delivers 100,000 BTU and operates on liquid propane, ensuring rapid recovery and steady process temperatures. Operators benefit from repeatable results and reduced cook cycles while preserving product texture and quality.
#@@# Capacity And Volume#@#
A full 60-gallon true working capacity supports large batch production for cafeterias, hospitals, and catering operations. Staff can cook substantial volumes per cycle, reducing labor intervals and accelerating service throughput.
#@@# Heat Output Control#@#
With a 100,000 BTU input, this kettle provides aggressive heat for rapid heating and fast recovery between batches. Chefs achieve consistent simmer and boil performance across both viscous and thin formulations.
#@@# Construction And Liner#@#
The kettle features a 316 stainless steel liner with an ellipsoidal bottom, offering corrosion resistance and sanitary contact surfaces for acidic and high-salt recipes. Maintenance crews find it easier to clean the smooth liner, extending service intervals.
#@@# Jacket Design#@#
A 2/3 partial jacket concentrates heat where circulation yields efficient thermal transfer while limiting energy waste. Kitchen managers can lower runtime and stabilize temperature profiles during long production shifts.
#@@# Operation And Tilt#@#
A manual tilt mechanism on a tilting console enables controlled pouring and discharging for heavy stews, sauces, and liquids, minimizing operator strain. An integrated faucet bracket supports quick fill and rinse tasks at the unit.
#@@# Power And Electrical#@#
The unit operates on liquid propane with 110-120v electrical support at 5 amps and single phase for control circuits, simplifying integration into existing utility layouts.
#@@#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#@#Inspect the kettle daily for leaks, loose gas fittings, and warped seals; tighten connections and replace worn gaskets to prevent hazards. Descale the 316 stainless steel liner monthly with approved descalers, rinse, and dry to avoid corrosion. Lubricate the manual tilt pivot quarterly and check faucet bracket integrity. Clean jacket access ports and check burner flame patterns after service. Schedule annual CSA and NSF inspections and maintain logs for compliance.
