Cleveland Ket-6L Tilting kettle

• Commercial kitchens for preparing soups, stews, and sauces.
• Food processing plants for batch cooking and mixing ingredients.
• Catering operations requiring large-volume cooking capabilities.
• Institutional settings like hospitals or universities for meal preparation.

Typical capacity

For this class of equipment, capacities commonly range from 40 to 150 litres (approximately 10 to 40 US gallons).

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V or 415V in the UK.

Heating method

These are typically steam-jacketed kettles, meaning heat is applied indirectly via steam circulating in a jacket around the cooking vessel.

Material construction

The cooking vessel and contact parts are commonly constructed from stainless steel for hygiene and durability.

Tilting mechanism

Units feature a manual or powered tilting mechanism for easy and safe discharge of contents.

Footprint

The footprint for a tilting kettle of this capacity typically requires around 1-2 square metres of floor space, plus operational clearance.

• What is a jacketed kettle?

  A jacketed kettle has a double-walled construction, creating a space (the jacket) where steam, hot water, or thermal fluid circulates to heat the contents indirectly and evenly, preventing scorching.

• Why choose a tilting kettle over a stationary one?

• What maintenance is typically required for these kettles?

• Can these kettles be used for frying?

• Is a steam source required for operation?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

General overview for this equipment type