Groen - Groen DH1-40

Applications & Use Cases

• Large-scale production of soups, stews, sauces, and gravies in commercial kitchens and food processing plants.
• Batch cooking of confectionery, jams, and preserves in artisan and industrial settings.
• Preparation of fillings for pies, pastries, and ready meals in food manufacturing facilities.
• Cooking and holding of viscous products like custards and purees, benefiting from even heat distribution.
• Use in catering operations and institutional kitchens for high-volume meal preparation.

Typical Specifications

Typical capacity

For this model, capacities commonly range from 40 US gallons (approx. 150-180 litres) working volume.

Heating method

Units of this type are typically gas-heated, utilising a steam jacket for indirect and even heat transfer.

Construction material

Commonly, these kettles are constructed from food-grade stainless steel for hygiene and durability.

Tilting mechanism

Units typically feature a manual or powered tilting mechanism for easy product discharge.

Power supply

While gas-heated, electrical power is typically required for controls and the tilting mechanism; commonly 230V, single-phase.

Footprint

The footprint for a 40-gallon tilting kettle typically requires approximately 1-1.5 square metres of floor space, plus operational clearance.

Frequently Asked Questions

• What are the benefits of a steam-jacketed kettle?

  Steam-jacketed kettles provide even heating across the entire cooking surface, preventing scorching and ensuring consistent product quality. This indirect heating method is ideal for delicate products.

• How does gas heating compare to electric or direct steam heating for these kettles?

• What maintenance is typically required for a used tilting kettle?

• Can this kettle be used for products other than liquids?

• What are the considerations for installation?