Cleveland Ket-6L Tilting kettle

• Used for batch cooking of soups, stews, sauces, and gravies in commercial kitchens.
• Suitable for preparing fillings for pies, pastries, and other baked goods.
• Often employed in catering operations for large-scale food preparation.
• Can be used for heating and holding liquids, such as broths and stocks.
• Utilised in institutional settings like hospitals, schools, and prisons for meal production.

Typical capacity

For this class of equipment, capacities commonly range from 40 to 150 litres, with 60 litres being a frequent size.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V.

Heating method

Jacketed kettles commonly use steam, electric, or gas heating for even temperature distribution.

Material construction

Food contact surfaces and the kettle body are typically constructed from stainless steel for hygiene and durability.

Tilting mechanism

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

Footprint

The footprint for a tilting kettle of this capacity typically requires approximately 1 to 1.5 square metres of floor space.

• What are the benefits of a tilting kettle?

  Tilting kettles offer efficient and even heating, reducing scorching risks. The tilting mechanism simplifies product discharge and cleaning compared to stationary vessels.

• Is this unit suitable for high-viscosity products?

• What maintenance is typically required for a tilting kettle?

• Can this kettle be used for pressure cooking?

• What safety features are commonly found on these kettles?

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.

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