Groen Tdb/7-20 heated tilting kettle

• Batch cooking of soups, stews, sauces, and gravies in commercial kitchens and food production facilities.
• Preparation of confectionery items such as custards, fillings, and jams.
• Heating and holding of liquid products requiring precise temperature control.
• Cooking and mixing of viscous products where scrape surface agitation prevents scorching.
• Reheating pre-prepared meals or components in catering and institutional settings.

Typical capacity

For this class of equipment, individual bowls commonly range from 20 to 40 litres, with some larger units offering up to 80 litres per bowl.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, to power heating elements and mixing motors.

Heating method

Heated kettles commonly utilise steam, electric, or gas heating systems, often with a jacketed design for even temperature distribution.

Material construction

Food-grade stainless steel (e.g., 304 or 316) is standard for all product contact surfaces to ensure hygiene and durability.

Agitation type

Scrape surface agitators are commonly found on units of this type, designed to prevent product sticking and ensure uniform heating.

Discharge method

Tilting mechanisms are typical for efficient and controlled discharge of cooked product, often with manual or powered assistance.

Footprint

Dimensions vary, but these kettles typically require a floor space of approximately 800mm to 1200mm in width and depth, plus clearance for tilting.

• What are the benefits of a tilting kettle?

  Tilting kettles offer easy and controlled discharge of product, reducing manual handling and improving operational efficiency and safety. They also facilitate easier cleaning compared to fixed-bottom kettles.

• Why is scrape surface agitation important?

• Can this kettle be used for delicate products?

• What maintenance is typically required for these kettles?

• Are spare parts readily available for Groen equipment?

• What safety features should I look for?

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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