Cleveland | KEL-40-TSH | Front Cover - Enodis Suisse

Steam Jacketed
Electric Kettles
The Kettle
Professionals
St ow A w a y y our St o c k Pot s
a n d G e t C o o ki ng w it h St e a m
Cleveland steam jacketed
kettles offer ultra efficient
heat transfer, uniform
heating and superior product
handling. Steam jacketed
kettles offer faster cooking
times because two thirds of
the cooking surface comes
into contact with the product
at a much lower temperature,
compared to stock pots that
use a much higher
temperature only at the
bottom of the pot. In
addition, accurate
temperature controls eliminate constant monitoring and
resetting. Foods won’t burn or scorch and you can hold
product at a simmer without over cooking. Tilting models
makes product handling simple. Clean up is easy since food
isn’t burned or over cooked like stock pots.
I de a l F o r :
Soups, delicate sauces, pasta, gravies, desserts, stews,
braising meats, rice, reheating dishes and holding
them until serving.
I n c r e a s e s Qu a l i t y a n d P r o d u c t i v i t y :
Heats from all sides and has 3-4 times larger
heat surface than stock pots.
Gentle uniform cooking.
Faster cooking times using high energy steam.
Precision temperature controls from a simmer
to a rolling boil.
No hot spots.
Eliminates pot watching, constant stirring and
large stock pots.
I mp r o v e s O p e r a t o r ’ s P r o f i t s B y :
Reduces food waste due to over cooking and
burning.
Reheat meals without over cooking.
Simmer food all day without over cooking.
Simplifies and standardizes recipe and enhances
recipe development.
I mp r o v e s W o r k e r S a f e t y :
Tilting models make pouring safe.
Eliminates heavy lifting and carrying hot stock pots.
S a v e s E ne r gy :
Kettles use 35% less energy than stock pots on an
open burner. Keeps kitchens cooler.
S ave s T i m e:
Eliminates scrubbing of messy stock pots.
Butterfly shaped pouring lip accurately pours
product into containers for serving.
O ur St a t e o f t he A r t
S e t s U s Ap ar t
A Model to Suit Everyone's Needs
S o l i d S t a t e E l e c tr o n i c
C on t rols
Av a i l a b l e M o d e l s :
M od e l
C a pa c i t y
U.S. gal./liters
C o mm o n O p t io n s & A c c e s s o r i es :
K i l o wa tt s
Standard
High
Exclusive seal
will not dent,
prevents
leaking due to
heavy wear
and tear.
Ta ble Top
KET-3-T
KET-6-T
KET-12-T
3/11
6/23
12/45
4.1
6.1
9.8
NA
9.8
12.3
T a b l e T o p w i t h G e a r B o x f o r t i l ti n g K e t tl e
KET-6-TGB
KET-12-TGB
6/23
12/45
6.1
9.8
9.8
12.3
Tw in Table Top (Capacities shown are per
kettle)
TKET-3-T
TKET-6-T
TKET-12-T
3/11
6/23
12/45
8.3
12.3
19.6
20/80
C o v e r s - L ift o ff
25 gal.
40 gal.
60 gal.
80 gal.
100 gal.
CL-25
CL-40
CL-60
CL-80
CL-100
T a n g e n t Dr a w - O ff V a lv e s
2"
TD-2
3"
TD-3
NA
19.6
24.5
C o v e r s - S p ri n g A s s i s t
25 gal.
CHS-25
40 gal.
CHS-40
60 gal.
CHS-60
80 gal.
CHS-80
100 gal.
CHS-100
T r i - B a s k e t S up p o r t K i t s
25 gal.
TBS-25
40 gal.
TBS-40
60 gal.
TBS-60
80 gal.
TBS-80
100 gal.
TBS-100
SG
M e a s u ri n g s t ri p s
25 gal.
MS-25
40 gal.
MS-40
60 gal.
MS-60
80 gal.
MS-80
100 gal.
MS-100
G a l l o n or Li t e r M a r ki n g s
each mark
KM
F l o o r T y p e - T i l ti n g
25/100
40/150
60/225
80/300
100/375
Sw i t c h G u a r d
9.8
14.7
14.7
14.7
14.7
14.7
24.5
29.4
29.4
29.4
DB
KL
P a n t ry F a u c e t s
single control valve
double control valve
SPK
DPK
C oo ki ng B aske ts
3 gal.
6 gal.
12 gal.
CB
BS-3
BS-6
BS-12
KP
9.8
12.3
14.7
14.7
14.7
14.7
14.7
19.6
24.5
29.4
29.4
29.4
KW
K ettle f ilt ers c/w hose
single control valve
SKFK
double control valve DKFK
F l o o r T y p e - S h o r t S e r i e s - S ta ti o n a r y
KEL-40-SH
KEL-60-SH
40/150
60/225
14.7
14.7
24.5
29.4
H a l f M o on F oo d S t ra i n e r
25 gal.
FS-25
40 gal.
FS-40
60 gal.
FS-60
80 gal.
FS-80
100 gal.
FS-100
Fl oor T y p e - S h ort S er i es – T i lt i n g
KEL-40-TSH
KEL-60-TSH
40/150
60//225
Ac c ur a t e L ED R e a d o ut s
Indicates heat cycle and low water
warning. Superior to traditional
gauges which can break.
14.7
14.7
24.5
29.4
P re- Ri ns e Spr ay Head
c/w hose
PRSK
P a n C a r ri e r
PCK
H i gh e r P r e ss ur e , H i g he r
Pe rf orm an ce
50 PSI steam jacket rating lets you
cook faster at higher temperatures
than most other kettles.
LÍM
LÍM
LB
LÍM
LB
LÍM
LB
LÍM
LB
LÍM
LB
LÍM
A c tu a l K e t t l e Si z e C a p a c i ty
KL
25/100
30/110
40/150
60/225
80/300
100/375
All electronic controls are splash
proof for safety and easy cleaning.
LED
LED
LED
LED
LED
LED
LED
LED
LÍM
LB
LB
Fl oor Type - S t at ion ar y
KEL-25
KEL-30
KEL-40
KEL-60
KEL-80
KEL-100
State of the art temperature
control with less than 1° variance,
lets you simmer delicate foods
with total confidence.
12.3
Large 3/4"
flow spout.
KEL-25-T
KEL-40-T
KEL-60-T
KEL-80-T
KEL-100-T
Pr e c i s e T e mp e r a t ur e ,
P e r f e c t S i m me r i ng
C o m p l e t e l y Sp l a s h P r o o f
C on t rols
Stays open.
Rotatable for easy cleaning
with condensate vent.
Fl oor Type - L ev er Til t
KET-20-T
Unlike kettles with mechanical
controls, our exclusive design
resists breakage and accidental
changing or resetting.
KB
A c ce s s o r y Ki t
kettle whip
kettle ladle
kettle brush
draw-off brush
kettle paddle
nylon brush
KAK
KW
KL
KB
DB
KP
CB
Co rr ec tio na l Pa ck ag e
O ptio n s:
tamper resistant covers
lockable covers
control covers
pressure gauge guard
tangent draw-off protection
NOTE: Not all Options and Accessories fit on to all kettles. For inquires and additional Options
and Accessories, call 1-800-338-2204.
Unlike others who figure capacity
to the rim, our kettles hold the
capacity stated. This is true on all
our models.
R e i n f o r c e d R o l l e d Ri m
Added extra strength makes each
kettle dent and damage resistant.
Eliminates the need for a separate
reinforcing bar.
F r o n t M o u n t e d C o m bi n a t i o n
Pr e ss ur e /V a c u um G a ug e
Color coded in easy to view
location with "Green" and "Vent
Air" zones that easily identifies
proper operation performance.
LB
Experts in Steam Cooking
G e n e r al C o o k in g P ro c e d u r e s
Preheat kettles for all products except milk and eggs.
R i c e , wh i t e :
Add 2 cups water per 1 cup rice, or 5 cups water per 1 pound rice. Turn kettle temperature control to #10 to
boil water, then add rice and bring back to a boil. Turn dial to #4, cover kettle and simmer for 20 minutes.
Empty cooked rice into large colander and drain if necessary. For brown rice: after adding rice to boiling water,
turn dial to #4, cover and simmer for 40 minutes.
P a s ta , n o o d l e s , s p a g h e t t i , m a c a r o n i :
Turn kettle temperature dial to #10 to boil water, add salt and oil if desired, add pasta (1 pound dry pasta to 6
quarts water), return to boil, turn dial to #4 to maintain slow boil, stirring frequently to prevent sticking, cook
pasta to al dente stage (usually 8–12 minutes, depending on thickness of pasta). Drain cooked pasta.
P o t a t o e s , d e hy d r a t e d s l i c e d :
5 pounds dehydrated yields approximately 20 pounds cooked. Place dehydrated potatoes in kettle, add water
to cover (salt if desired), turn temperature dial to #10 until water boils, reduce temperature dial to #6 to
simmer. Simmer potatoes 10–12 minutes after water boils. Drain.
P o t a t o e s , c ub e d o r s m a l l w ho l e f r e sh :
Set temperature control to #10 to boil water, add potatoes (salt if desired), reduce temperature dial setting to
#5–6. Recommended boiling times: 25–40 minutes, depending on size of potatoes. Drain.
M e at :
Brown meat on #10 temperature setting, stirring frequently: internal temperature of meat should reach at
least 160–170°F. Drain if desired. Note: ground meat at refrigerated temperature takes approximately 10–15
minutes per 10 pounds meat to brown.Additional time may be necessary to thoroughly cook and tenderize
larger, solid pieces of meat. Add any liquid or additional ingredients necessary to recipe and simmer until done
on #5.
S a u c e s / s o up s , c a n ne d o r f r o z e n a n d t ha w e d :
Place sauce or soup in kettle, turn kettle temperature dial to #5–7, depending on density of product and
sensitivity to heat; stir frequently until product reaches temperature of 160–170°F.
SOLUTIONS
Cleveland Range LLC. provides many of the operational solutions from Manitowoc, a global company dedicated to bringing
value to foodservice operators by equipping them with highly individualized real-world answers that enhance menus, service,
profits, and efficiency.
FINANCING
Manitowoc offers low-rate, fast-approval financing on equipment from Manitowoc brands and on other equipment when
purchased with Manitowoc brands. Preserve capital, simplify budgeting, and get the equipment you need today, from
Manitowoc Authorized Dealers with Manitowoc financing.
SERVICE
Cleveland Range LLC. products are backed nationwide by Manitowoc STAR Service. This network of certified service agents
provides fast response with factory-trained experts to assure your equipment will be fixed right the first time. Manitowoc STAR
service agents guarantee their work and use genuine OEM parts for best equipment performance and longer life.
To learn how Cleveland Range LLC.
SJGASK-4PC 0309
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