Cleveland Electric Steam-Jacketed Kettle

Cleveland Electric Steam-Jacketed Kettle

A commercial electric steam-jacketed kettle is essentially a giant, highly efficient double-boiler used in high-volume commercial kitchens, institutions, and food manufacturing. Instead of heating food directly over a flame or element, it uses an internal wall (the jacket) filled with steam to surround the food with gentle, uniform heat.

Specs:

• Equipment Type: Electric Steam-Jacketed Kettle
• Capacity: 25 Gallons
• Voltage/Phase: 208V, 3-Phase --or-- 240V, 3-Phase
• Amperage Draw: 27.2 Amps (at 208V) --or-- 31.4 Amps (at 240V)
• Wattage: 9.8 kW (at 208V) --or-- 13.1 kW (at 240V)
• Wire Requirement: Minimum 8 AWG Copper wire, rated for 90°C
• National Board No: 135148
• CRN (Canadian Registration No.): 0H1897.5
• MAWP (Max Pressure): 50 PSI at 298°F

It is primarily used to:

• Cook High-Volume Batches: Safely heat up to 25 gallons of soups, stews, sauces, gravies, stocks, and starches (like rice or pasta) all at once
• Prevent Scorching & Burning: Evenly distributes heat across the entire bowl surface, eliminating hot spots. This makes it ideal for delicate dairy-based soups, cream sauces, or thick liquids that burn easily in standard stockpots
• Heat Quickly and Efficiently: Steam transfers heat much faster than traditional stovetop burners, drastically cutting down boil times
• Pour Safely: The manual tilting mechanism allows staff to safely lean the kettle forward to tilt and pour out heavy batches into serving pans without manual ladling