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General
INTRODUCTION
General
The procedures in this manual apply to all models
unless otherwise specified. The pictures and
illustrations are of a model K40ELT kettle unless
otherwise noted. All information and specifications
contained in this manual are based on the latest
product information available at the time of printing.
Stationary and Tilting Kettles
The electric stationary and tilting kettles are self
contained two thirds jacketed kettles. The lower two
thirds of the kettle bowl is a double wall stainless steel
construction that provides a reservoir for a solution of
heat transfer fluid and distilled water for improved
heating of the kettle contents. The kettles are used to
prepare a variety of liquid or semi-liquid food products
such as soups, stews and sauces.
MODELS COVERED
Electric Stationary and Tilting Kettles
K20EL Stationary Kettle - 20 Gallon
K40EL Stationary Kettle - 40 Gallon
K60EL Stationary Kettle - 60 Gallon
K20ELT Tilting Kettle - 20 Gallon
K40ELT Tilting Kettle - 40 Gallon
K60ELT Tilting Kettle - 60 Gallon
CONTROL PANEL
Fig. 1
TOOLS
Standard
• Standard set of hand tools.
• Pipe thread sealant.
• VOM with an AC current tester (meter sensitivity
should be at least 20,000 ohms per volt).
• Temperature meter (thermocouple type). Use for
checking kettle temperature.
• 6 gallon container to hold drained reservoir jacket
fluid.
Special
• Torque wrench (ft-lbs) for tightening heating
element mounting bolts.
• Dowfrost heat transfer fluid Part No. 558038 (5
gallon). Refer to service procedures for volumes.
• Water - Use only distilled water only for re-filling
of the jacket (purchase locally).
Electric Stationary and Tilting Kettles - General
Page 3 of 29 F45472 (1112)