Collection: Cleveland

A commercial kettle is a large heated cooking vessel used for batch cooking stocks, soups, sauces, curries, rice and similar items. Production kitchens, aged care facilities, clubs and institutional caterers use them to cook volume in a single vessel.

A tilting kettle is emptied by tipping the vessel forward rather than ladling the contents out. That makes decanting a full batch faster and safer for staff, particularly with hot liquids that would otherwise be lifted out by hand.

Set capacity by the batch you actually cook, not the largest you might one day want. A kettle that runs half full wastes heating and floor space, while one that is too small forces a section to cook the same item twice.

Three Cleveland kettles are listed, as electric tilting models. Hospitality Connect supplies them to production kitchens, aged care facilities, clubs and institutional caterers, with trade pricing and delivery Australia-wide from Penrith, New South Wales.

Confirm the electrical supply at the install point and the drainage arrangements for emptying and cleaning the vessel. Floor space and the clearance needed to tilt the kettle forward without obstruction also need checking before ordering.