Self-Contained Splash-Proof Series Tri-Leg, Stationary Turn out up to 1,280 servings in a single batch and keep production moving with Cleveland's 80-gallon, 2/3-jacketed electric kettle. Designed for high-volume commercial kitchens, the KEL-80 pairs rock-solid 316 series stainless steel with precise solid-state controls, giving you faster heat-up, tighter temperature control and years of worry-free service.

Why chefs choose the KEL-80:

• The 80-gallon (300-liter) bowl can handle large batches of soups, sauces, and stocks for banquets, commissaries, and central production kitchens, all while maintaining a compact footprint.
• The 50 psi steam jacket can reach higher cooking temperatures (up to 260 °F / 127 °C), allowing for faster heat-up and shorter batch times.
• The solid-state water-level control eliminates the need for a fragile sight glass, reducing the risk of breaking or leaking. LED alerts warn when the water level is low.
• The IPX6-rated, splash-proof control housing can withstand aggressive wash-downs.
• The spring-assisted, domed cover lifts effortlessly and stays in place, enabling safe, one-hand operation.
• The 2-inch tangent draw-off valve and stainless steel strainer allow for rapid portioning, draining, or clean-out of particulates.
• The open tri-leg base with flanged, adjustable feet can be securely bolted to the floor, while the area underneath remains open for easy cleaning.
• The reinforced rolled rim and enlarged pouring lip prevent rim damage and make transferring chunky foods mess-free.
• The welded-in heating elements maintain a permanent vacuum seal, eliminating the need for refilling or venting the jacket.
• The unit is ready for an optional hot/cold swing faucet, with the faucet bracket included from the factory.

Perfect for:

• Ideal for settings that need to prepare large quantities of food, such as hospitals, correctional facilities, and schools.
• Great for high-volume hotels and cruise ships that require efficient food preparation.
• Suitable for central commissaries and ghost kitchens that need to cook in batches.
• Useful for making large quantities of soups, stocks, sauces, chili, oatmeal, and other similar dishes.