RESTAURANT EQUIPMENT AND SUPPLY

STANDARD FEATURES:
• Low water level cut-off and indicator
• Pressure gauge
• Temperature control
• Safety relief valve
• Type 316 stainless steel liner
• 2/3 steam jacket
• 50 PSI (345 kPa) high pressure operation for higher cooking temperature
• Integrally mounted controls
• Removable elements
• "Clean lock" to hold kettle in cooking position or 105 degree angle for ease of cleaning
• Stainless steel console and trunnion
• Water resistant construction