Commercial Tabletop Kettle for Sale – Groen TDH-40, Natural Gas Heated

Manufacturer Information:

• Manufacturer: Groen
• Model: TDH-40
• Capacity: 40 Quarts
• Material: Stainless Steel
• Serial Number: 1989-4
• National Board Number: 13816

Description:

This used Groen TDH-40 table-top steam jacketed kettle is a self-contained natural gas-heated unit, ideal for commercial kitchens, food processing, and industrial applications. With a 40-quart capacity, it has an approximate diameter of 16.5 inches and depth of 14 inches. The unit features a 2/3 bottom steam jacket rated at 50 PSI at 300°F and an input rating of 52,000 BTU/hr. Equipped with manual tilting and a pour lip, it allows for easy dispensing of contents. The kettle is mounted on a base for stability and convenience.

Specifications:

• Capacity: 40 Quarts
• Material: Stainless Steel
• Dimensions: Approx. 16.5” diameter x 14” deep
• Steam Jacket Type: 2/3 bottom coverage
• Jacket Pressure Rating: 50 PSI @ 300°F
• Heat Source: Natural gas self-contained steam
• BTU Input Rating: 52,000 BTU/hr
• Tilting Mechanism: Manual
• Pouring Mechanism: Integrated pour lip
• Mounting: Base-mounted
• National Board Number: 13816
• Serial Number: 1989-4

Applications:

• Commercial Kitchens – Cooking soups, sauces, and broths efficiently
• Food Processing Plants – Batch processing of ingredients
• Restaurants & Catering Services – Large-scale meal preparation
• Bakeries & Confectionery – Melting chocolate, preparing syrups
• Dairy Processing – Heating milk and other dairy products
• Canning & Preserving – Steam heating for pasteurization
• Pharmaceutical Industry – Preparing medicinal and supplement mixtures
• Research & Laboratory Use – Heating and blending controlled ingredients
• Brewery & Distillation – Small-batch brewing and liquid heating
• Soap & Cosmetics Production – Mixing creams, lotions, and other formulations

🧪 Applications

• Restaurant and commissary kitchens

• Institutional food production

• Small-batch sauce and soup prep

• Confectionery and syrup heating

• Laboratory food development

• R&D kitchens in food processing

• Catering and banquet cooking

• Jam, jelly, and preserve heating

• Baby food and puree production

• Test kitchen batch cooking

🎯 Typical Products Cooked

• Soups and sauces

• Gravies and broths

• Cheese sauces and fondues

• Custards and puddings

• Caramel and syrups

• Fruit fillings and jellies

• Chutneys and condiments

• Oatmeal and porridge

• Beverages and infusions

• Nutritional or therapeutic foods

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