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crown-steamelt-40-240vsteam-kettle-460920_1200x1200_crop_center.webp

Crown ELT-40

THB 110.00

Crown ELT-40 — 40-Gallon (152L) Electric Floor Model Tilting Steam Kettle

The Crown ELT-40 is a heavy-duty, self-generating electric floor-model tilting steam kettle engineered for high-volume central kitchens, food processing facilities, and large-scale hotel banquet operations. Featuring a massive 40-gallon capacity, this unit is designed with a low-profile architectural height to provide chefs with an ergonomic working level for stirring, sampling, and monitored cooking. Equipped with a factory-sealed 2/3 steam jacket, it delivers uniform heat distribution across the entire cooking surface—accelerating boiling times and completely eliminating the risk of scorching thick stews, porridge, or delicate sauces.

Crown ELT-40 — 40-Gallon (152L) Electric Floor Model Tilting Steam Kettle

The Crown ELT-40 is a heavy-duty, self-generating electric floor-model tilting steam kettle engineered for high-volume central kitchens, food processing facilities, and large-scale hotel banquet operations. Featuring a massive 40-gallon capacity, this unit is designed with a low-profile architectural height to provide chefs with an ergonomic working level for stirring, sampling, and monitored cooking. Equipped with a factory-sealed 2/3 steam jacket, it delivers uniform heat distribution across the entire cooking surface—accelerating boiling times and completely eliminating the risk of scorching thick stews, porridge, or delicate sauces.

Product Features:

  • Ergonomic Low-Profile Design — the "ELT" series features a wider and lower kettle height compared to standard models, making it much easier for kitchen staff to stir ingredients, monitor food consistency, and clean inside.

  • Self-Generating 2/3 Steam Jacket — engineered with a double-wall chamber factory-sealed with distilled water and rust inhibitors, utilizing electric elements to generate consistent steam heat with zero dynamic hot spots.

  • Acid-Resistant 316 Stainless Steel Liner — the interior cooking liner is forged from high-grade Type 316 stainless steel, offering superior protection against corrosion from highly acidic foods like tomato purées, marinades, and vinegars.

  • Precision Manual Gear Tilting — equipped with a smooth-operating rotary handwheel gear mechanism on the right console, allowing operators to tilt the massive kettle effortlessly and lock it at any angle for safe, controlled pouring.

  • All-Stainless Steel Tri-Leg Frame — supported by three heavy-gauge stainless steel legs with adjustable flanged feet, ensuring absolute structural stability and allowing the unit to be securely bolted to the kitchen floor.

  • Advanced Safety & Control Console — features a water-resistant housing containing a solid-state thermostat, power switch, vacuum/pressure gauge, safety relief valve, and an automatic low-water cutoff system with an active indicator light.

Specifications:

  • Model Designation: ELT-40

  • Equipment Classification: Self-Generating Electric Floor Model Tilting Steam Kettle

  • Volumetric Cooking Capacity: 40 Gallons / 152 Liters

  • Chassis & Frame Construction: Outer jacket, console, and tri-leg support system crafted from Type 304 satin-finish stainless steel; interior line forged from high-durability Type 316 stainless steel.

  • Temperature Adjustment Parameters: Solid-state thermostatic controls ranging precisely from $74^\circ\text{C}$ to $140^\circ\text{C}$ ($165^\circ\text{F} - 285^\circ\text{F}$).

  • Maximum Pressure Parameters: Factory tested and rated to operate up to a maximum safety threshold of 50 psi (345 kPa).

  • Electrical Load Requirements: 380V - 415V / 50-60Hz / 3-Phase configurations (High-output heavy-duty internal heating elements, typically rated at 24 kW or custom site variants).

  • Industry Compliance Certifications: ASME code constructed, National Board registered, c-CSA-us approved, and NSF certified.

Ideal for: Large-scale commercial catering hubs, institutional school cafeterias, hospital dietary operations, military base kitchens, and massive food manufacturing plants requiring top-tier capacity for boiling stocks, reducing sauces, preparing batch stews, and boiling grains continuously.