Southbend KECT-20 20-Gallon Electric Tilting Kettle | 316 SS Liner | NSF Certified
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Product Description
Overview
The Southbend KECT-20 electric tilting kettle is engineered for restaurateurs who need dependable, high-capacity production during a restaurant opening and into full-scale service. This 20-gallon (80 qt) floor model kettle features a 2/3 jacket and a robust 316 stainless steel interior liner with a 304 stainless steel exterior — combining corrosion resistance and easy sanitation with a commercial aesthetic suitable for any kitchen buildout. With NSF certified construction and cCSAus electrical compliance, the KECT-20 is designed to help you move from fit-out to first service quickly and confidently.
Key Features
- 20 gallon / 80 qt capacity — Ideal for batch cooking, soups, stocks, sauces, and braises for mid-sized operations and new restaurant menus.
- 316 stainless steel liner — Superior corrosion resistance and easier cleaning for long-term foodservice use, reducing maintenance downtime.
- 2/3 jacket with 12kW electric heating — Efficient, even heating and fast recovery to keep production moving during service.
- Tilting console with right-side lever tilt — Safe, ergonomic discharge for easy portioning and transfer to holding or packaging containers.
- Safety & controls — Solid-state thermostat, pressure gauge, safety valve, and low-water light with automatic shutoff protect your equipment and staff.
- Durable construction — 304 exterior and four stainless tubular legs with adjustable feet provide stability and simplify leveling on an active kitchen floor.
- Plumbing-ready — Faucet bracket included for fill convenience and integration into your prep workflow.
- Certified & compliant — NSF certified and cCSAus listed to help you meet health-code and electrical safety requirements during inspections.
Built for Commercial Success
The KECT-20 is built to handle the real demands of a busy professional kitchen. Its heavy-duty components and serviceable design mean fewer unexpected failures and lower lifetime cost of ownership — a critical consideration when every day of downtime affects revenue. Concept Services inspects each unit before delivery and coordinates professional installation, ensuring the kettle is integrated with your utilities and ready for health department sign-off. This hands-on approach reduces startup risk and maximizes the ROI of your kitchen equipment investment.
Specifications at a Glance
Capacity: 20 gallons (80 qt) • Heating: Electric, 12kW • Jacket: 2/3 jacket • Interior Liner: 316 stainless steel • Exterior: 304 stainless steel • Tilt Type: Console with right-side lever tilt (arm) • Safety Features: Solid-state thermostat, pressure gauge, safety valve, low-water light & automatic shutoff • Mounting: Floor model on (4) stainless tubular legs with adjustable feet • Certifications: NSF, cCSAus • Working Pressure: 50 PSI
Why Restaurant Owners Choose This
When you’re opening a new restaurant, you need restaurant equipment that reduces variables and accelerates time-to-revenue. The Southbend KECT-20 delivers repeatable, professional results that keep your line moving and your food quality consistent. Concept Services ensures the kettle is the right fit for your menu, inspects it before it leaves the warehouse, and manages installation so you avoid delays from mismatched utilities or missing documentation. The outcome: a smoother kitchen buildout, faster inspections, and a dependable workhorse on the line.
