Food kettle KPET160/9, 160 l, indirect heating, steam-water jacket, 840x900x860 in, 127 kg. Electric food kettle MXM KPET160/9 is one of the best models of professional heating equipment for catering establishments and food production. High performance, simple and reliable design in assembly, as well as an effective heating system allowed the MXM KPET160/9 model to gain popularity in the modern market. Electric food kettle KPET160/9 belongs to the category of professional kitchen equipment and is designed for boiling water, preparing first, second and third courses (broths, drinks, compotes), as well as cooking porridge, vegetables, etc. The electric cooking kettle KPET160/9 is NOT intended for the preparation of jelly-like products with a dense (thick) liquid structure (jam, marmalade, mousse, jelly, preserves, etc.). The electric cooking kettle KPET160/9 can be placed at public catering establishments independently or as part of process lines. The electric cooking kettle KPET160/9 is designed for use in rooms with artificially controlled climatic conditions. KPET160/9 - working volume of the vessel is 160 l, 900 series;; The KPET160/9 cooking kettle has 3 heating modes: low, medium, maximum. Stainless steel heating elements. The tap for draining liquid from the boiler is 1 1/2 inches. The kit includes a single tap for pouring water into the steam-water jacket and the boiler bowl. It is possible to adjust the height using the supports. Protection systems: 1) dry-running sensor (prevents heating elements from burning out). 2) safety valve (valve trips when pressure reaches 0.05-0.065 MPa). 3) electric contact pressure gauge (trigger limit 0.02-0.045 MPa). Specifications: Weight, kg - 127 kg. Weight in packaging - 179 kg. Dimensions (LxWxH) - 840x900x860 in Dimensions in packaging (LxWxH) - 990x1150x1150 in The operating principle of the product is based on indirect heating of the contents in the cooking vessel with steam, which is formed when water is heated in the steam-water "jacket" by the heating elements. The cooking vessel is enclosed in a shell and wrapped in heat-insulating material. The bottom with a box is welded to the shell of the vessel from below. The heating elements are mounted in the box space. The contents of the cooking vessel are drained through the drain cock. The filling funnel with a tap is used to pour water into the "jacket" and release "cold" steam from the "jacket". The product is controlled from the control panel. The control panel contains: - a white signal lamp ("Network"); - a yellow signal lamp ("Work"); - a red signal lamp ("Dry run"); - a rotary switch handle; - an electric contact pressure gauge The switch handle is used to turn on, turn off and adjust the heating power of the product in stages. The heating power of the product is adjusted in stages by setting the rotary switch handle to positions "1", "2", "3", which determines the degree of heating: weak, medium, strong, respectively.The heating is switched off by setting the switch handle to the "0" position. The terminal block is located at the bottom behind the rear cover. The pressure inside the "jacket" is monitored and maintained by an electric contact pressure gauge. The electric contact pressure gauge is set to the upper pressure of 0.45 kgf/cm² and the lower pressure of 0.2 kgf/cm². When the pressure inside the boiler "jacket" reaches the upper pressure value, the electric contact pressure gauge sends a signal to the control unit. The control unit, based on the signal from the electric contact pressure gauge, generates a signal to switch off the heating elements. The heating elements remain in the off state until the pressure inside the "jacket" reaches the lower pressure setting value on the electric contact pressure gauge.