STOW THE STOCKPOTS AND GET STEAMED WITH CLEVELAND
CLEVELAND, Ohio – Cleveland, an Enodis company, has a full line of energy-efficient electric and gas Steam-Jacketed Kettles that offers large savings for any foodservice operation. Ideal for soups, sauces, pastas, gravies, stews, rice and more, these kettles provide ultra efficient energy transfer and uniform heating, which saves precious energy. With more than two-thirds of the surface area contacting the food being heated, kettles use 80 percent less energy on average than stockpots on open burners.
Compared to range top cooking, kettles have precise temperature controls and require little attention. The Accurate Temperature Control system eliminates constant monitoring and resetting. Foods can be simmered without overcooking and scorching—and that means simple cleaning since food won’t be burned or overcooked. The tilting models add an additional element of convenience and security by making it ultra easy for one person to pour safely. The kettles are available in gas, electric and direct steam table models from 3 to 20 gallons in size. Floor models have from 20- to 100-gallon capacity.
Cleveland Range, Inc., an Enodis company, was founded in 1922 and is a leading manufacturer of commercial steam-cooking equipment; it offers complete lines of convection and pressure steamers, steam-jacketed kettles, tilting skillets/braising pans, combination steam and convection (“combi”) ovens, rotisseries and cook-chill systems. For more information, visit www.clevelandrange.com.
Enodis plc (www.enodis.com) is a worldwide company focused on the design, manufacture and supply of food equipment. Through its two operating groups, Global Food Service Equipment and Food Retail Equipment, it has 27 factories in 8 countries and a large portfolio of premium brands, including Delfield, Scotsman, Frymaster, Lincoln, Cleveland, Garland, US Range, ICE-O-Matic, Jackson, Merco Savory, Dean, Varimixer and Merrychef in foodservice, and Kysor/Warren and Kysor Panel Systems in food retail equipment.
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CLEVELAND KETTLE CORN CHOWDER
Yield: Fifty 5-oz. servings
Ingredients/Quantity
Oil/¼ cup
Onions, diced/5 large
Celery, diced/1 bunch
Potatoes, peeled, diced/8 medium
Chicken stock/1 gallon
Salt and pepper/To taste
Corn, creamed or regular/1 10-lb. can
Milk/2 gallons
Instructions
* Sautee onion and celery in oil until soft
* Add potatoes, stock, salt and pepper
* Cook uncovered until potatoes are easily pierced with a fork
* Add corn and milk
* Heat thoroughly
* Thicken with cornstarch or roux if desired
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