UNSPSC 48101542: Commercial use jacketed tilting kettle

A high volume boiling container with a heat jacket that allows for the cooking of sauces etc with a tilting mechanism to allow for controlled pour.

UNSPSC 48101542 Commercial use jacketed tilting kettle is a Commodity code capturing a single piece of commercial food service equipment—specifically tilting kettles used in institutional kitchens for batch cooking, heating, and mixing tasks. State and local governments buy these units primarily for school nutrition programs, correctional facilities, and community centers; recent solicitations show districts and detention centers procuring them individually or as part of larger kitchen equipment refresh projects. The code's activity reflects routine capital replacement in food service operations where volume cooking and holding are essential.

Issuing bodies soliciting under this code span school districts (Richmond County Schools in Georgia, Bulloch County Schools in Georgia, and others), county correctional facilities (Volusia County, Florida), and state supported living centers (Texas HHSC). School nutrition departments dominate the buyer base, driven by aging kitchen infrastructure and cyclical equipment replacement funding. Geographically, recent tilting kettle opportunities cluster in Texas, Georgia, and Florida, with scattered activity across other states including Pennsylvania and California. Representative recent opportunities include the Texas Department of Criminal Justice requesting tilt skillet braising pans under IFB 1W259261 (bids due August 19, 2026) for institutional food service, and Bulloch County Board of Education School Nutrition soliciting large food service equipment including tilting skillets across fourteen school sites under IFB #8726 (bids due September 9, 2026). McAllen Independent School District's central kitchen upgrades project (Project 2027-1015, proposals due August 21, 2026) and Richmond County Schools' serving line and equipment procurements (RFQs due October 7, 2026) show tilting kettles competing within broader kitchen equipment modernization packages where equipment is bundled with walk-ins, combi ovens, and serving lines. Most school-district solicitations package smallware and large equipment together, making standalone kettle purchases less common than integrated kitchen renovation bids; the code sees steady but modest transaction volume relative to larger food service equipment families.