2.5L /3.0L /3.5L Color Painting Stove Stainless Steel Water Kettle Whistling Tea Kettle

• Style: Normal
• Capacity: >2.0L
• Material: Stainless Steel
• Type: Normal
• Occasion: Home
• Certification: FDA, LFGB
• Model NO.: RD-52306
• Heating Method: Chassis Heating
• Structure: N/a
• Volts: N/a
• Color: Sliver,Color Coating
• Handle: Wood Painting or Color Painting or Black Color
• Liter: 3.0L
• Polishing: Color Coating or Satin Finished
• Transport Package: Color Box/Master Carton
• Specification: 3.0L
• Trademark: Gourmet
• Origin: China
• HS Code: 73239300
• Production Capacity: 1500000PCS/Year

Product Description

Product Name:
3.0L stainless steel Whistling Kettle
Specifications
Material:	Material:201SS;
Thickness:	0.6/0.5MM body thickness
Body:	Capsuled bottom:1.0MM alu.+1.5MM iron;/Single bottom;
	430SS indcution bottom;
Polishing:	Satin polishing interior and Color coating outerior with painting
Accessories:	Bakelite handle with Powder Coating-soft touch /Or without Color Painting;
Lids:	Stainless Steel Lid.
Specifications Size:
3.0L
Packing:
Each PC in a good poly bag ,Each kettle with one hangtag , Then full set pack in a 5ply strong color box , 12pcs/master carton .

Knowing the keys to better maintenance and handling will extend the life of your batteries and pans:

1. Never leave an empty pot or pan on the fire.
   An empty container in direct contact with a heat source overheats as there is no element available to help dissipate the concentration of heat. This overexposure to heat can irreversibly alter the physical properties of the container, from a change in the color of the container, to a melting of the material it is made of, rendering the pot useless, not only irretrievably damaging the kitchen. .
   As it does not contain any element that helps dissipate the concentration of heat, an empty container in direct contact with heat would quickly overheat. These damages can alter the physical properties of the product and its anti-adherence, being irreversible. If we use induction, all the equipment can be damaged.
2. Before cleaning the cookware let it cool down.
   The part must be at a low temperature, otherwise a thermal shock may occur and damage the molecular structure of the materials, significantly reducing the useful life of the product.
3. Do not use tools that can grate the pans and pots during cooking.
   Metal utensils can damage the surface of the container and reduce the anti-stickiness. Softer materials such as silicone or nylon are recommended.
4. To clean, do not use abrasives, bleach, or alkaline detergents.
   These cleaning products can irreparably damage the product even in materials as resistant as stainless steel, causing micro-perforations that end up rendering the part unusable. At Pujadas we recommend using neutral soaps, non-metallic scourers and preferably a manual wash, especially for pieces with non-stick.
5. Preferential cleaning with hot water.
   The oil and dry food adhering to the cookware will be easier to clean if we leave it to soak in hot water. This way it will not be necessary to rub so much to remove them and we will use less cleaning products.