1
WARNING: Improper installation, operation, adjustment, alteration, service or
maintenance can cause property damage, injury or death. Read the installation,
operating and maintenance instructions thoroughly before installing, operating or
servicing this equipment.
This manual should be retained for future reference
.
General:
All direct connected steam jacketed kettles pertaining to this manual are direct steam operated
pressure vessels of a double-wall stainless steel construction forming a steam chamber (
jacket
)
enveloping the lower two thirds of the kettle bowl surface. All kettles are tilting and countertop
mounted in fixed positions on legs.
Available models include:
FT-4, 4-Gallon (
15 liters
)
FT-6, 6-Gallon (
23 liters
)
FT-10, 10-Gallon (
38 liters
)
FT-12, 12-Gallon (
46 liters
)
FT-20, 20-Gallon (
76 liters
)
Description:
Kettle will be constructed of welded satin finish, stainless steel type 304. A double wall
kettle interior will form a steam jacket around the lower 2/3 of the kettle. Kettle bottom
will be of elliptical design for improved heat circulation.
Type 316 stainless steel liner for high acid content products. Tubular stainless steel
mounting frame will have steam supply and condensate return pipes completely
concealed within frame members.
Sealed stainless steel tilt mechanism bearings will permit the kettle to tilt forward 90o
for complete emptying. A removable operating handle with heat-proof knob can be
mounted on the left or right side of each kettle. Kettle will be built to A.S.M,E. code and
will be N.S.F. approved.
Operation will be by:
Direct steam at a minimum of 5 PSI (
0.4 kg/cm2
) and a maximum of 50 PSI (
3.4 kg/cm2
).
Functioning Mode:
Direct connected steam jacketed kettles consist of a stainless steel bowl and a stainless
steel jacket which envelopes two thirds of the lower surface of the bowl thus forming a
sealed pressure vessel (
chamber
) into which steam is introduced by means of a manual
control valve located in the right leg.
The kettle bowl is the container for the food product which ideally should be of a liquid
or semiliquid consistency to achieve complete contact with the bowl surface and thus
Summary of Contents for FT-4
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Page 7: ...Illustrated Parts List ...