2
INSTALLATION
Introduction
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 coun-
tertop mounted in fixed positions on legs.
Available models include:
•
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, stain-
less 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 circu-
lation.
Type 316 stainless steel liner for high acid content prod-
ucts. 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 per-
mit 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 en-
velopes 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
fully absorb the heat transmitted through that surface.
The temperatures required for the cooking process to
function adequately must be greater than the boiling point
of the liquid food product, viz. water. Further, the greater
the steam pressure used, the higher the temperature and
consequently the quicker the cooking process. For exam-
ple, steam pressurized at 30 psi attains a temperature of
274°F (135°C).
In the initial stages of the cooking process when the
steam comes in contact with the cold kettle bowl surface
it condenses and forms considerable amounts of water.
A thermostatic steam trap should be plumbed to the exit
end of the kettle jacket. This trap is a mechanical device
that closes on high temperatures and opens when the
temperature drops thus allowing the water formed from
condensate to exhaust but retain steam under pressure.
