INSTALLATION AND OPERATION MANUAL, DIRECT STEAM TILTING KETTLES,
MODELS: DWT-20, 30, 40, 60, 80, 100
PART NUMBER 10197R2
7
2013-03-06
3.0 BASIC FUNCTIONING
CAPACITIES
All models are suffixed with either - 20, - 30, - 40, - 60, - 80 or - 100 to indicate the capacity of
that kettle in U.S. gallons. Thus a DWT-40 is a two thirds jacketed direct steam kettle mounted
on legs with a capacity of 40 gallons (U.S.).
FUNCTIONING MODE
Crown 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.
The kettle bowl is the container for the food product which ideally should be of a liquid or semi-
liquid consistency to achieve complete contact with the bowl surface and thus fully absorb the
heat transmitted through the surface.
The temperature required for the cooking process to function adequately must be greater than
the boiling point of the liquid food product. Further, the greater the steam pressure used, the
higher the temperature and consequently the quicker the cooking process. For example, steam
pressurized at 30 p.s.i. attains a temperature of 274 degrees Fahrenheit (135 degrees Celsius).
4.0 OPERATING INSTRUCTIONS
1. If kettle has draw-off valve, close it.
2. Fill kettle with product to desired level.
3. Slowly turn the steam control valve ON to full open position (counterclockwise).
4. The water or food should boil 2 to 3 gallons per minute. If it does not then incoming
pressure and piping should be checked to determine that it is adequate to operate the kettle
efficiently.
5. Regulate steam control valve depending on type of food being prepared.
6. When food is cooked, turn off steam, remove food and clean kettle immediately to prevent
residue from drying on kettle bowl surface.
