Market Forge Industries FT-4, Руководство пользователя, Страница: 3 / 8

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 example, steam pressurized at 30 psi attains a temperature of 274
degrees Fahrenheit (
135
o
Celsius ).
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.
Options and Accessories at Extra Cost:
To purchase these items contact your local sales rep.
One-piece lift-off stainless steel cover
Stainless steel wire basket
Double Pantry Faucet with Swing Spout and Mounting Bracket.
Single Pantry Faucet with Swing Spout and Mounting Bracket.
1/2” ( 13mm ) Leg-Mounted Steam Control Valve
1-1/2” ( 38mm ) Draw-Off Valve with Strainer
Steam Trap
Check Valve
18" High Floor Stand with Sliding Drain Pan
28" High Stainless Steel Cabinet Base with Hot and Cold Water Fill Faucets,
Depressed Area and Drains, Clean-Up Pan with Removable Splash Guard, and
Steam Control Valve on Stainless Steel Marine Edged Countertop.
22" High Stainless Steel Cabinet Base with Hot and Cold Water Fill Faucets,
Depressed Area and Drains, Clean-Up Pan with Removable Splash Guard, and
Steam Control Valve on Stainless Steel Marine Edged Countertop.