Southbend KSLE-20, Руководство пользователя

Страница: 9 / 26

OPERATION
THEORY OF OPERATION:
One BTU (British Thermal Unit) is defined as the amount of heat required to raise one pound of water through one
degree Fahrenheit. Therefore, for one pound of water at room temperature, it takes 212° - 70° or 132 BTUs to bring
water to 212° F, the boiling point of water. However, in order to change this same pound of water at 212° F to steam at
212° F requires another 970 BTUs. This 970 BTUs is called the "heat of vaporization."
Upon contact with a cooler surface, this "heat of vaporization" is immediately given up.
Since a large amount of heat is given up at such a low temperature, 212° F, food is cooked quickly with relatively less
shrinkage and the foods valuable nutrients are retained.
In steam jacketed kettles, the steam is produced by the small amount of water between the jacket. This allows for fast,
uniform heating of the inner jacket and therefore, the product.
An additional advantage of this low temperature is that most foods won't stick to the sides. This transmits into reduced
labor costs since most foods do not require constant stirring.
DAILY OPERATION:
All equipment must be installed correctly to insure proper operation and reliable service. Installation must be followed
by a qualified technician.
Before you turn the unit on, be sure that you have: Power to the unit and any required waste drains plumbed in.
Set the thermostat to the desired temperature. The "Cooking" light will come on indicating that the heating elements
within the kettle are on. When the desired temperature is reached, the "Cooking" light will go out.
NOTE: IT IS ALWAYS A GOOD IDEA TO PREHEAT THE KETTLE EMPTY. DOING THIS WILL IMPROVE
PERFORMANCE.
Add product; thermostat will automatically cycle.
To turn the unit off, turn thermostat knob to "OFF" position.
Clean as required.
NOTE: Whenever kettle is tilted, power to the heating elements is turned off.
TILTING & STATIONARY ELECTRIC STEAM KETTLES
SECTION TWO — USER'S GUIDE
PAGE 2
Litho in
U.S.A
4-88