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DIRECT STEAM COUNTERTOP TILTING KETTLES
The kettle and its parts are
hot. Use care when operating, cleaning or
servicing the kettle
.
NOTE:
Food products with milk or egg base
should be placed into a cold kettle before
cooking. Avoid sudden contact of these
food products with a hot kettle surface
because they will stick to the surface.
OPERATION
1. Fill kettle with product to the desired level.
2. Slowly turn the steam control valve to the
full open position.
3. The water or food should boil in 3 to 4
minutes per gallon. If it does not, then
check incoming pressure to determine
that it is adequate to operate the kettle.
Refer to table for steam supply.
4. Regulate the steam control valve according
to the type of food being prepared.
D i s c o n n e c t
electrical power to the
machine and follow Lockout/
Tagout procedures before
cleaning.
NOTE:
Do not hose down under any
condition. Failure to comply will void
the warranty.
The kettle interior and exterior should be
washed after each use when a different food
is to be cooked next or when cooking is
completed for the day.
1. Add water to the kettle for cleaning and to
prevent residue from drying and sticking to
the inside of the kettle.
2. Loosen stuck-on food by allowing it to
soak at a low temperature setting.
Never use harsh or corrosive cleaning
chemicals.
Never scrape the inside of the kettle with
abrasive cleansers metal tools or steel
scouring pads, which will scratch the surface,
spoil the appearance and make it more difficult
to thoroughly clean.
CLEANING
3. Add mild detergent and scrub the kettle
interior with a nylon brush.
4. Thoroughly rinse the interior and dry with a
soft cloth.
5. Rinse the exterior and dry with a soft cloth.
STAINLESS STEEL EQUIPMENT
CARE AND CLEANING
Contrary to popular belief, stainless steels
ARE susceptible to rusting.
Corrosion on metals is everywhere. It is
recognized quickly on iron and steel as
unsightly yellow/orange rust. Such metals are
called “active” because they actively corrode
in a natural environment when their atoms
combine with oxygen to form rust.
Stainless steels are passive metals because
they contain other metals, like chromium, nickel
and manganese that stabilize the atoms. 400
series stainless steels are called ferritic, contain
chromium, and are magnetic; 300 series
stainless steels are called austenitic, contain
chromium and nickel; and 200 series stainless,
also austenitic, contains manganese, nitrogen
and carbon. Austenitic types of stainless are not
magnetic, and generally provide greater
resistance to corrosion than ferritic types.
