Introduction - Description; Basic Functioning - Crown DLT-30 Installation & Operation Manual

INSTALLATION AND OPERATION MANUAL, DIRECT STEAM TILTING KETTLES, MODELS DLT, DPT
INTRODUCTION
2.0 DESCRIPTION
All Crown 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, floor mounted in fixed positions either on legs with adjustable flanged feet (DLT Models)
or pedestals (DPT Models). All kettles are equipped with a drain cock, safety relief valve and a
steam control valve. Options on kettles include hinged spring assisted stainless steel lid
covering the kettle bowl opening and a sanitary stainless steel tangent draw-off valve as an
alternate method for the removal of the food product from the kettle bowl.

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 DLT-40 is a two thirds jacketed direct steam kettle mounted
on legs with a capacity of 40 gallons (U.S.). If the letter F is added to the suffix, this indicates
that the kettle is full jacketed direct steam kettle 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).
Part No. 10077R3 7 2013-07-16