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INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM KETTLES-TILTING MODELS, COOK/CHILL SYSTEMS, MODEL DLT
1.0 INTRODUCTION
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
equipped with a drain cock, safety relief valve and a steam control valve. Options on kettles are
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.
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 then
indicates that the kettle is full jacketed direct steam kettle mounted on a pedestal with a
capacity of 40 gallons (U.S.).
FUNCTIONING MODE
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 NUMBER 10143R1
5
2003-09-24
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