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Direct Steam Counter Tilting Kettles
Introduction
Introduction
Description
All 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 and counter top mounted in fixed positions on legs.
Capacities
All models are suffixed with either -6, -10, 12 or -20 to indicate the capacity of that kettle in US gallons.
Functioning Mode
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 located in the right leg.
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 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 degrees 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.
INSTALLATION & OPERATION MANUAL 10076 REV 6 (04/22)
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