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Direct Steam Wall Mount Tilting Kettles
Troubleshooting
DRAW-OFF VALVE LEAKS
If a leak occurs through the valve steam, replace the "O" ring. If the leak can be attributed to faulty sealing
occurring between the stem disc and valve seat, then quite often this problem can be corrected by cleaning off the
dried on food residue with an extremely fine emery cloth or the rubber vulcanized stem piece has been damaged
and must be replaced.
Draw-off valve has a vulcanized rubber coated stem for better sealing. Do not over tighten. This may cause the
rubber to pull away from stem and permanently damage it.
Extremely Slow Cooking Time
If the cooking time is abnormally slow then the difficulty may be due to insufficient steam pressure and/or
volume. First determine that pressure on incoming steam line at kettle is within 5 p.s.i. of rated kettle pressure.
Note that pressures approaching the rated kettle pressure are liable to set off the safety relief valve. If required
pressure is available to kettle, then possibly volume of steam is not sufficient. Minimum 3/4" pipe size is
required to the kettle but if the steam generating source is at a great distance from the kettle, larger pipe will be
required. Finally, the core of the steam supply pipe may have debris or scalants that impede steam flow and will
require disassembly and inspection.
Air Venting
It is recommended that the "optional" steam trap assembly be installed. This should be plumbed to the exit end of the
kettle. The thermostatic trap is a mechanical device that closes on high temperature and opens when the temperature
drops, allowing the water which formed from condensate to exhaust but retain the steam under pressure.
The temperatures required for the cooking process to function adequately must be greater than the boiling point
of the liquid food product, that is, water. The greater the steam pressure used, the higher the temperature and the
quicker the cooking process. For example, steam pressurized at 30 p.s.i. reaches a temperature of 274 degrees
Fahrenheit (135 degrees Celsius). Since air is an unsuitable media through which heat may be transferred, the
air should be exhausted from the jacket by opening the pressure relief valve until the air has been completely
replaced by pressurized steam.
In the initial stages of the cooking process when the steam comes in contact with the cold kettle bowl surface, it
condenses and forms a large amount of water. The condensate water must be removed from the kettle jacket in
order for the kettle to function adequately. The ball valve located at the base of the kettle jacket may be opened
to remove the water. It may be necessary to repeat this procedure several times depending on the number of
batches being cooked as each batch will create condensate. If the kettle appears to be slow in heating, this would
indicate that there is water in the jacket. Open ball valve and drain. Close valve and commence operation of kettle.
INSTALLATION & OPERATION MANUAL 10197 REV 0 (07/21)
NOTICE
Troubleshooting
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