Introduction; Basic Functioning; Operation - Crown DWT-20 Installation & Operation Manual

Introduction

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 tilting, wall mounted in fixed positions. 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.

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 DWT-40 is a two thirds jacketed direct steam kettle mounted on legs 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).

Operation

Operating Instructions
1. If kettle has draw-off valve, close it.
2. Fill kettle with product to desired level.
3. Slowly turn the steam control valve ON to full open position (counterclockwise).
4. The water or food should boil 2 to 3 gallons per minute. If it does not then incoming pressure and piping
should be checked to determine that it is adequate to operate the kettle efficiently.
5. Regulate steam control valve depending on type of food being prepared.
6. When food is cooked, turn off steam, remove food and clean kettle immediately to prevent residue from drying
on kettle bowl surface.
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PAGE OF 12 INSTALLATION & OPERATION MANUAL 10197 REV 0 (07/21)
Direct Steam Wall Mount Tilting Kettles