Introduction To Steam Jacketed Kettles - Falcon Multimax MB1011 Brochure & Specs

Introduction to Steam Jacketed Kettles

Groen Kettles Cook Faster
A stock pot only transfers heat on the bottom. A kettle transfers heat through the entire jacketed
bottom and sides. Steam jacketed kettles have 3-4 times more heat transfer surface area than
the same size stock pot, which means faster heat up and faster cook times.
Groen Kettles Are More Efficient
Kettles transfer more of their energy into the food product. Range burners only heat the bottom of
the stock pot and can be inefficient. Groen gas heated kettles are 58-65% efficient and electric
models are even more efficient. Faster cook times mean less energy used and lower fuel bills.
Direct steam kettles can operate from an existing steam source, for even greater energy savings.
Groen Kettles Save Labour
A single chef or cook can prepare larger batches of your soups and other popular menu specialties,
in a steam kettle. With even heating and precise temperature control, there is less need for
constant "pot watching" and frequent stirring. Gear assisted manual and power tilts make product
transfer and portioning fast and easy. With larger single batch capabilities, you can reduce
repetitive work and utilise more automated prep equipment. Kettles are major labour savers.
How do Steam Jacketed Kettles Work?
Steam jacketed kettles cook faster, yet cost less to operate, and provide more even, gentle heating.
How do they deliver this unique combination of power and cooking precision?
The Amazing Thermal Efficiency Of Steam...
Steam carries approximately six times the energy of boiling water and gives up that energy upon
contact with a colder surface. This simple fact makes steam an ideal heat transfer medium, and
steam jacketed kettles the ideal way to cook, reheat and hold a wide variety of menu items.
Unique Kettle Construction... A steam jacketed kettle is formed from two stainless steel
hemispheres, which are nested and welded to form a space or "jacket" to contain steam.
Groen Kettles Improve Consistency & Reduce Product Loss From Burn-on
Groen kettles don't have "hot spots" and don't require constant stirring to avoid product burn-on and
scorching. Steam jacketed kettles are ideal for preparation of delicate sauces, cream based soups,
dessert fillings and heat sensitive confections. Even unskilled employees can consistently cook, reheat
and hold menu items, batch after batch, day after day. Groen kettles are more "forgiving" than range
top preparation methods and they make employee training easier.
Groen Kettles Reduce Heavy Lifting...
Counterbalanced tilting kettles and models equipped with product drawoff valves reduce the need
for heavy lifting and simplify product transfer and portioning.
Groen Kettles Are Easier To Clean...
A Groen kettle can braise that meat, simmer a great sauce and boil three kinds of pasta, with
fewer pans and less pan and utensil washing. And less burn-on means less pot scrubbing.
WATER OR
70
PRODUCT
60
OUTER
50
JACKET
40
INNER
JACKET
30
STEAM
20
UNDER
10
PRESSURE
(MIN)
HEATING
ELEMENTS
(ELECTRIC)
When steam enters that jacket space from a built-in steam generator, it is a self-contained kettle.
BOILING
When steam is piped in from a remote boiler, it is called a direct steam kettle.
WATER
Efficient Steam Heat Transfer... When steam enters the jacket, it expands to fill the entire
space and transfers its energy load to the inner kettle wall and then into the water or food being
heated. Heat is transferred uniformly through the entire jacketed hemisphere surface area. There
are no hot spots or temperature variations.
The Steam Pressure/Temperature Relationship... At atmospheric pressure, steam is
100° C. Under pressure, water boils and converts into steam at temperatures above 100° C.
For example, at 3.5 bar, steam is 148° C. The rated maximum steam pressure of kettles varies by
type, but typically is 1.5 -3.45 bar and higher on food processing and some cook-chill production
kettles. This relationship between pressure and steam is important if more rapid heating or
browning (caramelization of sugars) is required in a steam kettle. Then kettle models with higher
rated pressures should be considered.
See page 14 for Kettle sizing and options.
1
Kettles Cook Faster & Use Less Energy!
HEATING TIME
IN MINUTES
35Kg OF 18° C WATER TO 100° C
180% LONGER
SAVE ££
FASTER
ENERGY USED
KWH
7
42% MORE ENERGY
6
5
4
3
2
1
(KWH)