Advertisement
INSTALLATION AND OPERATION MANUAL, DIRECT STEAM FULL JACKET TILTING KETTLES,
MODELS: DLT-20F, DLT-30F, DLT-40F, DLT-60F
2.0 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 of the kettle bowl surface. Kettle is tilting, floor mounted in fixed
positions on legs with adjustable flanged feet. Kettle is 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.
CAPACITIES
All models are suffixed with either - 20F, - 30F, - 40F or 60F to indicate the capacity of that
kettle in U.S. gallons. Thus a DLT-40F is a full 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 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).
PART NUMBER 10216R1
6
2013-07-16
Advertisement
