First of All, What is a Steam-Jacketed Kettle? It’s a Pressure Vessel Designed to Transfer Heat or...
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Transcript of First of All, What is a Steam-Jacketed Kettle? It’s a Pressure Vessel Designed to Transfer Heat or...
GROENLETS TALK KETTLES
First of All, What is a Steam-Jacketed Kettle?
It’s a Pressure Vessel Designed to Transfer Heat or Energy From
Itself to the Product Inside it.
How it Works… Hemispheres, ASME, Energy,
Pressure, Conduction.
Steam Jacketed Kettle
Replaced the Stock Pot on the Open Range
Why Use a Kettle?
Labor Savings Product Quality
Safety Energy Efficient
Ease of Cleaning
Low Interaction with Acid Foods
Ergonomics Space Limitations
• Direct Steam Kettles (Require a Boiler)• Self-Contained Kettles (Gas or Electric)
Kettle Categories
• Table top, Stationary Floor, Tilting Floor
Sub Categories
Direct Steam
Oldest of All Kettle Designs
Requires External Steam Source (Boiler)
Broad range of Sizes
Least Temperature
Control
Self-Contained Gas Kettles
Heat Exchange System Between the Kettle Jacket and Gas Burner
Thermostatic Control of Gas
Burner
Natural Gas and Liquid Propane Altitude Sensitive
Medium Efficiency Stationary and Tilting
Self-Contained Electric Kettles
Elements Located Within
the Jacket
Thermostatic Control of Elements
Voltage Dependent High Efficiency
Stationary and Tilting
Table Top Kettles
CRANK TILT HAND TILTDIRECT STEAM
Stationary vs. Tilting
STATIONARY• Unlimited Size• Smaller Footprint• Insulated• Draw-Off Provided• Harder to Clean
TILTING• 80-Gallon and Below• Larger Footprint• Non-Insulated• Draw-Off is Optional• Easier to Clean
Cooking Energy Source
Kettles Cook Via Contact with a Heated Surface
• Jacket Coverage – 1/2, 2/3, Full• Steam Pressure Determines Temperature• Movement of the Product Inside Kettle• Heat Loss on the Walls and Upper Surface
Heat-Up and Cooking Speed are Determined by:
Pressure and Temperature
As pressure increases, so does the temperature of steam, but the latent heat content decreases
gradually as well.
PRESSURE TEMPERATURE SENSIBLE HEAT LATENT HEAT0 PSI 212° F 180 BTU 970 BTU5 PSI 228° F 196 BTU 960 BTU
10 PSI 240° F 208 BTU 950 BTU15 PSI 250° F 219 BTU 945 BTU35 PSI 281° F 250 BTU 924 BTU50 PSI 298° F 267 BTU 912 BTU
100 PSI 338° F 309 BTU 880 BTU
Speed & Volume Production
Heats 1/3 Faster than Stock Pots
Larger Single Batches
Easier Product Transfer
Safety
Permanent Attachment to Stand or
Base
Self-Contained
Heat Source
Protection – Pressure,
Temperature, Power
Precise Control Over Draw-Off and
Pouring
Energy Efficiency
Greater Heated Surface
Area
Steam-Jacket Heat
Source – Electric, Gas
or Direct
Precision Heat
Control
Ease of Cleaning
Even Spread of Heat – No Burnt on Food
Drain or Tilt Mechanism for Access
Low Acid Interaction
Stainless Steel Construction
Type 316 with Molybdenum
Added for High
Resistance to Acid Foods
Ergonomics
No Heavy Lifting
Single Person Operation
Low Impact Tilt and Crank Mechanisms
Positive Stop On Crank Systems
Controls in a Viewable Location
Space Limitations
Footprint is Less as Volume Increases – Compared to
Multiple Stockpots
Free up Range top Space for Pan Frying and Other
Techniques
Free up Sink Space for Smaller Pots and Pans
Kettle Sizing Chart
Working vs. Nominal Capacity
Allow for Growth
Multiple Kettle Flexibility
Competitive Feature Sheets