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...
![Page 1: 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.](https://reader030.fdocuments.us/reader030/viewer/2022032517/56649ca45503460f94964df7/html5/thumbnails/1.jpg)
GROENLETS TALK KETTLES
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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.
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Steam Jacketed Kettle
Replaced the Stock Pot on the Open Range
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Why Use a Kettle?
Labor Savings Product Quality
Safety Energy Efficient
Ease of Cleaning
Low Interaction with Acid Foods
Ergonomics Space Limitations
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• Direct Steam Kettles (Require a Boiler)• Self-Contained Kettles (Gas or Electric)
Kettle Categories
• Table top, Stationary Floor, Tilting Floor
Sub Categories
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Direct Steam
Oldest of All Kettle Designs
Requires External Steam Source (Boiler)
Broad range of Sizes
Least Temperature
Control
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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
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Self-Contained Electric Kettles
Elements Located Within
the Jacket
Thermostatic Control of Elements
Voltage Dependent High Efficiency
Stationary and Tilting
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Table Top Kettles
CRANK TILT HAND TILTDIRECT STEAM
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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
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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:
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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
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Speed & Volume Production
Heats 1/3 Faster than Stock Pots
Larger Single Batches
Easier Product Transfer
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Safety
Permanent Attachment to Stand or
Base
Self-Contained
Heat Source
Protection – Pressure,
Temperature, Power
Precise Control Over Draw-Off and
Pouring
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Energy Efficiency
Greater Heated Surface
Area
Steam-Jacket Heat
Source – Electric, Gas
or Direct
Precision Heat
Control
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Ease of Cleaning
Even Spread of Heat – No Burnt on Food
Drain or Tilt Mechanism for Access
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Low Acid Interaction
Stainless Steel Construction
Type 316 with Molybdenum
Added for High
Resistance to Acid Foods
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Ergonomics
No Heavy Lifting
Single Person Operation
Low Impact Tilt and Crank Mechanisms
Positive Stop On Crank Systems
Controls in a Viewable Location
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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
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Kettle Sizing Chart
Working vs. Nominal Capacity
Allow for Growth
Multiple Kettle Flexibility
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Competitive Feature Sheets