1. Groen
Lets talk kettles

2. 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.
American Society of Mechanical Engineers

3. Replaced the Stock Pot on the Open Range
Steam Jacketed Kettle
Replaced the Stock Pot on the Open Range

4. Low Interaction with Acid Foods
Why Use a Kettle?
Labor Savings
Product Quality
Safety
Energy Efficient
Ease of Cleaning
Low Interaction with Acid Foods
Ergonomics
Space Limitations

5. Direct Steam Kettles (Require a Boiler)
Self-Contained Kettles (Gas or Electric)
Kettle Categories
Table top, Stationary Floor, Tilting Floor
Sub Categories

6. Direct Steam Requires External Steam Source (Boiler)
Oldest of All Kettle Designs
Requires External Steam Source (Boiler)
Broad range of Sizes
Least Temperature Control

7. 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

8. Self-Contained Electric Kettles
Elements Located Within the Jacket
Thermostatic Control of Elements
Voltage Dependent
High Efficiency
Stationary and Tilting

9. Table Top Kettles
Crank Tilt
Direct Steam
Hand Tilt

10. Stationary vs. Tilting STATIONARY TILTING 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

11. 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:

12. 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 HEAT
0 PSI
212° F
180 BTU
970 BTU
5 PSI
228° F
196 BTU
960 BTU
10 PSI
240° F
208 BTU
950 BTU
15 PSI
250° F
219 BTU
945 BTU
35 PSI
281° F
250 BTU
924 BTU
50 PSI
298° F
267 BTU
912 BTU
100 PSI
338° F
309 BTU
880 BTU

13. Speed & Volume Production
Heats 1/3 Faster than Stock Pots
Larger Single Batches
Easier Product Transfer

14. Safety Permanent Attachment to Stand or Base
Self-Contained Heat Source
Protection – Pressure, Temperature, Power
Precise Control Over Draw-Off and Pouring

15. Greater Heated Surface Area
Energy Efficiency
Greater Heated Surface Area
Steam-Jacket Heat Source – Electric, Gas or Direct
Precision Heat Control

16. Ease of Cleaning Even Spread of Heat – No Burnt on Food
Drain or Tilt Mechanism for Access

17. Low Acid Interaction
Stainless Steel Construction
Type 316 with Molybdenum Added for High Resistance to Acid Foods

18. Ergonomics No Heavy Lifting Single Person Operation
Low Impact Tilt and Crank Mechanisms
Positive Stop On Crank Systems
Controls in a Viewable Location

19. 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

20. Working vs. Nominal Capacity Allow for Growth
Kettle Sizing Chart
Working vs. Nominal Capacity
Allow for Growth
Multiple Kettle Flexibility
Better to over size than under. Two smaller kettle can offer more versatility.

21. Competitive Feature Sheets