Presentation is loading. Please wait.

Presentation is loading. Please wait.

Groen Lets talk kettles.

Similar presentations

Presentation on theme: "Groen Lets talk kettles."— Presentation transcript:

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

Download ppt "Groen Lets talk kettles."

Similar presentations

Ads by Google