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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.

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Presentation on theme: "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."— Presentation transcript:

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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.

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

4 Why Use a Kettle? Labor SavingsProduct Quality SafetyEnergy 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 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

10 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

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

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 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 LiftingSingle Person OperationLow Impact Tilt and Crank MechanismsPositive Stop On Crank SystemsControls in a Viewable Location

19 Space Limitations

20 Kettle Sizing Chart Working vs. Nominal Capacity Allow for Growth Multiple Kettle Flexibility

21 Competitive Feature Sheets


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