MT 24/40 gallon SERIES MODULAR BASE DIRECT STEAM TILTING KETTLES INSTALLATION - OPERATION - MAINTENANCE models MT-25 MT-40 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183 www.mfii.com PN 14-0323 Rev B (4/15) © 2015 - Market Forge Industries Inc.
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TABLE OF CONTENTS IMPORTANT WARNING: Improper installation, adjustment, alternation, service or maintenance can cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly before installing or servicing this equipment. FOR YOUR SAFETY DO NOT UNDER ANY CIRCUMSTANCE CONNECT THE EXHAUST DRAIN LINE DIRECTLY TO A SEWER LINE. Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.
Introduction Service: Market Forge tilting direct steam jacketed kettles of two capacities, each mounted in a modular stainless steel cabinet. Required service, both repair, replacement, and adjustment is explained in Adjustments section of this manual. Other service help can be found in the Trouble Shooting and Maintenance sections of this manual. Should repairs be required, a network of Authorized Service Agents is available to assist with prompt service.
Service Connections SERVICE CONNECTIONS DIMENSIONS ARE IN INCHES [MM] Hot Water - 3/8” (10mm) 3/8” (10mm) NPT for hot water to faucet. Hot water line will have a maximum of 50 PSI (3.5kg/ cw2) and a minimum of 25 PSI (1.8 kg/ cw2) water pressure (Water may be filtered). CW Cold Water - 3/8” (10mm) NPT for cold water to faucet. Cold water line will have a maximum of 50 PSI (3.5kg/ cw2) and a minimum of 25 PSI (1.8 kg/cw2) water pressure. D Drain - Pipe full 2” NPT (51mm) to flush floor drain.
Operating Instructions Pan Support Mounting Tilting Kettles All kettles must be supplied with steam from a boiler which is remotely located. Consult steam boiler information or instruction plate and complete all start-up instructions. Proceed with kettle operating procedure as follows: For convenience during cooking, the pan support need not be installed until needed for removing food from the kettles.
Cooking Facts for Steam Jacketed Kettles A Steam Jacketed Kettle is a stainless steel kettle jacketed or encapsulated by a second outer kettle, creating a space between the two kettles. Cooking is achieved by allowing steam to flow within this space. The jacket or outer kettle usually covers 2/3 of the inner kettle, although some kettles are fully jacketed The steam flowing in the space between the kettles condenses on the cold inner kettle wall and releases heat through the wall to the food in the kettle.
Cooking Chart This chart merely shows single load capacities as it is felt that in most cases the kettle would be used only once per meal. ITEM COOKED PORTION SIZE KETTLE SIZE 25 gallon (95 liters) 40 gallon (150 liters) Yield: 20 gal. (75 l.) Yield: 35 gal. (132 l.) Portions = 425 Portions = 745 Amt. Raw: 20# (9 kg.) Amt. Raw: 36 # Portion = 270 Eggs: 90 dz. 18 gal. (120 l.) (16.3 kg) Portion = 480 Eggs: 160 dz., 32 gal. (166.5 l.) Portions = 540 Portions = 960 Yield: 17 gal. (64.3 l.
Cooking Chart ITEM COOKED PORTION SIZE KETTLE SIZE 25 gallon (95 liters) 40 gallon (150 liters) Yield: 20 gal. (75 l.) Yield: 35 gal. (132 l.) Portions = 400 Yield: 20 gal. (75 l.) Portions = 700 Yield: 35 gal. (132 l.) Portions = 325 Portions = 560 Amt.Raw: 80#. (36.3kg.) Amt. Raw:120 # (54.4 kg.) Portions = 335 No. Of Packages: 50 Portions = 500 No. Of Packages: 80 Portions = 550 No. Of Packages: 25 Portions = 880 No.
Cleaning the Kettle The most important preventive maintenance operation on the steam jacketed kettle is the daily cleaning procedure after each use. 8. Wash inside of draw-off valve with a nylon brush. All kettle cleaning procedures should be faithfully completed by the end of each day’s operation. In addition, cabinet doors, top, fixtues, kettle lid, etc., should be washed and rinsed to remove all food spills. 1. Fill kettle with water and mild detergent immediately after removing food from kettle. 2.
