Owner`s manual

3
OPERATION
OPERATING CONTROLS & INDICATORS
All of the controls required to operate the kettles are
listed in table on page 4, together with an explanation
of location and a short functional description.
OPERATING PROCEDURE 25- 40- & 60-GALLON
KETTLES
All kettles must be supplied with steam from a gen-
erator which is remotely located. Consult steam gen-
erator information or instruction plate and complete
all start-up instructions. Proceed with kettle operating
procedure as follows:
Check pressure gauge of steam supply source to
insure steam input is at 15 PSI (1.0 kg/cm
2
). For
direct connected steam, turn on external steam
supply valve.
Check that Draw-Off Valve is tightly closed.
Lift kettle lid and place either a Solid or Perforated
Drain Disc over the drain inside kettle. Use solid
disc to retain liquids; perforated to strain liquids
from food.
Load kettle with foods to be cooked.
Add water for cooking by swinging spout over
kettle and using Combination Faucet.
Turn Steam Control Valve to full counter-clock-
wise position to heat kettle content to an initial
rapid boil.
Adjust subsequent cooking temperature by turn-
ing Steam Control Valve. Turn clockwise to re-
duce heat and counter-clockwise to increase.
Close Steam Control Valve (full clockwise posi-
tion) when cooking is complete.
CAUTION: FOOD MUST EIThER BE RE-
MOVED FROM ThE KETTLE IMMEDIATELy
OR COOLED By A KETTLE jACKET COOLING
SySTEM TO PREVENT OVER COOKING.
For Chill Kettles use an external water source
to ood kettle interior with cold water until all hot
cooking water ow over kettle rim into sink.
For kettles equipped with optional cold water
source water jacket cooling system open the
Jacket Cold Water Valve (full counter-clockwise
position) and leave open until food temperature is
sufciently lowered.
Remove food from stationary kettles. For liquids
rotate the Swing Drain to the side and ll food
containers from the Draw-Off Valve. For solids
which will not pass through the valve, use a ladle.
An optional stationary pan holder (Part No. 90-
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
3427) can be used to support pan during lling.
Remove food from tilting kettles. With Pan Sup-
port mounted (see section pan support mounting
tilting kettles, on page 5), food pan in support, and
Crank installed in front of cabinet, turn crank clock-
wise to elevate kettle for pouring. (Tilting mecha-
nism is innitely adjustable and non-coasting in
kettle elevation and lowering). Liquid foods may
also be removed by use of the Draw-Off Valve as
explained in step 11 for stationary kettles.
Complete cleaning procedures (See section be-
low, cleaning 25-, 40- & 60-gallon kettles).
CLEANING PROCEDURE
As with cleaning food soil from any cookware, an im-
portant part of kettle cleaning is to prevent foods from
drying on. For this reason cleaning should be com-
pleted immediately after cooked foods are removed.
If time can not be allotted for immediate complete
cleaning the kettle should be soaked by lling it with
warm detergent water solution.
2.4.2 C
LEANING 25-, 40- & 60-GALLON KETTLES
Wash the kettle with a long handled nylon bristle
kettle brush (Part No. 10-5308).
Empty wash water by opening Draw-Off Valve
over Swing Drain.
Remove Drain Disc (solid or perforated) from in-
side kettle and clean.
Rinse kettle by ushing with hot water from the
Swivel Spout.
Loosen hex nut on Draw-Off Valve and carefully
remove all parts. Clean and reassemble. (See g-
ure 11, on page 17).
Rotate Swing Drain to left and push up off drain
assembly. Clean drain and screen. Reassemble
on kettle.
12.
13.
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