GROENLETS TALK KETTLES

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.

Steam Jacketed Kettle

Replaced the Stock Pot on the Open Range

Why Use a Kettle?

Labor Savings Product Quality

Safety Energy Efficient

Ease of Cleaning

Low Interaction with Acid Foods

Ergonomics Space Limitations

• Direct Steam Kettles (Require a Boiler)• Self-Contained Kettles (Gas or Electric)

Kettle Categories

• Table top, Stationary Floor, Tilting Floor

Sub Categories

Direct Steam

Oldest of All Kettle Designs

Requires External Steam Source (Boiler)

Broad range of Sizes

Least Temperature

Control

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

Self-Contained Electric Kettles

Elements Located Within

the Jacket

Thermostatic Control of Elements

Voltage Dependent High Efficiency

Stationary and Tilting

Table Top Kettles

CRANK TILT HAND TILTDIRECT STEAM

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

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:

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 HEAT0 PSI 212° F 180 BTU 970 BTU5 PSI 228° F 196 BTU 960 BTU

10 PSI 240° F 208 BTU 950 BTU15 PSI 250° F 219 BTU 945 BTU35 PSI 281° F 250 BTU 924 BTU50 PSI 298° F 267 BTU 912 BTU

100 PSI 338° F 309 BTU 880 BTU

Speed & Volume Production

Heats 1/3 Faster than Stock Pots

Larger Single Batches

Easier Product Transfer

Safety

Permanent Attachment to Stand or

Base

Self-Contained

Heat Source

Protection – Pressure,

Temperature, Power

Precise Control Over Draw-Off and

Pouring

Energy Efficiency

Greater Heated Surface

Area

Steam-Jacket Heat

Source – Electric, Gas

or Direct

Precision Heat

Control

Ease of Cleaning

Even Spread of Heat – No Burnt on Food

Drain or Tilt Mechanism for Access

Low Acid Interaction

Stainless Steel Construction

Type 316 with Molybdenum

Added for High

Resistance to Acid Foods

Ergonomics

No Heavy Lifting

Single Person Operation

Low Impact Tilt and Crank Mechanisms

Positive Stop On Crank Systems

Controls in a Viewable Location

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

Kettle Sizing Chart

Working vs. Nominal Capacity

Allow for Growth

Multiple Kettle Flexibility

Competitive Feature Sheets