Quantcast Steam-Jacketed Kettles

Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format


Click here to make tpub.com your Home Page

Page Title: Steam-Jacketed Kettles
Back | Up | Next

Click here for a printable version




Information Categories
.... Administration
Food and Cooking
Nuclear Fundamentals
  Educational CD-ROM's
Printed Manuals
Downloadable Books



Share on Google+Share on FacebookShare on LinkedInShare on TwitterShare on DiggShare on Stumble Upon
Chapter 4 - FoodService Equipment
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Electric Griddle - 14164_77
bakeshop,  meat  preparation  room,  private  mess  galleys, dining  areas,  and  sculleries. Numerous  items  of  foodservice  equipment  such  as vegetable peelers, meat choppers, dough mixers, and refrigerators are either driven by electric motors or are heated  electrically  (such  as  ranges,  broilers,  griddles, and  fry  kettles).  Safety  precautions  must  be  observed around all electrical equipment to avoid injury from shock. Major cleaning requires the equipment to be tagged out according to the tag-out bill. Negligence   in   carrying   out   routine   operating instructions and preventive maintenance introduces an  undue  health  hazard  among  the  people  served. Therefore,   it   is   vital   that   the   correct   operating procedures be followed, that a cleaning schedule be carefully adhered to, and that the machine be given adequate  preventive  maintenance  to  make  sure  of satisfactory  cleaning  and  sanitizing  of  eating  utensils. It  is  necessary  to  know  all  the  foodservice equipment  needed,  whether  it  is  for  cooking,  serving, cleaning, mixing, cutting, or storing. Understanding their  basic  operation  and  cleaning  is  a  must  for  every foodservice personnel. For more detailed coverage of foodservice  equipments,  refer  to  Foodservice Operations,  NAVSUP  P-421,  appendix  B. STEAM-JACKETED KETTLES There are two different types of steam-jacketed kettles in use afloat as well as ashore. It is important to know which type your command uses. The following are basic principles to follow for each type of kettle: l Steam-jacketed kettle (steam supplied): Steam is  supplied  to  foodservice  spaces  for  the  use  of  the steam-jacketed  kettles. The  foodservice  division  is required to make sure the operating procedures are closely  monitored;  the  steam potential lethal instrument. To maintained   properly,   follow maintenance   system   (PMS) instructions. .   Steam-jacketed   kettle kettle  can  become  a make sure the kettle is the  required  planned cards  and  operating (electric):   Steam   is internally supplied through a sealed “vacuum” system. It is the responsibility of the galley watch captain to make sure the level of water does not go below the minimum  level  on  the  sight  glass.  To  recharge  the system you must add distilled water obtained from either the ship’s distilling plant or from sources of supply.  If tap water is used, it can cause a buildup of mineral deposits  on  the  heating  coils  and  decrease  the effectiveness  of  the  kettles. Steam-jacketed kettles are used to prepare a variety of  food  items  such  as  soups,  sauces,  vegetables,  meat, and  beverages.  This  equipment  is  very  important  and should be handled with great care (fig. 4-1). The kettles vary in size from 5 to 80 gallons. Approximately the lower two-thirds of each kettle is surrounded by a jacket that is offset from the main kettle body to provide space for steam to circulate and heat the contents of the kettle. The kettles are permanently mounted on a pedestal or three legs and have a hinged lid or cover. They also have a tube at the bottom of the kettle with a faucet at the outer end for drawing liquids instead of dipping them out, and a steam inlet connection, a steam outlet connection, and a  safety  valve. Some  steam-jacketed  kettles  (or trunnions) have a handle on the side making it possible to  tilt  the  kettle  and  pour  contents  into  a  service container. This type of kettle is usually used to prepare gravies and sauces. Kettles now in use are made of three types  of  material:  corrosion-resisting  steel,  aluminum, and  single-clad  corrosion-resisting  steel.  Never  fill  the kettle completely full. When the lid is closed while cooking,  make  sure  you  are  extremely  careful  in opening the lid because hot steam trapped in the kettle could  burst  out  and  cause  a  serious  injury.  If  it  is necessary to stir the contents, use a metal paddle; never leave the paddle in the kettle while cooking. Figkure  4-1.—Steam-Jacketed  kettles. 4-2

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc.
6230 Stone Rd, Unit Q Port Richey, FL 34668

Phone For Parts Inquiries: (727) 493-0744
Google +