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Operation
The kettles are constructed to operate on a
maximum steam pressure of 45 pounds per
square inch. When the pressure in the galley
steam line exceeds 45 psi, a pressure regulating
valve (safety valve) installed in the steam line
leading to the kettles is set to release pressure at
45 psi. Do not tamper with the safety valve or tie
it closed. It is there to prevent the kettle from
exploding. When operating a cold kettle, turn the
steam on gradually, allowing the shell to become
thoroughly warm before full pressure is applied.
After the shell has become warm, and before
applying full pressure, open the safety valve by
pulling the lever. Opening the safety valve when
enough pressure is within the shell removes air
from within the jacket and prevents the kettle
from becoming air-bound.
Cleaning
Kettles (or coppers) must be cleaned after
each use. General cleaning instructions are as
follows:
1. Rinse kettle immediately after cooking. Open
draft faucet and flush with water.
2. Soak. Close drain valve. Fill with water
above cooking level. If greasy, apply heat. Use a
scrub brush to loosen food particles. Drain soak
water.
3. Refill and clean. Add detergent, using 1
ounce to 1 gallon of water. Clean interior, hinges,
under surfaces of lids, and frame with brush.
Drain. Flush out.
4. Remove drain-off faucet and fittings and
disassemble drain line. Scrub draw off faucet and
fittings with a flexible-handled brush. Pull back
and forth through tube under running hot water.
Thoroughly clean in detergent water. Carefully
rinse with 180°F water to sanitize. Drain valves
and tubing should also be cleaned and sanitized
in a similar way.
5. Scrub exterior and frame. Use hot detergent
water and brush.
6. Resterilize interior. Before using kettle, you
should carefully rinse with 180°F water.
NOTE:
The
previous
procedures
are
recommended for stainless steel kettles. If metals
are aluminum, brightening or whitening is
required. Boil with vinegar water for a short time
period or use a product recommended for cleaning
aluminum
following
the
manufacturer’s
directions. Do not use caustic cleaners or steel
pads. If kettles are stainless steel, clean as
directed earlier.
SAFETY NOTE: Make sure the safety valve
is in proper working order before using a kettle
ELECTRIC GRIDDLE
The griddle (fig. 4-2) consists of cooking
surfaces of various sizes up to 34 inches deep by
72 inches wide. Each has a readily removable
grease receptacle in the front of the griddle and a
splash guard at least 3 inches high at the rear of
the griddle which is tapered at the sides. All
thermostat dial knobs are conveniently located on
the front panel. Each thermostat dial knob has a
signal light that indicates the griddle is turned on
until the griddle has reached the dialed
temperature.
Operation
To operate an electric griddle, proceed as
follows:
1. Carefully read the operating instructions
posted near the griddle.
2. Preheat the griddle by turning the
thermostat dial knob to the recommended
preheating temperature according to the
manufacturer’s technical manual.
3. Set the thermostat dial knobs at the
desired temperature listed on the recipe card of
the food to be grilled. A red light will turn on
automatically when the griddle dial is initially set
and will turn off when the the griddle has
reached the dialed temperature. The signal
48.10
Figure 4-2.-Electric griddle.
4-3
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