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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
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