Groen Lets 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. American Society of Mechanical Engineers

Replaced the Stock Pot on the Open Range Steam Jacketed Kettle Replaced the Stock Pot on the Open Range

Low Interaction with Acid Foods 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 Requires External Steam Source (Boiler) 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 Direct Steam Hand Tilt

Stationary vs. Tilting STATIONARY TILTING 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 HEAT 0 PSI 212° F 180 BTU 970 BTU 5 PSI 228° F 196 BTU 960 BTU 10 PSI 240° F 208 BTU 950 BTU 15 PSI 250° F 219 BTU 945 BTU 35 PSI 281° F 250 BTU 924 BTU 50 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

Greater Heated Surface Area 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

Working vs. Nominal Capacity Allow for Growth Kettle Sizing Chart Working vs. Nominal Capacity Allow for Growth Multiple Kettle Flexibility Better to over size than under. Two smaller kettle can offer more versatility.

Competitive Feature Sheets