The Art of Selling… Steam Jacketed Kettles
The Kettle Short Course Outline What is Steam? What is a Steam Jacketed Kettle Basic Types and Sizes General Kettle Benefits [to Operator] Steam Kettle vs. Stock Pot Groen Specific Features and Benefits [Why buy Groen] Key Menu Applications [Cues to Operator Need] Key Potential Markets/Operators [Who is a Potential Customer?] Kettle Sizing Rules of Thumb [What Size is Right?] Facility Issues & Tips [Ensuring a Happy Kettle Customer] Handy Accessories [Help the Operator AND Build the Sale] Advanced Q & A Time Quick Quiz
What is Steam? Water [a Liquid] Converted to its Gaseous State by Applying Heat Energy Steam Carries 5 Times the BTU Energy of Boiling Water Readily Gives Up that Energy on Contact with Colder Surface Returns to Liquid [Water] State Steam Expands to Many Times its Liquid Volume
What is a Steam Jacketed Kettle? Steam Under Pressure [Temp/Pressure Relationship] Safety Valves/High Limit Switch ASME Codes/Pressure Testing Bottom Line: SAFE…SAFE…SAFE Two Nested Hemispheres Steam in “Jacket” Heat Transfer [Conduction] = The Core = And More
Basic Types & Sizes Direct SteamSelf-Contained Models Requires External Steam Supply Makes Its Own Steam Gas HeatedElectric Heated
Types of Direct Steam Kettles Table Top Cabinet Mounted [10 & 20 qt] Cooker/Mixers [20 qt] Floor Models Stationary [ gal] Tilting[20-80 gal] 2/3 Jacketed [ gal] Full Jacketed[ gal] Cabinet Mounted [40 & 60 gal] Cooker/Mixers [40 – 80 gal]
Types of Self-Contained Kettles Table Top Electric Heated [10, 20* & 40* qt] Gas Heated [20* & 40* qt] Cooker/Mixers [20 & 40 qt] *Manual Tilt/ Crank Tilt Floor Models Stationary - Gas[ gal] Stationary – Elec.[ gal] Tilting - Gas [20-60 gal] Tilting – Elec.[40-60 gal] Cooker/Mixers [40 – 100 gal]
Selling Kettle Benefits… [Answer the “Why a Steam Kettle?” Question] Energy Savings Employee Safety & Comfort Labor Savings Better Product Quality Volume Production = The Core = And More
Selling Labor Savings … Large Batch Economies Less Pot Watching/ Stirring Easier Clean-up – Less Pot Washing
Selling Product/Food Quality … More Uniform Heating Less Product Burn-On More Forgiving than Stock Pot/Range Top Low Temperature Simmer [Overnight?]
Selling Speed & Volume Production … Heats Faster… in 1/3 of Stock Pot Time Prepare Larger Single Batches Easier Product Transfer
Selling the GROEN Kettle Advantage …[Unique Design Features] Reinforced Bar Rims [Built to Last] High Buff Polish [Cleaning Ease – Open/Display Kitchens?] Model Specific Features [Insulated Jackets, Easy Crank Tilts, etc.] Groen Support & Brand Strength [See Groen Support]
Key Menu Applications… [Cues to Operator Needs] Review Menu Before Call Observe Kitchen Layout & Work Flow Talk Menu with Chef and/or Owner
Key Kettle Menu Applications Reheat Cook-Chill Foods/ Prepared Foods The “Simmer Set” …Soup, Stews & Sauces “Boiling Mad”… Shell Fish, Veggies, Starches, Bagels The Gentle Touch… Cream-Based Products, Fillings, Candy = The Core = And More
Key Kettle Markets B & I - In-Plant Feeders Prisons Recreation/Tourism Independent Restaurants [Full Service & Ethnic] Schools [Junior/Senior High] Healthcare [Hospitals & Nursing Homes] Hotels/Casinos = The Core = And More
Kettle Sizing… Working Capacity vs. Nominal Capacity [“Free-Board” or “Head-Space”] Allow for Growth Twice the Capacity May Only Cost 10% More Multiple Kettle Flexibility
Kettle Facilities Issues & Tips Space, Including Clearances Ventilation Hood Requirements [Local Code Issues] Floor Sinks/Drains Gas, Electric, Direct Steam Faucets/Spray Hoses [Water] [See Selling Accessories]
Selling Kettle Options/Accessories… [Helps the Operator & Builds the Sale] Pan Carriers [Tilting Models] Pouring Lip Strainers 316 Stainless Steel Liner [For High Acid Products] Covers [When Not Standard] Cooking Baskets Fill Faucets/Spray Hoses Work Stands [Table Top] Draw-Off Valves = The Core = And More
Kettle Q & A… Any Questions from Material? Any Questions from Field Experience?
Kettles QUICK QUIZ