Crown DLT-20TC, DLT-30TC, DLT-40TC, DLT-60TC, DLT-80TC Installation & Operation Manual
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INSTALLATION & OPERATION
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #: ___________________________
Serial #: ___________________________
Date Purchased: ____________________
MANUAL
Direct Steam Twin Console Tilting Kettles
DLT-20TC DLT-30TC DLT-40TC DLT-60TC DLT-80TC DLT-100TC
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read
the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.
MANUAL 10143R1
WARNING
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
Printed in Canada
INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM KETTLES-TILTING MODELS, COOK/CHILL SYSTEMS, MODEL DLT
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
This is the safety alert symbol. It is used to alert you to potential
personal injury hazards. Obey all safety messages that follow this
symbol to avoid possible injury or death.
WARNING: Improper installation, operation, adjustment, alteration,
service or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions
thoroughly before installing, operating or servicing this equipment.
Do not attempt to operate this unit in the event of a power failure.
Adequate clearances must be maintained for safe operation and servicing.
Intended for commercial use only. Not for household use.
NOTICE: Contact the factory, the factory representative or local service
company to perform maintenance and repairs.
This manual should be retained for future reference.
PART NUMBER 10143R1 2 2003-09-24
INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM KETTLES-TILTING MODELS, COOK/CHILL SYSTEMS, MODEL DLT
TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes for Installation and Operation ....................................2
Service Connections ........................................................4
1.0 Introduction ...........................................................5
2.0 Installation Instructions ...................................................6
3.0 Operating Instructions ...................................................8
4.0 Cleaning Instructions ....................................................9
5.0 Maintenance .........................................................13
6.0 Troubleshooting .......................................................14
PART NUMBER 10143R1 3 2003-09-24
INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM KETTLES-TILTING MODELS, COOK/CHILL SYSTEMS, MODEL DLT
SERVICE CONNECTIONS
PART NUMBER 10143R1 4 2003-09-24
INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM KETTLES-TILTING MODELS, COOK/CHILL SYSTEMS, MODEL DLT
1.0 INTRODUCTION
DESCRIPTION
All Crown direct connected steam jacketed kettles pertaining to this manual are direct steam
operated pressure vessels of a double-wall stainless steel construction forming a steam
chamber (jacket) enveloping the lower two thirds of the kettle bowl surface. All kettles are
equipped with a drain cock, safety relief valve and a steam control valve. Options on kettles are
hinged spring assisted stainless steel lid covering the kettle bowl opening and a sanitary
stainless steel tangent draw-off valve as an alternate method for the removal of the food
product from the kettle bowl.
CAPACITIES
All models are suffixed with either - 20, - 30, - 40, - 60, - 80 or - 100 to indicate the capacity of
that kettle in U.S. gallons. Thus a DLT-40 is a two thirds jacketed direct steam kettle mounted
on legs with a capacity of 40 gallons (U.S.). If the letter F is added to the suffix, this then
indicates that the kettle is full jacketed direct steam kettle mounted on a pedestal with a
capacity of 40 gallons (U.S.).
FUNCTIONING MODE
The kettle bowl is the container for the food product which ideally should be of a liquid or semiÂliquid consistency to achieve complete contact with the bowl surface and thus fully absorb the
heat transmitted through the surface.
The temperature required for the cooking process to function adequately must be greater than
the boiling point of the liquid food product. Further, the greater the steam pressure used, the
higher the temperature and consequently the quicker the cooking process. For example, steam
pressurized at 30 p.s.i. attains a temperature of 274 degrees Fahrenheit (135 degrees Celsius).
PART NUMBER 10143R1 5 2003-09-24
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