Groen D, DT, DL, DLT, MW/D Operation Manual
...
IMPORTANT INFORMATION KEEP FOR OPERATOR IMPORTANT INFORMATION
OPERATOR MANUAL
OPERATOR MANUAL OM-D
Part Number 121007 Rev. B
Part Number 121007, Rev. B DOMESTIC
MODELS: D, DT, DL, DLT,
MW/D, MW/DT
Steam Jacketed Kettles
Stainless Steel
Direct steam heated
Tilting
Model DL
Model D
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.
WARNING
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
Information contained in this document
is known to be current and accurate at
the time of printing/creation. Unified
Brands recommends referencing our
product line websites, unifiedbrands.net,
for the most updated product information and specifications.
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IMPORTANT — READ FIRST — IMPORTANT
CAUTION: BE SURE ALL OPERATORS READ, UNDERSTAND AND FOLLOW THE
OPERATING INSTRUCTIONS, CAUTIONS, AND SAFETY INSTRUCTIONS
CONTAINED IN THIS MANUAL.
WARNING: THIS UNIT IS INTENDED FOR USE IN THE COMMERCIAL HEATING,
COOKING AND HOLDING OF WATER AND FOOD PRODUCTS, PER THE
INSTRUCTIONS CONTAINED IN THIS MANUAL. ANY OTHER USE COULD
RESULT IN SERIOUS PERSONAL INJURY OR DAMAGE TO THE
EQUIPMENT AND WILL VOID WARRANTY.
CAUTION: SHIPPING STRAPS ARE UNDER TENSION AND CAN SNAP BACK WHEN
CUT.
CAUTION: UNIT WEIGHS 190 TO 270 LBS (85 TO 125 KG). FOR SAFE HANDLING,
INSTALLER SHOULD GET HELP AS NEEDED, OR USE MATERIALS
HANDLING EQUIPMENT (E.G., FORK LIFT, DOLLY OR PALLET JACK) TO
REMOVE THE UNIT FROM THE SKID AND MOVE IT TO THE PLACE OF
INSTALLATION.
WARNING: KETTLES MUST BE INSTALLED BY PERSONNEL QUALIFIED TO WORK
WITH PLUMBING. IMPROPER INSTALLATION CAN RESULT IN INJURY TO
PERSONNEL AND/OR DAMAGE TO EQUIPMENT.
WARNING: AVOID ANY EXPOSURE TO ESCAPING STEAM. STEAM CAN CAUSE
SEVERE BURNS.
WARNING: TAKE EXTREME CARE TO KEEP HOT CONTENTS FROM SPILLING OR
SPLASHING ON ANYONE. DO NOT STAND DIRECTLY IN FRONT OF
KETTLE BODIES WHEN THEY ARE BEING TILTED.
WARNING: AVOID ALL DIRECT CONTACT WITH HOT EQUIPMENT SURFACES. DIRECT
SKIN CONTACT COULD RESULT IN SEVERE BURNS.
WARNING: AVOID ALL DIRECT CONTACT WITH HOT FOOD OR WATER IN KETTLES.
DIRECT CONTACT COULD RESULT IN SEVERE BURNS.
CAUTION: DO NOT OVER FILL THE KETTLE WHEN COOKING, HOLDING OR
CLEANING. KEEP LIQUIDS A MINIMUM OF 2-3” (5-8 cm) BELOW THE
KETTLE BODY RIM TO ALLOW CLEARANCE FOR STIRRING, BOILING AND
SAFE PRODUCT TRANSFER.
WARNING: TAKE SPECIAL CARE TO AVOID CONTACT WITH HOT KETTLE BODY OR
HOT PRODUCT WHEN ADDING INGREDIENTS, STIRRING OR
TRANSFERRING PRODUCT TO ANOTHER CONTAINER.
WARNING: WHEN TILTING KETTLE FOR PRODUCT TRANSFER:
1) WEAR PROTECTIVE OVEN MITT AND PROTECTIVE APRON.
2) USE CONTAINER DEEP ENOUGH TO CONTAIN AND MINIMIZE
PRODUCT SPLASHING.
3) PLACE CONTAINER ON STABLE, FLAT SURFACE, AS CLOSE TO
KETTLE AS POSSIBLE.
4) STAND TO LEFT OR RIGHT SIDE OF KETTLE (DEPENDING ON TILTING
HANDLE PLACEMENT) WHILE POURING. DO NOT STAND DIRECTLY IN
POUR PATH OF HOT CONTENTS.
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IMPORTANT — READ FIRST — IMPORTANT
5) POUR SLOWLY, MAINTAIN CONTROL OF KETTLE BODY HANDLE AT
ALL TIMES, AND RETURN KETTLE BODY TO UPRIGHT POSITION
AFTER CONTAINER IS FILLED OR TRANSFER IS COMPLETE.
6) DO NOT OVERFILL CONTAINER. AVOID DIRECT SKIN CONTACT WITH
HOT CONTAINER AND ITS CONTENTS.
CAUTION: KEEP FLOORS IN FRONT OF KETTLE WORK AREA CLEAN AND DRY. IF
SPILLS
OCCUR, CLEAN IMMEDIATELY, TO AVOID SLIPS OR FALLS.
WARNING: FAILURE TO CHECK SAFETY VALVE OPERATION PERIODICALLY COULD
RESULT IN PERSONAL INJURY AND/OR DAMAGE TO EQUIPMENT.
WARNING: WHEN TESTING, AVOID ANY EXPOSURE TO THE STEAM BLOWING OUT
OF THE SAFETY VALVE. DIRECT CONTACT COULD RESULT IN SEVERE
BURNS.
WARNING: TO AVOID INJURY, READ AND FOLLOW ALL PRECAUTIONS STATED ON
THE LABEL OF THE WATER TREATMENT COMPOUND.
CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES, MUCOUS
MEMBRANES AND CLOTHING. PRECAUTIONS SHOULD BE TAKEN. WEAR
RUBBER GLOVES, GOGGLES OR FACE SHIELD AND PROTECTIVE
CLOTHING. CAREFULLY READ THE WARNINGS AND FOLLOW THE
DIRECTIONS ON THE LABEL OF THE CLEANER TO BE USED.
CAUTION: USE
OF ANY REPLACEMENT PARTS OTHER THAN THOSE SUPPLIED BY
GROEN
OR ITS AUTHORIZED DISTRIBUTORS CAN CAUSE OPERATOR
INJURY AND DAMAGE TO THE EQUIPMENT, AND WILL VOID ALL
WARRANTIES.
IMPORTANT: SERVICE PERFORMED BY OTHER THAN FACTORY AUTHORIZED
PERSONNEL WILL VOID WARRANTIES.
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Table of Contents
IMPORTANT OPERATOR WARNINGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
EQUIPMENT DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
INSPECTION AND UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
INITIAL START-UP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
SEQUENCE OF OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
PARTS LISTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
DIAGRAMS & SCHEMATICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
MAINTENANCE LOG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
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Equipment Description
A. All Models
The Groen D Series are deep type, tilting kettles
with direct steam-heated 2/3 jackets. The
stainless steel kettles have welded, reinforced
rims and butterfly shaped pouring lips. The liner
and pouring lip of all kettles are 316 stainless
steel. They are ASME shop-inspected, and are
registered with the National Board. The kettles
have a 180 emery grit interior finish and a bright
semi-deluxe exterior finish.
Every unit requires a remote steam source. The
steam supply is controlled by an inlet valve, and
enters the jacket through one trunnion directly
into the jacket. Steam pressure forces
condensate out a dip tube through the other
trunnion. Both steam and condensate lines are
concealed within the support structures of the
various models. The tale at bottom right shows
the standard kettle sizes for each model.
These kettles operate safely and efficiently at
various steam pressures above five PSI, with
upper pressure limits assured by the provided
safety valve. Operation also requires a globe
valve on the steam inlet and a strainer, steam
trap, and check valve on the condensate outlet.
These may be ordered from Groen as optional
equipment.
D Series kettles are emptied by tilting, but
optional tangent draw-offs are available. The
standard draw-off is two inch outer diameter
stainless steel, with compression disc valve and
a removable stainless steel strainer that has 1/4
inch perforations. Strainers with 1/8 inch or no
perforations are also available. The table on the
bottom right shows the sizes of draw-offs which
can be furnished with each model. When
equipped with a tangent draw-off the designation
“T” is added to the model designation.
The kettles in this series employ a worm and
gear tilting mechanism, which is completely
enclosed.
D Series kettles are mounted in three ways.
Model D is suspended in a stainless steel yoke
on a pedestal base. The outer circumference of
the base is flanged down for proper sealing to
the floor. Model DL is supported by a tubular,
stainless steel tri-leg frame with adjustable floor
flanges. The wall-mounted model MW/D has a
supporting frame enclosed in a stainless steel,
drip-proof housing. The frame must hang on an
in-wall carrier which may be purchased as an
option.
Other options include:
1. No. 31 lift-off cover (for kettles smaller than
60 gallons)
2. No. 51 cover with counter-balancing actuator
(for 40 gallon and larger kettles)
3. Fill faucets with swing spout
4. Gallon Master water meter
5. TRI-BC basket cooking system
6. Kettle brush kit
7. Operating pressures up to 90 PSIG
Standard Capacities, Gallons
Model 20 40 60 80 100
D
� � �
DT � �
DL, DLT � � � �
MW/D, MW/DT � � � � �
Optional Draw-Offs Available*
Model
1½” 2" 3"
DT: 20 or 40 Gallon
� �
DLT: All Sizes � �
MW/DT: All Sizes � � �
*2" or 3" only provided on current production
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Inspection and Unpacking
The kettle will arrive completely assembled and
wrapped in protective plastic, strapped and
bolted on a heavy skid, enclosed in a three-wall
cardboard crate. (80 gallon and larger kettles
are in wooden crates.) Immediately on receipt
remove the box and plastic wrap, and inspect
the unit for damage. Report any damage or an
incorrect shipment to the delivery agent.
Write down the model number, serial number
and installation date, and keep this information
for future reference. Space for these entries is
provided at the top of the Service Log in the
back of this manual.
CAUTION
SHIPPING STRAPS ARE UNDER TENSION
AND CAN SNAP BACK WHEN CUT.
CAUTION
AVOID NAILS AND SPLINTERS WHEN
REMOVING KETTLES FROM WOODEN
CRATES. WEAR SAFETY GLASSES.
CAUTION
UNIT WEIGHS 215 TO 295 LBS (98 TO 134
KG). FOR SAFE HANDLING, INSTALLER
SHOULD GET HELP AS NEEDED, OR USE
MATERIALS HANDLING EQUIPMENT (e.g.,
FORK LIFT, DOLLY OR PALLET JACK) TO
REMOVE THE UNIT FROM THE SKID AND
PLACE IT FOR INSTALLATION.
When installation is to begin, cut the straps
holding the unit on the skid. Lift the unit straight
up off of the skid.
Installation
WARNING
THIS UNIT MUST BE INSTALLED BY PERSONNEL QUALIFIED TO WORK WITH PLUMBING.
IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND/OR DAMAGE TO
EQUIPMENT.
A. All Models
1. Installation under a ventilation hood is
recommended. Consult local codes.
2. Install and anchor the kettle on a level
surface.
3. If the steam supply pressure is greater than
the maximum working pressure stamped on
the nameplate, you must install a pressure
reducing valve in the steam supply line near
the kettle.
4. Connect the steam supply line to the steam
inlet fitting. Include a steam control valve
and an appropriate safety valve. To obtain
the full heating capability of the kettle, the
steam supply line must be as large as the
steam inlet fitting.
5. The safety valve is preset to relieve jacket
pressure that exceeds its rated limit. Do not
try to adjust the valve setting, and do not
allow the valve outlet or lever to be blocked.
6. Connect the kettle condensate return line to
the boiler return line, or to a drain. A
suitable steam trap, strainer, and check
valve must be installed. (See piping
diagram, Page 18).
7. Any mechanical change must be approved
by the Groen Food Service Engineering
Department.
B. Floor Mounted Models
1. Install the unit on a level surface. Ensure
that there is adequate clearance at the sides
and rear, as required by the specification
drawings. Anchor the pedestal or legs
securely to the floor.
2. Apply a continuous bead of clear silicone
sealant (No. 732 or equivalent) to the
junction between the pedestal or leg flange
and the surface, as shown in the illustration
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For proper sanitation, continuous seal is
required between pedestals or flanges
and the mounting surface.
below. Fill all cracks and crevices, and wipe
excess away.
3.
C. Cold Water Cooling Option
D. Wall Mounted Models
1. Install a “chair carrier” in the wall to which
the unit will be attached, following the
instructions pertaining to anchoring and
location. See diagram on page 19.
2. Stub in the steam supply line and
condensate return line so that they will be
aligned with the appropriate fittings when the
unit is mounted.
3. Mount the unit on the protruding studs of the
chair carrier.
4. Apply a continuous bead of clear silicone
sealant (No. 732 or equivalent) to the
junction between the frame housing and the
wall. Fill all cracks and crevices, and wipe
away the excess.
Initial Start-Up
IMPORTANT
BE SURE ALL OPERATORS READ, UNDERSTAND
AND FOLLOW THE OPERATING INSTRUCTIONS,
CAUTIONS, AND SAFETY INSTRUCTIONS
CONTAINED IN THIS MANUAL.
Now that the kettle has been installed, you
should test it to ensure that it is operating
correctly.
1. Remove all literature and packing
materials from inside and outside of the
unit. Clean out any material that might
clog the tangent draw-off valve, if present.
2. Pour a small amount of water into the
kettle.
3. Open the steam inlet valve.
4. When the water begins to boil, inspect all
of the fittings to ensure that there are no
leaks.
5. Check the safety valve by lifting its lever
far enough to let steam escape. Then let it
snap back into place to reseat the valve so
that it will not leak.
6. Shut down the unit by closing the steam
inlet valve.
7. Operate the tilting mechanism and drawoff valve to confirm that they function
through the whole range of normal
operation.
If the unit functions as described above, it is
ready for use. If the unit does not function as
intended, contact your local Groen Certified
Service Agency.
WARNING
AVOID ANY EXPOSURE TO ESCAPING STEAM, WHICH
CAN CAUSE SEVERE BURNS.
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Operation
Before operating a cold kettle, open the petcock
at the bottom of the jacket to drain any water left
by condensing steam. Close the petcock before
you open the steam inlet valve. Draining this water
decreases the “hammering” you hear when steam
enters a cold jacket.
To heat the kettle, open the steam inlet valve.
Adjusting the inlet valve allows the operator to
control the heating rate. Opening the valve more
allows steam to flow into the jacket faster, and
thereby heats the product faster.
The kettle operates efficiently with steam
pressures from five PSI to the maximum working
pressure for which the kettle was designed. The
maximum allowable pressure is stamped on the
kettle nameplate. It is 25 PSI for standard units.
WARNING
AVOID EXPOSURE TO ESCAPING STEAM,
WHICH CAN CAUSE SEVERE BURNS.
Once a day, while there is still steam pressure in
the jacket, bleed off any entrapped air and double
check the operation of the safety valve. Pull out
on its chain, or lift the lever far enough to let steam
escape. Then let it snap back into place to reseat
the valve so that it will not leak.
Tilting the Kettle
To transfer product or empty the kettle: turn the
handwheel counterclockwise. The kettle will hold
its position when you stop turning the wheel.
If the tilting mechanism seems to be locked, do
not use force to free the kettle. Call for assistance
from your Groen Certified Service Agency, or refer
to the Troubleshooting section of this manual.
WARNING
AVOID ALL DIRECT CONTACT WITH HOT
FOOD OR WATER IN THE KETTLE. DIRECT
CONTACT COULD RESULT IN SEVERE
BURNS.
TAKE SPECIAL CARE TO AVOID CONTACT
WITH HOT KETTLE BODY OR HOT
PRODUCT, WHEN ADDING INGREDIENTS,
STIRRING OR TRANSFERRING PRODUCT
TO ANOTHER CONTAINER.
CAUTION
DO NOT OVERFILL THE KETTLE WHEN
COOKING, HOLDING OR CLEANING. KEEP
LIQUIDS AT LEAST 2-3” (5-8 cm) BELOW
THE KETTLE BODY RIM TO ALLOW
CLEARANCE FOR STIRRING, BOILING
PRODUCT AND SAFE TRANSFER.
WARNING
WHEN TILTING KETTLE FOR PRODUCT
FOR PRODUCT TRANSFER:
1) WEAR PROTECTIVE OVEN MITT AND
PROTECTIVE APRON.
2) USE CONTAINER DEEP ENOUGH TO
CONTAIN AND MINIMIZE PRODUCT
SPLASHING.
3) PLACE CONTAINER ON STABLE, FLAT
SURFACE, AS CLOSE TO KETTLE AS
POSSIBLE.
4) STAND TO LEFT OR RIGHT SIDE OF
KETTLE WHILE POURING – NOT
DIRECTLY IN POUR PATH OF HOT
CONTENTS.
5) POUR SLOWLY, MAINTAIN CONTROL
OF KETTLE AT ALL TIMES, AND
RETURN KETTLE BODY TO UPRIGHT
POSITION AFTER CONTAINER IS
FILLED OR TRANSFER IS COMPLETE.
6) DO NOT OVERFILL CONTAINER. AVOID
DIRECT SKIN CONTACT WITH HOT
CONTAINER AND ITS CONTENTS.
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Operation Instructions for Optional Cold Water Cooling
(Reference Typical Piping Arrangement Drawings)
Sequence of Operation for Heating
1. Close Water Inlet Valve, Kettle Drain Valve, and Water Outlet Valve
2. Open Condensate Outlet Valve
3. Open Steam Inlet Valve
Sequence of Operation for Cooling
1. Close Steam Inlet Valve and Condensate Outlet Valve
2. Open Water Outlet Valve
3. Open Water Inlet Valve
Sequence of Operation for Heating after Cooling
1. Close Water Inlet Valve and Water Outlet Valve
2. Open Kettle Drain Valve until jacket is empty
3. Open Condensate Outlet Valve
4. Open Steam Inlet Valve
Cleaning
1. Suggested Tools
a. Use a good cleaner
b. Kettle brushes (long-and short-handled)
in good condition.
c. Brush suitable for cleaning the tangent
draw-off port (if kettle has optional
tangent).
d. Use a good sanitizer
e. Film remover
CAUTION
MOST CLEANERS ARE HARMFUL TO THE
SKIN, EYES, MUCOUS MEMBRANES, AND
CLOTHING. PRECAUTIONS SHOULD BE
TAKEN. WEAR RUBBER GLOVES,
GOGGLES OR FACE SHIELD, AND
PROTECTIVE CLOTHING. READ THE
W AR N I N G S A ND F O L L O W T H E
DIRECTIONS ON THE LABEL OF THE
CLEANER CAREFULLY.
2. Procedure
a. Clean food-contact surfaces as soon as
possible after use. If the unit is in continuous
use, thoroughly clean and sanitize the
interior and exterior at least once every 12
hours.
b. Scrape and flush out food residues. Be
careful not to scratch the kettle with metal
implements.
c. Prepare a hot solution of the detergent/
cleaning compound as instructed by the
supplier.
d. Clean the unit thoroughly, inside and
outside.
e. Rinse the kettle thoroughly with hot water,
then drain completely.
f. As part of the daily cleaning program, clean
soiled external and internal surfaces.
g. To remove stuck materials, use a brush,
sponge, cloth, plastic or rubber scraper, or
plastic wool with the cleaning solution. To
reduce effort required in washing, let the
detergent solution sit in the kettle and soak
into the residue. Do not use abrasive
materials or metal tools that might
scratch the surface. Scratches make the
surface harder to clean and provide places
for bacteria to grow. Do not use steel
wool, which may leave particles in the
surface and cause eventual corrosion and
pitting.
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