Market Forge F-60P Service Manual

F-P, F-L, FT-P AND FT-L SERIES

2/3 JACKETED DIRECT STEAM

TILTING & STATIONARY KETTLES

PARTS AND SERVICE MANUAL

EFFECTIVE NOVEMBER 2, 2015

The Company reserves the right to make substitution in the event that items specied are not available.

ERRORS: Descriptive and/or typographic errors are subject to correction.

Telephone: [phone] Fax: [phone] www.marketforge.com

Superseding All Previous Parts Lists.

MARKET FORGE

P/N 14-0340 Rev A

TABLE OF CONTENTS

SAFETY VALVE MAINTENANCE AND TESTING .......................................3

TROUBLESHOOTING .................................................................4

ILLUSTRATED PARTS LIST

KETTLES .............................................................................5

TILT CONSOLE EXPLODED VIEW ....................................................6

DRAW OFF VALVE ....................................................................8

SPRING ASSIST HINGE ASSEMBLY ................................................ 10

HINGE ASSEMBLY (STATIONARY KETTLES) ........................................ 12

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SAFETY VALVE MAINTENANCE AND TESTING

CAUTION

Under normal operating conditions a “try lever
test” should be performed every two months.
Under severe service conditions, or if corrosion
and/or deposits are noticed within the valve body,
testing must be performed more often. A “try
lever test” should also be performed at the end of
any non-service period.

CAUTION

Hot, high pressure uid may be discharged from

body drain and vent during “try lever” test. Care
must be taken to avoid any bodily contact.

CAUTION

High sound levels may be experienced during “try
lever” test. Wear proper safety equipment and
exercise extreme care! Test at, or near, half of the
operating pressure by holding the test lever fully

open for at least two seconds to ush the valve

seat free of sediment and debris. Then release
lever and permit the valve to snap shut.

If lift lever does not activate, or there is no evi­dence of discharge, turn o󰀨 equipment immedi­ately and contact a licensed contractor or quali-

ed service personnel.

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TROUBLESHOOTING

DRAW-OFF VALVE LEAKS

If a leak occurs through the valve steam, replace the “O”
ring. If the leak can be attributed to faulty sealing oc­curring between the stem disc and valve seat, then quite

often this problem can be corrected by cleaning o󰀨 the
dried on food residue with an extremely ne emery cloth

or the rubber vulcanized stem piece has been damaged
and must be replaced.

NOTICE

Draw-o󰀨 valve has a vulcanized rubber coated

stem for better sealing. Do not over tighten.
This may cause the rubber to pull away from
stem and permanently damage it.

EXTREMELY SLOW COOKING TIME

If the cooking time is abnormally slow then the di󰀩culty
may be due to insu󰀩cient steam pressure and/or volume.

First determine that pressure on incoming steam line at
kettle is within 5 PSI of rated kettle pressure. Note that
pressures approaching the rated kettle pressure are li-

able to set o󰀨 the safety relief valve. If required pressure

is available to kettle, then possibly volume of steam is not

su󰀩cient. Minimum 3/4" pipe size is required to the kettle

but if the steam generating source is at a great distance
from the kettle, larger pipe will be required. Finally, the
core of the steam supply pipe may have debris or scal-

ants that impede steam ow and will require disassembly

and inspection.

AIR VENTING

It is recommended that the “optional” steam trap assem­bly be installed. This should be plumbed to the exit end
of the kettle. The thermostatic trap is a mechanical de­vice that closes on high temperature and opens when the
temperature drops, allowing the water which formed from
condensate to exhaust but retain the steam under pres­sure.

The temperatures required for the cooking process to
function adequately must be greater than the boiling point
of the liquid food product, that is, water. The greater the
steam pressure used, the higher the temperature and the
quicker the cooking process. For example, steam pres­surized at 30 p.s.i. reaches a temperature of 274 degrees
Fahrenheit (135 degrees Celsius). Since air is an unsuit­able media through which heat may be transferred, the
air should be exhausted from the jacket by opening the
pressure relief valve until the air has been completely re­placed by pressurized steam.

In the initial stages of the cooking process when the
steam comes in contact with the cold kettle bowl sur­face, it condenses and forms a large amount of water.
The condensate water must be removed from the kettle
jacket in order for the kettle to function adequately. The
ball valve located at the base of the kettle jacket may be
opened to remove the water. It may be necessary to re­peat this procedure several times depending on the num­ber of batches being cooked as each batch will create
condensate. If the kettle appears to be slow in heating,
this would indicate that there is water in the jacket. Open
ball valve and drain. Close valve and commence opera­tion of kettle.

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