Market Forge FT-100P Service Manual
OWNER’S MANUAL
DIRECT STEAM KETTLES
PEDESTAL & TRI-LEG
PEDESTAL MODELS:
F-20P (Stationary)
F-30P (Stationary)
F-40P (Stationary)
F-60P (Stationary)
F-80P (Stationary)
F-100P (Stationary)
FT-20P (Tilting)
FT-30P (Tilting)
FT-40P (Tilting)
FT-60P (Tilting)
FT-80P (Tilting)
FT-100P (Tilting)
TRI-LEG MODELS:
F-20L (Stationary)
F-30L (Stationary)
F-40L (Stationary)
F-60L (Stationary)
F-80L (Stationary)
F-100L (Stationary)
FT-20L (Tilting)
FT-30L (Tilting)
FT-40L (Tilting)
FT-60L (Tilting)
FT-80L (Tilting)
FT-100L (Tilting)
An Employee Owned Company
35 Garvey Street, Everett, MA, 02149 Form No. S-1060 Rev. A 08/11
Tel: (617) 387-4100, Fax: (617) 387-4456 (MA)
Toll Free: (866) 698-3188, Outside MA Fax: (800) 227-2659
Customer Service: custserv@mi.com, Visit Us At: www.mi.com
TABLE OF CONTENTS
INTRODUCTION ............................................................... 1
INSTALLATION INSTRUCTIONS
Receiving ........................................................................... 1
Installation ......................................................................... 1
Installation Check .............................................................. 1
OPERATING INSTRUCTIONS
Operating Instructions ....................................................... 2
Controls ............................................................................ 2
GENERAL INFORMATION
Stationary Pedestal ........................................................... 3
Tilting Pedestal .................................................................. 3
Operation Requirements ................................................... 3
Steam Flow Requirements ................................................ 3
Details and Dimensions Stationary Pedestal..................... 4
Details and Dimensions Tilting Pedestal ........................... 5
Stationary Tri-Leg .............................................................. 6
Tilting Tri-Leg ..................................................................... 6
Operation Requirements ................................................... 6
Steam Flow Requirements ................................................ 6
Details and Dimensions Stationary Tri-Leg ....................... 7
Details and Dimensions Tilting Tri-Leg .............................. 8
MAINTENANCE
Cleaning ............................................................................ 9
Inspection Checks ............................................................. 9
ILLUSTRATED PARTS LIST
Operation ........................................................................... 10
Tilt Console ........................................................................ 11
Draw-Off Valve .................................................................. 13
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INTRODUCTION
The Market Forge Direct Connected Steam
Jacketed Kettle is a steam operated pressure
vessel designed for cooking. It consists of a
welded satin nish of stainless steel (type 304)
kettle with double wall construction, forming a
surrounding chamber around the kettle into
which steam is introduced as a source of heat
for cooking. Steam input plumbing is equipped
with a manual control valve.
Unit is mounted on stainless steel tubular tri-
legs. Each leg is tted with a four hole adjustable ange foot for securing the kettle to the
oor.
INSTALLATION INSTRUCTIONS
Unit is also equipped with a tangent draw-off
valve with heat resistant handle for the removal
of kettle contents and a condensate return assembly that permits removal of excessive condensate. A two piece, hinged lid covers the kettle opening.
Operation is by direct steam at a minimum of
5 PSI (0.4kg/cm2) and a maximum of 55 PSI
(3.9kg/cm2).
RECEIVING:
The kettle is shipped strapped and bolted to a skid
and covered by a carton which is nailed to the skid.
The packing materials must be carefully removed
prior to installation. Inspect each unit. If any damage has been incurred during shipment, report
same within two days to both the carrier and Market
Forge Ind., Inc.
INSTALLATION:
Select a location to provided drainage directly
1.
below the draw-off valve.
Mark hole location through ange adjustable
2.
feet.
On marked hole locations, drill holes and insert
3.
expansion shields to accommodate 5/16” size
lag bolts, 4 bolts per foot.
Level unit in proposed location by turning ad-
4.
justable ange feet.
Bolt down unit and seal with Silastic or other
5.
equivalent sealing compound.
NOTE: Sealant must be applied not only to bolt
heads, but also around ange feet making contact with the oor surface. This application fullls NSF Requirements.
Connect steam line to kettle. Ensure that line is
6.
clean and checked for foreign matter and that a
steam control valve strainer is fairly convenient
to kettle.
Connect kettle condensate return line to drain.
7.
WARNING: If incoming steam pressure is greater
than kettle maximum operating pressure, then a
pressure reducing valve MUST be installed in the
steam line.
A steam line pressure gauge is also recommended
to determine the actual amount of steam entering
the kettle.
NOTE: If large amounts of water accumulate in
steam line, install one or more ball oat traps in the
line to eliminate water.
INSTALLATION CHECK OUT:
Fill kettle part way with water.
1.
Turn steam supply valve on slowly.
2.
Pull safety valve lever. Observe that steam es-
3.
capes freely.
WARNING: Stay clear of exhaust from valve
outlet when checking safety valve.
Observe that water comes to a boil in the kettle.
4.
Allow approximately 2 to 5 minutes per gallon
of water.
Close steam supply valve.
5.
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OPERATING INSTRUCTIONS
Close draw-off valve.
1.
Place food to be cooked into kettle.
2.
Slowly turn steam control valve counter-
3.
clockwise (ON) to full open position.
Slowly open pressure relief valve (rear of
4.
kettle) to allow all air to escape.
WARNING: Stay clear of relief valve outlet
during step 4 to avoid scalding.
Adjust steam control valve depending on
5.
type of food prepared.
NOTE: If water or food does not boil in 3-4
minutes per gallon, check incoming pres-
sure to determine whether it is adequate to
operate the kettle efciently.
CONTROLS:
Steam Control Valve
1.
Tilt Wheel
2.
Pressure Relief Valve (rear of kettle)
3.
Draw-Off Valve (not shown)
4.
When cooking is nished, turn off steam
6.
by turning steam control valve clockwise.
Pour Finished product from kettle using ei-
7.
ther tilt wheel (wheel is equipped for tilting
models only ) or draw-off valve. Be careful
to avoid splashing.
Add water to kettle for cleaning purposes.
8.
Wash kettle thoroughly (see daily cleaning
9.
instructions).
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GENERAL INFORMATION
STATIONARY PEDESTAL:
F- 20P, F- 30P , F- 40P, F- 60P, F- 80P & F- 100P.
Kettle will be constructed of welded satin nish
stainless steel, type 304. A double wall kettle inte-
rior will form a steam jacket around the lower 2/3
of the kettle. The kettle bottom will be of elliptical
design for superior heat circulation.
Unit will be mounted on a stainless steel pedestal base. Pedestal base will have four holes evenly
spaced for securing unit to the oor.
Convenience features will include a hinged counter-balanced stainless steel cover and a 1 1/2”
(38mm) sanitary draw-off valve with strainer and
heat resistant handle.
Unit will include as standard a Steam Control Kit
(CKT-1).
OPERATION WILL BE BY:
Direct steam at 15–50 PSI (1.0–3.5 kg/cm2).
1/3 BHP required per kettle. Over 50 PSI (3.5 kg/
cm2), a pressure reducing valve is required.
TILTING PEDESTAL:
FT- 20P, FT- 30P , FT- 40P, FT- 60P & FT- 80P.
Kettle will be constructed of welded satin nish
stainless steel, type 304. A double wall kettle inte-
rior will form a steam jacket around the lower 2/3
of the kettle. The kettle bottom will be of elliptical
design for superior heat circulation.
Mounting frame of tubular stainless steel pipe will
be formed in a yoke xed to a cylindrical pedestal
base. Pedestal base will have four 7/16” (11mm)
holes evenly spaced for securing unit to oor.
Trunnion mounts will support the kettle to allow
tilting. Tilting mechanism with high position hand
wheel and steam control valve will be mounted on
the right side frame member. Gearbox housing and
hand wheel will be of stainless steel. Operation will
be self-locking for positive stop action.
OPERATION WILL BE BY:
Direct steam at 15-35 PSI (1.0-2.5 kg/cm2). Over
35 PSI (2.5 kg/cm2), a pressure reducing valve
is required.
STEAM FLOW REQUIREMENTS:
34 lbs. (15.5 kg) steam per hour or 1 BHP per 20
gallons (76 liters) of kettle capacity.
(lbs) STEAM/
MODEL
GALLONS
BHP/HOUR
HOUR
F- 20P 20/76L 1.0 34.5
F- 30P 30/114L 1.5 52.0
F- 40P 40/152L 2.0 69.0
F- 60P 60/227L 3.0 103.5
F- 80P 80/303L 4.0 138.0
F- 100P 100/380L 5.0 172.5
STEAM FLOW REQUIREMENTS:
34 lbs. (15.5 kg) steam per hour or 1 BHP per 20
gallons (76 liters) of kettle capacity.
(lbs) STEAM/
MODEL
GALLONS
BHP/HOUR
HOUR
FT- 20P 20/76L 1.0 34.5
FT- 30P 30/114L 1.5 52.0
FT- 40P 40/152L 2.0 69.0
FT- 60P 60/227L 3.0 103.5
FT- 80P 80/303L 4.0 138.0
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