Page 1
FT-LEF SERIES
FULLY JACKETED ELECTRIC TILTING KETTLES
INSTALLATION - OPERATION - MAINTENANCE
MODELS
FT-20LEF
FT-30LEF
FT-40LEF
FT-60LEF
44 Lakeside Avenue, Burlington, Vermont 05401 USA
Telephone: (802) 658-6600 Fax: (802) 864-0183
www.mi.com PN 14-0364 Rev B (2/16)
© 2014 - Market Forge Industries Inc.
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Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
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IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liquids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the proper installation, use, and maintenance of this oven. Adherence
to these procedures and instructions will result in satisfactory
baking results and long, trouble free service. Please read
this manual carefully and retain
it for future reference.
INSTALLATION
Introduction .............................................................. 2
Service Connections ..................................................... 3
Installation Instructions ................................................... 4
OPERATION
Operating Instructions .................................................... 5
MAINTENANCE
Cleaning Instructions ..................................................... 6
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
Page 4
Introduction
DESCRIPTION
All electrically powered kettles described and referred to
in this manual are pressure vessels of a double-wall construction forming a sealed jacket (chamber) enveloping
the kettle bowl surface.
The kettle bowl is the container for the food product which
ideally should be a liquid or semi-liquid consistency to
achieve complete contact with the bowl surface. Food
products will fully absorb the heat transmitted through
that surface from the pressurized steam generated in the
kettle jacket.
The jacket is intended to function as a self contained
sealed chamber with a permanent solution of water and
antifreeze sufcient not only to immerse and thereby protect replaceable electric heating elements, but also provide the steam source during the steam generating process.
The heating elements are thermostatically controlled to
provide precise temperatures throughout the range from
slow simmer to rolling boil.
All tilting kettles are intended to be permanently oor
mounted on legs with adjustable anged feet.
A sealed stainless steel tilt mechanism permits the kettle
to tilt forward a full 90º for complete emptying. The tilting
mechanism is self locking for positive stop action.
CAPACITIES
• FT-20LEF - 20 gallon (76 liter)
• FT-30LEF - 30 gallon (114 liter)
• FT-40LEF - 40 gallon (152 liter)
• FT-60LEF - 60 gallon (227 liter)
FUNCTIONING MODE
All electrically powered self-generating, steam jacketed
kettles, consist of a jacket containing a permanent solu-
tion of distilled water sufcient to completely immerse and
protect replaceable electric heating elements.
To minimize tampering, the Safety Valve is plumbed toward the rear of the kettle jacket. Should any component
malfunction and cause the pressure in the jacket to reach
the rated pressure of the kettle, this protective device will
open automatically and release excessive pressurized
steam.
When the Power Switch is turned ON and the Temperature Control (Thermostat) Knob dialed, the TEMPERATURE pilot light will light and contactors will close to
allow power to the elements. Steam generation will commence and continue until the preselected temperature is
reached, at which point the contactors open, cutting off
power to heating the elements. The TEMPERATURE pilot light will then extinguish. When the temperature of the
water in the jacket drops slightly, the cycle will repeat itself
thus making it possible to maintain any selected precise
cooking mode temperature.
The temperature required for the cooking process to function adequately must be greater than the boiling point of
the liquid food product. Further, the higher the tempera-
ture, the greater the steam pressure attained in the jacket
and consequently the quicker the cooking process. For
example, steam pressurized at 30 p.s.i. attains a temperature of 274º Fahrenheit.
Since air is an unsuitable media through which heat may
be transferred, it has been removed from the kettle jacket
during testing at the factory. The Pressure Gauge should
indicate vacuum in the jacket in green zone on the gauge
(approximately 20 - 25 inches Hg) when the kettle is cold
or has been inoperative for some time. The kettle jacket
is intended to function at all times as a completely sealed
self-contained chamber and it is especially advisable not
to trip the safety relief valve during inoperative periods
since this will break the vacuum seal and allow air to enter
the kettle jacket.
The Temperature Controls (thermostats) used in these
kettles have been calibrated to prevent the heating elements from generating steam pressure that would exceed
the rated working pressure of the kettle. In the unlikely
event that the Temperature Control fails and the heating
elements remain energized, the Safety Valve will blow
and release the excessive pressure and steam from the
jacket, consequently lowering the water level in the jacket. The Safety Probe sensing depletion of the water level
in the kettle jacket will not only activate the LOW WATER
level indicator pilot light, but also signal the Liquid Level
Control to switch off power and de-energize the circuit to
the heating elements (preventing element burn outs) until
the water level is adequately replenished.
INSTALLATION
2
Page 5
Service Connections
ELECTRICAL CHARACTERISTICS
Model Available kW kW PHASE AMPS PER LINE
Std Opt. 208V 220V 240V 380V 415V 480V 600V
FT-20LEF 18 n/a
FT-30LEF 18 24, 33 3 50.0 47.2 43.3 27.3 25.0 21.6 17.3
18
FT-40LEF 18 24, 33 24 3 66.6 62.9 57.7 36.5 33.3 28.8 23.1
FT-60LEF 24 33 33 3 91.6 86.6 79.4 50.1 45.9 39.7 31.7
DIMENSIONS
MODEL A B C D E F G H J K L
FT-20LEF 26
[660]
FT-30LEF 29.5
[749]
FT-40LEF 33
[838]
FT-60LEF 35.5
[902]
15.75
[400]
17.5
[445]
19.25
[489]
20.5
[521]
1 86.5 81.8 75.0 n/a n/a n/a n/a
31.38
[797]
33.5
[851]
36.25
[921]
39.5
[1003]
40.38
[1026]
43.88
[1114]
47.12
[1197]
50
[1270]
17.5
[445]
19.38
[492]
21
[533]
22.38
[568]
9
[229]
10
[254]
11.5
[292]
14.38
[365]
20.25
[514]
22.25
[565]
23.75
[603]
25.25
[641]
13.63
[346]
15.13
[384]
16.38
[416]
17.38
[441]
13.25
[337]
13.5
[343]
14.5
[368]
16.5
[419]
- 62
10.5
[267]
12
[305]
13.5
[343]
[1575]
67.5
[1715]
73.75
[1873]
79.5
[2019]
K
SAFETY
VALV E
CLOSED 5.13 [130]
OPENED 6.88 [175]
2” VALVE
ELECTRICAL SERVICE CONNECTIONS
J
F
(2 LOCATIONS)
H
K
2 [51] TANGENT DRAW-OFF
VALVE (OPTIONAL)
G
NOTE: 30, 40 & 60 GAL. KETTLES ARE
SUPPLIED WITH 2 REAR SUPPORT LEGS
ELECTRICAL SERVICE CONNECTIONS
(2 LOCATIONS)
AIR VENT
FLANGED FOOT DETAIL
4 EQUALLY SPACED
Ø7/16 [11] HOLES ON
3 [76] B.C.
DIMENSIONS ARE IN INCHES [MM]
SPRING ASSIST HINGED
COVER (OPTIONAL)
D
ØA
L
B
C
E E
Figure 1
3
INSTALLATION
Page 6
Installation Instructions
UNPACKING
Immediately after unpacking, check for possible shipping
damage. If the kettle is found to be damaged, save the
packaging material and contact the carrier within 15 days
of delivery.
Before installing, verify that the electrical service agrees
with the specications on the rating plate located on the
right side of the tilt console. If the supply and equipment
requirements do not agree, contact your dealer or Market
Forge.
Select a location with drainage directly below the tangent
draw-off. Allow sufcient rear clearance from wall for
kettle cover to lift upright freely and completely without
obstructions.
INSTALLATION
The kettle must be installed in accordance with sate and/
or local codes.
In the USA, the National Electrical code, ANSI/NFPA-70
(latest edition). In Canada, the Canadian Electrical Code,
Part 1, CSA Standard C22.1 (latest edition).
1. Set the kettle in the installation location.
2. With the kettle in the upright position, place a carpenter’s level on top of the kettle and turn the adjustable
feet to level kettle side-to-side and front to back.
3. Mark hole locations on oor through anchoring holes
provided in anged adjustable feet.
4. Remove kettle and drill holes in locations marked on
the oor (see installation diagram). Insert proper anchoring devices to accommodate 5/16” size lag bolts
(not supplied).
5. Reposition kettle. Re-level kettle by making neces-
sary adjustments on anged feet.
6. Bolt down kettle and seal with Silastic or other equivalent sealing compound. Sealant must be applied not
only to bolt heads but also around anges or pedestal
base making contact with oor surface to fulll NSF
requirements. Wipe off excess sealant immediately.
ELECTRICAL CONNECTIONS
WARNING
Disconnect the electrical power supply and
place a tag at the disconnect switch to indicate that you are working on the circuit.
A Control Box with power supply equivalent to electrical
rating of the kettle should be located conveniently nearby.
Remove the wiring compartment cover and make electrical connections per wiring diagram located inside the
control housing cover panel. A waterproof electrical connection from power supply to rear of control housing must
be provided.
Kettle must be grounded in accordance with requirements
of the National Electrical Code or applicable local codes.
Ground kettle to terminal provided in control housing.
Once proper connections are made, replace wiring compartment cover, turn power ON and check for proper operation.
SERVICE CONNECTIONS
All internal wiring for the kettle is complete.
If faucet is provided connect water supply and check for
proper operation.
INSTALLATION CODES AND STANDARDS
Your electric tilting kettle must be installed in accordance
with:
1. Provincial and local codes, or in the absence of local
codes, with: C.S.A. C22.1 Canadian Electrical Code,
Part 1, or in the U.S.A., the National Electrical Code
ANSI/NFPA-70 (latest edition).
2. ANSI NFPA Standard #96, “Vapor Removal from
Cooking Equipment,” (latest edition), available from
the National Fire Protection Association, Batterymarch Park, Quincy, MA, 02269.
INSTALLATION
4
Page 7
WARNING
The kettle and its parts are hot. Use care
when operating, cleaning and servicing the
kettle.
1. Ensure that the external electrical service to kettle is
on.
2. Check pressure gauge for correct cold kettle reading.
Reading should be in the green area of the gauge indicating 25 - 30 In. Hg (630 - 730 mm Hg) of vacuum.
If reading is not low enough, follow VENTING procedure in Maintenance section prior to using kettle.
3. Place power switch to ON position.
4. Preheat kettle by placing thermostat knob at ‘10’ and
wait until TEMPERATURE light goes off.
NOTE: Preheating should not be used when cooking
milk and egg food products which adhere to
hot cooking surfaces. These foods should be
placed into kettle before heating has begun.
5. Add food to be cooked into kettle.
6. Place thermostat knob at required temperature setting from 1 to 10 coinciding with the following table:
Operating Instructions
OPTIONAL PAN CARRIER ASSEMBLY
CAUTION
The pan carrier is only recommended for use
with 2½”, 4” or 6” deep standard pans.
1. Install the pan carrier as shown.
Figure 2
THERMOSTAT
SETTING
1 140°F 60°C
2 155°F 68°C
3 172°F 78°C
4 187°F 86°C
5 205°F 96°C
6 223°F 106°C
7 240°F 116°C
8 255°F 124°C
9 271°F 133°C
10 285°F 140°C
7. When cooking is nished set thermostat knob and
power switch to OFF position.
8. Pour nished product from kettle using tilt handle. Be
careful to avoid splashing.
9. Add water to kettle for cleaning purposes.
10. Wash kettle thoroughly. See CLEANING procedure,
next section.
APPROXIMATE (JACKET)
TEMPERATURE
5
OPERATION
Page 8
Cleaning Instructions
CAUTION
Do not use cleaning agents that are corrosive.
WARNING
Disconnect the power supply to the appliance
before cleaning or servicing.
WARNING
Never spray water into electric controls or
components!
2. Replace the valve stem assembly and turn the hex
nut until snug. Rinse the kettle with clean warm water.
3. Leave the draw-off valve open when the kettle is not
in use.
DAIRY DRAW-OFF VALVE CLEANING
1. Remove the plug by rst removing the handle, then
turn the plug to line up with the pin and pull with both
hands. It is important to use both hands because the
plug is heavy.
CAUTION
The equipment and its parts are hot. Use care
when operating, cleaning and servicing.
Your kettle should be cleaned immediately after each use
or when cooking a different product. Before cleaning,
check that the kettle has cooled enough to touch it.
1. Rinse the inside of the kettle thoroughly and drain to
remove any food particles.
2. Using a nylon brush, clean the kettle with a mild detergent and water. Never use steel wool or scouring
powder as it will scratch stainless steel. Plain steel
wool can leave small pieces of steel which can rust.
3. Rinse the inside of the kettle thoroughly with clean
water. Drain the kettle by tilting or using the optional
tangent draw-off valve to allow the detergent and water solution to drain.
4. Wipe the exterior of the kettle with a clean, damp
cloth.
WARNING
If you are cleaning a valve that is assembled
to a kettle, be sure the kettle is completely
empty of any product.
2. Put the plug in a plastic pail that contains a mild soap
solution. A plastic pail works best, as it reduces the
possibility of nicking or scratching the plug. If the plug
gets scratched it may not seal correctly and could
leak.
3. Use a soft cloth or soft brush and clean all surfaces.
4. Using both hands remove the valve from the soap
and rinse well in another plastic pail that contains
fresh water.
5. Wash out the kettle as normal.
6. Return the plug into the body. Be sure the plug is inserted into the notch and turned. Ensure the plug is
tight and secure before letting go of it.
If you are cleaning a body and plug assembly, remove
the plug and follow the above procedures. When nished
with the plug, follow the same instructions for washing the
body. Always use both hands when handling the plugs.
Reassemble the plug into the body and use as normal.
DRAW-OFF VALVE CLEANING
1. If equipped with a tangent draw-off valve, turn the
large hex nut on the draw-off valve counterclockwise
until it is completely disengaged from the threads.
Grasp the valve knob and slowly pull out the valve
stem. Wash the valve stem, disk and handle. Insert
a nylon brush, wet with detergent and water, into the
valve body and tangent draw-off tube. Brush vigorously.
OPERATION
6
Page 9
Cleaning Instructions
WHAT TO DO IF SURFACE RUST APPEARS
Metal utensils should never be used as they will scratch
the surface of the equipment and rust may begin to form.
To remove surface accumulation of rust from the inadvertent use of such utensils, the following procedure may be
used.
CAUTION
Improper use of this procedure may damage
your appliance!
1. Use undiluted white vinegar with a non-abrasive
scouring pad (plastic) or cloth on the affected area to
remove the rust stain. The appliance should not be
heated and remain at room temperature during the
entire cleaning process.
2. If the stain resists removal, additional exposure time
with vinegar may be required, to a maximum of one
hour.
3. Thoroughly wash all of the vinegar away with fresh
clear water. Dry the surface completely and allow
one hour before using the appliance to cook.
Following daily and period maintenance procedures will
prolong the life for your equipment. Climatic conditions salt air - may require more thorough and frequent cleaning
or the life of the equipment could be adversely affected.
STAINLESS STEEL
To remove normal dirt, grease or product residue from
stainless steel, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any other
corrosive cleaner.
To remove grease and food splatters or condensed va-
pours that have baked on the equipment, apply cleanser
to a damp cloth or sponge and rub cleanser on the metal
in the direction of the polishing lines. Rubbing cleanser
as gently as possible in the direction of the polished lines
will not mar the nish of the stainless steel. NEVER RUB
WITH A CIRCULAR MOTION.
Soil and burn deposits which do not respond to the above
procedure can usually be removed by rubbing the surface
with SCOTCH-BRITE™ scouring pads or STAINLESS
scouring pads. DO NOT USE ORDINARY STEEL WOOL
as any particles left on the surface will rust and further
spoil the appearance of the nish. NEVER USE A WIRE
BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.
Surfaces which are marred collect dirt more rapidly and
become more difcult to clean. Marring also increases
the possibility of corrosive attack. Renishing may then
be required.
TO REMOVE HEAT TINT
Darkened areas sometimes appear on stainless steel surfaces where the area has been subjected to excessive
heat. These darkened areas are caused by thickening
of the protective surface of the stainless steel and is not
harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls
for a vigorous scouring in the direction of the polish lines
using SCOTCH-BRITE™ scouring pads or a STAINLESS
scouring pad in combination with a powdered cleanser.
Heat tint action may be lessened by not applying or by
reducing heat to equipment during slack periods.
All food contact surfaces must be thoroughly drained and
ushed prior to cooking in the kettle.
CONTROL PANEL
The textured control panel should be cleaned with warm
water and mild soap. Never use an abrasive cloth or steel
wool. Never use cleaning solvents with a hydrocarbon
base.
Venting
Check vacuum/pressure gauge when the kettle is cold.
Gauge should be in the green vacuum zone, indicating a
vacuum between 25-30 In. Hg (630 - 730 mm Hg). If not,
air must be vented (removed) for proper heating. Use the
following procedures to vent air.
1. Place power switch ON with kettle empty.
2. Set temperature control thermostat to ‘10’. Heat kettle until indicator light goes off.
3. Using a 7/16” wrench, open bleed vent one full turn
for 10 seconds and then close. (Located on back of
kettle, before pressure relief valve.)
WARNING
SCALD HAZARD. Live steam will escape the
bleed nut when opened. Stay clear of live
steam when performing this operation.
4. Cool kettle. Check for proper vacuum in green area
of gauge. If vacuum was not established, repeat
steps 1 - 4.
7
MAINTENANCE
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