Market Forge FT-20LF Service Manual

FT-LF SERIES

FULLY JACKETED TILTING DIRECT STEAM KETTLES

PARTS AND SERVICE MANUAL

EFFECTIVE SEPTEMBER 10, 2014

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.

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]

Superseding All Previous Parts Lists.

MARKET FORGE INDUSTRIES

www.mi.com

P/N 14-0349 Rev A (9/14)

TROUBLESHOOTING

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 off equipment im­mediately and contact a licensed contractor or

qualied service personnel.

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 off 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-off 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 difculty
may be due to insufcient steam pressure and/or volume.

First determine that pressure on incoming steam line at
the kettle is within 5 p.s.i. of rated kettle pressure. Note
that pressures approaching the rated kettle pressure are
liable to set off the safety relief valve. If required pressure
is available to the kettle, then possibly volume of steam

is not suf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 scalants 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 psi 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 the kettle.

SEPTEMBER 10, 2014 2 FT-LF SERIES FULLY JACKETED TILTING KETTLES