Market Forge FT-4 Installation Manual

Form Number: S-2209 10/12
Printed in USA 35 Garvey Street, Everett, MA 02149

Telephone [phone], Fax [phone]

[e-mail], www.mfii.com

OWNER’S MANUAL

Direct Connected Steam Kettle

MODELS: □ FT-4 (DC-4)

□ FT-6 (DC-6)
□ FT-10 (DC-10)
□ FT-12 (DC-12)
□ FT-20 (DC-20)

1

WARNING: Improper installation, operation, adjustment, alteration, service or
maintenance can cause property damage, injury or death. Read the installation,
operating and maintenance instructions thoroughly before installing, operating or
servicing this equipment.

This manual should be retained for future reference.

General:

All direct connected steam jacketed kettles pertaining to this manual are direct steam operated
pressure vessels of a double-wall stainless steel construction forming a steam chamber (jacket)
enveloping the lower two thirds of the kettle bowl surface. All kettles are tilting and countertop
mounted in fixed positions on legs.

Available models include:

FT-4, 4-Gallon (15 liters)
FT-6, 6-Gallon (23 liters)
FT-10, 10-Gallon (38 liters)
FT-12, 12-Gallon (46 liters)
FT-20, 20-Gallon (76 liters)

Description:

Kettle will be constructed of welded satin finish, stainless steel type 304. A double wall
kettle interior will form a steam jacket around the lower 2/3 of the kettle. Kettle bottom
will be of elliptical design for improved heat circulation.

Type 316 stainless steel liner for high acid content products. Tubular stainless steel
mounting frame will have steam supply and condensate return pipes completely
concealed within frame members.

Sealed stainless steel tilt mechanism bearings will permit the kettle to tilt forward 90o
for complete emptying. A removable operating handle with heat-proof knob can be
mounted on the left or right side of each kettle. Kettle will be built to A.S.M,E. code and
will be N.S.F. approved.

Operation will be by:

Direct steam at a minimum of 5 PSI (0.4 kg/cm2) and a maximum of 50 PSI (3.4 kg/cm2).

Functioning Mode:

Direct connected steam jacketed kettles consist of a stainless steel bowl and a stainless
steel jacket which envelopes two thirds of the lower surface of the bowl thus forming a
sealed pressure vessel (chamber) into which steam is introduced by means of a manual
control valve located in the right leg.

The kettle bowl is the container for the food product which ideally should be of a liquid
or semiliquid consistency to achieve complete contact with the bowl surface and thus

fully absorb the heat transmitted through that surface.

The temperatures required for the cooking process to function adequately must be
greater than the boiling point of the liquid food product, viz. water. Further, the greater
the steam pressure used, the higher the temperature and consequently the quicker the
cooking process. For example, steam pressurized at 30 psi attains a temperature of 274
degrees Fahrenheit (135o Celsius).

In the initial stages of the cooking process when the steam comes in contact with the
cold kettle bowl surface it condenses and forms considerable amounts of water. A
thermostatic steam trap should be plumbed to the exit end of the kettle jacket. This trap
is a mechanical device that closes on high temperatures and opens when the
temperature drops thus allowing the water formed from condensate to exhaust but
retain steam under pressure.

Options and Accessories at Extra Cost:

To purchase these items contact your local sales rep.

One-piece lift-off stainless steel cover

Stainless steel wire basket

Double Pantry Faucet with Swing Spout and Mounting Bracket.

Single Pantry Faucet with Swing Spout and Mounting Bracket.

1/2” (13mm) Leg-Mounted Steam Control Valve

1-1/2” (38mm) Draw-Off Valve with Strainer

Steam Trap

Check Valve

18" High Floor Stand with Sliding Drain Pan

28" High Stainless Steel Cabinet Base with Hot and Cold Water Fill Faucets,

Depressed Area and Drains, Clean-Up Pan with Removable Splash Guard, and
Steam Control Valve on Stainless Steel Marine Edged Countertop.

22" High Stainless Steel Cabinet Base with Hot and Cold Water Fill Faucets,

Depressed Area and Drains, Clean-Up Pan with Removable Splash Guard, and
Steam Control Valve on Stainless Steel Marine Edged Countertop.