Market Forge FT-6 Operation Manual

OWNER’S MANUAL

DIRECT KETTLE

MODEL:

FT-6

•

Form Number: REV:A 05/06

Printed in U.S.A. 35 Garvey Street l Everett l MA l 02149

Tel: [phone] l Fax: [phone] l Outside MA Fax: [phone]

E-Mail: CUSTSERV@mi.com l Website: www.mi.com

TABLE OF CONTENTS

INTRODUCTION ................................................................................................................

OPERATING .......................................................................................................................

MAINTENANCE ..................................................................................................................

REPAIR AND REPLACEMENT ...........................................................................................

PARTS LIST ........................................................................................................................

1

2

2

3

4-8

i

OPERATING

Consult boiler information or instructions plate and
copmplete all start-up instructions.

OPERATE KETTLE AS FOLLOWS:

Check pressure gauge of steam supply to ensure

1.

steam input is at approximately 15 PSI (1.0kg/cm2)
to a maximum of 50 PSI (3.5 kg/cm2). For direct
connected steam, turn on external steam supply

valve.

Load kettle with food to be cooked.

2.

Add water for cooking by turning swing nozzel over

3.

kettle and using combination faucet.
Turn steam valve to full counterclockwise position

4.

to allow steam to ow into jacket. Wait until food
reaches desired temperature.

Adjust subsequent cooking temperature by turning

5.

steam control valve. Turn clockwise to reduce heat

(steam ow) and counterclockwise to increase heat
(steam ow).

Close steam control valve and remove food from

6.

kettles as soon as cooking is complete to prevent
overcooking. (OLD Style - Place food pan under kettle

being used and tip kettle forward using kettle handle.
NEW Style - Attach splash gaurd to food pan. Place
food under kettle being used and tip kettle forward using

kettle handle). (NOTE: Before tilting kettle, ensure that
a.) Swing nozzle is rotated clear of kettle. b.) Kettle is
not full. If kettle is full ladle out 2 gallons of contents by
hand.)

Complete Cleaning Procedure (see below).

7.

MAINTENANCE

GENERAL:

This section contains both preventive and corrective
maintenance information. Preventive maintenance
may be performed bt maintenance personnel at the
establishment in which the kettle is installed. It is rem­ommended that user personnel never attemot to make
repairs or replacements to the equipment without the
assistance of authorized services. Assistence in ser­vice methods or a current directory of authorized ser­vice agencies may be obtained from Market Forge (see

page 1 for contact information).

PREVENTIVE MAINENANCE:

The most important preventive maintenance opera­tion on the steam jacketed kettle is the cleaning pro­cedure. Cleaning should be faithfully completed at the
end of each day, Including cabinet doors, counter-top,
xtures, kettle lid, etc, should be washed and rinsed to
remove all food spills.

CLEANING PROCEDURE AS FOLLOWS:

Fill kettle with water and mild detergent immeddi-

1.

ately after removing food from the kettle.
Remove food soil using a nylon brush. (NOTE: Nev-

2.

er scrape the inside of the kettle with metal tools, steel
scouring pads or abrasive cleaners. Scratches will result
which ruin the general apperance of the kettle and make

it harder to clean and maintain in a sanitary condition).

Lossen food which is stuck to the kettle by allow-

3.

ing it to soak. Also, a small amount of steam may
help.
Place clean-Up pan under kettle being washed by

4.

inserting clan-up pan drain extension into counter­top drain openiong. (NEW Style - Attach splash guard

to clean-Up pan). Tilt kettle to pour out wash water.

Rinse kettle with hot water.

5.

Thoroughly wash and rinse kettle exteripr and cabi-

6.

net exterior.
Thoroughlt dry unit.

7.

2