Market Forge MT10E Service Manual

OWNER’S MANUAL

MT6

MT6T6

MT10

MT10T10

MT10T6

LFT6

LFT10

LFT10T6

LFT10T10

MODULAR DIRECT CONNECTED

TILTING STEAM JACKETED KETTLE

MODELS:

MT6

•
MT6T6

•
MT10

•
MT10T10

•
MT10T6

•
LFT6

•
LFT10

•
LFT10T6

•
LFT10T10

•

Form Number: S-2306 REV:C 10/12

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

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

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

TABLE OF CONTENTS

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

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

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

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

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

1

2

2

3

4-10

i

INTRODUCTION

This manual contains general, maintenance, parts and service information for Market Forge Modular Direct
Connected Tilting Steam Jacketed Kettles. A parts list is included in which each replaceable part is identied
and shown in an accompanying illustration unless otherwise indicated.

DESCRIPTION:

Market Forge MT6 and MT10 Tilting Steam Jacketed
Kettles are mounted on a modular stainless steel cabi­net. Double wall construction around the lower half
of the kettle forms a surrounding chamber inot which
steam is introduced as a source of heat for cooking.

Steam input plumbing is equipped with a manual con­trol valve. Condensate is removed through a steam trap
connecting with the kettle drain plumbing assembly. A
swing nozzle, hot-cold combination faucet provides a
source of water for addition to the kettle for cooking
and cleaning.

The 6 gallon kettle is mounted in a trunnion assembly
to the modular cabinet top. The trunnion pivots include
steam input and return connections for the kettle. Kettle
tilting is accomplished manually by moving the handle
xed to the rim so as to rotate the kettle in a trunnion.

SERVICE:

Modular kettles are exceptionally and durable cooking
equipment requiring a minimum of service other then
routine cleaning and preventive methods explained
on page 2. Should repairs be required, a network of
authorized service agencies is available to assist with
prompt service. A current directory of authorized ser­vice agencies may be obtained by contacting:

Market Forge Ind., Inc.

35 Garvey Street

Everett, MA 02149-4403
Tel: [phone] or [phone]
Fax: [phone] or [phone]
Parts & Service Toll Free: [phone]
www.mi.com/company/service
custservice@mi.com

The model and/or serial numbers must be referenced
when corresponding with Market Forge. The data plate
containing model and serial numbers pertaining to the
equipment is located inside the cabinet door on the
right vertical frame member.

MODELS:

MT6 / MT10

Single 6 Gallon or 10 Gallon kettle mounted on an 18” (457mm) wide x 28” (711mm) tall cabinet base equipped
for direct connection to a remote steam source.

MT6T6 / MT10T10

Two 6 Gallon or 10 gallon Kettle mounted side by side on an 36” (914mm) wide x 28” (711mm) tall cabinet base
equipped for direct connection to a remote steam source.

LFT6 / LFT10

Single 6 Gallon or 10 Gallon kettle mounted on an 18” (457mm) wide x 20” (508mm) tall Low Boy cabinet base
equipped for direct connection to a remote steam source.

LFT10T6/LFT10T10

One 6 Gallon and 10 Gallon or Two 10 Gallon kettles mounted on an 18” (457mm) wide x 20” (508mm) tall Low
Boy cabinet base equipped for direct connection to a remote steam source.

1

OPERATING

Consult boiler information or instructions plate and
complete 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 nozzle 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 guard 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 by maintenance personnel at the
establishment in which the kettle is installed. It is rec­ommended that user personnel never attempt to make
repairs or replacements to the equipment without the
assistance of authorized services. Assistance in ser­vice methods or a current directory of authorized ser­vice agencies may be obtained from Market Forge (see

page 1 for contact information).

PREVENTIVE MAINTENANCE:

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:

1.

Fill kettle with water and mild detergent immediate­ly after removing food from the kettle.

2.

Remove food soil using a nylon brush. (NOTE:

Never scrape the inside of the kettle with metal tools,
steel scouring pads or abrasive cleaners. Scratches will
result which ruin the general appearance of the kettle
and make it harder to clean and maintain in a sanitary

condition).

Loosen food which is stuck to the kettle by allow-

3.

ing it to soak. Also, a small amount of steam may
help.

4.

Place clean-Up pan under kettle being washed by
inserting clan-up pan drain extension into counter­top drain opening. (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 exterior and cabi-

6.

net exterior.
Thoroughly dry unit.

7.

2