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FT SERIES
DIRECT CONNECTED STEAM KETTLE
INSTALLATION - OPERATION - MAINTENANCE
MODELS
FT-6
FT-10
FT-12
FT-20
Telephone: (802) 658-6600 Fax: (802) 864-0183
www.marketforge.com PN 14-0337 Rev C (3/17)
© 2017 - Market Forge
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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 & Cleaning Instructions ......................................... 5
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
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Introduction
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 coun-
tertop mounted in xed positions on legs.
Available models include:
• 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 nish, 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.
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°F (135°C).
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.
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).
INSTALLATION
2
Page 5
DIMENSIONS
A B C D E F G H J K L M N O P Q
FT-6
FT-10
FT-12
FT-20
12
[305]
16
[406]
16
[406]
21
[533]
G
G
[368]
[381]
[432]
[457]
Q
FT-6
14.5
15
17
18
19.5
[495]
18.5
[470]
20.5
[521]
26.5
[673]
E
349
[349]5 [127]
13.75
[349]7 [178]
13.75
[349]7 [178]
23.5
[597]
E
G
1.5
[38]
7.5
[191]
7.75
[197]
7.75
[197]
6.25
[159]
15.12
[384]
8.5
[216]
19.12
[486]9 [229]
19.12
[486]9 [229]
24.12
15.25
[613]
[387]
E
Service Connections
12.25
10.38
[311]
13.25
[413]
16.25
10.88
[413]
15.75
[400]
SERVICE CONNECTIONS
S Steam Supply - 1/2” (13mm) IPS, 15-50 PSI (1.0-3.5
kg/cm2). Pressure reducing valve is required if incoming
pressure exceeds 50 PSI (3.5 kg/cm2)
CR Condensate Return - 1/2” (13mm) IPS.
Installation Clearance: When installing kettles against combustible/non-combustible surfaces (rear walls) 1” (25mm) minimum
clearance is required and (side walls) 3” (76mm) minimum clearance is required.
[264]
8.88
[225]
[276]
10.5
[267]
30.25
[768]4 [102]
32.25
[819]
39.5
[1003]
40.5
[1029]
2.38
[60]
2.38
[60]
7.5
[191]
4.38
[111]
4.88
[124]
4.88
[124]
11.12
[283]
34.12
[867]
33.12
[841]
35.12
[892]
42.38
[1076]
0 [0] 16
[406]
0 [0] 19.25
[489]
0 [0] 19.25
[489]
1.5
26
[38]
[660]
FT-10 & FT-12
B
CR
Q
ØA
D
S
Q
FT-20
O
C
H
N
M
POUR PATH
F
P
K
J MIN.
L
Figure 1
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INSTALLATION
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Installation Instructions
1. These kettles must be installed on a suitable table or
counter top.
2. On counter top make the following holes. Provide suf-
cient space from rear wall to allow for tilting of kettle.
a. 7/8” holes at 13 - 3/4” center for kettle legs on
models FT-6, FT-10, and FT-12
b. 23-1/2” center on model FT-20.
3. From bottom of leg remove mounting lockouts and
washers. Apply Silastic to ared edge of leg. Insert
threaded portion of legs through holes. Replace
washers and locknuts and tighten. Wipe off excess
sealant.
4. Install a safety relief valve in the steam line set at the
maximum operating pressure of the kettle. Note that
one valve will handle a series of kettles.
5. Connect steam supply line (1/2” pipe size) to steam
inlet tting on right leg.
6. Install a steam shutoff valve in steam supply line,
preferably near the kettle for convenience.
7. A pressure reducing valve will be required if the steam
supply pressure is greater than the maximum kettle
working pressure.
8. If large amounts of water are in the steam line it will
be necessary to install one or more ball oat traps in
the line to eliminate the water.
9. A steam line pressure gauge is also recommended
to determine the actual amount of steam coming to
the kettle.
10. Install a suitable steam trap in condensate line (left
leg) near the kettle and run condensate return line to
drain. If the condensate return line will be directed to
the boiler, then it must have a check valve and gate
shutoff valve near the kettle.
INSTALLATION
4
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WARNING
The kettle and its parts are hot. Use care when
operating, cleaning and servicing the appliance.
OPERATION
1. Fill kettle with product to desired level.
2. Slowly turn the steam control valve ON to full open
position.
3. The water or food should boil 3 - 4 minutes per gallon. If it does not, then incoming pressure should be
checked to determine that it is adequate to operate
the kettle efciently.
4. Regulate steam control valve depending on type of
food being prepared.
5. When food is cooked, turn off steam, remove food
and clean kettle immediately to prevent residue from
drying on kettle bowl surface.
CLEANING
1. Your kettle should be cleaned immediately after each
use.
2. Ensure that steam supply is OFF.
3. Pre-rinse inside of kettle thoroughly and tilt to remove
any food particles.
4. Using a nylon brush, clean kettle with a mild detergent and warm water rinse. Never use steel wool or
scouring powder as it will scratch stainless steel.
5. Tilt kettle and rinse thoroughly draining out detergent
solution.
Operating & Cleaning Instructions
PREVENTATIVE MAINTENANCE
No preventive maintenance is required other than adhering to the Cleaning Procedure instructions.
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
qualied service personnel.
WARNING
Do not use cleaning agents that are corrosive.
Use of cleaning agents that contain chloride, acids or
salts are corrosive and may cause pitting and corrosion
when used over a period of time; this will reduce the life
of the appliances. Should pitting or corrosion occur this is
not covered by warranty.
Follow the recommended cleaning instructions. Use a
mild detergent, warm water and rinse thoroughly.
5
OPERATION
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