Market Forge Industries FT, FT-6, FT-10, FT-20, FT-12 Maintenance Manual

Page 1
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
Page 2
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
Page 3
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. Speci­cations are subject to change without notice.
Page 4
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
3
INSTALLATION
Page 6
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
Page 7
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 efciently.
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
qualied 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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