First of All, What is a
Steam-Jacketed Kettle?
It’s a Pressure
Vessel Designed
to Transfer Heat
or Energy From
Itself to the
Product Inside it.
How it Works…
Hemispheres,
ASME, Energy,
Pressure,
Conduction.
Steam Jacketed Kettle
Replaced the Stock Pot on the Open Range
Why Use a Kettle?
Labor Savings
Product Quality
Safety
Energy Efficient
Ease of Cleaning
Low Interaction
with Acid Foods
Ergonomics
Space
Limitations
Kettle Categories
• Direct Steam Kettles (Require a Boiler)
• Self-Contained Kettles (Gas or Electric)
Sub Categories
• Table top, Stationary Floor, Tilting Floor
Direct Steam
Oldest of All
Kettle Designs
Requires
External Steam
Source (Boiler)
Broad range of
Sizes
Least
Temperature
Control
Self-Contained
Gas Kettles
Heat Exchange
System Between
the Kettle Jacket
and Gas Burner
Thermostatic
Control of Gas
Burner
Natural Gas and
Liquid Propane
Altitude Sensitive
Medium Efficiency
Stationary and
Tilting
Self-Contained
Electric Kettles
Elements
Located Within
the Jacket
Thermostatic
Control of
Elements
Voltage
Dependent
High Efficiency
Stationary and
Tilting
Table Top Kettles
Stationary vs. Tilting
STATIONARY
• Unlimited Size
• Smaller Footprint
• Insulated
• Draw-Off Provided
• Harder to Clean
TILTING
• 80-Gallon and Below
• Larger Footprint
• Non-Insulated
• Draw-Off is Optional
• Easier to Clean
Cooking Energy Source
Kettles Cook Via Contact with a Heated Surface
Heat-Up and Cooking Speed are Determined by:
•
•
•
•
Jacket Coverage – 1/2, 2/3, Full
Steam Pressure Determines Temperature
Movement of the Product Inside Kettle
Heat Loss on the Walls and Upper Surface
Pressure and Temperature
PRESSURE
TEMPERATURE
SENSIBLE HEAT
LATENT HEAT
0 PSI
212° F
180 BTU
970 BTU
5 PSI
228° F
196 BTU
960 BTU
10 PSI
240° F
208 BTU
950 BTU
15 PSI
250° F
219 BTU
945 BTU
35 PSI
281° F
250 BTU
924 BTU
50 PSI
298° F
267 BTU
912 BTU
100 PSI
338° F
309 BTU
880 BTU
Speed & Volume Production
Heats 1/3
Faster than
Stock Pots
Larger Single
Batches
Easier Product
Transfer
Safety
Permanent
Attachment
to Stand or
Base
SelfContained
Heat Source
Protection –
Pressure,
Temperature,
Power
Precise
Control Over
Draw-Off and
Pouring
Energy Efficiency
Greater
Heated
Surface
Area
SteamJacket Heat
Source –
Electric, Gas
or Direct
Precision
Heat
Control
Ease of Cleaning
Even Spread of Heat – No
Burnt on Food
Drain or Tilt Mechanism
for Access
Low Acid Interaction
Stainless Steel
Construction
Type 316 with
Molybdenum
Added for
High
Resistance to
Acid Foods
Ergonomics
No Heavy Lifting
Single Person Operation
Low Impact Tilt and Crank Mechanisms
Positive Stop On Crank Systems
Controls in a Viewable Location
Space Limitations
Footprint is Less as Volume
Increases – Compared to
Multiple Stockpots
Free up Range top Space for
Pan Frying and Other
Techniques
Free up Sink Space for
Smaller Pots and Pans
Kettle Sizing Chart
Working vs.
Nominal
Capacity
Allow for
Growth
Multiple Kettle
Flexibility
Competitive Feature Sheets