13
TROUBLESHOOTING MAINTENANCE (continued)
VENTING
It is recommended that the “optional” steam trap assembly be installed. This should be plumbed
to the exit end of the kettle. The thermostatic trap is a mechanical device that closes on high
temperature and opens when the temperature drops, allowing the water which formed from
condensate to exhaust but retain the steam under pressure.
The temperatures required for the cooking process to function adequately must be greater than
the boiling point of the liquid food product, that is, water. The greater the steam pressure used,
the higher the temperature and the quicker the cooking process. For example, steam
pressurized at 30 p.s.i. reaches a temperature of 274 degrees Fahrenheit (135 degrees Celsius).
Since air is an unsuitable media through which heat may be transferred, the air should be
exhausted from the jacket by opening the pressure relief valve or ball valve until the air has been
completely replaced by pressurized steam.
In the initial stages of the cooking process when the steam comes in contact with the cold kettle
bowl surface, it condenses and forms a large amount of water. This condensate water must be
removed from the kettle jacket in order for the kettle to function adequately. The ball valve
located at the base of the kettle jacket may be opened to remove the water. It may be necessary
to repeat this procedure several times depending on the number of batches being cooked as
each batch will create condensate. If the kettle appears to be slow in heating, this would indicate
that there is water in the jacket. Open ball valve and drain. Close valve and commence
operation of kettle.
