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16 QI 2015 THE QUARTERLY Steam Kettles Steam-jacketed kettles can be energy savers in commer- cial kitchens, since these units heat up faster and at lower temperatures than stock pots on range burners. This results in a more effcient method of cooking soup, stocks and sauces, with less chance of scorching the product. Foodservice operators use these units in a variety of applications, including boiling water for cooking pasta and other foods. Today's Mexican chains fnd that this equip- ment is ideal for cooking beans in large batches. It not only is more effcient but is also safer than having to work with full stockpots on ranges. Unlike food cooked in a stockpot on a burner, prod- uct produced in steam-jacketed kettles typically doesn't need to be constantly monitored or stirred. Most units have temperature control knobs that can be set for a sim- mer up to a rapid boil. This keeps temperatures at more accurate levels, typically within 5 degrees F. Along with providing faster cook times at lower tem- peratures, kettles can produce greater volumes of prod- uct with increased consistency. These units also provide reduced labor for prep work and cleaning. Both countertop and foor model kettles are available. Stationary foor models are typically 20 gallons and up in capacity, while tilting foor models generally range from 20 to 200 gallons. Countertop size units also are available in 1-quart to 12-gallon capacities. Although electric heating is most popular with this type, gas versions are available. Smaller sizes are more commonly used in independent restaurants and operations with less volume. While countertop kettles offer a manual tilt feature where operators grab a handle to pull the kettle down for dispensing, stationary foor models provide either a mechanical handle or a switch with a motor for tilting. There are three types of power options with this equipment. Self-contained electric kettles have water sealed inside a jacket and simply need to be plugged in to an outlet. Self-contained gas kettles have basically the same construction, but utilize a gas burner. The third type of kettle is direct steam, which provides the highest effciency by cooking high volumes quickly. Kettles can be fully jacketed with a bowl in a bowl design or two-thirds jacketed with a larger inner bowl, de- pending on the model. The fully-jacketed type provides heat transfer all the way to the top of the kettle. When product is flled to the brim, heating occurs all the way up the sides. While everyone's familiar with steam-jacketed kettles, there's more to specifying them than meets the eye. Consultant William Taunton, general manager at Gastrotec Foodservice Design and M.A.S. Consultants, Santiago, Chile, shares a few key considerations to weigh when purchasing a steam kettle. FE&S;: What are the new options or innovations with these units that operators should be aware of? WT: High-pressure kettles made in Europe are really effective and safe to use. These have very soft tilting mechanisms and high energy effciencies. FE&S;: What are the specifc applications that best suit steam kettles? WT: We recommend this type of equipment be used for stews, sauces, creams, soups and in general food products that have a high humidity content and will fow. Kettles are available in a variety of sizes and operators can purchase larger units for special projects. In general, we recommend high-production facilities have large- batch productions. FE&S;: What are the common issues or prob- lems to avoid when choosing and installing steam kettles? WT: The most common issues I see include wrong speci- fcation in terms of the stainless steel quality and sizing and capacity miscalculations. FE&S;: What should operators consider when purchas- ing a steam kettle? WT: There are several considerations. For example, understand the capacity requirements and the type of products staff will cook in these units in order to select the right type of stainless steel interior liner. It's also im- portant to know what type of energy source is available. Will the operation require a mixer? If so, then determine whether a horizontal, vertical or diagonal mixer will be the most appropriate. Service and parts availability also represent another key consideration. CONSIDER THIS WHEN SPECIFYING KETTLES COOKING EQUIPMENT