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18 QI 2015 THE QUARTERLY Two-thirds jacketed units are the most popular type, since the heat energy is transferred not only from the bottom of the kettle similar to a stockpot on a range, but also its sides. This substantially increases the surface area for energy absorption into the product. These units also provide a cool zone at the top where the jacket stops and the inner liner continues. As a result, there is less skim- ming than with full-jacketed types, which can be hard to work around due to the hot rim. In addition, two-thirds jacketed kettles cost less, since there is not as much metal used in construction. Because capacities are measured to the kettle brim, the actual volume that can be accommodated in the kettle will be 20 percent less than the unit's designated size. Most kettles have between a 45 and 50 psi (pounds per square inch) steam jacket rating, which produces an even temperature from the entire jacketed surface of 267 degrees F to 338 degrees F. In addition, some European models offer 15 psi or 25 psi. In terms of steam's physics, the higher the pressure, the hotter the temperature that kettle can achieve. For example, if there is pressure of 50 pounds, it's possible to hit steam temperature of almost 300 degrees F. This provides faster cooking capabilities. When kettles are used with covers, heat up time can decrease by almost 50 percent, which keeps energy use to a minimum. While typically standard on stationary kettles, covers tend to be optional for tilting foor kettles. Covers can be hinged, which only stay up with assistance, or spring-assisted, which stay up after lifting. Generally an option on most tilting kettles, tangent draw-off valves are recommended for easier dispensing of the unit's hot contents. Operators need to specify this feature upon ordering, since valves cannot be added in the feld. Other options available with kettles include LED controls, which offer increased accuracy and reliability. Also, for products with high acid content, manufacturers recommend specifying 316 stainless rather than 304. The higher grade metal has more nickel content and provides greater durability. Gallon markings are standard on some kettles and options on others. A heat defector shield is available to help protect staff from burns. Operators may also want to consider purchasing a specialized brush for easier cleaning, long-handled paddles or whips for stir- ring and baskets for storage. Hot and cold water faucets can be specifed on the kettle to simplify flling larger capacity units. Pan carriers for tilting kettles hook on the front lip of the units to hold pans level when tilting, minimizing spillage. Baskets for cooking pasta and rice also are available in 6- and 12-gallon sizes. These drop directly into the kettle's boil- ing water for cooking. There have been few new developments with these units, although one manufacturer offers a line of two-thirds jacketed kettles with an improved bottom, which allows for a shallower design. Some newer steam-jacketed kettles feature solid-state temperature control with self-diagnostic capabilities. Although one of the simpler pieces of equipment in com- mercial kitchens, steam kettles are regularly subjected to acidic foods, hot water and high temperatures. Collec- tively, these factors can wreak havoc on units if operators fail to properly maintain them. Below, Rick Sher, director of service at Day & Nite/All Service in New Hyde Park, N.Y., provides tips on cleaning and maintaining kettles. • Maintenance should include daily cleaning, such as wiping out the kettle interior and rinsing it with soap and water, then rinsing it again. Clean draw valves on a regular basis, too. • Whether gas, steam or electric, it's important to make sure the kettle's burner is clean. Periodically blow out the burner or clean it with a wire brush. • Keep the regulator that powers it clean and free from debris. And adjust the regulator to ensure proper fow. • With tilting kettles, properly lubricate the draw valve. The stopper can sometimes get beat up, but that is replaceable. • Use only distilled water within the jacket, or run the risk of rust, which can clog the kettle's burners. • Perform quarterly planned maintenance. It should include checking the pressure and electrical connec- tions, depending on the type of unit, and greasing trunnions on tilting kettles. • Signs that indicate a kettle needs replacing include rust buildup, pin hole leaks or signs of rotting on older units. STEAM KETTLE CARE AND MAINTENANCE COOKING EQUIPMENT