Choosing a Steam-Jacketed Kettle: A Guide


A Steam-Jacketed Kettle plays a significant part in healthcare operations' efforts to develop more palatable and nutritious food selections. Kettles work best with homemade soups, stews, broths, and sauces that are prepared to optimise freshness and nutrients. These menu items are often prepared in stock pots over a hot hob or open flame, but they run the risk of boiling or scorching if the temperature is not continuously monitored and stirred.

Food temperatures are maintained using steam kettles within a few degrees of the desired temperature. The contents of the kettle are heated by steam inside the kettle's jacket; the temperature can be adjusted to the appropriate level by varying the pressure of that steam. Kettles minimise hot spots at the bottom of stock pots and enable much more uniform heat distribution by distributing heat to all surfaces of the product.

Which Size Do I Need?

From less than a gallon to 200 gallons or more, steam-jacketed kettles are available in a variety of capacities. While floor models typically begin with a 20-gallon capacity and increase from there, countertop models are available in a range of capacities up to 20 gal.

Using a steam-jacketed kettle, in this case, allows you to prepare all of your chicken soup for the day at once. In addition to saving labour costs (because no one has to fill, stir, and empty stockpots), this also lessens the possibility of accidents while moving and transporting full stockpots, and it may even free up range burners for other purposes. Additionally, it offers a flavour consistency that is difficult to achieve when producing several batches in lesser quantities.

Managing the Temperature

Since steam kettles first appeared decades ago, temperature controls have mostly been dials with either a numeric scale of 1 to 10 or the general categories of warm, simmer or boil. They all control the steam pressure in the jacket, which affects the cooking temperature. Several manufacturers have recently made temperature-specific controls available.

Tilt Is Important

Some Floor Kettles have a tangent draw-off valve that lets you drain product from the bottom of the vessel, while others tilt to pour cooked product into hotel pans or containers. When pouring product, optional pan carriers keep pans level and stable. Consider both your current menu and potential future additions. For example, stews and chunky chillies may drain well through a 3-inch valve but clog a 2-inch one.

Wrapping Up

There are various ways to tilt a kettle to release its contents. Some use electricity, while others employ levers or cranks that you pull to lower the lip. Considering your employees' height and strength, think about what Steam-jacketed kettle suits them best.

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