Culinary Arts and Management Workbook

Steam Jacketed Kettle 

Principle Uses

• Braise, boil or simmer foods

Special Characteristics

• Size from 10 quarts to 200 gallon
• Steam enters jacket and condenses, conducting its heat through the wall to the food being cooked
• Electric or gas models with self contained steam generators
• Safety valve releases excessive pressure
• Gauge glass indicates water level
• May have tilting mechanism for removing cooked product

Operating Hints

• Preheating empty kettles will result in sudden pressure release

Cleaning

• Open drain valve
• Scrub inside and out with a brush and detergent solution
• Rinse and dry
• Clear drain screen