DIRECT STEAM KETTLES

Maximum Flow Rate of Dry Steam in Pounds per Hour

Supply

 

 

Standard Pipe Size

 

 

Pressure

 

 

 

 

 

 

 

 

1/2"

3/4"

 

1"

11/4"

 

11/2"

2"

5 PSIG

20

40

 

70

140

 

210

380

10 PSIG

30

60

 

110

220

 

320

600

15 PSIG

40

80

 

150

290

 

430

n/a

20 PSIG

50

100

 

180

360

 

530

n/a

25 PSIG

60

120

 

220

430

 

n/a

n/a

30 PSIG

70

140

 

250

500

 

n/a

n/a

35 PSIG

80

160

 

290

570

 

n/a

n/a

50 PSIG

100

210

 

380

760

 

n/a

n/a

Chart values are based on 100' of clean iron pipe. Steam losses due to elbows, reductions, heat loss or condensing steam were not considered.

Connect the kettle condensate return line (Fig. 2) to an open drain or to a boiler condensate return line. Boiler condensate return lines must have a check valve (not supplied).

STEAM

STRAINER TRAP

FROM KETTLE

TO DRAIN OR BOILER

CONDENSATE RETURN

 

CHECK

VALVE

Fig. 2

INITIAL START-UP

Pour a small amount of water into the kettle.

Open the steam inlet valve.

When the water begins to boil, inspect all of the fittings to ensure that there are no leaks.

Check the safety valve by pulling the ring far enough to allow steam to escape. Let the valve snap back into place to reseat the valve so it will not leak.

Shut down the unit by closing the steam inlet valve.

Open the draw-off valve to ensure that it functions from fully opened to fully closed position. If it functions properly, then the kettle is ready for use.

— 9 —

Page 9
Image 9
Vulcan-Hart K40DLT, K60DLT, K20DLT operation manual Maximum Flow Rate of Dry Steam in Pounds per Hour, Initial START-UP

K20DLT, K20DL, K40DLT, K40DL, K60DLT specifications

Vulcan-Hart is a renowned name in the commercial kitchen equipment sector, known for its commitment to quality and innovation. Their line of gas convection ovens, including the K60DL, K60DLT, K40DL, K40DLT, and K20DL, showcases a blend of cutting-edge technology and user-friendly design.

The K60DL and K60DLT models are particularly notable for their large capacities, making them ideal for high-volume establishments. These ovens are equipped with a dual-fan system that ensures even heat distribution and shorter cooking times, which is crucial for maintaining food quality during peak hours. The K60DLT variant features additional programmable controls, allowing chefs to create precise cooking profiles for various dishes.

Moving to the K40DL and K40DLT, these models offer a slightly smaller footprint while still providing ample cooking space. They maintain the same dual-fan technology for consistent baking results and feature a robust construction that guarantees longevity. The K40DLT, like its larger counterparts, comes with advanced programmable controls, which further enhance operational efficiency.

The K20DL is designed for smaller kitchens without compromising on performance. It is perfect for establishments that require versatility but have limited space. The K20DL still incorporates Vulcan-Hart's signature features, such as solid stainless-steel construction, easy-to-clean interiors, and user-friendly controls.

All models in this series boast exceptional energy efficiency, which can lead to significant savings on utility bills. The ovens are designed to reach optimum cooking temperatures quickly and maintain those temperatures evenly. This efficiency does not detract from performance; indeed, these ovens are built to handle the rigorous demands of a busy kitchen environment.

Safety features are also a priority in Vulcan-Hart ovens. Each model includes cool-to-the-touch doors, built-in timers, and easy-access grease trays, ensuring a safe cooking experience.

In summary, the Vulcan-Hart K60DL, K60DLT, K40DL, K40DLT, and K20DL are designed to meet the diverse needs of commercial kitchens. With their durable construction, innovative technologies, and user-centric design, these convection ovens provide restaurant operators with reliable performance, efficiency, and flexibility, making them a wise investment for any culinary establishment.