CROWN DLT-20TC Direct Steam Kettles Tilting Models Cook Chill Systems Owner’s Manual
- June 11, 2024
- CROWN
Table of Contents
DLT-20TC Direct Steam Kettles Tilting Models Cook Chill Systems
DLT-20TC, DLT-30TC, DLT-40TC,
DLT-60TC, DLT-80TC & DLT-100TC
Owner’s Manual Model DLT-TC
DLT-20TC Direct Steam Kettles Tilting Models Cook Chill Systems
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the
equipment:
Model #:
Serial #:
Date Purchased: _____
WARNING
Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the installation, operating and
maintenance instructions thoroughly before installing or servicing this
equipment.
SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in
its operation is fully trained and aware of precautions. Accidents and
problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially
dangerous conditions to the operator, service personnel, or to the equipment.
DANGER| This symbol warns of immediate hazards that will result in severe
injury or death.
---|---
WARNING| This symbol refers to a potential hazard or unsafe practice that
could result in injury or death.
CAUTION| This symbol refers to a potential hazard or unsafe practice that
could result in injury, product damage, or property damage.
NOTICE| This symbol refers to information that needs special attention
or must be fully understood, even though not dangerous.
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
WARNING
This is the safety alert symbol. It is used to alert you to potential personal
injury hazards. Obey all safety messages that follow this symbol to avoid
possible injury or death.
WARNING
Improper installation, operation, adjustment, alteration, service or
maintenance can cause property damage, injury or death. Read the installation,
operating and maintenance instructions thoroughly before installing, operating
or servicing this equipment.
WARNING
Disconnect the power supply to the appliance before cleaning or servicing.
NOTICE
Do not attempt to operate this unit in the event of a power failure.
NOTICE
Adequate clearances must be maintained for safe operation and servicing.
NOTICE
Contact the factory, the factory representative or local service company to
perform maintenance and repairs.
NOTICE
This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.
NOTICE
This manual should be retained for future reference.
SERVICE CONNECTIONS
SERVICE CONNECTIONS
| STEAM SUPPLY: 3/4” IPS (19 mm)
---|---
| CONDENSATE RETURN: 1/2” IPS (13 mm)
| COLD WATER: 3/8” IPS (10 mm) O.D. tubing to faucet (optional)
| COLD WATER IN: 1/2” IPS (13 mm) for quick chilled system
| COLD WATER OUT: 1/2” IPS (13 mm) for quick chilled system
DIMENSIONS
Model| Capacity| Units| A| B| C| D| E|
F| G| H| J| K
---|---|---|---|---|---|---|---|---|---|---|---|---
DLT-0TC| 20 gallons
(76 liters)| in (mm)| 21”
(533)| 46”
(1168)| 18”
(460)| 2.75”
(70)| 32.5”
(82.6)| 14.25”
(362)| 15.39”
(390)| 36.88”
(937)| 60.38”
(1533)| 16.5”
(419)
DLT-0TC| 30 gallons (114 liters)| in (mm)| 24”
(610)| 49”
(1245)| 20”
(508)| 3.25”
(82)| 32.5”
(826)| 15.38”
(391)| 13.88”
(352)| 38.63”
(981)| 63.5”
(613)| 16.5”
(419)
DLT-0TC| 40 gallons (152 liters)| in (mm)| 26”
(660)| 51.13”
(1298)| 22.5”
(570)| 4.63”
(117)| 32.5”
(826)| 16.13”
(410)| 12.5”
(318)| 39.5”
(1003)| 66.88”
(1699)| 16.5”
(419)
DLT-0TC| 60 gallons (227 liters)| in (mm)| 29.5” (750)| 54.38”
(1381)| 26”
(660)| 6.63”
(168)| 35.5”
(902)| 17.63”
(448)| 14”
(356)| 41.13”
(1045)| 75”
(1905)| 19.5”
(495)
DLT-0TC| 80 gallons (303 liters)| in (mm)| 33”
(840)| 57.88”
(1470)| 28”
(711)| 6.75”
(171)| 38.25”
(972)| 19.38”
(492)| 14.88”
(378)| 43.25”
(1099)| 81”
(2057)| 22.25”
(565)
DLT-0TC| 100 gallons (379 liters)| in (mm)| 35.5” (902)| 60.25”
(1530)| 30”
(762)| 6.63”
(168)| 40.5”
(1092)| 20.12”
(511)| 15”
(381)| 44.63”
(1133)| 85.38”
(2169)| 24.5”
(622)
As continued product improvement is a policy of Crown, specifications are subject to change without notice.
Introduction
Description
All Crown direct connected steam jacketed kettles pertaining to this manual
are direct steam operated pressure vessels of a double-wall stainless steel
construction forming a steam chamber (jacket) enveloping the lower two thirds
of the kettle bowl surface. All kettles are equipped with a drain cock, safety
relief valve and a steam control valve. Options on kettles are hinged spring
assisted stainless steel lid covering the kettle bowl opening and a sanitary
stainless steel tangent draw off valve as an alternate method for the removal
of the food product from the kettle bowl.
Capacities
All models are suffixed with either – 20, – 30, – 40, – 60, – 80 or – 100 to
indicate the capacity of that kettle in U.S. gallons. Thus a DLT-40 is a two
thirds jacketed direct steam kettle mounted on legs with a capacity of 40
gallons (U.S.). If the letter F is added to the suffix, this then indicates
that the kettle is full jacketed direct steam kettle mounted on a pedestal
with a capacity of 40 gallons (U.S.).
Functioning Mode
The kettle bowl is the container for the food product which ideally should be
of a liquid or semi-liquid consistency to achieve complete contact with the
bowl surface and thus fully absorb the heat transmitted through the surface.
The temperature required for the cooking process to function adequately must
be greater than the boiling point of the liquid food product. Further, the
greater the steam pressure used, the higher the temperature and consequently
the quicker the cooking process. For example, steam pressurized at 30 p.s.i.
attains a temperature of 274 degrees Fahrenheit (135 degrees Celsius).
Installation
UNPACKING
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking, check for possible shipping damage. If the kettle
is found to be damaged, save the packaging material and contact the carrier
within 15 days of delivery.
Before installing, verify that the electrical service agrees with the
specifications on the rating plate located on the right side of the tilt
console. If the supply and equipment requirements do not agree, contact your
dealer or Crown Food Service Equipment Ltd.
Select a location with drainage directly below the tangent draw-off. Allow
sufficient rear clearance from wall for kettle cover to lift upright freely
and completely without obstructions.
Installation Instructions
WARNING
Electrical and grounding connections must comply with applicable portions of
the National Electrical Codes.
WARNING
Plumbing connections must comply with applicable health, safety and plumbing
codes.
-
The kettle must be installed in accordance with:
1. State and/or local codes.
2. In the USA, the National Electrical Code, ANSI/NFPA-70 (latest edition). In Canada, the Canadian Electrical Code, Part 1, CSA Standard C22.1 (latest edition). -
Set the kettle in the installation location.
-
With the kettle in the upright position, place a carpenter’s level on top of the kettle and turn the adjustable feet to level kettle side-to-side and front to back.
-
Mark hole locations on floor through anchoring holes provided in flanged adjustable feet.
-
Remove kettle and drill holes in locations marked on the floor (see installation diagram). Insert proper anchoring devices to accommodate 5/16” size lag bolts (not supplied).
-
Reposition kettle. Re-level kettle by making necessary adjustments on flanged feet.
-
Bolt down kettle and seal with Silas tic or other equivalent sealing compound. Sealant must be applied not only to bolt heads but also around flanges or pedestal base making contact with floor surface to fulfill NSF requirements. Wipe off excess sealant immediately.
-
Connect steam line (3/4” pipe size) to the kettle, making sure there is steam control valve strainer fairly convenient to the kettle. If incoming steam pressure is greater than kettle maximum operating pressure, a pressure reducer valve must be installed in the line. A steam line pressure gauge is recommended to determine amount of actual steam coming to the unit. Safety relief valve must not be plugged as it relieves excess pressure in the kettle.
-
Connect water line (½” pipe size) to appliance as shown in service connections.
-
Connect kettle condensate return line and water return line to drain or boiler return line. Boiler return line must have a check valve.
-
Check for proper operation.
Operation
WARNING
Do not tilt kettle with lid down.
WARNING
The kettle is hot. Use care when operating and servicing the kettle.
Operating Instructions
Appliance is equipped with a power switch and a cook/chill switch which
operates valves for the steam supply and water supply to the kettle jacket. In
order to operate the kettle for cook/chill the power switch must be turned on.
Cooking Cycle
- If kettle has draw-off valve, close it.
- Close drain cock valve at bottom of kettle.
- Fill kettle with product to desired level.
- Turn power switch “ON” (Figure 1).
- The operating switch has two positions (Figure 2). Set switch to “COOK”. Steam will enter the kettle jacket and cooking will commence.
- Turn steam control valve on fully. Cooking may be regulated by closing the steam control valve to the desired cooking temperatures.
Chill Cycle
- Set operating switch to “CHILL”. Continuous cold water will circulate through the kettle jacket. Maintain surveillance that the proper amount of cooling has occurred.
- Once chilled to the desired temperature set power switch to “OFF”. Neither water or steam will enter the kettle jacket.
- Open drain cock valve and allow water to drain from kettle jacket.
- Remove product from kettle.
- Clean kettle as per cleaning instructions.
Cleaning
WARNING
Disconnect the power supply to the appliance before cleaning or servicing.
WARNING
Never spray water into electric controls or components!
WARNING
The appliance and its parts are hot. Use care when operating, cleaning and
servicing the skillet.
CAUTION
Do not use cleaning agents that are corrosive.
Your kettle should be cleaned immediately after each use or when cooking a
different product. Before cleaning, check that the kettle has cooled enough to
touch it.
- Rinse the inside of the kettle thoroughly and drain to remove any food particles.
- Using a nylon brush, clean the kettle with a mild detergent and water. Never use steel wool or scouring powder as it will scratch stainless steel. Plain steel wool can leave small pieces of steel which can rust.
- Rinse the inside of the kettle thoroughly with clean water. Drain the kettle by tilting or the tangent draw-off valve, depending on model, to allow the detergent and water solution to drain.
- Wipe exterior of the kettle with a clean, damp cloth.
WARNING
If you are cleaning a valve that is assembled to a kettle, be sure the kettle
is completely empty of any product.
Draw-Off Valve Cleaning
- If equipped with a tangent draw-off valve, turn the large hex nut on the draw-off valve counterclockwise until it is completely disengaged from the threads. Grasp the valve knob and slowly pull out the valve stem. Wash the valve stem, disk and handle. Insert a nylon brush, wet with detergent and water, into the valve body and tangent draw-off tube. Brush vigorously.
- Replace the valve stem assembly and turn the hex nut until snug. Rinse the kettle with clean warm water.
- Leave the draw-off valve open when the kettle is not in use.
Dairy Draw-Off Valve Cleaning
- Remove the plug by first removing the handle, then turn the plug to line up with the pin and pull with both hands. It is important to use both hands because the plug is heavy.
- Put the plug in a plastic pail that contains a mild soap solution. A plastic pail works best, as it reduces the possibility of nicking or scratching the plug. If the plug gets scratched it may not seal correctly and could leak.
- Use a soft cloth or soft brush and clean all surfaces.
- Using both hands remove the valve from the soap and rinse well in another plastic pail that contains fresh water.
- Wash out the kettle as normal.
- Once the kettle is washed out, return the plug into the body. Be sure the plug is inserted into the notch and turned. Ensure the plug is tight and secure before letting go of it.
If you are cleaning a body and plug assembly, remove the plug and follow the
above procedures. When finished with the plug, follow the same instructions
for washing the body. Always use both hands when handling the plugs.
Reassemble the plug into the body and use as normal.
What To Do If Surface Rust Appears
Metal utensils should never be used as they will scratch the surface fo the
equipment and rust may begin to form. To remove surface accumulation of rust
from the inadvertent use of such utensils, the following procedure may be
used.
WARNING
Improper use of this procedure may damage your appliance!
- Use undiluted white vinegar with a non-abrasive scouring pad (plastic) or cloth on the affected area to remove the rust stain. The appliance should not be heated and remain at room temperature during the entire cleaning process.
- If the stain resists removal, additional exposure time with vinegar may be required, to a maximum of one hour.
- Thoroughly wash all of the vinegar away with fresh clear water. Dry the surface completely and allow one hour before using the appliance to cook.
Following daily and period maintenance procedures will prolong the life of
your equipment. Climatic conditions – salt air – may require more thorough and
frequent cleaning or the life of the equipment could be adversely affected.
Stainless Steel
To remove normal dirt, grease or product residue from stainless steel, use
ordinary soap and water (with or without detergent) applied with a sponge or
cloth. Dry thoroughly with a clean cloth. Never use vinegar or any other
corrosive cleaner.
To remove grease and food splatters or condensed vapours that have baked on
the equipment, apply cleanser to a damp cloth or sponge and rub cleanser on
the metal in the direction of the polishing lines. Rubbing cleanser as gently
as possible in the direction of the polished lines will not mar the finish of
the stainless steel. NEVER RUB WITH A CIRCULAR MOTION.
Soil and burn deposits which do not respond to the above procedure can usually
be removed by rubbing the surface with SCOTCH-BRITE™ scouring pads or
STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left
on the surface will rust and further spoil the appearance of the finish. NEVER
USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR
OTHER STEEL TOOLS. Surfaces which are marred collect dirt more rapidly and
become more difficult to clean. Marring also increases the possibility of
corrosive attack. Refinishing may then be required.
TO REMOVE HEAT TINT: Darkened areas sometimes appear on stainless steel
surfaces where the area has been subjected to excessive heat. These darkened
areas are caused by thickening of the protective surface of the stainless
steel and is not harmful. Heat tint can normally be removed by the foregoing,
but tint which does not respond to this procedure calls for a vigorous
scouring in the direction of the polish lines using SCOTCH-BRITE™ scouring
pads or a STAINLESS scouring pad in combination with a powdered cleanser. Heat
tint action may be lessened by not applying or by reducing heat to equipment
during slack periods.
All food contact surfaces must be thoroughly drained and flushed prior to
cooking in the kettle.
Maintenance
Safety Valve Maintenance and Testing
CAUTION
Under normal operating conditions a “try lever test” should be performed every
two months. Under severe service conditions, or if corrosion and/or deposits
are noticed within the valve body, testing must be performed more often. A
“try lever test” should also be performed at the end of any non-service
period.
CAUTION
Hot, high pressure fluid may be discharged from body drain and vent during
“try lever” test. Care must be taken to avoid any bodily contact.
CAUTION
High sound levels may be experienced during “try lever” test. Wear proper
safety equipment and exercise extreme care! Test at, or near, half of the
operating pressure by holding the test lever fully open for at least two
seconds to flush the valve seat free of sediment and debris. Then release
lever and permit the valve to snap shut.
If lift lever does not activate, or there is no evidence of discharge, turn
off equipment immediately and contact a licensed contractor or qualified
service personnel.
Troubleshooting
Draw-Off Valve Leaks
If a leak occurs through the valve stem, replace the “O” ring. Leaks may also
be caused by damaged rubber vulcanized stem piece. If the stem piece is
damaged, it must be replaced.
NOTICE
Draw-off valve has a vulcanized rubber coated stem for better sealing. Do not
over tighten. This may cause the rubber to pull away from stem and permanently
damage it. This is not covered under warranty.
WARNING
If you are cleaning a valve that is assembled to a kettle, be sure the kettle
is completely empty of any product.
Extremely Slow Cooking Time
If the cooking time is abnormally slow then the difficulty may be due to
insufficient steam pressure and/or volume. First determine that pressure on
incoming steam line at kettle is within 5 p.s.i. of rated kettle pressure.
Note that pressures approaching the rated kettle pressure are liable to set
off the safety relief valve. If required pressure is available to kettle, then
possibly volume of steam is not sufficient. Minimum 3/4” pipe size is required
to the kettle but if the steam generating source is at a great distance from
the kettle, larger pipe will be required. Finally, the core of the steam
supply pipe may have debris or sealants that impede steam flow and will
require disassembly and inspection.
Air Venting
The thermostatic trap is a mechanical device that closes on high temperature
and opens when the temperature drops, allowing water which formed from
condensate to exhaust but retain steam under pressure.
The temperatures required for the cooking process to function adequately must
be greater than the boiling point of the liquid food product. The greater the
steam pressure used, the higher the temperature and the quicker the cooking
process. For example, steam pressurized at 30 p.s.i. reaches a temperature of
274 degrees Fahrenheit (135 degrees Celsius). Since air is an unsuitable media
through which heat may be transferred, the air should be exhausted from the
jacket by opening the pressure relief valve until the air has been completely
replaced by pressurized steam.
In the initial stages of the cooking process when the steam comes in contact
with the cold kettle bowl surface, it condenses and forms a large amount of
water. The condensate water must be removed from the kettle jacket in order
for the kettle to function adequately. The ball valve located at the base of
the kettle jacket may be opened to remove the water. It may be necessary to
repeat this procedure several times depending on the number of batches being
cooked as each batch will create condensate. If the kettle appears to be slow
in heating, this would indicate that there is water in the jacket. Open ball
valve and drain. Close valve and commence operation of kettle.
DLT-20TC, DLT-30TC, DLT-40TC, DLT-60TC, DLT-80TC & DLT-100TC
Direct Steam Kettles – Tilting Models
Cook/Chill Systems
A product with the Crown name incorporates the best in durability and low maintenance. We all recognize, however, that replacement parts and occasional professional service may be necessary to extend the useful life of this appliance. When service is needed, contact a Crown Authorized Service Agency, or your dealer. To avoid confusion, always refer to the model number, serial number, and type of your appliance.
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000
www.crownsteamgroup.com
Direct Steam Kettles – Tilting Models
Cook/Chill Systems
MANUAL SECTION CO
MANUAL 10143 REV 3 (10/22)
$21.00
Copyright © 2022 by Crown. All rights reserved.
Published in the United States of America.