Groen FT User manual

IMPORTANT INFORMATION KEEP FOR OPERATOR IMPORTANT INFORMATION
Model GPT
Model FT
OPERATOR MANUAL OM-FT
DOMESTIC
Part Number 121008
MODELS: FT, MW/FT, PT (b Jacketed)
GT, MW/GT, GPT (Full Jacketed)
Steam Jacketed Kettles
Stainless Steel
Direct steam heated
Stationary
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.
WARNING
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
.
OPERATOR MANUAL
Part Number 121008 Rev. C

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IMPORTANT — READ FIRST — IMPORTANT
CAUTION: BE SURE ALL OPERATORS READ, UNDERSTAND AND FOLLOW THE OPERATING
INSTRUCTIONS, CAUTIONS, AND SAFETY INSTRUCTIONS CONTAINED IN THIS
MANUAL.
WARNING: THIS UNIT IS INTENDED FOR USE IN THE COMMERCIAL HEATING, COOKING AND
HOLDING OF WATER AND FOOD PRODUCTS, PER THE INSTRUCTIONS
CONTAINED IN THIS MANUAL. ANY OTHER USE COULD RESULT IN SERIOUS
PERSONAL INJURY OR DAMAGE TO THE EQUIPMENT AND WILL VOID
WARRANTY.
WARNING: KETTLES MUST BE INSTALLED BY PERSONNEL QUALIFIED TO WORK WITH
PLUMBING. IMPROPER INSTALLATION CAN RESULT IN INJURY TO PERSONNEL
AND/OR DAMAGE TO EQUIPMENT.
WARNING: AVOID ANY EXPOSURE TO ESCAPING STEAM. STEAM CAN CAUSE SEVERE
BURNS.
WARNING: AVOID ALL DIRECT CONTACT WITH HOT EQUIPMENT SURFACES. DIRECT SKIN
CONTACT COULD RESULT IN SEVERE BURNS.
WARNING: AVOID ALL DIRECT CONTACT WITH HOT FOOD OR WATER IN KETTLES. DIRECT
CONTACT COULD RESULT IN SEVERE BURNS.
CAUTION: DO NOT OVER FILL THE KETTLE WHEN COOKING, HOLDING OR CLEANING.
KEEP LIQUIDS A MINIMUM OF 2-3” (5-8 cm) BELOW THE KETTLE BODY RIM TO
ALLOW CLEARANCE FOR STIRRING, BOILING AND SAFE PRODUCT TRANSFER.
WARNING: TAKE SPECIAL CARE TO AVOID CONTACT WITH HOT KETTLE BODY OR HOT
PRODUCT WHEN ADDING INGREDIENTS, STIRRING OR TRANSFERRING
PRODUCT TO ANOTHER CONTAINER.
CAUTION:KEEP FLOORS IN FRONT OF KETTLE WORK AREA CLEAN AND DRY. IF SPILLS
OCCUR, CLEAN IMMEDIATELY, TO AVOID SLIPS OR FALLS.
WARNING: FAILURE TO CHECK SAFETY VALVE OPERATION PERIODICALLY COULD RESULT
IN PERSONAL INJURY AND/OR DAMAGE TO EQUIPMENT.
WARNING:WHEN TESTING, AVOID ANY EXPOSURE TO THE STEAM BLOWING OUT OF THE
SAFETY VALVE. DIRECT CONTACT COULD RESULT IN SEVERE BURNS.
CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES, MUCOUS MEMBRANES
AND CLOTHING. PRECAUTIONS SHOULD BE TAKEN. WEAR RUBBER GLOVES,
GOGGLES OR FACE SHIELD AND PROTECTIVE CLOTHING. CAREFULLY READ
THE WARNINGS AND FOLLOW THE DIRECTIONS ON THE LABEL OF THE
CLEANER TO BE USED.
CAUTION:USE OF ANY REPLACEMENT PARTS OTHER THAN THOSE SUPPLIED BY GROEN
OR THEIR AUTHORIZED DISTRIBUTORS CAN CAUSE OPERATOR INJURY AND
DAMAGE TO THE EQUIPMENT, AND WILL VOID ALL WARRANTIES.
IMPORTANT:SERVICE PERFORMED BY OTHER THAN FACTORY AUTHORIZED PERSONNEL
WILL VOID WARRANTIES.

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Table of Contents
IMPORTANT OPERATOR WARNINGS .................................................. 2
EQUIPMENT DESCRIPTION .......................................................... 4
INSTALLATION ..................................................................... 6
INITIAL START-UP .................................................................. 7
OPERATION ....................................................................... 8
SEQUENCE OF OPERATION.......................................................... 8
CLEANING ......................................................................... 9
MAINTENANCE .................................................................... 10
TROUBLESHOOTING ............................................................... 11
PARTS LISTS ..................................................................... 12
PIPING DIAGRAM .................................................................. 14
REFERENCES ..................................................................... 16
MAINTENANCE LOG................................................................ 17
WARRANTY....................................................................... 19

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Model FT
Model PT
Equipment Description
1. General
The direct steam heated kettles covered in
this manual are one-piece, welded
constructions of 18.8 type 304 stainless steel,
which are listed by the National Sanitation
Foundation. They have bar rims with a
continuous seal weld on the underside. The
kettles are ASME shop inspected, and
registered with the national board for
operation at pressures up to 25 PSI. They are
finished to 180 emery grit interior, and a bright
semi-deluxe exterior. The table on Page 6
shows standard kettle sizes manufactured for
each model since June, 1986.
Steam from a remote source passes directly
into the jacket. Steam pressure forces
condensate out through the condensate
outlet. The units operate safely and efficiently
at steam pressures from five to 25 PSI. A
safety valve works to release any pressure
above the 25 PSI limit. If required, higher
jacket pressure (PSI) kettles can be provided.
A globe valve is required on the steam inlet,
and a strainer, steam trap and check valve
are needed on the condensate outlet. Each of
these may be ordered as an option (but are
standard on wall-mounted units).
The kettles are emptied by tangent draw-offs.
The standard draw-off on current models is a
compression disk type, fabricated from 316
stainless steel with a 2 inch outer diameter
(O.D.). The draw-off has a removable
stainless steel strainer which has ¼ inch
perforations. Options for the draw-off include
a three-inch O.D., a strainer with c inch
perforations, and a solid disk strainer.
2. Models FT, MW/FT and PT are deep kettles
with b jackets. On units with capacities of 40
gallons or less, a one-piece hinged stainless
steel dome cover is furnished. On larger units
the cover is counter-balanced with a Model 51
spring-assisted actuator.
3. Models GT, MW/GT and GPT are fully
jacketed. All sizes are equipped with domed
covers which have counter-balanced
actuators.

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MW/GT (Wall Mounted)
Model GT
Model GPT
MW/FT (Wall Mounted)
4. Models FT and GT stand on stainless steel,
tubular legs, that are continuously welded to
the kettle. The legs are fitted with adjustable
stainless steel floor flanges.
5. Models MW/FT and MW/GT are supported
by a structural steel framework which is
suitable for wall mounting. This framework
hangs on an in-wall carrier which may be
purchased as an option. The frame is
enclosed in a drip-proof, stainless steel
housing. As assembled at the factory, the
support structure includes steam inlet and
condensate outlet piping and valves, a
condensate strainer, trap, and a check
valve. Optional piping and valves are
available for jacket cooling water. Control
valve stems protrude through the front of the
support housing. The top and sides of the
housing may be removed to provide access
for service.
6. Models PT and GPT stand on a stainless
steel pedestal base. The outer surface of
the base is flanged down vertically to permit
proper sealing to the floor or deck. These
units are provided with a standard faucet
bracket.
7. Optional Equipment may include:
a. Plug-type drawoff valves
b. Model FD close-coupled sanitary drain
valves
c. TRI-BC cooking basket system
d. Fill faucet with swing spout
e. Gallon Master water meter
f. Kettle brush kit
g. Cover with No. 51 actuator (40-gallon
kettle)
h. Steam trap assembly

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For proper sanitation, a continuous seal
is required between pedestals or flanges
and the mounting surface.
Standard Kettle Capacities, Gallons
Model 20 40 60 80 100 125 150
PT •••••
FT •••••
GT ••••••
GPT ••••••
MW/FT •••
Installation
WARNING
THIS UNIT MUST BE INSTALLED BY PERSONNEL QUALIFIED TO WORK WITH PLUMBING.
IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND/OR DAMAGE TO
EQUIPMENT.
A. All Models
1. Installation under a ventilation hood is
recommended.
2. If the steam supply pressure is greater than
the maximum working pressure stamped on
the nameplate, you must install a pressure
reducing valve in the steam supply line near
the kettle.
3. Connect the steam supply line to the steam
inlet fitting. To obtain the full heating
capability of the kettle, the steam supply line
must be as large as the steam inlet fitting.
4. The safety valve is preset to relieve jacket
pressure that exceeds its rated limit. Do not
try to adjust the valve setting, and do not
allow the valve outlet or lever to be blocked.
5. Connect the kettle condensate return line to
the boiler return line, or to a drain. A
suitable steam trap, strainer, and check
valve must be installed. (See piping
diagram, Page 14-15).
6. Any mechanical change must be approved
by the Groen Food Service Engineering
Department.
B. Floor-Mounted Models
1. Install the unit on a level surface. Ensure
that there is adequate clearance at the sides
and rear, as required by the specification
drawings. Anchor the pedestal or legs
securely to the floor.
2. Apply a continuous bead of clear silicone
sealant (No. 732 or equivalent) to the
junction between the pedestal or leg flange
and the surface, as shown. Fill all cracks
and crevices, and wipe excess away.
C. Wall-Mounted Models
1. Install a “chair carrier” in the wall to which
the unit will be attached, following the
instructions pertaining to anchoring and
location.
2. Stub in the steam supply line and
condensate return line so that they will be
aligned with the appropriate fittings when the
unit is mounted.

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Test the safety valve each day
3. Mount the unit on the protruding studs of the
chair carrier.
4. Apply a continuous bead of clear silicone
sealant (No. 732 or equivalent) to the
junction between the frame housing and the
wall. Fill all cracks and crevices, and wipe
away the excess.
Initial Start-Up
IMPORTANT
BE SURE ALL OPERATORS READ, UNDERSTAND AND FOLLOW THE OPERATING
INSTRUCTIONS, CAUTIONS, AND SAFETY INSTRUCTIONS CONTAINED IN THIS MANUAL.
Now that the kettle has been installed, you
should test it to ensure that it is operating
correctly.
1. Remove all literature and packing
materials from inside and outside of the
unit.
2. Pour a small amount of water into the
kettle.
3. Open the steam inlet valve.
4. When the water begins to boil, inspect
all of the fittings to ensure that there are
no leaks.
5. Check the safety valve by pulling out on
its chain, (or lifting its lever on older
models) far enough to let steam escape.
Then let it snap back into place to reseat
the valve so that it will not leak.
WARNING
AVOID EXPOSURE TO ESCAPING STEAM,
WHICH CAN CAUSE SEVERE BURNS.
6. Shut down the unit by closing the steam inlet
valve.
7. Operate the drawoff valve to ensure that it
functions across the normal range of
operation.
If the unit functions as described above, it is
ready for use. If the unit does not function as
intended, contact your local Groen Certified
Service Agency.

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Operation
To heat the kettle, open the condensate return
valve and the steam inlet valve. Adjusting the
inlet valve allows the operator to control the
heating rate. Opening the valve more allows
steam to flow into the jacket faster, and thereby
heats the product faster.
The kettle operates efficiently with steam
pressures from five PSI to the maximum working
pressure for which the kettle was designed. The
maximum allowable pressure (normally 25 PSI
for standard units) is stamped on the kettle
nameplate.
WARNING
AVOID EXPOSURE TO ESCAPING STEAM,
WHICH CAN CAUSE SEVERE BURNS.
Once a day, while there is still steam pressure in
the jacket, bleed off any entrapped air and
double check the operation of the safety valve.
Pull out on its chain, (or lift the lever on older
models) far enough to let steam escape. Then
let it snap back into place to reseat the valve so
that it will not leak.
WARNING
AVOID ALL DIRECT CONTACT WITH HOT
FOOD OR WATER IN THE KETTLE.
DIRECT CONTACT COULD RESULT IN
SEVERE BURNS.
TAKE SPECIAL CARE TO AVOID
CONTACT WITH HOT KETTLE BODY OR
HOT PRODUCT, WHEN ADDING
INGREDIENTS, STIRRING OR
TRANSFERRING PRODUCT TO ANOTHER
CONTAINER.
CAUTION
DO NOT OVERFILL THE KETTLE WHEN
COOKING, HOLDING OR CLEANING. KEEP
LIQUIDS AT LEAST 2-3” (5-8 cm) BELOW
THE KETTLE BODY RIM TO ALLOW
CLEARANCE FOR STIRRING, BOILING
PRODUCT AND SAFE TRANSFER.
Sequence of Operation
The following “action-reaction” outline is provided
to help you understand how the equipment
functions.
When the steam inlet valve is opened, steam
flows into the jacket at a pressure determined by
the boiler system, or by the pressure reducing
valve which serves the kettle. In the jacket
steam releases its heat to the kettle as it
condenses into water. The steam trap allows
condensate (water) to leave the kettle while
holding the steam in.
When the steam supply is shut off, condensation
of the remaining steam produces a vacuum in
the jacket, but the check valve in the condensate
return line keeps water from flowing back into
the jacket.

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Use brushes, sponges or cloth to clean your
kettles
Cleaning
1. Suggested Tools:
a. Cleaner, such as Klenzade HC-10 or
HC-32 from ECOLAB, Inc.
b. Long- and short-handled kettle brushes
in good condition.
c. Brush suitable for cleaning the draw-off
port.
d. Sanitizer such as Klenzade XY-12.
c. Film remover such as Klenzade LC-30.
CAUTION
MOST CLEANERS ARE HARMFUL TO THE
SKIN, EYES, MUCOUS MEMBRANES, AND
CLOTHING. PRECAUTIONS SHOULD BE
TAKEN. WEAR RUBBER GLOVES,
GOGGLES OR FACE SHIELD, AND
PROTECTIVE CLOTHING. READ THE
WARNINGS AND FOLLOW THE
DIRECTIONS ON THE LABEL OF THE
CLEANER CAREFULLY.
2. Procedure
a. Clean food-contact surfaces as soon as
possible after use, preferably while the
kettle is still hot. If the unit is in
continuous use, thoroughly clean and
sanitize the interior and exterior at least
once every 12 hours.
WARNING
AVOID ANY DIRECT CONTACT WITH HOT
SURFACES. DIRECT SKIN CONTACT
COULD RESULT IN SEVERE BURNS.
b. Scrape and flush out food residues with
lukewarm water. After flushing the kettle,
close the draw-off valve.
c. Prepare a hot solution of the detergent/
cleaning compound as instructed by the
supplier. Set some of this solution
aside to use in cleaning the draw-off
valve and pipe.
d. Clean the unit thoroughly, inside and
outside.
e. Drain the kettle.
f. Disassemble the tangent draw-off valve.
Clean the draw-off pipe and each valve
part with a brush.
CAUTION
DO NOT MIX DIFFERENT KETTLE DRAW-
OFF ASSEMBLY PARTS WHEN WASHING.
THEY ARE NOT INTERCHANGEABLE
g. Rinse the kettle and draw-off parts
thoroughly with warm water, then drain
completely.
h. As part of the daily cleaning, clean all
external and internal surfaces that may
have been soiled. Remember to check
such areas as the underside of the
cover.
i. To remove burned-on materials, use a
brush, sponge, cloth, plastic or rubber
scraper, or plastic wool with the cleaning
solution. To reduce effort required in
washing, let the detergent solution sit in
the kettle and soak into the residue. Do
not use abrasive materials or metal
tools that might scratch the surface.
Scratches make the surface harder to
clean and provide places for bacteria to
grow.
j. Do not use steel wool, which may
leave particles in the surface and cause
eventual corrosion and pitting.

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Don’t scrape with tools, steel wool or other
abrasives.
Check safety valve once each day.
k. The outside of the unit may be polished
with a stainless steel cleaner such as
“Zepper” from Zep Manufacturing Co.
l. When equipment needs to be sanitized,
use a solution equivalent to one that
supplies 200 parts per million available
chlorine. Obtain advice on sanitizing
agents from your supplier of sanitizing
products. Following the supplier’s
instructions, apply the agent after the
unit has been cleaned and drained.
Drain and thoroughly rinse off the
sanitizer.
NOTICE
NEVER LEAVE A CHLORINE SANITIZER IN
CONTACT WITH STAINLESS STEEL
SURFACES LONGER THAN 30 MINUTES.
LONGER CONTACT CAN CAUSE STAINING
AND CORROSION.
m. It is recommended that each piece of
equipment be sanitized just before use.
n. If there is difficulty removing mineral
deposits or a film left by hard water or
food residues, clean the kettle
thoroughly and use a deliming agent,
like Groen Delimer/Descaler (Part
Number 114800) or Lime-Away® from
Ecolab, in accordance with the
manufacturer’s directions. Rinse and
drain the unit thoroughly before further
use.
o. If cleaning problems persist, contact
your cleaning product representative for
assistance. The supplier has a trained
technical staff with laboratory facilities to
serve you.
Maintenance
NOTICE: Contact Groen or an authorized Groen representative when repairs are required.
Periodic Maintenance
A Maintenance & Service Log is provided at the
back of this manual with the warranty
information. Each time maintenance is
performed on your Groen kettle, enter the date
on which the work was done, what was done,
and who did it. Keep this manual on file and
available for operators to use.
Periodic inspection will minimize equipment
down time and increase the efficiency of
operation. The following points should be
checked:
1. Once a day, with pressure in the jacket,
check the operation of the pressure
relief safety valve. Lift
the lever of the safety
valve until steam is
released.
WARNING
WHEN TESTING, AVOID ANY EXPOSURE
TO THE STEAM BLOWING OUT OF THE
SAFETY VALVE. DIRECT CONTACT
COULD RESULT IN SEVERE BURNS.
Then release the lever and let the valve
snap shut. If the lever does not activate,
or there is no evidence of discharge, or