Market Forge Industries MT-25 Owner's manual

MT 25/40 GALLON SERIES
MODULAR BASE DIRECT STEAM TILTING KETTLES
INSTALLATION - OPERATION - MAINTENANCE
Telephone: [phone] Fax: [phone]
www.marketforge.com PN 14-0323 Rev E (3/18)
© 2018 - Market Forge
MODELS
MT-25
MT-40

Your Service Agency’s Address:
Model
Serial number
Kettle installed by
Installation checked by

TABLE OF CONTENTS
INSTALLATION
Introduction.............................................................. 2
Service Connections ..................................................... 3
OPERATION
Operating Instructions .................................................... 4
Cooking Facts for Steam Jacketed Kettles.................................. 5
Cooking Chart ........................................................... 6
MAINTENANCE
Cleaning the Kettle ....................................................... 8
IMPORTANT
WARNING: Improper installa-
tion, adjustment, alternation,
service or maintenance can
cause property damage, in-
jury or death. Read the instal-
lation, operation and mainte-
nance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
DO NOT UNDER ANY CIR-
CUMSTANCE CONNECT THE
EXHAUST DRAIN LINE DI-
RECTLY TO A SEWER LINE.
Do not store or use gasoline or
other ammable vapors or liq-
uids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the prop-
er installation, use, and mainte-
nance of this kettle. Adherence
to these procedures and instruc-
tions will result in satisfactory
baking results and long, trou-
ble free service. Please read
this manual carefully and retain
it for future reference.
ERRORS: Descriptive, typo-
graphic or pictorial errors are
subject to correction. Speci-
cations are subject to change
without notice.

2
INSTALLATION
Introduction
Market Forge tilting direct steam jacketed kettles of two
capacities, each mounted in a modular stainless steel
cabinet.
Double wall construction around the lower half of the
kettle forms a surrounding chamber into which steam is
introduced as a source of heat for cooking.
Steam input plumbing is equipped with a manual control
valve. Condensate is removed through a steam trap con-
necting with the kettle drain plumbing assembly. A swivel
spout, hot-cold combination faucet provides a source of
water for addition to the kettle for cooking and cleaning.
Large capacity kettles are tted with heavy duty tilting
mechanisms operated by removable hand crank. Each
model is equipped with a pan support which maintains
continuous alignment of serving pans under the pouring
spout at all levels of kettle elevation. Counterbalanced
hinged lids cover the kettles in the lowered position. All
are plumbed for direct connection to a remote steam
source.
Applicable model designation includes:
• MT-25 (25-gallon) – 36” wide (914mm) cabinet base
• MT-40 (40-gallon) – 36” wide (914mm) cabinet base
Service:
Required service, both repair, replacement, and adjust-
ment is explained in Adjustments section of this manual.
Other service help can be found in the Trouble Shooting
and Maintenance sections of this manual. Should repairs
be required, a network of Authorized Service Agents is
available to assist with prompt service. A current list of
Authorized Service Agencies may be obtained by contact-
ing Market Forge direct of going on our website www.mi.
com.
The model and serial number must be referenced when
corresponding with Market Forge. These numbers can
be found on the data plate located on the upright frame
behind the cabinet base door. If you require further as-
sistance in obtaining these numbers, please contact us
directly.

3INSTALLATION
Service Connections
SERVICE CONNECTIONS
SSteam Supply - 3/4” (19mm) NPT, 15 P.S.I (1.0 kg/
cm2) minimum; 30 P.S.I (2.1 kg/cm2) maximum.
HW Hot Water - 3/8” (10mm) 3/8” (10mm) NPT for hot
water to faucet. Hot water line will have a maximum of
50 PSI (3.5kg/ cw2) and a minimum of 25 PSI (1.8 kg/
cw2) water pressure (Water may be filtered).
CW Cold Water - 3/8” (10mm) NPT for cold water to faucet.
Cold water line will have a maximum of 50 PSI (3.5kg/
cw2) and a minimum of 25 PSI (1.8 kg/cw2) water
pressure.
D Drain - Pipe full 2” NPT (51mm) to flush floor drain. Do
not make solid connection to drain.
CR* Optional Condensate Return - 1/2” NPT (13mm)
connection for condensate return from kettle when
specified.
EC* Electrical Controls - 115 volts AC, 60 Hz, 40 watts,
1/2” (13mm) conduit connection or equivalent. Use wire
suitable for at least 90°C. Draws less than 1 Amp with
power lift.
* Optional
NOTES:
Pressure-reducing valve is required if incoming pressure exceeds
30 PSI (2.1 kg/cm2).
Recess area for kettle draw-off (dotted line) must be kept free of
all piping and connections.
PVC and CPVC pipe are not acceptable materials for drains.
Separate height for 25 and 40 gallon kettles.
WATER SUPPLY
Good quality water feed is the responsibility of the owner. Water
quality must be within the following general guidelines.
TDS: 40-125 ppm Chlorides: <25 ppm
Silica: <13 ppm pH: 7.0 - 8.5
Chloramine: <0.2 ppm Chlorine: <0.2 ppm
Hardness: 35-100 ppm
The best defense against poor water quality is a water treatment
system designed to meet your water quality conditions.
Appliance to be installed with backflow protection according to
federal, state or local codes.
DIMENSIONS ARE IN INCHES [MM]
HW
S
CW
EC
D
CR
66.5
[1689]
Maximum
Height
22 [559]
21 [533]
6 [152]
43 [1092]
38 [965] MT-40
33 [838] MT-25
28 [711]
7 [197]
MT-40
POUR PATH
6 [152]
8 [203] MT-40
10 [254]
36 [914]
CR
4 [102]
4 [102] D
DRAW OFF AREA
EC
S
2.88
[73]
15 [381]
5 [127]
15 [381]
2.5 [64]
6.38 [162]
1.75 [45]
33 [838]
13 [330]
13.88 [352]
11.5
[292]
HW
CW
Figure 1

4
OPERATION
Operating Instructions
All kettles must be supplied with steam from a boiler
which is remotely located. Consult steam boiler informa-
tion or instruction plate and complete all start-up instruc-
tions. Proceed with kettle operating procedure as follows:
1. Check pressure gauge of steam supply source to in-
sure steam input is at 15 PSI (1.0 kg/cm2). For di-
rect connected steam, turn on external steam supply
valve.
2. Check that Draw-O󰀨 Valve is tightly closed.
3. Lift kettle lid and place either a Solid or Perforated
Drain Disc over the drain inside kettle. Use solid disc
to retain liquids; perforated to strain liquids from food.
4. Load kettle with foods to be cooked.
5. Add water for cooking by swinging spout over kettle
and using Combination Faucet.
6. Turn Steam Control Valve to full counter-clockwise
position to heat kettle content to an initial rapid boil.
NOTE: The volume of steam going into the kettle
jacket can be controlled at any time by ad-
justing the kettle steam control valve in either
direction. Turn clockwise to reduce heat and
counter-clockwise to increase.
7. Close Steam Control Valve (full clockwise position)
when cooking is complete.
CAUTION
Food must be removed from the kettle imme-
diately.
8. Remove food from tilting kettles. With a full pan in the
pan support, and the crank installed in the front of
the cabinet, turn the crank clockwise to tilt the kettle
for pouring. (Tilting mechanism is innitely adjust-
able and non-coasting in kettle elevation and lower-
ing). Liquid foods may also be removed by use of the
Draw-O󰀨 Valve.
PAN SUPPORT MOUNTING TILTING KETTLES
For convenience during cooking, the pan support need
not be installed until needed for removing food from the
kettles. To ensure correct operation and to prevent spills
the support must be securely installed as shown in “Fig-
ure 3” and as explained below:
1. Hold the pan support in front of the upright as shown
at A.
2. Place the stud of the left-hand support upright into the
hole in the left side of the pan support. Then push the
right side of the support in until it engages the spring
loaded pin of the right-hand support upright, shown
at B.
3. Rotate the pan support upward (C) and engage the
slotted ends of the support links in the studs at the
base of each support upright as in D.
The removal procedure is the reverse of installation with
the exception that in step 2 support upright springs must
be pushed out to release the support from studs.
STEAM CONTROL
VALVE
HOT AND COLD
FILL FAUCET
CRANK HANDLE
(MANUAL TILT)
Figure 2

5OPERATION
Cooking Facts for Steam Jacketed Kettles
A Steam Jacketed Kettle is a stainless steel kettle jack-
eted or encapsulated by a second outer kettle, creating
a space between the two kettles. Cooking is achieved by
allowing steam to ow within this space. The jacket or
outer kettle usually covers 2/3 of the inner kettle, although
some kettles are fully jacketed
The steam owing in the space between the kettles con-
denses on the cold inner kettle wall and releases heat
through the wall to the food in the kettle. The condensate
drains to the bottom of the kettle and is released through
a steam trap without any loss or variation in steam pres-
sure. The amount of steam allowed to ow Into the Jacket
controls the heat of the kettle. In use, the Steam Jacketed
Kettle provides consistent heat distribution and is energy
e󰀩cient using steam only to maintain pressure, unlike top
of the range cooking in which energy (gas or electricity) is
used during the entire cooking process.
Steam Jacketed Kettles can sauté, simmer, or boil a
wide variety of products, such as soups, gravies, sauces,
pasta, stews, mixed casserole type dishes, vegetables,
shellsh, cereals, hot beverages, and puddings. A Steam
Jacketed Kettle will not burn foods. However, foods that
caramelize at relatively low temperatures, such as eggs
and milk based products, will coat and cook onto the
sides of the kettle. Care should be taken to use the small-
est ow of steam, to lessen the possibility of scorching
these products. To achieve this, allow products to come
up to desired temperature, stirring frequently, then turn o󰀨
steam ow and gradually turn on a small ow of steam -
just enough to allow food to cook.
Steam Jacketed Kettles eliminate much range top cook-
ing and greatly reduce the number of pots and pans re-
quired. Because they are made of stainless steel, they
are durable, non-porous and easy to clean.
• Estimate actual cooking capacity of Steam Jacketed
Kettles at 3/4 of its volume, to allow stirring without
spillage.
• Plan an adequate drain arrangement. This is very
important for ease of use and to minimize wet oors.
A grated gutter type drain located in front of the
kettles is preferred as it eliminates the hazards of
tripping over a curb or stumbling into a recessed
drain area.
• Locate a source of water (swivel faucet or exible
hose type) near the kettle to facilitate lling and
cleaning.
• Cover products whenever possible to save energy.
Covered water boils 25 to 30% faster.
• Use the tangent draw o󰀨 valve to drain o󰀨 products
from the kettle such as sauces and puddings, or
cooking liquids that are being discarded (as in the
case of the water used to cook pasta)
• Remove the tangent draw o󰀨 valve after each use
for cleaning, using a brush to clean draw o󰀨 as
bacteria will readily multiply in this area if it is not
thoroughly cleaned.
• Use the optional solid kettle disk when product is not
going to be dispensed through the draw o󰀨 valve,
and the perforated disk when draining o󰀨 liquids
through the draw o󰀨 valve and retaining the solid
product in the kettle.
Figure 3

6
OPERATION
Cooking Chart
This chart merely shows single load capacities as it is felt that in most cases the kettle would be used only once per meal.
ITEM COOKED PORTION SIZE KETTLE SIZE
25 gallon (95 liters) 40 gallon (150 liters)
BEVERAGES
Cocoa or Co󰀨ee 6 oz or 3/4 cup (180 ml.) Yield: 20 gal. (75 l.)
Portions = 425
Yield: 35 gal. (132 l.)
Portions = 745
BREAKFAST FOODS
Cereal 6 oz or 3/4 cup (180 ml.) Amt. Raw: 20# (9 kg.)
Portion = 270
Amt. Raw: 36 #
(16.3 kg) Portion = 480
Scrambled Eggs 4 oz or 2 eggs each (115 g.) Eggs: 90 dz. 18 gal. (120 l.)
Portions = 540
Eggs: 160 dz., 32 gal. (166.5 l.)
Portions = 960
DESSERTS
Cornstarch Pudding 4 oz. or 1/2 cup (120 ml.) Yield: 17 gal. (64.3 l.)
Portions = 545
Yield: 30 gal. (113.5l.)
Portions = 960
Gelatin 4 oz. or 1/2 cup (120 g.) Yield: 20 gal. (75 l.)
Portions = 640
Yield: 35 gal. (132 l.)
Portions = 1120
MAIN ENTREES *
Macaroni, Beef and
Tomato 6 oz. or 3/4 cup (170 g.) Yield: 17 gal. (65 l.)
Portions = 360
Yield: 30 gal. (113 l.)
Portions = 640
Baked Beans 5 oz. or 2/3 cup (140 g.) Yield: 20 gal. (75 l.)
Portions = 500
Yield: 32 gal. (120 l.)
Portions = 800
Beef Stew 8 oz. or 1 cup (225 g.) Yield: 17 gal. (65 l.)
Portions = 270
Yield: 30 gal. (113 l.)
Portions = 480
Macaroni and Cheese 5 oz. or 2/3 cup (140 g.) Yield: 17 gal. (64 l.)
Portions = 425
Yield: 30 gal. (113 l.)
Portions = 750
Turkey A La King 4 oz. or 1/2 cup (115 g.) Yield: 17 gal. (64 l.)
Portions = 545
Yield: 30 gal. (113 l.)
Portions = 960
MISCELLANEOUS
Gravy/Sauce 2 oz. or 3/4 cup (60 ml.) Yield: 20 gal. (75 l.)
Portions = 1200
Yield: 35 gal. (132 l.)
Portions = 2000
MACARONI AND RICE
Noodles 4 oz. or 3/4 cup (115 g.) Amt. Raw: 20 gal. (9kg.)
Portions = 220
Amt. Raw: 35 # (15.8kg.)
Portions = 385
Rice 3 oz. or 1/2 cup (85 g.) Amt. Raw: 20 gal. (9 kg.)
Portions = 320
Amt. Raw: 35 # (15.8 kg.)
Portions = 560
Spaghetti or Macaroni 4 oz. or 3/4 cup (115 g.) Yield: 20 gal. (9 kg.)
Portions = 320
Amt. Raw: 35 # (15.8kg.)
Portions = 385
* All main entree gures are given in terms of raw ingredients.

7OPERATION
Cooking Chart
ITEM COOKED PORTION SIZE KETTLE SIZE
25 gallon (95 liters) 40 gallon (150 liters)
SOUPS
Basic Cream Soup 6 oz. or 3/4 cup (180 ml.) Yield: 20 gal. (75 l.)
Portions = 400
Yield: 35 gal. (132 l.)
Portions = 700
Broth Type Soup 8 oz. or 1 cup (240 ml.) Yield: 20 gal. (75 l.)
Portions = 325
Yield: 35 gal. (132 l.)
Portions = 560
VEGETABLES
Fresh 4 oz. or 1/2 cup (115 g.) Amt.Raw: 80#. (36.3kg.)
Portions = 335
Amt. Raw:120 # (54.4 kg.)
Portions = 500
Frozen Loose Pack 4 oz. or 1/2 cup (115 g.) No. Of Packages: 50
Portions = 550
No. Of Packages: 80
Portions = 880
Frozen Solid Pack 4 oz. or 1/2 cup (115 g.) No. Of Packages: 25
Portions = 275
No. Of Packages: 40
Portions = 440

8
MAINTENANCE
Cleaning the Kettle
The most important preventive maintenance opera-
tion on the steam jacketed kettle is the daily cleaning
procedure after each use.
All kettle cleaning procedures should be faithfully com-
pleted by the end of each day’s operation. In addition,
cabinet doors, top, xtues, kettle lid, etc., should be
washed and rinsed to remove all food spills.
1. Fill kettle with water and mild detergent immediately
after removing food from kettle.
2. Scrub kettle interior with a nylon brush.
NOTE: NEVER SCRAPE KETTLE INTERIOR WITH
METAL TOOLS, STEEL SCOURING PADS
OR ABRASIVE CLEANERS. Scratches will
result, which will ruin the kettles general ap-
pearance and make it harder to clean and
maintain in a sanitary condition.
3. Loosen food which is stuck to kettle by allowing it to
soak. Also, a small amount of steam may help.
4. Position swing drain under draw-o󰀨 valve. Open
draw-o󰀨 valve to drain soapy water.
5. Wipe down exterior, rinse and dry. Avoid getting water
into electrical controls.
WARNING
DO NOT HOSE DOWN UNIT AS IT MAY CON-
TAIN ELECTRICAL COMPONENTS.
6. Remove strainer from inside kettle. Wash and rinse
thoroughly.
7. Disassemble draw-o󰀨 valve by rst turning valve
handle counterclockwise. Then, turn hex nut counter-
clockwise until valve handle and stem are free.
Large Nut
Figure 4
8. Wash inside of draw-o󰀨 valve with a nylon brush.
Figure 5
9. Rinse kettle valve interior and reassemble valve.
NOTE: Leave draw-o valve open when kettle is not
in use.
10. Remove swivel drain and its strainer. Wash, rinse and
replace.
Weekly Cleaning
In addition to the daily cleaning it is necessary to clean
the air intakes on a weekly basis. Air intakes provide nec-
essary cooling air to the internal components. They are
generally located on the rear and sides of the equipment.
Tilting Mechanism Lubrication
Lubrication of the tilting mechanism is the only required
preventive maintenance other than daily cleaning.
1. Inspect the screw of the tilting mechanism annually
for adequate lubrication.
2. If screw appears “dry”, apply good grade bearing
grease directly on the threads so that the threads ap-
pear to be barely damp.