kettle
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Thread: kettle

  1. #1
    Join Date
    Mar 2003
    Posts
    373

    Frown kettle

    have a bardeau kettle, pressurized? and the customer has to let a little pressure out for it to heat up or it takes forever... is the the relief
    what is the principle of operation... I do mostly refrigeration so don't have a lot of experience on these
    hem

  2. #2
    Join Date
    Mar 2007
    Location
    Regina SK Canada
    Posts
    20
    They work on vacuum... When the unit is cold the gauge should be in the green zone. if not you have to heat it up and the bleed the system, so it creates a vac.. if it does not then look for a leak.

  3. #3
    Join Date
    Feb 2007
    Location
    Northern Ontario
    Posts
    128
    if you are working on it they probably have a blown element or low water condition..... usually a light comes on to warn of low water though....i will add water to them turn it o to full temp ive got a couple hobarts here,,, we add 200 oZ of waer to them when empty.... let it heat up watch pressure it will bloew off at relief valve so I usually moniter pressure of kettle compared to relief valve setting then when I get close if I do Ill open valve i poured water in to blow off steam usually a couple seconds to drop pressure then unit will run up to temp without blowing off... i then dump cold water in to cool and unit will drop into vacuum during off cycle this is normal off seting.. if it is at zero press =ure you have a leak to fix.... I had a weld from factory leaking on one other than that ive seen guages leaking as well as low water probes... hope Im of help they are a ***** to work on i always flip them over ,,,, good luck

  4. #4
    Join Date
    Mar 2003
    Posts
    373

    vacuum

    how do they create vacuum, add water when cold, then heat up, pressure released, then when cool goes into vaccum,? heat up pressurized again? what is principle of operation?
    hem

  5. #5
    Join Date
    Feb 2007
    Location
    Northern Ontario
    Posts
    128
    when you heat water in a sealed container the pressure starts to build...if you release some of the pressure that is built up when it is hottest container is sealed still then you cool it down it will drop below 0 pressure into a vacuum... kind of like when your grandma is jarring jams and such they heat up jars so when they seal them heated they then cool the lids suck down in vacuum you hear it when jar opens... I have also wondered why they dont just run these units by building pressure then releasing... I kind of think that water boils easier in a vacuum,making steam , that steam then can circulate around pot easier giving you heat to kettle below 212 while unit is heating up.... thus the steam kettle ,,, if this is wrong please let me know....

  6. #6
    Join Date
    Nov 2000
    Location
    Memphis TN USA
    Posts
    6,945
    Quote Originally Posted by hem057 View Post
    have a bardeau kettle, pressurized? and the customer has to let a little pressure out for it to heat up or it takes forever... is the the relief
    what is the principle of operation... I do mostly refrigeration so don't have a lot of experience on these
    When are they letting the pressure out? When it is cold , they are letting air in. Then when it heats up the pressure will build. Never worked on a bardeau, but many systems cycle on high pressure. That would be the only thing I could see slowing the warm-up time.

    I would drain the steam jacket and delime it while it is down, then rinse it out a couple of times. Fill it with distilled water, start it up. Open the pop-off when then running pressure is over 10 PSI. After the run pressure is set, let it cool and make sure it doesn't trip on low water.
    I preffer the lowest pressure that doesn't trip the low water when cold. I start at 10 PSI, because it is easy to let pressure off. If you have to add water, you have to start from scratch again. If it still has problems, it probably leaks.
    If the superheat ain't right it ain't charged right.

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