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Posted by karl Ohly on May 20, 2007 at 12:42:39:
In Reply to: Re: right boiler for steam appliances? posted by jimj on May 15, 2007 at 13:30:49:
: : I have dug through the forum and have a question I hope you folks could answer. more than one suggestion welcome :)
: : I have industrial/ commercial kitchen appliances (60 gallon soup cauldrons) that I would like to use for large scale canning operations from the home (basement). The appliance calls for steam source 40psi at 276 degrees farenheit.
: in Canada... 40 psi requires minimum 4th Class stationary engineer certificate to operate... would not want that kind of high pressure in my home...
What about a lower pressure system? I did not realize that 40 psi was that dangerous, and as such I don't want to take that kind of risk either. I presume that the pressure (and thereby steam throughput) applies a significant amount of BTU's to the contents of the kettle to make heating times efficient. I don't mind if it takes longer to bring the items in the cauldron to a boil, quite the contrary in fact. More control is better. So on that basis any recs? I suppose I could fill and cap the water jacket on the kettle with water, keep the pressure gages hooked up to prevent any explosions of the water jacket and heat the kettle directly with a gas heat burner, but I would much prefer a wood heat source outside my home and steam heat to run the kettles. Thanks!