The Art of Selling…
Steam Jacketed Kettles
The Kettle Short Course Outline
What is Steam? What is a Steam Jacketed Kettle Basic Types and Sizes General Kettle Benefits [to Operator] Steam Kettle vs. Stock Pot Groen Specific Features and Benefits [Why buy Groen] Key Menu Applications [Cues to Operator Need] Key Potential Markets/Operators [Who is a Potential Customer?] Kettle Sizing Rules of Thumb [What Size is Right?] Facility Issues & Tips [Ensuring a Happy Kettle Customer] Handy Accessories [Help the Operator AND Build the Sale] Advanced Q & A Time Quick Quiz
What is Steam?
Water [a Liquid] Converted to its Gaseous State by Applying Heat Energy
Steam Carries 5 Times the BTU Energy of Boiling Water
Readily Gives Up that Energy on Contact with Colder Surface
Returns to Liquid [Water] State Steam Expands to Many Times
its Liquid Volume
What is a Steam Jacketed Kettle?
Steam Under Pressure [Temp/Pressure Relationship]
Safety Valves/High Limit Switch ASME Codes/Pressure TestingBottom Line: SAFE…SAFE…
SAFE
Two Nested Hemispheres Steam in “Jacket” Heat Transfer [Conduction]
= The Core = And More
Basic Types & Sizes
Direct Steam Self-Contained Models
Requires External Steam Supply
Makes Its Own SteamGas Heated Electric Heated
Types of Direct Steam Kettles
Table Top Cabinet Mounted [10 & 20 qt] Cooker/Mixers [20 qt]
Floor Models Stationary [20-150 gal] Tilting [20-80 gal] 2/3 Jacketed [20-100 gal] Full Jacketed [40-150 gal] Cabinet Mounted [40 & 60 gal] Cooker/Mixers [40 – 80 gal]
Types of Self-Contained Kettles
Table Top Electric Heated [10, 20* & 40* qt] Gas Heated [20* & 40* qt] Cooker/Mixers [20 & 40 qt] *Manual
Tilt/ Crank Tilt
Floor Models Stationary - Gas [20-100 gal] Stationary – Elec. [20-100 gal] Tilting - Gas [20-60 gal] Tilting – Elec. [40-60 gal] Cooker/Mixers [40 – 100 gal]
Selling Kettle Benefits…[Answer the “Why a Steam Kettle?” Question]
Energy Savings Employee Safety &
Comfort
Labor Savings Better Product Quality Volume Production
= The Core = And More
Selling Labor Savings …
Large Batch Economies
Less Pot Watching/ Stirring
Easier Clean-up – Less Pot Washing
Selling Product/Food Quality …
More Uniform Heating Less Product Burn-On More Forgiving than
Stock Pot/Range Top Low Temperature
Simmer [Overnight?]
Selling Speed & Volume Production …
Heats Faster… in 1/3 of Stock Pot Time
Prepare Larger Single Batches
Easier Product Transfer
Selling the GROEN Kettle Advantage …[Unique Design Features]
Reinforced Bar Rims [Built to Last]
High Buff Polish [Cleaning Ease – Open/Display Kitchens?]
Model Specific Features [Insulated Jackets, Easy Crank Tilts, etc.]
Groen Support & Brand Strength [See Groen Support]
Key Menu Applications…[Cues to Operator Needs]
Review Menu Before Call Observe Kitchen Layout &
Work Flow Talk Menu with Chef
and/or Owner
Key Kettle Menu Applications
Reheat Cook-Chill Foods/ Prepared Foods
The “Simmer Set” …Soup, Stews & Sauces
“Boiling Mad”… Shell Fish, Veggies, Starches, Bagels
The Gentle Touch… Cream-Based Products, Fillings, Candy
= The Core = And More
Key Kettle Markets
B & I - In-Plant Feeders Prisons Recreation/Tourism
Independent Restaurants [Full Service & Ethnic]
Schools [Junior/Senior High] Healthcare [Hospitals & Nursing
Homes] Hotels/Casinos
= The Core = And More
Kettle Sizing…
Working Capacity vs. Nominal Capacity
[“Free-Board” or “Head-Space”] Allow for Growth Twice the Capacity May Only Cost 10% More Multiple Kettle Flexibility
Kettle Facilities Issues & Tips
Space, Including Clearances Ventilation Hood
Requirements
[Local Code Issues] Floor Sinks/Drains Gas, Electric, Direct Steam Faucets/Spray Hoses [Water]
[See Selling Accessories]
Selling Kettle Options/Accessories…[Helps the Operator & Builds the Sale]
Pan Carriers [Tilting Models] Pouring Lip Strainers 316 Stainless Steel Liner
[For High Acid Products]
Covers [When Not Standard] Cooking Baskets Fill Faucets/Spray Hoses Work Stands [Table Top] Draw-Off Valves
= The Core = And More
Kettle Q & A…
Any Questions from Material? Any Questions from Field Experience?
KettlesQUICK QUIZ