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Thread Number: 61761
/ Tag: Classified Ad Finds
Now here's a Pressure Cooker !!! Nick, oh Nick |
[Down to Last] |  |
| Post# 844140 10/3/2015 at 17:23 (3,126 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
 As we say up heeyah..." Mahkit Fawge ". Real Name Brand Market Forge. Used to be in Everett Mass. but Blodgett Oven in Vermont Bought them in 2014.
I had this same model unit back in 1978. And it was used then.
So this has got to be running on 50+ years Old.
Steam Heated Kettle and Double Compartment Steam Cabinets. The kettle looks like a 30-40 gallon one and it is Stationary. Not the Tilt Model like I had. But oh well, Nice Unit.
These have an Operating Pressure of 6-7 lbs per sq.in.
This looks to be in Beautiful Shape for it's age. All mechanical valves. T&S Water Valve for Kettle
STEAM BABY STEAM... Check out the suggested cooking times on photo 4... Green Beans 20-25 minutes...Yikes !!! But that was when we cooked the sh%t out of everything... especially for the elderly.
boston.craigslist.org/nos/app/52... | ||
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Post# 844142 , Reply# 1 10/3/2015 at 18:03 (3,126 days old) by whirlykenmore78  (Prior Lake MN (GMT-0500 CDT.)) |
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Nice find Eddie!
We had that exact steamer in the first restaurant I ever worked in! Ours did not have the kettle attached. I do remember cooking scrambled eggs in it for the Sunday brunch, they came out SOOOO light and fluffy We also had MF steam equipment where I went to Culinary School
I do NOT miss this type of steamer at all though. Very dangerous. When I was Executive Steward @ the Airport hotel in Bloomington I came out of my dishroom into the banquet kitchen just in time to see The door on one of the Vulcan steamer compartments blow off and almost take out a cook. He did a quick dive over the work table and ended up on the floor in front of the 40 gallon tilt kettles. That monster was replaced with convection steamers in short order. We do a TON of steam cooking @ the prison. Between the Combi-ovens, Steam kettles and convection steamers. But those cook times would be way overkill for a combi oven that can cook 4 steamship rounds to 145f in 3.25 hours. WK78 | ||
| Post# 844151 , Reply# 2 10/3/2015 at 19:02 (3,126 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Of Course they're Dangerous.
Remember ??? That's the way we used to live. None of this Safety Bullshit. No Kill Switches on Top Loaders during any portion of the cycle. You had to Pay Attention and when someone gave you permission to use the Steamer and showed you how to operate it... You had better pay attention Mister !!! LOL
I'm still in the Dark Ages. A Combi can cook 4 Steamships in 3.25 hours ???
WOW That's Impressive. | ||
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Post# 844171 , Reply# 3 10/3/2015 at 22:23 (3,126 days old) by ovrphil (N.Atlanta / Georgia ) |
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My dad | ||
| Post# 844186 , Reply# 5 10/4/2015 at 01:46 (3,126 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Yes Tom. The Cabinets were scary to use. If you had extremely cold product (or Frozen) in these babies, when you threw the lever to the off position there is a open drain on the side of the cabinet where all the condensed water would drain. If you didn't wait for the pressure to be all the way down and started to spin the wheel to unseal the door, you would get a blast of hot steam and water everywhere.
I want to say for the most part kettles did have drain spigots on the bottom. Which made it easy to drain off beef or chicken stock.
And they do heat cold water quickly. I use to have the water running and open the steam valve and swirl the water up the sides to heat it even quicker. | ||
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Post# 844273 , Reply# 6 10/4/2015 at 15:07 (3,125 days old) by rp2813 (Sannazay) |
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 That looks like the pressure fryer in the kitchen of the Samoa Cookhouse outside of Eureka, CA.
A former lumberjacks' dining hall, they serve family style and keep bringing out the food until you tell them to stop. Everything's huge, including the loaves of bread they bring out first. On one trip, there were six of us at the table and after dinner the waitress brought two whole pies and set them on the table for dessert. What a great place!
CLICK HERE TO GO TO rp2813's LINK | ||
| Post# 844297 , Reply# 7 10/4/2015 at 17:07 (3,125 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Hey Ralph.
Pressure Fryers are great but scary. This unit has a self contained boiler under the cabinets. The Boiler pressure maintained is around 12 lbs. This amount of pressure is required as each Steam Cabinet and the Jacketed Kettle operate on 6 lbs. I believe Steam at 6 lbs of pressure equals 240 degrees F. Pending on the water hardness, there is a anode inside the boiler that should be replaced every 2-3 months as well as descaling and deliming.. At the end of the day, the water supply should be shutoff and then the boiler at operating pressure, shut down and the drain valve on the boiler opened. This is called the "Blow Down". Under pressure all the water is blown out of the boiler into a Sanitary Sink/Drain. Along with the water is sediment and minerals from the boiler. After the boiler cools down the water supply is opened and the boiler is refilled for the next operation. Refilling the boiler is especially important if it is gas fired and there is a standing pilot like they used before the advent of electronic ignition. And during the deliming and descaling all high pressure safety cutoffs should be inspected and replaced if needed. | ||
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