Saturday, February 24, 2007


The "large kettle steamer" that Seaman Viera is cleaning is called a copper in Navy parlance. It's a steam-jacketed kettle to the civilian cook.

Navy culinary specialists use coppers to prepare soups, sauces, vegetables, meats and beverages. These large cooking vessels are often found in 80- to 100-gallon sizes in Navy galleys and aircraft carriers. Smaller-sized coppers are outfitted on destroyers and cruisers.

The lower two-thirds of each kettle is surrounded by a jacket offset from the main kettle body. Steam to circulates in this space and heat the contents of the kettle.

Coppers are permanently mounted on a pedestal (illustrated in drawing to right) or three legs and have a hinged lid or cover. The faucet can be used to draw liquids instead of dipping them out. Each kettle has a steam inlet connection, steam outlet connection and safety valve.

Trunnion-operated models (illustrated in drawing to left) have a handle on the side that makes it possible to tilt the kettle and pour contents into a service container. This type of kettle is usually used to prepare gravies and sauces.

WHIDBEY ISLAND, Wash. (Feb 21, 2007) - Culinary Specialist Seaman Danny Viera, from Florida, Puerto Rico, washes out a large kettle steamer in the Admiral Nimitz Dining Facility located on Naval Air Station Whidbey Island. The dining facility was recently awarded a five star accreditation.

U.S. Navy photo by Mass Communication Specialist 1st Class Bruce McVicar.

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