Blodgett KTT-10DS Manuel d'instructions
1
KTT-DS Series
DIRECT STEAM TABLE TOP TILTING KETTLE
INSTALLATION – OPERATION –MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802) 864-0183
S00056 Rev A (5/04)
2
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
It is recommended that this manual be read thoroughly and that all instructions be followed
carefully.
This is the safety alert symbol. It is used to alert you to potential
personal injury hazards. Obey all safety messages that follow this
symbol to avoid possible injury or death.
WARNING: Improper installation, operation, adjustment, alteration,
service or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions
thoroughly before installing, operating or servicing this equipment.
This manual should be retained for future reference.
3
TABLE OF CONTENTS
DESCRIPTION PAGE
1.0 Service Connections ............................................................................................................ 4
2.0 Introduction .......................................................................................................................... 5
3.0 Installation Instructions ........................................................................................................ 6
4.0 Operating Procedures .......................................................................................................... 7
5.0 Cleaning Procedures ........................................................................................................... 8
6.0 Preventive Maintenance ...................................................................................................... 8
4
1.0 SERVICE CONNECTIONS
P
JK
L
POUR PATH
F
H
N
M
C
O
D
B
RS
E
G
Q
DIMENSIONS ARE IN INCHES [MM].
S
R
7.5
DIMENSIONS
MODEL
KTT-6DS
KTT-10DS
KTT-12DS
CAPACITY
6 gallons
23 litres
38 litres
10 gallons
46 litres
12 gallons
UNITS
inches
inches
inches
mm
mm
mm
14.5
406
406
16
16
305
A
12
381
15
368
B
18.5
470
19.5
C
495
D
349
13.75
N
111
4.38
216
8.5
384
E
191
F
127
5
311
12.25
G
15.12
HL
768
30.25
264
10.38
JK M
102
4
CONDENSATE RETURN: 1/2"IPS
STEAM SUPPLY: 1/2"IPS
0
34.12
867
QP
0
0
15.75
400
0841 400
33.12 0 15.75
0892
35.12 0
13.75
349
7
178
7.75
197
19.12
486
9
229
16.25
413
8.88
225
32.25
819
2.38
60
4.88
124
521 197 1003
20.5 7.75 39.5
KTT-20DS 23.5
597
inches20 gallons
76 litres mm
18
457
21
533
26.5
673 159
1.5
38
6.25
613
24.12
387
15.25
400
15.75
267
10.5
1029
40.5
191
7.5
283
11.12
1076
42.38
38
1.5 26
660
13.75
349 178
715.75
400
17
432
19.12
486
9
229
16.25
413
10.88
276
2.38
60 124
4.88
5
2.0 INTRODUCTION
DESCRIPTION
All direct connected steam jacketed kettles pertaining to this manual are direct steam operated
pressure vessels of a double-wall stainless steel construction forming a steam chamber (jacket)
enveloping the lower two thirds of the kettle bowl surface. All kettles are tilting and counter top
mounted in fixed positions on legs.
CAPACITIES
All models are suffixed with either -6, -10, 12 or -20 to indicated the capacity of that kettle in US
gallons.
FUNCTIONING MODE
Direct connected steam jacketed kettles consist of a stainless steel bowl and a stainless steel
jacket which envelopes two thirds of the lower surface of the bowl thus forming a sealed
pressure vessel (chamber) into which steam is introduced by means of a manual control valve.
The kettle bowl is the container for the food product which ideally should be of a liquid or semi-
liquid consistency to achieve complete contact with the bowl surface and thus fully absorb the
heat transmitted through that surface.
The temperatures required for the cooking process to function adequately must be greater than
the boiling point of the liquid food product, viz. water. Further, the greater the steam pressure
used, the higher the temperature and consequently the quicker the cooking process. For
example, steam pressurized at 30 p.s.i. attains a temperature of 274 degrees Fahrenheit (135
degrees Celsius).
In the initial stages of the cooking process when the steam comes in contact with the cold kettle
bowl surface it condenses and forms considerable amounts of water. A thermostatic steam trap
should be plumbed to the exit end of the kettle jacket. This trap is a mechanical device that
closes on high temperatures and opens when the temperature drops thus allowing the water
formed from condensate to exhaust but retain steam under pressure.
6
3.0 INSTALLATION INSTRUCTIONS
1. These kettles must be installed on a suitable table or counter top.
2. On counter top make 7/8" holes at 13 - 3/4" centers for kettle legs on Models KTT-6DS,
KTT-10DS, KTT-12DS and 12, 23-1/2" centers on Model KTT-20DS. Provide sufficient
space from rear wall to allow for tilting of kettle.
3. From bottom of stanchions remove mounting lockouts and washers. Apply Silastic to flared
edge of stanchions. Insert threaded portion of stanchions through holes. Replace washers
and locknuts and tighten. Wipe off excess sealant.
4. Install a safety relief valve in the steam line set at the maximum operating pressure of the
kettle. Note that one valve will handle a series of kettles.
5. Connect steam supply line (½" pipe size) to steam inlet fitting on right stanchion.
6. Install a steam control valve in steam supply line, preferably near the kettle for ease of
operation.
7. A pressure reducing valve will be required if the steam supply pressure is greater than the
maximum kettle working pressure.
8. If large amounts of water are in the steam line it will be necessary to install one or more ball
float traps in the line to eliminate the water.
9. A steam line pressure gauge is also recommended to determine the actual amount of steam
coming to the kettle.
10. Install a suitable steam trap in condensate line (left stanchion) near the kettle and run
condensate return line to drain. If the condensate return line will be directed to the boiler,
then it must have a check valve and gate shut off valve near the kettle.
7
4.0 OPERATING PROCEDURES
CAUTION: THE APPLIANCE AND ITS PARTS ARE HOT. USE CARE WHEN
OPERATING, CLEANING OR SERVICING THE APPLIANCE.
1. Fill kettle with product to desired level.
2. Slowly turn the steam control valve ON to full open position.
3. The water or food should boil 3 - 4 minutes per gallon. If it does not, then incoming pressure
should be checked to determine that it is adequate to operate the kettle efficiently.
4. Regulate steam control valve depending on type of food being prepared.
5. When food is cooked, turn off steam, remove food and clean kettle immediately to prevent
residue from drying on kettle bowl surface.
8
5.0 CLEANING PROCEDURES
Your kettle should be cleaned immediately after each use.
1. Ensure that steam supply is OFF.
2. Pre-rinse inside of kettle thoroughly and tilt to remove any food particles.
3. Using a nylon brush, clean kettle with a mild detergent and warm water rinse. Never use
steel wool or scouring powder as it will scratch stainless steel.
4. Tilt kettle and rinse thoroughly draining out detergent solution.
Use of cleaning agents that contain chloride, acids or salts are corrosive and may cause pitting
and corrosion when used over a period of time; this will reduce the life of the appliances.
Should pitting or corrosion occur this is not covered by warranty.
Follow the recommended cleaning instructions. Use a mild detergent, warm water and rinse
thoroughly.
6.0 PREVENTIVE MAINTENANCE
No preventive maintenance is required other than adhering to the Cleaning Procedure
instructions.
WARNING
IT IS NOT RECOMMENDED TO USE CLEANING AGENTS THAT ARE CORROSIVE.
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2
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3
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