Blodgett CB24D-10K Installation Manual

DIRECT STEAM KETTLES MOUNTED ON

CABINET BASES

INSTALLATION – OPERATION – MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]

S00100 Rev A (1/07)

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IMPORTANT NOTES FOR INSTALLATION AND OPERATION

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.

Intended for commercial use only. Not for household use.

NOTICE: Contact the factory, the factory representative or local service

company to perform maintenance and repairs.

This manual should be retained for future reference.

It is recommended that this manual be read thoroughly and that all instructions be
followed carefully.

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TABLE OF CONTENTS

DESCRIPTION PAGE

IMPORTANT NOTES FOR INSTALLATION AND OPERATION .......................... 2

1.0 Introduction .......................................................................................................... 4

2.0 Service Connection ............................................................................................ 5

3.0 Installation Instructions ...................................................................................... 9

4.0 Operating Procedures ...................................................................................... 10

5.0 Cleaning Procedures ....................................................................................... 10

6.0 Preventive Maintenance .................................................................................. 12

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1.0 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, or –10 to indicate 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. 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.

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