DIRECT STEAM KETTLES MOUNTED ON
CABINET BASES
INSTALLATION – OPERATION – MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
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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2.0 SERVICE CONNECTIONS
DIMENSIONS
A B
CMODEL CAPACITY UNITS
CB24D-6K
CB24D-10K
6 gallons
23 litres
10 gallons
38 litres
inches
mm
inches
mm
12
305
16
406
14.5
368
15
381
58.75
1492
57.75
1467
NOTE: SPLASH GUARD NOT SHOWN ON FRONT VIEW
DIMENSIONS ARE IN INCHES [MM]
REAR FLANGED
FOOT DETAIL
7/16" [11mm] HOLES
ON 2.5 [63] B.C.
2 EQUALLY SPACED
Ø
S
STEAM SUPPLY: 3/4” IPS for incoming steam at 5-50 PSI (35-345 kPa).*
COLD WATER: 3/8" O.D. tubing for cold water to faucet to fill kettle.
DRAIN: 1-1/8” O.D. tubing.
HOT WATER: 3/8" O.D. tubing for cold water to faucet to fill kettle.
CONDENSATE RETURN: ½” IPS.
* Pressure reducing valve is required if incoming pressure exceeds 50 PSI (345 kPa).
B
C
S
23.25 [591]
20.25 [514]
6 [152]
19.25 [489]
24.75 [629]
28 [711]
S
14.75 [375]
5 [127]
18.25 [464]
33 [838]
7 [178]
4 [102]
18.75 [476]
5.25 [133]
16 [406]
20.63 [524]
24 [610]
Models CB24D-6K, CB24D-10K
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Model CB36D-6-6K
NOTE: SPLASH GUARD NOT SHOWN ON FRONT VIEW
DIMENSIONS ARE IN INCHES [MM]
S
SINK DRAIN: 1-1/8” O.D. tubing
CONDENSATE RETURN: ½”IPS
20.25 [514]
S
19 [483]
15.5 [394] 14.5 [368]
6 [152]
24.75 [629]
28 [711]
62.13 [1578]
Ø12 [305]
S
13.62 [346]
18 [457]
22.5 [572]
3 [76]
11 [279]
36 [914]
28 [711]
18 [457]
14.75 [375]
26.25 [667]
29.25 [743]
33 [838]
REAR FLANGED
FOOT DETAIL
7/16" [11mm] HOLES
ON 2.5 [63] B.C.
2 EQUALLY SPACED
Ø
6
Model CB42D-10-6K
NOTE: SPLASH GUARD NOT SHOWN ON FRONT VIEW
DIMENSIONS ARE IN INCHES [MM]
S
HOT AND COLD WATER: 3/8” O.D. tubing for water to kettle fill faucet.
DRAIN: 1-1/8” O.D. tubing
CONDENSATE RETURN: ½”IPS
REAR FLANGED
FOOT DETAIL
7/16" [11mm] HOLES
ON 2.5 [63] B.C.
2 EQUALLY SPACED
Ø
S
Ø
16 [406]
Ø
12
[406]
15 [381]
25.25 [641]
24.75 [629]
20.25 [514]
18 [457]
14.38 [365]
6 [152]
28 [711]
58.75 [1492]
S
36 [914]
11.62 [295]
2.62 [66]
29 [737]
28 [711]
26 [660]
18 [457]
14.75 [375]
33 [838]
13.62 [346]
18 [457]
22.38 [658]
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Model CB42D-10-10K
NOTE: SPLASH GUARD NOT SHOWN ON FRONT VIEWDIMENSIONS ARE IN INCHES [MM]
S
HOT AND COLD WATER: 3/8” O.D. tubing for water to kettle fill faucet.
DRAIN: 1-1/8” O.D. tubing
CONDENSATE RETURN: ½”IPS
Ø16 [406]
15 [381]
18 [457]
20.25 [514]
24.75 [629]
25.25 [641]
S
33.13 [841]
28 [711]
6 [152]
S
42 [1067]
12.5 [318]
3.75 [95]
29 [737]
28 [711]
26 [660]
18 [457]
14.75 [375]
33 [838]
14.62 [371]
21 [533]
27.38 [695]
REAR FLANGED
FOOT DETAIL
7/16" [11mm] HOLES
ON 2.5 [63] B.C.
2 EQUALLY SPACED
Ø
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3.0 INSTALLATION INSTRUCTIONS
WARNING: Plumbing connections must comply with applicable
health, safety and plumbing codes.
1. Set the unit in place and level using a spirit level.
2. Ascertain that a floor drain (open gap) is convenient to the appliance drain.
3. Mark hole locations on floor through anchoring holes provided in flanged
adjustable feet.
4. Remove appliance and drill holes in locations marked on floor and insert proper
anchoring devices.
5. Set unit back in position and re-level left to right and front to back.
6. Bolt and anchor appliance securely to the floor.
7. Seal bolts and flanged feet with Silastic or equivalent compound.
8. Connect the steam line to the kettle (3/4" i.p.s., 5 psi minimum to 45 psi
maximum.)
9. If the incoming steam pressure is greater than the kettle maximum operating
pressure, then a pressure reducing valve (supplied by others) must be installed
in the line.
10. Connect hot and cold water supply to the faucet.
11. Connect the kettle condensate return line to a 2" open air gap drain or to a boiler
return line. Each kettle return line must have a suitable steam trap (supplied by
others). Boiler return lines must have a check valve (supplied by others).
12. The relief valve for the kettle(s) must not be adjusted or closed off as it is set to
relieve excess pressure.
13. If large amounts of water accumulate in the steam line, it will be necessary to
install one or more ball float traps (supplied by others) in the line to eliminate the
water.
14. A steam line pressure gauge (supplied by others) is also recommended to
determine the actual amount of steam coming to the kettle(s).
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4.0 OPERATING PROCEDURE
CAUTION: The equipment and its parts are hot. Use care when
operating, cleaning and servicing.
CAUTION: Do not use cleaning agents that are corrosive.
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 three to four 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.
5.0 CLEANING PROCEDURE
KETTLE CLEANING INSTRUCTIONS
Your kettle should be cleaned immediately after each use or when cooking a different
product. Before cleaning, check that the kettle has cooled enough to touch it.
1. Rinse the inside of the kettle thoroughly and drain to remove any food particles.
2. Using a nylon brush, clean the kettle with a mild detergent and water. Never use
steel wool or scouring powder as it will scratch stainless steel. Plain steel wool
can leave small pieces of steel which can rust.
3. Rinse the inside of the kettle thoroughly with clean water. Drain the kettle by
tilting or by the tangent draw-off valve, depending on model, to allow the
detergent and water solution to drain.
4. Wipe the exterior of the kettle with a clean, damp cloth.
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Use of cleaning agents that contain chloride, acids or salts are corrosive and may cause
CAUTION: Improper use of this procedure may damage your
appliance!
pitting and corrosion when used over a period of time; this will reduce the life of the
appliance.
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.
WHAT TO DO IF SURFACE RUST APPEARS
Metal utensils should never be used as they will scratch the surface of the equipment
and rust may begin to form. To remove surface accumulation of rust from the
inadvertent use of such utensils the following procedure may be used.
1. Use undiluted white vinegar with a non-abrasive scouring pad (plastic) or cloth on
the affected area to remove the rust stain. The appliance should not be heated and
remain at room temperature during the entire cleaning process.
2. If the stain resists removal, additional exposure time with vinegar may be required, to
a maximum of one hour.
3. Thoroughly wash all of the vinegar away with fresh clear water. Dry the surface
completely and allow one hour before using the appliance to cook.
Following daily and period maintenance procedures will prolong the life for your
equipment. Climatic conditions - salt air - may require more thorough and frequent
cleaning or the life of the equipment could be adversely affected.
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6.0 PREVENTATIVE MAINTENANCE
No preventative maintenance is required other than adhering to the Cleaning Procedure
Instructions.
TROUBLESHOOTING
EXTREMELY SLOW COOKING TIME
Abnormally slow cooking time may be due to insufficient steam pressure and/or volume.
Inlet pressures of less than 10 psi will result in slow cooking performance. Note that
pressures approaching the rated kettle pressure are liable to set off the safety relief
valve. If required pressure is not available to kettle, then volume of steam is not
sufficient. Minimum 3/4" pipe size is required to the kettle, but if the steam generating
source is at a great distance from the kettle, larger pipe will be required. Also check the
core of the steam supply pipe for debris or scalants that impede steam flow. May
require disassembly and inspection.
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