Blodgett KLS-100DS Installation Manual

KLT, KPT, KLS AND KPS SERIES

2/3 JACKETED DIRECT STEAM

TILTING & STATIONARY KETTLES

INSTALLATION - OPERATION - MAINTENANCE

TILTING TRI-LEG

 KLT-20DS
 KLT-30DS
 KLT-40DS
 KLT-60DS
 KLT-80DS
 KLT-100DS

44 Lakeside Avenue, Burlington, Vermont 05401 USA

Telephone: [phone] Fax: [phone]

www.blodgett S00055 Rev D (10/15)

TILTING PEDESTAL

 KPT-20DS
 KPT-30DS
 KPT-40DS
 KPT-60DS
 KPT-80DS

© 2015 - G.S. Blodgett Corporation

STATIONARY TRI-LEG

 KLS-20DS
 KLS-30DS
 KLS-40DS
 KLS-60DS
 KLS-80DS
 KLS-100DS

STATIONARY PEDESTAL

 KPS-20DS
 KPS-30DS
 KPS-40DS
 KPS-60DS
 KPS-80DS
 KPS-100DS

Your Service Agency’s Address:

Model

Serial number

Kettle installed by

Installation checked by

IMPORTANT

TABLE OF CONTENTS

WARNING: Improper installa­tion, adjustment, alternation,
service or maintenance can
cause property damage, in­jury or death. Read the instal­lation, operation and mainte­nance instructions thoroughly
before installing or servicing
this equipment.

FOR YOUR SAFETY

Do not store or use gasoline or
other ammable vapors or liq­uids in the vicinity of this or any
other appliance.

The information contained in this
manual is important for the prop­er installation, use, and mainte­nance of this kettle. Adherence
to these procedures and instruc­tions will result in satisfactory
results and long, trouble free
service. Please read this man­ual carefully and retain it for fu­ture reference.

INSTALLATION

Introduction .............................................................. 2

Service Connections ..................................................... 3

Installation Instructions ................................................... 7

OPERATION

Operating Instructions .................................................... 8

MAINTENANCE

Cleaning .................................................................

ERRORS: Descriptive, typo­graphic or pictorial errors are
subject to correction. Speci­cations are subject to change
without notice.

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. Kettles included are tilting

and stationary, oor mounted in xed positions either on
legs with adjustable anged feet or pedestals. All kettles
are equipped with a drain cock, safety relief valve and a

steam control valve.

FUNCTIONING MODE

Blodgett 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 the surface.

The temperature 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 conse-

quently the quicker the cooking process. For example,

steam pressurized at 30 PSI attains a temperature of
274°F (135°C).

INSTALLATION

2