KLS-DS and KPS-DS Series
DIRECT STEAM TRI-LEG STATIONARY KETTLE AND
DIRECT STEAM PEDESTAL STATIONARY 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
S00055 Rev B (10/04)
1
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.
2
TABLE OF CONTENTS
DESCRIPTION PAGE
1.0 Installation and Service Connections 4
2.0 Installation Instructions 6
3.0 Introduction 7
4.0 Operating Instructions 8
5.0 Cleaning Procedures 9
6.0 Troubleshooting Maintenance 12
3
1.0 SERVICE CONNECTIONS – KLS-DS
- Steam supply: 3/4" IPS
S
- Condensate return: 1/2" IPS
R
DIMENSIONS
MODEL
KLS-20DS
KLS-30DS
KLS-40DS
KLS-60DS
KLS-80DS
KLS-100DS
* Pressure reducing valve is required if incoming pressure exceeds 50 PSI(345 kPa).
CAPACITY
20 U.S. gal.
76 litres
30 U.S. gal.
114 litre s
40 U.S. gal.
152 litres
60 U.S. gal.
227 litres
80 U.S. gal.
303 litres
100 U.S. gal.
379 litres
inches
mm
inches
mm
inches
mm
inches
mm
inches
mm
inches
mm
°
5
4
A
21
533
24
610
26
660
29.5
749
33
838
35.5
902
WALL
18
457
20
508
22.5
572
26
660
28
711
30
762
C
B
37
940
37
940
37
940
40.5
1029
42.5
1080
44.5
1130
E
16
406
17.5
445
18.5
470
17.75
451
19.5
495
20.75
527
F(2")
12.75
324
13.5
343
14.25
362
15.5
394
17.5
445
17
432
D
22.75
578
25.88
657
27.88
708
31.38
797
34.75
883
37.25
946
DIMENSIONS ARE IN INCHES [MM].
G(2")
F(3")
17
14
432
356 419
387
419
438
489
489
15
381
12.5
318
12.5
318
10.5
267
12.5
318
15.25
16.5
17.25
19.25
19.25
G(3")
16.5
14.5
368
12
305
12
305
10
254
12
305
H
25.88
657
26.88
683
23.88
606
24.69
627
23.88
606
26.63
676
59.75
1518
62.88
1597
64.88
1648
72.88
1851
75.25
1911
81.75
2076
J
K
17.5
445
20.5
521
22.5
572
25.75
654
29.25
743
31.75
806
SAFETY RELIEF
VALV E
2" VALVE:
CLOSED 5.13 [130]
OPENED 6.88 [175]
3” VALVE:
CLOSED 7.88 [200]
OPENED 10.13 [257]
OPTIONAL FAUCET
ALLOW DIMENSION “D”
ADDITIONAL 6 [152]
120 TYP
°
FLANGED FOOT DETAIL
4
S
EQUALLY SPACED
7/16" [11mm] HOLES
Ø
ON 3 [76] B.C.
SPRING ASSIST
HINGES ON 60, 80
AND 100 GALLON
KETTLES
2-1/2" ON SPRING
ASSIST HINGES
7" ON YOKE TYPE
HINGES
R
(STANDARD ON 20-40
GALLON KETTLES)
C
L
F E
D
A
S
3.5 [89]
S
B
FRONT
C
K
Ø
J
H
G
4
SERVICE CONNECTIONS – KPS-DS
A
STEAM SUPPLY: 3/4" IPS 5-30 psi (34-205 kPa). Optional 5-45 psi (34-310 kPa). *
S
CONDENSATE RETURN: 1/2" IPS
DIMENSIONS
MODEL
KPS-20DS
KPS-30DS
KPS-40DS
KPS-60DS
KPS-80DS
KPS-100DS
* Pressure reducing valve is required if incoming pressure exceeds 50 PSI(345 kPa).
CAPACITY
20 gallons
76 litres
30 gallons
114 litres
40 gallons
152 litres
60 gallons
227 litres
80 gallons
303 litres
100 gallons
379 litres
inches
mm
inches
mm
inches
mm
inches
mm
inches
mm
inches
mm
A
21
533
24
610
26
660
29.5
749
33
838
35.5
902
18
457
20
508
22.5
572
26
660
28
711
30
762
B
940
940
940
40.5
1029
42.5
1080
44.5
113 0
C
37
37
37
D
22.75
578
25.88
657
27.88
708
31.38
822
34.75
883
37.25
946
EF
12.75
16
406
17.5
445
18.5
470
17.75
451
19.5
495
20.75
527
324
13.5
343
14.25
362
15.5
394
17.5
445
17
432
G
17.13
435
15.13
384
12.63
321
12.63
321
10.63
270
12.63
321
H
25.88
657
26.38
670
23.88
606
24.69
627
23.88
606
26.63
676
J
59.75
1518
62.88
1597
64.88
1648
72.88
1851
77.25
1962
81.75
2076
K
16.88
429
16.88
429
16.88
429
16.88
429
19.63
498
19.63
498
SAFETY RELIEF
VALV E
CLOSED 5.5 [140]
OPENED 7.5[191]
OPTIONAL FAUCET
ALLOW DIMENSION "D"
ADDITIONAL 6 [152]
45°
E
C
L
F
WALL
D
A
DIMENSIONS ARE IN INCHES [MM]
S
NOTE:
DIMENSIONS F AND G ARE BASED
ON Ø2" DRAW-OFF VALVE.
OTHER VALVES VARY ACCORDINGLY.
J
B
S
C
H
G
4 HOLES Ø 7/16 [11]
EQUALLY SPACED
S
PEDESTAL DETAIL
45°
Ø K
FRONT
SPRING ASSIST
HINGES ON 60, 80
AND 100 GALLON
KETTLES
2-1/2" ON SPRING
ASSIST HINGES
7" ON YOKE TYPE
HINGES
(STANDARD ON
20, 30 AND 40
GALLON KETTLES
5
2.0 INSTALLATION INSTRUCTIONS
1. Select a location to provide drainage directly below the tangent Draw-off Valve.
2. Mark hole locations through flanged adjustable feet on KLS-DS models and through pedestal
base on KPS-DS models. Remove kettle.
3. On hole locations marked, drill holes and insert expansion shields to accommodate 5/16" size
lag bolts.
4. Reposition kettle. On KLS-DS models level kettle by making necessary adjustment on
flanged foot.
5. Bolt down kettle and seal with Silastic or other equivalent sealing compound. Sealant must
be applied not only to bolt heads but also around flanges or pedestal base making contact
with floor surface to fulfill NSF requirements.
6. Install a steam control valve at a convenient location near kettle on the incoming steam line
(3/4" size pipe).
7. Connect steam line to the kettle, making sure there is a steam control valve strainer fairly
convenient to the kettle.
8. Connect kettle condensate return line to a drain or to a boiler return line. Each kettle return
line must have a suitable steam trap. Boiler return lines must have a check valve.
9. Safety relief valve on kettle must not be plugged as it is set to relieve excess pressure in the
kettle.
10. If incoming steam pressure is greater than kettle maximum operating pressure then a
pressure reducing valve must be installed in the line.
11. If large amounts of water accumulate in the steam line it will be necessary to install one or
more ball float traps in the line to eliminate the water.
12. A steam line pressure gauge is also recommended to determine the actual amount of steam
coming to the kettle.
13. Check for proper operation.
6
3.0 INTRODUCTION
DESCRIPTION
All Crown 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 stationary, floor
mounted in fixed positions either on legs with adjustable flanged feet (KLS-DS models) or
pedestal (KPS-DS models).
CAPACITIES
All models are suffixed with either - 20, - 30, - 40, - 60, - 80 or -100 to indicate the capacity of that
kettle in US gallons. Thus a KLS-40DS is a two thirds jacketed direct steam kettle mounted on
legs with a capacity of 40 gallons (US).
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 semiliquid 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, ie. 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).
7
4.0 OPERATING INSTRUCTIONS
CAUTION: THE APPLIANCE AND ITS PARTS ARE HOT. USE CARE
WHEN OPERATING, CLEANING OR SERVICING THE APPLIANCE.
OPERATING PROCEDURE
1. Ensure that draw-off valve is closed.
2. Fill kettle with product to desired level.
3. Slowly turn the steam control valve ON to full open position (counter clockwise).
4. 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.
5. Regulate steam control valve depending on type of food being prepared.
6. 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 INSTRUCTIONS
CAUTION: Do not use cleaning agents that are corrosive.
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
WARNING: Never spray water into electric controls or components!
CAUTION: The equipment and its parts are hot. Use care when
operating, cleaning and servicing.
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 using
the optional tangent draw-off valve to allow the detergent and water solution to drain.
4. Wipe the exterior of the kettle with a clean, damp cloth.
WARNING: If your are cleaning a valve that is assembled to a kettle,
be sure the kettle is completely empty of any product.
DRAW-OFF VALVE CLEANING
1. If equipped with a tangent draw-off valve, turn the large hex nut on the draw-off valve
counterclockwise until it is completely disengaged from the threads. Grasp the valve knob
and slowly pull out the valve stem. Wash the valve stem, disk and handle. Insert a nylon
brush, wet with detergent and water, into the valve body and tangent draw-off tube. Brush
vigorously.
2. Replace the valve stem assembly and turn the hex nut until snug. Rinse the kettle with clean
warm water.
9
3. Leave the draw-off valve open when the kettle is not in use.
DAIRY DRAW-OFF VALVE CLEANING
1. Remove the plug by first removing the handle, then turn the plug to line up with the pin and
pull with both hands. It is important to use both hands because the plug is heavy.
2. Put the plug in a plastic pail that contains a mild soap solution. A plastic pail works best, as it
reduces the possibility of nicking or scratching the plug. If the plug gets scratched it may not
seal correctly and could leak.
3. Use a soft cloth or soft brush and clean all surfaces.
4. Using both hands remove the valve from the soap and rinse well in another plastic pail that
contains fresh water.
5. Wash out the kettle as normal.
6. Return the plug into the body. Be sure the plug is inserted into the notch and turned. Ensure
the plug is tight and secure before letting go of it.
If you are cleaning a body and plug assembly, remove the plug and follow the above procedures.
when finished with the plug, follow the same instructions for washing the body. Always use both
hands when handling the plugs. Reassemble the plug into the body and use as normal.
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.
CAUTION: Improper use of this procedure may damage your
appliance!
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.
10
STAINLESS STEEL
To remove normal dirt, grease or product residue from stainless steel, use ordinary soap and
water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean
cloth. Never use vinegar or any other corrosive cleaner.
To remove grease and food splatters or condensed vapours that have baked on the equipment,
apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the
polishing lines. Rubbing cleanser as gently as possible in the direction of the polished lines will
not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION.
Soil and burn deposits which do not respond to the above procedure can usually be removed by
rubbing the surface with SCOTCH-BRITE™ scouring pads or STAINLESS scouring pads. DO
NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further
spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS
(EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which are
marred collect dirt more rapidly and become more difficult to clean. Marring also increases the
possibility of corrosive attack. Refinishing may then be required.
TO REMOVE HEAT TINT: Darkened areas sometimes appear on stainless steel surfaces
where the area has been subjected to excessive heat. These darkened areas are caused by
thickening of the protective surface of the stainless steel and is not harmful. Heat tint can
normally be removed by the foregoing, but tint which does not respond to this procedure calls for
a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE™ scouring pads or
a STAINLESS scouring pad in combination with a powdered cleanser. Heat tint action may be
lessened by not applying or by reducing heat to equipment during slack periods.
All food contact surfaces must be thoroughly drained and flushed prior to cooking in the kettle.
CONTROL PANEL: The textured control panel should be cleaned with warm water and mild
soap. Never use an abrasive cloth or steel wool. Never use cleaning solvents with a
hydrocarbon base
11
6.0 TROUBLESHOOTING MAINTENANCE
PREVENTIVE MAINTENANCE
No preventive maintenance is required other than adhering to the Cleaning Procedure
instructions.
DRAW-OFF VALVE LEAKS
If a leak occurs through the valve stem, replace the “O” ring.
If the leak can be attributed to faulty sealing occurring between the stem disc and valve seat,
then this problem may be corrected by cleaning off the dried-on food residue with extremely fine
emery cloth. If the vulcanized rubber stem piece has been damaged, it must be replaced.
NOTICE
DRAW OFF VALVE HAS A VULCANIZED RUBBER COATED STEM FOR BETTER
SEALING. DO NOT OVER TIGHTEN. THIS MAY CAUSE THE RUBBER TO PULL
AWAY FROM STEM AND CAUSE PERMANENT DAMAGE.
EXTREMELY SLOW COOKING TIME
If the cooking time is abnormally slow, this may be due to insufficient steam pressure and/or
volume. First determine that pressure on incoming steam line at kettle is within 5 p.s.i. of rated
kettle pressure. Note that pressures approaching the rated kettle pressure are liable to set off
the safety relief valve. If required pressure is available to kettle, then possibly 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 supply pipe will be required. Finally, the core of the
steam supply pipe may have debris or scalants that impede steam flow and will require
disassembly and inspection.
12
TROUBLESHOOTING MAINTENANCE (continued)
VENTING
It is recommended that the “optional” steam trap assembly be installed. This should be plumbed
to the exit end of the kettle. The thermostatic trap is a mechanical device that closes on high
temperature and opens when the temperature drops, allowing the water which formed from
condensate to exhaust but retain the steam under pressure.
The temperatures required for the cooking process to function adequately must be greater than
the boiling point of the liquid food product, that is, water. The greater the steam pressure used,
the higher the temperature and the quicker the cooking process. For example, steam
pressurized at 30 p.s.i. reaches a temperature of 274 degrees Fahrenheit (135 degrees Celsius).
Since air is an unsuitable media through which heat may be transferred, the air should be
exhausted from the jacket by opening the pressure relief valve or ball valve until the air has been
completely replaced by pressurized steam.
In the initial stages of the cooking process when the steam comes in contact with the cold kettle
bowl surface, it condenses and forms a large amount of water. This condensate water must be
removed from the kettle jacket in order for the kettle to function adequately. The ball valve
located at the base of the kettle jacket may be opened to remove the water. It may be necessary
to repeat this procedure several times depending on the number of batches being cooked as
each batch will create condensate. If the kettle appears to be slow in heating, this would indicate
that there is water in the jacket. Open ball valve and drain. Close valve and commence
operation of kettle.
13
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