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KLT-DS and KPT-DS Series

DIRECT STEAM TRI-LEG TILTING KETTLE AND DIRECT STEAM PEDESTAL 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

S00057 Rev1 B (6/06)

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.

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.

2

TABLE OF CONTENTS

DESCRIPTION

PAGE

INSTALLATION AND SERVICE CONNECTIONS – KLT-DS

............................................ 4

INSTALLATION AND SERVICE CONNECTIONS – KPT-DS

............................................ 5

1.0

INSTALLATION INSTRUCTIONS ..............................................................................

6

2.0

INTRODUCTION - DESCRIPTION ............................................................................

7

3.0

BASIC FUNCTIONING ..............................................................................................

7

4.0

OPERATING INSTRUCTIONS ..................................................................................

8

5.0

CLEANING INSTRUCTIONS .....................................................................................

8

6.0

TROUBLESHOOTING MAINTENANCE ..................................................................

11

3

SERVICE CONNECTIONS – KLT-DS

S STEAM SUPPLY: 3/4"IPS 5-30 PSI (34-205 kPa). OPTIONAL 5-45 PSI (34-310 KPa)

HOT WATER: 3/8” O.D. TUBING TO FAUCET (OPTIONAL)

CONDENSATE RETURN: 1/2"IPS

COLD WATER: 3/8” O.D. TUBING TO FAUCET (OPTIONAL)

DIMENSIONS

MODEL

CAPACITY

UNITS

A

B

C

D

E

F

G

H(2")

H(3")

J(2")

J(3")

K

L

M

KLT-20DS

20 gallons

inches

21

18

37

34.75

28.5

22

25.63

12

13.25

17

16.5

59.5

-

15.38

76 litres

mm

535

460

940

885

724

559

651

305

337

432

419

1512

391

 

 

KLT-30DS

30 gallons

inches

24

20

37

37.75

31.5

20.75

27.13

12.5

14.25

15

14.5

62.5

-

15.38

114 litres

mm

610

510

940

960

800

527

689

317

362

381

368

1588

391

 

 

KLT-40DS

40 gallons

inches

26

22.5

37

39.75

33.5

20.25

28.63

13

15.25

12.5

12

64

-

16.38

152 litres

mm

660

570

940

1010

850

514

727

330

387

318

305

1626

416

 

 

KLT-60DS

60 gallons

inches

29.5

26

40.5

43.25

37

21.5

30.13

15.5

15.5

14.5

14

74

9.5

18.38

227 litres

mm

750

660

1029

1100

940

546

765

394

394

368

356

1879

241

467

 

KLT-80DS

80 gallons

inches

33

28

42.5

46.75

40.5

20

32.63

14.5

16.25

12.5

12

76

11

19.88

303 litres

mm

840

710

1080

1185

1030

508

828

368

413

318

305

1930

279

505

 

KLT-100DS

100 gallons

inches

35.5

30

42.5

49.25

43

21

39.25

18

20.25

10.5

10

79

12.5

21.5

 

379 litres

mm

902

762

1080

1251

1092

533

997

457

514

267

254

2007

318

546

* Pressure reducing valve is required if incoming pressure exceeds 50 PSI (345 kPa).

DIMENSIONS ARE IN INCHES [MM]

SAFETY RELIEF VALVE

L

L

NOTE: 60 , 80 & 100 gallon kettles are supplied

STRAINER AND STEAM

 

with 2 rear support legs

 

 

TRAP (OPTIONAL)

45°

1.63 (41)

 

 

A

2" VALVE:

 

Ø

 

S

CLOSED 5.13[130]

 

 

 

OPENED 6.88[175]

 

 

3” VALVE

 

 

CLOSED 7.88[200]

 

 

OPENED 10.13 [257]

 

 

FLANGED FOOT DETAIL

4 EQUALLY SPACED Ø7/16" [11mm] HOLES ON 3 [76] B.C.

SPRING ASSISTED

 

COVER - OPTIONAL

FAUCET (OPTIONAL)

 

M

70°

2" or 3" TANGENT

 

 

DRAW OFF VALVE

K

(OPTIONAL)

 

 

B

 

 

 

C

S

 

 

 

F

 

 

 

J

JACKET

E

 

H

DRAIN VALVE

 

G

D

 

 

 

 

4

SERVICE CONNECTIONS – KPT-DS

S STEAM SUPPLY: 3/4" IPS (19MM) 35 psi (2.4 KG/CM2)

CONDENSATE RETURN: ½" IPS (13mm)

 

 

 

 

 

 

 

 

 

 

 

DIMENSIONS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MODEL

CAPACITY

UNITS

 

A

 

B

C

 

D

E

 

F

 

 

 

G

 

 

 

 

 

H

J

K

L

M

N(2”)

N(3”)

KPT-20DS

20 gallons

 

inches

 

21

 

18

37

 

 

14.75

 

20

 

 

 

13.5

 

 

 

 

 

41

15.25

20.5

59.5

 

16.25

16.25

76 litres

 

 

mm

 

535

 

460

940

 

 

375

 

508

 

 

 

343

 

 

 

 

 

1041

387

521

1511

 

425

413

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KPT-30DS

30 gallons

 

inches

 

24

 

20

37

 

37.75

16.25

21.5

 

 

 

14

 

 

 

 

 

43

13.25

20

62.5

17.5

14.75

14.25

114 litres

 

 

mm

 

610

 

510

940

 

959

413

 

546

 

 

 

356

 

 

 

 

 

1092

337

508

1587

445

375

362

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KPT-40DS

40 gallons

 

inches

 

26

 

22.5

37

 

39.75

17.25

22.5

 

 

 

15.5

 

 

 

 

 

45

10.75

18.5

64

17.5

12.25

11.75

152 litres

 

 

mm

 

660

 

570

940

 

1010

438

 

572

 

 

 

394

 

 

 

 

 

1143

273

470

1626

445

311

298

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KPT-60DS

60 gallons

 

inches

 

29.5

 

26

40.5

 

43

18.87

 

 

 

 

 

 

17.5

 

 

 

 

 

48

10.25

19.25

74

17.5

14.25

13.75

227 litres

 

 

mm

 

750

 

660

1029

 

1092

479

 

 

 

 

 

 

445

 

 

 

 

 

1219

260

489

1879

445

362

349

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KPT-80DS

80 gallons

 

inches

 

33

 

28

42.5

 

46.5

20.63

25.88

 

 

19

 

 

 

 

 

52

9.75

20.5

76

20.5

12.25

11.75

303 litres

 

 

mm

 

840

 

710

1080

1181

524

 

657

 

 

 

1483

 

 

 

 

1321

248

521

1930

521

311

298

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

°

 

 

 

 

 

 

 

 

 

 

 

 

DIMENSIONS ARE IN INCHES [MM]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SAFETY RELIEF VALVE

4

 

 

 

S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

STEAM TRAP AND

 

 

 

Ø

A

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4X Ø7/16 [11] EQ. SPACED

 

 

 

STRAINER (OPTIONAL)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ON 16.62 [422] B.C. (20 TO 60 GALLONS)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ON 19.62 [498] B.C. (80 GALLONS)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

VIEW A-A

 

 

 

 

 

 

 

 

 

 

 

6.25 [159]

 

 

 

 

 

 

SPRING ASSIST

 

 

 

 

 

 

 

 

E:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2"

VALV

 

 

 

 

 

 

 

 

]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

30

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3[1

 

 

 

 

 

 

 

 

 

 

 

 

 

HINGED COVER

 

 

 

 

 

 

 

 

D

5.1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ENE

 

 

 

 

 

75]

 

 

 

FAUCET (OPTIONAL)

 

 

 

 

 

 

 

 

 

 

 

 

 

OP

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8[1

 

 

 

 

 

 

 

 

 

 

 

 

 

(OPTIONAL)

 

 

 

 

 

 

 

 

 

D

6.8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOSE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

°

 

 

 

 

 

 

 

 

 

 

 

LV

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3”

VA

 

 

 

 

 

 

 

 

 

]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

00

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8[2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

D

7.8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PE

 

 

 

 

 

 

 

 

 

7]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

O

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[25

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.13

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ED

10

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L

 

 

 

 

 

 

 

 

 

 

 

 

CL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 [51]

 

 

 

 

 

 

 

 

B

2"or 3" TANGENT DRAW OFF VALVE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

C

 

 

 

 

(OPTIONAL)

 

 

 

 

 

 

 

 

 

 

S

 

 

 

 

 

 

 

 

 

 

 

 

POUR PATH

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A

A

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

K

 

JACKET DRAIN

 

 

M

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[187]

[102]

 

G

 

 

 

VALVE

E

 

 

 

F

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

D

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7.38

4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

H

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1.0 INSTALLATION INSTRUCTIONS

1.Select a location to provide drainage for kettle pour path when tilted and for draw-off valve if so equipped.

2.Mark hole locations through flanged adjustable feet on KLT-DS models and through pedestal base on KPT-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 KLT-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 fulfil NSF requirements.

6.Connect steam line (3/4" pipe size) to the kettle, making sure there is a steam control valve strainer fairly convenient to the kettle.

7.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.

8.Safety relief valve on kettle must not be plugged as it is set to relieve excess pressure in the kettle.

9.If incoming steam pressure is greater than kettle maximum operation pressure then a pressure reducing valve must be installed in the line.

10.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.

11.A steam line pressure gauge is also recommended to determine the actual amount of steam coming to the kettle.

12.Check for proper operation.

6

INTRODUCTION

2.0 DESCRIPTION

All Blodgett 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, floor mounted in fixed positions either on legs with adjustable flanged feet (KLT-DS models) or pedestals (KPT-DS models). All kettles are equipped with a drain cock, safety relief valve and a steam control valve. Options on kettles are hinged spring assisted stainless steel lid covering the kettle bowl opening and a sanitary stainless steel tangent draw-off valve as an alternate method for the removal of the food product from the kettle bowl.

3.0BASIC FUNCTIONING

3.1CAPACITIES

All model names contain either - 20, - 30, - 40, - 60, - 80 or - 100 to indicate the capacity of that kettle in U.S. gallons. Thus a KLT-40DS is a two thirds jacketed direct steam kettle mounted on legs with a capacity of 40 gallons (U.S ).

3.2 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 the surface.

The temperature 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

1.If kettle has draw-off valve, close it.

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 2 to 3 gallons per minute. If it does not then incoming pressure and piping 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.

5.0CLEANING INSTRUCTIONS

CAUTION: Do not use cleaning agents that are corrosive.

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.

8

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.

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.

9

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.

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

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6.0TROUBLESHOOTING MAINTENANCE

6.1PREVENTIVE MAINTENANCE

No preventive maintenance is required other than adhering to the Cleaning Procedure instructions.

6.2 DRAW-OFF VALVE LEAKS

If a leak occurs through the valve steam, replace the “O” ring. If the leak can be attributed to faulty sealing occurring between the stem disc and valve seat, then quite often this problem can be corrected by cleaning off the dried on food residue with an extremely fine emery cloth or the rubber vulcanized stem piece has been damaged and 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 permanently damage it.

6.3EXTREMELY SLOW COOKING TIME

If the cooking time is abnormally slow then the difficulty 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 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.

6.4 AIR 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 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. The 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

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that there is water in the jacket. Open ball valve and drain. Close valve and commence operation of kettle.

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