KLT-DS and KPT-DS Series
BLODGETT OVEN COMPANY
DIRECT STEAM TRI-LEG TILTING KETTLE AND
DIRECT STEAM PEDESTAL TILTING KETTLE
INSTALLATION – OPERATION – MAINTENANCE
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
www.blodgett.com
S00057 Rev C (7/13)
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possible injury or death.
installing, operating or servicing this equipment.
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
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
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.
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TABLE OF CONTENTS
DESCRIPTION PAGE
INSTALLATION AND SERVICE CONNECT IONS – KLT-DS ........................................... 4
INSTALLATION AND SERVICE CONNECT IONS – 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
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SERVICE CONNECTIONS – KLT-DS
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SERVICE CONNECTIONS – KPT-DS
*Pressure reduc ing valve is required i f incoming press ur e exceeds rating of kettle.
2”
V
A
L
VE:
CLOSED 5.13 [130]
OPENED 6.88 [175]
3”
V
A
L
VE:
CLOSED 7.88 [200]
OPENED 10.13 [257 ]
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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.
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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.
3.0 BASIC FUNCTIONING
3.1 CAPACITIES
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).
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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.
5.0 CLEANING 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.
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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.
DAI RY DRAW-O F F 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.
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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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should also be performed at the end of any non-service period.
any bodily contact.
test. Wear proper safety equipment and exercise extreme care! Test
qualified service personnel.
6.0 TROUBLESHOOTING MAINTENANCE
6.1 PREVENTIVE MAINTENANCE
No preventive maintenance is required other than adhering to the Cleaning Procedure
instructions.
SAFETY VALVE MAINTENANCE AND TESTING
CAUTION! Under normal operating conditions a “try lever test”
should be performed every two months. Under severe service
conditions, or if corrosion and/or deposits are noticed within the
valve body, testing must be performed more often. A “try lever test”
CAUTION! Hot, high pressure fluid may be discharged from body
drain and vent during “try lever” test. Care must be taken to avoid
CAUTION! High sound levels may be experienced during “try lever”
at, or near, half of the operating pressure by holding the test lever
fully open for at least two seconds to flush the valve seat free of
sediment and debris. Then release lever and permit the valve to
snap shut.
If lift lever does not activate, or there is no evidence of discharge,
turn off equipment immediately and contact a licensed contractor or
DRAW-O FF 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.
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EXTREMELY 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 pressu re 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
gener ating source is at a great di stance fr om 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.
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
that there is water in the jacket. Open ball valve and drain. Close valve and commence
operation of kettle.
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