Cleveland Range KGT-12-T, KGT-6-T User Manual
SE95010 Rev. 9
Operators Manual
Installation, Operation & Service
Gas Table Top Kettles
MODELS:
KGT-6-T
KGT-12-T
1333 East 179th St., Cleveland, Ohio, U.S.A. 44110
Phone: (216) 481-4900 Fax: (216) 481-3782
Visit our web site at www.clevelandrange.com
d
Enodis
For models built after July 2002
™
Clev elan
FOR THE USER
IMPOR
TANT
POST IN A PROMINENT LOCATION, INSTRUCTIONS TO BE FOLLOWED IN THE EVENT
THE USER SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING
YOUR LOCAL GAS SUPPLIER.
KEEP APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR.
ALL SERVICE MUST BE PERFORMED BY A QUALIFIED CLEVELAND RANGE
TECHNICIAN.
RETAIN THIS MANUAL FOR YOUR REFERENCE.
WARNING: Improper installation,
adjustment, alteration, service or
maintenance can cause property
damage, injury or death. Read the
installation and operating
instructions thoroughly before
installing or servicing this
equipment.
FOR YOUR SAFETY
DO NOT STORE OR USE
GASOLINE OR ANY OTHER
FLAMMABLE LIQUIDS AND
VAPOURS IN THE VICINITY
OF THIS OR ANY OTHER
APPLIANCE.
IMPORTANT!
PRIOR TO REMOVING ANY FITTINGS ENSURE
KETTLE IS AT ROOM TEMPERATURE AND
PRESSURE GAUGE IS SHOWING ZERO OR LESS PRESSURE.
INSPECTION
Before unpacking visually inspect the unit for evidence
of damage during shipping.
If damage is noticed, do not unpack the unit, follow
shipping damage instructions.
SHIPPING DAMAGE
INSTRUCTIONS
If shipping damage to the unit is discovered or
suspected, observe the following guidelines in
preparing a shipping damage claim.
1. Write down a description of the damage or the
reason for suspecting damage as soon as it is
discovered. This will help in filling out the claim
forms later.
2. As soon as damage is discovered or suspected,
notify the carrier that delivered the shipment.
3. Arrange for the carrier's representative to examine
the damage.
4. Fill out all carrier claims forms and have the
examining carrier sign and date each form.
GENERAL
Installation of the kettle must be accomplished by
qualified installation personnel working to all applicable
local and national codes. Improper installation of
product could cause injury or damage.
This equipment is built to comply with applicable
standards for manufacturers. Included among those
approval agencies are: UL, A.G.A., NSF, ASME/N.Bd.,
CSA, CGA, ETL, and others. Many local codes exist,
and it is the responsibility of the owner/installer to
comply with these codes.
Observe all clearance requirements to provide proper
make-up air flow. Do not obstruct the flow of combustion
and ventilation air. Check rating plate to ensure that
kettle has been equipped to operate with the type of
gas available at the installation.
Dimensions and clearance specifications are shown on
the specification sheet and in the Clearance
Requirements section.
CLEARANCE REQUIREMENTS
CLEARANCE REQUIREMENTS TO COMBUSTIBLE
AND NONCOMBUSTIBLE SURFACES.
NOTE: To prevent removal of unit for servicing, allow
sufficient room on right hand side for servicing.
ASSEMBLY
Base Mounting Diagram
Table-top models must be positioned on a firm, level
stand (Cleveland ST-28 recommended), or existing
counter top, and bolted in place. These models are
supplied with four threaded mounting bushings welded to
the underside of the base. An optional support stand with
level adjustable legs is available. Once the kettle is
secure, screw tilt handle into the threaded hole provided
at the right side of kettle.
GAS
ENSURE THE GAS SUPPLY MATCHES THE
KETTLE'S REQUIREMENTS AS STATED ON THE
RATING PLATE.
It is recommended that a sediment trap (drip leg) be
installed in the gas supply line. If the gas pressure
exceeds 14” water column, a pressure regulator must
be installed, to provide a maximum of 14” water column
gas pressure to the gas control valve.
Connect the gas line to the manual valve located at the
rear of the control box.
Model # Back Left Side Right Side
KGT-6-T 4” 0 0
KGT-12-T 4” 0 0
INSTALLATION
2 3/8" - 6 gallon
1 3/8" - 12 gallon
10"
14 1/2" 2
14 5/8"
24" - 6 gallon
27" - 12 gallon
Installation must be in accordance with local codes and/or
the National Fuel Gas Code ANSI Z223.1 Latest Edition
(USA) or the latest Installation Codes for Gas Burning
Appliances and Equipment CAN/ CGA B149.1 and CAN/
CGA B149.2 (Canada). Use a gas pipe joint compound
which is resistant to L.P. gas. Test all pipe joints for leaks
with soap and water solution. Ensure that the gas pressure
regulator is set for the manifold pressure indicated on the
gas rating plate.
The appliance and its individual shut-off valve must be
disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in
excess of 1/2 psi (3.45 kPa). The appliance must be
isolated from the gas supply piping system by closing its
individual manual shut-off valve during any pressure testing
of the gas supply piping system at test pressures equal to
or less than 1/2 psi (3.45 kPa).
ELECTRICAL
ENSURE THE ELECTRICAL SUPPLY MATCHES THE
KETTLE'S REQUIREMENTS AS STATED ON THE RATING
LABEL.
A cord and plug are supplied with the unit. Simply plug the
unit into any grounded outlet rated for a minimum of 10
amps. The wiring diagram is located on the back of the
console access panel.
WARNING: Electrical Grounding Instructions.
This unit is equipped with a three-prong (grounding) plug for
your protection against shock hazard and should be plugged
directly into a properly grounded three-prong receptacle. Do
not cut or remove the grounding prong from this plug.
Standard supply voltage is 115 volts A.C., however, optional
A.C. voltages can be supplied on special order. A separate
fused disconnect switch must be supplied and installed in
the high voltage electrical supply line. The kettle when
installed, must be electrically installed and grounded in
accordance with local codes, or in the absence of local
codes, with National Electrical Code, ANSI/NFPA 70-1990
(USA) or the Canadian Electrical Code, CSA C22.2, Part 1
(Canada).
VENTILATION
Gas fired kettles are only to be installed under a ventilation
hood in a room which has provisions for adequate make up
air. Further information can be obtained by referring to the
U.S.A. National Fire Protection Associations NFPA96
regulations. These standards have also been adopted by
the National Building Code in Canada.
WATER
The sealed jacket of the gas-fired kettle is precharged with
the correct amount of a water-based formula, and therefore,
no water connection is required to the kettle jacket. The
kettle can be equipped with optional hot and cold water
taps, the taps require 1/2" copper tubing as supply lines.
INSTALLATION CHECKS
Although the kettle has been thoroughly tested before
leaving the factory, the installer is responsible for
ensuring the proper operation of kettle once installed.
DO NOT ATTEMPT TO OPERATE THIS APPLIANCE
DURING A POWER FAILURE.
KEEP APPLIANCE AND AREA FREE AND CLEAR OF
COMBUSTIBLES.
1. Supply power to the kettle by placing the fused
disconnect switch to the "ON" position.
2. Unit has been thoroughly checked for gas leaks at
the factory however the installer should check all
connections using soap bubble or gas detector for
any leaks which may have resulted from shipping or
installation.
3. Before turning the kettle on, read the
vacuum/pressure gauge. The gauge's needle
should be in the green zone. If the needle is in the
"VENT AIR" zone, follow air venting procedure.
4. Place the kettle's power on/off switch to the "ON"
position.
5. Turn the temperature control knob to "MIN .". The green
LED light should remain lit, indicating the burner is lit,
until the set temperature is reached. Then the green
light will cycle on and off, indicating the burner is
cycling on and off to maintain temperature.
6. Tilt the kettle forward. The red "LOW WATER" light
should be lit when the kettle is in a tilted position.
This light indicates that the burner has automatically
been shut off by the kettle's safety circuit. This is a
normal condition when the kettle is in a tilted
position.
7. Raise the kettle to the upright position. The red "low
water" light should go out when the kettle is upright.
If the red light remains lit in the upright position, it
indicates a low water condition, and water must be
added to the reservoir before the kettle can be
operated. Refer to the "Reservoir Fill Procedures", on
the kettle's label, for details.
8. Turn the temperature control knob to "MAX." and
allow the kettle to preheat. The green light should
remain on until the set temperature is reached. Then
the green light will cycle ON and OFF, indicating the
burner is cycling ON and OFF to maintain
temperature.
CLEANING
After installation the kettle must be thoroughly cleaned
and sanitized prior to cooking. See complete cleaning
instructions in this manual.
OPERATING INSTRUCTIONS
ITEM # DESCRIPTION FUNCTION
1. Tilting Handle Used for tilting the kettle.
2. Vacuum/Pressure Gauge Indicate steam pressure in PSI inside steam jacket as well as
vacuum in inches of mercury.
3. Pressure Relief Valve This valve is used to vent the kettle and in the unlikely event there is
an excess steam build-up in the jacket, this valve opens
automatically to relieve this pressure.
4. Heat Indicator Light (Green) When lit, indicates that the kettle's burner is on.
Cycles ON-OFF with burner.
5. Low Water Indicator Light (Red) When lit, indicates that the kettle is low on water and will not operate
in this condition (see Reservoir Fill Procedures).
6. Ignition Failure Indicator Light Indicates failure of heating system to ignite.
(Amber)
7. On-Off Switch/ Turns kettle ON/OFF and allows the operator to adjust the kettle
Solid State Temperature temperature in increments from 1 (Min.) to 10 (Max.).
Control (see Temperature Range Chart in the Operating Instructions
section).
8. Marine Lock Prevents unit from accidental tilting.
9. Water Level Sight Glass Displays water level in steam jacket.
General Parts Drawing
9
1
2
3
4
5
6
7
8
OPERATING THE KETTLE
DO NOT ATTEMPT TO OPERATE THIS APPLIANCE
DURING A POWER FAILURE.
KEEP APPLIANCE AND AREA FREE AND CLEAR OF
COMBUSTIBLES.
DO NOT LEAN ON OR PLACE OBJECTS ON KETTLE
LIP. SERIOUS INJURY COULD RESULT IF KETTLE
TIPPED OVER, SPILLING HOT CONTENTS.
1. Before turning kettle on, read the Vacuum/Pressure
Gauge (2). The gauges needle should be in the
green zone. Once heated, the kettle's normal
maximum operating pressure is approximately 10 12 psi while cooking a water base product.
2. Ensure that the electrical service to the kettle is
turned on at the fused disconnect switch.
Temperature Range Chart
3. Preheat the kettle by turning the
ON/OFF
Switch/Solid State Temperature Control
(7) to the
desired temperature setting (see above
"Temperature Range Chart"). The Heat Indicator
Light (Green) (4) will remain lit, indicating the
burner is on, until the temperature setting is
reached. When the green light goes off, the
burners are off, and preheating is complete.
NOTE: When cooking egg and milk products, the kettle
should not be preheated, as products of this nature adhere to
hot cooking surfaces. These types of food should be placed in
the kettle before heating is begun.
4. Place food product into the kettle. The Heat
Indicator Light (Green) (4) will cycle on and off
indicating the burners are cycling on and off to
maintain the set temperature.
NOTE: Do not fill kettle above
recommended level marked on
outside of kettle.
NOTE: The Low Water Indicator Light (Red) (5) should not
be lit during kettle operation. This light indicates that the
burners have been automatically shut off by the kettle's safety
circuit. It is normal for the red light to come on when the kettle
is in a tilted position..
5. When cooking is completed turn
ON/OFF
Switch/Solid State Temperature Control
(7) to the
"OFF' position.
NOTE: A five minute complete shut-of period is
required before relighting.
6. Pour the contents of the kettle into an appropriate
container by tilting the kettle forward. Care should
be taken to pour slowly enough to avoid splashing
off the product.
NOTE: As with cleaning food soil from any cookware, an
important part of kettle cleaning is to prevent food from
drying on. For this reason, cleaning should be completed
immediately after cooked foods are removed.
APPROXIMATE BOILING TIMES
The accompanying chart shows approximate times
required for electric kettles of various capacities to boil
water. The
ON/OFF Switch/Solid State Temperature
Control
(7) must be set at “10” (Max.) throughout the
heat-up period. Water will boil about 1/3 faster if the
kettle is filled only to the outer steam jacket’s welded
seam resulting in a kettle filled to 2/3 capacity.
Approximate Boiling Times
Kettle Capacity Minutes
6 gallon/23 litre 20
12 gallon/45 litre 25
Temperature Approximate
Control Product Temperature
Setting °F °C
MIN. 120 49
1. 130 54
2. 145 63
3. 160 71
4. 170 77
5. 185 85
6. 195 91
7. 210 99
8. 230 110
9. 245 118
MAX. 265 130
NOTE: Certain combinations of ingredients will
result in temperature variations
MARINE LOCK
Your unit is equipped with a marine
lock to prevent accidental tilting.
The following procedure should be
used to tilt the kettle.
1. Grasp the tilt handle.
2. Hold the latch down to unlock tilting mechanism.
3. Pull the handle to tilt kettle.
4. To lock, return the kettle to its upright position and
push handle back.
NOTE: Inspect lock daily to ensure it is free moving
and does not bind or stick. Clean lock if necessary
(see Cleaning Instructions below for details).
CARE AND CLEANING
Cooking equipment must be cleaned regularly to
maintain its fast, efficient cooking performance and
to ensure its continued safe, reliable operation. The
best time to clean is shortly after each use (allow
unit to cool to a safe temperature).
WARNINGS
➩ Do not use detergents or cleansers
that are chloride based or contain
quaternary salt.
➩ Do not use a metal bristle brush or
scraper.
➩ Steel wool should never be used
for cleaning the stainless steel.
➩ Unit should never be cleaned with
a high pressure spray hose.
➩
Do not leave water sitting in unit
when not in use.
CLEANING INSTRUCTIONS
CAUTION
SURFACES MAY
BE EXTREMELY HOT!
CLEANING INSTRUCTIONS
1. Turn unit off.
2. Remove drain screen (if applicable). Thoroughly wash and
rinse the screen either in a sink or a dishwasher.
3. Prepare a warm water and mild detergent solution in the
unit.
4. Remove food soil using a nylon brush.
5. Loosen food which is stuck by allowing it to soak at a low
temperature setting.
6. Drain unit.
7. Rinse interior thoroughly.
8. If the unit is equipped with a
TTaannggeenntt DDrraaww--OOffff VVaallvvee
,
clean as follows:
a) Disassemble the draw-off valve first by turning the
valve knob counter-clockwise, then turning the large
hex nut counter-clockwise until the valve stem is free
of the valve body.
b) In a sink, wash and rinse the inside of the valve body
using a nylon brush.
c)
Use a nylon brush to clean tangent draw-off tube.
d) Rinse with fresh water.
e) Reassemble the draw-off valve by reversing the
procedure for disassembly. The valve's hex nut should
be hand tight only.
9. If the unit is equipped with a
BBuutttteerrffllyy VVaallvvee
, clean as
follows:
a) Place valve in open position.
b) Wash using a warm water and mild detergent solution.
c) Remove food deposits using a nylon brush.
d) Rinse with fresh water.
e) Leave valve open when unit is not in use.
10 . Using mild soapy water and a damp sponge, wash the
exterior, rinse, and dry.
NOTES
➩ For more difficult cleaning applications one of the following
can be used: alcohol, baking soda, vinegar, or a solution of
ammonia in water.
➩ Leave the cover off when the kettle is not in use.
➩
For more detailed instructions refer to the Nafem Stainless Steel
Equipment Care and Cleaning manual (supplied with unit
).
Chloride Cleaners
Wire Brush &
Scrapers
Steel Pads
High Pressure
Spray Hose
Stagnant
Water
STAINLESS STEEL EQUIPMENT CARE AND CLEANING
(Suppied courtesy of Nafem. For more information visit their web site at www.nafem.org)
Contrary to popular belief, stainless steels ARE susceptible to rusting.
Corrosion on metals is everywhere. It is recognized quickly on iron and
steel as unsightly yellow/orange rust. Such metals are called “active”
because they actively corrode in a natural environment when their atoms
combine with oxygen to form rust.
Stainless steels are passive metals because they contain other metals, like
chromium, nickel and manganese that stabilize the atoms. 400 series
stainless steels are called ferritic, contain chromium, and are magnetic;
300 series stainless steels are called austenitic, contain chromium and
nickel; and 200 series stainless, also austenitic, contains manganese,
nitrogen and carbon. Austenitic types of stainless are not magnetic, and
generally provide greater resistance to corrosion than ferritic types.
With 12-30 percent chromium, an invisible passive film covers the steel’s
surface acting as a shield against corrosion. As long as the film is intact
and not broken or contaminated, the metal is passive and stain-less. If the
passive film of stainless steel has been broken, equipment starts to
corrode. At its end, it rusts.
Enemies of Stainless Steel
There are three basic things which can break down stainless steel’s
passivity layer and allow corrosion to occur.
1. Mechanical abrasion
2. Deposits and water
3. Chlorides
Mechanical abrasion means those things that will scratch a steel surface.
Steel pads, wire brushes and scrapers are prime examples.
Water comes out of the faucet in varying degrees of hardness. Depending
on what part of the country you live in, you may have hard or soft water.
Hard water may leave spots, and when heated leave deposits behind that
if left to sit, will break down the passive layer and rust stainless steel. Other
deposits from food preparation and service must be properly removed.
Chlorides are found nearly everywhere. They are in water, food and table
salt. One of the worst chloride perpetrators can come from household and
industrial cleaners.
So what does all this mean? Don’t Despair!
Here are a few steps that can help prevent stainless steel rust.
1.
Use the pr
oper tools.
When cleaning stainless steel products, use non-abrasive tools. Soft
cloths and plastic scouring pads will not harm steel’s passive layer.
Stainless steel pads also can be used but the scrubbing motion must
be in the direction of the manufacturers’ polishing marks.
2.
Clean with the polish lines.
Some stainless steel comes with visible polishing lines or “grain.”
When visible lines are present, always scrub in a motion parallel to the
lines. When the grain cannot be seen, play it safe and use a soft cloth
or plastic scouring pad.
3.
Use alkaline, alkaline chlorinated or non-chloride containing cleaners.
While many traditional cleaners are loaded with chlorides, the industry
is providing an ever-increasing choice of non-chloride cleaners. If you
are not sure of chloride content in the cleaner used, contact your cleaner
supplier. If your present cleaner contains chlorides, ask your supplier if
they have an alternative. Avoid cleaners containing quaternary salts; it
also can attack stainless steel and cause pitting and rusting.
4.
Treat your water
.
Though this is not always practical, softening hard water can do much
to reduce deposits. There are certain filters that can be installed to
remove distasteful and corrosive elements. To insure proper water
treatment, call a treatment specialist.
5.
Keep your food equipment clean.
Use alkaline, alkaline chlorinated or non-chloride cleaners at
recommended strength. Clean frequently to avoid build-up of hard,
stubborn stains. If you boil water in stainless steel equipment,
remember the single most likely cause of damage is chlorides in the
water. Heating cleaners that contain chlorides have a similar effect.
6.
Rinse, rinse, rinse.
If chlorinated cleaners are used, rinse and wipe equipment and
supplies dry immediately. The sooner you wipe off standing water,
especially when it contains cleaning agents, the better. After wiping
equipment down, allow it to air dry; oxygen helps maintain the
stainless steel’s passivity film.
7.
Never use hydrochloric acid (muriatic acid) on stainless steel.
8.
Regularly restore/passivate stainless steel.
Recommended cleaners for specific situations
Job Cleaning Agent Comments
Routine cleaning Soap, ammonia, Apply with cloth or sponge
detergent, Medallion
Fingerprints & smears Arcal 20, Lac-O-Nu Provides barrier film
Ecoshine
Stubborn stains & Cameo, Talc, Zud, Rub in direction of polish lines
discoloration First Impression
Grease & fatty acids, Easy-off, De-Grease Excellent removal on all finishes
blood, burnt-on-foods It Oven Aid
Grease & oil Any good Apply with sponge or cloth
commercial detergent
Restoration/Passivation Benefit, Super Sheen
Review
1. Stainless steels rust when passivity (film-shield) breaks down as a
result of scrapes, scratches, deposits and chlorides.
2. Stainless steel rust starts with pits and cracks.
3. Use the proper tools. Do not use steel pads, wire brushes or scrapers
to clean stainless steel.
4. Use non-chlorinated cleaners at recommended concentrations. Use
only chloride- free cleaners.
5. Soften your water. Use filters and softeners whenever possible.
6. Wipe off cleaning agent(s) and standing water as soon as possible.
Prolonged contact causes eventual problems.
To learn more about chloride-stress corrosion and how to prevent it,
contact the equipment manufacturer or cleaning materials supplier.
Developed by Packer Engineering, Naperville, Ill., an independent testing
laboratory.
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