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.
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.
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 .................................................
SERVICE CONNECTIONS – KLT-DS 4
SERVICE CONNECTIONS – KPT-DS *Pressure reducing valve is required if incoming pressure exceeds rating of kettle. : 2” VALVE 3 [130] 5.1 CLOSED ] 6.88 [175 D E N E P O : 3” VALVE 8 [200] 7.8 CLOSED 7] 10.
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.
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).
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.
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.
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.
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.
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 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.
