Blodgett KPT-DS Series - Manual (Page 7)

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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 semi-
liquid 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).