Blodgett KLS-E Series - Manual (Page 8)

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3.0 DESCRIPTION
All electrically powered kettles described and referred to in this manual are pressure vessels of a
double-wall construction forming a sealed jacket (chamber) enveloping the lower two thirds of the
kettle bowl surface.
The kettle bowl is the container for the food product which ideally should be a liquid or semi-liquid
consistency to achieve complete contact with the bowl surface and thus fully absorb the heat
transmitted through that surface from the pressurized steam generated in the kettle jacket.
The jacket is intended to function as a self contained sealed chamber with a permanent solution of
water and antifreeze sufficient not only to immerse and thereby protect replaceable electric heating
elements, but also provide the steam source during the steam generating process.
The heating elements are thermostatically dial controlled to provide precise temperatures
throughout the range from slow simmer to rolling boil.
All stationary kettles are intended to be permanently floor mounted on legs with adjustable flanged
feet (KLS-E models) or pedestals (KLP-E models).
All kettles are equipped with a hinged counterbalanced stainless steel lid covering the kettle bowl
opening, a sanitary stainless steel tangent draw-off valve for the removal of the food product from
the kettle bowl, and a safety relief valve plumbed to the kettle jacket.
4.0 CAPACITIES
All models are suffixed with either - 20, - 30, - 40, - 60, - 80 or -100 to indicate the capacity of that
kettle in US gallons. Thus a KLS-40E indicates a two thirds jacketed electrically powered steam
kettle mounted on legs with a capacity of 40 US gallons.
5.0 FUNCTIONING MODE
All electrically powered self steam generating kettles consist of a jacket charged with a solution of
water and antifreeze sufficient to completely immerse and protect replaceable electric heating
elements.
To minimize tampering, the Safety Valve is plumbed toward the rear of the kettle jacket. Should
any component malfunction and cause the pressure in the jacket to reach the rated pressure of the
kettle, this protective device will open automatically and release excessive pressurized steam.
When the Power Switch is turned ON and the Temperature Control (Thermostat) Knob dialed
simultaneously, TEMPERATURE pilot light will come on and contactors will close to allow power to
elements. Steam generation will commence and continue until the water contained in the jacket
reaches the thermostatic temperature, manually preselected, at which point the Temperature
(thermostat) Control will de-energize and open the contactors cutting off power to heating elements
and TEMPERATURE pilot light will go off. When the temperature of the water in the jacket drops
slightly, the cycle will repeat itself thus making it possible to maintain any selected precise cooking
mode temperature.
The temperature required for the cooking process to function adequately must be greater than the
boiling point of the liquid food product. Further, the higher the temperature, the greater the steam