Introduction Description, Functioning Mode

INTRODUCTION

2.0DESCRIPTION

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.

3.0BASIC FUNCTIONING

3.1CAPACITIES

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 ).

3.2FUNCTIONING 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).