Blodgett KTG-E manual Maintenance, Daily, Every Two Weeks, Every Six Months

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5.0MAINTENANCE

Daily

1.Ensure there is adequate vacuum in the kettle jacket before operating.

2.Ensure that the appliance and controls are not damaged and that it can be safely operated.

3.Ensure the work area of the operator is not slippery and is clear of debris so as to provide a safe workplace.

4.Ensure the appliance is clean before each use.

5.Check that the LOW WATER control is operational. Tilting the kettle more than 5 or 10 degrees should cause the LOW WATER signal light to come on.

Every Two Weeks

1. Perform a “try lever test” on the safety relief valve.

WARNING: The safety relief valve may discharge large amounts of steam and/or hot water. Keep away from the discharge tube at all times. Warn others in the area so they will not be startled by the sound.

Under normal operating conditions a “try lever test” must 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. A “try lever test” must also be performed at the end of any non-service period.

Test at or near maximum operating pressure by holding the test lever fully open for at least 5 seconds to flush the valve seat free of sediment and debris. Then release lever and permit the valve to snap shut.

If lift lever does not activate, or there is no evidence of discharge, discontinue use of equipment immediately and contact a licensed contractor or qualified service personnel.

Every Six Months

1.Lubricate the bronze trunnion bearings.

2.Check the worm gearbox for evidence of oil leaks. It is permanently lubricated with synthetic oil (Shell TIVELA OIL SC320 or equivalent) and should not require maintenance.

3.Check that the tilt mechanism has not become loose or has excessive backlash.

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Contents KTG-E Important Notes for Installation and Operation Table of Contents Description Electrical Characteristics Service ConnectionsInstallation Instructions Installation Instructions Basic Function Introduction DescriptionOperating Instructions Operating Instructions Cleaning Instructions Every Six Months MaintenanceDaily Every Two WeeksVenting Instructions Troubleshooting LOW Water LevelKTG-6E Product DOWFROST* HD Heat Transfer FLUID, Dyed Product Code Chemical Product and Company IdentificationProduct COMPOSITION/INFORMATION on IngredientsHazards Identification Emergency Overview Effective Date 02/20/01, Date Printed 07/10/02, MSDFlammability Limits First AIDFire Fighting Measures Flammable Properties Or R indicates a trademark of The Dow Chemical Company Personal Protective Equipment Handling and StorageExposure CONTROLS/PERSONAL Protection Stability and Reactivity Physical and Chemical PropertiesEnvironmental Fate MutagenicityTransport Information PA1 RegulationsToxic Substances Control ACT Tsca Chemical Name CAS Number ListOther Information Canadian RegulationsCanadian Environmental Protection ACT Cepa

KTG-E specifications

The Blodgett KTG-E is a state-of-the-art, versatile commercial oven designed for high-performance in a variety of cooking applications. Renowned for its durability and efficiency, the KTG-E is perfect for restaurants, catering services, and foodservice operations that demand reliable and consistent cooking results.

One of the standout features of the Blodgett KTG-E is its innovative steam technology. This system allows for precise control of humidity within the cooking chamber, enabling chefs to achieve optimal cooking results for various types of dishes. The inclusion of steam also helps in preserving moisture and flavor in foods, enhancing the overall culinary experience for diners.

The KTG-E is equipped with a user-friendly digital control panel, which offers intuitive operation for chefs at all skill levels. This control panel allows users to program multiple cooking settings, ensuring efficiency and consistency in food preparation. Additionally, the oven includes a food safety feature that complies with stringent health standards, which is essential in commercial kitchens.

Constructed with heavy-duty stainless steel, the KTG-E is not only robust but also easy to clean and maintain. The design incorporates a seamless cooking chamber that minimizes bacteria buildup and simplifies sanitation processes. These characteristics make the oven a long-lasting investment for any foodservice establishment.

In terms of capacity, the Blodgett KTG-E can accommodate multiple pans, allowing for high-volume cooking efforts without sacrificing quality. This feature is particularly advantageous during peak service periods when speed and efficiency are crucial for customer satisfaction.

Energy efficiency is another key characteristic of the KTG-E. It is designed to minimize energy consumption while maximizing cooking output, making it a cost-effective solution for businesses looking to reduce their operational costs. The oven's performance is enhanced by advanced insulation methods that keep heat contained, ensuring lower energy bills.

Moreover, the KTG-E supports a variety of cooking methods, including baking, roasting, steaming, and retherming. This versatility makes it an invaluable asset in diverse kitchen environments where different cooking techniques are required.

In summary, the Blodgett KTG-E is a powerful and flexible commercial oven that combines cutting-edge technology, user-friendly controls, and energy efficiency. With its heavy-duty construction and capacity for high-volume cooking, it stands as a reliable choice for any professional kitchen looking to enhance its operational capabilities. Whether for baking bread, roasting meats, or steaming vegetables, the KTG-E delivers exceptional results every time.
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