Blodgett KTG-E manual Troubleshooting LOW Water Level, KTG-6E, Venting Instructions

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6.0TROUBLESHOOTING

6.1LOW WATER LEVEL

Proper water level must be maintained within the jacket for the kettle to operate. Depletion of water may occur from excessive opening of, or leakage through the safety relief valve.

If water is below required operating level, either initially at start-up or during use, the kettle will automatically shut off, and the LOW WATER signal light will come on.

In order for the kettle to operate, the following procedure must be followed:

1.Trip the safety relief valve lever to relieve all pressure from the kettle jacket.

2.At exterior rear of kettle jacket remove nut from Air Vent.

3.Insert funnel into Air Vent opening and slowly add the indicated amount of distilled water for:

KTG-6E

Add 50 oz.

(1.5 litres)

KTG-10E and KTG-12E

Add 100 oz.

(3 litres)

4.Replace Air Vent nut.

5.Follow Air Venting Instructions below.

6.Continue normal Operating Procedure of kettle.

6.2VENTING INSTRUCTIONS

Check pressure gauge when kettle is cold. Gauge should be in the green vacuum zone. If not, air is present which must be vented (removed) for proper heating. Use the following procedures to vent air.

1.With an empty kettle, place power switch to the ON position.

2.Set temperature control thermostat to ‘10'. Heat kettle until heat indicator light goes off.

3.Using a 7/16" wrench, open bleed vent one full turn for 10 seconds and then close.

4.Cool kettle. Check for proper vacuum in the green vacuum zone. If reading is not low enough, repeat entire procedure, steps 1 to 3.

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Contents KTG-E Important Notes for Installation and Operation Table of Contents Description Service Connections Electrical CharacteristicsInstallation Instructions Installation Instructions Introduction Description Basic FunctionOperating Instructions Operating Instructions Cleaning Instructions Maintenance DailyEvery Two Weeks Every Six MonthsTroubleshooting LOW Water Level KTG-6EVenting Instructions Chemical Product and Company Identification ProductCOMPOSITION/INFORMATION on Ingredients Product DOWFROST* HD Heat Transfer FLUID, Dyed Product CodeEffective Date 02/20/01, Date Printed 07/10/02, MSD Hazards Identification Emergency OverviewFirst AID Fire Fighting Measures Flammable PropertiesFlammability Limits Or R indicates a trademark of The Dow Chemical Company Handling and Storage Exposure CONTROLS/PERSONAL ProtectionPersonal Protective Equipment Physical and Chemical Properties Stability and ReactivityMutagenicity Environmental FateTransport Information Regulations Toxic Substances Control ACT TscaChemical Name CAS Number List PA1Canadian Regulations Canadian Environmental Protection ACT CepaOther Information

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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