Adding Water, RE-ESTABLISHING Vacuum | Blodgett KLS-40G, KLS-60G

6.0SERVICE (Continued)

ADDING WATER

It may be necessary to replenish water in the jacket when the low water indicator comes on. Do so as follows:

SUnit should be completely cold and off.

SFor reference, the total amount of distilled water contained in each unit, and amount to be added in a low water condition is listed below:

Model	Total Amount of	Amount of Water to be Added
	Distilled Water	in a Low Water Condition
KLS-20G	6 Gallons	135 fl. oz. (4 L)
KLS-40G	9 Gallons	236 fl. oz. (7 L)
KLS-60G	12 Gallons	338 fl. oz. (10 L)

RE-ESTABLISHING VACUUM:

With the kettle completely cold a vacuum of 25 to 30 inches mercury column (M.C.) should be maintained as indicated in the green zone on the pressure gauge on the front control panel. If at any time the vacuum is not in the green zone, vacuum should be re-established.

With the kettle empty, turn the thermostat knob to the highest temperature. When the pressure gauge reaches 20 psi, turn thermostat off, open the pressure relief valve until pressure gauge reads 1 psi, then sharply release it. This should remove the air and any loss in performance should return.

Should the kettle fail to maintain a vacuum after repeated attempts to establish it, further checks should be made to see if the pressure relief valve is leaking or if there are any leaks in the pressure relief valve piping, copper lines going to the pressure switch, pressure gauge or thermostat fitting.

CONTROL CIRCUIT FUSES

The control circuit is protected by a 3 amp. fuse which is located inside control panel, top right side above transformer.

Should the unit fail to turn on, check this fuse by removing it and either replacing it or testing it

KLS-40G, KLS-60G, KLS-20G specifications

Blodgett KLS series ovens, specifically the KLS-20G, KLS-40G, and KLS-60G, represent the pinnacle of cooking technology designed for both commercial kitchens and culinary professionals. These ovens are engineered to meet diverse cooking needs while delivering exceptional performance, making them invaluable assets in any bustling food service environment.

The KLS-20G, KLS-40G, and KLS-60G models differ primarily in their cooking capacities, with each model tailored for a specific scale of operations. The KLS-20G, with its compact design, is perfect for smaller establishments or those requiring flexibility in their kitchen space. The KLS-40G and KLS-60G, on the other hand, are suited for larger operations that demand increased production capabilities.

One of the standout features of the KLS series is its innovative cooking technology. Each oven is equipped with advanced digital controls that allow for precise temperature management and programmable cooking settings. This ensures consistent results every time, maximizing food quality and minimizing waste. The ovens also incorporate a highly efficient convection cooking system, which circulates hot air evenly throughout the cooking chamber, promoting faster and more uniform cooking.

Additionally, Blodgett’s self-cleaning technology sets these models apart from competitors. This feature significantly reduces labor costs and time spent on maintenance, allowing kitchen staff to focus on food preparation rather than cleaning. Furthermore, the ovens are designed with durability in mind, utilizing high-quality stainless steel that withstands the rigors of a busy kitchen environment.

Energy efficiency is another core characteristic of the KLS series. With features like insulated doors and optimized heating elements, these ovens reduce energy consumption while maintaining high performance levels. This not only lowers operational costs but also contributes to a more sustainable kitchen.

In terms of versatility, Blodgett KLS ovens are equipped with multiple cooking modes such as steam, convection, and a combination of both. This allows chefs to experiment with various culinary techniques across a wide range of dishes, from baking to roasting, broiling, and steaming.

In summary, the Blodgett KLS-20G, KLS-40G, and KLS-60G ovens are engineered to enhance performance and efficiency in professional kitchens. With features like advanced digital controls, superior cooking technology, self-cleaning capabilities, and energy efficiency, these ovens are designed to meet the demands of modern culinary operations, enabling chefs to create exceptional dishes with ease and precision.