Operation Instructions | Blodgett KTT-E Series specs

3.0OPERATION INSTRUCTIONS

1.Ensure that the external electrical shut-off to the kettle is on.

2.Check pressure gauge for correct cold kettle reading. Reading should be in the green vacuum zone. If reading is not in the vacuum zone, follow VENTING INSTRUCTION prior to using the kettle.

3.Place power switch in ON position.

4.Preheat the kettle by placing thermostat knob at ‘10' and wait until TEMPERATURE light goes off.

NOTE

PREHEATING SHOULD NOT BE USED WHEN COOKING MILK AND EGG FOOD PRODUCTS WHICH ADHERE TO HOT COOKING SURFACES. THESE FOODS SHOULD BE PLACED INTO KETTLE BEFORE HEATING IS BEGUN.

5.Add food to be cooked into the kettle.

6.Place thermostat knob at required temperature setting from 1 to 10 coinciding with a temperature range from roughly 165EF to 289EF (74E C to 143E C, jacket temperature.) Approximate cooking temperatures with water at various thermostat settings are as follows:

THERMOSTAT SETTING	APPROXIMATE TEMPERATURE (WATER)
	FAHRENHEIT	CELSIUS
4	90E	32E
5	125E	52E
6	160E	41E
7	195E	91E
8	231E	110E
9	273E	134E
10	289E	143E

KTT-E Series specifications

The Blodgett KTT-E Series is a state-of-the-art deck oven designed for commercial kitchens, renowned for its exceptional performance, versatility, and efficiency. This range of ovens is particularly favored by professional bakers and culinary experts who demand the highest quality baking results. With a robust construction and user-friendly design, the KTT-E Series combines advanced technology with traditional baking methods, making it a preferred choice for a variety of baking applications.

One of the standout features of the KTT-E Series is its dual temperature control system. This allows operators to set different temperatures for the top and bottom of the oven, giving them enhanced control over the baking process. This feature is vital for achieving optimal crust color and texture while ensuring that the interior bakes thoroughly. The KTT-E Series also includes high-density insulation, which effectively retains heat and improves energy efficiency, resulting in lower operational costs.

The oven is equipped with a steam injection feature, which is crucial for artisan baking. Steam helps achieve the desired rise and crust of breads and pastries, promoting a delightful oven spring. The KTT-E Series provides easy-to-use controls that allow bakers to adjust the steam levels according to their specific recipes, ensuring consistent results every time.

In terms of construction, the KTT-E Series is designed with durable stainless steel, ensuring longevity and ease of cleaning. The oven's modular design enables easy stacking or configuration to meet varying kitchen space requirements. This flexibility makes the KTT-E Series suitable for everything from small bakeries to large-scale production facilities.

Moreover, the Blodgett KTT-E Series features a large viewing window, allowing operators to monitor their baked goods without opening the door and disrupting the baking environment. The interior is well-lit, ensuring optimal visibility for bakers to check on their products.

In summary, the Blodgett KTT-E Series represents a perfect blend of quality and innovation in commercial baking. Its dual temperature controls, steam injection capabilities, and robust construction make it an essential tool for any professional kitchen. Whether used for baking bread, pastry, or other savory items, the KTT-E Series delivers outstanding results that meet the high standards of modern culinary professionals.