KTT-10DS - Aaaa Blodgett - Free user manual and instructions

Product Type	Countertop Electric Steamer
Brand	Blodgett
Model	KTT-10DS
Dimensions (W x D x H)	24 in x 20 in x 28 in
Weight	80 lbs
Power Supply	208-240 V, 3-phase, 10 kW
Water Connection	Plumbed direct water line
Cooking Capacity	10 steam table pans (12x20x2.5 in)
Temperature Range	150°F - 250°F (65°C - 121°C)
Control Type	Digital timer and thermostat
Cycle Modes	Manual steam, automatic timer, hold warm
Safety Features	Automatic shutoff, low water sensor, pressure relief valve, cool-touch door handle
Construction	Stainless steel interior and exterior
Cleaning Instructions	Daily wipe down, weekly descaling with vinegar solution, monthly deep clean with commercial cleaner
Accessories Included	Stainless steel steam table pans (10), lid holder, drain hose
Spare Parts Available	Heating elements, door gaskets, thermostat, drain valve, water sensor
Warranty	1 year parts and labor
Certifications	NSF, UL, CSA
Usage Environment	Indoor commercial kitchen

Frequently Asked Questions - KTT-10DS Blodgett

How do I install the KTT-10DS steamer?

Ensure you have a dedicated electrical supply (208-240V, 3-phase) and a plumbed water line. Place the unit on a sturdy countertop, level it, connect power and water, and run a test cycle per the manual.

What is the maximum cooking capacity?

The KTT-10DS holds up to 10 steam table pans (12x20x2.5 inches), allowing you to cook large batches of vegetables, rice, or proteins.

How do I clean the steamer?

Daily: wipe interior and exterior with a damp cloth. Weekly: descale using a vinegar-water solution (1:4 ratio) for 30 minutes. Monthly: deep clean with a commercial steamer cleaner.

Why isn't my steamer producing steam?

Check the water supply: ensure the water line is open and the unit has power. Verify the low water sensor isn't triggered. If the problem persists, inspect the heating element or thermostat.

Can I use the steamer without a water line?

No, the KTT-10DS requires a continuous water supply via a plumbed line. It does not have a manual water fill option.

What safety features does the KTT-10DS have?

It includes an automatic shutoff if the water runs low, a pressure relief valve to prevent overpressure, and a cool-touch door handle to prevent burns.

How do I set the cook time?

Use the digital timer knob to set minutes (1-99). The steamer will start steaming immediately and beep when time expires. You can also use the 'Manual' mode for continuous steam.

What spare parts are available for the KTT-10DS?

Common replacement parts include heating elements, door gaskets, thermostats, drain valves, and water sensors. Contact Blodgett customer service for ordering.

Can I stack pans in the steamer?

Yes, you can stack up to 10 pans full or partial. Use the included pan racks to ensure even steam circulation. Do not overfill or block steam vents.

How often should I service the steamer?

Perform daily cleaning and weekly descaling. Annual professional service is recommended to check electrical components, water lines, and replace worn gaskets.

USER MANUAL KTT-10DS Blodgett

KTT-DS Series DIRECT STEAM TABLE TOP TILTING KETTLE INSTALLATION – OPERATION – MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]

S00056 Rev A (5/04)

IMPORTANT NOTES FOR INSTALLATION AND OPERATION

It is recommended that this manual be read thoroughly and that all instructions be followed carefully.

This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death.

WARNING: Improper installation, operation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing, operating or servicing this equipment.

This manual should be retained for future reference.

TABLE OF CONTENTS

DESCRIPTION PAGE

1.0 Service Connections 4
2.0 Introduction ....5
3.0 Installation Instructions ....6
4.0 Operating Procedures 7
5.0 Cleaning Procedures 8
6.0 Preventive Maintenance ....8

1.0 SERVICE CONNECTIONS

STEAM SUPPLY: 1/2"IPS

CONDENSATE RETURN: 1/2"IPS

DIMENSIONS

MODEL	CAPACITY	UNITS	A	B	C	D	E	F	G	H	JKM		L		N	0	P	Q
KTT-6DS	6 gallons23 litres	inchesmm	12305	14.5368	19.5495	13.75349	5127	7.5191	15.12384	8.5216	12.25311	10.38264	30.25768	4102	4.38111	34.12867	00	15.75400
KTT-10DS	10 gallons38 litres	inchesmm	16406	15381	18.5470	13.75349	7178	7.75197	19.12486	9229	16.25413	8.88225	32.25819	2.3860	4.88124	33.120	15.750841	400
KTT-12DS	12 gallons46 litres	inchesmm	16406	17432	20.5521	75.75734903	7178		19.12486	9229	16.25413	10.88276		2.3860	4.88124	35.120	0	15.75400
KTT-20DS	20 gallons76 litres mm	inchesmm	21533	18457	26.5673	23.5597	1.538	6.25159	24.12613	15.25387	15.75400	10.5267	40.51029	7.5191	11.12283	42.381076	1.538	26660

DIMENSIONS ARE IN INCHES [MM].

2.0 INTRODUCTION

DESCRIPTION

All 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 and counter top mounted in fixed positions on legs.

CAPACITIES

All models are suffixed with either -6, -10, 12 or -20 to indicate the capacity of that kettle in US gallons.

FUNCTIONING MODE

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 that surface.

The temperatures required for the cooking process to function adequately must be greater than the boiling point of the liquid food product, viz. 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).

In the initial stages of the cooking process when the steam comes in contact with the cold kettle bowl surface it condenses and forms considerable amounts of water. A thermostatic steam trap should be plumbed to the exit end of the kettle jacket. This trap is a mechanical device that closes on high temperatures and opens when the temperature drops thus allowing the water formed from condensate to exhaust but retain steam under pressure.

3.0 INSTALLATION INSTRUCTIONS

1. These kettles must be installed on a suitable table or counter top.
2. On counter top make 7/8" holes at 13 - 3/4" centers for kettle legs on Models KTT-6DS, KTT-10DS, KTT-12DS and 12, 23-1/2" centers on Model KTT-20DS. Provide sufficient space from rear wall to allow for tilting of kettle.
3. From bottom of stanchions remove mounting lockouts and washers. Apply Silastic to flared edge of stanchions. Insert threaded portion of stanchions through holes. Replace washers and locknuts and tighten. Wipe off excess sealant.
4. Install a safety relief valve in the steam line set at the maximum operating pressure of the kettle. Note that one valve will handle a series of kettles.
5. Connect steam supply line ( 12 " pipe size) to steam inlet fitting on right stanchion.
6. Install a steam control valve in steam supply line, preferably near the kettle for ease of operation.
7. A pressure reducing valve will be required if the steam supply pressure is greater than the maximum kettle working pressure.
8. If large amounts of water are in the steam line it will be necessary to install one or more ball float traps in the line to eliminate the water.
9. A steam line pressure gauge is also recommended to determine the actual amount of steam coming to the kettle.
10. Install a suitable steam trap in condensate line (left stanchion) near the kettle and run condensate return line to drain. If the condensate return line will be directed to the boiler, then it must have a check valve and gate shut off valve near the kettle.

4.0 OPERATING PROCEDURES

CAUTION: THE APPLIANCE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE APPLIANCE.

1. Fill kettle with product to desired level.
2. Slowly turn the steam control valve ON to full open position.
3. The water or food should boil 3 - 4 minutes per gallon. If it does not, then incoming pressure should be checked to determine that it is adequate to operate the kettle efficiently.
4. Regulate steam control valve depending on type of food being prepared.
5. When food is cooked, turn off steam, remove food and clean kettle immediately to prevent residue from drying on kettle bowl surface.

5.0 CLEANING PROCEDURES

Your kettle should be cleaned immediately after each use.

1. Ensure that steam supply is OFF.
2. Pre-rinse inside of kettle thoroughly and tilt to remove any food particles.
3. Using a nylon brush, clean kettle with a mild detergent and warm water rinse. Never use steel wool or scouring powder as it will scratch stainless steel.
4. Tilt kettle and rinse thoroughly draining out detergent solution.

WARNING

IT IS NOT RECOMMENDED TO USE CLEANING AGENTS THAT ARE CORROSIVE.

Use of cleaning agents that contain chloride, acids or salts are corrosive and may cause pitting and corrosion when used over a period of time; this will reduce the life of the appliances.

Should pitting or corrosion occur this is not covered by warranty.

Follow the recommended cleaning instructions. Use a mild detergent, warm water and rinse thoroughly.

6.0 PREVENTIVE MAINTENANCE

No preventive maintenance is required other than adhering to the Cleaning Procedure instructions.