Short series direct steam kettles rim heights - 32.1˝ (40 gallon), 34.8˝ (60 & 80 gallons) stationary, full steam jacketed 40, 60 or 80 gallons (150, 225 or 300 liters) (2 pages)
For your safety Keep clear of pressure relief discharge. Inspect unit daily for proper operation. Surfaces may be extremely hot! Use protective equipment. Do not lean on or place objects on kettle lip. Shut off power at main fuse disconnect prior to servicing.
INSTALLATION GENERAL Installation of the unit must be accomplished by qualified installation personnel working to all applicable local and national codes. Improper installation of product could cause injury or damage. This unit is built to comply with applicable standards for manufacturers.
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STEAM All steam plumbing to and from the kettle and steam boiler should be thoroughly cleaned and inspected for dirt and debris before final connection to the kettle are made. Check the rating plate for the maximum steam pressure that your kettle is rated for. If the steam supply pressure exceeds the rated pressure, a pressure reducing valve is required.
STEAM REQUIREMENTS FOR KETTLES Kettle Cap. Kettle 25 psi Steam 265°F U.S. Gal. Dia. Lbs./Hr. 26" 29.5" 33" 36" 40" 40" Steam requirements are maximum per hour. If more than one unit is on the same line then add the steam usage for each one to reach a total. STEAM PIPE SIZING Required pipe length in feet/meters Steam Required...
OPERATING INSTRUCTIONS CLEVELAND STEAM COOKING EQUIPMENT IS INTENDED FOR COMMERCIAL USE ONLY BY PROFESSIONALLY TRAINED PERSONNEL. General Parts Drawing ITEM # DESCRIPTION Steam Inlet Valve Hand Wheel Power Tilt Switch (not shown) Drain Cock Tangent Draw-Off Valve Pressure Relief Valve (not shown) Opens and closes the steam supply to the kettle.
OPERATION Ensure that there is an adequate steam supply to the kettle. For optimum performance on free-standing floor model tilting kettles, open drain cock to drain condensate from the kettle’s jacket, then close drain cock before applying steam to a cold kettle. If the kettle is equipped with a tangent draw-off valve, ensure that it is closed before filling the kettle.
CLEANING INSTRUCTIONS CAUTION SURFACES MAY BE EXTREMELY HOT! CARE AND CLEANING Cooking equipment must be cleaned regularly to maintain its fast, efficient cooking performance and to ensure its continued safe, reliable operation. The best time to clean is shortly after each use (allow unit to cool to a safe temperature).
STAINLESS STEEL EQUIPMENT CARE AND CLEANING (Suppied courtesy of Nafem. For more information visit their web site at www.nafem.org) Contrary to popular belief, stainless steels ARE susceptible to rusting. Corrosion on metals is everywhere. It is recognized quickly on iron and steel as unsightly yellow/orange rust.
SERVICE PARTS WARRANTY Our Company supports a worldwide network of Maintenance and Repair Centers. Contact your nearest Maintenance and Repair Centre for replacement parts, service, or information regarding the proper maintenance and repair of your cooking equipment In order to preserve the various agency safety certification (UL, NSF, ASME/Ntl. Bd., etc.), only factory- supplied replacement parts should be used.
MAINTENANCE ALL SERVICE MUST BE PERFORMED BY A QUALIFIED SERVICE TECHNICIAN. This kettle requires very little preventative maintenance other than daily cleaning. The pressure relief valve must be tested twice a year. DANGER: Pressure relief valve will exhaust high temperature steam. Contact with skin could result in serious burns.
TROUBLESHOOTING GUIDE This section contains information intended for use by Authorized Service Personnel only. PROBLEM A/ Kettle heats too slowly or does not come to a boil. Probable Cause 1. Inadequate steam flow. 2. Steam trap not operating properly. The trap should open periodically to dump condensate, then close. 3.
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