Blodgett DFG-100 XCEL, DFG-100, DFG-200 spécification

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183

PN 36434 Rev N (7/10)

E 2010 - G.S. Blodgett Corporation

DFGĆ100 XCEL

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

DFGĆ100 XCEL

FOURS À CONVECTION

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

IMPORTANT

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity

of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni utiliser de l'essence ni d'autres vapeurs ou liquides inflamĆ

mables dans le voisinage de cet appariel, ni de tout autre appareil.

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS

MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE

OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.

LES INSTRUCTIONS À RESPECTER AU CAS OÙ L'UTILISATEUR PERÇOIT UNE

ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN VISIBLE.

VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE

GAZ LOCAL.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR

MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE

INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN

SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES

DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEĆ

MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT

DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.

The information contained in this manual is important for the proper installation,

use, and maintenance of this oven. Adherence to these procedures and instrucĆ

tions will result in satisfactory baking results and long, trouble free service.

Please read this manual carefully and retain it for future reference.

Les informations données dans le présent manuel sont importantes pour installer,

utiliser et entretenir correctement ce four. Le respect de ces instructions et procéĆ

dures permettra d'obtenir de bons résultats de cuisson et une longue durée de serĆ

vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir

vous y reporter à l'avenir.

Errors: Descriptive, typographic or pictorial errors are subject to correction. SpecificaĆ

tions are subject to change without notice.

Erreurs:Les erreurs de description, de typographie ou d'illustration font l'objet de

corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON

UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

For over a century and a half, The Blodgett Oven Company has been building

ovens and nothing but ovens. We've set the industry's quality standard for all

kinds of ovens for every foodservice operation regardless of size, application

or budget. In fact, no one offers more models, sizes, and oven applications

than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ

vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza

Oven line. For more information on the full line of Blodgett ovens contact your

Blodgett representative.

Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans

la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ

quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ

mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre

plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et

électriques. De tailles différentes, sur plan de travail et superposables. Qu'il

s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou

de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.

Pour de plus amples informations sur la gamme complète de fours Blodgett,

veuillez contacter votre représentant Blodgett.

Your Service Agency's Address:

Adresse de votre agence de service:

Model/Modèl:

Serial Number/Numéro de série:

Your oven was installed by/

Installateur de votre four:

Your oven's installation was checked by/

Contrôleur de l'installation de votre four:

Table of Contents/Table des Matières

Introduction

Oven Description and Specifications 2. . . .

Installation

Delivery and Location 3. . . . . . . . . . . . . . . . .

Oven Assembly 4. . . . . . . . . . . . . . . . . . . . . .

Sanitation Bolts 4. . . . . . . . . . . . . . . . . . . . .

Leg Attachment 5. . . . . . . . . . . . . . . . . . . . .

Caster Assembly 5. . . . . . . . . . . . . . . . . . . .

Double Section Assembly 6. . . . . . . . . . . .

Oven Leveling 6. . . . . . . . . . . . . . . . . . . . . .

Ventilation 7. . . . . . . . . . . . . . . . . . . . . . . . . . .

Canopy Type Exhaust Hood 7. . . . . . . . . .

Direct Flue Arrangement 8. . . . . . . . . . . . .

Utility Connections - Standards and

Codes 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Gas Connection 10. . . . . . . . . . . . . . . . . . . . . .

Electrical Connection 13. . . . . . . . . . . . . . . . .

Initial Startup 14. . . . . . . . . . . . . . . . . . . . . . . . .

Operation

Safety Information 15. . . . . . . . . . . . . . . . . . . .

Solid State Manual Control 16. . . . . . . . . . . . .

Solid State Digital Control 17. . . . . . . . . . . . . .

Solid State Digital Control with Core

Temperature Probe 20. . . . . . . . . . . . . . . . . . .

Solid State Digital Control with Humidaire 24

CHĆPro3 (Solid State Programmable Digital

Control) 27. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Blodgett IQ2T Vision Control 30. . . . . . . . . .

How Cook and Hold Works 40. . . . . . . . . . . .

General Guidelines for Operating

Personnel 41. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Maintenance

Cleaning and Preventative Maintenance 42.

Troubleshooting Guide 43. . . . . . . . . . . . . . . .

Introduction

Description et Spécifications du Four 44. . . .

Installation

Livraison et Implantation 45. . . . . . . . . . . . . . .

Montage du Four 46. . . . . . . . . . . . . . . . . . . . .

Boulons Sanitation 46. . . . . . . . . . . . . . . . . .

Assemblage des Pieds 47. . . . . . . . . . . . . . .

Montage des Roulettes 47. . . . . . . . . . . . . .

Montage de la Section Double 48. . . . . . . .

Mise à Niveau du Four 48. . . . . . . . . . . . . . .

Ventilation 49. . . . . . . . . . . . . . . . . . . . . . . . . . .

Hotte D'évacuation Type Voûte 49. . . . . . .

En Prise Directe 50. . . . . . . . . . . . . . . . . . . . .

Branchements de Service - Normes et

Codes 51. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Branchement de Gaz 52. . . . . . . . . . . . . . . . .

Raccordement Électrique 55. . . . . . . . . . . . . .

Mise en Marche Initiale 56. . . . . . . . . . . . . . . .

Utilisation

Informations de Sécurité 57. . . . . . . . . . . . . . .

Commandes Standard 58. . . . . . . . . . . . . . . .

Commandes Numériques à

SemiĆConducteurs 60. . . . . . . . . . . . . . . . . . . .

Commande Numérique à SemiĆConducteur

avec Sonde de Température Interne 63. . . .

Commandes Numériques à

SemiĆConducteurs avec Humidaire 68. . . . .

CHĆPro3 (Commande Numérique

Programmable pour SemiĆConducteurs) 72.

Blodgett IQ2T Commande Vision 77. . . . . .

Principe de la Fonction de Cuisson et

Maintien 88. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Consignes Générales à l'Intention des

Utilasateurs 89. . . . . . . . . . . . . . . . . . . . . . . . . .

Entretien

Nettoyage et Entretien Préventif 90. . . . . . . .

Guide de Détection des Pannes 91. . . . . . . .

Introduction

2

Oven Description and Specifications

Cooking in a convection oven differs from cooking

in a conventional deck or range oven since heated

air is constantly recirculated over the product by

a fan in an enclosed chamber. The moving air conĆ

tinually strips away the layer of cool air surroundĆ

ing the product, quickly allowing the heat to peneĆ

trate. The result is a high quality product, cooked

at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest adĆ

vancement in energy efficiency, reliability, and

ease of operation. Heat normally lost, is recircuĆ

lated within the cooking chamber before being

vented from the oven: resulting in substantial reĆ

ductions in energy consumption and enhanced

oven performance.

Air Flow Pattern for DFGĆ100 XCEL

Figure 1

GAS SPECIFICATIONS - DFG1XL/AA

U.S., Canada and General Export

Natural Gas Propane Gas

US Units SI Units US Units SI Units

Heating Value 1000 BTU/cu.ft. 37.3 MJ/m

3

2550 BTU/cu. ft. 95.0 MJ/m

3

Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53

Oven Input

Standard rate

High rate

60,000 BTU/hr

80,000 BTU/hr

17.5 kW

23.5 kW

60,000 BTU/hr

80,000 BTU/hr

17.5 kW

23.5 kW

Manifold Pressure

Standard rate

High rate

2.0" W.C.

3.5" W.C.

5.0 mb

8.7 mb

5.5" W.C.

10.0" W.C.

14.3 mb

25 mb

Main Burner Orifice Size 45 MTD 2.1 mm 55 MTD 1.3 mm

Australia

Oven Input

Standard rate

High rate

0.5 kPa

0.875 kPa

63 MJ/h

84 MJ/h

1.44 kPa

2.5 kPa

63 MJ/h

84 MJ/h

Main Burner Orifice Size 2.1 mm 2.1 mm 55 MTD 1.3 mm

NOTE: * - Multiple Twist Drill

Installation

3

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to

prevent damage. Upon delivery of your new oven:

D Inspect the shipping container for external damĆ

age. Any evidence of damage should be noted

on the delivery receipt which must be signed by

the driver.

D Uncrate the oven and check for internal damĆ

age. Carriers will accept claims for concealed

damage if notified within fifteen days of delivery

and the shipping container is retained for inĆ

spection.

The Blodgett Oven Company cannot assume

responsibility for loss or damage suffered in

transit. The carrier assumed full responsibility

for delivery in good order when the shipment

was accepted. We are, however, prepared to

assist you if filing a claim is necessary.

OVEN LOCATION

The well planned and proper placement of your

oven will result in long term operator convenience

and satisfactory performance.

The following clearances must be maintained beĆ

tween the oven and any combustible or nonĆcomĆ

bustible construction.

DFG100 XCEL

D Oven body right side - 0" (0cm)

D Oven body left side - 0" (0cm)

D Oven body back - 0" (0cm)

D Oven body bottom - 6" (15cm)

The following clearances must be available for serĆ

vicing.

D Oven body sides - 12" (30cm)

D Oven body back - 12" (30cm)

NOTE: On gas models, routine servicing can usuĆ

ally be accomplished within the limited

movement provided by the gas hose reĆ

straint. If the oven needs to be moved furĆ

ther from the wall, the gas must first be

turned off and disconnected from the oven

before removing the restraint. Reconnect

the restraint after the oven has been reĆ

turned to its normal position.

It is essential that an adequate air supply to the

oven be maintained to provide a sufficient flow of

combustion and ventilation air.

D Place the oven in an area that is free of drafts.

D Keep the oven area free and clear of all combusĆ

tibles such as paper, cardboard, and flammable

liquids and solvents.

D A clearance of 6" is required on the bottom and

sides of the unit for cleaning. Do not place the

oven on a curb base or seal to a wall.

D The location must provide adequate clearance

for the air opening into the combustion chamĆ

ber.

Before making any utility connections to this oven,

check the rating plate to be sure the oven specifiĆ

cations are compatible with the gas and electrical

services supplied for the oven.

1. The rating plate is located inside the combusĆ

tion compartment.

Installation

4

Oven Assembly

SANITATION BOLTS

These bolts are required to block any exposed

hole on the back of an oven. This includes:

D any unit, single or stacked, without a back panel.

D any holes in stacked units not used for mountĆ

ing stacking brackets.

1. Locate the 5/16" bolts that were shipped with

the oven.

2. Install the bolts as shown in Figure 2.

Double Stacked Units Units without Back Panels

Figure 2

Installation

5

Oven Assembly

LEG ATTACHMENT

1. Push the oven onto a lift with the bottom of the

oven down.

2. Align the threaded stud in each leg with the

nut located inside each bottom corner of the

oven frame. Turn the legs clockwise and tightĆ

en to the nearest full turn.

3. Align the two leg plate holes in each leg with

those in the oven bottom. Secure each leg usĆ

ing two 1/2" bolts.

NOTE: If using casters see CASTER ASĆ

SEMBLY before proceeding.

4. Level the oven by screwing the adjustable leg

feet in or out as necessary.

6" (15 cm) Legs Shown

Figure 3

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of

the oven. Install the nonĆlocking casters on

the back of the oven.

NOTE: Use a gas hose restraint on all units with

casters. See page 12.

Casters for Single and Double Stacked Ovens:

1. Attach the legs as described.

2. Pry the adjustable feet out of the legs.

3. Insert one caster into each leg as shown.

Tighten the lock nuts to secure the casters.

Adjustable

Leg Foot

Caster Assembly

Gas Hose

Restraint Bracket

Figure 4

Low Profile Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly

plate with those in the oven bottom. Secure

each caster using three 1/2" bolts.

Gas Hose Restraint Bracket

Figure 5

Installation

6

Oven Assembly

DOUBLE SECTION ASSEMBLY

1. Secure the short legs to the bottom sections

as described.

2. Attach lower flue box to lower oven.

3. Place the upper section in position on top of

the lower oven.

4. Attach the stacking brackets using the reĆ

maining 5/16" bolts shipped with the ovens.

5. Install flue riser and attach upper flue box to

upper oven.

WARNING!!

When stacking ovens be sure to remove

the single oven flue boxes prior to attachĆ

ing upper and lower boxes and riser.

OVEN LEVELING

After assembly, the oven should be leveled and

moved to the operating location.

1. The oven can be leveled by adjusting the feet

or casters located on the bottom of each leg.

Flue Riser

Flue

Boxes

Figure 6

Installation

7

Ventilation

On gas models the installation of a proper ventilaĆ

tion system cannot be over emphasized. This sysĆ

tem removes unwanted vapors and products of

combustion from the operating area.

This oven may be vented using either:

D A mechanically driven, canopy type, exhaust

hood, or

D A direct flue arrangement.

U.S. and Canadian installations

Refer to your local ventilation codes. In the abĆ

sence of local codes, refer to the National ventilaĆ

tion code titled, Standard for the Installation of

Equipment for the Removal of Smoke and Grease

Laden Vapors from Commercial Cooking EquipĆ

ment", NFPAĆ96ĆLatest Edition.

Australia and general export installations

Installation must conform with Local and National

installation standards. Local installation codes

and/or requirements may vary. If you have any

questions regarding the proper installation and/or

operation of your Blodgett oven, please contact

your local distributor. If you do not have a local disĆ

tributor, please call the Blodgett Oven Company at

0011Ć802Ć860Ć3700.

WARNING:

Failure to properly vent the oven can be

hazardous to the health of the operator

and may result in operational problems,

unsatisfactory baking and possible damĆ

age to the equipment.

Damage sustained as a direct result of imĆ

proper ventilation will not be covered by

the manufacturer's warranty.

CANOPY TYPE EXHAUST HOOD

A mechanically driven, canopy type exhaust hood

is the preferred method of ventilation.

The hood should be sized to completely cover the

equipment plus an overhang of at least 6" (15 cm)

on all sides not adjacent to a wall. The distance

from the floor to the lower edge of the hood should

not exceed 7' (2.1m).

The total makeup and exhaust air requirements for

hood capacity should be approximately 30 CFM

(.85 m

3

) for each oven section.

Installing the canopy hood draft diverter

Ovens ordered for hood venting are supplied with

a draft diverter. Install the draft diverter as follows:

1. Place the diverter over the flue connector with

the open area facing the front of the oven. See

Figure 7.

2. Secure both ends with the sheet metal screws

provided.

Front of

Oven

Draft Diverter

Figure 7

Installation

8

Ventilation

DIRECT FLUE ARRANGEMENT

When the installation of a mechanically driven exĆ

haust hood is impractical the oven may be vented

by a direct flue arrangement.

WARNING!!

It is essential that the direct flue be

installed as follows. Incorrect installation

will result in unsatisfactory baking and

oven damage.

The flue must be class B or better with a diameter

of 6" (15 cm) for single ovens and 8" (20 cm) for

double stacked ovens. The height of the flue

should rise 6Ć8 ft (2Ć2.5 m) above the roof of the

building or any proximate structure. Never direct

vent the oven into a hood. The flue should be

capped with a UL Listed type vent cap to isolate

the unit from external environmental conditions.

The direct vent cannot replace air consumed and

vented by the oven. Provisions must be made to

supply the room with sufficient makeĆup air. Total

makeĆup air requirements for each oven section

should be approximately 30 CFM (.85 m

3

) per secĆ

tion. To increase the supply air entering the room,

a ventilation expert should be consulted.

Installing the draft hood

Ovens ordered for direct venting are supplied with

a draft hood. Install the draft hood as follows:

1. Place the draft hood over the flue connector.

See Figure 8.

2. Secure both ends with the sheet metal screws

provided.

Front of

Oven

Draft Hood

Flue

Figure 8

Installation

9

Utility Connections - Standards and Codes

THE INSTALLATION INSTRUCTIONS CONĆ

TAINED HEREIN ARE FOR THE USE OF QUALIĆ

FIED INSTALLATION AND SERVICE PERSONNEL

ONLY. INSTALLATION OR SERVICE BY OTHER

THAN QUALIFIED PERSONNEL MAY RESULT IN

DAMAGE TO THE OVEN AND/OR INJURY TO

THE OPERATOR.

Qualified installation personnel are individuals, a

firm, a corporation, or a company which either in

person or through a representative are engaged

in, and responsible for:

D the installation or replacement of gas piping

and the connection, installation, repair or servĆ

icing of equipment.

D the installation of electrical wiring from the elecĆ

tric meter, main control box or service outlet to

the electric appliance.

Qualified installation personnel must be experiĆ

enced in such work, familiar with all precautions

required, and have complied with all requirements

of state or local authorities having jurisdiction.

U.S. and Canadian installations

The installation must conform with local codes, or

in the absence of local codes, with the National

Fuel Gas Code, ANSI Z223.1/NFPA 54, or the NatuĆ

ral Gas and Propane Installation Code, CSA

B149.1, as applicable.

Installation must conform with local codes, or in

the absence of local codes, with the National ElecĆ

trical Code, ANSI/NFPA 70-Latest Edition and/or

Canadian National Electric Code C22.1 as applicaĆ

ble.

Appliance is to be installed with backflow prevenĆ

tion in accordance with applicable federal, provĆ

ince and local codes.

Australia and general export installations

Installation must conform with Local and National

installation standards. Local installation codes

and/or requirements may vary. If you have any

questions regarding the proper installation and/or

operation of your Blodgett oven, please contact

your local distributor. If you do not have a local disĆ

tributor, please call the Blodgett Oven Company at

0011Ć802Ć860Ć3700.

Installation

10

Gas Connection

GAS PIPING

A properly sized gas supply system is essential for

maximum oven performance. Piping should be

sized to provide a supply of gas sufficient to meet

the maximum demand of all appliances on the line

without loss of pressure at the equipment.

Example:

NOTE: BTU values in the following example are

for natural gas.

You purchase a DFGĆ100 XCEL convection oven to

add to your existing cook line.

1. Add the BTU rating of your current appliances.

Pitco Fryer 120,000 BTU

6 Burner Range 60,000 BTU

Deck Oven 50,000 BTU

Total 230,000 BTU

2. Add the BTU rating of the new oven to the toĆ

tal.

Previous Total 230,000 BTU

DFGĆ100 XCEL (high rate) 80,000 BTU

New Total 310,000 BTU

3. Measure the distance from the gas meter to

the cook line. This is the pipe length. Let's say

the pipe length is 40' (12.2 m) and the pipe

size is 1" (2.54 cm).

4. Use the appropriate table to determine the toĆ

tal capacity of your current gas piping.

The total capacity for this example is 320,000

BTU. Since the total required gas pressure,

310,000 BTU is less than 320,000 BTU, the

current gas piping will not have to be inĆ

creased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows

or other fittings will decrease pipe capaciĆ

ties. Contact your local gas supplier if you

have any questions.

Maximum Capacity of Iron Pipe in Cubic Feet

of Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

Pipe

L th (ft)

Nominal Size, Inches

p

Length (ft)

3/4" 1" 1Ć1/4" 1Ć1/2" 2"

10 360 680 1400 2100 3950

20 250 465 950 1460 2750

30 200 375 770 1180 2200

40 170 320 660 990 1900

50 151 285 580 900 1680

60 138 260 530 810 1520

70 125 240 490 750 1400

80 118 220 460 690 1300

90 110 205 430 650 1220

100 103 195 400 620 1150

From the National Fuel Gas Code Part 10 Table 10Ć2

Maximum Capacity of Pipe in Thousands of

BTU/hr of Undiluted L.P. Gas at 11" W.C.

(Pressure drop of 0.5 Inch W.C.)

Pipe Length

(ft)

Outside Diameter, Inches

pg

(ft)

3/4" 1" 1Ć1/2"

10 608 1146 3525

20 418 788 2423

30 336 632 1946

40 287 541 1665

50 255 480 1476

60 231 435 1337

70 215 404 1241

80 198 372 1144

90 187 351 1079

100 175 330 1014

From the National Fuel Gas Code Part 10 Table 10Ć15

Installation

11

Gas Connection

PRESSURE REGULATION AND TESTING

DFGĆ100 XCEL ovens are rated at 60,000 BTU/Hr.

(17.5 kW) (63 MJ) per section at standard rate or

80,000 BTU/Hr. (23.5 kW) (84 MJ) per section at

high rate. Each oven has been adjusted at the facĆ

tory to operate with the type of gas specified on the

rating plate.

Inlet Pressure

Natural Propane

Min Max Min Max

W.C. 7.0" 10.5" 11.0" 13.0"

kPa 1.742 2.61 2.74 3.23

Manifold Pressure

Natural Propane

W.C. 2.0" 3.5" 5.5" 10.0"

kPa 0.50 .87 1.37 2.49

D Inlet Pressure - the pressure of the gas before

it reaches the oven.

D Manifold Pressure - the pressure of the gas

as it enters the main burner(s).

D Min - the minimum pressure recommended to

operate the oven.

D Max - the maximum pressure at which the

manufacturer warrants the oven's operation.

Each oven is supplied with a regulator to maintain

the proper gas pressure. The regulator is essenĆ

tial to the proper operation of the oven and

should not be removed. It is preset to provide the

oven with 2.0 and 3.5" W.C. (0.50 and 0.87 kPa) for

natural gas and 5.5 and 10.0" W.C. (1.37 and 2.50

kPa) for Propane at the manifold.

DO NOT INSTALL AN ADDITIONAL REGULATOR

WHERE THE OVEN CONNECTS TO THE GAS

SUPPLY UNLESS THE INLET PRESSURE IS

ABOVE MAXIMUM.

Prior to connecting the oven, gas lines should be

thoroughly purged of all metal filings, shavings,

pipe dope, and other debris. After connection, the

oven should be checked for correct gas pressure.

The oven and its individual shutoff valve must be

disconnected from the gas supply piping system

during any pressure testing of that system at test

pressures in excess of 1/2 psig (13.85" W.C., 3.45

kPa).

The oven must be isolated from the gas supply

piping system by closing its individual manual

shutoff valve during any pressure testing of the

gas piping system at test pressures equal or less

than 1/2 psig (13.85" W.C., 3.45 kPa).

Gas Connection 3" (76 mm)

Gas Connection 3.75" (86 mm)

Figure 9

Installation

12

Gas Connection

GAS HOSE RESTRAINT

If the oven is mounted on casters, a commercial

flexible connector with a minimum of 3/4" (1.9 cm)

inside diameter must be used along with a quick

connect device.

The restraint, supplied with the oven, must be

used to limit the movement of the unit so that no

strain is placed upon the flexible connector. With

the restraint fully stretched the connector should

be easy to install and quick connect.

The restraint (ie: heavy gauge cable) should be

1,000 lb. (453 kg) test load and should be attached

without damaging the building. DO NOT use the

gas piping or electrical conduit for the attachment

of the permanent end of the restraint! Use anchor

bolts in concrete or cement block. On wooden

walls, drive hi test wood lag screws into the studs

of the wall.

1. Mount the supplied bracket to the leg bolt just

below the gas inlet. See Figure 10.

2. Attach the clip on restraining cable to the

mounting bracket.

Restraint Cable

Bracket

Back of Oven

Double stacked unit shown. Use the same procedure for

single units.

Figure 10

WARNING!!

If the restraint is disconnected for any

reason it must be reconnected when the

oven is returned to its original position.

U.S. and Canadian installations

The connector must comply with the Standard for

Connectors for Movable Gas Appliances, ANSI

Z21.69VCSA 6.16 and a quick disconnect device

that complies with the Standard for QuickĆDisconĆ

nect Devices for Use with Gas Fuel, ANSI

Z21.41VCSA 6.9. Adequate means must be proĆ

vided to limit the movement of the appliance withĆ

out depending on the connection and the quick

disconnect device or its associated piping.

Australia and general export installations

The restraint and quick connect must conform

with Local and National installation standards. LoĆ

cal installation codes and/or requirements may

vary. If you have any questions regarding the propĆ

er installation and/or operation of your Blodgett

oven, please contact your local distributor. If you

do not have a local distributor, please call the

Blodgett Oven Company at 0011Ć802Ć860Ć3700.

Installation

13

Electrical Connection

Wiring diagrams are located in the control

compartment and on the back of the oven.

This oven is supplied for connection to 115 volt

grounded circuits. The electric motor, indicator

lights and related switches are connected through

the 6' electric supply cord found at the rear of the

oven.

WARNING!!

This appliance is equipped with three

prong grounding type plug for your

protection against shock hazard and

should be plugged directly into a properly

grounded three prong receptacle. DO

NOT cut or remove the grounding prong

from this plug.

THE BLODGETT OVEN COMPANY CANNOT ASĆ

SUME RESPONSIBILITY FOR LOSS OR DAMAGE

SUFFERED AS A RESULT OF IMPROPER INSTALĆ

LATION.

ELECTRICAL SPECIFICATIONS

Hz Volts Phase Amps Electrical Connection

(minimum size)

U.S. and Canadian Installations

60 115 1 10 Cord set provided

Australia and General Export Installations

50 220Ć240 1 5 Size per local code

Installation

14

Initial Startup

The following is a checkĆlist to be completed by

qualified personnel prior to turning on the

appliance for the first time.

j Open the manual shutĆoff valve at the rear of

the oven.

j Remove the control panel and combustion

cover.

j Be sure the gas on/off switch on the front panĆ

el is in the on position.

j Turn the selector switch to High Fan, 80,000

BTU, and the thermostat to 550_F (288_C).

The oven main burner lights, and the Oven Ready

Light comes on. With the main burner on, check

the following.

j Verify there are no gas leaks, by checking all

gas connections with a soapy water solution.

j Verify that the inlet pressure is correct. The inĆ

let pressure can be checked at the pressure

tap located on the combination valve's inlet

side.

j Verify that the manifold pressure is correct.

The manifold pressure can be checked at the

pressure tap located on the manifold. Check

pressure at both 80,000 BTU and 60,000 BTU.

j If the pressure readings are not set correctly,

adjust accordingly.

j FIRST TIME ONLY BREAKĆIN PROCEDURES

a.) Set burner rate to 60,000 BTU.

b.) Turn oven on high fan and adjust thermoĆ

stat to 350°F (177°C). Allow oven to heat

soak for one hour.

c.) Adjust thermostat to 550°F (288°C). After

reaching setpoint, set burner rate to

80,000 BTU. Allow oven to heat soak until

all residual smoke and fumes have

stopped.

WARNING

The break in procedure burns off excess

oils present in the metals during fabricaĆ

tion. Smoke may be produced. Proper

ventilation is required.

ADJUSTMENTS ASSOCIATED WITH INITIAL

INSTALLATION

Each oven, and its component parts, have been

thoroughly tested and inspected prior to shipĆ

ment. However, it is often necessary to further

test or adjust the oven as part of a normal and

proper installation. These adjustments are the

responsibility of the installer, or dealer. Since

these adjustments are not considered defects

in material or workmanship, they are not covĆ

ered by the Original Equipment Warranty. They

include, but are not limited to:

D calibration of the thermostat

D adjustment of the doors

D burner adjustments

D leveling

D testing of gas pressure

D tightening of fasteners.

No installation should be considered complete

without proper inspection, and if necessary,

adjustment by qualified installation or service

personnel.

Operation

15

Safety Information

THE INFORMATION CONTAINED IN THIS SECĆ

TION IS PROVIDED FOR THE USE OF QUALIFIED

OPERATING PERSONNEL. QUALIFIED OPERATĆ

ING PERSONNEL ARE THOSE WHO HAVE

CAREFULLY READ THE INFORMATION CONĆ

TAINED IN THIS MANUAL, ARE FAMILIAR WITH

THE FUNCTIONS OF THE OVEN AND/OR HAVE

HAD PREVIOUS EXPERIENCE WITH THE OPĆ

ERATION OF THE EQUIPMENT DESCRIBED. ADĆ

HERENCE TO THE PROCEDURES RECOMĆ

MENDED HEREIN WILL ASSURE THE

ACHIEVEMENT OF OPTIMUM PERFORMANCE

AND LONG, TROUBLEĆFREE SERVICE.

Please take the time to read the following safety

and operating instructions. They are the key to the

successful operation of your Blodgett conveyor

oven.

SAFETY TIPS

For your safety read before operating

What to do if you smell gas:

D DO NOT try to light any appliance.

D DO NOT touch any electrical switches.

D Use an exterior phone to call your gas supplier

immediately.

D If you cannot reach your gas supplier, call the

fire department.

What to do in the event of a power failure:

D Turn all switches to off.

D DO NOT attempt to operate the oven until the

power is restored.

NOTE: In the event of a shutĆdown of any kind, alĆ

low a five (5) minute shut off period before

attempting to restart the oven.

General safety tips:

D DO NOT use tools to turn off the gas control. If

the gas cannot be turned off manually do not try

to repair it. Call a qualified service technician.

D If the oven needs to be moved for any reason,

the gas must be turned off and disconnected

from the unit before removing the restraint

cable. Reconnect the restraint after the oven

has been returned to its original location.

D DO NOT remove the control panel cover unless

the oven is unplugged.

Operation

16

Solid State Manual Control

1

2

3

4

5

6

7

Figure 11

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the

oven for high fan, low fan or cool down.

2. OVEN READY LIGHT - when lit indicates

burner operation. When the light goes out the

oven has reached operating temperature.

3. SOLID STATE THERMOSTAT - allows an infiĆ

nite selection of temperatures from 150Ć550_F

(66Ć288_C).

4. TIMER - activates an electric buzzer that

sounds when the cook time expires.

5. LIGHTS SWITCH - controls interior lights.

6. RATE SWITCH - switches oven between

standard rate (60,000 BTU) and high rate

(80,000 BTU) while in high fan.

NOTE: High rate is disabled with low fan.

7. GAS ON/OFF SWITCH - press to shut off gas

to the oven.

OPERATION

1. Turn the SELECTOR Switch (1) to either HIGH

FAN or LOW FAN. The blower and control comĆ

partment cooling fan operate and are controlled

automatically by the action of the doors.

If high fan is chosen, high rate may be seĆ

lected by toggling the RATE SWITCH (6).

2. Set the SOLID STATE THERMOSTAT (3) to the

desired setting or temperature.

3. Preheat until the OVEN READY LIGHT (2)

goes out.

4. Load product into the oven. Determine cook

time and set the TIMER (4).

5. When the buzzer sounds, remove the product

from the oven. Turn the TIMER knob (4) to OFF

to silence the buzzer.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL

DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

1. Turn the SELECTOR SWITCH (1) to OVEN OFF.

WARNING!!

A complete five minute shutdown must be

observed before the oven is relighted.

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