Blodgett COS-101 spécification

Marque: Blodgett

Modèle: COS-101

Catégorie: Fours

Taper: spécification

Ce manuel convient également à

COS-6, COS-101 and COS-101S

ELECTRIC COOKING APPLIANCES

INSTALLATION -- OPERATION -- MAINTENANCE

COS-6, COS-101 and COS-101S

APPAREILS DE CUISSON D’ÉLECTRIQUE

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT COMBI

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Tel ephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN R8131 Rev E (5/06)

E 2000 --- Blodgett Combi

A PERSONAL WORD FROM BLODGETT COMBI

QUELQUES MOTS DE BLODGETT COMBI

Congratulations on your purchase of a BLODGET T Combi appliance. We

firmly believe that your choice has been a wise one, and trust you will re-

ceive many years of excellent service from your new Combi.

You will find that cooking with Combi appliances saves time, labor and

extensive cleaning of both the kitchen and the unit.

With Combi appliances the quality, taste, consistency, and look of your

food are improved, thus endorsing the policy to which we’ve always ad -

hered: “F or Better Cooking!”

Once you’ve had a chance to use your Combi, please tell us, your dealer

and colleagues about any creative a nd interesting applications you have

discovered; exchange ideas with other users. Be sure to advise us or

your dealer immediately should any mechanical or technical problems

be encountered (...we’re here to help!) and above all “Enjoy Cooking the

BLODGETT Combi Way!

F or information on cooking, please refer to our separate cooking guide.

Toutes nos félicitations sur votre achat d’appareil de Blodgett Combi.

Nous croyons fermement que votre choix est un choix raisonnable et

nous sommes certains que vous obtiendrez de nombreuses années

d’excellent service de votre nouveau four multi-usages.

V ous allez découvrir que la cuisson dans les appareils Combi économise

le temps, le travail et le degré de nettoyage de l’appareil aussi bien que

de la cuisine.

Avec les appareil de Combi, la qualité, le goût, la consistence et l’appar-

ence des aliments sont améliorés, s’accordant, de ce fait, a vec notre

politique ”Pour une meilleure cuisson !”

Une fois que vous aurez eu la chance d’utiliser notre Combi, informez

nous, votre concessionnaire et vos collègues, de toutes les applications

nouvelles et intéressantes que vous avez découvertes ; échangez vos

idées avec d’autres utilisateurs. N’hésitez pas à nous prévenir, ou votre

concessionnaire, de tout problème mécanique ou technique que vous

pourriez rencontrer (... nous sommes ici pour vous aider) et par-dessus

tout “Régalez-vous à cuisiner à la façon BLODGETT Combi!

Pour obtenir de plus a mples informations sur l’art culinaire, veuillez con-

sulter notre livre de cuisine séparé.

IMPORT

FORYOURSAFETY

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

of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni utiliser de l’essence ni d’autres vapeurs ou liquides inflam-

mables dans le voisin a ge de cet appariel, ni de tou t aut r e appar eil.

WARNING: IMPROPER INST ALLA TION, ADJUSTMENT, ALTERA TION, SERVICE OR

MAI NTEN A NC E CAN CA US E PROP ERTY DAMAG E, INJURY OR DEATH. READ THE

INST ALLA TION, OPERA TING AND MAINTENANCE INSTRUCTIONS THOROUGHLY

BEFORE INST ALLING OR SERVICING THIS EQUIPMENT

A V ERTI SSEMEN T: UNE INS TALLATION, UN AJUSTEMEN T, UNE ALTÉRA TI O N , UN

SERV IC E OU UN ENTRETI EN NON CONFO RME A UX NORMES PEUT CA US ER DES

DO MMA GES À LA PRO P RI ÉTE, DES BLESSURES OU LA MORT. LIS EZ ATTENTI V E-

MENT LES DIREC TI V ES D’ I NS TAL LATION, D’O P ÉRATI O N ET D ’ ENTRETIEN AVANT

DE FAIRE L’IN S TALL ATI O N OU L’EN TRETI EN DE CET ÉQUIP EMEN T.

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

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

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

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

Les inf ormations données dans le présent manuel sont importantes pour installer,

utiliser et entret en ir corr ect emen t ce fo u r. Le respect de ces instructions et procé-

dures permettra d’obtenir de bons résultats de cuisso n et une longue durée de ser-

vice sans pro blèmes. V euillez lire le présent manuel et le conserver pour pouvoir

vou s y repo r t er à l’a ven ir.

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

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.

Your Service Agency’s Address:

Adressedevotreagencedeservice:

Model/Modèl:

Serial Number/Numéro de série:

Your oven w as 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

The Blodgett Combi-Oven/Steamer 2.....

Description of the Combi-Oven/Steamer 3.

Oven Features 4.......................

Installation

Owner’s Responsibilities 5...............

Location 6.............................

Agency Approvals 7....................

Utility Connections 8....................

Utility Connections 9....................

Leg Attachment 10......................

Stacking 11.............................

Adjustments 12.........................

Final Check Lists 13.....................

Operation

Oven Start-Up 14........................

Standard Controls 15....................

Optional Cook & Hold 17.................

Optional Meat Probe 20..................

Maintenance

Spray Bottle Operating Procedure 21......

Cleaning and Preventive Maintenance 22...

Decalcification 23.......................

Introduction

Le Combi-four/étuve à vapeur Blodgett 24..

Description du Combi-four/étuve à vapeur 25

Caractéristiques du four 26...............

Installation

Responsabilités du propriétaire 27.........

Placement 28...........................

Normes et Codes 29.....................

Branchement Utilitaires 30................

Branchement Utilitaires 31................

Fixation des pieds 32....................

Superposition -

Assemblage section double 33............

Vérification finale et derniers réglages 34...

Vérifications Finales 35...................

Utilisation

Mise en Marche du Four 36...............

Contrôles Standards 37..................

Cuisson et Pause en Option 39...........

Sonde à Viande en Option 43.............

Entretien

Procédé de fonctionnement de la bouteille

vaporisatrice 44.........................

Entretien Préventif et Nettoyage 45........

Détartrage 46...........................

Introduction

The Blodgett Combi-Oven/Steamer

For quite some time, commercial cooking equip-

ment has remained more or less unchanged.

There are kettles, deck ovens, the good old range

with its legion of pots and many other extra

appliances. The result: time expenditure, exces-

sive manual work, and countless cleaning pro-

cesses. The last few years have paved the way for

a revolution in the equipment of restaurant and in-

stitutional kitchens.

The Blodgett Combi-Oven/Steamer offers a com-

pletely new method of cooking. With the Oven/

Steamer you have the choice of two cooking pro-

cesses: Steam and Hot Air, either...

D Separately

D Combined, or

D In Sequence

And for easy operation you can choose from three

modes:

Steam Hot Air Combi

Steam &

Hot Air

In the Steam mode you can:

D steam D blanch D poach

D defrost D rethermalize

In the Hot Air mode you can

D roast D bake D braise

In the Combi mode you can:

D defrost D roast D rethermalize

D reheat D bake D sous vide*

D proof* D cook & hold*

* with optional digital controls

Not only that, you can use two or three functions

in sequence during one cooking process. We call

this:

D combi-steaming

D combi-roasting

D combi-baking

The combination of circulating hot air and steam

in the space saving, high performance Combi-

Oven/Steamer leads to improvements in the fol-

lowing areas:

D increased productivity in the kitchen

D a reduction in capital expenditures for multiple

equipment replacement

D a wider range of menu choices

D a simplified cleaning process

The work process is simplified since products are

prepared on or in steam table pans and trays.

F ood can be cooked, stored, and transported with

the same pans. Small amounts of product can be

processed efficiently; pre-cooked and conve-

nience foods can be reheated within minutes.

Many frozen foods can be processed without pre-

thawing. This flexibility reduces the need for

kettles and steam tables since there is no need to

keep large amounts of food warm for long periods

of time.

Today the improvement of food quality is more im-

portant than ever. Vegetables are cooked in the

Blodgett Combi-Oven/Steamer without water at

the optimal temperature of just under 212_F

(100_C), maintaining valuable vitamins, minerals,

nutrients and trace elements.Cooking meat in the

Combi results in less shrinkage and a firmer, juicier

product. The Blodgett Combi-Oven/Steamer is

being used more and more for baking. Steam and

Hot Air modes make it a general purpose baking

appliance.

Introduction

Description of the Combi-Oven/Steamer

ABOUT THE OVEN/STEAMER

Blodgett Combi-Oven/Steamers are quality pro-

duced using high-grade stainless steel with first

class workmanship.

The high performance fresh steam generator with

its control system makes it possible to enjoy all of

the advantages of a high quality steamer at the

flick of a switch. Fresh steam enters the oven cav-

ity without pressure and is circulated at high

speed. This process enables quick and gentle

cooking and ensures high quality food while pro-

viding convenient w orking methods. The steam

generator is completely automatic and protected

from running dry.

A patented quench system keeps t he air in the

oven clean. Fumes which arise from roasting and

grill ing are extracted from the appliance, quenched,

and directed out through the condenser drain. The

exhaust system is effective in all cooking modes

and results in better quality foods and no flavor

transfer. The fan, which is guarded against acci-

dental finger contact, is driven by a quiet and pow-

erful motor. The condenser draws out excess

steam from the appliance. Condensation and

waste water, which result during steaming and

cleaning, are continuously drained.

The use of high quality insulation impedes exces-

sive heat radiation and saves energy.

The Oven/Steamer has optional adjustable legs

which adapt easily to slightly uneven surfaces and

optional floor stands which are designed for use

with all of the table models.

OVEN/STEAMER OPERATION

The practical oven door, with a viewing window,

has a wide swing radius and handle which can be

operated easily, even with wet or greasy hands.

Ease of operation is guaranteed through the sim-

ple arrangement of the controls. Graphic symbols

make the a ppliance easy for even inexperienced

kitchen staff to operate. Steam, Hot Air and Combi

modes can be selected with one switch. A fourth

function on the mode selection switch, the Cool

Down mode, allows the oven cavity to cool down

rapidly with the door opened or closed.

Cleaning is kept to a minimum. The interior is

sprayed with a self-acting cleaning solution which

interacts w ith steam to easily remove crusts and

stains. The oven is designed for easy care and is

welded w ater tight so that the internal cooking

cavity may be rinsed with a hose after the steam

cleaning process.

Introduction

Oven Features

Standard Features

Figure 1

Control Panel

2 Fuses, Power Supply

3 Oven Door

4 Drip Collector (self draining)

5 Door Handle

6 Door Contact Switch

7 V ent (not shown)

8 Decalcifying Inlet & Funnel Assembly

9 Decalcifying Valve Lever

10 Tilt Down Panel Screw

Installation

Owner’s Responsibilities

1. Oven(s) are uncrated, stacked (if applies) and

put in place.

NOTE: Please refer to Leg Attachment and

Stacking Addendum.

2. The owner/ operator must have the following

plumbing and electrical requirements met and

installed.

NOTE: Refer to the Utility Connection infor-

mation provided.

WARNING!!

Improper installation, adjustment, alter-

ation service or maintenance can cause

property damag e , injury o r death. Read

the installation, operation and mainte-

nance instructions thoroughly before

installing or servicing this equipment.

PLUMBING

Water

Water Pressure (min/max) 40 PSI min / 50 PSI max

Cold Water Connection 3/4” Hose Fitting, 3/8” ID hose minimum

Water Regulator Setting 35 PSI static

Mimimum requirements TDS --- less than 100 parts per million

Total Hardness --- 80-120 parts per million

Chlorides --- less than 30 parts per million

pH Factor --- 7.0-8.0

Drainage Atmospheric Vented Drain

Drain Connection 2” Copper

Avg Water Drain Temp. Approximately 122_F/50_C

ELECTRICAL

COS-6 COS-101 COS-101S

Electrical 9.4 kw 18.5 kw 18.5 kw

Amp/line (max) Amp/line (max) Amp/line (max)

Volt

Phase

Volt

Phase

Volt

Phase

208 26 45 208 52 89 208 52 89

240 23 40 240 45 77 240 45 77

480 23 N/A 480 23 N/A

Blower Motor .33 HP / .4 kW .5 HP / .5 kW .5 HP / .5 kW

Installation

Location

The well planned and proper placement of your

appliance will result in long term operator conve-

nience and satisfactory performance.

The following clearances must be maintained be-

tween the unit and any combustible or non-com-

bustible construction.

D Oven body right side --- 1” (2.54 cm)

D Oven body left side --- 4” (10 cm)

D Oven body back --- 6” (15 cm)

NOTE: F or models with hose assemblies on the

back of the unit, the hose must be 1” (2.54

cm) from the wall.

The following clearances are recommended, but

not required, for s ervicing.

D Oven body sides --- 12” (30 cm)

D Oven body back --- 12” (30 cm)

Pl ace the unit in an area which is free of drafts and

accessible for proper operation and servicing.

Keep the oven area free and clear of all combus-

tibles such as paper, cardboard, and flammable

liquids and solvents.

DO NOT place the oven on a curb base or seal to

the wall; either condition will prevent proper venti-

lation to the blower motors. Slight unevenness can

be corrected with the adjustable legs.

Heat and water sources must not be located near

the air vents on the left side of the unit. Consult the

factory for an optional protective side heat shield

kit if a warm surface or water source is to the left

of the unit.

On all models, tripping the blower motor’s thermal

overload device indicates an excessive ambient

temperature on the left side of the unit. This must

be corrected to prevent permanent damage to the

appliance. All motor bearings are permanently lu -

bricated by the manufacturer; there is no need for

additional lubrication during the operational life-

time of the motors.

Installation

Agency Approvals

THE INSTALLATION INSTRUCTIONS CON-

TAINED HEREIN ARE FOR THE USE OF QUALI-

FIED INSTALLATION AND SERVICE PERSONNEL

ONLY. INSTALLA TION OR SERVICE B Y 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 are responsible for:

D The installation of electrical wiring from the elec-

tric meter, main control box or service outlet to

the electric a ppliance.

Qualified installation personnel must be experi-

encedinsuchwork,befamiliarwithallprecau-

tions required and have complied with all require-

ments of state or local authorities having

jurisdiction.

U.S. and Canadian Installations

Reference: National Electrical Code, ANSI/NFP A

70---Latest Edition and/or Canadian Electrical

Code CSA C22.1 as applicable.

This equipment is to be installed in compliance

with the Basic Plumbing Code of the Building Offi -

cials and Code Administrators International Inc.

(BOCA) and the Food Service Sanitation Manual of

the Food and Drug Administration (FDA).

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 unit, please contact your local

distributor. If you do not have a local distributor,

please call Blodgett Combi at 0011 -802-860-3700.

Installation

Utility Connections

COLD WATER CONNECTION

Connect the appliance to quality w a ter via a pres-

sure hose with 3/4” couplings. A shut off valve is

to be provided adjacent to the oven.

3/4” Coupling

1/2” appliance hose

with 3/4” hose fittings.

Appliance

Solenoid

Washer

Figure 2

WARNING!!

The use of poor quality water will invali-

date your warranty.

DRAIN CONNECTION

The Drain Vent assembly, included with t he unit,

and a 2” (5 cm) copper pipe with standard drain

pitch, must be run to an open drain or connected

to a standpipe equipped with a vent.

NOTE: Thewastewatercanalsobedirectedtoa

nearby floor drain. Flexible hose which al-

lows trapped water to accumulate in

sagged runs must be avoided.

WARNING!!

Failure to install the drain kit provided will

invalidate your warranty.

2” (5 cm) Drain

(Customer Supplied)

To Dr ai n

Figure 3

A 24” (61 cm) long standpipe must be connected

to the DWV. This allows the escaping water vapor

to exit above the inlet louvers on the back panel.

Breather Vent

Plumber Installed

Connection

Tee, Hose and Clamps

Plumber Installed

Connection To Drain

Figure 4

Installation

Utility Connections

ELECTRICAL CONNECTIONS

Before making any electrical connections to these

units, check that the power supply is adequate for

the voltage, amperage, and phase requirements

stated on the rating name plate mounted on the

right side of the unit.

U.S. and Canadian installations

All ovens, when installed, must be electrically

grounded in accordance with local codes, or in the

absence of local codes, with the National Electrical

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

dian National Electric Code C22.2 as applicable.

General export installations

Installation must conform with Local and National

installation standards.

WARNING!!

On 480V units, the fan should be checked

to ensure the proper rotation after con-

necting the appliance. See Figure 5. If the

fan turns in the wrong direction, the ap-

pliance will not function properly and

damage to the unit can occur. Improper

connection of the appliance renders the

warranty invalid.

Direction Of Fan Rotation

Figure 5

NOTE: Disconnect the power supply to the unit

before servicing.

NOTE: All manual resets should be restored be-

fore connecting power to the appliance.

WARNING!!

Improper installation will invalidate your

warranty.

Installation

Leg Attachment

LEG VARIATIONS

Legs are available in 4” (101mm), 6” (152mm) or

25” (635mm) lengths or low profile casters. The 6”

legs are used on the lower section of a double

stacked unit. The 4” legs may be used with the op-

tional stands if additional height is required or

when mounting on a counter. The 25” legs are

used for a single oven located on the floor.

NOTE: F or safety reasons, casters must not be

used with the 25” legs.

25I Ad justable Leg

4I Leg

6I Adjustable Leg

Low Profile Casters

Figure 6

LEG ATTACHMENT

1. Align the threaded stud on one of the front

legs to the bolt hole located in the unit’s bot-

tom corner. Turn the leg clockwise and tighten

to the nearest full turn.

2. Align the leg plate holes with the bolt holes.

Secure with the two 1/2” bolts provided.

3. Repeat the above steps w ith the other front

leg. If low profile casters are used, install them

with the locking casters in the front of the oven.

The rear casters do not lock. Ensure that the

locksaresetonthefrontcasters.

4. Tip the oven up on the newly installed front

legs. If casters are used, check that the locks

aresetonthefrontcasters.Repeat the above

steps for the rear legs.

5. Except for units with casters, level the oven by

screwing the adjustable feet in or out as nec-

essary.

Figure 7

Installation

Stacking

TO STACK TWO COS-6’S OR ONE COS-6 ON A

COS-101:

1. Install the 6” legs as directed.

2. Center a COS-6 unit on top of the lower sec-

tion.

3. Remove the screws from the rea r access pan-

el and remove the access panel from the bot-

tom unit.

4. Carefully remove the fan plug and disas-

semble the steam vent.

NOTE: The fan plug connector can be easily

damaged

5. Align the two rear bolt holes in the lower sec-

tion with the two threaded holes in the upper

section.

6. Insert a bolt from the bottom up through each

of the two holes and tighten securely.

7. Reassemble the steam vent and reconnect

the fan plug. Reinstall the rear access panel

on the lower unit.

COS-6 on either

another COS -6 or a COS-101

Figure 8

TO STACK A COS-6 ON A COS-101S:

1. Install the 6” legs as directed.

2. Place the COS-6 on top of the COS-101S.

Make sure that the front and left hand side of

the COS -6 line up evenly with the front and left

hand side of the COS-101S.

3. Remove the left side a ccess panel from t he

lower unit.

4. Thread one of the two supplied bolts up

through the COS-101S’s top rear frame mem-

ber and into the bottom left rear corner of the

COS-6.

5. Thread the second bolt down through the bot-

tom rear frame member of the COS-6 into the

nut welded t o the frame member of the

COS-101S.

COS-6 o n a COS-101S

Figure 9

Installation

Adjustments

BEFORE SWITCHING THE APPLIANCE ON

Before applying power to the unit for the first time,

check for the following conditions:

j All electrical safety provisions have been ad-

hered to and the electrical connections are

correct.

j The circulation fan turns counter-clockwise.

Check rotation from inside the oven cavity.

j Water is connected, turned on and all of the

connections are water tight.

j Thegreasefilterandholderareintheirproper

positions.

j The pan holders on models COS-6 and

COS-101 are inserted into the oven cavity.

Stationary rack guides are provided with the

COS-101S.

WARNING!!

If the fan turns in the wrong direction, the

appliance will not function properly and

can be damaged.

NOTE: When the unit is turned on, or after it has

been OFF for 5 hours and then turned on,

the steam generator automatically flushes

for 75 seconds. The steam generator then

fills to the proper water level. The unit is

now ready for operation.

DOOR ADJUSTMENT

The door latch may be adjusted in two directions,

in and out, and up and down, using the following

procedure:

1. Adjust up and down by loosening the two

bolts holding the latch to the face of the unit

(A).

2. Make adj ustments s o that the leading face of

the latch is centered in the opening of the han-

dle assembly.

3. Tighten t he bolts so that there is no further

movement.

4. Adjust in and out by loosening the bolt on top

of the latch (B).

5. The adjustment face is stepped so that move-

ment is limited with the bolt tightened proper -

ly.

6. The adjustment is correct w h en the door

closes firmly and no steam leaks from the gas-

ket.

The hinges can also be adjusted as follows:

1. Be certain the latch is adjusted properly.

2. Adjust hinges so that the door back and the

unit face are parallel (C).

3. The adjustment is correct when no steam

leaks through the gasket.

Oven

Door

Figure 10

Installation

Final Check Lists

ELECTRICAL CONTROL COMPARTMENT

Applied voltage to unit voltage/phase suitable for

appliance specified.

j Remove side panel

j Set motor protector (F2) to on position

j Adjust motor protector to maximum

j Reset high limit thermostats F3 and F6

j Check fuses

j Reinstall side panel

PLUMBING FINAL CHECK

j Incoming water pressure within 40 PSI (mini-

mum) --- 50 PSI (maximum)

j Atmospheric vented drain in place

j Water solenoid properly bracketed and not

leaking

j Water feed lines intact without leaks

j Water pressure regulator is set to 35 psi

j Optional spray hose connected properly

Washer

Fill

Solenoid

Hose and Spray

Washer

Regulator Assembly

“Y” Fitting

Cold water supply

Spray Hose Connection

Figure 11

OVEN OPERATIONAL TESTS

NOTE: Checkstobemadebycustomerorautho-

rized service agent.

Cool Down Mode

j Verify oven fan runs with door open

Combi Mode

Turn to COMBI mode, set thermostat to 350_F

(177_C) and verify:

j Boiler flushes and fills

j Boiler preheats to 185_F(85_C) then switches

to HOT AIR

j When HOT AIR reaches 350_F (177_C) HOT

AIR shuts off and STEAM comes on

Steam Mode

Turn on STEAM mode and verify (Control Panel

Removed):

j Check timer operation in all three positions

1. Set timer to OFF position, buzzer should

sound

2. Set timer in position other than OFF or

STAY ON, timer should count down

3. Set timer in ST A Y ON position, oven should

operate continuously without timer

j Run light (power light) turns on

j Unit produces steam, window fogs, door seal

does not leak

j Quenching system working

Hot Air Mode

Turn to HOT AIR mode and set thermostat to

400_F (205_C) and verify:

j Heat demand light is on

j Oven is heating properly

j Heat lights shuts off at 400_F (205_C) and

oven maintains 400_F (205_C)

Operation

Oven Start-Up

STEAM MODE (if applicable)

1. Turn the mode selector switch to STEAM.

2. The green POWER Indicator lamp on the front

control panel lights.

3. The steam generator flushes and drain auto-

matically for 75 seconds if the unit has been off

for at least 5 hours.

4. The steam generator begins to fill. After two

minutes, the FILL indicator lamp on the front

control panel blinks. The convection blower

and POWER lamp turn off.

5. When the steam generator is filled to the prop-

er level, the convection blower, interior lights

and POWER indicator lamp turn on.

6. Steam fills the cavity and is controlled by a

non-accessible internal thermostat.

HOT AIR MODE (if applicable)

1. Turn the mode selector switch t o Hot Air.

2. The green POWER Indicator lamp on the front

control panel lights.

3. Set the hot air thermostat to the desired tem-

perature.

4. The thermostat lamp lights, indicating the cav-

ity temperature is below the desired set point.

5. When the cavity temperature reaches the de-

sired s et point, the temperature indicator lamp

goes off. The convection blower shuts off.

COMBI MODE (if applicable)

1. Turn the mode selector switch to COMBI.

2. The green POWER indicator lamp on the front

control panel lights.

3. Set the Hot Air thermostat to the desired tem-

perature.

4. The steam generator flushes and drain auto-

matically for 75 seconds if the unit has been off

for at least 5 hours.

5. The steam generator begins to fill. After two

minutes the FILL indicator lamp on the front

control panel blinks. The convection blower

and POWER lamp do not shut down.

6. When the steam generator comes up to a pre-

determined temperature, the hot air thermo-

stat lamp illuminates, indicating the cavity

temperature is below the desired set point.

7. When the cavity temperature reaches the de-

sired s et point, the temperature indicator lamp

goes off.

8. The steam and hot air burners toggle back

and forth responding to the thermostat set

points.

Operation

Standard Controls

Figure 12

CONTROLS IDENTIFICATION

1. LOW WATER FILL LIGHT --- d u r i n g t h e f i l l

cycle, this light remains on until the w ater in

the steam generator is a t the proper level and

up to temperature. During normal operation the

light should not be on. If the light comes on,

check t he water level in the steam generator.

2. DON’T STEAM LIGHT --- indicates the unit is

too hot to operate in the steam mode. Place

the unit in the Cool Down mode until the t em-

perature is below 230_F (110_C) and open the

door. This light does not inhibit steam produc-

tion.

3. POWER ON LIGHT --- indicates the unit is in

Steam, Hot Air or Combi.

4. MODE SELECTOR SWITCH --- t u r n s p o w e r

to the oven on or off. Allows selection of

Steam, Hot Air, Combi or Cool Down Modes.

5. TEMPERATURE DIAL --- used to set desired

cooking temperature.

6. HEATING INDICATOR LIGHT --- l i g h t s w h e n

the Hot Air heating is in operation.

7. TIMER DIAL --- used to set desired cooking

time.

8. FL USH/DRAIN SWITCH --- used to flush/

drain the steam generator for decalcification.

Operation

Standard Controls

OPERATION

1. Turn the MODE SELECTOR Sw itch (4) to the

desired function.

The POWER ON Light (3) illuminates.

2. Set the TIMER (7) for t he desired cooking time

orsetittoSTAY ON. The buzzer sounds and

the unit shuts off when the time has expired.

3. For the HOT AIR and COMBI modes, set the

TEMPERATURE Dial (5) to the desired cook

temperature. The HEATING INDICATOR Light

(6) illuminates and stays lit until the desired

temperature is reached. The temperature dial

does not operate during the STEAM portion of

the COMBI mode.

4. The selected mode operates automatically.

Thetemperature,timeandmodecanbeal-

tered at any time during the cooking process.

The operation can be s topped by the use of

the Mode Selector Switch or by opening the

door.

5. At the end of the specified time period, t he

buzzer sounds and the appliance shuts off au-

tomatically. Move the TIMER (7) to the STAY

ON position to stop the buzzer and restart the

unit.

6. To cool down the oven cavity, switch the

MODE SELECTOR Switch (4) to COOL

DOWN. In the Cool Down mode neither the

temperature dial or the timer will be operation-

al. The blower will function with the door open

or closed.

7. The mode selector switch is also the main

power switch. In the OFF position the ap-

pliance is not operational.

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Blodgett COS-101 spécification

Marque: Blodgett

Modèle: COS-101

Catégorie: Fours

Taper: spécification

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Blodgett COS-101 spécification

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