Blodgett Combi BC14EDS Mode d'emploi

BLODGETT COMBI

www.blodgett.com

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

P N R 10382 R e v E (5/ 06)

E 2003 --- B lo dgett Combi

BC14E, BC14G,

BC14EDS, BC14GDS and B14G

COMBINATION OVEN STEAMER

INSTALLATION -- OPERATION -- MAINTENANCE

BC14E, BC14G,

BC14EDS, BC14GDS et B14G

COMBI-FOUR/ÉTUVE À VAPEUR

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

A PERSONAL WORD FROM BLODGETT COMBI

QUELQUES MOTS DE BLODGETT COMBI

Congratulations on your purchase of a BLODGETT 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: “For Better Cooking!”

Once you’ve had a chance to use your Combi, please t ell us, your dealer

and colleagues about any creative and interesting applications you have

discovered; exchange ideas with other u sers. B e 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, avec 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 amples informations sur l’art culinaire, veuillez con-

sulter notre livre de cuisine séparé.

IMPORTANT

FORYOURSAFETY

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

of this or any other appliance.

AVERTIS SEMENT

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

mables dans le voisin a ge de cet appar iel, ni de to ut au tre appa r eil.

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 INSTALLA TION, ADJUSTMENT, ALTERA TION, SERVICE OR

MAI NTEN A NC E CAN CAUS E PROP ERTY DA MA GE, INJURY OR DEATH. READ THE

INST ALLA TION, OPERA TING AND MAINTENANCE INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

A V ERTI SSEMEN T: UNE IN S TALLATION , UN AJUSTEMEN T, UNE ALTÉRATIO N , UN

SERV IC E OU UN ENTRETI EN NON CO NFO RME A UX NORMES PEUT CAUSER DES

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

MENT LES DIRECTI V ESD’IN S TALLATIO N, D’OP ÉRATIO N ET D’EN TRETI EN A VA NT

DE FAI RE L’I NS TALLATIO N OU L’EN TRETI EN DE CET ÉQUIP EMEN T.

The information contained in thi s 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 info r m a t ions données dan s le présen t manuel so nt importantes pour installer,

utiliser et entreten ir cor r ect emen t ce f o u r. Le respect de ces instr u ctions et procé-

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

vice sans pro blèmes. Veuillez lire le présent manuel et le conserver pour pouvo ir

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 appliance 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

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

Description of the Combi-Oven/Steamer 3.

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

Installation

Agency Approvals 5....................

Owner’s Responsibilities 6...............

Oven Location and Ventilation 9..........

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

Caster Attachment 11....................

Stacking 12.............................

Oven Leveling and Steam Connection 13...

Plumbing Connections 14................

Electrical Connections 15................

Gas Connections 16.....................

Gas Hose Restraint 18...................

Adjustments 19.........................

Final Check Lists 20.....................

Operation

Safety Information for Gas Units 22........

Gas Controls 23.........................

Standard Controls 24....................

Optional Cook & Hold 26.................

Optional Meat Probe 30..................

Maintenance

Spray Bottle Operating Procedure 31......

Cleaning and Preventive Maintenance 32...

Deliming 34.............................

Communication 41......................

Introduction

Le four-étuveur Combi de Blodgett 44......

Descriptiondufour-étuveurCombi 45......

Fonctionnalités du four 46................

Installation

Certifications 47.........................

Responsabilités du propriétaire 48.........

Emplacement du four et mise de niveau et

V entilation 51...........................

Montage des pieds 52...................

Accessoire des roulettes 53..............

Superposition 54........................

Mise de niveau du four et branchement

del la vapeur 55.........................

Raccordement de la plomberie 56.........

Raccordement à l’électricité 57............

Raccordement au gaz 58.................

Câble d’immobilisation du tuyau à gaz 60..

Ajustements 61.........................

Liste de vérification finale 62..............

F onctionnement

Renseignements sur la sécurité des

appareils a u gaz 64......................

Commandes du gaz 65..................

Commandes standard 66................

Cuisson et Pause en Option 68...........

Sonde thermique optionnelle 73...........

Entretien

Procédure de fonctionnement du

pulvérisateur 74.........................

Nettoyage et entretien préventif 75........

Détartrage 77...........................

Communications 84.....................

Introduction

2

The Blodgett Combi-Oven/Steamer

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:

steam reheat reconstitute

stew thaw simmer

blanch preserve braise

poach

In the Hot Air mode you can:

roast bake

grill gratinate

broil

In the Combination Steam and Hot Air mode you

can:

defrost roast rethermalize

reheat bake forced steaming

You can also use two or three functions in se-

quence 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 t rays.

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 in preparation reduces the

need for kettles and steam tables since there is no

need for large amounts of food to be kept 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 w ithout water at

the optimal temperature of j ust under 100_C

(212_F), 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

3

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 w orkmanship.

The two speed 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.

BC14E and BC14G only

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 sw itch. 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 working methods. The steam

generator is completely automatic and protected

from running dry.

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. The

Steam On Demand feature allows the operator to

add steam at any time for up to 8 minutes while op-

erating in either the hot air or Combi modes. This

feature is excellent for baking as well as roasting

operations. A fourth function on the mode selec-

tion switch, the Cool Down mode, allows the oven

cavity to cool down rapidly with the door opened.

The steam on demand function allow s the opera -

tor the ability to introduce steam into the cooking

process at any time.

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 water tight so that the internal cooking

cavity may be rinsed with a hose after the steam

cleaning process.

Introduction

4

Oven Features

1

5

4

2

3

BC14E shown

7

Optional

Semi-Automatic

Deliming

6

Figure 1

1 Control Panel

2 Power Connection

(BC14E and BC14EDS only)

3 Oven Door

4 Drip Collector

5 Door Handle

6 Deliming Port

(BC14E and BC14G only)

7Fuses

(BC14E only)

Gas Shutoff

(BC14G only)

Installation

5

Agency Approvals

THE INSTA LLATION INSTRUCTIONS CON-

TAINED HEREIN ARE FOR THE USE OF QUALI-

FIED INSTALLATION AND SERVICE PERSONNEL

ONLY. INSTALLA TION OR SERVICE BY OTHER

THAN QUALIFIED PERSONNEL MAY RESULT IN

DAMAGE TO THE OVEN AND/ OR I NJURY 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 or replacement of gas piping.

The connection, installation, repair or servicing

of equipment.

D The installation of electrical wiring from the elec-

tric meter, main control box or service outlet to

the electric appliance.

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

Installation must conform with local codes, or in

the absence of local codes, with t he National Fuel

Gas Code, NFPA54/ANSI Z223.1 ---Latest Edition,

the Natural Gas Installation Code CAN/CGA-

B149.1 or the Propane Installation Code, CAN/

CGA-B149.2 as applicable.

Reference: National Electrical Code, ANSI/NFPA

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

Install atio n must conform with Lo cal and National

instal lati on standards. Lo cal installati on codes and/

or requirements may vary. If yo u have any questions

regarding the proper installation and/or operation of

your appliance, please contact your local distributo r.

If you do not have a lo cal distributor, please call

Blodgett Combi at 0011-802-860-3700.

Installation

6

Owner’s Responsibilities

Installation responsibil ities prior to service

startup inspection

You a re entitled to a free start-up inspection ser-

vice by our factory ASAP. Before a factory repre-

sentative arrives to perform a startup procedure,

the owner must already have satisfied the follow-

ing requirements.

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

put in place.

NOTE: Please refer to Leg Attachment and

Stacking.

Maximum shelf loading -- 60 lbs (27.3 Kg)

PLUMBING SPECIFICATIONS -- BC14E/AA, BC14G/AA,

BC14EDS/AA , BC14GDS/AA and B14G/AB

Water

Water Pressure 30 PSI (207 kPa) minimum

50 PSI (345 kPa) maximum

Water Connection 3/4” Hose Hot and Cold Water

Water Pressure Regulator Setting BC-14E/G --- Preset t o 30 PSI (207 kPa)

B-14G --- Preset to 3 PSI (21 kPa)

Minimum Requirements TDS --- less than 100 parts per million

Total Hardness --- 80-120 parts per million

C h lor i d es --- le s s t h a n 3 0 p a r t s p e r m i llion

pH Factor --- 7.0-8.0

Drainage Atmospheric Vented Drain

Drain Connection 2.00” (50.8mm) Copper

Avg Water Drain Temp. Approximately 160_F(71_C)

STEAM SPECIFICATIONS -- BC14EDS/AA and BC14GDS/AA

Steam Pressure 40 PSI (276 kPa) minimum

50 PSI (345 kPa) maximum

Steam Volume 60 lbs/hour per cavity

Installation

7

Owner’s Responsibilities

RATINGS -- GAS APPLIANCES -- BC14G/AA

Gas Type Gas Input Voltage Phase Amps Motor

U.S. and Canadian Installations

Natural Steam --- 55,000 BTU/Hr

H

o

t

A

i

r

6

5

0

B

T

U

/

H

r

208-240 1 15 1/2HP 208-240VAC, 50/60 Hz

H

ot

A

i

r --- 65,000

B

T

U

/

H

r

Total --- 115,000 BTU/Hr

120 1 15 1/2HP 208-240VAC, 50/60 Hz

Propane Steam --- 48,000 BTU/Hr

H

o

t

A

i

r

6

5

0

B

T

U

/

H

r

208-240 1 15 1/2HP 208-240VAC, 50/60 Hz

H

ot

A

i

r --- 65,000

B

T

U

/

H

r

Total --- 113,000 BTU/Hr

120 1 15 1/2HP 208-240VAC, 50/60 Hz

3/4” FNPT connector for all U.S. and Canadian installations

RATINGS -- GAS APPLIANCES -- BC14GDS/AA

Gas Type Gas Input Voltage Phase Amps Motor

U.S. and Canadian Installations

Natural 65,000 BTU/Hr

208-240 1 15 1/2HP 208-240VAC, 50/60 Hz

120 1 15 1/2HP 208-240VAC, 50/60 Hz

Propane 65,000 BTU/Hr

208-240 1 15 1/2HP 208-240VAC, 50/60 Hz

120 1 15 1/2HP 208-240VAC, 50/60 Hz

3/4” FNPT connector for all U.S. and Canadian installations

RATINGS -- GAS APPLIANCES -- B14G/AB

Gas Type Gas Input Voltage Phase Amps Motor

U.S. and Canadian Installations

Natural 65,000 BTU/Hr 120 1 15 1/2HP 208-240VAC, 50/60 Hz

Propane 65,000 BTU/Hr 120 1 15 1/2HP 208-240VAC, 50/60 Hz

3/4” FNPT connector for all U.S. and Canadian installations

Installation

8

Owner’s Responsibilities

RATINGS -- ELECTRIC APPLIANCES -- BC14E/AA and BC14EDS/AA

Voltage Hz Phase

Max Load (amps)

Motor

L1 L2 L3

208 60 1 89 89 --- 1/2HP 208-240VAC, 50/60 Hz

208 60 3 52 52 52 1/2HP 208-240VAC, 50/60 Hz

240 60 1 82 82 --- 1/2HP 208-240VAC, 50/60 Hz

240 60 3 47 47 47 1/2HP 208-240VAC, 50/60 Hz

480 60 3 23 23 23 1/2HP 208-240VAC, 50/60 Hz

380/220 50 3 25 25 25 1/2HP 208-240VAC, 50/60 Hz

415/240 50 3 27 27 27 1/2HP 208-240VAC, 50/60 Hz

400/230 50 3 26 26 26 1/2HP 208-240VAC, 50/60 Hz

Installation

9

Oven Location and Ventilation

OVEN LOCATION

The well planned and proper placement of your

oven will result in long term operator convenience

and satisfactory performance.

Certain minimum clearances must be maintained

between the oven and any combustible or non-

combustible construction. See the table below.

In addition, the following clearances are recom-

mended for servicing.

D Oven body sides --- 12” (30cm)

D Oven body back --- 12” (30cm)

NOTE: On gas models, routine servicing can usu-

ally be accomplished within the limited

movement provided by the gas hose re-

straint. If the oven needs to be moved fur-

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 re-

turned to its normal position.

Left Side Heat Shield

Heat sources should not be near the air vents lo-

cated on the left hand side of the gas appliance.

Consult the factory for optional protective side

heat shield.

BC14 and BC14D S P/N R9527

Oven

M

d

l

MINIMUM REQUIRED

CLEARANCES

Model

Right

Side

Left

Side

Back

BC14E

BC14EDS

1”

(25.4mm)

4”

(101.6mm)

6”

(152.4mm)

BC14G

BC14GDS

1”

(25.4mm)

6”

(152.4mm)

6”

(152.4mm)

B14G 0”

(0mm)*

0” (0mm) 6”

(152.4mm)

* 0” (0mm) clearance from hose hooks

VENTILATION

The necessity for a properly designed and in-

stalled ventilation system cannot be over empha-

sized. The ventilation system will allow the unit to

function properly while removing unwanted va-

pors and products of combustion from the operat-

ing area.

The a ppliance must be vented with a properly de-

signed mechanically driven exhaust hood. The

hood should be sized to completely cover the

equipment plus an overhang of a t least 6” (15 cm)

on all sides not adjacent to a wall. The capacity of

the hood should be sized appropriately and provi-

sions made for adequate makeup air.

WARNING!!

Failure to properly vent the oven can be

hazardous to the health of the operator;

and will result in operational problems,

unsatisfactory baking, and possible dam-

age to the equipment. Damage sustained

as a direct result of improper ventilation

will not be covered by the Manufacturer’s

warranty.

U.S. and Canadian Installations

Refer to your local ventilation codes. In the ab-

sence of local codes, refer to the National ventila-

tion code titled, “Standard for the Installation of

Equipment for the Removal of Smoke and Grease

Laden Vapors from Commercial Cooking Equip-

ment”, NFPA-96- Latest Edition.

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

10

Leg Attachment

LEG OPTIONS

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

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

D The 4” (101mm) legs may be used when mount-

ing on a counter.

D The 6” (152.4mm) legs are used on the lower

section of a double stacked appliance.

D The 25” (635mm) legs are used for a single ap-

pliance located on the floor.

NOTE: For safety reasons, casters must not be

used with the 25” (635mm) legs.

4” (101mm) Leg

6” (152,4mm) Adjustable Leg

Low Profile Casters

25” (635mm) Adjustable Leg

Figure 2

ATTACHMENT

1. Align the threaded stud on one of the front

legs to the bolt hole located in the bottom cor-

ner of the appliance. 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 with 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 t he oven up on the new ly installed front

legs. If casters are used, check that the locks

aresetonthefrontcasters.Repeat the above

steps for the rear legs.

5. Level the oven by screwing the adjustable feet

in or out as necessary.

Figure 3

Installation

11

Caster Attachment

1. Placealevelonthefloorwherethecastersare

to rest.

2. Place shims under the low side until it is level.

3. Mount the shims between the casters and the

oven as follows:

a.) Align the shims and caster holes with the

bolt holes.

b.) Secure with the 1/2” bolts provided.

NOTE: Install them with the locking casters in

the front of the oven. The rear casters

do not lock. Ensure that the locks are

setonthefrontcasters.

4. Tip the oven up on the newly installed casters.

Add shims as necessary

Exaggerated for clarity

Floor

Figure 4

Installation

12

Stacking

WARNING!!

Stacking should be performed by quali-

fied installation personnel only. The ap-

pliances are heavy. Take care to use prop-

er tools and techniques when lifting and

stacking appliances.

1. Removethedrippanfromthetopappliance.

2. Attach the legs or casters to the bottom ap-

pliance.Seepage10.

3. Place the top appliance on the bottom ap-

pliance. Be sure all four sides are flush.

4. Bolt the two appliances together using the

bolts provided.

5. GAS APPLIANCES ONLY: Attach the flue

ventsasshown.

NOTE: For electric appliances proceed to

step 6.

6. Replace the drip pan. Push to the right until it

stops. The right side should overhand the ove n.

7. Connect the drain, gas (if applicable), electri-

cal and water. Refer to pages 14---18.

NOTE: An optional gas manifold may be purchased

from Blodgett Combi. Order part number

R9570.

Drip Pan

Steam Generator Flue

(BC14 only)

Gas Oven

Hot Air Flue

Rear View

BC14G Shown

Drain Assembly/

Steam Vent

1.125” I.D . Hose

from Drip Pan Drain

Optional

Gas Plumbing

Manifold

Mounting

Bracket

Figure 5

Installation

13

Oven Leveling and Steam Connection

OVEN LEVELING

This oven should be set up in place.

With any stand or oven, be certain that the surface

is level, even and solid. A sloped or uneven base

may cause the appliance to function improperly.

Minor unevenness can be corrected by adjusting

the metal leg feet. The maximum adjustment of the

leg feet is 1-3/8” (35mm).

Maximum

Adjustment

1-3/8” (35mm)

Leg

F oot

Figure 6

STEAM CONNECTION

NOTE: BC14EDS and BC14GDS only.

Connect the appliance to a 40 to 50 psi maximum

external steam source per local or state codes.

The steam must be clean, potable and fit for hu-

man consumption. Failure to connect this ap-

pliance to a suitable steam source will revoke the

sanitation approval.

Steam supply line is 3/4” NPT. A particle screen

and bucket trap are recommended. 60 lbs per

hour is the maximum usage per oven. Steam sup-

ply pressure should not exceed 40 to 50 psi. The

flow pressure is 1-1/2 to 3-1/2 psi and is set at the

steam pressure regulator supplied inside the

oven.

Installation

14

Plumbing Connections

WATER CONNECTION

NOTE: Hot wat er maximizes stea m product ion but

is not requ ired. Cold wate r may be supplied

to both inle ts if hot wat e r is not availa ble .

Connect the appliance to quality water via a pres-

sure hose with 3/4” (19mm) couplings. See

Figure 7 for connections. A shut off valve is to be

provided adjacent to the oven.

WARNING!!

Operating the appliance without the water

regu lator ins t alle d will in v ali d at e your war-

ranty.

BC14E

Cold

Water

BC14G

Cold Water

Water Connections

Rear of Appliance

B14G

Filtered

Connection

Unfiltered

Connection

Cold Water

Figure 7

DRAIN CONNECTION

The steam vent assemblies are constructed of 2”

DWV copper piping reduced to 1-1/2 DWV pipe.

The steam vent should be run to an open floor

drain avoiding flexible hose that could sag and al-

low trapped water to accumulate. The customer

must supply the piping from the oven to the drain.

Connect the drip pan drain to the steam vent with

1.125 I.D. hose.

Use the drain vent assembly and a 2” (50.8mm)

pipe for drain connection.

Customer supplied

2” (50.8mm) drain

waste vent piping

Coupling

Figure 8

Specific water/drain connection for City of Los

Angeles

1. Each drain line fro m the appli ance shall be

routedwithoutdipsorsagstoterminateabove

the flood level rim of an approved indirect waste

receptor.

2. The appliance shall be installed in accordance

with the manufacturer’s printed instructions

and the LAPC and LAMC, 1999 editions.

3. A backflow protection device may be required

by local codes. If so, instal l on the potable water

system directly ahead of the appli ance. The

backflow protection device shall be any of the

foll o wing: an approved pressure type vacuum

breaker installed at least 12” abov e the highest

point of use, a double check valve backflow pre-

venter or a reduced pressure principal backflow

preventer.

Installation

15

Electrical Connections

ELECTRICAL CONNECTION

All Models

NOTE: Electrical connections must be performed

by a qualified installer only.

Before making any electrical connections to these

appliances, check that the power supply is ade-

quateforthevoltage,amperage,andphasere-

quirements stated on the rating name plate

mounted on the appliance.

The circuit breaker that is used t o provide power

to this appliance must have a minimum of .076”

(3mm) contact spacing. The circuit breaker must

meet all Local and National installation standards.

All appliances must be installed in a ccordance

with Local or National Electrical codes.

A wiring schematic is located on the inside of the

removeable side panel.

NOTE: Disconnect the power supply to the ap-

pliancebeforeservicing.

WARNING!!

Improper installation may invalidate your

warranty.

Electric Models

A strain relief for the power supply cord is required.

The installer must supply a cord bushing that meets

all Local and Natio nal installati o n standards.

Gas Models

U.S. and Canadian Installations

A power cord (115V or 230V) is supplied with a

plug attached. Plug the power cord into the de-

sired receptacle.

WARNING!!

If the supply cord is damaged, it must be

replaced by a special cord or assembly

available from the manufacturer or its ser-

vice agent.

Installation

16

Gas Connections

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 BC14G 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 to-

tal.

Previous Total 230,000 BTU

BC14G 115,000 BTU

New Total 345,000 BTU

3. Measure the distance from the gas meter to

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

thepipelengthis30’(9m)andthepipesize

is 1” (2.54 cm).

4. Use t he appropriate table to determine the to-

tal capacity of your current gas piping.

The total capacity for this example is 375,000

BTU. Since the total required gas pressure,

345,000 BTU is less t han 375,000 BTU, the

current gas piping will not have to be in-

creased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows

or other fittings will decrease pipe capaci-

ties. For example: a schedule 40 1-1/2” ell

fitting has an equivalent capacity of 4.2”

(10.2 cm) of straight pipe. Contact your lo-

cal 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

e

n

g

t

h

Nominal Size, Inches

L

eng

t

h

(ft)

3/4” 1” 1-1/4” 1-1/2” 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 10-2

Maximum Capacity of Pipe in Thousands of

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

(Pressure drop of 0.5 Inch W.C.)

Pipe Length

(

f

t

)

Inside Diameter, Inches

p

g

(ft)

3/4” 1” 1-1/2”

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 10-15

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