Blodgett Convection Oven BC-20G Manuel utilisateur

BC-20G

COMBINATION OVEN STEAMER

INSTALLATION -- OPERATION -- MAINTENANCE

BC-20G

COMBI-FOUR/ÉTUVE À VAPEUR

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT COMBI

www.blodgett.com

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

PN R10869 Rev D (5/06)

E 2003 --- Blodgett Combi

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 tell us, your dealer

and colleagues about any creative and 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, 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.

IMPORT

A

NT

FORYOURSAFETY

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 inflam-

mables dans le voisina ge de cet appar iel, ni de to u t au t r e 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 INST ALLA TION, ADJUSTMENT, ALTERA TION, SERVICE OR

MAI NTEN A NC E CAN CAUSE PROP ERTY DA MAG 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 TALL ATI O N, UN AJUS TEMENT, UNE ALTÉRATI O N, UN

SERV IC E OU UN ENTRETI EN NON CONFO RME A UX NORMESPEUT C AUSER DES

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

MENT LES DIRECTIV ES D’I N S TALL ATI O N, D’OP ÉRATI O N ET D’EN TRETI EN A VANT

DE FAIRE L’I N S TALL ATION O U L’EN TRETI EN D E CET ÉQUI P EMEN T.

The information contained in this 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 or ma t ions données dans le prés en t manuel sont importantes pour installer,

utiliser et entreten ir corr ect em ent ce fo u r. Le respect de ces instr u ct ions et procé-

dures permettra d’obtenir de bons résultats de cuiss on et une longue durée de ser-

vice sans problèmes. V euillez lire le prés ent manuel et le conserver pour pouvoir

vou s y r eporter 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 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

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

Location and Ventilation 6...............

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

Plumbing Connections 8................

Electrical Connections 9................

Gas Connections 10.....................

Final Check and Adjustments 12..........

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

Operation

Safety Information for Gas Units 15........

Gas Controls 16.........................

Standard Controls 17....................

Optional Cook & Hold 19.................

Optional Meat Probe 23..................

Maintenance

Spray Bottle Operating Procedure 24......

Cleaning and Preventive Maintenance 25...

Deliming 26.............................

Communication 29......................

Introduction

Le four-étuveur Combi de Blodgett 32......

Descriptiondelefour-étuveur

Combi de Blodgett 33....................

Caractéristiques 34......................

Installation

Responsabilités du propriétaire 35.........

Placement et Ventilation 37..............

Normes et Codes 38.....................

Raccordement de la plomberie 39.........

Raccordement à l’électricité 40............

Raccordement au gaz 41.................

Vérification finale et derniers réglages 43...

Vérifications Finales 44...................

F onctionnement

Renseignements sur la sécurité

des appareils au gaz 46..................

Commandes du gaz 47..................

Commandes standard 48................

Cuisson et Pause en Option 50...........

Sonde thermique optionnelle 55...........

Entretien

Procédure de fonctionnement du

pulvérisateur 56.........................

Nettoyage et entretien préventif 57........

Détartrage 58...........................

Communications 61.....................

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 tw o 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 t he 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 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 without water at

the optimal temperature of just 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 workmanship.

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 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 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 A ir 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 allows 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 t ight so that the internal cooking

cavity may be rinsed with a hose after the steam

cleaning process.

Introduction

4

Oven Features

1

2

3

5

6

4

Figure 1

1

Control Panel

2 Oven Door

3 Door Handle

4 V ent (not shown)

5 Manual Delimng Inlet

6 Semi -A ut oma t ic D eliming Pu mp

Installation

5

Owner’s Responsibilities

1. Oven(s) are uncrated and put in place.

2. The owner/operator must have the following

plumbing, gas 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 damage, injury or death. Read

the installation, operation and mainte-

nance instruction thoroughly before in-

stalling or servicing this equipment.

ELECTRICAL -- BC-20G

115V --- 15 amp Nema 5-15 receptacle

208/240V --- 20 amp Nema 6-20 receptacle

PLUMBING -- BC-20G

Water

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

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

Pressure Regulator Setting 35 PSI Preset

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

Total Hardness --- 80-120 parts per million

Chlorine ---less than 30 parts per million

pH Factor --- 7.0-8.0

Drainage Atmospheric Vented Drain

Drain Connection 2” NPT

Avg Water Drain Temp. 122_F(50_C)

GAS PRESSURE -- BC-20G

Gas Input

Steam 90,000 BTU/HR

Hot Air 125,000 BTU/HR

Inlet Pressure to the Unit

Natural Gas 5---14” WC (1.24---3.48 kPa)

Propane 11---14” WC (2.73---3.48 kPa)

Pressure at the Manifold

Natural Gas 3.5” WC (.87 kPa)

Propane 10” WC (2.49 kPa)

1” FNPT connector for all US and Canadian installations

Installation

6

Location and Ventilation

LOCATION

The well planned and proper placement of your

appliance will result in long term operator conve-

nience a nd satisfactory p erformance.

The following clearances must be maintained be-

tween the unit and any combustible or non-com-

bustible construction.

BC-20G

D Right side of unit --- 6” (15 cm)

D Left side of unit --- 6” (15 cm)

D Back of unit --- 6” (15 cm)

The following clearances are recommended, but

not required, for servicing.

D Left side of unit --- 12” (30 cm)

D Back of unit --- 12” (30 cm)

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

accessible for proper operation and servicing.

Keep the operating area free and clear of all com-

bustibles such as paper, cardboard, and flam-

mable liquids and solvents.

DO NOT place the unit 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 w ith the a djustable legs.

All motor bearings are permanently lubricated by

the manufacturer; there is no need for additional

lubrication during the operational l ifetime of the

motors.

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 at 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 t o 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

7

Agency Approvals

THE INSTALLATION INSTRUCTIONS CON-

TAINED HEREIN ARE FOR THE USE OF QUALI-

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 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 the National Fuel

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

the Natural Gas and Propane Installation Code

CAN/CSA-B149.1.

Reference: National Electrical Code, ANSI/NFPA

70---Latest Edition and/or Canadian Electrical

Code CSA C22.1 as applicable.

This equipment is t o 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

8

Plumbing Connections

WATER CONNECTION

NOTE: Hot water maximizes steam production

but is not required. Cold water may be

supplied to both inlets if hot water is not

available.

BC-20G --- Connect the appliance to quali ty col d

water via a pressure hose with 3/4” (1/9 cm) cou-

plings. Cold water is co nnected to the left sol eno id/

pressure regulator as viewed from the rear of the

oven. Hot water connection, right solenoid/pressure

regulator, to the boi ler is reco mmended. A shut o ff

valvemustbeprovidedadjacenttotheoven.

NOTE: Hot wat er must no t be applied to the co ld

water inlet .

1/2” Appliance Hose

With 3/4” Hose Fittings

Figure 2

WARNING!!

The use of poor quality water will invali-

date your warranty.

DRAIN CONNECTION

A 2” (5 cm) copper pipe with standard drain pitch

mustberuntoanopendrainorconnectedtoa

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.

1. Find the drain connection on the lower rear of

the unit.

2. Loosen the coupling clamps. Attach a 2” (5

cm) copper drain pipe to the drain connection.

Retighten the coupling clamps.

NOTE: The open end of the drain should be in-

stalled facing the floor. Copper line, used

for installation to an open drain or floor

sink, must be supplied by the installer. Use

of a trap inline will cause drain backup.

2” Drain

Customer

Supplied

To Dr ain

Oven

Drain

Figure 3

Specific water/drain connection for City of Los

Angeles

1. Each drain line fro m the appliance 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, install on the potable water

system directl y ahead of the appli ance. The

backflow protection device shall be any of the

foll o wing: an approved pressure type vacuum

breaker i nstall ed at least 12” abov e the highest

point of use, a double check valve backflow pre-

venter or a reduced pressure principal backflo w

preventer.

Installation

9

Electrical Connections

Before making any electrical connections to these

units, check that the power supply is a dequate for

the voltage, a mperage, and phase requirements

stated on the rating name plate mounted on the

right side of the unit.

Wiring diagrams are located on the inside of the

removablesidepanel.

NOTE: DISCONNECT THE POWER SUPPLY TO

THE UNIT BEFORE SERVICING!

U.S. and Canadian installation

All units, w hen 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 Electrical Code CSA C22.1 as applicable.

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.

WARNING!!

Improper electrical installation will invali-

date your warranty.

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

10

Gas Connections

GAS PIPING

A properly sized gas supply s ystem 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 BC-20G 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

BC-20G (for hot air) 125,000 BTU

New Total 355,000 BTU

3. Measure the distance from the gas meter to

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

thepipelengthis20’(6m)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 465,000

BTU. Since the total required gas pressure,

355,000 BTU is less than 465,000 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 40-1/2” el-

bow fitting has an equivalent cpapacity of

4.2” (10.2 cm) of straight pipe. Contact

your local gas supplier if you have any

questions.

Maximum Capacity of Iron Pipe in Cubic F eet

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 D iameter, 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

Installation

11

Gas Connections

PRESSURE REGULATION AND T ESTING

The gas pressure to the appliance must be rated

for each appliance while the burners are on. A suf-

ficientgaspressuremustbepresentattheinletto

satisfy these conditions. Refer to the table below

for correct gas pressure.

Each appliance has been adjusted at the factory

to operate with the type of gas specified on the rat-

ing plate attached to the right side of the ap-

pliance.

Each oven is supplied with a regulator to maintain

the proper gas pressure. The regulator is essen-

tial to the proper operation of the oven and

should not be removed.

DO NOT INSTALL AN ADDITIONAL REGULATOR

WHERE THE UNIT CONNECTS TO THE GAS

SUPPLY UNLESS THE INLET PRESSURE IS

GREATER THAN 14” W.C. (1/2 PSI) (37mbar).

The oven and its individual shutoff valve must be

disconnected from the gas supply piping system

during any pressure testing of that system at t est

pressuresinexcessof1/2psig(3.45kPa).

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 (3.45kPa).

Prior to connecting the appliance, gas lines

should be thoroughly purged of all metal filings,

shavings, pipe dope, and other debris. After con-

nection, the appliance must be checked for cor-

rect gas pressure.

U.S. and Canadian Installations

Installation must conform with local codes, or in

the absence of local codes, with the National Fuel

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

the Natural Gas and Propane Installation Code

CAN/CSA-B149.1.

General Export Installations

Install atio n must confo rm with Local and N ati onal

instal lati on standards. Local install atio n codes and/

or requirements may vary. If you 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 di stributo r, please call

Blodgett Combi at 0011-802-860-3700.

GAS PRE SSURE

Gas

T

Inlet

P

Orifice Size at Sea Level Manifold Pressure

Type Pressure

Hot Air Steam Hot Air Steam

U.S. and Canadi an Inst allat ion s

Natural 5 --- 1 4 ” W. C. 1/16”

.0625” dia

#58

.042” dia

3.5” W.C. 3.5” W.C.

Propane 11---14” W.C. #62

.0380” dia

#70

.0280” dia

10” W.C. 10” W.C.

Installation

12

Final Check and Adjustments

BEFORE SWITCHING THE APPLIANCE ON

Before applying power to the unit for the first time,

check for the following conditions:

j The unit is level.

j All electrical safety provisions have been ad-

hered to and the electrical connections are

correct.

j Water is connected, turned on and all of the

connections are water tight.

j Grease filters are in their proper positions

j The transport cart is inserted into the coo king

cavity. When the cart is not inserted into the unit,

water can spil l onto the fl oo r causing it to be-

come slippery. If the door will not clo se properly,

use the follo wing adjustment procedure.

j Check gas fittings with leak detection solution.

DOOR ADJUSTMENT

The hinges may be adjusted using the following

procedure:

1. Adjust the top hinge plate by loosening the

three mounting bolts on the top right corner of

the unit.

2. Adjust the bottom hinge pin by loosening the

mounting bolt located under the bottom hinge

plate on the lower right corner of the oven.

3. Adjust the hinges so that the door back and

the unit face are parallel.

4. Tighten the bolts so that there is no further

movement.

5. The adjustment is correct when the door closes

firml y and no steam l eaks from the gasket.

The hinges can also be adjusted as follows:

1. Adjust the door catch by loosening the four

mounting screws located on the inside sur-

face of the oven door.

2. The adjustment is correct w hen no steam

leaks from the gasket. D O NOT over com-

press the door gasket. When closed the door

should slightly compress the door gasket.

Oven

Door

Oven

Door

Figure 4

Installation

13

Final Check Lists

WARNING!!

Final check list must be performed by a

qualified installer only.

ELECTRICAL CONTROL COMPARTMENT

j Voltage to appliance matches rating plate

PLUMBING FINAL CHECK

j Incoming water pressure within appliance

specification.

j Atmospheric vented drain in place.

j Water solenoid properly bracketed and not

leaking.

j Water feed lines intact without leaks.

j Optional Spray Hose connected properly.

Connect the optional spray hose to the fill so-

lenoid as shown.

To

Oven Fill

Manifold

Hose and Spray

Option

Cold Water Supply

Figure 5

Installation

14

Final Check Lists

OVEN OPERATIONAL TESTS

NOTE: Checkstobemadebycustomerorautho-

rized service agent.

Cool Down Mode

j Check that the fan runs with the door open.

Steam Mode

Turn on STEAM mode and set thermostat to

steam. Verify the following:

j Heat demand lamp is on.

j Heat demand lamp shuts off at approximately

212_F (100_C).

j Check timer operation in all three positions

a.) Set timer to “OFF” position, buzzer should

sound.

b.) Set timer in position other than “OFF” or

“STAY ON”, timer should count down.

c.) 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.

Combi Mode

Turn to COMBI mode, set thermostat to 350_F

(177_C) and verify:

j Heat demand lamp is on.

j Oven is heating.

j Heat demand lamp shuts off at 350_F (177_ C)

and oven maintains 350_F (177_C).

j Fan shuts off with door open.

Hot Air Mode

Turn to HOT AIR mode and set thermostat to

400_F (204_C) and verify:

j Heat demand lamp is on.

j Oven is heating.

j Heat demand lamp shuts off at 400_F (204_ C)

and oven maintains 400_F (204_C).

j Fan shuts off with door open.

Steam On Demand Mod e

Turn the oven to Hot Air mode. Set Steam On De-

mand for 1 minute. Press the Steam On Demand

button and verify:

j Steam demand lamp is on.

j Steam demand lamp shuts off after approxi-

mately 1 minute.

Operation

15

Safety Information for Gas Units

THE INFORMATION CONTAINED IN THIS SEC-

TION IS PROVIDED FOR THE USE OF QUALIFIED

OPERATING PERSONNEL. QUALIFIED OPERAT-

ING PERSONNEL ARE THOSE WHO HAVE

CAREFULLY READ THE INFORMATION CON-

TAINED IN THIS MANUAL, ARE FAMILIAR WITH

THE FUNCTIONS OF THE OVEN AND/OR HAVE

HAD PREVIOUS EXPERIENCE WITH THE OP-

ERATION OF THE EQUIPMENT DESCRIBED. AD-

HERENCE TO THE PROCEDURES RECOM-

MENDED HEREIN WILL ASSURE THE

ACHIEVEMENT OF OPTIMUM PERFORMANCE

AND L ONG, TROUBLE-FREE SERVICE.

Please take the time to read the following safety

and operating instructions. They are the key to the

successful operation of your Blodgett Combi ap-

pliance.

SAFETY TIPS

For your safety read before operating

What to do if you smell gas:

D DO NOT try to light a ny 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 Tu rn all switches to off.

D DO NOT attempt to operate the appliance until

the power is restored.

NOTE: In the event of a shut-down of any kind, al-

low a five (5) minute shut off period before

attempting to restart the oven.

General safety tips:

D DO NOT use tools t o 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

fromtheappliancebeforeremovingthere-

straint 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

Gas Controls

CONTROLS IDENTIFICATION

1. GAS CONTROL SWITCH --- Used to turn gas

on or off.

2. GAS ON POSITION --- Press the switch into

the I position.

3. GAS OFF POSITION --- Press the switch into

the O position.

1

2

3

See View A

Figure 6

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