Blodgett 1415 Specifications

1415
ELECTRIC COMPACT DECK OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 23326 Rev K (11/13)
© 2013 - G.S. Blodgett Corporation
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
TABLE OF CONTENTS
IMPORTANT
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other flammable vapors or liquids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the proper installation, use, and maintenance of this oven. Adherence
to these procedures and instructions will result in satisfactory
baking results and long, trouble free service. Please read
this manual carefully and retain
it for future reference.
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specifications are subject to change
without notice.
INSTALLATION
Oven Description and Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Delivery and Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Electrical Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Oven Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Packaging. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Leg Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Stand Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Double Stacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Deck Installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Leveling the Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
OPERATION
Oven Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
MAINTENANCE
Cleaning and Preventative Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Troubleshooting Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Installation
Oven Description and Specifications
Blodgett Deck ovens have set industry wide standards of
excellence for baking characteristics, performance and
reliability. They remain unsurpassed for product quality.
Features include a full angle iron frame, all welded radius
corners and stainless steel exteriors.
Simplicity of design and quality construction throughout
assure years of trouble free service when the equipment
is properly installed and maintained.
VOLTAGE
KW/SECTION
ELECTRICAL RATINGS- 1415
MAX LOAD (AMPS)
PHASE
L1
L2
L3
ELECTRICAL CONNECTION AWG*
60 HZ
208
208
220-240
220-240
3.75
3.75
3.75
3.75
1
3
1
3
18
11
17
10
0
11
0
10
18
11
17
10
12
14
12
14
220-240
3.75
1
17
—
17
Size per local codes
50 HZ
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Otherwise, load ratings are
double the above data.
2
Installation
Delivery and Location
DELIVERY AND INSPECTION
OVEN LOCATION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
•
Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
•
Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notified within fifteen days of delivery and the shipping container is retained for inspection.
Be sure to place the oven in an area which is accessible
for proper operation and servicing.
It is essential that ventilation air not be obstructed in any
way if proper operation is to be assured. A minimum of
two inches (5 cm) must be maintained between both the
sides and the rear of the unit and any wall.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if filing a claim is necessary.
3
Installation
Electrical Connection
Ovens are supplied for operation on 208 volt or 220-240
volt installation. The thermostat, indicator light and related
switches are interconnected through one power source
supplied to the oven.
Wiring Label
Before making any connection to this oven, check the rating plate attached to the bodyback to assure that the voltage, phase and KW rating are compatible with the electrical supply. See diagram.
All ovens, when installed, must be connected and 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 Canadian Electric
Code CSA C22.1 as applicable.
Wiring diagrams are located on the bodyback.
The supply conduit enters through the rear of the oven
and electrical connection is made to the terminal block
secured to the panel at the back of the control compartment. Electrical connection sizes for a double 1400 oven
are shown in “Electrical Connection AWG” column of the
Electrical Specifications found on page 2 of this manual.
Wiring is sized for 75_C copper wire at 125% of rated
input. Reference is from the National Electric Code ANSI/
NFPA 70- Latest Edition.
Rating Plate
Wiring
Schematic
Installation Instructions
“Do not install closer than 2 inches to
any side or rear wall”
Figure 1
4
Installation
Oven Assembly
PACKAGING
LEG ATTACHMENT
Before assembly and installation of the oven, check that
all components have been received. In addition to the
oven, legs, decks and/or other accessories may be required.
1. Tip bottom oven section backward.
Single Sections
3. Tighten each leg and adjust the leg feet to approximately the same height.
•
•
2. Attach each of the four legs into the nuts secured in
the oven bottom.
4” (10 cm) legs are shipped inside the oven, packed
in a separate carton.
NOTE: Final leg fet adjustment will be required during the leveling operation.
The decks are individually packaged and secured to
the oven back.
Double Sections
•
4” (10 cm) legs are packed in lower sections.
•
Spacer is shipped attached to the upper section.
•
Securing plate to attach units together is located in
the upper section.
•
The decks are packaged with each section.
Figure 2
5
Installation
Oven Assembly
STAND ASSEMBLY
DOUBLE STACKING
1. Attach legs to stand frame. Secure with 5/16-18 nuts
and lockwashers (4 per leg). DO NOT TIGHTEN.
1. Connect the spacer assembly to the bottom of th upper unit using 4 hex bolts.
2. Place shelf on legs. Holes in legs should align with
holes in shelf corner brackets. Legs should be loose
enough to assist in this alignment. Place 1/4-20
x 2-1/4” bolts through legs and into shelf brackets.
Bolts should fit radius of legs. Install 1/4-20 nuts after
all four corners are in place. Tighten four nuts. Do not
over tighten these nuts, deformity of leg surface can
occur.
2. Align and secure the spacer connecting plate to the
lower unit using 4 sheet metal screws.
NOTE: First remove the 4 sheet metal screws along
the top edge of the lower unit panel.
3. Stack the upper unit on top of the lower unit.
4. Align and secure the spacer connecting to the spacer
assembly using 4 sheet metal screws.
3. Tighten the sixteen 5/16-18 nuts installed in Step 1.
DO NOT over tighten.
4. Optional Caster Assembly - Secure caster by tightening with a wrench. Prior to placing oven section on
stand, check that locking casters are on front of stand
assembly.
5. Center oven on stand assembly.
Figure 4
Figure 3
6
Installation
Oven Assembly
DECK INSTALLATION
LEVELING THE OVEN
1. Remove the decks from the carton package.
1415 ovens are equipped with NSF listed adjustable sanitary legs.
NOTE:Handle cordierite shelves carefully to avoid
damage.
1. Level the oven side to side and front to back by placing a spirit level on the base frame of the lower section.
2. Open the oven door and remove the center element
assembly. The assembly is removed by puling forward and unplugging.
2. Adjust the leg feet in or out as necessary.
3. Install one of the decks in the bottom position. The
deck should rest on the angles above the element
and should be positioned in contact with the linerback.
4. Install the other deck in the center element assembly on a flat surface. Reinstall the center deck and
element assembly in the oven. The assembly is supported on four angle supports.
Bottom Deck
Center Element
Figure 5
7
Operation
Oven Control
COMPONENT DESCRIPTION
1. POWER SWITCH - Controls the power to the oven.
2. DIGITAL DISPLAY - Displays the time, temperature
and controller related information.
1
3. DIAL - Turn to set the cook time and temperature.
OFF
4. START/STOP KEY - Press to start and stop the timing cycle.
ON
5. TIME KEY - Press to enter the cook time.
6. TEMP KEY - Press to enter the cook temperature.
OPERATION
2
1. Toggle the POWER SWITCH (1) to OVEN ON.
2. Press the TEMP KEY (6) and turn the DIAL (3) to select the desired cook temperature.
3. When the display reads LOAD, press the TIME KEY
(5) and turn the DIAL (3) to select the desired cook
time.
HEAT
4. Load product into the oven.
5. Press START/STOP KEY (4). The timer counts down
the set time. Upon completion of the set time, the
buzzer sounds and the display reads DONE.
3
4
START
STOP
TIME
6. Press the START/STOP KEY (4) to silence the buzzer.
TEMP
7. To shut the oven off, toggle the POWER SWITCH (1)
to OFF.
5
6
DISCONNECT THIS UNIT FROM THE SOURCE
OF SUPPLY BEFORE SERVICING
www.blodgett.com
Figure 6
8
Maintenance
Cleaning and Preventative Maintenance
EXTERIOR SURFACE CLEANING
Stainless steel surface may be kept clean and in good
condition with mineral oil:
1. Allow the oven to cool.
2. Saturate a cloth with mineral oil and wipe the oven.
3. Wipe dry with a clean cloth.
Baked-on splatter on the stainless exterior may be removed with any non-toxic stainless steel cleaner:
1. Follow directions on your cleaning agent.
2. Apply with a cloth, rubbing with the grain of the metal.
CAUTION!!
DO NOT use abrasive cleaning cloths as this
will scratch the finish of the stainless steel.
Figure 7
INTERIOR CLEANING
Deck Surface
1. Place the crumb tray on the oven door. See Figure 7.
2. Using a scraper/brush (Figure 8), scrape the decks to
remove baked on splatter.
3. Using the brush, clean the deck until smooth.
4. Using a damp cloth, lightly wipe down the surface of
the deck.
Figure 8
CAUTION!!
Stones must be at room temperature.
Oil Spills
If oil spills on deck, DO NOT WIPE:
CAUTION!!
1. Pour Kosher salt on the spill.
Excessive water will be absorbed into the
stone and risk of cracking may result. In the
event of water absorbtion, see Deck Stone
Dry-Out Procedure on the following page to
avoid cracking.
2. Allow to absorb.
Follow steps 1-4 under Deck Surface to remove the Kosher salt residue.
9
Maintenance
Cleaning and Preventative Maintenance
Interior Walls
PREVENTATIVE MAINTENANCE
The aluminized surface may be kept clean and in good
condition with mineral oil:
The best preventative maintenance measures are, the
proper installation of the equipment and a program for
routinely cleaning the ovens.
1. Allow the oven to cool.
This oven requires no lubrication, however, the venting
system should be checked annually for possible deterioration resulting from moisture and corrosive flue products.
2. Large amounts of baked on splatter may be removed
with a brass scraper, gently applied.
3. Saturate a cloth with mineral oil and wipe the oven.
If maintenance or repairs are required, contact the factory, the factory representative or a local Blodgett service
company.
4. Mild dish detergent and water may also be used to
clean the interior walls but be carefull not to spill water on the stone decks.
WARNING!!
5. Wipe dry with a clean cloth.
Disconnect the oven from the power supply
before servicing. It is not necessary to unplug
the oven when cleaning.
6. Remove residue from beneath the oven door with a
small brush.
CAUTION!!
DO NOT use caustic solutions such as ammonia, lye or soda ash. DO NOT use domestic
oven cleaners. Any of these products will
damage the aluminum coating.
Deck Stone Dry-Out Procedure
If excess water is absorbed by the stone and then quickly heated, the boiling water expands and may crack the
stone. To prevent cracking perform one of the following
dry-out procedures:
1. Dry stones overnight at room temperature with the
door open.
2. Set oven to 150ºF for 2 hours to slowly dry out the
stone.
WEEKLY CLEANING
•
Brush out the control area.
6 MONTH CLEANING
•
Clean secondary air ducts and air entry ports.
10
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SYMPTOM: Strong bottoms on the bakes
• Too much bottom heat
•
Reduce cook temperature and increase time
•
•
Shorten cook time
SYMPTOM: Uneven bakes
• Oven doors left open too long
•
Do not open door unnecessarily
•
Improper scaling of dough
•
Scale dough consistently
•
Warped pans
•
Change pans
•
Uneven product loading
•
Be sure to load the product evenly in pans
SYMPTOM: Product burning
• Thermostat set too high
•
Reduce cook temperature
•
Product left in the oven too long
•
Shorten cook time
•
Thermostat out of calibration
•
*
SYMPTOM: Product dried out
• Oven temperature too low
•
Increase cook temperature
•
Not using enough water in the mix
•
Increase water in product mix
•
Thermostat out of calibration
•
*
SYMPTOM: Extended baking times
• Temperature setting too low
•
Increase cook time
•
•
Do not open door unnecessarily
Product left in the oven too long
Excessive door openings
SUGGESTED REMEDY
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.
Blodgett cannot assume responsibility for damage as a result of servicing done by unqualified personnel.
WARNING!!
Disconnect the oven from the power supply before servicing. It is not necessary to unplug the oven when
cleaning.
11