Blodgett BLG-30G Specifications

BLG-G
GAS FLOOR MODEL BRAISING PAN WITH
MANUAL GEARBOX TILT
INSTALLATION – OPERATION – MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802) 864-0183
1 A (8/04)
S00076 Rev
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
It is recommended that this manual be read thoroughly and that all instructions be
followed carefully. This manual should be retained for future reference.
This is the safety alert symbol. It is used to alert you to potential personal
injury hazards. Obey all safety messages that follow this symbol to avoid
possible injury or death.
FOR YOUR SAFETY: Do not store or use gasoline or other flammable
vapors or liquids in the vicinity of this or any other appliance.
WARNING: Improper installation, operation, adjustment, alteration, service
or maintenance can cause property damage, injury or death. Read the
installation, operating and maintenance instructions thoroughly before
installing, operating or servicing this equipment.
PURCHASER: Instructions to be followed in the event that the operator of this
appliance smells gas must be posted in a prominent location. This information shall be
obtained by consulting the local gas supplier.
Keep the appliance area free and clear from combustibles.
Do not obstruct the flow of combustion and ventilation air.
Adequate clearances must be maintained for servicing and proper operation.
Contact the factory, the factory representative or a local service company to perform
maintenance and repairs should the appliance malfunction. Refer to warranty terms.
2
TABLE OF CONTENTS
DESCRIPTION
PAGE
Important Notes for Installation and Operation ........................................................... 2
1.0 Service Connections ........................................................................................... 4
2.0 Installation Instructions........................................................................................ 5
3.0 Operation Instructions ......................................................................................... 8
4.0 Periodic Maintenance........................................................................................ 11
5.0 Cooking Guidelines ........................................................................................... 13
6.0 Troubleshooting ................................................................................................ 17
3
1.0 SERVICE CONNECTIONS
Electrical connection to be as specified on data plat. Unit supplied with 6 foot cord with 3-prong plug.
GAS CONNECTION: Supply gas through 3/4” pipe. A gas shut-off valve must be installed in supply piping convenient and adjacent to appliance.
COLD WATER: 3/8” O.D. tubing to faucet. (OPTIONAL)
HOT WATER: 3/8” O.D. tubing to faucet. (OPTIONAL)
MODEL
GAS SUPPLY
SUPPLY PIPE PRESSURE (W.C.)
BTU/HR.
kW/HR.
BLG-30G
100,000
29.3
BLG-40G
125,000
36.5
MODEL
CAPACITY
UNITS
A
B
C
D
E
F
30 gallons
114 litres
40 gallons
152 litres
inches
mm
inches
mm
36.0
914
48.0
1219
33.63
854
45.63
1159
33.5
851
43.5
1105
23.5
597
23.5
597
38.88
987
39.38
1000
74.38
1889
73.75
1899
Natural
7"-14" (178-356mm)
Propane
11"-14" (279-356mm)
DIMENSIONS
BLG-40G
C
7.50 [191]
DIMENSIONS ARE IN INCHES [MM]
D
E
33 [838]
2.62 [67]
A
REAR FLANGED FOOT DETAIL
4 EQUALLY SPACED
Ø7/16” [11MM] HOLES
ON 3 [76] B.C.
2.87 [73]
BLG-30G
4.0 [102]
OPTIONAL FAUCET
9.13 [232]
PAN I.D.
13.25 [337]
6.0 [152]
28 [711]
40 [1016]
3.25 [83]
1.5 [38]
29.38 [746]
B
NOTE: OPTIONAL FAUCET NOT SHOWN IN FRONT VIEW.
6.0 [152]
MIN.
4
2.0 INSTALLATION INSTRUCTIONS
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the tilting braising
pan is found to be damaged, save the packaging material and contact the carrier within
15 days of delivery.
Before installing, verify that the type of gas supply (natural or propane) and electrical
service agree with the specifications on the rating plate located on the left side panel as
you face the front of the braising pan. If the supply and equipment requirements do not
agree, contact your dealer or Blodgett.
LOCATION
The equipment must be kept free and clear of combustible substances. The tilting
braising pan, when installed, must have minimum clearance from combustible and noncombustible construction of 3" (76 mm) from sides and 6" (152 mm) from the rear. The
tilting braising pan is intended for use on non-combustible floors.
The installation location must allow adequate clearances for servicing and proper
operation. A minimum front clearance of 36" (914 mm) is required.
The tilting braising pan must be installed so that the flow of combustion and ventilation
air will not be obstructed. Adequate clearance for air openings into the combustion
chamber must be provided. Make sure there is an adequate supply of air in the room
suitable for the amount of combustion gas feeding the braising pan burners.
Do not permit fans to blow directly at the tilting braising pan, and wherever possible,
avoid open windows next to the tilting braising pan. Avoid wall-type fans which create
air cross currents within the room.
INSTALLATION CODES AND STANDARDS
Installation must conform with local codes, or in the absence of local codes, with the
National Fuel Gas Code, ANSI Z223.1/NFPA 54, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
1.
The appliance and its individual shut off valve must be disconnected from the gas
supply piping system during any pressure testing of that system at pressures in
excess of ½ psi (3.5 kPa).
5
2.0 INSTALLATION INSTRUCTIONS (Continued)
INSTALLATION CODES AND STANDARDS (Continued)
2.
The appliance must be isolated from the gas supply piping system by closing its
individual manual shut off valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than ½ psi (3.5 kPa).
Electrical grounding must be provided in accordance with local codes, or in the absence
of local codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian
Electrical Code, CSA C22.2, as applicable.
ANSI/NFPA 96 - (latest edition), “Standard for Ventilation and Fire Protection of
Commercial Cooking Operations,” available from the National Fire Protection
Association, Batterymarch Park, Quincy, MA, USA, 02269.
FLUE CONNECTIONS
Do not obstruct the flow of flue gases from the flue duct located on the rear of the tilting
braising pan. It is recommended that the flue gases be ventilated to the outside of the
building through a ventilation system installed by qualified personnel.
WARNING: ELECTRICAL GROUNDING INSTRUCTIONS
This appliance is equipped with a three-prong (grounding) plug for your protection
against shock hazard and should be plugged directly into a properly grounded
three-prong receptacle. Do not cut or remove the grounding prong from this plug.
(120V units only).
LEVELLING AND ANCHORING
1. Set the appliance in place and level left to right and front-to-back using spirit level.
2. Mark hole locations on floor through anchoring holes provided in flanged adjustable
feet.
3. Remove appliance and drill holes in locations marked on floor and insert proper
anchoring devices (not supplied).
4. Set unit back in position and re-level left to right and front to back.
5. Bolt and anchor appliance securely to the floor.
6. Seal bolts and flanged feet with silastic or equivalent compound.
WARNING: Do not connect the appliance to the electrical supply until after the gas
connection has been made.
6
GAS CONNECTIONS
All gas supply connections and any pipe joint compound used must be resistant to the
action of propane gases.
The gas inlet is located under the control panel on the left-hand side.
Connect gas supply to the tilting braising pan. The gas supply line must be at least the
equivalent of 3/4" iron pipe with an incoming pressure of approximately 7" W.C. (Water
Column) for natural gas or 11" W.C. (Water Column) for propane gas. Make sure the
pipes are clean and free of obstructions, dirt and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the tilting
braising pan.
Natural gas and propane gas braising pans are equipped with fixed orifices and no
adjustment is necessary. Gas burner manifold is set at 3.5" W.C. (Water Column) for
natural gas, and 10" W.C. (Water Column) for propane gas.
WARNING: Never use an open flame to check for gas leaks. Check all
connections for leaks using soapy water before use.
After piping has been checked for leaks, all piping receiving gas should be fully purged
to remove air.
7
3.0 OPERATION INSTRUCTIONS
CAUTION: The appliance and its parts are hot. Use care when operating, cleaning
and servicing the appliance.
BEFORE FIRST USE
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal
oils from all surface parts and the interior of the tilting braising pan. Follow the cleaner
manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a soft
clean cloth.
CONTROLS (Figure 1)
Green Ignition Light
- Will light when ignition has occurred.
Red Temperature Light
- Will light when burners are supplying heat to the tilting
braising pan.
Thermostat
- When turned ON, will initiate electronic ignition system.
Temperature settings are marked on the control panel in
C and F.
Manual Lift Crank Handle
- Used to manually raise and lower braising pan.
TEMPERATURE DIAL
GREEN IGNITION LIGHT
RED TEMPERATURE LIGHT
TILTING HANDLE
FIGURE 1
8
3.0 OPERATION INSTRUCTIONS (Continued)
START-UP PROCEDURE
1. Open manual gas shutoff valve.
2. Ensure that the braising pan is in the DOWN position.
3. Turn THERMOSTAT dial to desired setting. The red TEMPERATURE LIGHT will
come on. This will turn on the electronic ignition which will light the burners.
4. If the green IGNITION LIGHT does not come on after 30 seconds, turn
THERMOSTAT OFF and then ON again for restart.
5. When braising pan has reached set temperature, the red TEMPERATURE LIGHT
will go off and the burners will shut off. The burners will cycle on and off thereafter to
maintain set temperature. The red TEMPERATURE LIGHT will be on when the
burners are on and off when burners are off.
6. If gas supply is interrupted during operation, turn THERMOSTAT dial to OFF position
and turn gas supply OFF. Wait 5 minutes, then repeat Steps 1 through 4 to restart.
7. Turn THERMOSTAT to OFF when braising pan is not in use.
DAILY SHUTDOWN PROCEDURE
Turn THERMOSTAT dial to OFF. Close manual gas shutoff valve.
9
TILTING THE BRAISING PAN
1. DO NOT try to tilt braising pan with lid down.
2. Make sure the receiving pan is in place.
3. Turn crank handle clockwise to lift the braising pan and counterclockwise to lower
the braising pan. When the braising pan is raised 5E or more, the gas supply will be
turned off automatically. The braising pan will not operate once the pan has been
tilted.
4. Food is poured through the removable strainer (Figure 2) into a food receiving pan
positioned under the lip of the pouring spout (Figure 2).
REMOVABLE STRAINER
POUR SPOUT
RECEIVING
PAN SUPPORT
FIGURE 2
10
4.0 PERIODIC MAINTENANCE
WARNING: Disconnect the power supply to the appliance before cleaning or
servicing.
CLEANING
After each use, allow the tilting braising pan to cool and clean it. Keep exposed
cleanable areas of the tilting braising pan clean at all times. Do not get water in
electrical box or any electrical component.
1. Thoroughly wash pan, pouring spout (See Figure 2), lid and exterior surfaces with
detergent and warm water. If necessary, soak pan to remove food that is stuck to
pan surface. Rinse thoroughly and wipe dry with a soft clean cloth.
2. Clean removable strainer and receiving pan support (see Figure 2) with detergent
and warm water. Rinse thoroughly and wipe dry with a soft clean cloth.
3. Clean around burner air mixers and orifices (at rear of burner) if lint has
accumulated.
4. Visually ensure tube lighter ports (Figure 3) are unobstructed.
TUBE LIGHTER
FIGURE 3
11
4.0 PERIODIC MAINTENANCE (Continued)
CAUTION: The appliance and its parts are hot. Use care when operating, cleaning
and servicing the appliance.
ADJUSTMENTS
All tilting braising pans are adjusted at the factory.
At least twice a year, have an authorized service person clean and adjust the tilting
braising pan for maximum performance.
12
5.0 COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and
estimated numbers of orders per load and per hour. When two temperatures are given,
the first is to start the product, and the second to finish the product.
The following temperatures should be used:
Temperature (EF)
Simmering
200 Maximum
Sautéing
225 - 275
Searing
300 - 350
Frying
325 - 375
Grilling
350 - 450
BLG-30G PER LOAD
QTY
PORTIONS
BLG-40G PER LOAD
QTY
PORTIONS
12
2 lbs.
10
3 lbs.
15
225
5
50 eggs
50
75 eggs
75
1 egg
225
8
50 eggs
50
75 eggs
75
- Fried
1 egg
400
4
30 eggs
30
45 eggs
45
- Poached
1 egg
225
5
36 eggs
36
60 eggs
60
- Scrambled
1-1/2 eggs
300-200
1
18 gal.
720
28 gal.
1100
French Toast
3 slices
450
7
35 slices
12
50 slices
17
Regular
Oatmeal
½ cup
250
2
20 lbs.
(100 cups)
500
40 lbs. (200
cups)
1000
Pancakes
2 each
400
10
30 ea.
15
50 ea.
25
ITEM
PORTION
TEMP (F)
BATCH/HR
3 slices
350
- Boiled-Hard
1 egg
- Boiled-Soft
BREAKFAST FOODS
Bacon
Eggs
FISH
Clams
1 pt.
400
10
10 qts.
20
15 qts.
30
2 - 3 oz.
400
5
70 - 3 oz.
35
110 - 3 oz.
55
Haddock Fillet
4 oz.
400
4
60 - 4 oz.
60
90 - 4 oz.
90
Halibut Steak
5 oz.
450
3
60 - 4 oz.
60
90 - 4 oz.
90
1 - 1 lb.
350
4
20 - 1 lb.
20
30 - 1 lb.
30
5 oz.
450
3
50 - 5 oz.
50
75 - 5 oz.
75
Fish Cakes
Lobster
Swordfish
13
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30G PER LOAD
QTY
PORTIONS
BLG-40G PER LOAD
QTY
PORTIONS
SAUCES, GRAVIES, SOUPS
Brown Gravy
1 oz.
350 - 200
2
18 gal.
2300
35 gal.
4500
Cream Sauce
2 oz.
250 - 175
1
18 gal.
1150
35 gal.
2250
Cream Soup
6 oz.
200
1
18 gal.
375
35 gal.
725
French Onion
Soup
6 oz.
225
1
18 gal.
350
35 gal.
700
Meat Sauce
4 oz.
350 - 200
1
18 gal.
575
35 gal.
1100
3 oz.
400
6
30 lbs.
125
45 lbs.
200
Beans, Wax,
Green
3 oz.
400
3
25 lbs.
125
50 lbs.
250
Beets
3 oz.
400
1
30 lbs.
125
60 lbs.
300
Broccoli
3 oz.
400
3
25 lbs.
125
40 lbs.
200
Cabbage
3 oz.
400
5
20 lbs.
80
30 lbs.
125
Carrots
3 oz.
400
2
35 lbs.
150
70 lbs.
300
Cauliflower
3 oz.
250
5
15 lbs.
75
25 lbs.
125
Corn
1 ear
400
8
50 ears
50
75 ears
75
Potatoes
3 oz.
400
2
40 lbs.
200
60 lbs.
300
Spinach
4 oz.
250
10
6 lbs.
25
9 lbs.
35
Turnips
4 oz.
400
2
20 lbs.
100
30 lbs.
150
Beans, French
Green
3 oz.
400
6
15 lbs.
60
22-1/2 lbs.
90
Lima Beans
3 oz.
250
4
15 lbs.
60
22-1/2 lbs.
90
Broccoli
3 oz.
400
8
12 lbs.
50
18 lbs.
75
Sliced Carrots
3 oz.
250
6
15 lbs.
60
22-1/2 lbs.
90
Small Whole
Carrots
3 oz.
250
3
15 lbs.
50
22-1/2 lbs.
90
Corn
3 oz.
250
18
15 lbs.
50
22-1/2 lbs.
90
Small Whole
Onions
3 oz.
250
7
15 lbs.
50
22-1/2 lbs.
90
Peas
3 oz.
400
10
15 lbs.
22-1/2 lbs.
110
Spinach
3 oz.
400
3
15 lbs.
22-1/2 lbs.
110
VEGETABLES
CANNED
FRESH
FROZEN
14
75
75
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30G PER LOAD
QTY
PORTIONS
BLG-40G PER LOAD
QTY
PORTIONS
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch
Sauce
1 oz.
200
1
18 gal.
2300
35 gal.
4500
Cherry Cobbler
3 oz.
200
1
18 gal.
750
35 gal.
1500
Chocolate
Sauce
1 oz.
200
1
18 gal.
2300
35 gal.
4500
Cornstarch
Pudding
4 oz.
200
1
18 gal.
575
35 gal.
1100
Fruit Gelatin
3 oz.
250
2
18 gal.
750
35 gal.
1500
3 slices
350
12
2 lbs.
10
3 lbs.
15
Amer. Chop
Suey
6 oz.
400 - 225
2
18 gal.
350
35 gal.
700
Beef Stew
8 oz.
300
-
18 gal.
280
35 gal.
560
Corned Beef
Hash
5 oz.
400
5
16 lbs.
50
25 lbs.
75
Cheeseburger
3 oz.
300
12
7 lbs.
35
10 lbs.
50
Hamburger
3 oz.
300
15
7 lbs.
35
10 lbs.
50
Meatballs
1 oz.
400-225
3
12-1/2 lbs.
65
18 lbs.
100
Pot Roast
2 oz.
350-200
120 lbs.
500
180 lbs.
750
Salisbury Steak
5 oz.
400
3
16 lbs.
50
24 lbs.
75
Sirloin Steak
6 oz.
400
5
15 lbs.
40
22-1/2 lbs.
60
Swiss Steak
4 oz.
300-200
1
25 lbs.
110
40 lbs.
160
2-1/4's
350
3
50 pieces
25
80 pieces
40
2 oz.
350-200
16 - 5 lbs.
200
24-5 lbs.
265
Grilled
2 oz.
300
8
22 lbs.
176
33 lbs.
264
Boiled
2 oz.
250
12
16 lbs.
128
25 lbs.
200
3 oz.
400
8
10 lbs.
50
15 lbs.
75
3 links
350
7
30 lbs.
120
45 lbs.
180
5 oz.
350
4
15 lbs.
50
25 lbs.
75
MEAT-POULTRY
Bacon
BEEF
CHICKEN
Pan Fried
Whole
FRANKFURTERS
PORK
Ham Steak
Sausage Links
Pork Chops
15
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30G PER LOAD
QTY
PORTIONS
BLG-40G PER LOAD
QTY
PORTIONS
MEAT-POULTRY (continued)
TURKEY
Off Carcass
2 oz.
400-200
–
3 26-30 lbs.
200
4 26-30 lbs.
275
On Carcass
2 oz.
400-200
–
4 16-20 lbs.
175
6 16-20 lbs.
265
1 sandwich
400
8
35
sandwiches
35
50 sand.
50
Macaroni &
Cheese
8 oz.
200
2
18 gal.
300
35 gal.
525
Rice
4 oz.
350-225
1
20 lbs. raw
320
40 lbs. raw
650
Spaghetti
4 oz.
350-225
2
8 lbs. raw
200
12 lbs. raw
300
MISCELLANEOUS
Grilled Cheese
Sandwich
16
6.0 TROUBLESHOOTING
Burners do not come on:
1. Gas supply to unit is “OFF”.
2. Manual shut off valve is “OFF”.
3. Thermostat is not turned “ON”.
4. Pan not in lowest position.
5. Ignition control not functioning.
6. Unit electrical supply is not plugged in or turned on.
7. Braising pan has overheated and burners were shut off by high-limit thermostat. Wait
for pan to cool.
Burners produce carbon deposits:
1. Wrong size orifices.
2. Burner air not adjusted properly.
3. Wrong gas supply.
4. Incorrect pressure at supply.
17