Blodgett | Combi | INSTALLATION AND OPERATION MANUAL FOR

INSTALLATION AND OPERATION MANUAL
FOR
EXPORT SERIES ELECTRIC COMBINATION OVENS
BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN R7197 Rev D (6/01)
E 2000 --- Blodgett Combi
Table of Contents
Introduction
The Blodgett Combi-Oven/Steamer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Description of the Combi-Oven/Steamer . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
3
4
Installation
Owner’s Responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Location and Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Plumbing Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Adjustments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
FInal Check Lists . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
6
7
8
10
11
12
14
Operation
Optional Meat Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Standard Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IM2000 Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CH100 Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
15
16
18
21
Maintenance
Spray Bottle Operating Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cleaning and Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Decalcification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
23
24
25
Introduction
The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equipment has remained more or less unchanged.
There are kettles, deck ovens, the good old range
with its legion of pots and many other extra
appliances. The result: time expenditure, excessive manual work, and countless cleaning processes. The last few years have paved the way for
a revolution in the equipment of restaurant and institutional kitchens.
Not only that, you can use two or three functions
in sequence during one cooking process. We call
this:
D
D
D
The combination of circulating hot air and steam
in the space saving, high performance CombiOven/Steamer leads to improvements in the following areas:
The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/
Steamer you have the choice of two cooking processes: Steam and Hot Air, either...
D
D
D
D
D
Separately
Combined, or
In Sequence
D
D
And for easy operation you can choose from three
modes:
Steam
Hot Air
Combi
In the Steam mode you can:
reheat
thaw
preserve
reconstitute
simmer
braise
Today the improvement of food quality is more important 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.
In the Hot Air mode you can
roast
grill
broil
bake
gratinate
In the Combination Steam and Hot Air mode you
can:
defrost
reheat
roast
bake
increased productivity in the kitchen
a reduction in capital expenditures for multiple
equipment replacement
a wider range of menu choices
a simplified cleaning process
The work process is simplified since products are
prepared on or in steam table pans and trays.
Food can be cooked, stored, and transported with
the same pans. Small amounts of product can be
processed efficiently; pre-cooked and convenience foods can be reheated within minutes.
Many frozen foods can be processed without prethawing. 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.
Steam &
Hot Air
steam
stew
blanch
poach
combi-steaming
combi-roasting
combi-baking
rethermalize
forced steaming
2
Introduction
Description of the Combi-Oven/Steamer
ABOUT THE OVEN/STEAMER
OVEN/STEAMER OPERATION
Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel with first
class workmanship.
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.
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 cavity without pressure and is circulated at high
speed. This process enables quick and gentle
cooking and ensures high quality food while providing convenient working methods. The steam
generator is completely automatic and protected
from running dry.
Ease of operation is guaranteed through the simple arrangement of the controls. Graphic symbols
make the appliance easy for even inexperienced
kitchen staff to operate. Steam, Hot Air and Combi
modes can be selected with one switch. A fourth
function on the mode selection switch, the Cool
Down mode, allows the oven cavity to cool down
rapidly with the door opened or closed.
Cleaning is kept to a minimum. The interior is
sprayed with a self-acting cleaning solution which
interacts with 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.
A patented quench system keeps the air in the
oven clean. Fumes which arise from roasting and
grilling are sucked from the appliance, quenched,
and directed out through the condenser drain.
The exhaust system is effective in all cooking
modes and results in better quality foods and no
flavor transfer. The fan, which is guarded against
accidental finger contact, is driven by a quiet and
powerful 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 excessive 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.
3
Introduction
Oven Features
COS6 with Standard
Features shown
7
8
9
3
4
5
1
2
6
Figure 1
1
Control Panel
6
Door Contact Switch
2
Power Connection
7
Vent (not shown)
3
Oven Door
8
Decalcifying Inlet & Funnel Assembly
4
Drip Collector (removable for cleaning)
9
Decalcifying Valve Lever
5
Door Handle
4
Installation
Owner’s Responsibilities
Installation responsibilities prior to service
startup inspection
MAXIMUM SHELF LOADING
You are entitled to a free start-up inspection service by our factory ASAP. Before a factory representative arrives to perform a startup procedure,
the owner must already have satisfied the following requirements.
COS-6
22,7 Kg (50 lbs)
COS-101
22,7 Kg (50 lbs)
COS-101S
45,5 Kg (100 lbs)
1. Oven(s) are uncrated, stacked (if applies) and
put in place.
NOTE: Please refer to Leg Attachment and
Stacking.
COS-8E
45,5 Kg (100 lbs)
COS-20E
45,5 Kg (100 lbs)
PLUMBING
Water
Water Pressure
276 kPa (40 PSI) minimum
345 kPa (50 PSI) maximum
Water Connection
19mm (3/4”) Hose Cold Water
Water Regulator Setting
241 kPa static
Drainage
Atmospheric Vented Drain
Drain Connection
50.8mm (2.00”) Copper
Avg Water Drain Temp.
Approximately 50 (122_F)
ELECTRICAL
Model
KW/Section
Voltage
Phase
Frequency
(H )
(Hz)
Max Load (amps)
L1
L2
L3
COS-6
9.5
400/230
3
50
14
14
14
COS-101
18.5
400/230
3
50
26
26
26
COS-101S
18.5
400/230
3
50
26
26
26
COS-8E
18.5
400/230
3
50
26
26
26
COS-20E
61
400/230
3
50
88
88
88
5
Installation
Oven Location and Leveling
OVEN LEVELING
OVEN LOCATION
This oven should be set up in place.
The following guidelines should be followed carefully when selecting a location for your Combi.
We recommend the Blodgett Combi floor stand for
the installation of models COS-6, COS-101,
COS-101S or COS-8E. With any stand or oven, be
certain that the surface is level, even and solid. A
sloped or uneven base may cause the unit to function improperly. Minor unevenness can be corrected by adjusting the metal leg feet. The maximum adjustment of the leg feet is 35mm (1-3/8”).
Left Side
Heat sources should not be near the air vents located on the left hand side of the unit. According
to our agency listings, a minimum of 106mm (4”)
is required on the left side of the unit for operation.
However, it is recommended that at least
304,8mm (12”) of space be provided between this
and other appliances, walls, etc. for servicing.
Consult the factory for optional protective side
heat shield.
Leg
Model COS-6
Model COS-101
Model COS-101S
Model COS-8E
Model COS-20E
Maximum
Adjustment
35mm (1-3/8”)
Foot
P/N R9047
P/N R9048
P/N R9068
P/N SS-8E
P/N R9050
Right Side
Position the unit a minimum of 25,4mm (1”) from
the right wall. DO NOT place within 152,4mm (6”)
of any heat source on the right side. See Figure 3.
Back
The hose assembly projects approximately
152,4mm (6”) from the back of the oven. Position
the unit so that the hose assembly is a minimum
of 25,4mm (1”) from the rear wall.
Figure 2
Wall
Left Side
Minimum
Clearance
304,88mm (12”)
Right Side
Minimum
Clearance
25,4mm (1”)
Wall or
Heat Source
Heat Source
COS-6 Shown
Figure 3
6
Right Side
Minimum
Clearance
152,4mm (6”)
Installation
Leg Attachment
NOTE: These instructions are for models COS-6,
COS-101, COS-101S and COS-8E.
1. Align the threaded stud on one of the front
legs to the bolt hole located in the unit’s bottom corner. Turn the leg clockwise and tighten
to the nearest full turn.
2. Align the leg plate holes with the bolt holes.
Secure with the two 1/2” bolts provided.
3. Repeat the above steps 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
locks are set on the front casters.
4. Tip the oven up on the newly installed front
legs. If casters are used, check that the locks
are set on the front casters. Repeat the above
steps for the rear legs.
5. Except for units with casters, level the oven by
screwing the adjustable feet in or out as necessary.
Legs are available in 101mm (4”), 152mm (6”) or
635mm (25”) lengths or low profile casters. The
152,4mm (6”) legs are used on the lower section
of a double stacked unit. The 101mm (4”) legs
may be used with the optional stands if additional
height is required or when mounting on a counter.
The 635mm (25”) legs are used for a single oven
located on the floor.
NOTE: For safety reasons, casters must not be
used with the 635mm (25”) legs.
635mm (25”) Adjustable Leg
152,4mm (6”) Adjustable Leg
101mm (4”) Leg
Low Profile Casters
Figure 4
Figure 5
7
Installation
Stacking
To stack a COS-6 on a COS-101s
To Stack a COS-6 on a COS-6, a COS-101 on a
COS-101 or a COS-6 on a COS-101:
1. Install the 152,4mm (6”) legs as directed.
2. Place the COS-6 on top of the COS-101S.
Make sure that the front and left hand side of
the COS-6 line up evenly with the front and left
hand side of the COS-101S.
3. Remove the left side access panel from the
lower unit.
4. Thread one of the two supplied bolts up
through the top rear frame member of the
COS-101 and into the bottom left rear corner
of the COS-6.
5. Thread the second bolt down through the bottom rear frame member of the COS-6 into the
nut welded to the frame member of the
COS-101S.
1. Install the 152,4mm (6”) legs as directed.
2. Center a COS-6 unit on top of the lower section.
3. Remove the screws from the rear access panel and remove the access panel from the bottom unit.
4. Carefully remove the fan plug and disassemble the steam vent.
NOTE: The fan plug connector can be easily
damaged
5. Align the two rear bolt holes in the lower section with the two threaded holes in the upper
section.
6. Insert a bolt from the bottom up through each
of the two holes and tighten securely.
7. Reassemble the steam vent and reconnect
the fan plug. Reinstall the rear access panel
on the lower unit.
COS-6 on a COS-101S
COS-6 on either another COS-6 or a COS-101
and a COS-101 on a COS-101
Figure 6
8
Installation
Stacking
NOTE: The installation plumber is responsible for connections between units and
connection to drain. Use a 24” section
on top unit Tee to raise breather vent.
See STEP 4.
To Stack two COS-8Es
1. Install 6” legs or casters on the bottom unit,
using three .50-13 UNC bolts provided per leg
or caster. If casters are used, ensure that the
casters with brakes are located on the front of
the oven. See STEP 1.
WARNING!!
2. Lift and mount the upper unit onto the lower
unit. Flush the edges on all four sides. Remove
the louvered panel and body back of both
units. Remove the lower body back from the
top unit. See STEP 2.
Improper installation, adjustment, alteration service or maintenance can cause
property damage, injury or death. Read
the installation, operation and maintenance instruction thoroughly before
installing or servicing this equipment.
3. Bolt the upper and lower units together with
the .50-13 UNC bolts provided. See STEP 3.
4. Attach copper Tee, gray hose and clamps to
the drain outlet of both units.
Do Not Remove Body Top
Remove
Body Back
Remove
Louvered
Panel
and Save
Screws
Remove
Lower
Body Back
Caster
with Brakes
Remove
Body Back
STEP 1
STEP 2
Breather Vent
Plumber Installed
Connection
24.00” Long
Bolt Through
Holes Closest to
Oven Center
Tee, Hose
and Clamps
Plumber Installed
Connection
Tee, Hose
and Clamps
Plumber Installed
Connection To Drain
STEP 3 (Rear of Units)
STEP 3
STEP 4
Figure 7
9
Installation
Plumbing Connections
WATER CONNECTION
DRAIN CONNECTION
Cold Water Connection -- all models
The drain vent assembly, included with the unit,
and a 50,8mm (2”) pipe with standard drain pitch,
should be run to an open drain or connected to a
standpipe equipped with a vent. The waste water
can also be directed to a nearby floor drain.
Connect the appliance to quality water via a pressure hose with 19mm (3/4”) couplings. A shut off
valve is to be provided adjacent to the oven.
Hot Water Connection -- COS-8E and COS-20E
A hot water connection is recommended but not
required for the steam generator. To hook the
steam generator to hot water use the right solenoid as viewed from the rear of the oven.
Please use the drain vent assembly and a
50,8mm (2”) pipe for drain connection. Flexible
hose which allows trapped water to accumulate in sagged runs must be avoided.
Regulator
Oven
Drain
To drain
12,7mm (1/2”) Appliance Hose
With 19mm (3/4”) Hose Fittings
Figure 9
Figure 8
COS-6, COS-101, COS-101S and COS-8E single
or top sections
WARNING!!
Operating the unit without the water regulator installed will invalidate your warranty.
Water must meet the following minimum requirements:
D
D
50,8mm (2”) drain
Customer Supplied
Total Dissolved Solids (TDS) content will not exceed 30 parts per million.
Water PH must be 7.0 or higher
WARNING!!
The use of poor quality water will invalidate your warranty.
A 609,6mm (24”) long standpipe must be connected to the DWV. This allows the escaping water
vapor to exit above the inlet louvers on the back
panel.
Breather vent
Plumber installed
connection
Tee, hose and clamps
Plumber installed
connection to drain
or lower unit
Figure 10
10
Installation
Electrical Connections
NOTE: Electrical connections must be performed
by a qualified installer only.
Before making any electrical connections to these
units, check that the power supply is adequate for
the voltage, amperage, and phase requirements
stated on the rating name plate mounted on the
appliance.
A strain relief for the power supply cord is required.
The installer must supply a cord bushing that meets
all Local and National installation standards.
The circuit breaker that is used to provide power
to this appliance must have a minimum of 3mm
(.076”) contact spacing. The circuit breaker must
meat all Local and National installation standards.
All ovens must be installed in accordance 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 unit
before servicing.
CAUTION! After connecting the appliance, the fan
should be checked to ensure the proper rotation
(see diagram). If the fan turns in the wrong direction, the appliance will not function properly and
damage to the unit can occur. Improper connection of the appliance renders the Blodgett Combi
warranty invalid.
11
Direction Of Fan Rotation
NOTE: All manual resets should be restored before connecting power to the appliance.
WARNING!!
Improper installation will invalidate your
warranty.
Installation
Adjustments
Before applying power to the unit for the first time,
check for the following conditions:
j All electrical safety provisions have been ad-
hered to and the electrical connections are
correct.
j Water is connected, turned on and all of the
connections are water tight.
j The grease filter and holder are in their proper
positions.
j The pan holders on models COS-6 and
COS-101 are inserted into the oven cavity.
Stationary rack guides are provided with model COS-101S.
j For model COS-20E be sure that the transport
cart is inserted into the oven cavity correctly.
The door must be shut and the handle fully engaged.
WARNING!!
If the fan turns in the wrong direction, the
appliance will not function properly and
can be damaged.
NOTE: The first time the unit is turned on, or after
it has been OFF for 5 hours and then
turned on, the boiler will automatically
flush for a period of 45 seconds. The boiler
will then fill to the proper water level. The
unit is now ready for operation.
DOOR ADJUSTMENT
COS-6, COS-101, COS-101S and COS-8E
The door latch may be adjusted in two directions,
in and out, and up and down, using the following
procedure:
1. Adjust up and down by loosening the two
bolts holding the latch to the face of the unit.
See Figure 11 (A).
2. Make adjustments so that the leading face of
the latch is centered in the opening of the handle assembly.
12
3. Tighten the bolts so that there is no further
movement.
4. Adjust in and out by loosening the bolt on top
of the latch. See Figure 11 (B).
5. The adjustment face is stepped so that movement is limited with the bolt tightened properly.
6. The adjustment is correct when the door
closes firmly and no steam leaks from the gasket.
The hinges can also be adjusted as follows:
1. Be certain the latch is adjusted properly.
2. Adjust hinges so that the door back and the
unit face are parallel. See Figure 11 (C).
3. The adjustment is correct when no steam
leaks through the gasket.
COS-20E
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 oven.
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. See Figure 11 (D).
4. Tighten the bolts so that there is no further
movement.
5. The adjustment is correct when the door
closes firmly and no steam leaks from the gasket.
The catch can also be adjusted as follows:
1. Adjust the door catch by loosening the four
mounting screws located on the inside surface of the oven door.
2. The adjustment is correct when no steam
leaks from the gasket.
Installation
Adjustments
Oven
C
B
Door
A
COS-6 Shown
D
Oven
Door
Oven
D
Door
COS-20E
Figure 11
13
Installation
FInal Check Lists
NOTE: Final check list must be performed by a
qualified installer only.
OVEN OPERATIONAL TESTS
ELECTRICAL CONTROL COMPARTMENT
NOTE: Checks to be made by customer or authorized service agent.
Applied voltage to unit voltage/phase suitable for
appliance specified.
j Check fan rotation is correct, counter clock-
j
j
j
j
j
j
Cool Down Mode
wise from inside of the oven
Remove side panel
Set motor protector (F2) to on position
Combi Mode
Adjust motor protector to maximum
Turn to COMBI mode, set thermostat to 177_C
(350_F) and verify:
Reset high limit thermostats “F3” and “F6”
j Boiler flushes and fills
j Boiler preheats to 85_C (185_F) then switches
Check fuses
Reinstall side panel
to HOT AIR
PLUMBING FINAL CHECK
j When HOT AIR reaches 177_C (350_F) HOT
j Incoming water pressure within 276 kPa (minimum) --- 345 kPa (maximum)
j Atmospheric vented drain in place
j Water solenoid properly bracketed and not
leaking
j Water feed lines intact without leaks
j Water pressure regulator is set to 241 kPa.
j Optional Spray Hose connected properly.
Connect the optional spray hose to the fill solenoid as shown.
Steam Mode
Turn on STEAM mode and verify (Control Panel
Removed):
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 “STAY ON” position, oven
should operate continuously without timer
j Run light (power light) turns on
j Unit produces steam, window fogs, door seal
Washer
Regulator Assembly
does not leak
“Y” Fitting
j Quenching system working
Cold Water
Supply
Fill
Solenoid
AIR shuts off and STEAM comes on
Hot Air Mode
Turn to HOT AIR mode and set thermostat to
204_C (400_F) and verify:
washer
j Heat demand light is on
j Oven is heating properly
j Heat lights shuts off at 204_C (400_F) and
Hose and Spray
Option
oven maintains 204_C (400_F).
Figure 12
14
Operation
Optional Meat Probe
CONTROLS IDENTIFICATION
1. MEAT PROBE SWITCH --- controls power to
the meat probe.
2. MEAT PROBE CONTROL --- use to set the desired probe temperature. Indicates the actual
temperature of the product
3. MEAT PROBE CONNECTOR --- receptacle
for the plug in meat probe.
NOTE: For sanitation it is recommended that
the meat probe remain plugged into
the front panel receptacle at all times.
OPERATION
Measuring the product core temperatures during
long roasting periods is very practical. It is especially important for products such as Roast Beef to
reach a specific internal temperture.
Place the probe through to the middle of the product’s thickest section. Be sure the probe does not
touch any bone and the tip is not in a fat pocket.
These conditions can cause inaccurate readings.
1. Set the MODE SELECTOR Switch to the desired function.
2. Turn the MEAT PROBE Switch (1) to ON.
3. To set the desired core temperature press and
hold the * BUTTON (4) on the MEAT PROBE
CONTROL (2).
Use the up arrow key (6) to increase the setpoint temperature. Use the down arrow key
(5) to decrease the setpoint temperature.
4. Set the TIMER to STAY ON. The cooking process runs automatically.
When the selected core temperature is
reached, the buzzer will sound and the appliance shuts off automatically.
The temperature and mode can by changed
at any time during the process.
5. Shut the appliance off by setting all switches
to OFF.
NOTE: When setting the internal temperature, be
sure to allow for carry-over cooking after
the roast is removed from the oven
1
2
3
4
Figure 13
15
5
6
Operation
Standard Controls
CONTROLS IDENTIFICATION
1. LOW WATER FILL LIGHT --- indicates the water level in the steam generator is too low. The
heating element shuts off automatically in order to avoid damage. Turn on the water tap or
check to see if the flow of water is stopped.
2. DON’T STEAM LIGHT --- indicates the unit is
too hot to operate in the steam mode. Place
the unit in the Cool Down mode until the temperature is below 230_F (110_C). This light
does not inhibit steam production.
3. POWER ON LIGHT --- indicates the unit is in
Steam, Hot Air or Combi.
4. MODE SELECTOR SWITCH --- turns power
to the oven on or off. Allows selection of
Steam, Hot Air, Combi or Cool Down Modes.
5. TEMPERATURE DIAL --- used to set desired
cooking temperature.
6. HEATING INDICATOR LIGHT --- lights when
the Hot Air heating is in operation.
7. TIMER DIAL --- used to set desired cooking
time.
8. FLUSH/DRAIN SWITCH --- used to flush/
drain the steam generator during decalcification.
2
1
3
4
6
5
7
8
Figure 14
16
Operation
Standard Controls
OPERATION
1. Turn the MODE SELECTOR Switch (4) to the
desired function.
The POWER ON Light (3) illuminates.
2. Set the TIMER (7) for the desired cooking time
or set it to STAY ON. The buzzer sound and the
unit shuts off when the time has expired.
3. For the HOT AIR and COMBI modes, set the
TEMPERATURE Dial (5) to the desired cook
temperature. The HEATING INDICATOR Light
(6) illuminates and stays lit until the desired
temperature is reaches. The temperature dial
does not operate during the STEAM portion of
the COMBI mode.
4. The selected mode operates automatically.
The temperature, time and mode can be altered at any time during the cooking process.
17
The operation can be stopped by the use of
the Mode Selector Switch or by opening the
door.
5. At the end of the specified time period, the
buzzer sounds and the appliance will shut off
automatically. Move the TIMER (7) to the STAY
ON position to stop the buzzer and restart the
unit.
6. To cool down the oven cavity, switch the
MODE SELECTOR Switch (4) to COOL DOWN.
In the Cool Down mode neither the temperature dial or the timer will be operational.
7. The mode selector switch is also the main
power switch. In the OFF position the appliance is not operational.
Operation
IM2000 Control
2
1
7
3
4
8
5
9
6
10
11
14
12
13
15
18
16
17
19
20
21
Figure 15
CONTROLS IDENTIFICATION
1. TOP DISPLAY --- displays temperature and
other controller related information.
18
2. BOTTOM DISPLAY --- displays cook time and
other controller related information.
3. HOT AIR LIGHT --- when lit indicates the control is in the hot air mode.
4. STEAM LIGHT --- when lit indicates the control is in the steam mode.
5. COMBI LIGHT --- when lit indicates the control is in the combi mode.
6. CLEAN LIGHT --- when lit indicates the control
is in the clean mode.
7. PROGRAM LIGHT --- when lit indicates the
control is in the program mode.
8. FAN HIGH LIGHT --- when lit indicates the
fans are running at high speed.
9. FAN LOW LIGHT --- when lit indicates the fans
are running at low speed.
10. LOCKOUT LIGHT --- when lit indicates the unit
is not ready to enter the cook cycle.
11. POWER ON/OFF KEY --- controls power to
the controller.
12. COOL DOWN KEY --- press to enter the cool
down mode.
13. CLEAN KEY --- press to enter the clean mode.
14. STANDBY/IDLE KEY --- press to enter the
standby mode.
15. PROGRAM KEY --- press to enter the programming mode.
16. TOGGLE/CLEAR KEY --- press during programming to toggle options.
17. SCAN KEY --- completes the programming for
the current parameter and advances the controller to the next parameter. Press to view time
remaining on multiple cook cycles.
18. ENTER KEY --- press to enter new values in
product key programming. Used to view recovery time.
19. PRODUCT LED’s --- when lit indicates which
product keys are currently in use or programmed for the current oven temperature
and fan speed.
20. PRODUCT KEYS --- assigns a key to a programmed recipe and begins a programmed
cooking process.
21. FLUSH/DRAIN SWITCH --- used to flush/drain
the steam generator during decalcification.
Operation
IM2000 Control
PROGRAMMING THE PRODUCT KEYS
Entering the program mode:
1. Press the PROGRAM KEY (15). The top display reads CodE.
2. Use the PRODUCT KEYS (20) to enter the programming access code: 4 2 1 3. Press the ENTER KEY (18). The top display reads Prod.
3. Press the desired product key followed by the
ENTER KEY (18).
Programming the cook time:
1. The top display reads P1. The bottom display
gives the current programmed cook time.
2. To change, press the TOGGLE/CLEAR KEY
(16). Use the product keys to enter a new cook
time in the bottom display.
3. Press the SCAN KEY (17) to advance the programming mode to cook temperature.
Programming the cook temperature:
1. The top display reads P1. The bottom display
gives the current programmed cook temperature.
2. To change, press the TOGGLE/CLEAR KEY
(16). Use the product keys to enter a new cook
temperature in the bottom display.
3. Press the SCAN KEY (17) to advance the programming mode to length of steam cycle.
Programming length of steam cycle:
1. The top display reads SPr1. The bottom display gives the current programmed length of
the steam cycle in percent of one minute.
2. To change, press the TOGGLE/CLEAR KEY
(16). Use the product keys to enter a new
steam time in the bottom display.
3. Press the SCAN KEY (17) to advance the programming mode to damper open/closed.
19
Programming damper status:
1. The top display reads DAP1. The bottom display gives the current damper status. Normally the damper is closed when in combi or
steam mode and open in convection and cool
down modes.
2. Press the TOGGLE/CLEAR KEY (16) to toggle
the damper between open and closed.
3. Press the SCAN KEY (17) to advance the programming mode to cook mode.
Programming the cook mode:
1. The top display reads CA1. The bottom display gives the current programmed cook
mode.
2. To change, press the TOGGLE/CLEAR KEY
(16) to scroll through the cook mode options.
The cook modes are:
a.) C1 = hot air (convection)
b.) C2 = steam
c.) C3 = combi
3. Press the SCAN KEY (17) to advance the programming mode to fan speed.
Programming the fan speed:
1. The top display reads FAn1. The bottom display gives the current programmed fan
speed.
2. To change, press the TOGGLE/CLEAR KEY
(16) to scroll between hi and lo fan.
3. Press the SCAN KEY (17) to advance the programming mode to timing mode.
Programming the timing mode:
There are two options for the timing mode:
Straight and Flex. Flex time extends the cooking
time when the temperature is lower than the setpoint.
1. The top display reads P1. The bottom display
gives the current programmed timing mode.
2. To change, press the TOGGLE/CLEAR KEY
(16) to scroll between straight and flex.
3. Press the SCAN KEY (17) to advance the programming mode to action alarm mode.
Operation
IM2000 Control
Programming an action alarm:
OPERATION
An action alarm is an alarm that sounds during the
cook cycle. An action alarm can be used to alert
the operator that the product needs to be turned
or stirred, etc. There are three action alarms available. They are timed from the end of the cook
cycle.
Oven/Steamer Startup:
1. The top display reads PrE1. The bottom display gives the current first action alarm.
2. To change, press the TOGGLE/CLEAR KEY
(16). Use the product keys to enter a new action alarm time.
NOTE: This action alarm must be less than the
total cook time for the product.
3. Press the SCAN KEY (17) to accept the first
alarm time. The top display reads PrE2. The
bottom display gives the current second action alarm.
4. To change, press the TOGGLE/CLEAR KEY
(16). Use the product keys to enter a new action alarm time.
NOTE: This action alarm must be less than the
first action alarm.
5. Press the SCAN KEY (17) to accept the first
alarm time. The top display reads PrE3. The
bottom display gives the current third action
alarm.
6. To change, press the TOGGLE/CLEAR KEY
(16). Use the product keys to enter a new action alarm time.
NOTE: This action alarm must be less than the
second action alarm.
7. Press the SCAN KEY (17). The programming
for this recipe is now complete.
Additional product keys may be programmed at
this time.
Exiting the program mode:
1. When all desired product keys have been programmed press the PROGRAM KEY (15). The
control returns to standby.
1. Press the POWER ON/OFF KEY (11). The TOP
DISPLAY (1) reads FLUH. The BOTTOM DISPLAY (2) begins a 1:30 countdown as the
steam generator flushes.
2. The top display reads FiLL. The bottom display counts up as the steam generator fills.
The maximum fill time is 10:00.
3. The top display reads StbY and the bottom display gives the current temperature.
To begin a cook cycle from standby:
1. Press the desired PRODUCT KEY (20) followed by the ENTER KEY (18). The control
brings the oven to the programmed temperature. The bottom display reads either Hi or Lo
as the units comes to temperature.
2. As the unit reaches the programmed temperature the bottom display reads rEdY. An audible
alarm sounds and shuts off automatically.
3. Load the product into the unit. Press the product key selected in step 1. The top display
gives the cook temperature. The bottom display counts down the cook time.
When the selected product uses either steam
or combi modes, the bottom display reads b --Lo if the steam generator has not reached
180_F. The cook operation will be held and the
LOCK OUT LIGHT (10) illuminates until the
steam generator reaches 180_F. Then the bottom display returns to rEdY. Press the product
key again to continue the cook process.
NOTE: Press and hold the product key at any
time to cancel a cook cycle.
Using action alarms:
1. If the recipe includes a action alarm, the display flashes and an audible alarm sounds.
The alarm cancels itself after five seconds.
During the alarm the display flashes the alarm
time and continues to count down.
Ending a cook cycle:
1. When the cook time expires an alarm sounds
to alert the operator to remove the product.
Press the product key to silence the alarm.
The top display reads StbY. The bottom display give the actual temperature.
20
Operation
CH100 Control
CONTROLS IDENTIFICATION
1. LOW WATER FILL LIGHT --- indicates the water level in the steam generator is too low. The
heating element shuts off automatically in order to avoid damage. Turn on the water tap or
check to see if the flow of water is stopped.
2. DON’T STEAM LIGHT --- indicates the unit is
too hot to operate in the steam mode. Place
the unit in the Cool Down mode until the temperature is below 210_C (130_F). This light
does not inhibit steam production.
3. POWER ON LIGHT --- indicates the unit is in
Steam, Hot Air or Combi.
4. MODE SELECTOR SWITCH --- turns power
to the oven on or off. Allows selection of
Steam, Hot Air, Combi or Cool Down Modes.
5. TIME DISPLAY --- displays time and other information related to oven function.
6. TEMPERATURE DISPLAY --- displays temperature and other information related to oven
function.
7. MIN/SEC LIGHT --- when lit indicates minutes/seconds timing mode.
8. HOUR/MIN LIGHT --- when lit indicates hour/
minute timing mode.
9. _F LIGHT --- when lit indicates control is operating in Fahrenheit mode.
10. _C LIGHT --- when lit indicates control is operating in Celsius mode.
11. HEAT LIGHT --- when lit indicates the control
is calling for heat.
12. TIME ARROW KEYS --- press to increase or
decrease the time.
13. TEMP ARROW KEYS --- press to increase or
decrease the temperature.
14. HOLD LIGHT --- when lit indicates a hold time
has been programmed for the corresponding
product key.
15. FAN LIGHT --- when lit indicates the fan is set
to ON. When flashing, indicates the fan is set
to pulse for the corresponding product key.
16. HOLD KEY --- press to program a hold time for
the corresponding product key.
17. FAN KEY --- press to program the fan option
for the corresponding product key.
2
1
3
4
6
5
7
8
12
9
10
13
11
15
14
17
16
18
19
22
20
23
21
24
Figure 16
21
Operation
CH100 Control
18. ACT TEMP KEY --- press to display the actual
temperature in the operating mode.
19. PRODUCT LEDs --- when lit indicates the selected product key.
20. PRODUCT KEYS 1 -- 3 --- press to select product to be programmed. In operating mode
press to begin a timing cycle.
21. START KEY --- press to start a timing cycle.
22. MANUAL KEY --- press to change time and/or
temperature in the operating mode.
23. STOP KEY --- press to stop a timing or hold
timer cycle.
24. FLUSH/DRAIN SWITCH --- used to flush/drain
the steam generator during decalcification.
PROGRAMMING THE PRODUCT KEYS
1. Press the desired PRODUCT KEY (20). The
corresponding LED (19) lights.
2. To enter the program mode, press and hold
the area between the START (21) and STOP
(23) keys for about three seconds. The LED
above the product key starts flashing.
3. Press the UP or DOWN TIME ARROW KEYS
(12). The longer the key is pressed the faster
the display changes.
4. Press the UP or DOWN TEMPERATURE ARROW KEYS (13). The longer the key is
pressed the faster the display changes.
5. Press the HOLD KEY (16) to select the hold
feature. Use the UP or DOWN TEMPERATURE ARROW KEYS (13) to enter the desired
hold temperature.
NOTE: The hold light (14) is lit when the hold
feature is programmed.
6. Press and hold the FAN KEY (17) until the desired fan option is displayed. There are three
fan options available: on, pulse and off.
a.) ON --- if the FAN LIGHT (15) is on the fan
will be on when the door is closed.
b.) PULSE --- if the FAN LIGHT (15) flashes the
fan will be on only when the heat is on.
c.) OFF --- if the FAN LIGHT (15) is off the fan
is off.
7. The exit the program mode, press and hold
the area between the START (21) and STOP
(23) keys. The PRODUCT LED (19) stops
flashing.
22
OPERATION
Using programmed cook cycles:
1. Press the desired PRODUCT KEY (20). The
selected PRODUCT LED (19) lights. The TEMPERATURE DISPLAY (6) flashes until the actual temperature matches the setpoint.
2. Press the desired PRODUCT KEY (20) again
to begin the cycle. The TIME DISPLAY (5)
counts down the cook time.
3. When the cook time expires an audible alarm
sounds and the product led flashes. Press the
STOP KEY (23) to silence the alarm.
4. If the hold function is used the TIME DISPLAY
(5) begins to count up. The HOLD LIGHT (14)
comes on. The PRODUCT LED (19) flashes.
To cancel press the STOP KEY (23).
Using the manual key:
The manual key temporarily changes the set time
and temperature. Both parameters reset after the
cook cycle is finished.
1. Press the MANUAL KEY (22). The corresponding LED (19) lights.
2. To change the cook temperature, press the
UP or DOWN TEMPERATURE ARROW KEYS
(13). The longer the key is pressed the faster
the display changes.
3. The TEMPERATURE DISPLAY (6) flashes until
the actual temperature matches the setpoint.
4. When the temperature display stops flashing
set the cook time. To change the cook time,
press the UP or DOWN TIME ARROW KEYS
(12). The longer the key is pressed the faster
the display changes.
5. The TIME DISPLAY (5) counts down the cook
time.
6. When the cook time expires an audible alarm
sounds and the product led flashes. Press the
STOP KEY (23) to silence the alarm.
Maintenance
Spray Bottle Operating Procedure
WARNING!!
1.
2.
3.
4.
5.
6.
Always disconnect the power supply before servicing or cleaning the unit.
Unscrew the sprayer head and fill the container to the MAX mark. Screw the head assembly
on firmly to ensure an airtight seal. The liquid
must be clean and free from foreign matter. Do
not overfill - space must be left for compressing air.
To build up pressure, pump approximately 20
full strokes when the container is filled with liquid. The higher the pressure, the finer the
spray. If the container is only partially filled,
then more pumping is required to compress
the additional air space.
To spray, depress the trigger with your thumb.
After a period of spraying, the pressure will
drop. Restore the pressure by operating the
air pump.
Release pressure after use by inverting the
spray head and depressing the trigger or by
slowly unscrewing the spray head assembly
which will allow air to escape from around the
filling aperture.
After use, rinse the spray bottle with clean water and check that the hole in the nozzle is perfectly clean and clear. Warm water (not hot)
used with a household detergent is a useful
cleaning agent for this purpose.
23
NOTE: Further information can be found in the instruction leaflet supplied with your spray
bottle.
WARNING!!
Protective clothing and eyewear should
be worn while using cleaning agents.
Spray
Head
Pressure Pump
Pump
Spray Trigger
MAX
Pressure
Vessel
Clean the pump 2 or 3 times per week with warm water
Figure 17
Complete Spray Bottle --- P/N R006
Spray Head Repair Kit --- P/N R
Maintenance
Cleaning and Preventive Maintenance
CLEANING THE INTERIOR
Daily cleaning of the appliance is essential for sanitation, and to ensure against operational difficulties. Use an oven cleaning detergent in conjunction with the supplied spray bottle.
For difficult cleaning, allow the spray-on oven
cleaner to work longer before rinsing.
1. Cool the oven down to 60_C (140_F) or, if the
oven has been idle, turn the steam mode on
for 3 to 4 minutes in order to warm the oven
surfaces.
2. Fill the spray bottle and pump air into the container with the pressure pump.
3. Spray the interior of the oven with a cleaning
solution.
NOTE: Never spray water into the unit when
the temperature is above 100_C
(212_F). NEVER SPRAY WATER IN
THE UNIT AFTER USING THE HOT AIR
OR COMBI MODES.
4. Let the cleaner work for 10 to 20 minutes with
the oven off. For difficult, baked on grease,
etc. allow to work over night.
5. Set the timer for 15 to 20 minutes.
6. Set the mode selector switch to Steam. This
will soften all burned on residue.
7. Rinse the oven interior with water (a hose may
be used, but take care that only the oven’s interior cavity is sprayed with water).
8. Set themodeselectorto steamfor anotherfive
minutes to flush out the oven interior and remove all detergent residue.
NOTE: The oven cavity should never be scoured
or scraped.
24
On stainless interiors, deposits of baked on splatter, oil, grease or light discoloration may be removed with a good non toxic industrial stainless
steel cleaner. Apply cleaners when the oven is
cold and always rub with the grain of the metal.
The racks, rack supports and the blower wheel
may be cleaned in the oven or by removing them
from the oven and soaking them in a solution of
ammonia and water.
NOTE: DO NOT use corrosive cleaners on the
Oven/Steamer.
CLEANING THE EXTERIOR
Oven exteriors may be cleaned and kept in good
condition with a light oil. Saturate a cloth and wipe
the oven when it is cold; wipe dry with a clean
cloth.
WARNING!!
DO NOT spray the outside of the appliance
with water or clean with a water jet.
PREVENTIVE MAINTENANCE
The best preventive maintenance measures are
the proper initial installation of the equipment and
a program for cleaning the oven routinely. The
Oven/Steamer requires no lubrication. Contact
the factory, the factory representative or a local
Blodgett Combi service company to perform
maintenance and repairs should they be required.
WARNING!!
Always disconnect the power supply before servicing or cleaning the unit.
Maintenance
Decalcification
WARNING!!
1.
2.
3.
4.
Protective clothing and eyewear should
be worn while using cleaning agents.
Turn the Mode Selection Switch (1) to the
STEAM mode. Wait until steam is produced.
This will ensure that the water in the steam
generator is hot.
Turn the Mode Selection Switch (1) to the
COOL DOWN mode and leave the door open.
Let the oven compartment cool to 66_C
(150_F). This ensures that the Drain/Flush
switch will function in STEP 8.
Turn the Mode Selection Switch (1) to OFF.
In a suitable size container, mix together the
deliming solution and hot tap water. Refer to
the following chart for the proper mixture:
Deliming
Solution
Hot Tap
Water
COS-6
354 ml
2.8 liters
COS-101
532 ml
4.7 liters
COS-101S
532 ml
4.7 liters
COS-8E
887 ml
9.5 liters
COS20E
798 ml
8.5 liters
Model
6. Open the Deliming Port Valve (2) and pour in
the deliming mixture. Stop pouring when the
funnel stops draining. This is the correct
amount for your site.
7. Shut the Deliming Port Valve (2). Screw on the
Deliming Port Cap. Let the mixture stand for 20
minutes. In areas of the country with hard water, allow the mixture to stand for 1 hour.
8. Depress and hold the Drain/Flush Switch (4)
in the FLUSH position for 90 seconds. This
completes the deliming procedure.
3
open
2
1
NOTE: These volumes are approximate. You
may need slightly more or less hot water depending on your site.
5. Remove the Deliming Port Cap. Attach the
supplied Funnel and Hose Assembly (3) to the
deliming inlet.
25
close
4
Figure 18
INSERT
WIRING DIAGRAM
HERE
Download PDF