BCP & BLCP ComBi ovens insTALLATion - oPeRATion - mAinTenAnCe

BCP & BLCP ComBi ovens insTALLATion  - oPeRATion - mAinTenAnCe
BCP & BLCP
combi ovens
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 60739 Rev Q (9/14)
© 2014 - 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.
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.
FOR YOUR SAFETY
Do not store or use gasoline or
other flammable vapors or liquids in the vicinity of this or any
other appliance.
INSTALLATION
Utility Connections - Standards and Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
The Blodgett Combi-Oven/Steamer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Description of the Combi-Oven/Steamer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Utility Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Oven Assembly to Stand.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven Location and Leveling.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Plumbing Connections.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Electrical Connection and Ventilation.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Gas Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Gas Hose Restraint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Final Check Lists.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
OPERATION
Safety Information for Gas Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Blodgett Programmable Control Introduction.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cooking Modes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Welcome Screen and Work Menu. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Manual Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Core Probe Cooking.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Programmed Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
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.
Programming a Product. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Setting a Timed Start. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Setting Preset Time & Temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Oven Setup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
USB Functions.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
HACCP Library. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Optional CombiNet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
MAINTENANCE
Cleaning & Preventative Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Deliming - BCP only. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Installation
Utility Connections - Standards and Codes
U.S. and Canadian installations
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED 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.
The 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.
Installation must conform with local codes, or in the absence of local codes, with the National Electrical Code,
ANSI/NFPA 70-Latest Edition and/or Canadian National
Electric Code C22.1 as applicable.
Qualified installation personnel are individuals, a firm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
•
the installation or replacement of gas piping and the
connection, installation, repair or servicing of equipment.
•
the installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
Appliance is to be installed with backflow prevention in
accordance with applicable federal, province and local
codes.
Australia and general export installations
Instllation 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 Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.
Qualified installation personnel must be experienced in
such work, familiar with all precautions required, and have
complied with all requirements of state or local authorities
having jurisdiction.
2
Installation
The Blodgett Combi-Oven/Steamer
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...
You can also use two or three functions in sequence during one cooking process. We call this:
•
combi-steaming
•
Separately
•
combi-roasting
•
Combined, or
•
combi-baking
•
In Sequence
And for easy operation you can choose from three modes:
The combination of circulating hot air and steam in the
space saving, high performance Combi-Oven/Steamer
leads to improvements in the following areas:
In the Steam mode you can:
•
increased productivity in the kitchen
steam reheatreconstitute
stew thawsimmer
blanche preservebraise
poach
•
a reduction in capital expenditures for multiple equipment replacement
•
a wider range of menu choices
In the Hot Air mode you can:
•
a simplified cleaning process
roast bakegrill
gratinatebroil
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 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.
In the Combination Steam and Hot Air mode you can:
defrostroastrethermalize
reheat
bake
forced steam
There are four additional specialized modes to help you
make the most of your time:
Retherm - for perfect reheating
Proofing - Proof and bake all in the same oven
Preheat - in this mode the oven will preheat to 575ºF
(300ºC) for 15 minutes. The oven will then automatically
lower to 480ºF (249ºC) to protect the advanced electronic components.
Today the improvement of food quality is more important
than ever. Vegetables are cooked in the Blodgett CombiOven/Steamer without water at the optimal temperature
of just under 212ºF (100ºC), 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.
Cool Down - allows the oven cavity to cool down rapidly
with the door opened
3
Installation
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 multiple speed 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.
Ease of operation is guaranteed through the simple to use
touchscreen control. With graphical symbols and storage
for 199 product recipes the BCP/BLCP is easy for even
inexperienced kitchen staff to operate.
Cleaning is kept to a minimum thanks to the automatic
Combi Wash system.
The use of high quality insulation impedes excessive heat
radiation and saves energy.
The BCP/BLCP 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.
4
Installation
Utility Specifications
plumbing specifications
WATER
Water pressure
36.26 PSI (250 kPa, 2.5 bar) during Combi Wash
21.76 PSI (150 kPa, 1.5 bar) when Combi Wash is not active
Water connection
Water quality requirements
40(min)-50(max) PSI supply pressure
3/4” garden hose cold water
TDS: 40-125 ppm
Hardness: 35-100 ppm
Chlorides: <25 ppm
Silica: <13 ppm
Chlorine: 0 ppm
pH: 7.0-8.5
DRAINAGE
Drain type
Drain connection
Maximum water drain temperature
Model
BLCP-61G
BLCP-101G
BLCP-102G
BLCP-202G
Gas Type
Natural
Propane
Natural
Propane
Natural
Propane
Natural
Propane
Atmospheric Vented Drain
2.00” (50.8mm) Copper
140ºF (60ºC)
RATINGS - GAS OVENS
Input
Voltage
58,000 BTU
115
58,000 BTU
115
87,000 BTU
115
87,000 BTU
115
95,500 BTU
115
95,500 BTU
115
190,000 BTU
115
190,000 BTU
115
5
Phase
1
1
1
1
1
1
1
1
Amps
9
9
9
9
9
9
17
17
Installation
Utility Specifications
Model
Voltage
208/230/240
BLCP-23E
Mini Combi
BLCP-6E
Mini Combi
400/415
440/480
208
240
208
240
208/230/240
BLCP-10E
Mini Combi
BCP-61E
BLCP-61E
BCP-101E
BLCP-101E
BCP-102E
BLCP-102E
BCP-202E
BLCP-202E
400/415
440/480
208
240
480
208
240
480
208
240
480
208
240
480
ELECTRICAL RATINGS
kW
Hz
2.7/3.3/3.6
50/60
2.7/3.3/3.6
50/60
5.4/6.6/7.2
50/60
6.6/7.2
50/60
5.4/5.8
50/60
5.4/6.5
50/60
4.6
50/60
6.1
50/60
6.9
50/60
9.2
50/60
10.4/12.7/13.8
50/60
10.4/12.7/13.8
50/60
12.7/13.8
50/60
12.7/13.8
50/60
10.4/12.4
50/60
9
60
9
60
9
60
18
60
18
60
18
60
27
60
27
60
27
60
60
60
60
60
60
60
6
Phase
1NAC
2AC
3AC
2NAC
2AC
2AC
1
1
3
3
3AC
3NAC
3NAC
3AC
3AC
3
3
3
3
3
3
3
3
3
3
3
3
Max Load (amps)
15
15
30
15
15
15
23
26
20
23
34
34
20
20
18
25
22
11
50
44
22
75
65
33
167
145
73
Installation
Oven Assembly to Stand
Your Blodgett COMBI oven has been shipped with black
plastic caps on the corners of its base. In order to mount
your oven to its stand, please do the following:
Note difference in rail
placement
1. Remove the stand from the packaging. Install the
casters or feet into the base of the stand. If inserting
casters ensure that the locking casters are at the front
of the stand, see figure. Place the stand upright in an
area readily available.
2. Remove all packaging from the oven, so that the oven
can be picked up.
3. Remove the black plastic caps on each corner by
removing the two screws holding them on. Do NOT
discard these screws; they will be used to mount the
oven to the stand.
4. Position the oven over the stand and align the corner
brackets on the stand with the holes on the oven.
Front of stand
5. Use the screws from the plastics caps to mount the
oven to the stand.
6. The oven has now been properly fastened to the
stand.
Figure 1
7
Installation
Oven Location and Leveling
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
Strong sources of heat such as hotplates, tilting frying
pans, deep fat fryers, etc. should not be placed near the
oven, especially near its right side. An optional side heat
shield is available.
Certain minimum clearances must be maintained between the oven and any combustible or non-combustible
construction.
In addition, the following clearances are recommended
for servicing.
MINIMUM REQUIRED CLEARANCES
Size
Left
Right
Back
Electric Ovens
61, 101,
2.75”
2.75”
2”
102 & 202
(70mm)
(70mm)
(50mm)
Gas Ovens
61, 101,
2.75”
2.75”
2”
102 & 202
(70mm)
(70mm)
(50mm)
•
Oven body sides - 12” (30cm)
•
Oven body back - 12” (30cm)
To ensure that the oven functions correctly when installed,
it should be placed upright and level (horizontally). This is
measured at the front and side edge of the roof. The oven
can be levelled using the adjusting screws on the stand or
on the legs of table models. The height of the oven should
also be adjusted to fit the trolley for rack.
Correct Installation
Incorrect Installation
Figure 2
8
Installation
Plumbing Connections
water connection
To facilitate cleaning and servicing, the oven should be
connected with an approved flexible 3/4” hose. Permanent installations should be fitted with a stop-tap and a
non-return valve.
Blodgett BCP/BLCP ovens have two water connections.
Both are located at the back of the unit.
BCP/BLCP-61, 101, 102 and 202 models
•
1 connection for raw water for the condensation jet.
•
1 connection for steam generation and the Combi
Wash jet in the oven chamber. Must meet the requirements applying to water supplied to household
appliances.
Quench
Before connecting the oven to water, flush the tubes
thoroughly. Connect the oven.
drain connection
Blodgett ovens are equipped with a drain system that removes surplus water from the oven chamber. This may
be condensed water from the products, or it may occur
when the oven chamber is cooled down with cold water,
or when the oven chamber is cleaned.
Steam
WARNING!!
Connection must be carried out by an authorised plumber, to an open or closed drain.
The drain must never end directly beneath the
oven.
The drain must be of stainless steel or an equally temperature-resistant material, have a diameter of at least 2”
(49 mm) and a fall of at least 3° or 5%.
Figure 3
BLCP-23, 6 and 10 Mini Combi models
•
1 water connection. Must meet the requirements applying to water supplied to household appliances.
Water
connection
Figure 4
WARNING!!
If the water temperature exceeds 70°F (21°C),
problems with regard to Combi Optima calibration and cooling of the oven may occur.
The water connection must be carried out by
an authorized plumber in accordance with
existing local codes.
Clogged up water filters and dirt in the solenoid valves are not covered by the warranty.
9
Installation
Plumbing Connections
cleaning & deliming chemical
1. BCP/BLCP-61, 101, 102 and 202 ovens only. The
oven is supplied with a chemical bottle holder. The
holder can be affixed to either side of the oven. Place
it on the stand crossmember.
3. Insert the blue and red hoses into the proper bottles.
Red is for detergent, blue is for rinse aid.
4. BCP only - The last line is for the delimer. This is the
tan colored tube protroding from the bottom of the
oven. Cut the tubing to the proper length, if needed,
and place the tubing into the delime bottle.
NOTE: If the tube is cut to length, remove the stainless steel weight from the end of the tube
and reinsert.
Figure 5
2. Connect the supplied detergent tubes (red and blue)
to the underside of the oven near the rear. Connect
the blue hose to the fitting with the blue sticker and
the red hose to the fitting with the red sticker.
Blue Sticker
Red Sticker
Red Tube
Blue Tube
Figure 6
10
Installation
Electrical Connection and Ventilation
electrical connection
WARNING!!
NOTE: Electrical connections must be performed by a
qualified installer only.
If the supply cord is damaged, it must be replaced by a special cord or assembly available
from the manufacturer or its service agent.
Before making any electrical connections to these appliances, check that the power supply is adequate for the
voltage, amperage, and phase requirements stated on
the rating name plate mounted on the appliance.
ventilation
Blodgett BCP/BLCP ovens are equipped with an open/
direct exhaust system that removes surplus humidity from
the oven chamber. The exhaust system has an electrically
operated damper.
1. The rating plate is located on the right side of the
oven.
An approved plug outlet or a safety cutout must be located close to the oven so that the oven can be disconnected
during installation and repair. The safety cutout must be
able to cut off all poles with a total distance of break of at
least 3 mm.
The ventilation motor can be controlled directly from the
oven. This means that the ventilation starts when a program is started and runs for 10 minutes after the program
is completed.
All appliances must be installed in accordance with Local
or National Electrical codes.
The exhaust tube can be connected to a ventilation system. In that case, a special extraction funnel is fitted to
avoid suction directly from the oven chamber. This extraction funnel can be ordered from Blodgett.
The wiring diagram is located in the motor compartment.
NOTE: Disconnect the power supply to the appliance
before servicing.
If an extraction hood is installed in the ceiling above the
oven, it should project 20” (50 cm) over the front of the
oven.
WARNING!!
Improper installation may invalidate your warranty.
Electric Models
A strain relief for the power supply cord is provided. The
installer must supply a cord that meets all Local and National installation standards.
Gas Models
U.S. and Canadian Installations
A power cord (115V units only) is supplied with a plug attached. Plug the power cord into the desired receptacle.
NOTE: The BLCP-202G must be hard wired.
This oven model uses a variable frequency inverter drive.
Appliances that use variable frequency inverter drives
produce high frequency noise and require filters and
shielded motor cabling. This causes higher leakage current toward Earth Ground. Especially, at the moment of
switching ON this can cause an inadvertent trip of the appliance’s ground fault interrupter (GFCI). Some GFCIs
are more sensitive than others. Blodgett has qualified the
Pass and Seymour brand, part number 2095, 20 A, 125
VAC, 60 Hz, specification grade GFCI duplex receptacle
as being immune to the variable frequency inverter drive’s
noise. Blodgett recommends using this specific GFCI for
this model oven.
Figure 7
11
Installation
Gas Connection
gas piping
Maximum Capacity of Iron Pipe in Cubic Feet of
Natural Gas Per Hour
A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure
at the equipment.
(Pressure drop of 0.5 Inch W.C.)
Nominal Size, Inches
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
Pipe
Length (ft)
Example:
NOTE: BTU values in the following example are for
natural gas.
You purchase a BLCP-61G 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 total.
Previous Total
230,000 BTU
BLCP-61G
40,900 BTU
New Total
270,900 BTU
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
3. Measure the distance from the gas meter to the cook
line. This is the pipe length. Let’s say the pipe length
is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
Outside Diameter, Inches
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
Pipe
Length (ft)
4. Use the appropriate table to determine the total capacity of your current gas piping.
The total capacity for this example is 375,00 BTU. Since
the total required gas pressure, 270,900 BTU is less than
375,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are for
straight pipe lengths only. Any elbows or other
fittings will decrease pipe capacities. Contact
your local gas supplier if you have any questions.
12
Installation
Gas Connections
pressure regulation and testing
The gas pressure to the appliance must be rated for each
appliance while the burners are on. A sufficient gas pressure must be present at the inlet to satisfy these conditions. Refer to the table below for correct gas pressure.
Prior to connecting the appliance, gas lines should be
thoroughly purged of all metal filings, shavings, pipe
dope, and other debris. After connection, the appliance
must be checked for correct gas pressure.
Each appliance has been adjusted at the factory to operate with the type of gas specified on the rating plate.
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 Installation Code CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2 as applicable.
Each oven is supplied with a regulator to maintain the
proper gas pressure. The regulator is essential to the
proper operation of the oven and should not be removed.
General Export Installations
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).
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 appliance,
please contact your local distributor. If you do not have a
local distributor, please call Blodgett Combi at 0011-802658-6600.
The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of 1/2 psig (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).
Model
BLCP-61G
BLCP-101G
BLCP-102G
BLCP-202G
GAS PRESSURE
Gas Type
Natural
Propane
Natural
Propane
Natural
Propane
Natural
Propane
13
Inlet Pressure
3.2-8.0” W.C.
5.2-14” W.C.
3.2-8.0” W.C.
5.2-14” W.C.
3.2-8.0” W.C.
5.2-14” W.C.
3.2-8.0” W.C.
5.2-14” W.C.
Installation
Gas Hose Restraint
U.S. and Canadian installations
If the appliance is mounted on casters, a commercial flexible connector with a minimum of 3/4” (1.9 cm) inside diameter must be used along with a quick connect device.
The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or
Connectors For Moveable Gas Appliances CAN/CGA6.16 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas
Fuel CAN 1-6.9. Adequate means must be provided to
limit the movement of the appliance without depending
on the connection and the quick disconnect device or its
associated piping.
A restraint must be used to limit the movement of the appliance so that no strain is placed upon the flexible connector. The restraint should be fastened to the base frame
of the oven as close to the flexible connector as possible.
It should be short enough to prevent any strain on the
connector. With the restraint fully stretched the connector
should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be attached
without damaging the building. DO NOT use the gas piping or electrical conduit for the attachment of the permanent end of the restraint! Use anchor bolts in concrete or
cement block. On wooden walls, drive hi test wood lag
screws into the studs of the wall.
A drip leg must be used at each appliance. Refer to
NFPA54/ANSI Z223.1 - Latest Edition (National Fuel Gas
Code) for proper drip leg installation.
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 appliance,
please contact your local distributor. If you do not have a
local distributor, please call Blodgett Combi at 0011-802658-6600.
WARNING!!
If the restraint is disconnected for any reason
it must be reconnected when the appliance is
returned to its original position.
Attachment Plate
(secure with leg mount bolt)
Quick Connect
Gas Hose
Gas Supply Line
IMPORTANT: Cable restraint should
be fastened as close as possible
to the flexible connector and short
enough to prevent any strain on the
flexible connector.
Restraint
Installation of Gas Hose and Restraint
(Single Section Shown)
Figure 8
14
At maximum stretch of shortened
restraint, the flexible connector
should be easy to install and quick
to connect.
Installation
Final Check Lists
oven interior
WARNING!!
1. Check that filter housing is mounted correctly
Final check list must be performed by a qualified installer only.
2. Check interior light
3. Clean the oven
oven exterior
1. Check that the oven has not been damaged in transit
(dents, scratches, etc.)
control
1. Check and adjust, if necessary, each of the preset
values
2. Check/adjust the height and check that the oven is
placed level (horizontally)
2. Heat up the oven at 480°F (249°C) for approximately
5 minutes.
3. Check/adjust oven door
connections
1. Check for correct water connection
2. Turn on water supply
3. Check for leaks
4. Turn off water supply
5. Check and clean dirt filter
6. Turn on water supply again
7. Check hand shower
8. Check for correct electrical connection
9. Check for correct gas connection (if applicable)
10. Check connection to drip tray
11. Check for correct mounting of drip tray
12. Check for correct fall of hose from drip tray, and check
for leaks
13. Check for correct exhaust and drain connection
14. Clean the oven
15. Apply steel oil
15
Operation
Safety Information for Gas Ovens
What to do in the event of a power failure:
The information contained in this section is provided for
the use of qualified operating personnel. Qualified operating personnel are those who have carefully read the information contained in this manual, are familiar with the
functions of the oven and/or have had previous experience with the operation of the equipment described. Adherence to the procedures recommended herein will assure the achievement of optimum performance and long,
trouble-free service.
•
Turn all switches to off.
•
DO NOT attempt to operate the oven until the power
is restored.
NOTE: In the event of a shut-down of any kind, allow a
five (5) minute shut off period before attempting
to restart the oven.
General safety tips:
Please take the time to read the following safety and operating instructions. They are the key to the successful
operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
•
DO NOT use tools to turn off the gas control. If the
gas cannot be turned off manually do not try to repair it. Call a qualified service technician.
•
If the oven needs to be moved for any reason, the
gas must be turned off and disconnected from the
unit before removing the restraint cable. Reconnect
the restraint after the oven has been returned to its
original location.
•
DO NOT remove the control panel cover unless the
oven is unplugged.
What to do if you smell gas:
•
DO NOT try to light any appliance.
•
DO NOT touch any electrical switches.
•
Use an exterior phone to call your gas supplier immediately.
•
If you cannot reach your gas supplier, call the fire
department.
16
Operation
Blodgett Programmable Control Introduction
The BCP/BLCP ovens include the versatile Blodgett Programmable control. The control features:
Figure 9
17
•
Multiple cooking modes include hot air, combi with
CombiOptima, reheating/regenerating, steaming,
low-temperature steaming, forced steaming, proofing, cooling, and preheating
•
CombiOptima automatically measures and controls
the humidity level in the oven, helping to retain the
appearance and juiciness of the product. (Not available on mini ovens)
•
CombiSmart allows you to set an oven temperature
and select a preset humidity level. (Mini ovens only)
•
Easy to use touch panel with crystal clear TFT display
•
Stores up to 200 recipe programs with 10 cooking
stages each. Recipes can be grouped into categories (beef, chicken, cookies, etc.) for easy retrieval.
•
External core temperature probe with 3 measuring
points. Ability to run 2 core probes simultaneously.
•
Low temperature roast & hold and Delta-T cooking
•
Reversible 9 speed fan for optimum baking and
roasting results
•
USB port for data, software and recipe transfer
•
HACCP quality control enables you to control and
document production. Includes production time, production duration, preparation temperature, and core
temperature.
•
CombiNet for monitoring and remote controlling the
oven via computer or internet. Functions include
recipe management, HACCP, service diagnosis and
software updating
•
Programmable time delay start
•
Automatic service diagnosis
Operation
Cooking Modes
CombiOptima Mode
2. Preheat the oven for 5 minutes with the desired humidity content. Depending on the amount of product
in the oven and the desired humidity level and temperature, the desired humidity is typically reached after 1 to 5 minutes.
NOTE: Not available on mini ovens.
CombiOptima offers you the possibility of adding up to
100% humidity to the oven chamber at temperatures from
160 to 480°F (70 to 250°C).
When using CombiOptima correctly, you minimise shrinkage and enhance the appearance and taste of your product.
Tips for setting the humidity level
Many products contain a large amount of water, increasing the humidity level during cooking. The oven automatically regulates the humidity to maintain the desired level.
Setting the humidity level
1. Use the bottom keys on the left and right to set the
desired humidity level. The blue and red bar indicates
the actual humidity level in the oven cavity. The white
number in the center of the bar indicated the desired
humidty level.
•
To make gravy when braising meat, apply 70 to 80%
humidity at 300-325°F (145-65°C).
•
For poaching fish, poultry and crispy vegetables, apply 70 to 95% humidity at 150-250°F (70-120°C).
•
For short cook times and products, such as herbmarinated cuts of meat and fresh vegetables, use
70% humidity at 375°F (190°C ). Despite the short
cook time, products such as cook very gently.
If the oven is not connected to a soft water plant,
CombiOptima cannot function properly.
NOTE: If the bar is all red, the oven containss 0%
humidity. If the bar is all blue, the oven contains 100% humidity.
Humidty level
setpoint
Actual humidty
level bar
Press this key to
increase humidity level
Press this key to
decrease humidity level
Figure 10
18
Operation
Cooking Modes
CombiSmart Mode
NOTE: Mini ovens only
Tips for setting the humidity level
The CombiSmart mode allows you to set an oven temperature and select a preset humidity level. The oven
produces a consistent level of humidity. There is no compensation for the moisture naturally found in the product.
•
To make gravy when braising meat, use humidity
level 7 or 8 at 300-325°F (145-65°C).
•
For poaching fish, poultry and crispy vegetables, use
humidity level 9 or 10 at 150-250°F (70-120°C).
•
For short cook times and products, such as herbmarinated cuts of meat and fresh vegetables, use
humidity level 7 at 375°F (190°C ). Despite the short
cook time, products such as cook very gently.
Setting the humidity level
1. Use the bottom keys on the left and right to set the
desired humidity level. The number in the blue and
red bar indicates the humidity level setpoint.
2. Preheat the oven for 5 minutes with the desired humidity content. Depending on the amount of product
in the oven and the desired humidity level and temperature, the desired humidity is typically reached after 1 to 5 minutes.
Press this key to
increase humidity level
Press this key to
decrease humidity level
Figure 11
19
Operation
Cooking Modes
Steam MoDE
Retherm Mode
The steam mode provides 100% humidity in the cooking
chamber. Use the steam mode for the following applications:
Low Temperature Steaming
Reheating is a very gentle process 70-350°F (20-180°C).
The program operates with low fan speed and adds a
carefully calculated amount of humidity which maintains
the nice appearance and taste of the product.
Steaming at 150-195°F (65-90°C) is recommended for
delicate products such as fish.
•
To quicker retherming, products should not be covered.
•
For best results, use a core temperature probe.
Traditional Steaming
•
Steaming at 208-212°F (98-100°C) is recommended for
all kinds of root vegetables, potatoes, pasta, rice and
meat.
When retherming sous-vide products, follow supplier
recommendations.
Recommended Times & Temperatures
Tips for Using Retherm
Steaming fresh vegetables such as carrots, asparagus,
and beans at 175°F (80°C) for 5 to 10 minutes produces
products that keep their color and crispness.
Forced Steaming
Steaming at 250°F (120°C) can be used for vegetables
that need further processing and for faster preparation of
pasta, rice, hard root vegetables and frozen vegetables.
Forced steaming should be used with care.
•
8 to12 minutes at 285°F (140°C) for plated meals
with rice, meat and vegetables.
•
40 to 60 minutes at 250-285°F (120-140°C) for
whole roasts, stews and sauces.
•
20 to 30 minutes at 250°F (120°C) for pasta and
rice.
Tips for Using the Steam Mode
•
•
We recommend that you start the steaming process
8 minutes before you place the products in the oven
chamber. For food safety reasons, the oven automatically checks the water in the steam generator.
If the water temperature is below 150°F (65°C), the
tank is emptied, refilled and the water is heated.
Proofing Mode
The oven is designed to maintain the perfect humidity
for all products that need to be proofed before they are
baked.
For your convenience, the Blodgett BCP/BLCP has a
preset program called “Semiautomatic Bread”. In this program the bread is proofed and baked in the same process.
To get the oven ready for production quickly and to
ensure a perfect start of the steaming process, we
recommend that you cool down the oven chamber to
175°F (80°C). To lower the temperature quickly, use
the Cool Down mode and open the door.
Recommended Times & Temperatures
If the oven is not connected to a soft water plant, the
Steam mode cannot function properly.
•
Low temperature and long proofing time of 90°F
(32°C) for 45 minutes for 14-28 ounces (400-800g)
loaves of bread
•
High temperature and short proving time 100°F
(38°C) for 25 minutes for 2-7 ounce (60-200g) rolls
and baguettes.
Preheat Mode
In this mode the oven will preheat to 575°F (300°C) for 15
minutes. The oven will then automatically lower to 480°F
(249°C) to protect the advanced electronic components.
We recommend preheating the oven 80-100°F (27-38°C)
above the cook temperature.
20
Operation
Welcome Screen and Work Menu
The welcome screen will appear when you power up your
BCP/BLCP oven.
6. FAN & VENT KEY - press to access fan and vent submenus
1. Press the any of the 6 keys on either side of the control to access the WORK Menu.
7. PROGRAM KEY - press to access program menu
8. RIGHT MODE SELECTION KEY - press to select
mode to the right.
Work Menu
1. MAIN POWER SWITCH - controls power to the oven
9. RIGHT OVEN TEMP KEY - press to increase set temperature.
2. MAIN MENU KEY - press to move to main menu
10. RIGHT COOK TIME KEY - press to increase the set
cook time
3. LEFT MODE SELECTION KEY - press to select
mode to the left.
11. CORE PROBE KEY - press to access core probe setting submmenu
4. LEFT OVEN TEMP KEY - press to decrease set temperature.
12. START/STOP KEY - press to begin or cancel a cook
cycle
5. LEFT COOK TIME KEY - press to decrease the set
cook time
1
2
3
8
4
9
5
10
6
11
7
12
Welcome Screen
Work Menu
Figure 12
21
Operation
Manual Cooking
Mode Selection
Setting Humidty Level in CombiOptima
1. Use the keys on the right and left of the mode selection icons to select the desired mode.
If CombiOptima is selected you will need to enter the desired humidity level.
NOTE: The selected icon will apper inside a red box
in the center of the screen.
Press this key to
scroll to the right
Press this key to
scroll to the left
Choose from the following oven modes:
Hot Air
Combi
Optima
Steam
Retherm
Proofing
or
Combi
Smart
Figure 13
22
Preheat
Cool Down
Combi
Wash
Operation
Manual Cooking
Setting the Cook Temperature
Setting the Cook Time
1. Use the 3rd keys down on the right or left to set the
desired cook temperature. The large white number in
the center of the screen displays the actual oven temperature. The smaller red number on the right of the
screen displays the set temperature.
1. Use the 4th keys down on the right or left to set the
desired cook time. For continuous operation, press
the left key until the display shown no time.
The smaller red number on the right of the screen
displays the set cook time.
Once the cook cycle is activated, the large white
number in the center of the screen displays the time
remaining.
Actual oven
temperature
Time
remaining
Oven set
temperature
Press this key to
decrease set
temperature
Press this key to
increase set
temperature
Oven
set time
Press this key
to decrease
set time
Press this key
to increase
set time
Setting the Cook Time
Setting the Cook Temperature
Figure 14
23
Operation
Manual Cooking
Setting the FAN SPEED
Tips for setting fan speed
The fan function is active in HOT AIR, STEAM and RETHERM only. In all other modes, the fan is controlled automatically by the oven.
•
A fan speed between 20 and 50% is recommended
for puff pastry, Danish pastry, cakes and small
products as well as in the Delta-T and Cook & Hold
modes.
2. Use the 5th keys down on the right or left to set the
desired fan speed.
•
You should add 1 to 2 minutes of preparation time
for each 1/2 hour when low fan speed is used.
NOTE:Note that the fan wheel is reversible. It will
run clockwise for a few minutes, then reverse
and run counterclockwise. This creates an
even bake pattern.
•
Fan speeds between 50% and 90% are recommended for particularly juicy end products that can
accept longer cook times.
•
Fan speeds below 50% cannot be used at temperatures above 390°F (200°C).
1. Press the FAN and VENT key to access the FAN/
VENT submenu.
Work Menu
Fan/Vent Submenu
Press this key
to cancel and
return to
WORK Menu
Press this
key to
access
FAN/VENT
submenu
Press this key
to increase
fan speed
Figure 15
24
Press this
key to
save settings
Press this
key to
decrease
fan speed
Operation
Manual Cooking
Setting the Vent Position
To Initiate Manual Cook Cycle
It is only possible to set the exhaust function in the
HOT AIR mode. In the other modes, the exhaust function
is controlled automatically by the oven.
1. From the WORK Menu, press the START/STOP key
located on the bottom left side of the control to initiate
the cook cycle.
1. Press the VENT key to toggle between Vent Open or
Vent Closed.
2. The square around the mode will flash and the display
counts down the cook time. The cook time, temperature, fan speed and vent position may be changed
during the cook cycle.
Tips for setting vent position
•
Open exhaust is recommended for bread and pastry,
as well as roasting meat and to achieve a grill effect.
In Hot Air mode, press and hold the button on the
bottom right of the screen to inject steam.
To Return to WORK Menu
Press any key to turn on the oven lights.
1. Press the OK key on the top right to save your settings and return to the WORK Menu. Press the top
right key to return the the WORK Menu without saving
your changes.
3. When there is one minute left, the computer counts
down from 59 seconds.
4. When the time has expired on the final stage, an
alarm sounds and a message appears notifying you
that the program is complete. Press the key to the left
of ENTER, or open the door, to silence the alarm.
Fan/Vent Submenu
Manual Cook Screen
Press this key
to cancel and
return to
WORK Menu
Press this key
to save settings
Press this key to
toggle the vent
open or closed
Press START/
STOP key
to initiate cook
cycle
Figure 16
25
Operation
Core Probe Cooking
3. Set the vent position if applicable. Refer to instructions on setting the vent position.
All Blodgett BCP/BLCP ovens come standard with one
core temperature probe. It is possible to run two core
probes at the same time. An additional probe may be purchased from your Blodgett dealer.
4. Insert the core probe into the center of the product.
Then plug the probe into the oven at the connector
located in the upper corner of the right side panel.
The core temperature sensor offers three cooking
modes.
•
Active
•
Delta-T
•
Cook & Hold
NOTE: Meat probe on mini combi models are internal and do not need to be plugged into the
oven.
5. Press the CORE PROBE key on the WORK Menu.
The control displays the Core Probe submenu.
Entering Core Probe Modes
6. Press the key next to the core probe icon. The control
displays the Set Core Probe screen.
Follow this procedure for all three core probe cooking modes.
The graph on the display illustrates the difference
between the actual oven temperature and core temperature. The blue line represents core temperature
probe 1. Core probe 2 is green. The red line is the
actual oven temperature.
NOTE: The core probe must be set up prior to activating
a cook cycle.
1. Select the desired cooking mode. Refer to instructions on setting the cooking mode.
2. Set the desired fan speed if applicable. Refer to instructions on setting the fan speed.
Work Menu
Core Probe Submenu
Core probe
status graph
Press this key
to select the
first core probe
Press this key to
move to the
Core Probe
submenu
Figure 17
26
Operation
Core Probe Cooking
Active Core Probe Cooking
Cooking with Two Core Probes
In the active mode, the core probe will notify you when the
product has reached the desired pull temperature. The
cook temperature is constant in the active mode.
When one of the probes reaches the desired core temperature, an alarm sounds and a ENTER appears in the
display.
1. Follow steps 1-6 on the page 26 to enter the core
probe cooking screens.
1. Press the key next to ENTER, or open the door, to
silence the alarm.
2. Use the keys on the left of the display to set the desired core probe pull temperature. The core probe set
temperature is displayed in red.
2. Take out the product and close the door.
3. The oven continues until the second probe reaches
the desired core temperature.
3. Press the OK key to save the save the desired core
probe temperature.
4. Press the START/STOP key to start the core probe
cook cycle.
5. When the product has reached the desired core temperature an alarm sounds and the display reads ENTER. Press the key next to ENTER, or open the door,
to silence the alarm.
6. Unplug the core probe and remove the product.
Set Core Probe Screen
Press this key to cancel
and return to WORK Menu
Press this key to save
your settings
Press this key to raise
probe temp
Press this key to
lower probe temp
Press this key to start the
core probe cook cycle
Figure 18
27
Operation
Core Probe Cooking
Delta-T Cooking
7. When the product has reached the desired core temperature an alarm sounds and the display reads ENTER. Press the key next to ENTER, or open the door,
to silence the alarm.
In the Delta-T mode the oven temperature adjusts relative
to the actual core temperature of the product. Delta-T provides gentle cooking resulting in a tender, juicy product.
Cooking with Delta-T reduces shrinkage by up to 20%
compared to traditional modes of cooking.
8. Unplug the core probe and remove the product.
1. Follow steps 1-6 on page 26 to enter the core
probe cooking screens.
Tips for Delta-T Cooking
2. Press the CORE PROBE key on the WORK Menu.
The control displays the Core Probe submenu.
•
For best results start with an oven temperature of
85-100°F (30-40°C).
3. Press the Core Probe key twice to access the Delta-T
cooking screen.
•
HOT AIR mode is recommended for very fatty and
small roasts. STEAM mode is recommended for
large hams with bones. RETHERM mode is recommended for poultry and other lean pieces of meat.
4. Use the keys on the left of the display to set the desired core probe pull temperature. The core probe set
temperature is displayed in red.
Recommended Core Temperatures
5. Press the OK key to save the save the desired core
probe temperature.
•
Rare 125-135°F (52-57°C)
•
Medium
140-145°F (59-62°C)
•
Well Done 160-185°F (72-85°C)
6. Press the START/STOP key to start the Delta-T cook
cycle.
Set Core Probe Screen
Delta-T Cooking Screen
Press this key
to save your
settings
Press this key
to raise probe
temp
Press this
key twice
to access
the Delta-T
screen
Press this key to
start the Delta-T
cook cycle
Press this key to
lower probe temp
Figure 19
28
Operation
Core Probe Cooking
Cook & Hold
Cook & Hold is an extension of Delta-T cooking. The oven
temperature adjusts relative to the actual core temperature of the product. When the desired core temperature is
reached, the oven adjusts the cavity to maintain the core
temperature, acting as a warming mode. Cook & hold is
suitable for roasting over night when the staff is off duty.
6. Press the START/STOP key to start the Cook & Hold
cook cycle.
7. When the product has reached the desired core temperature the display will read HOLD??? and the oven
will adjust the cavity temperature to maintain the core
probe temperature.
1. Follow steps 1-6 to enter the core probe cooking
screens.
8. Unplug the core probe and remove the product when
ready to serve.
2. Press the CORE PROBE key on the WORK Menu.
The control displays the Core Probe submenu.
Tips for Using Cook & Hold
•
4. Use the keys on the left of the display to set the desired core probe temperature. The core probe set
temperature is displayed in red.
Recommended holding temperature is 140-150°F
(60-65°C). At higher temperatures a gradual dehydration of proteins takes place, the weight of the
meat is reduced and the meat becomes less juicy.
•
5. Press the OK key to save the save the desired core
probe temperature.
With a hold temperature of 140-150°F (60-65°C), the
meat can be taken out immediately before carving.
•
After being held for 5-6 hours shrinkage increases.
3. Press the Core Probe key three times to access the
Cook & Hold cooking screen.
Set Core Probe Screen
Cook & Hold Screen
Press this key to
save your settings
Press this key to
raise probe temp
Press this
key three
times to
access the
Cook & Hold
screen
Press this key to
start Cook & Hold
Press this key to
lower probe temp
Figure 20
29
Operation
Programmed Cooking
BCP/BLCP ovens can store 200 product programs with
10 cooking stages each. Products are grouped into categories (beef, chicken, bread, etc.) for easy retrieval. Use
the following procedure to cook using a pre-programmed
product recipe.
2. If the desired category is not visible, press the key
next to the green arrow to display additional categories.
1. Press the PROGRAM key located on the bottom right
of the control. The Program submenu is displayed.
4. The product programs in the choosen category are
displayed on the right side of the screen. If the category has more than 5 products a scroll key will appear
at the top of the category list. Press this key to scroll
through the product programs in the category.
3. Press the key next to the desired product category.
The right side of the display shows the product categories. The green arrow at the bottom inducates
there are more categories than displayed.
The left side of the display shows the recipes in the
current category
Bottom of BCP Control
Program Submenu
Press this
key to display
additional
categories
Press this key to access
the Program submenu
Product
Category
keys
Product
Program
keys
Press to scroll through
all product programs
within a category
Press this key
to display
additional
categories
Figure 21
30
Operation
Programmed Cooking
5. Press the key next to the desired product program.
The display changes to the Edit Step screen. This
screen gives the operator the chance to change the
cook temperature, time, fan speed, vent and humidity level (if applicable) for any stage of the program.
Changes made will be for the current bake only. The
program will not be changed for future bakes.
7. The square around the mode for the current stage will
flash and the display counts down the cook time.
8. When there is one minute left in each stage, the computer counts down from 59 seconds.
9. When the time has expired on the final stage, an
alarm sounds and a message appears notifying you
that the program is complete. Press the key to the left
of ENTER, or open the door, to silence the alarm.
6. Press the START/STOP key to initiate the programmed cook cycle. The display shows the Program
Cooking screen.
10. The control returns to the WORK Menu.
NOTE: If the first stage of the program is a preheat,
an alarm sounds at the end of the stage and
a message appears notifying you that the
preheat is complete. Press the key next to
ENTER to silence the alarm and proceed to
stage 2.
Edit Step Screen
Press to
return to
settings for
the previous
stage
Program Cooking Screen
Press to move to
settings for the next
stage
The yellow box indicated the current
stage in edit mode.
Press to start
product program
Figure 22
31
Operation
Programming a Product
Use the following procedure to create a new product program or edit an existing program.
tion is blocked. You need a code to access. Select
enter code, press 876412 and confirm by pressing
OK in the upper right corner.
1. Press the MAIN MENU key in the upper left corner to
advance the control to the main menu.
3. To create a new product recipe, press the NEW RECIPE key. To edit an existing product recipe, follow the
procedure on to select the product program to be edited.
2. Press the EDIT PROGRAM key on the MAIN menu.
If, when one of the functions in the main menu is activated, a screen appears asking for a code, this func-
Work Menu
Main Menu
Press to go
to MAIN
Menu
Press to edit or
create a program
Programmed Recipe Screen
Press to create
a new program
Figure 23
32
Operation
Programming a Product
4. The Edit Program screen is displayed. This is the main
screen for creating and editing product programs.
6. Use the keys on the right and left of the screen to
enter a new name, or edit an existing product name.
below for details.
Naming or Renaming the Product Program
Press the green arrow key on the top right at any time
to cancel the edit and return to the EDIT PROGRAM
screen without saving your changes.
5. Press the Change Text key on the Edit Program
screen. The ENTER TEXT screen is displayed.
NOTE: Skip this step if you are editing an existing
program and do not need to change the
name.
7. Press the OK key to save your changes. The display
return to the EDIT PROGRAM screen.
Edit Program Screen
Edit Text Screen
Press to
save name
Press to cancel
Press to move
cursor to the right
Press to move cursor to the left
Press to select next
letter to the right
Press to selects next letter to the left
Press to move
quickly to the right
Press to move quickly to the lef
Press to select upper or lower case letter
Press to erase letter to the left
Press to write a
letter in a red box
Figure 24
33
Operation
Programming a Product
Selecting or Changing the Product Category
9. Use the keys on the right and left of the screen to
select the desired product category. See below for
details.
8. Press the CHANGE ICON key on the Edit Program
screen. The SELECT CATEGORY screen is displayed.
Press the green arrow key on the top right at any time
to cancel the edit and return to the EDIT PROGRAM
screen without saving your changes.
NOTE: Skip this step if you are editing an existing
program and do not need to change the
category.
10. Press the OK key to save your changes. The display
return to the EDIT PROGRAM screen.
Edit Program Screen
Select Category Screen
Press to save
category
Press to cancel
Press keys to
move yellow
box to the left
Press keys to move yellow box to the left
Figure 25
34
Operation
Programming a Product
Creating or Changing the Product Program Cooking
Steps
18. To edit the cooking parameters, scroll the yellow box
to the step to be edited.
11. Press the CHANGE STEPS key on the Edit Program
screen. The EDIT STEP screen is displayed.
19. Use the keys on the side to set the desired temperature, time, fan speed, vent postion and humidity (if applicable) for the selected step. You may also program
a core probe cook. See the directions for core probe
cooking.
NOTE: Skip this step if you are editing an existing
program and do not need to change the
program for any of the cooking steps.
12. If programming a new product be aware that the control will provide three steps automatically:
20. When all steps are correct, press the green side arrow at the top left of the screen to return to the EDIT
PROGRAM screen.
The 1st step is a preheat. Use the keys to the left and
right to set the desired preheat temperature and time.
Saving the Product Program
The 2nd step is a stop. This step will sound an alarm
when the preheat step is complete alerting the operator that the oven is ready to accept product.
21. Press the SAVE key to save your program to the oven
control.
Exiting Program Mode
The 3rd step contains a default cook program that
you can modify as needed.
22. Press the green side arrow at the top left of the screen
three times to return to the WORK menu.
13. Press one of the top two keys to scroll the yellow box
to the 3rd step.
NOTE: If editing an existing program, use these
keys to select the step to be edited.
14. Press the green arrow down key to advance to the
EDIT STEP CHANGE FUNCTION screen.
15. The mode for the selected step appears in a yellow
box on the top row. Press the keys on the right and
left of the bottom row until the desired mode appears
inside the red box.
16. Use the keys to the side of the middle row to select
either add, delete or change
ADD - Use Add to add a new step. The green line
next to the current step indicates where the new step
will be inserted. Use the keys to the right and left to
move the green line if necessary.
DELETE - Use Delete to remove the current highlighted step.
CHANGE - Use Change to modify the mode of the
current highlighed step.
17. You may have up to 10 cooking steps. Preheat, Stop
and Cool Down do not count as cooking steps. Once
all steps have been added, deleted or changed, press
the green up arrow key to return to the EDIT STEP
screen.
35
Operation
Programming a Product
Edit Step Change Function Screen
Edit Program Screen
Press to select the desired mode
Press to select Add, Delete or Change
Press to select step to be modified
Edit Step Screen
Press to move to EDIT STEP
CHANGE FUNCTION screen
Press to scroll the yellow
box to the left
Press to scroll the yellow
box to the right
Use these keys to lower the
temperature, time, fan speed, vent
postion and humidity (if applicable)
for the current step.
Use these keys to raise the
temperature, time, fan speed, vent
postion and humidity (if applicable)
for the current step.
Yellow box indicates current
stage in edit mode.
Figure 26
36
Operation
Setting a Timed Start
Timer Start makes it possible to start the oven before staff
arrives. This way, the oven will be hot when you come in
in the morning.
2. Press the TIMED START key on the MAIN menu. The
Timer Start screen is displayed.
3. Choose between START TIME (for a single instance
timed start) or DAILY START (to program a daily
timed start).
1. Press the MAIN MENU key in the upper left corner to
advance the control to the main menu.
Work Menu
Timer Start Screen
Press for single
instance timed
start
Press to go to MAIN Menu
Main Menu
Press for daily
timed start
Press to select
product program
to use
Press to activate
the timer
Press to set a timer start
Figure 27
37
Operation
Setting a Timed Start
Single Instance Timed Start
6. Press the STATUS key to activate the timed start.
1. The control displays the Starting Time screen.
7. When time setting is complete, press OK tosave your
settings and return to the Main Menu.
2. Use the side arrow keys to select the parameter to
set. The current parameter is indicated by the red box.
8. Press the main power switch to turn off the oven. The
oven restarts automatically when the set date and
time is reached. The door must be closed while
TIMER START is active.
3. Use the up and down arrow keys to change the current parameter.
NOTE: Set only the date, disregarding month and
year.
NOTE: You may activate the timer and not turn off
the oven until you have finished for the day.
4. Press the OK key to save your settings and return to
the TIMER START screen.
5. Press the RECIPE key to select the Product Program
to run with the timed start. See instructions on selecting a product program.
Starting Time Screen
Press to go to MAIN
Menu without saving
settings
Press to go to accept
settings
Press to move selection
box to the left
Press to move selection
box to the right
Press to decrease date
or time
Press to increase date
or time
Figure 28
38
Operation
Setting a Timed Start
Daily Timed Start
5. Press the RECIPE key to select the Product Program
to run with the timed start.
1. The control displays the DAILY START screen.
6. Press the STATUS key to activate the timed start.
2. If the clock next to a day is red, that day is not currently active. If the clock is green, a daily timer is currently active for that day.
7. When time setting is complete, press OK to save your
settings and return to the Main Menu.
To activate all 7 days at once press the DAILY TIMER
key on the right of the screen.
8. Press the main power switch to turn off the oven. The
oven restarts automatically when the set date and
time is reached. The door must be closed while
TIMER START is active.
3. Use the keys to on the right side of the screen to
change the start time for each day.
4. Press the OK key to save your settings and return to
the TIMER START screen.
NOTE: You may activate the timer and not turn off
the oven until you have finished for the day.
Daily Timer Screen
Press to go to accept
settings
Press to return to MAIN
Menu without saving
settings
Press to activate all 7 days at
once
Press to increase the time
Press to decrease the time
Figure 29
39
Operation
Setting Preset Time & Temperature
You can make changes to the preset time and temperature in all modes except CombiWash.
3. Press the PRESELECTION key on the left side of the
screen. The Preselection screen is displayed.
NOTE: Core temperature, fan/exhaust and Combi
Optima (humidity content) cannot be set in this
menu.
4. Verify the mode, time and temperature are correct.
5. Press the OK key to accept the parameters and return to the Main menu.
1. From the Work menu select the mode to preset. Enter
the desired preset time and temperature.
6. Press the Arrow key at the top left of the screen to
return to the Work menu.
2. When all 3 parameters have been entered. Press the
MAIN menu key on the top left.
7. Repeat this procedure for any additional cooking
modes.
Work Menu
PreSelection Screen
Press to access MAIN Menu
Main Menu
Press to
accept
preset
parameters
Press to return
to MAIN Menu
without saving
settings
Press to access
Preselection screen
Figure 30
40
Operation
Oven Setup
Setting the Oven Time
1. Press the MAIN MENU key in the upper left corner to
advance the control to the main menu.
1. Press the SET TIME key on the right side of the control.
2. Press the OVEN SETUP key on the MAIN menu. The
Oven Setup menu is displayed.
2. Use the side arrow keys to select the parameter to
set. The current parameter is indicated by the red box.
Setting the Language
3. Use the up and down arrow keys to change the current parameter.
1. Press the LANGUAGE key on the left of the screen.
2. Select the key next to the desired language. Only ten
languages are displayed at one time. To view additional languages press the down arrow key at the top
right of the screen.
NOTE: Set only the date, disregarding month and
year.
4. Press the OK key to save your settings and return to
the Oven Setup menu.
3. Once the new language is selected all text on the
screen is automatically translated. There is no need
to accept the change.
Setting the Oven Setup
WARNING!!
Setting the Oven Alarm
Incorrect changes to the set up of the oven
may have a serious effect on its reliability in
service. Contact your Blodgett service agent
before making any changes.
1. Press the ALARM SOUND key on the right side of
the control. The display changes to the Alarm Sound
screen.
2. Use the keys on the left and right of the control to adjust the alarm volume, frequency and duration.
1. Press the OVEN SETUP key on the right of the
screen.
3. Press the OK key in the top right corner of the display
to save the changes. The control returns to the Oven
Setup menu.
2. Select the oven parameter with the the vertical arrows
on the right of the screen. Change the parameter using the horizontal arrows at the bottom of the screen.
3. When all parameters are set, press the OK key at
the top right of the screen. The control returns to the
Oven Setup menu.
41
Operation
Oven Setup
Work Menu
Oven Setup Menu
Press to return to
MAIN Menu
Press to set
oven alarm
Press to access MAIN Menu
Press to set language
Main Menu
Press to access
CombiNet
Press to access OVEN
SETUP screen
Figure 31
42
Press to set
clock
Press to
access oven
setup
parameters
Operation
USB Functions
To Backup System Data
The Blodgett BCP/BLCP comes standard with a USB port
located underneath the control compartment. The USB
will enable upload and download of product recipes as
well as HACCP data.
1. Press the key labelled Take Backup on the left side of
the USB screen.
2. The control briefly displays the files to be backed up
including product recipe programs, counters, error
logs, oven setup and Combi Optima data.
To Access USB Menu
1. Insert the USB card into the slot below the control
compartment.
3. Data files are automatically named according to the
year, month, date and time they were saved.
2. From the MAIN menu, press the SERVICE key. The
USB Menu is displayed.
4. When backup is complete, the control returns to the
SERVICE menu.
Main Menu
USB Screen
Press to back
up oven data
to USB
Press to access
SERVICE screen
Press to back
up restore a
previous data
backup
Service Menu
Press to
access
USB
screen
Press to read
files on USB
key and test
connection to
computer
Figure 32
43
Press to copy
recipes from
USB to oven
Press to copy
recipes from
oven to USB
Operation
USB Functions
To Restore System Data from USB
3. Press the OK button in the upper right corner of the
display to accept the recipes to be copied.
1. Press the key labelled Retrieve Backup on the left
side of the USB screen.
4. The RECIPE ACCEPT screen is displayed. Press
ADD to add the selected product programs to the
oven. Press OVERWRITE to overwrite existing programs with the recipes on the USB.
2. Backup data is stored by oven serial number. If the
same USB key is used for more than one oven, be
sure to select the correct serial number.
3. Select the data file to be restored. Data files are automatically named according to the year, month, date
and time they were saved.
Copy Recipes from Oven to USB
4. Press the OK button in the upper right corner of the
display to restore the selected data file.
2. Select the location on the USB folder to save the
product recipes. You may overwrite an existing file
or create a new file with a name matching the serial
number of the oven.
1. Press the key labelled Send Recipes to USB on the
right side of the USB screen.
5. Use the MAIN POWER key at the top of the control to
reboot the oven.
3. Press the OK button in the upper right corner of the
display to copy the recipes from the oven to the USB.
Copy Recipes from USB to Oven
1. Press the key labelled Get Recipes from USB on the
right side of the USB screen.
2. Select the recipes to be copied to the oven.
NOTE: The control displays the product categories
in yellow as folders. Individual program recipes are displayed in white.
Recipe Upload Screen
Upload Accept Screen
Press to copy selected
recipes to oven
Press to scroll up
Press to
select or
deselect
individual
recipes
Press to select
all recipes
Press to deselect
all recipes
Press to scroll
down
Figure 33
44
Press to add
recipes
Press to
overwrite
existing
recipes
Operation
HACCP Library
The Blodgett BCP/BLCP comes standard with HACCP
data recording. HACCP enables you to control and document production. Data recorded includes production time.
production duration, preparation temperature and core
temperature.
To Backup HACCP Data
The HACCP library can hold approximately 1000 log files.
You will be notified when the memory is full so that you
can empty the memory with the USB. If nothing is done,
the computer will automatically start to overwrite the oldest files.
3. When the data is saved to the USB the control returns
to the HACCP screen.
1. From the HACCP menu, press the key labelled Archive on USB.
2. The displays reads SAVING HACCP.
NOTE: The HACCP data on the USB can be located in the folder with the name of the oven
serial number.
To Activate HACCP Data Recording
To Delete HACCP Data from the Oven
NOTE: HACCP data is stored under product recipe
names. Therefore, HACCP is not available for
manual cooking.
1. From the HACCP menu, press the key labelled Delete HACCP Data from Oven.
HACCP must be activated to record data.
2. The screen will ask you to confirm that you want to
delete all HACCP files. Press the key next to Accept
to delete the files. Press the key next to Regret to
cancel.
1. Press the MAIN menu key in the upper left corner of
the WORK menu to advance the control to the main
menu.
3. The control returns to the HACCP screen.
2. Press the HACCP key on the left side of the control to
access the HACCP menu.
3. Be sure that Active appears in the status bar at the
bottom of the control. If the status is inactive, press
the key on the left of the status bar to toggle to Active.
To View HACCP Data
1. From the HACCP menu, press the key labelled either
Show HACCP from Oven or Show HACCP from USB.
2. A list of HACCP log files is displayed. The files are
logged by year, month, date and product name. Use
the UP and DOWN ARROW keys to scroll through the
list until the desired HACCP file is highlighted.
3. Press the OK key in the upper right of the control to
display the HACCP chart.
4. Press the RETURN key at the top left of the screen to
return to the HACCP screen.
45
Operation
HACCP Library
Work Menu
HAACP Menu
Press to move
to MAIN menu
Main Menu
HAACP Data Chart
Press to return to
HACCP menu
Press to access
HACCP Menu
HACCP DATA CHART COLOR KEY:
Red line
White lIne
Vertical blue line
Light green line
Light yellow line
Preset temp.
Current oven temp.
Door opened
#1 (left) core probe temp.
#2 (right) core probe temp.
Figure 34
46
Operation
Optional CombiNet
The optional CombiNet feature allows you run the oven
remotely from a pc. This is useful for writing product recipes as well as viewing and downloading HACCP and
other oven data with the convenience of a large screen
and keyboard.
8. From the pc, open a network connections window.
NOTE: Refer to the instructions for your operating
system to locate the window.
Create a network connection using the following settings:
Connecting to a Network or PC
a. Select Local Area Network, right click and select
properties.
NOTE: CombiNet requires the installation of Java. The
program can be downloaded from www.java.
com.
b. Select TCPIP version 4. Click on properties.
1. Remove the control panel cover.
c. Select “Use the following IP address”.
2. Connect the oven to a network or pc via the ethernet
cable. The connection can be found on the bottom of
the control board.
d. Enter the IP address from your oven control but
change the last 3 digits. They must not match
completely since each connection needs a
unique IP address.
3. Replace the control cover and connect the other end
of the cable to your local network or directly to a pc.
e. Enter the Subnet mask number from the oven
control. This should be an exact match to the
number on the oven control.
4. Press the MAIN MENU key in the upper left corner to
advance the control to the main menu.
f. Click OK to save. Close the network connection
window.
5. Press the OVEN SETUP key on the MAIN menu. The
Oven Setup menu is displayed.
9. From the pc, open an Internet Exporer window and
enter the IP address for the oven in the address bar.
Enter the following login information.
6. Press the NETWORK key on the left of the screen.
The screen displays the IP address of the oven.
NOTE: If the oven is connected to a pc, use the IP
address displayed. If the oven is connected
to a network you may need to change the IP
address to match the naming configuration
for your network
a. Username: superuser
b. Password: 876412
7. Press the OK key on the top right of the control. The
oven will restart itself.
47
Operation
Optional CombiNet
Remote Oven Control
Remote Recipe Managment
1. Select Control Oven from the menu on the left of the
screen.
1. Select Recipes from the menu on the left of the
screen.
2. The oven display appears in the window on the right.
You are now controlling the oven remotely. You may
use your mouse to navigate through the oven menus
and use your keyboard to enter data.
2. Press Get from Oven to retrieve product recipes currently programmed in the oven library.
HACCP via Combi Net
4. Press Send to Oven to download all recipes from the
pc to the oven control. If necessary, click the Browse
button to select the desired recipe location. Click the
Upload button to upload the recipes.
3. Add new recipes and/or edit and delete recipes from
the library now located on the pc.
1. Select HACCP from the menu on the left of the screen.
2. The HACCP data is displayed on the right side of the
screen.
Select Function
Recipe Screen
Send recipes
to oven
Click to save
recipes on pc
Click on category icon
to open recipe
Click to
add recipe
Click to import
additional recipes
Click to copy
recipe
Figure 35
48
Click to delete
recipe
Maintenance
Cleaning & Preventative Maintenance
daily cleaning
please have your suppler send us the MSDS sheet on the
proposed alternate so we can ensure it meets our standards. Non approved products can cause harm to your
unit and can potentially void your warranty.
Daily cleaning of your Combi oven is essential for sanitation, and to ensure against operational difficulties.
Cleaning the Exterior
1. Open the oven door.
1. The exterior of the appliance may be cleaned and
kept in good condition with a light oil. Saturate a cloth
and wipe the appliance when it is cold; wipe dry with
a clean cloth.
2. Use the attached spray hose, located beneath the
control, to clean the front drip tray. Water will run to
the drain in the oven cavity.
WARNING!!
DO NOT spray the outside of the appliance
with water or clean with a water jet. Cleaning
with a water jet can impregnate chlorides into
the stainless steel, causing the onset of corrosion.
Cleaning the Interior
NOTE: DO NOT use corrosive cleaners not intended for
oven cleaning on your Combi oven.
Blodgett recommends the following products for cleaning
and rinsing of your Blodgett Combi oven. If you choose
to use products other than what Blodgett recommends,
Recommended oven cleaners
VENDOR
1st AYD Corporation
Alco Chemical
Daley International
Ecolab
Johnson Diversey
Kay Chemical
Parkside Pro Products
PDQ Manufacturing
Performance Food
Group
U.S. Chemical
Recommended Rinse AidS
PRODUCT NAME
Kombi-Klean Oven, Grill &
Fryer Cleaner
350 Ultra Cycle
Oven & Grill Cleaner
Keystone Oven Cleaner
Oven Cleaner Power
Grease Cutter Plus
Specialty Oven Cleaner
Ecotemp Ultra Kleene
Proforce Oven Grill & Fryer
Cleaner
Suma Grill D9
Empire Inside/Outside
Degreaser
Vestec 550
Comi-Clean
First Mark All Temp Dish
Machine Detergent
Heavy Duty Oven & Grill
Cleaner
VENDOR
Alco Chemical
Ecolab
Johnson Diversey
Parkside Pro Products
PDQ Manufacturing
Performance Food
Group
U.S. Chemical
49
PRODUCT NAME
320 Rapid Rinse
Keystone Liquid Rinse Additive
Oven Rinse Power
Esteem Dry-All
Eco Temp Ultra Dry
Specialty Oven Rinse RTU
Specialty Oven Rinse
Suma Maro A8.8
Suma Nova L6
Vestec 510
Combi-Rinse
First Mark Kleer Kwick Plus
Quick Dry Rinse Aid
Heavy Duty Rinse Agent
Maintenance
Cleaning & Preventative Maintenance
Run the CombiWash automatic cleaning cycle as follows:
CombiWash Menu
1. Check that the oven cleaner and rinse agent containers are both full.
2. From the WORK menu, select the clean cycle. The
CombiWash menu is displayed.
3. CombiWash features four different cleaning cycles.
Use the Left and Right Arrow keys to select the desired cleaning cycle.
Step 1 (44 minutes)
Step 2 (1 hour)
Step 3 (1 hour, 49 minutes)
Step 4 (2 hours, 38 minutes)
NOTE: Use Steps 1 or 2 after steaming and roasting at low temperatures. Use Steps 3 or 4
after steaming and roasting at high temperatures.
4. Press the Start/Stop key to initiate the clean cycle.
Press to
select
cleaning
mode
5. If the cavity temperature is above 175ºF (80ºC), the
oven will automatically enter cool down. When the
cavity is below 175ºF (80ºC) the CombiWash cycle
begins.
6. The control counts down the time remaining in the
wash cycle.
Press to
select
cleaning
mode
Press to start
CombiWash
Figure 36
7. When the wash cycle is over, the oven automatically
switches to an energy saving standby mode.
50
Maintenance
Cleaning & Preventative Maintenance
weekly cleaning
PREVENTIVE MAINTENANCE
In addition to the daily cleaning, it is necessasry to clean
the control filter and behind the fan guard on a weekly basis. This is necessary for proper functioning of the oven.
Scale will build up on the fan and heat source leading to
a less efficient oven.
The best preventive maintenance measures are the
proper initial installation of the equipment and a
program for cleaning the appliance 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.
Cleaning the Control Filter
The control filter is located below the control compartment, in front of the spray hose.
1. To remove, pull down on the black knob on the left of
the filter.
2. Clean the filter with soap and water.
3. Reinstall the filter. Press up on the filter until the back
of the knob is inserted into the hole in the bottom of
the oven.
4. Push up on the center of the knob to expand the back
of the knob securing the filter.
Cleaning Behind the Fan Guard
1. Loosen the two screws and on the fan guard (or baffle).
2. Swing the baffle forward.
3. Thoroughly spray cleaner onto the fan and heat
source. Place the oven in the steam mode for approximately 10 minutes.
4. After ten minutes, rinse the cleaner off. Return the fan
guard to the closed position. Rotate the two screws to
secure the fan guard.
51
Maintenance
Deliming - BCP only
The control keeps track of boiler usage between deliming.
When the oven has reached 95% of the time the control
warns the operator that the oven needs to be delimed.
This is a warning only, the oven can be used all day before deliming.
2. From the MAIN Menu, select the SERVICE key.
3. The control displays the SERVICE menu. Press the
DELIME DIAGNOSIS key on the right of the control.
4. The control displays the Delime Diagnosis screen.
Press the START DELIMING key on the right side of
the control.
Deliming the Oven
1. Be sure the container delivering the deliming agent
to the appliance is full. Be sure to use a non-diluted
deliming agent.
5. The remainder of the process is automatic. The control displays the deliming steps as they occur.
NOTE: The oven can be delimed at any time.
VENDOR
Ecolab
PRODUCT NAME
Keystone Lime-a-way
scale remover
Calibre
Parkside Pro Products Vestec 691
Main Menu
Work Menu
Press to go
to SERVICE
Menu
Press to go to
MAIN Menu
Service Menu
Delime Diagnosis Screen
Press to enter
DELIME Menu
Figure 37
52
Press to start
deliming
process
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