DFG-50 CONVECTION OVEN INSTALLATION - OPERATION - MAINTENANCE BLODGETT OVEN COMPANY

DFG-50 CONVECTION OVEN INSTALLATION  - OPERATION - MAINTENANCE BLODGETT OVEN COMPANY
DFG-50
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 17355 Rev S (9/12)
© 2012 - 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
Oven Description and Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Delivery and Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Stand Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Oven Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Oven Assembly to Stand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
4” (10cm) Leg Attachment.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Caster Installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven leveling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Utility Connections - Standards and Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Gas Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Gas Piping. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Pressure Regulation and Testing.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Gas Hose Restraint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Electrical Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Initial Startup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
OPERATION
Safety Information.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Solid State Manual Control.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
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.
Solid State Digital Control.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
CH-Pro3 (Solid State Programmable Digital Control). . . . . . . . . . . . . . . . . . . . . . . . 20
Blodgett IQ2™ Vision Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
How Cook & Hold Works.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
General Guidelines for Operating Personnel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Suggested Times and Temperatures. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
MAINTENANCE
Cleaning and Preventative Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Troubleshooting Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Installation
Oven Description and Specifications
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high quality product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and enhanced oven performance.
gas ratings - DFG-50
Natural Gas
US Units
SI Units
US Units
SI Units
37.3 MJ/m3
0.63
.87 kPa
8.1 kW
2550 BTU/cu. ft.
1.53
10” W.C.
27,500 BTU/hr
95.0 MJ/m3
1.53
2.49 kPa
8.1 kW
34,500 BTU/hr
38 MTD*
10.1 kW
2.6 mm
34,500 BTU/hr
1/16” dia.
10.1 kW
1.6 mm
32 MTD*
.021” dia.
2.9 mm
.55 mm
50 MTD*
.011” dia.
1.75 mm
.28 mm
—
38 MTD*
—
32 MJ
2.6 mm
.87 kPa
—
1/16” dia.
—
32 MJ
1.6 mm
2.49 kPa
U.S., Canada and General Export
Heating Value
Specific Gravity (air=1.0)
Gas Manifold Pressure
Oven Input
1000 BTU/cu.ft.
0.63
3.5” W.C.
27,500 BTU/hr
Main Burner Orifice Size
Pilot Burner Orifice Size
Australia
Oven Input
Main Burner Orifice Size
Gas Manifold Pressure
NOTE: * - Multiple Twist Drill
Propane
2
Installation
Delivery and Location
Delivery and inspection
It is essential that an adequate air supply to the oven be
maintained to provide a sufficient flow of combustion and
ventilation air.
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
•
•
Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notified within fifteen days of delivery and the shipping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if filing a claim is necessary.
oven location
The following clearances must be maintained between
the oven and any combustible or non-combustible construction.
Oven body right side - 6” (15 cm)
•
Oven body left side - 6” (15 cm)
•
Oven body back - 6” (15 cm)
•
Oven body bottom - 6” (15 cm)
Oven body sides - 12” (30 cm)
•
Oven body back - 12” (30 cm)
•
Keep the oven area free and clear of all combustibles such as paper, cardboard, and flammable
liquids and solvents.
•
Do not place the oven on a curb base or seal to
a wall. This will restrict the flow of air and prevent
proper ventilation. Tripping of the blower motor’s
thermal overload device is caused by an excessive
ambient temperature on the right side of the oven.
This condition must be corrected to prevent permanent damage to the oven.
•
The location must provide adequate clearance for
the air opening into the combustion chamber.
1. Remove the combustion compartment cover. The rating plate is attached to the frame in the combustion
compartment.
The following clearances must be available for servicing.
•
Place the oven in an area that is free of drafts.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specifications are
compatible with the gas and electrical services supplied
for the oven.
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
•
•
NOTE:On gas models, routine servicing can usually be
accomplished within the limited movement provided by the gas hose restraint. If the oven needs
to be moved further from the wall, the gas must
first be turned off and disconnected from the oven
before removing the restraint. Reconnect the restraint after the oven has been returned to its normal position.
3
Installation
Stand Assembly
Stand Options
Stands With Shelves
Small Stands Without Shelves
1. Place stand frame upside down on a work surface.
•
The 5-3/4” (15cm) stand is used for a single oven,
when short legs are required for countertop use.
2. Attach one leg to each of the corner stud bolts on the
bottom of the stand top.
•
The 7” (18cm) stand is used for a double stacked
oven, when the oven is to be located on the floor.
3. Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely.
Stands With Shelves
•
•
4. Place the shelf between the legs so that the smooth
top surface is facing the top of the stand.
Three stands, 16” (40cm), 19” (48cm), and 24”
(61cm) are available for different installation requirements.
5. Align the shelf holes with the bolt holes found near
the bottom of each leg.
The 33” (84cm) stand is used for a single oven when
counter space is limited.
6. Insert a carriage bolt from the outside of the leg,
through the leg, and through the shelf corner bracket.
Open Stands With Racks
•
7. Place a lock washer and nut on each bolt, and tighten
securely.
The 24” (61cm) or 33” (84cm) open stands are available with a rack support system located below the
oven.
8. Tighten the leg frame bolts.
Stand Assembly
Small Stands Without Shelves
1. Place stand frame upside down on a work surface.
2. Attach one leg to each of the corner stud bolts on the
bottom of the stand top.
3. Place a lock washer and nut on each stud, and tighten securely.
Figure 1
4
Installation
Stand Assembly
Open Stands With Shelves and Racks
7. Insert a carriage bolt from the outside of the leg,
through the leg, and through the shelf corner bracket.
1. Place stand frame upside down on a work surface.
2. Attach one leg to each of the corner stud bolts on the
bottom of the stand top.
8. Place a lock washer and nut on each bolt, and tighten
securely.
3. Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely.
9. Repeat Steps 5-8 for the top shelf.
4. Attach the rack support angles to the stud bolts on the
bottom of the stand top with the nuts provided.
NOTE: Be sure the slots in the top shelf are aligned
with the support angles.
Each support angle has 2 clips on one end and 1 clip
on the other end. The two clips should be at the back
of the stand facing toward the center.
10. Insert the top of the rack stops into the two back clips
on the angle supports as shown. Insert the bottom of
the rack stops into the slots in the top shelf as shown.
IMPORTANT - Be sure the support angles and
clips are located correctly for your oven configuration as shown.
11. Insert the rack supports into the remaining four clips
on the angle supports as shown. Insert the bottom
of the rack supports into the slots in the top shelf as
shown.
5. Position the bottom shelf between the legs so that the
smooth top surface is facing the top of the stand.
12. Tighten all loose bolts.
6. Align the shelf holes with the bolt holes found near
the bottom of each leg.
Proper Location of Support Angles
Underside of Stand Top
Clips
Clips
Rear of
Stand
Left
Support
Angle
Right
Support
Angle
Rack Stop
Top Shelf
(rear)
Attach Rack Supports
and Rack Stops
Figure 2
5
Support Angle
Rack
Support
Installation
Oven Assembly
Oven Assembly to Stand
Single Section
Double Section
1. Place the assembled stand in the location where the
oven is going to be used.
1. Assemble the lower section to the stand as described.
DO NOT replace the side control compartment or
close the front control panel.
2. Remove the side control compartment cover and
open the front control panel of a single oven (or lower
section).
2. With a tool, punch out the knock-outs in the oven top
of the lower oven.
3. With a tool, punch out the knock-outs in the oven bottom near each corner.
3. Remove the side control compartment cover and
open the front control panel of the upper oven.
4. Set the oven on the stand. Center it to the frame.
4. With a tool, punch out the knock-outs in the bottom of
the upper oven near each corner.
5. Align the front, and rear bolt holes of the oven with the
bolt holes in the stand.
5. Set the upper oven on the lower oven.
6. Insert a bolt and washer, from the top down through
each of the 2 holes.
6. Align the front, and rear bolt holes of the upper oven
with the bolt holes in the bottom oven.
7. Place a nut and washer on each of the 2 bolts, and
tighten securely.
7. Insert a bolt and washer, from the top down through
each of the 2 holes.
8. Replace the oven’s side control compartment, and
close the front control panel.
8. Place a nut and washer on each of the 2 bolts, and
tighten securely.
NOTE:For single section ovens only. For double
stacked ovens this step will be completed
once the ovens are stacked.
9. Replace the control compartment cover, and close
the front control panel on both of the ovens.
Figure 4
Figure 3
6
Installation
Oven Assembly
4” (10cm) Leg Attachment
Caster Installation
1. Lay the oven on its side.
NOTE:Casters are not supplied for the 4” (10cm) legs,
5-3/4” (15cm) or 7” (18cm) stands.
2. Screw one leg into each of the corner nuts.
NOTE: Install the locking casters on the front of the oven.
Install the non-locking casters on the back of the
oven.
1. Insert the caster into the leg. Secure the caster to the
leg by tightening the locknut.
Figure 5
Figure 6
Oven leveling
After assembly, the oven should be leveled and moved
to the operating location.
1. The oven can be leveled by adjusting the feet or casters located on the bottom of each leg.
7
Installation
Ventilation
Canopy Type Exhaust Hood
On gas models the installation of a proper ventilation system cannot be over emphasized. This system removes
unwanted vapors and products of combustion from the
operating area.
A mechanically driven, canopy type exhaust hood is the
preferred method of ventilation.
The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides
not adjacent to a wall. The distance from the floor to the
lower edge of the hood should not exceed 7’ (2.1m).
This oven may be vented using either:
•
A mechanically driven, canopy type, exhaust hood,
or
•
A direct flue arrangement.
The total makeup and exhaust air requirements for hood
capacity should be approximately 19 CFM for each oven
section.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment”, NFPA-96-Latest Edition.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft
diverter. Install the draft diverter as follows:
1. Place the diverter over the flue connector with the
open area facing the right side of the oven.
Australia and General Export installations
2. Secure with the sheet metal screws provided.
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 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.
Draft Diverter
WARNING:
Failure to properly vent the oven can be hazardous to the health of the operator and may
result in operational problems, unsatisfactory
baking and possible damage to the equipment.
Damage sustained as a direct result of improper ventilation will not be covered by the
manufacturer’s warranty.
Front of Oven
Figure 7
8
Installation
Ventilation
Direct Flue Arrangement
Installing the draft hood
When the installation of a mechanically driven exhaust
hood is impractical the oven may be vented by a direct
flue arrangement.
Ovens ordered for direct venting are supplied with a draft
hood. Install the draft hood as follows:
1. Place the draft hood over the flue connector.
2. Secure both ends with the sheet metal screws provided.
WARNING!!
It is essential that the direct flue be installed
as follows. Incorrect installation will result in
unsatisfactory baking and oven damage.
The flue must be class B or better with a diameter of 6”
(15 cm). The height of the flue should rise 6-8 ft (2-2.5 m)
above the roof of the building or any proximate structure.
Never direct vent the oven into a hood. The flue should
be capped with a UL Listed type vent cap to isolate the
unit from external environmental conditions.
Flue
The direct vent cannot replace air consumed and vented
by the oven. Provisions must be made to supply the room
with sufficient make-up air. Total make-up air requirements for each oven section should be approximately 19
CFM per section. To increase the supply air entering the
room, a ventilation expert should be consulted.
Draft Hood
Front of Oven
Figure 8
9
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.
10
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 DFG-50 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
DFG-50
27,500 BTU
New Total
257,500 BTU
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” 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).
(Pressure drop of 0.5 Inch W.C.)
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 320,000 BTU. Since
the total required gas pressure, 257,500 BTU is less than
320,000 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.
11
Installation
Gas Connection
Pressure Regulation and Testing
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. It is preset to provide the oven with 3.5” W.C.
(0.87 kPa) for natural gas and 10.5” W.C. (2.50 kPa) for
Propane at the manifold.
DFG-50 ovens are rated at 27,500 BTU/Hr. (8.1 kW) (29
MJ) or 34,500 BTU/Hr. (10.1 kW) (36 MJ) per section.
Each oven has been adjusted at the factory to operate
with the type of gas specified on the rating plate.
W.C.
kPa
W.C.
kPa
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS SUPPLY
UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.
Inlet Pressure
Natural
Propane
Min
Max
Min
Max
7.0
10.5
11.0
13.0
1.43
2.61
2.74
3.23
Manifold Pressure
Natural
Propane
3.5
10.0
.87
2.49
Prior to connecting the oven, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope,
and other debris. After connection, the oven should be
checked for correct gas pressure.
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).
•
Inlet Pressure - the pressure of the gas before it
reaches the oven.
•
Manifold Pressure - the pressure of the gas as it
enters the main burner(s).
•
Min - the minimum pressure recommended to operate the oven.
•
Max - the maximum pressure at which the manufacturer warrants the oven’s operation.
Gas Connection 4” (101.6 mm)
Gas Connection 2.75” (69.9 mm)
Figure 9
12
Installation
Gas Connection
Gas Hose Restraint
U.S. and Canadian installations
If the oven 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/CGA-6.16M87 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.
The restraint, supplied with the oven, must be used to limit
the movement of the unit so that no strain is placed upon
the flexible connector. With the restraint fully stretched the
connector should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be 1,000 lb.
(453 kg) test load and 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.
Australia and General Export installations
The restraint and quick connect 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.
1. A 3/8” diameter hole has been provided on the bottom
of the oven just below the gas inlet. the hole is sized
to accept a clip-on restraining cable supplied with the
flex hose.
WARNING!!
If the restraint is disconnected for any reason it must be reconnected when the oven is
returned to its original position.
13
Installation
Electrical Connection
Wiring diagrams are located in the motor access panel
and on the back of the oven.
WARNING!!
This appliance is equipped with three prong
grounding type plug for your protection
against shock hazard and should be plugged
directly into a properly grounded three prong
receptacle. DO NOT cut or remove the grounding prong from this plug.
This oven is supplied for connection to 115 volt grounded
circuits. The electric motor, indicator lights and related
switches are connected through the 6’ electric supply cord
found at the rear of the oven.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered as a result of improper installation.
Hz
Volts
ELECTRICAL SPECIFICATIONS
Phase
Amps
U.S. and Canadian Installations
60
115
Australia and General Export Installations
50
220-240
Electrical Connection
(minimum size)
1
5
Cord set provided
1
3
Size per local code
14
Installation
Initial Startup
Adjustments associated with initial installation
The following is a check-list to be completed by qualified
personnel prior to turning on the appliance for the first
time.
Each oven, and its component parts, have been thoroughly tested and inspected prior to shipment. However, it is
often necessary to further test or adjust the oven as part
of a normal and proper installation. These adjustments
are the responsibility of the installer, or dealer. Since
these adjustments are not considered defects in material or workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not limited to:
1. Open the manual shut-off valve at the rear of the
oven.
2. Remove the control panel and combustion covers.
3. Turn the combination valve’s manual shut-off to the
on position.
4. Turn the selector switch to Cook, and the thermostat
to 500ºF (260ºC).
With the main burner on, check the following.
•
calibration of the thermostat
•
adjustment of the doors
•
Verify there are no gas leaks, by checking all gas
connections with a soapy water solution.
•
burner adjustments
•
leveling
•
Verify that the inlet pressure is correct. The inlet
pressure can be checked at the pressure tap located
on the combination valve’s inlet side.
•
testing of gas pressure
•
tightening of fasteners.
•
Verify that the manifold pressure is correct. The
manifold pressure can be checked at the pressure
tap located on the combination valve’s outlet side.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by qualified installation or service personnel.
•
If the above pressure readings are set to the recommended pressure requirements, allow the oven to
burn-off for 2 hours. If the pressure readings are not
set correctly, turn off the oven and readjust accordingly.
WARNING
The break in procedure burns off excess
oils present in the metals during fabrication.
Smoke may be produced. Proper ventilation is
required.
15
Operation
Safety Information
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
Solid State Manual Control
control Description
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
2. OVEN READY LIGHT - when lit indicates burner operation. When the light goes out the oven has reached
operating temperature.
3. SOLID STATE THERMOSTAT - allows either 8 preset temperatures to be selected in accordance with
customer requirements, or an infinite selection of
temperatures from 200-500ºF (95-260ºC). (infinite
control shown)
4. TIMER - activates an electric buzzer that sounds
when the cook time expires.
operation
1. Turn the SELECTOR Switch (1) to COOK. The blower
and control compartment cooling fan operate and are
controlled automatically by the action of the doors.
2. Set the SOLID STATE THERMOSTAT (3) to the desired setting or temperature.
3. Preheat until the OVEN READY LIGHT (2) goes out.
4. Load product into the oven. Determine cook time and
set the TIMER (4).
5. When the buzzer sounds, remove the product from
the oven. Turn the TIMER knob (4) to OFF to silence
the buzzer.
6. Turn the SELECTOR Switch (1) to OVEN OFF.
WARNING!!
A complete five minute shutdown must be
observed before the oven is relighted.
Figure 10
17
Operation
Solid State Digital Control
control Description
1. SELECTOR SWITCH - turns power to the oven on or
off. Allows selection of Cook or Cool Down Modes.
2. DISPLAY - displays time or temperature and other information related to oven function.
3. HEAT LAMP - lights when heater is on.
4. PULSE LAMP - lights when Pulsed Fan Mode is
turned on.
5. HOLD LAMP - lights when Hold Mode is turned on.
6. DIAL - used to enter set points in display
7. START/STOP KEY - starts or stops the timer.
8. TIME KEY - used to show time in the display.
9. TEMP KEY - used to show set temperature in the display.
NOTE: Actual temperature is shown while the TEMP
key is held down.
10. HOLD KEY - turns Hold Mode on or off.
11. PULSE KEY - turns Pulse Mode on or off.
Programming
To set the cook temperature:
1. Press TEMP (9) key.
2. Rotate dial (6) to enter temperature.
To set the cook time:
1. Press TIME (8) key.
2. Rotate the dial (6) to enter time.
NOTE: Time is entered in hours : minutes or minutes
: seconds.
To set the hold time:
1. Press HOLD key (10) to turn hold mode on.
NOTE: HOLD light is on.
2. Rotate dial (6) to enter the hold temperature.
3. Press START/STOP key (7)
To set the pulse time:
1. Press PULSE KEY (11) to turn pulse mode on.
NOTE: Pulse light is on.
2. Rotate DIAL (6) to enter the pulse time. Pulse time is
a portion of the pre-set cook time.
Figure 11
18
Operation
Solid State Digital Control
operation
Cook with Pulse:
Cook Only:
NOTE: PULSE light is on when pulse mode is on and off
when pulse mode is off.
1. Turn SELECTOR switch (1) to the desired position.
2. Enter the cook time and temperature.
1. Turn the SELECTOR SWITCH (1) to the desired position.
3. Load product into oven.
2. Enter cook time and cook temperature.
NOTE:The display reads LOAD when the oven is
near the set temperature.
3. Press PULSE KEY (11). Enter the pulse time.
NOTE: Pulse time is a portion of the cook time and
does not increase the previously entered
cook time.
4. Press the START/STOP key (7). The timer begins to
count down.
5. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
4. Load product into oven.
NOTE:The display reads LOAD when the oven is
near the set temperature.
6. Press the START/STOP key (7) to silence the buzzer.
7. Remove the product.
5. Push START/STOP KEY (7). The timer begins to
count down the cook time. The oven will be in pulse
mode for the set pulse time. Once the set time has
expired, the unit automatically switches to cook mode
and continues counting down.
Cook with Hold:
NOTE:HOLD light is on when hold mode is on and off
when hold mode is off.
1. Turn SELECTOR switch (1) to the desired position.
2. Enter the cook time and temperature.
6. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
3. Press the HOLD key (10). Enter the hold temperature.
7. Push the START/STOP KEY (7) to turn the buzzer off.
4. Load product into oven.
8. Remove the product.
NOTE:The display reads LOAD when the oven is
near the set temperature.
WARNING!!
A complete five minute shutdown must be
observed before the oven is relighted.
5. Push the START/STOP (7) key. Timer begins to count
down.
6. When the cook timer reaches 00:00 the buzzer sounds
and the display reads DONE. The buzzer turns off after a few seconds. The display reads HOLD until the
oven reaches the hold temperature. Then the timer
begins to count up.
7. Push the START/STOP key (7) to stop timer.
8. Remove the product.
9. Push HOLD (10) key to turn off hold mode.
19
Operation
CH-Pro3 (Solid State Programmable Digital Control)
component Description
1. SELECTOR SWITCH - turns power to the oven on or
off. Allows selection of cook or cool down modes and
fan speed (if applicable).
Solid State
2. TIME DISPLAY - gives cook time.
3. TIME ARROW KEYS - press to enter cook and/or
pulse times.
1
4. READY INDICATOR - when lit indicates the oven has
reached the setpoint temperature and product may
be loaded.
5. TEMPERATURE DISPLAY - gives cook and hold
temperatures.
6. HEAT INDICATOR - when lit indicates the oven is
heating.
2
7. TEMPERATURE ARROW KEYS - press to enter
cook and hold temperatures.
4
3
8. HOLD KEY - turns hold mode on or off.
9. TEMP KEY - press to display actual oven temperature.
5
6
7
8
10
9
10. FAN KEY - turns pulse mode on or off. The LED
above the fan key is always on.
11. PRODUCT KEYS - three programmable keys.
12
12. MANUAL PRODUCT KEY - default product key used
for manual operation.
11
13. START KEY - press to begin a cook cycle.
15
13
14. PROGRAM KEY - press to enter programming mode
and save programmed settings.
14
15. STOP KEY - press to silence audible alarms and cancel cook cycles.
Figure 12
20
Operation
CH-Pro3 (Solid State Programmable Digital Control)
MANUAL operation
8. When the cook time expires both displays flash and
an audible alarm sounds for several seconds then
self cancels. The hold key LED flashes. The time display begins to count up while the oven cools to the
hold temperature. When the oven reaches the hold
temperature the time display resets to 00:00 then begins to count up the hold time. The fan cycles with
heat demand in the hold mode.
NOTE: Press the arrow keys to change the cook time and
temperature at any point duringmanual operation.
Cook Only:
1. Turn the SELECTOR SWITCH (1) to the desired position.
2. Press the MANUAL PRODUCT KEY (12). The manual and fan key LEDs light.
3. Press the TIME ARROW KEYS (3) to enter the cook
time.
9. Press the STOP KEY (15) to stop the timer.
4. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.
11. Push the HOLD KEY (8) to turn off hold mode.
10. Remove the product.
Cook with Pulse:
5. The READY INDICATOR (4) lights when the oven is
at the set temperature. Load product into the oven.
1. Turn the SELECTOR SWITCH (1) to the desired position.
6. Press the START KEY (13). The TIME DISPLAY (2)
counts down. The manual key LED flashes.
2. Press the MANUAL PRODUCT KEY (12). The manual and fan key LEDs light.
7. When the cook time expires the LEDs and both displays flash and an audible alarm sounds. Press the
STOP KEY (15) to silence the alarm.
3. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.
Cook with Hold:
4. Press the FAN KEY (10). The fan key LED flashes.
Use the TIME ARROW KEYS (3) to enter the pulse
time.
1. Turn the SELECTOR SWITCH (1) to the desired position.
5. The READY INDICATOR (4) lights when the oven is
at the set temperature. Load product into the oven.
2. Press the MANUAL PRODUCT KEY (12). The manual and fan key LEDs light.
6. Press the START KEY (13). The manual key LED
flashes. The TIME DISPLAY (2) counts down. The fan
cycles on for 30 seconds then off for 30 seconds until
the set pulse time has expired.
8. Remove the product.
3. Press the TIME ARROW KEYS (3) to enter the cook
time.
7. When the pulse time expires both displays flash and
an audible alarm sounds. Press the STOP KEY (15)
to silence the alarm.
4. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.
5. Press and hold the HOLD KEY (8). At the same time
use the TEMPERATURE ARROW KEYS (7) to enter
the hold temperature. The hold key LED lights.
8. Remove the product.
Oven Shut Down:
6. The READY INDICATOR (4) lights when the oven is
at the set temperature. Load product into the oven.
1. Turn the SELECTOR SWITCH (1) to OVEN OFF.
7. Press the START KEY (13). The TIME DISPLAY (2)
counts down. The manual key LED flashes.
21
Operation
CH-Pro3 (Solid State Programmable Digital Control)
programming the manual key default
programming the product keys
1. Turn the SELECTOR SWITCH (1) to the desired position.
1. Turn the SELECTOR SWITCH (1) to the desired position.
2. Press the MANUAL KEY (12). The manual and fan
key LEDs light.
2. Press the desired PRODUCT KEY (11). The product
and fan key LEDs light.
3. Press the PROGRAM KEY (14).
3. Press and hold the PROGRAM KEY (14) until the corresponding LED flashes, approximately five seconds.
4. Press the TIME ARROW KEYS (3) to enter the cook
time.
4. Press the TIME ARROW KEYS (3) to enter the cook
time.
5. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.
5. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.
6. For Cook and Hold - Press and hold the HOLD KEY
(8). At the same time use the TEMPERATURE ARROW KEYS (7) to enter the hold temperature. The
hold key LED lights.
6. For Cook and Hold - Press and hold the HOLD KEY
(8). At the same time use the TEMPERATURE ARROW KEYS (7) to enter the hold temperature. The
hold key LED lights.
For Cook with Pulse - Press the FAN KEY (10). Use
the TIME ARROW KEYS (3) to enter the pulse time.
The fan key LED flashes.
For Cook with Pulse - Press the FAN KEY (10). Use
the TIME ARROW KEYS (3) to enter the pulse time.
The fan key LED flashes.
7. Press the PROGRAM KEY (14) to save the program
settings.
7. Press the PROGRAM KEY (14) to save the program
settings.
manual key default operation
product key operation
1. Turn the SELECTOR SWITCH (1) to the desired position.
1. Turn the SELECTOR SWITCH (1) to the desired position.
2. Press the MANUAL KEY (12). The applicable LEDs
light.
2. Press the desired PRODUCT KEY (11). The applicable LEDs light.
3. Press the START KEY (13). The TIME DISPLAY (2)
counts down. The manual key LED flashes.
3. Press the START KEY (13). The TIME DISPLAY (2)
counts down. The product key LED flashes.
NOTE: In Cook with Pulse the fan LED flashes.
NOTE: In Cook with Pulse the fan LED flashes.
NOTE: Press the arrow keys to change the cook time
and temperature at any point during manual
key operation.
4. When the cook or pulse time expires the applicable
LEDs and both displays flash and an audible alarm
sounds.
4. When the cook time expires the applicable LEDs and
both displays flash and an audible alarm sounds.
5. Press the STOP KEY (15) to silence the alarm.
5. Press the STOP KEY (15) to silence the alarm.
NOTE: In Cook and Hold the alarm self cancels. The
oven cools to the hold temperature and the
time display counts up.
NOTE:In Cook & Hold the alarm self cancels. The
oven cools to the hold temperature and the
time display counts up.
6. Remove the product.
6. Remove the product.
7. Turn the SELECTOR SWITCH (1) to OFF to shut
down the oven.
7. Turn the SELECTOR SWITCH (1) to OFF to shut
down the oven.
22
Operation
Blodgett IQ2™ Vision Control
component Description
1. OVEN POWER SWITCH - controls power to the oven.
1
2. DISPLAY - displays temperature and other controller
related information.
3. PROGRAM KEY - press to enter the programming
mode.
4. PROGRAM ARROW KEYS - use to move through
programming menus and options
2
4
5. HEAT LED - when lit indicates the control is calling
for heat.
7
6. PROG LED - when lit indicates the controller is in the
programming mode.
3
5
7. HIGH FAN LED - when lit indicates the fan is running
at high speed.
8. LOW FAN LED - when lit indicates the fan is running
at low speed.
8
6
14
9
9. SCAN KEY - Press to view time remaining on multiple
cook cycles and to review recipe programming.
10
10. COOL DOWN KEY - press to enter the cool down
mode.
11. TEMP/TOGGLE/CLEAR KEY - press during programming to toggle options.
11
15
12. HOLD KEY - press to enter hold mode.
13. SET BACK KEY 14. PRODUCT KEYS (1-10) - assigns a key to a programmed recipe and begins a programmed cooking
process. Also used to enter numeric values in the programming mode.
12
16
15. PRODUCT LEDS - when lit indicate which product
keys are currently in use or programmed for the current oven temperature and fan speed.
13
16. SHELF KEYS (1-5) - assigns a shelf key.
Figure 13
23
Operation
Blodgett IQ2™ Vision Control
Oven Operation
Oven Startup:
three seconds to cancel the cook cycle for
normal operation. To cancel the cook cycle
when using shelf timing, press and hold the
corresponding SHELF KEY (16) for 3 seconds.
1. Toggle the POWER SWITCH (1) to ON. The display
gives the software revision level. The oven preheats
to the lowest programmed first stage temperature.
The LEDS (15) for all products with the same first
stage temperature light.
4. When the cook time expires an alarm sounds and the
DISPLAY (2) reads:
Single Product Cooking Procedure:
NOTE: If the led next to the desired product key is lit skip
step 1.
DONE
Product name
1. Press the desired PRODUCT KEY (14). The oven
preheats to the first stage temperature for the selected product. When the oven reaches 10° of the preheat temperature an alarm sounds and the DISPLAY
(2) read:
5. Press the selected product key to silence the alarm.
Remove the product. If shelf timing is used, press the
flashing SHELF KEY (16) to silence the alarm.
Multiple Batch Cooking Procedure:
LOAD
This procedure is for single stage recipes with the same
cook temperature and fan speed only.
2. Load the product into the oven. Press the desired
PRODUCT KEY (14).
NOTE: If the led next to the first desired product key is lit
skip step 1.
3. If the shelf timing function is toggled to the on position for that product key, the DISPLAY (2) reads:
1. Press the first desired PRODUCT KEY (14). The
LEDS for all recipes with the same cook temperature
and fan speed will light.
PICK SHLF
The oven preheats to the cook temperature for the
selected product. When the oven reaches +10° of the
preheat temperature an alarm sounds and the DISPLAY (2) reads:
Press a SHELF KEY (16) to assign the product to that
shelf and start the cook cycle. Within five seconds,
the DISPLAY (2) scrolls the product name and shelf
number and counts down the remaining cook time.
LOAD
If the shelf timing function is toggled to the off
position for that product, pressing the product key
will start the cook cycle. The DISPLAY (2) scrolls the
product name and counts down the remaining cook
time.
NOTE:If the selected product has a cook time of
greater than 59:59 the DISPLAY (2) switches
to hours:minutes.
NOTE: If the selected product is a single stage recipe the LEDS for all single stage products with
the same cook temperature and fan speed
will light. If the selected product is a multiple
stage recipe no other product LEDS will light.
NOTE:Press and hold the selected product key for
24
Operation
Blodgett IQ2™ Vision Control
2. Load the product into the oven. Press the desired
PRODUCT KEY (14).
6. Press the SHELF KEY (16) for the finished product
to silence the alarm. Remove the product. Close the
oven door. The DISPLAY (2) scrolls the product name
and counts down the remaining cook time for the
product with the least time remaining.
If the shelf timing function is toggled to the on position for that product key, the DISPLAY (2) reads
7. When the cook time expires an alarm sounds and the
display reads:
PICK SHLF
Press a SHELF KEY (16) to assign the product to that
shelf and start the cook cycle. Within five seconds,
the DISPLAY (2) scrolls the product name and shelf
number and counts down the remaining cook time.
DONE
8. Press the SHELF KEY (16) to silence the alarm. Remove the product.
If the shelf timing function is toggled to the off position
for that product, pressing the product key will start
the cook cycle. The DISPLAY (2) scrolls the product
name and counts down the remaining cook time.
Oven Cool Down:
1. Close the oven door. Press the COOL DOWN KEY
(10).
3. Load the second product. Press the desired PRODUCT KEY (14). the DISPLAY (2) reads
NOTE: Cool down cannot be activated with the oven
door open. Once the cool down cycle has begun the doors may be opened to speed the
cooling process.
PICK SHLF
To Review Repipe Programming:
Press a SHELF KEY (16) to assign the product to that
shelf and start the cook cycle for product two.
1. Press the SCAN KEY (9). The display reads:
NOTE: Only products with lighted LEDS may be selected.
RECIPE REVIEW
Select Product
Repeat step 3 for additional products.
4. The DISPLAY (2) scrolls the product name and counts
down the remaining cook time for the product with the
least time remaining.
The LEDs (15) for all previously programmed product
keys light. Press the PRODUCT KEY (14) you wish
to review. The display gives the recipe cook time for
stage 1. Use the PROGRAM ARROW KEYS (4) to
scroll through the recipe programming for the selected product key.
NOTE: To view the remaining cook time for the other
products press and hold the SCAN KEY (9).
The display cycles through the remaining
cook times for each product. Only the led for
the product with the cook time displayed will
be lit.
2. The control will exit recipe review after 30 seconds if
no key is pressed.
5. When a cook time expires an alarm sounds. The display reads
DONE
The led for the finished product lights. All other LEDS
are dark.
25
Operation
Blodgett IQ2™ Vision Control
product key Programming
To enter the product programming mode
To program the product
1. Press and hold the PROGRAM KEY (3). The DISPLAY (2) reads:
4. The display reads:
Shelf Cook
AAA
Prod Cnt
Programming
Definition: Shelf cook enables the operator to
reference product to one of the five shelf positions in the oven. At the end of a shelf cooking cycle the oven will display the name of the
product and the shelf number that is ready to
be pulled. Shelf cooking is not available for
multi-stage recipes.
Use the PROGRAM ARROW KEYS (4) to highlight
Programming. Press the PROGRAM KEY (3) to select. The display reads:
ENTER CODE
Use the PRODUCT KEYS (14) to enter the programming access code 1724. Press the PROGRAM KEY
(3). The display reads:
Use non shelf cooking when you do not need
to reference product to one of the five shelf
positions in the oven. Non shelf cooking may
be used for single stage recipes and MUST be
use for multi-stage recipes.
RECIPE
Press the PROGRAM KEY (3). All of the product
LEDSs will light and the display reads:
Use the PROGRAM ARROW KEYS (4) to select
either YES (for shelf cooking) or NO (for non shelf
cooking). Press the PROGRAM KEY (3).
Select Product
to Program
5. The display reads:
Stage 1 Time
XX:XX
To select the product to program
2. Press the desired product key. The display reads:
Use the PRODUCT KEYS (14) to enter the desired
cook time. Press the PROGRAM KEY (3).
All
Name
6. The display reads:
With All highlighted, press the PROGRAM KEY (3).
The display reads:
Stage 1 Temp
XXXF (or C)
Product Name
AAA
Use the PRODUCT KEYS (14) to enter the desired
cook temperature. Press the PROGRAM KEY (3).
The first alphabetical listing in the product name library appears.
3. To change the product name, use the PROGRAM
ARROW KEYS (4) to scroll through the product name
library. When the desired product name is highlighted,
press the PROGRAM KEY (3) to select.
26
Operation
Blodgett IQ2™ Vision Control
7. The display reads:
Use the PRODUCT KEYS (14) to enter the desired
length of the time the fan should be on in the pulse
cycle. Press PROGRAM KEY (3). The display reads:
Stage 1 Timing
XX:XX
Stage 1 Fan Off
XX:XX
Definition: There are 3 options for timing
mode when shelf cooking: Straight, Flex and
Sensitivity. Straight has no time adjustment.
Flex adjusts the cook time to compensate for
any difference between the setpoint and actual
temperature. Sensitivity enables a product key
to have a flex adjustment for each of the five
shelves. Sensitivity values are set in the manager level programming.
Use the PRODUCT KEYS (14) to enter the desired
length of the time the fan should be off in the pulse
cycle. Press the PROGRAM KEY (3).
10. If you are programming a product using shelf cooking
skip to step 11.
If you are programming a product that does not use
shelf cooking the display reads:
Stage 2 Time
XX:XX
NOTE: Sensitivity is only available when using shelf
cooking.
Use the PROGRAM ARROW KEYS (4) to select the
desired timing mode. Press the PROGRAM KEY (3).
Repeat steps 5 through 10 for each remaining stage.
If you are programming a single stage recipe without
shelf cooking enter at time of 00:00 for stage 2.
8. The display reads:
11. The display reads:
Stage 1 Fan Speed
XX
Alarm 1 Time
XX:XX
Use the PROGRAM ARROW KEYS (4) to select either HIGH or LOW fan speed. Press the PROGRAM
KEY (3).
Definition: If you would like the alarm to sound
prior to the completion of the cook cycle you
may program it here. The alarm time counts
up from the beginning of the cook cycle. For
example, if you want an alarm 9 minutes into
the cook cycle, program the alarm time at 9:00.
9. The display reads:
Stage 1 Fan Cyc
XXX
Use the PRODUCT KEYS (14) to enter the time for
the first alarm to sound. If 00:00 is entered for an
alarm time, skip to step 12.
Definition: There are 3 options for fan cycle
time: Pulse, Heat and Full. Pulse allows the fan
to turn on and off as programmed. Heat allows
the fan to operate with heat only. Full provides
continuous fan operation when door is closed.
Press the PROGRAM KEY (3). If a time other than
00:00 is entered the display reads:
Use the PROGRAM ARROW KEYS (4) to select the
fan cycle. If heat or full are selected skip to step 10. If
pulse is selected the display reads:
Stage 1 Fan On
XX:XX
27
Operation
Blodgett IQ2™ Vision Control
14. The display reads:
Alarm 1 Name
AAA
Hold Done
XXX
To change the alarm name, use the PROGRAM ARROW KEYS (4) to scroll through the alarm name library.
Use the PROGRAM ARROW KEYS (4) to select either AUTOMATIC or MANUAL. Press the PROGRAM
KEY (3).
Press the PROGRAM KEY (3). The display reads:
15. The display reads:
Alarm 1 Done
XXX
Hold Fan Speed
XXX
Use the PROGRAM ARROW KEYS (4) to select either AUTOMATIC or MANUAL.
Use the PROGRAM ARROW KEYS (4) to select
HIGH or LOW. Press the PROGRAM KEY (3).
Press the PROGRAM KEY (3). The display reads:
To exit the program mode
Alarm 1 Tone
XXX
16. The display reads:
Exit
All
Use the PROGRAM ARROW KEYS (4) to select either NONE, SHORT, MEDIUM, LONG, DOUBLE, or
LONG/SHORT.
Press the PROGRAM KEY (3). The display reads:
Use the PROGRAM ARROW KEYS (4) to scroll
down until exit is highlighted. Press the PROGRAM
KEY (3). The display reads:
Alarm 2 Time
AAA
Recipe
Exit
Repeat step 11 for alarm 2. If no Alarm 2 is desired,
enter a time of 0.
12. Press the PROGRAM KEY (3). The display reads:
To program another product key select recipe. To exit
the progam mode select exit. The display reads:
Hold Time
XX:XX
Product Cnt
Programming
Use the PRODUCT KEYS (14) to enter desired hold
time. If a hold time of 00:00 is entered skip to step 13.
Use the PROGRAM ARROW KEYS (4) to scroll down
until exit is highlighed. Press the PROGRAM KEY (3)
to exit the programming mode.
Press the PROGRAM KEY (3).
13. The display reads:
Hold Temp
XXXF
Use the PRODUCT KEYS (14) to enter desired hold
temperature. The minimum hold temperature is 140F.
Press the PROGRAM KEY (3).
28
Operation
Blodgett IQ2™ Vision Control
SYSTEM LEVEL PROGRAMMING
3. The display reads:
Entering the system programming mode
1. Press and hold the PROGRAM KEY (3). The display
reads:
Tone Volume
XXX
Product Cnt
Programming
Use the PROGRAM ARROW KEYS (4) to select
None, 1, 2, 3 or 4. Press the PROGRAM KEY (3) to
select the desired level for all audible signals.
Use the PROGRAM ARROW KEYS (4) to highlight
Programming. Press the PROGRAM KEY (3) to select. The display reads:
4. The display reads:
Temperature
XXX
ENTER CODE
Use the PROGRAM ARROW KEYS (4) to select either F or C. Press the PROGRAM KEY (3) to select
the desired temperature units.
Use the PRODUCT KEYS (14) to enter the programming access code 6647. Press the PROGRAM KEY
(3). The display reads:
5. The display reads:
System
Prod Name Lib
Hold Time
XX:XX
Programming the SYSTEM options
1. With System highlighted, press the PROGRAM KEY
(3) to select. The display reads:
Use the PRODUCT KEYS (14) to enter a hold time.
Press the PROGRAM KEY (3).
6. The display reads:
Appliance Type
XXX
Setback Time
XX:XX
Use the PROGRAM ARROW KEYS (4) to highlight
electric half, electric full, gas half or gas full. Press
the PROGRAM KEY (3) to select the correct appliance type.
Definition: Setback time is an energy savings
feature that automatically lowers the cavity
temperature when the oven is idle.
If the appliance type is changed the display scrolls
“Are you sure, existing recipes will be cleared?” Use
the PROGRAM ARROW KEYS (4) to select either
Use the PRODUCT KEYS (14) to enter a setback
time. Press the PROGRAM KEY (3).
YES or NO.
2. The display reads:
7. The display reads:
Language
XXX
Shelf Sense
XXX
Use the PROGRAM ARROW KEYS (4) to selecteither English or Other. Press the PROGRAM KEY (3)
to select the desired language.
29
Operation
Blodgett IQ2™ Vision Control
This enables you to program a product name. Use
the PROGRAM ARROW KEYS (4) to select either
Yes or No. Press the PROGRAM KEY (3).
Definition: If you are using sensitivity as a timing mode for single stage stage recipes this
feature must be turned on.
12. The display reads:
Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).
Recipe Shelf
YES
8. The display reads:
Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).
Shelf 1 Sense
XXX
13. The display reads:
Use the PRODUCT KEYS (14) to enter sensitivity
level of 1-9 for shelf 1. Press the PROGRAM KEY
(3). Repeat for shelves 2-5.
Recipe Fan Speed
YES
9. The display reads:
Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).
Preheat Time
XXX
14. The display reads:
Recipe Fan Cycle
YES
Definition: This function programs time for the
oven to idle after reaching the preheat temperature allowing heat to saturate the oven cavity.
The preheat time only applies to the initial preheat after a cold start. This is strictly a prompt,
the user may begin a bake cycle even with the
preheat prompt displayed.
Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).
15. The display reads:
Recipe Alarm
YES
Use the PRODUCT KEYS (14) to enter a preheat
time. Press the PROGRAM KEY (3).
Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).
10. The display reads:
16. The display reads:
Recipe Stage
YES
Recipe Hold
YES
Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).
Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).
11. The display reads:
Recipe Name
YES
30
Operation
Blodgett IQ2™ Vision Control
17. The display reads:
2. Use the up and down PROGRAM ARROW KEYS (4)
to scroll through the existing product names. Or press
the PRODUCT KEY (14) that corresponds with the
first letter of the name you are looking for. Then use
the PROGRAM ARROW KEYS (4) to scroll to the desired name.
Recipe Timing
YES
Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).
3. Press the SCAN KEY (9) to edit the name.
4. Use the PRODUCT KEYS (14) to edit the product
name. Press the right arrow key to advance to the
next character.
18. The display reads
Global Timing
YES
To clear the product name, press the TEMP/TOGGLE/CLEAR KEY (11).
NOTE: Use product key 1 for spaces, periods, quotation marks and underlines.
Definition: There are 3 options for timing
mode when shelf cooking: Straight, Flex and
Sensitivity. Straight has no time adjustment.
Flex adjusts the cook time to compensate for
any difference between the setpoint and actual
temperature. Sensitivity enables a product key
to have a flex adjustment for each of the five
shelves. Sensitivity values are set in the manager level programming.
5. Once the product name has been entered, press the
PROGRAM KEY (3). The display reads:
Save Library
ADD
Use the PROGRAM ARROW KEYS (4) to select either ADD, MODIFY or CANCEL. Select ADD to create a new product name. Select MODIFY to change
an existing product name. Select CANCEL to exit the
edit mode without saving your changes.
Use the PROGRAM ARROW KEYS (4) to select the
timing mode. Press the PROGRAM KEY (3).
Programming the PRODUCT NAME
NOTE: To delete an exsisting product name, find the
name in the product library. Press the TEMP/
TOGGLE/CLEAR KEY (11) to clear the entire
product name. Then select MODIFY to overwrite the name with a clear screen.
NOTE:Use these instructions to modify an existing
name, to add a product name or to delete a name
already in the library.
NOTE: Names may be up to 16 characters long and can
contain letters and numbers.
6. Press the PROGRAM KEY (3) to exit the product
name library.
1. After entering the manager level programming (see
page 36) the display reads:
System
Prod Name Lib
With ProdName Lib highlighted, press the PROGRAM KEY (3) to select. The display reads:
Product Name Lib
31
Operation
Blodgett IQ2™ Vision Control
Use the PROGRAM ARROW KEYS (4) to select either ADD, MODIFY or CANCEL. Select ADD to create a new alarm name. Select MODIFY to change an
existing alarm name. Select CANCEL to exit the edit
mode without saving your changes.
Programming the ALARM NAME
NOTE:Use these instructions to modify an existing
name, to add an alarm name or to delete a name
already in the library.
NOTE: Names may be up to 16 characters long and can
contain letters and numbers.
NOTE: To delete an exsisting alarm name, find the
name in the product library. Press the TEMP/
TOGGLE/CLEAR KEY (11) to clear the entire
alarm name. Then select MODIFY to overwrite the name with a clear screen.
1. After entering the system level programming (see
page 36) the display reads:
6. Press the PROGRAM KEY (3) to exit the alarm name
library.
System
Prod Name Lib
Exiting the system program mode
Use the PROGRAM ARROW KEYS (4) to highlight
Alarm Lib. Press the PROGRAM KEY (3) to select.
The display reads:
1. The display reads:
System
Prod Name Lib
Alarm Name Lib
Use the PROGRAM ARROW KEYS (4) to scroll up
until Exit is highlighted. Press the PROGRAM KEY
(3). The display reads:
2. Use the up and down PROGRAM ARROW KEYS (4)
to scroll through the existing alarm names. Or press
the PRODUCT KEY (14) that corresponds with the
first letter of the name you are looking for. Then use
the PROGRAM ARROW KEYS (4) to scroll to the
desired name.
Product Cnt
Programming
3. Press the SCAN KEY (9) to edit the name.
Use the PROGRAM ARROW KEYS (4) to scroll up
until Exit is highlighted. Press the PROGRAM KEY
(3) to exit the programming mode.
4. Use the PRODUCT KEYS (14) to edit the alarm
name. Press the right arrow key to advance to the
next character.
To clear the alarm name, press the TEMP/TOGGLE/
CLEAR KEY (11).
NOTE: Use product key 1 for spaces, periods, quotation marks and underlines.
5. Once the alarm name has been entered, press the
PROGRAM KEY (3). The display reads:
Save Library
ADD
32
Operation
How Cook & Hold Works
With the optional COOK & HOLD feature, meat is roasted
at lower temperatures for longer periods of time. This preserves flavor and tenderness and prevents over drying.
There are three phases in cook and hold roasting.
Primary Cooking - controlled by the COOK & HOLD
TIMER. The meat is cooked at a low temperature
until approximately 2/3 done.
•
Cooking from Stored Heat - when the primary cook
time expires, the oven automatically switches to
HOLD. The product continues to cook from the heat
stored in the oven. Meat must remain in the hold
cycle for a minimum of 1-1/2 to 2 hours before being
served.
•
Oven Temp
Product may be
removed and served.
Meat Temp
Hold - holds the product for several hours before
serving without loss of moisture or tenderness.
Time (hours)
All meat should be completely thawed by refrigeration. Using frozen meat increases the cook time causing shrinkage.
Prime rib, bone cap off
14-18 lbs. (6.4-8.1 kg)
Cook
Temp.
200°F
93°C
Prime rib, bone cap on
14-18 lbs. (6.4-8.1 kg)
200°F
93°C
140°F
60°C
Top or bottom rounds
20-22 lbs. (9.1-10.0 kg)
200°F
93°C
140°F
60°C
Pork roast or ham
10-12 lbs. (4.5-5.4 kg)
250°F
121°C
170°F
76°C
Turkey
20-22 lbs. (9.1-10.0 kg)
Leg of Lamb, bone in
8-10 lbs. (4.36-4.5 kg)
250°F
121°C
225°F
107°C
170°F
76°C
160°F
71°C
Product
Stored heat
Product may be
held up to 16 hours
Temperature (°F)
•
Oven switches from cook to hold
Figure 14
Hold Temp.
Quantity
140°F
60°C
1
3
6
1
3
6
1
3
6
2
4
6
1
6
2
4
6
33
Cook Time
(Hrs)
3
3-1/4
3-1/2
3-1/2
4
4-1/2
3-1/2
4
4-1/2
4
4-1/4
4-1/2
3-1/4
4
2-1/2
2-3/4
3
Min. Hold
Time (Hrs)
1
1-1/2
2
1
1-1/2
2
1
1-1/2
2
1
1-1/2
2
1
1-1/2
1
1-1/2
2
Total Time
(Hrs)
4
4-3/4
5-1/2
4-1/2
5-1/2
6-1/2
4-1/2
5-1/2
6-1/2
5
5-3/4
6-1/2
4-3/4
5-1/2
3-1/2
4-1/4
5
Operation
General Guidelines for Operating Personnel
Cook Times and Temperatures
Operating tips
Preheating the oven
Pans and Racks
Always preheat the oven before baking or roasting. We
recommend preheating 50°F (28°C) above the cook temperature to offset the drop in temperature when the doors
are opened and cold product is loaded into the oven. Set
the thermostat to the cook temperature after the product
is loaded.
Product or pan height determines how many racks are
used. The oven holds up to ten 18” x 26” (45.7 x 66.0 cm)
bun pans.
Load the oven from the bottom, centering the pans on the
rack. Never place a pan or aluminum foil on the bottom
of the oven. This obstructs the flow of air and results in
uneven baking and roasting.
NOTE:For frozen product, preheat the oven 100°F
(56°C) above the cook temperature.
Roasting
Cook Temperatures
To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.
Generally, cook temperatures should be 50°F (28°C) lower than deck or range oven recipes. If the edges of the
product are done but the center is raw, or if there is color
variation, reduce the thermostat setting another 15-25°F
(10-15°C). Continue to reduce the cook temperature on
successive loads until the desired results are achieved.
Baking
Weigh the product to ensure equal distribution in each
pan. Varying amounts of product will cause uneven baking results.
NOTE:Cooking at excessive temperatures will not reduce cook time, it will produce unsatisfactory baking and roasting results.
Fans
Cook Time
The fan must be operating for the oven to heat. Use the
Pulse Plus feature to allow light or liquid product to set
in the pan and to avoid rippling towards the fan. If your
oven is not equipped with this feature use the following
procedure.
Check the product in about half the time recommended
for deck or range oven recipes. Record times and temperatures which provide best results for future reference.
NOTE:Cook time will vary with the amount of product
loaded, the type of pan and the temperature.
1. Preheat the oven 25°F (15°C) above the baking temperature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Turn the oven off.
5. Allow the product to set for 5-7 minutes with the fan
off. The residual heat in the oven sets the product.
6. Turn the oven on for the remainder of the bake.
Lights
Turn the oven lights off when not viewing the product.
Leaving the lights on for extended periods of time shortens the bulb life considerably.
34
Operation
Suggested Times and Temperatures
product
temperature
time
# shelves
Hamburger Patties (5 per lb)
400°F (205°C)
8-10 mins.
10
Steamship Round (80 lb. quartered)
275°F (135°C)
2 hrs 45 mins.
2
Standing Rib Choice (20 lbs, trimmed, rare)
235°F (115°C)
2 hrs 45 mins.
2
Banquet Shell Steaks (10 oz. meat)
450°F (235°C)
7-8 mins.
5
Swiss Steak after Braising
275°F (135°C)
1 hr.
5
Baked Stuffed Pork Chop
375°F (190°C)
25-30 mins.
5
Boned Veal Roast (15 lbs.)
300°F (150°C)
3 hrs. 10 mins.
2
Lamb Chops (small loin)
400°F (205°C)
7-8 mins.
5
Bacon (on racks in 18” x 26” pans)
Poultry
400°F (205°C)
5-7 mins.
10
Chicken Breast & Thigh
350°F (175°C)
40 mins.
5
Chicken Back & Wing
350°F (175°C)
35 mins.
5
Chicken (21/2 lbs. quartered)
350°F (175°C)
30 mins.
5
Turkey Rolled (18 lb. rolls)
Fish and Seafood
310°F (155°C)
3 hrs 45 mins.
3
Halibut Steaks, Cod Fish (frozen 5 oz)
350°F (175°C)
20 mins.
5
Baked Stuffed Lobster (21/2 lb.)
400°F (205°C)
10 mins.
3
Lobster Tails (frozen)
Cheese
425°F (220°C)
9 mins.
5
Macaroni & Cheese Casserole
350°F (175°C)
30 mins.
5
Melted Cheese Sandwiches
Potatoes
400°F (205°C)
8 mins.
10
Idaho Potatoes (120 ct.)
400°F (205°C)
50 mins.
5
Oven Roasted Potatoes (sliced or diced)
Baked Goods
325°F (165°C)
10 mins.
5
Frozen Berry Pies (22 oz)
325°F (150°C)
35 mins.
5 (30 pies)
Fresh Apple Pie (20 oz.)
350°F (175°C)
25-30 mins.
5 (30 pies)
Pumpkin Pies (32 oz.)
300°F (150°C)
30-50 mins.
5 (20 pies)
Fruit Crisp
300°F (150°C)
25 mins.
5
Bread (24 - 1 lb. loaves)
325°F (155°C)
30 mins.
3
Southern Corn Bread
375°F (190°C)
15-20 mins.
5
Baking Soda Biscuits
400°F (205°C)
6 mins.
5
Brown & Serve Rolls
350°F (175°C)
15 mins.
5
Sheet Cakes (5 lb. mixed batter per pan)
325°F (160°C)
16-18 mins.
5
Chocolate Cake
325°F (160°C)
20 mins.
5
Meats
Brownies
325°F (150°C)
15 mins.
5
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of
load, temperature of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary, write
in your proven time and temperature for ready reference.
35
Maintenance
Cleaning and Preventative Maintenance
cleaning the oven
preventative maintenance
Painted and stainless steel ovens may be kept clean and
in good condition with a light oil.
The best preventative maintenance measures are, the
proper installation of the equipment and a program for
routinely cleaning the ovens.
1. Saturate a cloth, and wipe the oven when it is cold.
Annual Maintenance
2. Dry the oven with a clean cloth.
This oven requires no lubrication, however, the venting
system should be checked annually for possible deterioration resulting from moisture and corrosive flue products.
On the stainless front or interiors, deposits of baked on
splatter may be removed with any non-toxic industrial
stainless steel cleaner. Heat tint and heavy discoloration
may be removed with any non-toxic commercial oven
cleaner.
If maintenance or repairs are required, contact your local
Blodgett service company, a factory representative or the
Blodgett Oven company.
1. Apply cleaners when the oven is cold. Always rub
with the grain of the metal.
WARNING!!
Always disconnect the appliance from the
power supply before servicing or cleaning.
The porcelain interior can be cleaned with any commercial oven cleaner. Be sure caustic cleaning compounds
DO NOT come in contact with the blower wheel and the
aluminized steel panel directly behind it.
1. Remove the racks, rack supports and blower wheel
from the oven.
2. Soak the parts in a solution of ammonia and water.
3. Reinstall after cleaning.
NOTE: If the oven is moved the restraint must be reconnected after the unit is returned to it’s regular position.
36
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SYMPTOM: Oven will not fire.
• Gas turned off.
SUGGESTED REMEDY
•
Turn the gas valve to ON.
•
Oven not plugged in.
•
Plug in electrical supply cord.
•
Power switch on the control panel is off.
•
Set the control panel to COOK or OVEN ON.
•
Control set below ambient temperature.
•
Set to desired cook temperature.
•
Doors are open.
•
Close doors.
•
Computerized controls - error code on display.
•
*
SYMPTOM: Oven does not come to ready.
• The oven has not reached preheat temperature.
•
Wait for oven to reach preheat temperature.
•
Gas valve not turned on completely.
•
Check the gas valve, turn on fully if necessary.
•
The quick disconnect is not connected.
•
Reconnect the quick connect. Check all gas
connections.
•
Gas pressure to oven is too low.
•
Call your local gas representative.
•
Fan delay feature may be activated, if applicable.
•
Deactivate fan delay feature.
•
Internal problem with main temperature control.
•
*
SYMPTOM: Convection fan does not run.
• Oven is not plugged in.
•
Plug in electrical supply cord.
•
Oven is not set to the cook mode.
•
Set the control panel to COOK or OVEN ON.
•
Circuit breaker tripped.
•
Reset the breaker.
•
Fan delay feature may be activated, if applicable.
•
Deactivate fan delay feature.
•
Doors are open
•
Close doors.
SYMPTOM: General baking problems.
• Computerized controls - incorrect product
programming.
•
Reprogram control per Operation section.
•
Thermostat out of calibration.
•
*
•
Improper oven venting.
•
*
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.
Blodgett cannot assume responsibility for damage as a result of servicing done by unqualified personnel.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
37
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