MARK V-100-K12 AND MARK V-200-K12 CONVECTION OVEN BLODGETT OVEN COMPANY

MARK V-100-K12 AND MARK V-200-K12 CONVECTION OVEN BLODGETT OVEN COMPANY

MARK V-100-K12 AND MARK V-200-K12

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 58093 Rev A (2/14)

© 2014 - G.S. Blodgett Corporation

Your Service Agency’s Address:

Model

Serial number

Oven installed by

Installation checked by

IMPORTANT

WARNING: Improper installation, adjustment, alternation, service or maintenance can cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly before installing or servicing this equipment.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

The information contained in this manual is important for the proper installation, use, and maintenance of this oven. Adherence to these procedures and instructions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future reference.

ERRORS:

Descriptive, typographic or pictorial errors are subject to correction. Specifications are subject to change without notice.

TABLE OF CONTENTS

INSTALLATION

Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

NSF Bolts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Caster Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Double Section Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Utility Connections - Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Intial Startup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

OPERATION

Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

SSI-M Solid State Infinite Control with Manual Timer . . . . . . . . . . . . . . . . . . . . . . . 11

SSI-D Solid State Infinite Control with Digital Timer . . . . . . . . . . . . . . . . . . . . . . . . . 12

General Guidelines for Operating Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

MAINTENANCE

Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

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.

Air Flow Pattern for Blodgett Electric Convection Ovens

Figure 1

VOLTAGE HZ

ELECTRICAL RATINGS- MARK V-100-K12 AND MARK V-200-K12

MAX LOAD (AMPS

KW PHASE

L1 L2 L2 N

U.S. and Canadian installations - All models

208 60 11.0

208 60 11.0

1

3

51

31

29

51

29

220-240

220-240

440

480

General Export installations - Mark V-100-K12

208 50 11.0

3

220-240 50 11.0

1

220/380

240/415

230/400 50 11.0

3

General Export installations - Mark V-200-K12

220/380 60 11.0

3

220/380

240/415

230/400

60

60

60

60

50

50

50

50

50

11.0

11.0

11.0

11.0

11.0

11.0

11.0

11.0

11.0

3

3

1

3

3

3

3

3

3

44

26

15

14

18

48

18

18

18

18

18

18

18

24

14

13

18

16

14

15

15

15

14

15

44

24

14

13

18

16

14

15

15

15

14

15

4

48

2

4

3

3

3

4

3

MOTOR

6 AWG

8 AWG

6 AWG

8 AWG

12 AWG

12 AWG

Size per local code

Size per local code

Size per local code

Size per local code

Size per local code

Size per local code

Size per local code

Size per local code

Size per local code

2

DELIVERY AND INSPECTION

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 well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.

The following clearances must be maintained between the oven and any combustible or non-combustible construction.

Mark V-100-K12

• Oven body right side - 1” (2.5 cm)

• Oven body left side - 1” (2.5 cm)

• Oven body back - 1” (2.5 cm)

• Oven body bottom - 1/2” (1.2 cm)

Mark V-200-K12

• Oven body right side - 1/2” (1.3 cm)

• Oven body left side - 1/2” (1.3 cm)

• Oven body back - 1/2” (1.3 cm)

• Oven body bottom - 1/2” (1.3 cm)

The following clearances must be available for servicing.

• Oven body sides - 12” (30 cm)

• Oven body back - 12” (30 cm)

Installation

Delivery and Location

It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.

• Place the oven in an area that is free of drafts.

• 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.

Before making any utility connections to this oven, check the rating plate to be sure the oven specifications are compatible with the electrical services supplied for the oven.

1. Pull out control panel. The rating plate attached to the inside of the control compartment.

3

Installation

Oven Assembly

NSF BOLTS

These bolts are required by NSF to block any exposed hole on the back of an oven. This includes:

• any unit, single or stacked, without a back panel.

• any holes in stacked units not used for mounting stacking brackets.

1. Locate the 5/16” bolts that were shipped with the oven.

2. Install the bolts as shown.

Double Stacked Units

Figure 2

Units without back panels

4

LEG ATTACHMENT

1. Push the oven onto a lift with the bottom of the oven down.

2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn the legs clockwise and tighten to the nearest full turn.

3. Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg using two 1/2” bolts.

NOTE: If using casters see CASTER ASSEMBLY before proceeding.

4. Level the oven by screwing the adjustable leg feet in or out as necessary.

Installation

Oven Assembly

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of the oven. Install the non-locking casters on the back of the oven.

Casters for Single and Double Stacked Ovens:

1. Attach the legs as described.

2. Pry the adjustable feet out of the legs

3. Insert one caster into each leg as shown. Tighten the lock nuts to secure the casters.

Adjustable

Leg Foot

Caster Assembly

25” (64 cm) Legs Shown

Figure 4

Low Profile Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly plate with those in the oven bottom. Secure each caster using three 1/2” bolts.

6” (15 cm) Legs Shown

Figure 3

Figure 5

5

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

NOTE: Old style ovens refer to units with painted exposed rear angle. New style ovens refer to units with rear angle iron enclosed in steel.

The following instructions apply to stacking two new style ovens.

1. Secure the short legs to the bottom sections as described.

2. Place the upper section in position on top of the lower oven.

3. Attach the stacking brackets using the remaining

5/16” bolts shipped with the ovens.

4. Attach the flue connector.

The following instructions apply to stacking a new style oven on an old style oven.

1. Secure the short legs to the bottom sections as described.

2. Place the upper section in position on top of the lower oven.

3. Attach the stacking brackets using the remaining

5/16” bolts shipped with the ovens.

4. Drill a clearance hole for a 5/16” bolt in the angle iron of the old style oven. Use the holes in the stacking brackets as a pilot.

5. Attach the stacking brackets to the old style oven with the 5/16” bolts and nuts provided in the kit.

6. Attach the flue connector.

WARNING!!

When stacking ovens be sure to remove the single oven flue boxes prior to attaching three-piece connector.

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.

Figure 6

6

Flue

Connector

THE INSTALLATION INSTRUCTIONS CONTAINED

HEREIN ARE FOR THE USE OF QUALIFIED INSTAL-

LATION AND SERVICE PERSONNEL ONLY. INSTAL-

LATION OR SERVICE BY OTHER THAN QUALIFIED

PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN

AND/OR INJURY TO THE OPERATOR.

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 of electrical wiring from the electric meter, main control box or service outlet to the electric appliance.

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.

Installation

Utility Connections - Standards and Codes

U.S. and Canadian installations

All ovens, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA

70-Latest Edition and/or Canadian National Electric Code

C22.2 as applicable.

The ventilation of this oven should be in accordance with local 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.

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 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.

7

Installation

Electrical Connection

Wiring diagrams are located in the control compartment and on the back of the oven.

The electric motor, indicator lights and related switches are connected to the oven as follows:

The service line will enter trough the rear of the oven and connected to the terminal block (see diagram).

1. Remove the bottom trim and control panel. Removal of the body side is not necessary.

2. Remove knock-out in the rear of the unit and run the supply power line to terminal block and connect the wires.

3. Reinstall the control panel and the bottom trim.

NOTE: To prevent damage there is no power to the heating elements when the blower is not operating.

THE BLODGETT OVEN COMPANY CANNOT ASSUME

RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED

AS A RESULT OF IMPROPER INSTALLATION.

Connect wires to terminal block

Run supply line through the knock-out

Figure 7

8

OVEN RESTRAINT

If casters are used in conjunction with a power supply cord for movable appliances, a fixed restraint should be provided.

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.

If the oven is moved from its regular location, the restraint must be reconnected when the oven is returned.

1. Mount the supplied bracket to the leg bolt just below the power cord.

2. Attach the clip on restraining cable to the mounting bracket.

Installation

Intial Startup

ADJUSTMENTS ASSOCIATED WITH INITIAL INSTAL-

LATION

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:

• calibration of the thermostat

• adjustment of the doors

• leveling

• tightening of fasteners.

No installation should be considered complete without proper inspection, and if necessary, adjustment by qualified installation or service personnel.

Back of Oven

Restraint Cable

Bracket

Double stacked unit shown. Use the same procedure for single units.

Figure 8

9

Operation

Safety Information

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.

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

General safety tips:

• If the oven needs to be moved for any reason, the supply cord must be 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.

10

3

4

1

HI

LO

ON

OFF

Operation

SSI-M Solid State Infinite Control with Manual Timer

2

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the oven for cook or cool down.

2. BLOWER SWITCH - controls blower speed, either hi or lo.

3. LIGHTS SWITCH - controls interior lights.

4. OVEN READY LIGHT - when lit indicates elements are heating. When the light goes out the oven has reached operating temperature.

5. SOLID STATE THERMOSTAT - allows either 8 preset temperatures to be selected in accordance with customer requirements, or an infinite selection of temperatures from 200-500_F (95-260_C). (infinite control shown)

6. TIMER - activates an electric buzzer that sounds when the cook time expires.

5

6

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 BLOWER Switch (2) to the desired speed.

3. Set the SOLID STATE THERMOSTAT (5) to the desired setting or temperature.

4. Preheat until the OVEN READY LIGHT (4) goes out.

5. Load product into the oven. Determine cook time and set the TIMER (6).

6. When the buzzer sounds, remove the product from the oven. Turn the TIMER knob (6) to OFF to silence the buzzer.

7. Turn the SELECTOR Switch (1) to OVEN OFF.

Figure 9

11

Operation

SSI-D Solid State Infinite Control with Digital Timer

3

1

4

2

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the oven for cook or cool down.

2. BLOWER SWITCH - controls blower speed, either hi or lo.

3. LIGHTS SWITCH - controls interior lights.

4. OVEN READY LIGHT - when lit indicates burner operation. When the light goes out the oven has reached operating temperature.

5. SOLID STATE THERMOSTAT - allows an infinite selection of temperatures from 150-500 ° F (66-260 ° C).

6. DISPLAY - displays cook time

7. TIMER DIAL - used to enter desired cook time

8. HEAT CUTOFF - circuit breaker

5

7

6

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.

The display reads 00:00.

2. Set BLOWER Switch (2) to the desired speed.

3. Set the SOLID STATE THERMOSTAT (5) to the desired temperature.

4. Preheat until the OVEN READY LIGHT (4) goes out.

5. Load product into the oven. Rotate the dial (7) to the desired time. The timer will begin to countdown after approximately 1 second.

6. When the buzzer sounds, remove the product from the oven. Turn the TIMER dial (7) to silence the buzzer.

7. Turn the SELECTOR Switch (1) to OVEN OFF.

8

CIRCUIT

BREAKER

Figure 10

12

COOK TIMES AND TEMPERATURES

Preheating the oven

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.

NOTE: For frozen product, preheat the oven 100

°

F

(56

°

C) above the cook temperature.

Cook Temperatures

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.

NOTE: Cooking at excessive temperatures will not reduce cook time, it will produce unsatisfactory baking and roasting results.

Cook Time

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.

Operation

General Guidelines for Operating Personnel

OPERATING TIPS

Pans and Racks

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.

Roasting

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.

Baking

Weigh the product to ensure equal distribution in each pan. Varying amounts of product will cause uneven baking results.

Fans

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.

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.

13

Operation

Suggested Times and Temperatures

Meats

PRODUCT

Hamburger Patties (5 per lb)

Steamship Round (80 lb. quartered)

Standing Rib Choice (20 lbs, trimmed, rare)

Banquet Shell Steaks (10 oz. meat)

Swiss Steak after Braising

Baked Stuffed Pork Chop

Boned Veal Roast (15 lbs.)

TEMPERATURE

400

°

F (205

°

C)

275

°

F (135

°

C)

235

°

F (115

°

C)

450

°

F (235

°

C)

275 ° F (135 ° C)

375

°

F (190

°

C)

300

°

F (150

°

C)

400

°

F (205

°

C)

400

°

F (205

°

C)

TIME

8-10 mins.

2 hrs 45 mins.

2 hrs 45 mins.

7-8 mins.

1 hr.

25-30 mins.

3 hrs. 10 mins.

# SHELVES

10

2

2

5

5

5

2

Lamb Chops (small loin)

Bacon (on racks in 18” x 26” pans)

Poultry

Chicken Breast & Thigh

Chicken Back & Wing

Chicken (21/2 lbs. quartered)

Turkey Rolled (18 lb. rolls)

Fish and Seafood

Halibut Steaks, Cod Fish (frozen 5 oz)

350

°

F (175

°

C)

350 ° F (175 ° C)

350

310

°

°

F (175

F (155

°

°

C)

C)

7-8 mins.

5-7 mins.

40 mins.

35 mins.

30 mins.

3 hrs 45 mins.

5

10

5

5

5

3

Baked Stuffed Lobster (21/2 lb.)

Lobster Tails (frozen)

Cheese

Macaroni & Cheese Casserole

350 ° F (175 ° C)

400

425 °

°

F (205

F (220 °

°

C)

C)

20 mins.

10 mins.

9 mins.

5

3

5

Melted Cheese Sandwiches

Potatoes

Idaho Potatoes (120 ct.)

Oven Roasted Potatoes (sliced or diced)

Baked Goods

Frozen Berry Pies (22 oz)

350 ° F (175 ° C)

400

400

325

°

°

°

F (205

F (205

F (165

°

°

°

C)

C)

C)

30 mins.

8 mins.

50 mins.

10 mins.

5

10

5

5

Fresh Apple Pie (20 oz.)

Pumpkin Pies (32 oz.)

Fruit Crisp

Bread (24 - 1 lb. loaves)

Southern Corn Bread

325 ° F (150 ° C)

350

°

F (175

°

C)

300

°

F (150

°

C)

300

325

375 °

°

°

F (150

F (155

F (190 °

°

°

C)

C)

C)

35 mins.

25-30 mins.

30-50 mins.

25 mins.

30 mins.

15-20 mins.

5 (30 pies)

5 (30 pies)

5 (20 pies)

5

3

5

Baking Soda Biscuits

Brown & Serve Rolls

Sheet Cakes (5 lb. mixed batter per pan)

Chocolate Cake

400

°

F (205

°

C)

350

°

F (175

°

C)

325

325

°

°

F (160

F (160

°

°

C)

C)

6 mins.

15 mins.

16-18 mins.

20 mins.

5

5

5

5

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.

14

CLEANING THE OVEN

Painted and stainless steel ovens may be kept clean and in good condition with a light oil.

1. Saturate a cloth, and wipe the oven when it is cold.

2. Dry the oven with a clean cloth.

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.

1. Apply cleaners when the oven is cold. Always rub with the grain of the metal.

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.

Maintenance

Cleaning and Preventative Maintenance

PREVENTATIVE MAINTENANCE

The best preventative maintenance measures are, the proper installation of the equipment and a program for routinely cleaning the ovens.

Annual Maintenance

This oven requires no lubrication, however, the venting system should be checked annually for possible deterioration resulting from moisture and corrosive flue products.

If maintenance or repairs are required, contact your local

Blodgett service company, a factory representative or the

Blodgett Oven company.

WARNING!!

Always disconnect the appliance from the power supply before servicing or cleaning.

15

Maintenance

Troubleshooting Guide

POSSIBLE CAUSE(S)

SYMPTOM: Heating elements do not come on.

• Oven not plugged in.

• Power switch on the control panel is off.

• Control set below ambient temperature.

• Doors are open.

• Computerized controls - error code on display.

SUGGESTED REMEDY

• Plug in electrical supply cord.

• Set the control panel to COOK or OVEN ON.

• Set to desired cook temperature.

• Close doors.

• *

SYMPTOM: Oven does not come to ready.

• The oven has not reached preheat temperature.

• Fan delay feature may be activated, if applicable.

• Internal problem with main temperature control.

• Wait for oven to reach preheat temperature.

• Deactivate fan delay feature.

• *

SYMPTOM: Convection fan does not run.

• Oven is not plugged in.

• Oven is not set to the cook mode.

• Circuit breaker tripped.

• Fan delay feature may be activated, if applicable.

• Doors are open

SYMPTOM: General baking problems.

• Computerized controls - incorrect product programming.

• Thermostat out of calibration.

• Plug in electrical supply cord.

• Set the control panel to COOK or OVEN ON.

• Reset the breaker.

• Deactivate fan delay feature.

• Close doors.

• Reprogram control per Operation section.

• *

*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.

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