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HV-100E, HV-100G, HVH-100E AND HVH-100G
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 52424 Rev V (5/16)
© 2016 - 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.
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.
INSTALLATION
Oven Description & Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Utility Connections - Standards and Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Oven Location and Ventilation.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Leg Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Caster Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Stacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Plumbing Connections.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Electrical Connections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Gas Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Gas Hose Restraint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
OPERATION
Safety Information.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Standard Control.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
SmartTouch Touchscreen Control.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
MAINTENANCE
Spray Bottle Operating Procedure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Cleaning and Preventive Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Installation
Oven Description & Specifications
ABOUT THE HYDROVECTION
The practical oven doors, with viewing windows, have a
wide swing radius and handle which can be operated easily, even with wet or greasy hands.
Blodgett Hydrovection ovens are quality produced using
high-grade stainless steel with first class workmanship.
The multiple speed fan, which is guarded against accidental finger contact, is driven by a quiet and powerful
motor. The condenser draws out excess moisture from
the appliance. Condensation and waste water, which result during hydro cooking and cleaning, are continuously
drained.
Ease of operation is guaranteed through the simple arrangement of the controls. Graphic symbols make the
appliance easy for even inexperienced kitchen staff to
operate. A third function, the Cool Down mode, allows the
oven cavity to cool down rapidly with the door opened.
The use of high quality insulation impedes excessive heat
radiation and saves energy.
Cleaning is kept to a minimum. The interior is sprayed
with a self-acting cleaning solution which interacts with
humidity to easily remove crusts and stains. The oven is
designed for easy care and is welded water tight so that
the internal cooking cavity may be rinsed with a hose after
the cleaning process.
The Hydrovection has optional adjustable legs which
adapt easily to slightly uneven surfaces and optional floor
stands which are designed for use with all of the table
models.
PLUMBING SPECIFICATIONS
WATER
Water pressure
30 PSI (207 kPa) minimum
Water connection
Water pressure regulator setting
Minimum requirements
50 PSI (345 kPa) maximum
3/4” garden hose - Cold water only
Preset to 30 PSI (207 kPa)
TDS: 40-125 ppm
Hardness: 35-100 ppm
Chlorides: <25 ppm
Silica: <13 ppm
Chlorine: <0.2 ppm
Chloramine: <0.2 ppm
pH: 7.0-8.5
DRAINAGE
Drain type
Drain connection
Maximum water drain temperature
Atmospheric Vented Drain
1” NPT Male
140°F (60°C)
2
Installation
Oven Description & Specifications
RATINGS - HV-100G & HVH-100G
TYPE OF GAS
GAS INPUT
VOLTAGE
PHASE
AMPS
Natural
60,000 BTU/Hr
115
1
10
208/240
1
5
Propane
60,000 BTU/Hr
115
1
10
208/240
1
5
3/4” NPT connector for all U.S. and Canadian installations
MOTOR
3/4 HP 208-240VAC, 3 phase, 50/60 Hz
3/4 HP 208-240VAC, 3 phase, 50/60 Hz
RATINGS- HV-100E & HVH-100E
VOLTAGE
HZ
KW
PHASE
208
240
440*
480
60
60
60
60
15
15
15
15
3
3
3
3
MAX LOAD (AMPS
L1
38
34
20
18
* HV-100E model only
3
L2
38
34
18
17
L2
38
34
18
17
MOTOR
3/4 HP 208-240VAC, 50/60 Hz
3/4 HP 208-240VAC, 50/60 Hz
3/4 HP 208-240VAC, 50/60 Hz
3/4 HP 208-240VAC, 50/60 Hz
Installation
Utility Connections - Standards and Codes
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.
U.S. and Canadian Installations
Qualified installation personnel are individuals, a firm,
a corporation, or a company which either in person or
through a representative are engaged in, and are responsible for:
Reference: National Electrical Code, ANSI/NFPA 70-Latest Edition and/or Canadian Electrical Code CSA C22.1
as applicable.
•
The installation or replacement of gas piping. 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.
Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas Installation Code CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2 as applicable.
This equipment is to be installed in compliance with the
Basic Plumbing Code of the Building Officials and Code
Administrators International Inc. (BOCA) and the Food
Service Sanitation Manual of the Food and Drug Administration (FDA).
Appliance is to be installed with backflow prevention in
accordance with applicable federal, province and local
codes.
Qualified installation personnel must be experienced in
such work, be familiar with all precautions required and
have complied with all requirements of state or local authorities having jurisdiction.
General Export Installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the
proper installation and/or operation of your appliance,
please contact your local distributor. If you do not have
a local distributor, please call Blodgett at 0011-802-6586600.
4
Installation
Oven Location and Ventilation
OWNER’S RESPONSIBILITIES
VENTILATION
Installation responsibilities prior to service startup inspection
The necessity for a properly designed and installed ventilation system cannot be over emphasized. The ventilation
system will allow the unit to function properly while removing unwanted vapors and products of combustion from
the operating area.
You are entitled to a free start-up inspection service by
our factory ASAP. Before a factory representative arrives
to perform a startup procedure, the owner must already
have satisfied the following requirements.
The appliance must be vented with a properly designed
mechanically driven exhaust hood. 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 capacity of the hood should be sized appropriately and provisions made for adequate makeup air.
1. Oven(s) are uncrated, stacked (if applies) and put in
place.
NOTE: Please refer to Leg Attachment and Stacking.
Maximum shelf loading - 60 lbs (27.3 Kg)
WARNING!!
OVEN LOCATION
Failure to properly vent the oven can be hazardous to the health of the operator; and will
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.
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
Certain minimum clearances must be maintained between the oven and any combustible or non-combustible
construction. See the table below.
•
Oven body sides - 12” (30cm)
When installed in the Commonwealth of Massachusetts,
this appliance must be interlocked with the hood exhaust
system so that the appliance may be operated only when
the hood exhaust system is running.
•
Oven body back - 12” (30cm)
U.S. and Canadian Installations
In addition, the following clearances are recommended
for servicing.
OVEN
MODEL
HV-100E &
HVH-100E
HV-100G &
HVH-100G
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.
MINIMUM REQUIRED CLEARANCES
Right Side
Left Side
Back
0” (0mm)
0” (0mm)
6”
(152.4mm)
0” (0mm)
0” (0mm)
6”
(152.4mm)
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 unit, please
contact your local distributor. If you do not have a local
distributor, please call Blodgett at 0011-802-658-6600.
5
Installation
Leg Attachment
LEG OPTIONS
ATTACHMENT
1. Align the threaded stud on one of the front legs to the
bolt hole located in the bottom corner of the
appliance. Turn the leg clockwise and tighten to the
nearest full turn.
2. Align the leg plate holes with the bolt holes. Secure
with the two 1/2” bolts provided.
3. Repeat the above steps with the other front leg. If
casters are used, install them with the locking casters
in the front of the oven. The rear casters do not lock.
Ensure that the locks are set on the front casters.
25” (635mm) Adjustable Leg
4. Tip the oven up on the newly installed front legs. If
casters are used, check that the locks are set on
the front casters. Repeat the above steps for the
rear legs.
5. Level the oven by screwing the adjustable feet in or
out as necessary.
8-1/2” (216mm) Leg with
Casters, Adjustable Feet, or Seismic Feet
Figure 1
Figure 2
6
Installation
Caster Attachment
CASTERS FOR SINGLE OVENS
PROFILE CASTERS FOR DOUBLE STACK OVENS
1. Attach the legs as described.
1. Place a level on the floor where the casters are to
rest.
2. Pry the adjustable feet out of the legs.
2. Place shims under the low side until it is level.
3. Insert one caster into each leg as shown. Tighten the
lock nuts to secure the casters.
3. Mount the shims between the casters and the oven
as follows:
a. Align the shims and caster holes with the bolt
holes.
Adjustable
Leg Foot
b. Secure with the 1/2” bolts provided.
NOTE: Install them with the locking casters in the
front of the oven. The rear casters do not
lock. Ensure that the locks are set on the
front casters.
Caster Assembly
4.
Tip the oven up on the newly installed casters.
Figure 3
Add shims
as necessary
Floor
Exaggerated for clarity
Figure 4
7
Installation
Stacking
1. Attach the legs or casters to the bottom oven.
WARNING!!
2. Place the top oven on the bottom oven. Be sure all
four sides are flush.
Stacking should be performed by qualified
installation personnel only. The ovens are
heavy. Take care to use proper tools and techniques when lifting and stacking units.
Stacking
Bracket
3. Bolt the two ovens together from behind using the
stacking brackets.
Stacking
Bracket
Rear View HV-100E & HVH-100E
Stacking
Bracket
Rear View HV-100G & HVH-100G
Figure 5
8
Installation
Plumbing Connections
WATER CONNECTION
Specific water/drain connection for City of Los Angeles
NOTE: Must use COLD WATER ONLY.
1. Each drain line from the appliance shall be routed
without dips or sags to terminate above the flood level
rim of an approved indirect waste receptor.
Connect the appliance to quality water via a pressure
hose with 3/4” GHT (19mm) couplings. See Figure 6 for
connections. A shut off valve is to be provided adjacent to
the oven.
2. The appliance shall be installed in accordance with
the manufacturer’s printed instructions and the LAPC
and LAMC, 1999 editions.
WARNING!!
Operating the appliance without a water pressure regulator installed will invalidate your
warranty.
3. A backflow protection device may be required by local codes. If so, install on the potable water system
directly ahead of the appliance. The backflow protection device shall be any of the following: an approved
pressure type vacuum breaker installed at least 12”
above the highest point of use, a double check valve
backflow preventer or a reduced pressure principal
backflow preventer.
This product must be installed by a licensed Plumber or
Gas Fitter when installed within the Commonwealth of
Massachusetts.
DRAIN CONNECTION
The drain should be run to an open floor drain avoiding
flexible hose that could sag and allow trapped water to
accumulate. The customer must supply the piping from
the oven to the drain.
HV-100G & HVH-100G
HV-100E & HVH-100E
A = Electrical Connection
B = Gas Connection
C = Water Connection
Filtered Water highly recommended
D = Drain Connection
Figure 6
9
Installation
Electrical Connections
ALL MODELS
Electric Models
NOTE: Electrical connections must be performed by a
qualified installer only.
A strain relief for the power supply cord is provided. The
installer must supply a cord that meets all Local and National installation standards.
Before making any electrical connections to these appliances, check that the power supply is adequate for the
voltage, amperage, and phase requirements stated on
the rating name plate mounted on the appliance.
Gas Models
U.S. and Canadian Installations
A power cord (115V units only) is supplied with a plug attached. Plug the power cord into the desired receptacle.
The circuit breaker that is used to provide power to this
appliance must have a minimum of .076” (3mm) contact
spacing. The circuit breaker must meet all Local and National installation standards.
This oven model uses a variable frequency inverter
drive. Appliances that use variable frequency inverter
drives produce high frequency noise and require filters
and shielded motor cabling. This causes higher leakage
current toward Earth Ground. Especially, at the moment
of switching ON this can cause an inadvertent trip of the
appliance’s ground fault interrupter (GFCI). Some GFCIs
are more sensitive than others. Blodgett has qualified the
Pass and Seymour brand, part number 2095, 20 A, 125
VAC, 60 Hz, specification grade GFCI duplex receptacle
as being immune to the variable frequency inverter drive’s
noise. Blodgett recommends using this specific GFCI for
this model oven.
All appliances must be installed in accordance with Local
or National Electrical codes.
A wiring schematic is located on the inside of the removeable side panel.
NOTE: Disconnect the power supply to the appliance
before servicing.
WARNING!!
Improper installation may invalidate your warranty.
WARNING!!
If the supply cord is damaged, it must be replaced by a special cord or assembly available
from the manufacturer or its service agent.
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 the HV-100G 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
HV-100G
60,000 BTU
New Total
290,000 BTU
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
3. Measure the distance from the gas meter to the cook
line. This is the pipe length. Let’s say the pipe length
is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
OUTSIDE DIAMETER, INCHES
3/4”
1”
1-1/2”
10
608
1146
3525
20
418
788
2423
30
336
632
1946
40
287
541
1665
50
255
480
1476
60
231
435
1337
70
215
404
1241
80
198
372
1144
90
187
351
1079
100
175
330
1014
From the National Fuel Gas Code Part 10 Table 10-15
PIPE
LENGTH (FT)
4. Use the appropriate table to determine the total capacity of your current gas piping.
The total capacity for this example is 375,000 BTU. Since
the total required gas pressure, 290,000 BTU is less than
375,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are for
straight pipe lengths only. Any elbows or other
fittings will decrease pipe capacities. Contact
your local gas supplier if you have any questions.
11
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
Prior to connecting the appliance, gas lines should be
thoroughly purged of all metal filings, shavings, pipe
dope, and other debris. After connection, the appliance
must be checked for correct gas pressure.
The gas pressure to the appliance must be rated for each
appliance while the burners are on. A sufficient gas pressure must be present at the inlet to satisfy these conditions. Refer to the table below for correct gas pressure.
U.S. and Canadian Installations
Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas Installation Code CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2 as applicable.
Each appliance has been adjusted at the factory to operate with the type of gas specified on the rating plate.
Each oven is supplied with a regulator to maintain the
proper gas pressure. The regulator is essential to the
proper operation of the oven and should not be removed.
General Export Installations
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE UNIT CONNECTS TO THE GAS SUPPLY
UNLESS THE INLET PRESSURE IS GREATER THAN
14” W.C. (1/2 PSI) (37mbar).
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the
proper installation and/or operation of your appliance,
please contact your local distributor. If you do not have a
local distributor, please call Blodgett Combi at 0011-802658-6600.
The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of 1/2 psig (3.45kPa).
The oven must be isolated from the gas supply piping
system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test
pressures equal or less than 1/2 psig (3.45kPa).
Gas Type
Natural
Propane
GAS PRESSURE - HV-100G
Inlet Pressure
Orifice Size at Sea Level
7” W.C.
.085” dia
14” W.C.
.063” dia
12
Manifold Pressure
3.5” W.C.
10” W.C.
Installation
Gas Hose Restraint
U.S. and Canadian installations
If the appliance is mounted on casters, a commercial flexible connector with a minimum of 3/4” (1.9 cm) inside diameter must be used along with a quick connect device.
The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or
Connectors For Moveable Gas Appliances CAN/CGA6.16 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas
Fuel CAN 1-6.9. Adequate means must be provided to
limit the movement of the appliance without depending
on the connection and the quick disconnect device or its
associated piping.
A restraint must be used to limit the movement of the appliance so that no strain is placed upon the flexible connector. The restraint should be fastened to the base frame
of the oven as close to the flexible connector as possible.
It should be short enough to prevent any strain on the
connector. With the restraint fully stretched the connector
should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be attached
without damaging the building. DO NOT use the gas piping or electrical conduit for the attachment of the permanent end of the restraint! Use anchor bolts in concrete or
cement block. On wooden walls, drive hi test wood lag
screws into the studs of the wall.
A drip leg must be used at each appliance. Refer to
NFPA54/ANSI Z223.1 - Latest Edition (National Fuel Gas
Code) for proper drip leg installation.
General export installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the
proper installation and/or operation of your appliance,
please contact your local distributor. If you do not have a
local distributor, please call Blodgett Combi at 0011-802658-6600.
WARNING!!
If the restraint is disconnected for any reason
it must be reconnected when the appliance is
returned to its original position.
Attachment Plate
(secure with leg mount bolt)
Quick Connect
Gas Hose
Gas Supply Line
Restraint
Installation of Gas Hose and Restraint
(Single Section Shown)
Figure 7
13
IMPORTANT: Cable restraint should be fastened
as close as possible to the
flexible connector and short
enough to prevent any strain
on the flexible connector.
At maximum stretch of
shortened restraint, the
flexible connector should be
easy to install and quick to
connect.
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 appliance 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 appliance 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.
14
Operation
Standard Control
NOTE: Not available on HVH-100E and HVH-100G.
CONTROLS IDENTIFICATION
1. MODE SELECTOR SWITCH - turns power to the
oven on or off. Allows selection of Hydro, Hydro Max,
Hot Air, or Cool Down Modes.
1
2. DISPLAY - displays time and temperature information.
3. TEMPERATURE DIAL - used to set desired cooking
temperature.
3
4. HEAT LAMP - lights when the oven is calling for heat
2
4
5. TIMER LED - lights when the cook time is displayed
6. PROBE ACTUAL LED - lights when the actual probe
temperature is displayed
6
7. PROBE SETPOINT LED - lights when the core setpoint temperature is displayed
8. TIMER/PROBE KNOB - use to select and set either
cook time or probe temperature
5
7
9. LIGHTS KEY - press to turn the oven lights on and off
10. FAN SPEED KEY - used to select fan speed.
11. CAVITY VENT KEY - used to open or close vent to
release humidity from cavity.
8
12. PROBE CONNECTION - used to connect the core
temperature probe to the control.
13. CIRCUIT BREAKER - Used to turn power to the unit
on or off.
10
14. HEAT CUTOFF - used to turn gas on or off (HV-100G
& HVH-100G only)
9
11
13
12
HEAT CUTOFF CIRCUIT BREAKER
14
Figure 8
15
Operation
Standard Control
TIMER COOKING
PROBE COOKING
1. Press the TIMER/PROBE KNOB (8) to select the timer mode. The TIMER LED lights.
1. Press the TIMER/PROBE knob (8) to select the
probe setpoint mode. The PROBE SETPOINT LED
(7) lights.
2. Turn the MODE SELECTOR Switch (1) to the desired
function.
2. Rotate the knob to enter the desired final cook temperature in the display.
3. Set the TEMPERATURE DIAL (3) to the desired cook
temperature.
3. Insert the core probe into the product. Load product
into the oven and close the door. Be sure that the
terminal end of the core probe is outside of the oven
and clear of the door.
4. When the oven has reached the cook temperature,
load the product.
5. Rotate knob to enter the desired cook time in the
display. You can clear the display by rotating counter
clockwise. The timer begins on its own.
4. Connect the core probe to the PROBE CONNECTION (12) at the bottom of the control.
5. The display gives the actual core probe temperature
by pressing the TIMER/PROBE knob (8) again.
6. The temperature, time, and mode can be altered at
any time during the cooking process.
6. When the product reaches the final cook temperature
the buzzer sounds.
7. When the timer reaches 00:00, the buzzer sounds.
Press or rotate the TIMER/PROBE KNOB (8) counter
clockwise to silence the buzzer. Remove the product.
COOL DOWN
NOTE: The unit can be cooled down rapidly.
1. To cool down the oven cavity, open the door and select Cool Down on the MODE SELECTOR Switch (1).
16
Operation
SmartTouch Touchscreen Control
CONTROL DESCRIPTION
1. DISPLAY - displays information related to oven function and/or programming.
2. USB Port and COVER - Use to transfer recipes and
data to/from the control
3. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking
4. HEAT CUTOFF - used to turn gas on or off (HV-100G
& HVH-100G only)
5. CIRCUIT BREAKER - Used to turn power to the unit
on or off.
1
MANUAL MODE COOKING
1. Select the POWER button to turn on the oven and
proceed to the manual screen.
2. Set the desired cook settings.
Temperature - Press the temperature text and enter
the desired oven temperature on the keypad provided. Press SAVE & EXIT key to return to this screen.
Cook Time - Press the time text and enter the desired cook time on the keypad provided. Press SAVE
& EXIT to return to this screen.
2
Core Probe Cooking - To use the core probe cooking feature, press the PROBE COOK icon. Press the
temperature text that appears and enter the desired
product core temperature on the keypad provided.
Press SAVE & EXIT key to return to the manual cook
screen. Insert a product probe in the probe outlet on
the control panel. To use the HOLD option, press the
HOLD key. Once activated, key will be blue. To escape from probe cooking press the time icon.
3
Cavity Moisture - Press the HOT AIR icon to reduce
the cavity moisture content in 10% increments. At 0%
the oven is in the Hot Air mode. Press the HYDRO
icon to increase the cavity moisture content in 10%
increments. Press % text to set the exact percentage with the keypad. Press the SAVE & EXIT key
to return to the manual cook screen. Press and hold
the HOT AIR icon for 1 second to set humidity to 0%
quickly. Press and hold the HYDRO icon for 1 second
to set the humidity to 100% quickly.
5
HEAT CUTOFF CIRCUIT BREAKER
4
Figure 9
17
Operation
SmartTouch Touchscreen Control
Fan Speed - With the FAN icon highlighted, press the
fan speed text (Gentle, Low, High or Turbo). When
Turbo is displayed, press the text again to reduce the
fans speed to Gentle.
Lights - At any time the lights can be turned on or off
by toggling the LIGHT icon.
3. Press START Icon to begin cooking. Press Cancel
key to stop cooking. Press +1 MIN to add 1 minute to
the cook time.
Fan Reversal Interval - To adjust the fan reversal
time, press the FAN REVERSAL icon. Then press
the time text and enter the desired reversal interval
on the keypad provided. Press SAVE & EXIT key to
return to this screen.
Vent Position - At any time the vent can be opened
or closed by toggling the VENT icon. When the icon
is highlighted the vent is open.
NOTE: When vent is opened on HVH models, air
is actively forced through the system. This
allows for the rapid evacuation of moisture
from the cavity.
Power Screen
Mode Selection Screen
Figure 10
18
Operation
SmartTouch Touchscreen Control
Temp
Probe Cooking
Time
Steam on Demand
Hot Air Mode
Hydro Mode
Fan Speed
Fan Reversal
Increment
Lights
Vent Position
Figure 11
19
Operation
SmartTouch Touchscreen Control
MENU MODE COOKING
1. On a manual screen, press the ESC key to exit the
screen.
4. Within the food category, select the desired product
you wish to cook.
2. Select the MENU key to cook using the preprogrammed menu items.
Figure 14
5. Once selected the control returns to the Menu Cooking screen. Press the START KEY to begin the cook
cycle.
Figure 12
3. Select the desired food category for your product.
Figure 15
Figure 13
20
Operation
SmartTouch Touchscreen Control
SHELF COOKING
1. Select the SHELF COOKING key.
3. During the cook cycle, individual shelf cook timers will
count down as the product is cooked. If you wish to
cancel the bake, you can press the STOP ALL key, or
you can stop individual shelves.
To add time, select +1 MIN key for individual shelves
or +1 MIN ALL key to add time to all shelves. Each
time the key is pressed, 1 minute of cook time is added.
Press STOP again to reset to the original values.
CLEAR ALL to clear all products from all shelves. All
Shelves must be cleared to escape the screen.
Once the bake is complete the beeper will sound.
Figure 16
2. Select which shelves you intend to place the selected
food item on. Press selected item icon in the upper
right corner of the screen to add different items that
share the same cook temperature but may have different cook times.
Once preheated, start icons will appear. You can
choose start all or start individual shelves.
Figure 18
Figure 17
21
Operation
SmartTouch Touchscreen Control
EDITING A MENU
1. Select the MENU/EDIT icon to edit the recipes in the
menu mode.
3. To edit an existing item, select the item while the EDIT
ITEMS key is highlighted.
To delete an Item, select the item while the DELETE
key is highlighted.
To create a new item, select the NEW ? icon while the
EDIT key is highlighted.
Figure 19
2. Select the EDIT ITEMS icon to edit the menu items.
Figure 21
Figure 20
22
Operation
SmartTouch Touchscreen Control
4. Each recipe is made up of steps containing seven
settings - temperature, time, fan, etc. A new step is
needed when you desire a different setting within a
step.
To edit a setting within a particular step, press the
icon for that setting. A keypad will appear for you to
input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left
hand corner of the screen to highlight the step you
wish to edit. Follow the instructions above to edit the
settings.
To delete a step, use the arrow keys on the bottom
left hand corner of the screen to highlight the step
you wish to delete. Press the red X icon to delete the
highlighted step.
Once you are finished, press the DISK icon to save
the changes.
Figure 22
23
Operation
SmartTouch Touchscreen Control
EDITING A CATEGORY
1. Select the MENU/EDIT icon to edit the recipes in the
menu mode.
To delete a category, select the category while the
DELETE key is highlighted.
To create a new category, select the NEW ? icon
while the EDIT key is highlighted.
Figure 23
Figure 25
2. Select the EDIT CATEGORIES icon to select which
items are in each category.
4. Select what you would like to edit.
To edit the name, press the EDIT NAME key. A keyboard will appear, enter the desired name and press
ENTER to return to this menu.
Figure 24
3. To edit an existing category, select the category while
the EDIT key is highlighted.
Figure 26
24
Operation
SmartTouch Touchscreen Control
5. To edit the category icon, press the category icon displayed in the category edit screen. The Select Icon
screen is displayed. Select the desired icon. To view
more icon options, press the arrow key.
6. To edit items within a category, press the SELECT
ITEMS key on the edit category screen.
Select the items you would like to appear within the
category. When complete, press ESC key to return
to the previous menu. Press the DISK icon to save
your changes.
Once the category icon is selected, the category edit
screen is displayed. Press the DISK icon to save your
changes.
Figure 28
Figure 27
25
Operation
SmartTouch Touchscreen Control
CREATING NEW MENU ITEMS
5. Program the recipe steps - Each recipe is made
up of steps containing seven settings - temperature,
time, fan, etc. A new step is needed when you desire
a different setting within a step.
1. Select the EDIT ITEMS key.
To edit a setting within a particular step, press the
icon for that setting. A keypad will appear for you to
input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left
hand corner of the screen to highlight the step you
wish to edit. Follow the instructions above to edit the
settings.
To delete a step, use the arrow keys on the bottom
left hand corner of the screen to highlight the step
you wish to delete. Press the red X icon to delete the
highlighted step.
Once you are finished, press the DISK icon to save
the changes.
6. To file recipe under an existing category, press the
EDIT CATEGORIES key. Select the desired category. Press the SELECT ITEMS key. Highlight the new
item. Press the ESC key. The disk will be displayed,
press to save your changes.
Figure 29
2. Select New?
3. Select the food icon to be displayed. Use the arrow keys to page through the available icons. Press
the desired icon to select and return to the previous
screen.
4. Name the item. Press the blank shelf below the icon
to name the recipe. A keyboard will appear. Enter the
desired name. Press ENTER when finished to return
to the previous screen.
26
Operation
SmartTouch Touchscreen Control
CREATING NEW CATEGORIES
1. Select the EDIT CATEGORIES key.
4. Press EDIT NAME. A keyboard will appear. Enter the
desired name. Press ENTER when finished to return
to the previous screen.
5. Press SELECT ITEMS. Select items to be filed in the
new category. Items will be highlighted as they are
selected. Press ESC key to return to the previous
screen. The disk will be displayed, press to save your
changes.
6. To display the category, it must be added to the default menu as follows:
Press the EDIT MENUS key. Select the DEFAULT
key. Select the CATEGORIES key. Highlight the new
category. Press the ESC key to return to the previous
screen. The disk will be displayed, press to save your
changes.
Figure 30
2. Select New?
3. Select the category icon to be displayed. Use the arrow keys to page through the available icons. Press
the desired icon to select and return to the previous
screen.
27
Operation
SmartTouch Touchscreen Control
TRANSFERRING RECIPES USING THE USB
To Store Menu Data to a USB
1. Return to the power screen.
1. Press the STORE MENU DATA to USB key to transfer recipes to the USB.
Figure 31
Figure 33
2. Press the TOOLS key. Enter the code 6647 on the
keypad.
2. The keyboard screen is displayed. Use to enter desired file name. Press the ENTER key when finished.
Figure 32
Figure 34
3. Press the MANAGE MENU DATA key. Insert the USB
drive into the Intelliport.
28
Operation
SmartTouch Touchscreen Control
3. The status screen appears to display the download
status. The display returns to the previous screen
when download is complete.
Figure 37
Figure 35
3. The overwrite warning screen appears. Press YES to
continue
4. Press the ESC key to exit USB screen.
To Retrieve Menu Data from USB
1. Press the GET MENU DATA from USB key to transfer
recipes from the USB.
Figure 38
4. The status screen appears to display the upload status. The display returns to the previous screen when
upload is complete.
Figure 36
5. Press the ESC key to exit USB screen.
2. The control displays all menu (.MNU) files on the USB
drive. Select the desired file.
29
Operation
SmartTouch Touchscreen Control
COOL DOWN
1. To cool down the unit, press the COOL DOWN icon.
2. The oven will toggle between cooling and open door
in yellow until the oven is cool. Once cool, the oven
will go to standby.
NOTE: If the oven is shut down with the circuit
breaker switch at the bottom of the front
panel, the display will return to the power
screen. Select your option to begin.
NOTE: On HVH model, the vent will automatically
engage during cooldown to assist in lowering cavity temperature. Main fan and vent
will disengage when oven has cooled.
Figure 39
Figure 40
30
Maintenance
Spray Bottle Operating Procedure
NOTE: Only use a commercial oven cleaner/degreaser
with the spray bottle. DO NOT use chemicals
that are not intended as oven cleaners. See
chemical manufacturer’s information for intended
use.
WARNING!!
Protective clothing and eyewear should be
worn while using cleaning agents.
1. Unscrew the sprayer
head
and
fill
the
container to the MAX mark. Screw the head assembly
on firmly to ensure an airtight seal. The liquid
must be clean and free from foreign matter. Do not
overfill - space must be left for compressing air.
Pressure Pump
Spray Trigger
Spray Head
2. To build up pressure, pump approximately 20 full
strokes when the container is filled with liquid. The
higher the pressure, the finer the spray. If the container is only partially filled, then more pumping is
required to compress the additional air space.
Pump
Pressure
Vessel
3. To spray, depress the trigger with your thumb.
4. Adjust spray nozzle for a wide spray pattern.
Clean the pump 2 or 3 times per week with warm water
5. After a period of spraying, the pressure will drop. Restore the pressure by operating the air pump.
Figure 41
6. Release pressure after use by inverting the spray
head and depressing the trigger or by slowly unscrewing the spray head assembly which will allow air to escape from around the filling aperture.
Complete Spray Bottle - P/N R0006
Spray Head Repair Kit - P/N R6332
7. After use, rinse the spray bottle with clean water and check that the hole in the nozzle is perfectly
clean and clear. Warm water (not hot) used with a
household detergent is a useful cleaning agent for
this purpose.
NOTE: Further information can be found in the
instruction leaflet supplied with your spray
bottle.
31
Maintenance
Cleaning and Preventive Maintenance
CLEANING THE INTERIOR
On stainless interiors, deposits of baked on splatter, oil,
grease or light discoloration may be removed with a
good non toxic industrial stainless steel cleaner. Apply cleaners when the oven is cold and always rub with
the grain of the metal. The racks, rack supports and the
blower wheel may be cleaned in the oven or by removing
them from the oven and soaking them in a solution of
ammonia and water.
Daily Cleaning
Daily cleaning of the appliance is essential for sanitation,
and to ensure against operational difficulties. The stainless steel cavity may corrode with improper cleaning of
the oven. Use an oven cleaning detergent in conjunction
with the supplied spray bottle.
For difficult cleaning, allow the spray-on oven cleaner to
work longer before rinsing.
NOTE: DO NOT use corrosive cleaners not intended for
oven cleaning on your Hydrovection oven.
1. Cool the appliance down to 140°F (60°C) or, if the
oven has been idle, turn the Hydro mode on
fo r 3 to 4 minutes in order to warm the cavity
surfaces.
2. Fill
the spray bottle and pump
the container with the pressure pump.
air
Recommended cleaners:
into
•
ECOLAB
Greasecutter Plus
•
CELLO
EZ Clean
•
Diversey-Lever
Advance Oven Cleaner
WARNING!!
3. Spray the interior of the oven with a cleaning
solution. Be certain to spray cleaner through the fan
guard to cover all surfaces.
Be sure to read and follow the MSDS or
safety instructions on the bottle for your oven
cleaner.
NOTE: Never spray water into the appliance when
the temperature is above 212°F (100°C).
4. Let the cleaner work the time recommended by
the cleaning solution manufacturer. For
difficult,
baked on grease, etc. allow to work over night.
5. Set the timer for 15 to 20 minutes.
6. Run the oven at 225°F (107°C) in the Hydro mode
with 100% humidity. This will soften all burned on
residue.
7. Rinse the appliance
interior with
water
(a hose is supplied, but take care that only the
interior cavity is sprayed with water). Wipe the interior
dry after rinsing.
8. The door should be kept slightly open after cleaning.
This will allow the oven to vent and increase the life
of the door gasket.
32
Maintenance
Cleaning and Preventive Maintenance
Oven Weekly Cleaning
5. Thoroughly spray cleaner onto the fan and heat
source. Close the door to allow the cleaner to work.
In addition to the daily cleaning, it is necessasry to clean
behind the fan guard of this oven on a weekly basis. This
is necessary for proper functioning of the oven. Scale will
build up on the fan and heat source leading to a less efficient oven.
6. After ten minutes, rinse the cleaner off. Return the fan
guard to the closed position. Rotate the two screws to
secure the fan guard.
1. Turn off the oven. Make sure that the oven is cooled
down to under 140°F (60°C).
Remove and clean the blower wheel every 6 months.
2. Remove the rack guides.
The exterior of the appliance may be cleaned and kept in
good condition with a light oil. Saturate a cloth and wipe
the appliance when it is cold; wipe dry with a clean cloth.
CLEANING THE EXTERIOR
3. Rotate the two screws on the left side of the fan guard.
WARNING!!
DO NOT spray the outside of the appliance
with water or clean with a water jet. Cleaning
with a water jet can impregnate chlorides into
the stainless steel, causing the onset of corrosion.
PREVENTIVE MAINTENANCE
The best preventive maintenance measures are
the
proper initial installation of the equipment and a
program for cleaning the appliance routinely. The Hydrovection requires no lubrication. Contact the factory, the
factory representative or a local Blodgett service company to perform maintenance and repairs should they be
required.
Figure 42
4. Remove the fan guard.
Figure 43
33
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