BLP-G

GAS FLOOR MODEL BRAISING PAN WITH

ELECTRIC POWER TILT

INSTALLATION – OPERATION – MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802) 864-0183

IMPORTANT NOTES FOR INSTALLATION AND OPERATION

It is recommended that this manual be read thoroughly and that all instructions be followed carefully. This manual should be retained for future reference.

This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death.

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

WARNING: Improper installation, operation, adjustment, alteration, service or maintenance can cause property damage, injury or death.

Read the installation, operating and maintenance instructions thoroughly before installing, operating or servicing this equipment.

WARNING: Instructions to be followed the event that the operator of this appliance smells gas must be posted in a prominent location.

This information shall be obtained by consulting the local gas supplier.

Keep the appliance area free and clear from combustibles.

Do not obstruct the flow of combustion and ventilation air.

Adequate clearances must be maintained for servicing and proper operation.

CONTACT THE FACTORY, THE FACTORY REPRESENTATIVE OR A LOCAL SERVICE

COMPANY TO PERFORM MAINTENANCE AND REPAIRS SHOULD THE APPLIANCE

MALFUNCTION. REFER TO WARRANTY TERMS.

2

TABLE OF CONTENTS

DESCRIPTION PAGE

Important Notes for Installation and Operation ............................................................... 2

1.0 Service Connections ............................................................................................... 4

2.0 Installation Instructions ............................................................................................ 5

3.0 Operation Instructions ............................................................................................. 8

4.0 Periodic Maintenance ............................................................................................ 11

5.0 Cooking Guidelines ............................................................................................... 13

6.0 Troubleshooting .................................................................................................... 17

3

1.0 SERVICE CONNECTIONS

Unless otherwise specified, Field Wire Electrical Connection to be 120 Volts, 60 Hertz single phase with grounding

GAS CONNECTION: Supply gas through 3/4" pipe. A gas shut-off valve must be installed in supply piping convenient and adjacent to appliance.

COLD WATER: 3/8" O.D. tubing to faucet. (OPTIONAL)

HOT WATER: 3/8" O.D. tubing to faucet. (OPTIONAL)

MODEL

BLP-30G

BLP-40G

MODEL

BLP-30G

BLP-40G

37

[940]

33

[838]

BTU/HR.

80,000

100,000

kW/HR.

23.4

29.3

GAS SUPPLY

SUPPLY PIPE PRESSURE (W.C.)

Natural

7"-14" (178-356mm)

Propane

11"-14" (279-356mm)

CAPACITY

30 gallons

114 litres

40 gallons

152 litres

UNITS

inches mm inches mm

A

36

914

48

1219

B

33.5

851

45.5

1156

DIMENSIONS

C

D

74

1880

74

1880

13

330

13

330

E

28

711

28

711

F

12.5

318

12.5

318

G

14

356

15.5

394

H

4

102

4

102

J

13.88

352

32

813

K

6

152

6

152

L

33.5

851

43.5

1105

M

24

610

24

610

A

L

DIMENSIONS ARE IN INCHES [MM]

REAR FLANGED FOOT DETAIL

4

Ø

EQUALLY SPACED

7/16" [11mm] HOLES

ON 3 [76] B.C.

H

J

K

4.0 [101]

OPTIONAL FAUCET

B

19.25

[489]

POUR PATH

23.5 [597]

1.0 [26]

29.5 [750]

6[152] MINIMUM

4

2.0 INSTALLATION INSTRUCTIONS

UNPACKING

Immediately after unpacking, check for possible shipping damage. If the tilting braising pan is found to be damaged, save the packaging material and contact the carrier within

15 days of delivery.

Before installing, verify that the type of gas supply (natural or propane) and electrical service agree with the specifications on the rating plate located on the left side panel as you face the front of the braising pan. If the supply and equipment requirements do not agree, contact your dealer or Blodgett

LOCATION

The equipment must be kept free and clear of combustible substances. The tilting braising pan, when installed, must have minimum clearance from combustible and noncombustible construction of 3" (76 mm) from sides and 6" (152 mm) from the rear. The tilting braising pan is intended for use on non-combustible floors.

The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of 36" (914 mm) is required.

The tilting braising pan must be installed so that the flow of combustion and ventilation air will not be obstructed. Adequate clearance for air openings into the combustion chamber must be provided. Make sure there is an adequate supply of air in the room suitable for the amount of combustion gas feeding the braising pan burners.

Do not permit fans to blow directly at the tilting braising pan, and wherever possible, avoid open windows next to the tilting braising pan. Avoid wall-type fans which create air cross currents within the room.

INSTALLATION CODES AND STANDARDS

Gas installation to conform to local codes or in absence of local codes to National Fuel

Gas Code, ANSI Z223.1 - latest edition. In Canada, installation to be in accordance with

CAN/CGA- B149.1 (NAT) or B149.2 (LP) installation codes and/or local codes.

1. The appliance and its individual shut off valve must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of ½ psig (3.45 kPa).

2. The appliance must be isolated from the gas supply piping system by closing its individual manual shut off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psig (3.45 kPa).

Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70 - latest edition. In

Canada installation must be in accordance with the CAN/CSA-C22.2, No.3 of the

Canadian Electrical Code, part 1.

5

FLUE CONNECTIONS

Do not obstruct the flow of flue gases from the flue duct located on the rear of the tilting braising pan. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.

Information on the construction and installation of ventilating hoods may be obtained from the standard for “Vapor Removal from Cooking Equipment”, NFPA No. 96 (latest edition), available from the National Fire Protection Association, Batterymarch Park,

Quincy, MA, 02269.

WARNING: ELECTRICAL GROUNDING INSTRUCTIONS

This appliance is equipped with a three-prong (grounding) 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. (120V units only).

LEVELING AND ANCHORING

1. Set the appliance in place and level left to right and front-to-back using spirit level.

2. Mark hole locations on floor through anchoring holes provided in flanged adjustable feet.

3. Remove appliance and drill holes in locations marked on floor and insert proper anchoring devices (not supplied).

4. Set unit back in position and re-level left to right and front to back.

5. Bolt and anchor appliance securely to the floor.

6. Seal bolts and flanged feet with silastic or equivalent compound.

6

GAS CONNECTIONS

All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.

The gas inlet is located under the control panel on the left-hand side.

Connect gas supply to the tilting braising pan. The gas supply line must be at least the equivalent of 3/4" iron pipe with an incoming pressure of approximately 7" W.C. (Water

Column) for natural gas or 11" W.C. (Water Column) for propane gas. Make sure the pipes are clean and free of obstructions, dirt and piping compound.

Codes require that a gas shutoff valve be installed in the gas line ahead of the tilting braising pan.

Natural gas and propane gas braising pans are equipped with fixed orifices and no adjustment is necessary. Gas burner manifold is set at 3.5" W.C. (Water Column) for natural gas, and 10" W.C. (Water Column) for propane gas.

WARNING: Never use an open flame to check for gas leaks. Check all connections for leaks using soapy water before use.

After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.

7

3.0 OPERATION INSTRUCTIONS

BEFORE FIRST USE

CAUTION: The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance.

Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all surface parts and the interior of the tilting braising pan. Follow the cleaner manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a soft clean cloth.

CONTROLS

Green Ignition Light

Red Temperature Light

Will light when burners are supplying heat to the tilting braising pan.

Thermostat

-

- Will light when ignition has occurred.

When turned ON, will initiate electronic ignition system.

Temperature settings are marked on the control panel in

C and F.

Tilt Switch

Push UP to raise tilting braising pan; push DOWN to lower tilting braising pan.

RED TEMPERATURE LIGHT THERMOSTAT DIAL TILT SWITCH

LIGHTING PROCEDURE

SET THERMOSTAT IN OFF POSITION. OPEN GAS SUPPLY AND

ENSURE THAT THE SKILLET PAN IS IN THE DOWN POSITION.

TURN THERMOSTAT DIAL TO DESIRED SETTING. IF THE PILOT LIGHT IS NOT

ON AFTER TWO MINUTES, TURN OFF AND REPEAT THE LIGHTING

PROCEDURE.

DAILY SHUT DOWN PROCEDURE

TURN THERMOSTAT DIAL TO “OFF”, CLOSE MANUAL GAS SHUT OFF VALVE.

TILT

UP

DOWN

PILOT LIGHT OFF

READY

FIGURE 1

°F

°C

THERMOSTAT

8

START-UP PROCEDURE

1. Open manual gas shutoff valve.

2. Ensure that the braising pan is in the DOWN position.

3. Turn THERMOSTAT dial to desired setting. The red TEMPERATURE LIGHT will come on. This will turn on the electronic ignition which will light the burners.

4. If the green IGNITION LIGHT does not come on after 30 seconds, turn

THERMOSTAT OFF and then ON again for restart.

5. When braising pan has reached set temperature, the red TEMPERATURE LIGHT will go off and the burners will shut off. The burners will cycle on and off thereafter to maintain set temperature. The red TEMPERATURE LIGHT will be on when the burners are on and off when burners are off.

6. If gas supply is interrupted during operation, turn THERMOSTAT dial to OFF position and turn gas supply OFF. Wait 5 minutes, then repeat Steps 1 through 4 to restart.

7. Turn THERMOSTAT to OFF when braising pan is not in use.

DAILY SHUTDOWN PROCEDURE

Turn THERMOSTAT dial to OFF. Close manual gas shutoff valve.

9

TILTING THE BRAISING PAN

1. DO NOT try to tilt braising pan with lid down.

2. Make sure the receiving pan is in place.

3. To tilt braising pan, push and hold TILT SWITCH in the UP mode until desired pan position has been reached. The braising pan will empty when raised to the top tilt position. When the braising pan is raised 5 or more, the gas supply will be tuned off automatically. The braising pan will not operate once the pan has been tilted.

4. Food is poured through the removable strainer (Figure 2) into a food receiving pan positioned under the lip of the pouring spout (Figure 2).

5. To lower braising pan, push and hold TILT SWITCH in the DOWN mode.

NOTE: Excessive, consecutive lifts may cause the motor to overheat and activate the thermal overload causing the motor to shut down. Should this occur, a cooling off time will be necessary to reset and continue the lifting operation.

FIGURE 2

10

4.0 PERIODIC MAINTENANCE

WARNING: Disconnect the power supply to the appliance before cleaning or servicing.

CLEANING

After each use, allow the tilting braising pan to cool and clean it. Keep exposed cleanable areas of the tilting braising pan clean at all times. Do not get water in electrical box or any electrical component.

1. Thoroughly wash pan, pouring spout (See Figure 2), lid and exterior surfaces with detergent and warm water. If necessary, soak pan to remove food that is stuck to pan surface. Rinse thoroughly and wipe dry with a soft clean cloth.

2. Clean removable strainer and receiving pan support (see Figure 2) with detergent and warm water. Rinse thoroughly and wipe dry with a soft clean cloth.

3. Clean around burner air mixers and orifices (at rear of burner) if lint has accumulated.

4. Visually ensure tube lighter ports (Figure 3) are unobstructed.

FIGURE 3

11

CAUTION: The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance.

ADJUSTMENTS

All tilting braising pans are adjusted at the factory.

At least twice a year, have an authorized service person clean and adjust the tilting braising pan for maximum performance.

12

5.0 COOKING GUIDELINES

The guidelines given below are suggested quantities, temperature settings, and

estimated

numbers of orders per load and per hour. When two temperatures are given, the first is to start the product, and the second to finish the product.

The following temperatures should be used:

Simmering

Sautéing

Searing

Frying

Grilling

Temperature (

E

F)

200 Maximum

225 - 275

300 - 350

325 - 375

350 - 450

ITEM PORTION TEMP (F) BATCH/HR

BLP-30G PER LOAD

QTY PORTIONS

BREAKFAST FOODS

Bacon 3 slices

Eggs

- Boiled-Hard

- Boiled-Soft

- Fried

1 egg

1 egg

1 egg

- Poached

- Scrambled

French Toast

Regular

Oatmeal

Pancakes

1 egg

1-1/2 eggs

3 slices

½ cup

2 each

350

225

225

400

225

300-200

450

250

400

Clams

Fish Cakes

Haddock Fillet

Halibut Steak

Lobster

Swordfish

1 pt.

2 - 3 oz.

4 oz.

5 oz.

1 - 1 lb.

5 oz.

400

400

400

450

350

450

12

5

8

4

5

1

7

2

2 lbs.

50 eggs

50 eggs

30 eggs

36 eggs

18 gal.

35 slices

20 lbs.

(100 cups)

30 ea.

3

4

3

10

FISH

10

5

4

10 qts.

70 - 3 oz.

60 - 4 oz.

60 - 4 oz.

20 - 1 lb.

50 - 5 oz.

10

15

60

20

50

20

35

60

50

50

30

36

720

12

500

BLP-40G PER LOAD

QTY PORTIONS

3 lbs.

75 eggs

75 eggs

45 eggs

60 eggs

28 gal.

50 slices

40 lbs. (200 cups)

50 ea.

15 qts.

110 - 3 oz.

90 - 4 oz.

90 - 4 oz.

30 - 1 lb.

75 - 5 oz.

15

75

75

45

60

1100

17

1000

25

90

30

75

30

55

90

13

ITEM PORTION TEMP (F) BATCH/HR

BLP-30G PER LOAD

QTY PORTIONS

BLP-40G PER LOAD

QTY PORTIONS

Spinach

Turnips

FROZEN

Beans, French

Green

Lima Beans

Broccoli

Sliced Carrots

Small Whole

Carrots

Corn

Small Whole

Onions

Peas

Spinach

SAUCES, GRAVIES, SOUPS

Brown Gravy

Cream Sauce

1 oz.

2 oz.

Cream Soup

French Onion

Soup

6 oz.

6 oz.

4 oz.

Meat Sauce

VEGETABLES

CANNED

FRESH

Beans, Wax,

Green

Beets

3 oz.

3 oz.

Broccoli

Cabbage

Carrots

Cauliflower

Corn

Potatoes

3 oz.

3 oz.

3 oz.

3 oz.

3 oz.

1 ear

3 oz.

4 oz.

4 oz.

3 oz.

3 oz.

3 oz.

3 oz.

3 oz.

3 oz.

3 oz.

3 oz.

3 oz.

350 - 200

250 - 175

200

225

350 - 200

400

400

400

250

400

250

250

250

250

400

400

400

400

400

400

250

400

400

250

400

2

1

1

1

1

6

3

5

8

5

2

2

10

2

1

3

6

4

8

6

3

18

7

10

3

18 gal.

18 gal.

18 gal.

18 gal.

18 gal.

30 lbs.

25 lbs.

30 lbs.

25 lbs.

20 lbs.

35 lbs.

15 lbs.

50 ears

40 lbs.

6 lbs.

20 lbs.

15 lbs.

15 lbs.

12 lbs.

15 lbs.

15 lbs.

15 lbs.

15 lbs.

15 lbs.

15 lbs.

2300

1150

375

350

575

125

125

125

125

80

150

75

50

200

25

100

60

60

50

60

50

50

50

75

75

35 gal.

35 gal.

35 gal.

35 gal.

35 gal.

45 lbs.

50 lbs.

60 lbs.

40 lbs.

30 lbs.

70 lbs.

25 lbs.

75 ears

60 lbs.

9 lbs.

30 lbs.

22-1/2 lbs.

22-1/2 lbs.

18 lbs.

22-1/2 lbs.

22-1/2 lbs.

22-1/2 lbs.

22-1/2 lbs.

22-1/2 lbs.

22-1/2 lbs.

4500

2250

725

700

1100

200

90

90

75

90

90

90

90

110

110

250

300

200

125

300

125

75

300

35

150

14

ITEM PORTION TEMP (F)

Hamburger

Meatballs

Pot Roast

Salisbury Steak

Sirloin Steak

Swiss Steak

CHICKEN

Pan Fried

Whole

FRANKFURTERS

Grilled

Boiled

PORK

Ham Steak

Sausage Links

Pork Chops

DESSERTS, PUDDINGS, SWEET SAUCES

Butterscotch

Sauce

Cherry Cobbler

1 oz.

3 oz.

200

200

1 oz.

200 Chocolate

Sauce

Cornstarch

Pudding

Fruit Gelatin

MEAT-POULTRY

Bacon

4 oz.

3 oz.

3 slices

200

250

350

BEEF

Amer. Chop

Suey

Beef Stew

Corned Beef

Hash

Cheeseburger

6 oz.

8 oz.

5 oz.

3 oz.

400 - 225

300

400

300

3 oz.

1 oz.

2 oz.

5 oz.

6 oz.

4 oz.

300

400-225

350-200

400

400

300-200

2-1/4's

2 oz.

2 oz.

2 oz.

3 oz.

3 links

5 oz.

350

350-200

300

250

400

350

350

BATCH/HR

1

1

1

1

2

12

2

-

5

12

15

3

3

5

1

3

8

12

8

7

4

BLP-30G PER LOAD

QTY PORTIONS

18 gal.

18 gal.

18 gal.

18 gal.

18 gal.

2 lbs.

18 gal.

18 gal.

16 lbs.

7 lbs.

2300

750

2300

575

750

10

350

280

50

35

7 lbs.

35

12-1/2 lbs.

65

120 lbs.

500

16 lbs.

50

15 lbs.

25 lbs.

50 pieces

16 - 5 lbs.

22 lbs.

16 lbs.

10 lbs.

30 lbs.

15 lbs.

40

110

25

200

176

128

50

120

50

BLP-40G PER LOAD

QTY PORTIONS

35 gal.

35 gal.

35 gal.

35 gal.

35 gal.

3 lbs.

35 gal.

35 gal.

25 lbs.

10 lbs.

10 lbs.

18 lbs.

180 lbs.

24 lbs.

22-1/2 lbs.

40 lbs.

80 pieces

24-5 lbs.

33 lbs.

25 lbs.

15 lbs.

45 lbs.

25 lbs.

700

560

75

50

50

100

750

75

60

160

4500

1500

4500

1100

1500

15

40

265

264

200

75

180

75

15

ITEM PORTION TEMP (F) BATCH/HR

BLP-30G PER LOAD

QTY PORTIONS

MEAT-POULTRY (continued)

TURKEY

Off Carcass

On Carcass

2 oz.

2 oz.

MISCELLANEOUS

Grilled Cheese

Sandwich

1 sandwich

Macaroni &

Cheese

8 oz.

Rice

Spaghetti

4 oz.

4 oz.

400-200

400-200

400

200

350-225

350-225

–

–

8

2

1

2

3 26-30 lbs.

4 16-20 lbs.

35 sandwiches

18 gal.

20 lbs. raw

8 lbs. raw

200

175

35

300

320

200

BLP-40G PER LOAD

QTY PORTIONS

4 26-30 lbs.

6 16-20 lbs.

50 sand.

35 gal.

40 lbs. raw

12 lbs. raw

275

265

50

525

650

300

16

6.0 TROUBLESHOOTING

Burners do not come on:

1. Gas supply to unit is “OFF”.

2. Manual shut off valve is “OFF”.

3. Thermostat is not turned “ON”.

4. Pan not in lowest position.

5. Ignition control not functioning.

6. Unit electrical supply is not plugged in or turned on.

Burners produce carbon deposits:

1. Wrong size orifices.

2. Burner air not adjusted properly.

3. Wrong gas supply.

4. Incorrect pressure at supply.

17