BC-20E and BC-20G
BC-20E and BC-20G
COMBINATION OVEN STEAMER
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 53455 Rev K (8/14)
© 2014 - G.S. Blodgett Corporation
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
TABLE OF CONTENTS
IMPORTANT
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LOCATION. This information may
be obtained by contacting your
local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or
other flammable vapors or liquids in the vicinity of this or any
other appliance.
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
The Blodgett Combi-Oven/Steamer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Description of the Combi-Oven/Steamer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Owner’s Responsibilities.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Location and Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Utility Connections - Standards and Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Plumbing Connections.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Electrical Connections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Gas Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Final Check and Adjustments. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Final Check Lists.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
OPERATION
Safety Information.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Manual Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
MenuSelect™ Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
MAINTENANCE
Spray Bottle Operating Procedure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Cleaning and Preventive Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Flushing the Boiler. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Deliming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Installation
The Blodgett Combi-Oven/Steamer
You can also use two or three functions in sequence
during one cooking process. We call this:
The Blodgett Combi-Oven/Steamer offers a completely
new method of cooking. With the Oven/Steamer you have
the choice of two cooking processes: Steam and Hot Air,
either...
•
combi-steaming
•
Separately
•
combi-roasting
•
Combined, or
•
combi-baking
•
In Sequence
The combination of circulating hot air and steam in the
space saving, high performance Combi-Oven/Steamer
leads to improvements in the following areas:
And for easy operation you can choose from three modes:
•
increased productivity in the kitchen
•
a reduction in capital expenditures for multiple equipment replacement
•
a wider range of menu choices
•
a simplified cleaning process
The work process is simplified since products are prepared on or in steam table pans and trays. Food can be
cooked, stored, and transported with the same pans.
Small amounts of product can be processed efficiently;
pre-cooked and convenience foods can be reheated within minutes. Many frozen foods can be processed without pre-thawing. This flexibility in preparation reduces the
need for kettles and steam tables since there is no need
for large amounts of food to be kept warm for long periods
of time.
In the Steam mode you can:
steam reheatreconstitute
stew thawsimmer
blanche preservebraise
poach
In the Hot Air mode you can:
roast bakegrill
gratinatebroil
In the Combination Steam and Hot Air mode you can:
Today the improvement of food quality is more important
than ever. Vegetables are cooked in the Blodgett CombiOven/Steamer without water at the optimal temperature
of just under 100ºC (212ºF), maintaining valuable vitamins, minerals, nutrients and trace elements. Cooking
meat in the Combi results in less shrinkage and a firmer,
juicier product. The Blodgett Combi-Oven/Steamer is being used more and more for baking. Steam and Hot Air
modes make it a general purpose baking appliance.
defrostroastrethermalize
reheat
bake
forced steam
4
Installation
Description of the Combi-Oven/Steamer
ABOUT THE OVEN/STEAMER
OVEN/STEAMER OPERATION
Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel with first class workmanship.
The practical oven door, with a viewing window, has a
wide swing radius and handle which can be operated easily, even with wet or greasy hands.
The two speed fan, which is guarded against accidental
finger contact, is driven by a quiet and powerful motor.
The condenser draws out excess steam from the appliance. Condensation and waste water, which result during
steaming and cleaning, are continuously drained.
Ease of operation is guaranteed through the simple arrangement of the controls. Graphic symbols make the appliance easy for even inexperienced kitchen staff to operate. Steam, Hot Air and Combi modes can be selected
with one switch. The Steam On Demand feature allows
the operator to add steam at any time for up to 8 minutes
while operating in either the hot air or Combi modes. This
feature is excellent for baking as well as roasting operations. A fourth function on the mode selection switch, 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.
The high performance fresh steam generator with its control system makes it possible to enjoy all of the advantages of a high quality steamer at the flick of a switch. Fresh
steam enters the oven cavity without pressure and is circulated at high speed. This process enables quick and
gentle cooking and ensures high quality food while providing convenient working methods. The steam generator
is completely automatic and protected from running dry.
The steam on demand function allows the operator the
ability to introduce steam into the cooking process at any
time.
Cleaning is kept to a minimum. The interior is sprayed
with a self-acting cleaning solution which interacts with
steam 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 steam cleaning process.
5
Installation
Owner’s Responsibilities
1. Oven(s) are uncrated and put in place.
WARNING!!
2. The owner/operator must have the following plumbing, gas and electrical requirements met and installed.
Improper installation, adjustment, alteration
service or maintenance can cause property
damage, injury or death. Read the installation, operation and maintenance instruction
thoroughly before installing or servicing this
equipment.
NOTE:Refer to the Utility Connection information
provided.
plumbing specifications - BC-20E & BC-20G
WATER
Water pressure
Water connection
Water pressure regulator setting
Minimum requirements
40 PSI min/116 PSI max
3/4” Hose Fitting, 3/8” ID hose minimum
35 PSI Preset
TDS: 40-125 ppm
Hardness: 35-100 ppm
Chlorides: <25 ppm
Silica: <13 ppm
Chlorine: 0 ppm
pH: 7.0-8.5
DRAINAGE
Drain type
Drain connection
Maximum water drain temperature
Atmospheric Vented Drain
2” O.D.
140ºF (60ºC)
GAS ratings - BC-20G
Gas Input
Steam
90,000 BTU/HR
Hot Air
125,000 BTU/HR
Inlet Pressure to the Unit
Natural Gas
5-14” WC (1.24-3.48 kPa)
Propane
11-14” WC (2.73-3.48 kPa)
Pressure at the Manifold
Natural Gas
3.5” WC (.87 kPa)
Propane
10” WC (2.49 kPa)
3/4” MNPT connector for all US and Canadian installations
2
Installation
Owner’s Responsibilities
voltage
115
208/240V
Phase
1
1
15
Total KW
61
61
61
kW by Mode
Steam
Hot Air
Combi
amps
20
Voltage
208
240
480
electrical ratings - BC-20G
Receptacle
Nema 5-20R dedicated receptacle
Blodgett recommends a Pass & Seymore, model 2095, CFCI for this oven
model due to the use of a variable frequency drive
Nema 6-15 dedicated receptacle
electrical ratings - BC-20E
Amps/Line Max
3 Phase
1 Phase
170
n/a
147
n/a
74
n/a
45 kW
60 kW
60 kW
3
Motor
3/4 hp
3/4 hp
3/4 hp
Installation
Location and Ventilation
location
ventilation
The well planned and proper placement of your appliance
will result in long term operator convenience and satisfactory performance.
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.
The following clearances must be maintained between
the unit and any combustible or non-combustible construction.
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.
BC-20G
•
Right side of unit - 6” (15 cm)
•
Left side of unit - 6” (15 cm)
•
Back of unit - 6” (15 cm)
WARNING!!
BC-20E
•
Right side of unit - 1” (2.5 cm)
•
Left side of unit - 4” (10 cm)
•
Back of unit - 6” (15 cm)
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 following clearances are recommended, but not required, for servicing.
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.
All Models
•
Left side of unit - 12” (30 cm)
•
Back of unit - 12” (30 cm)
U.S. and Canadian Installations
Place the unit in an area which is free of drafts and accessible for proper operation and servicing.
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.
Keep the operating area free and clear of all combustibles
such as paper, cardboard, and flammable liquids and solvents.
DO NOT place the unit on a curb base or seal to the wall;
either condition will prevent proper ventilation to the blower motors. Slight unevenness can be corrected with the
adjustable legs.
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 Combi at 0011-802-6586600.
All motor bearings are permanently lubricated by the
manufacturer; there is no need for additional lubrication
during the operational lifetime of the motors.
4
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.
5
Installation
Plumbing Connections
Water Connection
NOTE:The open end of the drain should be installed
facing the floor. Copper line, used for installation
to an open drain or floor sink, must be supplied
by the installer. Use of a trap inline will cause
drain backup.
NOTE: Hot water maximizes steam production but is not
required. Cold water may be supplied to both inlets if hot water is not available.
Connect the appliance to quality cold water via a pressure
hose with 3/4” (1/9 cm) couplings. Cold water is connected to the left solenoid/pressure regulator as viewed from
the rear of the oven. Hot water connection, right solenoid/
pressure regulator, to the boiler is recommended. A shut
off valve must be provided adjacent to the oven.
NOTE:Hot water must not be applied to the cold water
inlet.
Oven Drain
2” Drain
Customer
Supplied
To Drain
Figure 2
Specific water/drain connection for City of Los Angeles
1/2” Appliance Hose with 3/4”
Hose Fittings
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.
Figure 1
2. The appliance shall be installed in accordance with
the manufacturer’s printed instructions and the LAPC
and LAMC, 1999 editions.
WARNING!!
The use of poor quality water 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
A 2” (5 cm) copper pipe with standard drain pitch must
be run to an open drain or connected to a standpipe
equipped with a vent.
NOTE: The waste water can also be directed to a nearby
floor drain. Flexible hose which allows trapped
water to accumulate in sagged runs must be
avoided.
1. Find the drain connection on the lower rear of the unit.
2. Loosen the coupling clamps. Attach a 2” (5 cm) copper drain pipe to the drain connection. Retighten the
coupling clamps.
6
Installation
Electrical Connections
BC-20G only
Before making any electrical connections to these units,
check that the power supply is adequate for the voltage,
amperage, and phase requirements stated on the rating
name plate mounted on the right side of the unit.
U.S. and Canadian Installations
A power cord (115V or 230V) is supplied with a plug attached. Plug the power cord into the desired receptacle.
Wiring diagrams are located on the inside of the removable side panel.
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.
NOTE:Disconnect the Power Supply to the unit Before
Servicing!
U.S. and Canadian installation
All units, 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 Electrical Code CSA
C22.1 as applicable.
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 Combi at 0011-802-6586600.
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.
WARNING!!
Improper electrical installation will invalidate
your warranty.
7
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 BC-20G 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
BC-20G
125,000 BTU
New Total
355,000 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 20’ (6m) 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 465,000 BTU. Since
the total required gas pressure, 355,000 BTU is less than
465,000 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.
8
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
and Propane Installation Code CAN/CSA-B149.1.
Each appliance has been adjusted at the factory to operate with the type of gas specified on the rating plate attached to the right side of the appliance.
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
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.
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).
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
Inlet Pressure
U.S. and Canadian Installations
Natural
5-14” W.C.
Propane
11-14” W.C.
GAS PRESSURE
Orifice Size at Sea Level
Hot Air
Steam
1/16”(.0625”) dia
#62 .0380” dia
#58 .042” dia
#70 .0280” dia
9
Manifold Pressure
Hot Air
Steam
3.5” W.C.
10” W.C.
3.5” W.C.
10” W.C.
Installation
Final Check and Adjustments
Before switching the appliance on
DOOR ADJUSTMENT
Before applying power to the unit for the first time, check
for the following conditions:
The hinges may be adjusted using the following procedure:
•
The unit is level.
•
All electrical safety provisions have been adhered
to and the electrical connections are correct.
1. Adjust the top hinge plate by loosening the three
mounting bolts on the top right corner of the unit.
•
Water is connected, turned on and all of the connections are water tight.
•
Grease filters are in their proper positions
•
The transport cart is inserted into the cooking cavity.
When the cart is not inserted into the unit, water can
spill onto the floor causing it to become slippery. If
the door will not close properly, use the following
adjustment procedure.
4. Tighten the bolts so that there is no further movement.
BC-20G only - Check gas fittings with leak detection
solution.
1. Adjust the door catch by loosening the four mounting
screws located on the inside surface of the oven door.
•
2. Adjust the bottom hinge pin by loosening the mounting bolt located under the bottom hinge plate on the
lower right corner of the oven.
3. Adjust the hinges so that the door back and the unit
face are parallel.
5. The adjustment is correct when the door closes
firmly and no steam leaks from the gasket.
The hinges can also be adjusted as follows:
2. The adjustment is correct when no steam leaks
from the gasket. DO NOT over compress the door
gasket. When closed the door should slightly compress the door gasket.
Oven
Door
Oven
Door
Figure 3
10
Installation
Final Check Lists
Steam Mode
WARNING!!
Place in STEAM mode and set thermostat to 212ºF
(100ºC). Verify the following:
Final check list must be performed by a qualified installer only.
ELECTRICAL CONTROL COMPARTMENT
•
•
Heat demand lamp is on.
•
Heat demand lamp shuts off at approximately 212ºF
(100ºC).
•
Set timer for 1 minute. Be sure the buzzer sounds
when the time expires.
•
Unit produces steam, window fogs, door seal does
not leak.
Voltage to appliance matches rating plate
PLUMBING FINAL CHECK
•
Incoming water pressure within appliance specification.
•
Atmospheric vented drain in place.
•
Water solenoid properly bracketed and not leaking.
•
Water feed lines intact without leaks.
•
Ensure proper clearance.
•
•
Combi Mode
Place in COMBI mode, set thermostat to 350ºF (177ºC)
and verify:
•
Heat demand lamp is on (manual and digital controls
only).
Delime system has been primed.
•
Oven is heating.
Optional Spray Hose connected properly. Connect
the optional spray hose to the fill solenoid as shown.
•
Heat demand lamp shuts off at 350ºF (177ºC) and
oven maintains 350ºF (177ºC) (manual and digital
controls only).
•
Fan shuts off with door open.
Cold Water
Supply
Hose and Spray
Option
Hot Air Mode
Place in HOT AIR mode and set thermostat to 400ºF
(204ºC) and verify:
To Oven Fill
Manifold
•
Heat demand lamp is on.
•
Oven is heating.
•
Heat demand lamp shuts off at 400ºF (204ºC) and
oven maintains 400ºF (204ºC).
•
Fan shuts off with door open.
Steam On Demand Mode
Place in Hot Air mode. Set Steam On Demand for 1 minute. Press the Steam On Demand button and verify:
Figure 4
•
Steam demand lamp is on.
NOTE: Checks to be made by customer or authorized
service agent.
•
Steam demand lamp shuts off after approximately 1
minute.
Cool Down Mode
Fan Speed
•
•
oven operational tests
Check that the fan runs with the door open.
11
Ensure both fan speeds work.
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.
12
Operation
Manual Control
CONTROLS IDENTIFICATION
1. MODE SELECTOR SWITCH - turns power to the
oven on or off. Allows selection of Steam, Hot Air,
Combi 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
5. TIMER LED - lights when the cook time is displayed
2
6. PROBE ACTUAL LED - lights when the actual probe
temperature is displayed
4
5
6
8
7
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
9. STEAM ON DEMAND DISPLAY - displays the steam
on demand time
10. STEAM ON DEMAND LAMP - lights when steam on
demand is activated.
9
11. STEAM ON DEMAND KNOB - use to set duration for
steam on demand
10
11
12. FAN SPEED KEY - used to select fan speed.
13. DELIME LAMP - Flashes when steam generator deliming is needed. Remains steady when deliming process is active.
13
12
14. FILL LAMP - illuminated until the steam generator is
filled with water.
14
15. PROBE CONNECTION - used to connect the core
temperature probe to the control.
16. GAS/HEAT CONTROL SWITCH - used to turn gas or
heat on or off.
15
16
Figure 5
13
Operation
Manual Control
TIMER COOKING
cool down
1. Press the TIMER/PROBE KNOB (8) to select the
timer mode. The TIMER LED lights.
NOTE: The unit can be cooled down rapidly for steaming,
cleaning, etc.
2. Turn the MODE SELECTOR Switch (1) to the desired
function.
1. To cool down the oven cavity, open the door and select Cool Down on the MODE SELECTOR Switch (1).
3. Set the TEMPERATURE DIAL (3) to the desired cook
temperature.
Steam on Demand
How to set the Steam On Demand feature:
For Steam mode, set the temperature no higher than
212ºF (100ºC).
For poaching, turn the temperature dial to the POACH
position, 180ºF (82ºC).
While in the Hot Air or Combi mode, the unit can be set
to steam for a timed period. At the end of the timed cycle
the unit reverts back to the original setting. Steam On Demand can be used at any time during the cook cycle.
The optimum temperature for Combi mode is 300350ºF (149-177ºC).
NOTE:Steam On Demand is not available in steam
mode.
4. When the oven has reached the cook temperature,
load the product.
1. Turn the STEAM ON DEMAND KNOB (11) to set the
desired length of time. The time is displayed in the
STEAM ON DEMAND DISPLAY (9).
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.
2. Press the STEAM ON DEMAND KNOB (11). The
STEAM ON DEMAND LAMP (10) lights.
Uses for Steam On Demand:
6. The temperature, time and mode can be altered at
any time during the cooking process.
Most of the ideas came from our creative customers. Experiment with this feature on your own and let us know of
any new uses.
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.
•
Add a minute or two at the beginning when baking
bread for a shiny crust.
•
Kick start large loads such as 20 or more chickens.
By starting large loads with 5 to 8 minutes of steam
you help the oven recover and cut the cooking time
by more than 10%.
2. Rotate the knob to enter the desired final cook temperature in the display.
•
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.
Bake bagels without boiling. By starting raw bagels
with 1 to 2 minutes of steam you can achieve a
beautiful crust.
•
Cream caramel is great at 230ºF to 250ºF in the
Combi mode using 2 minutes of on demand steam.
•
When cooking chicken wings, try setting the oven
in the Combi mode at 375ºF and use 3 minutes of
Steam On Demand. This method will stop the tips
from burning. Total cooking time is approximately 12
minutes.
•
Pork ribs tend to pull off the bone better when using
5 to 8 minutes of Steam On Demand. Try ribs in the
Combi mode at 350ºF.
probe cooking
1. Press the TIMER/PROBE knob (8) to select the
probe setpoint mode. The PROBE SETPOINT LED
(7) lights.
4. Connect the core probe to the PROBE CONNECTION (15) at the bottom of the control.
5. The display gives the actual core probe temperature
by pressing the TIMER/PROBE knob (8) again.
6. When the product reaches the final cook temperature
the buzzer sounds.
14
Operation
MenuSelect™ Control
Control Description
1. START/STOP KEY - press to start, cancel or pause
the bake
2. COOL DOWN KEY - initiates oven cool down cycle
2
3. BAKE MORE KEY - press at the end of a bake cycle
to add additional bake time in one minute increments.
1
4. DISPLAY - displays time or temperature and other information related to oven function and/or programming.
3
5. DIAL - used to enter set points, time, and programmable settings. Also used to select the programmed
product.
4
5
6. TEMP KEY - used to set or change the bake temperature
9
7. TIME KEY - used to set or change the bake time.
6
7
8. COMBI KEY - press to enter combi mode
8
10
9. STEAM KEY - press to enter steam mode
11
13
14
12
15
17
16
10. HOT AIR KEY - press to enter hot air mode
11. RETHERM KEY - press to enter retherm mode, this
mode uses steam to reheat frozen or precooked product. Retherm has a temperature limit of 250-300ºF.
12. STEAM ON DEMAND KEY - used to initiate steam injection cycle
18
13. PROBE KEY - press to use core probe cooking
14. FAN KEY - press to select the fan speed
19
15. PROGRAM KEY - press to enter product programming
and save programmed settings.
16. ESCAPE KEY - press to back up one step during programming
17. MAINTENANCE KEY - press to enter manager programming and save programmed settings
20
18. ALPHA/NUMERIC KEYPAD - used to program recipes.
21
19. POWER KEY - used to place control in and out of
standby mode.
20. OPTIONAL USB PORT - used to upload/download
product recipes
22
21. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking
22. GAS/HEAT CONTROL SWITCH - used to turn gas or
heat on or off.
Figure 6
15
Operation
MenuSelect™ Control
OVEN STARTUP
PROGRAMMED COOKING
1. Be sure the gas shutoff switch or circuit breaker
switch below the control panel are in the on position.
The display flashes OFF PRESS POWER KEY TO
START.
1. Turn the DIAL (1) until the name of the product is
highlighted. Press the center of the dial to select. The
oven preheats to the programmed temperature in the
correct cooking mode. The display flashes READY /
IDLE and the alarm beeps 5 times when the oven is
at temperature and ready to bake.
NOTE: If the real time clock and auto wake up functions are enabled the display reads PRESS
POWER KEY TO START AUTO START.
2. Open the door. Load the product.
2. Press the POWER KEY (19). The display reads
PREHEAT and the oven heats to the last manual set
temperature in the hot air mode. The display flashes
READY / IDLE and the alarm beeps 5 times when the
oven is at temperature and ready to bake.
3. Press the START/STOP KEY (1) to begin the bake
cycle. The timer counts down and the display alternates between the cooking mode and the name of
the product.
PROBE COOKING
MANUAL COOKING
1. Press the PROBE key (13) to select the probe mode.
The display reads CORE PROBE COOK & HOLD.
Turn the dial to select either YES or NO. Press the
center of the dial to select.
1. Turn the DIAL (5) until the display reads MANUAL.
2. Press the TIME KEY (7). Rotate the dial, or use the
alpha/numeric keypad to enter the desired bake time.
Press the center of the dial to set the bake time.
If YES is selected, Cook & Hold has been enabled. In
the Cook & Hold mode, the oven cavity lowers to the
product pull temperature as the product cooks.
NOTE:Time is set in one minute increments using
the dial. To set time in less than one minute
increments use the alpha/numeric keypad.
If NO is selected, Cook & Hold has not been enabled
the cavity maintains the cook temperature.
3. Press the TEMP KEY (6). Rotate the dial, or use the
alpha/numeric keypad to enter the desired bake temperature. Press the center of the dial to set the bake
temperature. The oven preheats to the new temperature.
2. Turn the DIAL to enter the desired product pull temperature in the display. Press the center of the dial to
save the pull temperature.
3. Press the TEMP KEY (6). Rotate the dial, or use the
alpha/numeric keypad to enter the desired bake temperature. Press the center of the dial to set the bake
temperature. The oven preheats to the new temperature.
NOTE: Temperature is set in 5 degree increments
using the dial. To set time in less than 5 degree increments use the alpha/numeric keypad.
4. Press the desired mode key, combi, steam, hot air or
retherm.
NOTE: Temperature is set in 5 degree increments
using the dial. To set time in less than 5 degree increments use the alpha/numeric keypad.
If Combi or Retherm are selected, rotate the dial, or
use the alpha/numeric keypad to enter the desired
percentage of steam.
4. Press the desired mode key, combi, steam, hot air or
retherm.
NOTE: Retherm has a temperature limit of 250300ºF.
If Combi or Retherm are selected, rotate the dial, or
use the alpha/numeric keypad to enter the desired
percentage of steam.
5. When the display flashes READY / IDLE, open the
door. Load the product.
NOTE: Retherm has a temperature limit of 250300ºF.
6. Press the START/STOP KEY (1) to begin the bake
cycle. The timer counts down and the display alternates between the cooking mode and the name of
the product.
5. 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.
16
Operation
MenuSelect™ Control
At the End of Any COOK Cycle
6. Connect the core probe to the PROBE CONNECTION (21) at the bottom of the control.
1. An alarm sounds, the display reads DONE.
NOTE: Do not connect the probe before the cook
mode has been selected.
2. If more bake time is desired, press the BAKE MORE
KEY (3). This will add an additional one minute of time
for each press of the key.
7. The display gives the actual core probe temperature
as well as the oven set temperature.
8. When the product reaches the pull temperature the
buzzer sounds.
3. When you are satisfied with the bake, press the
START/STOP KEY (1) to silence the alarm. Open the
door to remove the product.
9. Press the START/STOP KEY (1) to silence the buzzer.
Oven Shutdown
1. Press the COOL DOWN KEY (2). The display reads
AUTO COOL DOWN ACTUAL TEMP. To speed up
the cool down process, open the door.
If using Cook & Hold - The cavity temperature continues to drop to the product pull temperature and the
display counts up, telling the operator long the product has been held. Disconnect the core probe and
remove the product when ready.
2. When the oven has cooled down, the display reads
OFF PRESS POWER KEY TO START.
If not using Cook & Hold - The cavity remains at the
cook temperature. The display does not count up.
Disconnect the core probe and remove the product
when the buzzer sounds.
During Any COOK Cycle
Steam On Demand
While in the Hot Air, Combi or retherm modes, the unit can
be set to steam for a timed period of up to 20 minutes.
At the end of the timed cycle the unit reverts back to the
original setting. Steam On Demand can be used at any
time during the cook cycle.
1. Press the STEAM ON DEMAND KEY (12).
2. Rotate the dial, or use the alpha/numeric keypad to
enter the desired steam on demand time. Press the
center of the dial to initiate Steam on Demand cycle.
NOTE: Steam on Demand time is set in one minute
increments using the dial. To set time in less
than one minute increments use the alpha/
numeric keypad.
3. The Steam on Demand LED flashes until the steam
time has expired.
Pause a Bake Cycle
1. To pause a cook cycle, press the START/STOP KEY
(1). The LED on the start/stop key flashes. The bake
cycle will pause until the key is pressed again.
Cancel a Cook Cycle
1. To cancel the cook cycle, press and hold the START/
STOP KEY (1).
17
Operation
MenuSelect™ Control
PRODUCT programming
4. Rotate the dial to select the desired cooking mode.
Choose from combi, steam, hot air or retherm. Press
the center of the dial to set the cook mode.
Entering the Program Mode
1. Press the PROGRAM KEY (15). If the control is password protected, the display reads ENTER CODE.
Use the alpha/numeric keypad to enter the manager
passcode 3124, then press the center of the dial to
enter the program mode.
If Combi or Retherm are selected, rotate the dial, or
use the alpha/numeric keypad to enter the desired
percentage of steam.
5. Rotate the dial, or use the alpha/numeric keypad to
enter the desired cook temperature. Press the center
of the dial to set the bake temperature.
Naming a Product Recipe
NOTE: Use the following procedure to name a new product or edit the name of an existing product.
NOTE: Temperature is set in 5 degree increments
using the dial. To set time in less than 5 degree increments use the alpha/numeric keypad.
1. For a new recipe, turn the dial to the first open product. Press the center of the dial to select.
To edit an existing name, rotate the dial to the name
to be changed. Press the center of the dial to select.
NOTE: Retherm has a temperature limit of 250300ºF.
2. Use the dial to scroll down to Edit Name. Press the
center of the dial to enter the edit name menu.
6. Rotate the dial to select the desired fan speed.
Choose from, low, high. Press the center of the dial to
set the fan speed.
3. Turn the dial or use the alpha/numeric keypad to select the first character. Press the center of the dial to
advance to the next character. Repeat for all remaining characters.
7. Use the dial to scroll down to PRODUCT NAME:
STAGE 2. Press the center of the dial to select stage
2.
NOTE: Product names may be up to 10 characters
long and can contain spaces. Use the #1 key
to insert spaces in a recipe name.
8. Repeat steps 2-7 for all remaining stages.
9. When all stages have been programmed, press the
PROGRAM KEY (15). To save the programming, use
the dial to scroll to YES. Press the center of the dial.
The control exits the program mode.
NOTE: To select letters using the keypad, press the
appropriate key once if you need the first letter on the key, twice for the second and three
times for the third. For example to enter the
letter L press the #5 key three times.
Using the USB Port
4. Press the PROG KEY (15). With SAVE highlighted,
press the dial to save the product name.
1. With the power on, remove the cover of the USB port
(20) and insert the USB drive.
Programming a Product Recipe
2. Press the MAINTENANCE KEY (17).
NOTE: The control can hold 99 recipes. Each recipe may
have up to 6 cooking stages.
3. Turn the dial to highlight MANAGER PROGRAM.
Press the center of the dial to select.
1. Turn the dial to highlight the name of the product to
be programmed. Press the center of the dial to select
the product.
4. Turn the dial to highlight either COPY RECIPE FROM
USB or COPY RECIPE TO USB, then press the center of the dial to select.
2. The display reads PRODUCT NAME: STAGE 1.
Press the center of the dial to select the stage.
5. When the transfer is complete, press any key to return to the menu.
3. Rotate the dial, or use the alpha/numeric keypad to
enter the desired bake time. Press the center of the
dial to set the bake time.
6. Turn the dial to highlight EXIT. Press the center of
the dial to select. The display returns to the previous
menu.
NOTE:Time is set in one minute increments using
the dial. To set time in less than one minute
increments use the alpha/numeric keypad.
7. Turn the dial to highlight EXIT. Press the center of the
dial to select.
18
Operation
MenuSelect™ Control
MANAGER programming
Input Rsp Time - Set the length of time allowed to input each variable when programming recipes before
control automatically exits out
Entering the Manager Program Mode
1. Press the MAINTENANCE KEY (17). If the control
is password protected, the display reads ENTER
CODE. Use the alpha/numeric keypad to enter the
manager passcode 3124, then press the center of the
dial to enter the program mode.
Setback Time - When not used for a period of time,
the oven temperature will automatically reduce to
conserve energy. This variable sets the length of time
the oven remains at the idle temperature before being
lowered.
2. Turn the dial to highlight OVEN SETUP. Press the
center of the dial to select the product.
Ready Beep - Select either ON or OFF. This is the audible alarm that sounds when the oven has reached
the set temperature.
Programming Auto Start
Cook Done Beep - Select either ON or OFF. This is
the audible alarm that sounds when the product cook
time has expired.
NOTE:The Auto Start function enables the oven to turn
on at a programmed time of day and preheat to a
programmed temperature.
Cook Cool Fan - Select either YES or NO. This function allows the control to display OPEN OVEN DOOR
when you are attempting to lower the set temperature
of the oven.
1. Turn the dial to highlight AUTO START. Press the
center of the dial to select.
2. Turn the dial to select either ON or OFF. Press the
center of the dial to select.
Restore Manual SE - Select either YES or NO. This
variable enables the oven to remember the last settings used for manual cooking.
If ON is selected, the display reads AUTO START 24
HOUR TIME 00:00. Turn the dial to enter the time you
would like the oven to begin preheating. Press the
center of the dial to select.
Boiler Set Temp Preheat - Select the temperature in
the boiler when it is in stand by
The display reads AUTO START TEMP XXX. Turn
the dial to enter the desired preheat temperature.
Press the center of the dial to select.
Boiler Set Temp Cook - Select the temperature in
the boiler when steam is being produced
These menus allow the manager to set up basic oven
functions
Delime Fill Time - Set the length of time the boiler
continues to fill with deliming solution beyond the
standard water level in order to ensure all of the scale
present in the boiler is removed.
1. Turn the dial to highlight OVEN SETUP. Press the
center of the dial to select.
Delime Interval - Set the length of time between deliming intervals
2. Turn the dial to highlight MANAGER PROGRAM.
Press the center of the dial to select.
Delime Time - Set the time during the day when the
display alerts the user to delime
Programming Oven Setup
Flush Interval - Set the length of time between boiler
flushes
3. Turn the dial to highlight the oven function you with to
change. Press the center of the dial to select. Choose
from the following functions:
Flush Time - Set the time during the day when the
display alerts the user to flush the boiler
Recipe Password - Select YES or NO to enable
password protection on recipe programming. If YES
is selected the passcode 3124 must be entered to
change recipe programming.
4. After editing a function, press the center of the dial to
save.
5. When all desired functions have been edited, turn the
dial to highlight EXIT. Press the center of the dial to
exit the manager programming mode.
Temp Unit - Select either degrees F or C.
Cool Down Temp - Select the set temperature for the
oven to achieve in Cool Down mode
Temp Disp Rate - Set the rate, in seconds, at which
the display switches between actual and setpoint
temperature
19
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.
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.
Figure 9
4. Adjust spray nozzle for a wide spray pattern.
5. After a period of spraying, the pressure will drop. Restore the pressure by operating the air pump.
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.
Figure 7
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.
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.
WARNING!!
Protective clothing and eyewear should be
worn while using cleaning and deliming
agents.
To order additional bottles or spray heads use the following part numbers:
Complete Spray Bottle - P/N R0006
Spray Head Repair Kit - P/N R6332
Figure 8
3. To spray, depress the trigger with your thumb.
20
Maintenance
Cleaning and Preventive Maintenance
Daily Cleaning
Cleaning the Interior
Cleaning the Exterior
Daily cleaning of the oven 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.
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.
WARNING!!
DO NOT spray the outside of the oven 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.
For difficult cleaning, allow the spray-on oven cleaner to
work longer before rinsing.
1. Open the oven door. Place the oven in cool down
mode. Let the oven cool to below 140ºF (60ºC).
2. Fill the spray bottle with a mild oven detergent. DO
NOT use abrasive cleaners on your Blodgett
Combi. Be sure to follow the MSDS or safety instructions on the bottle of your oven cleaner. We
recommend the following cleaners:
Clean the air intake / cooling fan behind the oven so that
it is free of all lint, grease or other inhibitors of air flow.
Keeping this area free of obstruction will extend the life of
the components.
Preventive Maintenance
Greasecutter Plus by Ecolab
The best preventive maintenance measures are the
proper initial installation of the equipment and a program
for cleaning the appliance routinely. The Oven/Steamer
requires no lubrication. Contact the factory, the factory
representative or a local Blodgett Combi service company to perform maintenance and repairs should they be
required.
EZ Clean by Cellow
Advance Oven Cleaner by Diversey-Lever
3. Pump the bottle twenty times to build up pressure.
The higher the pressure, the finer the spray. Spray
the oven interior. Turn the nozzle to adjust the spray
pattern.
4. Close the door. Place the oven in steam mode for 10
minutes.
5. When finished steaming, open the door and rinse the
interior with the attached spray hose.
Figure 10
6. Leave the door open overnight to vent the oven. If the
oven will not be used for an extended period of time,
place the oven in hot air mode to dry.
21
Maintenance
Flushing the Boiler
Standard Control
Menuselect™ control
A flush of the boiler is required every 24 hours and happens either automatically or can be initiated at any time.
A flush of the boiler is required every 24 hours and happens either automatically or can be initiated at any time.
NOTE: In order to flush the oven, the water and gas supply must be left on.
NOTE: In order to flush the oven, the water and gas supply must be left on.
•
If the mode switch is in the OFF position and a flush
is required, the flush will automatically run.
•
•
If the boiler is too hot to drain, the flush will begin
when the boiler water temperature drops below
140ºF (60ºC).
If the oven is off (the display reads “OFF - PRESS
POWER KEY TO START”) and a flush is required,
the flush will automatically run.
•
If the boiler is too hot to drain, the flush will begin
when the boiler water temperature drops below
140ºF (60ºC).
To manually initiate a flush sequence
To manually initiate a flush sequence
1. If the oven is hot, place it in the Cool Down mode with
the door open until the cavity is below 140ºF (60ºC).
1. If the oven is hot, place it in the Cool Down mode with
the door open until the cavity is below 100ºF (38ºC).
2. Close the door, turn the mode switch to the Cool
Down position. Push and hold the timer knob until the
flush begins.
2. Close the door, press the MAINT key, turn the knob
until “FLUSH” is highlighted. Push the knob to select.
3. Scroll to “START FLUSH”. Push the knob to select.
NOTE: If the boiler water temperature is too high, the
flush will start automatically when the water
temperature drops below 140ºF (60ºC).
4. The display reads “FLUSH PROGRAMMING - START
FLUSH - NO”. Rotate the knob until the display reads
“FLUSH PROGRAMMING - START FLUSH - YES”.
Push the knob to select.
3. The flush completes in about 25 minutes. When complete, the oven shuts off automatically.
To cancel a flush sequence
5. The flush completes in about 25 minutes. When complete, the oven shuts off automatically.
1. Push and hold the Steam on Demand knob. The display reads “FLUSH ABORT NO”.
To cancel a flush sequence
2. Rotate the timer knob until the display reads “FLUSH
ABORT YES”. Push in the timer knob to cancel the
flush.
1. Press the ESC key. The display reads “NEXT FLUSH
TIME - HH:MM 24:00”. Rotate the knob or use the
keypad to enter the amount of time (HH:MM) desired
before the next automatic flush sequence.
If the flush was required and tries to start again, push
and hold the timer knob until 24:00 appears in the
display. Rotate the knob to enter the amount of time
(HH:MM) desired before the next automatic flush sequence.
22
Maintenance
Deliming
bc with Standard Control
Deliming of the steam generator is the single most important preventative maintenance task. Lime will build up
inside the steam generator, reducing efficiency and causing damage to the boiler.
This control comes equipped with a delime lamp to indicate when the steam generator needs to be delimed.
The delime lamp will flash when the steam generator has
been run for the preset interval. This is a warning only,
the oven can be used all day before deliming. The delime
sequence can be run at anytime regardless of the flashing
delime indicator.
WARNING!!
Problems caused by insufficient deliming are
not covered by the warranty.
WARNING!!
Deliming solutions are hazardous and can
cause burns to the skin and eyes. Wear protective clothing and eyewear.
WARNING!!
DO NOT cook while deliming.
Figure 12
1. Be sure the container delivering the deliming agent to
the appliance is full. Be sure to follow the MSDS or
safety instructions on your deliming agent. Use a
non-diluted deliming agent.
NOTE: Once the deliming process has been started, the
oven cannot be used until deliming is complete,
approximately 45 minutes.
Deliming the Boiler with the Standard Control
1. If the oven is hot, place in the Cool Down mode with
the door open until the cavity is below 140ºF (60ºC).
2. With the mode switch in Cool Down, push and hold
the Steam on Demand knob until the delime lamp
flashes faster. Then release the knob. The display
reads “To start delime turn mode switch
to off”.
Figure 11
2. Ensure that the deliming pump has been primed. Refer to the Deliming System Connection & Priming if
you are uncertain.
Figure 13
3. Close the oven door. Turn the oven to the Off mode.
The display reads “DELIME STEP 1 OF 14”.
The remainder of the process is automatic. The delime lamp stays lit until deliming is completed.
23
Maintenance
Deliming
4. When the delime lamp goes out, the oven can be
used normally.
2. After the cool down the unit will automatically turn itself off. Close the door. Press the maintenance key.
To Cancel the Deliming Process
If a delime is required when the power key is pressed,
the display reads “DELIME REQUIRED START DELIMING YES”. In this case, skip to step 5.
1. To cancel the deliming process, push and hold the
Steam on Demand knob. The display reads “DELIME
ABORT NO”.
2. Rotate the timer knob until the display reads “DELIME
ABORT YES”. Push the timer knob.
If the delime process was not required or chemical
has not been pumped into the boiler yet, the delime
is immediately cancelled.
If chemical is in the boiler, the delime process will advance to step 9 of the process in order to flush the
chemical from the boiler.
bc with Menuselect™ Control
When it is time to delime your BCX, the display reads
“DELIME REQUIRED START DELIME YES”. To postpone
the delime, turn the knob until the display reads “DELIME
REQUIRED START DELIME NO”. Push the knob.
Figure 15
3. Turn the dial to highlight “DELIME”. Press the center
of the dial to select.
DELIME REQUIRED
START
DELIME
YES
1. OVEN SETUP
2. SERVICE
3. DELIME
4. FLUSH
Figure 14
The message will return until the unit is delimed. This is a
warning only, the oven can be used all day before deliming. The delime sequence can be run at anytime.
Figure 16
NOTE: Once the deliming process has been started, the
oven cannot be used until deliming is complete,
approximately 45 minutes.
Deliming the Boiler with the MenuSelect™ Control
1. If the oven is hot, place in the Cool Down mode with
the door open until the cavity is below 140ºF (60ºC).
24
Maintenance
Deliming
4. Turn the dial to highlight “START DELIME”. Press the
center of the dial to select.
6. When the deliming process is complete, the control
will turn itself off. The oven can now be used normally.
1. START DELIME
2. DELIME INT 2 DY
3. NEXT DELIME
4. DELIME TIME
ENERGY SAFE MODE
SET TEMP XXXF
Figure 17
Figure 19
To Cancel the Deliming Process
5. Turn the dial to highlight YES, this confirms that you
want to begin the deliming process. Press the center
of the dial to select. The remainder of the process is
automatic. The display shows the step number and
progress by %.
1. To cancel the deliming process, push and hold the
ESC key. The display reads “DELIME ABORT? NO”.
2. Rotate the knob until the display reads “DELIME
ABORT? YES”. Press the knob to select.
3. The control returns to the Off mode.
DELIME PROGRAMMING
START
DELIME
YES
Figure 18
25
Maintenance
Deliming
deliming interval setting
Refer to figure to determine the correct deliming interval for your appliance. Find your location and the corresponding potentiometer setting. These values are general
and are guidelines only. Your specific water quality may
be harder or softer. Adjust the deliming interval to your
specific water quality.
NOTE: If you have the oven connected to a filter system,
the water hardness may be reduced. Check with
filter supplier for details.
Over 14 gpg
Extremely Hard
Setting A
10 to 14 gpg
Very Hard
Setting B
Most of Canadian water contains 112
mg/L (8 gpg).
7 to 10 gpg
Hard
Setting B
Moderately Hard
Setting C
This would place Canada in the hard
water catagory and setting B should be
used. If your water exceeds 196 mg/L
(14 gpg), setting A should be used.
Slightly Hard
Setting C
3 to 7 gpg
Less than 3 gpg
Canadian Water Quality
Figure 20
26
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