BCM & BLCM
COMBI OVENS
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 60740 Rev Q (6/14)
© 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
Utility Connections - Standards and Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
The Blodgett Combi-Oven/Steamer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Description of the Combi-Oven/Steamer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Utility Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Oven Assembly to Stand.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven Location and Leveling.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Plumbing Connections.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Electrical Connection and Ventilation.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Gas Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Gas Hose Restraint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Final Check Lists.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
OPERATION
Safety Information for Gas Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Manual Control Description. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Manual Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Programmed Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cooking Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
MAINTENANCE
Cleaning & Preventative Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
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.
2
Installation
The Blodgett Combi-Oven/Steamer
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...
You can also use two or three functions in sequence during one cooking process. We call this:
•
combi-steaming
•
Separately
•
combi-roasting
•
Combined, or
•
combi-baking
•
In Sequence
And for easy operation you can choose from three modes:
The combination of circulating hot air and steam in the
space saving, high performance Combi-Oven/Steamer
leads to improvements in the following areas:
In the Steam mode you can:
•
increased productivity in the kitchen
steam reheatreconstitute
stew thawsimmer
blanche preservebraise
poach
•
a reduction in capital expenditures for multiple equipment replacement
•
a wider range of menu choices
In the Hot Air mode you can:
•
a simplified cleaning process
roast bakegrill
gratinatebroil
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 Combination Steam and Hot Air mode you can:
defrostroastrethermalize
reheat
bake
forced steam
There are four additional specialized modes to help you
make the most of your time:
Retherm - for perfect reheating
Proofing - Proof and bake all in the same oven
Preheat - in this mode the oven will preheat to 575ºF
(300ºC) for 15 minutes. The oven will then automatically
lower to 480ºF (249ºC) to protect the advanced electronic components.
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 212ºF (100ºC), 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.
Cool Down - allows the oven cavity to cool down rapidly
with the door opened
3
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 multiple 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 to
use control. With graphical symbols and storage for 50
product recipes the BCM/BLCM is easy for even inexperienced kitchen staff to operate.
Cleaning is kept to a minimum thanks to the automatic
Combi Wash system.
The use of high quality insulation impedes excessive heat
radiation and saves energy.
The BCM/BLCM 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.
4
Installation
Utility Specifications
PLUMBING SPECIFICATIONS
WATER
Water pressure
36.26 PSI (250 kPa, 2.5 bar) during Combi Wash
21.76 PSI (150 kPa, 1.5 bar) when Combi Wash is not active
Water connection
Water pressure regulator setting
87 PSI (600 kPa, 6 bar) maximum
3/4” garden hose cold water
TDS - less than 100 parts per million
Total Hardness - 80-120 parts per million
Chlorides - less than 30 parts per million
pH Factor - 7.0-8.0
Chlorine - 0 parts per million
DRAINAGE
Drain type
Drain connection
Maximum water drain temperature
Model
BLCM-61G
BLCM-101G
BLCM-102G
BLCM-62G
BLCM-202G
Gas Type
Natural
Propane
Natural
Propane
Natural
Propane
Natural
Propane
Natural
Propane
Atmospheric Vented Drain
2.00” (50.8mm) Copper
140ºF (60ºC)
RATINGS - GAS OVENS
Input
Voltage
58,000 BTU
115
58,000 BTU
115
87,000 BTU
115
87,000 BTU
115
95,500 BTU
115
95,500 BTU
115
81,800 BTU
115
81,800 BTU
115
190,000 BTU
115
190,000 BTU
115
5
Phase
1
1
1
1
1
1
1
1
1
1
Amps
9
9
9
9
9
9
9
9
17
17
Installation
Utility Specifications
Model
Voltage
208/230/240
BLCM-23E
Mini Combi
400/415
440/480
208/230/240
BLCM-6E
Mini Combi
400/415
440/480
208/230/240
BLCM-10E
Mini Combi
BCM-61E
BLCM-61E
BCM-101E
BLCM-101E
BCM-102E
BLCM-102E
BCM-62E
BLCM-62E
BCM-202E
BLCM-202E
400/415
440/480
208
240
480
208
240
480
208
240
480
208
240
480
208
240
480
ELECTRICAL RATINGS
kW
Hz
2.7/3.3/3.6
50/60
2.7/3.3/3.6
50/60
5.4/6.6/7.2
50/60
6.6/7.2
50/60
5.4/5.8
50/60
5.4/6.5
50/60
3.5/4.2/4.6
50/60
3.5/4.2/4.6
50/60
6.9/8.4/9.2
50/60
8.4/9.2
50/60
8.4/9.2
50/60
6.9/8.3
50/60
10.4/12.7/13.8
50/60
10.4/12.7/13.8
50/60
12.7/13.8
50/60
12.7/13.8
50/60
10.4/12.4
50/60
9
60
9
60
9
60
18
60
18
60
18
60
27
60
27
60
27
60
21
60
21
60
21
60
60
60
60
60
60
60
6
Phase
1NAC
2AC
3AC
2NAC
2AC
2AC
1NAC
2AC
3AC
2NAC
2AC
2AC
3AC
3NAC
3NAC
3AC
3AC
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
Max Load (amps)
15
15
30
15
15
15
19
19
39
19
19
18
34
34
20
20
18
25
22
11
50
44
22
75
65
33
59
51
26
167
145
73
Installation
Oven Assembly to Stand
Your Blodgett COMBI oven has been shipped with black
plastic caps on the corners of its base. In order to mount
your oven to its stand, please do the following:
Note difference in rail
placement
1. Remove the stand from the packaging. Install the
casters or feet into the base of the stand. If inserting
casters ensure that the locking casters are at the front
of the stand, see figure. Place the stand upright in an
area readily available.
2. Remove all packaging from the oven, so that the oven
can be picked up.
3. Remove the black plastic caps on each corner by
removing the two screws holding them on. Do NOT
discard these screws; they will be used to mount the
oven to the stand.
4. Position the oven over the stand and align the corner
brackets on the stand with the holes on the oven.
Front of stand
5. Use the screws from the plastics caps to mount the
oven to the stand.
6. The oven has now been properly fastened to the
stand.
Figure 1
7
Installation
Oven Location and Leveling
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
Strong sources of heat such as hotplates, tilting frying
pans, deep fat fryers, etc. should not be placed near the
oven, especially near its right side. An optional side heat
shield is available.
Certain minimum clearances must be maintained between the oven and any combustible or non-combustible
construction.
In addition, the following clearances are recommended
for servicing.
MINIMUM REQUIRED CLEARANCES
Size
Left
Right
Back
Electric Ovens
61, 101,
2.75”
2.75”
2”
102 & 202
(70mm)
(70mm)
(50mm)
62
0”
4”
2”
(0mm)
(102mm)
(50mm)
Gas Ovens
61, 101,
2.75”
2.75”
2”
102 & 202
(70mm)
(70mm)
(50mm)
62
0”
4”
2”
(0mm)
(102mm)
(50mm)
•
Oven body sides - 12” (30cm)
•
Oven body back - 12” (30cm)
To ensure that the oven functions correctly when installed,
it should be placed upright and level (horizontally). This is
measured at the front and side edge of the roof. The oven
can be levelled using the adjusting screws on the stand or
on the legs of table models. The height of the oven should
also be adjusted to fit the trolley for rack.
Correct Installation
Incorrect Installation
Figure 2
8
Installation
Plumbing Connections
WATER CONNECTION
To facilitate cleaning and servicing, the oven should be
connected with an approved flexible 3/4” hose. Permanent installations should be fitted with a stop-tap and a
non-return valve.
Blodgett BCM/BLCM ovens have two water connections.
Both are located at the back of the unit.
BCM/BLCM-61, 62,101, 102 and 202 models
•
1 connection for raw water for the condensation jet.
•
1 connection for steam generation and the Combi
Wash jet in the oven chamber. Must meet the requirements applying to water supplied to household
appliances.
Quench
Before connecting the oven to water, flush the tubes
thoroughly. Connect the oven.
DRAIN CONNECTION
Blodgett ovens are equipped with a drain system that removes surplus water from the oven chamber. This may
be condensed water from the products, or it may occur
when the oven chamber is cooled down with cold water,
or when the oven chamber is cleaned.
Steam
WARNING!!
Connection must be carried out by an authorised plumber, to an open or closed drain.
The drain must never end directly beneath the
oven.
The drain must be of stainless steel or an equally temperature-resistant material, have a diameter of at least 2”
(49 mm) and a fall of at least 3° or 5%.
Figure 3
BLCM-23, 6 and 10 Mini Combi models
•
1 water connection. Must meet the requirements applying to water supplied to household appliances.
Water
connection
Figure 4
WARNING!!
If the water temperature exceeds 70°F (21°C),
problems with regard to Combi Optima calibration and cooling of the oven may occur.
The water connection must be carried out by
an authorized plumber in accordance with
existing local codes.
Clogged up water filters and dirt in the solenoid valves are not covered by the warranty.
9
Installation
Plumbing Connections
CLEANING & DELIMING CHEMICAL
1. BCM/BLCM-61, 62, 101, 102 and 202 ovens only.
The oven is supplied with a chemical bottle holder.
The holder can be affixed to either side of the oven.
Place it on the stand crossmember.
3. Insert the blue and red hoses into the proper bottles.
Red is for detergent, blue is for rinse aid.
4. BCM only - The last line is for the delimer. This is
the tan colored tube protroding from the bottom of the
oven. Cut the tubing to the proper length, if needed,
and place the tubing into the delime bottle.
NOTE: If the tube is cut to length, remove the stainless steel weight from the end of the tube
and reinsert.
Figure 5
2. Connect the supplied detergent tubes (red and blue)
to the underside of the oven near the rear. Connect
the blue hose to the fitting with the blue sticker and
the red hose to the fitting with the red sticker.
Blue Sticker
Red Sticker
Red Tube
Blue Tube
Figure 6
10
Installation
Electrical Connection and Ventilation
ELECTRICAL CONNECTION
WARNING!!
NOTE: Electrical connections must be performed by a
qualified installer only.
If the supply cord is damaged, it must be replaced by a special cord or assembly available
from the manufacturer or its service agent.
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.
VENTILATION
Blodgett BCM/BLCM ovens are equipped with an open/
direct exhaust system that removes surplus humidity from
the oven chamber. The exhaust system has an electrically
operated damper.
1. The rating plate is located on the right side of the
oven.
An approved plug outlet or a safety cutout must be located close to the oven so that the oven can be disconnected
during installation and repair. The safety cutout must be
able to cut off all poles with a total distance of break of at
least 3 mm.
The ventilation motor can be controlled directly from the
oven. This means that the ventilation starts when a program is started and runs for 10 minutes after the program
is completed.
All appliances must be installed in accordance with Local
or National Electrical codes.
The exhaust tube can be connected to a ventilation system. In that case, a special extraction funnel is fitted to
avoid suction directly from the oven chamber. This extraction funnel can be ordered from Blodgett.
The wiring diagram is located in the motor compartment.
NOTE: Disconnect the power supply to the appliance
before servicing.
If an extraction hood is installed in the ceiling above the
oven, it should project 20” (50 cm) over the front of the
oven.
WARNING!!
Improper installation may invalidate your warranty.
Electric Models
A strain relief for the power supply cord is provided. The
installer must supply a cord that meets all Local and National installation standards.
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.
NOTE: The BLCM-202G must be hard wired.
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.
Figure 7
11
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 BLCM-61G 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
BLCM-61G
40,900 BTU
New Total
270,900 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 375,00 BTU. Since
the total required gas pressure, 270,900 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.
12
Installation
Gas Connections
PRESSURE REGULATION AND TESTING
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.
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.
Each appliance has been adjusted at the factory to operate with the type of gas specified on the rating plate.
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 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).
Model
BLCM-61G
BLCM-101G
BLCM-102G
BLCM-62G
BLCM-202G
GAS PRESSURE
Gas Type
Natural
Propane
Natural
Propane
Natural
Propane
Natural
Propane
Natural
Propane
13
Inlet Pressure
3.2-8.0” W.C.
5.2-14” W.C.
3.2-8.0” W.C.
5.2-14” W.C.
3.2-8.0” W.C.
5.2-14” W.C.
3.2-8.0” W.C.
5.2-14” W.C.
3.2-8.0” W.C.
5.2-14” 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
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.
Restraint
Installation of Gas Hose and Restraint
(Single Section Shown)
Figure 8
14
At maximum stretch of shortened
restraint, the flexible connector
should be easy to install and quick
to connect.
Installation
Final Check Lists
OVEN INTERIOR
WARNING!!
1. Check that filter housing is mounted correctly
Final check list must be performed by a qualified installer only.
2. Check interior light
3. Clean the oven
OVEN EXTERIOR
1. Check that the oven has not been damaged in transit
(dents, scratches, etc.)
CONTROL
1. Check and adjust, if necessary, each of the preset
values
2. Check/adjust the height and check that the oven is
placed level (horizontally)
2. Heat up the oven at 480°F (249°C) for approximately
5 minutes.
3. Check/adjust oven door
CONNECTIONS
1. Check for correct water connection
2. Turn on water supply
3. Check for leaks
4. Turn off water supply
5. Check and clean dirt filter
6. Turn on water supply again
7. Check hand shower
8. Check for correct electrical connection
9. Check for correct gas connection (if applicable)
10. Check connection to drip tray
11. Check for correct mounting of drip tray
12. Check for correct fall of hose from drip tray, and check
for leaks
13. Check for correct exhaust and drain connection
14. Clean the oven
15. Apply steel oil
15
Operation
Safety Information for Gas Ovens
What to do in the event of a power failure:
The information contained in this section is provided for
the use of qualified operating personnel. Qualified operating personnel are those who have carefully read the information contained in this manual, are familiar with the
functions of the oven and/or have had previous experience with the operation of the equipment described. Adherence to the procedures recommended herein will assure the achievement of optimum performance and long,
trouble-free service.
•
Turn all switches to off.
•
DO NOT attempt to operate the oven until the power
is restored.
NOTE: In the event of a shut-down of any kind, allow a
five (5) minute shut off period before attempting
to restart the oven.
General safety tips:
Please take the time to read the following safety and operating instructions. They are the key to the successful
operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
•
DO NOT use tools to turn off the gas control. If the
gas cannot be turned off manually do not try to repair it. Call a qualified service technician.
•
If the oven needs to be moved for any reason, the
gas must be turned off and disconnected from the
unit before removing the restraint cable. Reconnect
the restraint after the oven has been returned to its
original location.
•
DO NOT remove the control panel cover unless the
oven is unplugged.
What to do if you smell gas:
•
DO NOT try to light any appliance.
•
DO NOT touch any electrical switches.
•
Use an exterior phone to call your gas supplier immediately.
•
If you cannot reach your gas supplier, call the fire
department.
16
Operation
Manual Control Description
1. MAIN POWER SWITCH - controls power to the oven
8. HOT AIR KEY - press to select Hot Air mode
2. TEMPERATURE KEY - press to set the cook temperature
9. COMBI KEY - press to select Combi 1, Combi 2 or
Retherm mode
3. TIME KEY - press to set the cook time
10. STEAM KEY - press to select Steam mode
4. PROBE KEY - press to activate core probe
11. VENT KEY - press to open or close the vent
5. PROGRAM KEY - press access and program product
recipes. Control stores up to 50 recipe programs with
10 cooking stages each.
12. FAN KEY - press to change the fan speed. The fan
is reversible with 9 speeds for optimum baking and
roasting results
6. STAGE KEY - use to enter stage information during
product programming
13. SELECTION DIAL - turn to enter data into control
14. START/STOP KEY - press to begin or cancel a cook
cycle
7. ALARM KEY - press to silence alarms
1
2
8
3
9
4
10
5
6
11
7
12
13
14
Figure 9
17
Operation
Manual Cooking
MANUAL COOKING
CORE PROBE COOKING
1. Press the desired mode key on the right side of the
control. The LED next to the key lights and the mode
name is displayed.
1. Follow the instructions for Manual Cooking to set the
mode, cook temperature, fan speed and vent position.
To select Reheating, press the COMBI key once.
2. Press the CORE PROBE key. Turn the dial to enter the desired product core temperature. Press the
CORE PROBE key again to save the core temperature.
To select Combi 1 (30-40% humidity), press the
COMBIi key twice.
To select Combi 2 (60-80% humidity), press the
COMBI key three times.
NOTE: When the CORE PROBE key is selected
the cook time automatically changes to --:--.
2. Press the TEMP key. Turn the dial to enter the desired cook temperature. Press the TEMP key again to
save the cook temperature.
3. Insert the probe into the product.
The core temperature probe has several measuring
points on its tip. The computer calculates an average
temperature thus ensuring that the core temperature
is 100% correct.
NOTE: If steam mode is selected, the temperature
is automatically set to 212ºF (100ºC).
3. Press the TIME key. Turn the dial to enter the desired
cook time. Press the TIME key again to save the cook
time.
The probe should be inserted vertically in the thickest
part of the product.
When preparing products of different sizes, insert
the sensor in the smallest product and then move it
to a larger product when the core temperature alarm
sounds.
For continuous cooking, turn the dial until the display
reads --:--. Continuous manual cooking allows the
oven to run continuously at the set temperature in the
set cooking mode.
4. Load the product and close the door. Plug the core
probe into the oven.
NOTE: Time is displayed in hours:minutes.
4. Press the FAN key. Turn the dial to enter the desired
fan speed. Press the FAN key again to save the fan
speed.
NOTE: Meat probe on mini combi models are internal and do not need to be plugged into the
oven.
NOTE: The fan cannot be set below 50% at temperatures above 390ºF (200ºC)
5. Press the START/STOP key to begin the cook cycle.
5. The vent position can be set when cooking in Hot Air
mode only.
6. When the product has reached the core temperature
the alarm sounds. Push the START/STOP key or
open the door to silence the alarm.
Press the VENT key to open the vent. The LED next
to the key lights. Press the VENT key again to close
the vent. The LED next to the key goes out when the
vent is closed.
6. Press the START/STOP key to begin the cook cycle.
7. If you are cooking in Hot Air mode, it is possible to inject moisture at any time during the cook cycle. Press
and hold the STEAM mode key. Steam is injected until the key is released.
8. At the end of the cook cycle, an alarm sounds and the
display flashes. Push the START/STOP key or open
the door to silence the alarm.
NOTE: The alarm will not sound during a continuous manual cook.
18
Operation
Programmed Cooking
PROGRAMMING THE CONTROL
The Blodgett manual control stores up to 10 recipe programs with 3 stages per product.
6. The vent position can be set when cooking in Hot Air
mode only.
Naming the Program
Press the VENT key to open the vent. The LED next
to the key lights. Press the VENT key again to close
the vent. The LED next to the key goes out when the
vent is closed.
1. Press the PROGRAM key. Turn the dial until a free
recipe is displayed.
2. Press and hold the PROGRAM key for 5 seconds.
The first letter flashes. Turn the knob until the desired
letter is displayed. Press the program key to advance
to the next digit.
7. Press the STAGE key to advance to stage 2. Repeat
steps 2-7 for additional stages.
NOTE: For recipes shorter than 10 stages, delete
the current step by pressing STEP and
ALARM simultaneously for 2 seconds.
3. Repeat step 2 until the product name is entered.
4. Press and hold the PROGRAM key to save the name.
8. Press and hold the PROGRAM key to save the product program.
Program Product Stages
NOTE: Blodgett recommends programming a preheat
with alarm for the first stage. To program an
alarm, press the ALARM key.
Cooking with a Program
1. Press the PROGRAM key. Turn the dial to display the
product recipe name.
1. Press the STAGE key. Stage 1 is displayed.
2. Press the START/STOP key.
2. Press the desired mode key on the right side of the
control. The LED next to the key lights and the mode
name is displayed.
3. If an alarm is used, press the ALARM key to turn the
alarm between steps off.
4. If you are cooking in Hot Air mode, it is possible to inject moisture at any time during the cook cycle. Press
and hold the STEAM mode key. Steam is injected until the key is released.
To select Reheating, press the COMBI key once.
To select Combi 1 (30-40% humidity), press the
COMBIi key twice.
To select Combi 2 (60-80% humidity), press the
COMBI key three times.
5. When the program has started, you can change
time, temperature, core temperaturefan speed and
vent position. These changes will only be active in
the current run.
3. Press the TEMP key. Turn the dial to enter the desired cook temperature. Press the TEMP key again to
save the cook temperature.
The display shows the total time remaining. To view
the time remaining in the current step, press the
TIME key.
NOTE: If steam mode is selected, the temperature
is automatically set to 212ºF (100ºC).
4. Press the TIME key. Turn the dial to enter the desired
cook time. Press the TIME key again to save the cook
time.
6. At the end of the programmed cook cycle, an alarm
sounds and the display flashes. Push the START/
STOP key or open the door to silence the alarm.
NOTE: Time is displayed in hours:minutes.
5. Press the FAN key. Turn the dial to enter the desired
fan speed. Press the FAN key again to save the fan
speed.
NOTE: The fan cannot be set below 50% at temperatures above 390ºF (200ºC)
19
Operation
Cooking Tips
PREHEAT
RETHERM MODE
485-575ºF (250-300ºC)
85-355ºF (30-180ºC)
Blodgett recommends always preheating the oven
before cooking.
•
Retherm is a very gentle process and therefore very
suitable for reheating.
Preheat is used to heat an empty oven. To set the preheat mode, select the Hot Air key and enter a temperature
above 485°C (250°C). PREHEAT is displayed. The time
can be set to maximum of 15 minutes. The timer will not
begin the countdown until the desired preheat temperature has been reached.
•
Use a core temperature probe to reach the perfect
end temperature.
•
For the reheating of sous-vide products, etc., follow
the product reheating recommendations. Sous-vide
products should not be covered.
NOTE: Continuous operation is not available in preheat.
STEAM MODE
HOT AIR MODE
85-250ºF (30-120ºC)
85-485ºF (30-250ºC)
•
The hot air operating mode can be used for roasting,
grilling, baking and gratinating.
•
Blodgett recommends that you keep the vent open
when roasting products at very high temperatures
•
It is possible to roast breaded products such as
breaded fish and breaded pork chops. For maximum
effect, use enameled cast iron pans or silicone-coated baking sheets.
COMBI MODES
85-485ºF (30-250ºC)
•
COMBI 1 is recommended for the roasting of all
kinds of meat cuts. The pores of the meat close
quickly, which prevents the juice from leaving the
meat. For long roast times at 175-265°F (80-130°C),
COMBI STEAMING 1 helps reduce shrinkage.
•
COMBI 2 is recommended for roasts that should be
well-done, and if you want to use the juice for gravy.
At temperatures higher than 335°F (170°C), the
crust of the meat becomes nice and brown.
20
•
Blodgett recommends pre-steaming the oven for 8
minutes before loading product.
•
Steaming at 212°F (100°C is recommended for all
kinds of hard vegetables, rice and pasta.
•
Low temperature steaming at 85-211°F (70-80°C) is
recommended for fish.
•
Forced steaming at 250°F (120°C) is an aggressive
and very rapid process, which should be used with
care.
Maintenance
Cleaning & Preventative Maintenance
DAILY CLEANING
Daily cleaning of your Combi oven is essential for sanitation, and to ensure against operational difficulties.
Run the CombiWash automatic cleaning cycle as follows:
Cleaning the Exterior
NOTE: BLCM-23, BLCM-6 and BLCM-10 do not include
CombiWash. See below for cleaning instructions.
1. 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.
1. Check that the oven cleaner and rinse agent containers are both full.
2. Press the PROGRAM key. Turn the dial until COMBIWASH is displayed.
WARNING!!
3. CombiWash features four different cleaning cycles.
Press the STAGE key to select the desired cleaning
cycle.
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.
Cycle 1 (44 minutes)
Cycle 2 (1 hour)
Cleaning the Interior - 61, 101, 102 & 202 Models only
Cycle 3 (1 hour, 49 minutes)
NOTE: DO NOT use corrosive cleaners not intended for
oven cleaning on your Combi oven.
Cycle 4 (2 hours, 38 minutes)
NOTE: Use cycle 1 or 2 after steaming and roasting
at low temperatures. Use cycle 3 or 4 after
steaming and roasting at high temperatures.
Blodgett recommends the following products for cleaning
and rinsing of your Blodgett Combi oven. If you choose
to use products other than what Blodgett recommends,
please have your suppler send us the MSDS sheet on the
proposed alternate so we can ensure it meets our standards. Non approved products can cause harm to your
unit and can potentially void your warranty.
4. Press the Start/Stop key to initiate the clean cycle.
5. If the cavity temperature is above 175ºF (80ºC), the
oven will automatically enter cool down. When the
cavity is below 175ºF (80ºC) the CombiWash cycle
begins.
Recommended oven cleaners:
Johnson Diversey Suma Nova L-6
•
Four, 1 gallon (3.78 litre) containers
Product code 57252280
•
One, 5 gallon (18.9 litre) container
Product code 57252100
6. The control counts down the time remaining in the
wash cycle.
7. When the wash cycle is over, the oven automatically
switches to an energy saving standby mode.
Recommended Rinse Aid:
Cleaning the Interior - BLCM-23, BLCM-6 & BLCM-10
Models only
Johnson Diversey Suma Maro A8.8
1. Cool the oven cavity to 175ºF (80ºC).
•
Four, 1 gallon (3.78 litre) containers
Product code 57270280
2. Run the oven in Combi 2 for 15 minutes at 175ºF
(80ºC).
•
One, 5 gallon (18.9 litre) container
Product code 57270100
3. Following the directions on your oven cleaner, apply
to the oven liner, racks, etc.
1. Open the oven door.
4. Close the door and allow the cleaner to work for 10
minutes.
2. Use the attached spray hose, located beneath the
control, to clean the front drip tray. Water will run to
the drain in the oven cavity.
5. Run the oven in Combi 2 again for 15 minutes at
175ºF (80ºC).
6. Rinse the oven interior with the hand shower.
21
Maintenance
Cleaning & Preventative Maintenance
WEEKLY CLEANING
Deliming the Oven
In addition to the daily cleaning, it is necessasry to clean
the control filter and behind the fan guard 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.
1. Be sure the container delivering the deliming agent
to the appliance is full. Be sure to use a non-diluted
deliming agent.
2. Press the PROGRAM key. Turn the dial until DELIMING is displayed.
Cleaning the Control Filter
3. Press the START/STOP key.
The control filter is located below the control compartment, in front of the spray hose.
4. The remainder of the process is automatic. The control displays the deliming steps as they occur.
1. To remove, pull down on the black knob on the left of
the filter.
2. Clean the filter with soap and water.
3. Reinstall the filter. Press up on the filter until the back
of the knob is inserted into the hole in the bottom of
the oven.
4. Push up on the center of the knob to expand the back
of the knob securing the filter.
Cleaning Behind the Fan Guard
1. Loosen the two screws and on the fan guard (or baffle).
2. Swing the baffle forward.
DELIME
3. Thoroughly spray cleaner onto the fan and heat
source. Place the oven in the steam mode for approximately 10 minutes.
4. After ten minutes, rinse the cleaner off. Return the fan
guard to the closed position. Rotate the two screws to
secure the fan guard.
PREVENTIVE MAINTENANCE
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.
Figure 10
Deliming - BCM Only
The control keeps track of boiler usage between descaling. When the oven has reached 95% of the time the control warns the operator that the oven needs to be delimed.
This is a warning only, the oven can be used all day
before deliming.
5. The oven can be delimed at any time. Simply turn the
dial to the program DELIMING and press the Start/
Stop key.
22