Blodgett CNV-14G, CNVX-14G, CNVX-14E Owner's manual

Blodgett CNV-14G, CNVX-14G, CNVX-14E Owner's manual
CNVX-14G AND CNVX-14E
GAS & ELECTRIC CONVECTION OVENS
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
42 Allen Martin Drive, Essex Junction, VT 05452 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
PN 100561 Rev A (2/19)
© 2019 - 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
Owner’s Responsibilities.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Utility Connections - Standards and Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Oven Location and Ventilation.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Leg Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Caster Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Stacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Plumbing Connections.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Electrical Connections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Gas Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Gas Hose Restraint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Adjustments. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Final Check Lists.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
OPERATION
Safety Information for Gas Units. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Power Switches.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Standard Controls.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
SmartTouch 2 Touchscreen Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
MAINTENANCE
Spray Bottle Operating Procedure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Cleaning and Preventive Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Installation
Owner’s Responsibilities
INSTALLATION RESPONSIBILITIES PRIOR TO SERVICE STARTUP INSPECTION
You are entitled to a free start-up inspection service by our factory ASAP. Before a factory representative arrives to perform
a startup procedure, the owner must already have satisfied the following requirements.
1. Oven(s) are uncrated, stacked (if applies) and put in place.
NOTE: Please refer to Leg Attachment and Stacking.
Maximum shelf loading - 60 lbs (27.3 Kg)
PLUMBING SPECIFICATIONS
WATER
Water pressure
40 PSI minimum
50 PSI maximum
3/4” garden hose for spray hose - Cold water only
TDS: 40-125 ppm
Water connection
Minimum requirements
Hardness: 35-100 ppm
Chlorides: <25 ppm
Silica: <13 ppm
Chlorine: <0.2 ppm
Chloramine: <0.2 ppm
pH: 7.0-8.5
DRAINAGE
Drain type
Drain connection
Maximum water drain temperature
Atmospheric Vented Drain
2.00” (50.8mm) Copper
140ºF (60ºC)
ELECTRICAL RATINGS - CNVX-14G/AA
TYPE OF
GAS
Natural
Propane
GAS INPUT
VOLTAGE
PHASE
AMPS
65,000 BTU/Hr
115
1
12
65,000 BTU/Hr
208-240
115
1
1
6
12
1
6
208-240
3/4” NPT connector for all U.S. and Canadian installations
VOLTAGE
HZ
KW
208
240
480
60
60
60
19
19
19
RATINGS - CNVX-14E/AA
MAX LOAD (AMPS
PHASE
L1
L2
L2
3
53
53
50
3
46
46
43
3
23
23
21
2
MOTOR
3/4 HP 208-240VAC, 3 phase,
50/60 Hz
3/4 HP 208-240VAC, 3 phase,
50/60 Hz
MOTOR
3/4 HP 208-240VAC, 50/60 Hz
3/4 HP 208-240VAC, 50/60 Hz
3/4 HP 208-240VAC, 50/60 Hz
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.
U.S. and Canadian Installations
Qualified installation personnel are individuals, a firm,
a corporation, or a company which either in person or
through a representative are engaged in, and are responsible for:
Reference: National Electrical Code, ANSI/NFPA 70-Latest Edition and/or Canadian Electrical Code CSA C22.1
as applicable.
•
The installation or replacement of gas piping. The
connection, installation, repair or servicing of equipment.
•
The installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas Installation Code CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2 as applicable.
This equipment is to be installed in compliance with the
Basic Plumbing Code of the Building Officials and Code
Administrators International Inc. (BOCA) and the Food
Service Sanitation Manual of the Food and Drug Administration (FDA).
Appliance is to be installed with backflow prevention in
accordance with applicable federal, province and local
codes.
Qualified installation personnel must be experienced in
such work, be familiar with all precautions required and
have complied with all requirements of state or local authorities having jurisdiction.
General Export Installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the
proper installation and/or operation of your appliance,
please contact your local distributor. If you do not have a
local distributor, please call Blodgett Combi at 0011-802658-6600.
3
Installation
Oven Location and Ventilation
OVEN LOCATION
VENTILATION
The well planned and proper placement of your oven 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.
Certain minimum clearances must be maintained between the oven and any combustible or non-combustible
construction. See the table below.
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.
In addition, the following clearances are recommended
for servicing.
•
Oven body sides - 12” (30cm)
•
Oven body back - 12” (30cm)
NOTE: On gas models, routine servicing can usually
be accomplished within the limited movement
provided by the gas hose restraint. If the oven
needs to be moved further from the wall, the
gas must first be turned off and disconnected
from the oven before removing the restraint.
Reconnect the restraint after the oven has been
returned to its normal position.
WARNING!!
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.
Left Side Heat Shield
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.
Heat sources should not be near the air vents located on
the left hand side of the gas appliance.
OVEN
MODEL
CNVX-14G
CNVX-14E
U.S. and Canadian Installations
MINIMUM REQUIRED
CLEARANCES
Right Side
Left Side
Back
1”
6”
6”
(25.4mm)
(152.4mm) (152.4mm)
2”
2”
3”
(50.8mm)
(50.8mm)
(76.2mm)
•
Do not place strong sources of heat such as open
flame ranges, griddles, or charbroilers near the
oven. If such an instance exists, it is highly recommended to purchase a heat shield, available from
Blodgett.
•
Note that if temperatures are too high, a safety shutdown may occur.
•
Failure to comply may invalidate the oven warranty.
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.
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.
4
Installation
Leg Attachment
LEG OPTIONS
ATTACHMENT
Legs are available in 4” (101mm), 6” (152mm) or 25”
(635mm) lengths or low profile casters.
•
The 4” (101mm) legs may be used when mounting
on a counter.
1. Align the threaded stud on one of the front legs to the
bolt hole located in the bottom corner of the
appliance. Turn the leg clockwise and tighten to the
nearest full turn.
•
The 6” (152.4mm) legs are used on the lower section of a double stacked appliance.
2. Align the leg plate holes with the bolt holes. Secure
with the two 1/2” bolts provided.
•
The 25” (635mm) legs are used for a single appliance located on the floor.
3. Repeat the above steps with the other front leg. If low
profile casters are used, install them with the locking
casters in the front of the oven. The rear casters do
not lock. Ensure that the locks are set on the front
casters.
NOTE: For safety reasons, casters must not be used
with the 25” (635mm) legs.
4. Tip the oven up on the newly installed front legs. If
casters are used, check that the locks are set on
the front casters. Repeat the above steps for the
rear legs.
5. Level the oven by screwing the adjustable feet in or
out as necessary.
25” (635mm) Adjustable Leg
6” (152,4mm) Adjustable Leg
4” (101mm) Leg
Low Profile Casters
Figure 1
Figure 2
5
Installation
Caster Attachment
1. Place a level on the floor where the casters are to
rest.
2. Place shims under the low side until it is level.
3. Mount the shims between the casters and the oven
as follows:
a. Align the shims and caster holes with the bolt
holes.
Add shims as necessary
b. Secure with the 1/2” bolts provided.
Floor
NOTE: Install them with the locking casters in the
front of the oven. The rear casters do not
lock. Ensure that the locks are set on the
front casters.
Exaggerated for clarity
Figure 3
4. Tip the oven up on the newly installed casters.
6
Installation
Stacking
1. Attach the legs or casters to the bottom oven.
WARNING!!
2. Place the top oven on the bottom oven. Be sure all
four sides are flush.
Stacking should be performed by qualified
installation personnel only. The ovens are
heavy. Take care to use proper tools and techniques when lifting and stacking units.
3. Remove left side oven panels.
4. Bolt the two ovens together from underneath into the
two threaded nut retainers.
5. GAS APPLIANCES ONLY: Attach the flue vents and
gas manifold as shown.
Hot Air Flue
Left Side of Ovens
with Side Panels
Removed
Threaded Nut Retainer
Bolt
Gas Manifold
Rear View CNVX-14G
Figure 4
7
Installation
Plumbing Connections
WATER CONNECTION
WARNING!!
Connect the appliance to quality water via a pressure
hose with 3/4” GHT (19mm) couplings. See below for
connections. A shut off valve is to be provided adjacent
to the oven.
Connection must be carried out by a licensed
plumber, to an open or closed drain. The drain
must never end directly beneath the equipment. The drain should not be located on the
same side the equipment controls are located.
WARNING!!
Operating the appliance without the water regulator installed will invalidate your warranty.
Specific water/drain connection for City of Los Angeles
This product must be installed by a licensed Plumber or
Gas Fitter when installed within the Commonwealth of
Massachusetts.
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.
DRAIN CONNECTION
2. The appliance shall be installed in accordance with
the manufacturer’s printed instructions and the LAPC
and LAMC, 1999 editions.
The drain should be run to an open floor drain avoiding
flexible hose that could sag and allow trapped water to
accumulate. The customer must supply the piping from
the oven to the drain.
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.
NOTE: The drain piping must consist of temperature
resistant material, greater than 160°F, and be
of adequate diameter not to cause flow restriction. Improper materials may deform and cause
restrictions, thus affecting performance.
Gas connection
Electrical connection
Spray hose connection
CNVX-14G
CNVX-14E
Figure 5
8
Installation
Electrical Connections
ELECTRICAL CONNECTION
Electric Models
All 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.
NOTE: Electrical connections must be performed by a
qualified installer only.
Before making any electrical connections to these appliances, check that the power supply is adequate for the
voltage, amperage, and phase requirements stated on
the rating name plate mounted on the appliance.
Gas Models
The circuit breaker that is used to provide power to this
appliance must have a minimum of .076” (3mm) contact
spacing. The circuit breaker must meet all Local and National installation standards.
This oven model uses a variable frequency inverter drive.
Appliances that use variable frequency inverter drives
produce high frequency noise and require filters and
shielded motor cabling. This causes higher leakage current toward Earth Ground. Especially, at the moment of
switching ON this can cause an inadvertent trip of the appliance’s ground fault interrupter (GFCI). Some GFCIs
are more sensitive than others. Blodgett has qualified the
Pass and Seymour brand, part number 2095, 20 A, 125
VAC, 60 Hz, specification grade GFCI duplex receptacle
as being immune to the variable frequency inverter drive’s
noise. Blodgett recommends using this specific GFCI for
this model oven.
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.
All appliances must be installed in accordance with Local
or National Electrical codes.
A wiring schematic is located on the inside of the removeable side panel.
NOTE: Disconnect the power supply to the appliance
before servicing.
WARNING!!
Improper installation may invalidate your warranty.
WARNING!!
If the supply cord is damaged, it must be replaced by a special cord or assembly available
from the manufacturer or its service agent.
9
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 CNVX-14G 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
CNVX-14G
65,000 BTU
New Total
295,000 BTU
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
3. Measure the distance from the gas meter to the cook
line. This is the pipe length. Let’s say the pipe length
is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
OUTSIDE DIAMETER, INCHES
3/4”
1”
1-1/2”
10
608
1146
3525
20
418
788
2423
30
336
632
1946
40
287
541
1665
50
255
480
1476
60
231
435
1337
70
215
404
1241
80
198
372
1144
90
187
351
1079
100
175
330
1014
From the National Fuel Gas Code Part 10 Table 10-15
PIPE
LENGTH (FT)
4. Use the appropriate table to determine the total capacity of your current gas piping.
The total capacity for this example is 295,000 BTU. Since
the total required gas pressure, 295,000 BTU is less than
375,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are for
straight pipe lengths only. Any elbows or other
fittings will decrease pipe capacities. Contact
your local gas supplier if you have any questions.
10
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.
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).
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.
The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of 1/2 psig (3.45kPa).
The oven must be isolated from the gas supply piping
system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test
pressures equal or less than 1/2 psig (3.45kPa).
Gas Type
Natural
Propane
Inlet Pressure
7-14” W.C.
12-14” W.C.
GAS PRESSURE - CNVX-14G
Orifice Size at Sea Level
Hot Air
Steam
.0531” dia
—
.032” dia
—
11
Manifold Pressure
Hot Air
Steam
3.5” W.C.
—
10” W.C.
—
Installation
Gas Hose Restraint
U.S. and Canadian installations
If the appliance is mounted on casters, a commercial flexible connector with a minimum of 3/4” (1.9 cm) inside diameter must be used along with a quick connect device.
The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or
Connectors For Moveable Gas Appliances CAN/CGA6.16 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas
Fuel CAN 1-6.9. Adequate means must be provided to
limit the movement of the appliance without depending
on the connection and the quick disconnect device or its
associated piping.
A restraint must be used to limit the movement of the appliance so that no strain is placed upon the flexible connector. The restraint should be fastened to the base frame
of the oven as close to the flexible connector as possible.
It should be short enough to prevent any strain on the
connector. With the restraint fully stretched the connector
should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be attached
without damaging the building. DO NOT use the gas piping or electrical conduit for the attachment of the permanent end of the restraint! Use anchor bolts in concrete or
cement block. On wooden walls, drive hi test wood lag
screws into the studs of the wall.
A drip leg must be used at each appliance. Refer to
NFPA54/ANSI Z223.1 - Latest Edition (National Fuel Gas
Code) for proper drip leg installation.
General export installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the
proper installation and/or operation of your appliance,
please contact your local distributor. If you do not have a
local distributor, please call Blodgett Combi at 0011-802658-6600.
WARNING!!
If the restraint is disconnected for any reason
it must be reconnected when the appliance is
returned to its original position.
Attachment Plate
(secure with leg mount bolt)
Quick Connect
Gas Hose
Gas Supply Line
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 6
12
At maximum stretch of shortened restraint, the flexible
connector should be easy to
install and quick to connect.
Installation
Adjustments
DOOR ADJUSTMENT
Before applying power to the appliance for the first time,
check for the following conditions:
•
The door catch may be adjusted in and out using the following procedure:
All electrical safety provisions have been adhered
to and the electrical connections are correct.
1. Flip the rubber boot on the catch towards you.
•
Water is connected, turned on and all of the connections are water tight.
•
The pan holders are inserted into the oven cavity.
3. Rotate the catch clockwise or counter clockwise to
get proper adjustment.
•
Cardboard has been removed from oven cavity.
4. Retighten locknut, assuring the catch is vertical.
•
Gas has been turned on, if gas unit.
5. Flip the rubber boot back into position.
2. Loosen the locknut to make adjustment.
The hinges can also be adjusted as follows:
1. Loosen the two 1/4-20 bolts on the top of the hinge
plate and the two bolts on the bottom hinge plate.
2. Apply pressure to the door on the corners to get the
proper seal. While pushing, tighten the bolts in place.
Figure 7
13
Installation
Final Check Lists
Cook Mode
WARNING!!
Set thermostat to 400ºF (204ºC) and verify:
Final check list must be performed by a qualified installer only.
ELECTRICAL CONTROL COMPARTMENT
•
The oven is preheating and shows the actual cavity
temperature rising.
•
Heat demand shuts off at 400ºF (204ºC) and oven
maintains 400ºF (204ºC).
•
Fan shuts off with door open.
Voltage to appliance matches rating plate
PLUMBING FINAL CHECK
•
Incoming water pressure within appliance specification.
•
Atmospheric vented drain in place.
•
Water feed line intact without leaks.
•
Ensure proper clearance as detailed.
Lights
•
Press switch to ensure lights come on.
Cavity Vent
•
Press the vent key to ensure that the vent opens and
closes.
Fan Speed
•
OVEN OPERATIONAL TESTS
NOTE: Checks to be made by customer or authorized
service agent.
Cool Down Mode
•
•
Check that the fan runs with the door open.
14
Ensure all fan speeds work on the preheated oven
using the fan key and knob.
Operation
Safety Information for Gas Units
What to do in the event of a power failure:
The information contained in this section is provided for
the use of qualified operating personnel. Qualified operating personnel are those who have carefully read the information contained in this manual, are familiar with the
functions of the oven and/or have had previous experience with the operation of the equipment described. Adherence to the procedures recommended herein will assure the achievement of optimum performance and long,
trouble-free service.
•
Turn all switches to off.
•
DO NOT attempt to operate the appliance until the
power is restored.
NOTE: In the event of a shut-down of any kind, allow a
five (5) minute shut off period before attempting
to restart the oven.
General safety tips:
Please take the time to read the following safety and operating instructions. They are the key to the successful
operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
•
DO NOT use tools to turn off the gas control. If the
gas cannot be turned off manually do not try to repair it. Call a qualified service technician.
•
If the oven needs to be moved for any reason,
the gas must be turned off and disconnected from
the appliance before removing the restraint cable.
Reconnect the restraint after the oven has been
returned to its original location.
•
DO NOT remove the control panel cover unless the
oven is unplugged.
What to do if you smell gas:
•
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.
15
Operation
Power Switches
CONTROLS IDENTIFICATION
1. HEAT CONTROL SWITCH
Gas Ovens - Used to turn gas on or off.
Electric Ovens - Used to turn power to the elements on or off.
2. CIRCUIT BREAKER - Used to turn power to the unit on or off. This switch should always stay ON.
Circuit
Breaker
See View A
Heat Shutoff
View A
Figure 8
16
Operation
Standard Controls
CONTROLS IDENTIFICATION
1. POWER KEY - used to place control in and out of
standby mode
2. DISPLAY - displays time, temperature, humidity and
other information related to oven function and/or programming
1
2
350°
10:00
LOAD
3
3. DISPLAY KEYS - context sensitive keys used to interact with the display
°F
4. TEMP KEY - used to set or change the bake temperature
5. CONTROL KNOB - used to change values for time,
temperture, humidity, etc.
5
6. TIME KEY - used to set or change the cook time
7. START KEY - press to start the cook cycle
8. VENT KEY - press to manually open and close the
vent
6
4
9. +1 MINUTE KEY - press at any time to add additional
minute to the cook time
7
8
10. PROBE KEY - press to use core probe cooking
11
9
11. FAN KEY - used to select fan speed
12
10
15
13
16
14
12. HYDRO BURST KEY - press to add a burst of humidity at any time during the cook cycle
13. LIGHTS KEY - press to turn the oven lights on and off
14. RECIPES KEY - press to access product programs or
to add/edit a product
17
15. COOL DOWN KEY - initiates oven cool down cycle
16. TOOLS KEY - press to enter manager programming
19
18
17. USB PORT AND COVER - used to transfer recipes to
and from the control
18. HEAT CUTOFF - used to turn heat source off
19. CIRCUIT BREAKER - Used to turn power to the unit
on or off
20
20. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking
Figure 9
17
Operation
Standard Controls
OVEN STARTUP
3. Insert cooking probe into the center of the product.
Plug the core probe into the CORE PROBE CONNECTION (20). Load the product into the oven.
1. Be sure the circuit breaker and heat cutoff switches
are in the ON position. The display flashes PRESS
POWER KEY TO TURN ON.
NOTE: Pressing the START KEY (7) is not necessary while cooking with the core probe.
2. Press the POWER KEY (1). The display reads “To
begin press time/temp/humidity key”. Each key illuminates in succession. Press any key or rotate the
knob.
NOTE: See following page for adjustments that can
be made during any cook cycle.
4. When the product has reached the setpoint temperature, the alarm beeps and the display reads DONE.
Unplug the core probe to silence the alarm and exit
the cook cycle.
3. The display reads PREHEAT and the oven heats to
the last manual set temperature.
The display reads LOAD, the start key flashes and
the alarm beeps when the oven is at temperature and
ready to bake.
5. Remove the product from the oven.
MANUAL CORE PROBE COOK & HOLD
MANUAL COOKING
1. Press the TEMP KEY (4). Rotate the CONTROL
KNOB (5) to enter the desired cavity cook temperature. Press any key to accept the value. The oven
preheats to the new cavity set temperature.
1. Press the TIME KEY (6). Rotate the CONTROL
KNOB (5) to enter the desired cook time. Press any
key to accept the value.
2. Press the PROBE KEY (10). Rotate the CONTROL
KNOB (6) to enter the desired product setpoint temperature.
NOTE: Turn the knob slowly to adjust in seconds.
Turn the knob quickly to adjust in minutes.
2. Press the TEMP KEY (4). Rotate the CONTROL
KNOB (5) to enter the desired cook temperature.
Press any key to accept the value. The oven preheats
to the new set temperature.
3. Press the center display key under the word HOLD.
HOLD will be highlighted in blue indicating that the
hold mode is active.
3. When the display reads LOAD and the START KEY
(7) flashes, open the door and load the product.
4. Insert cooking probe into the center of the product.
Plus the core probe into the CORE PROBE CONNECTION (20).
4. Press the START KEY (7) to begin the cook cycle.
The timer counts down.
NOTE: Pressing the START KEY (7) is not necessary while cooking with the core probe.
NOTE: See the following for adjustments that can
be made during any cook cycle.
NOTE: See following page for adjustments that can
be made during any cook cycle.
5. When the cook cycle is complete, the alarm beeps
and the display reads DONE. Press any key to silence alarm. Select CANCEL using the right display
key to exit the cook cycle.
As the product temperature rises, the oven cavity
temperature decreases.
5. When the product reaches the setpoint temperature,
a short alarm sounds. The cavity temperature jumps
to 4°F above the product setpoint. This temperature
will hold the product, keeping it warm without continuing the cooking process.
6. Remove the product from the oven.
MANUAL CORE PROBE COOKING
1. Press the TEMP KEY (4). Rotate the CONTROL
KNOB (5) to enter the desired cavity cook temperature. Press any key to accept the value. The oven
preheats to the new cavity set temperature.
The display counts up the time the product has been
holding.
6. Unplug the core probe to remove the product from
the oven.
2. Press the PROBE KEY (10). Rotate the CONTROL
KNOB (5) to enter the desired product setpoint temperature.
18
Operation
Standard Controls
PROGRAMMED COOKING
COOK CYCLE ADJUSTMENTS
1. Press the RECIPES KEY (14). The display lists all of
the currently programmed recipes. Rotate the knob
until the desired product recipe is highlighted. Press
OK using the right display key to select the product.
The following adjustments can be made at any time during the cook cycle.
Hydro Burst
1. To add 100% humidity at any time during a cook cycle, press the HYDRO BURST KEY (12).
2. The oven preheats to the set temperature. When the
display flashes LOAD, open the door and load the
product.
2. Rotate the knob to enter the length of time you wish
to inject the moisture.
3. Press the START KEY (7) to begin the cook cycle.
The timer counts down.
3. Select OK to start injecting humidity.
Vent Moisture from the Oven Cavity
NOTE: See following for adjustments that can be
made during any cook cycle.
1. Press the VENT KEY (8). This manually opens the
vent until the key is pressed again to close it.
4. When the cook cycle is complete, the alarm beeps
and the display reads DONE. Press any key to silence alarm. Select CANCEL using the right display
key to exit the cook cycle.
Cancel a Cook Cycle
1. To cancel the cook cycle, press the right display key
under the word cancel.
5. Remove the product from the oven.
Adding Time
1. Press the +1 MINUTE KEY (9). One minute is added
to the timer for each time the key is pressed.
Fan Adjustments
1. Press the FAN KEY (11). Rotate the knob to select
between four fan speeds (gentle, low, high and turbo). Press OK to select the desired fan speed.
2. Select FAN DELAY using the center display key. Rotate the knob to enter the desired fan delay. Select
OK to save the fan delay increment.
3. Select FAN REV using the left display key. Rotate the
knob to enter the desired length of time between fan
reversals. Press OK to save the reversal increment.
COOL DOWN
NOTE: The unit can be cooled down rapidly for steaming, cleaning, etc.
1. To cool down the oven cavity, open the door and
press the COOL DOWN KEY(15) and open the door.
2. The oven automatically shuts down when the oven
reaches the cool down temperature.
19
Operation
Standard Controls
OVEN SHUTDOWN
8. To save the recipe and exit the edit mode, select ESC
using the center display key.
1. Press the COOL DOWN KEY (15). The display reads
COOLING and gives the actual cavity temperature.
To speed up the cool down process, open the doors.
9. To delete a recipe, with the recipe name highlighted
during the edit process, press and hold the left display key until the display returns to the recipe list. The
recipe will now be deleted from the list.
2. When the oven has cooled down, the display reads
OFF PRESS POWER KEY TO TURN ON.
NOTE: The lights shut off and the vent closed automatically at the end of the cool down cycle.
USING THE MANAGER TOOLS
The manager level screens provide tools to set the time
and date, adjust the volume of the beeper and upload/
download recipes using the USB port.
PROGRAMMING A RECIPE
NOTE: The control can hold 100 recipes. Each recipe
may have up to 10 cooking stages.
To access the manager level screens:
1. Press the TOOLS KEY (16).
1. Press the RECIPES KEY (15). Rotate the knob to select NEW from the bottom of the recipe list.
2. Rotate the knob to select MANAGER. Select OK using the right display key.
2. Select EDIT using the left display key. A touchscreen
keyboard is displayed. Use the keyboard to enter the
desired recipe name.
3. Use the keypad to enter the code 6647.
USING THE USB PORT
NOTE: Product names may be up to 15 characters long and can contain letters, numbers,
spaces and special characters.
1. From the manager level screens, rotate the knob to
scroll to USB. Select OK using the right display key.
Select OK to save the product name.
2. Rotate the knob to highlight either “Store menu to
USB” or “Load menu from USB”. Select OK using the
right display key.
3. The control displays a set of default parameters for
the first cooking stage. Select EDIT using the left display key to change these parameters.
Store menu to the USB
4. Press the parameter you wish to change. Rotate the
knob to the desired value. Select OK to save the new
value.
1. Use the keypad to enter a new filename. Select OK
using the right display key.
2. Once upload is complete, press ESCAPE to return to
the previous screen.
5. Repeat step 4 for each parameter you wish to change.
To program a probe cooking stage:
Load menu from USB
a. Press the PROBE/TIME parameter to toggle to
Probe.
1. Rotate the knob to select the desired file for download. Select OK using the right display key.
b. Rotate the knob to select the desired product setpoint temperature. Select OK to save the temperature.
c.
2. Once download is complete, press ESCAPE to return
to the previous screen.
Rotate the knob to highlight the probe step in the
step list. The hold toggle appears in the upper left
corner of the screen. Rotate the knob to highlight
the word HOLD. Select EDIT using the left display key to toggle between YES and NO.
6. To add a cooking step, select ADD using the right display key. The first step is copied. Repeat #5 to set
parameters for the new step.
7. To delete any step, rotate the knob to highlight the
step. Select DEL RECIPE using the right display key.
20
Operation
SmartTouch 2 Touchscreen Control
CONTROL DESCRIPTION
1. TOUCHSCREEN - interactive display for oven functioning and/or programming
2. USB Port and COVER - Use to transfer recipes and
data to/from the control
3. HEAT CUTOFF - used to turn heat source off
4. CIRCUIT BREAKER - Provides circuit protection for
the oven controls. DO NOT use as a power switch.
5. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking
1
2
3
4
5
Figure 10
21
Operation
SmartTouch 2 Touchscreen Control
MANUAL MODE COOKING
5. The oven preheats to the set temperature.
1. Press POWER to turn on the oven.
NOTE: START will not be displayed until the oven
has reached the set temperature.
2. Press MANUAL to proceed to the manual cook
screen.
6. Press START to begin cooking. The display counts
down. Press CANCEL at any time to stop the cook
cycle.
3. Set the following cooking parameters from the MANUAL screen.
7. When the cook time has expired, the display flashes
DONE and the alarm sounds. Press CANCEL to silence the alarm. The display returns to the previous
cook time setting.
Temperature - Press the temperature text and enter
the desired oven temperature on the keypad provided. Press ENTER to save.
Cook Time - Press the time text and enter the desired cook time on the keypad provided. Press ENTER to save. Press the units text to toggle between
hours/minutes and minutes/seconds.
8. Press BACK to exit out of MANUAL mode.
CORE PROBE COOKING
1. Press POWER to turn on the oven.
Fan Speed - Press the fan speed text to toggle between Gentle, Low, High or Turbo.
2. Press MANUAL to proceed to the manual cook
screen.
NOTE: If the oven is preheating or cooling down,
the fan speed will automatically run in high
until the oven reaches the set temperature.
3. Select Core Probe Cooking from the flyout menu.
4. Press the FLYOUT MENU arrow to access the following parameters.
4. Press the probe target text. Enter the desired finished
product temperature on the keypad provided. Press
ENTER to save.
Actual Temp - Press to display the actual cavity temperature
5. Insert a core probe into the probe outlet on the control
panel.
Core Probe Cooking - Press to use the core probe
cooking feature.
6. The HOLD button appears. To enable the Cook &
Hold feature, press the hold button.
Add a Minute - Press +1 MIN to add 1 minute of time
at any point during the cook cycle.
7. When the product has reached the set core temperature the display reads DONE.
Hydro Burst
a. To add 100% humidity at any time during a cook
cycle, press the HYDRO BURST KEY (13).
8. Cook Only - Unplug the core probe and remove the
product.
b. Rotate the knob to enter the length of time you
wish to inject the moisture.
c.
Cook & Hold - The oven cavity temperature adjusts
to the optimum temperature for holding the product
without overcooking. The display counts up the time
the item has been holding. The cavity temperature
jumps to 4°F above the product setpoint. This temperature will hold the product, keeping it warm without continuing the cooking process.
Select OK to start injecting humidity.
Vent Position - The vent can be opened or closed by
toggling the VENT icon at any point during the cook
cycle.
Fan Delay - Press the fan delay icon. Use the provided keypad to enter a fan delay increment. Press
ENTER to save.
Fan Reversal Interval - To adjust the fan reversal
time, press the FAN REVERSAL icon. Enter the desired reversal interval on the keypad provided. Press
ENTER to save.
Lights - At any time the lights can be turned on or off
by toggling the LIGHT icon.
22
Operation
SmartTouch 2 Touchscreen Control
Core Probe Screen
Vent
Closed
Vent
Open
Temperature
Actual Temp
Core Probe
Cooking
Add a minute
Time
Hydro Burst
Vent Position
Fan Speed
Fan Delay
Fan Reversal
Increment
Lights
Flyout Menu
Figure 11
23
Operation
SmartTouch 2 Touchscreen Control
MENU MODE
Create a New Recipe
1. From the mode selection screen, select MENU.
Figure 14
4. Select an icon to represent the recipe.
Figure 12
2. Press right arrow key to advance to final category
page. Then press NEW RECIPE key.
Figure 15
Figure 13
5. Press NEW RECIPE text. Use the keypad provided to
enter a recipe name. Press the DISK ICON to save.
3. The NEW RECIPE screen is displayed. Press the
camera icon.
24
Operation
SmartTouch 2 Touchscreen Control
step.
Figure 16
Figure 18
6. OPTIONAL: Press MARK AS FAVORITE if desired.
7. OPTIONAL: To add to an existing category, press
ADD TO CATEGORY. Select category. Press DONE.
9. Once all steps have been entered, press the DISK
ICON to save the recipe
Edit an Existing Recipe
1. From the mode selection screen, select MENU.
2. Press and hold the icon for the recipe you wish to edit.
3. Choose edit, copy or delete from the pop up menu.
Copy
Edit
Figure 19
Figure 17
8. Enter parameters for the first cooking step. Press the
icon above each parameter to adjust settings. Press
the + to add a step. Press the X to delete the current
25
Delete
Operation
SmartTouch 2 Touchscreen Control
Create a New Category
provided to enter a category name. Press the DISK
ICON to save.
1. From the mode selection screen, select MENU.
Figure 20
Figure 22
2. Press right arrow key to advance to final category
page. Then press NEW CATEGORY key.
5. Select the recipes to include in the category. Press
DONE to save.
Figure 21
3. Press the camera to select an icon to represent the
group.
4. Press the NEW CATEGORY text. Use the keypad
Figure 23
26
Operation
SmartTouch 2 Touchscreen Control
Edit Existing Category
1. From the mode selection screen, select MENU.
2. Press and hold the icon for the category you wish to
edit.
3. Choose edit, copy or delete from the pop up menu.
Menu Mode Cooking
1. From the mode selection screen, press MENU.
2. Select a recipe using one of the following:
a. If the recipe is one of your favorites, press FAVORITES. Then select the recipe.
b. If the recipe is part of a category, select the category. Then select the recipe.
c.
Press ALL RECIPES, scroll through the list using
the left and right arrow keys. Select the recipe.
Figure 25
4. Press the FLYOUT arrow at any time to access Add
a Minute, HydroBurst or the cavity lights. Press CANCEL at any time to stop the cook cycle.
Figure 26
5. When the cook time has expired, the display flashes DONE and the alarm sounds. Press CANCEL to
silence the alarm. The control returns to the recipe
cook screen.
Figure 24
3. The control enters the Menu Cooking screen. Press
the START KEY to begin the cook cycle.
6. Press BACK to exit out of MENU mode.
NOTE: START will not be displayed until the oven
has reached the programmed set temperature.
NOTE: If the oven is preheating or cooling down,
the fan speed will automatically run in high
until the oven reaches the set temperature.
NOTE: To edit a cooking step, press and hold the
step before starting the program.
27
Operation
SmartTouch 2 Touchscreen Control
RACK TIMING
Creating a Rack Timing Group
1. From the mode selection screen, select RACK TIMING. The SELECT GROUP screen is displayed.
2. Select ADD GROUP.
Figure 27
3. Press the pencil icons to edit the group name and
cooking parameters. You may also select an icon to
represent the group.
Figure 29
4. Enter desired cooking parameters.
Select Icon
6. Press SAVE RECIPES TO GROUP.
Edit Existing Group
Edit Name
1. From the mode selection screen, select RACK TIMING.
Edit
Parameters
2. Press and hold the icon for the group you wish to edit.
3. Choose edit, copy or delete from the pop up menu.
Figure 28
5. Select the repices you would like to place in the
group. Only recipes with parameters matching the
group may be selected.
28
Operation
SmartTouch 2 Touchscreen Control
Using Rack Timing
5. To add time, select +1 MIN key for individual racks or
+1 MIN ALL key to add time to all racks. Each time the
key is pressed, 1 minute of cook time is added.
1. From the mode selection screen, select RACK TIMING. The SELECT GROUP screen is displayed.
During the cook cycle, individual rack timers will
count down as the product is cooked. If you wish to
cancel the bake, you can press the STOP ALL key, or
you can stop individual racks.
2. Select the desired food group for your product.
6. Once a rack bake is complete the beeper will sound.
Press STOP next to the rack that has completed the
cook cycle. If all racks finish at the same time, press
STOP ALL. STOP ALL.
Figure 30
3. Press selected item icon at the top of the screen, drag
to an open shelf. Or tap an open rack to assign the
selected icon to that rack.
Figure 32
7. Press CLEAR ALL to escape the screen.
To Use Timer
1. Press the FLYOUT arrow at any time to access a timer or the cavity lights.
Figure 31
4. Start timers using the arrows. You can choose START
ALL or start individual racks.
Figure 33
NOTE: START will not be displayed until the oven
has reached the programmed set temperature.
NOTE: If the oven is preheating or cooling down,
the fan speed will automatically run in high
until the oven reaches the set temperature.
29
Operation
SmartTouch 2 Touchscreen Control
USB INTERFACE
3. The following menu is displayed.
To Access the USB Drive
1. From the mode selection screen, select USB
Figure 36
4. Insert USB drive into USB port on the control panel.
Figure 34
2. Enter the code 6647 on the keypad provided.
Figure 35
30
Operation
SmartTouch 2 Touchscreen Control
To Store Menu Data to a USB
To Retrieve Menu Data from a USB
NOTE: The following procedure may be used to store
any type of data to a USB including HACCP, settings and fault logs.
NOTE: The following procedure may be used to upload
menu recipes and/or icons from a USB.
1. Select LOAD MENU FROM USB.
1. Select STORE MENU TO USB.
2. Select the file to download to the oven.
2. Enter a filename for the menu data using the keypad
provided. Press the disk icon to save.
NOTE: DO NOT use spaces in the filename.
Figure 38
3. The status screen is displayed. Press OK when the
transfer is complete.
Figure 37
3. The status screen is displayed. Press OK when the
transfer is complete.
31
Operation
SmartTouch 2 Touchscreen Control
COOL DOWN
1. From the mode selection screen, select COOL
DOWN.
2. The display toggles between cooling and open door
in yellow until the oven is cool.
NOTE: If the oven is shut down with the circuit
breaker switch at the bottom of the front
panel, the display will return to the power
screen.
NOTE: The vent will automatically open and the fan
will run on high speed during cool down to
assist in lowering the cavity temperature.
The fan and vent will disengage when the
oven had cooled.
Figure 39
BCX shown
Figure 40
32
Maintenance
Spray Bottle Operating Procedure
3. To spray, depress the trigger with your thumb.
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 43
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.
Figure 41
6. Release pressure after use by inverting the spray
head and depressing the trigger or by slowly unscrewing the spray head assembly which will allow
air to escape from around the filling aperture.
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 42
33
Maintenance
Cleaning and Preventive Maintenance
DAILY CLEANING
Cleaning the Interior
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.
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.
Figure 45
Cleaning the Exterior
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.
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.
4. Close the door. Place the oven in steam mode for 10
minutes.
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.
5. When finished steaming, open the door and rinse the
interior with the attached spray hose.
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
The best preventive maintenance measures are the
proper initial installation of the equipment and a program
for cleaning the appliance routinely. The oven requires no
lubrication. Contact the factory, the factory representative
or a local Blodgett service company to perform maintenance and repairs should they be required.
WEEKLY CLEANING
Figure 44
In addition to the daily cleaning it is necessary to clean
the air intakes on a weekly basis. Air intakes provide necessary cooling air to the internal components. They are
generally located on the rear and sides of the equipment.
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.
34
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