Blodgett | Mark V-200 | Owner's manual | Blodgett Mark V-200 Owner's manual

MARK V-100 AND MARK V-200
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
(Formerly MARK V)
BLODGETT OVEN COMPANY
www.blodgett.com
42 Allen Martin Drive, Essex Junction, Vermont 05452 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 17561 Rev AC (9/19)
© 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.
FOR YOUR SAFETY
Do not store or use gasoline or
other flammable vapors or liquids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the proper installation, use, and maintenance of this oven. Adherence
to these procedures and instructions will result in satisfactory
baking results and long, trouble free service. Please read
this manual carefully and retain
it for future reference.
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specifications are subject to change
without notice.
INSTALLATION
Oven Description and Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Delivery and Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Oven Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
NSF Bolts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Leg Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Caster Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Double Section Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Oven Leveling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Utility Connections - Standards and Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Electrical Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Intial Startup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
OPERATION
Safety Information.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
SSI-M Solid State Infinite Control with Manual Timer. . . . . . . . . . . . . . . . . . . . . . . . 11
SSI-D Solid State Infinite Control with Digital Timer.. . . . . . . . . . . . . . . . . . . . . . . . . 12
SSD Solid State Digital Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Simple Touch Control.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
How Cook & Hold Works.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
General Guidelines for Operating Personnel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Suggested Times and Temperatures. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
MAINTENANCE
Cleaning and Preventative Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Troubleshooting Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Installation
Oven Description and Specifications
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high quality product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and enhanced oven performance.
Air Flow Pattern for Blodgett Electric Convection Ovens
Figure 1
ELECTRICAL RATINGS- MARK V-100 AND MARK
MAX LOAD (AMPS
VOLTAGE
HZ
KW
PHASE
L1
L2
L2
U.S. and Canadian installations - All models
208
60
11.0
1
51
—
51
208
60
11.0
3
31
29
29
220-240
60
11.0
1
44
—
44
220-240
60
11.0
3
26
24
24
440
60
11.0
3
15
14
14
480
60
11.0
3
14
13
13
General Export installations - Mark V-100
208
50
11.0
3
18
18
18
220-240
50
11.0
1
48
—
—
220/380
50
11.0
3
18
16
16
240/415
50
11.0
3
18
14
14
230/400
50
11.0
3
18
15
15
General Export installations - Mark V-200
220/380
60
11.0
3
18
15
15
220/380
50
11.0
3
18
15
15
240/415
50
11.0
3
18
14
14
230/400
50
11.0
3
18
15
15
2
V-200
N
MOTOR
—
—
—
—
—
—
6 AWG
8 AWG
6 AWG
8 AWG
12 AWG
12 AWG
4
48
2
4
3
Size per local code
Size per local code
Size per local code
Size per local code
Size per local code
3
3
4
3
Size per local code
Size per local code
Size per local code
Size per local code
Installation
Delivery and Location
DELIVERY AND INSPECTION
It is essential that an adequate air supply to the oven be
maintained to provide a sufficient flow of combustion and
ventilation air.
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
•
•
Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notified within fifteen days of delivery and the shipping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if filing a claim is necessary.
•
Place the oven in an area that is free of drafts.
•
Keep the oven area free and clear of all combustibles such as paper, cardboard, and flammable
liquids and solvents.
•
Do not place the oven on a curb base or seal to
a wall. This will restrict the flow of air and prevent
proper ventilation. Tripping of the blower motor’s
thermal overload device is caused by an excessive
ambient temperature on the right side of the oven.
This condition must be corrected to prevent permanent damage to the oven.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specifications are
compatible with the electrical services supplied for the
oven.
OVEN LOCATION
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
1. Pull out control panel. The rating plate attached to the
inside of the control compartment.
The following clearances must be maintained between
the oven and any combustible or non-combustible construction.
•
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.
Mark V-100
•
Oven body right side - 1” (2.5 cm)
•
Oven body left side - 1” (2.5 cm)
•
Oven body back - 1” (2.5 cm)
•
Single and stacked oven bottom- 1/2” (1.2 cm)
Mark V-200
•
Oven body right side - 1/2” (1.3 cm)
•
Oven body left side - 1/2” (1.3 cm)
•
Oven body back - 1/2” (1.3 cm)
•
Single and stacked oven bottom - 1/2” (1.3 cm)
The following clearances must be available for servicing.
•
Oven body sides - 12” (30 cm)
•
Oven body back - 12” (30 cm)
3
Installation
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any exposed
hole on the back of an oven. This includes:
1. Locate the 5/16” bolts that were shipped with the
oven.
•
any unit, single or stacked, without a back panel.
2. Install the bolts as shown.
•
any holes in stacked units not used for mounting
stacking brackets.
Double Stacked Units
Units without back panels
Figure 2
4
Installation
Oven Assembly
LEG ATTACHMENT
CASTER ASSEMBLY
1. Push the oven onto a lift with the bottom of the oven
down.
NOTE: Install the locking casters on the front of the
oven. Install the non-locking casters on the back
of the oven.
2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn
the legs clockwise and tighten to the nearest full turn.
Casters for Single and Double Stacked Ovens:
1. Attach the legs as described.
2. Pry the adjustable feet out of the legs
3. Align the two leg plate holes in each leg with those
in the oven bottom. Secure each leg using two 1/2”
bolts.
3. Insert one caster into each leg as shown. Tighten the
lock nuts to secure the casters.
NOTE: If using casters see CASTER ASSEMBLY
before proceeding.
4. Level the oven by screwing the adjustable leg feet in
or out as necessary.
Adjustable
Leg Foot
Caster Assembly
25” (64 cm) Legs Shown
Figure 4
Low Profile Casters for Double Stacked Ovens:
1. Align the three holes in each caster assembly plate
with those in the oven bottom. Secure each caster
using three 1/2” bolts.
6” (15 cm) Legs Shown
Figure 5
Figure 3
5
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
NOTE: Old style ovens refer to units with painted exposed rear angle. New style ovens refer to units
with rear angle iron enclosed in steel.
4. Drill a clearance hole for a 5/16” bolt in the angle iron
of the old style oven. Use the holes in the stacking
brackets as a pilot.
The following instructions apply to stacking two new style
ovens.
5. Attach the stacking brackets to the old style oven with
the 5/16” bolts and nuts provided in the kit.
1. Secure the short legs to the bottom sections as described.
6. Attach the flue connector.
2. Place the upper section in position on top of the lower
oven.
WARNING!!
3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
When stacking ovens be sure to remove the
single oven flue boxes prior to attaching
three-piece connector.
4. Attach the flue connector.
OVEN LEVELING
The following instructions apply to stacking a new style
oven on an old style oven.
After assembly, the oven should be leveled and moved to
the operating location.
1. Secure the short legs to the bottom sections as described.
1. The oven can be leveled by adjusting the feet or casters located on the bottom of each leg.
2. Place the upper section in position on top of the lower
oven.
Flue
Connector
Figure 6
6
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 responsible
for:
The ventilation of this oven should be in accordance with
local 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.
•
All ovens, when installed, must be electrically grounded
in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA
70-Latest Edition and/or Canadian National Electric Code
C22.2 as applicable.
the installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
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 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.
7
Installation
Electrical Connection
Wiring diagrams are located in the control compartment
and on the back of the oven.
The electric motor, indicator lights and related switches
are connected to the oven as follows:
The service line will enter trough the rear of the oven and
connected to the terminal block (see diagram).
1. Remove the bottom trim and control panel. Removal
of the body side is not necessary.
2. Remove knock-out in the rear of the unit and run the
supply power line to terminal block and connect the
wires.
3. Reinstall the control panel and the bottom trim.
NOTE: To prevent damage there is no power to the
heating elements when the blower is not operating.
Connect wires to
terminal block
THE BLODGETT OVEN COMPANY CANNOT ASSUME
RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED
AS A RESULT OF IMPROPER INSTALLATION.
Run supply line through
the knock-out
Figure 7
8
Installation
Intial Startup
OVEN RESTRAINT
ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION
If casters are used in conjunction with a power supply
cord for movable appliances, a fixed restraint should be
provided.
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.
Each oven, and its component parts, have been thoroughly tested and inspected prior to shipment. However, it is
often necessary to further test or adjust the oven as part
of a normal and proper installation. These adjustments
are the responsibility of the installer, or dealer. Since
these adjustments are not considered defects in material or workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not limited to:
If the oven is moved from its regular location, the restraint
must be reconnected when the oven is returned.
•
calibration of the thermostat
•
adjustment of the doors
•
leveling
•
tightening of fasteners.
1. Mount the supplied bracket to the leg bolt just below
the power cord.
2. Attach the clip on restraining cable to the mounting
bracket.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by qualified installation or service personnel.
Back of Oven
Restraint Cable
Bracket
Double stacked unit shown. Use the same
procedure for single units.
Figure 8
9
Operation
Safety Information
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.
SAFETY TIPS
For your safety read before operating
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.
10
•
If the oven needs to be moved for any reason, the
supply cord must be 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.
Operation
SSI-M Solid State Infinite Control with Manual Timer
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
2. BLOWER SWITCH - controls blower speed, either HI
or LO.
1
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates elements
are heating. When the light goes out the oven has
reached operating temperature.
3
ON
HI
OFF
LO
5. SOLID STATE THERMOSTAT - allows either 8 preset temperatures to be selected in accordance with
customer requirements, or an infinite selection of
temperatures from 200-500°F (95-260°C). (infinite
control shown)
2
6. TIMER - activates an electric buzzer that sounds
when the cook time expires.
OPERATION
4
1. Turn the SELECTOR Switch (1) to COOK. The blower
and control compartment cooling fan operate and are
controlled automatically by the action of the doors.
5
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the desired setting or temperature.
4. Preheat until the OVEN READY LIGHT (4) goes out.
5. Load product into the oven. Determine cook time and
set the TIMER (6).
6. When the buzzer sounds, remove the product from
the oven. Turn the TIMER knob (6) to OFF to silence
the buzzer.
6
7. Turn the SELECTOR Switch (1) to OVEN OFF.
Figure 9
11
Operation
SSI-D Solid State Infinite Control with Digital Timer
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
1
2. BLOWER SWITCH - controls blower speed, either hi
or lo.
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates burner operation. When the light goes out the oven has reached
operating temperature.
5. SOLID STATE THERMOSTAT - allows an infinite selection of temperatures from 150-500°F (66-260°C).
2
3
6. DISPLAY - displays cook time
7. TIMER DIAL - used to enter desired cook time
8. HEAT CUTOFF - circuit breaker
4
OPERATION
1. Turn the SELECTOR Switch (1) to COOK. The blower
and control compartment cooling fan operate and are
controlled automatically by the action of the doors.
The display reads 00:00.
5
2. Set BLOWER Switch (2) to the desired speed.
6
3. Set the SOLID STATE THERMOSTAT (5) to the desired temperature.
4. Preheat until the OVEN READY LIGHT (4) goes out.
7
5. Load product into the oven. Rotate the dial (7) to the
desired time. The timer will begin to countdown after
approximately 1 second.
6. When the buzzer sounds, remove the product from
the oven. Turn the TIMER dial (7) to silence the buzzer.
7. Turn the SELECTOR Switch (1) to OVEN OFF.
8
CIRCUIT
BREAKER
Figure 10
12
Operation
SSD Solid State Digital Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH - turns power to the oven on or off.
Allows selection of Cook or Cool Down Modes and fan
speed (if applicable).
Mark V
2. DISPLAY - displays time or temperature and other information related to oven function.
Solid State
3. HEAT LAMP - lights when heater is on.
4. PULSE LAMP - lights when Pulsed Fan Mode is turned
on.
1
5. HOLD LAMP - lights when Hold Mode is turned on.
HIGH
FAN
6. DIAL - used to enter set points in display
7. START/STOP KEY - starts or stops the timer.
2
8. TIME KEY - used to show time in the display.
LOW FAN
4
3
5
9. TEMP KEY - used to show set temperature in the display.
NOTE: Actual temperature is shown while the TEMP
key is held down.
10. HOLD KEY - turns Hold Mode on or off.
11. PULSE KEY - turns Pulse Mode on or off.
8
6
7
9
1. Press TEMP (9) key.
10
11
2. Rotate dial (6) to enter temperature.
PROGRAMMING
To set the cook temperature:
To set the cook time:
1. Press TIME (8) key.
2. Rotate the dial (6) to enter time.
NOTE: Time is entered in hours : minutes or minutes :
seconds.
To set the hold time:
1. Press HOLD key (10) to turn hold mode on.
10 AF
WARNING
NOTE: HOLD light is on.
10 AF
REPLACE WITH 10 AMP
TIME DELAY FUSES
2. Rotate dial (6) to enter the hold temperature.
3. Press START/STOP key (7)
To set the pulse time:
DISCONNECT FROM THE SOURCE OF
SUPPLY BEFORE SERVICING
www.blodgett.com
1. Press PULSE KEY (11) to turn pulse mode on.
NOTE: Pulse light is on.
Figure 11
2. Rotate DIAL (6) to enter the pulse time. Pulse time is a
portion of the pre-set cook time.
13
Operation
SSD Solid State Digital Control
OPERATION
Cook Only:
Cook with Pulse:
1. Turn SELECTOR switch (1) to the desired position.
NOTE: PULSE light is on when pulse mode is on and off
when pulse mode is off.
2. Enter the cook time and temperature.
1. Turn the SELECTOR SWITCH (1) to the desired position.
3. Load product into oven.
NOTE: The display reads LOAD with the oven is
near the set temperature.
2. Enter cook time and cook temperature.
4. Press the START/STOP key (7). The timer begins to
count down.
3. Press PULSE KEY (11). Enter the pulse time.
NOTE: Pulse time is a portion of the cook time and
does not increase the previously entered
cook time.
5. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
6. Press the START/STOP key (7) to silence the buzzer.
4. Load product into oven.
7. Remove the product.
NOTE: The display reads LOAD with the oven is
near the set temperature.
Cook with Hold:
5. Push START/STOP KEY (7). The timer begins to
count down the cook time. The oven will be in pulse
mode for the set pulse time. Once the set time has expired, the unit will automatically switch to cook mode
and continue counting down.
NOTE: HOLD light is on when hold mode is on and off
when hold mode is off.
1. Turn SELECTOR switch (1) to the desired position.
2. Enter the cook time and temperature.
6. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
3. Press the HOLD key (10). Enter the hold temperature.
4. Load product into oven.
7. Push the START/STOP KEY (7) to turn the buzzer off.
NOTE: The display reads LOAD with the oven is
near the set temperature.
8. Remove the product.
5. Push the START/STOP (7) key. Timer begins to count
down.
6. When the cook timer reaches 00:00 the buzzer sounds
and the display reads DONE. The buzzer turns off after a few seconds. The display reads HOLD until the
oven reaches the hold temperature. Then the timer
begins to count up.
7. Push the START/STOP key (7) to stop timer.
8. Remove the product.
9. Push HOLD (10) key to turn off hold mode.
14
Operation
Simple Touch Control
COMPONENT DESCRIPTION
1. TOUCHSCREEN - Interactive display for oven functioning and/or programming.
2. USB Port - 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. CONTROL KNOB - Used to change values for time,
temperature, humidity, etc.
1
5
2
3
4
Figure 12
15
Operation
Simple Touch Control
MANUAL MODE COOKING
1. Press POWER to turn on the oven.
2. Press MANUAL to proceed to the manual cook
screen.
Power
Figure 13
16
Operation
Simple Touch Control
MANUAL COOK SCREEN
Add a Minute - Press +1 MIN to add 1 minute of time at
any point during the cook cycle.
Actual Temp – Press thermometer to display the actual
cavity temperature.
Light Activation - Press the LIGHT icon turn the cavity
lights on. The icon will change when activated. The lights
will remain on until the icon is pressed again by the user
OR the timeout period is reached. The default timeout period is 5 minutes.
Temperature Bar - Press the TEMPERTURE BAR and
use the control dial to set the desired oven temperature.
For temperature ranges from minimum to 215°F, the
temperature may be set in 1° increments as the knob is
turned.
Fan Speed Bar - Press the FAN SPEED BAR to cycle
through the available fan speeds.
For temperature above 215°F, the temperature may be
set in 5° increments.
Advanced Functions – Press the ADV. FUN icon to access the Fan Pulse, Fan Delay and Cook and Hold functions.
Press the check mark to save the selection. Press the X
to cancel editing without altering current set point value.
Cook Timer - Press the TIMER STATUS BAR and enter
the desired cook time using the control dial.
Times greater than 1 hour can be set in 5 minute increments. Times less than 1 hour can be set in 5 second
increments.
Press the check mark to save the selection. Press the X
to cancel editing without altering current set point value.
Back
Light
Actual
Temperature
Temperature Bar
Fan Speed Bar
Fan
Timer Status Bar
Timer
Add a Minute
Advanced
Functions
Start Timer
Stop Timer
Figure 14
17
Operation
Simple Touch Control
TO OPERATE TIMER
1. Press PLAY to initiate timer. The timer counts down,.
The play button changes to pause.
Play
Press the PAUSE button to stop the timer at current
value. The pause button changes back to play. Press
play to resume timer.
Presst the STOP key to clear the timer.
The +1 MIN key may be selected at any time to add
an additional minute to the current timer.
Timer Status Bar
The color of the timer bar represents a percentage of
original set time.
•
GREEN: 50-100% of the time remains
•
ORANGE: 25-49% of the time remains
•
RED: 0-24% is indicated by Red
Pause
2. When the timer reaches zero, an audible alarm is triggered.
NOTE: The timer stops when the door is opened
and resumes when the door is closed.
LIGHT ACTIVATION
Stop
Press the LIGHT key to turn on the cavity lights. The icon
turns yellow when activated. The key/relay will remain active until pressed again OR the 5 minute default timeout
period is reached.
Add a minute
Figure 15
Figure 16
18
Operation
Simple Touch Control
ADVANCED FUNCTIONS
Cook & Hold
The intent of Cook & Hold is to keep the product at a food
safe temperature while not overcooking. Once the cook
cycle is complete, the oven autmatically switches to the
hold time and temperature.
1. From the MANUAL COOK SCREEN, press the ADV.
FUN icon.
2. Press the COOK & HOLD key. Four settings bars appear: cook temp, cook time, hold temp and hold time.
3. Use the keypad to enter desired cook and hold time
and temperature settings.
4. Press the BACK key to return to the manual cook
screen.
•
The C & H icon will replace the timer icon.
•
The timer bar will show the cumulative time of
the cook and hold. The cook time will be shaded.
•
If the current set point differs from the Cook &
Hold set point, it will change upon returning to
the manual operation screen.
•
Press play to initiate Cook & Hold.
5. When the recipe is complete, the oven will maintain
the Hold Temp until a new set temperature has been
defined.
Figure 17
19
Operation
Simple Touch Control
Fan Pulse
Fan Delay
1. From the MANUAL COOK SCREEN, press the ADV.
FUN icon.
This feature delays the set fan speed to reduce pulling
liquid batters at the beginning of the bake cycle. The fan
resumes the set speed after the delay time has expired.
2. Press the FAN PULSE key.
1. From the MANUAL COOK SCREEN, press the ADV.
FUN icon.
The unit will cycle the fan on and off at the established fan speed over an established pulse duration.
The default setting for the fan pulse duration is 30
seconds on / 30 seconds off.
2. Press the FAN DELAY key.
NOTE: When using fan delay the oven will only be
able to heat when fan is operating at set
speed.
NOTE: When using fan pulse the oven will only be
able to heat when fan is operating at set
speed.
3. Standard operation resumes when the fan delay duration has elapsed.
3. Standard operation resumes when the fan pulse duration has elapsed.
Figure 19
Figure 18
20
Operation
Simple Touch Control
MENU MODE
3. Select the ADD icon to add a new recipe
Create a New Recipe
1. Press the service key icon, and then select the MANAGE RECIPES icon.
NOTE: In the event of a lockout from MANAGE
RECIPIES use passcode 6368.
Figure 22
4. Name the recipe then press the green check mark.
Figure 20
2. Select the Recipe Library icon.
Figure 23
Figure 21
21
Operation
Simple Touch Control
5. To enter the settings for the first cooking step, select
the icon of the variable you wish to edit.
The icon of the selected variable will highlight in blue
and the value in the currently selected stage will highlight in yellow.
a. Use the knob to adjust the value.
Fan Pulse & Delay
Fan Speed
b. Select the green check mark to confirm the selection.
6. Press the + to add a step. Press the X to delete the
selected step. Use the knob to scroll through recipe
stages.
Recipe Stages
Current Stage
7. Select the disk icon to save the settings, and return
to library menu.
Selected Variable
Save
Figure 25
Set Stage
Temp
8. To edit, copy or delete a recipe select the appropriate
the icon called out below.
Set Stage
Time
Delete
Edit
Copy
Add
Step
Delete
Step
Figure 24
Figure 26
22
Operation
Simple Touch Control
MENU MODE COOKING
3. The control enters the Menu Cooking screen. Press
the START ICON to begin the cook cycle.
1. Press the power key then select the RECIPE icon.
NOTE: If lockout is enabled START will not be
selectable until the oven has reached the
programmed set temperature.
NOTE: The settings between the blue lines indicate
the current stage.
Lights
Back
Stage time
remaining
Figure 27
2. Use the knob to scroll through the listed recipes. Select the desired recipe.
Total time
remaining
Stop
Pause
Add a
Minute
Figure 29
4. Add a Minute, pause and stop can be accessed at
any time.
5. When the cook time has expired, the display flashes
DONE and the alarm sounds. Press STOP to silence
the alarm. The control returns to the recipe cook
screen.
6. Press BACK to exit out of MENU mode.
Figure 28
23
Operation
Simple Touch Control
RACK TIMING
5. Select the recipes you would like to place in the group.
Creating a Rack Timing Group
The first selected recipe will define the group parameters. Clicking a non-greyed recipe will associate it
with the group. Only recipes with parameters matching the group may be selected. Recipes with prameters that fall outside group settings or have multiple
stages will be greyed. Recipes associated to the
group will have a check mark. Up to 12 recipes can
be grouped.
1. Press the service key icon, and then select the MANAGE RECIPES icon.
NOTE: In the event of a lockout from MANAGE
RECIPIES use passcode 6368.
2. Select RACK TIMER GROUPS. The RACK TIMER
GROUPS screen is displayed.
6. Once you have finished selecting the recipes desired
for your group, press save.
3. Select ADD.
4. Use the keypad to name the group. Select the green
check mark to save the name.
Add
Scroll Bar
24
Save
Operation
Simple Touch Control
RACKTIMER COOKING
4. Turn the knob to cycle through the group recipes (left
and right). The currently selected recipe is in highlighted in blue. The next available recipe in either direction is previewed in smaller recipe boxes to either
side.
1. From the mode selection screen, select RACK TIMING. The RACK TIMER GROUPS screen is displayed.
5. Select the area to the right of the rack number to assign currently highlighted recipe to that rack.
Start and cancel keys are to the right of timer bar
when timer is inactive.
+1 min and stop keys are to the right of timer bar
when timer is active or done.
Figure 30
2. Select the desired recipe group. The preheat screen
appears.
Figure 32
Figure 31
3. When the oven has preheated to the group set temp,
the display changes to the RACK TIMING cook
screen.
25
Operation
Simple Touch Control
TO STORE AND LOAD MENU DATA TO A USB
3. Select USB from the menu.
NOTE: The following procedure may be used to store
any type of data to a USB including HACCP, settings and fault logs.
NOTE: The USB drive must be in the port.
NOTE: Importing - you will be given the option to select
the desired recipe file on the USB drive. Once a
recipe set has been selected you will be given
the option to overwrite the existing recipe file
with those on the USB or append them to the
current recipe library.
Exporting – you will be prompted to name the
recipe library being exported.
1. Press the SERVICE KEY.
Figure 35
4. Select LOAD RECIPE FROM USB or STORE RECIPE TO USB, depending on the action you would like
to complete.
Figure 33
2. Press the manager icon and enter passcode 6647.
Figure 36
Figure 34
26
Operation
Simple Touch Control
7. Select the recipe(s) desired for download. When selected, the recipe(s) will have a blue checkmark next
to it. When selection(s) are complete, press the SAVE
TO USB icon.
5. To load a recipe from the USB, select LOAD RECIPE
FROM USB. Select the recipe file desired for download. The recipe file will highlight in blue when selected. When the selection is complete, press the green
checkmark icon.
Figure 37
Figure 39
6. To store recipe(s) to the USB, select STORE RECIPE
TO USB. If desired, select the RACK TIMER groups
you wish to export, when selected they will have a
blue check mark. Then select CONTINUE TO RECIPES.
8. Create a name for the recipe file. When complete,
press the green checkmark icon.
Figure 40
Figure 38
27
Operation
Simple Touch Control
COOL DOWN
1. Press the POWER KEY. The display will ask if you
would like to cool down prior to shut down.
If the green check mark is selected - the display
changes to a power screen with a prompt to have the
door open. The control also displays the current cavity temperature.
The fan runs in high speed. When the cool down temperature is reached an alarm sounds and the cavity
temperature an door message are removed. All functions will cease as in standard shut down.
If the red X is selected - the display immediately
returns to the standard power screen and all functions cease.
Figure 41
28
Operation
How Cook & Hold Works
With the optional COOK & HOLD feature, meat is roasted
at lower temperatures for longer periods of time. This preserves flavor and tenderness and prevents over drying.
There are three phases in cook and hold roasting.
Primary Cooking - controlled by the COOK & HOLD
TIMER. The meat is cooked at a low temperature
until approximately 2/3 done.
•
Cooking from Stored Heat - when the primary cook
time expires, the oven automatically switches to
HOLD. The product continues to cook from the heat
stored in the oven. Meat must remain in the hold
cycle for a minimum of 1-1/2 to 2 hours before being
served.
•
Oven Temp
Time (hours)
All meat should be completely thawed by refrigeration. Using frozen meat increases the cook time causing shrinkage.
Prime rib, bone cap off
14-18 lbs. (6.4-8.1 kg)
COOK
TEMP.
200°F
93°C
Prime rib, bone cap on
14-18 lbs. (6.4-8.1 kg)
200°F
93°C
140°F
60°C
Top or bottom rounds
20-22 lbs. (9.1-10.0 kg)
200°F
93°C
140°F
60°C
Pork roast or ham
10-12 lbs. (4.5-5.4 kg)
250°F
121°C
170°F
76°C
Turkey
20-22 lbs. (9.1-10.0 kg)
Leg of Lamb, bone in
8-10 lbs. (4.36-4.5 kg)
250°F
121°C
225°F
107°C
170°F
76°C
160°F
71°C
Product may be
removed and served.
Meat Temp
Hold - holds the product for several hours before
serving without loss of moisture or tenderness.
PRODUCT
Stored heat
Product may be
held up to 16 hours
Temperature (°F)
•
Oven switches from cook to hold
Figure 42
HOLD TEMP.
QUANTITY
140°F
60°C
1
3
6
1
3
6
1
3
6
2
4
6
1
6
2
4
6
29
COOK TIME MIN. HOLD TOTAL TIME
(HRS)
TIME (HRS)
(HRS)
3
1
4
3-1/4
1-1/2
4-3/4
3-1/2
2
5-1/2
3-1/2
1
4-1/2
4
1-1/2
5-1/2
4-1/2
2
6-1/2
4-1/2
3-1/2
1
1-1/2
5-1/2
4
4-1/2
2
6-1/2
4
1
5
4-1/4
1-1/2
5-3/4
4-1/2
2
6-1/2
3-1/4
1
4-3/4
4
1-1/2
5-1/2
2-1/2
1
3-1/2
2-3/4
1-1/2
4-1/4
3
2
5
Operation
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
OPERATING TIPS
Preheating the oven
Pans and Racks
Always preheat the oven before baking or roasting. We
recommend preheating 50°F (28°C) above the cook temperature to offset the drop in temperature when the doors
are opened and cold product is loaded into the oven. Set
the thermostat to the cook temperature after the product
is loaded.
Product or pan height determines how many racks are
used. The oven holds up to ten 18” x 26” (45.7 x 66.0 cm)
bun pans.
Load the oven from the bottom, centering the pans on the
rack. Never place a pan or aluminum foil on the bottom
of the oven. This obstructs the flow of air and results in
uneven baking and roasting.
NOTE: For frozen product, preheat the oven 100°F
(56°C) above the cook temperature.
Roasting
Cook Temperatures
To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.
Generally, cook temperatures should be 50°F (28°C) lower than deck or range oven recipes. If the edges of the
product are done but the center is raw, or if there is color
variation, reduce the thermostat setting another 15-25°F
(10-15°C). Continue to reduce the cook temperature on
successive loads until the desired results are achieved.
Baking
Weigh the product to ensure equal distribution in each
pan. Varying amounts of product will cause uneven baking results.
NOTE: Cooking at excessive temperatures will not
reduce cook time, it will produce unsatisfactory
baking and roasting results.
Fans
Cook Time
The fan must be operating for the oven to heat. Use the
Pulse Plus feature to allow light or liquid product to set
in the pan and to avoid rippling towards the fan. If your
oven is not equipped with this feature use the following
procedure.
Check the product in about half the time recommended
for deck or range oven recipes. Record times and temperatures which provide best results for future reference.
NOTE: Cook time will vary with the amount of product
loaded, the type of pan and the temperature.
1. Preheat the oven 25°F (15°C) above the baking temperature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Turn the oven off.
5. Allow the product to set for 5-7 minutes with the fan
off. The residual heat in the oven sets the product.
6. Turn the oven on for the remainder of the bake.
Lights
Turn the oven lights off when not viewing the product.
Leaving the lights on for extended periods of time shortens the bulb life considerably.
30
Operation
Suggested Times and Temperatures
PRODUCT
TEMPERATURE
TIME
# SHELVES
Hamburger Patties (5 per lb)
400°F (205°C)
8-10 mins.
10
Steamship Round (80 lb. quartered)
275°F (135°C)
2 hrs 45 mins.
2
Standing Rib Choice (20 lbs, trimmed, rare)
235°F (115°C)
2 hrs 45 mins.
2
Banquet Shell Steaks (10 oz. meat)
450°F (235°C)
7-8 mins.
5
Swiss Steak after Braising
275°F (135°C)
1 hr.
5
Baked Stuffed Pork Chop
375°F (190°C)
25-30 mins.
5
Boned Veal Roast (15 lbs.)
300°F (150°C)
3 hrs. 10 mins.
2
Lamb Chops (small loin)
400°F (205°C)
7-8 mins.
5
Bacon (on racks in 18” x 26” pans)
Poultry
400°F (205°C)
5-7 mins.
10
Chicken Breast & Thigh
350°F (175°C)
40 mins.
5
Chicken Back & Wing
350°F (175°C)
35 mins.
5
Chicken (21/2 lbs. quartered)
350°F (175°C)
30 mins.
5
Turkey Rolled (18 lb. rolls)
Fish and Seafood
310°F (155°C)
3 hrs 45 mins.
3
Halibut Steaks, Cod Fish (frozen 5 oz)
350°F (175°C)
20 mins.
5
Baked Stuffed Lobster (21/2 lb.)
400°F (205°C)
10 mins.
3
Lobster Tails (frozen)
Cheese
425°F (220°C)
9 mins.
5
Macaroni & Cheese Casserole
350°F (175°C)
30 mins.
5
Melted Cheese Sandwiches
Potatoes
400°F (205°C)
8 mins.
10
Idaho Potatoes (120 ct.)
400°F (205°C)
50 mins.
5
Oven Roasted Potatoes (sliced or diced)
Baked Goods
325°F (165°C)
10 mins.
5
Frozen Berry Pies (22 oz)
325°F (150°C)
35 mins.
5 (30 pies)
Fresh Apple Pie (20 oz.)
350°F (175°C)
25-30 mins.
5 (30 pies)
Pumpkin Pies (32 oz.)
300°F (150°C)
30-50 mins.
5 (20 pies)
Fruit Crisp
300°F (150°C)
25 mins.
5
Bread (24 - 1 lb. loaves)
325°F (155°C)
30 mins.
3
Southern Corn Bread
375°F (190°C)
15-20 mins.
5
Baking Soda Biscuits
400°F (205°C)
6 mins.
5
Brown & Serve Rolls
350°F (175°C)
15 mins.
5
Sheet Cakes (5 lb. mixed batter per pan)
325°F (160°C)
16-18 mins.
5
Chocolate Cake
325°F (160°C)
20 mins.
5
Meats
Brownies
325°F (150°C)
15 mins.
5
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of
load, temperature of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary, write
in your proven time and temperature for ready reference.
31
Maintenance
Cleaning and Preventative Maintenance
CLEANING THE OVEN
PREVENTATIVE MAINTENANCE
Painted and stainless steel ovens may be kept clean and
in good condition with a light oil.
The best preventative maintenance measures are, the
proper installation of the equipment and a program for
routinely cleaning the ovens.
1. Saturate a cloth, and wipe the oven when it is cold.
Annual Maintenance
2. Dry the oven with a clean cloth.
This oven requires no lubrication, however, the venting
system should be checked annually for possible deterioration resulting from moisture and corrosive flue products.
On the stainless front or interiors, deposits of baked on
splatter may be removed with any non-toxic industrial
stainless steel cleaner. Heat tint and heavy discoloration
may be removed with any non-toxic commercial oven
cleaner.
If maintenance or repairs are required, contact your local
Blodgett service company, a factory representative or the
Blodgett Oven company.
1. Apply cleaners when the oven is cold. Always rub
with the grain of the metal.
WARNING!!
The porcelain interior can be cleaned with any commercial oven cleaner. Be sure caustic cleaning compounds
DO NOT come in contact with the blower wheel and the
aluminized steel panel directly behind it.
Always disconnect the appliance from the
power supply before servicing or cleaning.
1. Remove the racks, rack supports and blower wheel
from the oven.
2. Soak the parts in a solution of ammonia and water.
3. Reinstall after cleaning.
NOTE: If the oven is moved the restraint must be reconnected after the unit is returned to it’s regular
position.
Weekly Cleaning
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.
32
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SYMPTOM: Heating elements do not come on.
• Oven not plugged in.
•
Plug in electrical supply cord.
•
Power switch on the control panel is off.
•
Set the control panel to COOK or OVEN ON.
•
Control set below ambient temperature.
•
Set to desired cook temperature.
•
Doors are open.
•
Close doors.
•
Computerized controls - error code on display.
•
*
SYMPTOM: Oven does not come to ready.
• The oven has not reached preheat temperature.
•
Wait for oven to reach preheat temperature.
•
Fan delay feature may be activated, if applicable.
•
Deactivate fan delay feature.
•
Internal problem with main temperature control.
•
*
SYMPTOM: Convection fan does not run.
• Oven is not plugged in.
•
Plug in electrical supply cord.
•
Oven is not set to the cook mode.
•
Set the control panel to COOK or OVEN ON.
•
Circuit breaker tripped.
•
Reset the breaker.
•
Fan delay feature may be activated, if applicable.
•
Deactivate fan delay feature.
•
Doors are open
•
Close doors.
SYMPTOM: General baking problems.
• Computerized controls - incorrect product programming.
•
Reprogram control per Operation section.
•
•
*
Thermostat out of calibration.
SUGGESTED REMEDY
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.
Blodgett cannot assume responsibility for damage as a result of servicing done by unqualified personnel.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
33

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