Blodgett 1400 SERIES User Manual

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1400 SERIES

ELECTRIC COMPACT DECK OVENS

INSTALLATION --OPERATION--MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgettcorp.com

50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331-5842,(802)860-3700Fax:(802)864-0183

PN 23326 Rev C (6/01)

E 2001 ---G.S. Blodgett Corporation

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING 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.

BLODGETT - THE REPUTATION YOU CAN COUNT ON

For a century and a half, The Blodgett Oven Company has been building ovens and nothing but ovens. We’ve set the industry’s quality standard for all kinds of ovens for every foodservice operation regardless of size, application or budget. In fact, no one in the foodservice industry has more oven engineering experience than Blodgett, and no one offers more models, sizes, and oven applications than Blodgett; gas and electric, full-size,half-size,countertop and deck, convection, Cook’n Hold,Combi-Ovensand the industry’s highest quality Pizza Oven line. For more information on the full line of Blodgett ovens contact your Blodgett representative.

Model:

Your Service Agency’s Address:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Table of Contents

Introduction

 

Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2

Oven Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3

Installation

 

Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4

Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6

leg ATtachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6

Stand assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7

Double Stacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7

Deck Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

Leveling the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

Operation

 

Electro/Mechanical Thermostat and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . .

9

Solid State Temperature Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10

General Baking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

11

Maintenance

 

Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12

Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13

Introduction

Oven Description and Specifications

Blodgett Deck ovens have set industry wide standards of excellence for baking characteristics, performance and reliability. They remain unsurpassed for product quality.

Simplicity of design and quality construction throughout assure years of trouble free service

when the equipment is properly installed and maintained.

Features include a full angle iron frame, all welded radius corners and stainless steel exteriors.

 

 

 

 

AMPERES

 

ELECTRICAL

 

 

 

 

 

 

CONNECTION

 

 

 

L1

L2

L3

KW/SECTION

VOLTS

PHASE

AWG*

 

 

 

 

 

 

 

60 HZ

 

 

 

 

 

 

 

 

 

 

 

 

 

3.75

208

1

18

0

18

10

3.75

208

3

11

11

11

12

3.75

220-240

1

16

0

16

12

3.75

220-240

3

9

9

9

12

 

 

 

 

 

 

 

50 HZ

 

 

 

 

 

 

 

 

 

 

 

 

 

3.75

220

1

17

---

17

 

3.75

240

1

16

---

16

Size per

local codes

 

 

 

 

 

 

3.75

220/380

3

6

6

6

 

3.75

240/415

3

6

6

6

 

 

 

 

 

 

 

 

NOTE: Refer to page NO TAG in this manual for Electric Connection specifications.

NOTE: Double units can have phase loads partially equalized by matching lines during hook-up.Otherwise, load ratings are double the above data.

2

Introduction

Oven Components

1405 Single

1415 single

1405 double

1415 double

Figure 1

3

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven:

DInspect the shipping container for external damage. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.

DUncrate 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.

OVEN LOCATION

The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.

Be sure to place the oven in an area which is accessible for proper operation and servicing.

It is essential that ventilation air not be obstructed in any way if proper operation is to be assured. A minimum of two inches (5 cm) must be maintained between both the sides and the rear of the unit and any wall.

4

Installation

Electrical Connection

Ovens are supplied for operation on 208 volt or 220-240volt installation. The thermostat, indicator light and related switches are interconnected through one power source supplied to the oven.

Before making any connection to this oven, check the rating plate attached to the bodyback to assure that the voltage, phase and KW rating are compatible with the electrical supply. See diagram.

All ovens, when installed, must be connected and electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70---LatestEdition and/or Canadian Electric Code CSA C22.1 as applicable.

Wiring diagrams are located on the bodyback.

The supply conduit enters through the rear of the oven and electrical connection is made to the terminal block secured to the panel at the back of the control compartment. Electrical connection sizes for a double 1400 oven are shown in “Electrical Connection AWG” column of the Electrical Specifications found on page 2 of this manual. Wiring is sized for 75_C copper wire at 125% of rated input. Reference is from the National Electric Code ANSI/ NFPA 70Latest Edition.

Wiring Label

Rating

Plate

Wiring

Schematic

Installation Instructions

“Do not install closer than

2 inches to any side or rear wall”

Figure 2

5

Installation

Oven Assembly

Before assembly and installation of the oven, check that all components have been received. In addition to the oven, legs, decks and/or other accessories may be required.

Single Sections

D4” (10 cm) legs are shipped inside the oven, packed in a separate carton.

DThe decks are individually packaged and secured to the oven back.

Double Sections

D 4” (10 cm) legs are packed in lower sections.

DSpacer is shipped attached to the upper section.

DSecuring plate to attach units together is located in the upper section.

D The decks are packaged with each section.

LEG ATTACHMENT

1.Tip bottom oven section backward.

2.Attach each of the four legs into the nuts secured in the oven bottom.

3.Tighten each leg and adjust the leg feet to approximately the same height.

NOTE: Final leg fet adjustment will be required during the leveling operation.

Figure 3

6