Blodgett 900 SERIES User Manual

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900 SERIES

ROASTING, BAKING AND PIZZA OVEN

INSTALLATION --OPERATION--MAINTENANCE

LA SÉRIE 900

DU FOUR À RÔTIR, À CUIRE ET À PIZZA

MANUEL D’INSTALLATION --UTILISATION--ENTRETIEN

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842,(802)860-3700Fax:(802)864-0183

PN 11356 Rev G (2/06)

E 2003 ---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

AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEMENT LES DIRECTIVES D’INSTALLATION, D’OPÉRATION ET D’ENTRETIEN AVANT DE FAIRE L’INSTALLATION OU L’ENTRETIEN DE CET ÉQUIPEMENT.

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.

LES INSTRUCTIONS À RESPECTER AU CAS OÙ L’UTILISATEUR PERÇOIT UNE ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE GAZ LOCAL.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni utiliser de l’essence ni d’autres vapeurs ou liquides inflammables dans le voisinage de cet appariel, ni de tout autre appareil.

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.

Les informations données dans le présent manuel sont importantes pour installer, utiliser et entretenir correctement ce four. Le respect de ces instructions et procédures permettra d’obtenir de bons résultats de cuisson et une longue durée de service sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir vous y reporter à l’avenir.

Errors: Descriptive, typographic or pictorial errors are subject to correction. Specifications are subject to change without notice.

Erreurs:Les erreurs de description, de typographie ou d’illustration font l’objet de corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON

UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

For over 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 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.

Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans la fabrication de fours. Nous avons établi les normes de qualité qui s’appliquent dans l’industrie à tous les types de fours utilisés dans les services alimentaires, quel qu’en soit la taille, l’exploitation ou le budget. En fait, ni n’offre plus de modèles, de tailles et d’applications de fours que Blodgett. À gaz et électriques. De tailles différentes, sur plan de travail et superposables. Qu’il s’agisse de fours à convection, des modèles Cook’n Hold et Combi-Oven,ou de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché. Pour de plus amples informations sur la gamme complète de fours Blodgett, veuillez contacter votre représentant Blodgett.

Model/Modèl:

Your Service Agency’s Address: Adresse de votre agence de service:

Serial Number/Numéro de série:

Your oven was installed by/

Installateur de votre four:

Your oven’s installation was checked by/

Contrôleur de l’installation de votre four:

Table of Contents/Table des Matières

Introduction

Oven Description and Specifications . . . . 2

Oven Components . . . . . . . . . . . . . . . . . . . . 3

Installation

Delivery and Location . . . . . . . . . . . . . . . . . 4

Oven Assembly . . . . . . . . . . . . . . . . . . . . . . 5

Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Leg Attachment . . . . . . . . . . . . . . . . . . . . . 5

Caster ATtachment . . . . . . . . . . . . . . . . . . 5

Double Section Assembly . . . . . . . . . . . . 6

Ultra Rokite Deck . . . . . . . . . . . . . . . . . . . 6

Steam Injection . . . . . . . . . . . . . . . . . . . . . 7

Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Canopy Type Exhaust Hood . . . . . . . . . . 8

Direct Flue Arrangement . . . . . . . . . . . . . 9

Venting Problems . . . . . . . . . . . . . . . . . . . 9

Utility Connections ---

Standards and Codes . . . . . . . . . . . . . . . . . 10

Gas Connection . . . . . . . . . . . . . . . . . . . . . . 11

Initial Startup . . . . . . . . . . . . . . . . . . . . . . . . . 14

Operation

Safety Information . . . . . . . . . . . . . . . . . . . . 15

Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . 16

Suggested Times and Temperatures . . . . 17

Maintenance

Cleaning and Preventative Maintenance . 19

Troubleshooting Guide . . . . . . . . . . . . . . . . 20

Introduction

Description et Spécifications du Four . . . . 22 Éléments du Four . . . . . . . . . . . . . . . . . . . . . 23

Installation

Livraison et Implantation . . . . . . . . . . . . . . . 24 Montage du Four . . . . . . . . . . . . . . . . . . . . . 25 Emballage . . . . . . . . . . . . . . . . . . . . . . . . . 25 Assemblage des Pieds . . . . . . . . . . . . . . . 25 Fixation des Roulettes . . . . . . . . . . . . . . . 25 Double Section Assembly . . . . . . . . . . . . 26 Des Plaques en Rokite . . . . . . . . . . . . . . . 26 Injection de Vapeur . . . . . . . . . . . . . . . . . . 27 Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Hotte D’évacuation Type Voûte . . . . . . . 28 En Prise Directe . . . . . . . . . . . . . . . . . . . . . 29 Problêmes de la Ventilation . . . . . . . . . . . 29

Branchements de Service ---

Normes et Codes . . . . . . . . . . . . . . . . . . . . . 30 Branchement de Gaz . . . . . . . . . . . . . . . . . 31 L’Installation Initiale . . . . . . . . . . . . . . . . . . . 34

Utilisation

Information de Sécurité . . . . . . . . . . . . . . . . 35 Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . 36 Durées et Températures Suggérées . . . . . 37

Entretien

Nettoyage et Entretien Préventif . . . . . . . . 39 Guide de Détection des Pannes . . . . . . . . 40

Introduction

Oven Description and Specifications

The 900 Series enjoys the distinction of having the longest continuous production run of any oven manufactured by the G. S. Blodgett Company since its founding in 1848. The first 900 oven was marketed in 1940 and while advancements in metallurgy and more convenient and reliable controls have been incorporated over the years, the basic design of this unit has remained unchanged since its inception.

In establishing this record, the 900 Series has set industry wide standards for excellence in baking characteristics, performance, and reliability. In its primary applications, it remains unsurpassed for product quality. Simplicity of design and quality construction throughout assure years of troublefree service if equipment is installed properly and given minimal periodic maintenance.

GAS SPECIFICATIONS

 

Natural Gas

Propane Gas

 

 

 

 

 

 

US Units

SI Units

US Units

SI Units

 

 

 

 

 

Heating Value

1000 BTU/hr

37.3 MJ/m3

2550 BTU/hr

95.0 MJ/m3

Specific Gravity (air=1.0)

0.63

0.63

1.53

1.53

 

 

 

 

 

Gas Manifold Pressure

5.0” W.C.

1.25 kPa

10.0” W.C.

2.49 kPa

 

 

 

 

 

Oven Input

 

 

 

 

901

22,000 BTU

6.4 KW

22,000 BTU

6.4 KW

911

20,000 BTU

5.9 KW

20,000 BTU

5.9 KW

911P

27,000 BTU

7.9 KW

27,000 BTU

7.9 KW

951

38,000 BTU

11.1 KW

38,000 BTU

11.1 KW

961

37,000 BTU

10.8 KW

37,000 BTU

10.8 KW

961P, 966, 981

50,000 BTU

14.6 KW

50,000 BTU

14.6 KW

 

 

 

 

 

 

Main Burner Orifice Size

 

 

 

 

901

45 MTD*

2.08 mm

54 MTD*

1.39 mm

911

46 MTD*

2.05 mm

55 MTD*

1.3 mm

911P

42 MTD*

2.35 mm

53 MTD*

1.5 mm

951

34 MTD*

2.8 mm

49 MTD*

1.85 mm

961

34 MTD*

2.8 mm

49 MTD*

1.85 mm

961P, 966, 981

30 MTD*

3.25 mm

45 MTD*

2.1 mm

 

 

 

 

 

 

Pilot Burner Orifice Size

0.18”

.45 mm

.010”

.25 mm

 

 

 

 

 

NOTE: * Multiple Twist Drill

NOTE: Orifice sizes given are at sea level.

2

Introduction

Oven Components

Ultra Rokite Deck ---stone deck that absorbs heat from below to cook the bottom of the product.

Deck Supports ---hold the oven decks.

Control Panel ---contains components to control the oven operation.

Burner Compartment ---located beneath the cooking chamber. The burner compartment contains the combustion burners.

Combustion Burners ---provide heat to the baking chamber and the decks.

Deflector ---diverts some of the heat from the combustion burners to the flue plates.

Flue Plates ---located on the interior side walls of the cooking chamber. The flue plates conduct heat from the burners to the oven cavity. The heat cooks the top of the product before being vented from the oven.

7” High Compartment

911

 

 

-

 

 

33” x 22”

 

911-P

-

 

 

33” x 22”

961

 

 

-

 

 

42” x 32”

 

961-P

-

 

 

42” x 32”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Two 7” High Compartments

981 - 42” x 32”

12” High Compartment

901 - 33” x 22”

951 - 42” x 32”

16” High Compartment

966 - 42” x 32”

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.

The following clearances must be maintained between the oven and any combustible or non-com-bustible construction.

D

Oven body right side ---6” (15cm)

D

Oven body left side

---6” (15cm)

D

Oven body back ---

6” (15cm)

D

Oven body bottom

---6” (15cm)

Area must be accessible for proper servicing.

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.

It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.

D Place the oven in an area that is free of drafts.

DKeep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.

DDo not place the oven on a curb base or seal to a wall. Either condition will restrict the proper flow of combustion and ventilation air resulting in damage to the oven.

4

Installation

Oven Assembly

PACKAGING

CASTER ATTACHMENT

Before beginning assembly of the oven, check for all necessary components. In addition to the oven itself, legs, a proper vent, and/or other accessories may be required.

900 Series ovens are packaged as follows:

Single Section Ovens

The following are packed in the oven:

DA set of 27-1/2”(70 cm) legs with attaching hardware.

D Either a canopy or direct vent as specified

DEither a natural gas or propane gas pressure regulator as required.

Multiple Section Ovens

The following are packed inside the bottom section:

D A set of legs of the appropriate length

D Either a canopy or direct vent as specified

DA back pipe of appropriate length with either a natural gas or propane gas regulator attached

Additional Packaging

DUltra Rokite decks for all 900 Series are packed in a separate crate.

DThe top section of multiple section ovens will always have the crown angle in position.

LEG ATTACHMENT

1.Put the oven onto a lift with the bottom of the oven down.

2.Each leg is attached by three bolts to the underside of the oven base frame.

1.Bolt supports to oven with 1/2---13hex head bolts (casters with brakes should be facing front of oven.)

2.Carefully place oven onto the casters. (It will be necessary to have several persons lift oven off the pallet and set it onto the casters). Engage brakes on front casters.

NOTE: A fixed restraint must be provided if casters are used in conjunction with a flexible connector for movable appliances. This restraint must secure the oven to a nonmovable surface to eliminate stress on the connector. If the oven is moved, the restraint must be reconnected after the oven is returned to it’s normal position.

Restraint Cable

Bracket

Figure 3

Figure 2

5

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

1.Place lower section in predetermined place of installation.

2.Attach the legs (and casters if applicable) as previously described.

3.Using two 1” boards, place one near the edge of the oven and the other at the far side of the flue collar.

4.Lift the upper section and place on the boards. Push the top section across until the sections are even.

5.Remove the board from one side by placing a 2” x 4” approximately four feet long under the angle frame. Lift to remove the board.

6.Remove the other board in the same manner as above, allowing the upper section to come gently to rest in the proper position.

7.Install gas back-pipesand pressure regulator.

8.Install the canopy or direct type vent as appropriate.

9.Remove all tags.

10.Level the ovens side to side and front to back by placing a spirit level on the base frame of the lower section and screwing the adjustable leg feet in or out as appropriate.

ULTRA ROKITE DECK

1.Slide the Ultra Rokite shelf through the door opening. Rest the shelf on the deflector and slide to the rear of the oven until it drops into the shelf support.

2.Refer to pre-heatinginstructions supplied with Ultra Rokite.

NOTE: Because of the weight of the Ultra Rokite shelves, take care to avoid injury to yourself or damage to the shelves when sliding sections into the oven.

NOTE: For model 981, Ultra Rokite is only available as a bottom deck. DO NOT install the Ultra Rokite in the top baking compartment of a 981.

Double Section Assembly

Figure 4

6