Blodgett B36-NFR User Manual

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IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this manual for the life of the equipment:

Model #: __________________________

Serial #: __________________________

Date Purchased: ___________________

Installation & Operations Manual

Infrared/Radiant Compact Broiler

B36-NFR /B48-NFR

B36-RAD /B48-RAD

WARNING

Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death. Read installation, operation, and maintenance instructions thoroughly before installing or servicing this equipment.

1100 Old Honeycutt Road, Fuquay-Varina,NC 27526 USA • www.Blodgettrange.com

MANUAL 1186527 REV 3 (12/06)

INFRARED/RADIANTCOMPACTBROILER

$30.00

MANUALSECTIONSR

SAFETYPRECAUTIONS

INFRARED/RADIANTCOMPACTBROILER

SAFETY PRECAUTIONS

Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.

The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator, service personnel, or to the equipment.

DANGER

WARNING

CAUTION

NOTICE

This symbol warns of immediate hazards that will result in severe injury or death.

This symbol refers to a potential hazard or unsafe practice that could result in injury or death.

This symbol refers to a potential hazard or unsafe practice that could result in injury, product damage, or property damage.

This symbol refers to information that needs special attention or must be fully understood, even though not dangerous.

WARNING

FIRE HAZARD

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of cooking appliances. Keep area around cooking appliances free and clear of combustibles.

Purchaser of equipment must post in a prominent location detailed instructions to be followed in the event the operator smells gas. Obtain the instructions from the local gas supplier.

WARNING

BURN HAZARD

Contact with hot surfaces will cause severe burns. Always use caution when operating cooking appliances.

WARNING

EXPLOSION AND ASPHYXIATION HAZARD

In the event a gas odor is detected, shut down equipment at the main gas shutoff valve and immediately call the emergency phone number of your gas supplier.

Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the flow of combustion and ventilation air to and from cooking appliances.

WARNING

ELECTRIC SHOCK HAZARD

For appliances that use electric power, disconnect the power to the appliance before cleaning. Do not remove panels that require tools to remove.

NOTICE

Blodgett Range appliances are intended for commercial use only. Not for household use.

Warranty will be void if service work is performed by other than a qualified technician, or if other than genuine Blodgett Range replacement parts are installed.

Give this Owner’s Manual and important papers to the proper authority to retain for future reference.

Copyright © 2006 by Blodgett Range. All rights reserved. Published in the United States of America.

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INSTALLATION& OPERATIONSMANUAL1186529 REV3 (12/06)

INFRARED/RADIANTCOMPACTBROILER

INTRODUCTION

INTRODUCTION

Congratulations! You have purchased one of the finest pieces of heavy-dutycommercial cooking equipment on the market.

You will find that your new equipment, like all Blodgett Range equipment, has been designed and manufactured to meet the toughest standards in the industry. Each piece of Blodgett Range equipment is carefully engineered and designs are verified through laboratory tests and field installations. With proper care and field maintenance, you will experience years of reliable, trouble-freeoperation. For best results, read this manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

This manual is for the Blodgett Range/Platinum Infrared and Radiant Compact Broiler, which may be mounted over a range or on a wall, or used as a countertop unit by attaching legs to the base. The serial plate is located under the broiler bottom grease drawer at the front, toward the left (see Figure 1 below).

Read these instructions carefully before attempting installation. Installation and initial startup should be performed by a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a person experienced in and knowledgeable of the installation of commercial gas and/or electric cooking equipment) then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any kind shall apply.

In the event you have questions concerning the installation, use, care, or service of the product, contact:

Blodgett Range Technical Service

1100 Old Honeycutt Road

Fuquay-Varina,North Carolina 27526 USA919-552-9161

www.Blodgettrange.com

Figure 1

Location of Serial Plate

Serial Plate (Hidden under grease drawer)

INSTALLATION& OPERATIONSMANUAL1186529 REV3 (12/06)

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CLEANING& MAINTENANCE

INFRARED/RADIANTCOMPACTBROILER

SPECIFICATIONS

NOTICE

Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations must comply with all local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1,or the Propane Installation CodeCAN/CGA-B149.2,as applicable, including:

1.The appliance 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 psi (3.45 kPa).

2.The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45 kPa).

Blodgett Range reserves the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.

This product is intended for commercial use only, not for household use.

CLEARANCES

There must be adequate clearance between the broiler and adjacent construction due to the heat generated by the broiler. Clearance must also be provided for servicing and for operation.

The minimum clearance from non-combustibleconstruction is 1” on the sides and 3.75" on rear (to permit combustion air to enter the rear of the broiler). To service the broiler components-allmodels require at least 6” accessibilityclearance on the right and left side.

Adequate clearance must be provided in front of the broiler for operation and cleaning.

The high-temperatureflue products from the broiler burners flow out through a vented cover on top of the broiler. Installation under a vented hood is recommended.

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

The countertop model requires a minimum clearance from combustible surfaces of 1" on the sides and 3.75” on rear.

The wall-mountmodel requires a minimum clearance from combustible surfaces of 1" on the sides and 3.75" on the rear (which is provided by thewall-mountingbracket).

The range-mountmodel, to follow range minimum clearance from combustible surfaces of 6" on the sides and rear.

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INSTALLATION& OPERATIONSMANUAL1186529 REV3 (12/06)

INFRARED/RADIANTCOMPACTBROILER

CLEANING& MAINTENANCE

DIMENSIONS

Figure 2

B36-NFR

B36-RAD

B48-NFR

B48-RAD

INSTALLATION& OPERATIONSMANUAL1186529 REV3 (12/06)

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INFRARED/RADIANTCOMPACTBROILER

VENTILATION

WARNING

Improper ventilation can result in personal injury or death. Ventilation, which fails to properly remove flue products, can cause headaches, drowsiness, nausea, or could result in death.

The flue vent, located at the top of the unit, must not be blocked or covered at any time.

All gas appliances must be installed in such a manner that the flow of combustion and ventilation air is not obstructed. Provisions for adequate air supply must be provided.

NOTICE

Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the warranty.

Do not obstruct the front of the broiler since combustion air enters through this area. Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.

If a ventilation canopy is used, it is recommended that the canopy extend 6" past the broiler and that the bottom edge be located 6'6" from the floor. Filters should be installed at an angle of 45° or more from the horizontal. This position prevents dripping grease and facilitates collecting the run-offgrease in a drip pan under the filter.

A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum. The exhaust fan should be installed at least 2" above the vent opening on the top of the broiler.

If the broiler is connected directly to an outside flue, a CSA design-certifieddown draft diverter must be installed.

In case of unsatisfactory performance by any gas appliance, check the appliance with the exhaust fan turned OFF. Do this only long enough to check whether doing so corrects any problems with equipment performance. Then turn the exhaust fan back on and let it run to remove any exhaust that may have accumulated during the test.

GASSUPPLY

The broiler is design-certifiedfor operation on natural or propane gases. The broiler is shipped configured and adjusted for the type of gas specified by the purchaser, which is indicated on the serial plate (see Figure 1 on page 3). Connect the broiler ONLY to the type of gas for which it is configured and adjusted.

Infrared:

Gas Type

Total BTU/hour

Burner Orifice

Pilot Orifice

Min. Supply Pressure

Manifold Pressure

Natural Gas

40,000

No. 54 (P/N 1008754)

0.055 (P/N 1008754)

7" W.C.

4" W.C.

Propane

40,000

No. 64 (P/N 1008764)

0.036 (P/N 1008764)

11" W.C.

10" W.C.

Radiant:

Gas Type

Total BTU/hour

Burner Orifice

Pilot Orifice

Min. Supply Pressure

Manifold Pressure

Natural Gas

40,000

No. 52 (P/N 1008952)

0.055 (P/N 1008754)

7" W.C.

4" W.C.

Propane

40,000

No. 64 (P/N 1008764)

0.036 (P/N 1008764)

11" W.C.

10" W.C.

A model that mounts on the flue riser of a range will have a 3/8" rear gas connection (with a 3/8" male NPT connector) extending through the rear of the flue riser (see Figure 2 on page 5).

Wall-mountand countertop models will have a 3/8” rear gas connection (with a 3/8” male NPT connector). The gas connection can extend directly out the rear of the broiler (near the bottomright-rearcorner).

Minimum supply pressure is 7" W.C. for natural gas, 11" W.C. for propane. An internal pressure regulator and shutoff valve are provided. If using a flexible-hosegas connection, the I.D. of the hose must not be smaller than the connector on the broiler, and must comply with ANSI Z21.69. Provide an adequate means of restraint to prevent undue strain on the gas connection. Test pressure should not exceed 14" W.C.

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INFRARED/RADIANTCOMPACTBROILER

CLEANING& MAINTENANCE

If applicable, the vent line from the gas appliance pressure regulator must be installed to the outdoors in accordance with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or thePropane Installation Code CAN/CGA-B149.2, as applicable.

An adequate gas supply is imperative. Undersized or low-pressurelines will restrict the volume of gas required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affectburner-operatingcharacteristics. A 1/8" pressure tap is located on the manifold to measure the manifold pressure. The supply line to the broiler should be no smaller than the inside diameter of the pipe on the broiler to which it is connected.

INSTALLATION& OPERATIONSMANUAL1186529 REV3 (12/06)

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CLEANING& MAINTENANCE

INFRARED/RADIANTCOMPACTBROILER

OPERATION

DANGER

EXPLOSION HAZARD

In the event a gas odor is detected, shut down equipment at the main shutoff valve. Immediately call the emergency phone number of your gas supplier.

CAUTION

If the broiler pilots should go out the flow of gas to the broiler burners is NOT interrupted. Consequently, it is the responsibility of the operator to check the ignition of the burners immediately EVERY TIME the broiler is turned on. Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then try again.

NOTICE

Blodgett Range infrared broilers cook food in about half the time of conventional broilers, so adjust cooking times.

Blodgett Range infrared broilers are unique in design. They incorporate our exclusive ceramic tile burners, which generate infrared rays that provide better quality products in about one-halfthe usual broiling time, and with less gas input than ordinary broilers. Very little energy is wasted in heating secondary surfaces, which is necessary forconventional-typebroilers.

Since the surface of the ceramic tiles becomes red hot in less than one-halfminute, the broiler is ready to start broiling with a very short preheat time, thereby saving time, labor and energy. These glowing surfaces emit intense infrared rays, which are transmitted directly onto the product, thereby yielding better tasting broiled food in less time.

The broiler design supplies 100% clean primary air to the burners, ensuring efficient combustion and maintaining full production capacity and maximum recovery, even in the most severe conditions of grease vapors and smoke atmospheres, which are created during any broiling process.

Blodgett Range infrared broilers provide such rapid speed and recovery that broiling techniques may require some modification in order to take full advantage of their productive capabilities.

Blodgett Range Radiant broilers offer durable stainless steel Radiants with anti corrosive steel tube burners. Flame from the burners are distributed over Radiant plates providing a penetrating heat suitable for broiling or finishing delicate dishes

The location of the broiler controls and other components are shown in Figure 3 on the following page.

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INSTALLATION& OPERATIONSMANUAL1186529 REV3 (12/06)

INFRARED/RADIANTCOMPACTBROILER

CLEANING& MAINTENANCE

Figure 3

Broiler Operation

Keep the bottom drip pan in place when broiling. Without it in place, excessive air is pulled past the burners, reducing temperature and cooking efficiency.

LIGHTINGAFTERGASHASBEENSHUTOFF

When turning on the main gas supply to an appliance or a group of appliances, do the following:

1.Make sure that all the control valves and power switches of all the appliances are in the OFF position.

2.Turn on the main gas supply valve.

3.Light the standing pilots of each connected appliance.

OPERATION OFINFRAREDCOMPACTBROILER

Blodgett Range infrared broilers broil in half the time of ordinary broilers. The burners reach operating temperature in just 90 seconds, and their intense infrared energy quickly heats the food, not the surrounding air. The broiling rack adjusts to five heights, and rolls out for easy access.

The cooking area has removable racks and drip trays for cleaning. As food cooks, drippings drain into a collection tray on the bottom of the broiler cavity. To operate the broiler, do the following:

1.Light the constant-burningpilots located near the front of the broiler burners (unless the pilots are already lit).

2.If necessary, pull out and empty the bottom grease drawer. (Always keep the drip trays in place while broiling. Without it in place, excessive air will be pulled past the burners, reducing the cooking temperature and efficiency.)

3.Infrared: Turn the burner control to HIGH and visually check that the burners have ignited. When the burners ignite, a bluehaze-typeflame will cover the surface of the ceramics, but will gradually disappear within two minutes. When the burner control is set to HIGH, the ceramics will glow red and the flame on the surface of the ceramics should be barely visible, with little or no blue haze. When the burner control is set to LOW, the surface of the ceramics will glow very dull red and the flame will have ablue-hazecolor. (If the flame flutters or “pops” the broiler requires adjustment by a service technician.)

Radiant: Turn the burner control to HIGH and visually check that the burners have ignited. Flames from the tube burner will spread over the stainless steel radiants. The stainless steel radiants will glow red within 3 minutes.

4.If searing the food to mark it with grid marks is desired, before placing food on the grid move the broiler rack to its highest position and allow the burners to operate on HIGH for five minutes.

5.Turn the burner control to HIGH or LOW (as appropriate for the food to be cooked).

6.Raise or lower the broiler rack to the height appropriate for the food to be cooked. To raise or lower the rack, move the lever arm to the right, raise or lower it, then move it to the left into a notch.

INSTALLATION& OPERATIONSMANUAL1186529 REV3 (12/06)

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CLEANING& MAINTENANCE

INFRARED/RADIANTCOMPACTBROILER

7.Pull out the rack, place food on the grid, and slide the rack back into the broiler. (It is recommended the rack be in the lowest position for loading food.)

8.Cook the food for the appropriate time, turning it when appropriate. Periodically check the broiler grease drawer and empty it when necessary.

9.When done broiling, turn the burner control to OFF. (To keep the broiler grid hot in order to mark food with sear marks without preheating, turn the burner controls to LOW and move the broiler rack to its highest position.)

LIGHTINGBROILERPILOTS

The pilots should burn continuously unless the broiler is to be completely shut down. The broiler cavity has two or three pilots, each near the front of a pair of burners. If the pilots are extinguished, the pilot gas supply is NOT automatically interrupted. To light the pilots, do the following:

1.Turn the control valves on the front of the broiler to OFF.

2.Turn on the gas supply to the broiler (if not already on).

3.Light the pilots.

SHUTDOWN OFBROILER

To place the broiler in a standby state (ready for use), turn the burner control valves to OFF. The pilots will remain lit.

To completely shut down the broiler for an extended period (or prior to disconnecting the gas supply), turn OFF the manual shutoff valves of all gas supply connections. (This will extinguish all pilots.)

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INSTALLATION& OPERATIONSMANUAL1186529 REV3 (12/06)