Blodgett CTB Series User Manual

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CTB/CTBR SERIES

ELECTRIC CONVECTION OVEN

INSTALLATION --OPERATION--MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

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

PN 11361 Rev K (10/06)

E 2006 ---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.

THE REPUTATION YOU CAN COUNT ON

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.

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

Stand Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

Stand Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

Stand Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

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

7

Oven Assembly to Stand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7

4” (10cm) Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

Caster Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

Adjustments Associated with Initial Installation . . . . . . . . . . . . . . . . . . . .

8

Utility Connections ---Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . .

9

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

10

Operation

 

Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

11

Solid State Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12

Solid State Digital . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13

Fan Delay and Pulse Plus Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

15

Cook and Hold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

16

CH-Pro3(Solid State Programmable Digital Control) . . . . . . . . . . . . . . . . . .

18

Blodgett IQ2T Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

21

How Cook and Hold Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

30

General Guidelines for Operating Personnel . . . . . . . . . . . . . . . . . . . . . . . . .

31

Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

32

Maintenance

 

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

33

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

34

Introduction

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.

 

 

 

 

 

Amperes

 

Electrical

 

 

 

 

 

 

 

 

Connection

KW/Section

 

Volts

Phase

L1

L2

L3

N

 

AWG*

 

 

 

 

 

 

 

 

 

 

 

 

 

 

60 HZ UNITS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.6

 

208

1

27

---

27

---

8

5.6

 

208

3

24

12

15

---

10

5.6

 

220-240

1

24

---

24

---

8

5.6

 

220-240

3

21

11

14

---

10

8.0

 

208

1

35

---

35

---

6

8.0

 

208

3

22

20

21

---

10

8.0

 

220-240

1

32

---

32

---

6

8.0

 

220-240

3

20

18

19

---

10

 

 

 

 

 

 

 

 

 

50 HZ UNITS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.6

 

208

1

27

---

27

---

 

5.6

 

220---240

1

24

---

---

24

 

8

 

220---240

1

35

---

---

35

 

5.6

 

220/380

3

10

8

8

2

 

8

 

220/380

3

14

12

12

2

Size per

5.6

 

240/415

3

10

7

7

3

local codes

 

 

8

 

240/415

3

13

11

11

2

 

5.6

 

230/400

3

9

8

8

1

 

8

 

230/400

3

13

11

11

2

 

 

 

 

 

 

 

 

 

 

NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input. Refer to Page 10 in this manual for Electrical Connection specifications.

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

2

Introduction

Oven Components

Heating Elements ---located on the side of the oven, the elements provide heat to the baking chamber on electric ovens.

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

Rack Supports ---hold oven racks.

Blower Wheel Cover ---located on the side interior wall of the oven. Protects the blower wheel.

Blower Wheel ---spins to circulate hot air in the baking chamber.

Oven Racks ---five racks are provided standard.

Convection Motor ---provides power to turn the

Additional racks are available.

blower wheel.

 

CTB

CTBR

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.

CTB

D Oven body left side---0” (0cm)D Oven body back---0” (0cm)

CTBR

D Oven body right side---0” (0cm)D Oven body back---0” (0cm)

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

D Area must be accessible for proper servicing.

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

DTo ensure proper operation, ventilation must not be obstructed in any way. Tripping of the blower motor thermal overload protective device is caused by excessive ambient temperature on the control side of the oven resulting from insufficient ventilation. This condition must be corrected immediately to avoid 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.

1.The rating plate is attached to the underside of the oven upper ledge above the control panel.

4

Installation

Stand Assembly

STAND OPTIONS

Small Stands Without Shelves

DThe 5-3/4”(15cm) stand is used for a single oven, when short legs are required for countertop use.

D The 7” (18cm) stand is used for a double stacked oven, when the oven is to be located on the floor.

Stands With Shelves

DThree stands, 16” (40cm), 19” (48cm), and 24” (61cm) are available for different installation requirements.

DThe 33” (84cm) stand is used for a single oven when counter space is limited.

Open Stands With Racks

DThe 24” (61cm) or 33” (84cm) open stands are available with a rack support system located below the oven.

STAND ASSEMBLY

Small Stands Without Shelves

1.Place stand frame upside down on a work surface.

2.Attach one leg to each of the corner stud bolts on the bottom of the stand top.

3.Place a lock washer and nut on each stud, and tighten securely.

4.The stand is now ready for the oven assembly.

Stands With Shelves

1.Place stand frame upside down on a work surface.

2.Attach one leg to each of the corner stud bolts on the bottom of the stand top.

3.Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely.

4.Place the shelf between the legs so that the smooth top surface is facing the top of the stand.

5.Align the shelf holes with the bolt holes found near the bottom of each leg.

6.Insert a carriage bolt from the outside of the leg, through the leg, and through the shelf corner bracket.

7.Place a lock washer and nut on each bolt, and tighten securely.

8.Tighten the leg frame bolts.

Figure 2

5

Installation

Stand Assembly

Open Stands With Racks

1.Lay stand frame top down on the floor as shown. See Figure 3.

2.Position the four leg assemblies and support angles as shown. Attach with the 5/16-18nuts provided. DO NOT tighten leg bolts completely.

NOTE: Be sure the support angles and clips are located correctly for your oven configuration. See Figure 3.

3.Position the bottom shelf between the legs so that the smooth top surface is facing the top of the stand.

4.Align the shelf holes with the bolt holes found near the bottom of each leg.

5.Insert a carriage bolt from the outside of the leg, through the leg, and through the shelf corner bracket.

6.Place a lock washer and nut on each bolt, and tighten securely. See the Figure 2.

7.Repeat Steps 3---6for the top shelf.

NOTE: Be sure the slots in the top shelf are aligned with the support angles.

8.Insert the top of the rack stops into the two back clips on the angle supports as shown. Insert the bottom of the rack stops into the slots in the top shelf as shown.

9.Insert the rack supports into the remaining four clips on the angle supports as shown. Insert the bottom of the rack supports into the slots in the top shelf as shown.

10.Tighten all loose bolts.

 

CTB

 

Back of Stand

 

Rack Stop

Support

Support

Angle, LH

Angle,

 

RH

 

 

Rack

 

Support

CTBR

 

Support

Back of Stand

 

Angle

Rack Stop

 

 

 

 

Top Shelf

 

 

(rear)

Support

 

Rack

 

Support

Angle,

Support

 

RH

Angle,

 

 

LH

 

Rack

Support

Attach Rack Supports and Rack Stops

Figure 3

6