Blodgett DFG-50 User Manual

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DFG-50

CONVECTION OVEN

INSTALLATION --OPERATION--MAINTENANCE

DFG-50

FOURS À CONVECTION

MANUEL D’INSTALLATION --FONCTIONNEMENT--ENTRETIEN

BLODGETT OVEN

www.blodgett.com

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

PN 17355 Rev L (1/03)

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

Stand Assembly . . . . . . . . . . . . . . . . . . . . . . 5

Oven Assembly . . . . . . . . . . . . . . . . . . . . . . 7

Oven Assembly to Stand . . . . . . . . . . . . . 7

Leg Attachment . . . . . . . . . . . . . . . . . . . . . 8

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

8

Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Canopy Type Exhaust Hood . . . . . . . . . . 9 Direct Flue Arrangement . . . . . . . . . . . . . 10

Utility Connections ---

Standards and Codes . . . . . . . . . . . . . . . . . 11 Gas Connection . . . . . . . . . . . . . . . . . . . . . . 12 Electrical Connection . . . . . . . . . . . . . . . . . 15 Initial Startup . . . . . . . . . . . . . . . . . . . . . . . . . 16

Operation

Safety Information . . . . . . . . . . . . . . . . . . . . 17 Solid State Manual Control . . . . . . . . . . . . . 18 Solid State Digital Control . . . . . . . . . . . . . . 19 Pulse Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Cook and Hold Control . . . . . . . . . . . . . . . . 22

CH-Pro3(Solid State Programmable

Digital Control) . . . . . . . . . . . . . . . . . . . . . . . 24 Blodgett IQ2T Control . . . . . . . . . . . . . . . . 27 How Cook and Hold Works . . . . . . . . . . . . 36

General Guidelines for Operating

Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Suggested Times and Temperatures . . . . 38

Maintenance

Cleaning and Preventative Maintenance . 39 Troubleshooting Guide . . . . . . . . . . . . . . . . 40

Introduction

Description et Spécifications du Four . . . . 42 Éléments du Four . . . . . . . . . . . . . . . . . . . . . 43

Installation

Livraison et Implantation . . . . . . . . . . . . . . . 44 Montage du bâti . . . . . . . . . . . . . . . . . . . . . . 45 Montage du Four . . . . . . . . . . . . . . . . . . . . . 47 Assemblage du Four sur le Socle . . . . . 47 Pose des Pieds . . . . . . . . . . . . . . . . . . . . . 48 Mise à Niveau du Four . . . . . . . . . . . . . . . 48 Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Hotte D’évacuation Type Voûte . . . . . . . 49 En Prise Directe . . . . . . . . . . . . . . . . . . . . . 50

Branchements de Service ---

Normes et Codes . . . . . . . . . . . . . . . . . . . . . 51 Branchement de Gaz . . . . . . . . . . . . . . . . . 52 Raccordement Électrique . . . . . . . . . . . . . . 55 Mise en Marche Initiale . . . . . . . . . . . . . . . . 56

Utilisation

Informations de Sécurité . . . . . . . . . . . . . . . 57 Commandes à Semi-Conducteurs . . . . . .58

Commandes Numériques à Semi-Conducteurs . . . . . . . . . . . . . . . . . . . .59

Pulse Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Commande Cuisson et Maintien . . . . . . . . 63

CH-Pro3(Commande Numérique Programmable pourSemi-Conducteurs) .65

Contrôle du Blodgett IQ2T . . . . . . . . . . . . 69

Principe de la Fonction de Cuisson

et Maintien . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

Consignes Générales à l’Intention des Utilasateurs . . . . . . . . . . . . . . . . . . . . . . . . . . 80

Durées et Températures Suggérées . . . . . 81

Entretien

Nettoyage et Entretien Préventif . . . . . . . . 82 Guide de Détection des Pannes . . . . . . . . 83

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.

GAS SPECIFICATIONS --U.S., Canada and General Export

 

Natural Gas

Propane Gas

 

 

 

 

 

 

US Units

SI Units

US Units

SI Units

 

 

 

 

 

Heating Value

1000 BTU/cu.ft.

37.3 MJ/m3

2550 BTU/cu. ft.

95.0 MJ/m3

Specific Gravity (air=1.0)

0.63

0.63

1.53

1.53

 

 

 

 

 

Gas Manifold Pressure

3.5” W.C.

.87 kPa

10” W.C.

2.49 kPa

 

 

 

 

 

Oven Input

27,500 BTU/hr

8.1 kW

27,500 BTU/hr

8.1 kW

 

34,500 BTU/hr

10.1 kW

34,500 BTU/hr

10.1 kW

 

 

 

 

 

Main Burner Orifice Size

38 MTD*

2.6 mm

1/16” dia.

1.6 mm

 

32 MTD*

2.9 mm

50 MTD*

1.75 mm

 

 

 

 

 

Pilot Burner Orifice Size

.021” dia.

.55 mm

.011” dia.

.28 mm

 

 

 

 

 

GAS SPECIFICATIONS --Australia

 

 

 

 

 

 

 

 

Oven Input

---

32 MJ

---

32 MJ

 

 

 

 

 

Main Burner Orifice Size

38 MTD*

2.6 mm

1/16” dia.

1.6 mm

 

 

 

 

 

Gas Manifold Pressure

---

.87 kPa

---

2.49 kPa

NOTE: *Multiple Twist Drill

2

Introduction

Oven Components

Combustion Cover ---provides access to the combustion compartment on gas ovens.

Combustion Compartment --- contains combustion burner on gas ovens.

Combustion Burner ---provides heat to the baking chamber on gas ovens.

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

Oven Racks ---five racks are provided standard. Additional racks are available.

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.

Convection Motor ---provides power to turn the blower wheel.

Rack Support

Oven Rack

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” (15 cm)

D

Oven body left side

---6” (15 cm)

D

Oven body back ---

6” (15 cm)

D

Oven body bottom

---6” (15 cm)

The following clearances must be available for servicing.

D

Oven body sides ---

12” (30 cm)

D

Oven body back ---

12” (30 cm)

NOTE: On gas models, routine servicing can usu-

ally be accomplished within the limited movement provided by the gas hose re-

straint. If the oven needs to be moved fur-

ther 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. 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.

DThe location must provide adequate clearance for the air opening into the combustion chamber.

Before making any utility connections to this oven, check the rating plate to be sure the oven specifications are compatible with the gas and electrical services supplied for the oven.

1.Remove the combustion compartment cover. The rating plate is attached to the frame in the combustion compartment.

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.

 

Back of Stand

 

 

Rack Stop

Support

 

 

 

 

Angle

Support

Support

 

Angle, LH

 

Angle,

 

 

 

RH

 

Top Shelf

 

Rack

(rear)

 

Support

Rack

 

 

Support

 

 

Attach Rack Supports and Rack Stops

Figure 3

6