Blodgett 1048-BL, 1048-B Installation Operation & Maintenance

1048

GAS DECK OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

1048

FOURS À GAZ À PLATEFORME

MANUEL D’INSTALLATION -- UTILISATION -- ENTRETIEN

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]

BLODGETT OVEN COMPANY

www.blodgett.com

PN 18648 Rev E (6/01)

E 2001 --- G.S.Blodgett Corporation

IMPORTANT

WARNIN G:IMPROPERINSTALLATION,ADJUSTMENT,ALTERA TI O N ,SERVICE OR
MAINTENAN C ECAN CAUSEPROPERTYDAMAGE,INJURY OR DEATH.READTHE
INSTALLA TION,OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTI SSEMEN T: UNE INSTALLATION , UN AJUSTEMENT, UNE ALTÉRATIO N, UN
SERVICEOU UN ENTRETIENNON CONFORME AUXNORMESPEUT CAUSERDES
DOMMAGESÀLAPROPRIÉTE,DESBLESSURESOU LAMORT.LISEZATTENTIVE­MENTLES DI REC TI V ESD’INS TALLATION,D’OPÉRATIONET D’ENTRETIENAV A NT
DE FAIRE L’IN S TALLATION OU L’ENTRETI EN 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 INSTRUCTIONSÀ RESPECTER AUCAS OÙ L’UTILISATEUR PERÇOIT UNE
ODEURDE GAZ DOIVENT ÊTRE AFFICHÉES DANS UNENDROITBIEN VISIBLE.
VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE
GAZ LOCAL.

FORYOURSAFETY

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 thismanual isimportant for the properinstallation,
use,and maintenanceofthisoven. Adherenceto theseproceduresand instruc­tions will result in satisfactory baking results and long, trouble free service.
Please read this manual carefully and retain it for future reference.

Les informatio nsdonnées dans le présent manuel sont importantes pour installer ,
utiliseret entret en ir correctementce four. Le respect de ces instr uct ions et procé­durespermettra d’obtenir de bonsrésultatsde cuissonet une longue durée deser­vice sans problèmes. V euillez lire le présent manuel et le conserver pour pouvoir
vous y reporter à l’avenir.

Errors: Descriptive, typographic or pictorialerrors aresubject to correction.Specifica-

tions 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

Forover acentury and a half,The Blodgett OvenCompany has beenbuilding
ovensand nothing but ovens. We’veset theindustry’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 andelectric, full-size,half-size, countertopand deck, con­vection, Cook’n Hold,Combi-Ovens and the industry’s highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.

Celafait maintenantdessus un siècleet demiqueBlodgettse spécialisedans
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,quelqu’en soitlat aille,l’exploitationoule budget.En fait, nin’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 foursà convection,desmodèlesCook’n Holdet Combi-Oven,ou
de la gamme de foursà pizzasde la plus haute qualitéofferte sur le marché.
Pourde plusamples informations sur lagamme complètede foursBlodgett,
veuillez contacter votre représentant Blodgett.

Your Service Agency’s A ddress:
Adressedevotreagencedeservice:

Model/Modèl:

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............

3 Piece Deflector Assembly 6...........

Ultra Rokite Shelves 6.................

Deck Seal 7..........................

Flue Plates 7.........................

Leveling the Oven 7...................

Adjustments Associated with Initial

Installation 7.........................

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

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

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

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

Utility Connections ---

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

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

Operation

Safety Information 14....................

Oven Control 15.........................

General Guidelines for Operating

Personnel 16............................

Maintenance

Cleaning and Preventative Maintenance 17.

Troubleshooting Guide 18................

Introduction

Description et Spécifications du Four 20....

Éléments du Four 21.....................

Installation

Livraison et Implantation 22...............

Montage du Four 23.....................

Emballage 23.........................

Assemblage des Pieds 23...............

Fixation des Roulettes 23...............

Montage de la Section Double 24........

Montage du Déflecteur en Trois

Parties 24.............................

Des Plaques en Rokite 24...............

Joint de Plaque 25.....................

Plaques de Cheminée 25...............

Mise à Niveau des Fours 25.............

Réglages à Faire Lors de

l’Installation Initiale 25..................

Ventilation 26...........................

Hotte D’évacuation Type Voûte 26.......

En Prise Directe 27.....................

Problêmes de la Ventilation 27...........

Branchements de Service --- Normes et

Codes 28...............................

Branchement de Gaz 29.................

Utilisation

Information de Sécurité 32................

Les Commandes du Four 33..............

Consignes Générales à l’Intention des

Utilasateurs 34..........................

Entretien

Nettoyage et Entretien Préventif 35........

GuidedeDétectiondesPannes 36........

Introduction

Oven Description a nd 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

Natural Gas Propane Gas

US Units SI Units US Units SI Units

1048-BL GAS SPECIFICATIONS

Heating Value 1000 BTU/hr 37.3 MJ/m
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5” W. C. 0.87 kPa 10” W.C. 2.49 kPa
Oven Input

Per Burner
Per Oven

Main Burner Orifice Size 30 MTD* 3.3 mm 48 MTD* 1.93 mm
Pilot Burner Orifice Size .018” Dia. .46 mm .010” Dia. .25 mm

1048-B GAS SPECIFICATIONS

Heating Value 1000 BTU/hr 37.3 MJ/m

42,500 BTU/hr

85,000 BTU/Hr

when the equipment is properly installed and
maintained.

Features include a fullangle iron frame, allwelded
radius corners and stainless steel fronts and
doors.

3

12.4 kW

24.9 kW

3

2550 BTU/hr 95.0 MJ/m

42,500 BTU/Hr
85,000 BTU/Hr

2550 BTU/hr 95.0 MJ/m

12.4 kW

24.9 kW

3

3

Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5” W. C. 0.87 kPa 10” W.C. 2.49 kPa
Oven Input

Per Burner
Per Oven

Main Burner Orifice Size 23 MTD* 3.9 mm 44 MTD* 2.18 mm
Pilot Burner Orifice Size .018” Dia. .46 mm .010” Dia. .25 mm

NOTE: *Multiple Twist Drill

Gas Specifications are supplied in both US and SI (International Standard) units.

60,000 BTU/hr

120,000 BTU/Hr

2

17.6 kW

35.2 kW

60,000 BTU/Hr

120,000 BTU/Hr

17.6 kW

35.2 kW

Introduction

Oven Components

UltraRokite Deck --- stonedeckthat absorbs heat

from below to cook the bottom of the product.
Steel Deck --- absorbs heat from below to cook

the bottom of the product.

Deck Supports --- hold the oven decks.
DeckSeal --- seals thegapbetweenthe deck and

the front of the oven.
Control Panel --- containswiringandcomponents

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 t he flue plates.

Flue Plates - -- located on the interior side walls of
the cooking chamber. The flue plates conduct
heat from the burners tothe ovencavity.The heat
cooks the top of the product before beingvented
from the oven.

Flue Plates

Oven Decks

Control

Panel

Burner

Compartment

Baking

Compartment

Deck Seal

Figure 1

3

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to
preventdamage. Upondeliveryofyour new oven:

D

Inspecttheshippingcontainerfor externaldam­age. Any evidenceof damageshould ben oted
onthe deliveryreceipt which must be signedby
the driver.

D

Uncrate the oven and check for internal dam­age. Carriers will accept claims for concealed
damage if notified within fifteendays ofdelivery
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 mustbe maintained be­tween the ovenand any combustible or non-com­bustible 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 followingclearance mustbe availablefor ser­vicing.

D

Oven body left side --- 12” (30.5 cm)

NOTE: Ongas models,routineservicingcanusu-

ally 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 offand disconnectedfrom theoven
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.

D

Keeptheovenarea freeand clearofallcombus­tiblessuchas paper,cardboard, andflammable
liquids and solvents.

D

Do not place the ovenon a curb baseor seal to
awall.Thiswillrestrict the flow ofair andprevent
properventilation. Pilotoutages or yellow,float­ing flames onthe main burners are indicative of
a lack of secondary air.

D

The oven must be installed with the legs sup­plied by the manufacturer.

Beforemakinganyutilityconnectionsto thisoven,
check the rating plate to be sure the oven specifi­cations are compatible with the gas and electrical
services supplied for the oven. The rating plate is
located on the inside of the burner door.

4

Installation

Oven Assembly

PACKAGING

Before beginning assembly and installationof the
oven, check that all necessary componentshave
been received. In addition to the oven itself, legs,
the proper vent, and/or otheraccessories may be
required.

Single Sections

1048 with Steel Deck

D

Legs, regulator, set of flue plates, draft diverter
and steel deck are shipped in the oven.

D

Drafthood (when supplied) is packed separately.

1048 with Ultra Rokite Decks

D

Legs, regulator, set of flue plates and draft di­verter are shipped in oven.

D

UltraRokitedecksarepackedinaseparatecar­ton.

D

Drafthood (when supplied) is packed separately.

Double Sections

1048 with Steel Deck

D

Legs and bolts, regulator, set of flue plates and
steel deck are packed in the lower section.

D

Regulator , set of flue plates, draft diverter and
steel deck are packed in the upper section.

D

Crown angle leg frame is packed in a separate
carton.

D

Drafthood(when supplied)is packed in a sepa­rate carton.

1048 with Ultra Rokite Decks

D

Legs and bolts, regulator, set of flue plates are
packed in the lower section.

D

Regulator, draft diverter and a set of flueplates
are packed in the upper section.

D

UltraRokitedecksarepackedintwoseparate
cartons.

D

Crown angle leg frame is packed in a separate
carton.

D

Drafthood(when supplied)is packed in a sepa­rate carton.

LEG ATTACHMENT

1. Put the oven onto a genie lift w ith the bottom
of the oven down.

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

CASTER ATTACHMENT

1. Boltsupportstoovenwith1/2-13hexhead
bolts(casterswithbrakesshouldbefacing
front of oven.)

2. Carefully place oven onto the casters. (It will
benecessary tohave severalpersons liftoven
off the pallet and set it onto the casters). En­gage brakes on front casters.

NOTE: A fixed restraint must be provided if cast-

ers are used in conjunction with a flexible
connector for movable appliances. This
restraint must secure the oven to a non­movablesurfaceto eliminatestress onthe
connector. If the oven is moved, the re­straint must be reconnected after the oven
is returned to it’s normal position.

5

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

1. Fasten 12” (305 mm) legs to lower section.

2. Remove the sheet metal fluecover on bottom
of UPPER SECTION FLUE ONLYand savethe
two screws.

3. Fasten crown angle leg frame to upper sec­tions.

4. Insert double oven flue connector into upper
oven section flue until it is flush with the base
angle. Temporarily hold in place with tape.

5. Install upper section on bottom section.

6. Remove tape and slide flue connector into
position over the collar of the bottom section.
SeeFigure2.

7. Fasten flue connector to bottom section with
screwsfromthefluecover.

8. Install drafthood or draft diverter with screws
provided.

3PIECEDEFLECTORASSEMBLY

1. Deflectorsare shippedinplacein theoven.No
assembly is required.

2. Remove the shipping clip located in the back
center of each deflector before inserting two­piece shelf assembly.

ULTRA ROKITE SHELVES

1. Slideone half ofthe Ultra Rokite shelft hrough
the door opening. Rest the shelfonthe deflec­tor and slide to the rear of the oven until it
drops into the shelf support. Slidethe shelfto
the right.

2. Slidethe other half of the Ultra Rokite shelf on
top of first shelf to the rear until it is within the
shelfsupport. Slideitallthewaytot he leftuntil
it drops down into place.

3. Slide both shelf halves inward so the center
joint closes.

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

NOTE: Because of the weight of the Ultra Rokite

shelves, take care to avoid injury to your­selfordamagetotheshelveswhensliding
sections into the oven. Use of 1” x 4”
piecesof lumber willhelp to slide shelves
into place.

Figure 2

Figure 3

6

Installation

Oven Assembly

DECK SEAL

1. Placethelonglipofthe deckseal infrontofthe
shelf support angle. Place the shorter lip with
the notches between the shelf support angle
and the shelf.

2. Push seal down into place.

Figure 4

FLUE PLATES

1. Insertthe back endofthe flueplatein theverti­cal channel in the rear of the oven compart­ment.

2. Swing the flueplate outward toward the oven
side wall.

3. Raisethefrontendoftheflueplateabout1/2”.
slip the two tabs on the flue plate in the
matched angle on the front wall.

4. Drop the flue plate down into place.

LEVELING THE OVEN

Ovens are equipped with NSF listed adjustable
sanitary legs.

1. Level ovens side to side and front to back by
placingspiritlevel onbaseframeof lowersec­tion.

2. Adjust leg feet in or out as appropriate.

ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION

Each oven, and its component parts, have been
thoroughly tested and inspected prior to ship­ment. However, itis often necessary to further test
or adjust the oven as part of a normal and proper
installation. These adjustments are the responsi­bility of the installer, or dealer. Since theseadjust­ments are not considered defects in material or
workmanship,theyarenotcoveredbytheOriginal
Equipment Warranty. They include, but are not
limited to:

D

calibration of the thermostat

D

adjustment of the doors

D

burner adjustments

D

leveling

D

testing of gas pressure

D

tightening of fasteners

No installation should be considered complete
without proper inspection, and if necessary, ad­justment by qualified installation or service per­sonnel.

Figure 5

7

Installation

Ventilation

Blodgett gasdeckovensare directfired. Heatand
flue products from the burners are introduced di­rectly into the baking compartment. As a result,
improperventing can have a detrimentaleffect on
the baking characteristicsof the oven. A properly
designed ventilation system will allow the ovento
function properly, while removing unwanted va­pors and products of combustion from the oper­ating area.

This oven may be vented using either:

D

A mechanically driven, canopy type, exhaust
hood, or

D

A direct flue arrangement.

U.S. and Canadian installations

Refer to your local ventilation codes. In the ab­sence of localcodes, refer to the Nationalventila­tion code titled, “Standard for the Installation of
Equipment for the Removal of Smoke andGrease
Laden Vapors from Commercial Cooking Equip­ment”, NFPA-96-Latest Edition.

General export installations

Installationmust conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questionsregarding the proper installationand/or
operation of your Blodgett oven, please contact
yourlocaldistributor.If youdo nothavea localdis­tributor, pleasecallthe BlodgettOvenCompanyat
0011-802-860-3700.

THE BLODGETT OVEN COMPANY CANNOT AS­SUMERESPONSIBILITYFORLOSSORDAMAGE
SUFFEREDAS ARESULTOFIMPROPERINSTAL­LATION.

CANOPY TYPE EXHAUST HOOD

A mechanicallydriven, canopytype exhaust hood
is the preferred method of ventilation.

The hood should be sized to completely cover the
equipmentplusan overhang of at least 6” (15 cm)
on all sides not adjacent to a wall. The distance
from the floor to the lower edgeof thehoodshould
not exceed 7’ (2.1m).

The capacity of the hood should be sized appro­priately with provisions foran adequate supply of
make up air. Capacity is generally expressed in

3

ft

/min (CFM). 1 CFM of natural gas burned with
just enough air for complete combustion pro­duces 11 CFM of combustionproducts. Invirtually
all appliances some excess air is used. This vol­ume of excess air is added to the flue products
flowing from the appliance.

NOTE: Consult your local exhaust hood contrac-

tor for your specific installation.

Installing the canopy hood draft diverter

Ovens ordered for hood venting are supplied with
a draft diverter.Install the draftdiverter as follows:

1. Placethe diverterover the flue connector with

theopen area facingthe front ofthe oven. See
Figure 6.

2. Secureboth endswiththe sheet metalscrews

provided.

Draft Diverter

WARNING:
Failure to properly vent the oven can be

hazardous to the health of the operator
and may result in operational problems,
unsatisfactory baking and possible dam­age to the equipment.

Damage sustainedas a direct resultof im­proper ventilation will not be covered by
the Manufacturer’s warranty.

Front of

Oven

Figure 6

8

DIRECT FLUE ARRANGEMENT

When the installation of amechanicallydriven ex­haust hoodis impractical the oven may be vented
by a direct flue arrangement.

Installation

Ventilation

Flue

WARNING!!
It is essential that the direct flue be

installed as follows. Incorrectinstallation
will result in unsatisfactory baking and
oven damage.

ThefluemustbeclassBorbetterwithadiameter
of 10” (25.4 cm). The height of the flue s hould rise
6-8ft (2-2.5m) abovetheroofofthebuilding orany
proximate structure. Never direct vent the oven
into a hood. The flue should be capped with a UL
Listed type vent cap to isolate the unit from exter­nal environmental conditions.

Thedirectventcannotreplaceairconsumedand
vented by the oven. Provisions must be made to
supply the room with sufficient make -up air. Total
make-up air requirements for each oven section
should be approximately 30 CFM per section. To
increase the supply air entering the room, a ven­tilation expert should be consulted.

Installing the draft hood

Ovensordered fordirect venting are suppliedwith
a draft hood. Install the draft hood as follows:

1. Place the draft hood over the flue connector.
SeeFigure7.

2. Secureboth endswiththe sheet metalscrews
provided.

Draft Hood

Front of

Oven

Figure 7

VENTING PROBLEMS

Blodgettgas deck ovens use the naturalprincipal
of heat rising as the basicmethod of ventilation. If
the venting ofany deckoven is either restricted or
forcedin any waythe baking characteristicsof the
oven w ill be adversely affected.

Examples of forced venting include:

D

installation of a fan in a direct vent pipe

D

use of a canopy type hoodwithout the draft di­verter

Examples of restricted venting include:

D

use of tees and elbows

D

long horizontal runs

Insufficientmake-up air can cause heated air and
combustiblestoremain inthe oven shorteningthe
life of the components.

9