Blodgett 1201-R Installation Manual

1200 SERIES

ELECTRIC DECK OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

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

PN 11360 Rev D (6/01)

E 2001 --- 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

FORYOURSAFETY

Do not storeor use gasolineor 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 instructionswill 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 pictorialerrors are subject to correc-

tion. Specifications are subject to change without notice.

BLODGETT - THE REPUTATION YOU CAN COUNT ON

For a century and a half, The Blodgett Oven Company has
been buildingovens and nothing but ovens. We’ve set thein­dustry’s quality standard for all kinds of ovens for every food­serviceoperation regardless ofsize, application or budget. In
fact, no one in the foodservice industry has more oven engi­neering experience than Blodgett, and no one offers more
models, sizes, and oven applications than Blodgett; gas and
electric, full-size, half-size, countertop and deck, convection,
Cook’nHold, Combi-Ovensand theindustry’s highest quality
Pizza Oven line. For more information on the full line of
Blodgett ovens contact your Blodgett representative.

Your Service Agency’s Address:

Model:

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

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

Leg attachment 5...............................................

Double Stacking 5..............................................

Ventilation 6....................................................

Ultra Rokite Decks 6.............................................

Electrical Connection 6..........................................

Operation

Control Panel 7....................................................

General Baking Tips 8..............................................

Maintenance

Cleaning and Preventative Maintenance 9.............................

Troubleshooting Guide 10............................................

Introduction

CONNECTIO

N

Oven Description and 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

KW/SECTION VOLTS PHASE

10 208 1 48 0 48 6

10 208 3 24 42 24 6

10 220-240 1 42 042 6

10 220-240 3 21 36 21 6

10 440 3 12 20 12 10

10 480 3 11 18 11 10

when the equipment is properly installed and
maintained.

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

AMPERES

L1 L2 L3

ELECTRICAL

AWG*

NOTE: Refer to page 6 in this manual for Electric Connection specifications.
NOTE: Inmultiplesectionoveninstallation,eachsectionmaybeindividuallywiredforserviceconnections.

Multiple section ovens can be loaded to partially balance electrical input. Multiple section ovens
also may be interconnected by use of appropriate kit.

2

Introduction

Oven Components

UltraRokite Deck --- stone deck that absorbsheat

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 deck s.

Control Panel --- containswiringandcomponents

to control the oven operation.
Elements --- provide heat to the baking chamber

and the decks.

1201 Single

1201 double

Figure 1

3

Installation

Delivery and Location

DELIVERY AND INSPECTION

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

D

Inspecttheshippingcontainerforexternaldam­age. Any evidenceof damage should be noted
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 in ­spection.

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.

Be sure to place the oven in an area which is ac­cessible for proper operation and servicing.

4

Installation

Oven Assembly

LEG ATTACHMENT

1. Tip bottom oven section backwa rd.

2. Attach the 32” (81,2 cm) front legs with two
bolts to the underside of the oven frame.

3. Lift the oven to the upright position. Block up
the back end.

4. Attach the 32” (81,2 cm) rear legs with two
bolts to the underside of the oven frame.

Figure 2

DOUBLE STACKING

1. Placebottom oven as closeto the installation
site as possible.

2. Use two 1” (2,5 cm) boards. Place one at t he
rightedgeofthe oven. Placethe othertoward
the left side.

3. Lift the upper oven on top of the boards.

4. Center the top oven over the bottom oven.

5. Remove the board from one side. Place a
piece of lumber approximately 4’ (1,2 m) long
under the angle skirt. Lift up to remove the
board.

6. Push the top oven until the base fits tight
against the oven side.

7. Remove the other board inthe same manner.

NOTE: DO NOT use pry bars to lift the oven

sections. Also be careful not to get
wood chips under the oven sections.

Figure 3

5

Installation

Oven Assembly

VENTILATION

1. Assemble the back vents.

2. Screw the back vent to the rear of each oven
section with the offset (enlarged) end toward
the bottom. Holes are provided. For stacked
units, the top of the lowerbackvent fitsinside
the bottom of the upper vent.

3. Secure the trim to t he top right of the upper
oven. The flanges on the right side, back and
front of the trim collar fit under the crown.

Usethree sheet metalscrews to attach the left
side of the trim to the top of the oven body

4. Remove all tags.

Figure 4

ULTRA ROKITE DECKS
Use only Blodgett Ultra Rokite Decks. Use of

decks other than Blodgett will invalidate the
warranty.

NOTE: Ultra Rokite shelves are heavy be careful

when handling.

1. Slide 1/2 of the Ultra Rokite shelf through the
door until it rests on the deflector. Move the
shelfto therear untilitdrops intothe shelfsup­port. Push to the right.

2. Slidethe remainingshelf through the doorun­til it rests on top of the other half. Move the
shelfto therear untilit dropstheshelfsupport.
Push all the way to the left.

3. Move both shelves in so the center joint
closes.

4. Level with shims provided if necessary.

5. Refer to preheating instructions supplied with
shelf.

ELECTRICAL CONNECTION

Before making any electrical connections to this
unitcheckthe rating plate to be surethat the oven
isbeingconnected to theproper electricals upply.
The supply conduit is connected to the right rear
of each oven section.

1. Remove the trim cover on the right lower front
of the oven to access the supply connecting
terminals.

2. Run the supply wires through the conduit to
the front of the oven.

3. Connectthesupplywiresto thecircuitbreaker
on the lower right front corner of the control
panel.

NOTE: Whenusinganinterconnectionkit, referto

detailed instructions supplied with the kit.

6

Operation

Control Panel

COMPONENT DESCRIPTION

1. TIMER --- Used to set the desired cook time.

2. THERMOSTAT INDICATOR LIGHT --- When

litindicatesheatersare inoperation.Whenthe

1

2

3

lightgoes out, the oven hasreached set oper­ating temperature.

3. OVEN THERMOSTAT --- Controls the oven

temperature at desired settings.

4. UPPERHEATERSWITCH--- Cont rols input

to the upper heater. OFF = no input, LOW =
1/4 input, MED = 1/2input, HIGH= fullinput.

5. LOWERHEATERSWITCH--- Controls input

to the lower heater. OFF = no input, LOW =
1/4 input, MED = 1/2input, HIGH= fullinput.

6. RATING PLATE --- Contains electrical rating

information.

7. CIRCUIT BREAKER --- Low voltage ovens

only(208through240 VAC).Must beintheON
position for oven operation.

INITIAL STARTUP

1. Set the THERMOSTAT (3) to 300_F (149_C).

4

6

7

5

2. T urn the UPPER and LOWER HEATER

switches (4 and 5) to HIGH. Allow the oven to
run for at least 2 hours for proper break-in.

OPERATION:

1. Setthe THERMOSTAT(3)to thedesiredcook-

ing temperature.

2. T urn the UPPER and LOWER HEATER

switches (4 and 5) to HIGH.

3. When the oven has reached operating tem-

perature set the heater switches to desired
level.

NOTE: With Ultra Rokitedecksneverput bot-

tomelementonHIGH and topelement
OFF.

4. Set the TIMER (1) to the desired cook time.

Figure 5

7

Operation

General Baking Tips

PREHEATING

NOTE: Preheating will vary between Ultra Rokite

shelf and steel shelf ovens.

D

A steel baking shelf set to 600_F (316_C) will
preheat in30-40minutes. Anadditional20 min ­utes should be allowed for the oven to soak up
heat.

D

A Ultra Rokite shelf set to 600_F (316_C) will
preheat in approximately 1 hour and 10 min­utes. An additional 20 minutes should be al ­lowed for the oven to soak up heat.

For preheating the oven both the UPPER and
LOWER HEATERswitches (4 and 5)should be set
on HIGH. When the oven has been preheated as
recommendedfor steel orUltra Rokite shelvesthe
heater switches may be set to the desired level.

VENTING THE OVEN CAVITY

An oven cavity slide vent for venting moisture is
furnished above the upper heaters and must be
operated from inside the oven.

BAKING

Theidealtemperaturefor bakingpizzawillvaryde­pending on the type of pie, the method of baking
the type of shelf. It is suggested that you attempt
experimental initial bakes at 600_F (316_C). Note
the time it takes to achieve a firm crust. If the
cheese breaks down too quickly or scorches ei­ther lower your thermostat setting or top heat
switch setting. This will affect the length of your
baking time. If faster production is desired, at­tempt additional bakes raising baking tempera­tures in increments of 25 degrees or vary switch
settings on the upper and lower heaters. This will
help to determine the highest possible bake time
for achieving the desired results with maximum
production.

Baking time will vary depending on the number of
toppingsonthepie. Generally,piesin pansshould
bakein 5-8 minutes,pieson theshelfshouldbake
in 4:30 --- 7:00 minutes.

Opendoors asseldom aspossible.Shiftingofpiz­zas is unnecessary in most cases.

The deck is intended for cooking pizza and bread
products, other types of food may be cooked in
pans or containers.

8

Maintenance

Cleaning and Preventative Maintenance

CLEANING THE OVEN

Painted and stainless s teel ovens may be kept
clean and in good condition with a light oil.

1. Saturate a cloth, and wipe the oven when it is
cold.

2. Dry the oven with a clean cloth.

On the stainless front or interiors, deposits of
baked on splatter may be removed with any non­toxic industrial stainless steel cleaner. Heat tint
andheavy discolorationmay beremovedwithany
non-toxic commercial oven cleaner.

1. Applycleaners when the oven is cold, a nd al­waysrubwiththegrainofthemetal.

CleanUltraRokitedeckswithatriangularscraper
used for cleaning broiler grids. IMPORTANT --

DONOTusewateroranyotherliquidstoclean
the deck!

Clean the aluminized interior portion of the oven
with a mild detergent. DO NOT use caustic solu­tionssuchasammonia,lyeorsodaash.DONOT
use domestic oven cleaners. Any of these prod­ucts will damage the aluminum coating.

Daily Cleaning

D

Remove residue from beneath thedoors with a
small broom or brush.

Weekly Cleaning

D

Brush out the control area.

6 Month Cleaning

D

Clean secondary air ducts and air entry ports.

PREVENTATIVE MAINTENANCE

Thebestpreventativemaintenancemeasuresare,
theproper installationofthe equipment and apro­gram for routinely cleaning the ovens.

This oven requires no lubrication, however , the
venting system should be checked annually for
possibledeteriorationresultingfrom moistureand
corrosive flue products.

Ifmaintenance orrepairs are required,contact the
factory, the factory representative or a local
Blodgett service company.

WARNING!!
Disconnect the oven from the power sup-

ply before servicing or cleaning.

9

Maintenance

Troubleshooting Guide

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Strong bottoms on the bakes

S

Too much bottom heat

S

Faulty flue (strong direct vent)

S

Product left in the oven too long

SYMPTOM: Uneven bakes

S

Poor ventilation

S

Oven doors left open too long

S

Improper scaling of dough

S

Warped pans

S

Uneven product loading

S

Reduce cook temperature and increase time

S

*

S

Shorten cook time

S

*

S

Do not open door unnecessarily

S

Scale dough consistently

S

Change pans

S

Be sure to load the product evenly in pans

SYMPTOM: Product burning

S

Thermostat set too high

S

Product left in the oven too long

S

Thermostat out of calibration

*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however,that
All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot as­sume responsibility for damage as a result of servicing done by unqualified personnel.

S

Reduce cook temperature

S

Shorten cook time

S

*

10

Maintenance

Troubleshooting Guide

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Product dried out

S

Oven temperature too low

S

Not using enough water in the mix

S

Thermostat out of calibration

S

Faulty flue (strong direct vent)

SYMPTOM: Extended baking times

S

Temperature setting too low

S

Low gas pressure

S

Strong ventilation

S

Excessive door openings

*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however,that
All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot as­sume responsibility for damage as a result of servicing done by unqualified personnel.

S

Increase cook temperature

S

Increase water in product mix

S

*

S

*

S

Increase cook time

S

*

S

*

S

Do not open door unnecessarily

11

CUSTOMER

INSERT

WIRING DIAGRAM

HERE