Blodgett 2403, 2081, 2083, 2401, 4403 Maintenance Manual
...
MARK V
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
MARK V
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
BLODGETT OVEN COMPANY
www.blodgett.com
PN 17561 Rev U (6/11)
E 2011 - 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 ATTENTIVEĆ
MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT
DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.
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 inflamĆ
mables 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 instrucĆ
tions 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 procéĆ
dures permettra d'obtenir de bons résultats de cuisson et une longue durée de serĆ
vice 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. SpecificaĆ
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
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, fullĆsize, halfĆsize, countertop and deck, conĆ
vection, Cook'n Hold, CombiĆOvens and 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'appliĆ
quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ
mentaires, 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 CombiĆOven, 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.
Your Service Agency's Address:
Adresse de votre agence de service:
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. . . . . . . . . . . . . . . . . . . . . .
NSF Bolts 5. . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 6. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 6. . . . . . . . . . . . . . . . . . . .
Double Section Assembly 7. . . . . . . . . . . .
Oven Leveling 7. . . . . . . . . . . . . . . . . . . . . .
Utility Connections - Standards
and Codes 8. . . . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 9. . . . . . . . . . . . . . . . .
Initial Startup 10. . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Safety Information 11. . . . . . . . . . . . . . . . . . . .
Solid State Manual Control 12. . . . . . . . . . . . .
Solid State Manual Control with
Digital Timer 13. . . . . . . . . . . . . . . . . . . . . . . . .
Solid State Digital Control 14. . . . . . . . . . . . . .
Blodgett IQ2T Vision Control 16. . . . . . . . . .
How Cook and Hold Works 26. . . . . . . . . . . .
General Guidelines for Operating
Personnel 27. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Suggested Times and Temperatures 28. . . .
Maintenance
Introduction
Description et Spécifications du Four 31. . . .
Éléments du Four 32. . . . . . . . . . . . . . . . . . . . .
Installation
Livraison et Implantation 33. . . . . . . . . . . . . . .
Montage du Four 34. . . . . . . . . . . . . . . . . . . . .
Boulons NSF 34. . . . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 35. . . . . . . . . . . . . . .
Montage des Roulettes 35. . . . . . . . . . . . . .
Montage de la Section Double 36. . . . . . . .
Mise à Niveau du Four 36. . . . . . . . . . . . . . .
Branchements de Service - Normes et
Codes 37. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raccordement Électrique 38. . . . . . . . . . . . . .
Mise en Marche Initiale 39. . . . . . . . . . . . . . . .
Utilisation
Informations de Sécurité 40. . . . . . . . . . . . . . .
Commandes Standard 41. . . . . . . . . . . . . . . .
Commandes Standard avec le
Temporisateur Numérique 42. . . . . . . . . . . . .
Commandes Numériques à
SemiĆConducteurs 43. . . . . . . . . . . . . . . . . . . .
Blodgett IQ2T Commande Vision 46. . . . . .
Principe de la Fonction de Cuisson
et Maintien 57. . . . . . . . . . . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention
des Utilasateurs 58. . . . . . . . . . . . . . . . . . . . . .
Durées et Températures Suggérées 59. . . . .
Cleaning and Preventative Maintenance 29.
Troubleshooting Guide 30. . . . . . . . . . . . . . . .
Entretien
Nettoyage et Entretien Préventif 60. . . . . . . .
Guide de Détection des Pannes 61. . . . . . . .
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 conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
Blodgett Electric Convection Ovens
ELECTRICAL SPECIFICATIONS (per section)
KW Hz Volts Phase
L1 L2 L3 N
U.S. and Canadian installations
11.0 60 208 1 51 - 51 - 6 AWG
11.0 60 208 3 31 29 29 - 8 AWG
11.0 60 220Ć240 1 44 - 44 - 6 AWG
11.0 60 220Ć240 3 26 24 24 - 8 AWG
11.0 60 440 3 15 14 14 - 12 AWG
11.0 60 480 3 14 13 13 - 12 AWG
General Export installations
11.0 50 208 3 18 18 18 4 Size per local code
11.0 50 220Ć240 1 48 - - 48 Size per local code
11.0 50 220/380 3 18 16 16 2 Size per local code
11.0 50 240/415 3 18 14 14 4 Size per local code
11.0 50 230/400 3 18 15 15 3 Size per local code
Amps
Air Flow Pattern for
Figure 1
Electrical Connection
(minimum size)
2
Introduction
Oven Components
Heating Elements - located on the back wall of
the oven, the elements provide heat to the baking
chamber on electric ovens.
Chain & Turnbuckle - controls operation of the
oven doors.
Control Panel - contains wiring and components
to control the oven operation.
Oven Racks - five racks are provided standard.
Additional racks are available.
Heating
Elements
Blower
Wheel
Rack Supports - hold oven racks.
Baffle - located on the back 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.
Oven Lights - provide lighting inside the baking
compartment.
Convection
Motor
Blower
Wheel Cover
Rack
Support
Oven Rack
Chain &
Turnbuckle
Oven Lights
Figure 2
Control
Panel
Control
Panel Cover
3
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
D Inspect the shipping container for external damĆ
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
D Uncrate the oven and check for internal damĆ
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inĆ
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.
The following clearances must be maintained beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.
D Oven body right side - 1" (2.5 cm)
D Oven body left side - 1" (2.5 cm)
D Oven body back - 1" (2.5 cm)
D Oven body bottom - 1/2" (1.2 cm)
The following clearances must be available for serĆ
vicing.
D Oven body sides - 12" (30 cm)
D Oven body back - 12" (30 cm)
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 Keep the oven area free and clear of all combusĆ
tibles such as paper, cardboard, and flammable
liquids and solvents.
D Do 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 moĆ
tor's thermal overload device is caused by an
excessive ambient temperature on the right
side of the oven. This condition must be corĆ
rected to prevent permanent damage to the
oven.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifiĆ
cations are compatible with the electrical services
supplied for the oven.
1. The rating plate is located on the underside of
the upper ledge above the right hand door.
4
Installation
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any exĆ
posed hole on the back of an oven. This includes:
D any unit, single or stacked, without a back panel.
D any holes in stacked units not used for mountĆ
ing stacking brackets.
1. Locate the 5/16" bolts that were shipped with
the oven.
2. Install the bolts as shown in Figure 3.
Double Stacked Units Units without back panels
Figure 3
5
Installation
Oven Assembly
LEG ATTACHMENT
1. Push the oven onto a lift with the bottom of the
oven down.
2. Align the threaded stud in each leg with the
nut located inside each bottom corner of the
oven frame. Turn the legs clockwise and tightĆ
en to the nearest full turn.
3. Align the two leg plate holes in each leg with
those in the oven bottom. Secure each leg usĆ
ing two 1/2" bolts.
NOTE: If using casters see CASTER ASĆ
SEMBLY before proceeding.
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of
the oven. Install the nonĆlocking casters on
the back of the oven.
Casters for Single and Double Stacked Ovens:
1. Attach the legs as described.
2. Pry the adjustable feet out of the legs
3. Insert one caster into each leg as shown.
Tighten the lock nuts to secure the casters.
Adjustable
Leg Foot
Caster Assembly
25" (64 cm) Legs Shown
Figure 5
6" (15 cm) Legs Shown
Figure 4
Low Profile Casters for Double Stacked Ovens:
1. Align the three holes in each caster assembly
plate with those in the oven bottom. Secure
each caster using three 1/2" bolts.
Figure 6
6
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Old style ovens refer to units with painted exĆ
posed rear angle. New style ovens refer to
units with rear angle iron enclosed in steel.
The following instructions apply to stacking two
new style ovens.
1. Secure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the reĆ
maining 5/16" bolts shipped with the ovens.
4. Attach the flue connector.
The following instructions apply to stacking a new
style oven on an old style oven.
1. Secure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the reĆ
maining 5/16" bolts shipped with the ovens.
4. Drill a clearance hole for a 5/16" bolt in the
angle iron of the old style oven. Use the holes
in the stacking brackets as a pilot.
5. Attach the stacking brackets to the old style
oven with the 5/16" bolts and nuts provided in
the kit.
6. Attach the flue connector.
WARNING!!
When stacking ovens be sure to remove
the single oven flue boxes prior to attachĆ
ing threeĆpiece connector.
OVEN LEVELING
After assembly, the oven should be leveled and
moved to the operating location.
1. The oven can be leveled by adjusting the feet
or casters located on the bottom of each leg.
Flue
Connector
Figure 7
7
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONĆ
TAINED HEREIN ARE FOR THE USE OF QUALIĆ
FIED INSTALLATION AND SERVICE PERSONNEL
ONLY. INSTALLATION OR SERVICE BY OTHER
THAN QUALIFIED PERSONNEL MAY RESULT IN
DAMAGE TO THE OVEN AND/OR INJURY TO
THE OPERATOR.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:
D the installation of electrical wiring from the elecĆ
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experiĆ
enced in such work, familiar with all precautions
required, and have complied with all requirements
of state or local authorities having jurisdiction.
U.S. and Canadian installations
All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical
Code, ANSI/NFPA 70-Latest Edition and/or CanaĆ
dian National Electric Code C22.2 as applicable.
The ventilation of this oven should be in accorĆ
dance with local codes. In the absence of local
codes, refer to the National ventilation code titled,
Standard for the Installation of Equipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Equipment", NFPAĆ96ĆLatest
Edition.
General export installations
Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questions regarding the proper installation and/or
operation of your Blodgett oven, please contact
your local distributor. If you do not have a local disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.
8
Wiring diagrams are located in the control
compartment and on the back of the oven.
The electric motor, indicator lights and related
switches are connected to the oven as follows:
The service line will enter trough the rear of the
oven and connected to the terminal block (see diaĆ
gram).
1. Remove the bottom trim and control panel.
Removal of the body side is not necessary.
2. Remove knockĆout in the rear of the unit and
run the supply power line to terminal block
and connect the wires.
3. Reinstall the control panel and the bottom
trim.
NOTE: To prevent damage there is no power to
the heating elements when the blower is
not operating.
THE BLODGETT OVEN COMPANY CANNOT ASĆ
SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPER INSTALĆ
LATION.
Installation
Connect wires to
terminal block
Electrical Connection
Run supply line
through the knockĆout
Figure 8
9
Installation
Initial Startup
OVEN RESTRAINT
If casters are used in conjunction with a power
supply cord for movable appliances, a fixed reĆ
straint should be provided.
The restraint (ie: heavy gauge cable) should be atĆ
tached without damaging the building. DO NOT
use the gas piping or electrical conduit for the atĆ
tachment of the permanent end of the restraint!
Use anchor bolts in concrete or cement block. On
wooden walls, drive hi test wood lag screws into
the studs of the wall.
If the oven is moved from its regular location, the
restraint must be reconnected when the oven is reĆ
turned.
1. Mount the supplied bracket to the leg bolt just
below the power cord.
2. Attach the clip on restraining cable to the
mounting bracket.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and its component parts, have been
thoroughly tested and inspected prior to shipĆ
ment. However, it is often necessary to further test
or adjust the oven as part of a normal and proper
installation. These adjustments are the responsiĆ
bility of the installer, or dealer. Since these adjustĆ
ments are not considered defects in material or
workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not
limited to:
D calibration of the thermostat
D adjustment of the doors
D leveling
D tightening of fasteners.
No installation should be considered complete
without proper inspection, and if necessary, adĆ
justment by qualified installation or service perĆ
sonnel.
Back of Oven
Restraint Cable
Bracket
Double stacked unit shown. Use the same procedure for
single units.
Figure 9
10
THE INFORMATION CONTAINED IN THIS SECĆ
TION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERATĆ
ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CONĆ
TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OPĆ
ERATION OF THE EQUIPMENT DESCRIBED. ADĆ
HERENCE TO THE PROCEDURES RECOMĆ
MENDED HEREIN WILL ASSURE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLEĆFREE SERVICE.
Please take the time to read the following safety
and operating instructions. They are the key to the
successful operation of your Blodgett conveyor
oven.
Operation
Safety Information
SAFETY TIPS
For your safety read before operating
General safety tips:
D If the oven needs to be moved for any reason,
the supply cord must be disconnected from the
unit before removing the restraint cable. ReconĆ
nect the restraint after the oven has been reĆ
turned to its original location.
D DO NOT remove the control panel cover unless
the oven is unplugged.
11
Operation
Solid State Manual Control
1
3
4
COOL
DOWN
LIGHT OFF
OVEN READY
OVEN OFF
ON
OFF
LIGHTS
SOLID STATE
THERMOSTAT
COOK
HI
LO
BLOWER
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the
oven for cook or cool down.
2. BLOWER SWITCH - controls blower speed,
either hi or lo.
3. LIGHTS SWITCH Ć controls interior lights.
4. OVEN READY LIGHT - when lit indicates eleĆ
ments are heating. When the light goes out
the oven has reached operating temperature.
5. SOLID STATE THERMOSTAT Ć allows either 8
preĆset temperatures to be selected in accorĆ
dance with customer requirements, or an infiĆ
2
nite selection of temperatures from 200Ć500_F
(95Ć260_C). (infinite control shown)
6. TIMER - activates an electric buzzer that
sounds when the cook time expires.
OPERATION
1. Turn the SELECTOR Switch (1) to COOK. The
blower and control compartment cooling fan
5
operate and are controlled automatically by
the action of the doors.
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the
desired setting or temperature.
4. Preheat until the OVEN READY LIGHT (4)
goes out.
5. Load product into the oven. Determine cook
time and set the TIMER (6).
6. When the buzzer sounds, remove the product
6
from the oven. Turn the TIMER knob (6) to OFF
to silence the buzzer.
7. Turn the SELECTOR Switch (1) to OVEN OFF.
TIMER
Figure 10
12
Operation
Solid State Manual Control with Digital Timer
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the
1
3
4
2
5
6
7
8
oven for cook or cool down.
2. BLOWER SWITCH - controls blower speed, eiĆ
ther hi or lo.
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates
burner operation. When the light goes out the
oven has reached operating temperature.
5. SOLID STATE THERMOSTAT - allows an infiĆ
nite selection of temperatures from 150Ć500_F
(66Ć260_C).
6. DISPLAY - displays cook time
7. TIMER DIAL - used to enter desired cook
time
8. HEAT CUTOFF - circuit breaker
OPERATION
1. Turn the SELECTOR Switch (1) to COOK. The
blower and control compartment cooling fan
operate and are controlled automatically by
the action of the doors. The display reads
00:00.
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the
desired temperature.
4. Preheat until the OVEN READY LIGHT (4)
goes out.
5. Load product into the oven. Rotate the dial (7)
to the desired time. The timer will begin to
countdown after approximately 1 second.
6. When the buzzer sounds, remove the product
from the oven. Turn the TIMER dial (7) to siĆ
lence the buzzer.
7. Turn the SELECTOR Switch (1) to OVEN OFF.
Figure 11
13
Operation
Solid State Digital Control
1
2
3
CONTROL DESCRIPTION
1. SELECTOR SWITCH - turns power to the
oven on or off. Allows selection of Cook or
Cool Down Modes and fan speed (if applicaĆ
ble).
2. DISPLAY - displays time or temperature and
other information related to oven function.
3. HEAT LAMP - lights when heater is on.
4. PULSE LAMP - lights when Pulsed Fan Mode
is turned on.
5. HOLD LAMP - lights when Hold Mode is
turned on.
6. DIAL - used to enter set points in display
7. START/STOP KEY - starts or stops the timer.
8. TIME KEY - used to show time in the display.
9. TEMP KEY - used to show set temperature in
the display.
NOTE: Actual temperature is shown while the
4
10. HOLD KEY - turns Hold Mode on or off.
5
11. PULSE KEY - turns Pulse Mode on or off.
TEMP key is held down.
8
7
10
Figure 12
6
9
11
PROGRAMMING
To set the cook temperature:
1. Press TEMP (9) key.
2. Rotate dial (6) to enter temperature.
To set the cook time:
1. Press TIME (8) key.
2. Rotate the dial (6) to enter time.
NOTE: Time is entered in hours : minutes or
minutes : seconds.
To set the hold time:
1. Press HOLD key (10) to turn hold mode on.
NOTE: HOLD light is on.
2. Rotate dial (6) to enter the hold temperature.
3. Press START/STOP key (7)
To set the pulse time:
1. Press PULSE KEY (11) to turn pulse mode on.
NOTE: Pulse light is on.
2. Rotate DIAL (6) to enter the pulse time. Pulse
time is a portion of the preĆset cook time.
14
Operation
Solid State Digital Control
OPERATION
Cook Only:
1. Turn SELECTOR switch (1) to the desired poĆ
sition.
2. Enter the cook time and temperature.
3. Load product into oven.
NOTE: The display reads LOAD with the oven
is near the set temperature.
4. Press the START/STOP key (7). The timer beĆ
gins to count down.
5. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE.
6. Press the START/STOP key (7) to silence the
buzzer.
7. Remove the product.
Cook with Hold:
NOTE: HOLD light is on when hold mode is on
and off when hold mode is off.
1. Turn SELECTOR switch (1) to the desired poĆ
sition.
2. Enter the cook time and temperature.
3. Press the HOLD key (10). Enter the hold temĆ
perature.
4. Load product into oven.
NOTE: The display reads LOAD with the oven
is near the set temperature.
5. Push the START/STOP (7) key. Timer begins
to count down.
6. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE. The
buzzer turns off after a few seconds. The disĆ
play reads HOLD until the oven reaches the
hold temperature. Then the timer begins to
count up.
7. Push the START/STOP key (7) to stop timer.
8. Remove the product.
9. Push HOLD (10) key to turn off hold mode.
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on
and off when pulse mode is off.
1. Turn the SELECTOR SWITCH (1) to the deĆ
sired position.
2. Enter cook time and cook temperature.
3. Press PULSE KEY (11). Enter the pulse time.
NOTE: Pulse time is a portion of the cook time
and does not increase the previously
entered cook time.
4. Load product into oven.
NOTE: The display reads LOAD with the oven
is near the set temperature.
5. Push START/STOP KEY (7). The timer begins
to count down the cook time. The oven will be
in pulse mode for the set pulse time. Once the
set time has expired, the unit will automatically
switch to cook mode and continue counting
down.
6. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE.
7. Push the START/STOP KEY (7) to turn the
buzzer off.
8. Remove the product.
15
Operation
Blodgett IQ2T Vision Control
1
2
3
5
6
14
15
16
10
11
12
13
COMPONENT DESCRIPTION
1. OVEN POWER SWITCH - controls power to
the oven.
2. DISPLAY - displays temperature and other
controller related information.
3. PROGRAM KEY - press to enter the programĆ
ming mode.
4. PROGRAM ARROW KEYS - use to move
through programming menus and options
5. HEAT LED - when lit indicates the control is
4
7
8
9
calling for heat.
6. PROG LED - when lit indicates the controller
is in the programming mode.
7. HIGH FAN LED - when lit indicates the fan is
running at high speed.
8. LOW FAN LED - when lit indicates the fan is
running at low speed.
9. SCAN KEY - Press to view time remaining on
multiple cook cycles and to review recipe proĆ
gramming.
10. COOL DOWN KEY - press to enter the cool
down mode.
11. TEMP/TOGGLE/CLEAR KEY - press during
programming to toggle options.
12. HOLD KEY - press to enter hold mode.
13. SET BACK KEY -
14. PRODUCT KEYS (1Ć10) - assigns a key to a
programmed recipe and begins a proĆ
grammed cooking process. Also used to enĆ
ter numeric values in the programming mode.
15. PRODUCT LEDS - when lit indicate which
product keys are currently in use or proĆ
grammed for the current oven temperature
and fan speed.
16. SHELF KEYS (1Ć5) - assigns a shelf key.
Figure 13
16
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