Blodgett 900 User Manual
900 SERIES
ROASTING, BAKING AND PIZZA OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
LA SÉRIE 900
DU FOUR À RÔTIR, À CUIRE ET À PIZZA
MANUEL D’INSTALLATION -- UTILISATION -- ENTRETIEN
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN 11356 Rev G (2/06)
E 2003 --- G.S. Blodgett Corporation
IMPORTANT
WARNIN G:IMP RO PER INS TALLA TI ON, ADJUSTMENT, ALTERATION, SERVICE OR
MAINTENAN C E CANCAUSE PROPERTY DAMAGE,IN JURYORD EATH. READ THE
INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTI SSEMEN T: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN
SERVICE OU UN ENTRETIEN NON CONFO RME A UXNO RMESPEUT CAUSERDES
DOMMAGESÀ LA PROPRIÉTE,DES BLESSURESOU LA MORT. LISEZ ATTENTIVEMENT LES DIRECTIVES D’INST A LL ATION, D’OPÉRA TION ET D’ENTRETIEN AVANT
DE FAIRE L’IN S TALLA TI O N 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.
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 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 informatio ns données dans le présent manuel sont importantes pour installer,
utiliser et entret enir correctement ce four. Le respect de ces instructions et pro cédures permettra d’obtenir de bonsrésultats 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. 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
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, con vection, 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.
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 modèlesCook’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.
Your Service Agency’s Address:
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............
Ultra Rokite Deck 6...................
Steam Injection 7.....................
Ventilation 8...........................
Canopy Type Exhaust Hood 8..........
Direct Flue Arrangement 9.............
Venting Problems 9...................
Utility Connections ---
Standards and Codes 10.................
Gas Connection 11......................
Initial Startup 14.........................
Introduction
Description et Spécifications du Four 22....
Éléments du Four 23.....................
Installation
Livraison et Implantation 24...............
Montage du Four 25.....................
Emballage 25.........................
Assemblage des Pieds 25...............
Fixation des Roulettes 25...............
Double Section Assembly 26............
Des Plaques en Rokite 26...............
Injection de Vapeur 27..................
Ventilation 28...........................
Hotte D’évacuation Type Voûte 28.......
En Prise Directe 29.....................
Problêmes de la Ventilation 29...........
Branchements de Service ---
Normes et Codes 30.....................
Branchement de Gaz 31.................
L’Installation Initiale 34...................
Operation
Safety Information 15....................
Oven Control 16.........................
Suggested Times and Temperatures 17....
Maintenance
Cleaning and Preventative Maintenance 19.
Troubleshooting Guide 20................
Utilisation
Information de Sécurité 35................
Oven Control 36.........................
Durées et Températures Suggérées 37.....
Entretien
Nettoyage et Entretien Préventif 39........
GuidedeDétectiondesPannes 40........
Introduction
Oven Description and Specifications
The 900 Series enjoys the distinction of having the
longest continuous production run of any oven
manufactured by the G. S. Blodgett Company since
its founding in 1848. The first 900 oven was marketed in 1940 and while advancements in metallurgy and more convenient and reliable controls have
been incorpo rated over the years, the basic design
of this unit has remained unchanged since its inception.
GAS SPECIFICATIONS
Natural Gas Propane Gas
US Units SI Units US Units SI Units
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 5.0” W.C. 1.25 kPa 10.0” W.C. 2.49 kPa
Oven Input
901
911
911P
951
961
961P, 966, 981
22,000 BTU
20,000 BTU
27,000 BTU
38,000 BTU
37,000 BTU
50,000 BTU
In establishing this record, the 900 Series has set
industry wide standards for excellence in baking
characteristics, performance, and reliability. In its
primary applications, it remains unsurpassed for
product quality. Simplicity of design and quality
construction throughout assure years of troublefree service if equipment is installed properly and
given minimal periodic maintenance.
3
6.4 KW
5.9 KW
7.9 KW
11.1 KW
10.8 KW
14.6 KW
2550 BTU/hr 95.0 MJ/m
22,000 BTU
20,000 BTU
27,000 BTU
38,000 BTU
37,000 BTU
50,000 BTU
6.4 KW
5.9 KW
7.9 KW
11.1 KW
10.8 KW
14.6 KW
3
Main Burner Orifice Size
901
911
911P
951
961
961P, 966, 981
Pilot Burner Orifice Size 0.18” .45 mm .010” .25 mm
NOTE: * Multiple Twist Drill
NOTE: Orifice sizes given are at sea level.
45 MTD*
46 MTD*
42 MTD*
34 MTD*
34 MTD*
30 MTD*
2.08 mm
2.05 mm
2.35 mm
2.8 mm
2.8 mm
3.25 mm
2
54 MTD*
55 MTD*
53 MTD*
49 MTD*
49 MTD*
45 MTD*
1.39 mm
1.3 mm
1.5 mm
1.85 mm
1.85 mm
2.1 mm
Introduction
Oven Components
Ultra Rokite Deck --- stone deck that absorbs heat
from below to cook the bottom of the product.
Deck Supports --- h o l d t h e ov e n d e c k s .
Control Panel --- contains components to control
the oven operation.
Burner Compartment --- located beneath the
cooking chamber. The burner compartment contains the combustion burners.
7” High Compartment
911 - 33” x 22”
911-P - 33” x 22”
961 - 42” x 32”
961-P - 42” x 32”
Combustion Burners --- provide heat to the baking chamber and the decks.
Deflector --- diverts some of the heat from the
combustion burners to the flue plates.
Flue Plates --- located on the interior side walls of
the cooking chamber. The flue plates conduct
heat from the burners to the oven cavity. The heat
cooks the top of the product before being vented
from t he oven.
Two 7” Hi g h Com p a r t m e n ts
981 - 42” x 32”
12” High Compartment
901 - 33” x 22”
951 - 42” x 32”
16” High Compartment
966 - 42” x 32”
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:
D
Inspect the shipping container for external damage. 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 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-combustible construction.
D
Oven body right side --- 6” (15cm)
D
Oven body left side --- 6” (15cm)
D
Oven body back --- 6” (15cm)
D
Oven body bottom --- 6” (15cm)
Area must be accessible for proper servicing.
NOTE: On gas models, routine servicing can usu-
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 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.
D
Keep the oven area free and clear of all combustiblessuch as paper, cardboard, and flammable
liquids and solvents.
D
Do not place the oven on a curb base or sea l to
a wall. Either condition will restrict the proper
flow of combustion and ventilation air resulting
in damage to the oven.
4
Installation
Oven Assembly
PACKAGING
Before beginning assembly of the oven, check for
all necessary components. In addition to the oven
itself, legs, a proper vent, and/or other accessories may be required.
900 Series ovens are packaged as follows:
Single Section Ovens
Thefollowingarepackedintheoven:
D
A set of 27 -1/2” (70 cm) legs with attaching
hardware.
D
Either a canopy or direct vent a s specified
D
Either a natural gas or propane gas pressure
regulator as required.
Multiple Section Ovens
The following are packed inside the bottom section:
D
A set of legs of the appropriate length
D
Either a canopy or direct vent a s specified
D
A back pipe of appropriate length with either a
natural gas or propane gas regulator attached
Additional Packaging
D
Ultra Rokite decks for all 900 Series are packed
in a separate crate.
D
The top section of multiple section ovens will always have the crown angle in position.
CASTER ATTACHMENT
1. Bolt supports to oven with 1/2---13 hex head
bolts(casterswithbrakesshouldbefacing
front of oven.)
2. Carefully place oven onto the casters. (It will
be necessary to have several persons lift oven
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 non movable surface to eliminate stress on the
connector. If the oven is moved, the restraint must be reconnected after the oven
is returned to it’s normal position.
Restraint Cable
Bracket
LEG ATTACHMENT
1. Put the oven onto a lift with the bottom of the
oven down.
2. Each leg is attached by three bolts to the underside of the oven base frame.
Figure 2
Figure 3
5
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
1. Placelowersectioninpredeterminedplaceof
installation.
2. Attach the legs (and casters if applicable) as
previously described.
3. Using two 1” boards, place one near the edge
of the oven and the other at the far side of the
flue collar.
4. Liftthe upper section and place on the boards.
Push the top section across until the sections
are even.
5. Remove the board from one side by placing a
2” x 4” approximately four feet long under the
angleframe.Lifttoremovetheboard.
6. Remove the other board in the same manner
as above, allowing the upper section to come
gently to rest in the proper position.
7. Install gas back-pipes and pressure regulator.
8. Install the canopy or direct type vent as appropriate.
9. Remove all tags.
10. Level the ovens side to side and front to back
by placing a spirit level on the base frame of
the lower section and screwing the adjustable
leg feet in or out as appropriate.
ULTRA ROKITE DECK
1. Slide the Ultra Rokite shelf through the door
opening. Rest the shelf on the deflector and
slide to the rear of the oven until it drops into
the shelf support.
2. Refer to pre-heating instructions supplied with
Ultra Rokite.
NOTE: Because of the weight of the Ultra Rokite
shelves, take care to avoid injury to yourself or damage to the shelves when sliding
sections into the oven.
NOTE: For model 981, Ultra Rokite is only avail-
able as a bottom deck. DO NOT install the
Ultra Rokite in the top baking compartment of a 981.
Double Section Assembly
Figure 4
6
STEAM INJECTION
As an optional feature, all 900 Series ovens may be
supplied with steam jets for baking hard rolls, and
vienna, french or other hard crusted breads. This
item is also available as a kit w hich may be installed in the field. To a baker, steam actually
means an atmosphere of w ater vapor. Therefore,
it is very important that the steam be low pressure
(2-1/2 to 3 PSI), that condensate be taken from the
steam line before it enters the oven, and that the
steam be sufficiently saturated to give the vapor
cloud effect required.
At least one quarter boiler horsepower for all large
900 Series compartment (42” x 32”) or two small
900 Series compartments (33” x 22”) is recommended. Several firms manufacture electric and
gas fired steam generators ranging in size from
1/2 boiler horsepower upward. If the steam generator is mounted adjacent to the oven, line transmission losses will be insignificant. If the steam
source is located a considerable distance from the
oven, line transmission losses must be considered in determining the proper size of the steam.
Please refer to the accompanying diagram for the
recommended installation of the steam injection
system.
Installation
Oven Assembly
3/8” steam connection
on back of oven
3/8” Pipe
1/2” Riser
SeeNote1
Pressure
Gauge
See
Note 2
1/2” Riser
WARNING!!
Gas Flame in oven must be turned off
when steam is in use.
Steam
Separator,
make from
1-1/2” pipe 12” long.
Hand Operated
Valve
3/4” Minimum
Pressure
Reducing
Valve
To Dr ai n
Boiler
From
Steam Source
Trap
NOTES:
1. 3/8” Control Valve. Use dial type handle
to obtain uniform bake-to-bake results
2. Ideal steam condition at this valve,
2-3#PSI, 224-230 F.
Figure 5
Water
Level
7
Installation
Ventilation
Blodgett gas deck ovens are direct fired. Heat and
flue products from the burners are introduced directly into the baking compartment. As a result,
improper venting can have a detrimental effect on
the baking characteristics of the oven. A properly
designed ventilation system will allow the oven to
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 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”,NFPA-96-LatestEdition.
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 installationand/or
operation of your Blodgett oven, please contact
your local distributor. If you do not have a local distributor, please call the Blodgett Oven Company at
0011-802-860-3700.
THE BLODGETT OVEN COMPANY CANNOT ASSUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPER INSTALLATION.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood
is the preferred method of ventilation.
The hood should be sized to completely cover the
equipment plus an overhang of at least 6” (15 cm)
on all sides not adjacent to a w a ll. The distance
from the floor to the lower edge of the hood should
not exceed 7’ (2.1m).
The capacity of the hood should be sized appropriately with provisions for an 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 combustion products. In virtually
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 draft diverter as follows:
1. Place the diverter over the flue connector with
the open area facing the front of the oven. See
Figure 6.
2. Secure both ends with the sheet metal screws
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 sustained as a direct resul t of improper ventilation will not be covered by
the Manufacturer’s warranty.
Front of
Oven
Figure 6
8
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven exhaust hood is impractical the oven may be vented
by a direct flue arrangement.
WARNING!!
It is essential that the direct flue be
installed as follows. Incorrectinstallation
will result in unsatisfactory baking and
oven damage.
ThefluemustbeclassBorbetterwithadiameter
of 6” (15 cm). The height of the flue should rise 6-8
ft (2-2.5 m) above the roof of the building or any
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 exter nal environmental conditions.
Thedirectventcannotreplaceairconsumedand
vented by the oven. Provisions must be made to
supply the room with sufficient make-up air. To increase the supply air entering the room, a ventilation expert should be consulted.
Installing the draft hood
Ovens ordered for direct venting are supplied with
a draft hood. Install the draft hood as follows:
1. Place the draft hood over the flue connector.
SeeFigure7.
2. Secure both ends with the sheet metal screws
provided.
Installation
Ventilation
Flue
Draft Hood
Front of
Oven
Figure 7
VENTING PROBLEMS
Blodgett gas deck ovens use the natural principal
of heat rising as the basic method of ventilation. If
the venting of any deck oven is either restricted or
forced in any way the baking characteristics of 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 hood without the draft diverter
Examples of restricted venting include:
D
use of tees and elbows
D
long horizontal runs
9
Installation
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATIONAND 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 or replacement of gas piping
and the connection, installation, repair or servicing of equipment.
Qualified installation personnel must be experienced in such work, familiar with all precautions
required, and have compliedwith all requirements
of state or local authorities having jurisdiction.
U.S. and Canadian installations
Installation must conform with local codes, or in
the absence of local codes, with the National Fuel
Gas Code, NFPA54/ANSI Z223.1 --- Latest Edition,
the Natural Gas Installation Code CAN/CGAB149.1 or the Propane Installation Code, CAN/
CGA-B149.2 as applicable.
The ventilation of this oven should be in accordance w ith 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”, NFPA-96-Latest
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 installationand/or
operation of your Blodgett oven, please contact
your local distributor. If you do not have a local distributor, please call the Blodgett Oven Company at
0011-802-860-3700.
10
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