Blodgett 911P, 911 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) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183

PN 11356 Rev H (10/09)

E 2009 - 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.

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

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. . . . . . . .

Guide de Détection des Pannes 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 marĆ keted in 1940 and while advancements in metallurĆ gy and more convenient and reliable controls have been incorporated over the years, the basic design of this unit has remained unchanged since its incepĆ tion.

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 troubleĆ free service if equipment is installed properly and given minimal periodic maintenance.

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

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

3.25 mm

54 MTD* 55 MTD* 53 MTD* 49 MTD* 49 MTD* 45 MTD*

1.39 mm

1.3 mm

1.5 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 - hold the oven decks. Control Panel - contains components to control

the oven operation. Burner Compartment - located beneath the

cooking chamber. The burner compartment conĆ tains the combustion burners.

7" High Compartment

911 Ć 33" x 22" 911ĆP Ć 33" x 22" 961 Ć 42" x 32" 961ĆP Ć 42" x 32"

Combustion Burners - provide heat to the bakĆ ing 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 the oven.

Two 7" High Compartments

981 Ć 42" x 32"

12" High Compartment

901 Ć 33" x 22" 951 Ć 42" x 32"

16" High Compartment

966 Ć 42" x 32"

Figure 1

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 - 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 usuĆ

ally be accomplished within the limited movement provided by the gas hose reĆ straint. If the oven needs to be moved furĆ 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 reĆ turned 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 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. Either condition will restrict the proper flow of combustion and ventilation air resulting in damage to the oven.

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 accessoĆ ries may be required.

900 Series ovens are packaged as follows:

Single Section Ovens

The following are packed in the oven:

D A set of 27Ć1/2" (70 cm) legs with attaching

hardware.

D Either a canopy or direct vent as specified D Either a natural gas or propane gas pressure

regulator as required.

Multiple Section Ovens

The following are packed inside the bottom secĆ tion:

D A set of legs of the appropriate length D Either a canopy or direct vent as 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 alĆ

ways have the crown angle in position.

CASTER ATTACHMENT

1. Bolt supports to oven with 1/2-13 hex head bolts (casters with brakes should be facing 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). EnĆ gage brakes on front casters.

NOTE: A fixed restraint must be provided if castĆ

ers are used in conjunction with a flexible connector for movable appliances. This restraint must secure the oven to a nonĆ movable surface to eliminate stress on the connector. If the oven is moved, the reĆ straint 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 unĆ derside of the oven base frame.

Figure 2

Figure 3

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

1. Place lower section in predetermined place of 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. Lift the 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 angle frame. Lift to remove the board.

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 backĆpipes and pressure regulator.

8. Install the canopy or direct type vent as approĆ priate.

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 preĆheating instructions supplied with Ultra Rokite.

NOTE: Because of the weight of the Ultra Rokite

shelves, take care to avoid injury to yourĆ self or damage to the shelves when sliding sections into the oven.

NOTE: For model 981, Ultra Rokite is only availĆ

able as a bottom deck. DO NOT install the Ultra Rokite in the top baking compartĆ ment of a 981.

Double Section Assembly

Figure 4

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 which may be inĆ stalled in the field. To a baker, steam actually means an atmosphere of water vapor. Therefore, it is very important that the steam be low pressure (2Ć1/2 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 recomĆ mended. Several firms manufacture electric and gas fired steam generators ranging in size from 1/2 boiler horsepower upward. If the steam generĆ ator is mounted adjacent to the oven, line transĆ mission losses will be insignificant. If the steam source is located a considerable distance from the oven, line transmission losses must be considĆ ered 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

See Note 1

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 1Ć1/2" pipe Ć 12" long.

Hand Operated

Valve

3/4" Minimum

Pressure Reducing Valve

To Drain

Boiler

From Steam Source

Trap

NOTES:

1. 3/8" Control Valve. Use dial type handle to obtain uniform bakeĆtoĆbake results

2. Ideal steam condition at this valve, 2Ć3#PSI, 224Ć230 F.

Figure 5

Water

Level

Installation

Ventilation

Blodgett gas deck ovens are direct fired. Heat and flue products from the burners are introduced diĆ rectly 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 vaĆ pors and products of combustion from the operĆ ating 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 abĆ sence of local codes, refer to the National ventilaĆ tion code titled, Standard for the Installation of

Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking EquipĆ ment", 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.

THE BLODGETT OVEN COMPANY CANNOT ASĆ SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTALĆ LATION.

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 wall. 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 approĆ priately with provisions for an adequate supply of make up air. Capacity is generally expressed in ft3/min (CFM). 1 CFM of natural gas burned with just enough air for complete combustion proĆ duces 11 CFM of combustion products. In virtually all appliances some excess air is used. This volĆ ume of excess air is added to the flue products flowing from the appliance.

NOTE: Consult your local exhaust hood contracĆ

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 damĆ age to the equipment.

Damage sustained as a direct result of imĆ proper ventilation will not be covered by the Manufacturer's warranty.

Front of

Oven

Figure 6

DIRECT FLUE ARRANGEMENT

When the installation of a mechanically driven exĆ haust 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. Incorrect installation will result in unsatisfactory baking and oven damage.

The flue must be class B or better with a diameter of 6" (15 cm). The height of the flue should rise 6Ć8 ft (2Ć2.5 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 exterĆ nal environmental conditions.

The direct vent cannot replace air consumed and vented by the oven. Provisions must be made to supply the room with sufficient makeĆup air. To inĆ crease the supply air entering the room, a ventilaĆ tion 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. See Figure 7.

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 will 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 diĆ

verter

Examples of restricted venting include:

D use of tees and elbows D long horizontal runs

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 or replacement of gas piping

and the connection, installation, repair or servĆ icing of equipment.

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

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/CGAĆ B149.1 or the Propane Installation Code, CAN/ CGAĆB149.2 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

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