Blodgett AC-500 XCEL Installation Manual

AC-500 XCEL
CONVECTION OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
AC-500 XCEL
MANUEL D’INSTALLATION -- FONCTIONNEMENT -- 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 30930 Rev J (10/03)
E 2003 --- G.S. Blodgett Corporation
IMPORTANT
WARNING: IMPROPER INSTALLA TION, ADJUSTMENT, AL TERATION, 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
AVERTISS EMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATI O N , UN SERVICE OU UN ENTRETIEN NON CONFO RME A UXNO RMESPEUT CAUSERDES DOMMAGESÀ LA PROPRIÉTE,DES BLESSURES OU LA MORT. LISEZ ATTENTIVE­MENT LES DIRECTIVES D’INST A L LATION, D’OPÉRATION ET D’ENTRETI ENAV A NT DE FAIRE L’INS TALLATION 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 n s données dans le présent manuel sont importantes pour installer, utiliser et entret enir correctement ce four. Le respect de ces instructio n s et procé­dures 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, 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.
Cela fait maintenant dessus un s iècle 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’exploitationou 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 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 2.....................
Oven Components 3....................
Installation
Delivery and Location 4.................
Oven Assembly 5......................
Leg Attachment 5.....................
Caster Assembly 5....................
Double Section Assembly 6............
Oven Leveling 6......................
Ventilation 7...........................
Canopy Type Exhaust Hood 7..........
Direct Flue Arrangement 8.............
Utility Connections --- Standards and
Codes 9...............................
Gas Connection 10......................
Electrical Connection 13.................
Initial Startup 14.........................
Introduction
DescriptionduFour 36...................
Éléments du Four 37.....................
Installation
Livraison et Implantation 38...............
Montage du Four 39.....................
Assemblage des Pieds 39...............
Montage des Roulettes 39..............
MontagedelaSectionDouble 40........
MiseàNiveauduFour 40...............
Ventilation 41...........................
Hotte D’évacuation Type Voûte 41.......
En Prise Directe 42.....................
Branchements de Service --- Normes et
Codes 43...............................
Branchement de Gaz 44.................
Raccordement Électrique 47..............
Mise en Marche Initiale 48................
Operation
Safety Information 15....................
Solid State Manual Control 16.............
Solid State Digital Control 17..............
CH-Pro3 (Solid State Programmable
Digital Control) 20.......................
Blodgett IQ2T Control 23................
How Cook and Hold Works 32............
General Guidelines for Operating
Personnel 33............................
Maintenance
Cleaning and Preventative Maintenance 34.
Troubleshooting Guide 35................
Utilisation
Informations de Sécurité 49...............
Commandes à Semi-Conducteurs 50......
Commandes Numériques à
Semi-Conducteurs 52....................
CH-Pro3 (Commande Numérique Program-
mable pour Semi-Conducteurs) 55........
Contrôle du Blodgett IQ2T 60............
Principe de la Fonction de Cuisson et
Maintien 70.............................
Consignes Générales à l’Intention des
Utilasateurs 71..........................
Entretien
Nettoyage et Entretien Préventif 72........
GuidedeDétectiondesPannes 73........
Introduction
Oven Description
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 con­tinually strips aw ay the layer of cool air surround­ing the product, quickly allowing the heat to pene­trate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest ad ­vancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recircu­lated within the cooking chamber before being vented from the oven: resulting in substantial re­ductions in energy consumption and enhanced oven performance.
The Vertical Fired AC Series convection oven in­corporates the latest advances in energy efficien­cy, reliability and ease of operation. A unique com­bination of superheated air and oven temperature air, is accomplished by means of an induced back draft blower wheel, which enhances oven perfor­mance significantly. The enlarged cavity size pro­motes improved air circulation and increased rack capacity.
AirFlowPatternforAC-500XCEL
Direct Fired Convection Oven
Figure 1
Gas Specifications -- AC-500/AC
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu. ft. 37.3 MJ/m
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input
Standard rate High rate
Manifold Pressure
Standard rate High rate
Main Burner Orifice Size #41 drill 0.096” (2.44mm) 0.059” (1.5mm) 0.059” (1.5mm)
60,000 BTU/hr 80,000 BTU/hr
2.0” W.C.
3.5” W.C.
17.5 kW
23.5 kW
5.0 mb
8.7 mb
3
2550 BTU/cu. ft. 95.0 MJ/m
60,000 BTU/hr 80,000 BTU/hr
5.5” W.C.
10.0” W.C.
17.5 kW
23.5 kW
14.3 mb 25 mb
3
2
Introduction
Oven Components
Combustion Cover --- provides access to the
combustion compartment on gas ovens.
Combustion Compartment --- contains combus­tion burners on gas ovens.
Combustion Burners --- provide heat to the bak­ing chamber on gas 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.
Rack Support
Rack Supports --- h o l d ov e n r a c k s .
Blower Wheel Cover --- locatedon the back interi-
or 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 w h eel.
Oven Lights - -- provide lighting inside the baking compartment.
Rack
Figure 2
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 dam -
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 dam-
age. 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 --- 0” (0 cm) D Oven body left side --- 0” (0 cm) D Oven body back --- 0” (0 cm) D Oven body bottom --- 4” (10 cm)
The following clearances must be available for ser­vicing.
D Oven body sides --- 12” (30.5 cm) D Oven body back --- 12” (30.5 cm)
NOTE: Routine servicing can usually be accom-
plished within the limited movement pro­vided by the gas hose restraint. If the oven is moved further from the wall, the gas must 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 combus-
tibles such as paper, cardboard, and flammable liquids and solvents.
D Donotplacetheovenonacurbbaseorsealto
a wall. This will restrict the flow of air and prevent proper ventilation. Tripping of the blower motor’s thermal overload device is caused by an exces­sive ambient temperature on the right side of the oven. This condition must be corrected to prevent permanent damage to the oven.
D For gas models the location must provide ade-
quate clearance for the air opening into the combustion chamber.
Before making any utility connections to this oven, check the rating plate to be sure the oven specifi­cations are compatible with the gas and electrical services supplied for the oven.
1. Remove the motor compartment cover. The rating plate is attached to the right side of the motor compartment, located on the right side of the oven.
4
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 tight­en to the nearest full turn.
3. Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg us­ing two 1/2” bolts.
NOTE: If using casters see CASTER AS-
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 non-locking casters on the back of the oven.
NOTE: Use a gas hose restraint on all units with
casters. See page 12.
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
Gas Hose
Restraint Bracket
Caster Assembly
Figure 4
Figure 3
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.
Gas Hose Restraint Bracket
Figure 5
5
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
1. Remove the two knock outs on the top of the bottom oven.
2. Carefully lift the upper oven and place it on the bottom oven.
3. With the side panel removed, align the holes in the bottom of the top oven with the holes in the top of the bottom oven.
4. Install the 1” long 1/2” bolt through the back hole in the bottom oven into the nut welded into the top oven.
5. Install the 1” by 1/2” bolt, 2 washers and nut in the pass through hole as shown.
WARNING!!
DO NOT move stacked oven until the units are secured together.
WARNING!!
When stacking gas ovens be sure to re­movethesingleovenflueboxespriorto attaching three-piece connector.
Figure 6
Flue
Connector
AC-500 XCEL gas oven stacking
Figure 7
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.
6
Installation
Ventilation
On gas models the installation of a proper ventila­tion system cannot be over emphasized. This sys­tem removes unwanted vapors and products of combustion from the operating area.
The AC-500 X
CEL gas 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-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 installation and/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.
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 total makeup and exhaust air requirements for hood capacity should be approximately 30 CFM
3
(.85m
) for each oven section.
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 8.
2. Secure both ends with the s heet 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 result of im­proper ventilation will not be covered by the manufacturer’s warranty.
Front of
Oven
Figure 8
7
Installation
Ventilation
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. Incorrect installation 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 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 (.85m tion. To increase the supply air entering the room, a ventilation expert should be consulted.
3
)persec-
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. SeeFigure9.
2. Secure both ends with the sheet metal screws provided.
Flue
Draft Hood
Front of
Oven
Figure 9
8
Installation
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CON­TAINED HEREIN ARE FOR THE USE OF QUALI­FIED INSTALLATION AND SERVICE PERSONNEL ONLY. INST ALLATION 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 s erv­icing of equipment.
D the installation of electrical wiring from the elec-
tric meter, main control box or service outlet to the electric appliance.
Qualified installation personnel must be experi­enced 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
The installation must conform with local codes, or in the absence of local codes, with the National
Fuel Gas Code, ANSI Z223.1/NFPA 54,ortheNatu- ral Gas and Propane Installation Code, CSA B149.1, as a pplicable.
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 Cana­dian National Electric Code C22.2 as applicable.
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 dis­tributor, please call the Blodgett Oven Company at 0011-802-860-3700.
9
Installation
L
t
h
p
g
Gas Connection
GAS PIPING
A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure at the equipment.
Example:
NOTE: BTU values in the following example are
for natural gas.
YoupurchaseanAC-500X oven to add to your existing cook line.
1. Add the BTU rating of your current appliances. Pitco Fryer 120,000 BTU
6 Burner Range 60,000 BTU Deck Oven 50,000 BTU Total 230,000 BTU
2. Add the BTU rating of the new oven to the to­tal.
Previous Total 230,000 BTU AC-500 X New Total 310,000 BTU
3. Measure the distance from the gas meter to the cook line. This is the pipe length. Let’s say the pipe length is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
4. Use the appropriate table to determine the to­tal capacity of your current gas piping.
The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 310,000 BTU is less than 320,000 BTU, the current gas piping will not have to be in­creased.
NOTE: The BTU capacities given in the tables are
CEL (high rate) 80,000 BTU
for straight pipe lengths only. Any elbows or other fittings will decrease pipe capaci­ties. Contact your local gas supplier if you have any questions.
CEL gas convection
Maximum Capacity of Iron Pipe in Cubic Feet
of Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
Pipe eng
(ft)
10 360 680 1400 2100 3950
20 250 465 950 1460 2750
30 200 375 770 1180 2200
40 170 320 660 990 1900
50 151 285 580 900 1680
60 138 260 530 810 1520
70 125 240 490 750 1400
80 118 220 460 690 1300
90 110 205 430 650 1220
100 103 195 400 620 1150
From the National Fuel Gas Code Part 10 Table 10-2
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
Pipe Length
From the National Fuel Gas Code Part 10 Table 10-15
3/4” 1” 1-1/4” 1-1/2” 2”
(Pressure drop of 0.5 Inch W.C.)
(ft)
10 608 1146 3525
20 418 788 2423
30 336 632 1946
40 287 541 1665
50 255 480 1476
60 231 435 1337
70 215 404 1241
80 198 372 1144
90 187 351 1079
100 175 330 1014
Nominal Size, Inches
Outside Diameter , Inches
3/4” 1” 1-1/2”
10
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
AC-500 X (17.5 kW) (63 MJ) per section at standard rate or 80,000 BTU/Hr. (23.5 kW) (84 MJ) per section at high rate. Each oven has been adjusted at the fac­tory to operate with the type of gas specified on the rating plate.
Inlet Pressure
W.C. 4.5 10.5 11 13
kPa 1.12 2.61 2.74 3.24
Manifold Pressure
W.C. 2.0/3.5 5.5/10
kPa 0.50/0.87 1.37/2.49
D Inlet Pressure --- the pressure of the gas before
it reaches the oven.
D Manifold Pressure --- the pressure of the gas
as it enters the main burner(s).
D Min --- the minimum pressure recommended to
operate the oven.
D Max --- the maximum pressure at which the
manufacturer warrants the oven’s operation.
CEL ovens are rated at 60,000 BTU/Hr.
Natural Propane
Min Max Min Max
Natural Propane
Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essen-
tial to the proper operation of the oven and should not be removed. It is preset to provide the
oven with 3.5” W.C. (0.87 kPa) for natural gas and
10.5” W.C. (2.50 kPa) for Propane at the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPL Y UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After connection, the oven should be checked for correct gas pressure.
The installation must conform with local codes, or in the absence of local codes, with the National
Fuel Gas Code, ANSI Z223.1/NFPA 54,ortheNatu- ral Gas and Propane Installation Code, CSA B149.1, as a pplicable.
The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressuresinexcessof1/2psig(3.45kPa).
The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (3.45kPa).
11
Installation
Gas Connection
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial flexible connector with a minimum of 3/4” (1.9 cm) inside diameter must be used along with a quick connect device.
The restraint, supplied with the oven, must be used to limit the movement of the unit so that no strain is placed upon the flexible connector. With the restraint fully stretched the connector should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be 1,000 lb. (453 kg) test load and should be attached without damaging the building. DO NOT use the gas piping or electrical conduit for the attachment 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 t he studs of the wall.
1. Mount the supplied bracket to the leg bolt just below the gas inlet. See Figure 10.
2. Attach the clip on restraining cable to the mounting bracket.
WARNING!!
If the restraint is disconnected for any reason it must be reconnected when the oven is returned to its original position.
U.S. and Canadian installations
The connector must comply with the Connectors for Movable Gas Appliances, ANSI Z21.69
6.16 and a quick disconnect device that complies with the Standard for Quick ---Disconnect Devices for Use with Gas Fuel, ANSI Z21.41
quate means must be provided to limit the move­ment of the appliance without depending on the connection and the quick disconnect device or its associated piping.
General export installations
The restraint and quick connect 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 distributor, please call the Blodgett Oven Company at 0011-802-860-3700.
CSA 6.9.Ade-
CSA
Back of Oven
Restraint Cable
Bracket
Usethesameprocedurefor25”(64cm)legs.
Figure 10
12
Installation
Electrical Connection
Wiring diagrams are located in the control compartment and on the back of the oven.
This oven is supplied for connection to a 20 amp 120 volt grounded circuit. The electric motor, indi­cator lights and related switches are connected through the 6’ electric supply cord found at the rear of the oven.
ELECTRICAL SPECIFICATIONS
Model Hz Vol ts Phase Amps Electrical Connection
U.S. and Canadian Installations
AC-500 XCEL 60 120* 1 13 Cord set provided
WARNING!!
This appliance is equipped with a three pronggroundingtypeplugforyour protection against shock hazard and should be plugged directly into a properly grounded three prong receptacle. DO NOT cut or remove the grounding prong from this plug.
THE BLODGETT OVEN COMPANY CANNOT AS­SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTAL­LATION.
(minimum size)
NOTE: *This oven is supplied for connection to 20 amp 120 volt grounded circuit.
13
Installation
Initial Startup
NOTE: This procedure is for gas models only.
The following is a check-list to be completed by qualified personnel prior to turning on the applianceforthefirsttime.
j Removethesidepanel. j Turn the manual shut-off valve, located on the
front of the oven, to the ON position.
j T urn the mode switch to Cook, and set the
thermostat to 500_F (260_C).
With the main burner on, check the following.
j Verify there are no gas leaks, by checking all
gas connections w ith a soapy water solution.
j Verify that the manifold pressure is as recom-
mended. The manifold pressure can be checked at the PRESSURE TAP located on the burner manifold.
j If the manifold pressure reading is s et to the
recommended pressure requirements, allow the oven to burn-off for 2 hours. If the pressure reading is not set correctly, turn off the oven and readjust accordingly.
WARNING
The break in procedure burns off excess oils present in the metals during fabrica­tion. Smoke may be produced. Proper ventilation is required.
ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION
Each oven, and its component parts, have been thoroughly tested and inspected prior to ship­ment. However, it is 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 these adjustments a re 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 burneradjustments(gasovensonly) D leveling D testing of gas pressure (gas ovens only) D tightening of fasteners.
No installation should be considered complete without proper inspection, and if necessary, adjustment by qualified installation or service personnel.
14
Operation
Safety Information
THE INFORMATION CONTAINED IN THIS SEC­TION IS PROVIDED FOR THE USE OF QUALIFIED OPERATING PERSONNEL. QUALIFIED OPERAT­ING PERSONNEL ARE THOSE WHO HAVE CAREFULLY READ THE INFORMATION CON­TAINED IN THIS MANUAL, ARE FAMILIAR WITH THE FUNCTIONS OF THE OVEN AND/OR HAVE HAD PREVIOUS EXPERIENCE WITH THE OP­ERATIONOF THE EQUIPMENT DESCRIBED. AD­HERENCE TO THE PROCEDURES RECOM­MENDED HEREIN WILL ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLE-FREE 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.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas:
D DO NOT try to light any appliance. D DO NOT touch any electrical switches. D Use an exterior phone to call your gas supplier
immediately.
D If you cannot reach your gas supplier, call the
fire department.
What to do in the event of a power failure:
D Turn a ll s wi t ch e s to of f. D DO NOT attempt to operate the oven until the
power is restored.
NOTE: In the event of a shut-down of any kind, al-
low a five (5) minute shut off period before attempting to restart gas ovens.
General safety tips:
D DO NOT use tools to turn off the gas control. If
the gas cannot be turned off manually do not try to repair it. Call a qualified service technician.
D If the oven needs to be moved for any reason,
the gas must be turned off and disconnected from the unit before removing the restraint cable. Reconnect the restraint after the oven has been returned to its original location.
D DO NOT remove the control panel cover unless
the oven is unplugged.
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Operation
Solid State Manual Control
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CONTROL DESCRIPTION
1. SELECTOR SWITCH --- controls power to the oven for high fan, low fan or cool down.
2. OVEN READY LIGHT --- when lit indicates burner operation. When the light goes out the oven has reached operating temperature.
3. SOLID STATE THERMOSTAT --- allows an infi­nite selection of temperatures from 150-550_F (66-288_C).
4. TIMER --- activates an electric buzzer that sounds when the cook time expires.
5. LIGHTS SWITCH --- controls interior lights.
6. RATE SWITCH --- switches oven between standard rate (60,000 BTU) and high rate (80,000 BTU) while in high fan.
NOTE: High rate is disabled with low fan.
7. GAS ON/OFF SWITCH --- press to shut off gas to the oven.
OPERATION
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1. T urn the SELECTOR Switch (1) to either HIGH FAN or LOW FAN. The blower and control com­partment cooling fan operate and are controlled automatically by the action of the doors.
If high fan is chosen, high rate may be se­lected by toggling the RATE SWITCH (6).
2. Set the SOLID STATE THERMOSTAT(3) to the desired setting or temperature.
3. Preheat until the OVEN READY LIGHT (2) goes out.
4. Load product into the oven. Determine cook time and set the TIMER (4).
5. When the buzzer sounds, remove the product from the oven. Turn the TIMER knob (4) to OFF to silence the buzzer.
Oven Cool Down:
1. Turn the SELECTOR Switch (1) to COOL DOWN.
NOTE: The doors may be opened to speed the
cooling proce ss.
Oven Shut Down:
1. T urn the SELECTOR SWITCH (1) to OVEN OFF.
Figure 11
WARNING!!
Acompletefiveminuteshutdownmustbe observed before the oven is relighted.
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10
Operation
Solid State Digital Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH --- controls power to the
oven for high fan, low fan or cool down.
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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
TEMP key is held down.
10. HOLD KEY --- turns Hold Mode on or off.
11. PULSE KEY --- turns Pulse Mode on or off.
12. LIGHTS SWITCH --- controls interior lights.
13. RATE SWITCH --- switches oven between
standard rate (60,000 BTU) and high rate (80,000 BTU) while in high fan.
NOTE: High rate is disabled with low fan.
14. GAS ON/OFF SWITCH --- press to shut off gas
to the oven.
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14
Figure 12
17
Operation
Solid State Digital Control
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
(0:00) or minutes:seconds (00:00).
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 s e t t h e pu l s e t i m e :
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 pre-set cook time.
OPERATION
Cook Only:
1. Turn the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected by toggling t he RATE SWITCH (13).
2. Enter the cook time and temperature.
3. Load product into the oven.
NOTE: The display reads LOAD when the
oven is near the set temperature.
4. Press the START/STOP key (7). The timer be­gins to count down.
5. When the cook timer reaches 00:00 the buzz­er 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 the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected by toggling t he RATE SWITCH (13).
2. Enter the cook time and temperature.
3. Press the HOLD key (10). Enter the hold tem­perature.
4. Load product into the oven.
NOTE: The display reads LOAD when 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 buzz­er sounds and the display reads DONE. The buzzer turns off after a few seconds. The dis­play 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.
18
Operation
Solid State Digital Control
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on
andoffwhenpulsemodeisoff.
1. Turn the SELECTOR SWITCH (1) to the de­sired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (13).
2. Enter cook time and cook temperature.
3. Press PULSE KEY (11). Enter the pulse time. A minimum of one minute must be entered to operate.
NOTE: The pulse time is displaye d in min:sec.
(Example 15 minutes = 15:00). Pulse time is a portion of the cook time and does not increase the previously en­tered cook time.
4. Load product into the oven.
NOTE: The display reads LOAD when 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 inpulsemodeforthesetpulsetime.Oncethe 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 buzz­er sounds and the display reads DONE.
7. Push the START/STOP KEY (7) to turn the buzzer off.
8. Remove the product.
Oven Cool Down:
1. Turn the SELECTOR Switch (1) to COOL DOWN.
NOTE: The doors may be opened to speed the
cooling proce ss.
Oven Shut Down:
1. T urn the SELECTOR SWITCH (1) to OVEN OFF.
WARNING!!
Acompletefiveminuteshutdownmustbe observed before the oven is relighted.
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Operation
CH-Pro3 (Solid State Programmable Digital Control)
COMPONENT DESCRIPTION
1. SELECTOR SWITCH --- controls power to the
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oven for high fan, low fan or cool down.
2 . T I M E DI S P L A Y --- g i v e s co o k ti m e .
3. TIME ARROW KEYS --- press to enter cook and/ or pulse times.
4. READY INDICATOR --- when lit indicates the oven has reached the setpoint temperature and product may be loaded.
5. TEMPERATURE DISPLAY --- gives cook and hold temperatures.
6. HEAT INDICATOR --- when lit indicates the oven is heating.
7. TEMPERATURE ARROW KEYS --- press to en­ter cook and hold temperatures.
8. HOLD KEY --- turns hold mode on or off.
9. TEMP KEY --- press to display actual oven temperature.
10. FAN KEY --- turns pulse mode on or off. The LED above the fan key is always on.
11. PRODUCT KEYS --- three programmable keys.
12. MANU AL PRODUCT KEY --- default product key used for manual operation.
13. START KEY --- press to begin a cook cycle.
14. PROGRAM KEY --- press to enter program­ming mode and save programmed settings.
15. STOP KEY --- press to silence audible alarms and cancel cook cycles.
16. LIGHTS SWITCH --- controls interior lights.
17. RATE SWITCH --- switches oven between standard rate (60,000 BTU) and high rate (80,000 BTU) while in high fan.
NOTE: High rate is disabled with low fan.
18. GAS ON/OFF SWITCH --- press to shut off gas to the oven.
Figure 13
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