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 Description2.....................
Oven Components3....................
Installation
Delivery and Location4.................
Oven Assembly5......................
Leg Attachment5.....................
Caster Assembly5....................
Double Section Assembly6............
Oven Leveling6......................
Ventilation7...........................
Canopy Type Exhaust Hood7..........
Direct Flue Arrangement8.............
Utility Connections --- Standards and
Codes9...............................
Gas Connection10......................
Electrical Connection13.................
Initial Startup14.........................
Introduction
DescriptionduFour36...................
Éléments du Four37.....................
Installation
Livraison et Implantation38...............
Montage du Four39.....................
Assemblage des Pieds39...............
Montage des Roulettes39..............
MontagedelaSectionDouble40........
MiseàNiveauduFour40...............
Ventilation41...........................
Hotte D’évacuation Type Voûte41.......
En Prise Directe42.....................
Branchements de Service --- Normes et
Codes43...............................
Branchement de Gaz44.................
Raccordement Électrique47..............
Mise en Marche Initiale48................
Operation
Safety Information15....................
Solid State Manual Control16.............
Solid State Digital Control17..............
CH-Pro3 (Solid State Programmable
Digital Control)20.......................
Blodgett IQ2T Control23................
How Cook and Hold Works32............
General Guidelines for Operating
Personnel33............................
Maintenance
Cleaning and Preventative Maintenance34.
Troubleshooting Guide35................
Utilisation
Informations de Sécurité49...............
Commandes à Semi-Conducteurs50......
Commandes Numériques à
Semi-Conducteurs52....................
CH-Pro3 (Commande Numérique Program-
mable pour Semi-Conducteurs)55........
Contrôle du Blodgett IQ2T60............
Principe de la Fonction de Cuisson et
Maintien70.............................
Consignes Générales à l’Intention des
Utilasateurs71..........................
Entretien
Nettoyage et Entretien Préventif72........
GuidedeDétectiondesPannes73........
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 GasPropane Gas
US UnitsSI UnitsUS UnitsSI Units
Heating Value1000 BTU/cu. ft.37.3 MJ/m
Specific Gravity (air=1.0)0.630.631.531.53
Oven Input
Standard rate
High rate
Manifold Pressure
Standard rate
High rate
Main Burner Orifice Size#41 drill0.096” (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
THEINSTALLATIONINSTRUCTIONSCONTAINED 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 Fryer120,000 BTU
2. Add the BTU rating of the new oven to the total.
Previous Total230,000 BTU
AC-500 X
New Total310,000 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)
10360680140021003950
2025046595014602750
3020037577011802200
401703206609901900
501512855809001680
601382605308101520
701252404907501400
801182204606901300
901102054306501220
1001031954006201150
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)
1060811463525
204187882423
303366321946
402875411665
502554801476
602314351337
702154041241
801983721144
901873511079
1001753301014
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.4.510.51113
kPa1.122.612.743.24
Manifold Pressure
W.C.2.0/3.55.5/10
kPa0.50/0.871.37/2.49
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.
NaturalPropane
MinMaxMinMax
NaturalPropane
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 complieswith 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
ModelHzVol tsPhaseAmpsElectrical Connection
U.S. and Canadian Installations
AC-500 XCEL60120*113Cord 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 RECOMMENDEDHEREINWILLASSURETHE
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.
15
Operation
Solid State Manual Control
1
2
3
6
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
4
5
7
1. T urn the SELECTOR Switch (1) to either HIGHFAN 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.
16
10
Operation
Solid State Digital Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH --- controls power to the
oven for high fan, low fan or cool down.
1
2
4
3
8
7
5
6
9
11
12
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.
13
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.
19
Operation
CH-Pro3 (Solid State Programmable Digital Control)
COMPONENT DESCRIPTION
1. SELECTOR SWITCH --- controls power to the
1
2
4
5
6
8
9
11
13
14
17
18
3
7
10
12
15
16
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
20
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