Blodgett BC-20G User Manual

BC -20G

COMBINATION OVEN STEAMER

INSTALLATION -- OPERATION -- MAINTENANCE

BC -20G

COMBI-FOUR/ÉTUVE À VAPEUR

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT COMBI

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]

PN R10869 Rev D (5/06)

E 2003 --- Blodgett Combi

A PERSONAL WORD FROM BLODGETT COMBI

QUELQUES MOTS DE BLODGETT COMBI

Congratulations on your purchase of a BLODGETT Combi appliance. We
firmly believe that your choice has been a wise one, and trust you will re­ceive many years of excellent service from your new Combi.

You will find that cooking with Combi appliances saves time, labor and
extensive cleaning of both the kitchen and the unit.

With Combi appliances the quality, taste, consistency, and look of your
food are improved, thus endorsing the policy to which we’ve always ad­hered: “For Better Cooking!”

Once you’ve had a chance to use your Combi, please tell us, your dealer
and colleagues about any creative a nd interesting applications you have
discovered; exchange ideas with other users. Be s ure to advise us or
your dealer immediately should a ny mechanical or technical problems
be encountered (...we’re here to help!) and above all “Enjoy Cooking the
BLODGETT Combi Way!

For information on cooking, please refer to our separate cooking guide.

Toutes nos félicitations sur votre achat d’appareil de Blodgett Combi.
Nous croyons fermement que votre choix est un choix raisonnable et
nous sommes certains que vous obtiendrez de nombreuses années
d’excellent service de votre nouveau four multi-usages.

Vous allez découvrir que la cuisson dans les appareils Combi économise
le temps, le travail et le degré de nettoyage de l’appareil aussi bien que
de la cuisine.

Avec les appareil de Combi, la qualité, le goût, la consistence et l’appar­ence des aliments sont améliorés, s ’accordant, de ce fait, avec notre
politique ”Pour une meilleure cuisson !”

Une fois que vous aurez eu la chance d’utiliser notre Combi, informez
nous, votre concessionnaire et vos collègues, de toutes les applications
nouvelles et intéressantes que vous avez découvertes ; échangez vos
idées avec d’autres utilisateurs. N’hésitez pas à nous prévenir, ou votre
concessionnaire, de tout problème mécanique ou technique que vous
pourriez rencontrer (... nous sommes ici pour vous aider) et par-dessus
tout “Régalez-vous à cuisiner à la façon BLODGETT Combi!

Pour obtenir de plus amples informations sur l’art culinaire, veuillez con­sulter notre livre de cuisine séparé.

IMPORTANT

WARNING: IMPROPER INSTALLA TION, ADJUSTMENT, ALTERATION, SERVICE OR
MAINTENAN C E CAN CAUSE PROPERTY DAMAGE, INJURY OR DEA TH.READ THE
INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTISS EMENT: UNE INS TALLATION, UN AJUSTEMENT, UNE ALTÉRATIO N, UN
SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES
DOMMAGESÀ LA PROPRIÉTE,DES BLESSURES OU LA MORT. LISEZ ATTENTIV E­MENT LES DIRECTIVES D’INST A L LATION, D’OPÉRATION ET D’ENTRETIEN AVANT
DE FAIRE L’IN S 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 v apors 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 inst r u ctions 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.

Your Service Agency’s Address:
Adressedevotreagencedeservice:

Model/Modèl:

Serial Number/Numéro de série:

Your oven w a s 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

The Blodgett Combi-Oven/Steamer 2.....

Description of the Combi-Oven/Steamer 3.

Oven Features 4.......................

Installation

Owner’s Responsibilities 5...............

Location and Ventilation 6...............

Agency Approvals 7....................

Plumbing Connections 8................

Electrical Connections 9................

Gas Connections 10.....................

Final Check and Adjustments 12..........

Final Check Lists 13.....................

Operation

Safety Information for Gas Units 15........

Gas Controls 16.........................

Standard Controls 17....................

Optional Cook & Hold 19.................

Optional Meat Probe 23..................

Maintenance

Spray Bottle Operating Procedure 24......

Cleaning and Preventive Maintenance 25...

Deliming 26.............................

Communication 29......................

Introduction

Le four-étuveur Combi de Blodgett 32......

Descriptiondelefour-étuveur

Combi de Blodgett 33....................

Caractéristiques 34......................

Installation

Responsabilités du propriétaire 35.........

Placement et Ventilation 37..............

Normes et Codes 38.....................

Raccordement d e la plomberie 39.........

Raccordement à l’électricité 40............

Raccordement au gaz 41.................

Vérification finale et derniers réglages 43...

Vérifications Finales 44...................

Fonctionnement

Renseignements sur la sécurité

des appareils au gaz 46..................

Commandes du gaz 47..................

Commandes standard 48................

Cuisson et Pause en Option 50...........

Sonde thermique optionnelle 55...........

Entretien

Procédure de fonctionnement du

pulvérisateur 56.........................

Nettoyage et entretien préventif 57........

Détartrage 58...........................

Communications 61.....................

Introduction

The Blodgett Combi-Oven/Steamer

The Blodgett Combi-Oven/Steamer offers a com­pletely new method of cooking. With the Oven/
Steamer you have the choice of two cooking pro-
cesses: Steam and Hot Air, either...

D Separately
D Combined, or
D In Sequence

And for easy operation you can choose from three
modes:

Steam Hot Air

Combi

Steam &

Hot Air

In the Steam mode you can:

steam reheat reconstitute
stew thaw simmer
blanch preserve braise
poach

In the Hot Air mode you can:

roast bake
grill gratinate
broil

In the Combination Steam and Hot Air mode you
can:

defrost roast rethermalize
reheat bake forced steaming

You can also use two or three functions in se­quence during one cooking process. We call this:

D combi-steaming
D combi-roasting
D combi-baking

The combination of circulating hot air and steam
in the space saving, high performance Combi­Oven/Steamer leads to improvements in the fol­lowing areas:

D increased productivity in the kitchen
D a reduction in capital expenditures for multiple

equipment replacement

D a wider range of menu choices
D a simplified cleaning process

The work process is simplified since products are
prepared on or in steam table pans and trays.
Food can be cooked, stored, and transported with
the same pans. Small amounts of product can be
processed efficiently; pre-cooked and conve­nience foods can be reheated within minutes.
Many frozen foods can be processed without pre­thawing. This flexibility in preparation reduces the
need for kettles and steam tables since t here is no
need for large amounts of food to be kept warm for
long periods of time.

Today the improvement of food quality is more im­portant than ever. Vegetables are cooked in the
Blodgett Combi-Oven/Steamer without water at
the optimal temperature of just under 100_C
(212_F), maintaining valuable vitamins, minerals,
nutrients and trace elements. Cooking meat in the
Combi results in less shrinkage and a firmer,juicier
product. The Blodgett Combi-Oven/Steamer is
being used more and more for baking. Steam and
Hot Air modes make it a general purpose baking
appliance.

2

Introduction

Description of the Combi-Oven/Steamer

ABOUT THE OVEN/STEAMER

Blodgett Combi-Oven/Steamers are quality pro­duced using high-grade stainless steel with first
class workmanship.

The two speed fan, which is guarded against acci­dental finger contact, is driven by a quiet and pow­erful motor. The condenser draws out excess
steam from t he appliance. Condensation and
waste water, which result during steaming and
cleaning, are continuously drained.

The use of high quality insulation impedes exces­sive heat radiation and saves energy.

The high performance fresh steam generator with
its control system makes it possible to enjoy all of
the advantages of a high quality steamer at the
flick of a switch. Fresh steam enters the oven cav­ity without pressure and is circulated at high
speed. This process enables quick and gentle
cooking and ensures high quality food while pro­viding convenient working methods. The steam
generator is completely automatic and protected
from running dry.

OVEN/STEAMER OPERATION

The practical oven door, with a viewing window,
has a wide swing radius and handle which can be
operated easily, even with wet or greasy hands.

Ease of operation is guaranteed through the sim­ple arrangement of the controls. Graphic symbols
make the appliance easy for even inexperienced
kitchen staff to operate. Steam, Hot Air and Combi
modes can be selected with one switch. The
Steam On Demand feature allows the operator to
add steam at any time for up to 8 minutes while op­erating in either the hot air or Combi modes. This
feature is excellent for baking as well a s roasting
operations. A fourth function on the mode selec­tion switch, the Cool Down mode, allows the oven
cavity to cool down rapidly with the door opened.

The steam on demand function allows the opera­tor the ability to introduce steam into the cooking
process at any time.

Cleaning is kept to a minimum. The interior is
sprayed with a self-acting cleaning solution which
interacts with steam to easily remove crusts and
stains. The oven is designed for easy care and is
welded water tight so that the internal cooking
cavity may be rinsed with a hose after the steam
cleaning process.

3

Introduction

Oven Features

4

6

5

1

Control Panel

2 Oven Door

3 Door Handle

2

3

1

Figure 1

4 Vent (not shown)

5 Manual Delimng Inlet

6 Semi -A ut oma t ic D eliming Pu mp

4

1. Oven(s) are uncrated and put in place.

2. The owner/operator must have the following
plumbing, gas and electrical requirements
met and installed.

NOTE: Refer to the Utility Connection infor-

mation provided.

ELECTRICAL -- BC-20G

115V --- 15 amp Nema 5-15 receptacle

208/240V --- 20 amp Nema 6-20 receptacle

PLUMBING -- BC-20G

Water

Water Pressure (min/max) 40 PSI min/50 PSI max

Water Connection 3/4” Hose Fitting, 3/8” ID hose minimum

Pressure Regulator Setting 35 PSI Preset

Minimum Requirements TDS --- less than 100 parts per million

Total Hardness --- 80-120 pa rts per million

Chlorine ---less than 30 parts per million

pH Factor --- 7.0-8.0

Drainage Atmospheric Vented Drain

Drain Connection 2” NPT

Avg Water Drain Temp. 122_F(50_C)

WARNING!!

Improper installation, adjustment, alter­ation service or maintenance can cause
property damage, injury or death. Read
the installation, operation and mainte­nance instruction thoroughly before in­stalling or servicing this equipment.

Installation

Owner’s Responsibilities

GAS PRESSURE -- BC-20G

Gas Input

Steam 90,000 BTU/HR

Hot Air 125,000 BTU/HR

Inlet Pressure to the Unit

Natural Gas 5---14” WC (1.24 --- 3.48 kPa)

Propane 11---14” WC (2.73 --- 3.48 kPa)

Pressure at the Manifold

Natural Gas 3.5” WC (.87 kPa)

Propane 10” WC (2.49 kPa)

1” FNPT connector for all US and Canadian installations

5

Installation

Location and Ventilation

LOCATION

The well planned and proper placement of your
appliance will result in long term operator conve­nience and satisfactory performance.

The following clearances must be maintained be­tween the unit and any combustible or non-com­bustible construction.

BC-20G

D Right side of unit --- 6” (15 cm)
D Left side of unit --- 6” (15 cm)
D Back of unit --- 6” (15 cm)

The following clearances are recommended, but
not required, for servicing.

D Left side of unit --- 12” (30 cm)
D Back of unit --- 12” (30 cm)

Place the unit in an area which is free of drafts and
accessible for proper operation and servicing.

Keep the operating area free and clear of all com­bustibles such as paper, cardboard, and flam­mable liquids and solvents.

DO NOT place the unit on a curb base or seal to
the wall; either condition will prevent proper venti­lation to the blower motors. Slight unevenness can
be corrected with the adjustable legs.

All motor bearings are permanently lubricated by
the manufacturer; there is no need for additional
lubrication during the operational lifetime of the
motors.

VENTILATION

The necessity for a properly designed and in­stalled ventilation system cannot be over empha­sized. The ventilation system will allow the unit to
function properly while removing unwanted va­pors and products of combustion from the operat­ing area.

The appliance must be vented with a properly de­signed mechanically driven exhaust hood. 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 capacity of
the hood should be sized appropriately and provi­sions made for adequate makeup air.

WARNING!!

Failure to properly vent the oven can be
hazardous to the health of the operator;
and will 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.

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 unit, please contact your local
distributor. If you do not have a local distributor,
please call Blodgett Combi at 0011-802-860-3700.

6

Installation

Agency Approvals

THE INSTALLATION INSTRUCTIONS CON­TAINED HEREIN ARE FOR THE USE OF QUALI­FIED 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 are responsible for:

D The installation or replacement of gas piping.

The connection, installation, repair or servicing
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 experi­encedinsuchwork,befamiliarwithallprecau­tions 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 and Propane Installation Code
CAN/CSA-B149.1.

Reference: National Electrical Code, ANSI/NFPA
70--- Latest Edition and/or Canadian Electrical
Code CSA C22.1 as applicable.

This equipment is to be installed in compliance
with the Basic Plumbing Code of the Building Offi-

cials and Code Administrators International Inc.
(BOCA) and the Food Service Sanitation Manual of
the Food and Drug Administration (FDA).

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 unit, please contact your local
distributor. If you do not have a local distributor,
please call Blodgett Combi at 0011-802-860-3700.

7

Installation

Plumbing Connections

WATER CONNECTION

NOTE: Hot water maximizes steam production

but is not required. Cold water may be
supplied to both inlets if hot water is not
available.

BC-20G -- - Connect the appliance to quality cold
water via a pressure hose with 3/4” (1/9 cm) cou­plings. Cold water is connected to the left solenoi d/
pressure regulator as viewed from the rear of the
oven. Hot water connection, right solenoid/pressure
regulator, to the boiler is recommended. A shut off
valvemustbeprovidedadjacenttotheoven.

NOTE: Hot water must not be applied to the cold

water inlet.

1/2” Appliance Hose
With 3/4” Hose Fittings

Figure 2

WARNING!!

The use of poor quality water will invali­date your warranty.

DRAIN CONNECTION

A 2” (5 cm) copper pipe with standard drain pitch
mustberuntoanopendrainorconnectedtoa
standpipe equipped with a vent.

NOTE: Thewastewatercanalsobedirectedtoa

nearby floor drain. Flexible hose which al­lows trapped water to accumulate in
sagged runs must be avoided.

1. Find the drain connection on the lower rear of
the unit.

2. Loosen the coupling clamps. Attach a 2” (5
cm) copper drain pipe to the drain connection.
Retighten the coupling clamps.

NOTE: The open end of the drain should be in-

stalled facing the floor. Copper line, used
for installation to an open drain or floor
sink, must be supplied by the installer. Use

of a trap inline will cause drain backup.

Oven

Drain
2” Drain
Customer
Supplied

To Dr a i n

Figure 3

Specific water/drain connection for City of Los
Angeles

1. Each drai n line from the appliance shall be
routedwithoutdipsorsagstoterminateabove
the flood level rim of an approved indirect waste
receptor.

2. The appliance shall be installed in accordance
with the manufacturer’ s printed instructions
and the LAPC and LAMC, 1999 editions.

3. A backflow protection device may be required
by local codes. If so, install on the potable water
system directly ahead of the appliance. The
backflow protection device shall be any of the
following: an approved pressure type vacuum
breaker install ed at least 12” above the highest
point of use, a double check valve backflow pre­venter or a reduced pressure principal backflow
preventer.

8

Installation

Electrical Connections

Before making any electrical connections to these
units, check that the power supply is adequate for
the voltage, amperage, and phase requirements
stated on the rating name plate mounted on the
right side of the unit.

Wiring diagrams are located on the inside of the
removablesidepanel.

NOTE: DISCONNECT THE POWER SUPPLY TO

THE UNIT BEFORE SERVICING!

U.S. and Canadian installation

All units, 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 Electrical Code CSA C22.1 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 unit, please contact your local
distributor. If you do not have a local distributor,
please call Blodgett Combi at 0011-802-860-3700.

Gas Models

U.S. and Canadian Installations

A power cord (115V or 230V) is supplied with a
plug attached. Plug the power cord into the de­sired receptacle.

WARNING!!

If the supply cord is damaged, it must be
replaced by a special cord or assembly
available from the manufacturer or its ser­vice agent.

WARNING!!

Improper electrical installation will invali­date your warranty.

9

Installation

L

t

h

p

g

Gas Connections

GAS PIPING

A properly sized gas s upply 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.

You purchase a BC-20G 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
BC-20G (for hot air) 125,000 BTU
New Total 355,000 BTU

3. Measure the distance from the gas meter to
the cook line. This is the pipe length. Let’s say
thepipelengthis20’(6m)andthepipesize
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 465,000
BTU. Since the total required gas pressure,
355,000 BTU is less than 465,000 BTU, the
current gas piping will not have to be in­creased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows
or other fittings will decrease pipe capaci­ties. For example: a schedule 40-1/2” el­bow fitting has an equivalent cpapacity of

4.2” (10.2 cm) of straight pipe. Contact
your local gas supplier if you have any
questions.

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 P.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

Inside Diameter, Inches

3/4” 1” 1-1/2”

10

Installation

Gas Connections

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated
for each appliance while the burners are on. A suf­ficientgaspressuremustbepresentattheinletto
satisfy these conditions. Refer to the table below
for correct gas pressure.

Each appliance has been adjusted at the factory
to operate with the type of gas specified on the rat­ing plate attached to the right side of the ap­pliance.

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.

DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE UNIT CONNECTS TO THE GAS
SUPPL Y UNLESS THE INLET PRESSURE IS
GREATER THAN 14” W.C. (1/2 PSI) (37mbar).

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).

Prior to connecting the appliance, gas lines
should be thoroughly purged of all metal filings,
shavings, pipe dope, and other debris. After con­nection, the appliance must be checked for cor ­rect gas pressure.

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 and Propane Installation Code
CAN/CSA-B149.1.

General Export Installations

Installation must conform with Local and National
installation standards. Local install atio n codes and/
or requirements may vary. If you have any questions
regarding the proper installation and/or operation of
your appliance, please contact your local distributor.
If you do not have a local distributor, please call
Blodgett Combi at 0011-802-860-3700.

GAS PRESSURE

Gas

Typ e Pressure

U. S. and Canadian Installati ons

Natural 5 --- 1 4” W. C . 1/16”

Propane 11- --14” W .C. #62

Inlet

Orifice Size at Sea Level Manifold Pressure

Hot Air Steam Hot Air Steam

.0625” dia

.0380” dia

#58

.042” dia

#70

.0280” dia

3.5” W .C. 3.5” W .C.

10” W.C. 10” W.C.

11

Installation

Final Check and Adjustments

BEFORE SWITCHING THE APPLIANCE ON

Before applying power to the unit for the first time,
check for the following conditions:

j The unit is level.
j All electrical safety provisions have been ad-

hered to and the electrical connections are
correct.

j Water is connected, turned on and all of the

connections are water tight.

j Grease filters are in their proper positions
j The transport cart is inserted into the cooking

cavity. When the cart is not inserted into the unit,
water can spill onto the floor causing it to be­come slippery. If the door will not close properly ,
use the follo wing adjustment procedure.

j Check gas fittings with leak detection solution.

DOOR ADJUSTMENT

The hinges may be adjusted using t he following
procedure:

1. Adjust the top hinge plate by loosening the
three mounting bolts on the top right corner of
the unit.

2. Adjust the bottom hinge pin by loosening the
mounting bolt located under the bottom hinge
plate on the lower right corner of the oven.

3. Adjust the hinges so that t he door back and
the unit face are parallel.

4. Tighten the bolts so that there is no further
movement.

5. The adjustment is correct when the door closes
firmly and no steam leaks from the gasket.

The hinges can also be adjusted as follows:

1. Adjust the door catch by loosening the four
mounting screw s located on the inside sur­face of the oven door.

2. The adjustment is correct w h en no steam
leaks from the gasket. DO NOT over com­press the door gasket. When closed the door
should slightly compress the door gasket.

Figure 4

12

Oven

Door

Oven

Door

Installation

Final Check Lists

WARNING!!

Final check list must be performed b y a
qualified installer only.

ELECTRICAL CONTROL COMPARTMENT

j Voltage to appliance matches rating plate

PLUMBING FINAL CHECK

j Incoming water pressure within appliance

specification.

j Atmospheric vented drain in place.
j Water solenoid properly bracketed and not

leaking.

j Water feed lines intact without leaks.
j Optional Spray Hose connected properly.

Connect the optional spray hose to the fill so­lenoid as shown.

Cold Water Supply

Hose and Spray

Option

To
Oven Fill
Manifold

Figure 5

13

Installation

Final Check Lists

OVEN OPERATIONAL TESTS

NOTE: Checkstobemadebycustomerorautho-

rized service agent.

Cool Down Mode

j Check that the fan runs with the door open.

Steam Mode

Turn on STEAM mode and set thermostat to
steam. Verify the following:

j Heat demand lamp is on.
j Heat demand lamp shuts off at approximately

212_F (100_C).

j Check timer operation in all three positions

a.) Set timer to “OFF” position, buzzer should

sound.

b.) Set timer in position other than “OFF” or

“STAY ON”, timer should count down.

c.) Set timer in “STA Y ON” position, oven

should operate continuously without timer .

j Run light (power light) turns on.
j Unit produces steam, window fogs, door seal

does not leak.

Hot Air Mode

Turn to HOT AIR mode and set thermostat to
400_F (204_C) and verify:

j Heat demand lamp is on.
j Oven is heating.
j Heat demand lamp shuts off at 400_F (204_C)

and oven maintains 400_F (204_C).

j Fan shuts off with door open.

Steam On Demand Mode

Turn the oven to Hot Air mode. Set Steam On De­mand for 1 minute. Press the Steam On Demand
button and verify:

j Steam demand lamp is on.
j Steam demand lamp shuts off after approxi-

mately 1 minute.

Combi Mode

Turn to COMBI mode, set thermostat to 350_F
(177_C) and verify:

j Heat demand lamp is on.
j Oven is heating.
j Heat demand lamp shuts off at 350_F (177_C)

and oven maintains 350_F (177_C).

j Fan shuts off with door open.

14

Operation

Safety Information for Gas Units

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 Combi ap­pliance.

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 Tur n a ll swi t ch es to of f.
D DO NOT attempt to operate the appliance 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 the oven.

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
fromtheappliancebeforeremovingthere­straint 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

Gas Controls

CONTROLS IDENTIFICATION

1. GAS CONTROL SWITCH --- Used to turn gas

on or off.

2. GAS ON POSITION --- Press the switch into

the I position.

3. GAS OFF POSITION --- Press the switch into

the O position.

1

2

See View A

3

Figure 6

16

Operation

Standard Controls

CONTROLS IDENTIFICATION

1. POWER ON LAMP --- when lit indicates power

to the unit is turned on.

1

2

4

3

5

8

6

7

2. MODE SELECTOR SWITCH --- t u r n s p o w e r

to the oven on or off. Allows selection of
Steam, Hot Air, Combi or Cool Down Modes.

3. TEMPERATURE DIAL --- used to set desired

cooking temperature.

4. HEAT ON LIGHT --- When lit indicates that the

unit is heating. The light goes off when the unit
has reached the set temperature.

5. STEAM ON DEMAND TIMER --- u s e d t o s e t

steam time

6. STEAM ON DEMAND SWITCH --- u s e d t o i n i -

tiate steam injection cycle

7. STEAM ON DEMAND LAMP --- i l l u m i n a t e d

when steam on demand is activated.

8. TIMER DIAL --- used to set desired cook time.

9. FAN SPEED SWITCH --- used to select low or

high speed.

10. DELIME LAMP --- Flasheswhen steam gener-

ator deliming is needed. Remains steady
when deliming process is active.

NOTE: BC14DS does not have a delime

lamp.

11. FILL LAMP --- illuminated until the steam gen-

erator is filled with water

NOTE: BC14DS, the direct steam unit, does

not have a fill lamp.

10

9

Figure 7

11

17