Blodgett BC-20G User Manual

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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 (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

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 and interesting applications you have discovered; exchange ideas with other users. Be sure to advise us or your dealer immediately should any 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 INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEMENT LES DIRECTIVES D’INSTALLATION, D’OPÉRATION ET D’ENTRETIEN AVANT DE FAIRE L’INSTALLATION OU L’ENTRETIEN DE CET ÉQUIPEMENT.

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.

LES INSTRUCTIONS À RESPECTER AU CAS OÙ L’UTILISATEUR PERÇOIT UNE ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE GAZ LOCAL.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni utiliser de l’essence ni d’autres vapeurs ou liquides 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 informations données dans le présent manuel sont importantes pour installer, utiliser et entretenir correctement ce four. Le respect de ces instructions et procédures permettra d’obtenir de bons résultats 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. Specifications 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.

Model/Modèl:

Your Service Agency’s Address: Adresse de votre agence de service:

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

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

Description de le four-étuveur

Combi de Blodgett . . . . . . . . . . . . . . . . . . . . 33 Caractéristiques . . . . . . . . . . . . . . . . . . . . . . 34

Installation

Responsabilités du propriétaire . . . . . . . . . 35 Placement et Ventilation . . . . . . . . . . . . . . 37 Normes et Codes . . . . . . . . . . . . . . . . . . . . . 38 Raccordement de 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 processes: 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

Da 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 there 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 the 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 as 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

2

3

5

1

Figure 1

1

Control Panel

 

 

4

Vent (not shown)

2

Oven Door

 

5

Manual Delimng Inlet

3

Door Handle

 

6

Semi -A ut oma t ic D eliming Pu mp

 

 

 

 

 

 

4

Installation

Owner’s Responsibilities

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 information provided.

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.

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 parts 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)

 

 

 

 

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-com- bustible 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 ab-

sence 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:

DThe installation or replacement of gas piping. The connection, installation, repair or servicing of equipment.

DThe installation of electrical wiring from the electric meter, main control box or service outlet to the electric appliance.

Qualified installation personnel must be experienced in such work, be familiar with all precautions required and have complied with all requirements of state or local authorities having jurisdiction.

U.S. and Canadian Installations

Installation must conform with local codes, or in

the absence of local codes, with the National Fuel Gas Code, NFPA54/ANSI Z223.1---Latest Edition,

the Natural Gas 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 solenoid/ 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 valve must be provided adjacent to the oven.

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 must be run to an open drain or connected to a standpipe equipped with a vent.

NOTE: The waste water can also be directed to a 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 installed 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 Drain

Figure 3

Specific water/drain connection for City of Los Angeles

1.Each drain line from the appliance shall be routed without dips or sags to terminate above 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 installed 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 removable side panel.

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.

WARNING!!

Improper electrical installation will invalidate your warranty.

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.

9

Installation

Gas Connections

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.

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 the pipe length is 20’ (6 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 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

 

Nominal Size, Inches

 

Length

 

 

 

 

 

3/4”

1”

1-1/4”

1-1/2”

2”

(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.

(Pressure drop of 0.5 Inch W.C.)

Pipe Length

Inside Diameter, Inches

(ft)

 

 

 

3/4”

1”

1-1/2”

 

 

 

 

 

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

From the National Fuel Gas Code Part 10 Table 10-15

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 sufficient gas pressure must be present at the inlet to 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 essential 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 SUPPLY 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 pressures in excess of 1/2 psig (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 correct 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 installation 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

Inlet

 

Orifice Size at Sea Level

Manifold Pressure

Type

Pressure

 

 

 

 

 

 

Hot Air

Steam

Hot Air

Steam

 

 

 

 

 

 

 

 

 

 

U.S. and Canadian Installations

 

 

 

 

 

 

 

 

 

 

 

Natural

5---14” W.C.

 

1/16”

#58

3.5” W.C.

3.5” W.C.

 

 

 

.0625” dia

.042” dia

 

 

 

 

 

 

 

 

 

Propane

11---14” W.C.

 

#62

#70

10” W.C.

10” W.C.

 

 

 

.0380” dia

.0280” dia

 

 

 

 

 

 

 

 

 

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.

jAll electrical safety provisions have been ad-

hered to and the electrical connections are correct.

jWater is connected, turned on and all of the connections are water tight.

j Grease filters are in their proper positions

jThe 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 following adjustment procedure.

j Check gas fittings with leak detection solution.

DOOR ADJUSTMENT

The hinges may be adjusted using the 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 the 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 screws located on the inside surface of the oven door.

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

Oven

Door

Oven

Door

Figure 4

12

Installation

Final Check Lists

WARNING!!

Final check list must be performed by 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.

jWater 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: Checks to be made by customer or authorized 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.

jHeat 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 “STAY ON” position, oven should operate continuously without timer.

j Run light (power light) turns on.

jUnit produces steam, window fogs, door seal does not leak.

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.

jHeat demand lamp shuts off at 350_F (177_C) and oven maintains 350_F (177_C).

j Fan shuts off with door open.

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.

jHeat 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.

jSteam demand lamp shuts off after approximately 1 minute.

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 OPERATION OF 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.

DUse an exterior phone to call your gas supplier immediately.

DIf you cannot reach your gas supplier, call the fire department.

What to do in the event of a power failure:

D Turn all switches to off.

DDO NOT attempt to operate the appliance until the power is restored.

NOTE: In the event of a shut-down of any kind, allow a five (5) minute shut off period before attempting to restart the oven.

General safety tips:

DDO 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.

DIf the oven needs to be moved for any reason, the gas must be turned off and disconnected from the appliance before removing the restraint cable. Reconnect the restraint after the oven has been returned to its original location.

DDO 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

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

on or off.

the O position.

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

1

2

3

See View A

Figure 6

16

Operation

Standard Controls

 

1

2

 

 

4

3

6

5

7

8

 

 

10

9

11

 

Figure 7

CONTROLS IDENTIFICATION

1.POWER ON LAMP --- when lit indicates power to the unit is turned on.

2.MODE SELECTOR SWITCH --- turns power 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 --- used to set steam time

6.STEAM ON DEMAND SWITCH --- used to initiate steam injection cycle

7.STEAM ON DEMAND LAMP --- illuminated 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 --- Flashes when steam generator 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 generator is filled with water

NOTE: BC14DS, the direct steam unit, does not have a fill lamp.

17

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