Blodgett BC-20G User Manual
BC-20E AND BC-20G
COMBINATION OVEN STEAMER
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 53455 Rev K (8/14)
© 2014 - G.S. Blodgett Corporation
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
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.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liquids in the vicinity of this or any
other appliance.
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.
INSTALLATION
The Blodgett Combi-Oven/Steamer ........................................ 4
Description of the Combi-Oven/Steamer ................................... 5
Owner’s Responsibilities .................................................. 2
Location and Ventilation .................................................. 4
Utility Connections - Standards and Codes ................................. 5
Plumbing Connections .................................................... 6
Electrical Connections .................................................... 7
Gas Connection.......................................................... 8
Final Check and Adjustments ............................................ 10
Final Check Lists ........................................................ 11
OPERATION
Safety Information ....................................................... 12
Manual Control ......................................................... 13
MenuSelect™ Control ................................................... 15
MAINTENANCE
Spray Bottle Operating Procedure ........................................ 20
Cleaning and Preventive Maintenance .................................... 21
Flushing the Boiler ...................................................... 22
Deliming ............................................................... 23
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
Installation
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...
• Separately
• Combined, or
• In Sequence
And for easy operation you can choose from three modes:
In the Steam mode you can:
steam reheat reconstitute
stew thaw simmer
blanche 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 steam
You can also use two or three functions in sequence
during one cooking process. We call this:
• combi-steaming
• combi-roasting
• combi-baking
The combination of circulating hot air and steam in the
space saving, high performance Combi-Oven/Steamer
leads to improvements in the following areas:
• increased productivity in the kitchen
• a reduction in capital expenditures for multiple equip-
ment replacement
• a wider range of menu choices
• a simplied cleaning process
The work process is simplied since products are pre-
pared 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 efciently;
pre-cooked and convenience foods can be reheated within minutes. Many frozen foods can be processed with-
out pre-thawing. This exibility 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 CombiOven/Steamer without water at the optimal temperature
of just under 100ºC (212ºF), maintaining valuable vitamins, minerals, nutrients and trace elements. Cooking
meat in the Combi results in less shrinkage and a rmer,
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.
4
Installation
Description of the Combi-Oven/Steamer
ABOUT THE OVEN/STEAMER
Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel with rst class workman-
ship.
The two speed fan, which is guarded against accidental
nger 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 advantag-
es of a high quality steamer at the ick of a switch. Fresh
steam enters the oven cavity without pressure and is cir-
culated at high speed. This process enables quick and
gentle cooking and ensures high quality food while pro-
viding 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.
5
Installation
Owner’s Responsibilities
1. Oven(s) are uncrated and put in place.
2. The owner/operator must have the following plumb-
ing, gas and electrical requirements met and installed.
NOTE: Refer to the Utility Connection information
provided.
PLUMBING SPECIFICATIONS - BC-20E & BC-20G
WATER
Water pressure 40 PSI min/116 PSI max
Water connection 3/4” Hose Fitting, 3/8” ID hose minimum
Water pressure regulator setting 35 PSI Preset
Minimum requirements TDS: 40-125 ppm
Hardness: 35-100 ppm
Chlorides: <25 ppm
Silica: <13 ppm
Chlorine: 0 ppm
pH: 7.0-8.5
DRAINAGE
Drain type Atmospheric Vented Drain
Drain connection 2” O.D.
Maximum water drain temperature 140ºF (60ºC)
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.
GAS RATINGS - 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)
3/4” MNPT connector for all US and Canadian installations
2
Installation
Owner’s Responsibilities
ELECTRICAL RATINGS - BC-20G
VOLTAGE PHASE AMPS RECEPTACLE
115 1 20 Nema 5-20R dedicated receptacle
Blodgett recommends a Pass & Seymore, model 2095, CFCI for this oven
model due to the use of a variable frequency drive
208/240V 1 15 Nema 6-15 dedicated receptacle
ELECTRICAL RATINGS - BC-20E
Total KW Voltage Amps/Line Max Motor
3 Phase 1 Phase
61 208 170 n/a 3/4 hp
61 240 147 n/a 3/4 hp
61 480 74 n/a 3/4 hp
kW by Mode
Steam 45 kW
Hot Air 60 kW
Combi 60 kW
3
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
• Right side of unit - 6” (15 cm)
• Left side of unit - 6” (15 cm)
• Back of unit - 6” (15 cm)
BC-20E
• Right side of unit - 1” (2.5 cm)
• Left side of unit - 4” (10 cm)
• Back of unit - 6” (15 cm)
The following clearances are recommended, but not re-
quired, for servicing.
All Models
• Left side of unit - 12” (30 cm)
• 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 ammable 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 appropri-
ately 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.
When installed in the Commonwealth of Massachusetts,
this appliance must be interlocked with the hood exhaust
system so that the appliance may be operated only
when the hood exhaust system is running.
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 instal-
lation 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 0011-802-658-
6600.
4
Installation
Utility Connections - Standards and Codes
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.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation or replacement of gas piping and the
connection, installation, repair or servicing of equip-
ment.
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
Qualied 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, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
Installation must conform 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 C22.1 as applicable.
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
Australia and general export installations
Instllation must conform with Local and National instal-
lation 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 0011-802-658-6600.
5
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