Blodgett BC20G Operation Manual

BCĆ20G
COMBINATION OVEN STEAMER
INSTALLATION - OPERATION - MAINTENANCE
BCĆ20G
COMBIĆFOUR/ÉTUVE À VAPEUR
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN
BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183
E 2010 - 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 reĆ ceive 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 adĆ hered: 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 multiĆusages.
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'apparĆ ence 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 parĆdessus tout RégalezĆvous à cuisiner à la façon BLODGETT Combi!
Pour obtenir de plus amples informations sur l'art culinaire, veuillez conĆ sulter 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 ATTENTIVEĆ MENT 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 inflamĆ mables 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 instrucĆ tions 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 procéĆ dures permettra d'obtenir de bons résultats de cuisson et une longue durée de serĆ vice 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. SpecificaĆ
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: Adresse de votre agence de service:
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
The Blodgett CombiĆOven/Steamer 2. . . . .
Description of the CombiĆOven/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. . . . . . . . . . . . . . . . . .
Optional MenuSelectt Control 24. . . . . . . . .
Maintenance
Spray Bottle Operating Procedure 30. . . . . .
Cleaning and Preventive Maintenance 31. . .
Deliming 32. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Communication 35. . . . . . . . . . . . . . . . . . . . . .
Introduction
Le fourĆétuveur Combi de Blodgett 38. . . . . .
Description de le fourĆétuveur Combi de
Blodgett 39. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Caractéristiques 40. . . . . . . . . . . . . . . . . . . . . .
Installation
Responsabilités du propriétaire 41. . . . . . . . .
Placement et Ventilation 43. . . . . . . . . . . . . .
Normes et Codes 44. . . . . . . . . . . . . . . . . . . . .
Raccordement de la plomberie 45. . . . . . . . .
Raccordement à l'électricité 46. . . . . . . . . . . .
Raccordement au gaz 47. . . . . . . . . . . . . . . . .
Vérification finale et derniers réglages 49. . .
Vérifications Finales 50. . . . . . . . . . . . . . . . . . .
Fonctionnement
Renseignements sur la sécurité
des appareils au gaz 52. . . . . . . . . . . . . . . . . .
Commandes du gaz 53. . . . . . . . . . . . . . . . . .
Commandes standard 54. . . . . . . . . . . . . . . .
Cuisson et Pause en Option 56. . . . . . . . . . .
Sonde thermique optionnelle 61. . . . . . . . . . .
Commande MenuSelectt en Option 62. . . .
Entretien
Procédure de fonctionnement du
pulvérisateur 70. . . . . . . . . . . . . . . . . . . . . . . . .
Nettoyage et entretien préventif 71. . . . . . . .
Détartrage 73. . . . . . . . . . . . . . . . . . . . . . . . . . .
Communications 77. . . . . . . . . . . . . . . . . . . . .
Introduction
The Blodgett CombiĆOven/Steamer
The Blodgett CombiĆOven/Steamer offers a comĆ pletely new method of cooking. With the Oven/ Steamer you have the choice of two cooking proĆ 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 āācan also āāuse āātwo āāor āthree functions in seĆ quence during one cooking process. We call this:
D combiĆsteaming D combiĆroasting D combiĆbaking
The combination of circulating hot air and steam in the space saving, high performance CombiĆ Oven/Steamer leads to improvements in the folĆ lowing 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 āpans āand trays. Food can be cooked, stored, and transported with āthe āsame āāpans. āSmall āamounts of product can be processed efficiently; preĆcooked and conveĆ nience foods can be reheated within minutes. āMany frozen foods can be processed without preĆ thawing. 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 imĆ portant than ever. Vegetables are cooked in the Blodgett CombiĆOven/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 CombiĆOven/Steamer is being used more and more for baking. Steam and Hot āAir āmodes āmake āit āa āgeneral āpurpose baking appliance.
2
Introduction
Description of the CombiĆOven/Steamer
ABOUT THE OVEN/STEAMER
Blodgett CombiĆOven/Steamers are quality proĆ duced using highĆgrade stainless steel with first class workmanship.
The two speed fan, which is guarded against acciĆ dental finger contact, is driven by a quiet and powĆ erful 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 excesĆ sive 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 cavĆ ity without pressure and is circulated at high speed. This process enables quick and gentle cooking and ensures high quality food while proĆ 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 simĆ ple 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 opĆ erating 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 selecĆ tion switch, the Cool Down mode, allows the oven cavity to cool down rapidly with the door opened.
The steam on demand function allows the operaĆ tor the ability to introduce steam into the cooking process at any time.
Cleaning is kept to a minimum. The interior is sprayed with a selfĆacting 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
4 VentĂ(not shown)
2
3
1
Figure 1
5 Deliming Inlet
6 Sealing Plate (used to preheat oven withĆ
out rollĆin cart)
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 inforĆ
mation provided.
ELECTRICAL - BCĆ20G
115V - 15 amp Nema 5Ć15 receptacle
208/240V - 20 amp Nema 6Ć20 receptacle
PLUMBING - BCĆ20G
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 - 80Ć120 parts per million Chlorides -less than 30 parts per million Chlorine - 0 parts per million pH Factor - 7.0Ć8.0
Drainage Atmospheric Vented Drain
Drain Connection 2" NPT Avg Water Drain Temp. 122_F (50_C)
WARNING!! Improper installation, adjustment, alterĆ
ation service or maintenance can cause property damage, injury or death. Read the installation, operation and mainteĆ nance instruction thoroughly before inĆ stalling or servicing this equipment.
Installation
Owner's Responsibilities
GAS PRESSURE - BCĆ20G
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 conveĆ nience and satisfactory performance.
The following clearances must be maintained beĆ tween the unit and any combustible or nonĆcomĆ bustible construction.
BCĆ20G
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 comĆ bustibles such as paper, cardboard, and flamĆ mable liquids and solvents.
DO NOT place the unit on a curb base or seal to the wall; either condition will prevent proper ventiĆ lation 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 inĆ stalled ventilation system cannot be over emphaĆ sized. The ventilation system will allow the unit to function properly while removing unwanted vaĆ pors and products of combustion from the operatĆ ing area.
The appliance must be vented with a properly deĆ signed 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 proviĆ sions 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 damĆ age 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 MassaĆ chusetts, this appliance must be interlocked with the hood exhaust system so that the appliance may be operated only when the hood exhaust sysĆ tem is running.
U.S. and Canadian Installations
Refer to your local ventilation codes. In the abĆ sence of local codes, refer to the National ventilaĆ tion code titled, Standard for the Installation of
Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking EquipĆ ment", NFPAĆ96Ć 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 0011Ć802Ć860Ć3700.
6
Installation
Agency Approvals
THE INSTALLATION INSTRUCTIONS CONĆ TAINED HEREIN ARE FOR THE USE OF QUALIĆ FIED 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 elecĆ
tric meter, main control box or service outlet to the electric appliance.
Qualified installation personnel must be experiĆ enced in such work, be familiar with all precauĆ tions required and have complied with all requireĆ ments 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/CSAĆB149.1.
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 OffiĆ
cials and Code Administrators International Inc. (BOCA) and the Food Service Sanitation Manual of the Food and Drug Administration (FDA).
Appliance is to be installed with backflow prevenĆ tion in accordance with applicable federal, provĆ ince and local codes.
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 0011Ć802Ć860Ć3700.
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.
BCĆ20G - Connect the appliance to quality cold water via a pressure hose with 3/4" (1/9 cm) couĆ plings. 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 invaliĆ
date your warranty.
This product must be installed by a licensed Plumber or Gas Fitter when installed within the Commonwealth of Massachusetts.
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 alĆ lows 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 inĆ
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 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 preĆ venter 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 CanaĆ dian 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 0011Ć802Ć860Ć3700.
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 deĆ sired receptacle.
WARNING!! If the supply cord is damaged, it must be
replaced by a special cord or assembly available from the manufacturer or its serĆ vice agent.
WARNING!! Improper electrical installation will invaliĆ
date your warranty.
9
Installation
L
th
pg
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 BCĆ20G 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 toĆ tal.
Previous Total 230,000 BTU BCĆ20G (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 toĆ tal 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 inĆ creased.
NOTE: The BTU capacities given in the tables are
for straight pipe lengths only. Any elbows or other fittings will decrease pipe capaciĆ ties. For example: a schedule 40Ć1/2" elĆ bow 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 10Ć2
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 10Ć15
3/4" 1" 1Ć1/4" 1Ć1/2" 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" 1Ć1/2"
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 sufĆ ficient 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 ratĆ ing plate attached to the right side of the apĆ pliance.
Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essenĆ
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 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 conĆ nection, the appliance must be checked for corĆ 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/CSAĆB149.1.
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 0011Ć802Ć860Ć3700.
GAS PRESSURE
Gas
Type Pressure
U.S. and Canadian Installations
Natural 5-14" 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 āelectricalā safety provisions have been adĆ
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 beĆ come 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. Adjustā the hinges āso āthatā the door back and the unit face are parallel.
4. Tighten the bolts so that there is no further movement.
5. The āadjustment āis ācorrect āwhen āthe ādoor 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 surĆ face of the oven door.
2. The āadjustment āis ācorrect āwhen no steam leaks from the gasket. DO NOT over comĆ press 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 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. 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 soĆ lenoid as shown.
Cold Water Supply
Hose and Spray
Option
To Oven Fill Manifold
Figure 5
13
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. j Water feed lines intact without leaks. j Ensure proper clearance. j Delime system has been primed.
OVEN OPERATIONAL TESTS
NOTE: Checks to be made by customer or authoĆ
rized service agent.
Cool Down Mode
j Check that the fan runs with the door open.
Steam Mode
Place in STEAM mode and set thermostat to 212_F (100_C). Verify the following:
j Heat demand lamp is on. j Heat demand lamp shuts off at approximately
212_F (100_C).
Combi Mode
Place in COMBI mode, set thermostat to 350_F (177_C) and verify:
j Heat demand lamp is on (manual and digital
controls only).
j Oven is heating. j Heat demand lamp shuts off at 350_F (177_C)
and oven maintains 350_F (177_C) (manual and digital controls only).
j Fan shuts off with door open.
Hot Air Mode
Place in 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
Place in 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 approxiĆ
mately 1 minute.
Fan Speed
j Ensure both fan speeds work.
j Set timer for 1 minutet. Press to count
down. Be sure the buzzer sounds when the time expires.
j Unit produces steam, window fogs, door seal
does not leak.
14
Operation
Safety Information for Gas Units
THE INFORMATION CONTAINED IN THIS SECĆ TION IS PROVIDED FOR THE USE OF QUALIFIED OPERATING PERSONNEL. QUALIFIED OPERATĆ ING PERSONNEL ARE THOSE WHO HAVE CAREFULLY READ THE INFORMATION CONĆ TAINED IN THIS MANUAL, ARE FAMILIAR WITH THE FUNCTIONS OF THE OVEN AND/OR HAVE HAD PREVIOUS EXPERIENCE WITH THE OPĆ ERATION OF THE EQUIPMENT DESCRIBED. ADĆ HERENCE TO THE PROCEDURES RECOMĆ MENDED HEREIN WILL ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLEĆFREE 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 apĆ pliance.
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 all switches to off. D DO NOT attempt to operate the appliance until
the power is restored.
NOTE: In the event of a shutĆdown of any kind, alĆ
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 from the appliance before removing the reĆ straint 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 - 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 iniĆ
tiate 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 generĆ
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 genĆ
erator is filled with water
NOTE: BC14DS, the direct steam unit, does
not have a fill lamp.
10
9
Figure 7
11
17
Operation
Standard Controls
OPERATION
1. Turn the MODE SELECTOR Switch (2) to the desired function.
2. Set the TIMER (8) to ON.
3. For the HOT AIR and COMBI modes, set the TEMPERATURE Dial (3) to the desired cook temperature.
NOTE: The optimum temperature for Combi
mode is 300Ć350_F (149Ć177_C).
For STEAM mode set the TEMPERATURE Dial (3) no higher than 212_F (100_C).
NOTE: For steaming use 212_ F (100_C). For
poaching turn the temperature dial to the POACH position, 180_F (82_C).
4. Once the oven is preheated, place the food inĆ side and close the door.
5. Set the TIMER (8) for the desired cook time.
6. The selected mode operates automatically. The temperature, time and mode can be alĆ tered at any time during the cooking process. The operation can be stopped by the use of the Mode Selector Switch or by opening the door.
7. At the end of the specified time period, the buzzer sounds and the appliance will shut off automatically. Turn the TIMER (8) to the ON position to stop the buzzer and restart the apĆ pliance in a continuous on mode. Or, simply turn the mode switch to the off position.
8. To cool down the oven cavity, switch the MODE SELECTOR Switch (2) to COOL DOWN. In the Cool Down mode neither the temperaĆ ture dial or the timer will be operational.
NOTE: The unit can be cooled down rapidly
for steaming, cleaning, etc. Open the dor wide and select the cool down mode. The oven will cool from 350-212_F (177-100_C) in approxiĆ mately two minutes.
9. The mode selector switch is also the main power switch. In the OFF position the apĆ pliance is not operational.
Steam on Demand How to set the Steam On Demand mode:
While in the Hot Air or Combi mode, the unit can be set to steam for a timed period. At the end of the timed cycle the unit reverts back to the original setĆ ting. Steam On Demand can be used at any time during the cook cycle.
NOTE: Steam On Demand is not available in
steam mode.
1. Set the desired steam on" time with the STEAM ON DEMAND TIMER (5).
2. Press the STEAM ON DEMAND SWITCH (6).
This feature is useful in many ways. A few are listed below. Most of the ideas came from our creative customers. Experiment with this feature on your own and let us know of any new uses.
D Add a minute or two at the beginning when bakĆ
ing bread for a shiny crust.
D Kick start large loads such as 20 or more chickĆ
ens. By starting large loads with 5 to 8 minutes of steam you help the oven recover and cut the cooking time by more than 10%.
D Bake bagels without boiling. By starting raw baĆ
gels with 1 to 2 minutes of steam you can achieve a beautiful crust.
D Cream caramel is great at 230_F to 250_F in the
Combi mode using 2 minutes of on demand steam.
D When cooking chicken wings, try setting the
oven in the Combi mode at 375_F and use 3 minutes of Steam On Demand. This method will stop the tips from burning. Total cooking time is approximately 12 minutes.
D Pork ribs tend to pull off the bone better when
using 5-8 minutes of Steam On Demand. Try ribs in the Combi mode at 350_F.
18
11
13
16
19
Operation
Optional Cook & Hold
CONTROLS IDENTIFICATION
1. POWER ON LIGHT - when lit indicates powĆ
er to the unit is turned on.
1
2
3
5
6
8
9
4
7
10
12
14
15
18
17
20
21
2. MODE SELECTOR SWITCH - controls power
to the oven and selection of steam, hot air and combi modes. The convection fan runs with the switch in steam, hot air, combi or cool down.
3. TIME DISPLAY - indicates cook time.
4. TIME ARROW KEYS - press to enter cook
time from 00:00 to 99:59.
5. TEMPERATURE DISPLAY - gives cook temĆ
perature.
6. HEAT LIGHT - when lit indicates hot air or
steam is in operation.
7. TEMPERATURE ARROW KEYS - press to
enter cook temperature from 120-212_F (48-100_C) for steam and 140-500_F (60-260_C) for hot air/combi.
8. STAGE ONE LED - when lit indicates operaĆ
tion or programming of stage one for the curĆ rent product. Cook cycles may contain one or two different stages.
9. ACTUAL TEMP KEY - press to display actual
oven/steamer temperature
10. STAGE TWO KEY - press to enter stage two
cook time and temperature.
11. PRODUCT KEYS - three programmable keys.
12. MANUAL PRODUCT KEY - default product
key used for manual and programmed cooking.
13. START KEY - press to begin a timer count
down.
14. STOP KEY - press to silence audible alarms
and pause or cancel cook cycles.
15. PROGRAM KEY - press to enter programĆ
ming mode and save programmed settings.
16. STEAM ON DEMAND TIMER - used to set
steam time
17. STEAM ON DEMAND SWITCH - used to iniĆ
tiate steam injection cycle
18. STEAM ON DEMAND LAMP - illuminated
when steam on demand is activated.
19. FAN SPEED SWITCH - used to select low or
high speed.
Figure 8
19
Operation
Optional Cook & Hold
20. DELIME LAMP - Flashes when steam generĆ
ator deliming is needed. Remains steady when deliming process is active.
NOTE: BC14DS does not have a delime
lamp.
21. FILL LAMP - illuminated until the steam genĆ
erator is filled with water
NOTE: BC14DS, the direct steam unit, does
not have a fill lamp.
MANUAL OPERATION
1. Turn the SELECTOR SWITCH (2) to the deĆ sired mode. The LED above the manual key lights.
2. Press the TEMPERATURE ARROW KEYS (7) to set the stage one cook temperature.
3. Press the TIME ARROW KEYS (4) to set the stage one cook time.
4. Press the STAGE TWO KEY (10).
NOTE: Stage two can be used for either a
hold mode or a second cook temperaĆ ture. Example: Cook meats or poultry at a low temperature for maximum moisture retention, then set the secĆ ond stage for browning. To use the second stage for holding, you must set an appropriate hold time for the unit to count down from.
NOTE: If stage two is not required enter a
cook time of 00:00.
5. Press the TEMPERATURE ARROW KEYS (7) to set the stage two cook temperature.
6. Press the TIME ARROW KEYS (4) to set the stage two cook time.
7. Press the START KEY (13) to begin the cook cycle. The STAGE ONE LED (8) lights. The TIME DISPLAY (3) counts down the stage one cook time.
If stage two is selected an alarm sounds at the end of stage one. The time display counts down the stage two cook time.
8. When all cook stages are complete the TIME DISPLAY (3) flashes 00:00, the TEMPERAĆ TURE DISPLAY (5) flashes 0 and an audible alarm sounds. Press the STOP KEY (14) to siĆ lence the alarm. The control maintains the stage one cook temperature.
9. Turn the SELECTOR SWITCH (2) to OFF to shut down the oven/steamer.
NOTE: Time and temperature settings may be
changed at any time during manual operaĆ tion. Press the time arrow keys to change the cook time. Press the temperature arĆ row keys to change the cook temperature.
PROGRAMMED OPERATION
NOTE: See page 22 for programming instructions.
1. Turn the SELECTOR SWITCH (2) to the deĆ sired mode.
2. Press the desired PRODUCT KEY (11). The LED above the selected key lights.
3. Press the START KEY (13) to begin the cook cycle. The STAGE ONE LED (8) lights. The TIME DISPLAY (3) counts down the stage one cook time.
NOTE: Press the STOP KEY (14) once to pause
an active stage one cycle. Press the START KEY (13) to resume.
NOTE: Press the STOP KEY (14) twice to canĆ
cel an active stage one cycle.
4. An alarm sounds at the end of stage one The time display counts down the stage two cook time.
NOTE: Press the STOP KEY (14) once to canĆ
cel an active stage two cycle. Stage two cycles cannot be paused.
5. When all cook stages are complete, the TIME DISPLAY (3) flashes 00:00, the TEMPERAĆ TURE DISPLAY (5) flashes 0 and an audible alarm sounds. Press the STOP KEY (14) to siĆ lence the alarm. The control maintains the stage one cook temperature.
20
STEAM ON DEMAND How to set the Steam On Demand mode:
While in the Hot Air or Combi mode, the unit can be set to steam for a timed period. At the end of the timed cycle the unit reverts back to the original setĆ ting. Steam On Demand can be used at any time during the cook cycle.
NOTE: Steam On Demand is not available in
steam mode.
1. Set the desired steam on" time with the STEAM ON DEMAND TIMER (16).
2. Press the STEAM ON DEMAND SWITCH (17).
Operation
Optional Cook & Hold
This feature is useful in many ways. A few are listed below. Most of the ideas came from our creative customers. Experiment with this feature on your own and let us know of any new uses.
D Add a minute or two at the beginning when bakĆ
ing bread for a shiny crust.
D Kick start large loads such as 20 or more chickĆ
ens. By starting large loads with 5 to 8 minutes of steam you help the oven recover and cut the cooking time by more than 10%.
D Bake bagels without boiling. By starting raw baĆ
gels with 1 to 2 minutes of steam you can achieve a beautiful crust.
D Cream caramel is great at 230_F to 250_F in the
Combi mode using 2 minutes of on demand steam.
D When cooking chicken wings, try setting the
oven in the Combi mode at 375_F and use 3 minutes of Steam On Demand. This method will stop the tips from burning. Total cooking time is approximately 12 minutes.
D Pork ribs tend to pull off the bone better when
using 5-8 minutes of Steam On Demand. Try ribs in the Combi mode at 350_F.
21
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