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:
The Blodgett CombiĆOven/Steamer offers a comĆ
pletely new method of cooking. With the Oven/
Steamer you have the choice of two cooking proĆcesses: Steam and Hot Air, either...
D Separately
D Combined, or
D In Sequence
And for easy operation you can choose from three
modes:
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
1Control Panel
2Oven Door
3Door Handle
4VentĂ(not shown)
2
3
1
Figure 1
5Deliming Inlet
6Sealing 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 Connection3/4" Hose Fitting, 3/8" ID hose minimum
Pressure Regulator Setting35 PSI Preset
Minimum RequirementsTDS - 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
DrainageAtmospheric Vented Drain
Drain Connection2" NPT
Avg Water Drain Temp.122_F (50_C)
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.
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
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 Fryer120,000 BTU
2. Add the BTU rating of the new oven to the toĆ
tal.
Previous Total230,000 BTU
BCĆ20G (for hot air)125,000 BTU
New Total355,000 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.
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
TypePressure
U.S. and Canadian Installations
Natural5-14" W.C.1/16"
Propane11-14" W.C.#62
Inlet
Orifice Size at Sea LevelManifold Pressure
Hot AirSteamHot AirSteam
.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
Loading...
+ 58 hidden pages
You need points to download manuals.
1 point = 1 manual.
You can buy points or you can get point for every manual you upload.