BCH-E
ELECTRIC CABINET BASED BRAISING PAN WITH
HEAVY DUTY HYDRAULIC TILT
INSTALLATION – OPERATION – MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802) 864-0183
S00066 Rev A (5/04)
1
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
It is recommended that this manual be read thoroughly and that all instructions be
followed carefully. This manual should be retained for future reference.
This is the safety alert symbol. It is used to alert you to potential
personal injury hazards. Obey all safety messages that follow this
symbol to avoid possible injury or death.
WARNING: Improper installation, operation, adjustment, alteration,
service or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions
thoroughly before installing, operating or servicing this equipment.
This manual should be retained for future reference.
Intended for commercial use only. Not for household use.
Do not attempt to operate this unit in the event of a power failure.
Adequate clearances must be maintained for safe and proper operation.
2
TABLE OF CONTENTS
DESCRIPTION PAGE
1.0 Important Notes for Installation and Operation ...................................................... 2
2.0 Service Connections .............................................................................................. 4
3.0 Installation Instructions ........................................................................................... 5
4.0 Operation Instructions.............................................................................................. 8
5.0 Cleaning Instructions ............................................................................................ 10
6.0 Cooking Guidelines .............................................................................................. 11
7.0 Maintenance, Hydraulic System ........................................................................... 15
8.0 Adjustments, Pan Speed ...................................................................................... 16
9.0 Troubleshooting .....................................................................................................17
Material Safety Data Sheet ............................................................................................. 20
3
2.0 SERVICE CONNECTIONS
ELECTRICAL CONNECTION TO BE AS SPECIFIED ON DATA PLATE
Available kW
MODEL OPT.STD.
BCH-30E
BCH-40E 1815
MODEL
BCH-30E
BCH-40E
12
N/A
CAPACITY
30 gallons
114 litres
40 gallons
152 litres
kW
12
15
18
ELECTRICAL RATINGS
PHASE
208V
1
3
1
3
3
57.7
33.3
72.1
41.6
86.5
1
50.0
DIMENSIONS
inches
mm
inches
mm
220V
54.5
31.5
68.2
39.4
81.8
47.2
1219 1067
240V 415V
50.0
28.9
62.5
36.1
75.0
43.3
AB DCEUNITS
36.0
914
48.0 42.0
762
AMPS PER LINE
380V
18.2
N/A
22.8
N/A
27.3
30
480V
N/AN/A
16.7
N/A
20.9
N/A
25.0
74.0
1880 610
N/A
14.4
N/A
18.0
N/A
21.7
33.5
851
11051880 610
600V
24
2443.574.0
N/A
11. 5
N/A
14. 4
N/A
17. 3
37 [940]
33 [838]
40.5 [1029]
A
D
E
28 [711]
B
DIMENSIONS ARE IN INCHES [MM]
3 [76]
7.5[190]
6 [152]
POUR PATH
23.5 [597]
REAR FLANGED FOOT DETAIL
2
EQUALLY SPACED
7/16" [11mm] HOLES
Ø
ON 2.5 [763] B.C.
2.5 [64]
27 [686]
C
4[102]
MINIMUM
4
3.0 INSTALLATION INSTRUCTIONS
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the tilting braising
pan is found to be damaged, save the packaging material and contact the carrier within
15 days of delivery.
Before installing, verify that the electrical service agrees with the specifications on the
rating plate located on the left side panel as you face the front of the braising pan. If the
supply and equipment requirements do not agree, contact your dealer or Blodgett.
LOCATION
The installation location must allow adequate clearances for servicing and proper
operation. A minimum front clearance of 36" and rear clearance of 4" is required.
INSTALLATION CODES AND STANDARDS
Your Blodgett Tilting Braising Pan must be installed in accordance with:
1. In Canada, provincial and local codes, or in the absence of local codes, with: C.S.A.
C22.1 Canadian Electrical Code, Part 1or in the U.S.A., U.L. 197 Standard.
2. In the U.S.A., state and local codes, or in absence of local codes, National Electrical
Code ANSI/NFPA-70 (latest edition).
ANSI NFPA Standard #96, “Vapor Removal from Cooking Equipment,” (latest edition),
available from the National Fire Protection Association, Batterymarch Park, Quincy, MA,
U.S.A., 02269.
5
INSTALLATION INSTRUCTIONS (Continued)
LEVELLING AND ANCHORING TILTING BRAISING PAN
1. Place tilting braising pan in the installation position.
2. Place a carpenter’s level on top of the braising pan and turn the adjustable feet to
level braising pan side-to-side and front-to-back.
3. Mark hole locations on the floor through the anchoring holes provided in the rear
flanged adjustable feet.
4. Remove tilting braising pan from installation position and drill holes in locations
marked on the floor. (See installation diagram on page 4.) Insert proper anchoring
devices (not supplied).
5. Place tilting braising pan back in the installation position.
6. Place carpenter’s level on top of braising pan and re-level side-to-side and front-toback.
7. Bolt and anchor tilting braising pan securely to the floor.
8. Seal bolts and flanged feet with silastic or equivalent compound.
6
ELECTRICAL CONNECTIONS
WARNING: Electrical and grounding connections must comply with the
applicable portions of the National Electrical Code and/or other local
codes.
WARNING: Disconnect the power supply to the appliance before cleaning
or servicing.
The wiring compartment is located behind the control panel. Refer to Page 4 Service
Connections.
1. Remove the wiring compartment cover and make electrical connections per the
wiring diagram located inside the control housing cover panel. The braising pan
must be grounded in accordance with requirements of the National Electrical Code or
applicable local codes. Connection from incoming lines must be waterproof.
2. Ground skillet to terminal provided in control housing. A wiring diagram is provided
and is located inside the control cover panel.
3. Replace wiring compartment cover.
SERVICE CONNECTIONS
All internal wiring for the skillet is complete.
Make service connections as indicated on page 4 and Electrical Connections above.
If faucet is provided connect water supply and check for proper operation.
7
4.0 OPERATION INSTRUCTIONS
WARNING
The tilting braising pan and its parts are hot. Use care when operating,
cleaning and servicing the tilting braising pan.
BEFORE FIRST USE
Using a non-corrosive, grease-dissolving commercial cleaner, to clean the protective
metal oils from all surface parts and the interior of the tilting braising pan. Follow the
cleaner manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a
soft clean cloth.
CONTROLS:
TILT SWITCH - Push up to raise tilting braising pan; push down to
lower tilting braising pan.
POWER SWITCH - Turns power on to the lift motor. Note: it is not
necessary to have the power on when using the
braising pan. Turn power on only when you intend to
operate the tilt feature. This will save energy as well as
prevent the motor from overheating.
AMBER LIGHT - Will light when the power is turned on to the lift motor.
THERMOSTAT- Turns tilting braising pan ON and maintains set
temperature by controlling power supply. Temperature
settings range from 150°F (70°C) to 450°F (230°C).
RED TEMPERATURE LIGHT - Will light when heating elements are supplying heat to
the tilting braising pan.
8
START-UP PROCEDURE
1. Ensure that the braising pan is in the DOWN position.
2. Turn THERMOSTAT dial to desired temperature. The red TEMPERATURE LIGHT
will come on.
3. When braising pan has reached set temperature, the red TEMPERATURE LIGHT
will go off and the heating elements will shut off. The heating elements will cycle on
and off thereafter to maintain set temperature. The red TEMPERATURE LIGHT will
be on when the heating elements are on, and off when the heating elements are off.
4. Preheat braising pan and allow it to cycle to equalize heat across the entire surface.
5. Water will boil faster with the lid down.
6. Turn THERMOSTAT to OFF when braising pan is not in use.
7. Turn power switch to motor OFF.
DAILY SHUTDOWN PROCEDURE
To turn tilting braising pan off, turn THERMOSTAT dial to OFF.
To turn power to tilt motor off, turn power switch to OFF.
TILTING THE BRAISING PAN
1. DO NOT try to tilt braising pan with lid down.
2. Turn power switch to the ‘ON’ position.
3. Make sure the receiving pan is in place.
4. To tilt braising pan, push and hold TILT SWITCH in the UP mode until desired pan
position has been reached. The braising pan will empty when raised to the top tilt
position. When the braising pan is raised 5 or more, the heating elements will be
turned off automatically. The braising pan will not operate once the pan has been
tilted.
5. Food is poured through the removable strainer (Figure 2) into a food receiving pan
positioned under the lip of the pouring spout (Figure 2).
6. To lower braising pan, push and hold TILT SWITCH in the DOWN mode.
9
5.0 CLEANING INSTRUCTIONS
WARNING: Disconnect the power supply to the appliance before cleaning
or servicing.
After each use, allow the tilting braising pan to cool before cleaning. Keep exposed
cleanable areas of the tilting braising pan clean at all times. Do not get water in
electrical box or on any electrical component.
1. Thoroughly wash pan, pouring spout, (see Figure 2) lid and exterior surfaces with
mild detergent and warm water. If necessary, soak pan to remove food that is stuck
to pan surface. Rinse thoroughly and wipe dry with a soft clean cloth.
2. Clean removable strainer and receiving pan support with mild detergent and warm
water. Rinse thoroughly and wipe dry with a soft clean cloth.
FIGURE 2
10
6.0 COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and
estimated numbers of orders per load and per hour. When two temperatures are given,
the first is to start the product, and the second to finish the product.
The following temperatures should be used:
Temperature (EF)
Simmering 200 Maximum
Sautéing 225 - 275
Searing 300 - 350
Frying 325 - 375
Grilling 350 - 450
BCH-30E PER LOAD
ITEM PORTION TEMP (F) BATCH/HR
BREAKFAST FOODS
Bacon 3 slices 350 12 2 lbs. 10 3 lbs. 15
Eggs
- Boiled-Hard 1 egg 225 5 50 eggs 50 75 eggs 75
- Boiled-Soft 1 egg 225 8 50 eggs 50 75 eggs 75
- Fried 1 egg 400 4 30 eggs 30 45 eggs 45
- Poached 1 egg 225 5 36 eggs 36 60 eggs 60
- Scrambled 1-1/2 eggs 300-200 1 18 gal. 720 28 gal. 1100
French Toast 3 slices 450 7 35 slices 12 50 slices 17
Regular
Oatmeal
Pancakes 2 each 400 10 30 ea. 15 50 ea. 25
Clams 1 pt. 400 10 10 qts. 20 15 qts. 30
Fish Cakes 2 - 3 oz. 400 5 70 - 3 oz. 35 110 - 3 oz. 55
½ cup 250 2 20 lbs.
FISH
QTY PORTIONS
500 40 lbs. (200
(100 cups)
BCH-40E PER LOAD
QTY PORTIONS
1000
cups)
Haddock Fillet 4 oz. 400 4 60 - 4 oz. 60 90 - 4 oz. 90
Halibut Steak 5 oz. 450 3 60 - 4 oz. 60 90 - 4 oz. 90
Lobster 1 - 1 lb. 350 4 20 - 1 lb. 20 30 - 1 lb. 30
Swordfish 5 oz. 450 3 50 - 5 oz. 50 75 - 5 oz. 75
11
BCH-30E PER LOAD
ITEM PORTION TEMP (F) BATCH/HR
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350 - 200 2 18 gal. 2300 35 gal. 4500
Cream Sauce 2 oz. 250 - 175 1 18 gal. 1150 35 gal. 2250
Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725
QTY PORTIONS
BCH-40E PER LOAD
QTY PORTIONS
French Onion
Soup
Meat Sauce 4 oz. 350 - 200 1 18 gal. 575 35 gal. 1100
VEGETABLES
CANNED
FRESH
Beans, Wax,
Green
Beets 3 oz. 400 1 30 lbs. 125 60 lbs. 300
Broccoli 3 oz. 400 3 25 lbs. 125 40 lbs. 200
Cabbage 3 oz. 400 5 20 lbs. 80 30 lbs. 125
Carrots 3 oz. 400 2 35 lbs. 150 70 lbs. 300
Cauliflower 3 oz. 250 5 15 lbs. 75 25 lbs. 125
Corn 1 ear 400 8 50 ears 50 75 ears 75
Potatoes 3 oz. 400 2 40 lbs. 200 60 lbs. 300
Spinach 4 oz. 250 10 6 lbs. 25 9 lbs. 35
Turnips 4 oz. 400 2 20 lbs. 100 30 lbs. 150
FROZEN
6 oz. 225 1 18 gal. 350 35 gal. 700
3 oz. 400 6 30 lbs. 125 45 lbs. 200
3 oz. 400 3 25 lbs. 125 50 lbs. 250
Beans, French
Green
Lima Beans 3 oz. 250 4 15 lbs. 60 22-1/2 lbs. 90
Broccoli 3 oz. 400 8 12 lbs. 50 18 lbs. 75
Sliced Carrots 3 oz. 250 6 15 lbs. 60 22-1/2 lbs. 90
Small Whole
Carrots
Corn 3 oz. 250 18 15 lbs. 50 22-1/2 lbs. 90
Small Whole
Onions
Peas 3 oz. 400 10 15 lbs. 75 22-1/2 lbs. 110
Spinach 3 oz. 400 3 15 lbs. 75 22-1/2 lbs. 110
3 oz. 400 6 15 lbs. 60 22-1/2 lbs. 90
3 oz. 250 3 15 lbs. 50 22-1/2 lbs. 90
3 oz. 250 7 15 lbs. 50 22-1/2 lbs. 90
12
ITEM PORTION TEMP (F) BATCH/HR
DESSERTS, PUDDINGS, SWEET SAUCES
BCH-30E PER LOAD
QTY PORTIONS
BCH-40E PER LOAD
QTY PORTIONS
Butterscotch
Sauce
Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500
Chocolate
Sauce
Cornstarch
Pudding
Fruit Gelatin 3 oz. 250 2 18 gal. 750 35 gal. 1500
MEAT-POULTRY
Bacon 3 slices 350 12 2 lbs. 10 3 lbs. 15
BEEF
Amer. Chop
Suey
Beef Stew 8 oz. 300 - 18 gal. 280 35 gal. 560
Corned Beef
Hash
Cheeseburger 3 oz. 300 12 7 lbs. 35 10 lbs. 50
Hamburger 3 oz. 300 15 7 lbs. 35 10 lbs. 50
Meatballs 1 oz. 400-225 3 12-1/2 lbs. 65 18 lbs. 100
1 oz. 200 1 18 gal. 2300 35 gal. 4500
1 oz. 200 1 18 gal. 2300 35 gal. 4500
4 oz. 200 1 18 gal. 575 35 gal. 1100
6 oz. 400 - 225 2 18 gal. 350 35 gal. 700
5 oz. 400 5 16 lbs. 50 25 lbs. 75
Pot Roast 2 oz. 350-200 120 lbs. 500 180 lbs. 750
Salisbury Steak 5 oz. 400 3 16 lbs. 50 24 lbs. 75
Sirloin Steak 6 oz. 400 5 15 lbs. 40 22-1/2 lbs. 60
Swiss Steak 4 oz. 300-200 1 25 lbs. 110 40 lbs. 160
CHICKEN
Pan Fried 2-1/4's 350 3 50 pieces 25 80 pieces 40
Whole 2 oz. 350-200 16 - 5 lbs. 200 24-5 lbs. 265
FRANKFURTERS
Grilled 2 oz. 300 8 22 lbs. 176 33 lbs. 264
Boiled 2 oz. 250 12 16 lbs. 128 25 lbs. 200
PORK
Ham Steak 3 oz. 400 8 10 lbs. 50 15 lbs. 75
Sausage Links 3 links 350 7 30 lbs. 120 45 lbs. 180
Pork Chops 5 oz. 350 4 15 lbs. 50 25 lbs. 75
13
BCH-30E PER LOAD
ITEM PORTION TEMP (F) BATCH/HR
MEAT-POULTRY (continued)
TURKEY
Off Carcass 2 oz. 400-200 – 3 26-30 lbs. 200 4 26-30 lbs. 275
On Carcass 2 oz. 400-200 – 4 16-20 lbs. 175 6 16-20 lbs. 265
MISCELLANEOUS
QTY PORTIONS
BCH-40E PER LOAD
QTY PORTIONS
Grilled Cheese
Sandwich
Macaroni &
Cheese
Rice 4 oz. 350-225 1 20 lbs. raw 320 40 lbs. raw 650
Spaghetti 4 oz. 350-225 2 8 lbs. raw 200 12 lbs. raw 300
1 sandwich 400 8 35
sandwiches
8 oz. 200 2 18 gal. 300 35 gal. 525
35 50 sand. 50
14
7.0 MAINTENANCE
WARNING : The tilting braising pan and its parts are hot. Use care when
operating, cleaning and servicing the tilting braising pan.
WARNING: Disconnect electrical power supply and place a tag at the
disconnect switch to indicate that you are working on the circuit before
performing any maintenance.
HYDRAULIC SYSTEM
The hydraulic system has been adjusted and tested at the factory and no further
adjustment should be needed. If the unit fails to operate properly, all service work must
be performed by a qualified service agent.
MAINTENANCE
1. Hot oil in the Hydraulic System is one of the primary causes of poor operation.
When the tilt system is not in use turn power switch off.
2. Inspect hydraulic hoses for wear and aging.
3. Check that fluid levels are kept full.
4. To replace oil, fill through filler breather.
5. Use proper oil as specified by factory. TYPE: AWH32 or equivalent.
6. Set up regular schedule for checking the oil temperature, hydraulic hoses and
keeping the equipment clean. A thick layer of dirt acts as an insulation and prevents
the hydraulic system from cooling properly.
7. Check the cleanliness of the oil strainer inside the reservoir once per year. This item
can be washed in clean Varsol.
8. Change the breather filter once per year.
9. Change the oil once every two years.
15
8.0 ADJUSTMENTS AND CONTROLS:
ADJUST PAN SPEED
There are three controls available on this power unit. The first is an adjustable relief
valve mounted into the custom aluminum manifold block. The other two control the
linear speed of the actuator.
RELIEF VALVE
The relief valve is located underneath an aluminum hexagon cover on the side of the
custom manifold block. This relief valve is factory set to 825 P.S.I. and locked and
should not be adjusted.
If adjustments are necessary, remove the hexagon cover, which will give access to the
relief valve screw. With the pump running, and with a suitable flat blade style
screwdriver, rotate the screw clockwise to increase pressure, and counterclockwise to
decrease pressure. While this operation is being carried out some oil will leak down the
threads of the adjusting screw.
To obtain the pressure required, a pressure gauge will have to be located in the circuit.
The best location is on the cylinder hose. To set the pressure, energize the solenoid to
extend the cylinder fully and thus “deadhead” the system. The pressure can be set as
indicated above. When adjustment is complete, replace the hexagon cover. This will
seal the relief valve area. The actual factory set pressure is noted on the label and
should not be exceeded as this affects the HP draw on the electric motor.
FLOW CONTROL
There are two flow control valves mounted on the power unit and located on the solenoid
valve subplate. The flow control valves will restrict the capacity of oil passing through
them when the knurled knob is screwed in - in a clockwise direction. This action will
reduce the linear speed of the cylinder. Turning the flow control valve adjustment in the
opposite direction - counterclockwise, will increase the speed of the cylinder. One flow
control valve (right side) will allow adjustment of the extension speed (travel speed
should be set at minimum 20 seconds), the other (left side) the retraction speed.
(Retraction speed should be set at minimum 10 seconds).
IMPORTANT
It should be noted that if the cylinder speed is restricted by the flow control valves, the
balance of oil not delivered to the cylinder will go over the relief @ 825 P.S.I. which will
cause unwanted heat in the reservoir.
16
9.0 TROUBLESHOOTING
BRAISING PAN:
HEATING ELEMENTS DO NOT COME ON:
1. Power supply not “ON”.
2. Pan not in down position.
3. Defective limit switch.
4. Defective thermostat.
5. Defective elements or loose terminals.
6. Defective contactors.
BRAISING PAN WILL NOT OPERATE (UP OR DOWN):
1. Power supply not “ON”.
2. Defective UP/DOWN switch.
3. SEE TROUBLESHOOTING - HYDRAULICS (below).
TROUBLESHOOTING - HYDRAULICS:
1) DIRTY OIL:
a) Components not properly cleaned after servicing.
b) Inadequate screening in fill pipe.
c) Air breather left off.
d) Filter dirty or ruptured.
2) FOAMING OIL:
a) Return of tank line not below fluid level.
b) Fluid contamination.
c) Suction leak to pump.
17
3) MOISTURE IN OIL:
a) Fill pipes left open.
b) Moisture in cans used to replace oil in tank.
c) Extreme temperature differential.
4) OVERHEATING OF SYSTEM:
a) Continuous operation at relief setting.
b) Excessive slippage or internal leakage.
c) Fluid viscosity too high or low.
d) Hose I.D. too small causing high velocity.
e) Improper air circulation around reservoir.
f) System relief valve set too high.
g) Power unit operating in direct sunlight or ambient temperature is too high.
5) PUMP MAKES EXCESSIVE NOISE:
a) Check for vacuum leaks in suction line.
b) Vacuum leak at pump shaft seal.
c) Check alignment with drive mechanism. Misalignment will cause wear and
subsequent high noise level operation.
d) Relief valve set too high.
e) Aeration of fluids in reservoir (return line above fluid level).
f) Worn cam ring, damaged gear or faulty bearing.
g) Reversed rotation.
h) Plugged lines.
i) Oil viscosity too high or temperature too low.
j) Loose or worn pump parts.
Pump housing bolts loose or not properly torqued. .
18
6) SOLENOID VALVES:
a) Voltage too low.
b) Short circuit, open connection.
c) Wrong voltage.
d) Foreign matter in fluid causing valves to stick or plug.
19
Proper Shipping Name: Hydraulic System Fluid, Other Than Petroleum
WHMIS Hazard: Not Controlled
TDG Hazard Class: Non-Hazardous
Hazard Number: Not applicable
Chemical Family: Mixture
Completed By: J. Pajak
Telephone Number: 1-416-763-4691
Facsimile Number: 1-416-763-3167
DUNS Number: 20-167-2573
SECTION II - HAZARDOUS COMPONENTS
Material Description CAS No. Percent Hazard
This product contains no known hazardous components under current OSHA, ACGIH,
WHMIS or the IDL regulations.
SECTION III - PHYSICAL DATA
Boiling Point (Degree Fahrenheit) : >300
Specific Gravity (Water = 1) : 0.91
Vapour Pressure (mmHg) : <1
Evaporation Rate (BuAcr = 1) : <1
Vapour Density (Air = 1) : >1
Percent Volatile : Nil
Soluble in Water : Insoluble
pH Neat : Not Applicable
Appearance and Odour : Slightly hazy amber liquid with a bland odour.
SECTION IV - FIRE AND EXPLOSION HAZARD DATA
Flash Point (Degrees Fahrenheit) : 520
Method Used : C.O.C.
LEL : Not Determined
UEL : Not Determined
NFPA Classifications, Health : 1
Fire : 1
Reactivity : 0
Extinguishing Methods : Carbon dioxide, foam, dry chemical
Special Fire Fighting Instructions : None required
Unusual Fire and Explosion Hazards: None
20
SECTION V - HEALTH HAZARD INFORMATION
Threshold Limit Value (TLV) and Permissible Exposure Limit (PEL): See Section II Hazardous Components
Primary Routes of Exposure - Eyes, skin, inhalation.
Chronic or Recurrent Effects: Unknown for this product.
Acute Effects:
Inhalation: No significant effects known.
Skin: May be a mild irritant on prolonged contact.
Eyes: Mild irritant
Ingestion: No significant effects known.
*** First Aid ***
Inhalation: Not applicable.
Skin: Wash with soap and water. Remove contaminated clothing and launder before
reusing.
Eye: Flush with water for 15 minutes. Consult physician.
Ingestion: Induce vomiting. Give liquids. Consult physician. Product contains fatty
acid ester.
Note to Physicians: No specific antidote known. Based on individual reactions of the
patient, the physician’s judgement should be used to control symptoms and clinical
conditions.
SECTION VI - REACTIVITY DATA
Stability: Stable [X], Unstable [ ]
Incompatibility (Materials to Avoid): Strong Oxidizers
Hazardous Decompostion Products: Thermal, Oxides of Carbon
Hazardous Polymerization: May Occur: [ ], Will Not Occur [X]
SECTION VII - SPILL OR LEAK PROCEDURES
Potential as a Pollutant: Not considered a pollutant if effective waste disposal methods
are utilized. Keep out of sewers and streams.
Spill, Leak or Release: Apply dry absorbent material and sweep up.
21
Waste Disposal: Follow pertinent regulations for disposal. It is the responsibility of the
product user to determine, at the time of disposal, whether a material containing the
product or derived from the product should be classified as a hazardous waste (40 CFR
261.20-24).
SECTION VIII - SPECIAL PROTECTION INFORMATION
Respiratory Protection: Not required.
Ventilation: General workplace ventilation is satisfactory
Protective Gloves: Rubber if skin is sensitive.
Eye Protection: Safety goggles or safety glasses with side shields.
Other Protective Equipment: Eye wash and safety shower recommended.
SECTION IX - SPECIAL PRECAUTIONS
Storage and Handling: Keep containers closed when not in use. Avoid contact with
strong oxidizers. Wash thoroughly after handling.
ADDITIONAL PRODUCT INFORMATION
Carcinogens as Defined By: NTP: None
IARC: None
OSHA: None
Cercla Reportable Quantity (Ibs.): None
RCRA Hazardous Waste Number: Not Applicable
CEPA: All components of this product are listed on the Domestic Substances List (DSL)
as encoded in the extract of the Canada Gazette, Part I.
SARA, Title III, Section 313: This product contains no toxic chemicals subject to the
reporting requirements of Section 313 of Title III of the Superfund Amendments and
Reauthorization Act of 1986 and 40 CFR part 372.
The information contained herein is based on data considered accurate. However, no
warranty is expressed or implied regarding the accuracy or the translation of this data or
the results to be obtained from the use thereof. Houghton Canada Inc. assumes no
responsibility for personal injury or damage to users or third parties caused by the
material. Such users assume all risks associated with the use of the material.
22
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