Blodgett BCP-101E Installation Manual

BCP and BLCP

INSTALLATION - OPERATION - MAINTENANCE

BCP et BLCP

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

BLODGETT COMBI

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (802) 658Ć6600 Fax: (802)864Ć0183

PN 60739 Rev E (8/11)

E 2011 - G.S. Blodgett Corporation

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.

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 appliance 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. . .

Installation

Agency Approvals 4. . . . . . . . . . . . . . . . . . . . . .

Utility Specifications 5. . . . . . . . . . . . . . . . . . . . .

Unpacking the Oven 7. . . . . . . . . . . . . . . . . . . .

Oven Location and Leveling 8. . . . . . . . . . . . . .

Plumbing Connections 9. . . . . . . . . . . . . . . . . .

Electrical Connection and Ventilation 11. . . . .

Gas Connections 12. . . . . . . . . . . . . . . . . . . . . .

Gas Hose Restraint 14. . . . . . . . . . . . . . . . . . . .

Final Check Lists 15. . . . . . . . . . . . . . . . . . . . . .

Operation

Blodgett Programmable Control

Introduction 16. . . . . . . . . . . . . . . . . . . . . . . . . . .

Cooking Modes 17. . . . . . . . . . . . . . . . . . . . . . .

Welcome Screen 19. . . . . . . . . . . . . . . . . . . . . .

Work Menu 20. . . . . . . . . . . . . . . . . . . . . . . . . . .

Manual Cooking 21. . . . . . . . . . . . . . . . . . . . . . .

Core Probe Cooking 26. . . . . . . . . . . . . . . . . . .

Programmed Cooking 30. . . . . . . . . . . . . . . . . .

Programming a Product 32. . . . . . . . . . . . . . . .

Setting a Timed Start 37. . . . . . . . . . . . . . . . . . .

Setting Preset Time & Temperature 40. . . . . .

Oven Setup 41. . . . . . . . . . . . . . . . . . . . . . . . . . .

USB Functions 43. . . . . . . . . . . . . . . . . . . . . . . .

HACCP Library 45. . . . . . . . . . . . . . . . . . . . . . . .

Optional CombiNet 47. . . . . . . . . . . . . . . . . . . .

Maintenance

Cleaning & Preventative Maintenance 49. . . .

Deliming Ć BCP only 51. . . . . . . . . . . . . . . . . . .

Introduction

Le fourĆétuveur Combi de Blodgett 52. . . . . . .

Description du fourĆétuveur Combi 53. . . . . . .

Installation

Certifications 54. . . . . . . . . . . . . . . . . . . . . . . . . .

Caractéristiques techniques relatives

aux services publics 55. . . . . . . . . . . . . . . . . . .

Déballage du four 57. . . . . . . . . . . . . . . . . . . . .

Choix de l'emplacement et nivellement

du four 58. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Robinetterie 59. . . . . . . . . . . . . . . . . . . . . . . . . . .

Raccordement à l'électricité et Ventilation 61.

Raccordement au gaz 62. . . . . . . . . . . . . . . . . .

Câble d'immobilisation du tuyau à gaz 64. . .

Liste de vérification finale 65. . . . . . . . . . . . . . .

Fonctionnement

Introduction à la commande programmable

Blodgett 66. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Modes de cuisson 67. . . . . . . . . . . . . . . . . . . . .

ImageĆécran d'accueil 70. . . . . . . . . . . . . . . . . .

Menu Travail (Work) 71. . . . . . . . . . . . . . . . . . . .

Cuisson manuelle 72. . . . . . . . . . . . . . . . . . . . .

Cuisson à la sonde de température 78. . . . . .

Cuisson programmée 83. . . . . . . . . . . . . . . . . .

Programmation d'un produit 85. . . . . . . . . . . .

Établissement d'un allumage temporisé 90. . Établissement d'une durée et d'une

température prédéterminées 93. . . . . . . . . . . .

Configuration du four 94. . . . . . . . . . . . . . . . . .

Fonctions BSU (USB) 96. . . . . . . . . . . . . . . . . .

Bibliothèque ARMPC (HACCP) 99. . . . . . . . . .

Fonction optionnelle CombiNet 101. . . . . . . .

Entretien

Nettoyage et entretien préventif 103. . . . . . .

Détartrage Ć BCP Seulement 105. . . . . . . . . .

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 primary cooking modes:

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 two Combi modes you can:

defrost roast rethermalize reheat bake forced steaming

There are four additional specialized modes to help you make the most of your time:

Retherm - for perfect reheating Proofing - Proof and bake all in the same oven Preheat - in this mode the oven will preheat to

575_F (300_C) for 15 minutes. The oven will then automatically lower to 480_F (249_C) to protect the advanced electronic components.

Cool Down - allows the oven cavity to cool down rapidly with the door opened

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 212_F (100_C), 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.

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 multiple speed fan, which is guarded against accidental finger contact, is driven by a quiet and powerful motor. The condenser draws out excess steam from the appliance. Condensation and waste water, which result during steaming and cleaning, are continuously drained.

The use of high quality insulation impedes excesĆ sive heat radiation and saves energy.

The BCP/BLCP makes it possible to enjoy all of the advantages of a high quality steamer at the flick of a switch. Fresh steam enters the oven cavity withĆ out pressure and is circulated at high speed. This process enables quick and gentle cooking and ensures high quality food while providing conveĆ nient 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 to use touchscreen control. With graphical symbols and storage for 199 product recipes the BCP/BLCP is easy for even inexperienced kitchen staff to operate.

Cleaning is kept to a minimum thanks to the autoĆ matic Combi Wash system.

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 Installation Code CAN/CGAĆ B149.1 or the Propane Installation Code, CAN/ CGAĆB149.2 as applicable.

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 appliance, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011Ć802Ć658Ć6600.

Installation

Utility Specifications

PLUMBING SPECIFICATIONS

WATER

Water Pressure 36.26 PSI (250 kPa, 2.5 bar) during Combi Wash

21.76 PSI (150 kPa, 1.5 bar) when Combi Wash is not active 87 PSI (600 kPa, 6 bar) maximum

Water Connection 3/4" garden hose cold water

Minimum Requirements TDS - less than 100 parts per million

Total Hardness - 80Ć120 parts per million Chlorides - less than 30 parts per million pH Factor - 7.0Ć8.0 Chlorine - 0 parts per million

DRAINAGE

Drain Type Atmospheric Vented Drain

Drain Connection 2.00" (50.8mm) Copper

Avg Water Drain Temp. Approximately 140_F (60_C)

RATINGS - GAS OVENS

Model Gas Type Input Voltage Phase Amps

BLCPĆ61G

BLCPĆ101G

BLCPĆ102G

BLCPĆ202G

Natural 40,900 BTU 120 1 11

Propane 40,900 BTU 120 1 11

Natural 71,500 BTU 120 1 11

Propane 71,500 BTU 120 1 11

Natural 125,000 BTU 120 1 22

Propane 125,000 BTU 120 1 22

Natural 184,000 BTU 120 1 22

Propane 184,000 BTU 120 1 22

Installation

BLCP 23E

BLCP 6E

BLCP 10E

Utility Specifications

Model Voltage kW Hz Phase Max Load (amps)

ELECTRICAL RATINGS

208 5.4 60 3 26

BLCPĆ23E

BLCPĆ6E

BLCPĆ10E

BCPĆ61E

BLCPĆ61E

BCPĆ101E

BLCPĆ101E

BCPĆ102E

BLCPĆ102E

240 5.9 60 3 25

480 6.4 60 3 14

208 6.9 60 3 34

240 7.5 60 3 32

480 8.2 60 3 18

240 10.4 60 3 29

240 11.3 60 3 28

480 12.3 60 3 26

208 9 60 3 26

240 9 60 3 26

480 9 60 3 13

208 18 60 3 52

240 18 60 3 52

480 18 60 3 25

240 27 60 3 80

BCPĆ202E

BLCPĆ202E

480 27 60 3 36

240 60 60 3 175

480 60 60 3 80

Installation

Unpacking the Oven

The oven is best handled while still in its wrapping. Wherever possible, use a rolling lift.

1. Roll the lift under the lower cross tube of the stand Place a couple of wooden blocks beĆ tween the cross tube and the lift.

NOTE: To achieve the best possible balance,

roll the lift from the front of the oven or from the motor side.

NOTE: If necessary, the oven can also be

lifted off the stand.

2. Remove the original packaging from the oven. Do not remove the vinyl that covers the stainĆ less steel surface until the oven has been installed. Once the vinyl has been removed, the surfaces are vulnerable to sharp objects such as tools.

3. Remove all packaging material that secures the racks in the oven chamber.

Figure 1

Installation

Oven Location and Leveling

The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.

Certain minimum clearances must be maintained between the oven and any combustible or nonĆ combustible construction.

MINIMUM REQUIRED CLEARANCES

Size Sides Back To p

Electric Ovens

61, 101,

102 & 202

23, 6 & 10 2.75"

Gas Ovens

61, 101,

102 & 202

Strong sources of heat such as hotplates, tilting frying pans, deep fat fryers, etc. should not be placed near the oven, especially near its right side. An optional side heat shield is available.

In addition, the following clearances are recomĆ mended for servicing.

D Oven body sides - 12" (30cm) D Oven body back - 12" (30cm)

To ensure that the oven functions correctly when installed, it should be placed upright and level (horizontally). This is measured at the front and side edge of the roof. The oven can be levelled using the adjusting screws on the stand or on the legs of table models. The height of the oven should also be adjusted to fit the trolley for rack.

2.75" (7cm)

(69.9mm)

2.75"

(70mm)

(50mm)

2.75"

(69.9mm)

(50mm)

n/a

19.5"

(49.5cm)

n/a

CORRECT INSTALLATION

INCORRECT INSTALLATION

Figure 2

Installation

Plumbing Connections

WATER CONNECTION

Blodgett BCP/BLCP ovens have two water conĆ nections. Both are located at the back of the unit.

D 1 connection for raw water for the condensation

jet.

D 1 connection for steam generation and the

Combi Wash jet in the oven chamber. Must meet the requirements applying to water supĆ plied to household appliances.

Quench

Figure 3

WARNING!! If the water temperature exceeds 70°F

(21°C), problems with regard to Combi Optima calibration and cooling of the oven may occur.

Steam

Before connecting the oven to water, flush the tubes thoroughly. Connect the oven.

DRAIN CONNECTION

Blodgett ovens are equipped with a drain system that removes surplus water from the oven chamĆ ber. This may be condensed water from the prodĆ ucts, or it may occur when the oven chamber is cooled down with cold water, or when the oven chamber is cleaned.

WARNING!! Connection must be carried out by an auĆ

thorised plumber, to an open or closed drain. The drain must never end directly beneath the oven.

The drain must be of stainless steel or an equally temperatureĆresistant material, have a diameter of at least 2" (49 mm) and a fall of at least 3° or 5%.

The water connection must be carried out by an authorized plumber in accordance with existing local codes.

Clogged up water filters and dirt in the soĆ lenoid valves are not covered by the warĆ ranty.

To facilitate cleaning and servicing, the oven should be connected with an approved flexible 3/4" hose. Permanent installations should be fitted with a stopĆtap and a nonĆreturn valve.

If the feeder is connected to the water distribution system with a flexible hose, this hose should be VA approved.

Figure 4

Installation

Plumbing Connections

CLEANING & DELIMING CHEMICAL

1. BCP/BLCPĆ61, 101, 102 and 202 ovens only. The oven is supplied with a chemical

bottle holder. The holder can be affixed to eiĆ ther side of the oven. Place it on the stand crossmember. See Figure 5.

Figure 5

2. Connect the supplied detergent tubes (red and blue) to the underside of the oven near the rear. Connect the blue hose to the fitting with the blue sticker and the red hose to the fitting with the red sticker. See Figure 6.

3. Insert the blue and red hoses into the proper bottles. Red is for detergent, blue is for rinse aid.

4. BCP only - The last line is for the delimer. This is the tan colored tube protroding from the bottom of the oven. Cut the tubing to the proper length, if needed, and place the tubing into the delime bottle.

NOTE: If the tube is cut to length, remove the

stainless steel weight from the end of the tube and reinsert.

Red Sticker

Red Tube

Blue Sticker

Blue Tube

Figure 6

Installation

Electrical Connection and Ventilation

ELECTRICAL CONNECTION

NOTE: Electrical connections must be performed

by a qualified installer only.

Before making any electrical connections to these appliances, check that the power supply is adeĆ quate for the voltage, amperage, and phase reĆ quirements stated on the rating name plate mounted on the appliance.

1. The rating plate is located on the right side of the oven.

An approved plug outlet or a safety cutout must be located close to the oven so that the oven can be disconnected during installation and repair. The safety cutout must be able to cut off all poles with a total distance of break of at least 3 mm.

All appliances must be installed in accordance with Local or National Electrical codes.

The wiring diagram is located in the motor compartment.

NOTE: Disconnect the power supply to the apĆ

pliance before servicing.

WARNING!! Improper installation may invalidate your

warranty.

Electric Models

VENTILATION

Blodgett BCP/BLCP ovens are equipped with an open/direct exhaust system that removes surplus humidity from the oven chamber. The exhaust sysĆ tem has an electrically operated damper.

The ventilation motor can be controlled directly from the oven. This means that the ventilation starts when a program is started and runs for 10 minutes after the program is completed.

The exhaust tube can be connected to a ventilaĆ tion system. In that case, a special extraction funĆ nel is fitted to avoid suction directly from the oven chamber. This extraction funnel can be ordered from Blodgett.

If an extraction hood is installed in the ceiling above the oven, it should project 20" (50 cm) over the front of the oven.

A strain relief for the power supply cord is provided. The installer must supply a cord that meets all Local and National installation standards.

Gas Models U.S. and Canadian Installations

A power cord (115V units only) 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.

Figure 7

Installation

Gas Connections

GAS PIPING

A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure at the equipment.

Example:

NOTE: BTU values in the following example are

for natural gas.

You purchase a BCXĆ14G 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 BLCPĆ61G 40,900 BTU New Total 270,900 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 30' (9 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 270,900 BTU. Since the total required gas pressure, 270,900 BTU is less than 375,000 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 40 1Ć1/2" ell fitting has an equivalent capacity of 4.2" (10.2 cm) of straight pipe. Contact your loĆ cal 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"

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.

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 Installation Code CAN/CGAĆ B149.1 or the Propane Installation Code, CAN/ CGAĆB149.2 as applicable.

General Export Installations

BLCPĆ61G

BLCPĆ101G

BLCPĆ102G

BLCPĆ202G

GAS PRESSURE

Model Gas Type Inlet Pressure

Natural 7.0" W.C.

Propane 11.0" W.C.

Natural 7.0" W.C.

Propane 11.0" W.C.

Natural 7.0Ć14.0" W.C.

Propane 12.0Ć14.0" W.C.

Natural 7"Ć14" W.C.

Propane 12.0Ć14.0" W.C.

Installation

Gas Hose Restraint

If the appliance is mounted on casters, a commerĆ cial flexible connector with a minimum of 3/4" (1.9 cm) inside diameter must be used along with a quick connect device.

A restraint must be used to limit the movement of the appliance so that no strain is placed upon the flexible connector. The restraint should be fasĆ tened to the base frame of the oven as close to the flexible connector as possible. It should be short enough to prevent any strain on the connector. With the restraint fully stretched the connector should be easy to install and quick connect.

The restraint (ie: heavy gauge cable) should be atĆ tached without damaging the building. DO NOT use the gas piping or electrical conduit for the atĆ tachment of the permanent end of the restraint! Use anchor bolts in concrete or cement block. On wooden walls, drive hi test wood lag screws into the studs of the wall.

WARNING!! If the restraint is disconnected for any reaĆ

son it must be reconnected when the apĆ pliance is returned to its original position.

U.S. and Canadian installations

The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors For Moveable Gas ApĆ pliances CAN/CGAĆ6.16 and a quick disconnect device that complies with the Standard for QuickĆ Disconnect Devices for Use With Gas Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas Fuel CAN 1Ć6.9. Adequate means must be provided to

limit the movement of the appliance without deĆ pending on the connection and the quick disconĆ nect device or its associated piping.

A drip leg must be used at each appliance. Refer to NFPA54/ANSI Z223.1 Ć Latest Edition (National Fuel Gas Code) for proper drip leg installation.

General export installations

Attachment Plate (secure with leg mount bolt)

Gas Hose

Quick Connect

Gas Supply Line

Restraint

Installation of Gas Hose and Restraint

(Single Section Shown)

Figure 8

IMPORTANT: Cable restraint should be fastened as close as possible to the flexible connector and short enough to prevent any strain on the flexible conĆ nector.

At maximum stretch of shortened reĆ straint, the flexible connector should be easy to install and quick to connect.

WARNING!! Final check list must be performed by a

qualified installer only.

OVEN EXTERIOR

j Check that the oven has not been damaged

in transit (dents, scratches, etc.)

j Check/adjust the height and check that the

oven is placed level (horizontally)

j Check/adjust oven door

CONNECTIONS

j Check for correct water connection j Turn on water supply j Check for leaks j Turn off water supply j Check and clean dirt filter j Turn on water supply again j Check hand shower j Check for correct electrical connection j Check for correct gas connection (if applicaĆ

ble)

j Check connection to drip tray j Check for correct mounting of drip tray j Check for correct fall of hose from drip tray,

and check for leaks

j Check for correct exhaust and drain connecĆ

tion

j Clean the oven j Apply steel oil

Installation

Final Check Lists

OVEN INTERIOR

j Check that filter housing is mounted correctly j Check interior light j Clean the oven

CONTROL

j Check and adjust, if necessary, each of the

preset values

j Heat up the oven at 480° F (249°C) for approxĆ

imately 5 minutes.

Operation

Blodgett Programmable Control Introduction

The BCP/BLCP ovens include the versatile BlodĆ gett Programmable control. The control features:

D Multiple cooking modes include hot air, combi

with CombiOptima, reheating/regenerating, steaming, lowĆtemperature steaming, forced steaming, proofing, cooling, and preheating

D CombiOptima automatically measures and

controls the humidity level in the oven, helping to retain the appearance and juiciness of the product.

D Easy to use touch panel with crystal clear TFT

display

D Stores up to 200 recipe programs with 10 cookĆ

ing stages each. Recipes can be grouped into categories (beef, chicken, cookies, etc.) for easy retrieval.

D External core temperature probe with 3 measurĆ

ing points. Ability to run 2 core probes simultaĆ neously.

D Low temperature roast & hold and DeltaĆT cookĆ

ing

D Reversible 9 speed fan for optimum baking and

roasting results

D USB port for data, software and recipe transfer D HACCP quality control enables you to control

and document production. Includes production time, production duration, preparation temperĆ ature, and core temperature.

D CombiNet for monitoring and remote controlĆ

ling the oven via computer or internet. FuncĆ

Figure 9

tions include recipe management, HACCP, serĆ vice diagnosis and software updating

D Programmable time delay start D Automatic service diagnosis

Operation

Cooking Modes

COMBIOPTIMA MODE

CombiOptima offers you the possibility of adding up to 100% humidity to the oven chamber at temĆ peratures from 160 to 480°F (70 to 250°C).

When using CombiOptima correctly, you minimise shrinkage and enhance the appearance and taste of your product.

Many products contain a large amount of water, increasing the humidity level during cooking. The oven automatically regulates the humidity to mainĆ tain the desired level.

Setting the humidity level

1. Use the bottom keys on the left and right to set

the desired humidity level. The blue and red bar indicated the actual humidity level in the oven cavity. The white number in the center of the bar indicated the desired humidty level.

NOTE: If the bar is all red, the oven containss

0% humidity. If the bar is all blue, the oven contains 100% humidity.

2. Preheat the oven for 5 minutes with the deĆ sired humidity content. Depending on the amount of product in the oven and the desired humidity level and temperature, the desired humidity is typically reached after 1 to 5 minĆ utes.

Tips for setting the humidity level

D To make gravy when braising meat, apply 70 to

80% humidity at 300Ć325°F (145Ć65CC).

D For poaching fish, poultry and crispy vegetaĆ

bles, apply 70 to 95% humidity at 150Ć250°F (70Ć120°C).

D For short cook times and products, such as

herbĆmarinated cuts of meat and fresh vegetaĆ bles, use 70% humidity at 375°F (190°C ). DeĆ spite the short cook time, products such as cook very gently.

If the oven is not connected to a soft water plant, CombiOptima cannot function properly.

Humidty level setpoint

Press this key to decrease humidity level

Actual humidty level bar

Press this key to increase humidity level

Figure 10

Operation

Cooking Modes

STEAM MODE

The steam mode provides 100% humidity in the cooking chamber. Use the steam mode for the folĆ lowing applications:

Low Temperature Steaming

Steaming at 150Ć195°F (65Ć90°C) is recomĆ mended for delicate products such as fish.

Steaming fresh vegetables such as carrots, asparĆ agus, and beans at 175°F (80°C) for 5 to 10 minĆ utes produces products that keep their color and crispness.

Traditional Steaming

Steaming at 208Ć212°F (98Ć100°C) is recomĆ mended for all kinds of root vegetables, potatoes, pasta, rice and meat.

Forced Steaming

Steaming at 250°F (120°C) can be used for vegeĆ tables that need further processing and for faster preparation of pasta, rice, hard root vegetables and frozen vegetables. Forced steaming should

be used with care. Tips for Using the Steam Mode

D We recommend that you start the steaming proĆ

cess 8 minutes before you place the products in the oven chamber. For food safety reasons, the oven automatically checks the water in the steam generator. If the water temperature is beĆ low 150°F (65°C), the tank is emptied, refilled and the water is heated.

D To get the oven ready for production quickly and

to ensure a perfect start of the steaming proĆ cess, we recommend that you cool down the oven chamber to 175°F (80°C). To lower the temperature quickly, use the Cool Down mode and open the door.

If the oven is not connected to a soft water plant, the Steam mode cannot function properĆ ly.

RETHERM MODE

Reheating is a very gentle process 70Ć350°F (20Ć180°C). The program operates with low fan speed and adds a carefully calculated amount of humidity which maintains the nice appearance and taste of the product.

Tips for Using Retherm

D To quicker retherming, products should not be

covered.

D For best results, use a core temperature probe. D When retherming sousĆvide products, follow

supplier recommendations.

Recommended Times & Temperatures

D 8 to12 minutes at 285°F (140°C) for plated

meals with rice, meat and vegetables.

D 40 to 60 minutes at 250Ć285°F (120Ć140°C) for

whole roasts, stews and sauces.

D 20 to 30 minutes at 250°F (120°C) for pasta and

rice.

PROOFING MODE

The oven is designed to maintain the perfect huĆ midity for all products that need to be proofed beĆ fore they are baked.

For your convenience, the Blodgett BCP/BLCP has a preset program called Semiautomatic Bread". In this program the bread is proofed and baked in the same process.

Recommended Times & Temperatures

D Low temperature and long proofing time of 90°F

(32°C) for 45 minutes for 14Ć28 ounces (400Ć800g) loaves of bread

D High temperature and short proving time 100°F

(38°C) for 25 minutes for 2Ć7 ounce (60Ć200g) rolls and baguettes.

PREHEAT MODE

In this mode the oven will preheat to 575_F (300_C) for 15 minutes. The oven will then autoĆ matically lower to 480_F (249_C) to protect the adĆ vanced electronic components. We recommend preheating the oven 80Ć100_F (27Ć38_C) above the cook temperature.

Operation

Welcome Screen

Figure 11 shows the welcome screen that will apĆ pear when you power up your BCP/BLCP oven.

1. Press the any of the 6 keys on either side of the control to access the WORK Menu.

Figure 11

Operation

Work Menu

1. MAIN POWER SWITCH - controls power to the oven

2. MAIN MENU KEY - press to move to main menu

3. LEFT MODE SELECTION KEY - press to seĆ lect mode to the left.

4. LEFT OVEN TEMP KEY - press to decrease set temperature.

5. LEFT COOK TIME KEY - press to decrease the set cook time

6. FAN & VENT KEY - press to access fan and vent submenus

7. PROGRAM KEY - press to access program menu

8. RIGHT MODE SELECTION KEY - press to seĆ lect mode to the right.

9. RIGHT OVEN TEMP KEY - press to increase set temperature.

10. RIGHT COOK TIME KEY - press to increase the set cook time

11. CORE PROBE KEY - press to access core probe setting submmenu

12. START/STOP KEY - press to begin or cancel a cook cycle

Figure 12

Operation

Manual Cooking

MODE SELECTION

1. Use the keys on the right and left of the mode selection icons to select the desired mode.

OTE: The selected icon will apper inside a red

box in the center of the screen.

Press this key to scroll to the left

Setting Humidty Level in CombiOptima

If CombiOptima is selected you will need to enter the desired humidity level. Follow the procedure on page 17 to set the desired humidity level for CombiOptima mode.

Press this key to scroll to the right

Hot Air Combi

Optima

Choose from the following oven modes:

Steam Retherm Proofing Preheat Cool

Down

Figure 13

Combi

Wash

Operation

Manual Cooking

SETTING THE COOK TEMPERATURE

1. Use the 3rd keys down on the right or left to set the desired cook temperature. The large white number in the center of the screen disĆ

Actual oven temperature

Press this key to decrease set temperature

plays the actual oven temperature. The smallĆ er red number on the right of the screen disĆ plays the set temperature.

Oven set temperature

Press this key to increase set temperature

Figure 14

Operation

Manual Cooking

SETTING THE COOK TIME

1. Use the 4th keys down on the right or left to

set the desired cook time. For continuous opĆ eration, press the left key until the display shown no time.

Time remaining

Press this key to decrease set time

The smaller red number on the right of the screen displays the set cook time.

Once the cook cycle is activated, the large white number in the center of the screen displays the time remaining.

Oven set time

Press this key to increase set time

Figure 15

Operation

Manual Cooking

SETTING THE FAN SPEED The fan function is active in HOT AIR, STEAM

and RETHERM only. In all other modes, the fan

is controlled automatically by the oven.

1. Press the FAN and VENT key to access the FAN/VENT submenu.

2. Use the 5th keys down on the right or left to set the desired fan speed.

OTE: Note that the fan wheel is reversible. It will

run clockwise for a few minutes, then reĆ verse and run counterclockwise. This creates an even bake pattern.

Tips for setting fan speed

D A fan speed between 20 and 50% is recomĆ

mended for puff pastry, Danish pastry, cakes and small products as well as in the DeltaĆT and Cook & Hold modes.

D You should add 1 to 2 minutes of preparation

time for each 1/2 hour when low fan speed is used.

D Fan speeds between 50% and 90% are recomĆ

mended for particularly juicy end products that can accept longer cook times.

D Fan speeds below 50% cannot be used at temĆ

peratures above 390°F (200°C).

FAN/VENT SubmenuWORK Menu

Press this key to access FAN/VENT submenu

Press this key to cancel and return to WORK Menu

Press this key to increase fan speed

Press this key to save settings

Press this key to decrease fan speed

Figure 16

Operation

Manual Cooking

SETTING THE VENT POSITION It is only possible to set the exhaust function in

the HOT AIR mode. In the other modes, the exĆ

haust function is controlled automatically by the oven.

1. Press the VENT key to toggle between Vent

Open or Vent Closed.

Tips for setting vent position

D Open exhaust is recommended for bread and

pastry, as well as roasting meat and to achieve a grill effect.

TO RETURN TO WORK MENU

1. Press the OK key on the top right to save your

settings and return to the WORK Menu. Press the top right key to return the the WORK Menu without saving your changes.

FAN/VENT Submenu

TO INITIATE MANUAL COOK CYCLE

1. From the WORK Menu, press the START/ STOP key located on the bottom left side of the control to initiate the cook cycle.

2. The square around the mode will flash and the display counts down the cook time. The cook time, temperature, fan speed and vent posiĆ tion may be changed during the cook cycle.

In Hot Air mode, press and hold the button on the bottom right of the screen to inject steam.

Press any key to turn on the oven lights.

3. When there is one minute left, the computer counts down from 59 seconds.

4. When the time has expired on the final stage, an alarm sounds and a message appears noĆ tifying you that the program is complete. Press the key to the left of ENTER, or open the door, to silence the alarm.

MANUAL COOK screen

Press this key to cancel and return to WORK Menu

Press this key to toggle the vent open or closed

Press this key to save settings

Press START/STOP key to initiate cook cycle

Figure 17

Operation

Core Probe Cooking

All Blodgett BCP/BLCP ovens come standard with one core temperature probe. It is possible to run two core probes at the same time. An additional probe may be purchased from your Blodgett dealĆ er.

The core temperature sensor offers three cookĆ ing modes.

D Active D DeltaĆT D Cook & Hold

ENTERING CORE PROBE MODES Follow this procedure for all three core probe

cooking modes.

OTE: The core probe must be set up prior to acĆ

tivating a cook cycle.

1. Select the desired cooking mode Refer to page 21 for instructions on setting the cooking mode.

2. Set the desired fan speed if applicable. Refer to page 24 for instructions on setting the fan speed.

3. Set the vent position if applicable. Refer to page 25 for instructions on setting the vent position.

4. Insert the core probe into the center of the product. Then plug the probe into the oven at the connector located in the upper corner of the right side panel.

5. Press the CORE PROBE key on the WORK Menu. The control displays the Core Probe submenu.

6. Press the key next to the core probe icon. The control displays the Set Core Probe screen.

The graph on the display illustrates the differĆ ence between the actual oven temperature and core temperature. The blue line repreĆ sents core temperature probe 1. Core probe 2 is green. The red line is the actual oven temĆ perature.

WORK Menu

Press this key to move to the Core Probe submenu

CORE PROBE Submenu

Core probe status graph

Press this key to select the first core probe

Figure 18

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