Blodgett BCP-61, BCP-101, BCP-102 Operation Manual

BCP 61, BCP 101 and BCP 102

INSTALLATION - OPERATION - MAINTENANCE

BCP 61, BCP 101 et BCP 102

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

BLODGETT COMBI

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331(5842, (802) 860(3700 Fax: (802)864(0183

PN 60739 Rev A (6/10)

E 2010 - 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 re( 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 ad( 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 multi(usages.

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'appar( 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 par(dessus tout •Régalez(vous à cuisiner à la façon BLODGETT Combi!

Pour obtenir de plus amples informations sur l'art culinaire, veuillez con( 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 ATTENTIVE 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 inflam 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 instruc 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 procé dures permettra d'obtenir de bons résultats de cuisson et une longue durée de ser 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. Specifica 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.

Model/Modèl:

Your Service Agency's Address: Adresse de votre agence de service:

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 Combi-Oven/Steamer . . . . . 2

Description of the Combi-Oven/Steamer . 3

Installation

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

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

Unpacking the Oven . . . . . . . . . . . . . . . . . . 6

Oven Location and Leveling . . . . . . . . . . . . 7

Plumbing Connections . . . . . . . . . . . . . . . . 8

Electrical Connection and Ventilation . . . . 9

Final Check Lists . . . . . . . . . . . . . . . . . . . . . 10

Operation

Blodgett Programmable Control

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . 11

BCP Cooking Modes . . . . . . . . . . . . . . . . . . 12

Welcome Screen . . . . . . . . . . . . . . . . . . . . . 14

Work Menu . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Manual Cooking . . . . . . . . . . . . . . . . . . . . . . 16

Core Probe Cooking . . . . . . . . . . . . . . . . . . 21

Programmed Cooking . . . . . . . . . . . . . . . . . 25

Programming a Product . . . . . . . . . . . . . . . 27

Programming a Product . . . . . . . . . . . . . . . 31

Setting a Timed Start . . . . . . . . . . . . . . . . . . 32

Setting Preset Time & Temperature . . . . . 35

Oven Setup . . . . . . . . . . . . . . . . . . . . . . . . . . 36

USB Functions . . . . . . . . . . . . . . . . . . . . . . . 38

HACCP Library . . . . . . . . . . . . . . . . . . . . . . . 40

Optional CombiNet . . . . . . . . . . . . . . . . . . . 42

Maintenance

Cleaning & Preventative Maintenance . . . 44

Deliming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Introduction

Le four-étuveur Combi de Blodgett . . . . . . 48 Description du four-étuveur Combi . . . . . . 49

Installation

Certifications . . . . . . . . . . . . . . . . . . . . . . . . . 50

Caractéristiques techniques relatives

aux services publics . . . . . . . . . . . . . . . . . . 51 Déballage du four . . . . . . . . . . . . . . . . . . . . 52

Choix de l’emplacement et nivellement

du four . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Robinetterie . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Raccordement à l’électricité e

Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Liste de vérification finale . . . . . . . . . . . . . . 56

Fonctionnement

Introduction à la commande

programmable Blodgett . . . . . . . . . . . . . . . 57 Modes de cuisson BCP . . . . . . . . . . . . . . . 58 Image-écran d’accueil . . . . . . . . . . . . . . . . . 61 Menu Travail (Work) . . . . . . . . . . . . . . . . . . . 62 Cuisson manuelle . . . . . . . . . . . . . . . . . . . . 63 Cuisson à la sonde de température . . . . . 69 Cuisson programmée . . . . . . . . . . . . . . . . . 74 Programmation d’un produit . . . . . . . . . . . 76 Programmation d’un produit . . . . . . . . . . . 80 Établissement d’un allumage temporisé . 81

Établissement d’une durée et d’une température prédéterminées . . . . . . . . . . . 84

Configuration du four . . . . . . . . . . . . . . . . . 85 Fonctions BSU (USB) . . . . . . . . . . . . . . . . . 87 Bibliothèque ARMPC (HACCP) . . . . . . . . . 90 Fonction optionnelle CombiNet . . . . . . . . . 92

Entretien

Nettoyage et entretien préventif . . . . . . . . 94 Détartrage . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

Introduction

The Blodgett Combi Oven/Steamer

The Blodgett Combi(Oven/Steamer offers a com( pletely new method of cooking. With the Oven/ Steamer you have the choice of two cooking pro cesses: Steam and Hot Air, either...

DSeparately

DCombined, or

DIn 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 NNcan also NNuse NNtwo NNor Nthree functions in se( quence during one cooking process. We call this:

Dcombi(steaming

Dcombi(roasting

Dcombi(baking

The combination of circulating hot air and steam in the space saving, high performance Combi( Oven/Steamer leads to improvements in the fol( lowing areas:

Dincreased productivity in the kitchen

Da reduction in capital expenditures for multiple equipment replacement

Da wider range of menu choices

Da simplified cleaning process

The work process is simplified since products are prepared on or in steam table Npans Nand trays. Food can be cooked, stored, and transported with Nthe Nsame pansNN. SmallN amountsN of product can be processed efficiently; pre(cooked and conve( nience foods can be reheated within minutes. NMany frozen foods can be processed without pre( 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 im( portant than ever. Vegetables are cooked in the Blodgett Combi(Oven/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 Combi(Oven/Steamer is being used more and more for baking. Steam and Hot NAir Nmodes Nmake Nit Na Ngeneral Npurpose baking appliance.

2

Introduction

Description of the Combi Oven/Steamer

ABOUT THE OVEN/STEAMER

Blodgett Combi(Oven/Steamers are quality pro( duced using high(grade 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 exces( 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 cav( ity without pressure and is circulated at high speed. This process enables quick and gentle cooking and ensures high quality food while pro( viding convenient working methods. The steam generator is completely automatic and protected from running dry.

OVEN/STEAMER OPERATION

The practical oven door, with a viewing window, has a wide swing radius and handle which can be operated easily, even with wet or greasy hands.

Ease of operation is guaranteed through the sim( ple to use touchscreen control. With graphical symbols and storage for 200 product recipes the BCP is easy for even inexperienced kitchen staff to operate.

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

3

Installation

Agency Approvals

THE INSTALLATION INSTRUCTIONS CON( TAINED HEREIN ARE FOR THE USE OF QUALI( 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:

DThe installation or replacement of gas piping. The connection, installation, repair or servicing of equipment.

DThe installation of electrical wiring from the elec( tric meter, main control box or service outlet to the electric appliance.

Qualified installation personnel must be experi( enced in such work, be familiar with all precau( tions required and have complied with all require( 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/CGA#

B149.1 or the Propane Installation Code, CAN/ CGA#B149.2 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 Offi# 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 preven( tion in accordance with applicable federal, prov( 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 0011(802(860(3700.

4

Installation

Utility Specifications

PLUMBING SPECIFICATIONS - BCP 61E, BCP 101E and BCP 102E

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 - 80(120 parts per million
	Chlorides - less than 30 parts per million
	pH Factor - 7.0(8.0
	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)

ELECTRICAL RATINGS - BCP 61E, BCP 101E and BCP 102E

Model	Voltage	kW	Hz	Phase	Max Load (amps)
BCP(61E	208	9	60	3	25
	240	9	60	3	22
BCP(101E	208	18	60	3	50
	240	18	60	3	44
BCP(102E	208	27	60	3	75
	240	27	60	3	65

5

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 be( 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 stain( 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

6

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 non( combustible construction.

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.

MINIMUM REQUIRED CLEARANCES

Right Side

Left Side

Back

2.75" (7cm)

2.75" (7cm)

2" (5cm)

In addition, the following clearances are recom( mended for servicing.

DOven body sides - 12" (30cm)

DOven 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.

CORRECT INSTALLATION

INCORRECT INSTALLATION

Figure 2

7

Installation

Plumbing Connections

WATER CONNECTION

Blodgett BCP ovens have one or two water con( nections. In the case of two water connections, the following applies:

D1 connection for raw water for the condensation jet (cold water). The connection is located on the back.

D1 connection for the steam generator and the Combi Wash jet in the oven chamber. Must meet the requirements applying to water sup( plied to household appliances; however, hot water with a temperature not exceeding 120°F (49°C) can be used. The connection is located at the front.

To facilitate cleaning and servicing, the oven should be connected with an approved flexible 3/4" hose. Permanent installations should be fitted with a stop(tap and a non(return valve.

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

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

WARNING!!

If the water temperature exceeds 70°F (21°C), problems with regard to Combi Optima calibration and cooling of the oven may occur.

Ovens with a steam generator must not be connected to a reversed osmosis plant, as this may cause problems with the read ing of the water level in the steam genera tor.

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

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

DRAIN CONNECTION

Blodgett ovens are equipped with a drain system that removes surplus water from the oven cham( ber. This may be condensed water from the prod( 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 au 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 temperature(resistant material, have a diameter of at least 2" (49 mm) and a fall of at least 3° or 5%.

Figure 3

8

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 ade( quate for the voltage, amperage, and phase re( 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 ap# pliance before servicing.

WARNING!!

Improper installation may invalidate your warranty.

VENTILATION

Blodgett BCP ovens are equipped with an open/ direct exhaust system that removes surplus hu( midity from the oven chamber. The exhaust sys( 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 ventila( tion system. In that case, a special extraction fun( 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.

Figure 4

9

Installation

Final Check Lists

WARNING!!

Final check list must be performed by a qualified installer only.

OVEN EXTERIOR

jCheck that the oven has not been damaged in transit (dents, scratches, etc.)

jCheck/adjust the height and check that the oven is placed level (horizontally)

jCheck/adjust oven door

CONNECTIONS

jCheck for correct water connection

jTurn on water supply

jCheck for leaks

jTurn off water supply

jCheck and clean dirt filter

jTurn on water supply again

jCheck hand shower

jCheck for correct electrical connection

jCheck connection to drip tray

jCheck for correct mounting of drip tray

jCheck for correct fall of hose from drip tray, and check for leaks

jCheck for correct exhaust and drain connec( tion

jClean the oven

jApply steel oil

OVEN INTERIOR

jCheck that filter housing is mounted correctly

jCheck interior light

jClean the oven

CONTROL

jCheck and adjust, if necessary, each of the preset values

jHeat up the oven at 480° F (249°C) for approx( imately 5 minutes.

10

Operation

Blodgett Programmable Control Introduction

The BCP ovens include the versatile Blodgett Pro( grammable control. The control features:

D	Multiple cooking modes include hot air, combi
	with CombiOptima, reheating/regenerating,
	steaming, low(temperature 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 cook(
	ing stages each. Recipes can be grouped into
	categories (beef, chicken, cookies, etc.) for
	easy retrieval.
D	External core temperature probe with 3 measur(
	ing points. Ability to run 2 core probes simulta(
	neously.
D	Low temperature roast & hold and Delta(T cook(
	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 temper(
	ature, and core temperature.
D	CombiNet for monitoring and remote control(
	ling the oven via computer or internet. Func(
Figure 5	tions include recipe management, HACCP, ser(
	vice diagnosis and software updating
D	Programmable time delay start
D	Automatic service diagnosis

11

Operation

BCP Cooking Modes

COMBIOPTIMA MODE

CombiOptima offers you the possibility of adding up to 100% humidity to the oven chamber at tem( 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 main( 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 de( 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 min( utes.

Tips for setting the humidity level

DTo make gravy when braising meat, apply 70 to 80% humidity at 300(325°F (145(65CC).

DFor poaching fish, poultry and crispy vegeta( bles, apply 70 to 95% humidity at 150(250°F (70(120°C).

DFor short cook times and products, such as herb(marinated cuts of meat and fresh vegeta( bles, use 70% humidity at 375°F (190°C ). De( 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 Actual humidty level bar

	Press this key to	Press this key to
		increase humidity
	decrease humidity
		level
	level
		Figure 6

12

Operation

BCP Cooking Modes

STEAM MODE

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

Low Temperature Steaming

Steaming at 150(195°F (65(90°C) is recom( mended for delicate products such as fish.

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

Traditional Steaming

Steaming at 208(212°F (98(100°C) is recom( mended for all kinds of root vegetables, potatoes, pasta, rice and meat.

Forced Steaming

Steaming at 250°F (120°C) can be used for vege( 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

DWe recommend that you start the steaming pro( 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 be( low 150°F (65°C), the tank is emptied, refilled and the water is heated.

DTo get the oven ready for production quickly and to ensure a perfect start of the steaming pro( 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 proper ly.

RETHERM MODE

Reheating is a very gentle process 70(350°F (20(180°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

DTo quicker retherming, products should not be covered.

DFor best results, use a core temperature probe.

DWhen retherming sous(vide products, follow supplier recommendations.

Recommended Times & Temperatures

D 8 to12 minutes at 285°F (140°C) for plated meals with rice, meat and vegetables.

D40 to 60 minutes at 250(285°F (120(140°C) for whole roasts, stews and sauces.

D20 to 30 minutes at 250°F (120°C) for pasta and rice.

PROOFING MODE

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

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

Recommended Times & Temperatures

DLow temperature and long proofing time of 90°F (32°C) for 45 minutes for 14(28 ounces (400(800g) loaves of bread

DHigh temperature and short proving time 100°F (38°C) for 25 minutes for 2(7 ounce (60(200g) rolls and baguettes.

PREHEAT MODE

In this mode the oven will preheat to 575_F (300_C) for 15 minutes. The oven will then auto( matically lower to 480_F (249_C) to protect the ad( vanced electronic components. We recommend preheating the oven 80(100_F (27(38_C) above the cook temperature.

13

Operation

Welcome Screen

Figure 7 shows the welcome screen that will ap( pear when you power up your BCP oven.

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

Figure 7

14

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 se( 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 se( 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

	1
2
3	8
4	9
5	10
6	11

7

12

Figure 8

15

Operation

Manual Cooking

MODE SELECTION

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

NOTE: The selected icon will apper inside a red box in the center of the screen.

Setting Humidty Level in CombiOptima

If CombiOptima is selected you will need to enter the desired humidity level. Follow the procedure on page 12 to set the desired humidity level for CombiOptima mode.

	Press this key to	Press this key to
		scroll to the right
	scroll to the left

Choose from the following oven modes:

Hot Air	Combi	Steam	Retherm	Proofing Preheat	Cool	Combi
	Optima				Down	Wash

Figure 9

16

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 dis(

plays the actual oven temperature. The small( er red number on the right of the screen dis( plays the set temperature.

Oven set Actual oven temperature temperature

Press this key to	Press this key to
decrease set	increase set
temperature	temperature

Figure 10

17

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 op( eration, press the left key until the display shown no 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

Time remaining

Press this key to	Press this key to
decrease set time	increase set time
	Figure 11

18

Operation

Manual Cooking

SETTING THE FAN SPEED

Tips for setting 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.

NOTE: Note that the fan wheel is reversible. It will run clockwise for a few minutes, then re# verse and run counterclockwise. This creates an even bake pattern.

DA fan speed between 20 and 50% is recom( mended for puff pastry, Danish pastry, cakes and small products as well as in the Delta(T and Cook & Hold modes.

DYou should add 1 to 2 minutes of preparation time for each 1/2 hour when low fan speed is used.

DFan speeds between 50% and 90% are recom( mended for particularly juicy end products that can accept longer cook times.

DFan speeds below 50% cannot be used at tem( peratures above 390°F (200°C).

WORK Menu

FAN/VENT Submenu

	Press this key	Press this key	Press this
		to cancel and
			key to save
	to access
		return to WORK
			settings
	FAN/VENT
		Menu
	submenu

Press this key	Press this key
to increase	to decrease
fan speed	fan speed
Figure 12

19

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 ex( 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

DOpen 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.

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 posi( 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 no( tifying you that the program is complete. Press the key to the left of ENTER, or open the door, to silence the alarm.

FAN/VENT Submenu

MANUAL COOK screen

Press this key	Press this
to cancel and	key to save
return to	settings
WORK Menu

Press this key
to toggle the
vent open or	Press START/STOP key
closed	to initiate cook cycle
	Figure 13

20

Operation

Core Probe Cooking

All Blodgett BCP 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 dealer.

The core temperature sensor offers three cook ing modes.

DActive

DDelta(T

DCook & Hold

ENTERING CORE PROBE MODES

Follow this procedure for all three core probe cooking modes.

NOTE: The core probe must be set up prior to ac# tivating a cook cycle.

1.Select the desired cooking mode Refer to page 16 for instructions on setting the cooking mode.

2.Set the desired fan speed if applicable. Refer to page 19 for instructions on setting the fan speed.

3.Set the vent position if applicable. Refer to page 20 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 differ( ence between the actual oven temperature and core temperature. The blue line repre( sents core temperature probe 1. Core probe 2 is green. The red line is the actual oven tem( 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 14

21

Operation

Core Probe Cooking

ACTIVE CORE PROBE COOKING

In the active mode, the core probe will notify you when the product has reached the desired pull temperature. The cook temperature is constant in the active mode.

1.Follow steps 1(6 on page 21 to enter the core probe cooking screens.

2.Use the keys on the left of the display to set the desired core probe pull temperature. The core probe set temperature is displayed in red.

3.Press the OK key to save the save the desired core probe temperature.

4.Press the START/STOP key to start the core probe cook cycle.

5.When the product has reached the desired core temperature an alarm sounds and the

display reads ENTER. Press the key next to ENTER, or open the door, to silence the alarm.

6.Unplug the core probe and remove the prod( uct.

COOKING WITH TWO CORE PROBES

When one of the probes reaches the desired core temperature, an alarm sounds and a ENTER ap( pears in the display.

1.Press the key next to ENTER, or open the door, to silence the alarm.

2.Take out the product and close the door.

3.The oven continues until the second probe reaches the desired core temperature.

	SET CORE PROBE Screen
Press this key
to cancel and
return to WORK
Menu
Press this key to	Press this key to
raise probe temp	save your settings

	Press this key to	Press this key to
	lower probe temp
		start the core
		probe cook cycle
		Figure 15

22

Operation

Core Probe Cooking

DELTA T COOKING

In the Delta(T mode the oven temperature adjusts relative to the actual core temperature of the prod( uct. Delta(T provides gentle cooking resulting in a tender, juicy product. Cooking with Delta(T re( duces shrinkage by up to 20% compared to tradi( tional modes of cooking.

1.Follow steps 1(6 on page 21 to enter the core probe cooking screens.

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

3.Press the Core Probe key twice to access the Delta(T cooking screen.

4.Use the keys on the left of the display to set the desired core probe pull temperature. The core probe set temperature is displayed in red.

5.Press the OK key to save the save the desired core probe temperature.

6.Press the START/STOP key to start the Delta(T cook cycle.

7.When the product has reached the desired core temperature an alarm sounds and the display reads ENTER. Press the key next to ENTER, or open the door, to silence the alarm.

8.Unplug the core probe and remove the prod( uct.

Tips for Delta T Cooking

DFor best results start with an oven temperature of 85(100°F (30(40°C).

DHOT AIR mode is recommended for very fatty and small roasts. STEAM mode is recom( mended for large hams with bones. RETHERM mode is recommended for poultry and other lean pieces of meat.

Recommended Core Temperatures

D	Rare	125(135°F (52(57°C)
D	Medium	140(145°F (59(62°C)
D	Well Done	160(185°F (72(85°C)

SET CORE PROBE Screen

DELTA T Cooking Screen

		Press this key to
Press this		save your settings
key twice	Press this
to access
	key to raise
the Delta(T
	probe temp
screen
		Press this key
	Press this key to	to start the
	lower probe temp	Delta(T
		cook cycle
		Figure 16

23

Operation

Core Probe Cooking

COOK & HOLD

Cook & Hold is an extension of Delta(T cooking. The oven temperature adjusts relative to the actu( al core temperature of the product. When the de( sired core temperature is reached, the oven ad( justs the cavity to maintain the core temperature, acting as a warming mode. Cook & hold is suitable for roasting over night when the staff is off duty.

1.Follow steps 1(6 on page 21 to enter the core probe cooking screens.

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

3.Press the Core Probe key three times to ac( cess the Cook & Hold cooking screen.

4.Use the keys on the left of the display to set the desired core probe temperature. The core probe set temperature is displayed in red.

5.Press the OK key to save the save the desired core probe temperature.

6.Press the START/STOP key to start the Cook & Hold cook cycle.

7.When the product has reached the desired core temperature the display will read HOLD??? and the oven will adjust the cavity temperature to maintain the core probe tem( perature.

8.Unplug the core probe and remove the prod( uct when ready to serve.

Tips for Using Cook & Hold

D Recommended holding temperature is 140(150°F (60(65°C). At higher temperatures a gradual dehydration of proteins takes place, the weight of the meat is reduced and the meat be( comes less juicy.

D With a hold temperature of 140(150°F (60(65°C), the meat can be taken out immedi( ately before carving.

D After being held for 5(6 hours shrinkage in( creases.

SET CORE PROBE Screen

COOK & HOLD Screen

		Press this key
		to save your
Press this		settings
key three	Press this
times to
	key to raise
access
	probe temp
the Cook &
Hold screen		Press this key
	Press this key to
		to start
	lower probe temp	Cook & Hold
		Figure 17

24

Operation

Programmed Cooking

BCP ovens can store 200 product programs with 10 cooking stages each. Products are grouped into categories (beef, chicken, bread, etc.) for easy retrieval. Use the following procedure to cook using a pre(programmed product recipe.

1.Press the PROGRAM key located on the bot( tom right of the control. The Program subme( nu is displayed.

The right side of the display shows the product categories. The green arrow at the bottom in( ducates there are more categories than dis( played.

The left side of the display shows the recipes in the current category

2.If the desired category is not visible, press the key next to the green arrow to display addi( tional categories.

3.Press the key next to the desired product cate( gory.

4.The product programs in the choosen catego( ry are displayed on the right side of the screen. If the category has more than 5 products a scroll key will appear at the top of the category list. Press this key to scroll through the prod( uct programs in the category.

Bottom of BCP Control	PROGRAM Submenu	Press this key
		to display
		additional
		categories

Press this key to access the Program submenu

Product		Product
Program		Category
keys		keys

Press to scroll through all product programs within a

category Press this key to display additional categories

Figure 18

25

Operation

Programmed Cooking

5.Press the key next to the desired product pro( gram. The display changes to the Edit Step screen. This screen gives the operator the chance to change the cook temperature, time, fan speed, vent and humidity level (if applica( ble) for any stage of the program. Changes made will be for the current bake only. The program will not be changed for future bakes.

6.Press the START/STOP key to initiate the pro( grammed cook cycle. The display shows the Program Cooking screen.

NOTE: If the first stage of the program is a pre# heat, an alarm sounds at the end of the stage and a message appears notify#

ing you that the preheat is complete.. Press the key next to ENTER to silence the alarm and proceed to stage 2.

7.The square around the mode for the current stage will flash and the display counts down the cook time.

8.When there is one minute left in each stage, the computer counts down from 59 seconds.

9.When the time has expired on the final stage, an alarm sounds and a message appears no( tifying you that the program is complete. Press the key to the left of ENTER, or open the door, to silence the alarm.

10.The control returns to the WORK Menu.

EDIT STEP Screen

PROGRAM COOKING Screen

Press to	Press to
return to	move to
settings	settings for
for the	the next
previous	stage
stage

	Press to start
The yellow box indicated the current	product
stage in edit mode.	program
	Figure 19

26