Blodgett BCP-61, BCP-101, BCP-102 Operation Manual
BCPĆ61, BCPĆ101 and BCPĆ102
INSTALLATION - OPERATION - MAINTENANCE
BCPĆ61, BCPĆ101 et BCPĆ102
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN
BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183
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 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 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......
Descriptiondufour-étuveurCombi 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 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.
2
Introduction
Description of the CombiĆOven/Steamer
ABOUT THE OVEN/STEAMER
Blodgett CombiĆOven/Steamers are quality proĆ
duced using highĆgrade stainless steel with first
class workmanship.
The 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 high performance fresh steam generator with
its control system makes it possible to enjoy all of
the advantages of a high quality steamer at the
flick of a switch. Fresh steam enters the oven cavĆ
ity without pressure and is circulated at high
speed. This process enables quick and gentle
cooking and ensures high quality food while proĆ
viding convenient working methods. The steam
generator is completely automatic and protected
from running dry.
OVEN/STEAMER OPERATION
The practical oven door, with a viewing window,
has a wide swing radius and handle which can be
operated easily, even with wet or greasy hands.
Ease of operation is guaranteed through the simĆ
ple 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 autoĆ
matic Combi Wash system.
3
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 0011Ć802Ć860Ć3700.
4
Installation
Utility Specifications
PLUMBING SPECIFICATIONS - BCPĆ61E, BCPĆ101E and BCPĆ102E
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)
ELECTRICAL RATINGS - BCPĆ61E, BCPĆ101E and BCPĆ102E
Model Voltage kW Hz Phase Max Load (amps)
BCPĆ61E 208 9 60 3 25
240 9 60 3 22
BCPĆ101E
BCPĆ102E 208 27 60 3 75
208 18 60 3 50
240 18 60 3 44
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 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
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 nonĆ
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 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.
CORRECT INSTALLATION
INCORRECT INSTALLATION
Figure 2
7
Installation
Plumbing Connections
WATER CONNECTION
Blodgett BCP ovens have one or two water conĆ
nections. In the case of two water connections, the
following applies:
D 1 connection for raw water for the condensation
jet (cold water). The connection is located on
the back.
D 1 connection for the steam generator and the
Combi Wash jet in the oven chamber. Must
meet the requirements applying to water supĆ
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 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.
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%.
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 readĆ
ing of the water level in the steam generaĆ
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 soĆ
lenoid valves are not covered by the warĆ
ranty.
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 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.
VENTILATION
Blodgett BCP ovens are equipped with an open/
direct exhaust system that removes surplus huĆ
midity 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.
Figure 4
9
Installation
Final Check Lists
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 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
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.
10
Figure 5
Operation
Blodgett Programmable Control Introduction
The BCP ovens include the versatile Blodgett ProĆ
grammable 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
tions include recipe management, HACCP, serĆ
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 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 6
12
Operation
BCP 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 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.
13
Operation
Welcome Screen
Figure 7 shows the welcome screen that will apĆ
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 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
1
2
3
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
8
4
5
6
7
Figure 8
12
9
10
11
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.
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 12 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 9
16
Combi
Wash
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
Operation
Manual Cooking
plays the actual oven temperature. The smallĆ
er red number on the right of the screen disĆ
plays the set temperature.
Actual oven
temperature
Press this key to
decrease set
temperature
Oven set
temperature
Press this key to
increase set
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 opĆ
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.
Time
remaining
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
decrease set time
Press this key to
increase set time
Figure 11
18
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.
NOTE: 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 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 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 13
20
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 cookĆ
ing modes.
D Active
D DeltaĆT
D Cook & 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 acĆ
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 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.
Operation
Core Probe Cooking
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
21
Figure 14
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 1Ć6 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
SET CORE PROBE Screen
Press this key
to cancel and
return to WORK
Menu
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 prodĆ
uct.
COOKING WITH TWO CORE PROBES
When one of the probes reaches the desired core
temperature, an alarm sounds and a ENTER apĆ
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.
Press this key to
raise probe temp
Press this key to
lower probe temp
Press this key to
save your settings
Press this key to
start the core
probe cook cycle
Figure 15
22
DELTAĆT COOKING
In the DeltaĆT mode the oven temperature adjusts
relative to the actual core temperature of the prodĆ
uct. DeltaĆT provides gentle cooking resulting in a
tender, juicy product. Cooking with DeltaĆT reĆ
duces shrinkage by up to 20% compared to tradiĆ
tional modes of cooking.
1. Follow steps 1Ć6 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
DeltaĆT 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 DeltaĆT
cook cycle.
Operation
Core Probe Cooking
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 prodĆ
uct.
Tips for DeltaĆT Cooking
D For best results start with an oven temperature
of 85Ć100°F (30Ć40°C).
D HOT AIR mode is recommended for very fatty
and small roasts. STEAM mode is recomĆ
mended for large hams with bones. RETHERM
mode is recommended for poultry and other
lean pieces of meat.
Recommended Core Temperatures
D Rare 125Ć135°F (52Ć57°C)
D Medium 140Ć145°F (59Ć62°C)
D Well Done 160Ć185°F (72Ć85°C)
Press this
key twice
to access
the DeltaĆT
screen
SET CORE PROBE Screen
Press this
key to raise
probe temp
Press this key to
lower probe temp
DELTAĆT Cooking Screen
Press this key to
save your settings
Press this key
to start the
DeltaĆT
cook cycle
Figure 16
23
Operation
Core Probe Cooking
COOK & HOLD
Cook & Hold is an extension of DeltaĆT cooking.
The oven temperature adjusts relative to the actuĆ
al core temperature of the product. When the deĆ
sired core temperature is reached, the oven adĆ
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 1Ć6 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 acĆ
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 temĆ
perature.
8. Unplug the core probe and remove the prodĆ
uct when ready to serve.
Tips for Using Cook & Hold
D Recommended holding temperature is
140Ć150°F (60Ć65°C). At higher temperatures a
gradual dehydration of proteins takes place, the
weight of the meat is reduced and the meat beĆ
comes less juicy.
D With a hold temperature of 140Ć150°F
(60Ć65°C), the meat can be taken out immediĆ
ately before carving.
D After being held for 5Ć6 hours shrinkage inĆ
creases.
Press this
key three
times to
access
the Cook &
Hold screen
SET CORE PROBE Screen
Press this
key to raise
probe temp
Press this key to
lower probe temp
COOK & HOLD Screen
Press this key
to save your
settings
Press this key
to start
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 preĆprogrammed product recipe.
1. Press the PROGRAM key located on the botĆ
tom right of the control. The Program submeĆ
nu is displayed.
The right side of the display shows the product
categories. The green arrow at the bottom inĆ
ducates there are more categories than disĆ
played.
The left side of the display shows the recipes
in the current category
Bottom of BCP Control
Press this key to access
the Program submenu
2. If the desired category is not visible, press the
key next to the green arrow to display addiĆ
tional categories.
3. Press the key next to the desired product cateĆ
gory.
4. The product programs in the choosen categoĆ
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 prodĆ
uct programs in the category.
PROGRAM Submenu
Press this key
to display
additional
categories
Product
Program
keys
Press to scroll
through all product
programs within a
category
Product
Category
keys
Press this key
to display
additional
categories
Figure 18
25
Operation
Programmed Cooking
5. Press the key next to the desired product proĆ
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 applicaĆ
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 proĆ
grammed cook cycle. The display shows the
Program Cooking screen.
NOTE: If the first stage of the program is a preĆ
heat, an alarm sounds at the end of the
stage and a message appears notifyĆ
EDIT STEP Screen
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 noĆ
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.
PROGRAM COOKING Screen
Press to
return to
settings
for the
previous
stage
The yellow box indicated the current
stage in edit mode.
Press to
move to
settings for
the next
stage
Press to start
product
program
Figure 19
26
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