THE BLODGETT COMBI CONVECTION STEAMER
OWNER/OPERATOR MANUAL
MODEL: BCSĆ8E
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A Division of G. S. Blodgett Corporation
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IMPORTANT
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE INĆ
STALLATION, OPERATING AND MAINTENANCE INĆ
STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to correcĆ
tion. Specifications are subject to change without notice.
A PERSONAL WORD
FROM BLODGETT COMBI
Congratulations on your purchase of the BLODGETT Combi Convection
Steamer. We firmly believe that your choice has been a wise one, and
trust you will receive many years of excellent service from your new
steamer.
The Convection Steamer concept offers completely new potential for
cooking which minimizes shrinkage, while maintaining food's essential
vitamins and valuable nutrients. In addition, you will find that cooking
with the Convection Steamer will save time, labor and extensive cleaning
of both the kitchen and the appliance.
With the Convection Steamer the quality, taste, consistency, and look of
the food are improved, thus endorsing the policy to which we've always
adhered: For Better Cooking!"
Once you've had a chance to use your steamer, please tell us, your dealĆ
er 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 Convection Steamer Way!
Your Service Agency's Address:
Model:
Serial Number:
Your oven was installed by:
Your oven's installation was checked by:
Table of Contents
Introduction
The Blodgett Combi Convection Steamer 2. . . . . . . . . . . . . . . . . . . . . . . . . . .
Description of the Combi Convection Steamer 3. . . . . . . . . . . . . . . . . . . . . . .
Convection Steamer Features 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation
Instructions 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Convection Steamer Location and Ventilation 6. . . . . . . . . . . . . . . . . . . . . . . .
Installation and Connection 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stacking Ć Double Section Assembly 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Final Check and Adjustments 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Steamer StartĆUp and ShutĆDown 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Control Panel 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mode Selection and Operation 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Maintenance
Spray Bottle Operating Procedure 15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cleaning and Preventive Maintenance 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Decalcification 17. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Steaming Guide
General Tips and Procedures 18. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INSERT BLANK PAGE
FOR
INSIDE BACK COVER
Original Equipment Limited Warranty
Blodgett COMBI warrants to the original purchaser its Combi Convection Steamers to be free from
defects in material and workmanship for which it is responsible. Blodgett COMBI's obligation under this
warranty shall be limited to repairing or replacing without charge any part which is found to be defective
within the earlier of one (1) year from the date of installation or 13 months from the date of shipment from
our factory, together with the labor costs incurred in each repair or replacement, provided equipment
has been unaltered, and has been properly installed, maintained, and operated in accordance with
the Blodgett COMBI Ownership Manuals. This warranty is valid for continental United States, Hawaii,
Alaska, Canada and Mexico.
Blodgett Combi agrees to pay our factory authorized service agent for any labor required to repair
or replace at our option any part which proves to be defective due to defects in material or workmanship
during the warranty period. This warranty includes actual mileage not to exceed fifty (50) miles (100
miles round trip) or travel time not to exceed two (2) hours. Mileage or travel time exceeding the limits will
not be covered unless previously authorized by factory.
This warranty does not cover any defect due to or resulting from handling, abuse, misuse, or harsh
chemical, nor shall it extend to any unit from which the serial number has been removed or altered, or
modifications made by unauthorized service personnel or damage by flood, fire or other acts of God.
Adjustments such as calibrations to the thermostats, leveling, tightening of fasteners or plumbĆ
ing connections normally associated with the original installation are the responsibility of the
dealer or installer and are not covered by Blodgett COMBI under the terms of this warranty.
Proper installation is the responsibility of the dealer, the ownerĆuser, or installing contractor,
and is not covered by this warranty. Many local codes exist, and it is the responsibility of the owner
and installer to comply with these codes.
Steam Generator maintenance is the responsibility of the ownerĆuser, and is not covered by
the warranty. The use of good quality feed water (see owner/operator manual) is the responsibility of
the ownerĆuser. Decalcification of the steam generator should be carried out by the recommended preĆ
ventive maintenance schedule. Steam Generator or steam generator component failure due to imĆ
proper preventive maintenance, the use of poor quality water or scale buildup is not covered unĆ
der the warranty.
The foregoing is exclusive and in lieu of all other warranties, whether written, oral, or implied, includĆ
ing any warranty of performance, merchantability, or fitness for any particular purpose, and supersedes
and excludes any oral warranties or representations, or written warranties or representations, not exĆ
pressly designated in writing as a warranty" or guarantee" of Blodgett COMBI made or implied in any
manual, literature, advertising brochure or other materials. This warranty gives you specific legal rights,
and you may have other rights which vary from state to state.
In no event shall Blodgett COMBI be liable, directly or indirectly, for special consequential or inciĆ
dental damages, including but not limited to: (i) any loss of business or profits, and (ii) labor, materials or
other charges, claims, losses or damages incurred or suffered from, in connection with or in circumĆ
stances of the working upon, alteration, or repair of any such defective products or parts by persons or
firms other than that of Blodgett COMBI.
Spray bottles and hose assemblies shall be warranted for a period not to exceed the first thirty (30)
days after installation.
55 Boyer Circle, P.O. Box 1440, Williston, Vermont 05495Ć1440 USA
Telephone (802) 860Ć4598, (888) 992Ć6624ĂĂFAX (802) 860Ć3784
A Division of G. S. Blodgett Corporation
PN R5377 (8/95)
Introduction
The Blodgett Combi Convection Steamer
Steaming āis āa wellĆknown cooking process freĆ
quently used in restaurant and institutional
kitchens. With the Blodgett Combi Convection
Steamer, it is now possible to enjoy the many adĆ
vantages of steaming, some of which are:
D Simplified Work Process
The work process is simplified since products
are prepared on or in steam table āpans āand
trays. Food can be cooked, stored, and transĆ
ported with āthe āsame āāpans. āSmall āamounts of
product can be processed efficiently; preĆ
cooked and convenience foods can be reĆ
thermalized within minutes. āMany frozen
foods can be processed without preĆthawing.
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.
D High Quality Foods
Today the improvement of food quality is
more important than ever. With ātheā useāāāofā
steam,ā valuable taste and aroma are preĆ
served since steamed foods retain their own
natural taste. During the steaming process
foods retain the nutrients and vitamins which
are lost in water during boiling. Therefore,
when compared, steamed foods have much
better color than foods that have been boiled.
āAlso,ā by using shallow containers the product
is not layered as deeply and mushing is
avoided.
D Vitamin Retention
In āthe āBlodgettā āCombi Convection Steamerā viĆ
tamins are not destroyed. This is due to the
shorter cooking times, the use of less or little
water and the use of a low temperature; slightĆ
ly less than 212F/100C.
D Firmness
With the use of steam, overcooking āisā notā a
problem and firmness can be individually
controlled.
D Simultaneously Steaming Different Foods
There is no flavor transfer when cookingā āwithā
ātheā āConvection Steamer. For this reason, variĆ
ous types of food with different cooking times
can be loaded or removed at any point during
the steaming process.
HOW STEAMING WORKS
The Blodgett Combi Convection Steamer gently
cooks food using nonĆpressurized steam. Fresh
steam is directed into the unit from the generaĆ
tor. It is not necessary to add water to foods durĆ
ing the steaming process.
WHAT CAN BE STEAMED
Vegetables, side dishes, fish, meat, poultry, diet
foods, garnishes, dumplings, casseroles, meat
loaf, fruits, desserts and eggs.
In the Steam mode you can:
steam thaw
stew preserve
blanch reconstitute
poach simmer
rethermalize
2
Introduction
Description of the Combi Convection Steamer
ABOUT THE CONVECTION STEAMER
Blodgett Combi Convection Steamers are qualiĆ
ty produced using highĆgrade stainless steel
with first class workmanship.
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
cavity without pressure and is circulated at high
speed. This process enables quick and gentle
cooking and ensures high quality food while
providing convenient working methods. The
steam generator is completely automatic and
protected from running dry.
A patented quench system keeps the air in the
steamer clean. Fumes are extracted from the
appliance, quenched, and directed out through
the condenser drain. This exhaust system reĆ
sults in better quality foods and no flavor transĆ
fer. The fan, which is guarded against accidenĆ
tal finger contact, is driven by a quiet and
powerful motor. The condenser draws out exĆ
cess steam from the appliance. Condensation
and waste water, which result during steaming
and cleaning, are continuously drained.
The use of high quality insulation impedes exĆ
cessive heat radiation and saves energy.
The Convection Steamer has optional adjustĆ
able legs which adapt easily to slightly uneven
surfaces and optional floor stands which are deĆ
signed for use with all of the table models.
STEAMER OPERATION
The practical 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
simple arrangement of the controls. Graphic
symbols make the appliance easy for even inexĆ
perienced kitchen staff to operate. Steam can
be selected with one switch.
Cleaning is kept to a minimum. The interior is
sprayed with a selfĆacting cleaning solution
which interacts with steam to easily remove
crusts and stains. The steamer is designed for
easy care and is welded water tight so that the
internal cooking cavity may be rinsed with a
hose after the steam cleaning process.
3
Introduction
Convection Steamer Features
10
Standard Features
6
1
12
1
Mode Selector Switch
2 3
11
5
4
7
8
9
7
DripĂCollectorĂ(self draining)
Timer Dial
2
3
Flush/Drain Switch
4
Indicator Lamp (Red) Low Water"
5
Power ON" Indicator (Green)
6
Steamer Door
Door Handle
8
9
Door Contact Switch
10
VentĂ(not shown)
11
Decalcifying Inlet & Funnel Assembly
12
Decalcifying Valve Lever
4
THE INSTALLATION INSTRUCTIONS CONĆ
TAINED HEREIN ARE FOR THE USE OF QUALIĆ
FIED INSTALLATION AND SERVICE PERSONĆ
NEL ONLY. INSTALLATION OR SERVICE BY OTHĆ
ER THAN QUALIFIED PERSONNEL MAY REĆ
SULT IN DAMAGE TO THE OVEN AND/OR INJUĆ
RY 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:
The installation of electrical wiring from the elecĆ
tric meter, main control box or service outlet to the
electric appliance. Qualified installation personĆ
nel must be experienced in such work, be familiar
with all precautions required and have complied
with all requirements of state or local authorities
having jurisdiction. Reference: National Electrical
Code, ANSI/NFPA 70-Latest Edition and/or CaĆ
nadian 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).
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Installation
Instructions
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5
Installation
Convection Steamer Location and Ventilation
The well planned and proper placement of the
convection steamer will result in long term operĆ
ator convenience and satisfactory performance.
It is, therefore, urged that adequate thought be
given to the location of the steamer prior to its
delivery for installation.
Place the steamer in an area which is free of
drafts and accessible for proper operation and
servicing. The unit requires a minimum clearĆ
ance of six (6) inches between the steamer
body's right and left side and back and any comĆ
bustible or nonĆcombustible construction. It is
recommended that at least twelve (12) inches of
space be provided around the entire unit for
servicing.
Keep the steamer area free and clear of all comĆ
bustibles such as paper, cardboard, and flamĆ
mable liquids and solvents. DO NOT place the
steamer on a curb base or seal to the wall; either
condition will restrict the flow of air to the comĆ
bustion compartment and prevent proper ventiĆ
lation to the blower motors. Slight unevenness
can be corrected with the adjustable legs.
On all models, tripping the blower motor's therĆ
mal overload device indicates an excessive amĆ
bient temperature at the back of the unit. This
must be corrected to prevent permanent damĆ
age to the convection steamer. All motor bearĆ
ings are permanently lubricated by the manĆ
ufacturer; there is no need for additional
lubrication during the operational lifetime of the
motors.
6
Installation
Installation and Connection
HOT AND COLD WATER CONNECTION
Connect the appliance to quality hot and cold
water via a pressure hose with 3/4" couplings.
A shut off valve is to be provided adjacent to the
unit.
Regulator
1/2" Appliance Hose
With 3/4" Hose Fittings
NOTE: Operating the steamer without the
water regulator installed will invaliĆ
date your warranty.
Water must meet the following minimum reĆ
quirements:
Total Dissolved Solids (TDS) content will
not exceed 30 parts per million.
Water PH must be 7.0 or higher
NOTE: The use of poor quality water will inĆ
validate your warranty.
DRAIN CONNECTION
The Drain Vent assembly, included with the unit,
and a 2 pipe with standard drain pitch, should
be run to an open drain or connected to a standĆ
pipe equipped with a vent. The waste water can
also be directed to a nearby floor drain.
Please use the drain vent assembly and a 2"
pipe for drain connection. Flexible hose
which allows trapped water to accumulate in
sagged runs must be avoided.
Steamer
Drain
To Drain
2" Drain
Customer
Supplied
A 24" long standpipe must be connected to the
DWV. This allows the escaping water vapor to
exit above the inlet louvers on the back panel.
Breather Vent
Plumber Installed
Connection
Tee, Hose
and Clamps
Plumber Installed
Connection To Drain
7
Installation
Installation and Connection
ELECTRICAL CONNECTIONS
Before making any electrical connections to
these units, 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 unit.
All steamers, when installed, must be electrically
grounded in accordance with local codes or in
the absence of local codes, with the National
Electrical Code, ANSI/NFPA 70-Latest Edition
and/or Canadian Electrical Code CSA C22.1 as
applicable.
Wiring diagrams are located on the inside of the
louvered side panel.
NOTE: DISCONNECT THE POWER SUPPLY
TO THE UNIT BEFORE SERVICING!
CAUTION! After connecting the appliance, the
fan āshould ābe checked to āensure the proper roĆ
tation (see diagram). If the fan turns in the wrong
direction, the appliance will not function properĆ
ly and damage to the unit can occur. Improper
connection of the appliance renders the
Blodgett Combi warranty invalid.
Direction Of Fan Rotation
NOTE: ALL MANUAL RESETS SHOULD BE
RESTORED BEFORE CONNECTING
POWER TO THE APPLIANCE.
WARNING!
IMPROPER INSTALLATION WILL
INVALIDATE YOUR WARRANTY
8
Installation
Leg Attachment
LEG VARIATIONS
Legs are available in 4 (101mm), 6 (152mm)
āor ā25 ā(635mm) ālengths āāor āālow profile casters.
The 6" legs are used on the lower section of a
double stacked unit. The 4" legs may be used
with the optional stands if additional height is reĆ
quired or when mounting on a counter. The 25
legs are used for a single unit located on the
floor.
NOTE: For safety reasons, casters must not
be used with the 25" legs.
25 Adjustable Leg
LEG ATTACHMENT
1. Align the threaded stud on one of the front
legs to the bolt āholeā locatedāāā ināā ātheā āāunit'sā botĆ
tom ācorner. Turn the leg clockwise and tightĆ
en to the nearest full turn.
2. Align the leg plate holes with the bolt holes.
Secure with the two 1/2" bolts provided.
3. Repeat the above steps with the other front
leg. If low profile casters are used, install
them with the locking casters in the front of
the oven. The rear casters do not lock. EnĆ
sure that the locks are set on the front
casters.
4. Tip the unit up on the newly installed front
legs. If ācastersā are āused, checkā thatā the locksā
areā setā on ātheā front casters. āRepeat āthe
above steps for the rear legs.
5. Except for units with casters, level the
steamer by screwing the adjustable feet in
or out as necessary.
6 Adjustable Leg
4 Leg
Low Profile Casters
9
Installation
Stacking Ć Double Section Assembly
STACKING
1. Install 6" legs or casters on the bottom unit,
using three .50Ć13 UNC bolts provided per
leg or caster. If casters are used, ensure that
the casters with brakes are located on the
front of the steamer. See STEP 1.
Do Not Remove Body Top
Caster
with Brakes
STEP 1
2. Lift and mount the upper unit onto the lower
unit. Flush the edges on all four sides. ReĆ
move the louvered panel and body back of
both units. Remove the lower body back
from the top unit. See STEP 2.
Remove
Body Back
Remove
Lower
Body Back
Remove
Body Back
Remove
Louvered
Panel
and Save
Screws
STEP 2
3. Bolt the upper and lower units together with
the .50Ć13 UNC bolts provided. See STEP 3.
PLUMBING
1. Attach copper Tee, gray hose and clamps to
the drain outlet of both units.
NOTE: The installation plumber is reĆ
sponsible for connections beĆ
tween units and connection to
drain. Use a 24" section on top
unit Tee to raise breather vent.
See STEP 4.
Breather Vent
Plumber Installed
Connection
24.00" Long
Tee, Hose
and Clamps
Plumber Installed
Connection
Tee, Hose
and Clamps
Plumber Installed
Connection To Drain
STEP 4
WARNING!
Improper installation, adjustment, alĆ
teration service or maintenance can
cause property damage, injury or
death. Read the installation, operaĆ
tion and maintenance instruction
thoroughly before installing or servĆ
icing this equipment.
Bolt Through
Holes Closest to
Oven Center
STEP 3 (Rear of Units)
10
Installation
Final Check and Adjustments
BEFORE SWITCHING THE APPLIANCE ON
Before applying power to the unit for the first
time, check for the following conditions:
1. All āelectricalā safety provisions have been adĆ
hered to and the electrical connections are
correct.
2. Water is connected, turned on and all of the
connections are water tight.
NOTE: The first time the unit is turned on, or
after the unit has been OFF for 5
hours and then turned on, āit āwill autoĆ
matically flush the steam generator
for a period of 75 seconds. The steam
generator will then fill to the proper
water level. The unit is now ready for
operation.
DOOR ADJUSTMENT
The door catch may be adjusted in two direcĆ
tions, in and out, and up and down, using the folĆ
lowing procedure:
1. Adjust catch up and down by loosening the
two boltsā holdingā theā catch to the face of the
unit (A).
2. Make āadjustmentsā soā thatā theā leadingā face
of the catch is centered in the opening of the
handle assembly.
3. Tighten the bolts so that there is no further
movement.
4. Adjust catch in and out by loosening the bolt
on the top of the catch (B).
5. The āāadjustment āāface āāis āstepped āso āthat
movement is limited with the bolt tightened
properly.
6. The āadjustment āis ācorrect āwhen āthe ādoor
closes firmly and no steam leaks from the
gasket.
The hinges can also be adjusted as follows:
1. Be certain the catch is adjusted properly.
2. Adjustā hinges āso āthatā the door back and the
unit face are parallel (C).
3. The adjustment is correct when no steam
leaks through the gasket.
Steamer
B
A
Door
Door Adjustment
11
C
Operation
Steamer StartĆUp and ShutĆDown
STEAMER STARTĆUP
Turn the mode switch to STEAM.
STEAM MODE
Turn the mode switch selector knob to the
Steam Position.
The green POWER" Indicator lamp illumiĆ
nates on the front control panel.
The steam generator will flush and drain
automatically for 75 seconds if the unit has
been off for at least 5 hours.
The steam generator begins to fill. The
FILL" indicator lamp on the front control
panel begins to blink with a frequency of 1
second ON/1 second OFF. The convection
blowers shut off.
When the steam generator is filled to the
proper level, the convection blower and
POWER" indicator lamp turn on.
Steam soon fills the cavity and is controlled
by a nonĆaccessible internal thermostat.
STEAMER SHUTĆDOWN
Turn the mode selector switch to the off poĆ
sition.
12
1. Indicator Light: LOW WATER, FILL
This light flashes when the water level in the
steam generator is too low. The appliance shuts
off automatically in order to avoid damage. In
this case, turn on the water tap or check to see
if the flow of water is stopped (See the sections
Adjustments" and Decalcifying").
2. Indicator Light: POWER ON
Lights up when the appliance is in operation.
3. Mode Selection
To turn the appliance on, simply turn the Mode
selector switch to STEAM.
Operation
Control Panel
1
2
STEAM
4. TIMER 0Ć120 minutes and ON
5. Steam Generator DRAIN/FLUSH Switch
Preheating for the STEAM function
Before the first use of the appliance, daily or after
the unit has been idle for 5 hours, preheat with
the STEAM function 1Ć2 minutes until the winĆ
dow is misted over. The appliance can then be
loaded. Otherwise, there is no need to preheat
for the STEAM function.
3
4
5
13
Operation
Mode Selection and Operation
1. Toāāāturnāā the āāappliance āāāon,ā āsimply āāāturn āāthe
āāMode āāSelector Switch (1) to STEAM:
STEAM
2. Theāā POWER ONāā Indicatorāā Lightā (2)āā will āālightā
āup.
3. Set āthe āTIMER ā(3)ā āfor ātheā desiredāā steaming
ātimeā or set āit toā āON. āThe āāābuzzer āāwill sound
āand ātheā unitā will āāshutā off when the time has
expired.
4. At āthe āend āof āthe āspecified time period, the
buzzer sounds andā theā appliance āāāwillā āshutā
off āāautomatically.āā Moving āāthe Timer āswitchā to
ātheā ONā positionāā stops the buzzer and reĆ
starts the unit.
5. Theā Mode Selector Switch is also the Main
Power Switch. In the OFF position the
appliance is not operational.
NOTE: Always disconnect the power supply
before servicing the unit.
1
2
3
14
4
5
Maintenance
Spray Bottle Operating Procedure
1. Unscrewāā ātheā āāsprayerāāā āhead āāāāandāāā āfillā āāāthe conĆ
tainer to the MAX mark. Screw the head asĆ
sembly āon āfirmlyā toā āensureā āan āāairtight seal.
The liquid must be clean and free from forĆ
eign matter. Do not overfill Ć space must be
left for compressing air.
2. To build up pressure, pump approximately
20 full strokes when the container is filled
with liquid. The higher the pressure, the finer
the spray. If the container is only partially
filled,ā then āmoreā pumping āāis āārequired āto
compress the additional air space.
3. To spray, depress the trigger with your
thumb.
4. After a period of spraying, the pressure will
drop. Restore the pressure by operating the
air pump.
Spray
Head
Pressure Pump
5. Release pressure after use by inverting the
spray head and depressing the trigger or byā
slowly āunscrewing ā theā spray āhead assemĆ
bly āwhichā willā allow āairā toā escape āfrom
around āāāthe filling aperture.
6. Afterā use,ā rinse āthe āsprayā bottleā withā clean
water and check that the hole in the nozzle
is āperfectly āclean āand clear. Warm water (notā
hot)ā usedā withā aā household ādetergent is a
useful cleaning agent for this purpose.
NOTE: Further information can be found in
the instruction leaflet supplied with
your spray bottle.
Spray Trigger
Pump
Pressure
Vessel
NOTE: Clean the pump 2 or 3 times
per week with warm water
PROTECTIVE CLOTHING AND EYEWEAR SHOULD BE WORN
WHILE USING CLEANING AGENTS
MAX
WARNING!
15
Maintenance
Cleaning and Preventive Maintenance
CLEANING THE STEAMER'S INTERIOR
Daily cleaning of the appliance is essential for
sanitation, and to ensure against operational difĆ
ficulties. Use an oven cleaning detergent in conĆ
junction with the supplied spray bottle.
For difficult cleaning, allow the sprayĆon oven
cleaner to work longer before rinsing.
1. Cool āāthe āsteamer down to 140F/60C or,
if the āāunitāā has āābeenā āidle, āāturnā the steam
modeā onā foār 3 āto ā4ā minutesā inā order āāāto warm
the steamer surfaces.
2. Fill āāāāātheāāā āsprayāāā ābottleā āāandāāā pump āāāairā āāintoāā āthe
container with the pressure pump.
3. Spray āāthe āinteriorā of āātheāā unitā with a cleaning
solution.
4. Let āthe ācleanerā āworkāā for āā10ā toā 20 minutes
withāāāāā the āāāāunit āāāāoff.āāā āForā āādifficult cleaning allow
to work over night.
5. Set the timer for 15 to 20 minutes.
6. Set āātheā āmodeā āāselector switch to Steam. This
will soften all residue.
7. Rinseāā āātheāāā āunit'sāāāāā interiorā āāāwithāāāāā waterāā. A hose
mayāā ābeāā āused,āā ābut āāātakeāā careā thatā only āātheā
āsteamer'sā interior cavity is sprayed with waĆ
ter.
8. Setā āāātheā āāāmode āāāselectorāāā toā āāSteam āāāforā anotherā
five minutes to flush out the steamer interior
and remove all detergent residue.
NOTE: The āsteamer ācavity ā should ā never ā be
scoured or scraped.
On stainless interiors deposits āmay ābe āremoved
āwith āany of the following elements: Grade FFF
Italian Pumice, Liquid Nu Steel, Permapass, SaĆ
mea or Cameo Paste, Nu Steel or DuBois Temp.
Heat tint or heavy discolorations may be reĆ
moved with any of the following: PennyĆBrite,
CopperĆBrite, DuBois Temp., Paste NuĆSteel,
5% to 15% nitric acid āor ā5% āto 15% phosphoric
acid. Apply cleaners when the steamer is cold
and always rub with the grain of the metal. The
interior of the Blodgett Combi Convection
Steamer can easily be cleaned with oven cleanĆ
ers such as DuBois Chemical's Oven āCleaner
And Degreaser, Economics Laboratories' GreaĆ
secutter or Greasestrip or Malone Chemical's
MaloneĆ34. The racks and rack supports may be
cleaned in the steamer or by removing them
from the āunit āand āsoaking āthem in a solution of
ammonia and water.
NOTE: DO NOT use corrosive cleaners on
the Steamer.
CLEANING THE STEAMER'S EXTERIOR
The Convection Steamer's exterior may be
cleaned and kept in good condition with a light
oil. Saturate a cloth and wipe the unit when it is
cold; wipe dry with a clean cloth.
NOTE: The outside of the appliance is not to
be sprayed with water.
PREVENTIVE MAINTENANCE
The best preventive maintenance measures are
the āāāproper āāinitial āāinstallation āāof āāthe equipment
and a program for cleaning the unit routinely.
The Steamer requires no lubrication. However,
the venting system should be checked annually
for possible deterioration resulting from moisĆ
ture and corrosive flue products. Contact the
factory, the factory representative or a local
Blodgett Combi service company to perform
maintenence and repairs should they be reĆ
quired.
WARNING!
DISCONNECT APPLIANCE FROM POWER SUPPLY BEFORE SERVICING OR CLEANING
16
Maintenance
Decalcification
1. Turn the Mode Selection Switch (1) to the
STEAM mode. Wait until steam is produced.
This will ensure that the water in the steam
generator is hot.
2. Turn the Mode Selection Switch (1) to the
COOL DOWN mode and leave the door
open. Let the oven compartment cool to
150F (66C). This ensures that the Drain/
Flush switch will function in STEP 8.
3. Turn the Mode Selection Switch (1) to OFF.
4. In a suitable size container, mix together the
deliming solution and hot tap water. Refer to
the following chart for the proper mixture:
Deliming
Model
COSĆ6 12 oz. 3 quarts
COSĆ101 18 oz. 1Ć1/4 gallons
COSĆ101S 18 oz. 1Ć1/4 gallons
COSĆ8E 30 oz. 2Ć1/2 gallons
BCSĆ8E 30 oz. 2Ć1/2 gallons
COSĆ8G 24 oz. 2 gallons
Solution Hot Tap Water
5. Remove the Deliming Port Cap. Attach the
supplied Funnel and Hose Assembly (3) to
the deliming inlet.
6. Open the Deliming Port Valve (2) and pour
in the deliming mixture. Stop pouring when
the funnel stops draining. This is the correct
amount for your site.
7. Shut the Deliming Port Valve (2). Screw on
the Deliming Port Cap. Let the mixture stand
for 20 minutes. In areas of the country with
hard water, allow the mixture to stand for 1
hour.
8. Depress and hold the Drain/Flush Switch (4)
in the FLUSH position for 90 seconds. This
completes the deliming procedure.
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open
2
BCSĆ8G 24 oz. 2 gallons
COSĆ20G 33 oz. 2Ć3/4 gallons
BCSĆ20G 33 oz. 2Ć3/4 gallons
COSĆ20E 27 oz. 2Ć1/4 gallons
BCSĆ20E 27 oz. 2Ć1/4 gallons
NOTE: These volumes are approximate.
You may need slightly more or
less hot water depending on your
site.
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17
Steaming Guide
General Tips and Procedures
CONTAINERS
Both solid and perforated steam table pans of
varying sizes (full, half, and oneĆthird size) may
be used in the Blodgett Combi Steamer. Small
pans may be placed on wire racks. This flexibility
makes the Combi Steamer an ideal tool for a
wide variety of cooking needs, from full course
meals to à la carte preparation.
STEAMING TIMES
The length of the steaming process depends on
the quality, weight and thickness of the food
product.
TEMPERATURES
Typically, the longer the steaming process, the
lower the temperature.
LOADING THE STEAMER
Place the food in the appropriate pans/trays or
distribute it on the racks. Insert racks and trays
into the pan rack. It is recommended that the
pan rack be loaded outside of the steamer when
processing large amounts of product. The pan
rack for table models āis āwell āsuited āfor this purĆ
pose; it allows āfor a higher hourly production
and an efficient work sequence.
REMOVING THE PRODUCT
Turn the Mode Selector Switch to OFF before
opening the appliance door.
NOTE: Open the door slowly after steaming!
Hot Steam Will Be Present!
18
Steaming Guide
General Tips and Procedures
TIPS AND PROCEDURES
Stocks for Sauces
When trays are used for steaming there is usualĆ
ly enough stock collected for making sauces.
When using perforated pans, insert a solid pan
in the bottom rack to collect the stock.
Seasoning
Since there is no liquid added during the steamĆ
ing process, season using one of the following
methods:
D Seasoning before cooking:
Sprinkle the spice mixture evenly over the
food prior to cooking.
D Oil seasoning after cooking:
Stir the oil mixture into the product. Seasoned
oil mixes easily and gives many foods an apĆ
petizing taste and aroma. Steam again for two
minutes in some cases.
Blanching and Prep Work
Large amounts of product can be blanched in a
short amount of time. Trays should not be filled
higher than 3 inches.
The STEAM mode is excellent for preparing vegĆ
etables for peeling.
Canning and Preserving
The diameter of the containers must not exceed
4Ć5 inches when canning.
Thawing
Thawing time is much shorter when using steam
and produces higher quality food.
Rethermalizing
The use of steam creates an even distribution of
heat, which gives food better taste and retention
of nutrients.
Foods are rethermalized in the trays in which
they were cooked. Rethermalizing times vary
according to the height and content of the conĆ
tainers.
SAMPLE DISHES
Vegetables
Fresh and frozen vegetables may be steamed
together. Frozen vegetables should be loosely
scattered on the trays. Perforated trays shorten
steaming time, although solid trays may be
used.
Steaming times will vary depending on the qualiĆ
ty of the vegetables. When āsteaming āfresh āvegeĆ
tables, āācheck the product 3/4 of the way through
the āācooking āāperiod.
Vegetables tend to soften after steaming.
āāāSinceāāāthereāāāāisāāāāaāāāādelay between cooking and servĆ
ing, it is best not to steam āvegetables too āsoft.ā
Thisā āis āāespecially important for foods prepared
for transport.
Rice and Potatoes
Rice requires the addition of water for steaming.
Remember that the rice continues to swell after
steaming; plan your quantities accordingly.
Always steam potatoes in perforated pans.
Steam can permeate the potatoes better if they
are quartered through the width and not the
length.
Eggs
Eggs are inserted onto wire racks, either in the
cardboard container or placed into perforated
trays (there is no need to puncture them). This
saves work and results in less waste since
steamed eggs do not break. Also, the degree of
hardness ācan ābe ācontrolled āexactly. Begin timĆ
ing when the oven window is misted over.
Fish
Fish ācan ābe steamed āin āātrays āāwithout using extra
stock. Use a 1 inch pan for fresh fish (Fillets). For
larger or frozen pieces, use a 2 inch pan.
Poached fish can be prepared with aromatic
herbs āand āvegetables āin āeither āsolid āor perfoĆ
rated pans. Steam without stock.
Shell fish can be steamed in perforated pans.
Use a solid pan to catch drippings for stock.
19
Notes
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