Blodgett BCS-8G Installation Manual

COS-8G, COS-8GDS, BCS-8G, AND CNV-8G

GAS COOKING APPLIANCES

INSTALLATION -- OPERATION -- MAINTENANCE

COS-8G, COS-8GDS, BCS-8G, ET CNV-8G

APPAREILS DE CUISSON AU GAZ

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 R8133 Rev D (6/01)

E 2000 --- Blodgett Combi

A PERSONAL WORD FROM BLODGETT COMBI

QUELQUES MOTS DE BLODGETT COMBI

Congratulationsonyourpurchase ofaBLODGETTCombiappliance.We firmlybelieve that yourchoicehasbeenawiseone,andtrustyouwillreceive 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 policytowhichwe’vealwaysadhered: “For Better Cooking!”

Onceyou’vehad a chancetouseyour Combi, please tellus,yourdealer andcolleaguesaboutanycreative andinterestingapplicationsyouhave discovered; exchange ideas with other users. Be sure to advise us or your dealer immediately should any mechanical or technical problems beencountered(...we’rehereto help!)andaboveall“Enjoy Cookingthe BLOD GETT 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.

Vousallezdécouvrir que lacuissondans lesappareils Combiéconomise le temps, letravail etle degré de nettoyage de l’appareilaussi bien que de la cuisine.

Avecles appareil de Combi,la qualité, le goût, la consistence et l’apparence 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, votreconcessionnaire et voscollègues, de toutes les applications nouvelles et intéressantes que vous avez découvertes ; échangez vos idées avec d’autres utilisateurs. N’hésitez pas à nousprévenir, ou votre concessionnaire, de tout problème mécanique ou technique que vous pourriezrencontrer (... noussommes icipour vous aider) etpar-dessus tout “Régalez-vous à cuisiner à la façon BLODGETT Combi!

Pourobtenirde plus amples informationssur l’artculinaire, veuillezconsulter notre livre de cuisine séparé.

IMPORTANT

WARNIN G:IMPROPERINSTALLATION,ADJUSTMENT,ALTERATION,SERVICEOR MAINTENAN C ECAN CAUSEPROPERTY DAMAGE,INJURY ORDEATH .READTHE INSTALLA TION,OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTI SSEMEN T: UNE INSTALLATIO N , UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICEOU UN ENTRETIEN NON CONFORMEAUXNORMES PEUT CAUSERDES DOMMAGESÀLAPROPRIÉTE,DESBLESSURESOULAMORT.LISEZATTENTIVEMENTLES DIRECTIVESD’INST A L LATION,D’OPÉRA TI O NET D’ENTRETIENAVANT DE FAIRE L’IN S TALLATI O N OU L’ENTRETIEN DE CET ÉQUIPEMENT.

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.

LES INSTRUCTIONSÀ RESPECTER AU CAS OÙ L’UTILISATEUR PERÇOIT UNE ODEURDE GAZ DOIVENTÊTRE AFFICHÉES DANSUN ENDROITBIEN VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE GAZ LOCAL.

FORYOURSAFETY

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 inflammables dans le voisinage de cet appariel, ni de tout autre appareil.

The information contained in thismanual isimportant for the properinstallation, use,and maintenanceofthisoven. Adherenceto theseproceduresand instructions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future reference.

Les informatio nsdonnées dans le présent manuel sont importantes pour installer, utiliseret entret enircorrectementce four.Le respectde ces instructions et procédurespermettra d’obtenir de bonsrésultatsdecuissonetune longue durée deservice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir vous y reporter à l’avenir.

Errors: Descriptive, typographic or pictorial errorsare 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.

Your Service Agency’s Address: Adressedevotreagencedeservice:

Model/Modèl:

Serial Number/Numéro de série:

Your oven 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 Cooking Line 2......

Description of the Blodgett Combi

Cooking Line 3.........................

Oven Features 4.......................

Installation

Owner’s Responsibilities 5...............

Location and Ventilation 6...............

Agency Approvals 7....................

Utility Connections 8....................

Optional Leg A ttachment 13..............

Baffle Installation 14.....................

Stacking Instructions 15..................

Final Check and Adjustments 17..........

Final Check Lists 18.....................

Operation

Safety Information 19....................

Oven Start-Up 20........................

Combi-Oven/Steamer Standard Controls 21 Optional Combi-Oven/Steamer

Cook & Hold 23.........................

Convection Steamer Standard Controls 26.

Convection Oven Standard Controls 27....

Optional Convection Oven

Cook and Hold 28.......................

Optional Meat Probe 31..................

Maintenance

Spray Bottle Operating Procedure 32......

Cleaning and Preventive Maintenance 33...

Decalcification 34.......................

Introduction

Laligned’appareilsdecuisson

de Blodgett Combi 36....................

Description de la ligne d’appareils de cuis-

son de Blodgett Combi 38................

Caractéristiques 39......................

Installation

Responsabilités du propriétaire 40.........

Placement et Ventilation 41..............

Normes et Codes 42.....................

Branchement Utilitaires 43................

Retenue du Tuyau de Gaz 47.............

Fixation des pieds en Option 48...........

Installation du Déflecteur 49..............

Superposition - Assemblage

section double 50.......................

Vérification finale et derniers réglages 52...

Vérifications Finales 53...................

Utilisation

Informations de Sécurité 55...............

Mise en Marche du Four 56...............

Combi-Four/ étuve à Vapeur

Contrôles Standards 57..................

Combi-Four/ étuve à Vapeur

Cuisson et Pause en Option 59...........

Combi-Convection/étuve à

Vapeur Contrôles Standards 63...........

Combi-Four à Convection

Contrôles Standards 64..................

Combi-Four à Convection

Cuisson et Pause en Option 65...........

Sonde à Viande en Option 69.............

Entretien

Procédé de fonctionnement de la bouteille

vaporisatrice 70.........................

Entretien Préventif et Nettoyage 71........

Détartrage 72...........................

Introduction

The Blodgett Combi Cooking Line

For quite some time, commercial cooking equipment has remained more or less unchanged. There are kettles, deck ovens,t he good old range with its legion of pots and many other extra appliances. The result: time expenditure, excessive manual work, and countless cleaning processes.Thelastfew yearshavepavedthe wayfor a revolutionin the equipment ofrestaurant and in stitutionalkitchens. Blodgett Combi is proud tooffer three different cooking platforms, one of which is sure to match your needs. The B lodgett Combi line includes:

The Blodgett Combi Convection Steamer

The Blodgett Combi Convection Oven

The Blodgett Combi-Oven/Steamer

AllBlodgettCombi appliancesimproveyour kitchen through:

increased productivity

a wider range of menu choices

a simplified cleaning process

The work process is simplified since products are prepared on or in steam table pans and trays. Foodcan be cooked, stored, and transportedwith the same pans. Small amounts of product can be processed efficiently; pre-cooked and convenience foods can be reheated within minutes.

COMBI CONVECTION OVEN

Cooking in the Combi Convection Oven differs from cooking in a traditional deck or range oven sinceheated airis constantlyrecirculated overthe product by a fan in an enclosed chamber. The movingaircontinuallystrips away thelayer ofcool air surrounding the product, quickly allowing the heatto penetrate. Theresult isa high qualityproduct, cooked at a lower temperature in a shorter amount of time.

COMBI-OVEN/STEAMER

WiththeOven/Steameryouhave thechoiceoftwo cooking processes: Steam and Hot Air, either...

Separately

Combined, or

InSequenceusingtwo orthreefunctionsduring onecookingprocess.Wecallthiscombi-steaming and combi-baking.

For easy operation you can choose from three modes:

Steam HotAir Combi

Steam & Hot Air

In the Steam mode you can:

COMBI CONVECTION STEAMER

Steaming is a well known cooking process frequently used in restaurant and institutional kitchens.WiththeCombiConvectionSteamer,it isnow possible to enjoy the many advantages ofsteaming including shorter cook times, higher product quality and vitamin retention.

TheCombi ConvectionSteamer includesa builtin steamgenerator.This unitincludes aninlet, funnel assembly and valve lever for decalcification.

steam

defrost

blanch

rethermalize

poach

In the Hot Air mode you can

roast

bake

braise

In the Combi mode you can:

defrost

reheat

proof*

roast

bake

cook & hold*

rethermalize

sous vide*

* with optional digital controls

The Combi-Oven/Steamer is offered in two models, each with different steam producing systems.

The COS-8G model includes a built in steam generator. This unitincludes an inlet, funnelassembly and valve lever for decalcification.

The COS-8GDS is a direct steam unit that is connected to an external steam source.

Introduction

Description of the Blodgett Combi Cooking Line

ABOUT THE COMBI LINE

Blodgett Combi appliances are quality produced using high-grade stainless steel with first class workmanship.

The use ofhigh qualityinsulation impedes excessive heat radiation and saves energy.

Optional adjustable legs adapt easily to slightly unevensurfaces. Optional floor stands have been designed for use with all of the table models.

Oven/Steamers and Convection Steamers

The high performance steam control system makes it possibleto enjoy all of the advantages of ahigh qualitysteamerat theflickof a switch.Fresh steamenters theoven cavitywithoutpressureand is circulated at high speed. This process enables quickandgentlecookingandensures highquality product while providing convenientworkingmethods.

Apatentedquench systemkeepsthe airint he unit clean. Fumes are extracted from the appliance, quenched,and directed outthroughthe condenser drain. The exhaust system is effective in all cooking modes and results in better quality foods and no flavor transfer. The fan, w hich isguarded 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.

OPERATION

The practical oven door , with a viewing window, has a wide swingradius and handlewhich can be operated easily, even with wet or greasy hands.

Ease of operation is guaranteed through the simplearrangement of the controls. Graphic symbols make the appliances easy for even inexperienced kitchenstaffto operate.All modescanbe selected with one switch. This includes the Cool Down mode, which allows the oven cavity to cool down rapidly with the door opened or closed.

Cleaningiskept to aminimum. The interiorcan be sprayed with a cleaning solution to easilyremove crusts and stains. The oven is designed for easy care and is welded w ater tight so that the internal cooking cavity may be rinsed with a hose after the cleaning process.

Introduction

Oven Features

Standard Features

Control Panel 2 Oven Door 3 Drip Collector (self draining) 4 Door Handle 5 Vent (not shown) 6 Decalcifying Inlet & Funnel Assembly*

COS-8G Shown

Figure 1

7 Decalcifying Valve Lever* 8 Gas Shut Off Valve 9 Tilt Down Panel Screw 10 Removeable plugs provide access to

screws securing drip collector

* only on COS-8G and BCS-8G

Installation

Owner’s Responsibilities

1. Oven(s)are uncrated, stacked (if applies)and put in place.

NOTE: Refer to Leg Attachmentand Stacking

information provided.

2. The owner/operator must have the following plumbing, electrical and gas requirements met and installed.

NOTE: Refer to the Utility Connection infor-

mation provided.

ELECTRICAL

15 amp Nema 5-15 grounded outlet

PLUMBING

Water

Water Pressure (min/max) 50 PSI (345 kPa) Cold Water Supply 3/4” Hose Fitting, 3/8” ID hose minimum Hot Water Supply* 3/4” Hose Fitting*, 3/8” ID hose minimum

Drainage Atmospheric Vented Drain

Drain Connection 2” Copper Average Water Drain Temperature 122_F/50_C

WARNING!! Improper installation, adjustment, alter-

ation service or maintenance can cause property damage, injury or death. Read the installation, operation and maintenance instruction thoroughly before installing or servicing this equipment.

GAS PRESSURE

Orifice at Sea Level

Steam #13/64 (.203” dia) natural gas Hot Air #54 (.055” dia) natural gas

Inlet Pressure to the Unit

Natural Gas 7---14” WC (1.74---3.48 kPa) Propane 12---14” WC (2.98---3.48 kPa)

Pressure at the Manifold

Natural Gas 3.5” WC (.87 kPa) Propane 10” WC (2.49 kPa)

*Not applicable with COS-8GDS and CNV-8G

Installation

Location and V entilation

LOCATION

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

The following clearances must be maintained between the unit, including hose assemblies, and any combustible or non-combustible constructio n.

Ovens with cast ers --- 6” (15 cm)

Ovens without casters --- 12” (30 cm)

The following clearances are recommended, but not required, for servicing.

Oven body sides --- 12” (30 cm)

Oven body back --- 12” (30 cm)

Place the unit in an area which is free of drafts and accessible for proper operation and servicing.

Keep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.

DO NOT place the oven on a curb base or seal to the wall; either condition will prevent proper ventilationtothe blowermotors.Slightunevennesscan be corrected with the adjustable legs.

The air vents on the left side of the unit must be protected from h eat and steam or water sources. Consult the factory for an optional protective side heat shield kit if excessive ambient heat orsteam is present on the left side of the unit.

COS-8G heat shield P/N R4514

COS-8GDS heat shield P/N R4514

BCS-8G heat shield P/N R4514

CNV-8G heat shield P/N R4514

Onallmodels, tripping theblower motor’s thermal overload device indicates an excessive ambient temperature at the back of the oven. This must be corrected to prevent permanent damage to the oven. All motor bearings are permanently lubricated by the manufacturer; there is no need for additional lubrication during the operational lifetime of the motors.

VENTILATION

The necessity for a properly designed and installed ventilation system cannot be over emphasized. The ventilation system will allow the unit to function properly while removing unwanted vaporsand productsof combustionfrom the operating area.

The appliance must be ventedw ith a properlydesigned mechanically driven exhaust hood. The hood should be sized to completely cover the equipmentplus an overhang of at least 6” (15 cm) on all sides not adjacent to a wall.The capacityof the hood should be sized appropriately and provisions made for adequate makeup air.

WARNING!! Failure to properly vent the oven can be

hazardous to the health of the operator; and will result in operational problems, unsatisfactorybaking,and possibledamage to theequipment. Damage sustained as a direct result of improper ventilation will not be coveredby theManufacturer’s warranty.

U.S. and Canadian Installations

Refer to your local ventilation codes. In the absence of localcodes, refer to the Nationalventilation code titled, “Standard for the Installation of

Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment”, NFPA-96- Latest Edition.

General Export Installations

Installationmust conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questionsregarding the proper installationand/or operation of your unit, please contact your local distributor. If you do not have a local distributor, pleasecall BlodgettCombiat 0011-802-860-3700.

Installation

Agency Approvals

THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIEDINSTALLATIONANDSERVICEPERSONNEL ONLY. INSTALLATION OR SERVICE B Y OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN A ND/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:

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

Theinstallationofelectricalwiringfromthe electric meter, main control box or service outlet to the electric appliance.

Qualified installation personnel must be experienced in such work, be familiar with all precautions required and have complied with allrequirements 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/CGAB149.1 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 withthe Basic Plumbing Code of the Building Offi-

cials and Code Administrators International Inc. (BOCA) and theFood Service Sanitation Manual of the Food and Drug Administration (FDA).

General Export Installations

Installation

Utility Connections

HOT AND COLD WATER CONNECTION

NOTE: Hot water maximizes steam production but

is notrequired.Cold water may be supplied to both inlets if hot water is not available.

COS-8G and BCS-8G --- Connectthe appliance to qualitycold water via a pressure hose with 3/4” couplings. Cold water is connected to the left solenoi d/ pressure regulator, as viewed from the rear of the unit. Hot water connection, right solenoid/pressure regulator, to the boiler is recommended. Shut off valves must be provided adjacent to the oven.

COS-8GDS and CNV-8G --- Connect these units to quality coldw ater viaa pressurehose with 3/4” couplings.

1/2” appliance hose With 3/4” hose fittings

DRAIN CONNECTION

A 2” (5 cm) copper pipe with standard drain pitch mustberuntoanopendrainorconnectedtoa standpipe equipped with a vent.

NOTE: The waste water can also bedirected to a

nearbyfloor drain. Flexible hose which allows trapped water to accumulate in sagged runs must be avoided.

1. Find the drain connections on the lower rear of the unit.

2. Using the band coupling provided, attach coupling clamps to the drain connection.

3. Create the drip pan drain connection as shown. A separate drain connection for the drip pan is also possible.

NOTE: The open end of the drain should be

installed fac ing the floor . Copper line used for installation to an open drain or floor sink must be supplied by the installer.

CAUTION! Use of an inline trap will causedrain backup

Plumbersupplied breather vent and tee

Figure 2

Water must meet the following minimum requirements:

Total Dissolved Solids (TDS) content willnot exceed 30 parts per million.

Water PH must be 7.0 or higher

WARNING!! The use of poor quality water will invali-

date your warranty.

Drip pan drain

1” air g ap

Main drain

Plumbersupplied connection to lower unit or drain system

Figure 3

Installation

Utility Connections

STEAM CONNECTION

NOTE: COS-8GDS only.

Connect the appliance to a 200 psi maximum external steam source per local or state codes. The steam must be clean, potable and fit for human consumption. Failureto connect this appliance to asuitablesteamsource willrevoketheapprovalof NSF.

ELECTRICAL CONNECTION

Beforemaking any electricalconnectionsto these units, check that the powersupply is adequate for the voltage, amperage, and phase requirements stated on the rating name plate mounted on the unit.

Wiring diagrams are located on the inside of the louvered side panel.

All units are equipped for operation on 115V 15 amp 1Φ 60Hz., 2 conductor cable with ground. Wiring from the power source to this unit must be aminimum of#16 AWG CU. strandedwire or larger.

NOTE: DISCONNECT THE POWER SUPPLY TO

THEUNITBEFORESERVICING!

U.S. and Canadian installation

All units, when installed, must be electrically groundedin accordance with localcodes or inth e absenceoflocalcodes, withtheNationalElectrical

Code, ANSI/NFPA70---Latest Edition and/or Canadian Electrical Code CSA C22.1 as applicable.

General Export Installations

WARNING!! Improperelectricalinstallationwill invali-

date your warranty.

WARNING!! This appliance is equipped with a 115V,

three-prong (grounding) plug for your protection against shock hazard and shouldbe pluggeddirectlyintoa properly grounded three-prong receptacle. DO NOT cut or remove the grounding prong from this plug.

Installation

Utility Connections

GAS PIPING

Aproperlysized gas supplysystem isessentialfor maximum oven performance. Piping should be sized to provide a supplyof gassufficient to meet themaximum demandof allapplianceson theline without loss of pressure at the equipment.

Example:

NOTE: BTU values in the following example are

for natural gas.

You purchase a COS-8G to add to your existing cook line.

1. Addthe BTUratingofyourcurrentappliances. Pitco Fryer 120,000 BTU

6 Burner Range 60,000 BTU Deck Oven 50,000 BTU Total 230,000 BTU

2. Add the BTU ratingof the new oven to the total.

Previous Total 230,000 BTU COS-8G (for steam) 90,000 BTU New Total 320,000 BTU

3. Measure the distance from the gas meter to the cookline. This is the pipelength.Let’s say thepipelengthis30’(9m)andthepipesize is 1” (2.54 cm).

4. Use the appropriate table to determine the total capacity of your current gas piping.

The total capacity for this example is 375,000 BTU. Since the total required gas pressure, 320,000 BTU is less than 375,000 BTU, the current gas piping will not have to be increased.

NOTE: The BTU capacitiesgiveninthe tables are

for straight pipe lengths only. Any elbows orother fittingswill decreasepipe capacities. For example: a schedule 40 1-1/2”ell fitting has an equivalent capacity of 4.2” (10.2cm) ofstraight pipe.Contactyourlocalgas supplierif youhave anyquestions.

Maximum Capacity of Iron Pipe in Cubic Feet

of Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

Pipe eng

(ft)

10 360 680 1400 2100 3950 20 250 465 950 1460 2750 30 200 375 770 1180 2200 40 170 320 660 990 1900 50 151 285 580 900 1680 60 138 260 530 810 1520 70 125 240 490 750 1400 80 118 220 460 690 1300 90 110 205 430 650 1220

100 103 195 400 620 1150

From the National Fuel Gas Code Part 10 Table 10-2

Maximum Capacity of Pipe in Thousands of

BTU/hr of Undiluted P.P. Gas at 11” W.C.

Pipe Length

From the National Fuel Gas Code Part 10 Table 10-15

3/4” 1” 1-1/4” 1-1/2” 2”

(Pressure drop of 0.5 Inch W.C.)

(ft)

10 608 1146 3525 20 418 788 2423 30 336 632 1946 40 287 541 1665 50 255 480 1476 60 231 435 1337 70 215 404 1241 80 198 372 1144 90 187 351 1079

100 175 330 1014

Nominal Size, Inches

Inside Diameter, Inches

3/4” 1” 1-1/2”

Installation

Utility Connections

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated for 7” W.C. for natural gas and 12---14” W.C. for propane gas for each unit while the burners are on. A sufficient gas pressure must be present at the inlet to satisfy these conditions.

Eachunit hasbeen adjustedat thefactorytooperate with the type of gas specified on the rating plate attached to the right side of the unit.

Each oven issupplied with a regulator to maintain the propergas pressure. The regulator isessen-

tial to the proper operation of the oven and shouldnotberemoved.It ispreset toprovidethe

oven with 3.5” W.C. (0.87 kPa) for natural gas and

10.0” W.C. (2.50 kPa)for Propanewhile the flame is on.

DO NOT INSTALL AN ADDITIONALREGULATOR WHERE THE UNIT CONNECTS TO THE GAS SUPPL Y UNLESS THE INLET PRESSURE IS GREATER THAN 14” W.C. (1/2 PSI)

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressuresinexcessof1/2psig(3.45kPa).

The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (3.45kPa).

Prior to connecting the unit, gas lines should be thoroughly purged of all metal filings, shavings, pipedope, and other debris. Afterconnection, the unit s hould be checked for correct gas pressure.

U.S. and Canadian installations

Installation must conform with local codes, or in the absence of local codes, with the National Fuel

Gas Code, NFPA54/ANSI Z223.1---Latest Edition, the Natural Gas Installation Code CAN/CGAB149.1 or the Propane Installation Code, CAN/ CGA-B149.2 as applicable.

General Export Installations

Installation

Gas Hose Restraint

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

Therestraint,suppliedwiththe appliance,mustbe used to limit the movement of the unit so that no strain is placed upon the flexible connector. The restraint should be fastened to the base frame of the ovenas close to the flexibleconnector as possible. It should be short enough to prevent any strain on the connector. With the restraint fully stretched the connector should be easy to install and quick connect.

Therestraint (ie:heavygauge cable)should beattached without damaging the building. DO NOT use the gas piping or electrical conduit for the attachment of the permanent end of the restraint! Use anchorbolts in concrete or cement block. On wooden walls, drive hi test wood lag screws into the studs of the wall.

WARNING!! If the restraint is disconnected for any

reason it must be reconnected when the unit is returned to its original position.

U.S. and Canadian installations

The connector mustcomply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors For Moveable Gas Appliances CAN/CGA-6.16 and a quick disconnect device that complies with the Standard for QuickDisconnect Devices for Use With Gas Fuel, ANSI Z21.41or Quick Disconnect For UseWithGasFuel CAN 1-6.9. Adequate means must be provided to

limit the movement of the appliance without depending on theconnection and the quick disconnect device or its associated piping.

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

General export installations

Attachment Plate (securewith leg mount bolt)

Gas Hose

Quick Connect

Gas Supply Line

Restraint

Installation of Gas Hose and Restraint

Figure 4

IMPORTANT: Cable restraint should be fastened as close as possibleto the flexibleconnectorand short enoughto prevent any strain on the flexible connector.

At maximum stretch of shortened restraint, the flexible connector should beeasytoinstallandquickto connect.

Installation

Optional Leg Attachment

LEG OPTIONS

Legs are available in 4” (10 cm), 6” (15 cm) or 25” (64 cm) lengths or low profile casters. The 4” legs are for counter top installations. The 6” legs are usedonthelowersectionofa doublestackedunit. The 25” legs are used for a single oven located on the floor .

NOTE: For safety reasons, casters must not be

used with the 25” (64 cm) legs.

25“ (64 cm) Adjustable Leg

LEG ATTACHMENT

NOTE: If low profile casters are used, install the

locking casters on the front of the oven. The rear casters do not lock. Be sure the

locks are set on the front casters.

1. Alignthethreadedstud theeachlegto thebolt holes located in the unit’s bottom corners. Turn the legs clockwise and tighten to the nearest full turn.

2. Align the leg plate holes with the bolt holes. Secure with the two 1/2” bolts provided.

3. Tip the oven up on the legs. If casters are

used, check that the locks are set on the front casters.

4. Except forunits with casters, levelthe ovenby screwing the adjustable feet in or out as necessary.

6” (15 cm) Adjustable Leg

4” (10 cm) Leg

Low Profile Casters

Figure 5

6” (15 cm) Legs Shown

Figure 6

Installation

Baffle Installation

NOTE: Does not apply to BCS-8G convection

steamer.

1. Inserta baffleintoeachheatexchange tubeas shown. There are eight baffles per oven. The baffles are packed in a cartoninside theoven cavity.

SupportPin

Baffle

NOTE: The baffle support pin shouldbe rest-

ing on top of the heat exchange tube when the baffle is fully inserted.

WARNING!! Failure to install the baffles will result in

reduced heating efficiency of the oven.

COS-8G Shown

Figure 7

STACKING

1. Install6”(15cm) legsorcasters onthebottom

unit, using the three 1/2” bolts provided. If castersare used, be sure thatthe casters with brakesarelocatedonthe frontofthe ovenand the gas hose restraint has been installed.

2. Oven/Steamers and Convection Ovens only

Install a baffle (8 per unit) into each heat exchange tube on both top and bottom units.

NOTE: For installation of convection steamers

proceed to step 3.

Baffle (not applicablefor Convection Steamers)

DO NOT remove body top

Installation

Stacking Instructions

4. COS-8G and BCS-8G only --- Remove the upperunit’s steamgenerator flue bottomcap. Install the steam generator flue adapter between the lower and upper units’ steam generator.

NOTE: For convection ovens (CNV-8G) and

direct steam units (COS -8GDS) proceed to step 5.

Remove plug

Install adapter flue

Caster with brakes

Figure 8

3. Lift and mount the upper unit onto the lower unit.Flushtheedgeson allfoursides.Remove the side panel and body back of both units. Save the screws. Remove the lower body back from the top unit.

Remove

louvered panel

Removebody back

Remove

lower body back

Removebody back

Remove

louvered panel

Figure 9

Figure 10

5. Bolt the upper and lower units together using the 1/2” bolts provided.

Bolt through holes

closest to oven center

Rear view of oven

Figure 11

Installation

Stacking Instructions

FLUE INSTALLATION

NOTE: Convection Steamers do not require tran-

sition and vertical flues. If installing a Convection Steamer proceed to Plumbing.

1. Install the transition flues between the units. Use three 10-24 screws to attach each flue to the lower unit’s body top. Reattach the body backs to the appropriate units. Secure the transition flues to the lower bodyback using the sheet metal screws provided.

Secure the transition flues

to the lower bodyback

using sheet metal screws

Transition flue

Attach with three

10-24 screws at base

of transition flue

PLUMBING

NOTE: The installationplumber is responsiblefor

connection to the drain. Usea 24” section onthetopunitTeetoraisethebreathervent.

NOTE: DO NOT manifold the drains together

when stacking a CNV-8G with a COS-8G, BCS-8G or COS-8GDS.

1. Attach copper Tee, gray hose and clamps to the drain outlet of both units.

2. Install suitable tubing to the floor drain from the drip pan outlet on the rear of the unit.

Breather vent

Plumber installed

connection 24” long

Tee, hose and clamps

Plumber installed

connection

2. Install vertical flues using sheet metalscrews provided. Drill through the body back of the top unit using the vertical flue mounting holes as pilot holes. Attach the vertical flues to the body back using sheet metal screws provided. Attach flue cap to the upper unit.

Flue cap

Vertical flue

Attach the vertical

flues to the body

back using sheet

metal screws

Figure 12

Tee, hose and clamps

Plumber installed

connection to drain

Figure 13

Installation

Final Check and Adjustments

BEFORESWITCHINGTHEAPPLIANCEON

Beforeapplying power to the unit forthe first time, check for the following conditions:

All electrical safety provisions have been adhered to and the electrical connections are correct.

Water is connected, turned on and all of the connections are water tight.

Check all gas fittings at the site with leak detection solution.

NOTE: COS-8G and BCS-8G units only --- The

first time the unit is turned on, or after the unit has been OFF for 5 hours and then turned on, it will automatically 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 doorcatch maybe adjusted in twodirections, in and out, and up and down, using the following procedure:

1. Adjust catch up and down by loosening the two bolts holding the catch to the face of the unit (A).

2. Make adjustments so that the leadingface 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 adjustment face is stepped so that movement is limited with the bolt tightened properly.

6. The adjustment is correct when the door 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. Adjust hinges so that the door back and the unit face are parallel (C).

3. The adjustment is correct when no steam leaks through the gasket.

Oven

COS-8G shown

Figure 14

Door

Installation

Final Check Lists

ELECTRICAL CONTROL COMPARTMENT

115 volt single phase to unit.

Remove side panel

Reset high limit thermostats

Check fuses

Reinstall side panel

PLUMBING FINAL CHECK

Incoming water pressure within 50 PSI (minimum)

Water solenoids are properly bracketed and not leaking

24”atmosphericstandpipe vent/drainproperly installed

Water feed lines intact without leaks

Spray hose connected properly

Washer

Regulator Assembly

“Y” Fitting

Cold water supply

Fill

Solenoid

Washer

Hose and Spray

Spray Hose Connection

Figure 15

Check for leaks using leak detection solution

Units with casters must use the gas hose restraint provided with the flexible hose

OVEN OPERATIONAL TESTS

NOTE: Checkstobemadebycustomerorautho-

rized service agent.

Cool Down Mode (if applicable)

Turn Switch toCOOL DOWN position and verify that the motor operates with the door open.

Combi Mode (if applicable)

Turn to COMBI mode, set thermostat to 350_F (177_C) and verify:

Steam generator flushes and fills

Steam generator preheats to 175_F(79_C) then switches to hot air

When hot air reaches 350_F (177_C) hot air shuts off and steam comes on

Steam Mode (if applicable)

Remove control panel, set to STEAM mode and verify:

Check timer operation in both positions

1. Set timer in position other than ON, timer should count down

2. Set timer in ON position, oven should operate continuously without timer

Run light (power light) turns on

Unit produces steam, window fogs, door seal does not leak

Quenching system working

Hot Air Mode (if applicable)

GAS FINAL CHECK

Inletpressurestothe applianceare7---14”WC forNaturalgas or12---14”WCforPropanegas

Manifold pressures are 3.5” WC for Natural gas or 10.0” WC for Propane gas

Gas line properly secured

Turn to HOT AIR mode and set thermostat to 400_F (205_C) and verify:

Heat demand light is on

Oven is heating properly

Heat lights shuts off at 400_F (205_C) and oven maintains 400_F (205_C)

Operation

Safety Information

THE INFORMATION CONTAINED IN THIS SECTIONISPROVIDEDFORTHEUSE OFQUALIFIED OPERATING PERSONNEL. QUALIFIED OPERATING PERSONNEL ARE THOSE WHO HAVE CAREFULLY READ THE INFORMATION CONTAINED IN THIS MANUAL, ARE FAMILIAR WITH THE FUNCTIONS OF THE OVEN A ND/ OR HAVE HAD PREVIOUS EXPERIENCE WITH THE OPERATIONOFTHE EQUIPMENTDESCRIBED.ADHERENCE TO THE PROCEDURES RECOMMENDED HEREIN WILL ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLE-FREE SERVICE.

Please take the time to read the following safety andoperatinginstructions.Theyare the keyto the successful operation of your Blodgett Combi gas appliance.

SAFETY TIPS For your safety read before operating

What to do if you smell gas:

DO NOT try to light a ny appliance.

DO NOT touch any electrical switches.

Use an exterior phone to callyour gas supplier immediately.

If you cannot reach your gas supplier, call the fire department.

What to do in the event of a power failure:

Turn all switches to off.

DO NOT attempt to operate the unit until the power is restored.

NOTE: In the event of a shut-downof any kind, al-

low a five (5) minute shutoff period before attempting to restart the oven.

General safety tips:

DO NOT use tools to turn off the gas control. If thegas cannotbe turned offmanuallydo nottry to repair it. Call a qualified service technician.

If the oven needs to be moved for any reason, the gas must be turned off and disconnected from the unit before removing the restraint cable. Reconnect the restraint after the oven has been returned to its original location.

DONOT remove the control panel coverunless the oven is unplugged.

Operation

Oven Start-Up

INITIAL OVEN START-UP

1. TurnthemanualgasvalvetoON.

STEAM MODE (if applicable)

NOTE: For direct steam units, skip steps 4---6.

1. Turn the mode selector switch to STEAM.

2. The combustion blower turns on.

3. The green POWERIndicator lampon thefront control panel lights.

4. The steam generator flushes and drain automaticallyfor75 secondsiftheunithas beenoff for at least 5 hours.

5. The steamgenerator beginsto fill.The FILLindicator lamp on the front control panel blinks.

6. When thesteam generatoris filledtothe properlevel,theconvectionblowerandPOWERindicator lamp turn on.

7. Severalrelay contacts change state. Aclick is heard when the gas valve opens.

8. The steam generator main burner ignites.

9. Steam fills the cavity and is controlled by a non-accessible internal thermostat.

HOT AIR MODE (if applicable)

1. Turn the mode selector switch to Hot Air.

2. The convection blower turns on.

3. Set the hot air thermostat to the desired temperature.

4. Thethermostat lamplights,indicatingthe cavitytemperature isbelow the desired set point.

5. Twoseriesofclicksareaudibleasthehotair pilot burners and main burners ignite.

6. When the cavity temperature reaches the desiredsetpoint,the temperatureindicatorlamp goes off. The main burners shut off.

COMBI MODE (if applicable)

NOTE: For direct steam units, skip steps 5---8.

1. Turn the mode selector switch to COMBI.

2. The combustion blower turns on.

3. The green POWER indicator lamp on the front control panel lights.

4. Set the HotAir thermostat to the desired temperature.

5. The steam generator flushes and drain automaticallyfor75 secondsiftheunithas beenoff for at least 5 hours.

6. The steam generator begins to fill. After two minutes the FILL indicator lamp on the front control panel blinks. The convection blower and POWER lamp do not shut down.

7. When thesteam generatoris filledtothe proper level, several relay contacts change state. A click is heard when the gas valve opens.

8. When thesteam generatorcomes up to apredetermined temperature, the hot air t hermostat lamp illuminates, indicating the cavity temperature is below the desired set point.

9. Twoseriesofclicksareaudibleasthehotair pilot burners and main burners ignite.

10. When the cavity temperature reaches the desiredsetpoint,the temperatureindicatorlamp goes off. The main burners shut off.

11. The steam and hot air burners toggle back and forth responding to the thermostat set points.

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