Blodgett BCT101EPT, BCT61EPT User Manual

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BCT & BLCT

COMBI OVENS

INSTALLATION - OPERATION - MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183

PN 61041 Rev J (11/15)

Your Service Agency’s Address:

Model

Serial number

Oven installed by

Installation checked by

IMPORTANT

TABLE OF CONTENTS

WARNING: Improper installation, adjustment, alternation, service or maintenance can cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly before installing or servicing this equipment.

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.

FOR YOUR SAFETY

Do not store or use gasoline or other ammable 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 correction. Specications are subject to change without notice.

INSTALLATION

Utility Connections - Standards and Codes ................................. 2

The Blodgett Combi-Oven/Steamer ........................................ 3

Description of the Combi-Oven/Steamer ................................... 4

Utility Specications ...................................................... 5

Oven Assembly to Stand .................................................. 6

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

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

Electrical Connection and Ventilation ...................................... 10

Gas Connection......................................................... 11

Gas Hose Restraint ..................................................... 13

Final Check Lists ........................................................ 14

OPERATION

Safety Information for Gas Ovens ........................................ 15

BCT Touchscreen Control Description ..................................... 16

Main Menu ............................................................. 17

Hot Air Mode ........................................................... 18

Steam Mode ............................................................ 20

Retherm Mode .......................................................... 21

CombiSmart Mode ...................................................... 22

CombiOptima Mode ..................................................... 23

Using the Core Probe ................................................... 24

SmartChef Automatic Cooking ........................................... 26

Using Rack Timing ...................................................... 28

Using Advanced Rack Timing ............................................ 29

PreHeat, Cool Down and Proong ........................................ 32

Cook to Perfection ...................................................... 34

Programmed Cooking ................................................... 35

Adding a New Recipe Program ........................................... 36

Favorites ............................................................... 37

USB ................................................................... 38

Timed Start ............................................................. 40

HACCP Library ......................................................... 41

MAINTENANCE

Cleaning & Preventative Maintenance..................................... 42

Deliming - BCT only ..................................................... 44

Installation

Utility Connections - Standards and Codes

THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED 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.

Qualied installation personnel are individuals, a rm,

a corporation, or a company which either in person or through a representative are engaged in, and responsible for:

• the installation or replacement of gas piping and the connection, installation, repair or servicing of equipment.

• the installation of electrical wiring from the electric meter, main control box or service outlet to the electric appliance.

Qualied installation personnel must be experienced in such work, familiar with all precautions required, and have complied with all requirements of state or local authorities

having jurisdiction.

U.S. and Canadian installations

The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable.

Installation must conform with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70-Latest Edition and/or Canadian National Electric Code C22.1 as applicable.

Appliance is to be installed with backow prevention in

accordance with applicable federal, province and local codes.

Australia and general export installations

Instllation must conform with Local and National instal-

lation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the

proper installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local distributor, please call the Blodgett Oven Company at 0011-802-658-6600.

Installation

The Blodgett Combi-Oven/Steamer

The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/Steamer you have the choice of two cooking processes: Steam and Hot Air, either...

• Separately

• Combined, or

• In Sequence

And for easy operation you can choose from three modes:

In the Steam mode you can:

steam reheat reconstitute stew thaw simmer blanche preserve braise poach

In the Hot Air mode you can:

roast bake grill gratinate broil

In the Combination Steam and Hot Air mode you can:

defrost roast rethermalize reheat bake forced steam

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

Retherm - for perfect reheating

Proong - Proof and bake all in the same oven

Preheat - in this mode the oven will preheat to 575ºF (300ºC) for 15 minutes. The oven will then automatically lower to 480ºF (249ºC) to protect the advanced electronic components.

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

You can also use two or three functions in se-

quence during one cooking process. We call this:

• combi-steaming

• combi-roasting

• combi-baking

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

• increased productivity in the kitchen

• a reduction in capital expenditures for multiple equipment replacement

• a wider range of menu choices

• a simplied cleaning process

The work process is simplied since products are prepared on or in steam table pans and trays. Food can be cooked, stored, and transported with the same pans.

Small amounts of product can be processed efciently;

pre-cooked and convenience foods can be reheated within minutes. Many frozen foods can be processed with-

out pre-thawing. This exibility 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 important

than ever. Vegetables are cooked in the Blodgett CombiOven/Steamer without water at the optimal temperature of just under 212ºF (100ºC), maintaining valuable vitamins, minerals, nutrients and trace elements. Cooking

meat in the Combi results in less shrinkage and a rmer,

juicier product. The Blodgett Combi-Oven/Steamer is being used more and more for baking. Steam and Hot Air modes make it a general purpose baking appliance.

Installation

Description of the Combi-Oven/Steamer

ABOUT THE OVEN/STEAMER

Blodgett Combis are quality produced using high-grade stainless steel with rst class workmanship.

The multiple speed fan, which is guarded against acci-

dental nger 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 excessive heat

radiation and saves energy.

Fresh steam enters the oven cavity without pressure and

circulates at high speed. This process enables quick and gentle cooking and ensures high quality food while pro-

PLUMBING SPECIFICATIONS

WATER

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

21.76 PSI (150 kPa, 1.5 bar) when Combi Wash is not active

40(min)-50(max) PSI supply pressure Water connection 3/4” garden hose cold water Water quality requirements TDS: 40-125 ppm

Hardness: 35-100 ppm

Chlorides: <25 ppm

Silica: <13 ppm

Chlorine: < 0.2 ppm

Chloramine: < 0.2 ppm

pH: 7.0-8.5

DRAINAGE

Drain type Atmospheric Vented Drain Drain connection 2.00” (50.8mm) Copper

1.57” (40mm) Copper - mini combi ovens

Maximum water drain temperature 140ºF (60ºC)

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 simple to use control. With graphical symbols and storage for 50 product recipes the BCT/BLCT is easy for even inexperienced kitchen staff to operate.

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

RATINGS - GAS OVENS

Model Gas Type Input Voltage Phase Amps

BLCT-61G Natural 58,000 BTU 115 1 9

Propane 58,000 BTU 115 1 9

BLCT-101G Natural 87,000 BTU 115 1 9

Propane 87,000 BTU 115 1 9

BLCT-102G Natural 95,500 BTU 115 1 9

Propane 95,500 BTU 115 1 9

BLCT-62G Natural 81,800 BTU 115 1 9

Propane 81,800 BTU 115 1 9

BLCT-202G Natural 190,000 BTU 115 1 17

Propane 190,000 BTU 115 1 17

Installation

Utility Specications

ELECTRICAL RATINGS

Model Voltage kW Hz Phase Max Load (amps)

2.7/3.3/3.6 50/60 1NAC 15

BLCT-23E

Mini Combi

BLCT-6E

Mini Combi

BLCT-10E

Mini Combi

BCT-61E

BLCT-61E

BCT-101E

BLCT-101E

BCT-102E

BLCT-102E

BCT-62E

BLCT-62E

BCT-202E

BLCT-202E

208/230/240

400/415

440/480 5.4/6.5 50/60 2AC 15

208 4.6 50/60 1 23 240 6.1 50/60 1 26 208 6.9 50/60 3 20 240 9.2 50/60 3 23

208/230/240

400/415

440/480 10.4/12.4 50/60 3AC 18

208 9 60 3 25 240 9 60 3 22 480 9 60 3 11 208 18 60 3 50 240 18 60 3 44 480 18 60 3 22 208 27 60 3 75 240 27 60 3 65 480 27 60 3 33 208 21 60 3 59 240 21 60 3 51 480 21 60 3 26 208 60 60 3 167 240 60 60 3 145 480 60 60 3 73

2.7/3.3/3.6 50/60 2AC 15

5.4/6.6/7.2 50/60 3AC 30

6.6/7.2 50/60 2NAC 15

5.4/5.8 50/60 2AC 15

10.4/12.7/13.8 50/60 3AC 34

10.4/12.7/13.8 50/60 3NAC 34

12.7/13.8 50/60 3NAC 20

12.7/13.8 50/60 3AC 20

Installation

Oven Assembly to Stand

Your Blodgett COMBI oven has been shipped with black plastic caps on the corners of its base. In order to mount your oven to its stand, please do the following:

1. Remove the stand from the packaging. Install the casters or feet into the base of the stand. If inserting casters ensure that the locking casters are at the front

of the stand, see gure. Place the stand upright in an

area readily available.

2. Remove all packaging from the oven, so that the oven can be picked up.

3. Remove the black plastic caps on each corner by removing the two screws holding them on. Do NOT

discard these screws; they will be used to mount the

oven to the stand.

4. Position the oven over the stand and align the corner brackets on the stand with the holes on the oven.

5. Use the screws from the plastics caps to mount the oven to the stand.

Note difference in rail placement

Front of stand

6. The oven has now been properly fastened to the stand.

Figure 1

Installation

Oven Location and Leveling

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

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

MINIMUM REQUIRED CLEARANCES

Size Left Right Back

Electric Ovens

61, 101,

102 & 202

62 0”

Gas Ovens

61, 101,

102 & 202

62 0”

2.75”

(70mm)

(0mm)

2.75”

(70mm)

(0mm)

2.75”

(70mm)

4”

(102mm)

2.75”

(70mm)

4”

(102mm)

2”

(50mm)

2”

(50mm)

2”

(50mm)

2”

(50mm)

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

In addition, the following clearances are recommended for servicing.

• Oven body sides - 12” (30cm)

• 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 t the trolley for rack.

Correct Installation Incorrect Installation

Figure 2

Installation

Plumbing Connections

WATER CONNECTION

Blodgett BCT/BLCT ovens have two water connections. Both are located at the back of the unit.

BCT/BLCT-61, 62, 101, 102 and 202 models

• 1 connection for raw water for the condensation jet.

• 1 connection for steam generation and the Combi Wash jet in the oven chamber. Must meet the re-

quirements applying to water supplied to household

appliances.

Quench

Steam

Figure 3

To facilitate cleaning and servicing, the oven should be

connected with an approved exible 3/4” hose. Permanent installations should be tted with a stop-tap and a

non-return valve.

Before connecting the oven to water, ush the tubes

thoroughly. Connect the oven.

DRAIN CONNECTION

Blodgett ovens are equipped with a drain system that removes surplus water from the oven chamber. This may be condensed water from the products, 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 authorised plumber, to an open or closed drain. The drain must never end directly beneath the oven.

The drain must be of stainless steel or an equally

temperature-resistant material, have a fall of at least 3° or 5%. See page 4 for drain diameter.

BLCT-23, 6 and 10 Mini Combi models

• 1 water connection. Must meet the requirements applying to water supplied to household appliances.

Water connection

Figure 4

WARNING!!

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

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

Clogged up water lters and dirt in the solenoid valves are not covered by the warranty.

CLEANING & DELIMING CHEMICAL

1. BCT/BLCT-61, 62, 101, 102 and 202 ovens only. The oven is supplied with a chemical bottle holder. The

holder can be afxed to either side of the oven. Place

it on the stand crossmember.

Figure 5

2. Connect the supplied detergent tubes (red and blue) to the underside of the oven near the rear. Connect

the blue hose to the tting with the blue sticker and the red hose to the tting with the red sticker.

Installation

Plumbing Connections

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

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

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

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

Blue Sticker

Red Sticker

Red Tube

Blue Tube

Figure 6

Installation

Electrical Connection and Ventilation

ELECTRICAL CONNECTION

NOTE: Electrical connections must be performed by a

qualied installer only.

Before making any electrical connections to these appli-

ances, check that the power supply is adequate for the voltage, amperage, and phase requirements 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 appliance

before servicing.

WARNING!!

Improper installation may invalidate your warranty.

Electric Models

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

Gas Models

U.S. and Canadian Installations

A power cord (115V units only) is supplied with a plug attached. Plug the power cord into the desired receptacle.

NOTE: The BLCT-202G must be hard wired.

This oven model uses a variable frequency inverter drive. Appliances that use variable frequency inverter drives produce high frequency noise and require lters and

shielded motor cabling. This causes higher leakage current toward Earth Ground. Especially, at the moment of switching ON this can cause an inadvertent trip of the appliance’s ground fault interrupter (GFCI). Some GFCIs

are more sensitive than others. Blodgett has qualied the

Pass and Seymour brand, part number 2095, 20 A, 125

VAC, 60 Hz, specication grade GFCI duplex receptacle as being immune to the variable frequency inverter drive’s noise. Blodgett recommends using this specic GFCI for

this model oven.

WARNING!!

If the supply cord is damaged, it must be replaced by a special cord or assembly available from the manufacturer or its service agent.

VENTILATION

Blodgett BCT/BLCT ovens are equipped with an open/direct exhaust system that removes surplus humidity from the oven chamber. The exhaust system 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.

BCT/BLCT-61, 62, 101, 102 and 202 ovens only. The exhaust tube can be connected to a ventilation system. In that case, a special extraction funnel is tted 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 7

Installation

Gas Connection

GAS PIPING

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

at the equipment.

Example:

NOTE: BTU values in the following example are for

natural gas.

You purchase a BLCT-61G to add to your existing cook line.

1. Add the BTU rating of your current appliances.

Pitco Fryer 120,000 BTU

6 Burner Range 60,000 BTU

Deck Oven 50,000 BTU

Total 230,000 BTU

2. Add the BTU rating of the new oven to the total.

Previous Total 230,000 BTU

BLCT-61G 40,900 BTU

New Total 270,900 BTU

3. Measure the distance from the gas meter to the cook line. This is the pipe length. Let’s say the pipe length is 40’ (12.2 m) and the pipe size 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 375,00 BTU. Since

the total required gas pressure, 270,900 BTU is less than

375,000 BTU, the current gas piping will not have to be increased.

NOTE: The BTU capacities given in the tables are for

straight pipe lengths only. Any elbows or other

ttings will decrease pipe capacities. Contact

your local gas supplier if you have any questions.

Maximum Capacity of Iron Pipe in Cubic Feet of

Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

PIPE

LENGTH (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 L.P. Gas at 11” W.C.

(Pressure drop of 0.5 Inch W.C.)

PIPE

LENGTH (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

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

NOMINAL SIZE, INCHES

3/4” 1” 1-1/4” 1-1/2” 2”

OUTSIDE DIAMETER, INCHES

3/4” 1” 1-1/2”

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated for each appliance while the burners are on. A sufcient gas pressure must be present at the inlet to satisfy these conditions. Refer to the table below for correct gas pressure.

Each appliance has been adjusted at the factory to oper-

ate with the type of gas specied on the rating plate.

Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essential to the

proper operation of the oven and should not be removed.

DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE UNIT CONNECTS TO THE GAS SUPPLY UNLESS THE INLET PRESSURE IS GREATER THAN 14” W.C. (1/2 PSI) (37mbar).

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psig (3.45kPa).

The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test

pressures equal or less than 1/2 psig (3.45kPa).

Prior to connecting the appliance, gas lines should be

thoroughly purged of all metal lings, shavings, pipe

dope, and other debris. After connection, the appliance must 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/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2 as applicable.

General Export Installations

Installation must conform with Local and National instal-

lation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the

proper installation and/or operation of your appliance, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011-802658-6600.

GAS PRESSURE

Model Gas Type Inlet Pressure

BLCT-61G Natural 3.2-8.0” W.C.

Propane 5.2-14” W.C.

BLCT-101G Natural 3.2-8.0” W.C.

Propane 5.2-14” W.C.

BLCT-102G Natural 3.2-8.0” W.C.

Propane 5.2-14” W.C.

BLCT-62G Natural 3.2-8.0” W.C.

Propane 5.2-14” W.C.

BLCT-202G Natural 3.2-8.0” W.C.

Propane 5.2-14” W.C.

Installation

Gas Hose Restraint

If the appliance is mounted on casters, a commercial exible connector with a minimum of 3/4” (1.9 cm) inside di-

ameter must be used along with a quick connect device.

A restraint must be used to limit the movement of the appliance so that no strain is placed upon the exible connector. The restraint should be fastened to the base frame

of the oven as close to the exible connector as possible.

It should be short enough to prevent any strain on the connector. With the restraint fully stretched the connector

should be easy to install and quick connect.

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

WARNING!!

If the restraint is disconnected for any reason it must be reconnected when the appliance is returned to its original position.

U.S. and Canadian installations

The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors For Moveable Gas Appliances CAN/CGA-

6.16 and a quick disconnect device that complies with the

Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas

Fuel CAN 1-6.9. Adequate means must be provided to

limit the movement of the appliance without depending

on the connection 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

Installation must conform with Local and National instal-

lation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the

proper installation and/or operation of your appliance, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011-802658-6600.

Attachment Plate (secure with leg mount bolt)

Quick Connect

Gas Hose

Restraint

Installation of Gas Hose and Restraint

(Single Section Shown)

Figure 8

Gas Supply Line

IMPORTANT: Cable restraint should be fastened as close as possible

to the exible connector and short

enough to prevent any strain on the

exible connector.

At maximum stretch of shortened

restraint, the exible connector should be easy to install and quick

to connect.

Installation

Final Check Lists

WARNING!!

Final check list must be performed by a quali-

ed installer only.

OVEN EXTERIOR

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

2. Check/adjust the height and check that the oven is placed level (horizontally)

3. Check/adjust oven door

CONNECTIONS

1. Check for correct water connection

2. Turn on water supply

3. Check for leaks

4. Turn off water supply

OVEN INTERIOR

1. Check that lter housing is mounted correctly

2. Check interior light

3. Clean the oven

CONTROL

1. Check and adjust, if necessary, each of the preset values

2. Heat up the oven at 480°F (249°C) for approximately 5 minutes.

5. Check and clean dirt lter

6. Turn on water supply again

7. Check hand shower

8. Check for correct electrical connection

9. Check for correct gas connection (if applicable)

10. Check connection to drip tray

11. Check for correct mounting of drip tray

12. Check for correct fall of hose from drip tray, and check for leaks

13. Check for correct exhaust and drain connection

14. Clean the oven

15. Apply steel oil

Operation

Safety Information for Gas Ovens

The information contained in this section is provided for the use of qualied operating personnel. Qualied operating personnel are those who have carefully read the information contained in this manual, are familiar with the functions of the oven and/or have had previous experience with the operation of the equipment described. 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 and operating instructions. They are the key to the successful operation of your Blodgett oven.

SAFETY TIPS

For your safety read before operating

What to do if you smell gas:

• DO NOT try to light any appliance.

• DO NOT touch any electrical switches.

• Use an exterior phone to call your gas supplier immediately.

• If you cannot reach your gas supplier, call the re department.

What to do in the event of a power failure:

• Turn all switches to off.

• DO NOT attempt to operate the oven until the power is restored.

NOTE: In the event of a shut-down of any kind, allow a

ve (5) minute shut off period before attempting

to restart the oven.

General safety tips:

• DO NOT use tools to turn off the gas control. If the gas cannot be turned off manually do not try to re-

pair it. Call a qualied 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.

• DO NOT remove the control panel cover unless the oven is unplugged.

Operation

BCT Touchscreen Control Description

The BCT/BLCT ovens include the versatile Blodgett Combi Touchscreen control. The control features:

• Multiple cooking modes include Hot Air, Com-

biSmart, CombiOptima, Retherm, Steam, Proong,

Cool Down, and PreHeat.

• CombiOptima automatically measures and controls the humidity level in the oven, helping to retain the appearance and juiciness of the product. (not avail-

able on mini ovens)

• Easy to use touch panel display

• Stores up to 1000 recipe programs with multiple cooking stages. Recipes can be grouped into categories (beef, chicken, cookies, etc.) for easy retrieval. Includes a favorites category for the recipes you use the most.

• External core temperature probe with 3 measuring points.

• Low temperature roast & hold and Delta-T cooking

• Reversible 9 speed fan for optimum baking and roasting results

BASIC OPERATIONS

• To select an item, touch the button on the screen

• To scroll through a list, drag your nger up or down. The item centered on the “wheel” will be selected.

• To return to the previous display, push the left arrow

key ◄ in the upper left corner of the screen.

• To change the cook function while the oven is oper-

ating, push the down arrow key ▼ in the upper right

corner of the screen.

• To save the current settings and move on to the next

step, push the right arrow key ► in the upper right

corner of the screen.

• The Rack Timer function enables you to set timers for each individual rack.

• Advanced Rack Timer allows you to create groups of recipes with similar characteristics (cook temperature, humidity level, etc.) then manage multiple recipes of the same group simultaneously on separate oven racks.

• USB port for data, software and recipe transfer

• HACCP quality control enables you to control and document production. Includes production time, production duration, preparation temperature, and core temperature.

• Programmable time delay start

• Automatic service diagnosis

MAIN MENU DESCRIPTION

1. KEY ICON - Press this key, then enter the code to change type of user. Choices include user, super user or technician. The super user code is 87 64 12.

Operation

Main Menu

5. MANUAL - Press to cook manually using Steam, Hot Air, CombiSmart, CombiOptima, or Retherm modes. Also press to access CombiWash.

2. GEAR ICON - Press to access the service and super user menus.

3. RECIPES - Press to cook using programmed recipes or to create a new recipe.

4. FAVORITES - Press to access the favorites category. This category can be used to store the recipes you use the most. The favorites category can store both factory programmed and your own recipes.

6. ADVANCED - Press to access Preheat, Cool Down, Advanced Rack Timer and Proong modes. Also provides access to USB, HAACP and timed cook start.

Figure 9

Operation

Hot Air Mode

Entering the Hot Air Mode

1. From the MAIN MENU, press the MANUAL key.

2. Select the HOT AIR mode.

Setting the Cook Time and Temperature

1. In the TEMPERATURE list, drag your nger up or down to select the desired cook temperature.

To switch to keypad entry - Swipe your nger from

right to left across the upper portion of TEMPERATURE scroll dial. Select the keypad icon from the center of the box to bring up the keypad. Enter the desired temperature. Press OK at the bottom of the screen to set the temperature.

NOTE: To return to the scroll wheel, swipe the up-

per portion of keypad icon box from left to right. The control defaults to the last entry method used.

2. In the HOUR & MINUTES lists, drag your nger up or down to set the desired cook time.

To switch to keypad entry - Swipe you nger from

right to left across the upper portion of TIMER scroll dial. Select the keypad icon from the center of the box to bring up the keypad. Enter the desired cook time in hours and minutes. Press OK at the bottom of the screen to set the timer.

3. When the cook time expires, the oven automatically shuts off. Press the CONT. key if you want the oven to continue operating after the set time has elapsed.

For instant steam injection:

1. Press and hold the STEAM key to distribute humidity throughout the oven cabinet. The steam stops when the steam key is released.

Setting the Fan Speed

The BCT has 9 fan speeds to choose from. You can set the fan speed before or during the cook cycle.

1. To set the fan speed, press the FAN SPEED key in the lower right corner of the screen.

2. Drag your nger up or down to set the fan speed in increments of 10% (From 20-100%).

3. Press OK to save the fan speed.

Vent Position

The vent may be opened or closed at any time during the hot air cook cycle. Blodgett recommends setting the vent to open for bread, pastry, roasting meat or grilling.

1. Press the VENT key at the bottom of the screen to open or close the vent.

At the End of the Cook Cycle

1. When the cook time expires, an alarm sounds and the display reads “Recipe Done!.

Press EXIT to end the cook cycle.

Press RESTART to continue the cook cycle.

4. The oven starts automatically three seconds after the cook time and temperature have been selected.

Steam Injection

The BCT control enables steam injection during hot air cooking. Steam injection may be set either before or during the cook cycle.

For timed steam injection:

1. Touch the Steam button to set the steam timer.

2. Drag your nger up or down the steam timer dial to set the steam time from 0 to 99 seconds.

3. Click OK to set the steam interval and return to the main Hot Air display.

Operation

Hot Air Mode

Keypad Entry

Fan Speed

Vent Position

Steam Injection Timer

Steam Injection

Setting the Fan Speed

Figure 10

Operation

Steam Mode

Steaming is the ideal cooking mode for foods that can be cooked in water.

NOTE: The temperature of the water in the steam

generator is checked automatically. For sanitary reasons, if the water temperature is below 149°F

(65°C) the tank is emptied, relled and reheated.

Tips for Using the Steam Mode

• Prior to steaming, cool the oven to 175°F (80°C). To

lower the temperature quickly, use the Cool Down

mode and open the door.

• We recommend that you start the steaming process 8 minutes before loading the oven. For food safety, the oven monitors the water in the steam generator. If the water temperature is below 150°F (65°C), the

tank is emptied, relled and the water is heated.

Entering the Steam Mode

1. From the MAIN MENU, press the MANUAL key.

2. Select the STEAM mode.

Setting the Cook Time and Temperature

1. In the TEMPERATURE list, drag your nger up or down to select the desired cook temperature. Refer to table below for steaming temperature recommendations.

To switch to keypad entry - Swipe your nger from

NOTE: To return to the scroll wheel, swipe the up-

per portion of keypad icon box from left to right. The control defaults to the last entry method used.

2. In the HOUR & MINUTES lists, drag your nger up or down to set the desired cook time.

to bring up the keypad. Enter the desired cook time in hours and minutes. Press OK at the bottom of the screen to set the timer.

3. When the cook time expires, the oven automatically shuts off. Press the CONT. key if you want the oven to continue operating after the set time has elapsed.

4. The oven starts automatically three seconds after the cook time and temperature have been selected.

Setting the Fan Speed

The BCT has 9 fan speeds to choose from. You can set the fan before or during the cook cycle.

1. To set the fan speed, press the FAN SPEED key in the lower right corner of the screen.

2. Drag your nger up or down to set the fan speed in increments of 10% (From 20-100%).

3. Press OK to save the fan speed.

Vent Position

The vent position is set automatically in the steam mode.

At the End of the Cook Cycle

1. When the cook time expires, an alarm sounds and the display reads “Recipe Done!.

Press EXIT to end the cook cycle.

Press RESTART to continue the cook cycle.

To switch to keypad entry - Swipe you nger from

right to left across the upper portion of TIMER scroll dial. Select the keypad icon from the center of the box

FUNCTION STEAM TEMPERATURE PRODUCTS

Low Temperature Steaming

Traditional Steaming 208-212°F (98-100°C) Meat, pasta, potatoes, rice and root vegetables. Forced Steaming 248°F (120°C) Vegetables that require further processing and for faster pro-

149-194°F (65-90°C) Fish and small vegetables. Steam small vegetables at 80°C for

5-10 minutes to keep their colour and crispness.

cessing of hard root and frozen vegetables, pasta and rice. Exercise caution when you use this function.

Figure 11

Operation

Retherm Mode

Retherm allows you to gently reheat previously prepared products. During operation a carefully calculated amount of humidity is added. This process helps maintain the ap-

pearance and avor of the product.

Tips for Successful Retherming

• For faster retherming, leave the product uncovered during the reheating process.

• To reach the perfect end temperature, use the core temperature probe. Refer to page 24 for information on using the core probe.

• For retherm of sous-vide or similar products, follow the supplier’s recommendations.

Entering the Retherm Mode

1. From the MAIN MENU, press the MANUAL key.

2. Select the RETHERM mode.

Setting the Retherm Time and Temperature

1. In the TEMPERATURE list, drag your nger up or down to select the desired cook temperature.

To switch to keypad entry - Swipe your nger from

NOTE: To return to the scroll wheel, swipe the up-

per portion of keypad icon box from left to right. The control defaults to the last entry method used.

2. In the HOUR & MINUTES lists, drag your nger up or down to set the desired cook time.

4. The oven starts automatically three seconds after the cook time and temperature have been selected.

Setting the Fan Speed

The BCT has 9 fan speeds to choose from. You can set the fan before or during the cook cycle.

1. To set the fan speed, press the FAN SPEED key in the lower right corner of the screen.

2. Drag your nger up or down to set the fan speed in increments of 10% (From 20-100%).

3. Press OK to save the fan speed.

Vent Position

The vent position is set automatically in the retherm mode.

At the End of the Cook Cycle

1. When the cook time expires, an alarm sounds and the display reads “Recipe Done!.

Press EXIT to end the cook cycle.

Press RESTART to continue the cook cycle.

To switch to keypad entry - Swipe you nger from

3. When the cook time expires, the oven automatically shuts off. Press the CONT. key if you want the oven to continue operating after the set time has elapsed.

PRODUCTS RETHERM TEMPERATURE TIME

Rice, meat, and vegetables on a plate 284°F (140°C) 8-12 minutes Whole roasts, stews, and sauces 248-384°F (120-140°C) 40-60 minutes Pasta, rice, and similar 248°F (120°C) 20-30 minutes

Figure 12

Operation

CombiSmart Mode

The CombiSmart mode allows you to set an oven temperature and select a preset humidity level. The oven produces a consistent level of humidity. There is no compensation for the moisture naturally found in the product.

Entering the CombiSmart Mode

1. From the MAIN MENU, press the MANUAL key.

2. Select the COMBI SMART mode.

Setting the Cook Time, Temperature and Humidity

NOTE: To ensure that the oven has reached the correct

humidity level, preheat the oven for 5 minutes at the preferred humidity level.

1. In the TEMPERATURE list, drag your nger up or down to select the desired cook temperature.

To switch to keypad entry - Swipe your nger from

NOTE: To return to the scroll wheel, swipe the up-

per portion of keypad icon box from left to right. The control defaults to the last entry method used.

2. In the STEAM list, drag your nger up or down to select the desired level of humidity. CombiSmart provides 10 different humidity levels. Refer to table below for humidity level recommendations.

in hours and minutes. Press OK at the bottom of the screen to set the timer.

4. When the cook time expires, the oven automatically shuts off. Press the CONT. key if you want the oven to continue operating after the set time has elapsed.

5. The oven starts automatically three seconds after the cook time, temperature and humidity have been selected.

Setting the Fan Speed

The BCT has 9 fan speeds to choose from. You can set the fan before or during the cook cycle.

1. To set the fan speed, press the FAN SPEED key in the lower right corner of the screen.

2. Drag your nger up or down to set the fan speed in increments of 10% (From 20-100%).

3. Press OK to save the fan speed.

Vent Position

The vent position is set automatically in the CombiSmart mode.

At the End of the Cook Cycle

1. When the cook time expires, an alarm sounds and the display reads “Recipe Done!.

Press EXIT to end the cook cycle.

Press RESTART to continue the cook cycle.

To switch to keypad entry - Swipe you nger from

right to left across the upper portion of STEAM scroll dial. Select the keypad icon from the center of the box to bring up the keypad. Enter the desired humitidy level. Press OK at the bottom of the screen to set the humidity.

NOTE: Humidity level must be entered in multiples

of 10 (10, 20, 30, etc).

3. In the HOUR & MINUTES lists, drag your nger up or down to set the desired cook time.

To switch to keypad entry - Swipe you nger from

right to left across the upper portion of TIMER scroll dial. Select the keypad icon from the center of the box to bring up the keypad. Enter the desired cook time

PRODUCTS HUMIDITY LEVEL TEMPERATURE

Dry air grilling 0 392-482°F (200-250°C) Gravy production during braising of meat 70-80 293-329°F (145-165°C) Poaching sh, poultry, and crispy vegetables 90-100 158-248°F (70-120°C) Steaming potatoes, rice, pasta, meat, and more. 100 212°F (100°C) or steaming mode

Figure 13

Operation

CombiOptima Mode

NOTE: Not available on mini ovens.

CombiOptima allows you to set an oven temperature and

add a specic percentage of humidity. Many products

contain a large amount of water, increasing the humidity level during cooking. In the CombiOptima mode the oven automatically regulates the humidity to maintain the desired level.

Tips for setting the humidity level

• To make gravy when braising meat, apply 70 to 80% humidity at 300-325°F (145-65°C).

• For poaching sh, poultry and crispy vegetables, apply 70 to 95% humidity at 150-250°F (70-120°C).

• For short cook times and products, such as herbmarinated cuts of meat and fresh vegetables, use 70% humidity at 375°F (190°C ).

Entering the CombiOptima Mode

1. From the MAIN MENU, press the MANUAL key.

2. Select the COMBI OPTIMA mode.

Setting the Cook Time, Temperature and Humidity

NOTE: To ensure that the oven has reached the correct

humidity level, preheat the oven for 5 minutes at the preferred humidity level.

1. In the TEMPERATURE list, drag your nger up or down to select the desired cook temperature.

To switch to keypad entry - Swipe your nger from

NOTE: To return to the scroll wheel, swipe the up-

per portion of keypad icon box from left to right. The control defaults to the last entry method used.

2. In the STEAM list, drag your nger up or down to select the desired percentage of humidity.

3. In the HOUR & MINUTES lists, drag your nger up or down to set the desired cook time.

To switch to keypad entry - Swipe you nger from

4. When the cook time expires, the oven automatically shuts off. Press the CONT. key if you want the oven to continue operating after the set time has elapsed.

5. The oven starts automatically three seconds after the cook time, temperature and humidity have been selected.

Setting the Fan Speed

The fan speed is set automatically in the CombiOptima mode.

Vent Position

The vent position is set automatically in the CombiOptima mode.

At the End of the Cook Cycle

1. When the cook time expires, an alarm sounds and the display reads “Recipe Done!.

Press EXIT to end the cook cycle.

Press RESTART to continue the cook cycle.

To switch to keypad entry - Swipe you nger from

NOTE: Humidity level must be entered in multiples

of 10 (10, 20, 30, etc).

Figure 14

Operation

Using the Core Probe

All Blodgett BCT/BLCT 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 cooking modes.

• Normal

• Delta-T

• Cook & Hold

CORE PROBE MODES

Follow this procedure for all three core probe cooking modes.

NOTE: The core probe must be set up prior to activating

a cook cycle.

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

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

3. Set the vent position if applicable. Refer to 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.

NOTE: Meat probes on mini combi models are

internal and do not need to be plugged into the oven.

5. Press the ▼ key at the top of the timer list to display the probe selection list.

6. Drag your nger up or down the Temp list to select the desired core probe temperature.

7. Drag your nger up or down the Status list to select the desired mode.

8. The oven starts automatically three seconds after the core probe temperature and mode have been selected.

Press to toggle between timer and core probe selection list

Retherm screens shown

Figure 15

Operation

Using the Core Probe

NORMAL CORE PROBE COOKING

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

1. Follow steps 1-8 on page 24 to start a normal core probe cook cycle.

2. The oven sounds an alarm, and turns off when the

specied core temperature has been reached.

Unplug the core probe and remove the product.

DELTA T

When you use Delta-T, the oven maintains a constant difference in temperature between the core temperature and the oven temperature. The temperature of the oven rises slowly as the core temperature rises. Delta-T provides gentle cooking resulting in a tender, juicy product. Cooking with Delta-T reduces shrinkage by up to 20% compared to traditional modes of cooking.

1. Follow steps 1-8 on page 24 to start a Delta T cook cycle.

2. The oven sounds an alarm, and turns off when the

specied core temperature has been reached.

3. Unplug the core probe and remove the product.

COOK & HOLD

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

1. Follow steps 1-8 on page 24 to start a Cook & Hold cycle.

2. 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 temperature.

3. Unplug the core probe and remove the product when ready to serve.

Tips for Using Cook & Hold

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

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

• After being held for 5-6 hours shrinkage increases.

Tips for Delta-T Cooking

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

• HOT AIR mode is recommended for very fatty and small roasts. STEAM mode is recommended for large hams with bones. RETHERM mode is recommended for poultry and other lean pieces of meat.

Recommended Core Temperatures

• Rare 125-135°F (52-57°C)

• Medium 140-145°F (59-62°C)

• Well Done 160-185°F (72-85°C)

Operation

SmartChef Automatic Cooking

The SmartChef function provides a number of preset cooking functions for a variety of products.

Entering the SmartChef Mode

1. From the MAIN MENU, press the MANUAL key.

2. Select the SMART CHEF mode.

Using the SmartChef Mode

1. Press the name of the type of product you are going to cook.

3. The control displays COOKING ADJUSTMENT SLIDERS. Make any adjustments you wish to achieve the desired results.

a. Grilling - Slide the button to the left for rare meat

and to the right for well-done meat.

Slide the button to the left for a lighter result and to the right for a darker result.

b. Steaming - Slide the button to the left for rare

meat and to the right for well-done meat.

Slide the button to the left for steaming at low temperature

Slide the button to the right for forced steaming.

c. Braising - Slide the button to the left for rare

meat and to the right for well-done meat.

Slide the button to the left for a slow result and to the right for a fast result.

Touch the Tender box if you want the oven to keep the core temperature for 2 hours.

d. Browning - Slide the button to the left for shorter

cooking time and to the right for longer cooking time.

Figure 16

2. The control displays the cooking modes programmed for your product. Press the mode you want to use. See table for list of available cooking modes.

Figure 17

Slide the button to the left for a lighter result and to the right for a darker result.

e. Breaded - Slide the button to the left for rare

meat and to the right for well-done meat.

Slide the button to the left for thick breaded products and to the right for thin breaded products.

4. Press the START key when you have adjusted the results. The oven begins the preheating process and sounds an alarm, when the oven is ready.

Figure 18

Operation

SmartChef Automatic Cooking

BEEF PORK POULTRY LAMB VENISON FISH BREAD

Grilling

Roasting

Steaming

Breaded

Browning

AVAILABLE

Braising

ADJUSTMENTS

Grilling

Roasting

Steaming

Breaded

Browning

Braising

Crispy Skin

Grilling

Roasting

Steaming

Breaded

Browning -

Small Pieces

Braising

Dark Poultry

Grilling

Roasting

Steaming

Breaded

Browning

Braising

Grilling

Roasting

Steaming

Breaded

Browning

Braising

Grilling

Roasting

Steaming

Breaded

Baking

Baking Small

Size

Baking with

Steam

Puff Pastry

Operation

Using Rack Timing

The rack timing function enables you to set one or more timers for each individual rack. This way you can cook different products on the same rack or on different racks as long as they can use the same cooking mode. The rack timer can be used in Hot Air, Combi, CombiOptima, Retherm and Steam modes.

TO COOK USING RACK TIMING

1. From the MAIN MENU, press the MANUAL key.

2. Select the desired cooking mode. Set the cook temperature and humidity level if applicable.

3. Press the RACK TIMER key.

4. In the RACK SETUP list, drag your nger up or down to select the number of racks you want to associate with the timer. You can choose between 1-10 racks.

5. In the TIMERS PER RACK list, drag your nger up or down to select the number of timers you want to associate with the rack(s).

6. Push the arrow button in the upper right corner to continue.

Figure 19

7. Push the ACTIVATE TIMER key for the rack timer you wish to start.

8. In the HOUR & MINUTES lists, drag your nger up or down to set the desired cook time.

9. Push the RIGHT ARROW key ► in the upper right corner to start the timer.

Blue buttons display the active timer settings and the remaining time. The timer counts down to zero.

Yellow buttons display the active timer settings of

the timers that have reached the nal minute of the

countdown.

Green buttons and an alarm indicate that a rack timer

has nished its countdown. The display counts up the

time that has elapsed since the timer timed out.

10. Push the GREEN KEY to silence the alarm.

11. Push FINISH to end the timer.

Figure 20

The Advanced Rack Timer allows you to create groups of recipes with similar characteristics (cook temperature, humidity level, etc.). The advance rack timer cook screen lets you manage multiple recipes of the same group simultaneously on separate racks of the oven.

Entering rack timer menus

1. From the MAIN MENU, press ADVANCED.

2. Select RACK TIMER.

SETTING UP GROUPS & RECIPES

Creating a Recipe Group

NOTE: Up to 18 recipes can be assigned to a single

group. In order for recipes to be grouped together they must have the same cook mode, and similar temperature settings.

1. To create a recipe group select the + key at the bottom of the screen. This will bring you to the SETUP GROUP screen.

2. Select NAME BAR to edit the group name. Use the keypad to enter a group name. Press the right arrow

► key in the upper right hand corner of the screen to

save and return to the SETUP GROUP screen.

3. Select the camera icon in the IMAGE BAR to associate a picture with the group. Press OK to save the selection and return to the SETUP GROUP screen.

Operation

Using Advanced Rack Timing

Name Bar

Image Bar

Create Recipe

Figure 21

Editing a Group

1. In RACK TIMER MENU screen, press and hold the group’s icon. A box will appear allowing you to edit or delete the group.

4. Under RECIPES you can select existing recipes to add to the group. Once a recipe has been selected a green check mark will appear to the right indicating it is part of the group. To remove a recipe, select it again and the check mark will be removed. To add a new recipe, see Creating a Recipe.

NOTE: The rst selected recipe will dene the set-

tings for the group. Recipes that have settings incompatible with the group’s settings will be grayed out.

5. When all desired recipes have been selected, press

the right arrow ► key in the top right corner to save

the group and return to the RACK TIMER MENU.

Operation

Using Advanced Rack Timing

Creating a Recipe

1. Select the + key from the bottom of the SETUP GROUP screen.

2. Select the NAME BAR to edit the group name. Use the keypad to enter a recipe name. Press the right

arrow ► key in the upper right hand corner of the

screen to save and return to the SETUP RECIPE screen.

3. Select the COLOR BAR to associate a color with the recipe. Press OK to save the selection and return to the SETUP RECIPE screen.

4. Select the camera icon in the IMAGE BAR to associate a picture with the recip. Press OK to save the selection and return to the SETUP RECIPE screen.

Select the SETTINGS BAR below the image bar to edit the temperature, cook mode, fan speed, vent state, and

cook time of the recipe. Press the right arrow ► key in the

upper right hand corner of the screen to save the recipe settings and return to the SETUP RECIPE screen.

Editing a Recipe

In SETUP GROUP screen, press and hold the recipes’ icon. A box will appear allowing you to edit or delete the recipe.

Selecting a Group

1. From the RACK TIMER MENU screen, select the number of racks you’d like to use and the group with recipes you wish to use. Then select the right arrow

► key in the upper right hand corner to enter the

RACK TIMER COOK screen.

2. To select a new group, return to the RACK TIMER MENU screen from the RACK TIMER COOK screen

by selecting the left arrow◄ key in the top left of the

screen.

Name

Bar

Color

Bar

Image Bar

Settings Bar

Figure 22

Operation

Using Advanced Rack Timing

COOKING WITH RACK TIMER

NOTE: The top portion of the RACK TIMER COOK

screen contains the recipes in your group. If

there are more than 6 recipes in your group

you can browse the other recipes by swiping the screen from right to left in this portion of the screen. To return to the previous 6 recipes simply swipe in the reverse direction. The highlighted circle below the recipes indicates what page

(of up to 3) you are currently on.

Assigning a Recipe – Click

1. Select the blue timer box associated with the rack number you’d like to place a recipe on, it will become highlighted.

2. Select the recipe icon from the top of the screen associated with the recipe you’d like to place on the selected rack, it will become highlighted.

3. Reselect the highlighted timer box to assign the recipe to the rack.

Assigning a Recipe – Drag and Drop

1. Press and hold the desired recipes’ icon for approximately 2 seconds.

Remove Recipes – Drag and drop

1. Press and hold the recipe bar on a rack until a trash can appears to the right.

2. Drag the recipe to the trash can.

Figure 23

2. Drag recipe to desired rack location.

Starting a recipe

1. Once a recipe has been added to a rack the unit will begin preheating to the required temperature. Preheating is indicated by a red thermometer icon to the right side of the screen. Once preheated the icon will change to an orange “load” icon.

2. The recipe timer will automatically start when the oven has preheated and the product has been loaded into the oven (door opened/closed).

Operation

PreHeat, Cool Down and Proong

The Advanced Menu gives you access to the PreHeat,

CoolDown and Proong functions.

PREHEAT

Use PreHeat to preheat the oven prior to cooking.

1. From the MAIN MENU, press the ADVANCED key.

2. Select the PREHEAT mode.

3. The PreHeat temperature list is displayed. Drag your

nger up or down to set the desired temperature.

To switch to keypad entry - Swipe your nger from

NOTE: To return to the scroll wheel, swipe the up-

per portion of keypad icon box from left to right. The control defaults to the last entry method used.

4. The oven begins preheating automatically three seconds after the temperature has been selected.

COOL DOWN

Use this function to quickly cool the oven cavity. For the

best results, set the cool down temperature 68°F (20°C) lower than the desired cooking temperature.

1. From the MAIN MENU, press the ADVANCED key.

2. Select the COOL DOWN mode.

3. The Cool Down temperature list is displayed. Drag

your nger up or down to set the desired cool down

temperature.

To switch to keypad entry - Swipe your nger from

4. The oven begins cooling down automatically three seconds after the temperature has been selected.

Figure 24

PROOFING

NOTE: Prebaked products do not need proong.

1. From the MAIN MENU, press the Advanced key.

2. Select the PROOFING mode.

3. The PROOFING TEMPERATURE list and timer are

displayed. Drag your nger up or down to set the desired proong temperature.

To switch to keypad entry - Swipe your nger from

4. In the HOUR & MINUTES lists, drag your nger up or

down to set the proong time.

To switch to keypad entry - Swipe you nger from

5. When the cook time expires, the oven automatically shuts off. Press the CONT. key if you want the oven to continue operating after the set time has elapsed.

6. The oven starts automatically three seconds after the cook time, temperature and humidity have been selected.

Operation

PreHeat, Cool Down and Proong

Figure 25

Setting the Fan Speed

The BCT has 9 fan speeds to choose from. You can set the fan before or during the cook cycle.

1. To set the fan speed, press the FAN SPEED key in the lower right corner of the screen.

2. Drag your nger up or down to set the fan speed in increments of 10% (From 20-100%).

3. Press OK to save the fan speed.

At the End of the Proof Cycle

1. When the proof time expires, an alarm sounds and the display reads “Recipe Done!.

Press EXIT to end the proof cycle.

Press RESTART to continue the proof cycle.

Maintenance

Cook to Perfection

The cook to perfection function helps recipes compen-

sate for temperature uctuations. These can occur when

transitioning between recipes with different temperatures, opening the door, or adding frozen products. The system makes real time adjustments to cook time ensuring quality cooking.

CTP threshold (%)

CTP threshold accounts for when the cavity temperature is below the recipe set temperature. Time will be added to the recipe as long as the cavity temperature remains below the CTP threshold percent of temperature.

EXAMPLE: The oven preheats to a recipe’s set temperature of 350°F and a frozen product is loaded. The temperature of the frozen product and opening the door causes the cavity temperature to drop to 230°F. The CTP will begin extending the total recipe time as long as the cavity temperature remains below the programmed threshold

value, at 80% this equates to 285°F. This compensates

for the time it takes the oven to recover to the 350°F called for in the recipe.

CTP tolerance (°)

The CTP tolerance value is a temperature range. If the oven’s measured temperature is outside the range of the desired temperature, the unit will adjust cook times. Unlike the threshold value, the tolerance compensates when the oven is too high above set point as well as below set point by adding or subtracting time as needed.

EXAMPLE: Using the same example of 350°F, a 15° tolerance means that time will be added to the recipe as long as the cavity is lower than 335°F and subtract if cavity achieves temperatures above 365°F. This may be the case if you go from a recipe with a higher set temperature to a lower temperature without allowing the oven to cool.

To set up Cook To Perfection (CTP)

1. From the MAIN MENU select the GEAR ICON.

2. Select SUPER USER from the SETTINGS MENU.

3. Select SETTINGS from the SUPER USER MENU.

4. Select COOK TO PERFECTION and set to YES to enable.

5. Select CTP THRESHOLD. Enter the percentage of set temperature you would like CTP to use for a temperature threshold.

6. Select CTP TOLERANCE. Enter the temperature you would like CTP to use for a temperature tolerance.

Figure 26

Operation

Programmed Cooking

Programmed cooking is simple in the Blodgett BCT Combi. Choose from one of a wide variety of pre-programmed recipes or create your own.

Use an Existing Program Recipe

1. From the MAIN MENU, press the RECIPES key. The CATEGORIES menu is displayed.

2. Press the desired product category.

3. Press the desired product. The programming details for the selected product are listed. If you want to adjust the recipe, press the gear wheel icon in the top right corner of the screen. Follow the steps described in Adding New Recipe Program (page 36).

4. Press START to initiate the cook cycle.

At the End of the Cook Cycle

1. When the cook time expires, an alarm sounds and the display reads “Recipe Done!.

Press EXIT to end the cook cycle.

Press RESTART to continue the cook cycle.

Category Screen Product Screen

Figure 27

Operation

Adding a New Recipe Program

1. From the MAIN MENU, press the RECIPES key. The CATEGORIES menu is displayed.

2. To add a new recipe, press the + in the upper right corner of the screen.

3. The CHOOSE CATEGORY screen is displayed. Drag

your nger up or down to select the desired product category. Press the right arrow key ► to save and

advance to the next screen.

4. To name the new recipe, press right arrow key ► in the TITLE/DESCRIPTION BOX. Use the keyboard to enter a name and a description of the new recipe.

Press the right arrow key ► to save and advance to

the next screen.

5. Touch the FAVORITE key if you want to add the recipe to your list of favorites.

6. Press the ADD STEP key to add the rst step of the cooking process.

7. In the SELECT STEP TYPE list drag your nger up or down to select the desired cooking mode. Press the

right arrow key ► to save and advance to the next

screen.

8. Choose the desired cook settings for the step. Press

the right arrow key ► to save your settings.

9. Add as many steps as needed.

More Functions

• If you want to change the recipe category, press the MORE FUNCTION key at the bottom of the screen. Then press CHANGE CATEGORY. You can then choose a different category.

• To make a copy of the recipe, press the MORE FUNCTION key at the bottom of the screen. Then press DUPLICATE RECIPE. The Copying Recipe message appears. You can then edit the copy.

• To delete the recipe, , press the MORE FUNCTION key at the bottom of the screen. Then press DELETE RECIPE. Press Yes to delete the recipe.

Choose Category Name Recipe

Figure 28

Select Cooking Mode

Using Favorites

1. From the MAIN MENU, press the FAVORITES key.

2. Press the desired recipe. The recipes are listed in alphabetical order. All the steps of the recipe, and the total cooking time are displayed.

3. Touch the START key, to start the oven. The oven starts the preheating process, and displays “load the oven”, when the oven is ready.

Adding a Recipe to Favorites

1. From the MAIN MENU, press the RECIPES key.

2. Select the category for the recipe you wish to add to the favorites list.

3. Press the name of the recipe you wish to add to the favorites list.

4. Press the gear wheel icon in the upper right corner of the screen.

Operation

Favorites

5. Press the FAVORITE key so that it changes to YES.

6. Press the right arrow ► key in the upper right corner to save your recipe to the favorites list.

Figure 29

USB

Operation

The Blodgett BCT/BLCT comes standard with a USB port located underneath the control compartment. The USB will enable upload and download of product recipes as well as HACCP data.

To Access USB Menu

1. Insert the USB card into the slot below the control compartment.

2. From the MAIN MENU, press the ADVANCED key.

3. Press the USB key. The control displays the following options:

• Import Recipes - from USB to Oven

• Export Recipes - from Oven to USB

To Import Recipes from the USB to the Oven

1. Press Import Recipes.

2. All recipe les currently on the USB drive will be dis-

played. Select the desired recipe le.

3. Select either All Recipes or the appropriate product category. Select the recipes you wish to upload to the oven.

To Export Recipes from the Oven to the USB

1. Press Export Recipes.

2. Select either All Recipes or the appropriate product category. Select the recipes you wish to upload to the oven.

If All Recipes is selected, you may choose any or all of the recipes on the USB drive.

If a category is selected, you may choose any or all of the recipes in that category.

3. Press the USB icon in the upper right corner of the screen.

4. The Enter Filename screen is displayed. Use the key-

board to name the le. Press the Done key at the bottom of the keyboard to save the lename.

5. Press the right arrow key ► in the top right corner. The upload begins automatically.

6. The green success box is displayed. Press Finish.

7. The control returns to the USB screen.

If All Recipes is selected, you may choose any or all of the recipes on the USB drive.

If a category is selected, you may choose any or all of the recipes in that category.

4. Press the USB icon in the upper right corner of the screen.

5. If you are overwriting a le currently on the oven, a

screen is displayed requesting you acknowledge the

overwrite.

6. Next the uploading screen appears. When the upload is complete, a green success screen is displayed. Press Finish.

7. The control returns to the USB screen.

Operation

USB

To Import and Export Groups and Recipe Files in Advance Rack Timer

NOTE: Importing - you will be given the option to select

the desired recipe le on the USB drive. Once a

recipe set has been selected you will be given

the option to overwrite the existing recipe le with those on the USB or append them to the

current recipe library.

Exporting – you will be prompted to name the recipe library being exported.

1. From the MAIN MENU, press ADVANCED.

2. Select RACK TIMER.

3. In the RACK TIMER MENU screen select the BACKUP key from the bottom left hand corner of the screen.

4. Insert the USB drive you wish to copy the les to or from into the port located at the front of the unit.

5. Select whether you would like to import or export the recipes.

NOTE: Importing will overwrite any existing groups

and recipes.

6. Follow onscreen prompts to complete import or ex-

port of recipe les.

7. A notication will appear when le transfer is com- plete. Select “Finish” to exit the pop-up screen.

USB Main Screen

USB Advanced Rack Timing Screens

USB Recipe Screen

Figure 30

Operation

Timed Start

Timed Start makes it possible to start the oven using any programmed recipe before staff arrives. This way, the oven will be hot when you come in in the morning.

1. From the MAIN MENU, press the ADVANCED key.

2. Press the TIMED START key. The control displays the current timed start.

3. Press the TIMED START box.

4. Drag your nger up or down to select the desired timed start. Choose from:

• Non-Active - no timed start

• Single Timer - use for a single occurence timed start

• Weekly Timer - use to set a timed start for each day of the week.

Programming a Single Timed Start

1. Select Single Timer and press OK.

2. Enter the desired start time. Press OK.

3. The control displays the category list. Select the appropriate product category.

4. Select the desired product recipe.

5. The display shows Single Timer with the recipe name in the top box and the start time in the second box.

You may edit either start time or recipe by touching either box.

6. Push the left arrow key ◄ to return to the advanced menu.

Programming a Weekly Timed Start

1. Select Weekly Timer and press OK.

2. Enter the desired start time. Press OK.

3. The control displays the category list. Select the appropriate product category.

4. Select the desired product recipe.

5. The display shows Week Timer with the recipe name in the top box, followed by seven boxes, one for each day of the week with the start time.

You may edit the start time for each day individually by touching the box for that day.

6. Push the left arrow key ◄ to return to the advanced menu.

SelectingTimer Mode

Setting a Single Timer

Figure 31

Setting a Week Timer

Maintenance

HACCP Library

The Blodgett BCP/BLCP comes standard with HACCP data recording. HACCP enables you to control and document production. Data recorded includes production time. production duration, preparation temperature and core temperature.

The HACCP library can hold approximately 1000 log les. You will be notied when the memory is full so that you

can empty the memory with the USB. If nothing is done, the computer will automatically start to overwrite the old-

est les.

To Activate HACCP Data Recording

NOTE: HACCP data is stored under product recipe

names. Therefore, HACCP is not available for manual cooking.

HACCP must be activated to record data.

1. From the MAIN MENU, press the GEAR key.

2. Press the SUPER USER key.

3. Press the SETTINGS key.

4. Press the HACCP LOGGING key.

5. Drag your nger up or down to select YES. Press OK to enable HACCP recording.

To Backup HACCP Data

1. From the HACCP menu, press the key labelled Archive on USB.

2. The display reads SAVING HACCP.

3. When the data is saved to the USB the control returns to the HACCP screen.

NOTE: The HACCP data on the USB can be lo-

cated in the folder with the serial number.

To Delete HACCP Data from the Oven

1. From the HACCP menu, press the key labelled Delete HACCP Data from Oven.

2. The screen will ask you to conrm that you want to

delete all HACCP les. Press the key next to Accept to delete the les. Press the key next to Regret to

cancel.

3. The control returns to the HACCP screen.

To View HACCP Data

1. From the MAIN MENU, press the ADVANCED key.

2. Press the HACCP key.

3. From the HACCP menu, press the key labelled either Show HACCP from Oven or Show HACCP from USB.

4. A list of HACCP log les is displayed. The les are logged by year, month, date and product name. Use the UP and DOWN ARROW keys to scroll through the

list until the desired HACCP le is highlighted.

5. Press the OK key in the upper right of the control to display the HACCP chart.

6. Press the RETURN key at the top left of the screen to return to the HACCP screen.

Maintenance

Cleaning & Preventative Maintenance

DAILY CLEANING

Daily cleaning of your Combi oven is essential for sanita-

tion, and to ensure against operational difculties.

Cleaning the Exterior

1. The exterior of the appliance may be cleaned and kept in good condition with a light oil. Saturate a cloth

and wipe the appliance when it is cold; wipe dry with

a clean cloth.

WARNING!!

DO NOT spray the outside of the appliance with water or clean with a water jet. Cleaning with a water jet can impregnate chlorides into the stainless steel, causing the onset of corrosion.

RECOMMENDED OVEN CLEANERS

VENDOR PRODUCT NAME

1st AYD Corporation Kombi-Klean Oven, Grill &

Fryer Cleaner Alco Chemical 350 Ultra Cycle Daley International Oven & Grill Cleaner Ecolab Keystone Oven Cleaner

Oven Cleaner Power

Grease Cutter Plus

Specialty Oven Cleaner

Ecotemp Ultra Kleene

Proforce Oven Grill & Fryer

Cleaner Johnson Diversey Suma Grill D9 Kay Chemical Empire Inside/Outside

Degreaser Parkside Pro Products Vestec 550 PDQ Manufacturing Comi-Clean Performance Food

Group U.S. Chemical Heavy Duty Oven & Grill

First Mark All Temp Dish

Machine Detergent

Cleaner

Cleaning the Interior

NOTE: DO NOT use corrosive cleaners not intended for

oven cleaning on your Combi oven.

Blodgett recommends the following products for cleaning and rinsing of your Blodgett Combi oven. If you choose to use products other than what Blodgett recommends, please have your suppler send us the MSDS sheet on the proposed alternate so we can ensure it meets our standards. Non approved products can cause harm to your unit and can potentially void your warranty.

1. Open the oven door.

2. Use the attached spray hose, located beneath the control, to clean the front drip tray. Water will run to the drain in the oven cavity.

RECOMMENDED RINSE AIDS

VENDOR PRODUCT NAME

Alco Chemical 320 Rapid Rinse Ecolab Keystone Liquid Rinse Additive

Oven Rinse Power Esteem Dry-All Eco Temp Ultra Dry Specialty Oven Rinse RTU Specialty Oven Rinse

Johnson Diversey Suma Maro A8.8

Suma Nova L6

Parkside Pro Products

PDQ Manufacturing Combi-Rinse Performance Food

Group U.S. Chemical Heavy Duty Rinse Agent

Vestec 510

First Mark Kleer Kwick Plus Quick Dry Rinse Aid

Maintenance

Cleaning & Preventative Maintenance

Run the CombiWash automatic cleaning cycle as follows:

1. Check the level of detergent and rinse aid in the containers. The red tube is for detergent and the blue tube is for rinse aid.

Check that the oven temperature is below 80°C. If the oven is too hot, use the CoolDown function (see page page 32).

2. On the MAIN MENU press the MANUAL key.

3. Press the COMBI WASH key.

4. Touch the desired cleaning mode. You can choose between the following cleaning cycles.

• Flush: Use this before starting the other cleaning programs.

• Light: Use this after steaming and roasting at low temperatures.

• Medium: Use this after steaming and roasting at medium temperatures.

• Heavy: Use this after roasting at temperatures higher than 180°C.

• Intensive: Use this after roasting very greasy products.

5. Press Start to initiate CombiWash.

Note: If the cleaning cycle is interrupted before it has

been completed, for example because of a power outage, the oven automatically performs a

safety ush to remove any detergent remnants.

WEEKLY CLEANING

In addition to the daily cleaning, it is necessary to clean the control lter and behind the fan guard on a weekly basis. This is necessary for proper functioning of the oven. Scale will build up on the fan and heat source leading to

a less efcient oven.

Cleaning the Control Filter

NOTE: Not applicable on mini combi ovens.

The control lter is located below the control compartment, in front of the spray hose.

1. To remove, pull down on the black knob on the left of

the lter.

2. Clean the lter with soap and water.

3. Reinstall the lter. Press up on the lter until the back of the knob is inserted into the hole in the bottom of the oven.

4. Push up on the center of the knob to expand the back

of the knob securing the lter.

Cleaning Behind the Fan Guard

1. Loosen the two screws and on the fan guard (or baf-

e).

2. Swing the bafe forward.

3. Thoroughly spray cleaner onto the fan and heat source. Place the oven in the steam mode for approximately 10 minutes.

4. After ten minutes, rinse the cleaner off. Return the fan guard to the closed position. Rotate the two screws to secure the fan guard.

Figure 32

PREVENTIVE MAINTENANCE

The best preventive maintenance measures are the

proper initial installation of the equipment and a

program for cleaning the appliance routinely. The Oven/

Steamer requires no lubrication. Contact the factory, the

factory representative or a local Blodgett Combi service company to perform maintenance and repairs should they

be required.

Maintenance

Deliming - BCT only

The control keeps track of boiler usage between deliming. When the oven has reached 95% of the time the control warns the operator that the oven needs to be delimed. This is a warning only, the oven can be used all day before deliming.

Deliming the Oven

1. Be sure the container delivering the deliming agent to the appliance is full. Be sure to use a non-diluted deliming agent.

VENDOR PRODUCT NAME

Ecolab Keystone Lime-a-way

scale remover Calibre

Parkside Pro Products Vestec 691

2. From the MAIN Menu, press the GEAR ICON.

3. The control displays the SETTINGS menu. Press the SUPER USER key.

4. The control display the Super User screen. Press the DELIME PROGRAM key.

5. The control displays the Delime screen. Press the DELIME key. The control asks if the oven is empty.

Press YES to start the deliming process or NO to empty the oven. If NO is pressed, the control returns to the previous screen.

6. The remainder of the process is automatic. The control displays the deliming steps as they occur.

Flushing the Boiler

The boiler may be ushed to ensure there is no descaling

agent is present.

1. From the MAIN Menu, press the GEAR ICON.

2. The control displays the SETTINGS menu. Press the SUPER USER key.

3. The control display the Super User screen. Press the DELIME PROGRAM key.

4. The control displays the Delime screen. Press the DELIME FLUSH key. The control asks if the oven is empty.

Press YES to ush the boiler or NO to empty the

oven. If NO is pressed, the control returns to the previous screen.

5. The remainder of the process is automatic. The con-

trol displays the deliming ush steps as they occur.

To stop the deliming process, press the STOP key. The control returns to the Super User screen.

NOTE: The oven can be delimed at any time.

6. When the nal delime stage is complete the control displays DELIME DONE. Press OK to return to the Super User screen.

To stop the deliming process, press the STOP key. The control returns to the Super User screen.

NOTE: The oven can be delimed at any time.

7. When the nal delime stage is complete the control displays DELIME DONE. Press OK to return to the Super User screen.

Maintenance

Deliming - BCT only

Settings Menu

Conrm the oven is empty Delime running screen Delime done screen

Super User Screen Delime Screen

Figure 33

Blodgett BCT101EPT, BCT61EPT User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual