Blodgett BCX-14E Operator’s Manual

BCX-14G, BCX-14E, BX-14G, BX-14E,

GAS & ELECTRIC COMBI OVEN/STEAMERS

INSTALLATION - OPERATION - MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

42 Allen Martin Drive, Essex Junction, VT 05452 USA Telephone: (802) 658-6600 Fax: (802) 864-0183

PN 39678 Rev AM (2/19)

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

The Blodgett Combi-Oven/Steamer ........................................ 4

Description of the Combi-Oven/Steamer ................................... 5

Owner’s Responsibilities .................................................. 2

Utility Connections - Standards and Codes ................................. 4

Oven Location and Ventilation ............................................. 5

Leg Attachment .......................................................... 6

Caster Attachment ....................................................... 7

Stacking ................................................................ 8

Deliming System Connection and Priming (BCX-14 units only) ............... 9

Plumbing Connections ................................................... 12

Electrical Connections ................................................... 13

Gas Connection......................................................... 14

Gas Hose Restraint ..................................................... 16

Adjustments ............................................................ 17

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

OPERATION

Safety Information for Gas Units .......................................... 19

Power Switches ......................................................... 20

Standard Controls ....................................................... 21

SmartTouch 2 Touchscreen Control ....................................... 25

MAINTENANCE

Spray Bottle Operating Procedure ........................................ 37

Cleaning and Preventive Maintenance .................................... 38

Daily Cleaning ...................................................... 38

Preventive Maintenance ............................................. 38

Weekly Cleaning - All Models ......................................... 38

BX-14 Boilerless Oven Weekly Cleaning .............................. 39

Flushing the Boiler - BCX Models Only .................................... 40

Deliming ............................................................... 41

BCX Combi Ovens .................................................. 41

BX-14 Boilerless Oven ............................................... 43

Deliming Interval Setting - BCX Only .................................. 44

Installation

The Blodgett Combi-Oven/Steamer

The Blodgett Combi-Oven/Steamer o󰀨ers 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

You can also use two or three functions in sequence

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 e󰀩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 100ºC (21ºF), 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 Combi-Oven/Steamers are quality produced using high-grade stainless steel with rst class workman-

ship.

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.

The Oven/Steamer has optional adjustable legs which

adapt easily to slightly uneven surfaces and optional oor

stands which are designed for use with all of the table models.

The high performance fresh steam generator with its control system makes it possible to enjoy all of the advantag-

es of a high quality steamer at the ick of a switch. Fresh

steam enters the oven cavity without pressure and is cir-

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

viding convenient working methods. The steam generator is completely automatic and protected from running dry.

OVEN/STEAMER OPERATION

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

Ease of operation is guaranteed through the simple arrangement of the controls. Graphic symbols make the appliance easy for even inexperienced kitchen sta󰀨 to operate. The Steam On Demand feature allows the operator to add steam at any time while operating in either the Hot Air or Combi modes. This feature is excellent for baking as well as roasting operations. A fourth function, the Cool Down mode, allows the oven cavity to cool down rapidly with the door opened.

Cleaning is kept to a minimum. The interior is sprayed with a self-acting cleaning solution which interacts with steam to easily remove crusts and stains. The oven is designed for easy care and is welded water tight so that the internal cooking cavity may be rinsed with a hose after the steam cleaning process.

Installation

Owner’s Responsibilities

INSTALLATION RESPONSIBILITIES PRIOR TO SERVICE STARTUP INSPECTION

You are entitled to a free start-up inspection service by our factory ASAP. Before a factory representative arrives to perform a startup procedure, the owner must already

have satised the following requirements.

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

PLUMBING SPECIFICATIONS

WATER

Water pressure 40 PSI minimum

50 PSI maximum Water connection 3/4” garden hose - Hot and Cold water Minimum 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 Maximum water drain temperature 140ºF (60ºC)

NOTE: Please refer to Leg Attachment and Stacking.

Maximum shelf loading - 60 lbs (27.3 Kg)

Installation

Owner’s Responsibilities

ELECTRICAL RATINGS - GAS OVENS - BCX-14G/AA, BX-14G/AA

TYPE OF GAS GAS INPUT VOLTAGE PHASE AMPS MOTOR

BCX-14G/AA

Natural Steam - 50,000 BTU/Hr

Hot Air - 65,000 BTU/Hr

Total - 115,000 BTU/Hr

Propane Steam - 48,000 BTU/Hr

Hot Air - 65,000 BTU/Hr

Total - 113,000 BTU/Hr

BX-14G/AA

Natural Hot Air - 65,000 BTU/Hr 115

Propane Hot Air - 65,000 BTU/Hr 115

3/4” NPT connector for all U.S. and Canadian installations

115

208-240

115

208-240

1 1

3/4 HP 208-240VAC, 3 phase, 50/60 Hz

RATINGS - ELECTRIC APPLIANCES - BCX-14E/AA & BX-14E/AA

VOLTAGE

208 60 19 3 53 53 50 3/4 HP 208-240VAC, 50/60 Hz 240 60 19 3 46 46 43 3/4 HP 208-240VAC, 50/60 Hz 480 60 19 3 23 23 21 3/4 HP 208-240VAC, 50/60 Hz

PHASE

MAX LOAD (AMPS

L1 L2 L2

MOTOR

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 are responsible for:

• The installation or replacement of gas piping. 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, be familiar with all precautions required and have complied with all requirements of state or local au-

thorities having jurisdiction.

U.S. and Canadian Installations

Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas Installation Code CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2 as applicable.

Reference: National Electrical Code, ANSI/NFPA 70-Latest Edition and/or Canadian Electrical Code CSA C22.1 as applicable.

This equipment is to be installed in compliance with the Basic Plumbing Code of the Building O󰀩cials and Code

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

Appliance is to be installed with backow prevention in

accordance with applicable federal, province and local codes.

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.

Installation

Oven Location and Ventilation

OVEN LOCATION

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. See the table below.

In addition, the following clearances are recommended for servicing.

• Oven body sides - 12” (30cm)

• Oven body back - 12” (30cm)

NOTE: On gas models, routine servicing can usually

be accomplished within the limited movement provided by the gas hose restraint. If the oven needs to be moved further from the wall, the

gas must rst be turned o and disconnected

from the oven before removing the restraint. Reconnect the restraint after the oven has been returned to its normal position.

Left Side Heat Shield

Heat sources should not be near the air vents located on the left hand side of the gas appliance.

OVEN

MODEL

BCX-14G 1”

BX-14G 1”

BCX-14E BX-14E

• Do not place strong sources of heat such as open

ame ranges, griddles, or charbroilers near the

oven. If such an instance exists, it is highly recommended to purchase a heat shield, available from Blodgett.

Right Side Left Side Back

(25.4mm)

(50.8mm)

MINIMUM REQUIRED

CLEARANCES

6”

(152.4mm)

0”

(0mm)

2”

(50.8mm)

6”

(152.4mm)

6”

(152.4mm)

3”

(76.2mm)

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 vapors and products of combustion from the operating area.

The appliance must be vented with a properly designed mechanically driven exhaust hood. The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides not adjacent to a wall. The capacity of the hood should be sized appropri-

ately 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, unsatisfactory baking, and possible damage to the equipment. Damage sustained as a direct result of improper ventilation will not be covered by the Manufacturer’s warranty.

When installed in the Commonwealth of Massachusetts, this appliance must be interlocked with the hood exhaust system so that the appliance may be operated only when the hood exhaust system is running.

U.S. and Canadian Installations

Refer to your local ventilation codes. In the absence of local codes, refer to the National ventilation 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

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 unit, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011-802-658-

6600.

• Note that if temperatures are too high, a safety shutdown may occur.

• Failure to comply may invalidate the oven warranty.

Installation

Leg Attachment

LEG OPTIONS

Legs are available in 4” (101mm), 6” (152mm) or 25”

(635mm) lengths or low prole casters.

• The 4” (101mm) legs may be used when mounting on a counter.

• The 6” (152.4mm) legs are used on the lower section of a double stacked appliance.

• The 25” (635mm) legs are used for a single appli-

ance located on the oor.

NOTE: For safety reasons, casters must not be used

with the 25” (635mm) legs.

25” (635mm) Adjustable Leg

ATTACHMENT

1. Align the threaded stud on one of the front legs to the bolt hole located in the bottom corner of the appliance. Turn the leg 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. Repeat the above steps with the other front leg. If low

prole casters are used, install them with the locking

casters in the front of the oven. The rear casters do not lock. Ensure that the locks are set on the front casters.

4. Tip the oven up on the newly installed front legs. If casters are used, check that the locks are set on the front casters. Repeat the above steps for the rear legs.

5. Level the oven by screwing the adjustable feet in or out as necessary.

6” (152,4mm) Adjustable Leg

4” (101mm) Leg Low Prole Casters

Figure 1

Figure 2

1. Place a level on the oor where the casters are to rest.

2. Place shims under the low side until it is level.

3. Mount the shims between the casters and the oven as follows:

Installation

Caster Attachment

a. Align the shims and caster holes with the bolt

holes.

b. Secure with the 1/2” bolts provided.

NOTE: Install them with the locking casters in the

front of the oven. The rear casters do not lock. Ensure that the locks are set on the front casters.

4. Tip the oven up on the newly installed casters.

Add shims as necessary

Floor

Exaggerated for clarity

Figure 3

Installation

Stacking

WARNING!!

Stacking should be performed by qualied

installation personnel only. The ovens are heavy. Take care to use proper tools and techniques when lifting and stacking units.

1. Attach the legs or casters to the bottom oven.

2. Place the top oven on the bottom oven. Be sure all

four sides are ush.

3. Remove left side oven panels.

4. Bolt the two ovens together from underneath into the two threaded nut retainers.

5. GAS APPLIANCES ONLY: Attach the ue vents and gas manifold as shown.

Steam Generator

Hot Air Flue

Flue (BCX-14 only)

Left Side of Ovens

with Side Panels

Removed

Bolt

Threaded Nut Retainer

Gas Manifold

Rear View BCX-14G

Figure 4

Deliming System Connection and Priming (BCX-14 units only)

DELIMING SYSTEM CONNECTION

1. Push deliming tube onto barbed tting on oven back.

Figure 5

2. Cut deliming tube to length using the bottom of the

deliming uid reservoir in its mounted position as a guide. Install the jug weight on the deliming uid res-

ervoir end of the deliming tube.

Installation

3. Insert the end of the deliming tube with the jug weight into the deliming solution reservoir.

Figure 7

NOTE: If needed use supplied hose retainers and self

drilling screws to route the deliming tube away from hot exhaust ports.

Figure 6

Installation

Deliming System Connection and Priming (BCX-14 units only)

PRIME THE DELIMING PUMP

To prime the delime pump, use the following procedure for your oven control.

Standard Control

1. With the oven o󰀨, the display reads PRESS POWER KEY TO TURN ON. Press the TOOLS key below the large knob. The tools menu is displayed.

2. Rotate the knob to highlight PRIME DELIME PUMP. Then press the right arrow key beneath the word OK.

3. If the Manager Passcode is enabled, enter 6647 on the passcode entry screen. Then press the right arrow key beneath the word OK.

4. In order to prime the delime pump, press the key below the word PUMP on the screen. When the word PUMP is highlighted the delime pump is pumping

uid from the bottle.

5. Watch for deliming solution to ow through the tube. When the delime solution has reached the barbed tting on the back of the oven, release the key below the word PUMP on the screen, and the pump will stop.

6. To return to the POWER screen, press the key below ESC on the screen above, then on the screen that follows.

Figure 8

Deliming System Connection and Priming (BCX-14 units only)

SmartTouch 2™ Control

1. With the oven o󰀨, the control displays the POWER screen. Press the TOOLS key.

2. On the TOOLS MENU press the MANAGER key.

3. Press the PRIME DELIME PUMP key on the display.

4. Press and hold the PRIME key. Watch for deliming

solution to ow through the tube. When the delime solution has reached the barbed tting on the back of

the oven, release the key.

5. The pump is now primed. Press the EXIT key.

6. Press the BACK key two times. The control returns to the POWER screen.

Installation

Figure 9

+ 33 hidden pages