Blodgett BCX-14E Operator’s Manual

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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

Installation

Plumbing Connections

WATER CONNECTION

NOTE: Hot water maximizes steam production but is not

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

Connect the appliance to quality water via a pressure

hose with 3/4” GHT (19mm) couplings. See below for

connections. A shut o󰀨 valve is to be provided adjacent

to the oven.

WARNING!!

Operating the appliance without the water regulator installed will invalidate your warranty.

This product must be installed by a licensed Plumber or Gas Fitter when installed within the Commonwealth of Massachusetts.

WARNING!!

Connection must be carried out by a licensed plumber, to an open or closed drain. The drain must never end directly beneath the equipment. The drain should not be located on the same side the equipment controls are located.

Specic water/drain connection for City of Los Angeles

1. Each drain line from the appliance shall be routed

without dips or sags to terminate above the ood level

rim of an approved indirect waste receptor.

2. The appliance shall be installed in accordance with the manufacturer’s printed instructions and the LAPC and LAMC, 1999 editions.

DRAIN CONNECTION

The drain should be run to an open oor drain avoiding exible hose that could sag and allow trapped water to

accumulate. The customer must supply the piping from the oven to the drain.

NOTE: The drain piping must consist of temperature

resistant material, greater than 160°F, and be of adequate diameter not to cause ow restriction. Improper materials may deform and cause

restrictions, thus aecting performance.

BCX-14G & BX-14G

BCX-14E & BX-14E

3. A backow protection device may be required by lo- cal codes. If so, install on the potable water system directly ahead of the appliance. The backow protection device shall be any of the following: an approved pressure type vacuum breaker installed at least 12” above the highest point of use, a double check valve

backow preventer or a reduced pressure principal backow preventer.

Gas connection

Electrical connection

Filtered/boiler connection

Unltered/condensate and

spray hose connection

Figure 10

Installation

Electrical Connections

ELECTRICAL CONNECTION

All Models

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.

The circuit breaker that is used to provide power to this appliance must have a minimum of .076” (3mm) contact spacing. The circuit breaker must meet all Local and National installation standards.

All appliances must be installed in accordance with Local or National Electrical codes.

A wiring schematic is located on the inside of the removeable side panel.

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.

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.

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 su󰀩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 BCX-14G 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

BCX-14G 115,000 BTU

New Total 345,000 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 375,000 BTU. Since

the total required gas pressure, 345,000 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”

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated for each appliance while the burners are on. A su󰀩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 shuto󰀨 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 shuto󰀨 valve during any pressure testing of the gas piping system at test

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

Installation

Gas Connections

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

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

Gas Type Inlet Pressure Orice Size at Sea Level Manifold Pressure

Hot Air Steam Hot Air Steam

BCX-14G

Natural 7-14” W.C. .0531” dia .042” dia 3.5” W.C. 3.5” W.C. Propane 12-14” W.C. .032” dia .026” dia 10” W.C. 10” W.C.

BX-14G

Natural 7-14” W.C. .0531” dia — 3.5” W.C. — Propane 12-14” W.C. .032” dia — 10” 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 11

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 short-

ened restraint, the exible

connector should be easy to

install and quick to connect.

Installation

Adjustments

Before applying power to the appliance for the rst time,

check for the following conditions:

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

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

• The pan holders are inserted into the oven cavity.

• Cardboard has been removed from oven cavity.

• Gas has been turned on, if gas unit.

DOOR ADJUSTMENT

The door catch may be adjusted in and out using the following procedure:

1. Flip the rubber boot on the catch towards you.

2. Loosen the locknut to make adjustment.

3. Rotate the catch clockwise or counter clockwise to get proper adjustment.

4. Retighten locknut, assuring the catch is vertical.

5. Flip the rubber boot back into position.

The hinges can also be adjusted as follows:

1. Loosen the two 1/4-20 bolts on the top of the hinge plate and the two bolts on the bottom hinge plate.

2. Apply pressure to the door on the corners to get the proper seal. While pushing, tighten the bolts in place.

Figure 12

Installation

Final Check Lists

WARNING!!

Final check list must be performed by a quali-

ed installer only.

ELECTRICAL CONTROL COMPARTMENT

• Voltage to appliance matches rating plate

PLUMBING FINAL CHECK

• Incoming water pressure within appliance specication.

• Atmospheric vented drain in place.

• Water feed lines intact without leaks.

• Ensure proper clearance as detailed.

• Delime system has been primed. BCX-14 only.

Combi Mode

Change to COMBI mode, set thermostat to 350ºF (177ºC) and verify:

• The oven is preheating and shows the actual cavity temperature rising.

• Heat demand shuts o󰀨 at 350ºF (177ºC) and oven maintains 350ºF (177ºC).

• Fan shuts o󰀨 with door open.

Hot Air Mode

Change to HOT AIR mode and set thermostat to 400ºF

(204ºC) and verify:

• The oven is preheating and shows the actual cavity temperature rising.

• Heat demand shuts o󰀨 at 400ºF (204ºC) and oven maintains 400ºF (204ºC).

OVEN OPERATIONAL TESTS

NOTE: Checks to be made by customer or authorized

service agent.

Cool Down Mode

• Check that the fan runs with the door open.

Steam Mode

Turn on STEAM mode and set thermostat to 200°F. Verify the following:

• The oven is preheating and shows the actual cavity temperature rising.

• Boiler heat demand shuts o󰀨 at approximately 200ºF (100ºC) and regulates the cavity temperature to 200ºF.

• Set timer for 1 minute and start. Be sure the beeper sounds when the time expires.

• Power light turns on.

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

• Fan shuts o󰀨 with door open.

Steam On Demand Mode

Turn the oven to Hot Air mode. Press the steam on demand key. Set Steam On Demand for 1 minute.

• The Steam On demand timer is counting down.

• The steam on demand counter goes away after the timer expires.

Lights

• Press switch to ensure lights come on.

Cavity Vent

• Press the vent key to ensure that the vent opens and closes.

Fan Speed

• Ensure all fan speeds work on the preheated oven using the fan key and knob.

Operation

Safety Information for Gas Units

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:

• 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.

What to do in the event of a power failure:

• Turn all switches to o󰀨.

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

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

ve (5) minute shut o period before attempting

to restart the oven.

General safety tips:

• DO NOT use tools to turn o󰀨 the gas control. If the gas cannot be turned o󰀨 manually do not try to repair it. Call a qualied service technician.

• If the oven needs to be moved for any reason,

the gas must be turned o󰀨 and disconnected from

the appliance 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.

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

Operation

Power Switches

CONTROLS IDENTIFICATION

1. HEAT CONTROL SWITCH

Gas Ovens - Used to turn gas on or o󰀨.

Electric Ovens - Used to turn power to the elements on or o󰀨.

2. CIRCUIT BREAKER - Used to turn power to the unit on or o󰀨. This switch should always stay ON.

See View A

Circuit

Breaker

Heat Shuto󰀨

View A

Figure 13

Operation

Standard Controls

CONTROLS IDENTIFICATION

1. POWER KEY - used to place control in and out of standby mode

LOAD

HYDRO 30% MANUAL MODE

350

10:00

°F

2. DISPLAY - displays time, temperature, humidity and other information related to oven function and/or programming

3. DISPLAY KEYS - context sensitive keys used to interact with the display

4. HUMIDITY/MODE KEY - used to select cooking mode and set or change the % of humidity

5. TEMP KEY - used to set or change the bake temperature

6. CONTROL KNOB - used to change values for time, temperture, humidity, etc.

7. TIME KEY - used to set or change the cook time

8. START KEY - press to start the cook cycle

9. VENT KEY - press to manually open and close the vent

10. +1 MINUTE KEY - press at any time to add additional minute to the cook time

11. PROBE KEY - press to use core probe cooking

12. FAN KEY - used to select fan speed

13. STEAM ON DEMAND KEY - press to add 100% humidity at any time during the cook cycle

Figure 14

14. LIGHTS KEY - press to turn the oven lights on and o󰀨

15. RECIPES KEY - press to access product programs or to add/edit a product

16. COOL DOWN KEY - initiates oven cool down cycle

17. TOOLS KEY - press to enter manager programming

18. USB PORT AND COVER - used to transfer recipes to and from the control

19. HEAT CUTOFF - used to turn heat source o󰀨

20. CIRCUIT BREAKER - Used to turn power to the unit

on or o󰀨

21. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking

Operation

Standard Controls

OVEN STARTUP

1. Be sure the circuit breaker and heat cuto󰀨 switches are in the ON position. The display ashes PRESS

POWER KEY TO TURN ON.

2. Press the POWER KEY (1). The display reads “To begin press time/temp/humidity key”. Each key illuminates in succession. Press any key or rotate the knob.

3. The display reads PREHEAT and the oven heats to the last manual set temperature.

The display reads LOAD, the start key ashes and

the alarm beeps when the oven is at temperature and ready to bake.

MANUAL COOKING

1. Press the HUMIDITY/MODE KEY (4). Turn the dial until desired cooking mode is displayed. Choose from Steam, Combi, Hot Air or Retherm.

For Combi and Retherm, set the desired humidity level by pressing the center display key. Turn the dial until the correct humidity level is displayed. Press the right display key to save.

NOTE: For Steam and Hot Air modes the humidity

level are xed at 100% and 0%.

2. Press the TIME KEY (7). Rotate the CONTROL KNOB (6) to enter the desired cook time. Press any key to accept the value.

NOTE: Turn the knob slowly to adjust in seconds.

Turn the knob quickly to adjust in minutes.

3. Press the TEMP KEY (5). Rotate the CONTROL KNOB (6) to enter the desired cook temperature. Press any key to accept the value. The oven preheats to the new set temperature.

NOTE: In steam mode the temperature range is

limited to 85°F - 225°F.

4. When the display reads LOAD and the START KEY

(8) ashes, open the door and load the product.

5. Press the START KEY (8) to begin the cook cycle. The timer counts down.

NOTE: See page 3 for adjustments that can be

made during any cook cycle.

6. When the cook cycle is complete, the alarm beeps and the display reads DONE. Press any key to silence alarm. Select CANCEL using the right display key to exit the cook cycle.

7. Remove the product from the oven.

MANUAL CORE PROBE COOKING

1. Press the HUMIDITY/MODE KEY (4). Turn the dial until desired cooking mode is displayed. Choose from Steam, Combi, Hot Air or Retherm.

For Combi and Retherm, set the desired humidity level by pressing the center display key. Turn the dial until the correct humidity level is displayed. Press the right display key to save.

NOTE: For Steam and Hot Air modes the humidity

level are xed at 100% and 0%.

2. Press the TEMP KEY (5). Rotate the CONTROL KNOB (6) to enter the desired cavity cook temperature. Press any key to accept the value. The oven preheats to the new cavity set temperature.

3. Press the PROBE KEY (11). Rotate the CONTROL KNOB (6) to enter the desired product setpoint temperature.

4. Insert cooking probe into the center of the product. Plug the core probe into the CORE PROBE CONNECTION (21). Load the product into the oven.

NOTE: Pressing the START KEY (8) is not neces-

sary while cooking with the core probe.

NOTE: See page 3 for adjustments that can be

made during any cook cycle.

5. When the product has reached the setpoint temperature, the alarm beeps and the display reads DONE. Unplug the core probe to silence the alarm and exit the cook cycle.

6. Remove the product from the oven.

MANUAL CORE PROBE COOK & HOLD

1. Press the HUMIDITY/MODE KEY (4). Turn the dial until desired cooking mode is displayed. Choose from Steam, Combi, Hot Air or Retherm.

For Combi and Retherm, set the desired humidity level by pressing the center display key. Turn the dial until the correct humidity level is displayed. Press the right display key to save.

NOTE: For Steam and Hot Air modes the humidity

level are xed at 100% and 0%.

2. Press the TEMP KEY (5). Rotate the CONTROL KNOB (6) to enter the desired cavity cook temperature. Press any key to accept the value. The oven preheats to the new cavity set temperature.

Operation

Standard Controls

3. Press the PROBE KEY (11). Rotate the CONTROL KNOB (6) to enter the desired product setpoint temperature.

4. Press the center display key under the word HOLD. HOLD will be highlighted in blue indicating that the hold mode is active.

5. Insert cooking probe into the center of the product. Plus the core probe into the CORE PROBE CONNECTION (21).

NOTE: Pressing the START KEY (8) is not neces-

sary while cooking with the core probe.

NOTE: See page 23 for adjustments that can be

made during any cook cycle.

As the product temperature rises, the oven cavity temperature decreases.

6. When the product reaches the setpoint temperature, a short alarm sounds. The cavity temperature jumps to 4°F above the product setpoint. This temperature will hold the product, keeping it warm without continuing the cooking process.

The display counts up the time the product has been holding.

7. Unplug the core probe to remove the product from the oven.

COOK CYCLE ADJUSTMENTS

The following adjustments can be made at any time during the cook cycle.

Vent Moisture from the Oven Cavity

1. Press the VENT KEY (9). This manually opens the vent until the key is pressed again to close it.

Cancel a Cook Cycle

1. To cancel the cook cycle, press the right display key under the word cancel.

Steam on Demand

1. To add 100% humidity at any time during a cook cycle, press the STEAM ON DEMAND KEY (13).

2. Rotate the knob to enter the length of time you wish to inject the moisture.

3. Select OK to start injecting humidity.

Adding Time

1. Press the +1 MINUTE KEY (10). One minute is added to the timer for each time the key is pressed.

Fan Adjustments

1. Press the FAN KEY (12). Rotate the knob to select between four fan speeds (gentle, low, high and turbo). Press OK to select the desired fan speed.

PROGRAMMED COOKING

1. Press the RECIPES KEY (15). The display lists all of the currently programmed recipes. Rotate the knob until the desired product recipe is highlighted. Press OK using the right display key to select the product.

2. The oven preheats to the set temperature. When the

display ashes LOAD, open the door and load the

product.

3. Press the START KEY (8) to begin the cook cycle. The timer counts down.

NOTE: See page 23 for adjustments that can be

made during any cook cycle.

4. When the cook cycle is complete, the alarm beeps and the display reads DONE. Press any key to silence alarm. Select CANCEL using the right display key to exit the cook cycle.

5. Remove the product from the oven.

2. Select FAN DELAY using the center display key. Rotate the knob to enter the desired fan delay. Select OK to save the fan delay increment.

3. Select FAN REV using the left display key. Rotate the knob to enter the desired length of time between fan reversals. Press OK to save the reversal increment.

COOL DOWN

NOTE: The unit can be cooled down rapidly for steam-

ing, cleaning, etc.

1. To cool down the oven cavity, open the door and press the COOL DOWN KEY(16) and open the door.

2. The oven automatically shuts down when the oven reaches the cool down temperature.

Operation

Standard Controls

OVEN SHUTDOWN

1. Press the COOL DOWN KEY (16). The display reads COOLING and gives the actual cavity temperature. To speed up the cool down process, open the doors.

2. When the oven has cooled down, the display reads OFF PRESS POWER KEY TO TURN ON.

NOTE: The lights shut o and the vent closed auto-

matically at the end of the cool down cycle.

PROGRAMMING A RECIPE

NOTE: The control can hold 100 recipes. Each recipe

may have up to 10 cooking stages.

1. Press the RECIPES KEY (15). Rotate the knob to select NEW from the bottom of the recipe list.

2. Select EDIT using the left display key. A touchscreen keyboard is displayed. Use the keyboard to enter the desired recipe name.

NOTE: Product names may be up to 15 charac-

ters long and can contain letters, numbers, spaces and special characters.

Select OK to save the product name.

3. The control displays a set of default parameters for the rst cooking stage. Select EDIT using the left display key to change these parameters.

4. Press the parameter you wish to change. Rotate the knob to the desired value. Select OK to save the new value.

5. Repeat step 4 for each parameter you wish to change.

To program a probe cooking stage:

c. Press the PROBE/TIME parameter to toggle to

Probe.

d. Rotate the knob to select the desired product set-

point temperature. Select OK to save the temperature.

8. To save the recipe and exit the edit mode, select ESC using the center display key.

9. To delete a recipe, with the recipe name highlighted during the edit process, press and hold the left display key until the display returns to the recipe list. The recipe will now be deleted from the list.

USING THE MANAGER TOOLS

The manager level screens provide tools to set the time and date, adjust the volume of the beeper and upload/ download recipes using the USB port.

To access the manager level screens:

1. Press the TOOLS KEY (17).

2. Rotate the knob to select MANAGER. Select OK using the right display key.

3. Use the keypad to enter the code 6647.

USING THE USB PORT

1. From the manager level screens, rotate the knob to scroll to USB. Select OK using the right display key.

2. Rotate the knob to highlight either “Store menu to USB” or “Load menu from USB”. Select OK using the right display key.

Store menu to the USB

1. Use the keypad to enter a new lename. Select OK using the right display key.

2. Once upload is complete, press ESCAPE to return to the previous screen.

Load menu from USB

1. Rotate the knob to select the desired le for download. Select OK using the right display key.

2. Once download is complete, press ESCAPE to return to the previous screen.

e. Rotate the knob to highlight the probe step in the

step list. The hold toggle appears in the upper left corner of the screen. Rotate the knob to highlight the word HOLD. Select EDIT using the left display key to toggle between YES and NO.

6. To add a cooking step, select ADD using the right dis-

play key. The rst step is copied. Repeat #5 to set

parameters for the new step.

7. To delete any step, rotate the knob to highlight the step. Select DEL RECIPE using the right display key.

Operation

SmartTouch 2 Touchscreen Control

CONTROL DESCRIPTION

1. TOUCHSCREEN - interactive display for oven functioning and/or programming

2. USB Port and COVER - Use to transfer recipes and data to/from the control

3. HEAT CUTOFF - used to turn heat source o󰀨

4. CIRCUIT BREAKER - Provides circuit protection for the oven controls. DO NOT use as a power switch.

5. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking

Figure 15

Operation

SmartTouch 2 Touchscreen Control

MANUAL MODE COOKING

1. Press POWER to turn on the oven.

2. Press MANUAL to proceed to the manual cook screen.

3. Set the following cooking parameters from the MANUAL screen.

Mode Selection - Press to select one of four cooking modes.

Humidity - Use the slider at the top of screen to adjust cavity moisture content in 5% increments. To enter an exact value, press and hold the slider until the keypad is displayed. Press ENTER to save.

Temperature - Press the temperature text and enter the desired oven temperature on the keypad provided. Press ENTER to save.

Cook Time - Press the time text and enter the desired cook time on the keypad provided. Press ENTER to save. Press the units text to toggle between hours/minutes and minutes/seconds.

Fan Speed - Press the fan speed text to toggle between Gentle, Low, High or Turbo.

NOTE: If the oven is preheating or cooling down,

the fan speed will automatically run in high until the oven reaches the set temperature.

4. Press the FLYOUT MENU arrow to access the following parameters.

Actual Temp - Press to display the actual cavity temperature

Core Probe Cooking - Press to use the core probe cooking feature.

Add a Minute - Press +1 MIN to add 1 minute of time at any point during the cook cycle.

Steam on Demand - Press to add 100% humidity at any time. Use the provided keypad to enter desired length of time. Press ENTER to save. The display counts down the steam on demand time remaining.

Vent Position - The vent can be opened or closed by toggling the VENT icon at any point during the cook cycle.

Fan Delay - Press the fan delay icon. Use the provided keypad to enter a fan delay increment. Press ENTER to save.

Fan Reversal Interval - To adjust the fan reversal time, press the FAN REVERSAL icon. Enter the desired reversal interval on the keypad provided. Press

ENTER to save.

Lights - At any time the lights can be turned on or o󰀨

by toggling the LIGHT icon.

5. The oven preheats to the set temperature.

NOTE: START will not be displayed until the oven

has reached the set temperature.

6. Press START to begin cooking. The display counts down. Press CANCEL at any time to stop the cook cycle.

7. When the cook time has expired, the display ashes DONE and the alarm sounds. Press CANCEL to silence the alarm. The display returns to the previous cook time setting.

8. Press BACK to exit out of MANUAL mode.

CORE PROBE COOKING

1. Press POWER to turn on the oven.

2. Press MANUAL to proceed to the manual cook screen. Set the desired cooking mode, humidity, cook temp and fan speed.

3. Select Core Probe Cooking from the yout menu.

4. Press the probe target text. Enter the desired nished product temperature on the keypad provided. Press ENTER to save.

5. Insert a core probe into the probe outlet on the control panel.

6. The HOLD button appears. To enable the Cook & Hold feature, press the hold button.

7. When the product has reached the set core temperature the display reads DONE.

8. Cook Only - Unplug the core probe and remove the product.

Cook & Hold - The oven cavity temperature adjusts to the optimum temperature for holding the product without overcooking. The display counts up the time the item has been holding. The cavity temperature jumps to 4°F above the product setpoint. This temperature will hold the product, keeping it warm without continuing the cooking process.

Operation

SmartTouch 2 Touchscreen Control

Mode

Selection

Humidity

Temperature

Time

Fan Speed

BCX shown

Core Probe Screen - BCX shown

Vent Closed

Vent Open

Actual Temp

Core Probe Cooking

Add a minute

Steam on Demand

Vent Position

Fan Delay

Fan Reversal Increment

Lights

BCX shown BCX shown

Flyout Menu

Figure 16

Operation

SmartTouch 2 Touchscreen Control

MENU MODE

Create a New Recipe

1. From the mode selection screen, select MENU.

Figure 17

2. Press right arrow key to advance to nal category page. Then press NEW RECIPE key.

Figure 19

4. Select an icon to represent the recipe.

Figure 18

3. The NEW RECIPE screen is displayed. Press the camera icon.

Figure 20

5. Press NEW RECIPE text. Use the keypad provided to enter a recipe name. Press the DISK ICON to save.

Operation

SmartTouch 2 Touchscreen Control

step.

Cooking mode and humidity (BCX and BX only)

Figure 21

6. OPTIONAL: Press MARK AS FAVORITE if desired.

7. OPTIONAL: To add to an existing category, press ADD TO CATEGORY. Select category. Press DONE.

Figure 23

9. Once all steps have been entered, press the DISK ICON to save the recipe

Edit an Existing Recipe

1. From the mode selection screen, select MENU.

2. Press and hold the icon for the recipe you wish to edit.

3. Choose edit, copy or delete from the pop up menu.

Copy

Edit

Delete

Figure 22

8. Enter parameters for the rst cooking step. Press the icon above each parameter to adjust settings. Press the + to add a step. Press the X to delete the current

Figure 24

Operation

SmartTouch 2 Touchscreen Control

Create a New Category

1. From the mode selection screen, select MENU.

Figure 25

ICON to save.

Figure 27

2. Press right arrow key to advance to nal category page. Then press NEW CATEGORY key.

Figure 26

3. Press the camera to select an icon to represent the group.

4. Press the NEW CATEGORY text. Use the keypad provided to enter a category name. Press the DISK

5. Select the recipes to include in the category. Press DONE to save.

Figure 28

Edit Existing Category

1. From the mode selection screen, select MENU.

2. Press and hold the icon for the category you wish to edit.

3. Choose edit, copy or delete from the pop up menu.

Menu Mode Cooking

1. From the mode selection screen, press MENU.

2. Select a recipe using one of the following:

f. If the recipe is one of your favorites, press FA-

VORITES. Then select the recipe.

g. If the recipe is part of a category, select the cat-

egory. Then select the recipe.

h. Press ALL RECIPES, scroll through the list using

the left and right arrow keys. Select the recipe.

Operation

SmartTouch 2 Touchscreen Control

Figure 29

3. The control enters the Menu Cooking screen. Press the START KEY to begin the cook cycle.

NOTE: START will not be displayed until the oven

has reached the programmed set temperature.

NOTE: If the oven is preheating or cooling down,

the fan speed will automatically run in high until the oven reaches the set temperature.

NOTE: To edit a cooking step, press and hold the

step before starting the program.

Figure 30

4. Press the FLYOUT arrow at any time to access Add a Minute, Steam on Demand or the cavity lights. Press CANCEL at any time to stop the cook cycle.

Figure 31

5. When the cook time has expired, the display ashes DONE and the alarm sounds. Press CANCEL to silence the alarm. The control returns to the recipe cook screen.

6. Press BACK to exit out of MENU mode.

Operation

SmartTouch 2 Touchscreen Control

RACK TIMING

Creating a Rack Timing Group

1. From the mode selection screen, select RACK TIMING. The SELECT GROUP screen is displayed.

2. Select ADD GROUP.

Figure 32

3. Press the pencil icons to edit the group name and cooking parameters. You may also select an icon to represent the group.

4. Enter desired cooking parameters.

Select Icon

Edit Name

Edit Parameters

Figure 34

6. Press SAVE RECIPES TO GROUP.

Edit Existing Group

1. From the mode selection screen, select RACK TIMING.

2. Press and hold the icon for the group you wish to edit.

Figure 33

5. Select the repices you would like to place in the group. Only recipes with parameters matching the group may be selected.

3. Choose edit, copy or delete from the pop up menu.

Operation

SmartTouch 2 Touchscreen Control

Using Rack Timing

1. From the mode selection screen, select RACK TIMING. The SELECT GROUP screen is displayed.

2. Select the desired food group for your product.

Figure 35

3. Press selected item icon at the top of the screen, drag to an open shelf. Or tap an open rack to assign the selected icon to that rack.

5. To add time, select +1 MIN key for individual racks or +1 MIN ALL key to add time to all racks. Each time the key is pressed, 1 minute of cook time is added.

During the cook cycle, individual rack timers will count down as the product is cooked. If you wish to cancel the bake, you can press the STOP ALL key, or you can stop individual racks.

6. Once a rack bake is complete the beeper will sound. Press STOP next to the rack that has completed the

cook cycle. If all racks nish at the same time, press

STOP ALL. STOP ALL.

Figure 36

4. Start timers using the arrows. You can choose START ALL or start individual racks.

NOTE: START will not be displayed until the oven

has reached the programmed set temperature.

NOTE: If the oven is preheating or cooling down,

the fan speed will automatically run in high until the oven reaches the set temperature.

Figure 37

7. Press CLEAR ALL to escape the screen.

To Use Timer

1. Press the FLYOUT arrow at any time to access a timer or the cavity lights.

Figure 38

Operation

SmartTouch 2 Touchscreen Control

USB INTERFACE

To Access the USB Drive

1. From the mode selection screen, select USB

3. The following menu is displayed.

Figure 41

Figure 39

2. Enter the code 6647 on the keypad provided.

4. Insert USB drive into USB port on the control panel.

Figure 40

Operation

SmartTouch 2 Touchscreen Control

To Store Menu Data to a USB

NOTE: The following procedure may be used to store

any type of data to a USB including HACCP, settings and fault logs.

1. Select STORE MENU TO USB.

2. Enter a lename for the menu data using the keypad provided. Press the disk icon to save.

NOTE: DO NOT use spaces in the lename.

To Retrieve Menu Data from a USB

NOTE: The following procedure may be used to upload

menu recipes and/or icons from a USB.

1. Select LOAD MENU FROM USB.

2. Select the le to download to the oven.

Figure 42

3. The status screen is displayed. Press OK when the transfer is complete.

Figure 43

3. The status screen is displayed. Press OK when the transfer is complete.

Operation

SmartTouch 2 Touchscreen Control

COOL DOWN

1. From the mode selection screen, select COOL DOWN.

2. The display toggles between cooling and open door in yellow until the oven is cool.

NOTE: If the oven is shut down with the circuit

breaker switch at the bottom of the front panel, the display will return to the power screen.

NOTE: The vent will automatically open and the fan

will run on high speed during cool down to assist in lowering the cavity temperature. The fan and vent will disengage when the oven had cooled.

Figure 44

BCX shown

Figure 45

Maintenance

Spray Bottle Operating Procedure

NOTE: Only use a commercial oven cleaner/degreaser

with the spray bottle. DO NOT use chemicals that are not intended as oven cleaners. See chemical manufacturer’s information for intended use.

1. Unscrew the sprayer head and ll the container to the MAX mark. Screw the head assembly on rmly to ensure an airtight seal. The liquid must be clean and free from foreign matter. Do not overll - space

must be left for compressing air.

Figure 46

2. To build up pressure, pump approximately 20 full

strokes when the container is lled with liquid. The higher the pressure, the ner the spray. If the container is only partially lled, then more pumping is required to compress the additional air space.

3. To spray, depress the trigger with your thumb.

Figure 48

4. Adjust spray nozzle for a wide spray pattern.

5. After a period of spraying, the pressure will drop. Restore the pressure by operating the air pump.

6. Release pressure after use by inverting the spray head and depressing the trigger or by slowly unscrewing the spray head assembly which will allow

air to escape from around the lling aperture.

7. After use, rinse the spray bottle with clean water and check that the hole in the nozzle is perfectly clean and clear. Warm water (not hot) used with a household detergent is a useful cleaning agent for this purpose.

Figure 47

NOTE: Further information can be found in the

instruction leaet supplied with your spray

bottle.

WARNING!!

Protective clothing and eyewear should be worn while using cleaning and deliming agents.

To order additional bottles or spray heads use the following part numbers:

Complete Spray Bottle - P/N R0006

Spray Head Repair Kit - P/N R6332

Maintenance

Cleaning and Preventive Maintenance

DAILY CLEANING

Cleaning the Interior

Daily cleaning of the oven is essential for sanitation, and

to ensure against operational di󰀩culties. The stainless

steel cavity may corrode with improper cleaning of the oven. Use an oven cleaning detergent in conjunction with the supplied spray bottle.

For di󰀩cult cleaning, allow the spray-on oven cleaner to

work longer before rinsing.

1. Open the oven door. Place the oven in cool down mode. Let the oven cool to below 140ºF (60ºC).

2. Fill the spray bottle with a mild oven detergent. DO

NOT use abrasive cleaners on your Blodgett Combi. Be sure to follow the MSDS or safety instructions on the bottle of your oven cleaner.

3. Pump the bottle twenty times to build up pressure.

The higher the pressure, the ner the spray. Spray

the oven interior. Turn the nozzle to adjust the spray pattern.

Figure 50

Cleaning the Exterior

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.

4. Close the door. Place the oven in steam mode for 10 minutes.

5. When nished steaming, open the door and rinse the interior with the attached spray hose.

Figure 49

6. Leave the door open overnight to vent the oven. If the oven will not be used for an extended period of time, place the oven in hot air mode to dry.

WARNING!!

DO NOT spray the outside of the oven 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.

Clean the air intake / cooling fan behind the oven so that

it is free of all lint, grease or other inhibitors of air ow.

Keeping this area free of obstruction will extend the life of the components.

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.

WEEKLY CLEANING - BCX-14

In addition to the daily cleaning it is necessary to clean the air intakes on a weekly basis. Air intakes provide necessary cooling air to the internal components. They are

generally located on the rear and sides of the equipment.

BX-14 BOILERLESS OVEN WEEKLY CLEANING

In addition to the daily cleaning, it is necessary to clean behind the fan guard of this oven 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.

1. Open the oven door. Place the oven in cool down mode. Let the oven cool to below 140ºF (60ºC).

2. Once cool, turn the oven o󰀨.

3. Remove the oven racks and the rack guides on the left side.

Maintenance

Cleaning and Preventive Maintenance

5. Fill the spray bottle as described in the Daily Cleaning procedure. Thoroughly spray cleaner onto the fan, heat source and back of the fan guard. Resecure the fan guard.

Figure 53

Figure 51

4. Rotate the two screws on the left side of the fan guard. Swing the fan guard toward the front of the oven.

Figure 52

6. Close the door. Place the oven in the steam mode for approximately 10 minutes.

7. After ten minutes, swing the fan guard towards the front of the oven. Use plenty of water to rinse all of

the cleaner o󰀨.

Figure 54

8. Return the fan guard to the closed position. Rotate the two screws to secure the fan guard.

9. Reintall the rack guides and oven racks.

10. Leave the oven door open overnight to vent the oven. If the oven will not be used for an extended period of time, place the oven in hot air mode to dry the interior cavity.

Maintenance

Flushing the Boiler - BCX Models Only

STANDARD CONTROL

A ush of the boiler is required every 24 hours and happens either automatically or can be initiated at any time.

NOTE: In order to ush the oven, the water and gas

supply must be left on.

To manually initiate a ush sequence

1. Either run a cool down or just open the oven door to cool the interior.

NOTE: If the boiler water temperature is too high,

the ush will start automatically when the

water temperature drops below 140ºF (60ºC).

2. From the power screen, press the center display key.

3. The ush completes in about 25 minutes. When com-

plete, the oven shuts o󰀨 automatically.

To cancel a ush sequence

1. Press the POWER KEY (1) to cancel a ush cycle.

SMARTTOUCH 2 CONTROL

A ush of the boiler is required every 24 hours and happens either automatically or can be initiated at any time.

NOTE: In order to ush the oven, the water and gas

supply must be left on.

• The oven will automatically initiate a ush cycle at the time listed above the ush key on the power

screen.

Figure 55

2. The control displays the current ush stage. To stop the ush cycle, press ABORT.

• If the boiler is too hot to drain, the ush will begin when the boiler water temperature drops below 140ºF (60ºC).

To manually initiate a ush sequence

1. From the power screen, press FLUSH.

NOTE: If the boiler is too hot to drain, the ush will

begin when the boiler water temperature drops below 140ºF (60ºC).

Figure 56

3. The ush completes in about 25 minutes. When com- plete, the control returns to the power screen.

Maintenance

Deliming

BCX COMBI OVENS

Deliming of the steam generator is the single most important preventative maintenance task. Lime will build up inside the steam generator, reducing e󰀩ciency and causing damage to the boiler.

WARNING!!

Problems caused by insu󰀩cient deliming are

not covered by the warranty.

WARNING!!

Deliming solutions are hazardous and can cause burns to the skin and eyes. Wear protective clothing and eyewear.

WARNING!!

DO NOT cook while deliming.

1. Be sure the container delivering the deliming agent to the appliance is full. Be sure to follow the MSDS or safety instructions on your deliming agent. Use a non-diluted deliming agent.

BCX WITH STANDARD CONTROL

1. When it is time to delime your BCX, the display reads:

Figure 58

To postpone the delime process, press the right display key under OK.

The message will return until the unit is delimed. This is a warning only, the oven can be used all day before delim-

ing. The delime sequence can be run at anytime.

NOTE: Once the deliming process has been started, the

oven cannot be used until deliming is complete, approximately 45 minutes.

Deliming the Boiler with the Manual Control

1. If the oven is hot, place in the Cool Down mode with the door open until the cavity is below 140ºF (60ºC).

Figure 57

2. Ensure that the deliming pump has been primed. Refer to the Deliming System Connection & Priming if you are uncertain.

2. After the cool down the unit will automatically turn it-

self o󰀨. Close the door.

3. Press the right display key under DELIME.

The remainder of the process is automatic. The display shows the step number and progress by %.

4. When the deliming process is complete, the control

will turn itself o󰀨. The oven can now be used normally.

To Cancel the Deliming Process

1. Press the POWER KEY (1) to cancel a ush cycle.

NOTE: If the delime is canceled after chemical is

introduced, the cancel will take longer.

Maintenance

Deliming

BCX WITH SMARTTOUCH 2 CONTROL

After 30 hours of boiler operation the control reminds you delime your boiler. Press OK to acknowledge the reminder.

Figure 60

Figure 59

The message will return until the unit is delimed. This is a warning only, the oven can be used all day before delim-

ing. The delime sequence can be run at anytime.

Deliming the Boiler with the SmartTouch 2 Control

1. From the power screen, press DELIME.

NOTE: If the oven is hot, place in the Cool Down

mode with the door open until the cavity is below 140ºF (60ºC).

2. The control displays the current ush stage. To stop the deliming process, press ABORT.

NOTE: Once the deliming process has been start-

ed, the oven cannot be used until deliming is complete, approximately 45 minutes.

Figure 61

3. When complete, the control returns to the power screen.

BX-14 BOILERLESS OVEN

It may be necessary to delime the oven interior and behind the fan guard. This is necessary for proper functioning of the oven. Lime will build up on the fan and heat

source leading to a less e󰀩cient oven.

1. Open the oven door. Place the oven in cool down mode. Let the oven cool to below 140ºF (60ºC).

2. Fill the spray bottle with a non-diluted deliming agent.

Be sure to follow the MSDS or safety instructions on your deliming agent.

3. Pump the bottle twenty times to build up pressure.

The higher the pressure, the ner the spray

4. Remove the oven racks and the rack guides on the left side.

Maintenance

Deliming

6. Thoroughly spray deliming agent onto the fan, heat source and back of fan guard. Wait 10 minutes.

Figure 64

7. After ten minutes, use the spray hose and plenty of

water to rinse all of the deliming agent o󰀨. Repeat

steps 6 & 7 if necessary.

Figure 62

5. Rotate the two screws on the left side of the fan guard. Swing the fan guard toward the front of the oven.

NOTE: If the lime scale is hard to remove or takes

multiple applications, your water ltration system may be insucient or your lters

may need to be changed.

Figure 65

8. Return the fan guard to the closed position. Rotate the two screws to secure the fan guard.

9. Reintall the rack guides and oven racks.

Figure 63

10. Leave the oven door open overnight to vent the oven. If the oven will not be used for an extended period of time, place the oven in hot air mode to dry the interior cavity.

Maintenance

Deliming

DELIMING INTERVAL SETTING - BCX ONLY

Refer to gure below to determine the correct deliming interval for your appliance. Find your location and the corresponding potentiometer setting. These values are general and are guidelines only. Your specic water quality may be harder or softer. Adjust the deliming interval to your specic water quality.

NOTE: If you have the oven connected to a lter system, the water hardness may be reduced. Check with lter supplier

for details.

Over 14 gpg

10 to 14 gpg

7 to 10 gpg

3 to 7 gpg

Less than 3 gpg

Extremely Hard Setting A

Very Hard Setting B

Hard Setting B

Moderately Hard Setting C

Slightly Hard Setting C

Figure 66

Canadian Water Quality

Most of Canadian water contains 112 mg/L (8 gpg).

This would place Canada in the hard water catagory and setting B should be used. If your water exceeds 196 mg/L (14 gpg), setting A should be used.

Blodgett BCX-14E Operator’s Manual

Specifications and Main Features

Frequently Asked Questions

User Manual