BCM & BLCM
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 60740 Rev R (8/14)
© 2014 - G.S. Blodgett Corporation
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.
INSTALLATION
Utility Connections - Standards and Codes ................................. 2
The Blodgett Combi-Oven/Steamer ........................................ 3
Description of the Combi-Oven/Steamer ................................... 4
Utility Specications ...................................................... 5
Oven Assembly to Stand .................................................. 7
Oven Location and Leveling ............................................... 8
Plumbing Connections .................................................... 9
Electrical Connection and Ventilation ...................................... 11
Gas Connection......................................................... 12
Gas Hose Restraint ..................................................... 14
Final Check Lists ........................................................ 15
OPERATION
Safety Information for Gas Ovens ........................................ 16
Manual Control Description .............................................. 17
Manual Cooking ........................................................ 18
Programmed Cooking ................................................... 19
Cooking Tips ........................................................... 20
MAINTENANCE
Cleaning & Preventative Maintenance..................................... 21
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
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.
Qualied 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 equip-
ment.
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
Qualied 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 backow 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.
2
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
Proong - 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 equip-
ment replacement
• a wider range of menu choices
• a simplied cleaning process
The work process is simplied since products are pre-
pared 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 efciently;
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.
3
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 BCM/BLCM makes it possible to enjoy all of the ad-
vantages of a high quality steamer at the ick of a switch.
Fresh steam enters the oven cavity without pressure and
is circulated at high speed. This process enables quick
and gentle cooking and ensures high quality food while
providing convenient working methods. The steam generator is completely automatic and protected from running
dry.
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 BCM/BLCM is easy for even inexperienced kitchen staff to operate.
Cleaning is kept to a minimum thanks to the automatic
Combi Wash system.
4
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 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)
Installation
Utility Specications
RATINGS - GAS OVENS
Model Gas Type Input Voltage Phase Amps
BLCM-61G Natural 58,000 BTU 115 1 9
Propane 58,000 BTU 11 5 1 9
BLCM-101G Natural 87,000 BTU 115 1 9
Propane 87,000 BTU 11 5 1 9
BLCM-102G Natural 95,500 BTU 115 1 9
Propane 95,500 BTU 11 5 1 9
BLCM-62G Natural 81,800 BTU 115 1 9
Propane 81,800 BTU 11 5 1 9
BLCM-202G Natural 190,000 BTU 115 1 17
Propane 190,000 BTU 115 1 17
5
Installation
Utility Specications
ELECTRICAL RATINGS
Model Voltage kW Hz Phase Max Load (amps)
2.7/3.3/3.6 50/60 1NAC 15
BLCM-23E
Mini Combi
BLCM-6E
Mini Combi
BLCM-10E
Mini Combi
BCM-61E
BLCM-61E
BCM-101E
BLCM-101E
BCM-102E
BLCM-102E
BCM-62E
BLCM-62E
BCM-202E
BLCM-202E
208/230/240
400/415
440/480 5.4/6.5 50/60 2AC 15
208/230/240
400/415
440/480 6.9/8.3 50/60 2AC 18
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
3.5/4.2/4.6 50/60 1NAC 19
3.5/4.2/4.6 50/60 2AC 19
6.9/8.4/9.2 50/60 3AC 39
8.4/9.2 50/60 2NAC 19
8.4/9.2 50/60 2AC 19
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
6
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.
Installation
Oven Assembly to Stand
Note difference in rail
placement
Front of stand
6. The oven has now been properly fastened to the
stand.
Figure 1
7
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
8
Installation
Plumbing Connections
WATER CONNECTION
Blodgett BCM/BLCM ovens have two water connections.
Both are located at the back of the unit.
BCM/BLCM-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 diameter of at least 2”
(49 mm) and a fall of at least 3° or 5%.
BLCM-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.
9
Installation
Plumbing Connections
CLEANING & DELIMING CHEMICAL
1. BCM/BLCM-61, 62, 101, 102 and 202 ovens only.
The oven is supplied with a chemical bottle holder.
The holder can be afxed 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.
3. Insert the blue and red hoses into the proper bottles.
Red is for detergent, blue is for rinse aid.
4. BCM 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
10
ELECTRICAL CONNECTION
NOTE: Electrical connections must be performed by a
qualied 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 BLCM-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 qualied the
Pass and Seymour brand, part number 2095, 20 A, 125
VAC, 60 Hz, specication grade GFCI duplex receptacle
as being immune to the variable frequency inverter drive’s
noise. Blodgett recommends using this specic GFCI for
this model oven.
Installation
Electrical Connection and Ventilation
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 BCM/BLCM 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.
The exhaust tube can be connected to a ventilation sys-
tem. 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
11
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 sufcient 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 BLCM-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
BLCM-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”
12
PRESSURE REGULATION AND TESTING
The gas pressure to the appliance must be rated for each
appliance while the burners are on. A sufcient 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 specied 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).
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
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
BLCM-61G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
BLCM-101G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
BLCM-102G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
BLCM-62G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
BLCM-202G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
13
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.
14
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
Installation
Final Check Lists
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
15
Operation
Safety Information for Gas Ovens
The information contained in this section is provided for
the use of qualied operating personnel. Qualied 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 im-
mediately.
• 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 qualied 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.
16
Operation
Manual Control Description
1. MAIN POWER SWITCH - controls power to the oven
2. TEMPERATURE KEY - press to set the cook temperature
3. TIME KEY - press to set the cook time
4. PROBE KEY - press to activate core probe
5. PROGRAM KEY - press access and program product
recipes. Control stores up to 50 recipe programs with
10 cooking stages each.
6. STAGE KEY - use to enter stage information during
product programming
7. ALARM KEY - press to silence alarms
1
2
8. HOT AIR KEY - press to select Hot Air mode
9. COMBI KEY - press to select Combi 1, Combi 2 or
Retherm mode
10. STEAM KEY - press to select Steam mode
11. VENT KEY - press to open or close the vent
12. FAN KEY - press to change the fan speed. The fan
is reversible with 9 speeds for optimum baking and
roasting results
13. SELECTION DIAL - turn to enter data into control
14. START/STOP KEY - press to begin or cancel a cook
cycle
8
3
4
5
6
7
Figure 9
9
10
11
12
13
14
17
Operation
Manual Cooking
MANUAL COOKING
1. Press the desired mode key on the right side of the
control. The LED next to the key lights and the mode
name is displayed.
To select Reheating, press the COMBI key once.
To select Combi 1 (30-40% humidity), press the
COMBIi key twice.
To select Combi 2 (60-80% humidity), press the
COMBI key three times.
2. Press the TEMP key. Turn the dial to enter the desired cook temperature. Press the TEMP key again to
save the cook temperature.
NOTE: If steam mode is selected, the temperature
is automatically set to 212ºF (100ºC).
3. Press the TIME key. Turn the dial to enter the desired
cook time. Press the TIME key again to save the cook
time.
For continuous cooking, turn the dial until the display
reads --:--. Continuous manual cooking allows the
oven to run continuously at the set temperature in the
set cooking mode.
NOTE: Time is displayed in hours:minutes.
4. Press the FAN key. Turn the dial to enter the desired
fan speed. Press the FAN key again to save the fan
speed.
NOTE: The fan cannot be set below 50% at tem-
peratures above 390ºF (200ºC)
5. The vent position can be set when cooking in Hot Air
mode only.
Press the VENT key to open the vent. The LED next
to the key lights. Press the VENT key again to close
the vent. The LED next to the key goes out when the
vent is closed.
6. Press the START/STOP key to begin the cook cycle.
CORE PROBE COOKING
1. Follow the instructions for Manual Cooking to set the
mode, cook temperature, fan speed and vent position.
2. Press the CORE PROBE key. Turn the dial to enter the desired product core temperature. Press the
CORE PROBE key again to save the core temperature.
NOTE: When the CORE PROBE key is selected
the cook time automatically changes to --:--.
3. Insert the probe into the product.
The core temperature probe has several measuring
points on its tip. The computer calculates an average
temperature thus ensuring that the core temperature
is 100% correct.
The probe should be inserted vertically in the thickest
part of the product.
When preparing products of different sizes, insert
the sensor in the smallest product and then move it
to a larger product when the core temperature alarm
sounds.
4. Load the product and close the door. Plug the core
probe into the oven.
NOTE: Meat probe on mini combi models are inter-
nal and do not need to be plugged into the
oven.
5. Press the START/STOP key to begin the cook cycle.
6. When the product has reached the core temperature
the alarm sounds. Push the START/STOP key or
open the door to silence the alarm.
7. If you are cooking in Hot Air mode, it is possible to inject moisture at any time during the cook cycle. Press
and hold the STEAM mode key. Steam is injected until the key is released.
8. At the end of the cook cycle, an alarm sounds and the
display ashes. Push the START/STOP key or open
the door to silence the alarm.
NOTE: The alarm will not sound during a continu-
ous manual cook.
18
PROGRAMMING THE CONTROL
The Blodgett manual control stores up to 10 recipe programs with 3 stages per product.
Naming the Program
1. Press the PROGRAM key. Turn the dial until a free
recipe is displayed.
2. Press and hold the PROGRAM key for 5 seconds.
The rst letter ashes. Turn the knob until the desired
letter is displayed. Press the program key to advance
to the next digit.
3. Repeat step 2 until the product name is entered.
4. Press and hold the PROGRAM key to save the name.
Program Product Stages
NOTE: Blodgett recommends programming a preheat
with alarm for the rst stage. To program an
alarm, press the ALARM key.
1. Press the STAGE key. Stage 1 is displayed.
2. Press the desired mode key on the right side of the
control. The LED next to the key lights and the mode
name is displayed.
To select Reheating, press the COMBI key once.
To select Combi 1 (30-40% humidity), press the
COMBIi key twice.
To select Combi 2 (60-80% humidity), press the
COMBI key three times.
3. Press the TEMP key. Turn the dial to enter the desired cook temperature. Press the TEMP key again to
save the cook temperature.
NOTE: If steam mode is selected, the temperature
is automatically set to 212ºF (100ºC).
4. Press the TIME key. Turn the dial to enter the desired
cook time. Press the TIME key again to save the cook
time.
NOTE: Time is displayed in hours:minutes.
5. Press the FAN key. Turn the dial to enter the desired
fan speed. Press the FAN key again to save the fan
speed.
Operation
Programmed Cooking
6. The vent position can be set when cooking in Hot Air
mode only.
Press the VENT key to open the vent. The LED next
to the key lights. Press the VENT key again to close
the vent. The LED next to the key goes out when the
vent is closed.
7. Press the STAGE key to advance to stage 2. Repeat
steps 2-7 for additional stages.
NOTE: For recipes shorter than 10 stages, delete
the current step by pressing STEP and
ALARM simultaneously for 2 seconds.
8. Press and hold the PROGRAM key to save the product program.
Cooking with a Program
1. Press the PROGRAM key. Turn the dial to display the
product recipe name.
2. Press the START/STOP key.
3. If an alarm is used, press the ALARM key to turn the
alarm between steps off.
4. If you are cooking in Hot Air mode, it is possible to inject moisture at any time during the cook cycle. Press
and hold the STEAM mode key. Steam is injected until the key is released.
5. When the program has started, you can change
time, temperature, core temperaturefan speed and
vent position. These changes will only be active in
the current run.
The display shows the total time remaining. To view
the time remaining in the current step, press the
TIME key.
6. At the end of the programmed cook cycle, an alarm
sounds and the display ashes. Push the START/
STOP key or open the door to silence the alarm.
NOTE: The fan cannot be set below 50% at tem-
peratures above 390ºF (200ºC)
19
Operation
Cooking Tips
PREHEAT
485-575ºF (250-300ºC)
Blodgett recommends always preheating the oven
before cooking.
Preheat is used to heat an empty oven. To set the preheat mode, select the Hot Air key and enter a temperature
above 485°C (250°C). PREHEAT is displayed. The time
can be set to maximum of 15 minutes. The timer will not
begin the countdown until the desired preheat temperature has been reached.
NOTE: Continuous operation is not available in preheat.
HOT AIR MODE
85-485ºF (30-250ºC)
• The hot air operating mode can be used for roasting,
grilling, baking and gratinating.
• Blodgett recommends that you keep the vent open
when roasting products at very high temperatures
• It is possible to roast breaded products such as
breaded sh and breaded pork chops. For maximum
effect, use enameled cast iron pans or silicone-coated baking sheets.
RETHERM MODE
85-355ºF (30-180ºC)
• Retherm is a very gentle process and therefore very
suitable for reheating.
• Use a core temperature probe to reach the perfect
end temperature.
• For the reheating of sous-vide products, etc., follow
the product reheating recommendations. Sous-vide
products should not be covered.
STEAM MODE
85-250ºF (30-120ºC)
• Blodgett recommends pre-steaming the oven for 8
minutes before loading product.
• Steaming at 212°F (100°C is recommended for all
kinds of hard vegetables, rice and pasta.
• Low temperature steaming at 85-211°F (70-80°C) is
recommended for sh.
• Forced steaming at 250°F (120°C) is an aggressive
and very rapid process, which should be used with
care.
COMBI MODES
85-485ºF (30-250ºC)
• COMBI 1 is recommended for the roasting of all
kinds of meat cuts. The pores of the meat close
quickly, which prevents the juice from leaving the
meat. For long roast times at 175-265°F (80-130°C),
COMBI STEAMING 1 helps reduce shrinkage.
• COMBI 2 is recommended for roasts that should be
well-done, and if you want to use the juice for gravy.
At temperatures higher than 335°F (170°C), the
crust of the meat becomes nice and brown.
20
DAILY CLEANING
Daily cleaning of your Combi oven is essential for sanita-
tion, and to ensure against operational difculties.
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.
Cleaning the Interior - 61, 101, 102 & 202 Models only
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.
Recommended oven cleaners:
Johnson Diversey Suma Nova L-6
• Four, 1 gallon (3.78 litre) containers
Product code 57252280
• One, 5 gallon (18.9 litre) container
Product code 57252100
Recommended Rinse Aid:
Johnson Diversey Suma Maro A8.8
• Four, 1 gallon (3.78 litre) containers
Product code 57270280
• One, 5 gallon (18.9 litre) container
Product code 57270100
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.
Maintenance
Cleaning & Preventative Maintenance
Run the CombiWash automatic cleaning cycle as follows:
NOTE: BLCM-23, BLCM-6 and BLCM-10 do not include
CombiWash. See below for cleaning instructions.
1. Check that the oven cleaner and rinse agent containers are both full.
2. Press the PROGRAM key. Turn the dial until COMBIWASH is displayed.
3. CombiWash features four different cleaning cycles.
Press the STAGE key to select the desired cleaning
cycle.
Cycle 1 (44 minutes)
Cycle 2 (1 hour)
Cycle 3 (1 hour, 49 minutes)
Cycle 4 (2 hours, 38 minutes)
NOTE: Use cycle 1 or 2 after steaming and roasting
at low temperatures. Use cycle 3 or 4 after
steaming and roasting at high temperatures.
4. Press the Start/Stop key to initiate the clean cycle.
5. If the cavity temperature is above 175ºF (80ºC), the
oven will automatically enter cool down. When the
cavity is below 175ºF (80ºC) the CombiWash cycle
begins.
6. The control counts down the time remaining in the
wash cycle.
7. When the wash cycle is over, the oven automatically
switches to an energy saving standby mode.
Cleaning the Interior - BLCM-23, BLCM-6 & BLCM-10
Models only
1. Cool the oven cavity to 175ºF (80ºC).
2. Run the oven in Combi 2 for 15 minutes at 175ºF
(80ºC).
3. Following the directions on your oven cleaner, apply
to the oven liner, racks, etc.
4. Close the door and allow the cleaner to work for 10
minutes.
5. Run the oven in Combi 2 again for 15 minutes at
175ºF (80ºC).
6. Rinse the oven interior with the hand shower.
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Maintenance
Cleaning & Preventative Maintenance
WEEKLY CLEANING
In addition to the daily cleaning, it is necessasry 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 efcient oven.
Cleaning the Control Filter
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).
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.
2. Press the PROGRAM key. Turn the dial until DELIMING is displayed.
3. Press the START/STOP key.
4. The remainder of the process is automatic. The control displays the deliming steps as they occur.
2. Swing the bafe 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.
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.
Deliming - BCM Only
The control keeps track of boiler usage between descaling. 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.
DELIME
Figure 10
5. The oven can be delimed at any time. Simply turn the
dial to the program DELIMING and press the Start/
Stop key.
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