Blodgett BLCP-102G User Manual

BLCP-102G

Single Gas

Boilerless Combination-Oven/Steamer

with Programmable Control

Shown on optional stand with shelf and adjustable feet

OPTIONS AND ACCESSORIES

(AT ADDITIONAL CHARGE)

n Stands

q 21-1/2” tall stainless steel stand with wire shelf &

adjustable feet

q 21-1/2” tall stainless steel stand with wire shelf

& casters

q 21-1/2” tall stainless steel stand with runners &

casters

n Banquetting Accessories

q Pan cassette with 2.56” (65mm) spacing
q Pan cassette with 3.35” (85mm) spacing
q Plate cassette with 2.56” (65mm) spacing holds 63

plates

q Plate cassette with 3.35” (85mm) spacing holds 51

plates

q Transport trolley, to move the cassette
q Insulated thermal blanket with vent

q CombiNet for monitoring and remote-controlling the

oven via computer or internet. Functions include
recipe management, HACCP, service diagnosis
and software updating.

q Wire oven rack
q Right hinge door
q Extra year warranty

Project

Item No.

Quantity

q Standard rack with 3.35” (85mm) spacing holds eight full size

sheet pans or sixteen 12” x 20” x 2-1/2” deep North American
hotel pans

q Optional rack with 2.56” (65mm) spacing holds ten full size

sheet pans or twenty 12” x 20” x 2” deep Gastronorm pans

Refer to operator manual specification chart for listed model names.

BLCP-102G

CONSTRUCTION

n 304 stainless steel exterior and interior
n Dual pane tempered viewing window with hinged inner glass for easy cleaning
n 2” (50mm) fixed drain in the bottom center of cavity
n Door mounted drip tray reduces the risk of wet, slippery floors
n Automatic door stops in positions of 110° and 180°
n Left hinge door is field convertible to the right side (with the purchase of con-

version kit)

n Two step safety door latch. The first step stops the fan.

OPERATION

n Injection steam system - water is injected onto the heat exchanger, the result-

ing steam is distributed in the oven chamber by the fan wheel.

n Multiple cooking modes include hot air, CombiOptima, retherm, steaming, low-

temperature steaming, forced steaming, proofing, cooling, and preheating

n CombiOptima automatically measures and controls the humidity level in the

oven, helping to retain the appearance and juiciness of the product.

n Automated CombiWash, closed circuit cleaning system features very low water

and detergent consumption and no contact with chemicals. No proprietary
chemicals required, see owner’s manual for detergent guidelines.

n Crystal clear TFT display with touch pad control
n Stores up to 200 recipe programs with 10 cooking stages each. Recipes can be

grouped into fifteen categories (beef, chicken, cookies, etc.) for easy retrieval.

n Ability to run 2 core probes simultaneously
n Low temperature roast & hold and Delta-T cooking
n Reversible 9 speed fan for optimum baking and roasting results
n USB port for data and recipe transfer
n HACCP recording and documentation
n Programmable time delay start
n 85°-480°F (30°-250°C) temperature range, 575°F (300°C) preheating
n Automatic service diagnosis
n Low water indicator

STANDARD FEATURES

n External core temperature probe with multiple measuring points
n 21-1/2” tall stainless steel stand with runners & adjustable feet
n Bright halogen lights for superior visibility
n Built in hand shower
n Removeable cleaning chemical bottle shelf
n Start-up inspection service by factory authorized service agent
n One year parts and labor oven warranty*

* For all international markets, excluding Canada, contact your local distributor.

OPTIONS AND ACCESSORIES

(AT NO ADDITIONAL CHARGE)

q Optional rack with 2.56” (65mm) spacing

BLODGETT COMBI

www.blodgett.com 44 Lakeside Avenue, Burlington, VT 05401

Phone: [phone] • Fax: [phone]

BLCP-102G

DIMENSIONS ARE IN INCHES (MM)

Exhaust Tube

13.9 (354)

V

2.2

33.81 (858)

3.1 (78)

65.76 (1669)

Electrical connection
located on bottom of oven

TOP VIEW

SHORT FORM SPECIFICATIONS: Provide Blodgett Combi model BLCP-102G boilerless combination-oven/steamer. The BLCP-102G rack with 3.35” (85mm) rack spacing holds eight
full size sheet pans or sixteen 12” x 20” x 2-1/2” deep North American hotel pans. The optional rack with 2.5” (65mm) spacing holds ten full size sheet pans or twenty 12” x 20” x 2”
deep Gastronorm pans. Unit shall have 304 stainless steel exterior and interior. Oven door shall have dual pane tempered viewing window with hinged inner glass for easy cleaning.
Unit shall have the ability to cook with pressureless steam, hot air, or combination of steam and hot air. Unit shall have steam injection system. Multiple modes include hot air, combi
with CombiOptima, retherming, steaming, low-temperature steaming, forced steaming, proofing, cooling, and preheating. Unit shall have bright halogen lights for superior visibility.
Programmable control features crystal clear TFT display, ability to store up to 200 recipe programs with 10 cooking stages per program, recipes can be stored under categories for easy
retrieval. Control also features programmable time delay start, delta-T cooking, USB connection to upload and download product recipes and CombiOptima automatic humidity control.
HACCP quality control enables you to control and document production, data includes: production time, production duration, preparation temperature, and core temperature. The reversible
9 speed fan provides optimum baking and roasting results. Automated CombiWash, closed circuit cleaning system features very low water and detergent consumption and no contact with
chemicals. One-year parts and labor warranty. Provide start-up inspection service by a factory authorized service agent. Provide options and accessories as indicated.

(57)

26.9 (684)

44.21 (1122)

41.29 (1048)

FRONT VIEW

59.72 (1517)

58.74 (1492)

52.87 (1342)
Max pan
height

25.73 (653)
Min pan
height

21.47 (545)

8.66 (220)

0 (0)

37.47 (951)

30.53 (775)

SIDE VIEW

APPROVAL/STAMP

BACK VIEW

2.83
(72)

D

1.30
(33)

1.50
(38)

F

U

0 (0)

7.52 (191)

D

11.13 (283)

14.06 (357)

U

17.25 (438)

F

DIMENSIONS:

Floor space: 44.21” x 37.47” (1122 x 951mm)
Unit height:

Oven on any stand w/feet 59.72” (1517mm)
Oven on any stand w/casters 59.72” (1517mm)

OVEN CLEARANCES:

From combustible and non-combustible construction

Right 2.75” (70mm)
Left 2.75” (70mm)
Back 2” (50mm)
Blodgett recommends and 12” (305mm) be maintained on the

control side for servicing.

POWER SUPPLY:

115V, 9 amp
Blodgett recommends a Pass & Seymour, model 2095, GFCI for this oven model due to the

use of a variable frequency drive.

WATER SUPPLY & DRAIN:

Water Supply: Good quality water feed is the responsibility of the owner. Water quality must

be within the following general guidelines.

TDS: < 100 ppm Hardness: 80-120 ppm pH: 7.0 - 8.0
Chlorides: < 30 ppm Pressure: 40(min)-50(max) PSI Chlorine: 0 ppm

3/4” hose cold water connection
The best defense against poor water quality is a water filter system designed to meet your

water quality conditions. Blodgett offers optional water filters from Everpure and Terry Corp.
for this unit.

Drain:

MINIMUM ENTRY CLEARANCE:

Uncrated 37.47” (951mm)
Crated 38” (965mm)

GAS SUPPLY (per section):

3/4” NPT

Inlet Pressure:

Natural 3.2-8.0” W.C. static to unit
Propane 5.2-14” W.C. static to unit

Maximum Input:

2” drain connection Maximum drain temperature 140°F (60°C)
Appliance is to be installed with backflow protection in accordance with Federal, State or

Local codes.

SHIPPING INFORMATION:

Approx. weight:

Oven only 518 lbs. (235 kg)
Oven with stand 529 lbs. (240 kg)

Crate size:

81” H x 38” W x 39” D (2057 x 991 x 991mm)

95,500 BTU/hr

NOTE: The company reserves the right to make substitutions of components without prior notice

BLODGETT COMBI

Printed in U.S.A. NOTE: FOR COMMERCIAL USE ONLY

www.blodgett.com 44 Lakeside Avenue, Burlington, VT 05401 • Toll Free: [phone] • Phone: [phone] • Fax: [phone]

P/N 60833 Rev H (6/14)