Blodgett BLCT-202G, BLCT-101G, BLCT-102G, BLCT-62G, BCT-61E Installation Operation & Maintenance
...
BCT & BLCT
COMBI OVENS
INSTALLATION - OPERATION - MAINTENANCE
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
BLODGETT OVEN COMPANY
www.blodgett.com
PN 61041 Rev A (8/13)
© 2013 - 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.
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
INSTALLATION
Utility Connections - Standards and Codes ................................. 2
The Blodgett Combi-Oven/Steamer ........................................ 3
Description of the Combi-Oven/Steamer ................................... 4
Utility Specications ...................................................... 5
Oven Assembly to Stand .................................................. 6
Oven Location and Leveling ............................................... 7
Plumbing Connections .................................................... 8
Electrical Connection and Ventilation ...................................... 10
Gas Connection......................................................... 11
Gas Hose Restraint ..................................................... 13
Final Check Lists ........................................................ 14
OPERATION
Safety Information for Gas Ovens ........................................ 15
BCT Touchscreen Control Description ..................................... 16
Main Menu ............................................................. 17
Hot Air Mode ........................................................... 18
Steam Mode ............................................................ 19
Retherm Mode .......................................................... 20
CombiSmart Mode ...................................................... 21
CombiOptima Mode ..................................................... 22
Using Rack Timing ...................................................... 23
Using the Core Probe ................................................... 24
SmartChef Automatic Cooking ........................................... 26
PreHeat, Cool Down and Proong ........................................ 28
Programmed Cooking ................................................... 29
Adding a New Recipe Program ........................................... 30
Favorites ............................................................... 31
USB ................................................................... 32
Timed Start ............................................................. 34
HACCP ................................................................ 35
MAINTENANCE
Cleaning & Preventative Maintenance..................................... 36
Deliming ............................................................... 38
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 BCT/BLCT 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.
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
87 PSI (600 kPa, 6 bar) maximum
Water connection 3/4” garden hose cold water
Water pressure regulator setting TDS - less than 100 parts per million
Total Hardness - 80-120 parts per million
Chlorides - less than 30 parts per million
pH Factor - 7.0-8.0
Chlorine - 0 parts per million
DRAINAGE
Drain type Atmospheric Vented Drain
Drain connection 2.00” (50.8mm) Copper
Maximum water drain temperature 140ºF (60ºC)
OVEN/STEAMER OPERATION
The practical oven door, with a viewing window, has a
wide swing radius and handle which can be operated easily, even with wet or greasy hands.
Ease of operation is guaranteed through the simple to use
control. With graphical symbols and storage for 50 product recipes the BCT/BLCT is easy for even inexperienced
kitchen staff to operate.
Cleaning is kept to a minimum thanks to the automatic
Combi Wash system.
4
Installation
Utility Specications
RATINGS - GAS OVENS
Model Gas Type Input Voltage Phase Amps
BLCT-61G Natural 40,900 BTU 120 1 11
Propane 40,900 BTU 120 1 11
BLCT-101G Natural 71,500 BTU 120 1 11
Propane 71,500 BTU 120 1 11
BLCT-102G Natural 125,000 BTU 120 1 22
Propane 125,000 BTU 120 1 22
BLCT-62G Natural 81,800 BTU 120 1 9
Propane 81,800 BTU 120 1 9
BLCT-202G Natural 184,000 BTU 120 1 22
Propane 184,000 BTU 120 1 22
ELECTRICAL RATINGS
Model Voltage kW Hz Phase Max Load (amps)
BCT-61E
BLCT-61E
BCT-101E
BLCT-101E
BCT-102E
BLCT-102E
BCT-62E
BLCT-62E
BCT-202E
BLCT-202E
208 9 60 3 25
240 9 60 3 22
480 9 60 3 11
208 18 60 3 52
240 18 60 3 52
480 18 60 3 25
208 27 60 3 80
240 27 60 3 80
480 27 60 3 36
208 21 60 3 59
240 21 60 3 53
480 21 60 3 26
208 60 60 3 175
240 60 60 3 175
480 60 60 3 80
5
Installation
Oven Assembly to Stand
Your Blodgett COMBI oven has been shipped with black
plastic caps on the corners of its base. In order to mount
your oven to its stand, please do the following:
1. Remove the stand from the packaging. Install the
casters or feet into the base of the stand. If inserting
casters ensure that the locking casters are at the front
of the stand, see gure. Place the stand upright in an
area readily available.
2. Remove all packaging from the oven, so that the oven
can be picked up.
3. Remove the black plastic caps on each corner by
removing the two screws holding them on. Do NOT
discard these screws; they will be used to mount the
oven to the stand.
4. Position the oven over the stand and align the corner
brackets on the stand with the holes on the oven.
5. Use the screws from the plastics caps to mount the
oven to the stand.
Note difference in rail
placement
Front of stand
6. The oven has now been properly fastened to the
stand.
Figure 1
6
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
7
Installation
Plumbing Connections
WATER CONNECTION
Blodgett BCT/BLCT ovens have two water connections.
Both are located at the back of the unit.
BCT/BLCT-61, 62, 101, 102 and 202 models
• 1 connection for raw water for the condensation jet.
• 1 connection for steam generation and the Combi
Wash jet in the oven chamber. Must meet the re-
quirements applying to water supplied to household
appliances.
Quench
Steam
Figure 3
To facilitate cleaning and servicing, the oven should be
connected with an approved exible 3/4” hose. Permanent installations should be tted with a stop-tap and a
non-return valve.
Before connecting the oven to water, ush the tubes
thoroughly. Connect the oven.
DRAIN CONNECTION
Blodgett ovens are equipped with a drain system that removes surplus water from the oven chamber. This may
be condensed water from the products, or it may occur
when the oven chamber is cooled down with cold water,
or when the oven chamber is cleaned.
WARNING!!
Connection must be carried out by an authorised plumber, to an open or closed drain.
The drain must never end directly beneath the
oven.
The drain must be of stainless steel or an equally temperature-resistant material, have a diameter of at least 2”
(49 mm) and a fall of at least 3° or 5%.
BLCT-23, 6 and 10 Mini Combi models
• 1 water connection. Must meet the requirements applying to water supplied to household appliances.
Water
connection
Figure 4
WARNING!!
If the water temperature exceeds 70°F (21°C),
problems with regard to Combi Optima calibration and cooling of the oven may occur.
The water connection must be carried out by
an authorized plumber in accordance with
existing local codes.
Clogged up water lters and dirt in the solenoid valves are not covered by the warranty.
Figure 5
8
CLEANING & DELIMING CHEMICAL
1. BCT/BLCT-61, 62, 101, 102 and 202 ovens only. The
oven is supplied with a chemical bottle holder. The
holder can be afxed to either side of the oven. Place
it on the stand crossmember.
Figure 6
2. Connect the supplied detergent tubes (red and blue)
to the underside of the oven near the rear. Connect
the blue hose to the tting with the blue sticker and
the red hose to the tting with the red sticker.
Installation
Plumbing Connections
3. Insert the blue and red hoses into the proper bottles.
Red is for detergent, blue is for rinse aid.
4. BCT only - The last line is for the delimer. This is the
tan colored tube protroding from the bottom of the
oven. Cut the tubing to the proper length, if needed,
and place the tubing into the delime bottle.
NOTE: If the tube is cut to length, remove the stain-
less steel weight from the end of the tube
and reinsert.
Blue Sticker
Red Sticker
Red Tube
Blue Tube
Figure 7
9
Installation
Electrical Connection and Ventilation
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 BLCT-202G must be hard wired.
This oven model uses a variable frequency inverter drive.
Appliances that use variable frequency inverter drives
produce high frequency noise and require lters and
shielded motor cabling. This causes higher leakage current toward Earth Ground. Especially, at the moment of
switching ON this can cause an inadvertent trip of the appliance’s ground fault interrupter (GFCI). Some GFCIs
are more sensitive than others. Blodgett has 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.
WARNING!!
If the supply cord is damaged, it must be replaced by a special cord or assembly available
from the manufacturer or its service agent.
VENTILATION
Blodgett BCT/BLCT ovens are equipped with an open/direct exhaust system that removes surplus humidity from
the oven chamber. The exhaust system has an electrically
operated damper.
The ventilation motor can be controlled directly from the
oven. This means that the ventilation starts when a program is started and runs for 10 minutes after the program
is completed.
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 8
10
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 BLCT-61G to add to your existing cook
line.
1. Add the BTU rating of your current appliances.
Pitco Fryer 120,000 BTU
6 Burner Range 60,000 BTU
Deck Oven 50,000 BTU
Total 230,000 BTU
2. Add the BTU rating of the new oven to the total.
Previous Total 230,000 BTU
BLCT-61G 40,900 BTU
New Total 270,900 BTU
3. Measure the distance from the gas meter to the cook
line. This is the pipe length. Let’s say the pipe length
is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
4. Use the appropriate table to determine the total capacity of your current gas piping.
The total capacity for this example is 375,00 BTU. Since
the total required gas pressure, 270,900 BTU is less than
375,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are for
straight pipe lengths only. Any elbows or other
ttings will decrease pipe capacities. Contact
your local gas supplier if you have any questions.
Maximum Capacity of Iron Pipe in Cubic Feet of
Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
10 360 680 1400 2100 3950
20 250 465 950 1460 2750
30 200 375 770 1180 2200
40 170 320 660 990 1900
50 151 285 580 900 1680
60 138 260 530 810 1520
70 125 240 490 750 1400
80 11 8 220 460 690 1300
90 11 0 205 430 650 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”
11
Loading...