Blodgett BLCT-61E-H, BLCT-62E-H, BLCT-10E-H, BLCT-101E-H, BLCT-102E-H User Manual
...
BLCT-6E-H, BLCT-10E-H,
BLCT-61E-H, BLCT-62E-H,
BLCT-101E-H & BLCT-102E-H
COMBI OVEN WITH HOODINI VENTLESS HOOD
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 61734 Rev K (11/17)
© 2017 - 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, alteration,
service or maintenance can
cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
WARNING: This unit is not for
use with the Blodgett Flavor
Smoke Smoker
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
Oven Location and Leveling ............................................... 5
Oven Assembly to Stand for Floor Models .................................. 6
Plumbing Connections .................................................... 7
Electrical Connection ..................................................... 8
Final Check Lists ......................................................... 9
OPERATION
Safety Information ....................................................... 10
BCT Touchscreen Control Description ..................................... 11
Main Menu ............................................................. 12
Hot Air Mode ........................................................... 13
Steam Mode ............................................................ 15
Retherm Mode .......................................................... 16
CombiSmart Mode ...................................................... 17
Using the Core Probe ................................................... 18
SmartChef Automatic Cooking ........................................... 20
Using Rack Timing ...................................................... 22
Using Advanced Rack Timing ............................................ 23
PreHeat, Cool Down and Proong ........................................ 26
Cook to Perfection ...................................................... 28
Programmed Cooking ................................................... 29
Adding a New Recipe Program ........................................... 30
Favorites ............................................................... 31
USB ................................................................... 32
Timed Start ............................................................. 34
HACCP Library ......................................................... 35
MAINTENANCE
Cleaning & Preventative Maintenance..................................... 36
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 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.
EPA 202 Test Method
BLCT-6E-H - Using EPA test method 202, emissions of
grease laden vapors were measured at 1.12 mg/m³ for
bone-in, skin-on, quartered roasting chickens, and 0.16
mg/m³ for bacon. Both results being less than the established 5 mg/m³ standard.
BLCT-10E-H - Using EPA test method 202, emissions of
grease laden vapors were measured at 2.62 mg/m³ for
bone-in, skin-on, quartered roasting chickens, and 0.49
mg/m³ for bacon. Both results being less than the established 5 mg/m³ standard.
BLCT-61E-H, BLCT-62E-H, BLCT-101E-H & BLCT-102EH - Using EPA test method 202, emissions of grease
laden vapors were measured at 0.35 mg/m3 for raw,
bone-in, skin-on, halved roasting chickens, and 0.40 mg/
m3 for raw bacon on the BLCT62E-H model. Based on
these data, theoretical values were established by U.L.
for models: BLCT61E-H, BLCT101E-H, and BLCT102EH. All models’ results are less than the established 5 mg/
m3 standard.”
U.S. and Canadian installations
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
We suggest utilizing combi mode and switching to
hot air mode with the vent open for the nal 1-3 minutes depending on the product.
There are four additional specialized modes to help you:
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 equipment replacement
• a wider range of menu choices
• a simplied cleaning process
The work process is simplied 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 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 BLCT-6E-H, BLCT-10E-H, BLCT-61E-H, BLCT-62EH and BLCT-101E-H make it possible to enjoy all of the
advantages 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 en-
ables quick and gentle cooking and ensures high quality
food while providing convenient working methods.
ELECTRICAL RATINGS
Model Voltage kW Hz Phase Max Load (amps) Hood
208 6.9 50/60 1 35
BLCT-6E-H
BLCT-10E-H
BLCT-61E-H
BLCT-62E-H
BLCT-101E-H
BLCT-102E-H
240 9.2 50/60 1 39
208 6.9 50/60 3 20
240 9.2 50/60 3 24
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 21 60 3 59
240 21 60 3 51
480 21 60 3 26
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
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
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 recipe storage the
ovens are easy for even inexperienced kitchen staff to
operate.
Cleaning is kept to a minimum thanks to the automatic
Combi Wash system.
115V, 50/60 Hz,
1 phase, 15 amp
115V, 50/60 Hz,
1 phase, 15 amp
115V, 50/60 Hz,
1 phase, 15 amp
115V, 50/60 Hz,
1 phase, 15 amp
115V, 50/60 Hz,
1 phase, 15 amp
115V, 50/60 Hz,
1 phase, 15 amp
4
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
Sides Back Top
2.75”
(70mm)
In addition, the following clearances are recommended
for servicing.
• Oven body sides - 12” (30cm)
• Oven body back - 12” (30cm)
• Oven body top - 12” (30cm)
2.75”
(70mm)
0”
(0mm)
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.
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.
5
Installation
Oven Assembly to Stand for Floor Models
BLCT-61E-H, BLCT-62E-H, BLCT-101E-H
& BLCT-102E-H
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.
Note difference in rail
placement
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.
6. The oven has now been properly fastened to the
stand.
Front of stand
Figure 1
6
Installation
Plumbing Connections
WATER CONNECTION
• Must meet the requirements applying to water supplied to household appliances.
Water & drain connections for Mini Hoodini
Figure 2
BLCT-61, 62, 101 & 102 models
• 1 connection for raw water for the quench 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.
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.
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 affecting performance.
External Trap
The oven is provided with an external drain trap. It is
crucial that this part is installed on the oven. If not,
the oven will not function as intended.
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
1.5” (38 mm) and a fall of at least 3° or 5%.
Quench
Figure 3
WARNING!!
The water connections 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.
Cold water connection only.
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.
Steam
CLEANING CHEMICAL
7. 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.
Red Tube
Connection
Red Sticker
Blue Tube
Connection
Blue Sticker
Figure 4
8. Insert the blue and red hoses into the proper bottles.
Red is for detergent, blue is for rinse aid.
NOTE: If the tube is cut to length, remove the stain-
less steel weight from the end of the tube
and reinsert.
7
Installation
Electrical Connection
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.
A strain relief for the power supply cord is provided. The
installer must supply a cord that meets all Local and National installation standards.
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.
8
WARNING!!
Final check list must be performed by a quali-
ed installer only.
Installation
Final Check Lists
OVEN INTERIOR
1. Check interior light
2. Clean the oven
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
5. Check and clean dirt lter
6. Turn on water supply again
7. Check hand shower
8. Check for correct electrical connection
9. Check connection to drip tray
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.
10. Check for correct mounting of drip tray
11. Check for correct fall of hose from drip tray, and check
for leaks
12. Check for correct exhaust and drain connection
13. Clean the oven
14. Apply steel oil
9
Operation
Safety Information
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.
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 remove the control panel cover unless the
oven is unplugged.
OVERVIEW OF SAFETY FEATURES
This oven has a number of safety features which ensure
proper operation. The oven will automatically run the following process when the power button is activated.
1. Oven is turned on by pressing the Power Key.
2. The controller veries, via a pressure sensor, that the
water is connected and owing.
3. The blower in the hood section turns on.
4. The oven veries, via a pressure switch, that the
blower is running.
5. Once the pressure switch veries the blower is running, the heating element for the catalyst turns on.
6. The temperature probe veries the catalyst is hot.
7. Once all of the above steps have been completed by
the control, the oven is ready for cooking. This process takes approximately 5 minutes.
WARNING!!
This unit is not for use with the Blodgett Flavor Smoke Smoker or any smoker device.
It is possible to overwhelm the catalytic system with extremely greasy products. For instance, we do not recommend cooking a full load of raw hamburgers as it may be
excessive for the true intention of this product.
10
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