BLG-E
ELECTRIC FLOOR MODEL BRAISING PAN WITH
MANUAL GEARBOX TILT
INSTALLATION – OPERATION – MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
S00078 Rev A (9/04)
1
This is the safety alert symbol. It is used to alert you to potential personal
injury hazards. Obey all safety messages that follow this symbol to avoid
possible injury or death.
WARNING: Improper installation, operation, adjustment, alteration, service
or maintenance can cause property damage, injury or death. Read the
installation, operating and maintenance instructions thoroughly before
installing, operating or servicing this equipment.
This manual should be retained for future reference.
Intended for commercial use only. Not for household use.
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
It is recommended that this manual be read thoroughly and that all instructions be
followed carefully. This manual should be retained for future reference.
2
TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes for Installation and Operation .......................................................... 2
2.0 Service Connections ........................................................................................... 4
3.0 Installation Instructions ........................................................................................ 5
4.0 Operation Instructions ......................................................................................... 8
5.0 Cleaning Instructions ......................................................................................... 10
6.0 Cooking Guidelines ........................................................................................... 11
7.0 Maintenance ...................................................................................................... 15
8.0 Troubleshooting................................................................................................. 15
3
DIMENSIONS
74.38
1889
38.88
987
39.38
1000
23.5
597
23.5
597
33.5
851
43.5
1105
1159
45.63
854
33.63
A
36.0
914
48.0
1219mm
inches
mm
inches
CAPACITYMODEL
30 gallons
114 litres
40 gallons
152 litres
BLG-30E
BLG-40E
73.75
1899
B
C
D E FUNITS
DIMENSIONS ARE IN INCHES [MM]
NOTE: OPTIONAL FAUCET NOT SHOWN IN FRONT VIEW.
REAR FLANGED FOOT DETAIL
4 EQUALLY SPACED
Ø7/16” [11MM] HOLES
ON 3 [76] B.C.
Electrical connection to be as specified on data plat.
COLD WATER: 3/8” O.D. tubing to faucet. (OPTIONAL)
HOT WATER: 3/8” O.D. tubing to faucet. (OPTIONAL)
12
kW
18
15
N/A
BLG-30E
BLG-40E 1815
Available kW
MODEL OPT.STD.
12
N/AN/A
72.1
33.3
86.5
50.0
41.6
1
3
1
3
3
81.8
47.2
68.2
39.4
31.5
N/A
N/A
27.3
22.8
18.2
75.0
43.3
62.5
36.1
28.9
N/A
25.0
N/A
20.9
16.7
AMPS PER LINE
57.7
208V
PHASE
1
220V
54.5
380V
50.0
240V 415V
N/A
N/A
21.7
N/A
18.0
14.4
480V
ELECTRICAL RATINGS
600V
N/A
11.5
N/A
14.4
N/A
17.3
8.75 [222]
C
D
A
E
33 [838]
6.25 [159]
7.5 [191]
4.0 [102]
4
0
[
1
0
1
6
]
2
8
[
7
1
1
]
1
3
.
2
5
[
3
3
7
]
B
OPTIONAL FAUCET
F
9
.
1
3
[
2
3
2
]
P
A
N
I
.
D
.
1.5 [38]
29.38 [746]
2.0 SERVICE CONNECTIONS
4
3.0 INSTALLATION INSTRUCTIONS
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the tilting braising
pan is found to be damaged, save the packaging material and contact the carrier within
15 days of delivery.
Before installing, verify that the electrical service agrees with the specifications on the
rating plate located on the left side panel as you face the front of the braising pan. If the
supply and equipment requirements do not agree, contact your dealer or Blodgett.
LOCATION
The installation location must allow adequate clearances for servicing and proper
operation. A minimum front clearance of 36", and rear clearance of 6" is required.
INSTALLATION CODES AND STANDARDS
Your Blodgett Tilting Braising Pan must be installed in accordance with:
1. In the U.S.A. installation must comply with state and local codes, or in the absence of
local codes, with the National Electrical Code ANSI/NFPA-70 (latest edition). In
Canada installation must comply with Provincial and local codes, or in the absence of
local codes, with: C.S.A. C22.1 Canadian Electrical Code, Part 1.
2. ANSI NFPA Standard #96, “Vapor Removal from Cooking Equipment,” (latest
edition), available from the National Fire Protection Association, Batterymarch Park,
Quincy, MA, U.S.A. 02269.
5
WARNING: Electrical and grounding connections must comply with the applicable
portions of the National Electrical Code and/or other local codes.
WARNING: Before performing any maintenance disconnect the electrical power
supply and place a tag at the disconnect switch to indicate that you are working on
the circuit.
3.0 INSTALLATION INSTRUCTIONS (Continued)
LEVELLING AND ANCHORING TILTING BRAISING PAN
1. Place tilting braising pan in the installation position.
2. Place a carpenter’s level on top of the braising pan and turn the adjustable feet to
level braising pan side-to-side and front-to-back.
3. Mark hole locations on the floor through the anchoring holes provided in the rear
flanged adjustable feet.
4. Remove tilting braising pan from installation position and drill holes in locations
marked on the floor. (See installation diagram on page 4.) Insert proper anchoring
devices (not supplied).
5. Place tilting braising pan back in the installation position.
6. Place carpenter’s level on top of braising pan and re-level side-to-side and front-to-
back.
7. Bolt and anchor tilting braising pan securely to the floor.
8. Seal bolts and flanged feet with silastic or equivalent compound.
ELECTRICAL CONNECTIONS
The wiring compartment is located behind the control panel. Refer to Page 4 Service
Connections.
1. Remove the wiring compartment cover and make electrical connections per the
wiring diagram located inside the control housing cover panel. (The braising pan
must be grounded in accordance with requirements of the National Electrical Code or
applicable local codes.) See warning (page 6). Connection from incoming lines
must be waterproof.
2. Ground skillet to terminal provided in control housing. A wiring diagram is provided
and is located inside the control cover panel.
3. Replace wiring compartment cover.
6
SERVICE CONNECTIONS
All internal wiring for the skillet is complete.
Make service connections as indicated on page 4 and electrical connections above.
If a faucet is provided, connect the water supplies and check for proper operation.
7
WARNING: The tilting braising pan and its parts are hot. Use care when
operating, cleaning and servicing the tilting braising pan.
LIGHT OFF
READY
TILT HANDLE
THERMOSTAT
RED TEMPERATURE LIGHT
THERMOSTAT
"READY LIGHT" WILL GO OFF.
TURN THERMOSTAT DIAL TO "OFF".
ENSURE THAT THE SKILLET COVER IS RAISED.
DAILY SHUT DOWN PROCEDURE
TO TILT SKILLET
ENSURE THAT THE SKILLET PAN IS IN THE DOWN POSITION.
WILL COME ON. WHEN SKILLET HAS REACHED SET TEMPERATURE, THE
TURN THERMOSTAT DIAL TO DESIRED SETTING. RED "READY LIGHT"
SKILLET OPERATION
START UP PROCEDURE
4.0 OPERATION INSTRUCTIONS
BEFORE FIRST USE
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal
oils from all surface parts and the interior of the tilting braising pan. Follow the cleaner
manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a soft
clean cloth.
CONTROLS (Figure 1)
Red Temperature Light - Illuminates when heating elements are supplying heat to
the tilting braising pan.
Thermostat - Turns tilting braising pan ON and maintains set
temperature by controlling power supply. Temperature
settings are marked on the control panel in either C or
F.
Tilt Handle - Used to manually raise and lower braising pan.
FIGURE 1
8
REMOVABLE STRAINER
POUR SPOUT
RECEIVING
PAN SUPPORT
START-UP PROCEDURE
1. Ensure that the braising pan is in the DOWN position.
2. Turn THERMOSTAT dial to desired temperature (reference Cooking Guidelines,
Page 11). The red TEMPERATURE light will come on.
3. When braising pan has reached set temperature, the red TEMPERATURE light will
go off and the heating elements will shut off. The heating elements will cycle on and
off thereafter to maintain set temperature. The red TEMPERATURE light will cycle
on and off with the heating elements.
4. Preheat braising pan and allow it to cycle to equalize heat across the entire surface.
5. Water will boil faster with the lid down.
6. Turn THERMOSTAT to OFF when braising pan is not in use.
DAILY SHUTDOWN PROCEDURE
Turn THERMOSTAT dial to OFF.
TILTING THE BRAISING PAN
1. DO NOT try to tilt braising pan with lid down.
2. Make sure the receiving pan is in place.
3. Turn crank handle clockwise to lift the braising pan and counterclockwise to lower
the braising pan. When the braising pan is raised 5 or more, the electrical supply
will be turned off automatically. The braising pan will not operate once the pan has
been tilted.
4. Food is poured through the removable strainer (Figure 2) into a food receiving pan
positioned under the lip of the pouring spout.
FIGURE 2
9
WARNING: Disconnect electrical power supply before cleaning.
5.0 CLEANING INSTRUCTIONS
Before cleaning allow the tilting braising pan to cool and then clean it. Keep exposed
cleanable areas of the tilting braising pan clean at all times. Do not get water in
electrical box or any electrical component.
1. Thoroughly wash pan, pouring spout (see Figure 2), lid and exterior surfaces with
detergent and warm water. If necessary, soak pan to remove food that is stuck to
pan surface. Rinse thoroughly and wipe dry with a soft clean cloth.
2. Clean removable strainer and receiving pan support (Figure 2) with detergent and
warm water. Rinse thoroughly and wipe dry with a soft clean cloth.
10
Temperature (F)
Simmering
200 Maximum
Sautéing
225 - 275
Searing
300 - 350
Frying
325 - 375
Grilling
350 - 450
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30E PER LOAD
QTY PORTIONS
BLG-40E PER LOAD
QTY PORTIONS
BREAKFAST FOODS
Bacon
3 slices
350
12
2 lbs.
10
3 lbs.
15
Eggs
- Boiled-Hard
1 egg
225
5
50 eggs
50
75 eggs
75
- Boiled-Soft
1 egg
225
8
50 eggs
50
75 eggs
75
- Fried
1 egg
400
4
30 eggs
30
45 eggs
45
- Poached
1 egg
225
5
36 eggs
36
60 eggs
60
- Scrambled
1-1/2 eggs
300-200
1
18 gal.
720
28 gal.
1100
French Toast
3 slices
450
7
35 slices
12
50 slices
17
Regular
Oatmeal
½ cup
250
2
20 lbs.
(100 cups)
500
40 lbs. (200
cups)
1000
Pancakes
2 each
400
10
30 ea.
15
50 ea.
25
FISH
Clams
1 pt.
400
10
10 qts.
20
15 qts.
30
Fish Cakes
2 - 3 oz.
400
5
70 - 3 oz.
35
110 - 3 oz.
55
Haddock Fillet
4 oz.
400
4
60 - 4 oz.
60
90 - 4 oz.
90
Halibut Steak
5 oz.
450
3
60 - 4 oz.
60
90 - 4 oz.
90
Lobster
1 - 1 lb.
350
4
20 - 1 lb.
20
30 - 1 lb.
30
Swordfish
5 oz.
450
3
50 - 5 oz.
50
75 - 5 oz.
75
6.0 COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and
estimated numbers of orders per load and per hour. When two temperatures are given,
the first is to start the product, and the second to finish the product.
The following temperatures should be used:
11
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30E PER LOAD
QTY PORTIONS
BLG-40E PER LOAD
QTY PORTIONS
SAUCES, GRAVIES, SOUPS
Brown Gravy
1 oz.
350 - 200
2
18 gal.
2300
35 gal.
4500
Cream Sauce
2 oz.
250 - 175
1
18 gal.
1150
35 gal.
2250
Cream Soup
6 oz.
200
1
18 gal.
375
35 gal.
725
French Onion
Soup
6 oz.
225
1
18 gal.
350
35 gal.
700
Meat Sauce
4 oz.
350 - 200
1
18 gal.
575
35 gal.
1100
VEGETABLES
CANNED
3 oz.
400
6
30 lbs.
125
45 lbs.
200
FRESH
Beans, Wax,
Green
3 oz.
400
3
25 lbs.
125
50 lbs.
250
Beets
3 oz.
400
1
30 lbs.
125
60 lbs.
300
Broccoli
3 oz.
400
3
25 lbs.
125
40 lbs.
200
Cabbage
3 oz.
400
5
20 lbs.
80
30 lbs.
125
Carrots
3 oz.
400
2
35 lbs.
150
70 lbs.
300
Cauliflower
3 oz.
250
5
15 lbs.
75
25 lbs.
125
Corn
1 ear
400
8
50 ears
50
75 ears
75
Potatoes
3 oz.
400
2
40 lbs.
200
60 lbs.
300
Spinach
4 oz.
250
10
6 lbs.
25
9 lbs.
35
Turnips
4 oz.
400
2
20 lbs.
100
30 lbs.
150
FROZEN
Beans, French
Green
3 oz.
400
6
15 lbs.
60
22-1/2 lbs.
90
Lima Beans
3 oz.
250
4
15 lbs.
60
22-1/2 lbs.
90
Broccoli
3 oz.
400
8
12 lbs.
50
18 lbs.
75
Sliced Carrots
3 oz.
250
6
15 lbs.
60
22-1/2 lbs.
90
Small Whole
Carrots
3 oz.
250
3
15 lbs.
50
22-1/2 lbs.
90
Corn
3 oz.
250
18
15 lbs.
50
22-1/2 lbs.
90
Small Whole
Onions
3 oz.
250
7
15 lbs.
50
22-1/2 lbs.
90
Peas
3 oz.
400
10
15 lbs.
75
22-1/2 lbs.
110
Spinach
3 oz.
400
3
15 lbs.
75
22-1/2 lbs.
110
12
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30E PER LOAD
QTY PORTIONS
BLG-40E PER LOAD
QTY PORTIONS
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch
Sauce
1 oz.
200
1
18 gal.
2300
35 gal.
4500
Cherry Cobbler
3 oz.
200
1
18 gal.
750
35 gal.
1500
Chocolate
Sauce
1 oz.
200
1
18 gal.
2300
35 gal.
4500
Cornstarch
Pudding
4 oz.
200
1
18 gal.
575
35 gal.
1100
Fruit Gelatin
3 oz.
250
2
18 gal.
750
35 gal.
1500
MEAT-POULTRY
Bacon
3 slices
350
12
2 lbs.
10
3 lbs.
15
BEEF
Amer. Chop
Suey
6 oz.
400 - 225
2
18 gal.
350
35 gal.
700
Beef Stew
8 oz.
300
-
18 gal.
280
35 gal.
560
Corned Beef
Hash
5 oz.
400
5
16 lbs.
50
25 lbs.
75
Cheeseburger
3 oz.
300
12
7 lbs.
35
10 lbs.
50
Hamburger
3 oz.
300
15
7 lbs.
35
10 lbs.
50
Meatballs
1 oz.
400-225
3
12-1/2 lbs.
65
18 lbs.
100
Pot Roast
2 oz.
350-200
120 lbs.
500
180 lbs.
750
Salisbury Steak
5 oz.
400
3
16 lbs.
50
24 lbs.
75
Sirloin Steak
6 oz.
400
5
15 lbs.
40
22-1/2 lbs.
60
Swiss Steak
4 oz.
300-200
1
25 lbs.
110
40 lbs.
160
CHICKEN
Pan Fried
2-1/4's
350
3
50 pieces
25
80 pieces
40
Whole
2 oz.
350-200
16 - 5 lbs.
200
24-5 lbs.
265
FRANKFURTERS
Grilled
2 oz.
300
8
22 lbs.
176
33 lbs.
264
Boiled
2 oz.
250
12
16 lbs.
128
25 lbs.
200
PORK
Ham Steak
3 oz.
400
8
10 lbs.
50
15 lbs.
75
Sausage Links
3 links
350
7
30 lbs.
120
45 lbs.
180
Pork Chops
5 oz.
350
4
15 lbs.
50
25 lbs.
75
13
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30E PER LOAD
QTY PORTIONS
BLG-40E PER LOAD
QTY PORTIONS
MEAT-POULTRY (continued)
TURKEY
Off Carcass
2 oz.
400-200
–
3 26-30 lbs.
200
4 26-30 lbs.
275
On Carcass
2 oz.
400-200
–
4 16-20 lbs.
175
6 16-20 lbs.
265
MISCELLANEOUS
Grilled Cheese
Sandwich
1 sandwich
400
8
35
sandwiches
35
50 sand.
50
Macaroni &
Cheese
8 oz.
200
2
18 gal.
300
35 gal.
525
Rice
4 oz.
350-225
1
20 lbs. raw
320
40 lbs. raw
650
Spaghetti
4 oz.
350-225
2
8 lbs. raw
200
12 lbs. raw
300
14
WARNING: The tilting braising pan and its parts are hot. Use care when
operating, cleaning and servicing the tilting braising pan.
WARNING: Disconnect electrical power supply and place a tag at the disconnect
switch to indicate that you are working on the circuit before performing any
maintenance.
7.0 MAINTENANCE
ADJUSTMENTS
All tilting braising pans are adjusted at the factory.
At least twice a year, have an authorized service person clean and adjust the tilting
braising pan for maximum performance.
8.0 TROUBLESHOOTING
HEATING ELEMENTS DO NOT COME ON:
1. Power supply not “ON”.
2. Pan not in down position.
3. Defective thermostat or elements.
4. Defective limit switch or activator mechanism.
5. Defective contactors.
15
Loading...