Blodgett BLG-30G Installation Manual

BLG-G
GAS FLOOR MODEL BRAISING PAN WITH
MANUAL GEARBOX TILT
INSTALLATION – OPERATION – MAINTENANCE
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
S00076 Rev A (8/04)
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.
FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.
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.
PURCHASER: Instructions to be followed in the event that the operator of this appliance smells gas must be posted in a prominent location. This information shall be obtained by consulting the local gas supplier.
Keep the appliance area free and clear from combustibles.
Do not obstruct the flow of combustion and ventilation air.
Adequate clearances must be maintained for servicing and proper operation.
Contact the factory, the factory representative or a local service company to perform maintenance and repairs should the appliance malfunction. Refer to warranty terms.
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
1.0 Service Connections ......................................................................................... 4
2.0 Installation Instructions ...................................................................................... 5
3.0 Operation Instructions ....................................................................................... 8
4.0 Periodic Maintenance ...................................................................................... 11
5.0 Cooking Guidelines ......................................................................................... 13
6.0 Troubleshooting ............................................................................................... 17
3
SUPPLY PIPE PRESSURE (W.C.)
BLG-40G
BLG-30G
MODEL
kW/HR.BTU/HR.
11"-14" (279-356mm)7"-14" (178-356mm)
36.5
29.3
125,000
100,000
GAS SUPPLY
Natural Propane
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-30G
BLG-40G
73.75 1899
B
C
D E FUNITS
DIMENSIONS ARE IN INCHES [MM]
C
D
A
3
3
[
8
3
8
]
2
.
6
2
[
6
7
]
E
3.25 [83]
6.0 [152]
4.0 [102]
7
.
5
0
[
1
9
1
]
2
.
8
7
[
7
3
]
4
0
[
1
0
1
6
]
2
8
[
7
1
1
]
1
3
.
2
5
[
3
3
7
]
B
NOTE: OPTIONAL FAUCET NOT SHOWN IN FRONT VIEW.
OPTIONAL FAUCET
9
.
1
3
[
2
3
2
]
P
A
N
I
.
D
.
1.5 [38]
29.38 [746]
6.0 [152] MIN.
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. Unit supplied with 6 foot cord with 3-prong plug.
GAS CONNECTION: Supply gas through 3/4” pipe. A gas shut-off valve must be installed in supply piping convenient and adjacent to appliance.
COLD WATER: 3/8” O.D. tubing to faucet. (OPTIONAL)
HOT WATER: 3/8” O.D. tubing to faucet. (OPTIONAL)
1.0 SERVICE CONNECTIONS
4
2.0 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 type of gas supply (natural or propane) and electrical service agree 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 equipment must be kept free and clear of combustible substances. The tilting
braising pan, when installed, must have minimum clearance from combustible and non­combustible construction of 3" (76 mm) from sides and 6" (152 mm) from the rear. The tilting braising pan is intended for use on non-combustible floors.
The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of 36" (914 mm) is required.
The tilting braising pan must be installed so that the flow of combustion and ventilation air will not be obstructed. Adequate clearance for air openings into the combustion chamber must be provided. Make sure there is an adequate supply of air in the room suitable for the amount of combustion gas feeding the braising pan burners.
Do not permit fans to blow directly at the tilting braising pan, and wherever possible, avoid open windows next to the tilting braising pan. Avoid wall-type fans which create air cross currents within the room.
INSTALLATION CODES AND STANDARDS 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.
1. The appliance and its individual shut off valve must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of ½ psi (3.5 kPa).
5
WARNING: ELECTRICAL GROUNDING INSTRUCTIONS This appliance is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong from this plug. (120V units only).
WARNING: Do not connect the appliance to the electrical supply until after the gas connection has been made.
2.0 INSTALLATION INSTRUCTIONS (Continued)
INSTALLATION CODES AND STANDARDS (Continued)
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shut off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psi (3.5 kPa).
Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable.
ANSI/NFPA 96 - (latest edition), “Standard for Ventilation and Fire Protection of
Commercial Cooking Operations,” available from the National Fire Protection
Association, Batterymarch Park, Quincy, MA, USA, 02269. FLUE CONNECTIONS Do not obstruct the flow of flue gases from the flue duct located on the rear of the tilting
braising pan. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.
LEVELLING AND ANCHORING
1. Set the appliance in place and level left to right and front-to-back using spirit level.
2. Mark hole locations on floor through anchoring holes provided in flanged adjustable
feet.
3. Remove appliance and drill holes in locations marked on floor and insert proper
anchoring devices (not supplied).
4. Set unit back in position and re-level left to right and front to back.
5. Bolt and anchor appliance securely to the floor.
6. Seal bolts and flanged feet with silastic or equivalent compound.
6
WARNING: Never use an open flame to check for gas leaks. Check all connections for leaks using soapy water before use.
GAS CONNECTIONS
All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.
The gas inlet is located under the control panel on the left-hand side. Connect gas supply to the tilting braising pan. The gas supply line must be at least the
equivalent of 3/4" iron pipe with an incoming pressure of approximately 7" W.C. (Water Column) for natural gas or 11" W.C. (Water Column) for propane gas. Make sure the pipes are clean and free of obstructions, dirt and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the tilting braising pan.
Natural gas and propane gas braising pans are equipped with fixed orifices and no adjustment is necessary. Gas burner manifold is set at 3.5" W.C. (Water Column) for natural gas, and 10" W.C. (Water Column) for propane gas.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
7
CAUTION: The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance.
TEMPERATURE DIAL
GREEN IGNITION LIGHT
RED TEMPERATURE LIGHT
TILTING HANDLE
3.0 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) Green Ignition Light - Will light when ignition has occurred. Red Temperature Light - Will light when burners are supplying heat to the tilting
braising pan.
Thermostat - When turned ON, will initiate electronic ignition system.
Temperature settings are marked on the control panel in C and F.
Manual Lift Crank Handle - Used to manually raise and lower braising pan.
FIGURE 1
8
3.0 OPERATION INSTRUCTIONS (Continued)
START-UP PROCEDURE
1. Open manual gas shutoff valve.
2. Ensure that the braising pan is in the DOWN position.
3. Turn THERMOSTAT dial to desired setting. The red TEMPERATURE LIGHT will
come on. This will turn on the electronic ignition which will light the burners.
4. If the green IGNITION LIGHT does not come on after 30 seconds, turn
THERMOSTAT OFF and then ON again for restart.
5. When braising pan has reached set temperature, the red TEMPERATURE LIGHT
will go off and the burners will shut off. The burners will cycle on and off thereafter to maintain set temperature. The red TEMPERATURE LIGHT will be on when the burners are on and off when burners are off.
6. If gas supply is interrupted during operation, turn THERMOSTAT dial to OFF position
and turn gas supply OFF. Wait 5 minutes, then repeat Steps 1 through 4 to restart.
7. Turn THERMOSTAT to OFF when braising pan is not in use.
DAILY SHUTDOWN PROCEDURE Turn THERMOSTAT dial to OFF. Close manual gas shutoff valve.
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REMOVABLE STRAINER
POUR SPOUT
RECEIVING PAN SUPPORT
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 gas 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).
FIGURE 2
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WARNING: Disconnect the power supply to the appliance before cleaning or servicing.
TUBE LIGHTER
4.0 PERIODIC MAINTENANCE
CLEANING
After each use, allow the tilting braising pan to cool and 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 (see Figure 2) with detergent
and warm water. Rinse thoroughly and wipe dry with a soft clean cloth.
3. Clean around burner air mixers and orifices (at rear of burner) if lint has
accumulated.
4. Visually ensure tube lighter ports (Figure 3) are unobstructed.
FIGURE 3
11
CAUTION: The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance.
4.0 PERIODIC MAINTENANCE (Continued)
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.
12
Temperature (F)
Simmering
200 Maximum
Sautéing
225 - 275
Searing
300 - 350
Frying
325 - 375
Grilling
350 - 450
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30G PER LOAD QTY PORTIONS
BLG-40G 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
5.0 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:
13
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30G PER LOAD QTY PORTIONS
BLG-40G 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
14
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30G PER LOAD QTY PORTIONS
BLG-40G 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
15
ITEM
PORTION
TEMP (F)
BATCH/HR
BLG-30G PER LOAD QTY PORTIONS
BLG-40G 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
16
6.0 TROUBLESHOOTING
Burners do not come on:
1. Gas supply to unit is “OFF”.
2. Manual shut off valve is “OFF”.
3. Thermostat is not turned “ON”.
4. Pan not in lowest position.
5. Ignition control not functioning.
6. Unit electrical supply is not plugged in or turned on.
7. Braising pan has overheated and burners were shut off by high-limit thermostat. Wait
for pan to cool.
Burners produce carbon deposits:
1. Wrong size orifices.
2. Burner air not adjusted properly.
3. Wrong gas supply.
4. Incorrect pressure at supply.
17
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