BLG-G
GAS 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 (800) 331-5842, (802) 860-3700 Fax: (802) 864-0183
S00076 Rev A (8/04)
1
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.
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.
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
1.0 SERVICE CONNECTIONS
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)
MODEL
BLG-30G
BLG-40G
BLG-30G
BLG-40G
]
8
3
8
[
E
3
3
3.25 [83]
]
7
6
[
2
6
.
2
100,000
125,000
CAPACITYMODEL
30 gallons
114 li tr es
40 gallons
152 litres
GAS SUPPLY
kW/HR.BTU/HR.
29.3
36.5
Natural Propane
SUPPLY PIPE PRESSURE (W.C.)
11"-14" (279-356mm)7"-14" (178-356mm)
DIMENSIONS
A
inches
mm
inches
A
C
36.0
914
48.0
1219mm
D
6.0 [152]
]
1
9
1
[
0
5
.
7
4.0 [102]
B
33.63
854
45.63
115 9
DIMENSIONS ARE IN INCHES [MM]
]
3
7
[
7
8
.
2
OPTIONAL FAUCET
C
33.5
851
43.5
1105
DEFUNITS
23.5
597
23.5
597
38.88
987
39.38
1000
REAR FLANGED FOOT DETAIL
4 EQUALLY SPACED
Ø7/16” [11MM] HOLES
ON 3 [76] B.C.
74.38
1889
73.75
1899
]
6
1
0
1
[
]
1
0
1
4
7
[
8
2
B
NOTE: OPTIONAL FAUCET NOT SHOWN IN FRONT VIEW.
]
7
3
3
[
5
2
.
3
1
]
2
.
3
D
.
2
I
[
3
N
1
A
.
P
9
1.5 [38]
29.38 [746]
6.0 [152]
MIN.
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
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.
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).
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.
WARNING: Do not connect the appliance to the electrical supply until after the gas
connection has been made.
6
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.
WARNING: Never use an open flame to check for gas leaks. Check all
connections for leaks using soapy water before use.
After piping has been checked for leaks, all piping receiving gas should be fully purged
to remove air.
7
3.0 OPERATION INSTRUCTIONS
TEMPERATURE DIAL
CAUTION: The appliance and its parts are hot. Use care when operating, cleaning
and servicing the appliance.
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.
GREEN IGNITION LIGHT
RED TEMPERATURE LIGHT
TILTING HANDLE
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.
9
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 5E 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).
REMOVABLE STRAINER
POUR SPOUT
RECEIVING
PAN SUPPORT
FIGURE 2
10
4.0 PERIODIC MAINTENANCE
WARNING: Disconnect the power supply to the appliance before cleaning or
servicing.
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.
TUBE LIGHTER
FIGURE 3
11
4.0 PERIODIC MAINTENANCE (Continued)
CAUTION: The appliance and its parts are hot. Use care when operating, cleaning
and servicing the appliance.
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
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:
Temperature (EF)
Simmering 200 Maximum
Sautéing 225 - 275
Searing 300 - 350
Frying 325 - 375
Grilling 350 - 450
BLG-30G PER LOAD
ITEM PORTION TEMP (F) BATCH/HR
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
Pancakes 2 each 400 10 30 ea. 15 50 ea. 25
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
½ cup 250 2 20 lbs.
FISH
QTY PORTIONS
500 40 lbs. (200
(100 cups)
BLG-40G PER LOAD
QTY PORTIONS
1000
cups)
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
13
BLG-30G PER LOAD
ITEM PORTION TEMP (F) BATCH/HR
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
QTY PORTIONS
BLG-40G PER LOAD
QTY PORTIONS
French Onion
Soup
Meat Sauce 4 oz. 350 - 200 1 18 gal. 575 35 gal. 1100
VEGETABLES
CANNED
FRESH
Beans, Wax,
Green
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
6 oz. 225 1 18 gal. 350 35 gal. 700
3 oz. 400 6 30 lbs. 125 45 lbs. 200
3 oz. 400 3 25 lbs. 125 50 lbs. 250
Beans, French
Green
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
Corn 3 oz. 250 18 15 lbs. 50 22-1/2 lbs. 90
Small Whole
Onions
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
3 oz. 400 6 15 lbs. 60 22-1/2 lbs. 90
3 oz. 250 3 15 lbs. 50 22-1/2 lbs. 90
3 oz. 250 7 15 lbs. 50 22-1/2 lbs. 90
14
ITEM PORTION TEMP (F) BATCH/HR
DESSERTS, PUDDINGS, SWEET SAUCES
BLG-30G PER LOAD
QTY PORTIONS
BLG-40G PER LOAD
QTY PORTIONS
Butterscotch
Sauce
Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500
Chocolate
Sauce
Cornstarch
Pudding
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
Beef Stew 8 oz. 300 - 18 gal. 280 35 gal. 560
Corned Beef
Hash
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
1 oz. 200 1 18 gal. 2300 35 gal. 4500
1 oz. 200 1 18 gal. 2300 35 gal. 4500
4 oz. 200 1 18 gal. 575 35 gal. 1100
6 oz. 400 - 225 2 18 gal. 350 35 gal. 700
5 oz. 400 5 16 lbs. 50 25 lbs. 75
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
BLG-30G PER LOAD
ITEM PORTION TEMP (F) BATCH/HR
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
QTY PORTIONS
BLG-40G PER LOAD
QTY PORTIONS
Grilled Cheese
Sandwich
Macaroni &
Cheese
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
1 sandwich 400 8 35
sandwiches
8 oz. 200 2 18 gal. 300 35 gal. 525
35 50 sand. 50
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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