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BLP-G

GAS FLOOR MODEL BRAISING PAN WITH

ELECTRIC POWER 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

1

S00069 Rev A (5/04)

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.

WARNING: Instructions to be followed 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

Unless otherwise specified, Field Wire Electrical Connection to be 120 Volts, 60 Hertz single phase with grounding

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

 

 

GAS SUPPLY

 

 

 

 

 

 

 

 

BTU/HR.

kW/HR.

SUPPLY PIPE PRESSURE (W.C.)

 

BLP-30G

80,000

23.4

Natural

 

Propane

 

 

 

 

BLP-40G

100,000

29.3

7"-14" (178-356mm)

 

11"-14" (279-356mm)

 

 

 

 

 

 

 

 

 

DIMENSIONS

MODEL

CAPACITY

UNITS

A

B

C

D

E

F

G

H

J

K

L

M

BLP-30G

30 gallons

inches

36

33.5

74

13

28

12.5

14

4

13.88

6

33.5

24

 

114 litres

mm

914

851

1880

330

711

318

356

102

352

152

851

610

 

 

 

BLP-40G

40 gallons

inches

48

45.5

74

13

28

12.5

15.5

4

32

6

43.5

24

 

152 litres

mm

1219

1156

 

1880

330

711

318

394

102

813

152

1105

610

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L

 

 

 

 

DIMENSIONS ARE IN INCHES [MM]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

37 33 [940] [838]

G

M

7.0 [178]

H

H

H

K

 

4.0 [101]

 

J

F

 

E

 

19.25

D

[489]

B

REAR FLANGED FOOT DETAIL

4 EQUALLY SPACED Ø7/16" [11mm] HOLES ON 3 [76] B.C.

OPTIONAL FAUCET

C

POUR PATH

 

 

 

1.0 [26]

 

23.5 [597]

29.5 [750]

6[152] MINIMUM

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

Gas installation to conform to local codes or in absence of local codes to National Fuel Gas Code, ANSI Z223.1 - latest edition. In Canada, installation to be in accordance with CAN/CGAB149.1 (NAT) or B149.2 (LP) installation codes and/or local codes.

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 psig (3.45 kPa).

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 psig (3.45 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 - latest edition. In Canada installation must be in accordance with the CAN/CSA-C22.2, No.3 of the Canadian Electrical Code, part 1.

5

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.

Information on the construction and installation of ventilating hoods may be obtained from the standard for “Vapor Removal from Cooking Equipment”, NFPA No. 96 (latest edition), available from the National Fire Protection Association, Batterymarch Park, Quincy, MA, 02269.

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).

LEVELING 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

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

BEFORE FIRST USE

CAUTION: The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance.

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

 

 

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.

 

Tilt Switch

- Push UP to raise tilting braising pan; push DOWN to

 

lower tilting braising pan.

 

 

RED TEMPERATURE LIGHT

THERMOSTAT DIAL TILT SWITCH

LIGHTING PROCEDURE

SET THERMOSTAT IN OFF POSITION. OPEN GAS SUPPLY AND ENSURE THAT THE SKILLET PAN IS IN THE DOWN POSITION.

TURN THERMOSTAT DIAL TO DESIRED SETTING. IF THE PILOT LIGHT IS NOT ON AFTER TWO MINUTES, TURN OFF AND REPEAT THE LIGHTING PROCEDURE.

DAILY SHUT DOWN PROCEDURE

TURN THERMOSTAT DIAL TO “OFF”, CLOSE MANUAL GAS SHUT OFF VALVE.

TILT

UP

DOWN

°F

PILOT

°C

FIGURE 1

8

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.To tilt braising pan, push and hold TILT SWITCH in the UP mode until desired pan position has been reached. The braising pan will empty when raised to the top tilt position. When the braising pan is raised 5 or more, the gas supply will be tuned 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).

5.To lower braising pan, push and hold TILT SWITCH in the DOWN mode.

NOTE: Excessive, consecutive lifts may cause the motor to overheat and activate the thermal overload causing the motor to shut down. Should this occur, a cooling off time will be necessary to reset and continue the lifting operation.

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.

FIGURE 3

11

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

 

 

 

 

BLP-30G PER LOAD

BLP-40G PER LOAD

ITEM

PORTION

TEMP (F)

BATCH/HR

QTY

PORTIONS

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

½ cup

250

2

20 lbs.

500

40 lbs. (200

1000

Oatmeal

 

 

 

(100 cups)

cups)

 

 

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

13

 

 

 

 

BLP-30G PER LOAD

BLP-40G PER LOAD

ITEM

PORTION

TEMP (F)

BATCH/HR

QTY

PORTIONS

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

6 oz.

225

1

18 gal.

350

35 gal.

 

700

Soup

 

 

 

 

 

 

 

 

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,

3 oz.

400

3

25 lbs.

125

50 lbs.

 

250

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

 

 

 

 

 

 

 

 

Beans, French

3 oz.

400

6

15 lbs.

60

22-1/2 lbs.

90

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

3 oz.

250

3

15 lbs.

50

22-1/2 lbs.

90

Carrots

 

 

 

 

 

 

 

 

Corn

3 oz.

250

18

15 lbs.

50

22-1/2 lbs.

90

Small Whole

3 oz.

250

7

15 lbs.

50

22-1/2 lbs.

90

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

14

 

 

 

 

BLP-30G PER LOAD

BLP-40G PER LOAD

ITEM

PORTION

TEMP (F)

BATCH/HR

QTY

PORTIONS

QTY

PORTIONS

 

 

 

 

 

 

 

 

DESSERTS, PUDDINGS, SWEET SAUCES

 

 

 

 

 

 

 

Butterscotch

1 oz.

200

1

18 gal.

 

2300

35 gal.

 

4500

Sauce

 

 

 

 

 

 

 

 

 

Cherry Cobbler

3 oz.

200

1

18 gal.

 

750

35 gal.

 

1500

Chocolate

1 oz.

200

1

18 gal.

 

2300

35 gal.

 

4500

Sauce

 

 

 

 

 

 

 

 

 

Cornstarch

4 oz.

200

1

18 gal.

 

575

35 gal.

 

1100

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

6 oz.

400 - 225

2

18 gal.

 

350

35 gal.

 

700

Suey

 

 

 

 

 

 

 

 

 

Beef Stew

8 oz.

300

-

18 gal.

 

280

35 gal.

 

560

Corned Beef

5 oz.

400

5

16 lbs.

 

50

25 lbs.

 

75

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

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

 

 

 

 

BLP-30G PER LOAD

BLP-40G PER LOAD

ITEM

PORTION

TEMP (F)

BATCH/HR

QTY

PORTIONS

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

1 sandwich

400

8

35

 

35

50 sand.

 

50

Sandwich

 

 

 

sandwiches

 

 

 

 

Macaroni &

8 oz.

200

2

18 gal.

 

300

35 gal.

 

525

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

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.

Burners produce carbon deposits:

1.Wrong size orifices.

2.Burner air not adjusted properly.

3.Wrong gas supply.

4.Incorrect pressure at supply.

17