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
S00069 Rev A (5/04)
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.
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
BTU/HR.
BLP-30G
BLP-40G
MODEL CAPACITY
BLP-30G
BLP-40G
37
33
[940]
[838]
80,000
100,000
30 gallons
114 litres
40 gallons
152 litres
M
H
H K
kW/HR.
inches
mm
inches
mm
23.4
29.3
ABC
33.5
36
914
1219
A
L
J
851
45.5
48
1156
GAS SUPPLY
Natural
7"-14" (178-356mm)
DIMENSIONS
D
13
74
330
1880
1880
13
74
330
DIMENSIONS ARE IN INCHES [MM]
7.0 [178]
H
4.0 [101]
SUPPLY PIPE PRESSURE (W.C.)
F
E
12.5
28
318
711
12.5
28
318
711
OPTIONAL FAUCET
GH
14
356
15.5
394
REAR FLANGED FOOT DETAIL
4
EQUALLY SPACED
7/16" [11mm] HOLES
Ø
ON 3 [76] B.C.
Propane
11"-14" (279-356mm)
4
13.88
102
352
4
102
813
152
152
L
K
33.5
6
851
43.5
6
1105
MUNITS
24
610
24
610
J
32
G
E F
D
B
19.25
[489]
POUR PATH
23.5 [597]
1.0 [26]
29.5 [750]
C
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/CGA- B149.1 (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. OPE N 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.
PILOT
LIGHT OFF
READY
°F
°C
THERMOSTAT
TILT
UP
DOWN
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 5or 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
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)
BLP-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
BLP-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
BLP-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
BLP-30G PER LOAD
QTY PORTIONS
BLP-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
BLP-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
BLP-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.
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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