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: (802) 658-6600 Fax: (802) 864-0183
S00069 Rev B (10/05)
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.
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.
CONTACT THE FACTORY, THE FACTORY REPRESENTATIVE OR A LOCAL SERVICE
COMPANY TO PERFORM MAINTENANCE AND REPAIRS SHOULD THE APPLIANCE
MALFUNCTION. REFER TO WARRANTY TERMS.
Do not obstruct the flow of combustion and ventilation air.
Adequate clearances must be maintained for servicing and proper operation.
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
1.0 [26]
29.5 [750]
6[152] MINIMUM
23.5 [597]
OPTIONAL FAUCET
POUR PATH
C
A
33
[838]
37
[940]
H
H K
H
4.0 [101]
7.0 [178]
L
M
B
19.25
[489]
D
E F
G
J
REAR FLANGED FOOT DETAIL
4
7/16" [11mm] HOLES
ON 3 [76] B.C.
EQUALLY SPACED
Ø
DIMENSIONS ARE IN INCHES [MM]
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)
152 litres
40 gallons
114 litres
30 gallons
1880
74
1156
45.5
851
33.5
1219
48
914
36
DIMENSIONS
13
330
13
330
28
711
28
711
12.5
318
12.5
318
15.5
394
14
356
4
102
4
102
32
813
13.88
352
6
152
6
152
1105
851
43.5
33.5
610
24
610
24
1880
74
BLP-40G
BLP-30G
MODEL CAPACITY
inches
mm
inches
mm
A B C
D
E
F
G H
J
K
L
MUNITS
MODEL
BLP-30G
BLP-40G
SUPPLY PIPE PRESSURE (W.C.)
GAS SUPPLY
7"-14" (178-356mm)
Natural
80,000
100,000
BTU/HR.
23.4
29.3
kW/HR.
11"-14" (279-356mm)
Propane
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 Z223.1INFPA 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).
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.
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).
Ventilation must be provided in accordance with local codes, or in the absence of local
codes, with ANSI/NFPA 96 Standard for Ventilation and Fire Protection of Commercial
Cooking Operations.
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.
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
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: Do not attempt to operate this unit in the event of a power
failure.
THERMOSTAT
LIGHT OFF
READY
RED TEMPERATURE LIGHT THERMOSTAT DIAL TILT SWITCH
TILT
UP
DOWN
LIGHTING PROCEDURE
DAILY SHUT DOWN PROCEDURE
SET THERMOSTAT IN OFF POSITION. OPEN GAS SUPPLY AND
ENSURE THAT THE SKILLET PAN IS IN THE DOWN POSI TION.
TURN THERMOSTAT DIAL TO DESI RED SETTING. IF THE PILOT LI GHT IS NOT
ON AFTER TWO MINUTES, TURN OFF AND REPEAT THE LI GHTING
PROCEDURE.
TURN THERMOSTAT DIAL TO “ OFF”, CLOSE M ANUAL GAS SHUT OFF VALVE.
PILOT
°C
°F
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
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 range from 1 to 10. (See
COOKING GUIDELINES in this manual for temperature
ranges for settings 1-10.)
Tilt Switch - Push UP to raise tilting braising pan; push DOWN to
lower tilting braising pan.
FIGURE 1
8
CAUTION: If you smell gas during the lighting procedure, immediately shut
off the gas supply until the leak has been corrected.
CAUTION: In the event of main burner ignition failure, a 5 minute purge
period must be observed prior to re-establishing ignition source.
START-UP PROCEDURE
1. Open manual gas shutoff valve.
2. Ensure that the braising pan is in the DOWN position.
3. Turn on power switch.
4. 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.
5. If the green IGNITION LIGHT does not come on after 30 seconds, turn
THERMOSTAT OFF and then ON again for restart.
6. 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.
7. 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.
8. 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
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.
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
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.
FIGURE 2
10
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
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.
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
BLP-30G PER LOAD
QTY PORTIONS
BLP-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
BLP-30G PER LOAD
QTY PORTIONS
BLP-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
BLP-30G PER LOAD
QTY PORTIONS
BLP-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
BLP-30G PER LOAD
QTY PORTIONS
BLP-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.
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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