Blodgett BMRA-32C Installation Manual
Owner’s Manual
Infrared Salamander Broiler
Model BMRA-32 (mounts over sectional range)
Model BMRA-32W (mounts on wall)
Model BMRA-32C (has legs for countertop use)
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain
this manual for the life of the equipment:
Model #: __________________________
Serial #: __________________________
Date Purchased: ___________________
WARNING
Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.
Read installation, operation, and maintenance instructions thoroughly before installing or servicing this equipment.
1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 USA • www.blodgettrange.com
MANUAL 1184962
$18.00
INFRARED SALAMANDER BROILER
MANUAL SECTION SR
SAFETY PRECAUTIONS INFRARED SALAMANDER BROILER
SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of
precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator,
service personnel, or to the equipment.
DANGER
WARNING
CAUTION
NOTICE
This symbol warns of immediate hazards that will result in severe injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury or
death.
This symbol refers to a potential hazard or unsafe practice that could result in injury,
product damage, or property damage.
This symbol refers to information that needs special attention or must be fully understood,
even though not dangerous.
WARNING
FIRE HAZARD
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of cooking appliances.
Keep area around cooking appliances free and clear of combustibles.
Purchaser of equipment must post in a prominent location detailed instructions to be followed in the event the
operator smells gas. Obtain the instructions from the local gas supplier.
WARNING
BURN HAZARD
Contact with hot surfaces will cause severe burns. Always use caution when operating cooking appliances.
WARNING
EXPLOSION AND ASPHYXIATION HAZARD
In the event a gas odor is detected, shut down equipment at the main gas shut-off valve and immediately call
the emergency phone number of your gas supplier.
Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the
flow of combustion and ventilation air to and from cooking appliances.
WARNING
ELECTRIC SHOCK HAZARD
For appliances that use electric power, disconnect the power to the appliance before cleaning. Do not remove
panels that require tools to remove.
NOTICE
Blodgett Range appliances are intended for commercial use only. Not for household use.
Warranty will be void if service work is performed by other than a qualified technician, or if other than genuine
Blodgett Range replacement parts are installed.
Give this Owner’s Manual and important papers to the proper authority to retain for future reference.
Copyright © 2002 by Blodgett Range. All rights reserved. Published in the United States of America.
PAGE 2 OF 24 OWNER'S MANUAL 1184962
INFRARED SALAMANDER BROILER INTRODUCTION
INTRODUCTION
Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the
market.
You will find that your new equipment, like all Blodgett Range equipment, has been designed and manufactured to
meet the toughest standards in the industry. Each piece of Blodgett Range equipment is carefully engineered and
designs are verified through laboratory tests and field installations. With proper care and field maintenance, you will
experience years of reliable, trouble-free operation. For best results, read this manual carefully.
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
This manual is for the Blodgett Range Infrared Salamander Broiler models BMRA-32 (mounts over 36" sectional
range), BMRA-32W (mounts on wall), and BMRA-32C (has legs for countertop use).
The serial plate is located under the broiler drippings pan at the front, toward the left (see Figure 1 below).
Read these instructions carefully before attempting installation. Installation and initial startup should be performed by
a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a
person experienced in and knowledgeable with the installation of commercial gas and/or electric cooking equipment)
then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any
kind shall apply.
In the event you have questions concerning the installation, use, care, or service of the product, write to:
Blodgett Range
1100 Old Honeycutt Road
Fuquay-Varina, North Carolina 27526 USA
Figure 1
Location of Serial Plate
SERIAL PLATE is located under the drippings pan at the front, toward the left.
OWNER'S MANUAL 1184962 PAGE 3 OF 24
SPECIFICATIONS INFRARED SALAMANDER BROILER
SPECIFICATIONS
NOTICE
Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association,
Inc. states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to
installation requirements for equipment. Therefore, installations should comply with all local codes.
Blodgett Range reserves the right to change specifications and product design without notice. Such revisions do
not entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.
This product is intended for commercial use only, not for household use.
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-
B149.2, as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45
kPa).
CLEARANCES
There must be adequate clearance between the broiler and adjacent construction due to the heat generated by the
broiler. Clearance must also be provided for servicing and for operation.
The minimum clearance from non-combustible construction is zero on the sides and 1" on rear (to permit combustion
air to enter the rear of the broiler). Also, all models require at least 6” accessibility-clearance on the right side for the
servicing of internal components.
Adequate clearance must be provided in front of the broiler for operation and cleaning.
The high-temperature flue products from the broiler burners flow out through a grill on the top of the broiler.
Installation under a vented hood is recommended.
WARNING
MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION
The countertop model (BRMA-32C) requires a minimum clearance from combustible surfaces of 1" on the sides
and rear.
The wall-mount model (BRMA-32W) requires a minimum clearance from combustible surfaces of 1" on the sides
and 3-3/4" on the rear (which is provided by the wall-mounting bracket).
The sectional-range-mount model (BRMA-32) requires a minimum clearance from combustible surfaces of 6" on
the sides and rear.
PAGE 4 OF 24 OWNER'S MANUAL 1184962
INFRARED SALAMANDER BROILER SPECIFICATIONS
DIMENSIONS
Figure 2
32" (813)
19"
(483)
FRONT VIEW of Wall-Mount Model
32" (813)
23"
(584)
FRONT VIEW of Countertop Model
showing 4" (102 mm) legs
16"
(406)
SIDE VIEW of Wall-Mount Model
showing 3-3/4" (95 mm) deep
stand-off mounting bracket
SIDE VIEW of Countertop Model
showing 4" (102 mm) legs
24"
(610)
7" (178)
19-3/4" (502)
16" (406)
16"
(406)
SHIPP ING CRATE DIMENSIONS & WEIGHT
(Door-entry clearanc e whe n uncrated is 20" )
Model Width Height Depth Volume Weight
BMRA-32
BMRA-32W
BMRA-32C
(914)
36.0
(914)
36.0
(914)
(686)
27.0
(686)
27.0
(686)
(584)
23.0
(584)
23.0
(584)
12.9cuft
(0.37cum)
12.9cuft
(0.37cum)
12.9cuft
(0.37cum)
255 lb s
(116 k g)
255 lb s
(116 k g)
255 lb s
(116 k g)
36.0
27.0
23.0
Dimensions are in inches and millimeters.
The broiler and flue-riser assembly is shown here mounted on
a six-burner open-top range-top with a convection oven base.
Two removable broiler grids rest in a roll-out rack. The total grid
cooking area is 23-3/4" (603 mm) wide and 14-1/2" (368 mm)
deep, with the front 3" (76 mm) a lower-temperature holding area.
The five grid-height positions are 2-1/2", 3-3/4", 5", 6-1/4", and
7-1/2" (64, 95, 127, 159, and 190 mm) from the surface of the
infrared cermaics.
(Standard-Depth Flue Riser)
19"
(483)
36"
(914)
TOP VIEW
36" (914)
32" (813)
FRONT VIEW
2" (51)
53"
(1346)
(Deep-Depth Flue Riser)
72"
(1829)
TOP VIEW
35-3/4" (908)
16"
(406)
17"
(432)
SIDE VIEW
(Standard-Depth Flue Riser)
41-3/4" (1060)
22"
(559)
17"
(432)
SIDE VIEW
(Deep-Depth Flue Riser)
(internal piping to front manifold is an option)
59"
(1499)
Gas Connection
3-1/4" (83)
REAR VIEW
OWNER'S MANUAL 1184962 PAGE 5 OF 24
SPECIFICATIONS INFRARED SALAMANDER BROILER
VENTILATION
WARNING
Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove flue products
can cause headaches, drowsiness, nausea, or could result in death.
All broilers must be installed in such a manner that the flow of combustion and ventilation air is not obstructed.
Provisions for adequate air supply must be provided.
NOTICE
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the
warranty.
Do not obstruct the front of the broiler since combustion air enters through this area. Be sure to inspect and clean
the ventilation system according to the ventilation equipment manufacturer’s instructions.
If a ventilation canopy is used, it is recommended that the canopy extend 6" past the broiler and that the bottom edge
be located 6'6" from the floor. Filters should be installed at an angle of 45° or more from the horizontal. This position
prevents dripping grease, and facilitates collecting the run-off grease in a drip pan under the filter.
A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may
extinguish pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum. The
exhaust fan should be installed at least 2" above the vent opening on the top of the broiler.
If the broiler is connected directly to an outside flue, a CSA design certified down draft diverter must be installed.
In case of unsatisfactory performance by any gas appliance, check the appliance with the exhaust fan turned OFF. Do
this only long enough to check whether doing so corrects any problems with equipment performance. Then turn the
exhaust fan back on and let it run to remove any exhaust that may have accumulated during the test.
GAS SUPPLY
The broiler is design-certified for operation on natural or propane gases. The broiler is shipped configured and
adjusted for the type of gas specified by the purchaser, which is indicated on the serial plate (see Figure 1 on page 3).
Connect the broiler ONLY to the type of gas for which it is configured and adjusted.
Gas Type Total BTU/hour Burner Orifice Pilot Orifice Min. Supply Pressure Manifold Pressure
Natural Gas 32,000 No. 53 (P/N 1008753) 0.0240 (P/N 1161263) 7" W.C. 4" W.C.
Propane 32,000 No. 63 (P/N 1008763) 0.0145 (P/N 1176664) 11" W.C. 10" W.C.
A model BMRA-32 mounts on the flue riser of a sectional range, and either will have a 3/8" rear gas connection (with
a 3/8" male NPT connector) extending through the rear of the flue riser (see Figure 2 on page 5), or will have the
optional internal-piping to the front-manifold of the sectional range (and so will not require a separate gas connection).
For models BMRA-32W (wall-mount) and BMRA-32C (countertop), the gas supply is connected to the inlet of the
internal pressure regulator (which has a 3/8" female NPT connector). The gas connection can extend directly out the
rear of the broiler (near the bottom right-rear corner), or out the top of the broiler (near the top right-rear corner), or out
the bottom of the broiler (near the bottom right-rear corner, wall-mount model only).
Minimum supply pressure is 7" W.C. for natural gas, 11" W.C. for propane. An internal pressure regulator and shut off
valve are provided. If using a flexible-hose gas connection, the I.D. of the hose must not be smaller than the
connector on the broiler, and must comply with ANSI Z21.69. Provide an adequate means of restraint to prevent
undue strain on the gas connection. Test pressure should not exceed 14" W.C.
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance
with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas
Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for
satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems
and affect burner operating characteristics. A 1/8" pressure tap is located on the manifold to measure the manifold
pressure. The supply line to the broiler should be no smaller than the inside diameter of the pipe on the broiler to
which it is connected.
PAGE 6 OF 24 OWNER'S MANUAL 1184962
INFRARED SALAMANDER BROILER OPERATION
OPERATION
DANGER
EXPLOSION HAZARD
In the event a gas odor is detected, shut down equipment at the main shut off valve. Immediately call the
emergency phone number of your gas supplier.
CAUTION
If the broiler pilots should go out the flow of gas to the broiler burners is NOT interrupted. Consequently, it is the
responsibility of the operator to check the ignition of the burners immediately EVERY TIME the broiler is turned on.
Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then try again.
NOTICE
Blodgett Range infrared broilers cook food in about half the time of conventional broilers, so adjust cooking times.
Blodgett Range Infrared Broilers are unique in design. They incorporate our exclusive Schwank ceramic tile burners,
which generate infrared rays that provide better quality products in about one-half the usual broiling time, and with
less gas input than ordinary broilers. Very little energy is wasted in heating secondary surfaces, which is necessary for
conventional-type broilers.
Since the surface of the ceramic tiles becomes red hot in less than one-half minute, the broiler is ready to start broiling
with a very short preheat time, thereby saving time, labor and energy. These glowing surfaces emit intense infrared
rays, which are transmitted directly onto the product, thereby yielding better tasting broiled food in less time.
The broiler design supplies 100% clean primary air to the burners, which ensures efficient combustion and maintains
full production capacity and maximum recovery, even in the most severe conditions of grease vapors and smoke
atmospheres, which are created during any broiling process.
Blodgett Range Infrared Broilers provide such rapid speed and recovery that broiling techniques may require
some modification in order to take full advantage of their productive capabilities.
The location of the broiler controls and other components are shown in Figure 3 below.
Figure 3
Broiler Operation
Broiler Rack Height
Adjustment Lever
3"
Front 3" of broiler
is a reduced-heat
holding area.
Keep the drippings pan in place when broiling. Without it in place, excessive air is
pulled past the burners, reducing temperature and cooking efficiency.
OWNER'S MANUAL 1184962 PAGE 7 OF 24
Broiler Rack
(rolls out)
Broiler Burner Control
(OFF-HIGH-LOW)
Broiler Drippings
Collection Pan
OPERATION INFRARED SALAMANDER BROILER
LIGHTING AFTER GAS HAS BEEN SHUT OFF
When turning on the main gas supply to an appliance or a group of appliances, do the following:
1. Make sure that all the control valves and power switches of all the appliances are in the OFF position.
2. Turn on the main gas supply valve.
3. Light the standing pilots of each connected appliance.
4. For broilers that are mounted over a sectional range and which receive their gas from the front-manifold of the
sectional range, light the ovens of the sectional range first, then wait six minutes before lighting the broilers. This
enables all air to be purged from the sectional-range gas piping.
OPERATION OF INFRARED BROILER
Blodgett Range infrared broilers broil in half the time of ordinary broilers. The burners reach operating temperature in
just 90 seconds, and their intense infrared energy quickly heats the food, not the surrounding air. The broiling rack
adjusts to five heights, and rolls out for easy access.
The broiler grid (the cooking area) is 23-3/4" (603 mm) wide by 14-1/2" (368 mm) deep. The front 3" (76 mm) of the
grid receives less heat, and so can be used as a lower-temperature holding area. As food cooks, drippings drain into
a collection tray on the bottom of the broiler cavity. To operate the broiler, do the following:
1. Light the constant-burning pilots located near the front of the broiler burners (unless the pilots are already lit).
2. If necessary, pull out and empty the drippings pan. (Always keep the drippings tray in place while broiling. Without
it in place, excessive air will be pulled past the burners, reducing the cooking temperature and efficiency.)
3. Turn the burner control to HIGH and visually check that the burners have ignited. When the burners ignite, a blue
haze-type flame will cover the surface of the ceramics, but will gradually disappear within two minutes. When the
burner control is set to HIGH, the ceramics will glow red and the flame on the surface of the ceramics should be
barely visible, with little or no blue haze. When the burner control is set to LOW, the surface of the ceramics will
glow very dull red and the flame will have a blue-haze color. (If the flame flutters or “pops” the broiler requires
adjustment by a service technician.)
4. If searing the food to mark it with grid marks is desired, before placing food on the grid move the broiler rack to its
highest position and allow the burners to operate on HIGH for five minutes.
5. Turn the burner control to HIGH, LOW, or somewhere in between (as appropriate for the food to be cooked).
6. Raise or lower the broiler rack to the height appropriate for the food to be cooked. To raise or lower the rack,
move the lever arm to the right, raise or lower it, then move it to the left into a notch.
7. Pull out the rack, place food on the grid, and slide the rack back into the broiler. Remember that the front 3" of the
grid receives less heat so it can be used as a holding area. This holding area is marked by a 1/8" diameter rod.
8. Cook the food for the appropriate time, turning it when appropriate. Periodically check the broiler drippings tray
and empty it when necessary.
9. When done broiling, turn the burner control to OFF. (To keep the broiler grid hot in order to mark food with sear
marks without preheating, turn the burner controls to LOW and move the broiler rack to its highest position.)
LIGHTING BROILER PILOTS
The pilots should burn continuously unless the broiler is to be completely shut down. The broiler cavity has two pilots,
each near the front of a pair of burners. If the pilots are extinguished, the pilot gas supply is NOT automatically
interrupted. To light the pilots, do the following:
1. Turn the control valve on the front of the broiler to OFF.
2. Turn on the gas supply to the broiler (if not already on).
3. Light the pilots.
SHUTDOWN OF BROILER
To place the broiler in a standby state (ready for use), turn the burner control valve to OFF. The pilots will remain lit.
To completely shut down the broiler for an extended period (or prior to disconnecting the gas supply), turn OFF the
manual shut-off valves of all gas supply connections. (This will extinguish all pilots.)
PAGE 8 OF 24 OWNER'S MANUAL 1184962
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