Blodgett BSB-45 Owner's Manual
Owner’s Manual
Radiant Steakhouse Broiler
Models BSB-36 and BSB-45
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain
this manual for the life of the equipment:
Model #: __________________________
Serial #: __________________________
Date Purchased: ___________________
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 1190951 (02/09)
$30.00
WARNING
RADIANT STEAKHOUSE BROILER
MANUAL SECTION SR
SAFETY PRECAUTIONS RADIANT STEAKHOUSE 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 cookin g 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 shutoff 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 © 2009 by Blodgett Range. All rights reserved. Published in the United States of America.
PAGE 2 OF 20 OWNER’S MANUAL 1190951 (02/09)
RADIANT STEAKHOUSE 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 Radiant Steakhouse Broiler, which may be mounted on a stand, a cabinet, a
refrigeration base, or a countertop. The serial plate is located in the rear right lower corner (see Figure 1 below).
Blodgett Ran
burners to provide broiling temperatures of up to 850°F (454°C) on the rack surface. The spent gases are then
baffled and transferred to the top searing griddle providing a uniform temperature of 650°F (343°C). This secondary
cooking surface is perfect for searing meat and locking in juices before broiling, and is provided without additional fuel
cost or burners.
The broiler design supplies 100% clean primary air to the burners, ensuring efficient combustion and maintaining 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.
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 of the installation of commercial gas and/or ele ctri c 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, contact:
Figure 1
Location of Serial Plate
ge steakhouse broilers are unique in design. They utilize Blodgett Range’s high performance radiant
Blodgett Range Technical Service
1100 Old Honeycutt Road
Fuquay-Varina, North Carolina 27526 USA
www.blodgettrange.com
Location of Serial Plate
(on rear of unit)
OWNER’S MANUAL 1190951 (02/09) PAGE 3 OF 20
SPECIFICATIONS RADIANT STEAKHOUSE 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 must comply with all 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).
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.
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 6 inches (152 mm) on the sides and rear (to permit
combustion air to enter the rear of the broiler). To service the broiler components, all models require at least 6 inches
(152 mm) accessibility-clearance on the right and left side.
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 flu e chamber at the top rear of the
broiler. Installation under a vented hood is recommended.
WARNING
MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION
The stand mount, cabinet mount and countertop model require a minimum clearance from combustible surfaces of
6 inches (152 mm) on the sides and rear.
PAGE 4 OF 20 OWNER’S MANUAL 1190951 (02/09)
RADIANT STEAKHOUSE BROILER SPECIFICATIONS
s
DIMENSIONS
Figure 2
Dimensions in Inches (Millimeters) Minimum Clearances 6" (152) Rear and Side
Broiler Surface
(Lowest Position)
41.0" (1041)
A
57.0"
(1448)
Floor to
FRONT VIEW RIGHT SIDE VIEW
Total BTU’s
BSB-36 36" (914 mm) 2 84,000 73,000 512 lbs (232 kg)
BSB-45 45" (1143 mm) 3 126,000 109,500 616 lbs (279 kg)
Model Number Width “A”
Floor to
Griddle Surface
52.5" (1334)
Number
Burners
Nat Gas Propane
41.5" (1054)
38.75" (984)
Crated Weight
VENTILATION
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.
The flue vent, located at the top rear of the unit, must not be blocked or covered at any time.
All gas appliances 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.
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the
warranty.
Do not obstruct the rear 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.
OWNER’S MANUAL 1190951 (02/09) PAGE 5 OF 20
WARNING
NOTICE
SPECIFICATIONS RADIANT STEAKHOUSE BROILER
If a ventilation canopy is used, it is recommended that the canopy extend 6" (152 mm) past the broiler and that the
bottom edge be located 6'6" (1980 mm) 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" (51 mm) above the vent opening on the top rear 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).
nect the broiler ONLY to the type of gas for which it is configured and adjusted.
Con
Gas Type Total BTU/hour Burner Orifice Bar Pilot. Min. Supply Pressure Manifold Pressure
Natural Gas
Propane
Models with a rear gas connection have a 1" rear gas conne ction to an external regulator that is located at the rear
bottom corner on the right side. Models with a front gas supply are connected by unions assembled to the front
manifold.
Minimum supply pressure is 7" W.C. for natural gas, 11" W.C. for propane. An external pressure regulator and shutoff
valve are provided. If using a flexible-hose gas connection, the inside diameter 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 must be installed to the outdoors in accordan ce
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.
42,000 Per
Burner
36,500 Per
Burner
No. 36 (P/N 1006436) No. 75 (P/N 1176664) 7" W.C. 6" W.C.
No. 51 (P/N 1006451) No. 79 (P/N 1176665) 11" W.C. 10" W.C.
PAGE 6 OF 20 OWNER’S MANUAL 1190951 (02/09)
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