Blodgett COS-20EDS Installation Manual

COS -20E, COS-20G

COS-20EDS, COS-20GDS

COMBINATION OVEN STEAMER

INSTALLATION -- OPERATION -- MAINTENANCE

COS -20E, COS-20G

COS-20EDS, COS-20GDS

COMBI-FOUR/ÉTUVE À VAPEUR

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT COMBI

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN R10165 Rev B (5/06)

E 2002 --- Blodgett Combi

A PERSONAL WORD FROM BLODGETT COMBI

QUELQUES MOTS DE BLODGETT COMBI

Congratulationson yourpurchase of aBLODGETT Combi appliance. We firmly believe that your choice has been a wise one, and trust you will receive many years of excellent service from your new Combi.

You will find that cooking with Combi appliances saves time, labor and extensive cleaning of both the kitchen and the unit.

With Combi appliances the quality, taste, consistency, and look of your food are improved, thus endorsing the policy to which we’ve always adhered: “For Better Cooking!”

Once you’vehad a chance to use your Combi, please tellus, your dealer and colleagues about anycreative and interesting applications you have discovered; exchange ideas with other users. Be sure to advise us or your dealer immediately should any mechanical or technical problems be encountered(...we’re hereto help!)and aboveall “EnjoyCookingthe BLODGETT Combi Way!

For information on cooking, please refer to our separate cooking guide.

Toutes nos félicitations sur votre achat d’appareil de Blodgett Combi. Nous croyons fermement que votre choix est un choix raisonnable et nous sommes certains que vous obtiendrez de nombreuses années d’excellent service de votre nouveau four multi-usages.

Vous allezdécouvrir que la cuisson dans les appareils Combi économise le temps, le travail et le degré de nettoyage de l’appareil aussi bien que de la cuisine.

Avec les appareil de Combi, la qualité, le goût, la consistence et l’apparence des aliments sont améliorés, s’accordant, de ce fait, avec notre politique ”Pour une meilleure cuisson !”

Une fois que vous aurez eu la chance d’utiliser notre Combi, informez nous, votre concessionnaire et vos collègues, de toutes les applications nouvelles et intéressantes que vous avez découvertes ; échangez vos idées avec d’autres utilisateurs. N’hésitez pas à nous prévenir, ou votre concessionnaire, de tout problème mécanique ou technique que vous pourriez rencontrer (... nous sommes ici pour vous aider) et par-dessus tout “Régalez-vous à cuisiner à la façon BLODGETT Combi!

Pour obtenir de plus amples informations sur l’art culinaire, veuillez consulter notre livre de cuisine séparé.

IMPORTANT

WARNIN G:IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION , SERVICE OR MAINTENAN C E CAN CAUSE PROPERTY DAMAGE, INJURY OR DEAT H.READ THE INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTI SSEMEN T: UNE INSTALLATION, UN AJUSTEMEN T, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGESÀ LA PROPRIÉTE,DES BLESSURES OU LA MORT. LISEZ ATTENTIVEMENT LES DIRECTIVES D’INST A L LATION, D’OPÉRATION ET D’ENTRETIEN AV A NT DE FAIRE L’IN S TALLATI O N OU L’ENTRETIEN DE CET ÉQUIPEMENT.

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.

LES INSTRUCTIONS À RESPECTER AU CAS OÙ L’UTILISATEUR PERÇOIT UNE ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE GAZ LOCAL.

FORYOURSAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni ut iliser de l’essence ni d’a utr es vapeurs ou liquides inflammables dans le voisinage de cet appariel, ni de tout autre appareil.

The information contained in this manual is important for the proper installation, use, and maintenance of this oven. Adherence to these procedures and instructions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future reference.

Les informatio ns données dans le présent manuel sont importantes pour installer , utiliser et entret en ir correctement ce four. Le respect de ces instructions et procédures permettra d’obtenir de bonsrésultats de cuisson et une longue durée de service sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir vous y reporter à l’avenir.

Errors: Descriptive, typographic or pictorial errors are subject to correction. Specifica-

tions are subject to change without notice.

Erreurs:Les erreurs de description, de typographie ou d’illustration font l’objet de

corrections. Les caractéristiques sont sujettes à modifications sans préavis.

Your Service Agency’s Address: Adressedevotreagencedeservice:

Model/Modèl:

Serial Number/Numéro de série:

Your oven was installed by/ Installateur de votre four:

Your oven’s installation was checked by/ Contrôleur de l’installation de votre four:

Table of Contents/Table des Matières

Introduction

The Blodgett Combi-Oven/Steamer 2.....

Description of the Combi-Oven/Steamer 3.

Oven Features 4.......................

Installation

Owner’s Responsibilities 5...............

Location and Ventilation 7...............

Agency Approvals 8....................

Plumbing Connections 9................

Electrical Connections 10................

Gas Connections 11.....................

Final Check and Adjustments 13..........

Final Check Lists 14.....................

Operation

Safety Information 15....................

COS-20G and COS-20GDS

Oven Start-Up 16........................

COS-20E and COS-20EDS

Oven Start-Up 17........................

Standard Controls 18....................

Optional Cook & Hold 20.................

Optional Meat Probe 23..................

Maintenance

Spray Bottle Operating Procedure 24......

Cleaning and Preventive Maintenance 25...

Decalcification 26.......................

Introduction

Le four-étuveur Combi de Blodgett 28......

Descriptiondelefour-étuveurCombide

Blodgett 29.............................

Caractéristiques 30......................

Installation

Responsabilités du propriétaire 31.........

Placement et Ventilation 33..............

Normes et Codes 34.....................

Raccordement d e la plomberie 35.........

Raccordement à l’électricité 36............

Raccordement a u gaz 37.................

Vérification finale et derniers réglages 39...

Vérifications Finales 40...................

Utilisation

Informations de Sécurité 41...............

COS-20G et COS-20GDS

Mise en Marche du Four 42...............

COS-20E et COS-20EDS

Mise en Marche du Four 43...............

Contrôles Standards 44..................

Cuisson et Pause en Option 46...........

Sonde à Viande en Option 50.............

Entretien

Procédé de fonctionnement de

la bouteille vaporisatrice 51...............

Entretien Préventif et Nettoyage 52........

Détartrage 53...........................

Introduction

The Blodgett Combi-Oven/Steamer

For quite some time, commercial cooking equipment has remained more or less unchanged. There are kettles, deck ovens, t he good old range with its legion of pots and many other extra appliances. The result: time expenditure, excessive manual work, and countless cleaning processes. The last few years have paved the way for a revolution in the equipment of restaurant and in stitutional kitchens.

The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/ Steamer you have the choice of two cooking pro- cesses: Steam and Hot Air, either...

Separately

Combined, or

In Sequence

And for easy operation you can choose from three modes:

Steam HotAir Combi

Steam & Hot Air

In the Steam mode you can:

steam reheat reconstitute stew thaw simmer blanch preserve braise poach

In the Hot Air mode you can:

roast bake grill gratinate broil

In the CombinationSteam and Hot Air mode you can:

defrost roast rethermalize reheat bake forced steaming

Not only that, you can use two or three functions in sequence during one cooking process. We call this:

combi-steaming

combi-roasting

combi-baking

The combination of circulating hot air and steam in the space saving, high performance CombiOven/Steamer leads to improvements in the following areas:

increased productivity in the kitchen

a reduction in capital expenditures for multiple equipment replacement

a wider range of menu choices

a simplified cleaning process

The work process is simplified since products are prepared on or in steam table pans and trays. Food can be cooked, stored, and transported with the same pans. Small amounts of product can be processed efficiently; pre-cooked and convenience foods can be reheated within minutes. Many frozen foods can be processed without prethawing. This flexibility in preparation reduces the need for kettles and steam tables since there is no need for large amounts of food to be kept warm for long periods of time.

Today the improvement of food quality is more important than ever. Vegetables are cooked in the Blodgett Combi-Oven/Steamer without water at the optimal temperature of just under 100_C (212_F), maintaining valuable vitamins, minerals, nutrients and trace elements. Cooking meat in the Combi results in less shrinkage and a firmer,juicier product. The Blodgett Combi-Oven/Steamer is being used more and more for baking. Steam and Hot Air modes make it a general purpose baking appliance.

The Combi-Oven/Steamer is offered in two models, each with different steam producing systems.

The COS-20 model includes a built in steam generator. This unit includes an inlet, funnel assembly and valve lever for decalcification.

The COS-20DS is a direct steam unit that is con nected to an external steam source.

Introduction

Description of the Combi-Oven/Steamer

ABOUT THE OVEN/STEAMER

Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel with first class workmanship.

The use of high quality insulation impedes excessive heat radiation and saves energy.

The high performance steam control system makes it possible to enjoy all of the adv antages of a high quality steamer at the flick of a switch. Fresh steam enters the oven cavity without pressure and is circulated at high speed. This process enables quick and gentle cooking and ensures high quality product while providi ng convenient working methods.

A patented quench system keeps the air in the unit clean. Fumes are extracted from the appliance, quenched, and directed out through the condenser drain. The exhaust system is effective in all cooking modes and results in better quality foods and no flavor transfer. The fan, which is guarded against accidental finger contact, is driven by a quiet and powerful motor. The condenser draws out excess steam from the appliance. Condensation and waste water, w hich result during steaming and cleaning, are continuously drained.

OVEN/STEAMER OPERATION

The practical oven door, with a viewing window, has a wide swing radius and handle which can be operated easily, even with wet or greasy hands.

Ease of operation is guaranteed through the simple arrangement of the controls. Graphic symbols make the appliances easy for even inexperienced kitchen staff to operate. All modes can be selected with one switch. This includes the Cool Down mode, which allows the oven cavity to cool down rapidly with the door opened or closed.

Cleaning is kept to a minimum. The interior can be sprayed with a cleaning solution to easily remove crusts and stains. The oven is designed for easy care and is welded water tight so that the internal cooking cavity may be rinsed with a hose after the cleaning process.

Introduction

Oven Features

Standard Features

Control Panel

2 Oven Door

3 Door Handle

4 Vent (not shown)

COS-20G and COS-20GDS only

COS-20G Shown

Figure 1

5 Decalcifying Inlet & Funnel Assembly

COS-20G and COS-20E only

6 Decalcifying Valve Lever

COS-20G and COS-20E only

1. Oven(s) are uncrated and put in place.

2. The owner/operator must have the following plumbing, gas and electrical requirements met and installed.

NOTE: Refer to the Utility Connection infor-

mation provided.

ELECTRICAL -- COS-20G and COS-20GDS

30 amp Nema L5-30 grounded outlet

ELECTRICAL -- COS-20E and COS-20EDS

Electrical 61kw

By Mode

Blower Motor 1hp/1kw

Steam 45kw

Hot Air 60kw

Combi 60kw

Installation

Owner’s Responsibilities

WARNING!!

Improper installation, adjustment, alteration service or maintenance can cause property damage, injury or death. Read the installation, operation and maintenance instruction thoroughly before installing or servicing this equipment.

Amp/Line (max)

Vol t 3Phase 1Phase

208 170 N/A

240 147 N/A

480 74 N/A

PLUMBING -- COS-20G, COS-20E, COS-20GDS and COS-20EDS

Water

Water Pressure (min/max) 40 PSI min/50 PSI max

Hot* & Cold Water Connection 3/4” Hose Fitting, 3/8” ID hose minimum

Pressure Regulator Setting 35 PSI Preset

Minimum Requirements TDS --- less than 100 parts per million

Total Hardness --- 80-120 parts per million

C h lor i des --- le s s t h a n 3 0 p a r t s p e r m i llion

pH Factor --- 7.0-8.0

Drainage Atmospheric Vented Drain

Drain Connection 2” NPT

Avg Water Drain Temp. 122_F(50_C)

*Not applicable with COS-20GDS and COS-20EDS

Installation

Owner’s Responsibilities

GAS PRESSURE -- COS-20G and COS-20GDS

Orifice at Sea Level

Steam #K (.281” dia) natural gas #31 (.1200” dia) propane Hot Air #44 (.086“ dia) natural gas #56 (.0465“ dia) propane

Inlet Pressure to the Unit

Natural Gas 7---14” WC (1.74---3.48 kPa) Propane 12---14” WC (2.98---3.48 kPa)

Pressure at the Manifold

Natural Gas 3.5” WC (.87 kPa) Propane 10” WC (2.49 kPa)

Installation

Location and V entilation

LOCATION

The well planned and proper placement of your appliance will result in long term operator convenience and satisfactory performance.

The following clearances must be maintained between the unit and any combustible or non-combustible construction.

COS-20G and COS-20GDS

Right s ide of unit --- 6” (15 cm)

Left side of unit --- 6” (15 cm)

Back of unit --- 6” (15 cm)

COS-20E and COS-20EDS

Right s ide of unit --- 1” (2.5 cm)

Left side of unit --- 4” (10 cm)

Back of unit --- 6” (15 cm)

The following clearances are recommended, but not required, for servicing.

Left side of unit --- 12” (30 cm)

Back of unit --- 12” (30 cm)

Place the unit in an area which is free of drafts and accessible for proper operation and servicing.

Keep the operating area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.

DO NOT place the unit on a curb base or seal to the wall; either condition will prevent proper ventilationto the blower motors. Slightunevenness can be corrected with the adjustable legs.

Heat sources should not be located near the air vents on the left hand side of the unit. Consult the factory for an optional protective side heat shield kit, P/N R9050, if a warm surface or water source is to the left of the unit.

On all models, tripping the blower motor’s thermal overload device indicates an excessive ambient temperature on the side of the oven. This must be corrected to prevent permanent damage to the oven. All motor bearings are permanently lubricated by the manufacturer; there is no need for additional lubrication during the operational lifetime of the motors.

VENTILATION

The necessity for a properly designed and installed ventilation system cannot be over emphasized. The ventilation system will allow the unit to function properly while removing unwanted vapors and products of combustion from the operating area.

The appliance must be vented w ith a properly designed mechanically driven exhaust hood. The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides not adjacent to a wall. The capacity of the hood should be sized appropriately and provisions made for adequate makeup air.

WARNING!! Failure to properly vent the oven can be

hazardous to the health of the operator; and will result in operational problems, unsatisfactory baking,and possible damage to the equipment. Damage sustained as a direct result of improper ventilation will not be covered by the Ma nufacturer’s warranty.

U.S. and Canadian Installations

Refer to your local ventilation codes. In the absence of local codes, refer to the National ventilation code titled, “Standard for the Installation of

Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment”, NFPA-96- Latest Edition.

General Export Installations

Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installationand/or operation of your unit, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011-802-860-3700.

Installation

Agency Approvals

THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN AND/OR INJURY TO THE OPERATOR.

Qualified installation personnel are individuals, a firm, a corporation, or a company which either in person or through a representative are engaged in, and are responsible for:

The installation or replacement of gas piping. The connection, installation, repair or servicing of equipment.

The installation of electrical wiring from the electric meter, main control box or service outlet to the electric appliance.

Qualified installation personnel must be experiencedinsuchwork,befamiliarwithallprecautions required and have complied with all requirements of state or local authorities having jurisdiction.

U.S. and Canadian Installations

Installation must conform with local codes, or in the absence of local codes, with the National Fuel

Gas Code, NFPA54/ANSI Z223.1 ---Latest Edition, the Natural Gas Installation Code CAN/CGAB149.1 or the Propane Installation Code, CAN/ CGA-B149.2 as applicable.

Reference: National Electrical Code, ANSI/NFPA 70---Latest Edition and/or Canadian Electrical Code CSA C22.1 as applicable.

This equipment is to be installed in compliance with the Basic Plumbing Code of the Building Offi-

cials and Code Administrators International Inc. (BOCA) and the Food Service Sanitation Manual of the Food and Drug Administration (FDA).

General Export Installations

Installation

Plumbing Connections

WATER CONNECTION

NOTE: Hot water maximizes steam production

but is not required. Cold water may be supplied to both inlets if hot water is not available.

COS-20G --- Connect the oven to quality cold water via a pressure hose with 3/4” (1.9 cm) couplings. Cold water is connected to the left solenoid/pressure regulator as viewed from t he rear of the oven. Hot water connection, right solenoid/ pressure regulator, to the boiler is recommended. A shut off valve must be provided adjacent to the oven.

COS-20E -- Connect cold water hose to the cold water (left) solenoid and hot water to the hot water (right) solenoid. Use pressure hose with 3/4” (1.9 cm) fittings and wall shut off valves for service.

NOTE: Hot water must n ot be applied to the cold

water inlet.

COS-20GDS and COS-20EDS -- Connect the units to quality cold water via a pressure hose with 3/4” (1.9 cm) couplings).

1/2” Appliance Hose With 3/4” Hose Fittings

DRAIN CONNECTION

A 2” (5 cm) copper pipe with standard drain pitch mustberuntoanopendrainorconnectedtoa standpipe equipped with a vent.

NOTE: Thewastewatercanalsobedirectedtoa

nearby floor drain. Flexible hose which allows trapped water to accumulate in sagged runs must be avoided.

1. Find the drain connection on the lower rear of the unit.

2. Loosen the coupling clamps. Attach a 2” (5 cm) copper drain pipe to the drain connection. Retighten the coupling clamps.

NOTE: The open end of the drain should be in-

stalled facing the floor. Copper line, used for installation to an open drain or floor sink, must be supplied by the installer. Use

of a trap inline will cause drain backup.

Figure 2

WARNING!!

The use of poor quality water will invalidate your warranty.

Oven

Drain 2” Drain Customer Supplied

To Dr a i n

Figure 3

STEAM CONNECTION

NOTE: COS -20GDS and COS -20EDS only.

Connect the appliance to a 200 psi maximum external steam source per local or state codes. The steam must be clean, potable and fit for human consumption. Faire to connect this appliance to a suitable steam source will revoke the approval of NSF.

Installation

Electrical Connections

Before making any electrical connections to these units, check that the power supply is adequate for the voltage, amperage, and phase requirements stated on the rating name plate mounted on the right side of the unit.

Wiring diagrams are located on the inside of the louvered side panel.

NOTE: DISCONNECT THE POWER SUPPLY TO

THEUNITBEFORESERVICING!

U.S. and Canadian installation

All units, when installed, must be electrically grounded in accordance with local codes or in th e absence of localcodes, with the National Electrical

Code, ANSI/NFPA 70 ---Latest Edition and/or Canadian Electrical Code CSA C22.1 as applicable.

General Export Installations

NOTE: ALL MANUAL RESETS SHOULD BE RE-

STORED BEFORE CONNECTING POWER TO THE APPLIANCE.

COS-20G AND COS-20GDS

This appliance is equipped with a 125V three-prong (grounding) locking plug for your protectio n against shock hazard and should be plugged directly into a properly grounded three-prong receptacle.

WARNING DO NOT cut or remove the grounding

prong from this plug.

COS-20E AND COS-20EDS

On 480V units, the convection fa ns should be checked to ensure the proper rotation after connecting the appliance. See Figure 4. If the fans turn in the wrong direction, the appliance will not function properly and damage to the unit can occur. Improper connection of the appliance renders the warranty invalid.

WARNING!! Improper electrical installation will invali-

date your warranty.

Direction Of Blower Wheel Rotation

Figure 4

Installation

Gas Connections

GAS PIPING

A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure at the equipment.

Example:

NOTE: BTU values in the following example are

for natural gas.

You purchase a COS-20G to add to your existing cook line.

1. Add the BTU rating of your current appliances. Pitco Fryer 120,000 BTU

6 Burner Range 60,000 BTU Deck Oven 50,000 BTU Total 230,000 BTU

2. Add the BTU rating of the new oven to the total.

Previous Total 230,000 BTU COS-20G (for hot air) 225,000 BTU New Total 455,000 BTU

3. Measure the distance from the gas meter to the cook line. This is the pipe length. Let’s say thepipelengthis20’(6m)andthepipesize is 1” (2.54 cm).

4. Use t he appropriate table to determine the total capacity of your current gas piping.

The total capacity for this example is 465,000 BTU. Since the total required gas pressure, 455,000 BTU is less than 465,000 BTU, the current gas piping will not have to be increased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows or other fittings will decreasepipe capacities. For example: a schedule 40-1/2” elbow fitting has an equivalent cpapacity of

4.2” (10.2 cm) of straight pipe. Contact your local gas supplier if you have any questions.

Maximum Capacity of Iron Pipe in Cubic Feet

of Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

Pipe eng

(ft)

10 360 680 1400 2100 3950 20 250 465 950 1460 2750 30 200 375 770 1180 2200 40 170 320 660 990 1900 50 151 285 580 900 1680 60 138 260 530 810 1520 70 125 240 490 750 1400 80 118 220 460 690 1300 90 110 205 430 650 1220

100 103 195 400 620 1150

From the National Fuel Gas Code Part 10 Table 10-2

Maximum Capacity of Pipe in Thousands of

BTU/hr of Undiluted P.P. Gas at 11” W.C.

(Pressure drop of 0.5 Inch W.C.)

Pipe Length

(ft)

10 608 1146 3525 20 418 788 2423 30 336 632 1946 40 287 541 1665 50 255 480 1476 60 231 435 1337 70 215 404 1241 80 198 372 1144 90 187 351 1079

100 175 330 1014

From the National Fuel Gas Code Part 10 Table 10-15

Nominal Size, Inches

3/4” 1” 1-1/4” 1-1/2” 2”

Inside Diameter, Inches

3/4” 1” 1-1/2”

Installation

Gas Connections

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated for 7” W. C. for natural gas and 14” W.C. for propane gas for each unit while the burners are on. A sufficient gas pressure must be present at the inlet to satisfy these conditions.

Each unit has been adjusted at the factory to operate with the type of gas specified on the rating plate attached to the right side of the unit.

Each oven is supplied with a regulator to maintain thepropergaspressure.The regulator is essen-

tial to the proper operation of the oven and shouldnot be removed. It is preset to provide the

oven with 3.5” W.C. (0.87 kPa) for natural gas and

10.0” W.C. (2.50 kPa) for Propane while the flame is on.

DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY UNLESS THE INLET PRESSURE IS GREATER THAN 14” W.C. (1/2 PSI).

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressuresinexcessof1/2psig(3.45kPa).

The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (3.45kPa).

Prior to connecting the unit, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After connection, the unit s hould be checked for correct gas pressure.

U.S. and Canadian installations

Installation must conform with local codes, or in the absence of local codes, with the National Fuel

Gas Code, NFPA54/ANSI Z223.1 ---Latest Edition, the Natural Gas Installation Code CAN/CGAB149.1 or the Propane Installation Code, CAN/ CGA-B149.2 as applicable.

General Export Installations

Installation

Final Check and Adjustments

BEFORESWITCHINGTHEAPPLIANCEON

Before applying power to the unit for the first time, check for the following conditions:

The unit is level.

All electrical safety provisions have been adhered to and the electrical connections are correct.

The circulation blower wheels should turn counter-clockwise: check rotation from inside the oven cavity.

Water is connected, turned on and all of the connections are water tight.

Grease filters are in their proper positions

The transport cart is i nserted into the cooking cavity. When the cart is not inserted into the unit, water can spill onto the fl oo r causing it to become slippery. If the door will not close properly , use the foll owi ng adjustment procedure.

COS-20G and COS-20GDS -- Check gas fittings w ith leak detection solution.

NOTE: COS-20G and COS-20E units only --- T h e

first time the unit is turned on, or after the unit has been OFF for 5 hours and then turned on, it will automatically flush the steam generator for a period of 75 seconds. The steam generator will then fill to the proper water level. The unit is now ready for operation.

DOOR ADJUSTMENT

The hinges may be adjusted using the following procedure:

1. Adjust the top hinge plate by loosening the three mounting bolts on the top right corner of the unit.

2. Adjust the bottom hinge pin by loosening the mounting bolt located under the bottom hinge plateonthelowerrightcorneroftheoven.

3. Adjust the hinges so that the door back and the unit face are parallel.

4. Tighten the bolts so that there is no further movement.

5. The adjustment is correct when the door closes firmly and no steam leaks from the gasket.

The hinges can also be adjusted as follows:

1. Adjust the door catch by loosening the four mounting screw s located on the inside surface of the oven door.

2. The adjustment is correct when no steam leaks from the gasket. DO NOT over compress the door gasket. When closed the door should slightly compress the door gasket.

Oven

Door

Oven

COS-20G Shown

Door

Figure 5

Installation

Final Check Lists

ELECTRICAL CONTROL COMPARTMENT

Remove side panel

Set motor protectors (F2) to on position

Adjust motor protectors to 3 amps

Reset high limit thermostats F3 and F6

Check fuses (COS-20E and COS-20EDS only)

Reinstall side panel

PLUMBING FINAL CHECK

Incoming water pressure within 40 PSI (minimum) --- 50 PSI (maximum)

Water solenoids are properly bracketed and not leaking

Atmospheric vented drain in place

Water feed lines intact without leaks

Water pressure regulators are set to 35 PSI

Spray hose connected properly

Washer

Regulator Assembly

“Y” Fitting

Cold water supply

Fill

Solenoid

Washer

Hose and Spray

OVEN OPERATIONAL TESTS

NOTE: Checkstobemadebycustomerorautho-

rized service agent.

Cool Down Mode

Turn to COOL DOWN position and verify that the motor operates with the door open.

Combi Mode

Turn to COMBI mode, set thermostat to 350_F (177_C) and verify:

Steam generator flushes and fills (COS-20G and COS-20E only)

Steam generator preheats to 175_F(79_C) then switches to hot air (COS-20G and

COS-20E only)

When hot a ir reaches 350_F (177_C) hot air shuts off and steam comes on

Steam Mode

Remove control panel, turn to STEAM mode and verify:

Check timer operation in both positions

1. Set timer in position other than ON, timer should count down

2. Set timer in ON position, oven should operate continuously without timer

Run light (power light) turns on

Unit produces steam, window fogs, door seal does not leak

Quenching system working

Hot Air Mode

Spray Hose Connection

Figure 6

GAS FINAL CHECK

Inlet pressure verified at 7--- 14” W.C. for Natural Gas or 12---14” W.C. for Propane gas.

Manifold pressure verified at 3.5” W.C. for Natural Ga s or 10.0” W.C. for Propane gas.

Gas line properly secured.

Check for leaks using leak detection solution.

Turn to HOT AIR mode and set thermostat to 400_F (205_C) and verify:

Heat demand light is on

Oven is heating properly

Heat lights shuts off at 400_F (205_C) and oven maintains 400_F (205_C)

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