Blodgett COS-5H Operation Manual
TMIN
PSIN
COS-5H
INSTALLATION AND OPERATION INSTRUCTIONS
FOR SHIPBOARD USE
FSCM 07695
BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN R7354 Rev G (8/02)
E 2002 --- BlodgettCombi
TMIN # XXXXXXXXXXXXXXXXXXXXX
SAFETY SUMMARY
Thefollowing aregeneral safetyprecautionsthat are notrelated toanyspecificprocedures
andtherefore donotappear elsewhereinthis publication.Theserecommendprecautions
that personnel must understandand apply during many phases of operation and maintenance.
KEEP AWAY FROM LIVE CIRCUITS
Operating personnel must at all times observe all safety regulations. Do not replacecomponents or make adjustments inside the equipment with the high voltage supply turned
on. Under certain conditions, dangerous potentials may exist when the power control is
in the offposition, dueto thechargeretained incapacitors. To avoid casualties, always remove power and discharge and ground a circuit before touching it.
DO NOT SERVICE OR ADJUST ALONE
Under no circumstances should any person reach into or enter the enclosure for the purpose of servicing or adjusting the equipment except in the presence of someone who is
capable of rendering aid.
RESUSCITATION
Personnel working withor near high voltages should befamiliar with modern methods of
resuscitation.
The following appear in the text of this volume, and are repeated here for emphasis.
WARNING:
Before performing any maintenanceor replacing anycomponent
on this unit, disconnect oven from
electrical source.
TMIN # XXXXXXXXXXXXXXXXXXXXX
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NOTE:The portion of the text affected by thechanges is indicatedby a vertical line in the
outermarginsofthepage.Changestoillustrationsareindicatedby miniaturepointing hands. Changes to diagrams are indicated by shaded areas.
Dates of issue for original and changed pages are:
Original MARCH 1998...
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consisting of the following:
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APPROVAL AND PROCUREMENT RECORD
APPROVAL DATA FOR: COS-5H
Electric Combination Oven
TITLE OF MANUAL: Technical Manual, COS-5H
Electric Combination Oven
APPROVAL AUTHORITY: Defense General Supply Center
Letter Dated ?? ???
??
CONTRACT NO. NSN NO. OF UNITS APL
REMARKS
DATE: 5 Mar 98
CERTIFICATION:
It is hereby certified that the technical manual provided under contract number XXX-XXX-
XX-X-XXXX for COS-5H has been approved by the approval data shown above.
(Signed) _____________________________
John Bardeau
(Title) VP Sales and Marketing
Blodgett Combi
55 Boyer Circle
Williston, VT 05495
FSCM 07695
Table of Contents
Introduction
The Blodgett Combi-Oven/Steamer 2.................................
Description of the Combi-Oven/Steamer 3............................
Oven Features 4...................................................
Installation
General Installation Information 5....................................
Delivery and Location 6.............................................
Installation Base 7.................................................
Utility Connections 9...............................................
Oven Installation --- No Dismantling Required 10........................
Oven Installation --- Some Dismantling Required 11.....................
Oven Dismantling 11.............................................
Oven Re-Assembly 18............................................
Operation
Oven Startup and Shutdown 22.......................................
Optional Meat Probe 23..............................................
Standard Controls 24................................................
Cooking Guide
The Steam Mode 26.................................................
The Hot Air Mode 28................................................
The Combi Mode (Steam and Hot Air) 29..............................
Summary of Functions 30............................................
General Tips and Procedures 31......................................
Suggested Times and Temperatures 32................................
Baked Goods 32.................................................
Eggs 33........................................................
Pork 34.........................................................
Starches 35.....................................................
Beef 36.........................................................
Fish 37.........................................................
Poultry 38.......................................................
Vegetables 39...................................................
Table of Contents
Maintenance
Cleaning and Preventive Maintenance 41..............................
Decalcification 42...................................................
Troubleshooting Information 43.......................................
Component Indentification 44........................................
Sequence of Operation 47...........................................
Top Oven Section --- Cool Down 47.................................
Top Oven Section --- Hot Air 47....................................
Top Oven Section --- Steam 48.....................................
Bottom Oven Section --- Cool Down 50.............................
Bottom Oven Section --- Hot Air 50.................................
Bottom Oven Section --- Steam 51.................................
Schematic --- Steam 53..............................................
Schematic --- Hot Air 56..............................................
Schematic --- Cool Down 59..........................................
Schematic --- Base Section 62........................................
Schematic --- Bottom Oven Section 63.................................
Schematic --- Top Oven Section 64....................................
Troubleshooting 65..................................................
Cool Down Mode 65.............................................
Hot Air Mode 66.................................................
Steam Mode 68..................................................
Combi Mode 72.................................................
Wire Harness and Plug Connector Designations 73.....................
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FOLD HERE
COMMANDING OFFICER
NAVAL SHIP WEAPON SYSTEMS ENGINEERING STATION
NAVAL SEA DATA SUPPORT ACTIVITY (CODE 5B00)
PORT HUENEME, CA 93043--5007
FOLD HERE
IMPORTANT
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAM A GE, INJU RY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
FORYOURSAFETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
The informationcontained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructionswill result in satisfactory baking results
and long,trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorialerrors are subject to correc-
tion. Specifications are subject to change without notice.
APERSONALWORD
FROM BLODGETT COMBI
Congratulations on your purchase of the BLODGETT Combi-Oven/Steamer.
We firmly believe that your choice hasbeen a wise one, and trust you will receive many years of excellent service from your new multi-purpose oven.
The Combi-Oven/Steamerconcept offers completely new potential for cooking which minimizes shrinkage, while maintaining food’s essential vitamins
and valuable nutrients. In addition, you will find that cookingwith the CombiOven/Steamerwillsavetime, laborandextensive cleaningof boththekitchen
and the appliance.
With the Combi-Oven/Steamerthe quality, taste, consistency, andlook of the
foodare improved,thusendorsing thepolicytowhichwe’vealways adhered:
“For Better Cooking!”
Onceyou’vehad achance touseyourmulti-purposeoven,pleasetellus, your
dealer and colleagues about any creative and interesting applications you
have discovered; exchange ideas with other users. Be sure to advise us or
yourdealerimmediatelyshouldany mechanicalortechnical problemsbeencountered (...we’re here to help!) and above all “Enjoy Cooking the
BLODGETT Combi- Oven/Steamer Way!
Your Service Agency’s Address:
Model:
Serial Number:
Your oven was installed by:
Your oven’s installation was checked by:
Introduction
The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equipment has remained more or less unchanged.
There are kettles, deck ovens,thegoodoldrange
with its legion of pots and many other extra
appliances. The result: time expenditure, excessive manual work, and countless cleaning processes.The lastfewyearshavepavedthew ay for
a revolutionin the equipment of restaurant and institutional kitchens.
The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/
Steameryou have thechoiceof twocookingpro -
cesses: Steam and Hot Air, either...
D
Separately
D
Combined, or
D
In Sequence
And for easy operationyoucan choose from three
modes:
Steam Hot Air
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
IntheCombinationSteamand HotAirmodeyou
can:
defrost roast rethermalize
reheat bake forced steaming
Not only that, youcan use two or three functions
in sequence during one cooking process. Wecall
this:
D
combi-steaming
D
combi-roasting
D
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:
D
increased productivity in the kitchen
D
a reduction in capital expenditures for multiple
equipment replacement
D
a wider range of menu choices
D
a simplified cleaning process
The work process issimplified since products are
prepared on or in steam table pans and trays.
Foodcanbe cooked,stored,andtransportedwith
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 withoutprethawing. This flexibility in preparation reduces the
needforkettles and steam tablessincethere is no
needforlargeamounts offoodtobekeptwa rm for
long periods of time.
Todaytheimprovement of food qualityis moreimportant than ever. Vegetables are cooked in the
Blodgett Combi-Oven/Steamer without water at
the optimal temperature of just under
212_F/100_C, maintainingvaluablevitamins, minerals,nutrients and traceelements.Cookingmeat
intheCombiresultsinlessshrinkageandafirmer,
juicier product.The BlodgettCombi-Oven/Steamerisbeing used more and more for baking.Steam
andHotAirmodesmake itageneralpurposebaking appliance.
2
Introduction
Description of the Combi-Oven/Steamer
ABOUT THE OVEN/STEAMER
Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel w ith first
class workmanship.
The high performance fresh ste amgeneratorwith
its controlsystem makes it possible toenjoy allof
the advantages of a high quality steamer at the
flickof a switch. Fresh steam entersthe ovencavity without pressure and is circulated at high
speed. This process enables quick and gentle
cooking and ensures high quality food while providing convenient working methods. The steam
generator is completely automatic and protected
from running dry.
The exhaust system is effective in all cooking
modes and results in better quality foods and no
flavortransfer. The fan, which is guardedagainst
accidental finger contact, is driven by a quiet and
powerful motor. Thecondenser draws out excess
steam from the appliance. Condensation and
waste water, which result during steaming and
cleaning, are continuously drained.
The use ofhigh qualityinsulationimpedes excessive heat radiation and saves energy.
OVEN/STEAMER OPERATION
Ease of operation is guaranteed through the simplearrangementofthecontrols.Graphicsymbols
make the appliance easy for even inexperienced
kitchenstaff tooperate.Steam, HotAirand Combi
modes can be selected with one s witch. A fourth
function on the mode selection switch, the Cool
Down mode, allows the oven cavity to cool down
rapidly with the door opened or closed.
Cleaning is kept to a minimum. The interior is
sprayed with a self-acting cleaning solution which
interacts with steam 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 steam
cleaning process.
3
Introduction
Oven Features
2 23
5
6
Standard Features
1
7
8
4
Control Panel
1
2 Oven Doors
3 Rotating Door Latch
4 Base Section
Figure 1
5 Deliming Inlet
6 Boiler Drain
7 Optional Meat Probe
8 Door Drip Pan
4
Installation
General Installation Information
The purpose of the installation section of this
manual is to assist the designers and naval architects engineering the installation of a Blodgett
CombiCOS-5HHatchableCombinationOveninto
a new or existing ship.
Blodgett Combi has developed the COS -5H to fit
inthe same footprint asa BlodgettMark V convectionOven.The COS-5H Combinationoven can be
used as aconvection oven, steamer,orin a“Combi” mode in which pulsed steam is combined with
convection to provide faster cooking andincrease
the moisturecontent of cookedfoods.Because of
these features, the ovenutilizeswater for generating steam. The Combi is a multi-system cooking
oven and is more complex than a convectional
oven. Therefore, moreattention has to be paid to
the installation process t han that of a convection
oven.
The COS-5H requires the following support systems:
D
Power 440VAC,3phase,60ampservice
D
Water Potable, 40 to 50 psi
D
Drain Atmospheric vented drain,
1” minimum diameter
D
Hood Air venting required for steam
removal
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIEDINSTALLATIONAND SERVICEPERSONNEL
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:
D
Theinstallationofelectricalwiringfromtheelectric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experiencedinsuchwork,befamiliarwithallprecautions required and have complied with allrequirements of state or local authorities having
jurisdiction.
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
withtheBasicPlumbing Code of theBuildingOffi -
cials and Code Administrators International Inc.
(BOCA) and theFood Service Sanitation Manual of
the Food and Drug Administration (FDA).
5
Installation
Delivery and Location
DELIVERY AND LOCATION
The COS-5H hatchable combination oven is
shipped fullyassembled on a special vibration resistant pallet. In addition, the oven is mounted on
two hardwood skidsto facilitate removal from the
pallet. These skids were designed to match the
height of the separate installation base. This allows the assembled oven to be slid directly onto
the base after the installation base is mounted in
positionandhardplumbedwithpotable waterand
electric power.
COS-5H dimensions:
Height 62.25” with legs
68.25” with 6” legs
64.75” with base
Width 38.12”
Depth 43”
The following clearances are required for the
COS-5H:
Sides 0”
Rear 6”
UNPACKING
1. Removetheprotectivecoveraroundthe oven.
Inspect the unit for visible damage.
2. Remove the bolts that lock the 2-1/2” x 4”
hardwood skids to t he pallet base.
3. Useaforklifttoraisetheovenassemblyoff the
pallet.Theskidscanbeleftinpositiontoassist
in moving an assembled oven onto the installationbaseordiscardedafterthe ovenassembly is unbolted into separate components for
passage through hatches.
ASSISTANCE
Blodgett Combi also provides engineering assistance when custom installation kits are required.
Our goal is to ensure that each oven installation
can be made inthe most efficient and economical
manner.
For further information, please contact the Blodgett Combi Engineering Department:
D
Phone 802-860-3708
D
Fax 802-860-3784
D
Email wgoldm@maytag.com
6
Installation
Installation Base
The Blodgett Combi COS-5H utilizes a stainless
steel locking installation base. The base is availablewithorwithoutlegs. Theinstallationbase was
designed to facilitate the installation process and
toimprovethe accesstotheoven ifandwhenmajor service is required.
Since the COS-5H is slightly narrower than the
installation base, multiple bases can be installed
sideby sideon thedeckwith noallowanceforside
clearance.
1. Secure the 2-1/2”high installation base using
one of the following methods:
2. Weldthebasedirectlytothedeck.
3. Boltthebasetothedeck.
4. Seal the base with an NSF approved sealant.
Base S hown Upside Down
INSTALLATION BASE WITH LEGS
Figure 2
BOTTOM VIEW
35.50
1.44
33.91
1.44
7
Installation
Installation Base
INSTALLATION BASE
Figure 3
1.56
36.78
38.37
8
Installation
Utility Connections
WATER CONNECTION
The oven requires access to potablewater with a
pressure of approximately 40 to 50 PSI.
1. The wateris connectedtotherearof theinstallation base at the 3/4” NPT female coupling.
2. The water is directed to the oven through an
in-line pressure regulator and a flexible internalhose whichconnectsto a fittingin thefront
of the oven.
ELECTRICAL CONNECTION
The power requirement of the oven is 440 volt, 3
phase, 60 amp service.
1. The electrical service is brought into the oven
through the seal tight connector located on
therearoftheinstallationbase.
2. The power leads are brought into a splash
proof terminal box located in the front of the
installation base.
3. A grounding stud is supplied on the inside of
the installation base. See Figure 5.
Figure 4
DRAIN CONNECTION
Anopendrain systemutilizingafixedfunnelisrecommended. For multiple oven installations, install
a deck mounted sloping drain with individualfunnels positioned to accept the drain outlets of the
individual ovens.
Figure 5
9
Installation
Oven Installation --- No Dismantling Required
Use this procedure if the ovenassemblydoesnot
have to be dismantled to bring it into the galley
where the installation base has been fitted.
1. Slidetheovenassembly onthe shippingskids
in front of the installation base.
2. Remove the two1/2”bolts fromthefront ofthe
installation base. See Figure 6.
1/2” Bolt
1/2” Bolt
Figure 6
3. Unscrew the front panel from the oven base
section. Leave the hoses connected to the
front panel and the oven base section.
4. Removethetwoboltssecuringthe skidstothe
front of the oven base section. See Figure 7.
1/2” Bolt
1/2” Bolt
5. Removethetwoboltsandangleplatessecuring
the skids to the rear of the oven base section.
Bolt & Plate
Bolt & Plate
Figure 8
6. Move the oven assembly to the installation
base as follows:
1. Lubricate the top surface of the installa-
tion base with a little grease or silicone
spray.
2. Slide theovenassemblyoffthe skidsonto
the tracks of the installation base.
3. The locking pins on the rear of the oven
base section will fit into and lock the base
tothe uprighttabsattached tothe installation base.
4. Reinstall the two bolts that were removed in
Step 2, from the installation base through the
oven base section into the installation base.
SeeFigure7forinstallationlocation.
5. Hookup waterand electric alconnections to the
oven base section. Apply NSF approved sealant to the cover of the splash proof terminal
box.
Figure 7
10
Installation
Oven Installation --- Some Dismantling Required
Use this procedure if the oven a ssembly will be
dismantled to bring it into the galley where the
installation base has been fitted.
The assembled oven consists of three sections:
D
upper oven section
D
lower oven section
D
oven base section.
The oven base section consists of the majorelectrical components, steam generator, and the attachment components for mating the oven assembly to the installation base which is mounted
directlyto the deck. In order todismantle the oven
assembly, youwillhave to separate electricalwire
harnesses and plumbing lines. We recommend
that you tape both sides of each electrical and
hose connection and mark them for easy identification during reassembly.
Ifyouareinstallingmore than one ovenassembly,
keepallhardwareandpanels associated withone
oven assembly separate from the other oven assemblies. If the oven assembly has to be dismantledin orderto fitthrough thehatches, usethe
following procedure:
OVEN DISMANTLING
1. Remove the racks fromthe inside of both the
upper and lower oven sections. See Figure 9.
Figure 9
2. Remove the side support racks from the in-
side of both the upper and lower oven sections.SeeFigure10.
Figure 10
11
Installation
Oven Installation --- Some Dismantling Required
3. Remove the drip pan from the front of both
ovens.SeeFigure11.
5. Remove the control panel coverby liftingand
pulling the “D” handle toward you about 6”.
See Figure 13. Do this to both the upperoven
and the lower oven.
Remove Screw
Figure 12
Figure 11
4. Remove the locking tab plate above the control panelby removing the Phillips screw. See
Figure 12. Dothis toboth the upper ovenand
the lower oven.
Figure 13
12
Installation
Oven Installation --- Some Dismantling Required
6. Remove the right side rear panel by sliding it
forwardaboutaninchand then liftingtheentire panel to free the retaining springs. See
Figure 14. Dothis toboth the upper ovenand
the lower oven.
7. Remove thefourscrews holdingtherearverticalductontherearofthe oven.SeeFigure 15.
Remove Screws
Figure 14
Remove Screws
Figure 15
13
Installation
Oven Installation --- Some Dismantling Required
8. Cut the wiretieholdingthecopperdraintubes
together. Remove the fiverubber drain hoses
fromtheupperandlowersections.See
Figure 16.
9. Disconnect the two orange hoses from the fitting on the rear body panel. See Figure 17.
Both of these hoses have black foam insulation on them.
Figure 17
10. Disconnect the electrical wire harnesses (J1,
J3, J7, and J8) that connect the upper oven
section to the oven base section. See
Figure 18. Mark connections prior to disconnecting for ease of re-assembly.
Figure 16
Figure 18
14
Installation
Oven Installation --- Some Dismantling Required
11. Disconnect and remove the steam line to the
upper oven section at locations shown in
Figure 19. Thetop of the hoseis securedwith
a band clamp. The bottom of the hose pulls
out of the boilerin the oven base section. This
orangehose hasablackfoaminsulatedcover
around it. Remove hose with insulation from
oven assembly.
Disconnect
13. Remove the three bolts (1/2 inch diameter)
that connect the top and lower oven sections
together.
Two boltsarelocatedinthe rear upperleftand
right corners of the lower oven section. These
bolts can be accessed from the back of the
lower oven section. See Figure 20.
The third bolt is accessed from the right side
of the lower oven section. It is located in the
upper right hand corner. See Figure 21.
Bolt
Bolt
Disconnect
Figure 19
12. Removetherearbodypanelontheloweroven
section.
Figure 20
Bolt
Figure 21
15
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