Blodgett COS-5HA Operation Manual
TMIN
PSIN
COS-5HA
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 R10303 Rev J (10/05)
E 2005 --- Blodgett Corporation
TMIN # XXXXXXXXXXXXXXXXXXXXX
SAFETY SUMMARY
The following are general safetyprecautions thatare not related to any specific procedures
and therefore do not appear elsewhere in this publication. These recommend precautions
that personnel must understand and 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 replace components 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 off position, due to the charge retain ed in capacitors. 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 with or near high voltages should be familiar with modern methods of
resuscitation.
The following appear in the text of this volume, and are repeated here for emphasis.
WARNING:
Before performing any maintenance or replacing any component
on this unit, disconnect oven from
electrical source.
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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-XXXXX-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
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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
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IMPORTANT
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAM AGE, INJURY 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 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.
Errors: Descriptive, typographic or pictorial errors 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 has been a wise one, and trust you will receive many years of excellent service from your new multi-purpose oven.
The Combi-Oven/Steamer concept offers completely new potential for cooking which minimizes shrinkage, while maintaining food’s essential vitamins
and valuable nutrients. In addition, you w ill find that cooking with the CombiOven/Steamer will save time, labor and extensive cleaning of both the kitchen
and the appliance.
With the Combi-Oven/Steamer the quality, taste, consistency, and look of the
food are improved, thus endorsing the policy to which we’ve always adhered:
“For Better Cooking!”
Once you’ve had a chance to use your multi-purpose oven, please tell us, your
dealer and colleagues about any creative 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 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:
Tabl e o f C o n tents
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 17............................................
Operation
Oven Startup and Shutdown 20.......................................
Optional Meat Probe 21..............................................
Standard Controls 22................................................
Cooking Guide
The Steam Mode 24.................................................
The Hot Air Mode 26................................................
The Combi Mode (Steam and Hot Air) 27..............................
Summary of Functions 28............................................
General Tips and Procedures 29......................................
Suggested Times and Temperatures 30................................
Tabl e o f C o n tents
Maintenance
Cleaning and Preventive Maintenance 32..............................
Decalcification 33...................................................
Troubleshooting Top Oven Section 34.................................
Cool Down Mode 34.............................................
Hot Air Mode 35.................................................
Steam Mode 37..................................................
Combi Mode 39.................................................
Sequence of Operation --- Hot Air 40...............................
Sequence of Operation --- Steam 41................................
Sequence of Operation --- Combi 42................................
Sequence of Operation --- Cool Down 42............................
Troubleshooting Bottom Oven Section 43..............................
Cool Down Mode 43.............................................
Hot Air Mode 44.................................................
Steam Mode 46..................................................
Combi Mode 48.................................................
Sequence of Operation --- Hot Air 49...............................
Sequence of Operation --- Steam 50................................
Sequence of Operation --- Combi 51................................
Sequence of Operation --- Cool Down 51............................
S c h e m a t i c --- To p O v e n 52...........................................
Schematic --- Bottom Oven 53........................................
Schematic --- Oven Base 54..........................................
Introduction
The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equipment has remained more or less unchanged.
There are kettles, deck ovens, the 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 institutional 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...
D
Separately
D
Combined, or
D
In Sequence
And for easy operation you can 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
In the Combination Steam 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:
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 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
212_F/100_C, maintaining valuable vitamins, minerals, nutrients and trace elements. Cooking meat
intheCombiresultsinlessshrinkageandafirmer,
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.
2
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 high performance fresh steam generator with
its control system makes it possible to enjoy all of
the advantages 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 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
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, which result during steaming and
cleaning, are continuously drained.
The use of high quality insulation impedes excessive heat radiation and saves energy.
OVEN/STEAMER OPERATION
Ease of operation is guaranteed through the simple a rrangement of the controls. Graphic symbols
make the appliance easy for even inexperienced
kitchen staff to operate. Steam, Hot Air and Combi
modes can be selected with one switch. 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.
SPECIFICATIONS -- COS-5HD/AB
Electrical
Specifications 440-480 VAC, 3 phase, 44 KW, 58 amps
Water Atmospheric Vented Drain
Water Pressure 40 PSI (276 kPa) minimum
50 PSI (345 kPa) maximum
Water Connection 3/4” NPT Female
3
Introduction
Oven Features
2 23
6
Standard Features
1
7
8
4
1
Control Panel
2 Oven Doors
3 Rotating Door Latch
4 Base Section
5
Figure 1
4
6
5
5 Deliming Port
6 Deliming Handle
7 Optional Meat Probe
8 Door Drip Pan
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
Combi COS-5HA Hatchable Combination Oven
into a new or existing ship.
Blodgett Combi has developed the COS-5HA to fit
in the same footprint as a Blodgett Mark V convection Oven. The COS-5HA Combination oven can
be used as a convection oven, steamer, or in a
“Combi” mode in which pulsed steam is combined with convection to provide faster cooking
and increase the moisture content of cooked
foods. Because of these features, the oven utilizes
water for generating steam. The Combi is a multisystem cooking oven and is more complex than a
convectional oven. Therefore, more attention has
to be paid to the installation process than that of
a convection oven.
The COS-5HA 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 QUALIFIED INSTALLATION AND SERVICE PERSONNEL
ONLY. INSTALLATION OR SERVICE BY OTHER
THAN QUALIFIED PERSONNEL MAY RESULT IN
DAMAGE TO THE OVEN A ND/ 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 The installation of electrical wiring from the elec-
tric 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.
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).
5
Installation
Delivery and Location
DELIVERY AND LOCATION
The COS-5HA hatchable combination oven is
shipped fully assembled on a special vibration resistant pallet. In addition, the oven is mounted on
two hardwood skids to 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
position and hard plumbed with potable water and
electric power.
COS-5HA dimensions:
Height 62.25” with legs
68.25” with 6” legs
65” with base
Width 38.19”
Depth 44.13”
The following clearances are required for the
COS-5HA:
Sides 0”
Rear 6”
UNPACKING
1. Remove the protective cover around the 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. Us e a forklift to raise the oven assembly off the
pallet.Theskidscanbeleftinpositiontoassist
in moving an assembled oven onto the installation base or discarded after the oven assembly 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 in the most efficient and economical
manner.
For further information, please contact the Blodgett Combi Engineering Department:
D Phone 1-800-331-5842
D Fax 802-860-3702
6
Installation
Installation Base
The Blodgett Combi COS-5H utilizes a stainless
steel locking installation base. The base is available with or w ithout legs. The installation base was
designed to facilitate the installation process and
to improve the access to the oven if and when major service is required.
Since the COS-5H is slightly narrower than the
installation base, multiple bases can be installed
side by side on the deck with no allowance for side
clearance.
1. Secure the 2-1/2” high installation base using
one of the following methods:
a.) Weld the base directly to the deck.
b.) Bolt the base to the deck.
2. Seal the base with an NSF approved sealant.
Base Shown 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 potable water with a
pressure of approximately 40 to 50 PSI.
1. The water is connected to the rear of the installation 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 internal hose which connects to a fitting in the front
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
An open drain s ystem utilizing a fixed funnel is recommended. For multiple oven installations, install
a deck mounted sloping drain with individual funnels positioned to accept the drain outlets of the
individual ovens.
Figure 5
9
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