Blodgett COS-5HA Installation Manual

TMIN

PSIN

COSĆ5HA

INSTALLATION AND OPERATION INSTRUCTIONS

FOR SHIPBOARD USE

FSCM 07695

BLODGETT COMBI

www.blodgett.com

44 Lakeside Avenue Burlington, Vermont 05401 USA Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183

PN R10303 Rev K (4/09)

E 2009 - Blodgett Corporation

TMIN # XXXXXXXXXXXXXXXXXXXXX

SAFETY SUMMARY

The following are general safety precautions that are 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 mainteĆ nance.

KEEP AWAY FROM LIVE CIRCUITS

Operating personnel must at all times observe all safety regulations. Do not replace comĆ ponents 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 retained in capacitors. To avoid casualties, always reĆ move 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 purĆ pose 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 mainteĆ nance or replacing any component on this unit, disconnect oven from electrical source.

TMIN # XXXXXXXXXXXXXXXXXXXXX

CHANGE RECORD

CHANGE NO. DATE TITLE/BRIEF DESCRIPTION SIGNATURE OF

VALIDATING OFCR.

TMIN # XXXXXXXXXXXXXXXXXXXXX

LIST OF EFFECTIVE PAGES

Insert latest changed pages. Destroy superceded pages.

NOTE:The portion of the text affected by the changes is indicated by a vertical line in the

outer margins of the page. Changes to illustrations are indicated by miniature pointĆ ing hands. Changes to diagrams are indicated by shaded areas.

Dates of issue for original and changed pages are:

Original MARCH 2002. . .

The total number of pages in this publication are: 54 consisting of the following:

PAGE NO. CHANGE NO.* PAGE NO. CHANGE NO.*

* Zero in this column indicates an original page

TMIN # XXXXXXXXXXXXXXXXXXXXX

APPROVAL AND PROCUREMENT RECORD

APPROVAL DATA FOR: COSĆ5H

Electric Combination Oven

TITLE OF MANUAL: Technical Manual, COSĆ5H

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 XXXĆXXXĆ XXĆXĆXXXX for COSĆ5H has been approved by the approval data shown above.

(Signed) _____________________________

Tim Thaler

(Title) Director of National Accountsą

Blodgett Combi 44 Lakeside Avenue Burlington, VT 05401 FSCM 07695

(Insert Classif. of TMDER Here and At Bottom of Page) CLASSIFICATION:

NAVSEA (USER) TECHNICAL MANUAL DEFICIENCY/EVALUATION REPORT (TMDER)

(NAVSEA S0005-AA-GYD-030/TMMP & NAVSEAINST 4160.3)

Instructions: Insert classification at top and bottom of page. Read the following before completing this form. Continue on 8½I x 11I paper if additional space is needed.

1. USE THIS REPORT TO INDICATE DEFICIENCIES, USER REMARKS, AND RECOMMENDATIONS RELATING TO PUBLICATION

2. BLOCKS MARKED WITH " * " ARE TO BE FILLED IN BY THE CONTRACTOR BEFORE PRINTING.

3. FOR UNCLASSIFIED TMDER'S FILL IN YOUR RETURN ADDRESS IN SPACE PROVIDED ON THE BACK. FOLD AND TAPE WHERE INDICATED AND MAIL. (SEE OPNAVINST 5510.1E FOR MAILING CLASSIFIED TMDERS.)

4. FOR ADDITIONAL INFORMATION, CALL AUTOVON 360-4809-9084 OR COMMERCIAL 905-882-5064

1. NAVSEA NO. * 2. VOL.

PART *

4. REV DATE OR TM CH.

DATE

A. EXCELLENT B. GOOD C. FAIR D. POOR E. COM PLETE F. INCOMPLETE

8. GENERAL COMMENTS

PAGE

NO.

PARA

GRAPH

LINE

FIG.

NO.

5. SYSTEM/EQUIPMENT 6. IDENTIFICATION/NOMENCLATURE (MK/MOD/AN)

7. USERS EVALUATION OF MANUAL (CHECK APPROPRIATE BLOCKS)

9. RECOMMENDED CHANGES TO PUBLICATION

TABLE

3. TITLE *

F. RECOMMENDED CHANGES AND REASONS

10. ORIGINATOR AND WORK CENTER

13. SIGNATURE OF WORK CENTER HEAD 14. SIGNATURE OF DEPARTMENT OFFICER 15. AUTOVON/COMM

16. SHIP HULL NO. AND/OR STATION ADDRESS (DO NOT ABBREVIATE)

A. CONTROL NO. B. COG ISEA C. DATE D. PRIORITY E. TRANSMITTED TO

NAVSEA 9066/10 (REV. 6.85) S/N 0116-LF-090-9651 CLASSIFICATION: (REPLACES 4-84 EDITION & NAVSEA 4160/1DESTROY STOCK)

(PRINT)

11. ORIGINATOR'S RANK, RATE OR GRADE, AND TITLE 12. DATE SIGNED

NO.

17. THIS SPACE ONLY FOR NSDSA

RECEIVED FORWARDED DUE

PLEASE CLOSE WITH TAPE - DO NOT STAPLE - THANK YOU

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 DAMAGE, INJURY OR DEATH. READ THE INĆ STALLATION, OPERATING AND MAINTENANCE INĆ STRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

FOR YOUR SAFETY

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 correcĆ

tion. Specifications are subject to change without notice.

A PERSONAL WORD

FROM BLODGETT COMBI

Congratulations on your purchase of the BLODGETT CombiĆOven/Steamer. We firmly believe that your choice has been a wise one, and trust you will reĆ ceive many years of excellent service from your new multiĆpurpose oven.

The CombiĆOven/Steamer concept offers completely new potential for cookĆ ing which minimizes shrinkage, while maintaining food's essential vitamins and valuable nutrients. In addition, you will find that cooking with the CombiĆ Oven/Steamer will save time, labor and extensive cleaning of both the kitchen and the appliance.

With the CombiĆOven/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 multiĆpurpose 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 enĆ countered (...we're here to help!) and above all Enjoy Cooking the BLODGETT CombiĆOven/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 CombiĆOven/Steamer

For quite some time, commercial cooking equipĆ ment has remained more or less unchanged. There are kettles, deck ovens, the good old range with its legion of pots āand āmany āother āextra āappliances. The result: time expenditure, excesĆ sive manual work, and countless cleaning proĆ cesses. The last āāāfew āāāyears āāhave āāpaved āāthe āāway āāfor āa revolution in the equipment of restaurant and inĆ stitutional kitchens.

The Blodgett CombiĆOven/Steamer offers a comĆ pletely new method of cooking. With the Oven/ Steamer you have the choice of two cooking proĆ 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 āāonly āāthat, āāyou āācan āāuse āātwo āāor āthree functions in sequence during one cooking process. We call this:

D combiĆsteaming D combiĆroasting D combiĆbaking

The combination of circulating hot air and steam in the space saving, high performance CombiĆ Oven/Steamer leads to improvements in the folĆ lowing 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 āpans āand trays. Food can be cooked, stored, and transported with āthe āsame āāpans. āSmall āamounts of product can be processed efficiently; preĆcooked and conveĆ nience foods can be reheated within minutes. āMany frozen foods can be processed without preĆ thawing. 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 imĆ portant than ever. Vegetables are cooked in the Blodgett CombiĆOven/Steamer without water at the optimal temperature of just under 212_F/100_C, maintaining valuable vitamins, minĆ erals, nutrients and trace elements.āā Cooking meat in the Combi results in less shrinkage and a firmer, juicier product. The Blodgett CombiĆOven/SteamĆ er is being used more and more for baking. Steam and Hot āAir āmodes āmake āit āa āgeneral āpurpose bakĆ ing appliance.

Introduction

Description of the CombiĆOven/Steamer

ABOUT THE OVEN/STEAMER

Blodgett CombiĆOven/Steamers are quality proĆ duced using highĆgrade 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 cavĆ ity without pressure and is circulated at high speed. This process enables quick and gentle cooking and ensures high quality food while proĆ viding 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 excesĆ sive heat radiation and saves energy.

OVEN/STEAMER OPERATION

Ease of operation is guaranteed through the simĆ ple arrangement 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 selfĆacting 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 - COSĆ5HD/AB

Electrical

Specifications 440Ć480 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

Introduction

Oven Features

2 23

Standard Features

1 Control Panel

2 Oven Doors

3 Rotating Door Latch

4 Base Section

Figure 1

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 archiĆ tects engineering the installation of a Blodgett Combi COSĆ5HA Hatchable Combination Oven into a new or existing ship.

Blodgett Combi has developed the COSĆ5HA to fit in the same footprint as a Blodgett Mark V convecĆ tion Oven. The COSĆ5HA Combination oven can be used as a convection oven, steamer, or in a Combi" mode in which pulsed steam is comĆ bined 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 multiĆ system 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 COSĆ5HA requires the following support sysĆ tems:

D Power 440 VAC, 3 phase, 60 amp service 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 CONĆ TAINED HEREIN ARE FOR THE USE OF QUALIĆ FIED 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:

D The installation of electrical wiring from the elecĆ

tric meter, main control box or service outlet to the electric appliance.

Qualified installation personnel must be experiĆ enced in such work, be familiar with all precauĆ tions required and have complied with all requireĆ ments 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 OffiĆ

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

Appliance is to be installed with backflow prevenĆ tion in accordance with applicable federal, provĆ ince and local codes.

Installation

Delivery and Location

DELIVERY AND LOCATION

The COSĆ5HA hatchable combination oven is shipped fully assembled on a special vibration reĆ sistant 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 alĆ lows 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.

COSĆ5HA 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 COSĆ5HA:

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 2Ć1/2" x 4" hardwood skids to the pallet base.

3. Use a forklift to raise the oven assembly off the pallet. The skids can be left in position to assist in moving an assembled oven onto the instalĆ lation base or discarded after the oven assemĆ bly is unbolted into separate components for passage through hatches.

ASSISTANCE

Blodgett Combi also provides engineering assisĆ tance 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 BlodĆ gett Combi Engineering Department:

D Phone 1Ć800Ć331Ć5842 D Fax 802Ć860Ć3702

Installation

Installation Base

There are two installation base configurations. If you do have a base with leg feet, (this configuraĆ tion is rarely used on board Navy vessels) proceed to the next page and continue the installation proĆ cedure.

The Blodgett Combi COSĆ5HA utilizes a stainless steel locking installation base. The base is availĆ able with or without legs. The installation base was designed to facilitate the installation process and to improve the access to the oven if and when maĆ jor service is required.

Since the COSĆ5HA 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 2Ć1/2" 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.

1.44

INSTALLATION BASE

Figure 2

33.91

38.37

Installation

Installation Base

INSTALLATION BASE WITH OPTIONAL LEGS

Figure 3

1.44

33.91

38.37

Installation

Utility Connections

WATER CONNECTION

The oven requires access to potable water with an inlet pressure of approximately 40 to 50 PSI.

1. The water is connected to the rear of the instalĆ lation base at the 3/4" NPT female coupling.

Figure 4

2. The water is directed to the oven through an inĆline pressure regulator and a flexible interĆ nal hose which connects to a fitting in the front of the oven. (Set at 35 psi.)

DRAIN CONNECTION

The unit is provided with an optional wrotĆcopper soldered end tube fitting reducer 3" x 2" funnel that may be fixed to the installation base. For multiple oven installations, install a deck mounted sloping drain with individual funnels positioned to accept the drain outlets of the individual ovens.

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 the rear of the installation base.

2. The power leads are brought into a water 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 6.

Connect

Hose Here

Figure 6

Figure 5

Installation

Oven Installation - No Dismantling Required

Use this procedure if the oven assembly does not have to be dismantled to bring it into the galley where the installation base has been fitted.

1. Slide the oven assembly on the shipping skids in front of the installation base.

2. Remove the two 1/2" bolts from the front of the installation base. See Figure 7.

1/2" Bolt

Figure 7

3. Unscrew the front panel from the oven base section. Leave the hoses connected to the front panel and the oven base section.

4. Remove the two bolts securing the skids to the front of the oven base section. See Figure 8.

1/2" Bolt

5. Remove the two bolts and angle plates securing the skids to the rear of the oven base section. See Figure 9.

Bolt & Plate

Figure 9

6. Move the oven assembly to the installation base as follows:

a.) Lubricate the top surface of the installaĆ

tion base with a little grease or silicone spray.

b.) Slide the oven assembly off the skids onto

the tracks of the installation base.

c.) The locking pins on the rear of the oven

base section will fit into and lock the base to the upright tabs attached to the installaĆ tion base.

7. Reinstall the two bolts that were removed in Step 2, from the installation base through the oven base section into the installation base. See Figure 8 for installation location.

8. Hook up water and electrical connections to the oven base section. Refer to Figure 4 and Figure 5 on page 9 for water connection locaĆ tions.

Bolt & Plate

Figure 8

Installation

Oven Installation - Some Dismantling Required

Use this procedure if the oven assembly 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 major elecĆ trical components, steam generators, and the atĆ tachment components for mating the oven asĆ sembly to the installation base which is mounted directly to the deck. In order to dismantle the oven assembly, you will have to separate electrical wire harnesses and plumbing lines. We recommend that you tape both sides of each electrical and hose connection and mark them for easy identifiĆ cation during reassembly.

If you are installing more than one oven assembly, keep all hardware and panels associated with one oven assembly separate from the other oven asĆ semblies. If the oven assembly has to be disĆ mantled in order to fit through the hatches, use the following procedure:

OVEN DISMANTLING

1. Remove the racks from the inside of both the upper and lower oven sections. See Figure 10.

2. Remove the side support racks from the inĆ side of both the upper and lower oven secĆ tions. See Figure 11.

Figure 11

3. Remove the drip pan from the front of both ovens. See Figure 12.

Figure 10

Figure 12

Installation

Oven Installation - Some Dismantling Required

4. Remove the upper and lower screws holding the control panel cover. See Figure 13. Do this to both the upper oven and the lower oven.

Mounting Screw

Figure 13

5. Remove the control panel cover by sliding it forward. The upper and lower side edge must clear the front trim.

6. Remove the right side rear panel by sliding it forĆ ward about an inch and then lifting the entire paĆ nel to free the retaining springs. See Figure 15. Do this to both the upper oven and the lower oven.

Figure 14

Figure 15

+ 47 hidden pages