Blodgett CTB Installation Manual
CTB AND CTBR
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
42 Allen Martin Drive, Essex Junction, Vermont 05452 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 11361 Rev W (3/18)
© 2018 - G.S. Blodgett Corporation
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable 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 correction. Specications are subject to change
without notice.
INSTALLATION
Oven Description and Specications .................................................................... 2
Delivery and Location ........................................................................................... 3
Stand Assembly .................................................................................................... 4
Oven Assembly..................................................................................................... 6
Oven Assembly to Stand ................................................................................ 6
4” (10cm) Leg Attachment .............................................................................. 7
Caster Installation .......................................................................................... 7
Oven leveling ................................................................................................. 7
Adjustments Associated with Initial Installation ............................................. 7
Utility Connections - Standards and Codes .......................................................... 8
Electrical Connection ............................................................................................ 9
OPERATION
Safety Information .............................................................................................. 10
Solid State Manual ..............................................................................................11
Solid State Digital ............................................................................................... 12
CH-Pro3 (Solid State Programmable Digital Control)......................................... 14
Blodgett IQ2™ Vision Control ............................................................................. 17
How Cook & Hold Works .................................................................................... 27
General Guidelines for Operating Personnel...................................................... 28
Suggested Times and Temperatures .................................................................. 29
MAINTENANCE
Cleaning and Preventative Maintenance ............................................................ 30
Troubleshooting Guide ....................................................................................... 31
Installation
Oven Description and Specications
Cooking in a convection oven diers from cooking in a
conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
ELECTRICAL RATINGS- CTB & CTBR
VOLTAGE
60 HZ
208 5.6 1 27 — 27 — 8
220-240 5.6 1 24 — 24 — 8
50 HZ
220-240 5.6 1 24 — — 24 Size per local codes
240/415 5.6 3 WYE 11 0 9 3 Size per local codes
230/400 5.6 3 WYE 11 0 10 1 Size per local codes
* Electric connection wiring is sized for 90ºC copper wire at 125% of rated input.
KW
5.6 3 24 12 15 — 10
6.8 1 33 — 33 — 6
6.8 3 20 18 19 — 10
8.0 1 35 — 35 — 6
8.0 3 22 20 21 — 10
5.6 3 21 11 14 — 10
6.8 1 28 — 28 — 6
6.8 3 18 16 17 — 10
8.0 1 32 — 32 — 6
8.0 3 20 18 19 — 10
6.8 1 28 — 28 —
8.0 1 35 — — 35
6.8 3 WYE 11 9 9 —
8.0 3 WYE 13 11 11 2
6.8 3 WYE 11 9 9 —
8.0 3 WYE 13 11 11 2
PHASE
MAX LOAD (AMPS) ELECTRICAL CONNECTION
L1 L2 L3 N
Blodgett convection ovens represent the latest advancement in energy eciency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and enhanced oven performance.
AWG*
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Otherwise, CTB-Double
or CTBR-Double load ratings are twice the above data.
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Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
• Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
• Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notied within fteen days of delivery and the shipping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibility for loss or damage suered in transit. The carrier assumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if ling a claim is necessary.
OVEN LOCATION
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
The following clearances must be maintained between
the oven and any combustible or non-combustible construction.
CTB
• Oven body left side - 0” (0cm)
It is essential that an adequate air supply to the oven be
maintained to provide a sucient ow of combustion and
ventilation air.
• Area must be accessible for proper servicing.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and ammable
liquids and solvents.
• To ensure proper operation, ventilation must not be
obstructed in any way. Tripping of the blower motor
thermal overload protective device is caused by excessive ambient temperature on the control side of
the oven resulting from insucient ventilation. This
condition must be corrected immediately to avoid
permanent damage to the oven.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the electrical services supplied for the
oven.
1. The rating plate is attached to the underside of the
oven upper ledge above the control panel.
• Do not place strong sources of heat such as open
ame ranges, griddles, or charbroilers near the
oven. If such an instance exists, it is highly recommended to purchase a heat shield, available from
Blodgett.
• Oven body back - 0” (0cm)
CTBR
• Oven body right side - 0” (0cm)
• Oven body back - 0” (0cm)
• Note that if temperatures are too high, a safety shutdown may occur.
• Failure to comply may invalidate the oven warranty.
3
Installation
Stand Assembly
STAND OPTIONS
Small Stands Without Shelves
• The 5-3/4” (15cm) stand is used for a single oven,
when short legs are required for countertop use.
• The 7” (18cm) stand is used for a double stacked
oven, when the oven is to be located on the oor.
Stands With Shelves
• Three stands, 16” (40cm), 19” (48cm), and 24”
(61cm) are available for dierent installation requirements.
• The 33” (84cm) stand is used for a single oven when
counter space is limited.
Open Stands With Racks
• The 24” (61cm) or 33” (84cm) open stands are available with a rack support system located below the
oven.
STAND ASSEMBLY
Small Stands Without Shelves
1. Place stand frame upside down on a work surface.
Stands With Shelves
1. Place stand frame upside down on a work surface.
2. Attach one leg to each of the corner stud bolts on the
bottom of the stand top.
3. Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely.
4. Place the shelf between the legs so that the smooth
top surface is facing the top of the stand.
5. Align the shelf holes with the bolt holes found near
the bottom of each leg.
6. Insert a carriage bolt from the outside of the leg,
through the leg, and through the shelf corner bracket.
7. Place a lock washer and nut on each bolt, and tighten
securely.
8. Tighten the leg frame bolts.
2. Attach one leg to each of the corner stud bolts on the
bottom of the stand top.
3. Place a lock washer and nut on each stud, and tighten securely.
Figure 1
4
Open Stands With Shelves and Racks
1. Place stand frame upside down on a work surface.
2. Attach one leg to each of the corner stud bolts on the
bottom of the stand top.
3. Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely.
Installation
Stand Assembly
7. Insert a carriage bolt from the outside of the leg,
through the leg, and through the shelf corner bracket.
8. Place a lock washer and nut on each bolt, and tighten
securely.
9. Repeat Steps 5-8 for the top shelf.
4. Attach the rack support angles to the stud bolts on the
bottom of the stand top with the nuts provided.
Each support angle has 2 clips on one end and 1 clip
on the other end. The two clips should be at the back
of the stand facing toward the center.
IMPORTANT - Be sure the support angles and
clips are located correctly for your oven conguration as shown.
5. Position the bottom shelf between the legs so that the
smooth top surface is facing the top of the stand.
6. Align the shelf holes with the bolt holes found near
the bottom of each leg.
Proper Location of Support Angles
CTB - Underside of Stand Top
Clips
Rear of
Stand
Left
Support
Angle
Right
Support
Angle
NOTE: Be sure the slots in the top shelf are aligned
with the support angles.
10. Insert the top of the rack stops into the two back clips
on the angle supports as shown. Insert the bottom of
the rack stops into the slots in the top shelf as shown.
11. Insert the rack supports into the remaining four clips
on the angle supports as shown. Insert the bottom
of the rack supports into the slots in the top shelf as
shown.
12. Tighten all loose bolts.
Clips
Rear of
Stand
CTBR - Underside of Stand Top
Clips
Left
Support
Angle
Right
Support
Angle
Rack Stop
Top Shelf
(rear)
Figure 2
5
Support Angle
Rack
Support
Attach Rack Supports
and Rack Stops
Installation
Oven Assembly
OVEN ASSEMBLY TO STAND
Single Section
1. Place the assembled stand in the location where the
oven is going to be used.
2. Remove the side control compartment cover and
open the front control panel of a single oven (or lower
section).
Double Section
1. Assemble the lower section to the stand as described.
DO NOT replace the side control compartment or
close the front control panel.
2. With a tool, punch out the knock-outs in the oven top
of the lower oven.
3. With a tool, punch out the knock-outs in the oven bottom near each corner.
4. Set the oven on the stand. Center it to the frame.
5. Align the front, and rear bolt holes of the oven with the
bolt holes in the stand.
6. Insert a bolt and washer, from the top down through
each of the 2 holes.
7. Place a nut and washer on each of the 2 bolts, and
tighten securely.
8. Replace the oven’s side control compartment, and
close the front control panel.
NOTE: For single section ovens only. For double
stacked ovens this step will be completed
once the ovens are stacked.
3. Remove the side control compartment cover and
open the front control panel of the upper oven.
4. With a tool, punch out the knock-outs in the bottom of
the upper oven near each corner.
5. Set the upper oven on the lower oven.
6. Align the front, and rear bolt holes of the upper oven
with the bolt holes in the bottom oven.
7. Insert a bolt and washer, from the top down through
each of the 2 holes.
8. Place a nut and washer on each of the 2 bolts, and
tighten securely.
9. Replace the control compartment cover, and close
the front control panel on both of the ovens.
Figure 3
Figure 4
6
Installation
Oven Assembly
4” (10CM) LEG ATTACHMENT
1. Lay the oven on its side.
2. Screw one leg into each of the corner nuts.
Figure 5
CASTER INSTALLATION
NOTE: Casters are not supplied for the 4” (10cm) legs,
5-3/4” (15cm) or 7” (18cm) stands.
NOTE: Install the locking casters on the front of the oven.
Install the non-locking casters on the back of the
oven.
1. Insert the caster into the leg. Secure the caster to the
leg by tightening the locknut.
OVEN LEVELING
After assembly, the oven should be leveled and moved
to the operating location.
1. The oven can be leveled by adjusting the feet or casters located on the bottom of each leg.
ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION
Each oven, and its component parts, have been thoroughly tested and inspected prior to shipment. However,
it is often necessary to further test or adjust the oven as
part of a normal and proper installation. These adjustments are the responsibility of the installer, or dealer.
Since these adjustments are not considered defects in
material or workmanship, they are not covered by the
Original Equipment Warranty. They include, but are not
limited to:
• calibration of the thermostat
• adjustment of the doors
• leveling
• tightening of fasteners.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by qualied installation or service personnel.
Figure 6
7
Installation
Utility Connections - Standards and Codes
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.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
• Qualied installation personnel must be experienced
in such work, familiar with all precautions required,
and have complied with all requirements of state or
local authorities having jurisdiction.
U.S. and Canadian installations
All ovens, when installed, must be electrically grounded
in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA
70-Latest Edition and/or Canadian National Electric Code
C22.2 as applicable.
The ventilation of this oven should be in accordance with
local codes. In the absence of local codes, refer to the
National ventilation code titled, “Standard for the Installa-
tion 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 instal-
lation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the
proper installation and/or operation of your Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.
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