Blodgett CTB-GFB Owner’s Manual

CTB-G, CTBR-G, CTB-GFB & CTBR-GFB

CONVECTION OVEN WITH COOKTOP

INSTALLATION - OPERATION - MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]

PN 56631 Rev A (2/13)

© 2013 - 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.

INSTALLATION

Description and Specications ............................................ 2

Delivery and Location .................................................... 3

4” Caster Installation .................................................. 4

Adjustments Associated with Initial Installation .......................... 4

Utility Connections - Standards and Codes ................................. 5

Electrical Connection ..................................................... 6

OPERATION

Safety Information ........................................................ 7

Controls ................................................................. 8

General Guidelines for Operating Personnel ............................... 10

Suggested Times and Temperatures ...................................... 11

MAINTENANCE

Cleaning and Preventative Maintenance .................................. 13

Troubleshooting Guide .................................................. 14

ERRORS: Descriptive, typo­graphic or pictorial errors are
subject to correction. Speci­cations are subject to change
without notice.

Installation

Description and Specications

The Blodgett Cooktop models offer versatility of convection and range top cooking within a small footprint.The Blodgett

Cooktop is offered in four different congurations:

• CTB-GFB - CTB oven base with 18” griddle on the left and 2 french top burners on the right

• CTBR-GFB - CTBR oven base with 18” griddle on the right and 2 french top burners on the left

• CTB-G - CTB oven base with 30” wide griddle

• CTBR-G - CTBR oven base with 30” wide griddle

ELECTRICAL RATINGS- CTB-G, CTBR-G, CTB-GFB & CTBR-GFB

HZ

CTB-G or CTBR-G

60

CTB-GFB or CTBR-GFB

60

* Electric connection wiring is sized for 60ºC copper wire at 125% of rated input.

VOLTAGE

208

240

208

240

KW

16.8 1 75 0 75 — 2

16.8 3 43 43 43 — 6

16.8 1 65 0 65 — 3

16.8 3 38 38 38 — 6

17.6 1 85 0 85 — 1

17.6 3 49 49 49 — 4

17.6 1 73 0 73 — 2

17.6 3 42 42 42 — 6

PHASE

MAX LOAD (AMPS) ELECTRICAL CONNECTION

L1 L2 L2 N

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.

2

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 and check for internal damage. Carriers will
accept claims for concealed damage if notied within
fteen days of delivery and the shipping container is

retained for inspection.

The Blodgett Oven Company cannot assume responsibil­ity for loss or damage suffered 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.

WARNING - RISK OF FIRE

Do not install closer than 6” (15 cm) to a back
wall, side wall, warming surface, other surface
or combustible materials.

It is essential that an adequate air supply to the oven be
maintained to provide a sufcient 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 insufcient 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 specications 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.

3

Installation

Oven Assembly

4” CASTER INSTALLATION

1. Lay the oven on its side.

2. Thread casters into the four mounting nuts located in
each corner on the bottom of the oven. make sure two
locking casters are installed in the front of the oven.

NOTE: Be sure the casters are screwed in tightly

and no threads are exposed.

OVEN LEVELING

After assembly, the oven should be leveled and moved
to the operating location.

1. If the casters need to be adjusted to level the oven,
unstrew the effected caster and install one 1/8” thick
washer provided in the kit. A second washer can be
installed on the same caster if more adjustment is re-

quired.

2. Reinstall the caster, making sure the caster is in­stalled tight and not threads are exposed.

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 quali­ed installation or service personnel.

Figure 1

4

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.

Qualied 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.

• Qualied 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.

5

Installation

Electrical Connection

Wiring diagrams are located in the control compartment
area.

Ovens are supplied for operation in several voltage choic­es, single or three phase grounded circuits.

The electric motor, indicator lights and related switches
are interconnected through the one power source sup­plied to the oven.

1. The supply conduit enters through the rear of the
oven and electrical block secured to the perforated
panel at the back of the control compartment.

The Blodgett Oven Company cannot assume responsibil­ity for loss or damage suffere

6

Operation

Safety Information

The information contained in this section is provided for
the use of qualied operating personnel. Qualied operat­ing personnel are those who have carefully read the in­formation contained in this manual, are familiar with the
functions of the oven and/or have had previous experi­ence with the operation of the equipment described. Ad­herence to the procedures recommended herein will as­sure the achievement of optimum performance and long,
trouble-free service.

Please take the time to read the following safety and op­erating instructions. They are the key to the successful
operation of your Blodgett oven.

SAFETY TIPS

For your safety read before operating

General safety tips:

• If the oven needs to be moved for any reason, the
supply cord must disconnected from the unit before
removing the restraint cable. Reconnect the restraint
after the oven has been returned to its original loca­tion.

• DO NOT remove the control panel cover unless the
oven is unplugged.

7

Operation

Controls

CTB-G & CTBR-G

8

6

LEFT GRIDDLE THERMOSTAT

5

CTB-GFB & CTBR-GFB

REAR

FRONT

8

9

9

5

6

1

RIGHT GRIDDLE THERMOSTAT

OVEN

OFF

LOW

FAN

HIGH

FAN

3

COOL

DOWN

2

HEATING

6

1

RIGHT GRIDDLE THERMOSTAT

OVEN

OFF

LOW

FAN

HIGH

FAN

3

COOL

DOWN

2

HEATING

THERMOSTAT

4

7

TIMER

CIRCUIT

BREAKER

DISCONNECT BEFORE SERVICING

www.blodgett.com

7

CIRCUIT

BREAKER

THERMOSTAT

TIMER

DISCONNECT BEFORE SERVICING

www.blodgett.com

4

Figure 2

8

Operation

Controls

COMPONENT DESCRIPTION

1. SELECTOR SWITCH - controls power to the oven
fan speed and selects Cool Down mode.

2. OVEN READY LIGHT - when lit, indicates heater
operation. When the light goes out, the oven has
reached operating temperature.

3. OVEN SOLID STATE THERMOSTAT - allows an in-

nite selection of temperatures from 200-500ºF (95-

260ºC).

4. COOK TIMER - used to time the length of the cook­ing operation. When the set time expires an alarm
sounds.

5. GRIDDLE SOLID STATE THERMOSTAT - allows an

innite selection of temperatures from 0-400ºF (0-

200ºC). Also controls power to the griddle.

6. GRIDDLE READY LIGHT - when lit, indicates heat­er operation. When light goes out, the griddle has
reached operating temperature.

7. CIRCUIT BREAKER SWITCH - used to turn power to
the unit ON or OFF.

GRIDDLE CONTROL OPERATION

1. Turn the GRIDDLE THERMOSTAT (5) to the desired
temperature.

2. Preheat the griddle until the GRIDDLE READY (6)
light goes out, indicating the griddle has reached op­erating temperature.

3. Turn the GRIDDLE THERMOSTAT (5) to 0º to power
off the unit.

FRENCH BURNER CONTROL OPERATION (if appli­cable)

1. Place a pot or pan on the burner.

2. Turn the applicable FRENCH BURNER THERMO­STAT (8) to the desired setting, HI being the hottest
and LO being the coolest.

WARNING!!

DO NOT run the french burners without a load.
Turn the thermostat to the OFF position when
not in use.

8. FRENCH BURNER THERMOSTAT - allows the pow­er selection of the french burners from LOW to HIGH.
Also control power to the french burners.

9. FRENCH BURNER READY LIGHTS - when lit, in­dicates heater operation. When light goes out, the
applicable french burner has reached operating tem­perature.

OVEN CONTROL OPERATION

1. Turn the SELECTOR SWITCH (1) to OVEN ON.

2. Set the COOK THERMOSTAT (3) to the desired tem­perature.

3. Preheat the oven until the OVEN READY (2) light
goes out, indicating the oven has reached operating
temperature.

4. Load product into the oven. Set the COOK TIMER (4)
to the desired time.

5. When the buzzer sounds, remove the product from
the oven. Turn the timer to OFF to silence the alarm.

6. Turn the SELECTOR SWITCH (1) to OVEN OFF.

9

Operation

General Guidelines for Operating Personnel

SEASONING THE GRIDDLE

Seasoning will help to create and maintain a non-stick
surface on your griddle.

To season the griddle:

1. Turn on all thermostat switches and set knobs to
200°F (93°C).

2. As the unit heats to 200°F (93°C), apply a light lm of
cooking oil or beef suet over the entire cooking sur­face, wiping off any excess build up. This step may
be repeated as necessary to apply an even coating
on the griddle surface.

3. Allow the seasoned surface to sit for one hour at
200°F (93°C).

4. Set the thermostats to your desired cooking tempera­ture, once your griddle surface has reached tempera­ture, apply another coating of seasoning oil. Wipe off
any excess that may cause build up.

OVEN COOK TIMES AND TEMPERATURES

Preheating the oven

Always preheat the oven before baking or roasting. We
recommend preheating 50°F (28°C) above the cook tem­perature to offset the drop in temperature when the doors
are opened and cold product is loaded into the oven. Set
the thermostat to the cook temperature after the product
is loaded.

NOTE: For frozen product, preheat the oven 100°F

(56°C) above the cook temperature.

Cook Temperatures

Generally, cook temperatures should be 50°F (28°C) low­er than deck or range oven recipes. If the edges of the
product are done but the center is raw, or if there is color
variation, reduce the thermostat setting another 15-25°F
(10-15°C). Continue to reduce the cook temperature on
successive loads until the desired results are achieved.

NOTE: Cooking at excessive temperatures will not re-

duce cook time, it will produce unsatisfactory bak­ing and roasting results.

Cook Time

Check the product in about half the time recommended
for deck or range oven recipes. Record times and tem­peratures which provide best results for future reference.

NOTE: Cook time will vary with the amount of product

loaded, the type of pan and the temperature.

OVEN OPERATING TIPS

Pans and Racks

Product or pan height determines how many racks are
used. The oven holds 13” x 18” (33 x 45.7 cm) sheet pans.

Load the oven from the bottom, centering the pans on the
rack. Never place a pan or aluminum foil on the bottom

of the oven. This obstructs the ow of air and results in

uneven baking and roasting.

Roasting

To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.

Baking

Weigh the product to ensure equal distribution in each

pan. Varying amounts of product will cause uneven bak­ing results.

Fans

The fan must be operating for the oven to heat.

1. Preheat the oven 25°F (15°C) above the baking tem­perature.

2. Load the oven with product. Close the doors.

3. Set the thermostat to the baking temperature.

4. Turn the oven off.

5. Allow the product to set for 5-7 minutes with the fan
off. The residual heat in the oven sets the product.

6. Turn the oven on for the remainder of the bake.

10

Operation

Suggested Times and Temperatures

OVEN TIMES AND TEMPERATURES

PRODUCT TEMPERATURE TIME # SHELVES

Meats

Hamburger Patties (5 per lb)

Standing Rib Choice (20 lbs, trimmed, rare)

Banquet Shell Steaks (10 oz. meat)

Swiss Steak after Braising

Baked Stuffed Pork Chop

Boned Veal Roast (15 lbs.)

Lamb Chops (small loin)

Poultry

Chicken Breast & Thigh

Chicken Back & Wing

Chicken (21/2 lbs. quartered)

Turkey Rolled (18 lb. rolls)

Fish and Seafood

Halibut Steaks, Cod Fish (frozen 5 oz)

Baked Stuffed Lobster (21/2 lb.)

Lobster Tails (frozen)

Cheese

Macaroni & Cheese Casserole

Melted Cheese Sandwiches

Potatoes

Idaho Potatoes (120 ct.)

Oven Roasted Potatoes (sliced or diced)

Baked Goods

Frozen Berry Pies (22 oz)

Fresh Apple Pie (20 oz.)

Pumpkin Pies (32 oz.)

Fruit Crisp

Bread (24 - 1 lb. loaves)

Southern Corn Bread

Baking Soda Biscuits

Brown & Serve Rolls

Sheet Cakes (5 lb. mixed batter per pan)

Chocolate Cake

Brownies

NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of

load, temperature of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary, write
in your proven time and temperature for ready reference.

400°F (205°C)

235°F (115°C)

450°F (235°C)

275°F (135°C)

375°F (190°C)

300°F (150°C)

400°F (205°C)

350°F (175°C)

350°F (175°C)

350°F (175°C)

310°F (155°C)

350°F (175°C)

400°F (205°C)

425°F (220°C)

350°F (175°C)

400°F (205°C)

400°F (205°C)

325°F (165°C)

325°F (150°C)

350°F (175°C)

300°F (150°C)

300°F (150°C)

325°F (155°C)

375°F (190°C)

400°F (205°C)

350°F (175°C)

325°F (160°C)

325°F (160°C)

325°F (150°C)

8-10 mins.

2 hrs 45 mins.

7-8 mins.

1 hr.

25-30 mins.

3 hrs. 10 mins.

7-8 mins.

40 mins.

35 mins.

30 mins.

3 hrs 45 mins.

20 mins.

10 mins.

9 mins.

30 mins.

8 mins.

50 mins.

10 mins.

35 mins.

25-30 mins.

30-50 mins.

25 mins.

30 mins.

15-20 mins.

6 mins.

15 mins.

16-18 mins.

20 mins.

15 mins.

10

2

5

5

5

2

5

5

5

5

3

5

3

5

5

10

5

5

5 (30 pies)

5 (30 pies)

5 (20 pies)

5

3

5

5

5

5

5

5

11

Operation

Suggested Times and Temperatures

GRIDDLE TIMES AND TEMPERATURES

PRODUCT TEMPERATURE TIME

Breakfast Items

Pancakes

French Toast

Breakfast Potatoes*

Eggs

Scrambled

Sunny Side Up

Over Easy

Over Hard

Breakfast Meats

Sausage, Link and Patty

Bacon

Canadian Bacon

Ham Steaks

Broiled Ham

Ham, Pre-Cooked

Fish

Salmon 350°F (177°C) 6-8 mins.

Hamburgers

2 Patties per lb.

4 Patties per lb.

6 Patties per lb.

Steaks, etc.

1/2” - 3/4” Thick, Medium

3/4” - 1” Thick, Medium

Beef Tenderloin

Sandwiches, etc.

Grilled Cheese

Hot Dogs

NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight

of load, temperature of the product, recipe, and calibration of thermostat. Should your recipe vary, write in your
proven time and temperature for ready reference.

375°F (191°C)

400°F (204°C)

375-400°F (191-204°C)

300°F (149°C)

225-300°F (107-149°C)

250-300°F (121-149°C)

225-300°F (107-149°C)

350°F (177°C)

350°F (177°C)

350°F (177°C)

375°F (191°C)

375°F (191°C)

375°F (191°C)

350°F (177°C)

350°F (177°C)

350°F (177°C)

375°F (191°C)

375°F (191°C)

400°F (204°C)

375°F (191°C)

325°F (163°C)

2 mins.

4-5 mins.

15-20 mins.

3-4 mins.

3-4 mins.

2-3 mins.

3-4 mins.

3 mins.

2-3 mins.

2-3 mins.

3-4 mins.

2 mins.

2 mins.

6-8 mins.

4-6 mins.

3-4 mins.

5-7 mins.

8-10 mins.

3-4 mins.

3-4 mins.

2-3 mins.

* Based on cubed potatoes brought to a boil then colled prior to nishing on griddle. To reduce burning and sticking of the

potatoes coat the griddle surface with vegetable oil and turn potatoes frequently.

12

Maintenance

Cleaning and Preventative Maintenance

CLEANING THE GRIDDLE

WARNING!!

Wear protective gloves and clothing when
cleaning the griddle. Hot surfaces may cause
injury.

1. Clean the griddle surface to prevent sticking and poor

food product quality.

a. Scrape the griddle surface completely with a

scraper to remove grease and food debris.

b. Use a grill brick or grill screen to clean any heavy

build up of carbon from the griddle surface. Nev-

er use steel wool pads, small bers may be left

behind on the cooking surface.

c. Wipe the griddle surface clean. A mild soapy wa-

ter solution may be used to clean the surface. Be
sure to rinse the surface thoroughly to remove
any soap residue. Be sure to remove any stand­ing water.

d. When the griddle surface is cool, polish the sur-

face with a non-abrasive, non-caustic cleaner
that is approved for stainless steel.

e. It may be necessary to season the grill again af-

ter this cleaning. Refer to page 10 for season­ing instructions.

2. Clean and wipe out grease chutes.

3. Wipe down the exterior of the griddle with stainless
steel cleaner.

4. Remove and empty the grease box(es) of any and all
debris. Also wipe down the inside of the grease box
compartment to remove any food particles that may
have come free from the grease box.

CLEANING THE OVEN

Stainless steel ovens may be kept clean and in good con­dition with a light oil.

1. Saturate a cloth, and wipe the oven when it is cold.

2. Dry the oven with a clean cloth.

On the stainless front or interiors, deposits of baked on
splatter may be removed with any non-toxic industrial
stainless steel cleaner. Heat tint and heavy discoloration
may be removed with any non-toxic commercial oven
cleaner.

1. Apply cleaners when the oven is cold. Always rub
with the grain of the metal.

The porcelain interior can be cleaned with any commercial
oven cleaner. Be sure caustic cleaning compounds DO
NOT come in contact with the temperature probe, alu­minized steel heating element cover, and blower wheel.

1. Remove the racks and rack supports from the oven.

2. Soak the parts in a solution of ammonia and water.

3. Reinstall after cleaning.

PREVENTATIVE MAINTENANCE

The best preventative maintenance measures are, the

proper installation of the equipment and a program for

routinely cleaning the ovens.

Annual Maintenance

This oven requires no lubrication, however, the venting

system should be checked annually for possible deterio-

ration resulting from moisture and corrosive ue products.

If maintenance or repairs are required, contact your local

Blodgett service company, a factory representative or the
Blodgett Oven company.

WARNING!!

The grease box is designed to contain grease
run off from the griddle surface. The grease
box should NEVER be allowed to overll. Dis­pose of grease properly.

WARNING!!

Always disconnect the appliance from the
power supply before servicing or cleaning.

13

Maintenance

Troubleshooting Guide

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Heating elements do not come on.

• Oven not plugged in.

• Plug in electrical supply cord.

• Power switch on the control panel is off.

• Control set below ambient temperature.

• Doors are open.

• Computerized controls - error code on display.

SYMPTOM: Oven does not come to ready.

• The oven has not reached preheat temperature.

• Fan delay feature may be activated, if applicable.

• Internal problem with main temperature control.

SYMPTOM: Convection fan does not run.

• Oven is not plugged in.

• Oven is not set to the cook mode.

• Circuit breaker tripped.

• Fan delay feature may be activated, if applicable.

• Doors are open

SYMPTOM: General baking problems.

• Thermostat out of calibration. • *

• Set the control panel to COOK or OVEN ON.

• Set to desired cook temperature.

• Close doors.

• *

• Wait for oven to reach preheat temperature.

• Deactivate fan delay feature.

• *

• Plug in electrical supply cord.

• Set the control panel to COOK or OVEN ON.

• Reset the breaker.

• Deactivate fan delay feature.

• Close doors.

*Denotes remedy is a difcult operation and should be performed by qualied personnel only. It is recommended, how­ever, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.

Blodgett cannot assume responsibility for damage as a result of servicing done by unqualied personnel.

WARNING!!

Always disconnect the power supply before cleaning or servicing the oven.

14