Blodgett DFG-100 XCEL User Manual

DFGĆ100 XCEL

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

DFGĆ100 XCEL

FOURS À CONVECTION

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

BLODGETT OVEN COMPANY

www.blodgett.com

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

PN 36434 Rev N (7/10)

E 2010 - G.S. Blodgett Corporation

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEĆ MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.

LES INSTRUCTIONS À RESPECTER AU CAS OÙ L'UTILISATEUR PERÇOIT UNE ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE GAZ LOCAL.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni utiliser de l'essence ni d'autres vapeurs ou liquides inflamĆ mables dans le voisinage de cet appariel, ni de tout autre appareil.

The information contained in this manual is important for the proper installation, use, and maintenance of this oven. Adherence to these procedures and instrucĆ tions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future reference.

Les informations données dans le présent manuel sont importantes pour installer, utiliser et entretenir correctement ce four. Le respect de ces instructions et procéĆ dures permettra d'obtenir de bons résultats de cuisson et une longue durée de serĆ vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir vous y reporter à l'avenir.

Errors: Descriptive, typographic or pictorial errors are subject to correction. SpecificaĆ

tions are subject to change without notice.

Erreurs:Les erreurs de description, de typographie ou d'illustration font l'objet de

corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON

UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

For over a century and a half, The Blodgett Oven Company has been building ovens and nothing but ovens. We've set the industry's quality standard for all kinds of ovens for every foodservice operation regardless of size, application or budget. In fact, no one offers more models, sizes, and oven applications than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza Oven line. For more information on the full line of Blodgett ovens contact your Blodgett representative.

Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et électriques. De tailles différentes, sur plan de travail et superposables. Qu'il s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché. Pour de plus amples informations sur la gamme complète de fours Blodgett, veuillez contacter votre représentant Blodgett.

Your Service Agency's Address: Adresse de votre agence de service:

Model/Modèl:

Serial Number/Numéro de série:

Your oven was installed by/ Installateur de votre four:

Your oven's installation was checked by/ Contrôleur de l'installation de votre four:

Table of Contents/Table des Matières

Introduction

Oven Description and Specifications 2. . . .

Installation

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

Oven Assembly 4. . . . . . . . . . . . . . . . . . . . . .

Sanitation Bolts 4. . . . . . . . . . . . . . . . . . . . .

Leg Attachment 5. . . . . . . . . . . . . . . . . . . . .

Caster Assembly 5. . . . . . . . . . . . . . . . . . . .

Double Section Assembly 6. . . . . . . . . . . .

Oven Leveling 6. . . . . . . . . . . . . . . . . . . . . .

Ventilation 7. . . . . . . . . . . . . . . . . . . . . . . . . . .

Canopy Type Exhaust Hood 7. . . . . . . . . .

Direct Flue Arrangement 8. . . . . . . . . . . . .

Utility Connections - Standards and

Codes 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Gas Connection 10. . . . . . . . . . . . . . . . . . . . . .

Electrical Connection 13. . . . . . . . . . . . . . . . .

Initial Startup 14. . . . . . . . . . . . . . . . . . . . . . . . .

Operation

Safety Information 15. . . . . . . . . . . . . . . . . . . .

Solid State Manual Control 16. . . . . . . . . . . . .

Solid State Digital Control 17. . . . . . . . . . . . . .

Solid State Digital Control with Core

Temperature Probe 20. . . . . . . . . . . . . . . . . . .

Solid State Digital Control with Humidaire 24 CHĆPro3 (Solid State Programmable Digital

Control) 27. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Blodgett IQ2T Vision Control 30. . . . . . . . . .

How Cook and Hold Works 40. . . . . . . . . . . .

General Guidelines for Operating

Personnel 41. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Maintenance

Cleaning and Preventative Maintenance 42.

Troubleshooting Guide 43. . . . . . . . . . . . . . . .

Introduction

Description et Spécifications du Four 44. . . .

Installation

Livraison et Implantation 45. . . . . . . . . . . . . . .

Montage du Four 46. . . . . . . . . . . . . . . . . . . . .

Boulons Sanitation 46. . . . . . . . . . . . . . . . . .

Assemblage des Pieds 47. . . . . . . . . . . . . . .

Montage des Roulettes 47. . . . . . . . . . . . . .

Montage de la Section Double 48. . . . . . . .

Mise à Niveau du Four 48. . . . . . . . . . . . . . .

Ventilation 49. . . . . . . . . . . . . . . . . . . . . . . . . . .

Hotte D'évacuation Type Voûte 49. . . . . . .

En Prise Directe 50. . . . . . . . . . . . . . . . . . . . .

Branchements de Service - Normes et

Codes 51. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Branchement de Gaz 52. . . . . . . . . . . . . . . . .

Raccordement Électrique 55. . . . . . . . . . . . . .

Mise en Marche Initiale 56. . . . . . . . . . . . . . . .

Utilisation

Informations de Sécurité 57. . . . . . . . . . . . . . .

Commandes Standard 58. . . . . . . . . . . . . . . .

Commandes Numériques à

SemiĆConducteurs 60. . . . . . . . . . . . . . . . . . . .

Commande Numérique à SemiĆConducteur

avec Sonde de Température Interne 63. . . .

Commandes Numériques à

SemiĆConducteurs avec Humidaire 68. . . . .

CHĆPro3 (Commande Numérique Programmable pour SemiĆConducteurs) 72.

Blodgett IQ2T Commande Vision 77. . . . . .

Principe de la Fonction de Cuisson et

Maintien 88. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Consignes Générales à l'Intention des

Utilasateurs 89. . . . . . . . . . . . . . . . . . . . . . . . . .

Entretien

Nettoyage et Entretien Préventif 90. . . . . . . .

Guide de Détection des Pannes 91. . . . . . . .

Introduction

Oven Description and Specifications

Cooking in a convection oven differs 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 conĆ tinually strips away the layer of cool air surroundĆ ing the product, quickly allowing the heat to peneĆ trate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest adĆ vancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recircuĆ lated within the cooking chamber before being vented from the oven: resulting in substantial reĆ ductions in energy consumption and enhanced oven performance.

Air Flow Pattern for DFGĆ100 XCEL

Figure 1

GAS SPECIFICATIONS - DFG1XL/AA

U.S., Canada and General Export

Natural Gas Propane Gas

US Units SI Units US Units SI Units

Heating Value 1000 BTU/cu.ft. 37.3 MJ/m Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53 Oven Input

Standard rate High rate

Manifold Pressure

Standard rate High rate

Main Burner Orifice Size 45 MTD 2.1 mm 55 MTD 1.3 mm

Australia

Oven Input

Standard rate High rate

Main Burner Orifice Size 2.1 mm 2.1 mm 55 MTD 1.3 mm

60,000 BTU/hr 80,000 BTU/hr

2.0" W.C.

3.5" W.C.

0.5 kPa

0.875 kPa

17.5 kW

23.5 kW

5.0 mb

8.7 mb

63 MJ/h 84 MJ/h

2550 BTU/cu. ft. 95.0 MJ/m

60,000 BTU/hr 80,000 BTU/hr

5.5" W.C.

10.0" W.C.

1.44 kPa

2.5 kPa

17.5 kW

23.5 kW

14.3 mb 25 mb

63 MJ/h 84 MJ/h

NOTE: * - Multiple Twist Drill

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven:

D Inspect the shipping container for external damĆ

age. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.

D Uncrate the oven and check for internal damĆ

age. Carriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for inĆ spection.

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 filing 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 beĆ tween the oven and any combustible or nonĆcomĆ bustible construction.

DFG100 XCEL

D Oven body right side - 0" (0cm) D Oven body left side - 0" (0cm) D Oven body back - 0" (0cm) D Oven body bottom - 6" (15cm)

The following clearances must be available for serĆ vicing.

D Oven body sides - 12" (30cm) D Oven body back - 12" (30cm)

NOTE: On gas models, routine servicing can usuĆ

ally be accomplished within the limited movement provided by the gas hose reĆ straint. If the oven needs to be moved furĆ ther from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been reĆ turned to its normal position.

It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.

D Place the oven in an area that is free of drafts. D Keep the oven area free and clear of all combusĆ

tibles such as paper, cardboard, and flammable liquids and solvents.

D A clearance of 6" is required on the bottom and

sides of the unit for cleaning. Do not place the oven on a curb base or seal to a wall.

D The location must provide adequate clearance

for the air opening into the combustion chamĆ ber.

Before making any utility connections to this oven, check the rating plate to be sure the oven specifiĆ cations are compatible with the gas and electrical services supplied for the oven.

1. The rating plate is located inside the combusĆ tion compartment.

Installation

Oven Assembly

SANITATION BOLTS

These bolts are required to block any exposed hole on the back of an oven. This includes:

D any unit, single or stacked, without a back panel. D any holes in stacked units not used for mountĆ

ing stacking brackets.

1. Locate the 5/16" bolts that were shipped with the oven.

2. Install the bolts as shown in Figure 2.

Double Stacked Units Units without Back Panels

Figure 2

Installation

Oven Assembly

LEG ATTACHMENT

1. Push the oven onto a lift with the bottom of the oven down.

2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn the legs clockwise and tightĆ en to the nearest full turn.

3. Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg usĆ ing two 1/2" bolts.

NOTE: If using casters see CASTER ASĆ

SEMBLY before proceeding.

4. Level the oven by screwing the adjustable leg feet in or out as necessary.

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of

the oven. Install the nonĆlocking casters on the back of the oven.

NOTE: Use a gas hose restraint on all units with

casters. See page 12.

Casters for Single and Double Stacked Ovens:

1. Attach the legs as described.

2. Pry the adjustable feet out of the legs.

3. Insert one caster into each leg as shown. Tighten the lock nuts to secure the casters.

Adjustable

Leg Foot

Gas Hose

Restraint Bracket

Caster Assembly

Figure 4

6" (15 cm) Legs Shown

Figure 3

Low Profile Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly plate with those in the oven bottom. Secure each caster using three 1/2" bolts.

Gas Hose Restraint Bracket

Figure 5

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

1. Secure the short legs to the bottom sections as described.

2. Attach lower flue box to lower oven.

3. Place the upper section in position on top of the lower oven.

4. Attach the stacking brackets using the reĆ maining 5/16" bolts shipped with the ovens.

5. Install flue riser and attach upper flue box to upper oven.

WARNING!! When stacking ovens be sure to remove

the single oven flue boxes prior to attachĆ ing upper and lower boxes and riser.

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.

Flue

Boxes

Figure 6

Flue Riser

Installation

Ventilation

On gas models the installation of a proper ventilaĆ tion system cannot be over emphasized. This sysĆ tem removes unwanted vapors and products of combustion from the operating area.

This oven may be vented using either:

D A mechanically driven, canopy type, exhaust

hood, or

D A direct flue arrangement.

U.S. and Canadian installations

Refer to your local ventilation codes. In the abĆ sence of local codes, refer to the National ventilaĆ tion code titled, Standard for the Installation of

Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking EquipĆ ment", NFPAĆ96ĆLatest Edition.

Australia and general export installations

Installation must conform with Local and National installation 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 disĆ tributor, please call the Blodgett Oven Company at 0011Ć802Ć860Ć3700.

CANOPY TYPE EXHAUST HOOD

A mechanically driven, canopy type exhaust hood is the preferred method of ventilation.

The hood should be sized to completely cover the equipment plus an overhang of at least 6" (15 cm) on all sides not adjacent to a wall. The distance from the floor to the lower edge of the hood should not exceed 7' (2.1m).

The total makeup and exhaust air requirements for hood capacity should be approximately 30 CFM (.85 m3) for each oven section.

Installing the canopy hood draft diverter

Ovens ordered for hood venting are supplied with a draft diverter. Install the draft diverter as follows:

1. Place the diverter over the flue connector with

the open area facing the front of the oven. See Figure 7.

2. Secure both ends with the sheet metal screws

provided.

Draft Diverter

WARNING: Failure to properly vent the oven can be

hazardous to the health of the operator and may result in operational problems, unsatisfactory baking and possible damĆ age to the equipment.

Damage sustained as a direct result of imĆ proper ventilation will not be covered by the manufacturer's warranty.

Front of

Oven

Figure 7

Installation

Ventilation

DIRECT FLUE ARRANGEMENT

When the installation of a mechanically driven exĆ haust hood is impractical the oven may be vented by a direct flue arrangement.

WARNING!! It is essential that the direct flue be

installed as follows. Incorrect installation will result in unsatisfactory baking and oven damage.

The flue must be class B or better with a diameter of 6" (15 cm) for single ovens and 8" (20 cm) for double stacked ovens. The height of the flue should rise 6Ć8 ft (2Ć2.5 m) above the roof of the building or any proximate structure. Never direct vent the oven into a hood. The flue should be capped with a UL Listed type vent cap to isolate the unit from external environmental conditions.

The direct vent cannot replace air consumed and vented by the oven. Provisions must be made to supply the room with sufficient makeĆup air. Total makeĆup air requirements for each oven section should be approximately 30 CFM (.85 m3) per secĆ tion. To increase the supply air entering the room, a ventilation expert should be consulted.

Installing the draft hood

Ovens ordered for direct venting are supplied with a draft hood. Install the draft hood as follows:

1. Place the draft hood over the flue connector. See Figure 8.

2. Secure both ends with the sheet metal screws provided.

Flue

Draft Hood

Front of

Oven

Figure 8

Installation

Utility Connections - Standards and Codes

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 responsible for:

D the installation or replacement of gas piping

and the connection, installation, repair or servĆ icing of equipment.

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, familiar with all precautions required, and have complied with all requirements of state or local authorities having jurisdiction.

U.S. and Canadian installations

The installation must conform with local codes, or in the absence of local codes, with the National

Fuel Gas Code, ANSI Z223.1/NFPA 54, or the NatuĆ ral Gas and Propane Installation Code, CSA B149.1, as applicable.

Installation must conform with local codes, or in the absence of local codes, with the National ElecĆ

trical Code, ANSI/NFPA 70-Latest Edition and/or Canadian National Electric Code C22.1 as applicaĆ

ble. Appliance is to be installed with backflow prevenĆ

tion in accordance with applicable federal, provĆ ince and local codes.

Australia and general export installations

Installation

Gas Connection

GAS PIPING

A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure at the equipment.

Example:

NOTE: BTU values in the following example are

for natural gas.

You purchase a DFGĆ100 XCEL convection oven to add to your existing cook line.

1. Add the BTU rating of your current appliances. Pitco Fryer 120,000 BTU

6 Burner Range 60,000 BTU Deck Oven 50,000 BTU Total 230,000 BTU

2. Add the BTU rating of the new oven to the toĆ tal.

Previous Total 230,000 BTU DFGĆ100 XCEL (high rate) 80,000 BTU New Total 310,000 BTU

3. Measure the distance from the gas meter to the cook line. This is the pipe length. Let's say the pipe length is 40' (12.2 m) and the pipe size is 1" (2.54 cm).

4. Use the appropriate table to determine the toĆ tal capacity of your current gas piping.

The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 310,000 BTU is less than 320,000 BTU, the current gas piping will not have to be inĆ creased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows or other fittings will decrease pipe capaciĆ ties. Contact your local gas supplier if you have any questions.

Maximum Capacity of Iron Pipe in Cubic Feet

of Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

Pipe

Length (ft)

10 360 680 1400 2100 3950 20 250 465 950 1460 2750 30 200 375 770 1180 2200 40 170 320 660 990 1900 50 151 285 580 900 1680 60 138 260 530 810 1520 70 125 240 490 750 1400 80 118 220 460 690 1300 90 110 205 430 650 1220

100 103 195 400 620 1150

From the National Fuel Gas Code Part 10 Table 10Ć2

Maximum Capacity of Pipe in Thousands of

BTU/hr of Undiluted L.P. Gas at 11" W.C.

(Pressure drop of 0.5 Inch W.C.)

Pipe Length

(ft)

10 608 1146 3525 20 418 788 2423 30 336 632 1946 40 287 541 1665 50 255 480 1476 60 231 435 1337 70 215 404 1241 80 198 372 1144 90 187 351 1079

100 175 330 1014

From the National Fuel Gas Code Part 10 Table 10Ć15

Nominal Size, Inches

3/4" 1" 1Ć1/4" 1Ć1/2" 2"

Outside Diameter, Inches 3/4" 1" 1Ć1/2"

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

DFGĆ100 XCEL ovens are rated at 60,000 BTU/Hr. (17.5 kW) (63 MJ) per section at standard rate or 80,000 BTU/Hr. (23.5 kW) (84 MJ) per section at high rate. Each oven has been adjusted at the facĆ tory to operate with the type of gas specified on the rating plate.

Inlet Pressure

Natural Propane

Min Max Min Max

W.C. 7.0" 10.5" 11.0" 13.0" kPa 1.742 2.61 2.74 3.23 Manifold Pressure

Natural Propane W.C. 2.0" 3.5" 5.5" 10.0" kPa 0.50 .87 1.37 2.49

D Inlet Pressure - the pressure of the gas before

it reaches the oven.

D Manifold Pressure - the pressure of the gas

as it enters the main burner(s).

D Min - the minimum pressure recommended to

operate the oven.

D Max - the maximum pressure at which the

manufacturer warrants the oven's operation.

Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essenĆ

tial to the proper operation of the oven and should not be removed. It is preset to provide the

oven with 2.0 and 3.5" W.C. (0.50 and 0.87 kPa) for natural gas and 5.5 and 10.0" W.C. (1.37 and 2.50 kPa) for Propane at the manifold.

DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.

Prior to connecting the oven, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After connection, the oven should be checked for correct gas pressure.

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psig (13.85" W.C., 3.45 kPa).

The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (13.85" W.C., 3.45 kPa).

Gas Connection 3" (76 mm)

Gas Connection 3.75" (86 mm)

Figure 9

Installation

Gas Connection

GAS HOSE RESTRAINT

If the oven is mounted on casters, a commercial flexible connector with a minimum of 3/4" (1.9 cm) inside diameter must be used along with a quick connect device.

The restraint, supplied with the oven, must be used to limit the movement of the unit so that no strain is placed upon the flexible connector. With the restraint fully stretched the connector should be easy to install and quick connect.

The restraint (ie: heavy gauge cable) should be 1,000 lb. (453 kg) test load and should be attached without damaging the building. DO NOT use the gas piping or electrical conduit for the attachment of the permanent end of the restraint! Use anchor bolts in concrete or cement block. On wooden walls, drive hi test wood lag screws into the studs of the wall.

1. Mount the supplied bracket to the leg bolt just below the gas inlet. See Figure 10.

2. Attach the clip on restraining cable to the mounting bracket.

WARNING!! If the restraint is disconnected for any

reason it must be reconnected when the oven is returned to its original position.

U.S. and Canadian installations

The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69VCSA 6.16 and a quick disconnect device that complies with the Standard for QuickĆDisconĆ nect Devices for Use with Gas Fuel, ANSI Z21.41VCSA 6.9. Adequate means must be proĆ

vided to limit the movement of the appliance withĆ out depending on the connection and the quick disconnect device or its associated piping.

Australia and general export installations

The restraint and quick connect must conform with Local and National installation standards. LoĆ cal installation codes and/or requirements may vary. If you have any questions regarding the propĆ er 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 0011Ć802Ć860Ć3700.

Back of Oven

Restraint Cable

Bracket

Double stacked unit shown. Use the same procedure for single units.

Figure 10

Wiring diagrams are located in the control compartment and on the back of the oven.

This oven is supplied for connection to 115 volt grounded circuits. The electric motor, indicator lights and related switches are connected through the 6' electric supply cord found at the rear of the oven.

ELECTRICAL SPECIFICATIONS

Hz Volts Phase Amps Electrical Connection

U.S. and Canadian Installations

Installation

Electrical Connection

WARNING!! This appliance is equipped with three

prong grounding type plug for your protection against shock hazard and should be plugged directly into a properly grounded three prong receptacle. DO NOT cut or remove the grounding prong from this plug.

THE BLODGETT OVEN COMPANY CANNOT ASĆ SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTALĆ LATION.

(minimum size)

60 115 1 10 Cord set provided

Australia and General Export Installations

50 220Ć240 1 5 Size per local code

Installation

Initial Startup

The following is a checkĆlist to be completed by qualified personnel prior to turning on the appliance for the first time.

j Open the manual shutĆoff valve at the rear of

the oven.

j Remove the control panel and combustion

cover.

j Be sure the gas on/off switch on the front panĆ

el is in the on position.

j Turn the selector switch to High Fan, 80,000

BTU, and the thermostat to 550_F (288_C).

The oven main burner lights, and the Oven Ready Light comes on. With the main burner on, check the following.

j Verify there are no gas leaks, by checking all

gas connections with a soapy water solution.

j Verify that the inlet pressure is correct. The inĆ

let pressure can be checked at the pressure tap located on the combination valve's inlet side.

j Verify that the manifold pressure is correct.

The manifold pressure can be checked at the pressure tap located on the manifold. Check pressure at both 80,000 BTU and 60,000 BTU.

j If the pressure readings are not set correctly,

adjust accordingly.

j FIRST TIME ONLY BREAKĆIN PROCEDURES

a.) Set burner rate to 60,000 BTU. b.) Turn oven on high fan and adjust thermoĆ

stat to 350°F (177°C). Allow oven to heat soak for one hour.

c.) Adjust thermostat to 550°F (288°C). After

reaching setpoint, set burner rate to 80,000 BTU. Allow oven to heat soak until all residual smoke and fumes have stopped.

ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION

Each oven, and its component parts, have been thoroughly tested and inspected prior to shipĆ ment. 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 covĆ ered by the Original Equipment Warranty. They include, but are not limited to:

D calibration of the thermostat D adjustment of the doors D burner adjustments D leveling D testing of gas pressure D tightening of fasteners.

No installation should be considered complete without proper inspection, and if necessary, adjustment by qualified installation or service personnel.

WARNING The break in procedure burns off excess

oils present in the metals during fabricaĆ tion. Smoke may be produced. Proper ventilation is required.

Operation

Safety Information

THE INFORMATION CONTAINED IN THIS SECĆ TION IS PROVIDED FOR THE USE OF QUALIFIED OPERATING PERSONNEL. QUALIFIED OPERATĆ ING PERSONNEL ARE THOSE WHO HAVE CAREFULLY READ THE INFORMATION CONĆ TAINED IN THIS MANUAL, ARE FAMILIAR WITH THE FUNCTIONS OF THE OVEN AND/OR HAVE HAD PREVIOUS EXPERIENCE WITH THE OPĆ ERATION OF THE EQUIPMENT DESCRIBED. ADĆ HERENCE TO THE PROCEDURES RECOMĆ MENDED HEREIN WILL ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLEĆFREE SERVICE.

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

SAFETY TIPS For your safety read before operating

What to do if you smell gas:

D DO NOT try to light any appliance. D DO NOT touch any electrical switches. D Use an exterior phone to call your gas supplier

immediately.

D If you cannot reach your gas supplier, call the

fire department.

What to do in the event of a power failure:

D Turn all switches to off. D DO NOT attempt to operate the oven until the

power is restored.

NOTE: In the event of a shutĆdown of any kind, alĆ

low a five (5) minute shut off period before attempting to restart the oven.

General safety tips:

D DO NOT use tools to turn off the gas control. If

the gas cannot be turned off manually do not try to repair it. Call a qualified service technician.

D If the oven needs to be moved for any reason,

the gas must be turned off and disconnected from the unit before removing the restraint cable. Reconnect the restraint after the oven has been returned to its original location.

D DO NOT remove the control panel cover unless

the oven is unplugged.

Operation

Solid State Manual Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the

oven for high fan, low fan or cool down.

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

3. SOLID STATE THERMOSTAT - allows an infiĆ nite selection of temperatures from 150Ć550_F (66Ć288_C).

4. TIMER - activates an electric buzzer that sounds when the cook time expires.

5. LIGHTS SWITCH - controls interior lights.

6. RATE SWITCH - switches oven between standard rate (60,000 BTU) and high rate (80,000 BTU) while in high fan.

NOTE: High rate is disabled with low fan.

7. GAS ON/OFF SWITCH - press to shut off gas to the oven.

OPERATION

1. Turn the SELECTOR Switch (1) to either HIGH FAN or LOW FAN. The blower and control comĆ partment cooling fan operate and are controlled automatically by the action of the doors.

If high fan is chosen, high rate may be seĆ lected by toggling the RATE SWITCH (6).

2. Set the SOLID STATE THERMOSTAT (3) to the desired setting or temperature.

3. Preheat until the OVEN READY LIGHT (2) goes out.

4. Load product into the oven. Determine cook time and set the TIMER (4).

5. When the buzzer sounds, remove the product from the oven. Turn the TIMER knob (4) to OFF to silence the buzzer.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

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

Figure 11

WARNING!! A complete five minute shutdown must be

observed before the oven is relighted.

Operation

Solid State Digital Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the

oven for high fan, low fan or cool down.

2. DISPLAY - displays time or temperature and

other information related to oven function.

3. HEAT LAMP - lights when heater is on.

4. PULSE LAMP - lights when Pulsed Fan Mode

is turned on.

5. HOLD LAMP - lights when Hold Mode is

turned on.

6. DIAL - used to enter set points in display

7. START/STOP KEY - starts or stops the timer.

8. TIME KEY - used to show time in the display.

9. TEMP KEY - used to show set temperature in

the display.

NOTE: Actual temperature is shown while the

TEMP key is held down.

10. HOLD KEY - turns Hold Mode on or off.

11. PULSE KEY - turns Pulse Mode on or off.

12. LIGHTS SWITCH - controls interior lights.

13. RATE SWITCH - switches oven between

standard rate (60,000 BTU) and high rate (80,000 BTU) while in high fan.

NOTE: High rate is disabled with low fan.

14. GAS ON/OFF SWITCH - press to shut off gas

to the oven.

Figure 12

Operation

Solid State Digital Control

PROGRAMMING To set the cook temperature:

1. Press TEMP (7) key.

2. Rotate dial (6) to enter temperature.

To set the cook time:

1. Press TIME (8) key.

2. Rotate the dial (6) to enter time.

NOTE: Time is entered in hours:minutes

(0:00) or minutes:seconds (00:00).

To set the hold time:

1. Press HOLD key (11) to turn hold mode on.

NOTE: HOLD light is on.

2. Rotate dial (6) to enter the hold temperature.

3. Press START/STOP key (12)

To set the pulse time:

1. Press PULSE KEY (9) to turn pulse mode on.

NOTE: Pulse light is on.

2. Rotate DIAL (6) to enter the pulse time. Pulse time is a portion of the preĆset cook time.

OPERATION Cook Only:

1. Turn the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (14).

2. Enter the cook time and temperature.

3. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

4. Press the START/STOP key (12). The timer begins to count down.

5. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

6. Press the START/STOP key (12) to silence the buzzer.

7. Remove the product.

Cook with Hold:

NOTE: HOLD light is on when hold mode is on

and off when hold mode is off.

1. Turn the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (14).

2. Enter the cook time and temperature.

3. Press the HOLD key (11). Enter the hold temĆ perature.

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push the START/STOP (12) key. Timer begins to count down.

6. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE. The buzzer turns off after a few seconds. The disĆ play reads HOLD until the oven reaches the hold temperature. Then the timer begins to count up.

7. Push the START/STOP key (12) to stop timer.

8. Remove the product.

9. Push HOLD (11) key to turn off hold mode.

Operation

Solid State Digital Control

Cook with Pulse:

NOTE: PULSE light is on when pulse mode is on

and off when pulse mode is off.

1. Turn the SELECTOR SWITCH (1) to the deĆ sired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (14).

2. Enter cook time and cook temperature.

3. Press PULSE KEY (9). Enter the pulse time. A minimum of one minute must be entered to operate.

NOTE: The pulse time is displayed in min:sec.

(Example 15 minutes = 15:00). Pulse time is a portion of the cook time and does not increase the previously enĆ tered cook time.

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push START/STOP KEY (12). The timer beĆ gins to count down the cook time. The oven will be in pulse mode for the set pulse time. Once the set time has expired, the unit will auĆ tomatically switch to cook mode and continue counting down.

6. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

7. Push the START/STOP KEY (12) to turn the buzzer off.

8. Remove the product.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

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

WARNING!! A complete five minute shutdown must be

observed before the oven is relighted.

Operation

Solid State Digital Control with Core Temperature Probe

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the oven for high fan, low fan or cool down

2. DISPLAY - displays time, temperature and other information related to oven function

3. HEAT LAMP - lights when heater is on

4. CORE ACTUAL TEMP LAMP - lights when the actual temperature of the core probe is displayed

5. CAVITY ACTUAL TEMP LAMP - lights when the actual temperature of the oven cavity is displayed

6. DIAL - used to enter set points in display

7. TEMP KEY - press and release to set oven temperature or display set temperature

NOTE: Actual temperature is shown while the

TEMP key is held down.

8. TIME KEY - press to set cook time

NOTE: Time key is disabled when cooking

with core probe

9. PULSE KEY - press to turn Pulse Mode on or off. While in pulse mode the fan will cycle on for 30 seconds and off for 30 seconds.

10. CORE PROBE KEY - press to program or disĆ play core probe temperature

11. COOK & HOLD KEY - press to turn Cook & Hold Mode on or off

12. START/STOP KEY - press to start or stop the timer

13. LIGHTS SWITCH - controls interior lights

14. RATE SWITCH - switches oven between standard rate (60,000 BTU) and high rate (80,000 BTU) while in high fan

NOTE: High rate is disabled with low fan.

15. GAS ON/OFF SWITCH - press to shut off gas to the oven

Figure 13

Operation

Solid State Digital Control with Core Temperature Probe

OPERATION Cook Only:

1. Turn the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (14).

2. Press TEMP (7) key. Rotate the DIAL (6) to enĆ ter the cook temperature.

3. Press TIME (8) key. Rotate the DIAL (6) to enĆ ter the cook time.

NOTE: Time is entered in hours:minutes

(0:00) or minutes:seconds (00:00).

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Press the START/STOP key (12). The timer beĆ gins to count down.

6. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

7. Press the START/STOP key (12) to silence the buzzer.

8. Remove the product.

Cook with Pulse:

While in pulse mode the fan will cycle on for 30 secĆ onds and off for 30 seconds for the duration of the pulse time entered. The pulse time is displayed in min:sec. (Example 15 minutes = 15:00). Pulse time is a portion of the cook time and does not increase the cook time.

NOTE: The LED on the PULSE key is lit when

pulse mode is on and off when pulse mode is off.

1. Turn the SELECTOR SWITCH (1) to the deĆ sired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (14).

2. Press TEMP (7) key. Rotate the DIAL (6) to enĆ ter the cook temperature.

3. Press TIME (8) key. Rotate the DIAL (6) to enĆ ter the cook time.

NOTE: Time is entered in hours:minutes

(0:00) or minutes:seconds (00:00).

4. Press PULSE KEY (9). Rotate the DIAL (6) to enĆ ter the duration of the pulse time. Pulse time must be a minimum of one minute.

5. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

6. Push START/STOP KEY (12). The timer beĆ gins to count down the cook time. The oven will be in pulse mode for the set pulse time. Once the set time has expired, the unit will auĆ tomatically switch to cook mode and continue counting down.

7. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

8. Push the START/STOP KEY (12) to turn the buzzer off.

9. Remove the product.

Operation

Solid State Digital Control with Core Temperature Probe

Low Temperature Roast and Hold with the Core Temperature Probe:

Use to roast product at your convenience and hold it for serving at a later time. This produces a quality product with a higher yield than traditional roasting.

1. Turn the SELECTOR SWITCH (1) to low fan.

NOTE: High fan is not recommended for low

temperature roasting.

2. Preheat the oven.

3. Insert the core probe into the product. Be sure to insert the probe to the center of the product.

4. Press TEMP (7) key. Rotate the DIAL (6) to enĆ ter the cook temperature.

5. Press CORE PROBE KEY (10). Rotate the dial (6) to enter the desired final probe temperature.

6. Press the Cook & HOLD KEY (11).

7. Load the product and plug the probe into the connector in the upper right corner of the oven, just inside the door.

8. Close the door. It is not necessary to press the START KEY (12). The low temperature cookĆ ing process starts automatically after the probe is connected in step 7.

NOTE: The display gives the actual core

probe temperature and the CORE ACĆ TUAL TEMP lamp (4) lights.

9. The control will lower the cavity temperature as the core probe actual temperature inĆ creases. When the core probe actual temperĆ ature is close to the core probe set temperaĆ ture, the control automatically turns the oven set temperature down to minimize overshoot.

10. The following adjustments can be made durĆ ing the cook cycle:

a. Press the CORE PROBE KEY (10) to disĆ

play the core probe set temperature. To change the core set temperature turn the DIAL (6) to select the new temperature. Press the CORE PROBE KEY (10) to return the display to core temperature.

b. Press the TEMP KEY (7) the display gives

the actual cavity temperature and the CAVITY ACTUAL TEMP lamp (5) is lit. When the temp key is released the display gives the cavity set temperature and the LED on the temp key is lit. To change the cavity set temperature turn the DIAL (6) to select the new temperature. Press the CORE PROBE KEY (10) to return the disĆ play to core temperature.

11. When the product has reached the core probe set temperature the buzzer sounds three times. The oven cavity holds at the core probe temperature.

When ready to serve, unplug the core probe and remove the product.

Operation

Solid State Digital Control with Core Temperature Probe

Cook and Hold with the Core Temperature Probe:

Use to cook product quickly at a constant temperĆ ature when overĆshoot is not critical and hold for serving at your convenience.

1. Turn the SELECTOR SWITCH (1) to either high or low fan.

2. Preheat the oven.

3. Insert the core probe into the product. Be sure to insert the probe to the center of the product.

4. Press TEMP (7) key. Rotate the DIAL (6) to enĆ ter the cook temperature.

5. Press CORE PROBE KEY (10). Rotate the dial (6) to enter the desired final probe temperature.

6. Load the product and plug the probe into the connector in the upper right corner of the oven, just inside the door.

7. Press the Cook & HOLD KEY (11). The oven cavity maintains the cook temperature until the desired final probe temperature has been reached.

8. The following adjustments can be made durĆ ing the cook cycle:

a. Press the CORE PROBE KEY (10) to disĆ

play the core probe set temperature. To change the core set temperature turn the DIAL (6) to select the new temperature. Press the CORE PROBE KEY (10) to return the display to core temperature.

b. Press the TEMP KEY (7) the display gives

9. When the product has reached the core probe set temperature the buzzer sounds three times. The oven cavity holds at the core probe temperature.

When ready to serve, unplug the core probe and remove the product.

WARNING!! A complete five minute shutdown must be

observed before the oven is relighted.

Oven Cool Down:

1. Turn the SELECTOR SWITCH (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

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

Operation

Solid State Digital Control with Humidaire

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the

2. DISPLAY - displays time or temperature and

3. HEAT LAMP - lights when heater is on.

4. PULSE LAMP - lights when Pulsed Fan Mode

5. HOLD LAMP - lights when Hold Mode is

6. DIAL - used to enter set points in display

7. START/STOP KEY - starts or stops the timer.

8. TIME KEY - used to show time in the display.

9. TEMP KEY - used to show set temperature in

10. HOLD KEY - turns Hold Mode on or off.

11. PULSE KEY - turns Pulse Mode on or off.

12. LIGHTS SWITCH - controls interior lights.

13. HUMIDAIRE START SWITCH - activates

14. HUMIDAIRE LAMP - lights when water is inĆ

15. RATE SWITCH - switches oven between

16. GAS ON/OFF SWITCH - press to shut off gas

oven for high fan, low fan or cool down.

other information related to oven function.

is turned on.

turned on.

the display.

NOTE: Actual temperature is shown while the

TEMP key is held down.

moisture injection for a preset period of 30 seconds.

jecting.

standard rate (60,000 BTU) and high rate (80,000 BTU) while in high fan.

NOTE: High rate is disabled with low fan.

to the oven.

Figure 14

Operation

Solid State Digital Control with Humidaire

PROGRAMMING To set the cook temperature:

1. Press TEMP (7) key.

2. Rotate dial (6) to enter temperature.

To set the cook time:

1. Press TIME (8) key.

2. Rotate the dial (6) to enter time.

NOTE: Time is entered in hours:minutes

(0:00) or minutes:seconds (00:00).

To set the hold time:

1. Press HOLD key (11) to turn hold mode on.

NOTE: HOLD light is on.

2. Rotate dial (6) to enter the hold temperature.

3. Press START/STOP key (12)

To set the pulse time:

1. Press PULSE KEY (9) to turn pulse mode on.

NOTE: Pulse light is on.

2. Rotate DIAL (6) to enter the pulse time. Pulse time is a portion of the preĆset cook time.

OPERATION Cook Only:

1. Turn the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (15).

2. Enter the cook time and temperature.

3. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

4. Press the START/STOP key (12). The timer beĆ gins to count down.

5. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

6. Press the START/STOP key (12) to silence the buzzer.

7. Remove the product.

Cook with Hold:

NOTE: HOLD light is on when hold mode is on

and off when hold mode is off.

1. Turn the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (15).

2. Enter the cook time and temperature.

3. Press the HOLD key (11). Enter the hold temĆ perature.

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push the START/STOP (12) key. Timer begins to count down.

7. Push the START/STOP key (12) to stop timer.

8. Remove the product.

9. Push HOLD (11) key to turn off hold mode.

Cook with Pulse:

NOTE: PULSE light is on when pulse mode is on

and off when pulse mode is off.

1. Turn the SELECTOR SWITCH (1) to the deĆ sired position. If high fan is chosen, high rate may be selected by toggling the RATE SWITCH (15).

2. Enter cook time and cook temperature.

3. Press PULSE KEY (9). Enter the pulse time. A minimum of one minute must be entered to operate.

NOTE: The pulse time is displayed in min:sec.

(Example 15 minutes = 15:00). Pulse time is a portion of the cook time and does not increase the previously enĆ tered cook time.

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

Operation

Solid State Digital Control with Humidaire

6. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

7. Push the START/STOP KEY (12) to turn the buzzer off.

8. Remove the product.

WARNING!! A complete five minute shutdown must be

observed before the oven is relighted.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

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

The amount of water injected during the HumidĆ aire cycle may be adjusted as follows:

1. Check the pressure gauge on the back of the oven while the water is dispensing. The presĆ sure should be no higher than 3 psi. If less moisture is desired, the pressure can be set below 3 psi.

2. To adjust the water pressure, loosen the lockĆ nut on the pressure regulator.

Turn the adjusting screw counter clockwise to decrease the water pressure.

Turn the adjusting screw clockwise to inĆ crease the water pressure if it is below 3 psi.

NOTE: Increasing the water pressure will inĆ

crease the amount of water injected during the humidaire cycle. Decreasing the pressure will decrease the water inĆ jected during the humidaire cycle.

3. Reset the locknut on the regulator.

4. Recheck the water pressure.

WARNING!!

Setting the pressure above 3 psi will lead to excessive water in the oven.

The Humidaire Function:

Moisture may be injected into the oven cavity at any time during the cook cycle.

1. Press the HUMIDAIRE START SWITCH (13). Water injects into the oven cavity for 30 secĆ onds. After the water stops injecting, the moĆ tor automatically turns off for 30 seconds. This enables the moisture to saturate the product. Once the humidaire cycle is complete, the oven resumes normal operation.

NOTE: The oven must be above 230_F

(110_C) for humidaire to operate.

Water Pressure Adjustment Screw

Locknut

Rear view of oven

Figure 15

+ 67 hidden pages