Blodgett DFG-200, DFG-100 User Manual

DFG-100 AND DFG -200 SERIES

CONVECTION OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

LA SÉRIE DFG-100 ET DFG-200

FOURS À CONVECTION

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN 90055 Rev U (1/03)

E 2003 --- G.S. Blodgett Corporation

IMPORTANT

WARNIN G:IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENAN C E CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH .READ THE INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTI SSEMEN T: UNE INST A L LATION, UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGESÀ LA PROPRIÉTE,DES BLESSURES OU LA MORT. LISEZ ATTENTIVEMENT LES DIRECTIVES D’INST A L LATION, D’OPÉRATI ON ET D’ENTRETIENAV A N T DE FAIRE L’INST A L LATION 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.

FORYOURSAFETY

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 inflammables 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 instructions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future refere nce.

Les informations données dans le présent manuel sont importantes pour installer, utiliser et entretenir correctement ce four. Le respect de ces instructio n s et procédures permettra d’obtenir de bons résultats de cuisson et une longue durée de service 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. Specifica-

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, full-size, half-size, countertop and deck, convection, Cook’n Hold, Combi-Ovens 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 spécialisedans la fabrication de fours. Nous avons établi les normes de qualité qui s’appliquent dans l’industrie à tous les types de fours utilisés dans les services alimentaires, 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 Combi-Oven, 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: Adressedevotreagencedeservice:

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....

Oven Components 3....................

Installation

Delivery and Location 4.................

Oven Assembly 5......................

NSF Bolts 5..........................

Leg Attachment 6.....................

Caster Assembly 6....................

Double Section Assembly 7............

Oven Leveling 7......................

Ventilation 8...........................

Canopy Type Exhaust Hood 8..........

Direct Flue Arrangement 9.............

Utility Connections ---

Standards and Codes 10.................

Gas Connection 11......................

Electrical Connection 14.................

Initial Startup 15.........................

Operation

Safety Information 16....................

CH-Pro3 (Solid State Programmable

Digital Control) 17.......................

Solid State Digital Control 20..............

Solid State Manual Control 22.............

Blodgett IQ2T Control 23................

Cook and Hold Control 32................

Pulse Plus 34...........................

Humidaire 35...........................

Intelliplus with Chain Event Control 36.....

Intellitouch II Control 39..................

How Cook and Hold Works 42............

General Guidelines for Operating

Personnel 43............................

Suggested Times and Temperatures 44....

Maintenance

Cleaning and Preventative Maintenance 45.

Troubleshooting Guide 46................

Introduction

Description et Spécifications du Four 48....

Éléments du Four 49.....................

Installation

Livraison et Implantation 50...............

Montage du Four 51.....................

Boulons NSF 51.......................

Assemblage des Pieds 52...............

Montage des Roulettes 52..............

Montage de la Section Double 53........

MiseàNiveauduFour 53...............

Ventilation 54...........................

Hotte D’évacuation Type Voûte 54.......

En Prise Directe 55.....................

Branchements de Service --- Normes et

Codes 56...............................

Branchement de Gaz 57.................

Raccordement Électrique 60..............

Mise en Marche Initiale 61................

Utilisation

Informations de Sécurité 62...............

CH-Pro3 (Commande Numérique Program-

mable pour Semi-Conducteurs) 63........

Commandes Numériques à

Semi-Conducteurs 67....................

Commandes à Semi -Conducteurs 70......

Contrôle du Blodgett IQ2T 71............

Commande Cuisson et Maintien 81........

Pulse Plus 83...........................

Humidaire 84...........................

Intelliplus avec Commandes à

Enchaînement 85........................

Intellitouch II 88.........................

Principe de la Fonction de Cuisson et

Maintien 91.............................

Consignes Générales à l’Intention des

Utilasateurs 92..........................

Durées et Températures Suggérées 93.....

Entretien

Nettoyage et Entretien Préventif 94........

GuidedeDétectiondesPannes 95........

Introduction

Oven Description and Specifications

Cooking in a convection oven differs from cooking in a conventionaldeck 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 quality product, cooked at a lower temperature in a shorter amount of time.

Blodgettconvection ovens represent the latest advancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recircu lated within the cooking chamber before being vented from the oven: resulting in substantial reductions in energy consumption and enhanced oven performance.

Air Flow Pattern for Blodgett DFG Convection Ovens

Figure 1

GAS SPECIFICATIONS -- U.S., Cana da 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

DFG-100-3 DFG-200-L

Main Burner Orifice Size

DFG-100-3 DFG-200-L

GAS SPECIFICATIONS -- DFG-100-3 for Australia

Oven Input --- 58 MJ/h --- 58 MJ/h Main Burner Orifice Size 38 MTD* 2.58 mm 1/16” dia. 1.6 mm

NOTE: * --- Multiple Twist Drill

55,000 BTU/hr 60,000 BTU/hr

38 MTD* 36 MTD*

16.2 kW

17.6 kW

2.6 mm

2.7 mm

2550 BTU/cu. ft. 95.0 MJ/m

55,000 BTU/hr 60,000 BTU/hr

1/16” dia.

52 MTD*

16.2 kW

17.6 kW

1.6 mm

Introduction

Oven Components

Combustion Cover --- provides access to the

combustion compartment on gas ovens. Combustion Compartment --- contains combus-

tion burners on gas ovens. Combustion Burners --- provide heat to the bak-

ing chamber on gas ovens. Chain & Turnbuckle --- controls operation of the

oven doors. Control Panel --- contains wiring and components

to control the oven operation. Oven Racks --- five racks are provided standard.

Additional racks are available.

Oven

Lights

Blower

Wheel

Convection

Motor

Rack Supports --- h o l d ov e n r a c k s . Blower Wheel Cover --- locatedon the back interi-

or wall of the oven. Protects the blower wheel. Blower Wheel --- spins to circulate hot air in the

baking chamber. Convection Motor --- provides power to turn the

blower w h eel. Oven Lights --- provide lighting inside the baking

compartment.

Blower

Wheel Cover

Rack Support

Combustion

Cover

Chain &

Turn b u c kle

Control Panel

Oven Rack

Control

Panel Cover

Combustion

Burners

Figure 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 the oven and check for internal damage. Carriers will accept claims for concealed damage if notified within fifteen 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 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 between the oven and any combustible or non-combustible construction.

DFG100

Oven body right side --- 2” (5cm)

Oven body left side --- 2” (5cm)

Oven body back --- 0” (0cm)

Oven body bottom --- 6” (15cm)

DFG200

Oven body right side --- 6” (15cm)

Oven body left side --- 6” 6” (15cm)

Oven body back --- 6” (15cm)

Oven body bottom --- 6” (15cm)

The following clearances must be available for servicing.

Oven body sides --- 12” (30cm)

Oven body back --- 12” (30cm)

NOTE: On gas models, routine servicingcan usu-

ally be accomplished within the limited movement provided by the gas hose restraint. If the oven needs to be moved further 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 returned 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.

Place the oven in an area that is free of drafts.

Keepthe oven area free and clear of all combustiblessuch as paper, cardboard, and flammable liquids and solvents.

NSF requires 6” of clearance on the bottom a nd sides of the unit for cleaning. Do not place the oven on a curb base or seal to a wall.

The location must provide adequate clearance for the air opening into the combustion chamber.

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

1. Remove the combustion compartment cover. The rating plate is attached to the frame on the left side of the combustion compartment.

Installation

Oven Assembly

NSF BOLTS

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

any unit, single or stacked, without a back panel.

any holes in stacked units not used for mounting stacking brackets.

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

the oven.

2. InstalltheboltsasshowninFigure3.

Double Stacked Units Units without Back Panels

Figure 3

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 tighten to the nearest full turn.

3. Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg using two 1/2” bolts.

NOTE: If using casters see CASTER AS-

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 non-locking casters on the back of the oven.

NOTE: Use a gas hose restraint on all units with

casters. See page 13.

Casters for Singl e 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 5

6” (15 cm) Legs Shown

Figure 4

Low Profile Castersfor Double StackedOvens:

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 6

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

NOTE: Old style ovens refer to units with painted ex-

posed rear angle. New style ovens refer to units with rear angle iron enclosed in steel.

The following instructions apply to stacking two new style ovens.

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

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

3. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.

4. Attach the flue connector.

The following instructions apply to stacking a new styleovenonanoldstyleoven.

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

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

3. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.

4. Drill a clearance hole for a 5/16” bolt in the angle iron of the old style oven. Use the holes in the stacking brackets as a pilot.

5. Attach the stacking brackets to the old style oven with the 5/16” bolts and nuts provided in the kit.

6. Attach the flue connector.

WARNING!! Whenstackingovensbesuretoremove

thesingleovenflueboxespriortoattaching three-piece connector.

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.

Figure 7

Flue

Connector

Installation

Ventilation

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

This oven may be vented using either:

A mechanically driven, canopy type, exhaust hood, or

A direct flue arrangement.

U.S. and Canadian installations

Refer to your local ventilation codes. In the absence of local codes, refer to the National ventilation code titled, “Standard for the Installation of

Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment”, NFPA-96-Latest 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 installationand/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local distributor, please callthe Blodgett Oven Companyat 0011-802-860-3700.

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 m

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

2. Secure both ends with the sheet metal screw s

) for each oven section.

the open area facing the front of the oven. See Figure 8.

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 damage to the equipment.

Damage sustained as a direct result of improper ventilation will not be covered by the manufacturer’s warranty.

Front of

Oven

Figure 8

Installation

Ventilation

DIRECT FLUE ARRANGEMENT

When the installation of a mechanically driven exhaust 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.

ThefluemustbeclassBorbetter.Theheightof theflueshouldrise6-8ft(2-2.5m)abovetheroof of the building or any proximate structure. Never direct vent the oven into a hood. The flue should be capped with a UL Listedtype vent cap to isolate the unit from external environmental conditions.

Thedirectventcannotreplaceairconsumedand vented by the oven. Provisions must be made to supply the room with sufficient make-up air. Total make-up a ir requirements for each oven section should be approximately 30 CFM (.85 m tion. To increase t he supply air entering the room, a ventilation expert should be consulted.

)persec-

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 . SeeFigure9.

2. Secure both ends with the sheet metal screw s provided.

Flue

Draft Hood

Front of

Oven

FLUE DIAMETER

Oven Single Double

DFG-100 6” (15cm) 6” (15cm)

DFG-200 6” (15cm) 8” (20cm)

Figure 9

Installation

Utility Connections --- Standards and Codes

THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATIONAND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN AND/OR I NJURY 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:

the installation or replacement of gas piping and the connection, installation, repair or s ervicing of equipment.

the installation of electrical wiring from the electric meter, main control box or service outlet to the electric appliance.

Qualified 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

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

Gas Code, NFPA54/ANSI Z223.1 ---Latest Edition, the Natural Gas Installation Code CAN/CGAB149.1 or the Propane Installation Code, CAN/ CGA-B149.2 as applicable.

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

trical Code, ANSI/NFPA 70---Latest Edition and/or CanadianNationalElectric Code C22.2 as applica-

ble.

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 DFG-100 convection oven to add to your existing cook line.

1. Add the BTU rating of yourcurrentappliances. 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 total.

Previous Total 230,000 BTU DFG-100 55,000 BTU New Total 285,000 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 total capacity of your current gas piping.

The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 285,000 BTU is less than 320,000 BTU, the current gas piping will not have to be increased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows or other fittings will decrease pipe capacities. 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 10-2

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 Ta ble 10-15

Nominal Size, Inches

3/4” 1” 1-1/4” 1-1/2” 2”

Outside Diameter, Inches 3/4” 1” 1-1/2”

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

DFG-100-3 ovens are rated at 55,000 BTU/Hr. (16.2 kW) (58 MJ) per section. DFG-200-L ovens are rated at 60,000 BTU/Hr. (17.6 kW) (63 MJ) per section. Each oven has been adjusted at the factory 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. 3.5 10.0 kPa .87 2.49

Inlet Pressure --- the pressure of the gas before it reaches the oven.

Manifold Pressure --- the pressure of the gas as it enters the main burner(s).

Min --- the minimum pressure recommended to operate the oven.

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 essen-

tial to the proper operation of the oven and shouldnot be removed. It is preset to provide the

oven with 3.5” W.C. (0.87 kPa) for natural gas and

10.0” W.C. (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 2.5” (64 mm)

Gas Connection 3.75” (85.7 mm)

Figure 10

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 a nd quick connect.

The restraint (ie: heavy gauge cable) should be 1,000 lb. (453 kg) test load andshould 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 11.

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

Installation

Gas Connection

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 Z21.69 or Connectors For Moveable Gas Appliances CAN/CGA-6.16 and a quick disconnect device that complies with the Standard for QuickDisconnect Devices for Use With Gas Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas Fuel CAN 1-6.9. Adequate means must be provided to

limit the movement of the appliance without depending on the connection and the quick disconnect device or its associated piping.

Australie and general export installations

The restraint and quick connect 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 distributor, please call the Blodgett Oven Company at 0011-802-860-3700.

Back of Oven

Restraint Cable

Bracket

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

Figure 11

Installation

Electrical Connection

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

Model Hz Volts Phase Amps Electrical Connection

U.S. and Canadian Installations

WARNING!! This appliance is equipped with three

pronggroundingtypeplugforyour protection against shock hazard and shouldbe plugged directlyintoa properly grounded three prong receptacle. DO NOT cut or remove the grounding prong from this plug.

THE BLODGETT OVEN COMPANY CANNOT ASSUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTALLATION.

(minimum size)

DFG-100-3 60 115 1 6 Cord set provided DFG-200-L 60 115 1 6 Cord set provided

Australia and General Export Installations

DFG-100-3 50 220-240 1 3 Size per local code DFG-200-L 50 220-240 1 3 Size per local code

Installation

Initial S tartup

The following is a check-list to be completed by qualified personnel prior to turning on the applianceforthefirsttime.

Open the manual shut-off valve at the rear of the oven.

Remove the control panel and combustion covers.

Turn the combination valve’s manual shut-off to the on position.

Turn the selector switch to Cook, and the thermostat to 500_F (260_C).

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

Verify there are no gas leaks, by checking all gas connections w ith a soapy water solution.

Verify that the inlet pressure is correct. The inlet pressure can be checked at the pressure tap located on the combination valve’s inlet side.

Verify that the manifold pressure is correct. The manifold pressure can be checked at the pressure tap located on the manifold.

If the above pressure readings are set to the recommended pressure requirements, allow the oven to burn-off for 2 hours. If the pressure readings are not set correctly, turn off the oven and readjust accordingly.

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:

DDDD

calibration of the thermostat

DDDD

adjustment of the doors

DDDD

burner adjustments

DDDD

leveling

DDDD

testing of gas pressure

DDDD

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 fabrication. Smoke may be produced. Proper ventilation is required.

Operation

Safety Information

THE INFORMATION CONTAINED IN THIS SECTION IS PROVIDED FOR THE USE OF QUALIFIED OPERATING PERSONNEL. QUALIFIED 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 OPERATIONOF 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 conveyor oven.

SAFETY TIPS For your safety read before operating

What to do if you smell gas:

DO NOT try to light any appliance.

DO NOT touch any electrical switches.

Use an exterior phone to call your gas supplier immediately.

If you cannot reach your gas supplier, call the fire department.

What to do in the event of a power failure:

Turn a ll sw itch es t o off.

DO NOT attempt to operate the oven until the power is restored.

NOTE: In the event of a shut-down of any kind, al-

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

General safety tips:

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.

If the oven needs to be moved for a ny 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.

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

Operation

CH-Pro3 (Solid State Programmable Digital Control)

COMPONENT DESCRIPTION

1. SELECTOR SWITCH --- turns power to the oven on or off. Allows selection of cook or cool down modes and fan speed (if applicable).

2. TI M E DI SPL A Y --- g i v e s c o ok t i m e .

3. TIME ARROW KEYS -- - press to enter cook and/

or pulse times.

4. READY INDICATOR --- when lit indicates the oven has reached the setpoint temperature and product may be loaded.

5. TEMPERATURE DISPLAY --- gives cook and hold temperatures.

6. HEAT INDICATOR --- when lit indicates the oven is heating.

7. TEMPERATURE ARROW KEYS --- press to enter cook and hold temperatures.

8. HOLD KEY --- turns hold mode on or off.

9. TEMP KEY --- press to display actual oven temperature.

10. F AN KEY --- turns pulse mode on or off. The LED above the fan key is always on.

11. PRODUCT KEYS --- three programmable keys.

12. MANUAL PRODUCT KEY - -- default product key used for manual operation.

13. START KEY --- press to begin a cook cycle.

14.PROGRAMKEY---presstoenterprogramming mode and save programmed settings.

15. STOP KEY --- press to silence audible alarms and cancel cook cycles.

Figure 12

Operation

CH-Pro3 (Solid State Programmable Digital Control)

MANUAL OPERATION

NOTE: Press the arrow keys to change the cook

time and temperature at any point duringmanual operation.

Cook Only:

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the TIME ARROW KEYS (3) to enter the cook time.

3. PresstheTEMPERATUREARROWKEYS(7) to enter the cook temperature.

4. The READY INDICATOR (4) lights when the oven is at the set temperature. Load product into the oven.

5. Press the START KEY (13). The TIME DISPLAY (2) counts down. The manual key LED flashes.

6. When the cook time expires the LEDs and both displays flash and an audible alarm sounds. Press t he STOP KEY (15) to silence the alarm.

7. Remove the product.

Cook with Hold:

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the TIME ARROW KEYS (3) to enter the cook time.

3. PresstheTEMPERATUREARROWKEYS(7) to enter the cook temperature.

4. Press and hold the HOLD KEY (8) then release. Use the TEMPERATURE ARROW KEYS (7) to enter the hold temperature. The hold key LED lights. Press the hold key again to exit the hold mode.

5. The READY INDICATOR (4) lights when the oven is at the set temperature. Load product into the oven.

6. Press the START KEY (13). The TIME DISPLAY (2) counts down. The manual key LED flashes.

7. When the cook time expires both displays flash and an audible alarm sounds for several

seconds then self cancels. The hold key LED flashes. The time display begins to count up while the oven cools to the hold temperature. When the oven reaches the hold temperature the time display resets to 00:00 then begins to count up the hold time. The fan cycles with heat demand in the hold mode.

8. Press the STOP KEY (15) to stop the timer.

9. Remove the product.

10. Push the HOLD KEY (8) to turn off hold mode.

Cook with Pulse:

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the TIME ARROW KEYS (3) to enter the cook time.

3. PresstheTEMPERATUREARROWKEYS(7) to enter the cook temperature.

4. Press the FAN KEY (10) for five seconds. The TEMPERATURE DISPLAY (5) goes blank. The fan key LED flashes. Use the TIME ARROW KEYS (3) to enter the pulse time.

NOTE: Pulse time is a portion of the cook time

and does not increase the previously entered cook time.

5. Pressthe FANKEY (10) again. The TEMPERATURE DISPLAY (5) lights.

6. The READY INDICATO R (4) in the temperature display lights when the oven is at the set temperature. Load product into the oven.

7. Press the START KEY (13). The manual key LED flashes. The TIME DISPLAY (2) counts down the cook time. The fan cycles on for 30 seconds then off for 30 seconds until the set pulse time has expired.

8. When the pulse time expires both displays flash and an audible a larm sounds. Press the STOP KEY (15) to silence the alarm.

9. Remove the product.

Oven Shut Down:

1. T urn the SELECTOR SWITCH (1) to OVEN OFF.

Operation

CH-Pro3 (Solid State Programmable Digital Control)

PROGRAMMING THE MANUAL KEY DEFA U LT

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the MANUAL KEY (12). The manual and fan key LEDs light.

3. Press the TIME ARROW KEYS (3) to enter the cook time.

4. PresstheTEMPERATUREARROWKEYS(7) to enter the cook temperature.

5. For Cook and Hold --- Press and hold the HOLD KEY (8). Use the TEMPERATURE ARROW KEYS (7) to enter t he hold temperature. The hold key LED lights. Press the hold key again to exit the hold mode.

For Cook with Pulse --- P r e s s t h e FA N KE Y (10). Use the TIME ARROW KEYS (3) to enter the pulse time. If no pulse is required, leave pulsetimeat0:00.ThefankeyLEDflashes. Press the fan key again to exit fan mode.

6. Press the PROGRAM KEY (14) to save the program settings.

MANUAL KEY DEFAULT OPERATION

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the MANUAL KEY (12). The applicable LEDs light.

3. Press the START KEY (13). The TIME DISPLAY (2) counts down. The manual key LED flashes.

NOTE: InCookwithPulsethefanLEDflashes. NOTE: Press the arrow keys to change the

cook time and temperature at any point during manual key operation.

4. When the cook time expires the applicable LEDs and both displays flash and an audible alarm sounds.

5. Press the STOP KEY (15) to silence the alarm.

NOTE: In Cook & Hold the alarm self cancels.

The oven cools to the hold temperature and the time display counts up.

6. Remove the product.

7. Turn the SELECTOR SWITCH (1) to OFF to shut down the oven.

PROGRAMMING THE PRODUCT KEYS

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the des ired PRODUCT KEY (11). The product and fan key LEDs light.

3. Press and hold the PROGRAM KEY (14) until the corresponding LED flashes, approximately five seconds.

4. Press the TIME ARROW KEYS (3) to enter the cook time.

5. PresstheTEMPERATUREARROWKEYS(7) to enter the cook temperature.

6. For Cook and Hold --- Press and hold the HOLD KEY (8). Use the TEMPERATURE ARROW KEYS (7) to enter t he hold temperature. The hold key LED lights. Press the hold key again to exit the hold mode.

7. Press the PROGRAM KEY (14) to save the program settings.

PRODUCT KEY OPERATION

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the des ired PRODUCT KEY (11). The applicable LEDs light.

3. Press the START KEY (13). The TIME DISPLAY (2) counts down. The product key LED flashes.

NOTE: InCookwithPulsethefanLEDflashes.

4. When the cook or pulse time expires the applicable LEDs and both displays flash and an audible alarm sounds.

5. Press the STOP KEY (15) to silence the alarm.

NOTE: In Cook and Hold the alarm self can-

cels. The oven cools to the hold temperature and the time display counts up.

6. Remove the product.

7. Turn the SELECTOR SWITCH (1) to OFF to shut down the oven.

Operation

Solid State Digital Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- turns power to the oven on or off. Allows selection of Cook or Cool Down Modes and fan speed (if applicable).

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 --- s tarts 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

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

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

TEMP key is held down.

PROGRAMMING

Figure 13

To set the cook temperature:

1. Press TEMP (9) 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 or

minutes : seconds.

To set the hold time:

1. Press HOLD key (10) to turn hold mode on.

NOTE: HOLD light is on.

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

3. Press START/STOP key (7)

To s et the pul s e tim e:

1. Press PULSE KEY (11) 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 pre-set cook time.

Operation

Solid State Digital Control

OPERATION Cook Only:

1. Turn the SELECTOR switch (1) to the desired position.

2. Enter the cook time and temperature.

3. Load product into t he oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

4. Press the START/STOP key (7). The t imer begins to count down.

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

6. Press the START/STOP key (7) 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.

2. Enter the cook time and temperature.

3. Press the HOLD key (10). Enter the hold temperature.

4. Load product into t he oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push the START/STOP (7) key. Timer begins to count down.

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

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

8. Remove the product.

9. Push HOLD (10) key to turn off hold mode.

Cook with Pulse:

NOTE: PULSE light is on when pulse mode is on

andoffwhenpulsemodeisoff.

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Enter cook time and cook temperature.

3. Press PULSE KEY (11). Enter the pulse time.

NOTE: Pulse time is a portion of the cook time

and does not increase the previously entered cook time.

4. Load product into t he oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push START/STOP K EY (7). The timer begins to count down the cook time. The oven will be inpulsemodeforthesetpulsetime.Oncethe set time has expired, the unit will automatically switch to cook mode and continue counting down.

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

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

8. Remove the product.

WARNING!! Acompletefiveminuteshutdownmustbe

observed before the oven is relighted.

Operation

Solid State Manual Control

COOL DOWN

LIGHT OFF

OVEN READY

OVEN OFF

OFF

LIGHTS

SOLID STATE

THERMOSTAT

TIMER

COOK

BLOWER

60 Hz

Only

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- controls power to the oven for cook or cool down.

2. BLOWER SWITCH --- controls blower speed, either hi or lo. T wo speed not available in 50 Hz.

3. LIGHTS SWITCH --- controls interior lights.

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

5. SOLID STA TE THERMOSTAT --- allows either 8 pre-set temperatures to be selected in accordance with customer requirements, or an infinite selection of temperatures from 200-500_F (95-260_C). (infinite control shown)

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

OPERATION

1. Turn the SELECTOR Switch (1) to COOK.The blower and control compartment cooling fan operate and are controlled automatically by the action of the doors.

2. Set BLOWER Switch (2) to the desired speed.

3. Set the SOLID STATETHERMOSTAT(5) to the desired setting or temperature.

4. Preheat until the OVEN READY LIGHT (4) goes out.

5. Load product into the oven. Determine cook time and set the TIMER (6).

6. When the buzzer sounds, remove the product fromthe oven. Turnthe TIMER knob (6) to OFF to silence the buzzer.

7. Turn the SELECTOR Switch (1) to OVEN OFF.

Figure 14

WARNING!! Acompletefiveminuteshutdownmustbe

observed before the oven is relighted.

Operation

Blodgett IQ2T Control

COMPONENT DESCRIPTION

1. OVEN POWER SWITCH --- controls power to

the oven.

2. TOP DISPLAY --- displays temperature and

other controller related information.

3. FAN HI LED --- when lit indicates the fan is run-

ning at high speed.

4. B O T T O M DI SPL A Y --- d is p la ys co o k ti m e an d

other controller related information.

5. PROG LED --- when lit indicates the controller

is in the programming mode.

6. HEAT LED --- when lit indicates the control is

calling for heat.

7. FAN LOLED --- when litindicates the fan is run-

ning at low speed.

8. COOL DOWN KEY --- press to enter the cool

down mode.

9. HOLD KEY --- press to enter hold mode.

10. PROG KEY --- press to enter the programming

mode.

11. TOGGLE/CLEAR KEY --- press during pro-

gramming to toggle options.

12. ACT TEMP KEY --- press to display the actual

oven temperature.

13. SET TEMP KEY --- press to display the pro-

grammed cook temperature for the current stage of the product key.

14. ENTER KEY --- press to enter new values into

product key programming. Also used to view recovery time.

15. SCAN KEY --- completes the programming for

the current parameter and advances the con trollerto the next parameter.Press to view time remaining on multiple cook cycles.

16. PRODUCT LEDS --- when lit indicate which

product keys are currently in use or programmed for the current oven temperature and fan speed.

17. PRODUCT KEYS --- assigns a key to a pro-

grammed recipe and begins a programmed cooking process.

18. SHELF KEYS --- assigns a shelf key.

Figure 15

Operation

Blodgett IQ2T Control

OVEN OPERATION Oven Startup:

1. Toggle the POWER SWITCH (1) to ON.The

oven preheats to the lowest programmed first stage temperature. The LEDS (16) for all products with the same first stage temperature light.

While the unit preheats the TOP DISPLAY (2) gives the set temperature. The BOTTOM DISPLAY (4) reads Lo iftheovenismorethan10_

below setpoint. When the oven reaches ¦10_ of the preheat temperature an alarm sounds and the bottom display reads Ready.

Single Product Cooking Procedure:

NOTE: If the led next to the desired product key i s

lit skip step 1.

1. Press the desired PRODUCT KEY (17). The oven preheats to the first stage temperature for the selected product. When the oven reaches

¦10_ of the preheat temperature an alarm sounds and the bottom display reads Ready .

2. Load the product into the oven. Press the desired PRODUCT KEY (17).

If the shelf timing function is toggledon for that product key, the top display reads SHLF and the bottom display reads the programmed product’s time. Press a SHELF K EY (18) to assign the product to that shelf and start the cook cycle. The top display reads SHLF,the bottom display gives the shelf #. Within five seconds, the top display reads SH-1,thebottom display gives the remaining cook time.

If the shelf timing function is toggled off for that product key, pressing the product key will start the cook cycle. The TOP DISPLAY (2) re a d s --- --- --- --- . T h e B O T T O M D I S P L AY (4 ) counts down the cook time in minutes: seconds.

NOTE: If the selected product has a cook time

of greater than 59:59 the top display r e ad s H r --- --- f o r the to t a l nu m b e r of hours. The bottom display counts down the cook time in minutes:seconds.

NOTE: If the selected product is a single stage

recipe the LEDS for all single stage products with the same cook tempera-

ture and fan speed will light. If the selected product is a multiple stage recipe no other product LEDS will light.

NOTE: Press and hold the selected product

key for three seconds to cancel the cook cycle for normal operation. To cancel the cook cycle when using shelf timing, press and hold the SHELF KEY (18) for 3 seconds or press TOGGLE/CLEAR (11) and the corresponding shelf key.

3. When the cook time expires an alarm sounds

and the top display reads donE.

4. Press the selected product key to silence the alarm. Remove the product. If shelf timing is used, press the flashing SHELF KEY (18) to silence the alarm.

Multiple Batch Cooking Procedure:

This procedure is for single stage recipes with the same cook temperature and fan speed only.

NOTE: If the led next to the first desired product

key is lit skip step 1.

1. Press the first desired PRODUCT KEY (17). The LEDS for all recipes with the same cook temperature and fan speed will light.

The oven preheats to the cook temperature for the selected product. When the oven reaches

¦10_ of the preheat temperature an alarm sounds and the bottom display reads Ready.

2. Load the product into the oven. Press the desired PRODUCT KEY (17).

If the shelf timing function is toggled off for that product key, pressing the product key will start the cook cycle. The TOP DISPLAY (2) re a d s --- --- --- --- . T h e B O T T O M D I S P L AY (2 ) counts down the cook time in minutes: seconds.

Operation

Blodgett IQ2T Control

3. Load the second product. Press the appropriate PRODUCT KEY (17). Press a SHELF KEY (18) to activate shelf timing.

NOTE: Only products with lighted LEDS may

be selected.

4. The top display reads SHLF. The bottom dis- play gives the numbers of the shelves that have been assigned. Within five seconds the shelf with the least amount of time remaining is displayed. The led for the product with the least time remaining flashes faster than the led for the other products.

NOTE: To view the remaining cook time for

the other products press and hold the SCAN KE Y (15). The bottom display cycles through the remaining cook times for each product. Only the led for the product with the cook time displayed will be lit.

5. When a cook time expires an alarm sounds. The top display reads donE.Theledforthefinished product lights. All other LEDS are dark.

6. Press the SHELF KEY (18) for the finished product to silence the alarm. Remove the product. Close the oven door. The TOP DISPLAY (2) reads SH-X for the shelf with the least amount of cook time. The BOTTOM DISPLAY (4) counts down the cook time for t he other product.

7. When the cook time expires an alarm sounds and the top display reads donE.

8. Press the SHELF KEY (18) to silence the alarm. Remove the product.

Oven Cool Down:

1. Close the oven door . Press the COOL DOWN KEY (8).

NOTE: Cool down cannot be activated with the

oven door open. Once the cool down cycle has begun the doors may be opened to speed the cooling process.

Operation

Blodgett IQ2T Control

PROGRAMMING SINGLE STAGE RECIPES Entering the Programming Mode:

1. Press and hold the PROG KEY (10). The top

display reads CodE.

2. Use the product keys to enter the programming access code: 3 1 2 4. Press the ENTER KEY (14). The top display reads Prod.

3. Press the desired product key followed by the ENTER KEY (14).

NOTE: During the programming process you may:

Press the TOGGLE/CLEAR KEY (11) to erase the current setting or toggle between specific settings. Press the SCAN KEY (15) to move to the next programming function keeping the current setting the same. Press the PROG KEY (10) to exit the programming mode.

Programming the Cook Time:

1. The top display reads P1:__. The bottom display gives the current programmed cook time for stage 1 in minutes:seconds. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter the new cook time. Press the ENTER KEY (14) to save the new cook time.

2. The top display reads P2:__. The control is asking for the cook time for stage 2 of this recipe. Press the TOGGLE/CLEAR KEY (11) to enter a time of 0:00:00 for P2:.

NOTE: This tells the controller that there are

no more stages for this recipe. Once a single stage recipe has been established the control will only allow entries for one stage on all further parameters for this product.

3. Press the ENTER KEY (14) again. The t op display reads P1:. The bottom display shows the cook time.

4. Press t he SCAN KEY (15) to advance the pro gramming mode to cook temperature.

Programming the Cook Temperature:

1. The top display reads C t --- 1 . The bottom dis-

play gives the current cook temperature. Use the product keys to enter the desired cook temperature.

2. Press t he SCAN KEY (15) to advance the pro gramming mode to fan speed.

Programming the Fan Speed:

1. The top display reads SPd1. The bottom display gives the current fan speed. Press the TOGGLE/CLEAR KEY (11). The bottom display toggles between HI and Lo.

2. Press t he SCAN KEY (15) to advance the pro gramming mode to the fan cycle time.

Programming the Fan Cycle Time:

There are 3 options for fan cycle time: Pulse, Heat and Full. Pulse allows the fan to turn on and off as programmed. Heat allows the fan to operate with heat only. Full provides continuous fan operation.

1. The top display reads CYC1. The bottom display gives the current fan cycle. Press the TOGGLE/CLEAR KEY (11). The bottom display toggles between PULS, HEAt and FULL.

2. If heat or full are selected press the SCAN KEY (15) to save the new fan cycle and advance to timing mode.

If pulse is selected press the SCAN KEY (15) and continue with Steps 3---4 to program the pulse cycle.

3. The top display reads o n --- 1 . The bottom display gives the current pulse on time. Use the product keys to enter the desired pulse on time from 10 to 60 seconds. Press the SCAN KEY (15).

4. The top display reads o f --- 1 . The bottom display gives the current pulse off time. Use the product keys to enter the desired pulse off time from 10 to 60 seconds. Press the SCAN KEY (15) to advance the programming mode to shelf mode.

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