Blodgett DFG-100, DFG-200 User Manual

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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

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 ATTENTIVEMENT 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 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 reference.

Les informations données dans le présent manuel sont importantes pour installer, utiliser et entretenir correctement ce four. Le respect de ces instructions 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. Specifications 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 spécialise dans 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.

Model/Modèl:

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

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 Mise à Niveau du Four . . . . . . . . . . . . . . . 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 Programmable 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
Guide de Détection des Pannes . . . . . . . .	95

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 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.

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

Air Flow Pattern for Blodgett DFG Convection Ovens

			Figure 1

GAS SPECIFICATIONS -- 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/m3	2550 BTU/cu. ft.	95.0 MJ/m3
Specific Gravity (air=1.0)	0.63	0.63	1.53	1.53

Oven Input
DFG-100-3	55,000 BTU/hr	16.2 kW	55,000 BTU/hr	16.2 kW
DFG-200-L	60,000 BTU/hr	17.6 kW	60,000 BTU/hr	17.6 kW

Main Burner Orifice Size
DFG-100-3	38 MTD*	2.6 mm	1/16” dia.	1.6 mm
DFG-200-L	36 MTD*	2.7 mm	52 MTD*	1.6 mm

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

Introduction

Oven Components

Combustion Cover --- provides access to the combustion compartment on gas ovens.

Combustion Compartment --- contains combustion burners on gas ovens.

Combustion Burners --- provide heat to the baking 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.

Rack Supports --- hold oven racks.

Blower Wheel Cover --- located on the back interior 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 wheel.

Oven Lights --- provide lighting inside the baking compartment.

Oven	Blower	Convection
Lights	Wheel	Convection
Lights	Wheel	Motor
		Motor
Blower
Wheel Cover
		Chain &
Rack Support		Turnbuckle
		Control
		Panel
Oven Rack
		Control
		Panel Cover
Combustion		Combustion
Combustion		Burners
Cover		Burners
Cover

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:

DInspect the shipping container for external damage. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.

DUncrate 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-com- bustible construction.

DFG100

D Oven body right side --- 2” (5cm) D Oven body left side --- 2” (5cm) D Oven body back --- 0” (0cm)

D Oven body bottom --- 6” (15cm)

DFG200

D Oven body right side --- 6” (15cm) D Oven body left side --- 6” 6” (15cm) D Oven body back --- 6” (15cm)

D Oven body bottom --- 6” (15cm)

The following clearances must be available for servicing.

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

NOTE: On gas models, routine servicing can usually 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.

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

DKeep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.

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

DThe 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:

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

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

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

2.Install the bolts as shown in Figure 3.

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 ASSEMBLY before proceeding.

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

6” (15 cm) Legs Shown

Figure 4

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 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 5

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 6

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

NOTE: Old style ovens refer to units with painted exposed 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 style oven on an old style oven.

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!!

When stacking ovens be sure to remove the single oven flue boxes prior to attaching 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.

Flue

Connector

Figure 7

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:

DA 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 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 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.

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.

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 8.

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

Draft Diverter

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.

The flue must be class B or better. The height of the flue should rise 6-8 ft (2-2.5 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 make-up air. Total make-up air requirements for each oven section should be approximately 30 CFM (.85 m3) per section. To increase the supply air entering the room, a ventilation expert should be consulted.

FLUE DIAMETER

Oven	Single	Double

DFG-100	6” (15cm)	6” (15cm)

DFG-200	6” (15cm)	8” (20cm)

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 9.

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

Flue

Draft Hood

Front of

Oven

Figure 9

Installation

Utility Connections --- Standards and Codes

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

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:

Dthe installation or replacement of gas piping and the connection, installation, repair or servicing of equipment.

Dthe 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 Canadian National Electric 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 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 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		Nominal Size, Inches
Length (ft)
Length (ft)	3/4”	1”	1-1/4”	1-1/2”	2”

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	Outside Diameter, Inches
(ft)
(ft)	3/4”	1”	1-1/2”
	3/4”	1”	1-1/2”
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 10-15

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

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

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

DMin --- 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 essential to the proper operation of the oven and should not 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

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 11.

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

Back of Oven

Restraint Cable

Bracket

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

Figure 11

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.

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.

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 ASSUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTALLATION.

ELECTRICAL SPECIFICATIONS

Model	Hz	Volts	Phase	Amps	Electrical Connection
					(minimum size)

U.S. and	Canadian Installations

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 Startup

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

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

jRemove the control panel and combustion covers.

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

jTurn 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.

jVerify there are no gas leaks, by checking all gas connections with a soapy water solution.

jVerify that the inlet pressure is correct. The in-

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

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

jIf 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.

WARNING

The break in procedure burns off excess oils present in the metals during fabrication. Smoke may be produced. Proper ventilation is required.

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:

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.

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 OPERATION OF THE EQUIPMENT DESCRIBED. ADHERENCE TO THE PROCEDURES RECOMMENDED HEREIN WILL ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLE-FREE SERVICE.

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

DUse an exterior phone to call your gas supplier immediately.

DIf 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.

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

NOTE: In the event of a shut-down of any kind, allow a five (5) minute shut off period before attempting to restart the oven.

General safety tips:

DDO 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.

DIf 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.

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

Operation

CH-Pro3 (Solid State Programmable Digital Control)

1
2
4
5	3
5
6	7
8	10
9	12
	12
11	15
	15
13
14

Figure 12

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.TIME DISPLAY --- gives cook time.

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.FAN 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.PROGRAM KEY --- press to enter programming mode and save programmed settings.

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

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.Press the TEMPERATURE ARROW KEYS (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 the 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.Press the TEMPERATURE ARROW KEYS (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.Press the TEMPERATURE ARROW KEYS (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.Press the FAN KEY (10) again. The TEMPERATURE DISPLAY (5) lights.

6.The READY INDICATOR (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 alarm sounds. Press the STOP KEY (15) to silence the alarm.

9.Remove the product.

Oven Shut Down:

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

Operation

CH-Pro3 (Solid State Programmable Digital Control)

PROGRAMMING THE MANUAL KEY DEFAULT

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.Press the TEMPERATURE ARROW KEYS (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 the hold temperature. The hold key LED lights. Press the hold key again to exit the hold mode.

For Cook with Pulse --- Press the FAN KEY (10). Use the TIME ARROW KEYS (3) to enter the pulse time. If no pulse is required, leave pulse time at 0:00. The fan key LED flashes. 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: In Cook with Pulse the fan LED flashes.

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 desired 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.Press the TEMPERATURE ARROW KEYS (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 the 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 desired 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: In Cook with Pulse the fan LED flashes.

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 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.

Operation

Solid State Digital Control

1
2
	4
3	5
8	6
8
7	9
10	11

Figure 13

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 --- 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.

PROGRAMMING

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 set the pulse time:

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 the oven.

NOTE: The display reads LOAD when the oven is near the set temperature.

4.Press the START/STOP key (7). The timer 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 the 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 and off when pulse mode is off.

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 the oven.

NOTE: The display reads LOAD when the oven is near the set temperature.

5.Push START/STOP KEY (7). The timer begins 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 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!!

A complete five minute shutdown must be observed before the oven is relighted.

Operation

Solid State Manual Control

1		OVEN OFF
	COOL		COOK
	DOWN
3	ON		HI	2
	OFF		LO	60 Hz
				Only
	LIGHTS		BLOWER
	LIGHT OFF
	OVEN READY
4
				5
	SOLID STATE
	THERMOSTAT
				6
		TIMER

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. Two 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 STATE 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 STATE THERMOSTAT (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 from the oven. Turn the TIMER knob (6) to OFF to silence the buzzer.

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

WARNING!!

A complete five minute shutdown must be observed before the oven is relighted.

Figure 14

Operation

Blodgett IQ2T Control

1
2	3
6	4
6
7	5
8	12
9	13
10	14
11	15
17	16
17
18

Figure 15

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 running at high speed.

4.BOTTOM DISPLAY --- displays cook time and 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 LO LED --- when lit indicates the fan is running 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 programming to toggle options.

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

13.SET TEMP KEY --- press to display the programmed 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 controller to 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 programmed recipe and begins a programmed cooking process.

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

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 if the oven is more than 10_

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 is 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 toggled on for that product key, the top display reads SHLF and the bottom display reads the programmed product’s time. Press a SHELF KEY (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, the bottom 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) reads --- --- --- ---. The BOTTOM DISPLAY (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 reads Hr --- --- for the total number 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) reads --- --- --- ---. The BOTTOM DISPLAY (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 display 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 KEY (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. The led for the finished 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 the 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 program-

ming 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 en-

tries for one stage on all further parameters for this product.

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

4.Press the SCAN KEY (15) to advance the programming mode to cook temperature.

Programming the Cook Temperature:

1.The top display reads Ct---1. The bottom display gives the current cook temperature. Use the product keys to enter the desired cook temperature.

2.Press the SCAN KEY (15) to advance the programming 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 the SCAN KEY (15) to advance the programming 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 on---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 of---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.

Operation

Blodgett IQ2T Control

Programming the Shelf ID:

The Shelf ID option can be turned on or off for specific product keys.

NOTE: Shelf ID is not allowed with multiple stage recipes.

1.The top display reads SHLF. The bottom display reads the current shelf ID mode. Press the TOGGLE/CLEAR KEY (11) to toggle between yes and no. Press the SCAN KEY (15) to advance the programming mode to timing.

Programming the Timing Mode:

There are 3 options for timing mode: Straight, Flex and Sensitivity.

1.The top display reads tC ---1. The bottom display gives the current timing mode. Press the

TOGGLE/CLEAR KEY (11) to toggle between St, FL and SEns.

NOTE: Sensitivity adjusts the cook time to compensate for any difference between the setpoint and actual temperature. The lower the sensitivity value the shorter the time adjustment. Sensitivity values are set in the manager level programming.

If Shelf ID is activated, all three timing modes are available. If Shelf ID is not activated, only straight or flex timing modes are available.

2.Press the SCAN KEY (15) to advance the programming mode to hold mode.

Programming Hold Mode:

The hold mode can be toggled on or off for specific product keys.

1.The top display reads HOLD. The bottom display reads the current hold mode. Press TOGGLE/CLEAR KEY (11) to toggle between on and off. Press the SCAN KEY (15).

2.If the hold mode is activated, the bottom display give the current hold time. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter the new hold time. Press the SCAN KEY (15).

3.The bottom display gives the current hold temperature. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter the new hold temperature from 140-210_F (60-99_C). Press the SCAN KEY (15).

4.The top display reads HFAN (hold fan speed). The bottom display gives the current hold fan speed setting. Press the TOGGLE/CLEAR KEY (11) to toggle between high and low. Press the SCAN KEY (15) to exit the hold mode programming.

Check all Settings (SEE Mode):

The SEE mode allows the operator to scroll through and view settings of a particular product key.

1.Press the PROG KEY (10). The top display reads Code.

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

3.Press the product key you wish to view. Press the ENTER KEY (14).

4.The control will automatically scroll through the programmable features showing the programmed values for each.

Exiting the programming mode:

1.The top display reads Prod. Press the PROG KEY (10). The control returns to operating mode.

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