Blodgett DFG-50 User Manual

DFG-50

CONVECTION OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

DFG-50

FOURS À CONVECTION

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT OVEN

www.blodgett.com

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

PN 17355 Rev L (1/03)

E 2003 --- G.S. Blodgett Corporation

IMPORTANT

WARNIN G:IMPROPER INSTA L LATIO N,ADJUSTMENT, ALTERATION, SERVIC E OR MAINTENAN C E CANCAUSE PROPERTY DAMAGE,INJURY OR DEA TH .READ THE INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHL Y BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTI SSEMEN T: UNE INS TALLATIO N , UN AJUSTEMENT, UNE ALTÉRATI O N , UN SERVICE OU UN ENTRETIEN NON CONFO RMEA UXNORMES PEUT CAUSER DES DOMMAGESÀ LA PROPRIÉTE, DESBLESS URESOU LA MORT. LISEZATTENTIVEMENT LES DIRECTI V ESD’INSTALLA TION, D’OPÉRATION ET D’ENTRETIENAVANT DE FAIRE L’IN S TALLATIO N OU L’ENTRETI EN 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 forthe 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 informatio ns données dans le présent manuel sont importantes pour installer , utiliser et entret en ir correctement ce four. Le respect de ces inst r u ct ions et procédures permettra d’obtenir de bonsrésultats de cuisson et une longue durée de service sans problèmes. V euillez 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 Companyhas 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 faitmaintenant dessus un siècle et demique Blodgettse 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 soitla 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 s érie:

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.................

Stand Assembly 5......................

Oven Assembly 7......................

Oven Assembly to Stand 7.............

Leg Attachment 8.....................

Oven Leveling 8......................

Ventilation 9...........................

Canopy Type Exhaust Hood 9..........

Direct Flue Arrangement 10.............

Utility Connections ---

Standards and Codes 11.................

Gas Connection 12......................

Electrical Connection 15.................

Initial Startup 16.........................

Operation

Introduction

Description et Spécifications du Four 42....

Éléments du Four 43.....................

Installation

Livraison et Implantation 44...............

Montage du bâti 45......................

Montage du Four 47.....................

Assemblage du Four sur le Socle 47.....

Pose des Pieds 48.....................

MiseàNiveauduFour 48...............

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

Hotte D’évacuation Type Voûte 49.......

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

Branchements de Service ---

Normes et Codes 51.....................

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

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

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

Utilisation

Safety Information 17....................

Solid State Manual Control 18.............

Solid State Digital Control 19..............

Pulse Plus 21...........................

Cook and Hold Control 22................

CH-Pro3 (Solid State Programmable

Digital Control) 24.......................

Blodgett IQ2T Control 27................

How Cook and Hold Works 36............

General Guidelines for Operating

Personnel 37............................

Suggested Times and Temperatures 38....

Maintenance

Cleaning and Preventative Maintenance 39.

Troubleshooting Guide 40................

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

Commandes à Semi-Conducteurs 58......

Commandes Numériques à

Semi-Conducteurs 59....................

Pulse Plus 62...........................

Commande Cuisson et M aintien 63........

CH-Pro3 (Commande Numérique Programmable pour Semi-Conducteurs) 65.

Contrôle du Blodgett IQ2T 69............

Principe de la Fonction de Cuisson

et Maintien 79...........................

Consignes Générales à l’Intention des

Utilasateurs 80..........................

Durées et Températures Suggérées 81.....

Entretien

Nettoyage et Entretien Préventif 82........

Guide de Détection des Pannes 83........

Introduction

Oven Description a nd Specifications

Cooking in a convection oven differs from cooking in a conventional deck or range ovensince 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, quicklyallowing the heat to penetrate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.

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/m Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53 Gas Manifold Pressure 3.5” W. C. .87 kPa 10” W.C. 2.49 kPa Oven Input 27,500 BTU/hr

34,500 BTU/hr

Main Burner Orifice Size 38 MTD*

32 MTD*

Pilot Burner Orifice Size .021” dia. .55 mm .011” dia. .28 mm

Blodgettconvection 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.

2550 BTU/cu. ft. 95.0 MJ/m

8.1 kW

10.1 kW

2.6 mm

2.9 mm

27,500 BTU/hr 34,500 BTU/hr

1/16” dia. 50 MTD*

8.1 kW

10.1 kW

1.6 mm

1.75 mm

GAS SPECIFICATIONS -- Australia

Oven Input --- 32 MJ --- 32 MJ Main Burner Orifice Size 38 MTD* 2.6 mm 1/16” dia. 1.6 mm Gas Manifold Pressure --- .87 kPa --- 2.49 kPa

NOTE: *Multiple Twist Drill

Introduction

Oven Components

Combustion Cover --- provides access to the

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

tion burner on gas ovens. Combustion Burner --- provides heat to the bak-

ing chamber on gas ovens. Control Panel --- containswiringand components

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

Additional racks are available.

Rack Supports --- h old o ve n r ac k s. Blower Wheel Cover --- located onthe side 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.

Rack Support

Oven Rack

Figure 1

Installation

Delivery and Location

DELIVERY AND INSPECTION

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

Inspect the shipping container forexternal 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.

Oven body right side --- 6” (15 cm)

Oven body left side --- 6” (15 cm)

Oven body back --- 6” (15 cm)

Oven body bottom --- 6” (15 cm)

The following clearances must be available for servicing.

Oven body sides --- 12” (30 cm)

Oven body back --- 12” (30 cm)

NOTE: On gas models, routine servicing canusu-

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 ovenarea free and clear ofall combustiblessuch as paper, cardboard, andflammable liquids and solvents.

Do not place the oven on a curb base or seal to a wall. This will restrict the flow of air and prevent proper ventilation. Tripping of the blower motor’s thermal overload device is caused by an excessive ambient temperature on the right side of the oven. This condition must be corrected to prevent permanent damage to the oven.

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

Before making any utilityconnections 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 in the combustion compartment.

Installation

Stand Assembly

STAND OPTIONS Small Stands Without Shelves

The 5-3/4” (15cm) stand is used for a single oven, when short legs are required for countertop use.

The 7” (18cm) stand is used for a double stacked oven, when the oven is tobe located on the floor.

Stands With Shelves

Three stands, 16” (40cm), 19” (48cm), and 24” (61cm) are available for different installation requirements.

The 33” (84cm) stand is used for a single oven when counter space is limited.

Open Stands With Racks

The 24” (61cm) or 33” (84cm) open stands are availablewith arack supportsystem locatedbelow the oven.

STAND ASSEMBLY Small Stands Without Shelves

1. Placestand frame upside down ona work sur-

face.

2. Attach one leg to each of the corner stud bolts

on the bottom of the stand top.

3. Placea lockwasher andnut oneach stud, a nd

tighten securely.

4. The stand is now ready for the ovenassembly.

Stands With Shelves

1. Placestand frame upside down ona work sur-

face.

2. Attach one leg to each of the corner stud bolts

on the bottom of the stand top.

3. Place a lock washer and nut on each bolt, and

tighten. DO NOT tighten leg bolts completely.

4. Place the shelf between the legs so that the

smooth top surface is facing the top of the stand.

5. Align the shelf holes with the bolt holes found

near the bottom of each leg.

6. Insert a carriage bolt from the outside of the

leg, through the leg, and throughthe shelfcorner bracket.

7. Place a lock washer and nut on each bolt, and

tighten securely.

8. Tighten the leg frame bolts.

Figure 2

Installation

Stand Assembly

Open Stands With Racks

1. Lay stand frame top down on the floor as shown. See Figure 3.

2. Position the four leg assemblies and support angles as shown. Attach with the 5/16-18 nuts provided. DO NOT tighten leg bolts completely .

NOTE: Be sure the support angles and clips

are located correctly for your oven configuration. See Figure 3.

3. Position the bottom shelf between the legs so that the smooth top surface is facing the top of the stand.

4. Align the shelf holes with the bolt holes found near the bottom of each leg.

5. Insert a carriage bolt from the outside of the leg, through the leg, and throughthe shelfcorner bracket.

Back of Stand

Rack Stop

Support

Angle,

Support

Angle, LH

Rack Support

6. Place a lock washer and nut on each bolt, and tighten securely. See the Figure 2.

7. Repeat Steps 3 ---6 for the top shelf.

NOTE: Be sure the slots in the top shelf are

aligned with the support angles.

8. Insert the top of the rack stops into the two back clips on the angle supports as shown. Insert the bottom of the rack stops into the slots in the top shelf as shown.

9. Insert the rack supports into the remaining four clips on the angle supports as shown. In sert the bottom of the rack supports into the slots in the top shelf as shown.

10. Tighten all loose bolts.

Support

Angle

Top Sh e lf (rear)

Rack Support

Figure 3

Attach Rack Supports and Rack Stops

OVEN ASSEMBLY TO STAND Single Section

1. Place the assembled stand in the location where the oven is going to be used.

2. Remove the side control compartment cover and open the front control panel of a single oven (or lower section).

3. With a tool, punch out the knock-outs in the oven bottom near each corner.

4. Set the oven on the stand. Center it to the frame.

5. Align the front, and rear bolt holes of the oven with the bolt holes in the stand.

6. Insert a bolt and washer, from the top down througheachofthe2holes.

7. Place a nut and washer on each of the 2 bolts, and tighten securely.

8. Replacethe oven’sside controlcompartment, and close the front control panel.

NOTE: For single section ovens only . For

double stacked ovens step 8 will be completed once the ovens are stacked.

Installation

Oven Assembly

Double Section

1. Assemblethe lowersection to the stand as described. DO NOT replace the side control compartment or close the front control panel.

2. With a tool, punch out the knock-outs in the oven top of the lower oven.

3. Remove the side control compartment cover and open the front control panel of t he upper oven.

4. With a tool, punch out the knock-outs in the bottom of the upper oven near each corner.

5. Set the upper oven on the lower oven.

6. Align the front, and rear bolt holes of the upper oven with the bolt holes in the bottom oven.

7. Insert a bolt and washer, from the top down througheachofthe2holes.

8. Place a nut and washer on each of the 2 bolts, and tighten securely.

9. Replace t he control compartment cover, and close the front control panel on both of the ovens.

Figure 4

Figure 5

Installation

Oven Assembly

LEG ATTACHMENT 4”(10cmlegs)

1. Lay the oven on its back.

2. Screw the legs into the holes in the oven corners. Tighten thehex nutat the top ofeach leg.

3. Tip the oven up on the legs.

4. Turn the adjustable leg feet to level the oven.

Figure 6

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.

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 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.

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 a t least 6” (15 cm) on all sides not adjacent to a wall. The distance from the floor to the lower edge of the hoodshould not exceed 7’ (2.1m).

The total makeup and exhaust air requirementsfor hood capacity should be approximately 19 CFM foreachovensection.

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 t he diverter over the flue connector with

the open area facing the right side of the oven. SeeFigure7.

2. Secure with the sheet metal screws provided.

Draft Diverter

WARNING: Failure to properly vent the oven can be

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

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

Front of

Oven

Figure 7

Installation

Ventilation

DIRECT FLUE ARRANGEMENT

When the installation of a mechanically driven 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. Incorrectinstallation will result in unsatisfactory baking and oven damage.

ThefluemustbeclassBorbetterwithadiameter of 6” (15 cm). The height of the flueshould 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.

Thedirectventcannotreplaceairconsumedand 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 19 CFM per section. To increase the supply air entering the room, a ventilation expert should be consulted.

Installing the draft hood

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

1. Place the draft hood over the flue connector. SeeFigure8.

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

Flue

Draft Hood

Front of

Oven

Figure 8

Installation

Utility Connections --- Standards and Codes

THE INSTALLATION INSTRUCTIONS 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 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 I ns t a llation Code, CAN/ CGA-B149.2 as a pplicable.

Installation must conform with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70---Latest Edition and/or Canadian National Electric Code C22.2 as applicable.

Australia and General Export installations

Installation

Gas Connection

GAS PIPING

A properlysized gas supplysystem is essentialfor maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximumdemand of allappliances 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-50 convectionoven to add to your existing cook line.

1. Add the BTU rating of your currentappliances. 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-50 27,500 BTU New Total 257,500 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 t he total capacity of your current gas piping.

The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 257,500 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 pipecapacities. 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 T a ble 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 Table 10-15

Nominal Size, Inches

3/4” 1” 1-1/4” 1-1/4” 2”

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

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

DFG-50 ovens are rated at 27,500 BTU /Hr. (8.1 kW) (29 MJ) or 34,500 BTU/Hr. (10.1 kW) (36 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 1.43 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

10.5” W.C. (2.50 k Pa) 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 pressuresinexcessof1/2psig(3.45kPa).

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 (3.45kPa).

Gas Connection 4” (101.6 mm)

Gas Connection 2.75” (69.9 mm)

Figure 9

Installation

Gas Connection

GAS HOSE RESTRAINT

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

The restraint, supplied with the oven, must be used to limit the movement of the unit s o 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 loadand shouldbe 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. A 3/8” diameter hole has been provided on the bottomof the oven just belowthe gas inlet. the hole is sized to accept a clip-on restraining cable supplied with the flex hose.

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-M87 and a quick disconnect device that complies with the Standard for Quick-Disconnect 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.

Australia 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. Ifyou haveany questions regardingthe 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 motor access panel 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 switchesare connected through the 6’ electric supply cord found at the rear of the oven.

THE BLODGETT OVEN COMPANY CANNOT ASSUME RESPONSIBILITY FORLOSS OR DAMAGE SUFFERED AS A RESULTOF IMPROPERINSTALLATION.

ELECTRICAL SPECIFICATIONS

Model Hz Volts Phase Amps Electrical Connection

U.S. and Canadian Installations

DFG-50 60 115 1 5 Cord set provided

General Export Installations

WARNING!! This appliance is equipped with three

pronggroundingtypeplugforyour protection against shock hazard and shouldbe pluggeddirectly into aproperly grounded three prong receptacle. DO NOT cut or remove the grounding prong from this plug.

(minimum size)

DFG-50 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 applianceforthefirsttime.

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

Remove the control panel a nd 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).

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 combination valve’s outlet side.

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 arenot set correctly, turn off theoven and readjust accordingly.

ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION

Each oven, and its component parts, havebeen thoroughly tested and inspected prior to shipment. However, it is often necessary to further test or adjust the oven as part of a normal and proper installation. These adjustments are the responsibility of the installer, or dealer. Since these adjustments are not considered defects in material or workmanship, they are not covered by the Original Equipment Warranty. They include, but are not limited to:

calibration of the thermostat

adjustment of the doors

burner adjustments

leveling

testing of gas pressure

tightening of fasteners.

No installation shouldbe 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 INFORMA TION CONTAINED IN THIS SECTION IS PROVIDEDFOR THEUSE OFQUALIFIED 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 operatinginstructions. 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 all s w itches to 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 offmanually do not try to repair it. Call a qualified service technician.

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

DO NOT remove the controlpanel cover unless the oven is unplugged.

Operation

Solid State Manual Control

COOL DOWN

OVEN OFF

COOK

CONTROL DESCRIPTION

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

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

3. SOLID STATE THERMOSTAT - allows 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)

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

LIGHT OFF

OVEN READY

SOLID STATE

THERMOSTAT

TIMER

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

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

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

5. When the buzzer sounds, remove the product fromthe oven. Turnthe TIMER knob(4) toOFF to silence the buzzer.

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

WARNING!! Acompletefiveminuteshutdownmustbe

observed before the oven is relighted.

Figure 10

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.

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

Figure 11

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 se t t h e pul s e 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 SELECTOR switch (1) to the desired position.

2. Enter the cook time and temperature.

3. Load product into 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 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 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 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 inpulsemodeforthesetpulsetime.Oncethe set time has expired, the unit automatically switches to cook mode and continues 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

Pulse Plus

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- controls power to th e

COOL DOWN

OVEN OFF

COOK

FAN DE LAY T IMER

oven for cook or cool down.

2. AMBER FAN DELAY LIGHT --- indicates the

oven is in pulse plus.

3. FAN DELAY TIMER --- activates pulse plus for

0---10 minutes. The blower and burners pulse on for 30 seconds and off for 30 seconds for the duration of time set.

4. REDINDICATORLIGHT---indicatesovenisin

the cook timer cycle.

5. COOK TIMER --- activates an electric buzzer

that sounds when the cook time expires.

6. OVEN READY LIGHT --- when lit indicates

burner operation.When the light goes out, the oven has reached operating temperature.

7. SOLID STATE THERMOSTAT --- allows either

8 pre-set temperatures to be selected in accordance with customer requirements, or an infinite selection of temperatures from 0-500_F (0-260_C). (infinite control shown)

LIGHT OFF

OVEN READY

TIMER

SOLID STATE

THERMOSTAT

Figure 12

OPERATION

1. Turn the SELECTOR Switch (1) to COOK.

2. Set the SOLID STATE THERMOSTAT(7) to the

desired cook temperature.

3. Preheat the oven until the OVEN READY

LIGHT (6) goes out.

4. Load product into the oven.

5. Set FA N DELAY TIMER (3) for the desired time

for pulse plus operation.

6. Set the COOK TIMER (5) for the desired cook

time.

7. When the buzzer sounds, remove product

fromthe oven. Turnthe TIMER (5)knob toOFF

to silence the buzzer.

8. Turn the SELECTOR SWITCH (1) to OVEN

OFF.

WARNING!! Acompletefiveminuteshutdownmustbe

observed before the oven is relighted.

Operation

Cook and Hold Control

COOL DOWN

LIGHT OFF

OVEN READY

OVEN OFF

COOK & HOLD

THERMOSTAT

COOK

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- controls power to th e oven for cook, cook & hold, and cool down.

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

3. COOK THERMOSTAT --- controls oven temperature in the cook cycle.

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

5. H OLD T HE R MO STAT --- c ont ro l s o v en t em perature in the hold cycle.

6. HOLD LIGHT - indicates the oven is in hold.

7. COOK & HOLD TIMER --- controls the length of cook time from 0 to 12 hours. When the cook time ends, oven temperature control

switches from thecook tothe hold thermostat.

COOK TIMER

HOLD LIGHT

HOLD

THERMOSTAT

COOK & HOLD

TIMER

Figure 13

Operation

Cook and Hold Control

OPERATION Cook Only:

1. Turn the SELECTOR SWITCH (1) to COOK.

The blower and control compartment cooling fans operate and are controlled automatically by the action of the doors.

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

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

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

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

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

Cook and Hold:

1. Turn the SELECTOR SWITCH (1) to COOK.

The blower and control compartment cooling fans operate and are controlled automatically by the action of the doors.

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

3. Set the HOLD THERMOSTAT (5) to the desired hold temperature.

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

5. Load product into the oven.

6. Turn the SELECTOR Switch (1) to COOK & HOLD.

7. Set the COOK & HOLD TIMER (7) to the desired cook time.

8. When the cook time ends the oven switches to HOLD and the HOLD LIGHT (6) comes on.

9. The oven remains at the hold temperature until the product is removed and the oven is turned off.

NOTE: In the HOLD cycle, the blower goes on

and off with the burner.

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

COOL DOWN

1. For COOL DOWN operation set the SELECTOR SWITCH (1) to COOL DOWN.

WARNING!! Acompletefiveminuteshutdownmustbe

observed before the oven is relighted.

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