Blodgett DFG-50 Operation Manual

DFGĆ50

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

DFGĆ50

FOURS À CONVECTION

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

BLODGETT OVEN

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658Ć6600 Fax: (802)864Ć0183

PN 17355 Rev R (8/10)

E 2010 - G.S. Blodgett Corporation

IMPORTANT

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

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

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

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

FOR YOUR SAFETY

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

AVERTISSEMENT

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

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

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

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

tions are subject to change without notice.

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

corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON

UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

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

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

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

Model/Modèl:

Serial Number/Numéro de série:

Your oven was installed by/ Installateur de votre four:

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

Table of Contents/Table des Matières

Introduction

Oven Description and Specifications 2. . . .

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

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

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

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

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

Branchements de Service -

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

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

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

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

Utilisation

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

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

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

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

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

CHĆPro3 (Solid State Programmable

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

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

How Cook and Hold Works 37. . . . . . . . . . . .

General Guidelines for Operating

Personnel 38. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Suggested Times and Temperatures 39. . . .

Maintenance

Cleaning and Preventative Maintenance 40.

Troubleshooting Guide 41. . . . . . . . . . . . . . . .

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

Commandes à SemiĆConducteurs 58. . . . . .

Commandes Numériques à

SemiĆConducteurs 59. . . . . . . . . . . . . . . . . . . .

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

Commande Cuisson et Maintien 63. . . . . . . .

CHĆPro3 (Commande Numérique Programmable pour SemiĆConducteurs) 65.

Blodgett IQ2T Commande Vision 69. . . . . .

Principe de la Fonction de Cuisso

et Maintien 80. . . . . . . . . . . . . . . . . . . . . . . . . . .

Consignes Générales à l'Intention

des Utilasateurs 81. . . . . . . . . . . . . . . . . . . . . .

Durées et Températures Suggérées 82. . . . .

Entretien

Nettoyage et Entretien Préventif 83. . . . . . . .

Guide de Détection des Pannes 84. . . . . . . .

Introduction

Oven Description and Specifications

Cooking in a convection oven differs from cooking in a conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air conĆ tinually strips away the layer of cool air surroundĆ ing the product, quickly allowing the heat to peneĆ trate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.

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

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

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 combusĆ

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

ing chamber on gas ovens. 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 side interiĆ

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 wheel.

Rack Support

Oven Rack

Figure 1

Installation

Delivery and Location

DELIVERY AND INSPECTION

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

D Inspect the shipping container for external damĆ

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

D Uncrate the oven and check for internal damĆ

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

The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when the shipment was accepted. We are, however, prepared to assist you if filing a claim is necessary.

OVEN LOCATION

The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.

The following clearances must be maintained beĆ tween the oven and any combustible or nonĆcomĆ bustible construction.

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

The following clearances must be available for serĆ vicing.

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

NOTE: On gas models, routine servicing can usuĆ

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

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

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

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

D 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 moĆ tor's thermal overload device is caused by an excessive ambient temperature on the right side of the oven. This condition must be corĆ rected to prevent permanent damage to the oven.

D The location must provide adequate clearance

for the air opening into the combustion chamĆ ber.

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

1. 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

D The 5Ć3/4" (15cm) stand is used for a single

oven, when short legs are required for counterĆ top use.

D The 7" (18cm) stand is used for a double

stacked oven, when the oven is to be located on the floor.

Stands With Shelves

D Three stands, 16" (40cm), 19" (48cm), and 24"

(61cm) are available for different installation reĆ quirements.

D The 33" (84cm) stand is used for a single oven

when counter space is limited.

Open Stands With Racks

D The 24" (61cm) or 33" (84cm) open stands are

available with a rack support system located beĆ low the oven.

STAND ASSEMBLY Small Stands Without Shelves

1. Place stand frame upside down on a work surĆ

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 stud, and

tighten securely.

4. The stand is now ready for the oven assembly.

Stands With Shelves

1. Place stand frame upside down on a work surĆ

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 through the shelf corĆ ner 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 5/16Ć18 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 through the shelf corĆ ner 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. InĆ sert 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. InĆ sert the bottom of the rack supports into the slots in the top shelf as shown.

10. Tighten all loose bolts.

Support

Angle

Top Shelf (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 knockĆouts 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 through each of the 2 holes.

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

8. Replace the oven's side control compartment, 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. Assemble the lower section to the stand as deĆ scribed. DO NOT replace the side control compartment or close the front control panel.

2. With a tool, punch out the knockĆouts in the oven top of the lower oven.

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

4. With a tool, punch out the knockĆouts 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 through each of the 2 holes.

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

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

Figure 4

Figure 5

Installation

Oven Assembly

LEG ATTACHMENT 4" (10 cm legs)

1. Lay the oven on its back.

2. Screw the legs into the holes in the oven corĆ ners. Tighten the hex nut at the top of each 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 ventilaĆ tion system cannot be over emphasized. This sysĆ tem removes unwanted vapors and products of combustion from the operating area.

This oven may be vented using either:

D A mechanically driven, canopy type, exhaust

hood, or

D A direct flue arrangement.

U.S. and Canadian installations

Refer to your local ventilation codes. In the abĆ sence of local codes, refer to the National ventilaĆ tion code titled, Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking EquipĆ ment", NFPAĆ96ĆLatest Edition.

Australia and General Export installations

Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local disĆ tributor, please call the Blodgett Oven Company at 0011Ć802Ć860Ć3700.

CANOPY TYPE EXHAUST HOOD

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

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

The total makeup and exhaust air requirements for hood capacity should be approximately 19 CFM 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 right side of the oven. See Figure 7.

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 damĆ age to the equipment.

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

Front of

Oven

Figure 7

Installation

Ventilation

DIRECT FLUE ARRANGEMENT

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

WARNING!! It is essential that the direct flue be

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

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

The direct vent cannot replace air consumed and vented by the oven. Provisions must be made to supply the room with sufficient makeĆup air. Total makeĆup air requirements for each oven section should be approximately 19 CFM per section. To increase the supply air entering the room, a venĆ tilation expert should be consulted.

Installing the draft hood

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

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

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

Flue

Draft Hood

Front of

Oven

Figure 8

Installation

Utility Connections - Standards and Codes

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

Qualified installation personnel are individuals, a firm, a corporation, or a company which either in person or through a representative are engaged in, and responsible for:

D the installation or replacement of gas piping

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

D the installation of electrical wiring from the elecĆ

tric meter, main control box or service outlet to the electric appliance.

Qualified installation personnel must be experiĆ enced in such work, familiar with all precautions required, and have complied with all requirements of state or local authorities having jurisdiction.

U.S. and Canadian installations

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/CGAĆ B149.1 or the Propane Installation Code, CAN/ CGAĆB149.2 as applicable.

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

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 DFGĆ50 convection oven to add to your existing cook line.

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

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

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

Previous Total 230,000 BTU DFGĆ50 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 the toĆ tal capacity of your current gas piping.

The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 257,500 BTU is less than 320,000 BTU, the current gas piping will not have to be inĆ creased.

NOTE: The BTU capacities given in the tables are

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

Maximum Capacity of Iron Pipe in Cubic Feet

of Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

Pipe

Length (ft)

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

100 103 195 400 620 1150

From the National Fuel Gas Code Part 10 Table 10Ć2

Maximum Capacity of Pipe in Thousands of

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

(Pressure drop of 0.5 Inch W.C.)

Pipe Length

(ft)

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

100 175 330 1014

From the National Fuel Gas Code Part 10 Table 10Ć15

Nominal Size, Inches

3/4" 1" 1Ć1/4" 1Ć1/4" 2"

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

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

DFGĆ50 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

D Inlet Pressure - the pressure of the gas before

it reaches the oven.

D Manifold Pressure - the pressure of the gas

as it enters the main burner(s).

D Min - the minimum pressure recommended to

operate the oven.

D Max - the maximum pressure at which the

manufacturer warrants the oven's operation.

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

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

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

10.5" 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 (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 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. A 3/8" diameter hole has been provided on the bottom of the oven just below the gas inlet. the hole is sized to accept a clipĆon 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 ApĆ pliances CAN/CGAĆ6.16ĆM87 and a quick disconĆ nect device that complies with the Standard for QuickĆDisconnect Devices for Use With Gas Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas Fuel CAN 1Ć6.9. 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. LoĆ cal installation codes and/or requirements may vary. If you have any questions regarding the propĆ er installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local distributor, please call the Blodgett Oven Company at 0011Ć802Ć860Ć3700.

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 switches are connected through the 6' electric supply cord found at the rear of the oven.

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

ELECTRICAL SPECIFICATIONS

Model Hz Volts Phase Amps Electrical Connection

U.S. and Canadian Installations

DFGĆ50 60 115 1 5 Cord set provided

General Export Installations

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.

(minimum size)

DFGĆ50 50 220Ć240 1 3 Size per local code

Installation

Initial Startup

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

j Open the manual shutĆoff valve at the rear of

the oven.

j Remove the control panel and combustion

covers.

j Turn the combination valve's manual shutĆoff

to the on position.

j Turn the selector switch to Cook, and the therĆ

mostat to 500_F (260_C).

With the main burner on, check the following.

j Verify there are no gas leaks, by checking all

gas connections with a soapy water solution.

j Verify that the inlet pressure is correct. The inĆ

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

j Verify that the manifold pressure is correct.

The manifold pressure can be checked at the pressure tap located on the combination valve's outlet side.

j If the above pressure readings are set to the

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

ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION

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

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

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

WARNING The break in procedure burns off excess

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

Operation

Safety Information

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

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

SAFETY TIPS For your safety read before operating

What to do if you smell gas:

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

immediately.

D If you cannot reach your gas supplier, call the

fire department.

What to do in the event of a power failure:

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

power is restored.

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

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

General safety tips:

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

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

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

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

D DO NOT remove the control panel cover unless

the oven is unplugged.

Operation

Solid State Manual Control

COOL DOWN

OVEN OFF

COOK

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the

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 Ć allows either 8 preĆset temperatures to be selected in accorĆ dance with customer requirements, or an infiĆ nite selection of temperatures from 200Ć500_F (95Ć260_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 from the oven. Turn the TIMER knob (4) to OFF to silence the buzzer.

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

WARNING!! A complete five minute shutdown must be

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 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 preĆset cook time.

Operation

Solid State Digital Control

OPERATION Cook Only:

1. Turn SELECTOR switch (1) to the desired poĆ sition.

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 beĆ gins to count down.

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

6. Press the START/STOP key (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 poĆ sition.

2. Enter the cook time and temperature.

3. Press the HOLD key (10). Enter the hold temĆ perature.

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

7. Push the START/STOP key (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 deĆ sired 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 in pulse mode for the set pulse time. Once the set time has expired, the unit automatically switches to cook mode and continues countĆ ing down.

6. When the cook timer reaches 00:00 the buzzĆ er 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

Pulse Plus

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the

COOL DOWN

OVEN OFF

COOK

FAN DELAY TIMER

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. RED INDICATOR LIGHT - indicates oven is in

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 preĆset temperatures to be selected in acĆ cordance with customer requirements, or an infinite selection of temperatures from 0Ć500_F (0Ć260_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 FAN 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

from the oven. Turn the TIMER (5) knob to OFF

to silence the buzzer.

8. Turn the SELECTOR SWITCH (1) to OVEN

OFF.

WARNING!! A complete five minute shutdown must be

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 the 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 temĆ perature in the cook cycle.

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

5. HOLD THERMOSTAT - controls oven temĆ perature in the hold cycle.

6. HOLD LIGHT Ć 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 the cook to the 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 deĆ sired 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 prodĆ uct. Turn the COOK TIMER (4) to OFF to siĆ lence 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 deĆ sired cook temperature.

3. Set the HOLD THERMOSTAT (5) to the deĆ sired 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 deĆ sired 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 unĆ til 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 SELECĆ TOR SWITCH (1) to COOL DOWN.

WARNING!! A complete five minute shutdown must be

observed before the oven is relighted.

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