Blodgett BLCT-61E-H, BLCT-62E-H, BLCT-10E-H, BLCT-101E-H, BLCT-102E-H User Manual

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BLCT-6E-H, BLCT-10E-H,

BLCT-61E-H, BLCT-62E-H,

BLCT-101E-H & BLCT-102E-H

COMBI OVEN WITH HOODINI VENTLESS HOOD INSTALLATION - OPERATION - MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183

PN 61734 Rev K (11/17)

Your Service Agency’s Address:

Model

Serial number

Oven installed by

Installation checked by

IMPORTANT

WARNING: Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly before installing or servicing this equipment.

WARNING: This unit is not for use with the Blodgett Flavor Smoke Smoker

FOR YOUR SAFETY

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

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.

ERRORS: Descriptive, typographic or pictorial errors are subject to correction. Specifications are subject to change without notice.

TABLE OF CONTENTS

INSTALLATION

Utility Connections - Standards and Codes.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 The Blodgett Combi-Oven/Steamer.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Description of the Combi-Oven/Steamer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Oven Location and Leveling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Oven Assembly to Stand for Floor Models.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Plumbing Connections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Electrical Connection.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Final Check Lists. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

OPERATION

Safety Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 BCT Touchscreen Control Description. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Main Menu.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Hot Air Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Steam Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Retherm Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 CombiSmart Mode.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Using the Core Probe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 SmartChef Automatic Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Using Rack Timing.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Using Advanced Rack Timing.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 PreHeat, Cool Down and Proofing.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Cook to Perfection.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Programmed Cooking.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Adding a New Recipe Program.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Favorites.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 USB.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Timed Start.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 HACCP Library.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

MAINTENANCE

Cleaning & Preventative Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

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:

•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.

EPA 202 Test Method

BLCT-6E-H - Using EPA test method 202, emissions of grease laden vapors were measured at 1.12 mg/m³ for bone-in, skin-on, quartered roasting chickens, and 0.16 mg/m³ for bacon. Both results being less than the established 5 mg/m³ standard.

BLCT-10E-H - Using EPA test method 202, emissions of grease laden vapors were measured at 2.62 mg/m³ for bone-in, skin-on, quartered roasting chickens, and 0.49 mg/m³ for bacon. Both results being less than the established 5 mg/m³ standard.

BLCT-61E-H, BLCT-62E-H, BLCT-101E-H & BLCT-102E- H - Using EPA test method 202, emissions of grease laden vapors were measured at 0.35 mg/m3 for raw, bone-in, skin-on, halved roasting chickens, and 0.40 mg/ m3 for raw bacon on the BLCT62E-H model. Based on these data, theoretical values were established by U.L. for models: BLCT61E-H, BLCT101E-H, and BLCT102E- H. All models’ results are less than the established 5 mg/ m3 standard.”

U.S. and Canadian installations

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 C22.1 as applicable.

Appliance is to be installed with backflow prevention in accordance with applicable federal, province and local codes.

Australia and general export installations

Instllation 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 0011-802-658-6600.

Installation

The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/Steamer you have the choice of two cooking processes: Steam and Hot Air, either...

•Separately

•Combined, or

•In Sequence

And for easy operation you can choose from three modes: In the Steam mode you can:

steam	reheat	reconstitute
stew	thaw	simmer
blanche	preserve	braise
poach
In the Hot Air mode you can:
roast	bake	grill
gratinate	broil

In the Combination Steam and Hot Air mode you can:

defrost	roast	rethermalize
reheat	bake	forced steam

We suggest utilizing combi mode and switching to hot air mode with the vent open for the final 1-3 minutes depending on the product.

There are four additional specialized modes to help you: Retherm - for perfect reheating

Proofing - Proof and bake all in the same oven

Preheat - in this mode the oven will preheat to 575ºF (300ºC) for 15 minutes. The oven will then automatically lower to 480ºF (249ºC) to protect the advanced electronic components.

Cool Down - allows the oven cavity to cool down rapidly with the door opened

The Blodgett Combi-Oven/Steamer

You can also use two or three functions in sequence during one cooking process. We call this:

•combi-steaming

•combi-roasting

•combi-baking

The combination of circulating hot air and steam in the space saving, high performance Combi-Oven/Steamer leads to improvements in the following areas:

•increased productivity in the kitchen

•a reduction in capital expenditures for multiple equipment replacement

•a wider range of menu choices

•a simplified cleaning process

The work process is simplified since products are prepared on or in steam table pans and trays. Food can be cooked, stored, and transported with the same pans.

Small amounts of product can be processed efficiently; pre-cooked and convenience foods can be reheated within minutes. Many frozen foods can be processed without pre-thawing. This flexibility in preparation reduces the need for kettles and steam tables since there is no need for large amounts of food to be kept warm for long periods of time.

Today the improvement of food quality is more important than ever. Vegetables are cooked in the Blodgett CombiOven/Steamer without water at the optimal temperature of just under 212ºF (100ºC), maintaining valuable vitamins, minerals, nutrients and trace elements. Cooking meat in the Combi results in less shrinkage and a firmer, juicier product. The Blodgett Combi-Oven/Steamer is being used more and more for baking. Steam and Hot Air modes make it a general purpose baking appliance.

Installation

Description of the Combi-Oven/Steamer

ABOUT THE OVEN/STEAMER

Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel with first class workmanship.

The multiple speed fan, which is guarded against accidental finger contact, is driven by a quiet and powerful motor. The condenser draws out excess steam from the appliance. Condensation and waste water, which result during steaming and cleaning, are continuously drained.

The use of high quality insulation impedes excessive heat radiation and saves energy.

The BLCT-6E-H, BLCT-10E-H, BLCT-61E-H, BLCT-62E- H and BLCT-101E-H make it possible to enjoy all of the advantages of a high quality steamer at the flick of a switch. Fresh steam enters the oven cavity without pressure and is circulated at high speed. This process enables quick and gentle cooking and ensures high quality food while providing convenient working methods.

OVEN/STEAMER OPERATION

The practical oven door, with a viewing window, has a wide swing radius and handle which can be operated easily, even with wet or greasy hands.

Ease of operation is guaranteed through the simple to use control. With graphical symbols and recipe storage the ovens are easy for even inexperienced kitchen staff to operate.

Cleaning is kept to a minimum thanks to the automatic Combi Wash system.

ELECTRICAL RATINGS

Model	Voltage	kW	Hz	Phase	Max Load (amps)	Hood
	208	6.9	50/60	1	35
BLCT-6E-H	240	9.2	50/60	1	39	115V, 50/60 Hz,
	208	6.9	50/60	3	20	1 phase, 15 amp

	240	9.2	50/60	3	24
	208/230/240	10.4/12.7/13.8	50/60	3AC	34
		10.4/12.7/13.8	50/60	3NAC	34	115V, 50/60 Hz,

BLCT-10E-H		12.7/13.8	50/60	3NAC	20
	400/415					1 phase, 15 amp
		12.7/13.8	50/60	3AC	20

	440/480	10.4/12.4	50/60	3AC	18
	208	9	60	3	25	115V, 50/60 Hz,
BLCT-61E-H	240	9	60	3	22
						1 phase, 15 amp
	480	9	60	3	11

	208	21	60	3	59	115V, 50/60 Hz,
BLCT-62E-H	240	21	60	3	51
						1 phase, 15 amp
	480	21	60	3	26

	208	18	60	3	50	115V, 50/60 Hz,
BLCT-101E-H	240	18	60	3	44
						1 phase, 15 amp
	480	18	60	3	22

	208	27	60	3	75	115V, 50/60 Hz,
BLCT-102E-H	240	27	60	3	65
						1 phase, 15 amp
	480	27	60	3	33

Installation

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

Certain minimum clearances must be maintained between the oven and any combustible or non-combustible construction.

MINIMUM REQUIRED CLEARANCES

Sides	Back	Top
2.75”	2.75”	0”
(70mm)	(70mm)	(0mm)

In addition, the following clearances are recommended for servicing.

•Oven body sides - 12” (30cm)

•Oven body back - 12” (30cm)

•Oven body top - 12” (30cm)

Oven Location and Leveling

Strong sources of heat such as hotplates, tilting frying pans, deep fat fryers, etc. should not be placed near the oven, especially near its right side. An optional side heat shield is available.

To ensure that the oven functions correctly when installed, it should be placed upright and level (horizontally). This is measured at the front and side edge of the roof. The oven can be levelled using the adjusting screws on the stand or on the legs of table models.

Installation

Oven Assembly to Stand for Floor Models

BLCT-61E-H, BLCT-62E-H, BLCT-101E-H & BLCT-102E-H

Your Blodgett COMBI oven has been shipped with black plastic caps on the corners of its base. In order to mount your oven to its stand, please do the following:

1.Remove the stand from the packaging. Install the casters or feet into the base of the stand. If inserting casters ensure that the locking casters are at the front of the stand, see figure. Place the stand upright in an area readily available.

2.Remove all packaging from the oven, so that the oven can be picked up.

3.Remove the black plastic caps on each corner by removing the two screws holding them on. Do NOT discard these screws; they will be used to mount the oven to the stand.

4.Position the oven over the stand and align the corner brackets on the stand with the holes on the oven.

5.Use the screws from the plastics caps to mount the oven to the stand.

6.The oven has now been properly fastened to the stand.

Note difference in rail placement

Front of stand

Figure 1

Installation

WATER CONNECTION

•Must meet the requirements applying to water supplied to household appliances.

Water & drain connections for Mini Hoodini

Figure 2

BLCT-61, 62, 101 & 102 models

•1 connection for raw water for the quench jet.

•1 connection for steam generation and the Combi Wash jet in the oven chamber. Must meet the requirements applying to water supplied to household appliances.

Quench Steam

Figure 3

WARNING!!

The water connections must be carried out by an authorized plumber in accordance with existing local codes.

Clogged up water filters and dirt in the solenoid valves are not covered by the warranty.

Cold water connection only.

To facilitate cleaning and servicing, the oven should be connected with an approved flexible 3/4” hose. Permanent installations should be fitted with a stop-tap and a non-return valve.

Before connecting the oven to water, flush the tubes thoroughly. Connect the oven.

Plumbing Connections

DRAIN CONNECTION

Blodgett ovens are equipped with a drain system that removes surplus water from the oven chamber. This may be condensed water from the products, or it may occur when the oven chamber is cooled down with cold water, or when the oven chamber is cleaned.

NOTE: The drain piping must consist of temperature resistant material, greater than 160°F, and be of adequate diameter not to cause flow restriction. Improper materials may deform and cause restrictions, thus affecting performance.

External Trap

The oven is provided with an external drain trap. It is crucial that this part is installed on the oven. If not, the oven will not function as intended.

WARNING!!

Connection must be carried out by an authorised plumber, to an open or closed drain. The drain must never end directly beneath the oven.

The drain must be of stainless steel or an equally tem- perature-resistant material, have a diameter of at least 1.5” (38 mm) and a fall of at least 3° or 5%.

CLEANING CHEMICAL

7.Connect the supplied detergent tubes (red and blue) to the underside of the oven near the rear. Connect the blue hose to the fitting with the blue sticker and the red hose to the fitting with the red sticker.

	Red Tube	Blue Tube
	Connection	Blue Tube
	Connection	Connection
		Connection
	Red Sticker	Blue Sticker
	Red Sticker

Figure 4

8.Insert the blue and red hoses into the proper bottles. Red is for detergent, blue is for rinse aid.

NOTE: If the tube is cut to length, remove the stainless steel weight from the end of the tube and reinsert.

Installation

Electrical Connection

ELECTRICAL CONNECTION

NOTE: Electrical connections must be performed by a qualified installer only.

Before making any electrical connections to these appliances, check that the power supply is adequate for the voltage, amperage, and phase requirements stated on the rating name plate mounted on the appliance.

1.The rating plate is located on the right side of the oven.

An approved plug outlet or a safety cutout must be located close to the oven so that the oven can be disconnected during installation and repair. The safety cutout must be able to cut off all poles with a total distance of break of at least 3 mm.

All appliances must be installed in accordance with Local or National Electrical codes.

The wiring diagram is located in the motor compartment.

NOTE: Disconnect the power supply to the appliance before servicing.

WARNING!!

Improper installation may invalidate your warranty.

A strain relief for the power supply cord is provided. The installer must supply a cord that meets all Local and National installation standards.

WARNING!!

If the supply cord is damaged, it must be replaced by a special cord or assembly available from the manufacturer or its service agent.

Installation

WARNING!!

Final check list must be performed by a qualified installer only.

OVEN EXTERIOR

1.Check that the oven has not been damaged in transit (dents, scratches, etc.)

2.Check/adjust the height and check that the oven is placed level (horizontally)

3.Check/adjust oven door

CONNECTIONS

1.Check for correct water connection

2.Turn on water supply

3.Check for leaks

4.Turn off water supply

5.Check and clean dirt filter

6.Turn on water supply again

7.Check hand shower

8.Check for correct electrical connection

9.Check connection to drip tray

10.Check for correct mounting of drip tray

11.Check for correct fall of hose from drip tray, and check for leaks

12.Check for correct exhaust and drain connection

13.Clean the oven

14.Apply steel oil

Final Check Lists

OVEN INTERIOR

1.Check interior light

2.Clean the oven

CONTROL

1.Check and adjust, if necessary, each of the preset values

2.Heat up the oven at 480°F (249°C) for approximately 5 minutes.

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 oven.

What to do in the event of a power failure:

•Turn all switches 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, allow a five (5) minute shut off period before attempting to restart the oven.

General safety tips:

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

WARNING!!

This unit is not for use with the Blodgett Flavor Smoke Smoker or any smoker device.

It is possible to overwhelm the catalytic system with extremely greasy products. For instance, we do not recommend cooking a full load of raw hamburgers as it may be excessive for the true intention of this product.

OVERVIEW OF SAFETY FEATURES

This oven has a number of safety features which ensure proper operation. The oven will automatically run the following process when the power button is activated.

1.Oven is turned on by pressing the Power Key.

2.The controller verifies, via a pressure sensor, that the water is connected and flowing.

3.The blower in the hood section turns on.

4.The oven verifies, via a pressure switch, that the blower is running.

5.Once the pressure switch verifies the blower is running, the heating element for the catalyst turns on.

6.The temperature probe verifies the catalyst is hot.

7.Once all of the above steps have been completed by the control, the oven is ready for cooking. This process takes approximately 5 minutes.

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