Blodgett HV-100E, HV-100G Operation Manual

HVĆ100E and HVĆ100G

INSTALLATION - OPERATION - MAINTENANCE

HVĆ100E et HVĆ100G

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

BLODGETT OVEN COMPANY

www.blodgett.com

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

PN 52424 Rev H (6/11)

E 2011- G.S. Blodgett Corporation

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.

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.

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.

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

Model/Modèl:

Serial Number/Numéro de série:

Your appliance 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 & Specifications 2. . . . . .

Installation

Agency Approvals 4. . . . . . . . . . . . . . . . . . . .

Oven Location and Ventilation 5. . . . . . . . . .

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

Caster Attachment 7. . . . . . . . . . . . . . . . . . . .

Stacking 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Plumbing Connections 9. . . . . . . . . . . . . . . .

Electrical Connections 10. . . . . . . . . . . . . . . .

Gas Connections 11. . . . . . . . . . . . . . . . . . . . .

Gas Hose Restraint 13. . . . . . . . . . . . . . . . . . .

Operation

Safety Information for Gas Units 14. . . . . . . .

Standard Control 15. . . . . . . . . . . . . . . . . . . . .

MenuSelectt Control 17. . . . . . . . . . . . . . . . .

Touchscreen Control 23. . . . . . . . . . . . . . . . . .

Maintenance

Spray Bottle Operating Procedure 33. . . . . .

Cleaning and Preventive Maintenance 34. . .

Introduction

Description du four et Spécifications 36. . . .

Installation

Certifications 38. . . . . . . . . . . . . . . . . . . . . . . . .

Emplacement du four et mise de

niveau et Ventilation 39. . . . . . . . . . . . . . . . . . .

Montage des pieds 40. . . . . . . . . . . . . . . . . . .

Accessoire des roulettes 41. . . . . . . . . . . . . .

Superposition 42. . . . . . . . . . . . . . . . . . . . . . . .

Raccordement de la plomberie 43. . . . . . . . .

Raccordement à l'électricité 44. . . . . . . . . . . .

Raccordement au gaz 45. . . . . . . . . . . . . . . . .

Câble d'immobilisation du tuyau à gaz 47. .

Fonctionnement

Renseignements sur la sécurité des

appareils au gaz 48. . . . . . . . . . . . . . . . . . . . . .

Commandes standard 49. . . . . . . . . . . . . . . .

Commande MenuSelectt 51. . . . . . . . . . . . .

Touchscreen Control 59. . . . . . . . . . . . . . . . . .

Entretien

Procédure de fonctionnement du

pulvérisateur 69. . . . . . . . . . . . . . . . . . . . . . . . .

Nettoyage et entretien préventif 70. . . . . . . .

Introduction

Oven Description & Specifications

ABOUT THE HYDROVECTION

Blodgett Hydrovection ovens are quality proĆ duced using highĆgrade 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 moisture from the appliance. Condensation and waste water, which result during hydro cooking and cleaning, are continuously drained.

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

The Hydrovection has optional adjustable legs which adapt easily to slightly uneven surfaces and optional floor stands which are designed for use with all of the table models.

PLUMBING SPECIFICATIONS

WATER

Water Pressure 30 PSI (207 kPa) minimum

50 PSI (345 kPa) maximum

Water Connection 3/4" garden hose - Cold water only

The practical oven doors, with viewing windows, have a wide swing radius and handle which can be operated easily, even with wet or greasy hands.

Ease of operation is guaranteed through the simĆ ple arrangement of the controls. Graphic symbols make the appliance easy for even inexperienced kitchen staff to operate. A third function, the Cool Down mode, allows the oven cavity to cool down rapidly with the door opened.

Cleaning is kept to a minimum. The interior is sprayed with a selfĆacting cleaning solution which interacts with humidity to easily remove crusts and stains. The oven is designed for easy care and is welded water tight so that the internal cooking cavity may be rinsed with a hose after the cleaning process.

Water Pressure Regulator Setting

Minimum Requirements TDS - less than 100 parts per million

DRAINAGE

Drain Type Atmospheric Vented Drain

Drain Connection 1" NPT Male

Avg Water Drain Temp. Approximately 140_F (60_C)

Preset to 30 PSI (207 kPa)

Total Hardness - 80Ć120 parts per million Chlorides - less than 30 parts per million Chlorine - 0 parts per million pH Factor - 7.0Ć8.0

Introduction

Oven Description & Specifications

RATINGS - HVĆ100G

Gas Type Gas Input Voltage Phase Amps Motor

Natural 60,000 BTU/Hr 120 1 20 1/2 HP 208Ć240VAC, 3 phase,

50/60 Hz

Propane 60,000 BTU/Hr 120 1 20 1/2 HP 208Ć240VAC, 3 phase,

50/60 Hz

3/4" NPT connector for all U.S. and Canadian installations

RATINGS - HVĆ100E

Voltage Hz kW Phase

208 60 15 3 38 38 38 1/2 HP 208Ć240VAC, 50/60 Hz

240 60 15 3 36 34 34 1/2 HP 208Ć240VAC, 50/60 Hz

440 60 15 3 20 18 18 1/2 HP 208Ć240VAC, 50/60 Hz

480 60 15 3 18 17 17 1/2 HP 208Ć240VAC, 50/60 Hz

208 60 13 3 33 33 36 1/2 HP 208Ć240VAC, 50/60 Hz

240 60 13 3 31 29 29 1/2 HP 208Ć240VAC, 50/60 Hz

440 60 13 3 16 16 17 1/2 HP 208Ć240VAC, 50/60 Hz

480 60 13 3 15 15 16 1/2 HP 208Ć240VAC, 50/60 Hz

Max Load (amps)

L1 L2 L3

Motor

Installation

Agency Approvals

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 are responsible for:

D The installation or replacement of gas piping.

The connection, installation, repair or servicing 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, be familiar with all precauĆ tions required and have complied with all requireĆ ments 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.

Reference: National Electrical Code, ANSI/NFPA 70-Latest Edition and/or Canadian Electrical Code CSA C22.1 as applicable.

This equipment is to be installed in compliance with the Basic Plumbing Code of the Building OffiĆ

cials and Code Administrators International Inc. (BOCA) and the Food Service Sanitation Manual of the Food and Drug Administration (FDA).

Appliance is to be installed with backflow prevenĆ tion in accordance with applicable federal, provĆ ince and local codes.

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 appliance, please contact your local distributor. If you do not have a local distributor, please call Blodgett at 0011Ć802Ć658Ć6600.

Installation

Oven Location and Ventilation

OWNER'S RESPONSIBILITIES Installation responsibilities prior to service

startup inspection

You are entitled to a free startĆup inspection serĆ vice by our factory ASAP. Before a factory repreĆ sentative arrives to perform a startup procedure, the owner must already have satisfied the followĆ ing requirements.

1. Oven(s) are uncrated, stacked (if applies) and put in place.

NOTE: Please refer to Leg Attachment and

Stacking.

Maximum shelf loading - 60 lbs (27.3 Kg)

OVEN LOCATION

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 nonĆ combustible construction. See the table below.

In addition, the following clearances are recomĆ mended for servicing.

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

MINIMUM REQUIRED

Oven

Model

Right

Side

HVĆ100E 0"

(0mm)

HVĆ100G 0"

(0mm)

CLEARANCES

Left

Side

(0mm)6"(152.4mm)

Back

VENTILATION

The necessity for a properly designed and inĆ stalled ventilation system cannot be over emphaĆ sized. The ventilation system will allow the unit to function properly while removing unwanted vaĆ pors and products of combustion from the operatĆ ing area.

The appliance must be vented with a properly deĆ signed mechanically driven exhaust hood. 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 capacity of the hood should be sized appropriately and proviĆ sions made for adequate makeup air.

WARNING!! Failure to properly vent the oven can be

hazardous to the health of the operator; and will result in operational problems, unsatisfactory baking, and possible damĆ age to the equipment. Damage sustained as a direct result of improper ventilation will not be covered by the Manufacturer's warranty.

When installed in the Commonwealth of MassaĆ chusetts, this appliance must be interlocked with the hood exhaust system so that the appliance may be operated only when the hood exhaust sysĆ tem is running.

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", NFPAĆ96Ć Latest Edition.

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 unit, please contact your local distributor. If you do not have a local distributor, please call Blodgett at 0011Ć802Ć860Ć3700.

Installation

Leg Attachment

LEG OPTIONS

25" (635mm) Adjustable Leg

Casters, Adjustable Feet, or Seismic Feet

ATTACHMENT

1. Align the threaded stud on one of the front legs to the bolt āholeā locatedāāā ināā ātheāā bottom ācorĆ ner of the appliance. Turn the leg clockwise and tighten to the nearest full turn.

2. Align the leg plate holes with the bolt holes. Secure with the two 1/2" bolts provided.

3. Repeat the above steps with the other front leg. If casters are used, install them with the

locking casters in the front of the oven. The rear casters do not lock. Ensure that the locks are

set on the front casters.

4. Tip the oven up on the newly installed front legs. If ācastersā are āused, checkā thatā the locksā areā setā on ātheā front casters. āRepeat āthe above steps for the rear legs.

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

8Ć1/2" (216mm) Leg with

Figure 1

Figure 2

Installation

Caster Attachment

CASTERS FOR SINGLE OVENS

1. Attach the legs as described.

2. Pry the adjustable feet out of the legs.

3. Insert one caster into each leg as shown. Tighten the lock nuts to secure the casters.

Adjustable

Leg Foot

Caster Assembly

Figure 3

PROFILE CASTERS FOR DOUBLE STACK OVENS

1. Place a level on the floor where the casters are to rest.

2. Place shims under the low side until it is level.

3. Mount the shims between the casters and the oven as follows:

a.) Align the shims and caster holes with the

bolt holes.

b.) Secure with the 1/2" bolts provided.

NOTE: Install them with the locking casters in

the front of the oven. The rear casters do not lock. Ensure that the locks are

set on the front casters.

4. Tip the oven up on the newly installed casters.

Add shims as necessary

Floor

Exaggerated for clarity

Figure 4

Stacking

WARNING!! Stacking should be performed by qualiĆ

fied installation personnel only. The ovens are heavy. Take care to use proper tools and techniques when lifting and stacking units.

Installation

1. Attach the legs or casters to the bottom oven. See page 6 or 7.

2. Place the top oven on the bottom oven. Be sure all four sides are flush.

3. Bolt the two ovens together from behind using the stacking brackets.

Stacking Bracket

Rear View HVĆ100E

Figure 5

WATER CONNECTION

NOTE: Must use COLD WATER ONLY.

Connect the appliance to quality water via a presĆ sure hose with 3/4" GHT (19mm) couplings. See Figure 6 for connections. A shut off valve is to be provided adjacent to the oven.

WARNING!! Operating the appliance without a water

pressure regulator installed will invalidate your warranty.

This product must be installed by a licensed Plumber or Gas Fitter when installed within the Commonwealth of Massachusetts.

DRAIN CONNECTION

The drain should be run to an open floor drain avoiding flexible hose that could sag and allow trapped water to accumulate. The customer must supply the piping from the oven to the drain.

Specific water/drain connection for City of Los Angeles

1. Each drain line from the appliance shall be routed without dips or sags to terminate above the flood level rim of an approved indirect waste receptor.

2. The appliance shall be installed in accordance with the manufacturer's printed instructions and the LAPC and LAMC, 1999 editions.

3. A backflow protection device may be required by local codes. If so, install on the potable water system directly ahead of the appliance. The backflow protection device shall be any of the following: an approved pressure type vacuum breaker installed at least 12" above the highest point of use, a double check valve backflow preĆ venter or a reduced pressure principal backflow preventer.

Installation

Plumbing Connections

A = Electrical Connection B = Gas Connection C = Water Connection

Filtered Water highly recommended

D = Drain Connection

HVĆ100E

HVĆ100G

Figure 6

Installation

Electrical Connections

All Models

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 adeĆ quate for the voltage, amperage, and phase reĆ quirements stated on the rating name plate mounted on the appliance.

The circuit breaker that is used to provide power to this appliance must have a minimum of .076" (3mm) contact spacing. The circuit breaker must meet all Local and National installation standards.

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

A wiring schematic is located on the inside of the removeable side panel.

NOTE: Disconnect the power supply to the apĆ

pliance before servicing.

WARNING!! Improper installation may invalidate your

warranty.

Electric Models

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

Gas Models U.S. and Canadian Installations

A power cord (115V units only) is supplied with a plug attached. Plug the power cord into the deĆ sired receptacle.

WARNING!! If the supply cord is damaged, it must be

replaced by a special cord or assembly available from the manufacturer or its serĆ vice agent.

Installation

Gas Connections

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 BCXĆ14G 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 HVĆ100G 60,000 BTU New Total 290,000 BTU

3. Measure the distance from the gas meter to the cook line. This is the pipe length. Let's say the pipe length is 30' (9 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 375,000 BTU. Since the total required gas pressure, 290,000 BTU is less than 375,000 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. For example: a schedule 40 1Ć1/2" ell fitting has an equivalent capacity of 4.2" (10.2 cm) of straight pipe. Contact your loĆ cal 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 eng

(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 P.P. Gas at 11" W.C.

Pipe Length

From the National Fuel Gas Code Part 10 Table 10Ć15

3/4" 1" 1Ć1/4" 1Ć1/2" 2"

(Pressure drop of 0.5 Inch W.C.)

(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

Nominal Size, Inches

Inside Diameter, Inches

3/4" 1" 1Ć1/2"

Installation

Gas Connections

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated for each appliance while the burners are on. A sufĆ ficient gas pressure must be present at the inlet to satisfy these conditions. Refer to the table below for correct gas pressure.

Each appliance has been adjusted at the factory to operate with the type of gas specified on the ratĆ ing plate.

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.

DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE UNIT CONNECTS TO THE GAS SUPPLY UNLESS THE INLET PRESSURE IS GREATER THAN 14" W.C. (1/2 PSI) (37mbar).

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).

Prior to connecting the appliance, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After conĆ nection, the appliance must be checked for corĆ rect gas pressure.

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.

General Export Installations

GAS PRESSURE - HVĆ100G

Gas

Type

Natural 7" W.C. .085" dia 3.5" W.C.

Propane 14" W.C. .063" dia 10" W.C.

Inlet

Pressure

Orifice Size at Sea

Level

Manifold Pressure

Installation

Gas Hose Restraint

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

A restraint must be used to limit the movement of the appliance so that no strain is placed upon the flexible connector. The restraint should be fasĆ tened to the base frame of the oven as close to the flexible connector as possible. It should be short enough to prevent any strain on the connector. With the restraint fully stretched the connector should be easy to install and quick connect.

The restraint (ie: heavy gauge cable) should be atĆ tached without damaging the building. DO NOT use the gas piping or electrical conduit for the atĆ tachment 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.

WARNING!! If the restraint is disconnected for any reaĆ

son it must be reconnected when the apĆ pliance 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/CGAĆ6.16 and a quick disconnect device that complies with the Standard for QuickĆ Disconnect 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 deĆ pending on the connection and the quick disconĆ nect device or its associated piping.

A drip leg must be used at each appliance. Refer to NFPA54/ANSI Z223.1 Ć Latest Edition (National Fuel Gas Code) for proper drip leg installation.

General export installations

Attachment Plate (secure with leg mount bolt)

Gas Hose

Quick Connect

Gas Supply Line

Restraint

Installation of Gas Hose and Restraint

(Single Section Shown)

Figure 7

IMPORTANT: Cable restraint should be fastened as close as possible to the flexible connector and short enough to prevent any strain on the flexible conĆ nector.

At maximum stretch of shortened reĆ straint, the flexible connector should be easy to install and quick to connect.

Operation

Safety Information for Gas Units

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 Combi apĆ pliance.

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 appliance 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 appliance before removing the reĆ straint 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

Standard Control

CONTROLS IDENTIFICATION

1. MODE SELECTOR SWITCH - turns power

to the oven on or off. Allows selection of Hydro Low, Hydro High, Hot Air, or Cool Down Modes.

2. DISPLAY - displays time and temperature inĆ

formation.

3. TEMPERATURE DIAL - used to set desired

cooking temperature.

4. HEAT LAMP - lights when the oven is calling

for heat

5. TIMER LED - lights when the cook time is

displayed

6. PROBE ACTUAL LED - lights when the actuĆ

al probe temperature is displayed

7. PROBE SETPOINT LED - lights when the

core setpoint temperature is displayed

8. TIMER/PROBE KNOB - use to select and

set either cook time or probe temperature

9. LIGHTS KEY - press to turn the oven lights

on and off

10. FAN SPEED KEY - used to select fan speed.

11. CAVITY VENT KEY - used to open or close

vent to release humidity from cavity.

12. PROBE CONNECTION - used to connect

the core temperature probe to the control.

13. CIRCUIT BREAKER - Used to turn power to

the unit on or off.

Figure 8

Operation

Standard Control

TIMER COOKING

1. Press the TIMER/PROBE KNOB (8) to select the timer mode. The TIMER LED lights.

2. Turn the MODE SELECTOR Switch (1) to the desired function.

3. Set the TEMPERATURE DIAL (3) to the deĆ sired cook temperature.

4. When the oven has reached the cook temperĆ ature, load the product.

5. Rotate knob to enter the desired cook time in the display. You can clear the display by rotatĆ ing counter clockwise. The timer begins on its own.

6. The temperature, time, and mode can be alĆ tered at any time during the cooking process.

7. When the timer reaches 00:00, the buzzer sounds. Press or rotate the TIMER/PROBE KNOB (8) counter clockwise to silence the buzzer. Remove the product.

PROBE COOKING

1. Press the TIMER/PROBE knob (8) to select the probe setpoint mode. The PROBE SETĆ POINT LED (7) lights.

2. Rotate the knob to enter the desired final cook temperature in the display.

3. Insert the core probe into the product. Load product into the oven and close the door. Be sure that the terminal end of the core probe is outside of the oven and clear of the door.

4. Connect the core probe to the PROBE CONĆ NECTION (12) at the bottom of the control.

5. The display gives the actual core probe temĆ perature by pressing the TIMER/PROBE knob (8) again.

6. When the product reaches the final cook temĆ perature the buzzer sounds.

COOL DOWN

NOTE: The unit can be cooled down rapidly.

1. To cool down the oven cavity, open the door and select Cool Down on the MODE SELECĆ TOR Switch (1).

Operation

MenuSelectt Control

CONTROL DESCRIPTION

1. START/STOP KEY Ć press to start, cancel or

pause the bake

2. COOL DOWN KEY Ć initiates oven cool down

cycle

3. BAKE MORE KEY Ć press at the end of a bake

cycle to add additional bake time in one minĆ ute increments.

4. DISPLAY Ć displays time or temperature and

other information related to oven function and/ or programming.

5. DIAL Ć used to enter set points, time, and proĆ

grammable settings. Also used to select the programmed product.

6. TEMP KEY Ć used to set or change the bake

temperature

7. TIME KEY Ć used to set or change the bake

time.

8. HYDRO KEY Ć press to enter hydro mode

9. HOT AIR KEY Ć press to enter hot air mode

10. FAN KEY Ć press to select the fan speed

11. LIGHT KEY Ć press to turn the lights on and off.

12. VENT KEY Ć press to manually open and close

the oven vent

13. PROGRAM KEY Ć press to enter product proĆ

gramming and save programmed settings.

14. ESCAPE KEY Ć press to back up one step durĆ

ing programming

15. MAINTENANCE KEY Ć press to enter managĆ

er programming and save programmed setĆ tings

16. ALPHA/NUMERIC KEYPAD Ć used to proĆ

gram recipes.

17. POWER KEY Ć used to place control in and out

of standby mode.

18. PROBE KEY Ć press to use core probe cookĆ

ing

19. CORE PROBE CONNECTION Ć plug core

temperature probe in here when using probe cooking

20. USB Port and COVER - Use to transfer

recipes and data to/from the control

21. CIRCUIT BREAKER - Used to turn power to

the unit on or off.

Figure 9

Operation

MenuSelectt Control

OVEN STARTUP

1. Be sure the shutoff switch and/or circuit breaker switch below the control panel are in the on position. The display flashes OFF

PRESS POWER KEY TO START. NOTE: If the real time clock and auto wake up

functions are enabled the display reads PRESS POWER KEY TO START AUTO START.

2. Press the POWER KEY (17). The display reads PREHEAT and the oven heats to the last manuĆ al set temperature in the hot air mode. The disĆ play flashes READY / IDLE and the alarm beeps 5 times when the oven is at temperature and ready to bake.

MANUAL COOKING

1. Turn the DIAL (5) until the display reads MANUAL.

2. Press the TIME KEY (7). Rotate the dial, or use the alpha/numeric keypad to enter the desired bake time. Press the center of the dial to set the bake time.

NOTE: Time is set in one minute increments

using the dial. To set time in less than one minute increments use the alpha/ numeric keypad.

3. Press the TEMP KEY (6). Rotate the dial, or use the alpha/numeric keypad to enter the deĆ sired bake temperature. Press the center of the dial to set the bake temperature. The oven preheats to the new temperature.

NOTE: Temperature is set in 5 degree increĆ

ments using the dial. To set time in less than 5 degree increments use the alĆ pha/numeric keypad.

4. Press the desired mode key, Hydro or Hot Air. If Hydro is selected, rotate the dial, or use the

alpha/numeric keypad to enter the desired percentage of moisture.

5. When the display flashes READY / IDLE, open the doors. Load the product.

6. Press the START/STOP KEY (1) to begin the bake cycle. The timer counts down and the display alternates between the cooking mode and the name of the product.

PROGRAMMED COOKING

1. Turn the DIAL (1) until the name of the product is highlighted. Press the center of the dial to select. The oven preheats to the programmed temperature in the correct cooking mode. The display flashes READY / IDLE and the alarm beeps 5 times when the oven is at temperaĆ ture and ready to bake.

2. Open the doors. Load the product.

3. Press the START/STOP KEY (1) to begin the bake cycle. The timer counts down and the display alternates between the cooking mode and the name of the product.

PROBE COOKING

1. Press the PROBE key (18) to select the probe mode. The display reads CORE PROBE COOK & HOLD. Turn the dial to select either YES or NO. Press the center of the dial to seĆ lect.

If YES is selected, Cook & Hold has been enĆ abled. In the Cook & Hold mode, the oven cavĆ ity lowers to the product pull temperature as the product cooks.

If NO is selected, Cook & Hold has not been enabled the cavity maintains the cook temperĆ ature.

2. Turn the DIAL to enter the desired product pull temperature in the display. Press the center of the dial to save the pull temperature.

NOTE: Temperature is set in 5 degree increĆ

ments using the dial. To set time in less than 5 degree increments use the alĆ pha/numeric keypad.

Operation

MenuSelectt Control

4. Press the desired mode key, Hydro or Hot Air. If Hydro is selected, rotate the dial, or use the

alpha/numeric keypad to enter the desired percentage of moisture.

5. Insert the core probe into the product. Load product into the oven and close the door. Be sure that the terminal end of the core probe is outside of the oven and clear of the door.

6. Connect the core probe to the PROBE CONĆ NECTION (19) at the bottom of the control.

NOTE: Do not connect the probe before the

cook mode has been selected.

7. The display gives the actual core probe temĆ perature as well as the oven set temperature.

8. When the product reaches the pull temperaĆ ture the buzzer sounds.

9. Press the START/STOP KEY (1) to silence the buzzer.

If using Cook & Hold - The cavity temperaĆ ture continues to drop to the product pull temĆ perature and the display counts up, telling the operator how long the product has been held. Disconnect the core probe and remove the product when ready.

If not using Cook & Hold - The cavity reĆ mains at the cook temperature. The display does not count up. Disconnect the core probe and remove the product when the buzzer sounds.

AT THE END OF ANY COOK CYCLE

1. An alarm sounds, the display reads DONE.

2. If more bake time is desired, press the BAKE MORE KEY (3). This will add an additional one minute of time for each press of the key.

3. When you are satisfied with the bake, press the START/STOP KEY (1) to silence the alarm. Open the door to remove the product.

OVEN SHUTDOWN

1. Press the COOL DOWN KEY (2). The display reads AUTO COOL DOWN ACTUAL TEMP. To speed up the cool down process, open the doors and press the VENT KEY (12) to open the vent.

2. When the oven has cooled down, the display reads OFF PRESS POWER KEY TO START.

NOTE: The lights shut off and the vent closes

automatically at the end of the cool down cycle.

DURING ANY COOK CYCLE Venting Moisture from the Oven Cavity

1. Press the VENT KEY (12). This manually opens the vent until the key is pressed again to close it.

Pause a Bake Cycle

1. To pause a cook cycle, press the START/ STOP KEY (1). The LED on the start/stop key flashes. The bake cycle will pause until the key is pressed again.

Cancel a Cook Cycle

1. To cancel the cook cycle, press and hold the START/STOP KEY (1).

Operation

MenuSelectt Control

PRODUCT PROGRAMMING Entering the Program Mode

1. Press the PROGRAM KEY (13). If the control

is password protected, the display reads ENĆ TER CODE. Use the alpha/numeric keypad to enter the manager passcode 3124, then press the center of the dial to enter the program mode.

Naming a Product Recipe

NOTE: Use the following procedure to name a

new product or edit the name of an existing product.

1. For a new recipe, turn the dial to the first open

product. Press the center of the dial to select. To edit an existing name, rotate the dial to the

name to be changed. Press the center of the dial to select.

2. Use the dial to scroll down to Edit Name. Press the center of the dial to enter the edit name menu.

3. Turn the dial or use the alpha/numeric keypad to select the first character. Press the center of the dial to advance to the next character. ReĆ peat for all remaining characters.

NOTE: Product names may be up to 10 charĆ

acters long and can contain spaces. Use the #1 key to insert spaces in a recipe name.

NOTE: To select letters using the keypad,

press the appropriate key once if you need the first letter on the key, twice for the second and three times for the third. For example to enter the letter L press the #5 key three times.

4. Press the PROG KEY (13). With SAVE highĆ lighted, press the dial to save the product name.

Programming a Product Recipe

NOTE: The control can hold 99 recipes. Each recĆ

ipe may have up to 6 cooking stages.

1. Turn the dial to highlight the name of the prodĆ uct to be programmed. Press the center of the dial to select the product.

2. The display reads PRODUCT NAME: STAGE 1. Press the center of the dial to select the stage.

3. Rotate the dial, or use the alpha/numeric keyĆ pad to enter the desired bake time. Press the center of the dial to set the bake time.

NOTE: Time is set in one minute increments

using the dial. To set time in less than one minute increments use the alpha/ numeric keypad.

4. Rotate the dial to select the desired cooking mode. Choose from Hydro or Hot Air. Press the center of the dial to set the cook mode.

If Hydro is selected, rotate the dial, or use the alpha/numeric keypad to enter the desired percentage of moisture.

5. Rotate the dial, or use the alpha/numeric keyĆ pad to enter the desired cook temperature. Press the center of the dial to set the bake temĆ perature.

NOTE: Temperature is set in 5 degree increĆ

ments using the dial. To set time in less than 5 degree increments use the alĆ pha/numeric keypad.

6. Rotate the dial to select the desired fan speed. Choose from gentle, low, high or turbo. Press the center of the dial to set the fan speed.

+ 53 hidden pages

Blodgett HV-100E, HV-100G Operation Manual

Specifications and Main Features

Frequently Asked Questions

User Manual