Blodgett HV-100G Installation Manual

HV-100E, HV-100G, HVH-100E AND HVH-100G

INSTALLATION - OPERATION - MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

42 Allen Martin Drive, Essex Junction, Vermont 05452 USA Telephone: [phone] Fax: [phone]

PN 59234 Rev F (3/18)

© 2018 - G.S. Blodgett Corporation

Your Service Agency’s Address:

Model

Serial number

Oven installed by

Installation checked by

IMPORTANT

TABLE OF CONTENTS

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

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.

FOR YOUR SAFETY

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

INSTALLATION

Oven Description & Specications ......................................... 2

Utility Connections - Standards and Codes ................................. 4

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

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

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

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

Plumbing Connections ................................................... 10

Electrical Connections ................................................... 12

Gas Connection......................................................... 13

Gas Hose Restraint ..................................................... 15

OPERATION

Safety Information ....................................................... 16

Standard Control ........................................................ 17

SmartTouch 2 Touchscreen Control ....................................... 21

MAINTENANCE

Spray Bottle Operating Procedure ........................................ 33

Cleaning and Preventive Maintenance .................................... 34

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. Speci­cations are subject to change
without notice.

Installation

Oven Description & Specications

ABOUT THE HYDROVECTION

Blodgett Hydrovection ovens are quality produced using
high-grade stainless steel with rst class workmanship.

The multiple speed fan, which is guarded against acci-

dental nger 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 excessive heat

radiation and saves energy.
The Hydrovection has optional adjustable legs which

adapt easily to slightly uneven surfaces and optional oor

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
Minimum requirements TDS: 40-125 ppm

Hardness: 35-100 ppm

Chlorides: <25 ppm

Silica: <13 ppm

Chlorine: <0.2 ppm

Chloramine: <0.2 ppm

pH: 7.0-8.5

DRAINAGE

Drain type Atmospheric Vented Drain
Drain connection 1.25” O.D.
Maximum water drain temperature 140°F (60°C)

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 simple ar­rangement of the controls. Graphic symbols make the

appliance easy for even inexperienced kitchen sta󰀨 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 self-acting 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.

2

Installation

Oven Description & Specications

RATINGS - HV-100G-AB & HVH-100G-AB

TYPE OF GAS GAS INPUT VOLTAGE PHASE AMPS MOTOR

Natural 60,000 BTU/Hr 115 1 10 3/4 HP 208-240VAC, 3 phase, 50/60 Hz

208/240 1 5

Propane 60,000 BTU/Hr 115 1 10 3/4 HP 208-240VAC, 3 phase, 50/60 Hz

208/240 1 5

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

RATINGS- HV-100E-AB & HVH-100E-AB

VOLTAGE

208 60 15 3 38 38 38 3/4 HP 208-240VAC, 50/60 Hz
240 60 15 3 34 34 34 3/4 HP 208-240VAC, 50/60 Hz
440 60 15 3 20 18 18 3/4 HP 208-240VAC, 50/60 Hz
480 60 15 3 18 17 17 3/4 HP 208-240VAC, 50/60 Hz

HZ

KW

PHASE

MAX LOAD (AMPS

L1 L2 L2

MOTOR

3

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.

Qualied installation personnel are individuals, a rm,

a corporation, or a company which either in person or
through a representative are engaged in, and are respon­sible for:

• The installation or replacement of gas piping. The
connection, installation, repair or servicing of equip­ment.

• The installation of electrical wiring from the electric
meter, main control box or service outlet to the elec­tric appliance.

Qualied installation personnel must be experienced in
such work, be familiar with all precautions required and
have complied with all requirements of state or local au-

thorities 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/CGA-B149.1 or the Propane Instal­lation Code, CAN/CGA-B149.2 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 O󰀩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 backow prevention in

accordance with applicable federal, province and local
codes.

General Export Installations

Installation must conform with Local and National instal-

lation 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 0011-802-658-

6600.

4

Installation

Oven Location and Ventilation

OWNER’S RESPONSIBILITIES

Installation responsibilities prior to service startup inspec­tion

You are entitled to a free start-up inspection service by
our factory ASAP. Before a factory representative arrives
to perform a startup procedure, the owner must already

have satised the following requirements.

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

NOTE: Please refer to Leg Attachment and Stack-

ing.

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 non-combustible
construction. See the table below.

In addition, the following clearances are recommended
for servicing.

• Oven body sides - 12” (30cm)

• Oven body back - 12” (30cm)

OVEN

MODEL

HV-100E &
HVH-100E

HV-100G $
HVH-100G

• Do not place strong sources of heat such as open

ame ranges, griddles, or charbroilers near the

oven. If such an instance exists, it is highly recom­mended to purchase a heat shield, available from
Blodgett.

MINIMUM REQUIRED CLEARANCES

Right Side Left Side Back

0” (0mm) 0” (0mm) 6”

(152.4mm)

0” (0mm) 0” (0mm) 6”

(152.4mm)

VENTILATION

The necessity for a properly designed and installed venti­lation system cannot be over emphasized. The ventilation
system will allow the unit to function properly while remov­ing unwanted vapors and products of combustion from
the operating area.

The appliance must be vented with a properly designed
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 appropri-

ately and provisions 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 damage 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 Massachusetts,
this appliance must be interlocked with the hood exhaust
system so that the appliance may be operated only when
the hood exhaust system is running.

U.S. and Canadian Installations

Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Remov­al of Smoke and Grease Laden Vapors from Commercial

Cooking Equipment”, NFPA-96- Latest Edition.

General Export Installations

Installation must conform with Local and National instal-

lation 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 0011-802-658-6600.

• Note that if temperatures are too high, a safety shut­down may occur.

• Failure to comply may invalidate the oven warranty.

5

Installation

Leg Attachment

LEG OPTIONS

Casters, Adjustable Feet, or Seismic Feet

25” (635mm) Adjustable Leg

8-1/2” (216mm) Leg with

ATTACHMENT

1. Align the threaded stud on one of the front legs to the
bolt hole located in the bottom corner 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
casters are used, check that the locks are set on
the front casters. Repeat the above steps for the
rear legs.

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

Figure 1

Figure 2

6

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 oor 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

7

Installation

Stacking

WARNING!!

Stacking should be performed by qualied

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

1. Attach the legs or casters to the bottom oven.

4. Install the vent riser onto the vent on the right rear
of the bottom oven. Use the 4 inch piece of tubing
and hose clamps to secure the vent extension to the
bottom oven. Install vent extension bracket over both
tubes at the top oven. Secure the bracket to the top
oven with the screw provided.

5. GAS OVENS ONLY.

2. Place the top oven on the bottom oven. Be sure all

four sides are ush.

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

Stacking
Bracket

Flue
Extension

Vent Riser

Stacking
Bracket

a. Slide the ue extension over the ue on the bot-

tom oven. Remove the access cover ue trim
and replace it with the ue extension bracket.

Reinstall the mounting screws.

Vent Riser

Stacking
Bracket

Rear View HV-100E & HVH-100E

Rear View HV-100G & HVH-100G

Figure 5

8

Installation

Stacking

GAS OVENS ONLY

1. Slide the ue extension over the ue on the bottom
oven. Remove the access cover ue trim and replace
it with the ue extension bracket. Reinstall the mount-

ing screws.

The HV100G double stack conguration comes with a

manifold kit to connect the two ovens to the same gas
source.

Be sure to use pipe thread sealant on all ttings.

1. Install the straight run of the tee on the gas connec­tion of the top oven.

2. Install the straight coupler to the gas connection on
the bottom oven.

3. Install one end of the exible gas hose to the threads
perpendicular to the straight run of the tee previously
installed, install the other end in the coupler previous­ly installed on the bottom oven.

4. Install the incoming gas line to the straight run of the
tee installed on the top oven.

5. Be sure to use a standard leak detection method on

newly installed parts after the install before ring the
oven for the rst time, or when the oven has been

disconnected from fuel service.

STEP 1

STEP 3

STEP 2

STEP 4

STEP 3

Figure 6

9

Installation

Plumbing Connections

WATER CONNECTION

NOTE: Must use COLD WATER ONLY.

Connect the appliance to quality water via a pressure
hose with 3/4” GHT (19mm) couplings. See gure below
for connections. A shut o󰀨 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.

WARNING!!

The hand shower spray nozzle supplied to
wash down the oven interior is NOT lead-free,
and not intended for drinking.

DRAIN CONNECTION

The drain should be run to an open oor drain avoiding
exible hose that could sag and allow trapped water to

accumulate. The customer must supply the piping from
the oven to the drain.

NOTE: The drain piping must consist of temperature

resistant material, greater than 160°F, and be
of adequate diameter not to cause ow restric­tion. Improper materials may deform and cause

restrictions, thus aecting performance.

WARNING!!

Connection must be carried out by a licensed
plumber, to an open or closed drain. The drain
must never end directly beneath the equip­ment. The drain should not be located on the
same side the equipment controls are located.

Specic 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 ood level

rim of an approved indirect waste receptor.

HV-100E & HVH-100E

A = Electrical Connection
B = Gas Connection
C = Water Connection
Filtered Water highly recommended
D = Drain Connection

HV-100G & HVH-100G

Figure 9

10

Installation

Plumbing Connections

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

3. A backow protection device may be required by lo­cal codes. If so, install on the potable water system
directly ahead of the appliance. The backow 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

backow preventer or a reduced pressure principal
backow preventer.

WATER MANIFOLD FOR HV100-AB ON HV100-AB
WITHOUT HAND SHOWER

All HV100 models require a cold water connection, locat­ed on the rear of the oven next to the drain.

1. Install the water manifold with the center female port
threaded into the cold water connection of the lower
HV100. Direct the male threads to the control panel
side of the oven.

2. Install the oven stacking connection hose (provided in
the stacking kit) between the remaining female water
manifold port and the cold water connection of the
top HV100.

3. Connect the water source supply line to the male
threads of the water manifold. The stacking kit is also
supplied with a female/female thread adapter. This
may be needed on the male threaded water manifold
port if the water source supply line connection is a
male thread.

WATER MANIFOLD FOR HV100-AB ON HV100-AB
WITH HAND SHOWER

All HV100 models require a cold water connection, locat­ed on the rear of the oven next to the drain.

WARNING!!

The hand shower spray nozzle supplied to
wash down the oven interior is NOT for use
with potable water.

1. Install the rst water manifold with the center female
port threaded into the cold water connection of the
lower HV100. Direct the male threads towards the
control compartment side.

2. Connect the second water manifold to the installed
manifold by threading the straight run female port on
the second manifold into the male port on the previ­ously installed water manifold.

3. Connect the female end of the hand shower hose to
the male port of the water manifold facing the control
side of the oven.

4. Install the oven stacking connection hose (provided
in the stacking kit) located between the female water
manifold port to the cold water connection on the top
HV100.

5. Connect the water source supply line to the female
threads of the water manifold. The stacking kit is also
supplied with a male/male thread adapter. This may
be needed if the water source supply line connection
is a female thread.

STEP 1

STEP 3

STEP 1

STEP 3

STEP 2

STEP 4

STEP 2

STEP 5

Figure 8

Figure 7

11

Installation

Electrical Connections

ALL MODELS

NOTE: Electrical connections must be performed by a

qualied installer only.

Before making any electrical connections to these appli-

ances, check that the power supply is adequate for the
voltage, amperage, and phase requirements 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 appliance

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 desired receptacle.

This oven model uses a variable frequency inverter
drive. Appliances that use variable frequency inverter
drives produce high frequency noise and require lters

and shielded motor cabling. This causes higher leakage
current toward Earth Ground. Especially, at the moment
of switching ON this can cause an inadvertent trip of the
appliance’s ground fault interrupter (GFCI). Some GFCIs

are more sensitive than others. Blodgett has qualied the

Pass and Seymour brand, part number 2095, 20 A, 125

VAC, 60 Hz, specication grade GFCI duplex receptacle
as being immune to the variable frequency inverter drive’s
noise. Blodgett recommends using this specic GFCI for

this model oven.

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.

12

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 su󰀩cient 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 the HV-100G to add to your existing cook
line.

1. Add the BTU rating of your current appliances.

Pitco Fryer 120,000 BTU
6 Burner Range 60,000 BTU
Deck Oven 50,000 BTU
Total 230,000 BTU

2. Add the BTU rating of the new oven to the total.

Previous Total 230,000 BTU
HV-100G 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 40’ (12.2 m) and the pipe size is 1” (2.54 cm).

4. Use the appropriate table to determine the total ca­pacity of your current gas piping.

The total capacity for this example is 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
increased.

NOTE: The BTU capacities given in the tables are for

straight pipe lengths only. Any elbows or other

ttings will decrease pipe capacities. Contact

your local gas supplier if you have any ques­tions.

Maximum Capacity of Iron Pipe in Cubic Feet of

Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

PIPE

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 10-2

Maximum Capacity of Pipe in Thousands of

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

(Pressure drop of 0.5 Inch W.C.)

PIPE

LENGTH (FT)

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

100 175 330 1014

From the National Fuel Gas Code Part 10 Table 10-15

NOMINAL SIZE, INCHES

3/4” 1” 1-1/4” 1-1/2” 2”

OUTSIDE DIAMETER, INCHES

3/4” 1” 1-1/2”

13

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated for each
appliance while the burners are on. A su󰀩cient 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 oper-

ate with the type of gas specied on the rating plate.

Each oven is supplied with a regulator to maintain the
proper gas pressure. The regulator is essential to the
proper operation of the oven and should not be removed.

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 shuto󰀨 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 shuto󰀨 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 lings, shavings, pipe

dope, and other debris. After connection, the appliance
must be checked for correct 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/CGA-B149.1 or the Propane Instal­lation Code, CAN/CGA-B149.2 as applicable.

General Export Installations

Installation must conform with Local and National instal-

lation 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 Combi at 0011-802­658-6600.

GAS PRESSURE - HV-100G

Gas Type Inlet Pressure Orice Size at Sea Level Manifold Pressure

Natural 7” W.C. .085” dia 3.5” W.C.

Propane 14” W.C. .063” dia 10” W.C.

14

Installation

Gas Hose Restraint

If the appliance is mounted on casters, a commercial ex­ible connector with a minimum of 3/4” (1.9 cm) inside di-

ameter 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 exible con­nector. The restraint should be fastened to the base frame

of the oven as close to the exible 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 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.

WARNING!!

If the restraint is disconnected for any reason
it must be reconnected when the appliance is
returned to its original position.

U.S. and Canadian installations

The connector must comply with the Standard for Con­nectors for Movable Gas Appliances, ANSI Z21.69 or
Connectors For Moveable Gas Appliances CAN/CGA-

6.16 and a quick disconnect device that complies with the

Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas

Fuel CAN 1-6.9. Adequate means must be provided to

limit the movement of the appliance without depending

on the connection and the quick disconnect device or its

associated piping.
A drip leg must be used at each appliance. Refer to

NFPA54/ANSI Z223.1 - Latest Edition (National Fuel Gas
Code) for proper drip leg installation.

General export installations

Installation must conform with Local and National instal-

lation 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 Combi at 0011-802­658-6600.

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 10

IMPORTANT: Cable re­straint should be fastened
as close as possible to the

exible connector and short

enough to prevent any strain

on the exible connector.

At maximum stretch of
shortened restraint, the

exible connector should be
easy to install and quick to

connect.

15

Operation

Safety Information

The information contained in this section is provided for
the use of qualied operating personnel. Qualied 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.

SAFETY TIPS

For your safety read before operating

What to do if you smell gas:

• DO NOT try to light any appliance.

• DO NOT touch any electrical switches.

• Use an exterior phone to call your gas supplier im­mediately.

• If you cannot reach your gas supplier, call the re
department.

What to do in the event of a power failure:

• Turn all switches to o󰀨.

• DO NOT attempt to operate the appliance until the
power is restored.

NOTE: In the event of a shut-down of any kind, allow a

ve (5) minute shut o period before attempting

to restart the oven.

General safety tips:

• DO NOT use tools to turn o󰀨 the gas control. If the
gas cannot be turned o󰀨 manually do not try to re­pair it. Call a qualied service technician.

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

the gas must be turned o󰀨 and disconnected from

the appliance before removing the restraint cable.
Reconnect the restraint after the oven has been
returned to its original location.

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

• The hand shower spray nozzle supplied to wash
down the oven interior is NOT for use with potable
water.

16

Operation

Standard Control

NOTE: Not available on HVH-100E and HVH-100G.

CONTROLS IDENTIFICATION

1. POWER KEY - used to place control in and out of

1

2

standby mode

2. DISPLAY - displays time, temperature, humidity and
other information related to oven function and/or pro­gramming

3

4

5

8

9

10

11

14

15

LOAD

HYDRO 30% MANUAL MODE

350

10:00

°

°F

6

7

3. DISPLAY KEYS - context sensitive keys used to inter­act with the display

4. HUMIDITY KEY - used to set or change the % of hu­midity

5. TEMP KEY - used to set or change the bake tem­perature

6. CONTROL KNOB - used to change values for time,
temperture, humidity, etc.

7. TIME KEY - used to set or change the cook time

8. START KEY - press to start the cook cycle

9. VENT KEY - press to manually open and close the
vent

12

10. +1 MINUTE KEY - press at any time to add additional

13

minute to the cook time

11. PROBE KEY - press to use core probe cooking

16

12. FAN KEY - used to select fan speed

17

13. HYDRO BURST KEY - press to add 100% humidity at
any time during the cook cycle

18

14. LIGHTS KEY - press to turn the oven lights on and o󰀨

19

Figure 11

20

21

15. RECIPES KEY - press to access product programs or
to add/edit a product

16. COOL DOWN KEY - initiates oven cool down cycle

17. TOOLS KEY - press to enter manager programming

18. USB PORT AND COVER - used to transfer recipes to
and from the control

19. HEAT CUTOFF - used to turn heat source o󰀨

20. CIRCUIT BREAKER - Used to turn power to the unit

on or o󰀨

21. CORE PROBE CONNECTION - plug core tempera­ture probe in here when using probe cooking

17

Operation

Standard Control

OVEN STARTUP

1. Be sure the circuit breaker and heat cuto󰀨 switches

are in the ON position. The display ashes PRESS

POWER KEY TO TURN ON.

2. Press the POWER KEY (1). The display reads “To
begin press time/temp/humidity key”. Each key illu­minates in succession. Press any key or rotate the
knob.

3. The display reads PREHEAT and the oven heats to
the last manual set temperature.

The display reads LOAD, the start key ashes and

the alarm beeps when the oven is at temperature and
ready to bake.

MANUAL COOKING

1. Press the TIME KEY (7). Rotate the CONTROL
KNOB (6) to enter the desired cook time. Press any
key to accept the value.

NOTE: Turn the knob slowly to adjust in seconds.

Turn the knob quickly to adjust in minutes.

2. Press the TEMP KEY (5). Rotate the CONTROL
KNOB (6) to enter the desired cook temperature.
Press any key to accept the value. The oven preheats
to the new set temperature.

KNOB (6) to enter the desired cavity cook tempera­ture. Press any key to accept the value. The oven
preheats to the new cavity set temperature.

3. If humidity is desired, press the HUMIDITY KEY (4).
Rotate the CONTROL KNOB (6) to set the desired
percentage of humidity. Press any key to accept the
value.

4. Insert cooking probe into the center of the product.
Plug the core probe into the CORE PROBE CON­NECTION (21). Load the product into the oven.

NOTE: Pressing the START KEY (8) is not neces-

sary while cooking with the core probe.

NOTE: See page 3 for adjustments that can be

made during any cook cycle.

5. When the product has reached the setpoint tempera­ture, the alarm beeps and the display reads DONE.
Unplug the core probe to silence the alarm and exit
the cook cycle.

6. Remove the product from the oven.

MANUAL CORE PROBE COOK & HOLD

1. Press the PROBE KEY (11). Rotate the CONTROL
KNOB (6) to enter the desired product setpoint tem­perature.

3. If humidity is desired, press the HUMIDITY KEY (4).
Rotate the CONTROL KNOB (6) to set the desired
percentage of humidity. Press any key to accept the
value.

4. When the display reads LOAD and the START KEY

(8) ashes, open the door and load the product.

5. Press the START KEY (8) to begin the cook cycle.
The timer counts down.

NOTE: See page 3 for adjustments that can be

made during any cook cycle.

6. When the cook cycle is complete, the alarm beeps
and the display reads DONE. Press any key to si­lence alarm. Select CANCEL using the right display
key to exit the cook cycle.

7. Remove the product from the oven.

MANUAL CORE PROBE COOKING

1. Press the PROBE KEY (11). Rotate the CONTROL
KNOB (6) to enter the desired product setpoint tem­perature.

2. Press the TEMP KEY (5). Rotate the CONTROL

2. Press the center display key under the word HOLD.
HOLD will be highlighted in blue indicating that the
hold mode is active.

3. Press the TEMP KEY (5). Rotate the CONTROL
KNOB (6) to enter the desired cavity cook tempera­ture. Press any key to accept the value. The oven
preheats to the new cavity set temperature.

4. If humidity is desired, press the HUMIDITY KEY (4).
Rotate the CONTROL KNOB (6) to set the desired
percentage of humidity. Press any key to accept the
value.

5. Insert cooking probe into the center of the product.
Plus the core probe into the CORE PROBE CON­NECTION (21).

NOTE: Pressing the START KEY (8) is not neces-

sary while cooking with the core probe.

NOTE: See page 3 for adjustments that can be

made during any cook cycle.

As the product temperature rises, the oven cavity
temperature decreases.

6. When the product reaches the setpoint temperature,

18

Operation

Standard Control

7. a short alarm sounds. The cavity temperature jumps
to 4°F above the product setpoint. This temperature
will hold the product, keeping it warm without continu­ing the cooking process.

The display counts up the time the product has been
holding.

8. Unplug the core probe to remove the product from
the oven.

PROGRAMMED COOKING

1. Press the RECIPES KEY (15). The display lists all of
the currently programmed recipes. Rotate the knob
until the desired product recipe is highlighted. Press
OK using the right display key to select the product.

2. The oven preheats to the set temperature. When the

display ashes LOAD, open the door and load the

product.

3. Press the START KEY (8) to begin the cook cycle.
The timer counts down.

NOTE: See page 19 for adjustments that can be

made during any cook cycle.

4. When the cook cycle is complete, the alarm beeps
and the display reads DONE. Press any key to si­lence alarm. Select CANCEL using the right display
key to exit the cook cycle.

5. Remove the product from the oven.

Adding Time

1. Press the +1 MINUTE KEY (10). One minute is added
to the timer for each time the key is pressed.

Fan Adjustments

1. Press the FAN KEY (12). Rotate the knob to select
between four fan speeds (gentle, low, high and tur­bo). Press OK to select the desired fan speed.

2. Select FAN DELAY using the center display key. Ro­tate the knob to enter the desired fan delay. Select
OK to save the fan delay increment.

3. Select FAN REV using the left display key. Rotate the
knob to enter the desired length of time between fan
reversals. Press OK to save the reversal increment.

COOL DOWN

NOTE: The unit can be cooled down rapidly for steam-

ing, cleaning, etc.

1. To cool down the oven cavity, open the door and
press the COOL DOWN KEY(16) and open the door.

2. The oven automatically shuts down when the oven
reaches the cool down temperature.

OVEN SHUTDOWN

1. Press the COOL DOWN KEY (16). The display reads
COOLING and gives the actual cavity temperature.
To speed up the cool down process, open the doors.

COOK CYCLE ADJUSTMENTS

The following adjustments can be made at any time dur­ing the cook cycle.

Vent Moisture from the Oven Cavity

1. Press the VENT KEY (9). This manually opens the
vent until the key is pressed again to close it.

Cancel a Cook Cycle

1. To cancel the cook cycle, press the right display key
under the word cancel.

Hydro Burst

1. To add 100% humidity at any time during a cook cy­cle, press the HDRO BURST KEY (13).

2. Rotate the knob to enter the length of time you wish
to inject the moisture.

3. Select OK to start injecting humidity.

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

NOTE: The lights shut o and the vent closed auto-

matically at the end of the cool down cycle.

19

Operation

Standard Control

PROGRAMMING A RECIPE

NOTE: The control can hold 100 recipes. Each recipe

may have up to 10 cooking stages.

1. Press the RECIPES KEY (15). Rotate the knob to se­lect NEW from the bottom of the recipe list.

2. Select EDIT using the left display key. A touchscreen
keyboard is displayed. Use the keyboard to enter the
desired recipe name.

NOTE: Product names may be up to 15 charac-

ters long and can contain letters, numbers,
spaces and special characters.

Select OK to save the product name.

3. The control displays a set of default parameters for
the rst cooking stage. Select EDIT using the left dis­play key to change these parameters.

4. Press the parameter you wish to change. Rotate the
knob to the desired value. Select OK to save the new
value.

5. Repeat step 4 for each parameter you wish to change.

To program a probe cooking stage:
b. Press the PROBE/TIME parameter to toggle to

Probe.

c. Rotate the knob to select the desired product set-

point temperature. Select OK to save the tem­perature.

d. Rotate the knob to highlight the probe step in the

step list. The hold toggle appears in the upper left
corner of the screen. Rotate the knob to highlight
the word HOLD. Select EDIT using the left dis­play key to toggle between YES and NO.

USING THE MANAGER TOOLS

The manager level screens provide tools to set the time
and date, adjust the volume of the beeper and upload/
download recipes using the USB port.

To access the manager level screens:

1. Press the TOOLS KEY (17).

2. Rotate the knob to select MANAGER. Select OK us­ing the right display key.

3. Use the keypad to enter the code 6647.

USING THE USB PORT

1. From the manager level screens, rotate the knob to
scroll to USB. Select OK using the right display key.

2. Rotate the knob to highlight either “Store menu to
USB” or “Load menu from USB”. Select OK using the
right display key.

Store menu to the USB

1. Use the keypad to enter a new lename. Select OK
using the right display key.

2. Once upload is complete, press ESCAPE to return to
the previous screen.

Load menu from USB

1. Rotate the knob to select the desired le for down­load. Select OK using the right display key.

2. Once download is complete, press ESCAPE to return
to the previous screen.

6. To add a cooking step, select ADD using the right dis-

play key. The rst step is copied. Repeat #5 to set

parameters for the new step.

7. To delete any step, rotate the knob to highlight the
step. Select DEL RECIPE using the right display key.

8. To save the recipe and exit the edit mode, select ESC
using the center display key.

9. To delete a recipe, with the recipe name highlighted
during the edit process, press and hold the left dis­play key until the display returns to the recipe list. The
recipe will now be deleted from the list.

20

Operation

SmartTouch 2 Touchscreen Control

CONTROL DESCRIPTION

1. TOUCHSCREEN - interactive display for oven func­tioning and/or programming

2. USB Port and COVER - Use to transfer recipes and
data to/from the control

3. HEAT CUTOFF - used to turn heat source o󰀨

4. CIRCUIT BREAKER - Provides circuit protection for
the oven controls. DO NOT use as a power switch.

1

5. CORE PROBE CONNECTION - plug core tempera­ture probe in here when using probe cooking

2

3

4

5

Figure 12

21

Operation

SmartTouch 2 Touchscreen Control

MANUAL MODE COOKING

1. Press POWER to turn on the oven.

2. Press MANUAL to proceed to the manual cook
screen.

3. Set the following cooking parameters from the MAN­UAL screen.

Humidity - Use the slider at the top of screen to ad­just cavity moisture content in 5% increments. To en­ter an exact value, press and hold the slider until the
keypad is displayed. Press ENTER to save.

Temperature - Press the temperature text and enter
the desired oven temperature on the keypad provid­ed. Press ENTER to save.

Cook Time - Press the time text and enter the de­sired cook time on the keypad provided. Press EN­TER to save. Press the units text to toggle between
hours/minutes and minutes/seconds.

Fan Speed - Press the fan speed text to toggle be­tween Gentle, Low, High or Turbo.

NOTE: If the oven is preheating or cooling down,

the fan speed will automatically run in high
until the oven reaches the set temperature.

4. Press the FLYOUT MENU arrow to access the follow­ing parameters.

Actual Temp - Press to display the actual cavity tem­perature

Core Probe Cooking - Press to use the core probe
cooking feature.

Add a Minute - Press +1 MIN to add 1 minute of time
at any point during the cook cycle.

Hydro Burst - Press to add 100% humidity at any
time. Use the provided keypad to enter desired length
of hydro burst. Press ENTER to save. The display
counts down the hydro burst time remaining.

Vent Position - The vent can be opened or closed by
toggling the VENT icon at any point during the cook
cycle.

NOTE: When vent is opened on HVH models, air

is actively forced through the system. This
allows for the rapid evacuation of moisture
from the cavity.

Fan Delay - Press the fan delay icon. Use the pro­vided keypad to enter a fan delay increment. Press
ENTER to save.

Fan Reversal Interval - To adjust the fan reversal
time, press the FAN REVERSAL icon. Enter the de-

sired reversal interval on the keypad provided. Press
ENTER to save.

Lights - At any time the lights can be turned on or o󰀨

by toggling the LIGHT icon.

5. The oven preheats to the set temperature.

NOTE: START will not be displayed until the oven

has reached the set temperature.

6. Press START to begin cooking. The display counts
down. Press CANCEL at any time to stop the cook
cycle.

7. When the cook time has expired, the display ashes
DONE and the alarm sounds. Press CANCEL to si­lence the alarm. The display returns to the previous
cook time setting.

8. Press BACK to exit out of MANUAL mode.

CORE PROBE COOKING

1. Press POWER to turn on the oven.

2. Press MANUAL to proceed to the manual cook
screen. Set the desired humidity, cook temp and fan
speed.

3. Select Core Probe Cooking from the yout menu.

4. Press the probe target text. Enter the desired nished
product temperature on the keypad provided. Press
ENTER to save.

5. Insert a core probe into the probe outlet on the control
panel.

6. The HOLD button appears. To enable the Cook &
Hold feature, press the hold button.

7. When the product has reached the set core tempera­ture the display reads DONE.

8. Cook Only - Unplug the core probe and remove the
product.

Cook & Hold - The oven cavity temperature adjusts
to the optimum temperature for holding the product
without overcooking. The display counts up the time
the item has been holding.

22

Operation

SmartTouch 2 Touchscreen Control

Humidity

Temperature

Time

Fan Speed

Core Probe Screen

Vent
Closed

Vent
Open

Actual Temp

Core Probe
Cooking

Add a minute

Hydro Burst

Vent Position

Fan Delay

Fan Reversal
Increment

Lights

Flyout Menu

Figure 13

23

Operation

SmartTouch 2 Touchscreen Control

MENU MODE

Create a New Recipe

1. From the mode selection screen, select MENU.

3. The NEW RECIPE screen is displayed. Press the

camera icon.

Figure 14

2. Press NEW RECIPE.

Figure 16

4. Select an icon to represent the recipe.

Figure 15

Figure 17

24

Operation

SmartTouch 2 Touchscreen Control

5. Press NEW RECIPE text. Use the keypad provided to
enter a recipe name. Press the DISK ICON to save.

Figure 18

8. Enter parameters for the rst cooking step. Press the
icon above each parameter to adjust settings. Press
the + to add a step. Press the X to delete the current
step.

6. OPTIONAL: Press MARK AS FAVORITE if desired.

7. OPTIONAL: To add to an existing category, press
ADD TO CATEGORY. Select category. Press DONE.

Figure 20

9. Once all steps have been entered, press the DISK
ICON to save the recipe

Edit an Existing Recipe

1. From the mode selection screen, select MENU.

2. Press and hold the icon for the recipe you wish to edit.

3. Choose edit, copy or delete from the pop up menu.

Copy

Edit

Delete

Figure 21

Figure 19

25

Operation

SmartTouch 2 Touchscreen Control

Create a New Category

1. From the mode selection screen, select MENU.

Figure 22

4. Press the NEW CATEGORY text. Use the keypad
provided to enter a category name. Press the DISK
ICON to save.

2. Press NEW CATEGORY.

Figure 23

3. Press the camera to select an icon to represent the
group.

Figure 24

5. Select the recipes to include in the category. Press
DONE to save.

Figure 25

26

Edit Existing Category

1. From the mode selection screen, select MENU.

2. Press and hold the icon for the category you wish to
edit.

3. Choose edit, copy or delete from the pop up menu.

Menu Mode Cooking

1. From the mode selection screen, press MENU.

2. Select a recipe using one of the following:

a. If the recipe is one of your favorites, press FA-

VORITES. Then select the recipe.

b. If the recipe is part of a category, select the cat-

egory. Then select the recipe.

c. Press ALL RECIPES, scroll through the list using

the left and right arrow keys. Select the recipe.

Operation

SmartTouch 2 Touchscreen Control

Figure 26

3. The control enters the Menu Cooking screen. Press
the START KEY to begin the cook cycle.

NOTE: START will not be displayed until the oven

has reached the programmed set tempera­ture.

NOTE: If the oven is preheating or cooling down,

the fan speed will automatically run in high
until the oven reaches the set temperature.

NOTE: To edit a cooking step, press and hold the

step before starting the program.

Figure 27

4. Press the FLYOUT arrow at any time to access Add a
Minute, Hydro Burst or the cavity lights. Press CAN­CEL at any time to stop the cook cycle.

Figure 28

5. When the cook time has expired, the display ash­es DONE and the alarm sounds. Press CANCEL to
silence the alarm. The control returns to the recipe
cook screen.

6. Press BACK to exit out of MENU mode.

27

Operation

SmartTouch 2 Touchscreen Control

RACK TIMING

Creating a Rack Timing Group

1. From the mode selection screen, select RACK TIM­ING. The SELECT GROUP screen is displayed.

2. Select ADD GROUP.

Figure 29

3. Press the pencil icons to edit the group name and
cooking parameters. You may also select an icon to
represent the group.

4. Enter desired cooking parameters.

Select Icon

Edit Name

Edit
Parameters

Figure 31

6. Press SAVE RECIPES TO GROUP.

Edit Existing Group

1. From the mode selection screen, select RACK TIM­ING.

2. Press and hold the icon for the group you wish to edit.

Figure 30

5. Select the repices you would like to place in the
group. Only recipes with parameters matching the
group may be selected.

3. Choose edit, copy or delete from the pop up menu.

28

Operation

SmartTouch 2 Touchscreen Control

Using Rack Timing

1. From the mode selection screen, select RACK TIM­ING. The SELECT GROUP screen is displayed.

2. Select the desired food group for your product.

Figure 32

3. Press selected item icon at the top of the screen, drag
to an open shelf. Or tap an open rack to assign the
selected icon to that rack.

5. To add time, select +1 MIN key for individual racks or
+1 MIN ALL key to add time to all racks. Each time the
key is pressed, 1 minute of cook time is added.

During the cook cycle, individual rack timers will
count down as the product is cooked. If you wish to
cancel the bake, you can press the STOP ALL key, or
you can stop individual racks.

6. Once a rack bake is complete the beeper will sound.
Press STOP next to the rack that has completed the

cook cycle. If all racks nish at the same time, press

STOP ALL. STOP ALL.

Figure 33

4. Start timers using the arrows. You can choose START
ALL or start individual racks.

NOTE: START will not be displayed until the oven

has reached the programmed set tempera­ture.

NOTE: If the oven is preheating or cooling down,

the fan speed will automatically run in high
until the oven reaches the set temperature.

Figure 34

7. Press CLEAR ALL to escape the screen.

To Use Independant Timer

1. Press the FLYOUT arrow at any time to access an
independant timer or the cavity lights.

Figure 35

29

Operation

SmartTouch 2 Touchscreen Control

USB INTERFACE

To Access the USB Drive

1. From the mode selection screen, select USB

3. The following menu is displayed.

Figure 38

Figure 36

2. Enter the code 6647 on the keypad provided.

4. Insert USB drive into USB port on the control panel.

Figure 37

30

Operation

SmartTouch 2 Touchscreen Control

To Store Menu Data to a USB

NOTE: The following procedure may be used to store

any type of data to a USB including HACCP, set­tings and fault logs.

1. Select STORE MENU TO USB.

2. Enter a lename for the menu data using the keypad
provided. Press the disk icon to save.

NOTE: DO NOT use spaces in the lename.

To Retrieve Menu Data from a USB

NOTE: The following procedure may be used to upload

menu recipes and/or icons from a USB.

1. Select LOAD MENU FROM USB.

2. Select the le to download to the oven.

Figure 39

3. The status screen is displayed. Press OK when the
transfer is complete.

Figure 40

3. The status screen is displayed. Press OK when the
transfer is complete.

31

Operation

SmartTouch 2 Touchscreen Control

COOL DOWN

1. From the mode selection screen, select COOL
DOWN.

2. The display toggles between cooling and open door
in yellow until the oven is cool.

NOTE: If the oven is shut down with the curcuit

breaker switch at the bottom of the front
panel, the display will return to the power
screen.

NOTE: The vent will automatically open and the fan

will run on high speed during cool down to
assist in lowering the cavity temperature.
The fan and vent will disengage when the
oven had cooled.

Figure 41

Figure 42

32

NOTE: Only use a commercial oven cleaner/degreaser

with the spray bottle. DO NOT use chemicals
that are not intended as oven cleaners. See
chemical manufacturer’s information for intended
use.

1. Unscrew the sprayer head and ll the
container to the MAX mark. Screw the head assembly

on rmly to ensure an airtight seal. The liquid

must be clean and free from foreign matter. Do not

overll - space must be left for compressing air.

2. To build up pressure, pump approximately 20 full

strokes when the container is lled with liquid. The
higher the pressure, the ner the spray. If the con­tainer is only partially lled, then more pumping is
required to compress the additional air space.

3. To spray, depress the trigger with your thumb.

Maintenance

Spray Bottle Operating Procedure

WARNING!!

Protective clothing and eyewear should be
worn while using cleaning agents.

Pressure Pump

Spray Head

Pump

Pressure
Vessel

Spray Trigger

4. Adjust spray nozzle for a wide spray pattern.

5. After a period of spraying, the pressure will drop. Re­store the pressure by operating the air pump.

6. Release pressure after use by inverting the spray
head and depressing the trigger or by slowly un­screwing the spray head assembly which will al-

low air to escape from around the lling aperture.

7. After use, rinse the spray bottle with clean wa­ter and check that the hole in the nozzle is perfectly
clean and clear. Warm water (not hot) used with a
household detergent is a useful cleaning agent for
this purpose.

NOTE: Further information can be found in the

instruction leaet supplied with your spray

bottle.

Clean the pump 2 or 3 times per week with warm water

Figure 43

Complete Spray Bottle - P/N R0006
Spray Head Repair Kit - P/N R6332

33

Maintenance

Cleaning and Preventive Maintenance

DAILY CLEANING

Cleaning the Exterior

The exterior of the appliance may be cleaned and kept in
good condition with a light oil. Saturate a cloth and wipe
the appliance when it is cold; wipe dry with a clean cloth.

WARNING!!

DO NOT spray the outside of the appliance
with water or clean with a water jet. Cleaning
with a water jet can impregnate chlorides into
the stainless steel, causing the onset of corro­sion.

Cleaning the Interior

Daily cleaning of the appliance is essential for sanitation,
and to ensure against operational di󰀩culties. The stain­less steel cavity may corrode with improper cleaning of
the oven. Use an oven cleaning detergent in conjunction
with the supplied spray bottle.

For di󰀩cult cleaning, allow the spray-on oven cleaner to

work longer before rinsing.

1. Cool the appliance down to 140°F (60°C) or, if the
oven has been idle, turn the Hydro mode on for 3 to
4 minutes in order to warm the cavity surfaces.

On stainless interiors, deposits of baked on splatter, oil,
grease or light discoloration may be removed with a
good non toxic industrial stainless steel cleaner. Ap­ply cleaners when the oven is cold and always rub with
the grain of the metal. The racks, rack supports and the
blower wheel may be cleaned in the oven or by removing
them from the oven and soaking them in a solution of
ammonia and water.

NOTE: DO NOT use corrosive cleaners not intended for

oven cleaning on your Hydrovection oven.

Recommended cleaners:

• ECOLAB Greasecutter Plus

• CELLO EZ Clean

• Diversey-Lever Advance Oven Cleaner

WARNING!!

Be sure to read and follow the MSDS or
safety instructions on the bottle for your oven
cleaner.

2. Fill the spray bottle and pump air into the container
with the pressure pump.

3. Spray the interior of the oven with a cleaning solution.
Be certain to spray cleaner through the fan guard to
cover all surfaces.

NOTE: Never spray water into the appliance when

the temperature is above 212°F (100°C).

4. Let the cleaner work the time recommended by the

cleaning solution manufacturer. For di󰀩cult, baked on

grease, etc. allow to work over night.

5. Set the timer for 15 to 20 minutes.

6. Run the oven at 225°F (107°C) in the Hydro mode
with 100% humidity. This will soften all burned on
residue.

7. Rinse the appliance interior with water (a hose is
supplied, but take care tha only the interior cavity is
sprayed with water). Wipe the interior dry after rins­ing.

8. The door should be kept slightly open after cleaning.
This will allow the oven to vent and increase the life
of the door gasket.

34

WEEKLY CLEANING

In addition to the daily cleaning it is necessary to clean
the air intakes on a weekly basis. Air intakes provide nec­essary cooling air to the internal components. They are

generally located on the rear and sides of the equipment.

It is also important to clean the control lter and behind

the fan guard on a weekly basis. This is necessary for
proper functioning of the oven. Scale will build up on the

fan and heat source leading to a less e󰀩cient oven.

1. Turn o󰀨 the oven. Make sure that the oven is cooled
down to under 140°F (60°C).

2. Remove the rack guides.

Maintenance

Cleaning and Preventive Maintenance

Figure 44

3. Four screws secure the ba󰀪e to the ba󰀪e side sup­ports in the rear of the oven liner.

4. Using a 3/8” hex head wrench, loosen the four screws
by three turns, but do not remove the four screws.

The ba󰀪e is mounted with a key-hole design, so the

hardware does not have to be fully removed to re-

move the ba󰀪e.

5. Slide the ba󰀪e to the right so that the heads of the
screws line up with the large cut out of the keyhole.

Figure 45

6. Pull the ba󰀪e towards the front of the oven to remove.

7. Thoroughly spray cleaner onto the fan and heat
source. Close the door and allow the cleaner to work.

8. After ten minutes, rinse the cleaner o󰀨.

9. Reinstall the ba󰀪e by reversing the removal steps.

Don’t forget to tighten all four ba󰀪e mounting screws.

Note: It is recommended to remove and thoroughly

clean the blower wheel every six months.

PREVENTIVE MAINTENANCE

The best preventive maintenance measures are the

proper initial installation of the equipment and a

program for cleaning the appliance routinely. The Hydro-

vection requires no lubrication. Contact the factory, the

factory representative or a local Blodgett service com­pany to perform maintenance and repairs should they be

required.

35