DFG-100 XCEL
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 36434 Rev U (3/14)
© 2014 - 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.
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.
INSTALLATION
Oven Description and Specications ....................................... 2
Delivery and Inspection ................................................... 3
Oven Assembly .......................................................... 4
Sanitation Bolts ...................................................... 4
Leg Attachment ...................................................... 5
Caster Assembly ..................................................... 5
Double Section Assembly ............................................. 6
Ventilation ............................................................... 7
Utility Connections - Standards and Codes ................................. 9
Gas Connection......................................................... 10
Electrical Connection .................................................... 13
Initial Startup ........................................................... 14
OPERATION
Safety Information ....................................................... 15
SSI-M Solid State Innite Control with Manual Timer ....................... 16
SSD - Solid State Digital Control.......................................... 17
SmartTouch Touchscreen Control ......................................... 20
How Cook & Hold Works ................................................. 33
General Guidelines for Operating Personnel ............................... 34
Suggested Times and Temperatures ...................................... 35
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 36
Troubleshooting Guide .................................................. 37
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
Installation
Oven Description and Specications
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advancement in energy efciency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and enhanced oven performance.
Air Flow Pattern for DFG-100 XCEL
Figure 1
GAS SPECIFICATIONS - DFG1XL/AA
U.S., Canada and General Export
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu.ft. 37.3 MJ/m3 2550 BTU/cu. ft. 95.0 MJ/m3
Specic Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input
Standard rate
High rate
Manifold Pressure
Standard rate
High rate
Main Burner Orice Size 2.1 mm 2.1 mm 55 MTD 1.3 mm
Australia
Oven Input
Standard rate
High rate
Main Burner Orice Size 2.1 mm 2.1 mm 55 MTD 1.3 mm
NOTE: * - Multiple Twist Drill
60,000 BTU/hr
80,000 BTU/hr
2.0” W.C.
3.5” W.C.
0.5 kPa
0.875 kPa
17.6 kW
23.5 kW
.50 kPa
.87 kPa
63 MJ/h
84 MJ/h
60,000 BTU/hr
80,000 BTU/hr
5.5” W.C.
10.0” W.C.
1.44 kPa
2.5 kPa
17.6 kW
23.5 kW
1.43 kPa
2.5 kPa
63 MJ/h
84 MJ/h
2
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
Installation
Delivery and Inspection
The following clearances must be available for servicing.
• Oven body sides - 12” (30cm)
• Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
• Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notied within fteen days of delivery and the shipping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if ling a claim is necessary.
OVEN LOCATION
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
The following clearances must be maintained between
the oven and any combustible or non-combustible construction.
DFG100 XCEL
• Oven body right side - 0” (0cm)
• Oven body left side - 0” (0cm)
• Oven body back - 0” (0cm)
• Oven body bottom - 6” (15cm)
• Oven body back - 12” (30cm)
NOTE: On gas models, routine servicing can usually
be accomplished within the limited movement
provided by the gas hose restraint. If the oven
needs to be moved further from the wall, the
gas must rst be turned off and disconnected
from the oven before removing the restraint.
Reconnect the restraint after the oven has been
returned to its normal position.
It is essential that an adequate air supply to the oven be
maintained to provide a sufcient ow of combustion and
ventilation air.
• Place the oven in an area that is free of drafts.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and ammable
liquids and solvents.
• A clearance of 6” is required on the bottom and
sides of the unit for cleaning. Do not place the oven
on a curb base or seal to a wall.
• The location must provide adequate clearance for
the air opening into the combustion chamber.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the gas and electrical services supplied
for the oven.
1. Pull out control panel. The rating plate attached to the
inside of the control compartment.
3
Installation
Oven Assembly
SANITATION BOLTS
These bolts are required to block any exposed hole on the
back of an oven. This includes:
• any unit, single or stacked, without a back panel.
• any holes in stacked units not used for mounting
stacking brackets.
1. Locate the 5/16” bolts that were shipped with the
oven.
2. Install the bolts as shown in Figure 2.
Double Stacked Units Units without Back Panels
Figure 2
4
Installation
Oven Assembly
LEG ATTACHMENT
1. Push the oven onto a lift with the bottom of the oven
down.
2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn
the legs clockwise and tighten to the nearest full turn.
3. Align the two leg plate holes in each leg with those
in the oven bottom. Secure each leg using two 1/2”
bolts.
NOTE: If using casters see CASTER ASSEMBLY
before proceeding.
4. Level the oven by screwing the adjustable leg feet in
or out as necessary.
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of the
oven. Install the non-locking casters on the back
of the oven.
NOTE: Use a gas hose restraint on all units with casters.
Casters for Single and Double Stacked 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
Gas Hose
Restraint Bracket
Caster Assembly
6” (15 cm) Legs Shown
Figure 3
Figure 4
Low Prole Casters for Double Stacked Ovens:
1. Align the three holes in each caster assembly plate
with those in the oven bottom. Secure each caster
using three 1/2” bolts.
Gas Hose Restraint Bracket
Figure 5
5
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
1. Secure the short legs to the bottom sections as described.
2. Attach lower ue box to lower oven.
3. Place the upper section in position on top of the lower
oven.
4. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
5. Install ue riser and attach upper ue box to upper
oven.
WARNING!!
When stacking ovens be sure to remove the
single oven ue boxes prior to attaching upper and lower boxes and riser.
OVEN LEVELING
After assembly, the oven should be leveled and moved to
the operating location.
1. The oven can be leveled by adjusting the feet or casters located on the bottom of each leg.
Figure 6
Flue
Boxes
Flue Riser
6
Installation
Ventilation
On gas models the installation of a proper ventilation sys-
tem cannot be over emphasized. This system removes
unwanted vapors and products of combustion from the
operating area.
This oven may be vented using either:
• A mechanically driven, canopy type, exhaust hood,
or
• A direct ue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Com-
mercial Cooking Equipment”, NFPA-96-Latest Edition.
Australia and 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 Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.
Canopy Type Exhaust Hood
A mechanically driven, canopy type exhaust hood is the
preferred method of ventilation.
The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides
not adjacent to a wall. The distance from the oor to the
lower edge of the hood should not exceed 7’ (2.1m).
The total makeup and exhaust air requirements for hood
capacity should be approximately 30 CFM (.85 m3) for
each oven section.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft
diverter. Install the draft diverter as follows:
1. Place the diverter over the ue connector with the
open area facing the front of the oven. See Figure 7.
2. Secure both ends with the sheet metal screws provided.
Draft
Diverter
WARNING:
Failure to properly vent the oven can be hazardous to the health of the operator and may
result in operational problems, unsatisfactory
baking and possible damage to the equipment.
Damage sustained as a direct result of improper ventilation will not be
Front of Oven
Figure 7
7
Installation
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven exhaust
hood is impractical the oven may be vented by a direct
ue arrangement.
WARNING!!
It is essential that the direct ue be installed
as follows. Incorrect installation will result in
unsatisfactory baking and oven damage.
The ue must be class B or better with a diameter of 6”
(15 cm) for single ovens and 8” (20 cm) for double stacked
ovens. The height of the ue should rise 6-8 ft (2-2.5 m)
above the roof of the building or any proximate structure.
Never direct vent the oven into a hood. The ue should be
capped with a UL Listed type vent cap to isolate the unit
from external environmental conditions.
The direct vent cannot replace air consumed and vented
by the oven. Provisions must be made to supply the room
with sufcient make-up air. Total make-up air requirements for each oven section should be approximately 30
CFM (.85 m3) per section. To increase the supply air entering the room, a ventilation expert should be consulted.
Installing the draft hood
Ovens ordered for direct venting are supplied with a draft
hood. Install the draft hood as follows:
1. Place the draft hood over the ue connector.
2. Secure both ends with the sheet metal screws provided.
Flue
Drafthood
Front of
Oven
Figure 8
8
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation or replacement of gas piping and the
connection, installation, repair or servicing of equip-
ment.
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
Qualied installation personnel must be experienced in
such work, familiar with all precautions required, and have
complied with all requirements of state or local authorities
having jurisdiction.
U.S. and Canadian installations
The installation must conform with local codes, or in the
absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1/NFPA 54, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
Installation must conform with local codes, or in the absence of local codes, with the National Electrical Code,
ANSI/NFPA 70-Latest Edition and/or Canadian National
Electric Code C22.1 as applicable.
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
Australia and general export installations
Instllation 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 Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.
9
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 sufcient to meet the maximum de-
mand 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 DFG-100 XCEL convection oven to add
to your existing cook line.
1. Add the BTU rating of your current appliances.
Pitco Fryer 120,000 BTU
6 Burner Range 60,000 BTU
Deck Oven 50,000 BTU
Total 230,000 BTU
2. Add the BTU rating of the new oven to the total.
Previous Total 230,000 BTU
DFG-100 XCEL (high rate) 80,000 BTU
New Total 310,000 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 320,000 BTU. Since
the total required gas pressure, 310,000 BTU is less than
320,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are for
straight pipe lengths only. Any elbows or other
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”
10
PRESSURE REGULATION AND TESTING
DFG-100 XCEL ovens are rated at 60,000 BTU/Hr. (17.5
kW) (63 MJ) per section at standard rate or 80,000 BTU/
Hr. (23.5 kW) (84 MJ) per section at high rate. Each oven
has been adjusted at the factory to operate with the type
of gas specied on the rating plate.
INLET PRESSURE
Natural Propane
Min Max Min Max
W.C. 7.0” 10.5” 11.0” 13.0”
kPa 1.742 2.61 2.74 3.23
MANIFOLD PRESSURE
Natural Propane
W.C. 2.0” 3.5” 5.5” 10.0”
kPa 0.50 .87 1.37 2.49
• Inlet Pressure - the pressure of the gas before it
reaches the oven.
• Manifold Pressure - the pressure of the gas as it
enters the main burner(s).
Installation
Gas Connection
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.
It is preset to provide the oven with 2.0 and 3.5” W.C.
(0.50 and 0.87 kPa) for natural gas and 5.5 and 10.0”
W.C. (1.37 and 2.50 kPa) for Propane at the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS SUPPLY
UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be thor-
oughly purged of all metal lings, shavings, pipe dope,
and other debris. After connection, the oven should be
checked for correct gas pressure.
The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of 1/2 psig (13.85” W.C., 3.45 kPa).
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 (13.85” W.C., 3.45
kPa).
• Min - the minimum pressure recommended to operate the oven.
• Max - the maximum pressure at which the manufacturer warrants the oven’s operation.
Gas Connection 3” (76 mm)
Gas Connection 3” (76 mm)
Figure 9
11
Installation
Gas Connection
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial exible
connector with a minimum of 3/4” (1.9 cm) inside diam-
eter must be used along with a quick connect device.
The restraint, supplied with the oven, must be used to limit
the movement of the unit so that no strain is placed upon
the exible connector. With the restraint fully stretched the
connector should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be 1,000 lb.
(453 kg) test load and should be attached without damaging the building. DO NOT use the gas piping or electrical
conduit for the attachment of the permanent end of the
restraint! Use anchor bolts in concrete or cement block.
On wooden walls, drive hi test wood lag screws into the
studs of the wall.
5. Mount the supplied bracket to the leg bolt just below
the gas inlet.
6. Attach the clip on restraining cable to the mounting
bracket.
WARNING!!
If the restraint is disconnected for any reason it must be reconnected when the oven is
returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69VCSA
6.16 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use with Gas
Fuel, ANSI Z21.41VCSA 6.9. Adequate means must be
provided to limit the movement of the appliance without
depending on the connection and the quick disconnect
device or its associated piping.
Australia and general export installations
The restraint and quick connect must conform with Local and National installation standards. Local installation
codes and/or requirements may vary. If you have any
questions regarding the proper installation and/or opera-
tion of your Blodgett oven, please contact your local distributor. If you do not have a local distributor, please call
the Blodgett Oven Company at 0011-802-658-6600
Back of Oven
Restraint Cable
Bracket
Double stacked unit shown. Use the same procedure for single units.
Figure 10
12
Wiring diagrams are located in the control compartment
and on the back of the oven.
This oven is supplied for connection to 115 volt grounded
circuits. The electric motor, indicator lights and related
switches are connected through the 6’ electric supply cord
found at the rear of the oven.
ELECTRICAL SPECIFICATIONS
Hz Volts Phase Amps Electrical Connection
U.S. and Canadian Installations
60 115 1 10 Cord set provided
Australia and General Export Installations
50 220-240 1 5 Size per local code
Installation
Electrical Connection
WARNING!!
This appliance is equipped with three prong
grounding type plug for your protection
against shock hazard and should be plugged
directly into a properly grounded three prong
receptacle. DO NOT cut or remove the grounding prong from this plug.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered as a result oF improper
installATION.
(minimum size)
13
Installation
Initial Startup
The following is a check-list to be completed by qualied
personnel prior to turning on the appliance for the rst
time.
1. Open the manual shut-off valve at the rear of the
oven.
2. Remove the control panel and combustion cover.
3. Be sure the gas on/off switch on the front panel is in
the on position.
4. Turn the selector switch to High Fan, 80,000 BTU,
and the thermostat to 550°F (288°C).
The oven main burner lights, and the Oven Ready Light
comes on. With the main burner on, check the following.
1. Verify there are no gas leaks, by checking all gas connections with a soapy water solution.
2. Verify that the inlet pressure is correct. The inlet pressure can be checked at the pressure tap located on
the combination valve’s inlet side.
3. Verify that the manifold pressure is correct. The manifold pressure can be checked at the pressure tap located on the manifold. Check pressure at both 80,000
BTU and 60,000 BTU.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and its component parts, have been
thoroughly tested and inspected prior to shipment.
However, it is often necessary to further test or adjust the oven as part of a normal and proper installation. These adjustments are the responsibility of the
installer, or dealer. Since these adjustments are not
considered defects in material or workmanship, they
are not covered by the Original Equipment Warranty.
They include, but are not limited to:
• calibration of the thermostat
• adjustment of the doors
• burner adjustments
• leveling
• testing of gas pressure
• tightening of fasteners.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by qualied installation or service personnel.
4. If the pressure readings are not set correctly, adjust
accordingly.
FIRST TIME ONLY BREAK-IN PROCEDURES
1. Set burner rate to 60,000 BTU.
2. Turn oven on high fan and adjust thermostat to 350°F
(177°C). Allow oven to heat soak for one hour.
3. Adjust thermostat to 550°F (288°C). After reaching
setpoint, set burner rate to 80,000 BTU. Allow oven
to heat soak until all residual smoke and fumes have
stopped.
WARNING
The break in procedure burns off excess
oils present in the metals during fabrication.
Smoke may be produced. Proper ventilation is
required.
14
Operation
Safety Information
The information contained in this section is provided for
the use of qualied operating personnel. Qualied 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 im-
mediately.
• 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 off.
• DO NOT attempt to operate the oven until the power
is restored.
NOTE: In the event of a shut-down of any kind, allow a
ve (5) minute shut off period before attempting
to restart the oven.
General safety tips:
• DO NOT use tools to turn off the gas control. If the
gas cannot be turned off manually do not try to re-
pair it. Call a qualied service technician.
• If the oven needs to be moved for any reason, the
gas must be turned off and disconnected from the
unit before removing the restraint cable. Reconnect
the restraint after the oven has been returned to its
original location.
• DO NOT remove the control panel cover unless the
oven is unplugged.
15
Operation
SSI-M Solid State Innite Control with Manual Timer
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for high
fan, low fan or cool down.
2. OVEN READY LIGHT - when lit indicates burner operation.
When the light goes out the oven has reached operating
temperature.
3. SOLID STATE THERMOSTAT - allows an innite selection
of temperatures from 150-550ºF (66-288ºC).
4. TIMER - activates an electric buzzer that sounds when the
cook time expires.
5. LIGHTS SWITCH - controls interior lights.
6. RATE SWITCH - switches oven between standard rate
(60,000 BTU) and high rate (80,000 BTU) while in high fan.
NOTE: High rate is disabled with low fan.
7. GAS ON/OFF SWITCH - press to shut off gas to the oven.
OPERATION
1. Turn the SELECTOR Switch (1) to either HIGH FAN or LOW
FAN. The blower and control compartment cooling fan operate and are controlled automatically by the action of the
doors.
If high fan is chosen, high rate may be selected by toggling
the RATE SWITCH (6).
2. Set the SOLID STATE THERMOSTAT (3) to the desired setting or temperature.
3. Preheat until the OVEN READY LIGHT (2) goes out.
4. Load product into the oven. Determine cook time and set
the TIMER (4).
5. When the buzzer sounds, remove the product from the
oven. Turn the TIMER knob (4) to OFF to silence the buzzer.
Oven Cool Down:
1. Turn the SELECTOR Switch (1) to COOL DOWN.
NOTE: The doors may be opened to speed the cooling
process.
Oven Shut Down:
1. Turn the SELECTOR SWITCH (1) to OVEN OFF.
Figure 11
WARNING!!
A complete ve minute shutdown must be observed
before the oven is relighted.
16
Operation
SSD - Solid State Digital Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
high fan, low fan or cool down.
2. DISPLAY - displays time or temperature and other information related to oven function.
3. HEAT LAMP - lights when heater is on.
4. PULSE LAMP - lights when Pulsed Fan Mode is
turned on.
5. HOLD LAMP - lights when Hold Mode is turned on.
6. DIAL - used to enter set points in display
7. START/STOP KEY - starts or stops the timer.
8. TIME KEY - used to show time in the display.
9. TEMP KEY - used to show set temperature in the display.
NOTE: Actual temperature is shown while the
TEMP key is held down.
10. HOLD KEY - turns Hold Mode on or off.
11. PULSE KEY - turns Pulse Mode on or off.
12. LIGHTS SWITCH - controls interior lights.
13. RATE SWITCH - switches oven between standard
rate (60,000 BTU) and high rate (80,000 BTU) while
in high fan.
NOTE: High rate is disabled with low fan.
14. GAS ON/OFF SWITCH - press to shut off gas to the
oven.
Figure 12
17
Operation
SSD - Solid State Digital Control
PROGRAMMING
To set the cook temperature:
1. Press TEMP (7) key.
2. Rotate dial (6) to enter temperature.
To set the cook time:
1. Press TIME (8) key.
2. Rotate the dial (6) to enter time.
NOTE: Time is entered in hours:minutes (0:00) or
minutes:seconds (00:00).
To set the hold time:
1. Press HOLD key (11) to turn hold mode on.
NOTE: HOLD light is on.
2. Rotate dial (6) to enter the hold temperature.
3. Press START/STOP key (12)
To set the pulse time:
1. Press PULSE KEY (9) to turn pulse mode on.
NOTE: Pulse light is on.
2. Rotate DIAL (6) to enter the pulse time. Pulse time is
a portion of the pre-set cook time.
OPERATION
Cook Only:
1. Turn the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected
by toggling the RATE SWITCH (14).
2. Enter the cook time and temperature.
3. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
4. Press the START/STOP key (12). The timer begins
to count down.
5. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
6. Press the START/STOP key (12) to silence the buzz-
er.
7. Remove the product.
Cook with Hold:
NOTE: HOLD light is on when hold mode is on and off
when hold mode is off.
1. Turn the SELECTOR switch (1) to the desired position. If high fan is chosen, high rate may be selected
by toggling the RATE SWITCH (14).
2. Enter the cook time and temperature.
3. Press the HOLD key (11). Enter the hold temperature.
4. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
5. Push the START/STOP (12) key. Timer begins to
count down.
6. When the cook timer reaches 00:00 the buzzer sounds
and the display reads DONE. The buzzer turns off after a few seconds. The display reads HOLD until the
oven reaches the hold temperature. Then the timer
begins to count up.
7. Push the START/STOP key (12) to stop timer.
8. Remove the product.
9. Push HOLD (11) key to turn off hold mode.
18
Operation
SSD - Solid State Digital Control
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on and off
when pulse mode is off.
1. Turn the SELECTOR SWITCH (1) to the desired position. If high fan is chosen, high rate may be selected
by toggling the RATE SWITCH (14).
2. Enter cook time and cook temperature.
3. Press PULSE KEY (9). Enter the pulse time. A minimum of one minute must be entered to operate.
NOTE: The pulse time is displayed in min:sec.
(Example 15 minutes = 15:00). Pulse time
is a portion of the cook time and does not
increase the previously entered cook time.
4. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
5. Push START/STOP KEY (12). The timer begins to
count down the cook time. The oven will be in pulse
mode for the set pulse time. Once the set time has expired, the unit will automatically switch to cook mode
and continue counting down.
Oven Cool Down:
1. Turn the SELECTOR Switch (1) to COOL DOWN.
NOTE: The doors may be opened to speed the
cooling process.
Oven Shut Down:
1. Turn the SELECTOR SWITCH (1) to OVEN OFF.
6. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
7. Push the START/STOP KEY (12) to turn the buzzer
off.
8. Remove the product.
WARNING!!
A complete ve minute shutdown must be
observed before the oven is relighted.
19
Operation
SmartTouch Touchscreen Control
COMPONENT DESCRIPTION
1. DISPLAY - displays controller related information.
2. USB PORT and COVER - Use to transfer recipes and
data to/from the control
3. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking
DFG
XCEL
4. RATE SWITCH - switches oven between standard
rate (60,000 BTU) and high rate (80,000 BTU) while
in high fan.
1
NOTE: High rate is disabled with low fan.
5. OVEN POWER SWITCH - controls power to the oven.
6. GAS ON/OFF SWITCH - press to shut off gas to the
oven.
2
3
4
5
6
Figure 13
20
MANUAL MODE COOKING
1. Select the POWER button to turn on the oven and
proceed to the manual screen.
Operation
SmartTouch Touchscreen Control
2. Set the desired cook settings.
A) Temperature - Press the temperature text and
enter the desired oven temperature on the keypad
provided. Press SAVE & EXIT key to return to this
screen.
B) Cook Time - Press the time text and enter the desired cook time on the keypad provided. Press SAVE
& EXIT to return to this screen.
C) Core Probe Cooking - To use the core probe cooking feature, press the PROBE COOK icon. Press the
temperature text that appears and enter the desired
product core temperature on the keypad provided.
Press SAVE & EXIT key to return to the manual cook
screen. Insert a product probe in the probe outlet on
the control panel. To use the HOLD option, press the
HOLD key. Once activated, key will be blue. To escape from probe cooking press the time icon.
D) Fan Speed - Press the fan speed text to toggle
between Low or High.
E) Lights - At any time the lights can be turned on by
pressing the LIGHT icon. The lights will remain on for
15 seconds.
Figure 14
A
B
D
E
Figure 15
3. Press START Icon to begin cooking. Press Cancel
key to stop cooking. Press +1 MIN to add 1 minute to
the cook time.
C
21
Operation
SmartTouch Touchscreen Control
MENU MODE COOKING
1. On a manual screen, press the ESC key to exit.
2. Select the MENU key to cook using the preprogrammed menu items.
4. Select the desired food category for your product.
Figure 16
3. Push the SELECT ITEM PRODUCT ICON in the top
right corner of the screen
Figure 18
5. Within the food category, select the desired product
you wish to cook.
Figure 17
Figure 19
6. Once selected the control returns to the Menu Cooking screen. Press the START KEY to begin the cook
cycle.
22
SHELF COOKING
1. Select the SHELF COOKING key.
Operation
SmartTouch Touchscreen Control
3. During the cook cycle, individual shelf cook timers will
count down as the product is cooked. If you wish to
cancel the bake, you can press the PAUSE key, or
you can pause individual shelves.
To add time, select +1 MIN key for individual shelves
or +1 MIN ALL key to add time to all shelves. Each
time the key is pressed, 1 minute of cook time is added.
Press STOP again to reset to the original values.
CLEAR ALL to clear all products from all shelves. All
Shelves must be cleared to escape the screen.
Once the bake is complete the beeper will sound.
Figure 20
2. Select item icon in the upper right corner to select
which item to cook. Select which shelves you intend
to place the selected food item on. Press selected
item icon in the upper right corner of the screen to
add different items that share the same cook temperature but may have different cook times.
Once preheated, start icons will appear. You can
choose start all or start individual shelves.
Figure 22
Figure 21
23
Operation
SmartTouch Touchscreen Control
EDITING A MENU
1. Select the MENU/EDIT icon to edit the recipes in the
menu mode.
3. To edit an existing item, select the item while the EDIT
key at the bottom is highlighted.
To delete an Item, select the item while the DELETE
key is highlighted.
To create a new item, select the NEW ? icon while the
EDIT key is highlighted.
Figure 23
2. Select the EDIT ITEMS icon to edit the menu items.
Figure 24
Figure 25
24
4. Each recipe is made up of steps containing four settings - temperature, time, fan, etc. A new step is needed when you desire a different setting within a step.
To edit a setting within a particular step, press the
icon for that setting. A keypad will appear for you to
input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left
hand corner of the screen to highlight the step you
wish to edit. Follow the instructions above to edit the
settings.
To delete a step, use the arrow keys on the bottom
left hand corner of the screen to highlight the step
you wish to delete. Press the red X icon to delete the
highlighted step.
Once you are nished, press the DISK icon to save
the changes.
Operation
SmartTouch Touchscreen Control
Figure 26
25
Operation
SmartTouch Touchscreen Control
EDITING A CATEGORY
1. Select the MENU/EDIT icon to edit the recipes in the
menu mode.
To delete a category, select the category while the
DELETE key is highlighted.
To create a new category, select the NEW ? icon
while the EDIT key is highlighted.
Figure 27
2. Select the EDIT CATEGORIES icon to select which
items are in each category.
Figure 29
4. Select what you would like to edit.
To edit the name, press the EDIT NAME key. A keyboard will appear, enter the desired name and press
ENTER to return to this menu.
Figure 28
3. To edit an existing category, select the category while
the EDIT key is highlighted.
Figure 30
26
Operation
SmartTouch Touchscreen Control
5. To edit the category icon, press the category icon displayed in the category edit screen. The Select Icon
screen is displayed. Select the desired icon. To view
more icon options, press the arrow key.
Once the category icon is selected, the category edit
screen is displayed. Press the DISK icon to save your
changes.
6. To edit items within a category, press the SELECT
ITEMS key on the edit category screen.
Select the items you would like to appear within the
category. When complete, press ESC key to return
to the previous menu. Press the DISK icon to save
your changes.
Figure 31
Figure 32
27
Operation
SmartTouch Touchscreen Control
CREATING NEW MENU ITEMS
1. Select the EDIT ITEMS key.
Figure 33
2. Select New?
5. Program the recipe steps - Each recipe is made
up of steps containing seven settings - temperature,
time, fan, etc. A new step is needed when you desire
a different setting within a step.
To edit a setting within a particular step, press the
icon for that setting. A keypad will appear for you to
input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left
hand corner of the screen to highlight the step you
wish to edit. Follow the instructions above to edit the
settings.
To delete a step, use the arrow keys on the bottom
left hand corner of the screen to highlight the step
you wish to delete. Press the red X icon to delete the
highlighted step.
Once you are nished, press the DISK icon to save
the changes.
6. To le recipe under an existing category, press the
EDIT CATEGORIES key. Select the desired category. Press the SELECT ITEMS key. Highlight the new
item. Press the ESC key. The disk will be displayed,
press to save your changes.
3. Select the food icon to be displayed. Use the arrow keys to page through the available icons. Press
the desired icon to select and return to the previous
screen.
4. Name the item. Press the blank shelf below the icon
to name the recipe. A keyboard will appear. Enter the
desired name. Press ENTER when nished to return
to the previous screen.
28
CREATING NEW CATEGORIES
1. Select the EDIT CATEGORIES key.
Operation
SmartTouch Touchscreen Control
4. Press EDIT NAME. A keyboard will appear. Enter the
desired name. Press ENTER when nished to return
to the previous screen.
5. Press SELECT ITEMS. Select items to be led in the
new category. Items will be highlighted as they are
selected. Press ESC key to return to the previous
screen. The disk will be displayed, press to save your
changes.
6. To display the category, it must be added to the default menu as follows:
Press the EDIT MENUS key. Select the DEFAULT
key. Select the CATEGORIES key. Highlight the new
category. Press the ESC key to return to the previous
screen. The disk will be displayed, press to save your
changes.
Figure 34
2. Select New?
3. Select the category icon to be displayed. Use the arrow keys to page through the available icons. Press
the desired icon to select and return to the previous
screen.
29
Operation
SmartTouch Touchscreen Control
TRANSFERRING RECIPES USING THE USB
1. Return to the power screen.
To Store Menu Data to a USB
1. Press the STORE MENU DATA to USB key to transfer recipes to the USB.
Figure 35
2. Press the TOOLS key. Enter the code 6647 on the
keypad.
Figure 37
2. The keyboard screen is displayed. Use to enter de-
sired le name. Press the ENTER key when nished.
Figure 36
3. Press the MANAGE MENU DATA key. Insert the USB
drive into the Intelliport.
Figure 38
30
3. The status screen appears to display the download
status. The display returns to the previous screen
when download is complete.
Operation
SmartTouch Touchscreen Control
Figure 41
Figure 39
4. Press the ESC key to exit USB screen.
To Retrieve Menu Data from USB
1. Press the GET MENU DATA from USB key to transfer
recipes from the USB.
Figure 40
2. The control displays all menu (.MNU) les on the
USB drive. Select the desired le.
3. The overwrite warning screen appears. Press YES
to continue
Figure 42
4. The status screen appears to display the upload status. The display returns to the previous screen when
upload is complete.
5. Press the ESC key to exit USB screen.
31
Operation
SmartTouch Touchscreen Control
COOL DOWN
1. To cool down the unit, press the COOL DOWN icon.
2. The oven will toggle between cooling and open door
in yellow until the oven is cool. Once cool, the oven
will go to standby.
NOTE: If the oven is shut down with the circuit
breaker switch at the bottom of the front
panel, the display will return to the power
screen. Select your option to begin.
Figure 43
Figure 44
32
With the optional COOK & HOLD feature, meat is roasted
at lower temperatures for longer periods of time. This pre-
serves avor and tenderness and prevents over drying.
There are three phases in cook and hold roasting.
• Primary Cooking - controlled by the COOK & HOLD
TIMER. The meat is cooked at a low temperature
until approximately 2/3 done.
• Cooking from Stored Heat - when the primary cook
time expires, the oven automatically switches to
HOLD. The product continues to cook from the heat
stored in the oven. Meat must remain in the hold
cycle for a minimum of 1-1/2 to 2 hours before being
served.
• Hold - holds the product for several hours before
serving without loss of moisture or tenderness.
Temperature (°F)
Operation
How Cook & Hold Works
Oven switches from cook to hold
Oven Temp
Meat Temp
Stored heat
Product may be
held up to 16 hours
Product may be
removed and served.
Time (hours)
All meat should be completely thawed by refrigeration. Using frozen meat increases the cook time causing shrinkage.
PRODUCT
Prime rib, bone cap off
14-18 lbs. (6.4-8.1 kg)
Prime rib, bone cap on
14-18 lbs. (6.4-8.1 kg)
Top or bottom rounds
20-22 lbs. (9.1-10.0 kg)
Pork roast or ham
10-12 lbs. (4.5-5.4 kg)
Turkey
20-22 lbs. (9.1-10.0 kg)
Leg of Lamb, bone in
8-10 lbs. (4.36-4.5 kg)
COOK
TEMP.
200°F
93°C
200°F
93°C
200°F
93°C
250°F
121°C
250°F
121°C
225°F
107°C
HOLD TEMP. QUANTITY
140°F
60°C
140°F
60°C
140°F
60°C
170°F
76°C
170°F
76°C
160°F
71°C
1
3
6
1
3
6
1
3
6
2
4
6
1
6
2
4
6
Figure 45
COOK TIME
(HRS)
3
3-1/4
3-1/2
3-1/2
4
4-1/2
3-1/2
4
4-1/2
4
4-1/4
4-1/2
3-1/4
4
2-1/2
2-3/4
3
MIN. HOLD
TIME (HRS)
1
1-1/2
2
1
1-1/2
2
1
1-1/2
2
1
1-1/2
2
1
1-1/2
1
1-1/2
2
TOTAL TIME
(HRS)
4
4-3/4
5-1/2
4-1/2
5-1/2
6-1/2
4-1/2
5-1/2
6-1/2
5
5-3/4
6-1/2
4-3/4
5-1/2
3-1/2
4-1/4
5
33
Operation
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
Preheating the oven
Always preheat the oven before baking or roasting. We
recommend preheating 50°F (28°C) above the cook temperature to offset the drop in temperature when the doors
are opened and cold product is loaded into the oven. Set
the thermostat to the cook temperature after the product
is loaded.
NOTE: For frozen product, preheat the oven 100°F
(56°C) above the cook temperature.
Cook Temperatures
Generally, cook temperatures should be 50°F (28°C) lower than deck or range oven recipes. If the edges of the
product are done but the center is raw, or if there is color
variation, reduce the thermostat setting another 15-25°F
(10-15°C). Continue to reduce the cook temperature on
successive loads until the desired results are achieved.
NOTE: Cooking at excessive temperatures will not
reduce cook time, it will produce unsatisfactory
baking and roasting results.
Cook Time
Check the product in about half the time recommended
for deck or range oven recipes. Record times and temperatures which provide best results for future reference.
NOTE: Cook time will vary with the amount of product
loaded, the type of pan and the temperature.
OPERATING TIPS
Pans and Racks
Product or pan height determines how many racks are
used. The oven holds up to ten 18” x 26” (45.7 x 66.0 cm)
bun pans.
Load the oven from the bottom, centering the pans on the
rack. Never place a pan or aluminum foil on the bottom
of the oven. This obstructs the ow of air and results in
uneven baking and roasting.
Roasting
To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.
Baking
Weigh the product to ensure equal distribution in each
pan. Varying amounts of product will cause uneven baking results.
Fans
The fan must be operating for the oven to heat. Use the
Pulse Plus feature to allow light or liquid product to set
in the pan and to avoid rippling towards the fan. If your
oven is not equipped with this feature use the following
procedure.
1. Preheat the oven 25°F (15°C) above the baking temperature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Turn the oven off.
5. Allow the product to set for 5-7 minutes with the fan
off. The residual heat in the oven sets the product.
6. Turn the oven on for the remainder of the bake.
Lights
Turn the oven lights off when not viewing the product.
Leaving the lights on for extended periods of time shortens the bulb life considerably.
34
Operation
Suggested Times and Temperatures
PRODUCT TEMPERATURE TIME # SHELVES
Meats
Hamburger Patties (5 per lb)
Steamship Round (80 lb. quartered)
Standing Rib Choice (20 lbs, trimmed, rare)
Banquet Shell Steaks (10 oz. meat)
Swiss Steak after Braising
Baked Stuffed Pork Chop
Boned Veal Roast (15 lbs.)
Lamb Chops (small loin)
Bacon (on racks in 18” x 26” pans)
Poultry
Chicken Breast & Thigh
Chicken Back & Wing
Chicken (21/2 lbs. quartered)
Turkey Rolled (18 lb. rolls)
Fish and Seafood
Halibut Steaks, Cod Fish (frozen 5 oz)
Baked Stuffed Lobster (21/2 lb.)
Lobster Tails (frozen)
Cheese
Macaroni & Cheese Casserole
Melted Cheese Sandwiches
Potatoes
Idaho Potatoes (120 ct.)
Oven Roasted Potatoes (sliced or diced)
Baked Goods
Frozen Berry Pies (22 oz)
Fresh Apple Pie (20 oz.)
Pumpkin Pies (32 oz.)
Fruit Crisp
Bread (24 - 1 lb. loaves)
Southern Corn Bread
Baking Soda Biscuits
Brown & Serve Rolls
Sheet Cakes (5 lb. mixed batter per pan)
Chocolate Cake
Brownies
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of
load, temperature of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary, write
in your proven time and temperature for ready reference.
400°F (205°C)
275°F (135°C)
235°F (115°C)
450°F (235°C)
275°F (135°C)
375°F (190°C)
300°F (150°C)
400°F (205°C)
400°F (205°C)
350°F (175°C)
350°F (175°C)
350°F (175°C)
310°F (155°C)
350°F (175°C)
400°F (205°C)
425°F (220°C)
350°F (175°C)
400°F (205°C)
400°F (205°C)
325°F (165°C)
325°F (150°C)
350°F (175°C)
300°F (150°C)
300°F (150°C)
325°F (155°C)
375°F (190°C)
400°F (205°C)
350°F (175°C)
325°F (160°C)
325°F (160°C)
325°F (150°C)
8-10 mins.
2 hrs 45 mins.
2 hrs 45 mins.
7-8 mins.
1 hr.
25-30 mins.
3 hrs. 10 mins.
7-8 mins.
5-7 mins.
40 mins.
35 mins.
30 mins.
3 hrs 45 mins.
20 mins.
10 mins.
9 mins.
30 mins.
8 mins.
50 mins.
10 mins.
35 mins.
25-30 mins.
30-50 mins.
25 mins.
30 mins.
15-20 mins.
6 mins.
15 mins.
16-18 mins.
20 mins.
15 mins.
10
2
2
5
5
5
2
5
10
5
5
5
3
5
3
5
5
10
5
5
5 (30 pies)
5 (30 pies)
5 (20 pies)
5
3
5
5
5
5
5
5
35
Maintenance
Cleaning and Preventative Maintenance
DAILY CLEANING
Oven Cool Down:
1. Turn the oven to COOL DOWN.
NOTE: The doors may be opened to speed the
cooling process.
Cleaning the exterior
1. Saturate a cloth with a mild soap and water mixture.
Wipe the oven when it is cold.
2. Dry the oven with a clean cloth.
3. Heat tint and heavy discoloration may be removed
with any non-toxic, non-caustic, commercial oven
cleaner and stainless steel polish.
Cleaning the interior
Deposits of baked on splatter may be removed with any
non-toxic, non-caustic, food safe, commercial oven cleaner.
1. Apply cleaner following the manufacturer’s direction.
Always rub with the grain of the metal.
WEEKLY CLEANING
1. Remove any loose debris or particle buildup from the
racks, rack supports, bafe, blower wheel and temperature probe.
MONTHLY CLEANING
Clean racks, rack supports, bafe and blower wheel
1. Remove the racks, rack supports and bafe.
Clean temperature probe
1. Use a damp towel to wipe the probe. Handle with
care.
Clean cooling fan
1. Brush off the cooling fan located on the back of the
oven behind the control compartment.
PREVENTATIVE MAINTENANCE
Annual Maintenance
The following checks should be part of an annual scheduled maintenance. This maintenance must be performed
by an authorized service agency. Contact your local
Blodgett service company, a factory representative or the
Blodgett Oven company.
1. Check venting system.
2. Check gas pressure.
3. Check for proper burner ame.
4. Check temperature calibration.
5. Adjust and grease door switch for proper closure.
6. Clean any debris out of control tray. Check for loose
connections. Replace any discolored connections.
WARNING!!
Always disconnect the appliance from the
power supply before servicing or cleaning.
2. Hold the blower wheel with a gloved hand.
3. Use an L-shaped brush to clean the ns on the blower wheel.
4. Use a hand brush to clean the center portion of the
blower wheel.
5. Wipe around the fan with a damp towel.
6. Soak racks, supports and bafe in a solution of non-
toxic, non-caustic, food safe, commercial oven cleaner. Allow to soak overnight if necessary.
7. Reinstall parts.
36
POSSIBLE CAUSE(S) SUGGESTED REMEDY
SYMPTOM: Oven will not re.
• Gas turned off.
Maintenance
Troubleshooting Guide
• Turn the gas valve to ON.
• Oven not plugged in.
• Power switch on the control panel is off.
• Control set below ambient temperature.
• Doors are open.
• Computerized controls - error code on display.
SYMPTOM: Oven does not come to ready.
• The oven has not reached preheat temperature.
• Gas valve not turned on completely.
• The quick disconnect is not connected.
• Gas pressure to oven is too low.
• Fan delay feature may be activated, if applicable.
• Internal problem with main temperature control.
SYMPTOM: Convection fan does not run.
• Oven is not plugged in.
• Oven is not set to the cook mode.
• Plug in electrical supply cord.
• Set the control panel to COOK or OVEN ON.
• Set to desired cook temperature.
• Close doors.
• *
• Wait for oven to reach preheat temperature.
• Check the gas valve, turn on fully if necessary.
• Reconnect the quick connect. Check all gas connec-
tions.
• Call your local gas representative.
• Deactivate fan delay feature.
• *
• Plug in electrical supply cord.
• Set the control panel to COOK or OVEN ON.
• Circuit breaker tripped.
• Fan delay feature may be activated, if applicable.
• Doors are open
SYMPTOM: General baking problems.
• Computerized controls - incorrect product
programming.
• Thermostat out of calibration.
• Improper oven venting.
*Denotes remedy is a difcult operation and should be performed by qualied personnel only. It is recommended, however, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.
Blodgett cannot assume responsibility for damage as a result of servicing done by unqualied personnel.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
• Reset the breaker.
• Deactivate fan delay feature.
• Close doors.
• Reprogram control per Operation section.
• *
• *
37
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