Blodgett KCH-DS S User Manual
DFG-100 & DFG-200
GAS CONVECTION OVENS
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 90055 Rev AF (1/14)
© 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 Location .................................................... 3
Oven Assembly .......................................................... 4
NSF Bolts ........................................................... 4
Leg Attachment ...................................................... 5
Caster Assembly ..................................................... 5
Double Section Assembly ............................................. 6
Oven Leveling ....................................................... 6
Ventilation ............................................................... 7
Utility Connections - Standards and Codes ................................. 9
Gas Connection......................................................... 10
Electrical Connection .................................................... 13
Initial Startup ........................................................... 14
OPERATION
Safety Information ....................................................... 15
SSI-D Solid State Innite Control with Digital Timer ......................... 16
SSI-M Solid State Innite Control with Manual Timer ....................... 17
SSD Solid State Digital Control ........................................... 18
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 Blodgett DFG Convection Ovens
Figure 1
GAS RATINGS - DFG-100-3, DFG-100LH, DFG-200 & DFG-200LH
Natural Gas Propane
US Units SI Units US Units SI Units
US, Canada and General Export
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
DFG-100-3 / DFG-100LH
DFG-200 / DFG-200LH
Main Burner Orice Size
DFG-100-3 / DFG-100LH
DFG-200 / DFG-200LH
DFG-100-3 for Australia
Oven Input — 58 MJ/h — 58 MJ/h
Main Burner Orice Size 38 MTD* 2.6 mm 1/16” dia. 1.6 mm
NOTE: * - Multiple Twist Drill
55,000 BTU/hr
60,000 BTU/hr
40 MTD*
38 MTD*
16.2 kW
17.6 kW
2.5 mm
2.6 mm
55,000 BTU/hr
60,000 BTU/hr
53 MTD*
1.55 mm
16.2 kW
17.6 kW
1.5 mm
1.55 mm
2
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
• 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
• Oven body right side - 2” (5cm)
• Oven body left side - 2” (5cm)
• Oven body back - 0” (0cm)
• Oven body bottom - 6” (15cm)
DFG200
• Oven body right side - 6” (15cm)
The following clearances must be available for servicing.
• Oven body sides - 12” (30cm)
• 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.
• NSF requires 6” of clearance 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.
• Oven body left side - 6” (15cm)
• Oven body back - 6” (15cm)
• Oven body bottom - 6” (15cm)
3
Installation
Oven Assembly
NSF BOLTS
These bolts are required by NSF 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.
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
NOTE: Old style ovens refer to units with painted ex-
posed rear angle. New style ovens refer to units
with rear angle iron enclosed in steel.
The following instructions apply to stacking two new style
ovens.
1. Secure the short legs to the bottom sections as described.
2. Place the upper section in position on top of the lower
oven.
3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
4. Attach the ue connector.
The following instructions apply to stacking a new style
oven on an old style oven.
1. Secure the short legs to the bottom sections as described.
2. Place the upper section in position on top of the lower
oven.
3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
4. Drill a clearance hole for a 5/16” bolt in the angle iron
of the old style oven. Use the holes in the stacking
brackets as a pilot.
5. Attach the stacking brackets to the old style oven with
the 5/16” bolts and nuts provided in the kit.
6. Attach the ue connector.
WARNING:
When stacking ovens be sure to remove the
single oven ue boxes prior to attaching
three-piece connector.
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
6
Flue
Connector
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 Commercial
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.
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 covered by the
manufacturer’s warranty.
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. 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
FLUE DIAMETER
Oven Single Double
DFG-100 6” (15cm) 6” (15cm)
DFG-200 6” (15cm) 8” (20cm)
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
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.
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 C22.2 as applicable.
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 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 55,000 BTU
New Total 285,000 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, 285,000 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
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