Blodgett KCO-25E User Manual

KCO -25E

CONVECTION OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]

PN 32219 Rev E (12/04)

E 2000 --- G.S. Blodgett Corporation

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN­STALLATION, OPERATING AND MAINTENANCE IN­STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT

FORYOURSAFETY

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

The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.

Errors: Descriptive, typographic or pictorial errors are subject to correc-

tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON

For over a century and a half, The Blodgett Oven Company has been building
ovens and nothing but ovens. We’ve set the industry’s quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than Blodgett; gas and electric, full-size, half-size, countertop and deck, con­vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.

Your Service Agency’s Address:

Model:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Table o f Contents

Introduction

Oven Description and Specifications 2................................

Oven Components 3...............................................

Installation

Delivery and Location 4.............................................

Oven Assembly 5..................................................

Leg Attachment 5...............................................

Oven Leveling 5................................................

Double Stacking 5..............................................

Door Relocation 6...............................................

Utility Connections 7...............................................

Operation

Safety Information and Operating Tips 8..............................

Solid State Digital Control 9.........................................

Suggested Times and Temperatures 12................................

Maintenance

Cleaning and Preventative Maintenance 13.............................

Troubleshooting Guide 14............................................

Introduction

Oven Description and Specifications

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 aw ay the layer of cool air surround­ing the product, quickly allowing the heat to pene­trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.

ELECTRICAL SPECIFICATIONS (per section)

KW Hz Vol ts Phase

3.0 60 208 1 15 15 --- ---

3.0 60/50 240 1 13 13 --- ---

3.0 60/50 220 1 14 --- --- 14

3.0 60/50 230 1 13 13 --- ---

3.0 60/50 200 1 15 --- --- 15

3.0 60/50 240 1 13 --- --- 13

Blodgett convection ovens represent the latest ad­vancement in energy efficiency, 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.

Amps

L1 L2 L3 N

NOTE: Load ratings are double the above data for double stacked units.

2

Introduction

Oven Components

Heating Elements --- located on the back wall of

the oven, the elements provide heat to the baking
chamber on electric ovens.

Control Panel --- contains wiring and components
to control the oven operation.

Oven Racks --- three racks are provided standard.

Rack Supports --- h o l d ov e n r a c k s .

Blower Wheel Cover --- located on the back interi-

or wall of the oven. Protects the blower wheel.

Blower Wheel --- spins to circulate hot air in the
baking chamber.

Convection Motor --- provides power to turn the
blower w h eel.

KCO--- 25E Single KCO--- 25E Double

Figure 1

3

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:

D Inspectthe shipping container for external dam-

age. Any evidence of damage should be noted
on the delivery receipt which must be s igned by
the driver.

D Uncrate the oven and check for internal dam-

age. Carriers will accept claims for concealed
damage if notified within fifteen 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 filing 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.

D Place the oven in an area which is accessible for

proper operation and servicing.

D It is also essential that ventilation air not be ob-

structed in any way if proper operation is to be
assured. Tripping of the blower motor thermal
overload protective device is caused by exces­sive ambient temperature in the motor compart­ment resulting from insufficient ventilation.
Such a condition must be corrected immediate­ly if permanent damage to the oven is to be
avoided.

Before making any utility connections to this oven,
check the rating plate attached to the back of the
oven to be sure the oven specifications are com ­patible with the electrical services supplied for the
oven.

4

Installation

Oven Assembly

LEG ATTACHMENT

NOTE: Before operating the KCO-25E, the unit

must be mounted on the legs provided.

1. Tilt the oven onto its back.

2. Screw 4” legs into four holes located near
oven corners.

3. Use a tool to tighten the hex nut at the top of
each leg.

4. Lift oven forward onto legs.

DOUBLE STACKING

1. Mount the lower section on legs as directed.

2. Set the upper section on the lower section.

3. Remove the two stacking straps from the bot­tom unit.

4. Remove the bottom left and right screws from
the upper section.

5. Re-attach the two stacking straps with the
screws removed in Steps 3 and 4.

Figure 2

OVEN LEVELING

After the oven is mounted on the legs it should be
leveled by screwing the adjustable leg feet in or
out as necessary. Check with a spirit level placed
on the top of the oven.

Stacking

Straps

Figure 3

5

Installation

Oven Assembly

DOOR RELOCATION

The KCO-25E is shipped with the door hinged on
the right side. If left hand operation is necessary
use the following procedure to relocate the door.

1. Shut off the oven power switch.

2. Remove the door as follows:
a.) Loosen the two upper door bolts.
b.) Loosen the two lower door bolts. Remove

the top bolt.

c.) Slide the remaining lower door bolt up in

its s lotted hole.

NOTE: The lower door pin attached to the

bolt will release from the bushing
in the unit frame.

d.) Tilt the door (with the 5/16” thick washer)

away from the unit.

e.) Lower the door so that the upper door pin

drops out of the bushing in the unit frame.

3. Relocate the hinge and catch parts as follows:
a.) Remove the trim plates located on the

frame opposite the door pins. The two
plates are attached with one screw each.

NOTE: This will expose the pin/bushing

holes for the alternate door loca­tion.

b.) Move the two brass door bushings in the

unit frame to the alternate door pin/bush­ing holes.

c.) Attach the trim plates to the frame over the

two holes where the bushings were.
Mounting holes are provided a t the new
locations.

NOTE: Note that the upper trim plate has

a slotted air opening.

d.) Move the door catch plate located on the

upper door frame to the opposite side of
the oven cavity. Mounting holes are pro­vided at the new location for the catch
plate (two screws).

4. Reattach the door as follows:
a.) Attach the door to the unit at the relocated

bushings by reversing the steps above.

b.) Tighten the four door bolts hand tight only.

5. Relocate the handle and plate assembly on
the door as follows:

a.) Remove the four hex head screws which

attach the handle plates to the door.

b.) Twist the upper plate around the door

handle by at least 90_.

c.) Lowerthehandleandplateassemblyout

of the door.
d.) Flip the handle and plate assembly 180_.
e.) Reattach the assembly by inserting the

roller latch plate into the opening at the

door top.
f.) Twistthelowerplatearoundthedoorhan-

dle to its original mounting position.
g.) Reinstall the four screws through the han-

dle plate into the door.

6. Adjust the door as follows:
a.) Close the door and check that the roller

latch secures the door tightly.

b.) Adjust the catch plate (by its slotted

mounting holes) if necessary.

7. Turn the unit on and verify that the door prox ­imity switch shuts off the fan when the door
opens.

Door Catch
Under Overhand

Handle & Plate
Assembly

Door Bolt

Trim Pla te

Figure 4

6

Installation

Utility Connections

THE INSTALLATION INSTRUCTIONS CON­TAINED HEREIN ARE FOR THE USE OF QUALI­FIED INSTALLATIONAND SERVICE PERSONNEL
ONLY. INSTALLATION OR SERVICE B Y OTHER
THAN QUALIFIED PERSONNEL MAY RESULT IN
DAMAGE TO THE OVEN AND/OR INJURY TO
THE OPERATOR.

Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:

D the installation of electrical wiring from the elec-

tric meter, main control box or service outlet to
the electric appliance.

Qualified installation personnel must be experi ­enced 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

All ovens, when installed, must be electrically
grounded in accordance 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.

The ventilation of this oven should be in accor­dance w ith local 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 ”, NFP A-96-Latest

Edition.

General export installations

ELECTRICAL CONNECTION

U.S and Canadian installations

This unit is supplied with a power cord and 6-20P
NEMA plug (3 prong grounding 250 volt). It is in­tended for use with a 6-20R NEMA receptacle.

WARNING!!

This appliance is equipped with three
pronggroundingtypeplugforyour
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.

General export installations

Before making any utility connections to this oven,
check the rating plate attached to the back of the
oven to be sure the voltage, phase and KW rating
are compatible with the electrical services sup­pliedfortheoven.Seethetableonpage2forelec­trical specifications.

THE BLODGETT OVEN COMPANY CANNOT AS­SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPER INSTAL­LATION.

Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questions regarding the proper installation and/or
operation of your Blodgett oven, please contact
your local distributor. If you do not have a local dis­tributor, please call the Blodgett Oven Company at
0011-802-860-3700.

7

Operation

Safety Information and Operating Tips

THE INFORMATION CONTAINED IN THIS SEC­TION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERAT­ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CON­TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OP­ERATIONOF 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 conveyor
oven.

SAFETY TIPS

For your safety read before operating

D DO NOT remove the control panel cover unless

the oven is unplugged.

OPERATING TIPS

Oven Temperature

Follow the Time and Temperature recommenda­tions provided for the product to be prepared in
the oven. Cooking at higher temperatures will not
reduce cooking time, it will produce unsatisfactory
results.

Pans and Racks

Product or pan height determines how many
racks are used. The oven holds up to three 9” x 13”
racks.

Never place a pan or aluminum foil on the bottom
of the oven. This obstructs the flow of air and re­sults in uneven baking and roasting.

Baking

Weigh the product to ensure equal distribution in
each pan. Varying amounts of product will cause
uneven baking results.

8

Operation

Solid State Digital Control

OVEN CONTROLS

1. POWER ON/OFF - controls the operation of
the oven. When lit the power to the unit is on.
If the switch is not lit, the power to the unit is
off.

2. DISPLAY --- displays time, temperature and
other information related to oven function.
Time is displayed in minutes and seconds and
counts down.

3. START/STOP KEY --- starts or stops the se­lected product key program.

4. PRODUCT KEYS (1-6) --- associates a time
and temperature with a specific product for
each key.

5. PROGRAM KEY --- accesses the program
mode to set or change the time or temperature
of a product key.

6. HEATLIGHT --- indicates that the elements are
operating.

DISPLAY MESSAGES

Indicates the oven is heating to, or cycling
attheidletemperature.(Temperaturethe
oven maintains when not in use).

Indicates t he oven temperature is too high
for the selected product recipe. Wait until

is displayed.

Indicates the oven temperature is too low
for the selected product recipe. Wait until

is displayed.

Indicates the oven has reached the se­lected recipe temperature. Ready for prod­uct load.

Indicates the number of pans of the same
product in one load.

Indicates the timer has counted down to
00:00 and the product is done.

Indicates the control is ready to accept the
code and enter the program mode.

Indicates the control has entered the pro­gram mode.

Indicates the cook temperature for a prod­uct key can be programmed.

Indicates the cook time for a single pan can
be programmed.

Indicates the cook time for two pans can be
programmed.

Indicates t he cook time for three pans can
be programmed.

Indicates a n open or shorted probe.

1 23 5

4

Figure 5

9

6

Operation

Solid State Digital Control

OVEN OPERATION

NOTE: The display examples given below are for

product 1.

1. Toggle the POWER SWITCH (1) to the ON
position. The display reads
heats to, or cycles at the programmed idle
temperature.

2. Select one of the six (6) programmed PROD­UCT KEYS (4). Press the key once if one pan
of the product is to be loaded. The display
reads
product are to be loaded. The display reads

product are to be loaded. The display reads

.

The display flashes
rent oven temperature is greater than the pro­grammed temperature for the selected prod­uct key. The display flashes
the current oven temperature is lower than the
programmed temperature for the selected
product key. When the display flashes
and the unit is at the programmed tem­perature.

3. If the wrong product is selected repeat Step 2
using the correct PRODUCT KEY (4). If the
product choice is correct but the number of
pans is wrong; press the appropriate PROD­UCT KEY (4) until the display reads the correct
number of pans.

4. When both the product selection and number
of pans are correct, and the display flashes

oven. Close the door .

5. Press the START/STOP key (3) to begin the
product countdown. The display flashes as
the time counts down.

6. The display flashes
sounds w hen the product has timed out.

7. Press the START/STOP key (3) to turn off the
buzzer.

8. Remove the product.

. Press twice if two pans of the

. Press three times if three pans of the

and if the cur-

and ; load the product into the

as the oven

and if

and the buzzer

PRODUCT PROGRAMMING

NOTE: The example given below is for Product 1.

To enter the Program Mode:

1. Press and hold the PROGRAM key (5) for 3
seconds. The buzzer sounds and the display
reads

NOTE: If the program key is pressed and NOT

2. When the display reads
UCT KEYS (4) to enter the program mode ac­cesscode.Theaccesscodeis:1111

3. Press the PROGRAM key (5). The display
reads

To program a selected Product Key:

1. Press the desired PRODUCT key (4). The con ­trol flashes
key) then displays the current cook tempera­ture.

The new cook temperature may now be en­tered.

To enter numeric data use product key 5 to in­crease the value and product key 6 to de­crease the value. If the key is pushed quickly
the units will increase/decrease by one. If the
key is held, the units will increase/decrease by
one to the nearest ten. The units will then in­crease/decrease by ten.

When the desired temperature is reached
press the PROGRAM key (5) to save the new
temperature.

2. The control flashes
rent time for a single pan of product. The new
cook time may now be entered in minutes and
seconds. When the desired time is reached
press the PROGRAM key (5) to save the new
time.

3. The control flashes
rent time for two pans of product. The new
cook time may now be entered in minutes and
seconds. When the desired time is reached
press the PROGRAM key (5) to save the new
time.

.

held the controller displays the current
oven temperature and the program
mode will not be accessed.

use the PROD-

.

(number of selected product

then displays the cur-

then displays the cur-

10

Operation

Solid State Digital Control

4. The control flashes then displays the cur­rent time for three pans of product. The new
cook time may now be entered in minutes and
seconds. When the desired time is reached
press the PROGRAM key (5) to save the new
time.

5. All items for the selected product key have
now been programmed. The display reads

.

NOTE: Another product key may be pro-

grammed at this time by repeating
Steps 1-4.

To e x i t th e P r o g r a m M o d e :

1. After the last product key has been pro­grammed, press the PROGRAM key (5) to exit
the program mode. The display reads

.

PRESET PROGRAMMING

The product keys have been preprogrammed at
the factory as follows:

Recipe

1 300_F 10:00

2 325_F 10:00

3 350_F 10:00

4 375_F 10:00

5 400_F 10:00

6 425_F 10:00

Te m p . Time

11

Operation

Suggested Times and Temperatures

PRODUCT FAHRN. CELCIUS TIME #SHELVES

MEATS

Beef

HamburgerPatties(5perlb)
Banquet Shell Steaks (10 oz.)
Top Sirloin (6-7 lbs.)

Pork, Lamb & Bacon

BakedStuffedPorkChops
Lamb Chops (small loin)
Bacon (on racks in 1/4 size sheet pans)

POULTRY

Chicken Breast & Thigh
Chicken Back & Wing
Chicken (

FISH & SEAFOOD

Fish Sticks
Halibut Steaks, Cod Fish (frozen 5 oz)
Lobster T ails (frozen)

1

/2lbs. quartered)

400_F
450_F
300_F

375_F
400_F
400_F

350_F
350_F
350_F

335_F
350_F
425_F

205_C
235_C
150_C

190_C
205_C
205_C

175_C
175_C
175_C

170_C
175_C
220_C

8-10 mins.
7-8 mins.
2hrs

25-30 mins.
7-8 mins.
5-7 mins.

40 mins.
35 mins.
30 mins.

16-18 mins.
20 mins.
9mins.

3
3
1

2
3
3

3
3
2

3
3
2

CHEESE

Macaroni & Cheese Casserole
Lasagna (Frozen)
Melted Cheese Sandwiches

POTATOES

Idaho Potatoes (120 ct.)
Oven Roasted Potatoes (sliced or diced)

BAKED GOODS

Fruit Pies & Turnovers

Fruit Berry Pies (22 oz)
Frozen Fruit Pies (46 oz.)
Fresh Apple Pie (30 oz.)
Pumpkin Pies

Bread & Rolls

Bread (1 lb. loaves)
Southern Corn Bread
Brown & Serve Rolls

Cakes & Cookies

Sheet Cakes (1
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.

1

/

11/2)

4 ---

350_F
300_F
400_F

400_F
325_F

325_F
325_F
350_F
300_F

325_F
375_F
350_F

325_F
325_F
325_F

175_C
150_C
205_C

205_C
165_C

165_C
165_C
175_C
150_C

165_C
190_C
175_C

165_C
165_C
165_C

30 mins.

1

2

/2hrs

8mins.

50 mins.
10 mins.

35 mins.
45-50 mins.
25-30 mins.
30-50 mins.

30 mins.
15-20 mins.
15 mins.

16-18 mins.
20 mins.
15 mins.

3
2
3

3
3

3
3
3
3

2loaves

3
3

3
3
3

12

Maintenance

Cleaning and Preventative Maintenance

CLEANING THE OVEN

Stainless steel ovens may be kept clean and in
good condition with a light oil.

1. Saturate a cloth, and wipe the oven when it is
cold.

2. Dry the oven with a clean cloth.

On the stainless front or interiors, deposits of
baked on splatter may be removed with any non­toxic industrial stainless steel cleaner. Heat tint
and heavy discoloration may be removed with any
non-toxic commercial oven cleaner.

1. Apply cleaners when the oven is cold. Always
rubwiththegrainofthemetal.

Cleaning interior parts

1. Remove the racks from the oven.

2. Soak the racks in a solution of ammonia and
water.

3. Reinstall after cleaning.

PREVENTATIVE MAINTENANCE

The best preventative maintenance measures are,
the proper installation of the equipment and a pro­gram for routinely cleaning the ovens.

If maintenance or repairs are required, contact
your local Blodgett service company, a factory
representative or the Blodgett Oven company.

WARNING!!

Always disconnect the appliance from the
power supply before servicing or cleaning.

13

Maintenance

Troubleshooting Guide

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Blower motor not running

S No power to oven
S Door is open
S Door switch malfunction
S Motor burned out

SYMPTOM: Controller displays PROB

S Short or open temperature probe
S Loose probe connections at controller or

thermostat

S Internal problem with controller

SYMPTOM: Motor is running: No Heat

S Loose wire between element and relay
S Element burned out
S Element relay malfunction
S Malfunction in controller or thermostat
S Hi limit thermal switch opened

SYMPTOM: Oven on --- Control not working

S Computer controller not properly installed
S Internal problem with computer controller
S Thermostat malfunction

S Press POWER ON/OFF key
S Close the door
S *
S *

S *
S *

S *

S *
S *
S *
S *
S *

S Reinstall
S *
S *

SYMPTOM: Baking Problems --- Product too light or dark

S Oven calibration
S Cook temperature or time not correct for the

product

S Initialrawproducttemperaturenotconsistentfor

programmed product time and temperature

*Denotes remedy is a difficult operation and should be performed by qualified 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 unqualified personnel.

WARNING!!

Always disconnect the power supply before cleaning or servicing the oven.

S *
S Adjust the controller recipe program

S Adjust the initial product temperature to meet

standards

14

CUSTOMER

INSERT

WIRING DIAGRAM

HERE