Blodgett KLS-100G User Manual

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DFG-50

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 17355 Rev T (3/14)

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.

ERRORS: Descriptive, typographic or pictorial errors are subject to correction. Specications are subject to change without notice.

INSTALLATION

Oven Description and Specications ....................................... 2

Delivery and Location .................................................... 3

Stand Assembly.......................................................... 4

Oven Assembly .......................................................... 6

Oven Assembly to Stand .............................................. 6

4” (10cm) Leg Attachment ............................................. 7

Caster Installation .................................................... 7

Oven leveling ........................................................ 7

Ventilation ............................................................... 8

Utility Connections - Standards and Codes ................................ 10

Gas Connection......................................................... 11

Gas Piping.......................................................... 11

Pressure Regulation and Testing ...................................... 12

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

Electrical Connection .................................................... 14

Initial Startup ........................................................... 15

OPERATION

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

Solid State Manual Control ............................................... 17

Solid State Digital Control ................................................ 18

CH-Pro3 (Solid State Programmable Digital Control) ....................... 20

Blodgett IQ2™ Vision Control ............................................ 23

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

Installation

Oven Description and Specications

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.

GAS RATINGS - DFG-50

Natural Gas Propane

US Units SI Units US Units SI Units

U.S., Canada and General Export

Heating Value 1000 BTU/cu.ft. 37.3 MJ/m3 2550 BTU/cu. ft. 95.0 MJ/m3 Specic Gravity (air=1.0) 0.63 0.63 1.53 1.53 Gas Manifold Pressure 3.5” W.C. .87 kPa 10” W.C. 2.49 kPa Oven Input 27,500 BTU/hr

34,500 BTU/hr

Main Burner Orice Size 38 MTD*

32 MTD*

Pilot Burner Orice Size .021” dia. .55 mm .011” dia. .28 mm

Australia

Oven Input — 32 MJ — 32 MJ Main Burner Orice Size 38 MTD* 2.6 mm 1/16” dia. 1.6 mm Gas Manifold Pressure — .87 kPa — 2.49 kPa

NOTE: * - Multiple Twist Drill

Blodgett convection ovens represent the latest advancement in energy efciency, 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.

8.1 kW

10.1 kW

2.6 mm

2.9 mm

27,500 BTU/hr

34,500 BTU/hr

1/16” dia.

50 MTD*

8.1 kW

10.1 kW

1.6 mm

1.75 mm

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 notied 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.

• Oven body right side - 6” (15 cm)

It is essential that an adequate air supply to the oven be maintained to provide a sufcient 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.

• Do not place the oven on a curb base or seal to a wall. This will restrict the ow of air and prevent

proper ventilation. Tripping of the blower motor’s thermal overload device is caused by an excessive ambient temperature on the right side of the oven. This condition must be corrected to prevent permanent damage to the oven.

• 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 specications 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” (15 cm)

• Oven body back - 6” (15 cm)

• Oven body bottom - 6” (15 cm)

The following clearances must be available for servicing.

• Oven body sides - 12” (30 cm)

• Oven body back - 12” (30 cm)

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.

Installation

Stand Assembly

STAND OPTIONS

Small Stands Without Shelves

• The 5-3/4” (15cm) stand is used for a single oven, when short legs are required for countertop use.

• The 7” (18cm) stand is used for a double stacked oven, when the oven is to be located on the oor.

Stands With Shelves

• Three stands, 16” (40cm), 19” (48cm), and 24” (61cm) are available for different installation require-

ments.

• The 33” (84cm) stand is used for a single oven when counter space is limited.

Open Stands With Racks

• The 24” (61cm) or 33” (84cm) open stands are available with a rack support system located below the oven.

STAND ASSEMBLY

Small Stands Without Shelves

1. Place stand frame upside down on a work surface.

Stands With Shelves

1. Place stand frame upside down on a work surface.

2. Attach one leg to each of the corner stud bolts on the bottom of the stand top.

3. Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely.

4. Place the shelf between the legs so that the smooth top surface is facing the top of the stand.

5. Align the shelf holes with the bolt holes found near the bottom of each leg.

6. Insert a carriage bolt from the outside of the leg, through the leg, and through the shelf corner bracket.

7. Place a lock washer and nut on each bolt, and tighten securely.

8. Tighten the leg frame bolts.

2. Attach one leg to each of the corner stud bolts on the bottom of the stand top.

3. Place a lock washer and nut on each stud, and tighten securely.

Figure 1

Open Stands With Shelves and Racks

1. Place stand frame upside down on a work surface.

2. Attach one leg to each of the corner stud bolts on the bottom of the stand top.

3. Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely.

Installation

Stand Assembly

7. Insert a carriage bolt from the outside of the leg, through the leg, and through the shelf corner bracket.

8. Place a lock washer and nut on each bolt, and tighten securely.

9. Repeat Steps 5-8 for the top shelf.

4. Attach the rack support angles to the stud bolts on the bottom of the stand top with the nuts provided.

Each support angle has 2 clips on one end and 1 clip on the other end. The two clips should be at the back of the stand facing toward the center.

IMPORTANT - Be sure the support angles and clips are located correctly for your oven conguration as shown.

5. Position the bottom shelf between the legs so that the smooth top surface is facing the top of the stand.

6. Align the shelf holes with the bolt holes found near the bottom of each leg.

Proper Location of Support Angles

Underside of Stand Top

Clips

Rear of

Stand

Left

Support

Angle

Right

Support

Angle

NOTE: Be sure the slots in the top shelf are aligned

with the support angles.

10. Insert the top of the rack stops into the two back clips on the angle supports as shown. Insert the bottom of the rack stops into the slots in the top shelf as shown.

11. Insert the rack supports into the remaining four clips on the angle supports as shown. Insert the bottom of the rack supports into the slots in the top shelf as shown.

12. Tighten all loose bolts.

Clips

Support Angle

Rack Stop

Top Shelf (rear)

Figure 2

Rack Support

Attach Rack Supports

and Rack Stops

Installation

Oven Assembly

OVEN ASSEMBLY TO STAND

Single Section

1. Place the assembled stand in the location where the oven is going to be used.

2. Remove the side control compartment cover and open the front control panel of a single oven (or lower section).

Double Section

1. Assemble the lower section to the stand as described. DO NOT replace the side control compartment or close the front control panel.

2. With a tool, punch out the knock-outs in the oven top of the lower oven.

3. With a tool, punch out the knock-outs in the oven bottom near each corner.

4. Set the oven on the stand. Center it to the frame.

5. Align the front, and rear bolt holes of the oven with the bolt holes in the stand.

6. Insert a bolt and washer, from the top down through each of the 2 holes.

7. Place a nut and washer on each of the 2 bolts, and tighten securely.

8. Replace the oven’s side control compartment, and close the front control panel.

NOTE: For single section ovens only. For double

stacked ovens this step will be completed once the ovens are stacked.

3. Remove the side control compartment cover and open the front control panel of the upper oven.

4. With a tool, punch out the knock-outs in the bottom of the upper oven near each corner.

5. Set the upper oven on the lower oven.

6. Align the front, and rear bolt holes of the upper oven with the bolt holes in the bottom oven.

7. Insert a bolt and washer, from the top down through each of the 2 holes.

8. Place a nut and washer on each of the 2 bolts, and tighten securely.

9. Replace the control compartment cover, and close the front control panel on both of the ovens.

Figure 3

Figure 4

Installation

Oven Assembly

4” (10CM) LEG ATTACHMENT

1. Lay the oven on its side.

2. Screw one leg into each of the corner nuts.

Figure 5

CASTER INSTALLATION

NOTE: Casters are not supplied for the 4” (10cm) legs,

5-3/4” (15cm) or 7” (18cm) stands.

NOTE: Install the locking casters on the front of the oven.

Install the non-locking casters on the back of the oven.

1. Insert the caster into the leg. Secure the caster to the leg by tightening the locknut.

Figure 6

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.

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 19 CFM 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 right side of the oven.

2. Secure 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

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). 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 sufcient make-up air. Total make-up air requirements for each oven section should be approximately 19 CFM 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

Draft Hood

Front of Oven

Figure 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.

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

a corporation, or a company which either in person or through a representative are engaged in, and 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.

Qualied 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 backow 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.

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 sufcient 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 natu-

ral gas.

You purchase a DFG-50 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-50 27,500 BTU

New Total 257,500 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, 257,500 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”

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

DFG-50 ovens are rated at 27,500 BTU/Hr. (8.1 kW) (29 MJ) or 34,500 BTU/Hr. (10.1 kW) (36 MJ) per section. Each oven has been adjusted at the factory to operate

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

INLET PRESSURE

Natural Propane

Min Max Min Max

W.C. 7.0 10.5 11.0 13.0 kPa 1.43 2.61 2.74 3.23

MANIFOLD PRESSURE

Natural Propane

W.C. 3.5 10.0 kPa .87 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).

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 3.5” W.C.

(0.87 kPa) for natural gas and 10.5” W.C. (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 (3.45kPa).

The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test

pressures equal or less than 1/2 psig (3.45kPa).

• Min - the minimum pressure recommended to oper-

ate the oven.

• Max - the maximum pressure at which the manufacturer warrants the oven’s operation.

Gas Connection 4” (101.6 mm)

Gas Connection 2.75” (69.9 mm)

Figure 9

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.

1. A 3/8” diameter hole has been provided on the bottom

of the oven just below the gas inlet. the hole is sized

to accept a clip-on restraining cable supplied with the

ex hose.

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 Z21.69 or Connectors For Moveable Gas Appliances CAN/CGA-6.16-

M87 and a quick disconnect device that complies with the

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

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

limit the movement of the appliance without depending

on the connection and the quick disconnect device or its

associated piping.

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.

Installation

Electrical Connection

Wiring diagrams are located in the motor access panel 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.

The Blodgett Oven Company cannot assume responsibility for loss or damage suffered as a result of improper installation.

ELECTRICAL SPECIFICATIONS

Hz Volts Phase Amps Electrical Connection

U.S. and Canadian Installations

60 115 1 5 Cord set provided

Australia and General Export Installations

50 220-240 1 3 Size per local code

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.

(minimum size)

Installation

Initial Startup

The following is a check-list to be completed by qualied 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 covers.

3. Turn the combination valve’s manual shut-off to the on position.

4. Turn the selector switch to Cook, and the thermostat to 500ºF (260ºC).

With the main burner on, check the following.

• Verify there are no gas leaks, by checking all gas connections with a soapy water solution.

• 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.

• Verify that the manifold pressure is correct. The manifold pressure can be checked at the pressure tap located on the combination valve’s outlet side.

• If the above pressure readings are set to the recom- mended pressure requirements, allow the oven to

burn-off for 2 hours. If the pressure readings are not set correctly, turn off the oven and readjust accordingly.

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 qualied installation or service personnel.

WARNING

The break in procedure burns off excess oils present in the metals during fabrication. Smoke may be produced. Proper ventilation is required.

Operation

Safety Information

The information contained in this section is provided for the use of qualied operating personnel. Qualied operating personnel are those who have carefully read the information contained in this manual, are familiar with the functions of the oven and/or have had previous experience with the operation of the equipment described. Adherence to the procedures recommended herein will assure the achievement of optimum performance and long, trouble-free service.

Please take the time to read the following safety and operating instructions. They are the key to the successful operation of your Blodgett oven.

SAFETY TIPS

For your safety read before operating

What to do if you smell gas:

• DO NOT try to light any appliance.

• DO NOT touch any electrical switches.

• Use an exterior phone to call your gas supplier 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 qualied 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.

Operation

Solid State Manual Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the oven for cook 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 either 8 preset temperatures to be selected in accordance with

customer requirements, or an innite selection of temperatures from 200-500ºF (95-260ºC). (innite

control shown)

4. TIMER - activates an electric buzzer that sounds when the cook time expires.

OPERATION

1. Turn the SELECTOR Switch (1) to COOK. The blower and control compartment cooling fan operate and are controlled automatically by the action of the doors.

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.

6. Turn the SELECTOR Switch (1) to OVEN OFF.

WARNING!!

A complete ve minute shutdown must be

observed before the oven is relighted.

Figure 10

Operation

Solid State Digital Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH - turns power to the oven on or off. Allows selection of Cook or Cool Down Modes.

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.

PROGRAMMING

To set the cook temperature:

1. Press TEMP (9) 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 or minutes

: seconds.

To set the hold time:

1. Press HOLD key (10) to turn hold mode on.

NOTE: HOLD light is on.

2. Rotate dial (6) to enter the hold temperature.

3. Press START/STOP key (7)

To set the pulse time:

1. Press PULSE KEY (11) to turn pulse mode on.

Figure 11

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

Solid State Digital Control

OPERATION

Cook Only:

1. Turn SELECTOR switch (1) to the desired position.

2. Enter the cook time and temperature.

3. Load product into oven.

NOTE: The display reads LOAD when the oven is

near the set temperature.

4. Press the START/STOP key (7). 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 (7) to silence the buzzer.

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 SELECTOR switch (1) to the desired position.

2. Enter the cook time and temperature.

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.

2. Enter cook time and cook temperature.

3. Press PULSE KEY (11). Enter the pulse time.

NOTE: Pulse time is a portion of the cook time and

does not increase the previously entered cook time.

4. Load product into oven.

NOTE: The display reads LOAD when the oven is

near the set temperature.

5. Push START/STOP KEY (7). 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 automatically switches to cook mode and continues counting down.

6. When the cook timer reaches 00:00 the buzzer sounds and the display reads DONE.

3. Press the HOLD key (10). Enter the hold temperature.

4. Load product into oven.

NOTE: The display reads LOAD when the oven is

near the set temperature.

5. Push the START/STOP (7) 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 (7) to stop timer.

8. Remove the product.

9. Push HOLD (10) key to turn off hold mode.

7. Push the START/STOP KEY (7) to turn the buzzer off.

8. Remove the product.

WARNING!!

A complete ve minute shutdown must be

observed before the oven is relighted.

Operation

CH-Pro3 (Solid State Programmable Digital Control)

COMPONENT DESCRIPTION

1. SELECTOR SWITCH - turns power to the oven on or off. Allows selection of cook or cool down modes and

Solid State

fan speed (if applicable).

2. TIME DISPLAY - gives cook time.

3. TIME ARROW KEYS - press to enter cook and/or pulse times.

4. READY INDICATOR - when lit indicates the oven has reached the setpoint temperature and product may be loaded.

5. TEMPERATURE DISPLAY - gives cook and hold temperatures.

6. HEAT INDICATOR - when lit indicates the oven is heating.

7. TEMPERATURE ARROW KEYS - press to enter cook and hold temperatures.

8. HOLD KEY - turns hold mode on or off.

9. TEMP KEY - press to display actual oven temperature.

10. FAN KEY - turns pulse mode on or off. The LED above the fan key is always on.

11. PRODUCT KEYS - three programmable keys.

12. MANUAL PRODUCT KEY - default product key used for manual operation.

13. START KEY - press to begin a cook cycle.

14. PROGRAM KEY - press to enter programming mode and save programmed settings.

15. STOP KEY - press to silence audible alarms and cancel cook cycles.

Figure 12

CH-Pro3 (Solid State Programmable Digital Control)

MANUAL OPERATION

NOTE: Press the arrow keys to change the cook time and

temperature at any point duringmanual operation.

Cook Only:

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the MANUAL PRODUCT KEY (12). The manual and fan key LEDs light.

3. Press the TIME ARROW KEYS (3) to enter the cook time.

4. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.

5. The READY INDICATOR (4) lights when the oven is at the set temperature. Load product into the oven.

6. Press the START KEY (13). The TIME DISPLAY (2)

counts down. The manual key LED ashes.

7. When the cook time expires the LEDs and both dis-

plays ash and an audible alarm sounds. Press the

STOP KEY (15) to silence the alarm.

8. Remove the product.

Cook with Hold:

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the MANUAL PRODUCT KEY (12). The manual and fan key LEDs light.

3. Press the TIME ARROW KEYS (3) to enter the cook time.

4. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.

5. Press and hold the HOLD KEY (8). At the same time use the TEMPERATURE ARROW KEYS (7) to enter the hold temperature. The hold key LED lights.

6. The READY INDICATOR (4) lights when the oven is at the set temperature. Load product into the oven.

Operation

8. When the cook time expires both displays ash and an audible alarm sounds for several seconds then self cancels. The hold key LED ashes. The time display begins to count up while the oven cools to the hold temperature. When the oven reaches the hold temperature the time display resets to 00:00 then begins to count up the hold time. The fan cycles with heat demand in the hold mode.

9. Press the STOP KEY (15) to stop the timer.

10. Remove the product.

11. Push the HOLD KEY (8) to turn off hold mode.

Cook with Pulse:

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the MANUAL PRODUCT KEY (12). The manual and fan key LEDs light.

3. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.

4. Press the FAN KEY (10). The fan key LED ashes. Use the TIME ARROW KEYS (3) to enter the pulse time.

5. The READY INDICATOR (4) lights when the oven is at the set temperature. Load product into the oven.

6. Press the START KEY (13). The manual key LED

ashes. The TIME DISPLAY (2) counts down. The fan

cycles on for 30 seconds then off for 30 seconds until the set pulse time has expired.

7. When the pulse time expires both displays ash and an audible alarm sounds. Press the STOP KEY (15) to silence the alarm.

8. Remove the product.

Oven Shut Down:

1. Turn the SELECTOR SWITCH (1) to OVEN OFF.

7. Press the START KEY (13). The TIME DISPLAY (2)

counts down. The manual key LED ashes.

Operation

CH-Pro3 (Solid State Programmable Digital Control)

PROGRAMMING THE MANUAL KEY DEFAULT

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the MANUAL KEY (12). The manual and fan key LEDs light.

3. Press the PROGRAM KEY (14).

4. Press the TIME ARROW KEYS (3) to enter the cook time.

5. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.

6. For Cook and Hold - Press and hold the HOLD KEY (8). At the same time use the TEMPERATURE ARROW KEYS (7) to enter the hold temperature. The hold key LED lights.

For Cook with Pulse - Press the FAN KEY (10). Use the TIME ARROW KEYS (3) to enter the pulse time.

The fan key LED ashes.

7. Press the PROGRAM KEY (14) to save the program settings.

MANUAL KEY DEFAULT OPERATION

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the MANUAL KEY (12). The applicable LEDs light.

3. Press the START KEY (13). The TIME DISPLAY (2)

counts down. The manual key LED ashes.

NOTE: In Cook with Pulse the fan LED ashes.

NOTE: Press the arrow keys to change the cook time

and temperature at any point during manual key operation.

4. When the cook time expires the applicable LEDs and

both displays ash and an audible alarm sounds.

5. Press the STOP KEY (15) to silence the alarm.

NOTE: In Cook & Hold the alarm self cancels. The

oven cools to the hold temperature and the time display counts up.

6. Remove the product.

7. Turn the SELECTOR SWITCH (1) to OFF to shut down the oven.

PROGRAMMING THE PRODUCT KEYS

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the desired PRODUCT KEY (11). The product and fan key LEDs light.

3. Press and hold the PROGRAM KEY (14) until the cor-

responding LED ashes, approximately ve seconds.

4. Press the TIME ARROW KEYS (3) to enter the cook time.

5. Press the TEMPERATURE ARROW KEYS (7) to enter the cook temperature.

6. For Cook and Hold - Press and hold the HOLD KEY (8). At the same time use the TEMPERATURE ARROW KEYS (7) to enter the hold temperature. The hold key LED lights.

For Cook with Pulse - Press the FAN KEY (10). Use the TIME ARROW KEYS (3) to enter the pulse time.

The fan key LED ashes.

7. Press the PROGRAM KEY (14) to save the program settings.

PRODUCT KEY OPERATION

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Press the desired PRODUCT KEY (11). The applicable LEDs light.

3. Press the START KEY (13). The TIME DISPLAY (2)

counts down. The product key LED ashes.

NOTE: In Cook with Pulse the fan LED ashes.

4. When the cook or pulse time expires the applicable

LEDs and both displays ash and an audible alarm

sounds.

5. Press the STOP KEY (15) to silence the alarm.

NOTE: In Cook and Hold the alarm self cancels. The

oven cools to the hold temperature and the time display counts up.

6. Remove the product.

7. Turn the SELECTOR SWITCH (1) to OFF to shut down the oven.

Operation

Blodgett IQ2™ Vision Control

COMPONENT DESCRIPTION

1. OVEN POWER SWITCH - controls power to the oven.

2. DISPLAY - displays temperature and other controller related information.

3. PROGRAM KEY - press to enter the programming mode.

4. PROGRAM ARROW KEYS - use to move through programming menus and options

5. HEAT LED - when lit indicates the control is calling for heat.

6. PROG LED - when lit indicates the controller is in the programming mode.

7. HIGH FAN LED - when lit indicates the fan is running at high speed.

8. LOW FAN LED - when lit indicates the fan is running at low speed.

9. SCAN KEY - Press to view time remaining on multiple cook cycles and to review recipe programming.

10. COOL DOWN KEY - press to enter the cool down mode.

11. TEMP/TOGGLE/CLEAR KEY - press during programming to toggle options.

12. HOLD KEY - press to enter hold mode.

13. SET BACK KEY -

14. PRODUCT KEYS (1-10) - assigns a key to a programmed recipe and begins a programmed cooking process. Also used to enter numeric values in the programming mode.

15. PRODUCT LEDS - when lit indicate which product keys are currently in use or programmed for the current oven temperature and fan speed.

16. SHELF KEYS (1-5) - assigns a shelf key.

Figure 13

Operation

Blodgett IQ2™ Vision Control

OVEN OPERATION

Oven Startup:

1. Toggle the POWER SWITCH (1) to ON. The display gives the software revision level. The oven preheats

to the lowest programmed rst stage temperature. The LEDS (15) for all products with the same rst

stage temperature light.

Single Product Cooking Procedure:

NOTE: If the led next to the desired product key is lit skip

step 1.

1. Press the desired PRODUCT KEY (14). The oven preheats to the rst stage temperature for the selected product. When the oven reaches 10° of the preheat temperature an alarm sounds and the DISPLAY (2) read:

three seconds to cancel the cook cycle for normal operation. To cancel the cook cycle when using shelf timing, press and hold the corresponding SHELF KEY (16) for 3 seconds.

4. When the cook time expires an alarm sounds and the DISPLAY (2) reads:

DONE

Product name

5. Press the selected product key to silence the alarm. Remove the product. If shelf timing is used, press the

ashing SHELF KEY (16) to silence the alarm.

LOAD

2. Load the product into the oven. Press the desired PRODUCT KEY (14).

3. If the shelf timing function is toggled to the on po- sition for that product key, the DISPLAY (2) reads:

PICK SHLF

Press a SHELF KEY (16) to assign the product to that

shelf and start the cook cycle. Within ve seconds,

the DISPLAY (2) scrolls the product name and shelf number and counts down the remaining cook time.

If the shelf timing function is toggled to the off position for that product, pressing the product key

will start the cook cycle. The DISPLAY (2) scrolls the product name and counts down the remaining cook time.

NOTE: If the selected product has a cook time of

greater than 59:59 the DISPLAY (2) switches to hours:minutes.

NOTE: If the selected product is a single stage reci-

pe the LEDS for all single stage products with the same cook temperature and fan speed will light. If the selected product is a multiple stage recipe no other product LEDS will light.

NOTE: Press and hold the selected product key for

Multiple Batch Cooking Procedure:

This procedure is for single stage recipes with the same cook temperature and fan speed only.

NOTE: If the led next to the rst desired product key is lit

skip step 1.

1. Press the rst desired PRODUCT KEY (14). The LEDS for all recipes with the same cook temperature and fan speed will light.

The oven preheats to the cook temperature for the selected product. When the oven reaches +10° of the preheat temperature an alarm sounds and the DISPLAY (2) reads:

LOAD

Operation

Blodgett IQ2™ Vision Control

2. Load the product into the oven. Press the desired PRODUCT KEY (14).

If the shelf timing function is toggled to the on position for that product key, the DISPLAY (2) reads

PICK SHLF

Press a SHELF KEY (16) to assign the product to that

shelf and start the cook cycle. Within ve seconds,

the DISPLAY (2) scrolls the product name and shelf number and counts down the remaining cook time.

If the shelf timing function is toggled to the off position for that product, pressing the product key will start the cook cycle. The DISPLAY (2) scrolls the product name and counts down the remaining cook time.

3. Load the second product. Press the desired PRODUCT KEY (14). the DISPLAY (2) reads

PICK SHLF

Press a SHELF KEY (16) to assign the product to that shelf and start the cook cycle for product two.

NOTE: Only products with lighted LEDS may be se-

lected.

Repeat step 3 for additional products.

4. The DISPLAY (2) scrolls the product name and counts down the remaining cook time for the product with the least time remaining.

NOTE: To view the remaining cook time for the other

products press and hold the SCAN KEY (9). The display cycles through the remaining cook times for each product. Only the led for the product with the cook time displayed will be lit.

5. When a cook time expires an alarm sounds. The display reads

6. Press the SHELF KEY (16) for the nished product to silence the alarm. Remove the product. Close the oven door. The DISPLAY (2) scrolls the product name and counts down the remaining cook time for the product with the least time remaining.

7. When the cook time expires an alarm sounds and the display reads:

DONE

8. Press the SHELF KEY (16) to silence the alarm. Remove the product.

Oven Cool Down:

1. Close the oven door. Press the COOL DOWN KEY (10).

NOTE: Cool down cannot be activated with the oven

door open. Once the cool down cycle has begun the doors may be opened to speed the cooling process.

To Review Repipe Programming:

1. Press the SCAN KEY (9). The display reads:

RECIPE REVIEW

Select Product

The LEDs (15) for all previously programmed product keys light. Press the PRODUCT KEY (14) you wish to review. The display gives the recipe cook time for stage 1. Use the PROGRAM ARROW KEYS (4) to scroll through the recipe programming for the selected product key.

2. The control will exit recipe review after 30 seconds if no key is pressed.

DONE

The led for the nished product lights. All other LEDS

are dark.

Operation

Blodgett IQ2™ Vision Control

PRODUCT KEY PROGRAMMING

To enter the product programming mode

1. Press and hold the PROGRAM KEY (3). The DISPLAY (2) reads:

Prod Cnt Programming

To program the product

4. The display reads:

Shelf Cook

AAA

Use the PROGRAM ARROW KEYS (4) to highlight Programming. Press the PROGRAM KEY (3) to select. The display reads:

ENTER CODE

Use the PRODUCT KEYS (14) to enter the programming access code 1724. Press the PROGRAM KEY (3). The display reads:

RECIPE

Press the PROGRAM KEY (3). All of the product LEDSs will light and the display reads:

Select Product

to Program

To select the product to program

2. Press the desired product key. The display reads:

All Name

Denition: Shelf cook enables the operator to reference product to one of the ve shelf positions in the oven. At the end of a shelf cooking cycle the oven will display the name of the product and the shelf number that is ready to be pulled. Shelf cooking is not available for

multi-stage recipes.

Use non shelf cooking when you do not need

to reference product to one of the ve shelf

positions in the oven. Non shelf cooking may be used for single stage recipes and MUST be

use for multi-stage recipes.

Use the PROGRAM ARROW KEYS (4) to select either YES (for shelf cooking) or NO (for non shelf cooking). Press the PROGRAM KEY (3).

5. The display reads:

Stage 1 Time

XX:XX

Use the PRODUCT KEYS (14) to enter the desired cook time. Press the PROGRAM KEY (3).

6. The display reads:

With All highlighted, press the PROGRAM KEY (3). The display reads:

Product Name

AAA

The rst alphabetical listing in the product name library appears.

3. To change the product name, use the PROGRAM ARROW KEYS (4) to scroll through the product name library. When the desired product name is highlighted, press the PROGRAM KEY (3) to select.

Stage 1 Temp

XXXF (or C)

Use the PRODUCT KEYS (14) to enter the desired cook temperature. Press the PROGRAM KEY (3).

Operation

Blodgett IQ2™ Vision Control

7. The display reads:

Stage 1 Timing

XX:XX

Denition: There are 3 options for timing mode when shelf cooking: Straight, Flex and Sensitivity. Straight has no time adjustment. Flex adjusts the cook time to compensate for any difference between the setpoint and actual temperature. Sensitivity enables a product key

to have a ex adjustment for each of the ve

shelves. Sensitivity values are set in the manager level programming.

NOTE: Sensitivity is only available when using shelf

cooking.

Use the PROGRAM ARROW KEYS (4) to select the desired timing mode. Press the PROGRAM KEY (3).

8. The display reads:

Stage 1 Fan Speed

Use the PROGRAM ARROW KEYS (4) to select either HIGH or LOW fan speed. Press the PROGRAM KEY (3).

9. The display reads:

Stage 1 Fan Cyc

XXX

Use the PRODUCT KEYS (14) to enter the desired length of the time the fan should be on in the pulse cycle. Press PROGRAM KEY (3). The display reads:

Stage 1 Fan Off

XX:XX

Use the PRODUCT KEYS (14) to enter the desired length of the time the fan should be off in the pulse cycle. Press the PROGRAM KEY (3).

10. If you are programming a product using shelf cooking skip to step 11.

If you are programming a product that does not use shelf cooking the display reads:

Stage 2 Time

XX:XX

Repeat steps 5 through 10 for each remaining stage. If you are programming a single stage recipe without shelf cooking enter at time of 00:00 for stage 2.

11. The display reads:

Alarm 1 Time

XX:XX

Denition: If you would like the alarm to sound prior to the completion of the cook cycle you may program it here. The alarm time counts up from the beginning of the cook cycle. For example, if you want an alarm 9 minutes into the cook cycle, program the alarm time at 9:00.

Denition: There are 3 options for fan cycle time: Pulse, Heat and Full. Pulse allows the fan to turn on and off as programmed. Heat allows the fan to operate with heat only. Full provides continuous fan operation when door is closed.

Use the PROGRAM ARROW KEYS (4) to select the fan cycle. If heat or full are selected skip to step 10. If pulse is selected the display reads:

Stage 1 Fan On

XX:XX

Use the PRODUCT KEYS (14) to enter the time for

the rst alarm to sound. If 00:00 is entered for an

alarm time, skip to step 12.

Press the PROGRAM KEY (3). If a time other than 00:00 is entered the display reads:

Operation

Blodgett IQ2™ Vision Control

Alarm 1 Name

AAA

To change the alarm name, use the PROGRAM ARROW KEYS (4) to scroll through the alarm name library.

Press the PROGRAM KEY (3). The display reads:

Alarm 1 Done

XXX

Use the PROGRAM ARROW KEYS (4) to select either AUTOMATIC or MANUAL.

Press the PROGRAM KEY (3). The display reads:

Alarm 1 Tone

XXX

14. The display reads:

Hold Done

XXX

Use the PROGRAM ARROW KEYS (4) to select either AUTOMATIC or MANUAL. Press the PROGRAM KEY (3).

15. The display reads:

Hold Fan Speed

XXX

Use the PROGRAM ARROW KEYS (4) to select HIGH or LOW. Press the PROGRAM KEY (3).

To exit the program mode

16. The display reads:

Use the PROGRAM ARROW KEYS (4) to select either NONE, SHORT, MEDIUM, LONG, DOUBLE, or LONG/SHORT.

Press the PROGRAM KEY (3). The display reads:

Alarm 2 Time

AAA

Repeat step 11 for alarm 2. If no Alarm 2 is desired, enter a time of 0.

12. Press the PROGRAM KEY (3). The display reads:

Hold Time

XX:XX

Use the PRODUCT KEYS (14) to enter desired hold time. If a hold time of 00:00 is entered skip to step 13.

Press the PROGRAM KEY (3).

13. The display reads:

Hold Temp

XXXF

Exit All

Use the PROGRAM ARROW KEYS (4) to scroll down until exit is highlighted. Press the PROGRAM KEY (3). The display reads:

Recipe

Exit

To program another product key select recipe. To exit the progam mode select exit. The display reads:

Product Cnt Programming

Use the PROGRAM ARROW KEYS (4) to scroll down until exit is highlighed. Press the PROGRAM KEY (3) to exit the programming mode.

Use the PRODUCT KEYS (14) to enter desired hold temperature. The minimum hold temperature is 140F. Press the PROGRAM KEY (3).

SYSTEM LEVEL PROGRAMMING

Entering the system programming mode

1. Press and hold the PROGRAM KEY (3). The display reads:

Operation

Blodgett IQ2™ Vision Control

3. The display reads:

Tone Volume

XXX

Product Cnt Programming

Use the PROGRAM ARROW KEYS (4) to highlight Programming. Press the PROGRAM KEY (3) to select. The display reads:

ENTER CODE

Use the PRODUCT KEYS (14) to enter the programming access code 6647. Press the PROGRAM KEY (3). The display reads:

System Prod Name Lib

Programming the SYSTEM options

1. With System highlighted, press the PROGRAM KEY (3) to select. The display reads:

Appliance Type

XXX

Use the PROGRAM ARROW KEYS (4) to highlight electric half, electric full, gas half or gas full. Press the PROGRAM KEY (3) to select the correct appliance type.

If the appliance type is changed the display scrolls “Are you sure, existing recipes will be cleared?” Use the PROGRAM ARROW KEYS (4) to select either

YES or NO.

2. The display reads:

Use the PROGRAM ARROW KEYS (4) to select None, 1, 2, 3 or 4. Press the PROGRAM KEY (3) to

select the desired level for all audible signals.

4. The display reads:

Temperature

XXX

Use the PROGRAM ARROW KEYS (4) to select either F or C. Press the PROGRAM KEY (3) to select

the desired temperature units.

5. The display reads:

Hold Time

XX:XX

Use the PRODUCT KEYS (14) to enter a hold time. Press the PROGRAM KEY (3).

6. The display reads:

Setback Time

XX:XX

Denition: Setback time is an energy savings feature that automatically lowers the cavity temperature when the oven is idle.

Use the PRODUCT KEYS (14) to enter a setback time. Press the PROGRAM KEY (3).

7. The display reads:

Language

XXX

Use the PROGRAM ARROW KEYS (4) to selecteither English or Other. Press the PROGRAM KEY (3) to select the desired language.

Shelf Sense

XXX

Operation

Blodgett IQ2™ Vision Control

Denition: If you are using sensitivity as a timing mode for single stage stage recipes this feature must be turned on.

This enables you to program a product name. Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

12. The display reads:

Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

8. The display reads:

Shelf 1 Sense

XXX

Use the PRODUCT KEYS (14) to enter sensitivity level of 1-9 for shelf 1. Press the PROGRAM KEY

(3). Repeat for shelves 2-5.

9. The display reads:

Preheat Time

XXX

Denition: This function programs time for the oven to idle after reaching the preheat temperature allowing heat to saturate the oven cavity. The preheat time only applies to the initial preheat after a cold start. This is strictly a prompt, the user may begin a bake cycle even with the preheat prompt displayed.

Use the PRODUCT KEYS (14) to enter a preheat time. Press the PROGRAM KEY (3).

10. The display reads:

Recipe Stage

YES

Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

11. The display reads:

Recipe Shelf

YES

Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

13. The display reads:

Recipe Fan Speed

YES

Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

14. The display reads:

Recipe Fan Cycle

YES

Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

15. The display reads:

Recipe Alarm

YES

Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

16. The display reads:

Recipe Hold

YES

Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

Recipe Name

YES

Operation

Blodgett IQ2™ Vision Control

17. The display reads:

Recipe Timing

YES

Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3).

18. The display reads

Global Timing

YES

to have a ex adjustment for each of the ve

shelves. Sensitivity values are set in the manager level programming.

Use the PROGRAM ARROW KEYS (4) to select the timing mode. Press the PROGRAM KEY (3).

Programming the PRODUCT NAME

NOTE: Use these instructions to modify an existing

name, to add a product name or to delete a name already in the library.

NOTE: Names may be up to 16 characters long and can

contain letters and numbers.

1. After entering the manager level programming (see page 36) the display reads:

2. Use the up and down PROGRAM ARROW KEYS (4) to scroll through the existing product names. Or press the PRODUCT KEY (14) that corresponds with the

rst letter of the name you are looking for. Then use

the PROGRAM ARROW KEYS (4) to scroll to the desired name.

3. Press the SCAN KEY (9) to edit the name.

4. Use the PRODUCT KEYS (14) to edit the product name. Press the right arrow key to advance to the next character.

To clear the product name, press the TEMP/TOGGLE/CLEAR KEY (11).

NOTE: Use product key 1 for spaces, periods, quo-

tation marks and underlines.

5. Once the product name has been entered, press the PROGRAM KEY (3). The display reads:

Save Library

ADD

Use the PROGRAM ARROW KEYS (4) to select either ADD, MODIFY or CANCEL. Select ADD to create a new product name. Select MODIFY to change an existing product name. Select CANCEL to exit the

edit mode without saving your changes.

NOTE: To delete an exsisting product name, nd the

name in the product library. Press the TEMP/ TOGGLE/CLEAR KEY (11) to clear the entire product name. Then select MODIFY to over-

write the name with a clear screen.

6. Press the PROGRAM KEY (3) to exit the product name library.

System Prod Name Lib

With ProdName Lib highlighted, press the PROGRAM KEY (3) to select. The display reads:

Product Name Lib

Operation

Blodgett IQ2™ Vision Control

Programming the ALARM NAME

NOTE: Use these instructions to modify an existing

name, to add an alarm name or to delete a name already in the library.

NOTE: Names may be up to 16 characters long and can

contain letters and numbers.

1. After entering the system level programming (see page 36) the display reads:

System Prod Name Lib

Use the PROGRAM ARROW KEYS (4) to highlight Alarm Lib. Press the PROGRAM KEY (3) to select. The display reads:

Alarm Name Lib

2. Use the up and down PROGRAM ARROW KEYS (4) to scroll through the existing alarm names. Or press the PRODUCT KEY (14) that corresponds with the

rst letter of the name you are looking for. Then use

the PROGRAM ARROW KEYS (4) to scroll to the desired name.

3. Press the SCAN KEY (9) to edit the name.

4. Use the PRODUCT KEYS (14) to edit the alarm name. Press the right arrow key to advance to the next character.

Use the PROGRAM ARROW KEYS (4) to select either ADD, MODIFY or CANCEL. Select ADD to create a new alarm name. Select MODIFY to change an existing alarm name. Select CANCEL to exit the edit mode without saving your changes.

NOTE: To delete an exsisting alarm name, nd the

name in the product library. Press the TEMP/ TOGGLE/CLEAR KEY (11) to clear the entire alarm name. Then select MODIFY to overwrite the name with a clear screen.

6. Press the PROGRAM KEY (3) to exit the alarm name library.

Exiting the system program mode

1. The display reads:

System Prod Name Lib

Use the PROGRAM ARROW KEYS (4) to scroll up until Exit is highlighted. Press the PROGRAM KEY (3). The display reads:

Product Cnt Programming

Use the PROGRAM ARROW KEYS (4) to scroll up until Exit is highlighted. Press the PROGRAM KEY (3) to exit the programming mode.

To clear the alarm name, press the TEMP/TOGGLE/ CLEAR KEY (11).

NOTE: Use product key 1 for spaces, periods, quo-

tation marks and underlines.

5. Once the alarm name has been entered, press the PROGRAM KEY (3). The display reads:

Save Library

ADD

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

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

2 4 6

1 6

2 4 6

Figure 14

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

MIN. HOLD

TIME (HRS)

1-1/2

2 1

1-1/2

2 1

1-1/2

2 1

1-1/2

2 1

1-1/2

TOTAL TIME

(HRS)

4 4-3/4 5-1/2

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

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 re-

duce 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.

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)

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)

325°F (165°C)

325°F (150°C)

350°F (175°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 (150°C)

8-10 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.

5 (30 pies)

5 (20 pies)

Maintenance

Cleaning and Preventative Maintenance

CLEANING THE OVEN

Painted and 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 non-toxic 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 rub with the grain of the metal.

The porcelain interior can be cleaned with any commercial oven cleaner. Be sure caustic cleaning compounds DO NOT come in contact with the blower wheel and the

aluminized steel panel directly behind it.

1. Remove the racks, rack supports and blower wheel from the oven.

2. Soak the parts 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.

Annual Maintenance

This oven requires no lubrication, however, the venting

system should be checked annually for possible deterio-

ration resulting from moisture and corrosive ue products.

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.

NOTE: If the oven is moved the restraint must be recon-

nected after the unit is returned to it’s regular position.

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

connections.

• 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 difcult operation and should be performed by qualied 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 unqualied 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.

• *

Blodgett KLS-100G User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual