Blodgett KPS-DS User Manual

MARK V-100 XCEL

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

(Formerly MARK V XCEL)

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183

PN 36433 Rev Q (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.

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

Oven Assembly .......................................................... 4

Sanitation Bolts ...................................................... 4

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

Caster Assembly ..................................................... 5

Double Section Assembly ............................................. 6

Oven Leveling ....................................................... 6

Utility Connections - Standards and Codes ................................. 7

Electrical Connection ..................................................... 8

Initial Startup ............................................................ 9

OPERATION

Safety Information ....................................................... 10

Solid State Manual Control ............................................... 11

Solid State Digital Control ................................................ 12

CH-Pro3 (Solid State Programmable Digital Control) ....................... 17

Blodgett IQ2™ Vision Control ............................................ 20

SmartTouch Touchscreen Control ......................................... 30

How Cook & Hold Works ................................................. 43

General Guidelines for Operating Personnel ............................... 44

Suggested Times and Temperatures ...................................... 45

MAINTENANCE

Cleaning and Preventative Maintenance .................................. 46

Troubleshooting Guide .................................................. 47

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.

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.

Air Flow Pattern for Mark V-100 XCEL

Figure 1

ELECTRICAL RATINGS- MKV1XL/AA

VOLTAGE

U.S. and Canadian installations

208 60 11.0 1 53 — 53 — 6 AWG

208 60 11.0 3 33 28 33 — 8 AWG 220-240 60 11.0 1 50 — 50 — 6 AWG 220-240 60 11.0 3 28 23 28 — 8 AWG

440 60 11.0 3 16 13 16 — 12 AWG

480 60 11.0 3 15 12 15 — 12 AWG

General Export installations

220-240 50 11.0 1 50 — 50 — Size per local code 220/380 50 11.0 3 17 15 15 4 Size per local code 240/415 50 11.0 3 19 14 14 5 Size per local code 230/400 50 11.0 3 19 14 14 5 Size per local code

PHASE

MAX LOAD (AMPS

L1 L2 L3 N

MOTOR

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 - 0” (0 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.

Before making any utility connections to this oven, check

the rating plate to be sure the oven specications are

compatible with the 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 - 0” (0 cm)

• Oven body back - 0” (0 cm)

• Oven body bottom - 1/2” (1.2 cm)

The following clearances must be available for servicing.

• Oven body sides - 12” (30 cm)

• Oven body back - 12” (30 cm)

Installation

Oven Assembly

SANITATION BOLTS

These bolts are required by NSF to block any exposed

hole on the back of an oven. This includes:

• any unit, single or stacked, without a back panel.

• any holes in stacked units not used for mounting

stacking brackets.

1. Locate the 5/16” bolts that were shipped with the oven.

2. Install the bolts as shown.

Double Stacked Units Units without back panels

Figure 2

Installation

Oven Assembly

LEG ATTACHMENT

1. Lay the oven on its back.

2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn the legs clockwise and tighten to the nearest full turn.

3. Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg using two 1/2” bolts.

NOTE: If using casters see CASTER ASSEMBLY

before proceeding.

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

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of the

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

Casters for Single and Double Stacked Ovens:

1. Attach the legs as described.

2. Pry the adjustable feet out of the legs

3. Insert one caster into each leg as shown. Tighten the lock nuts to secure the casters.

Adjustable

Leg Foot

Caster Assembly

25” (64 cm) Legs Shown

6” (15 cm) Legs Shown

Figure 3

Figure 4

Low Prole Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly plate with those in the oven bottom. Secure each caster using three 1/2” bolts.

Figure 5

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

1. Secure the short legs to the bottom sections as described.

2. Attach lower ue box to lower oven.

3. Place the upper section in position on top of the lower oven.

4. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.

5. Install ue riser and attach upper ue box to upper oven.

WARNING!!

When stacking ovens be sure to remove the single oven ue boxes prior to attaching upper and lower boxes and riser.

OVEN LEVELING

After assembly, the oven should be leveled and moved to the operating location.

1. The oven can be leveled by adjusting the feet or casters located on the bottom of each leg.

Figure 6

Flue Boxes

Flue Riser

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 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

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 with local codes. In the absence of local codes, refer to the National ventilation code titled, “Standard for the Installa-

tion of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment”,

NFPA-96-Latest Edition.

Appliance is to be installed with backow prevention in

accordance with applicable federal, province and local codes.

General export installations

Installation must conform with Local and National instal-

lation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the

proper installation and/or operation of your 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 control compartment and on the back of the oven.

The electric motor, indicator lights and related switches are connected to the oven as follows:

1. Remove the bottom trim and control panel covers. Slide the control panel forward.

2. Connect the supply conduit to the wire duct located in the lower left hand corner on the back of the oven.

3. Run the supply wires through the duct to the front of the oven.

4. Connect the supply wires to top of right contactor in the control compartment at the lower right corner of the oven.

5. Reinstall the bottom trim and control panel covers.

NOTE: To prevent damage there is no power to the

heating elements when the blower is not operating.

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

Figure 7

Install incoming power on this contactor

Installation

Initial Startup

OVEN RESTRAINT

If casters are used in conjunction with a power supply

cord for movable appliances, a xed restraint should be

provided.

The restraint (ie: heavy gauge cable) should be attached without damaging the building. DO NOT use the gas piping or electrical conduit for the attachment of the permanent end of the restraint! Use anchor bolts in concrete or cement block. On wooden walls, drive hi test wood lag screws into the studs of the wall.

If the oven is moved from its regular location, the restraint must be reconnected when the oven is returned.

1. Mount the supplied bracket to the leg bolt just below the power cord.

2. Attach the clip on restraining cable to the mounting bracket.

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

• leveling

• tightening of fasteners.

No installation should be considered complete without

proper inspection, and if necessary, adjustment by qualied installation or service personnel.

Back of Oven

Restraint Cable

Bracket

Double stacked unit shown. Use the same

procedure for single units.

Figure 8

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

General safety tips:

• If the oven needs to be moved for any reason, the supply cord must be 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 high fan, low fan or cool down.

2. OVEN READY LIGHT - when lit indicates elements

are heating. When the light goes out the oven has reached operating temperature.

3. SOLID STATE THERMOSTAT - allows an innite se- lection of temperatures from 150-550°F (66-288°C).

(innite control shown)

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

5. LIGHTS SWITCH - controls interior lights.

6. CIRCUIT BREAKER SWITCH - controls power to the oven.

OPERATION

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

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

Figure 9

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.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

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

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 and fan speed (if applicable).

2. DISPLAY - displays time or temperature and other information related to oven function.

3. HEAT LAMP - lights when heater is on.

4. PULSE LAMP - lights when Pulsed Fan Mode is turned on.

5. HOLD LAMP - lights when Hold Mode is turned on.

6. DIAL - used to enter set points in display

7. START/STOP KEY - starts or stops the timer.

8. TIME KEY - used to show time in the display.

9. TEMP KEY - used to show set temperature in the display.

NOTE: Actual temperature is shown while the

TEMP key is held down.

10. HOLD KEY - turns Hold Mode on or off.

11. PULSE KEY - turns Pulse Mode on or off.

12. LIGHTS SWITCH - controls interior lights.

13. CIRCUIT BREAKER SWITCH - controls power to the oven.

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 (0:00) or

minutes:seconds (00:00).

To set the hold time:

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

Figure 10

NOTE: HOLD light is on.

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

3. Press START/STOP key (7)

Operation

Solid State Digital Control

To set the pulse time:

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

NOTE: Pulse light is on.

2. Rotate DIAL (6) to enter the pulse time. Pulse time is a portion of the pre-set cook time.

OPERATION

Cook Only:

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

2. Enter the cook time and temperature.

3. Load product into oven.

NOTE: The display reads LOAD with 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.

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

4. Load product into oven.

NOTE: The display reads LOAD with the oven is

near the set temperature.

5. Push the START/STOP (7) key. Timer begins to count down.

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. A minimum of one minute must be entered to operate.

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 with 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 will automatically switch to cook mode and continue counting down.

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

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

8. Remove the product.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

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

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

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