Blodgett KPT-30DS User Manual

MARK V-100 AND MARK V-200
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
(Formerly MARK V)
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 17561 Rev Y (1/14)
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
NSF Bolts ........................................................... 4
Leg Attachment ...................................................... 5
Caster Assembly ..................................................... 5
Double Section Assembly ............................................. 6
Oven Leveling ....................................................... 6
Utility Connections - Standards and Codes ................................. 7
Electrical Connection ..................................................... 8
Intial Startup ............................................................. 9
OPERATION
Safety Information ....................................................... 10
SSI-M Solid State Innite Control with Manual Timer ....................... 11
SSI-D Solid State Innite Control with Digital Timer ......................... 12
SSD Solid State Digital Control ........................................... 13
SmartTouch Touchscreen Control ......................................... 15
How Cook & Hold Works ................................................. 28
General Guidelines for Operating Personnel ............................... 29
Suggested Times and Temperatures ...................................... 30
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 31
Troubleshooting Guide .................................................. 32
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 Blodgett Electric Convection Ovens
Figure 1
ELECTRICAL RATINGS- MARK V-100 AND MARK V-200
VOLTAGE
U.S. and Canadian installations - All models
208 60 11.0 1 51 51 6 AWG
208 60 11.0 3 31 29 29 8 AWG 220-240 60 11.0 1 44 44 6 AWG 220-240 60 11.0 3 26 24 24 8 AWG
440 60 11.0 3 15 14 14 12 AWG
480 60 11.0 3 14 13 13 12 AWG
General Export installations - Mark V-100
208 50 11.0 3 18 18 18 4 Size per local code 220-240 50 11.0 1 48 48 Size per local code 220/380 50 11.0 3 18 16 16 2 Size per local code 240/415 50 11.0 3 18 14 14 4 Size per local code 230/400 50 11.0 3 18 15 15 3 Size per local code
General Export installations - Mark V-200
220/380 60 11.0 3 18 15 15 3 Size per local code 220/380 50 11.0 3 18 15 15 3 Size per local code 240/415 50 11.0 3 18 14 14 4 Size per local code 230/400 50 11.0 3 18 15 15 3 Size per local code
HZ
KW
PHASE
MAX LOAD (AMPS
L1 L2 L2 N
MOTOR
2
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven:
Inspect the shipping container for external damage. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.
Uncrate the oven and check for internal damage. Carriers will accept claims for concealed damage if 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.
Mark V-100
Oven body right side - 1” (2.5 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 - 1” (2.5 cm)
Oven body back - 1” (2.5 cm)
Oven body bottom - 1/2” (1.2 cm)
Mark V-200
Oven body right side - 1/2” (1.3 cm)
Oven body left side - 1/2” (1.3 cm)
Oven body back - 1/2” (1.3 cm)
Oven body bottom - 1/2” (1.3 cm)
The following clearances must be available for servicing.
Oven body sides - 12” (30 cm)
Oven body back - 12” (30 cm)
3
Installation
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any exposed
hole on the back of an oven. This includes:
any unit, single or stacked, without a back panel.
any holes in stacked units not used for mounting
stacking brackets.
1. Locate the 5/16” bolts that were shipped with the oven.
2. Install the bolts as shown.
Double Stacked Units Units without back panels
Figure 2
4
Installation
Oven Assembly
LEG ATTACHMENT
1. Push the oven onto a lift with the bottom of the oven down.
2. Align the threaded stud in each leg with the nut locat­ed inside each bottom corner of the oven frame. Turn the legs clockwise and tighten to the nearest full turn.
3. Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg using two 1/2” bolts.
NOTE: If using casters see CASTER ASSEMBLY
before proceeding.
4. Level the oven by screwing the adjustable leg feet in or out as necessary.
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of the
oven. Install the non-locking casters on the back of the oven.
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
Figure 4
6” (15 cm) Legs Shown
Figure 3
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
5
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Old style ovens refer to units with painted ex-
posed rear angle. New style ovens refer to units with rear angle iron enclosed in steel.
The following instructions apply to stacking two new style ovens.
1. Secure the short legs to the bottom sections as de­scribed.
2. Place the upper section in position on top of the lower oven.
3. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.
4. Attach the ue connector.
The following instructions apply to stacking a new style oven on an old style oven.
1. Secure the short legs to the bottom sections as de­scribed.
2. Place the upper section in position on top of the lower oven.
3. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.
4. Drill a clearance hole for a 5/16” bolt in the angle iron of the old style oven. Use the holes in the stacking brackets as a pilot.
5. Attach the stacking brackets to the old style oven with the 5/16” bolts and nuts provided in the kit.
6. Attach the ue connector.
WARNING!!
When stacking ovens be sure to remove the
single oven ue boxes prior to attaching
three-piece connector.
OVEN LEVELING
After assembly, the oven should be leveled and moved to the operating location.
1. The oven can be leveled by adjusting the feet or cast­ers located on the bottom of each leg.
Figure 6
6
Flue
Connector
Installation
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.
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.
7
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:
The service line will enter trough the rear of the oven and connected to the terminal block (see diagram).
1. Remove the bottom trim and control panel. Removal of the body side is not necessary.
2. Remove knock-out in the rear of the unit and run the supply power line to terminal block and connect the wires.
3. Reinstall the control panel and the bottom trim.
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.
Connect wires to terminal block
Run supply line through the knock-out
Figure 7
8
Installation
Intial 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.
Back of Oven
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.
Restraint Cable
Bracket
Double stacked unit shown. Use the same
procedure for single units.
Figure 8
9
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