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)
© 2014 - G.S. Blodgett Corporation
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
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. Specications are subject to change
without notice.
INSTALLATION
Oven Description and Specications ....................................... 2
Delivery and Location .................................................... 3
Oven Assembly .......................................................... 4
NSF Bolts ........................................................... 4
Leg Attachment ...................................................... 5
Caster Assembly ..................................................... 5
Double Section Assembly ............................................. 6
Oven Leveling ....................................................... 6
Utility Connections - Standards and Codes ................................. 7
Electrical Connection ..................................................... 8
Intial Startup ............................................................. 9
OPERATION
Safety Information ....................................................... 10
SSI-M Solid State Innite Control with Manual Timer ....................... 11
SSI-D Solid State Innite 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 Specications
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advancement in energy efciency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and enhanced oven performance.
Air Flow Pattern for Blodgett 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
notied within fteen days of delivery and the shipping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if ling a claim is necessary.
OVEN LOCATION
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
The following clearances must be maintained between
the oven and any combustible or non-combustible construction.
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 sufcient ow of combustion and
ventilation air.
• Place the oven in an area that is free of drafts.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and ammable
liquids and solvents.
• 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 specications 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 Prole Casters for Double Stacked Ovens:
1. Align the three holes in each caster assembly plate
with those in the oven bottom. Secure each caster
using three 1/2” bolts.
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.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
Qualied installation personnel must be experienced in
such work, familiar with all precautions required, and have
complied with all requirements of state or local authorities
having jurisdiction.
U.S. and Canadian installations
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 qualied installation or service personnel.
Restraint Cable
Bracket
Double stacked unit shown. Use the same
procedure for single units.
Figure 8
9
Operation
Safety Information
The information contained in this section is provided for
the use of qualied operating personnel. Qualied 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.
10
Operation
SSI-M Solid State Innite Control with Manual Timer
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
2. BLOWER SWITCH - controls blower speed, either hi
1
3
HI
LO
ON
OFF
2
or lo.
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates elements
are heating. When the light goes out the oven has
reached operating temperature.
5. SOLID STATE THERMOSTAT - allows either 8 preset temperatures to be selected in accordance with
customer requirements, or an innite selection of
temperatures from 200-500_F (95-260_C). (innite
control shown)
6. TIMER - activates an electric buzzer that sounds
when the cook time expires.
4
OPERATION
1. Turn the SELECTOR Switch (1) to COOK. The blower
5
and control compartment cooling fan operate and are
controlled automatically by the action of the doors.
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the desired setting or temperature.
4. Preheat until the OVEN READY LIGHT (4) goes out.
5. Load product into the oven. Determine cook time and
set the TIMER (6).
6. When the buzzer sounds, remove the product from
6
the oven. Turn the TIMER knob (6) to OFF to silence
the buzzer.
7. Turn the SELECTOR Switch (1) to OVEN OFF.
Figure 9
11
Operation
SSI-D Solid State Innite Control with Digital Timer
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
1
2. BLOWER SWITCH - controls blower speed, either hi
or lo.
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates burner operation. When the light goes out the oven has reached
operating temperature.
3
4
2
5
6
7
5. SOLID STATE THERMOSTAT - allows an innite se-
lection of temperatures from 150-500°F (66-260°C).
6. DISPLAY - displays cook time
7. TIMER DIAL - used to enter desired cook time
8. HEAT CUTOFF - circuit breaker
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.
The display reads 00:00.
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the desired temperature.
4. Preheat until the OVEN READY LIGHT (4) goes out.
5. Load product into the oven. Rotate the dial (7) to the
desired time. The timer will begin to countdown after
approximately 1 second.
6. When the buzzer sounds, remove the product from
the oven. Turn the TIMER dial (7) to silence the buzzer.
CIRCUIT
BREAKER
Figure 10
7. Turn the SELECTOR Switch (1) to OVEN OFF.
8
12
Mark V
Solid State
Operation
SSD 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.
10
1
4. PULSE LAMP - lights when Pulsed Fan Mode is turned
on.
5. HOLD LAMP - lights when Hold Mode is turned on.
HIGH
FAN
6. DIAL - used to enter set points in display
7. START/STOP KEY - starts or stops the timer.
2
LOW FAN
8. TIME KEY - used to show time in the display.
9. TEMP KEY - used to show set temperature in the display.
4
NOTE: Actual temperature is shown while the TEMP
key is held down.
3
5
10. HOLD KEY - turns Hold Mode on or off.
11. PULSE KEY - turns Pulse Mode on or off.
8
6
PROGRAMMING
To set the cook temperature:
7
9
11
1. Press TEMP (9) key.
2. Rotate dial (6) to enter temperature.
To set the cook time:
1. Press TIME (8) key.
WARNING
10 AF
REPLACE WITH 10 AMP
TIME DELAY FUSES
DISCONNECT FROM THE SOURCE OF
SUPPLY BEFORE SERVICING
www.blodgett.com
Figure 11
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.
10 AF
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.
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.
13
Operation
SSD 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 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.
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 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.
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.
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.
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.
14
Mark V
Operation
SmartTouch Touchscreen Control
COMPONENT DESCRIPTION
1. DISPLAY - displays controller related information.
2. USB PORT and COVER - Use to transfer recipes and
data to/from the control
3. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking
4. OVEN POWER SWITCH - controls power to the oven.
1
2
3
4
Figure 12
15
Operation
SmartTouch Touchscreen Control
MANUAL MODE COOKING
1. Select the POWER button to turn on the oven and
proceed to the manual screen.
2. Set the desired cook settings.
A) Temperature - Press the temperature text and
enter the desired oven temperature on the keypad
provided. Press SAVE & EXIT key to return to this
screen.
B) Cook Time - Press the time text and enter the desired cook time on the keypad provided. Press SAVE
& EXIT to return to this screen.
C) Core Probe Cooking - To use the core probe cooking feature, press the PROBE COOK icon. Press the
temperature text that appears and enter the desired
product core temperature on the keypad provided.
Press SAVE & EXIT key to return to the manual cook
screen. Insert a product probe in the probe outlet on
the control panel. To use the HOLD option, press the
HOLD key. Once activated, key will be blue. To escape from probe cooking press the time icon.
D) Fan Speed - Press the fan speed text to toggle
between Low or High.
E) Lights - At any time the lights can be turned on by
pressing the LIGHT icon. The lights will remain on for
15 seconds.
Figure 13
A
B
D
E
Figure 14
3. Press START Icon to begin cooking. Press Cancel
key to stop cooking. Press +1 MIN to add 1 minute to
the cook time.
C
16
MENU MODE COOKING
1. On a manual screen, press the ESC key to exit.
2. Select the MENU key to cook using the preprogrammed menu items.
Operation
SmartTouch Touchscreen Control
4. Select the desired food category for your product.
Figure 15
3. Push the SELECT ITEM PRODUCT ICON in the top
right corner of the screen
Figure 17
5. Within the food category, select the desired product
you wish to cook.
Figure 16
Figure 18
6. Once selected the control returns to the Menu Cooking screen. Press the START KEY to begin the cook
cycle.
17
Operation
SmartTouch Touchscreen Control
SHELF COOKING
1. Select the SHELF COOKING key.
3. During the cook cycle, individual shelf cook timers will
count down as the product is cooked. If you wish to
cancel the bake, you can press the PAUSE key, or
you can pause individual shelves.
To add time, select +1 MIN key for individual shelves
or +1 MIN ALL key to add time to all shelves. Each
time the key is pressed, 1 minute of cook time is added.
Press STOP again to reset to the original values.
CLEAR ALL to clear all products from all shelves. All
Shelves must be cleared to escape the screen.
Once the bake is complete the beeper will sound.
Figure 19
2. Select item icon in the upper right corner to select
which item to cook. Select which shelves you intend
to place the selected food item on. Press selected
item icon in the upper right corner of the screen to
add different items that share the same cook temperature but may have different cook times.
Once preheated, start icons will appear. You can
choose start all or start individual shelves.
Figure 21
Figure 20
18
EDITING A MENU
1. Select the MENU/EDIT icon to edit the recipes in the
menu mode.
Operation
SmartTouch Touchscreen Control
3. To edit an existing item, select the item while the EDIT
key at the bottom is highlighted.
To delete an Item, select the item while the DELETE
key is highlighted.
To create a new item, select the NEW ? icon while the
EDIT key is highlighted.
Figure 22
2. Select the EDIT ITEMS icon to edit the menu items.
Figure 23
Figure 24
19
Operation
SmartTouch Touchscreen Control
4. Each recipe is made up of steps containing four settings - temperature, time, fan, etc. A new step is needed when you desire a different setting within a step.
To edit a setting within a particular step, press the
icon for that setting. A keypad will appear for you to
input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left
hand corner of the screen to highlight the step you
wish to edit. Follow the instructions above to edit the
settings.
To delete a step, use the arrow keys on the bottom
left hand corner of the screen to highlight the step
you wish to delete. Press the red X icon to delete the
highlighted step.
Once you are nished, press the DISK icon to save
the changes.
Figure 25
20
EDITING A CATEGORY
1. Select the MENU/EDIT icon to edit the recipes in the
menu mode.
Operation
SmartTouch Touchscreen Control
To delete a category, select the category while the
DELETE key is highlighted.
To create a new category, select the NEW ? icon
while the EDIT key is highlighted.
Figure 26
2. Select the EDIT CATEGORIES icon to select which
items are in each category.
Figure 28
4. Select what you would like to edit.
To edit the name, press the EDIT NAME key. A keyboard will appear, enter the desired name and press
ENTER to return to this menu.
Figure 27
3. To edit an existing category, select the category while
the EDIT key is highlighted.
Figure 29
21
Operation
SmartTouch Touchscreen Control
5. To edit the category icon, press the category icon displayed in the category edit screen. The Select Icon
screen is displayed. Select the desired icon. To view
more icon options, press the arrow key.
Once the category icon is selected, the category edit
screen is displayed. Press the DISK icon to save your
changes.
6. To edit items within a category, press the SELECT
ITEMS key on the edit category screen.
Select the items you would like to appear within the
category. When complete, press ESC key to return
to the previous menu. Press the DISK icon to save
your changes.
Figure 30
Figure 31
22
Operation
SmartTouch Touchscreen Control
CREATING NEW MENU ITEMS
1. Select the EDIT ITEMS key.
Figure 32
2. Select New?
5. Program the recipe steps - Each recipe is made
up of steps containing seven settings - temperature,
time, fan, etc. A new step is needed when you desire
a different setting within a step.
To edit a setting within a particular step, press the
icon for that setting. A keypad will appear for you to
input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left
hand corner of the screen to highlight the step you
wish to edit. Follow the instructions above to edit the
settings.
To delete a step, use the arrow keys on the bottom
left hand corner of the screen to highlight the step
you wish to delete. Press the red X icon to delete the
highlighted step.
Once you are nished, press the DISK icon to save
the changes.
6. To le recipe under an existing category, press the
EDIT CATEGORIES key. Select the desired category. Press the SELECT ITEMS key. Highlight the new
item. Press the ESC key. The disk will be displayed,
press to save your changes.
3. Select the food icon to be displayed. Use the arrow keys to page through the available icons. Press
the desired icon to select and return to the previous
screen.
4. Name the item. Press the blank shelf below the icon
to name the recipe. A keyboard will appear. Enter the
desired name. Press ENTER when nished to return
to the previous screen.
23
Operation
SmartTouch Touchscreen Control
CREATING NEW CATEGORIES
1. Select the EDIT CATEGORIES key.
4. Press EDIT NAME. A keyboard will appear. Enter the
desired name. Press ENTER when nished to return
to the previous screen.
5. Press SELECT ITEMS. Select items to be led in the
new category. Items will be highlighted as they are
selected. Press ESC key to return to the previous
screen. The disk will be displayed, press to save your
changes.
6. To display the category, it must be added to the default menu as follows:
Press the EDIT MENUS key. Select the DEFAULT
key. Select the CATEGORIES key. Highlight the new
category. Press the ESC key to return to the previous
screen. The disk will be displayed, press to save your
changes.
Figure 33
2. Select New?
3. Select the category icon to be displayed. Use the arrow keys to page through the available icons. Press
the desired icon to select and return to the previous
screen.
24
TRANSFERRING RECIPES USING THE USB
1. Return to the power screen.
Operation
SmartTouch Touchscreen Control
To Store Menu Data to a USB
1. Press the STORE MENU DATA to USB key to transfer recipes to the USB.
Figure 34
2. Press the TOOLS key. Enter the code 6647 on the
keypad.
Figure 36
2. The keyboard screen is displayed. Use to enter de-
sired le name. Press the ENTER key when nished.
Figure 35
3. Press the MANAGE MENU DATA key. Insert the USB
drive into the Intelliport.
Figure 37
25
Operation
SmartTouch Touchscreen Control
3. The status screen appears to display the download
status. The display returns to the previous screen
when download is complete.
Figure 40
Figure 38
4. Press the ESC key to exit USB screen.
To Retrieve Menu Data from USB
1. Press the GET MENU DATA from USB key to transfer
recipes from the USB.
Figure 39
2. The control displays all menu (.MNU) les on the
USB drive. Select the desired le.
3. The overwrite warning screen appears. Press YES
to continue
Figure 41
4. The status screen appears to display the upload status. The display returns to the previous screen when
upload is complete.
5. Press the ESC key to exit USB screen.
26
COOL DOWN
1. To cool down the unit, press the COOL DOWN icon.
Operation
SmartTouch Touchscreen Control
2. The oven will toggle between cooling and open door
in yellow until the oven is cool. Once cool, the oven
will go to standby.
NOTE: If the oven is shut down with the circuit
breaker switch at the bottom of the front
panel, the display will return to the power
screen. Select your option to begin.
Figure 42
Figure 43
27
Operation
How Cook & Hold Works
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)
Oven Temp
Meat Temp
Oven switches from cook to hold
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
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
1
3
6
1
3
6
2
4
6
1
6
2
4
6
Figure 44
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
3
MIN. HOLD
TIME (HRS)
1
1-1/2
2
1
1-1/2
2
1
1-1/2
2
1
1-1/2
2
1
1-1/2
1
1-1/2
2
TOTAL TIME
(HRS)
4
4-3/4
5-1/2
4-1/2
5-1/2
6-1/2
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
5
28
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
reduce 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.
29
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)
400°F (205°C)
350°F (175°C)
350°F (175°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)
400°F (205°C)
325°F (165°C)
325°F (150°C)
350°F (175°C)
300°F (150°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 (160°C)
325°F (150°C)
8-10 mins.
2 hrs 45 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.
10
2
2
5
5
5
2
5
10
5
5
5
3
5
3
5
5
10
5
5
5 (30 pies)
5 (30 pies)
5 (20 pies)
5
3
5
5
5
5
5
5
30
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.
31
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S) SUGGESTED REMEDY
SYMPTOM: Heating elements do not come on.
• Oven not plugged in.
• Plug in electrical supply cord.
• 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.
• 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.
• Circuit breaker tripped.
• Fan delay feature may be activated, if applicable.
• Doors are open
SYMPTOM: General baking problems.
• Computerized controls - incorrect product programming.
• Set the control panel to COOK or OVEN ON.
• Set to desired cook temperature.
• Close doors.
• *
• Wait for oven to reach preheat temperature.
• Deactivate fan delay feature.
• *
• Plug in electrical supply cord.
• Set the control panel to COOK or OVEN ON.
• Reset the breaker.
• Deactivate fan delay feature.
• Close doors.
• Reprogram control per Operation section.
• Thermostat out of calibration.
*Denotes remedy is a difcult operation and should be performed by qualied 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 unqualied personnel.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
• *
32
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