RE SERIES
ELECTRIC CONVECTION ROLLĆIN OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 11362 Rev E (2/02)
E 2002 - G.S. Blodgett Corporation
IMPORTANT
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE INĆ
STALLATION, OPERATING AND MAINTENANCE INĆ
STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to correcĆ
tion. Specifications are subject to change without notice.
THE REPUTATION YOU CAN COUNT ON
For over a century and a half, The Blodgett Oven Company has been building
ovens and nothing but ovens. We've set the industry's quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ
vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.
Your Service Agency's Address:
Model:
Serial Number:
Your oven was installed by:
Your oven's installation was checked by:
Table of Contents
Introduction
Oven Description 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation
Oven Assembly 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Delivery and Inspection 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Legs and Docking Assembly 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leveling the Oven 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Aligning the Docking Mechanism 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections - Standards and Codes 6. . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Safety Information 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Controls 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
General Guidelines for Operating Personnel 10. . . . . . . . . . . . . . . . . . . . . . . . .
Suggested Times and Temperatures 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Maintenance
Cleaning and Preventative Maintenance 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Troubleshooting Guide 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Introduction
Oven Description
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 conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
2
Introduction
Oven Components
Heating Elements - located on the back wall of
the oven, the elements provide heat to the baking
chamber on electric ovens.
Chain & Turnbuckle - controls operation of the
oven doors.
Control Panel - contains wiring and components
to control the oven operation.
Oven Racks - chrome plated oven racks are
available.
Heating
Elements
Blower
Wheel
Cover
Blower
Wheel
Convection
Motor
Blower Wheel Cover - located on the back interiĆ
or wall of the oven. Protects the blower wheel.
Blower Wheel - spins to circulate hot air in the
baking chamber.
Convection Motor - provides power to turn the
blower wheel.
Rack Supports - hold oven racks.
Transport Cart - Used to load large amounts of
product. Available with racks and baskets.
Control
Panel
Rack
Support
Oven Racks
Transport Cart
Figure 1
3
Installation
Oven Assembly
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
D Inspect the shipping container for external damĆ
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
D Uncrate the oven and check for internal damĆ
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inĆ
spection.
The Blodgett Oven Company cannot assume
responsibility for loss or damage suffered in
transit. The carrier assumed full responsibility
for delivery in good order when the shipment
was accepted. We are, however, prepared to
assist you if filing a claim is necessary.
LEGS AND DOCKING ASSEMBLY
1. Remove the trim panel located at the bottom
of the oven, just below the doors.
2. Place the oven on its back.
3. Align the threaded stud in the front legs with
the nut located inside each bottom front corĆ
ner of the oven frame. Turn the legs clockwise
to tighten.
4. Align the two leg plate holes in each leg with
the holes in the oven bottom. Secure the leg
using two 1/2" bolts.
5. Align the docking assembly holes with the
holes in the oven bottom. Hand tighten the
four bolts and nuts supplied with the oven.
6. Tip the oven up on the front legs. Repeat steps
3Ć4 for the rear legs.
NOTE: Be sure to attach each leg with three bolts.
LEVELING THE OVEN
To level the oven screw the leg feet in or out.
1. Screw the adjustable feet all the way into the
leg. Check that the oven is level on the front,
back and sides; if not adjust accordingly.
2. After levelling, the distance from the underĆ
side of the oven to the floor should be close
to 7Ć3/16" (18.3 cm).
NOTE: This measurement is important for
docking alignment of transport cart.
Leg Attachment
Channel
Opening
Docking Assembly
Figure 2
4
Installation
Oven Assembly
ALIGNING THE DOCKING MECHANISM
1. Open the oven doors fully.
2. Move and latch the transport cart into place at
the front of the oven. The two alignment pins
on the front of the cart should line up with the
channeled openings in the docking assembly.
The locking bar also locks to the docking asĆ
sembly.
3. Align the inner vertical edge of the tracks on
the transport cart with the same vertical edge
of the tracks located on the oven liner floor.
This adjustment can be made by moving the
docking assembly either left or right. Tighten
the four bolts with a wrench.
4. Level the tracks on the transport cart to the
same height as the tracks on the oven liner
floor. This adjustment is made by raising or
lowering the nuts on the four levelling screws
located on each corner of the transport cart.
5. When the transport cart locks properly to the
front of the oven the unit is ready for loading
operation.
Transport
Cart Tracks
Transport
Cart Tracks
Alignment Pins
Locking Bar
Figure 3
5
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONĆ
TAINED HEREIN ARE FOR THE USE OF QUALIĆ
FIED 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.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:
D the installation of electrical wiring from the elecĆ
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experiĆ
enced in such work, familiar with all precautions
required, and have complied with all requirements
of state or local authorities having jurisdiction.
U.S. and Canadian installations
All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical
Code, ANSI/NFPA 70-Latest Edition and/or CanaĆ
dian National Electric Code C22.2 as applicable.
The ventilation of this oven should be in accorĆ
dance with local codes. In the absence of local
codes, refer to the National ventilation code titled,
Standard for the Installation of Equipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Equipment", NFPAĆ96ĆLatest
Edition.
General export installations
Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questions regarding the proper installation and/or
operation of your Blodgett oven, please contact
your local distributor. If you do not have a local disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.
6
Installation
Electrical Connection
Before making any electrical connections to this
unit, check the rating plate located on the oven
control panel. Make sure the oven is being conĆ
nected to the proper electrical supply.
ELECTRICAL SPECIFICATIONS
KW/Section Voltage HZ Phase
21 208 60 1 103 - 103 1
21 208 60 3 58 56 57 4
21 220Ć240 60 1 89 - 89 2
21 220Ć240 60 3 51 53 51 6
21 460Ć480 60 3 26 26 26 8
NOTE: Use 75_C copper wire.
The supply conduit is connected to the junction
box located at the right rear corner of the oven.
Amperage Electrical
Connection
L1 L2 L3
AWG
7
Operation
Safety Information
THE INFORMATION CONTAINED IN THIS SECĆ
TION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERATĆ
ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CONĆ
TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OPĆ
ERATION OF THE EQUIPMENT DESCRIBED. ADĆ
HERENCE TO THE PROCEDURES RECOMĆ
MENDED HEREIN WILL ASSURE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLEĆFREE SERVICE.
Please take the time to read the following safety
and operating instructions. They are the key to the
successful operation of your Blodgett conveyor
oven.
SAFETY TIPS
For your safety read before operating
D DO NOT remove the control panel cover unless
the oven is unplugged.
8
Operation
Oven Controls
1 2 3 4 5 6
1 2 3 4 5
Figure 4
COMPONENT DESCRIPTION
There are two rows of switches and controls on the
the left hand side of the panel. The top set of conĆ
trols operate the upper motor and heating eleĆ
ments. The bottom set of controls operate the lowĆ
er motor and heating elements.
1. THERMOSTAT - Controls oven temperature.
2. OVEN READY INDICATOR LIGHT - When lit
indicates the elements are operating. When
the light goes out the oven has reached operĆ
ating temperature.
3. BLOWER SWITCH - Controls power to the
blowers.
4. COOL DOWN SWITCH - Controls power to
the cool down fans. These switches should be
left in the AUTO position to allow proper autoĆ
matic operation of the blower with the doors
closed. For rapid cool down, use the MAN
position to operate the blowers with the door
open.
5. TIMER - Controls length of the cook time.
6. CIRCUIT BREAKER - Controls power to the
oven.
CONTROL OPERATION
NOTE: The upper section is wired separately from
the lower section. They may be operated
independently or simultaneously.
1. Place the BLOWER switches (3) in the ON
position. Place the COOL DOWN switches (4)
in the AUTO position.
2. Turn the THERMOSTATS (1) to the desired
cook temperature.
NOTE: When the upper and lower controls
are operated as a single unit, both
thermostats should have the same
temperature setting.
3. Preheat until the OVEN READY INDICATOR
light (2) goes out.
4. Load product into the oven.
5. Set the TIMERS (5) for the desired cook time.
6. Remove the product when the time expires.
9
Operation
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
For almost all products, temperatures must be
lower than those called for in deck or range oven
recipes. Generally, reducing temperatures by
50_F (10_C) is about right, however some recipes
and types of pans may require a greater decrease
in temperature. Check the product in about half
the time it would take to bake in a conventional
oven. If the product is brown on the outside and
not done inside, lower the temperature an addiĆ
tional 15-25_F (10-15_C).
USING THE TRANSPORT CART
When loading the oven with the transport cart, be
sure the cart is securely locked to the oven before
transferring the load. To move the load into the
oven, step down on the upper foot pedal and push
the product forward. The rollĆin basket dolly
should be inserted all the way into the oven before
removing the transport cart. This prevents the load
from spilling and allows the door to close properly.
To remove the transport cart from the oven, step
down on the lower foot pedal and pull the cart
away from the oven. Close the doors.
While unloading the oven, the transport cart must
be securely locked to the front before transferring
the load. The load is pulled from the oven onto the
cart.
WARNING!!
Be sure the basket carrier is locked seĆ
curely on the transport cart before releasĆ
ing the cart from the oven.
USING RACKS
When the oven is used with racks, the interior diĆ
vider should be in place to allow the proper air flow
over the product. During loading, keep the pans
toward the front of the racks. This will prevent any
light batters from being ingested into the blower
wheels. Always load each shelf evenly, spacing
the pans away from each other and the sides or
back of the oven. Shifting the product during the
cooking cycle is generally not necessary.
Upper
Foot Pedal
Lower Foot Pedal
Figure 5
10
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)
Operation
Suggested Times and Temperatures
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)
8Ć10 mins.
2 hrs 45 mins.
2 hrs 45 mins.
7Ć8 mins.
1 hr.
25Ć30 mins.
3 hrs. 10 mins.
7Ć8 mins.
5Ć7 mins.
40 mins.
35 mins.
30 mins.
3 hrs 45 mins.
20 mins.
10 mins.
9 mins.
10
2
2
5
5
5
2
5
10
5
5
5
3
5
3
5
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 Ć 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.
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)
30 mins.
8 mins.
50 mins.
10 mins.
35 mins.
25Ć30 mins.
30Ć50 mins.
25 mins.
30 mins.
15Ć20 mins.
6 mins.
15 mins.
16Ć18 mins.
20 mins.
15 mins.
5
10
5
5
5 (30 pies)
5 (30 pies)
5 (20 pies)
5
3
5
5
5
5
5
5
11
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 nonĆ
toxic industrial stainless steel cleaner. Heat tint
and heavy discoloration may be removed with any
nonĆtoxic 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 cleanĆ
ing compounds DO NOT come in contact with the
blower wheel and the aluminized steel panel diĆ
rectly 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 proĆ
gram for routinely cleaning the ovens.
Annual Maintenance
This oven requires no lubrication, however, the
venting system should be checked annually for
possible deterioration resulting from moisture and
corrosive flue 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 cleanĆ
ing.
12
POSSIBLE CAUSE(S) SUGGESTED REMEDY
SYMPTOM: Oven will not fire.
Maintenance
Troubleshooting Guide
S Oven not plugged in.
S Control set below ambient temperature.
S Doors are open.
SYMPTOM: Oven does not come to ready.
S The oven has not reached preheat temperature.
S Internal problem with main temperature control.
SYMPTOM: Convection fan does not run.
S Oven is not plugged in.
S Blower switch not set to ON
S Circuit breaker tripped.
S Doors are open
SYMPTOM: General baking problems.
S Thermostat out of calibration.
S Improper oven venting.
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that
All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot asĆ
sume responsibility for damage as a result of servicing done by unqualified personnel.
S Plug in electrical supply cord.
S Set to desired cook temperature.
S Close doors.
S Wait for oven to reach preheat temperature.
S *
S Plug in electrical supply cord.
S Set the blower switch to ON.
S Reset the breaker.
S Close doors.
S *
S *
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
13
CUSTOMER
INSERT
WIRING DIAGRAM
HERE
IMPORTANT:
This is your spanner key.
Please save for future use.
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