Blodgett KPT-DS User Manual

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