Blodgett MARK V User Manual

MARK V

CONVECTION OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]

PN 17561 Rev N (3/06)

E 2003 --- G.S. Blodgett Corporation

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS 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 correction. 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, full-size, half-size, countertop and deck, convection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza Oven line. For more information on the full line of Blodgett ovens contact your Blodgett representative.

Model:

Your Service Agency’s Address:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Table of Contents

Introduction
Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	2
Oven Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	3
Installation
Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	4
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	5
NSF Bolts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	5
Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	6
Caster Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	6
Double Section Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	7
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	7
Utility Connections --- Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . .	8
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	9
Initial Startup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	10
Operation
Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	11
Solid State Digital Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	12
Solid State Manual Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	14
Blodgett IQ2T Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	15
Cook and Hold Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	24
Pulse Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	26
Humidaire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	27
Intelliplus with Chain Event Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	28
How Cook and Hold Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	31
General Guidelines for Operating Personnel . . . . . . . . . . . . . . . . . . . . . . . . .	32
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	33
Maintenance
Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	34
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	35

Introduction

Oven Description and Specifications

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 quality product, cooked at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest advancement in energy efficiency, 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 SPECIFICATIONS (per section)
KW	Hz	Volts	Phase			Amps			Electrical Connection
									(minimum size)
					L1	L2	L3	N
U.S. and	Canadian installations
11.0	60	208	1		51	---	51	---	6 AWG
11.0	60	208	3		31	29	29	---	8 AWG
11.0	60	220-240	1		44	---	44	---	6 AWG
11.0	60	220-240	3		26	24	24	---	8 AWG
11.0	60	440	3		15	14	14	---	12 AWG
11.0	60	480	3		14	13	13	---	12 AWG
General Export installations
11.0	50	208	3		18	18	18	4	Size per local code
11.0	50	220-240	1		48	---	---	48	Size per local code
11.0	50	220/380	3		18	16	16	2	Size per local code
11.0	50	240/415	3		18	14	14	4	Size per local code
11.0	50	230/400	3		18	15	15	3	Size per local code

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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 --- five racks are provided standard. Additional racks are available.

Rack Supports --- hold oven racks.

Baffle --- located on the back interior 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.

Oven Lights --- provide lighting inside the baking compartment.

Heating	Blower
Elements		Convection
	Wheel
		Motor
Blower
Wheel Cover
		Chain &
		Turnbuckle
Rack			Control
Support
			Panel
Oven Rack		Oven Lights	Control
			Panel Cover

Figure 2

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Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven:

DInspect the shipping container for external damage. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.

DUncrate the oven and check for internal damage. Carriers will accept claims for concealed damage if notified within fifteen 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 filing 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-com- bustible construction.

D	Oven body right side --- 1/2” (1.2 cm)
D	Oven body left side	--- 1/2” (1.2 cm)
D	Oven body back ---	1/2” (1.2 cm)
D	Oven body bottom	--- 1/2” (1.2 cm)

The following clearances must be available for servicing.

D	Oven body sides ---	12” (30 cm)
D	Oven body back ---	12” (30 cm)

It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.

D Place the oven in an area that is free of drafts.

DKeep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.

DDo not place the oven on a curb base or seal to a wall. This will restrict the flow 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 specifications are compatible with the electrical services supplied for the oven.

1.The rating plate is located on the underside of the upper ledge above the right hand door.

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Installation

Oven Assembly

NSF BOLTS

These bolts are required by NSF to block any exposed hole on the back of an oven. This includes:

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

Dany 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 in Figure 3.

Double Stacked Units		Units without back panels

Figure 3

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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.Tip the oven up on the legs.

5.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 5

Low Profile 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.

6” (15 cm) Legs Shown

Figure 4

Figure 6

6

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

NOTE: Old style ovens refer to units with painted exposed 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 flue 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 flue connector.

WARNING!!

When stacking ovens be sure to remove the single oven flue 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.

Flue

Connector

Figure 7

7

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.

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:

Dthe installation of electrical wiring from the electric meter, main control box or service outlet to the electric appliance.

Qualified 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 Installation 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 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 distributor, please call the Blodgett Oven Company at 0011-802-860-3700.

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