Blodgett MARK V User Manual

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MARK V

CONVECTION OVEN

INSTALLATION -- OPERA TION -- MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN 17561 Rev N (3/06)

E 2003 --- G.S. Blodgett Corporation

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAM AGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

FORYOURSAFETY

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 correc-

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, 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.

Your Service Agency’s Address:

Model:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Tab l e of C o n t e n ts

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 Contr ol 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 ad vancement 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.

Blodgett Electric Convection Ovens

ELECTRICAL SPECIFICATIONS (per section)

KW Hz Vol ts Phase

L1 L2 L3 N

U.S. and Canadian installations

11.0 60 208 1 51 --- 51 --- 6AWG

11.0 60 208 3 31 29 29 --- 8AWG

11.0 60 220-240 1 44 --- 44 --- 6AWG

11.0 60 220-240 3 26 24 24 --- 8AWG

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

Amps

Air Flow Pattern for

Figure 1

Electrical Connection

(minimum size)

Introduction

Oven Components

Heating Elements --- located on t he 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.

Heating

Elements

Blower

Wheel

Rack Supports --- h o l d ov e n ra c k s .

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 w h eel.

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

Convection

Motor

Blower

Wheel Cover

Rack Support

Oven Rack

Chain &

Turnbuckle

Oven Lights

Figure 2

Control Panel

Control

Panel Cover

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 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-combustible construction.

Oven body right side --- 1/2” (1.2 cm)

Oven body left side --- 1/2” (1.2 cm)

Oven body back --- 1/2” (1.2 cm)

Oven body bottom --- 1/2” (1.2 cm)

The following clearances must be available for servicing.

Oven body sides --- 12” (30 cm)

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.

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

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

Do 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.

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. InstalltheboltsasshowninFigure3.

Double Stacked Units Units without back panels

Figure 3

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 AS-

SEMBLY 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

6” (15 cm) Legs Shown

Figure 4

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.

Figure 6

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 flue connector.

The following instructions apply to stacking a new styleovenonanoldstyleoven.

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!!

Whenstackingovensbesuretoremove thesingleovenflueboxespriortoattaching 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 7

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.

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 elec-

tric 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 w ith 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.

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:

1. Remove the bottom trim and control panel covers. Slide the control panel forward.

2. Connect the supply conduit to the wire duct located in the lower left hand corner on the back of the oven.

3. Run the supply wires through the duct to the front of the oven.

4. Connect the supply wires to the terminal block in the control compartment at the lower right corner of the oven.

5. Reinstall the bottom trim and control panel covers.

NOTE: To prevent damage there is no power to

the heating elements when the blower is not operating.

Installation

Electrical Connection

Ter m i na l B l o ck

THE BLODGETT OVEN COMPANY CANNOT ASSUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTALLATION.

Figure 8

Installation

Initial Startup

OVEN RESTRAINT

If casters are used in conjunction with a power supply cord for movable appliances, a fixed 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.

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 qualified installation or service personnel.

Back of Oven

Restraint Cable

Bracket

Double stacked unit shown. Use the same procedure for single units.

Figure 9

THE INFORMATION CONTAINED IN THIS SECTION IS PROVIDED FOR THE USE OF QUALIFIED OPERATING PERSONNEL. QUALIFIED 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 OPERATIONOF 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 conveyor oven.

Operation

Safety Information

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.

Operation

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.

4. PULSE LAMP --- lights when Pulsed Fan Mode is turned on.

5. HOLD LAMP --- lights when Hold Mode is turned on.

6. DIAL --- used to enter set points in display

7. START/STOP KEY --- starts or stops the timer.

8. TIME KEY --- used to show time in the display.

9. TEMP KEY --- used to show set temperature in the display.

NOTE: Actual temperature is shown while the

10. HOLD KEY - -- turns Hold Mode on or off.

11. PULSE KEY --- turns Pulse Mode on or off.

TEMP key is held down.

Figure 10

PROGRAMMING

To set the cook temperature:

1. Press TEMP (9) key.

2. Rotate dial (6) to enter temperature.

To set the cook time:

1. Press TIME (8) key.

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.

2. Rotate dial (6) to enter the hold temperature.

3. Press START/STOP key (7)

To s e t t h e pu l s e t im e :

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.

Operation

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.

3. Press the HOLD k ey (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 t imer 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.

Cook with Pulse:

NOTE: PULSE light is on when pulse mode is on

andoffwhenpulsemodeisoff.

1. Turn the SELECTOR SWITCH (1) to the desired position.

2. Enter cook time and cook temperature.

3. Press PULSE KEY (11). Ent er 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 inpulsemodeforthesetpulsetime.Oncethe set time has expired, the unit will automatically switch to cook mode and continue counting down.

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.

Operation

Solid State Manual Control

COOL DOWN

LIGHT OFF

OVEN READY

OVEN OFF

OFF

LIGHTS

SOLID STATE

THERMOSTAT

COOK

BLOWER

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- controls power to the oven for cook or cool down.

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.

5. SOLID STATE THERMOSTAT - allows either 8 pre-set temperatures to be selected in accordance with customer requirements, or an infi-

nite selection of temperatures from 200-500_F (95-260_C). (infinite control shown)

6. TIMER --- activates an electric buzzer that sounds when the cook time expires.

OPERATION

1. Turn the SELECTOR Sw itch (1) to COOK.The blower and control compartment cooling fan

operate and are controlled automatically by the action of the doors.

2. Set BLOWER Sw itch (2) to the desired speed.

3. Set the SOLID STATE THER MOSTAT (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 the oven. Turn the TIMER knob (6) to OFF to silence the buzzer.

7. Turn the SELECTOR Switch (1) to OVEN OFF.

TIMER

Figure 11

Operation

Blodgett IQ2T Control

COMPONENT DESCRIPTION

1. OVEN POWER SWITCH --- controls power to

the oven.

2. TOP DISPLAY --- displays temperature and

other controller related information.

3. FAN HI LED --- when lit indicates the fan is run-

ning at high speed.

4 . B O T T O M DI S P L AY --- d i s p l a y s c o o k ti m e a n d

other controller related information.

5. PROG LED --- when lit indicates the controller

is in the programming mode.

6. HEAT LED --- when lit indicates the control is

calling for heat.

7. FAN LO LED --- when lit indicates the fan is run-

ning at low speed.

8. COOL DOWN KEY --- press to enter the cool

down mode.

9. HOLD KEY --- press to enter hold mode.

10. PROG KEY --- press to enter the programming

mode.

11. TOGGLE/CLEAR KEY --- press during pro-

gramming to toggle options.

12. ACT TEMP KEY --- press to display the actual

oven temperature.

13. SET TEMP KEY --- press to display the pro-

grammed cook temperature for the current stage of the product key.

14. ENTER KEY --- press to enter new values into

product key programming. Also used to view recovery time.

15. SCAN KEY --- completes the programming for

the current parameter and advances the controller to t he next parameter.Press to view time remaining on multiple cook cycles.

16. PRODUCT LEDS --- when lit indicate w hich

product keys are currently in use or programmed for the current oven temperature and fan speed.

17. PRODUCT KEYS --- assigns a key to a pro -

grammed recipe a nd begins a programmed cooking process.

18. SHELF KEYS --- assigns a shelf key.

Figure 12

Operation

Blodgett IQ2T Control

OVEN OPERATION

Oven Startup:

1. Toggle the PO WER SWITCH (1) to ON.The oven preheats to the lowest programmed first stage temperature. The LEDS (16) for all products with the same first stage temperature light.

While the unit preheats the TOP DISPLAY (2) gives the set temperature. The BOTTOM D I SPLAY (4) reads Lo iftheovenismorethan10_ below setpoint. When the oven reaches ¦10_ of the preheat temperature an alarm sounds and the bottom display reads Ready.

Single Product Cooking Procedure:

NOTE: If the led next to the desired product key is

lit skip step 1.

1. Press the desired PRODUCT KEY (17). The oven preheats to the first stage temperature for the selected product. When the oven reaches ¦10_ of the preheat temperature an alarm sounds and the bottom display reads Ready.

2. Load the product into the oven. Press the desired PRODUCT KEY (17).

If the shelf timing function is toggled on for that product key, the top display reads SHLF and the bottom display reads the programmed product’s time. Press a SHELF KEY (18) to assign the product to that shelf and start the cook cycle. The top display reads SHLF,the bottom display gives the shelf #. Within five seconds, the top display reads SH-1,thebottom display gives the remaining cook time.

If the shelf timing function is toggled off for that product key, pressing the product key will start the cook cycle. The TOP DISPLAY (2) r e a d s --- --- --- --- . Th e BO T T O M DI S P L A Y ( 4 ) counts down the cook time in minutes: seconds.

NOTE: If the selected product has a cook time

of greater than 59:59 the top display r e a d s H r --- --- f o r t h e t o t a l n u m b e r o f hours. The bottom display counts down the cook time in minutes:seconds.

NOTE: If the selected product is a single stage

recipe the LEDS for all single stage products with the same cook tempera-

ture and fan speed will light. If the selected produc t is a multiple stage recipe no other product LEDS will light.

NOTE: Press and hold the selected product

key for three seconds to cancel the cook cycle for normal operation. To cancel the cook cycle when using shelf timing, press and hold the SHELF KEY (18) for 3 seconds or press TOGGLE/CLEAR (11) and the corresponding shelf key.

3. When the cook time expires an alarm sounds and the top display reads donE.

4. Press the selected product key to silence the alarm. Remove the product. If shelf timing is used, press the flashing SHELF KEY (18) to silence the alarm.

Multiple Batch Cooking Procedure:

This procedure is for single stage recipes with the same cook temperature and fan speed only.

NOTE: If the led next to the first desired product

key is lit skip step 1.

1. Press the first desired PRODUCT KEY (17). The LEDS for all recipes with the same cook temperature and fan speed will light.

The oven preheats to the cook temperature for the selected product. When the oven reaches ¦10_ of the preheat temperature an alarm sounds and the bottom display reads Ready.

2. Load the product into the oven. Press the desired PRODUCT KEY (17).

If the shelf timing function is toggled off for that product key, pressing the product key will start the cook cycle. The TOP DISPLAY (2) r e a d s --- --- --- --- . Th e BO T T O M DI S P L A Y ( 2 ) counts down the cook time in minutes: seconds.

Operation

Blodgett IQ2T Control

3. Load the second product. Press the appropriate PRODUCT KEY (17). Press a SHELF KEY (18) to activate shelf timing.

NOTE: Only products with lighted LEDS may

be selected.

4. The top display reads SHLF. The bottom dis- play gives the numbers of the shelves that have been assigned. Within five seconds the shelf with the least amount of time remaining is displayed. The led for the product with the least time remaining flashes faster than the led for the other products.

NOTE: To view the remaining cook time for

the other products press and hold the SCAN KEY (15). The bottom display cycles through the remaining cook times for each product. Only the led for the product with the cook time displayed will be lit.

5. When a cook time expires an alarm sounds. The top display reads donE.Theledforthefinished product lights. All other LEDS are dark.

6. Press the SHELF KEY (18) for the finished product to silence the alarm. Remove t he product. Close the oven door. The TOP DISPLAY (2) reads SH-X for the shelf with the least amount of cook time. The BOTTOM DISPLAY (4) counts down the cook time for the other product.

7. When the cook time expires an alarm sounds and the top display reads donE.

8. Press the SHELF KEY (18) to silence the alarm. Remove the product.

Oven Cool Down:

1. Close the oven door. Press the COOL DOWN KEY (8).

NOTE: Cool down cannot be activated with the

oven door open. Once the cool down cycle has begun the doors may be opened to speed the cooling process.

Operation

Blodgett IQ2T Control

PROGRAMMING SINGLE STAGE RECIPES

Entering the Programming Mode:

1. Press and hold the PROG KEY (10). The top display reads CodE.

2. Use the product keys to enter the programming access code: 3 1 2 4. Press the ENTER KEY (14). The top display reads Prod.

3. Press the desired product key followed by the ENTER KEY (14).

NOTE: During the programming process you may:

Press the TOGGLE/CLEAR KEY (11) to erase the current setting or toggle between specific settings. Press the SCAN KEY (15) to move to the next programming function keeping the current setting the same. Press the PROG KEY (10) to exit the programming mode.

Programming the Cook Time:

1. The top display reads P1:__. The bottom display gives the current programmed cook time for stage 1 in minutes:seconds. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter the new cook time. Press the ENTER KEY (14) to save the new cook time.

2. The top display reads P2:__. The control is asking for the cook time for stage 2 of this recipe. Press the TOGGLE/CLEAR KEY (11) to enter a time of 0:00:00 for P2:.

NOTE: This tells the controller that there are

no more stages for this recipe. Once a single stage recipe has been established the control will only allow en tries for one stage on all further parameters for this product.

3. Press the ENTER K E Y (14) again. The top display reads P1:. The bottom display shows the cook time.

4. Press the SCAN KEY (15) to advance the programming mode to cook temperature.

Programming the Cook Temperature:

1. The top display reads C t --- 1 . The bottom display gives the current cook temperature. Use the product keys to enter the desired cook temperature.

2. Press the SCAN KEY (15) to advance the programming mode to fan speed.

Programming the Fan Speed:

1. The top display reads SPd1. The bottom display gives the current fan speed. Press the TOGGLE/CLEAR KEY (11). The bottom display toggles between HI and Lo.

2. Press the SCAN KEY (15) to advance the programming mode to the fan cycle time.

Programming the Fan Cycle Time:

There are 3 options for fan cycle time: Pulse, Heat and Full. Pulse allows the fan to turn on and off as programmed. Heat allows the fan to operate with heat only. Full provides continuous fan operation.

1. The top display reads CYC1. The bottom display gives the current fan cycle. Press the TOGGLE/CLEAR KEY (11). The bottom display toggles between PULS, HEAt and FULL.

2. If heat or full are selected press the SCAN KEY (15) to save the new fan cycle and advance to timing mode.

If pulse is selected press the SCAN KEY (15) and continue with Steps 3 ---4 to program the pulse cycle.

3. The top display reads o n --- 1 . The bottom display gives the current pulse on time. Use the product keys to enter the desired pulse on time from 10 to 60 seconds. Press the SCAN KEY (15).

4. The top display reads o f --- 1 . The bottom display gives the current pulse off time. Use the product keys to enter the desired pulse off time from 10 to 60 seconds. Press the SCAN KEY (15) to advance the programming mode to shelf mode.

Operation

Blodgett IQ2T Control

Programming the Shelf ID:

The Shelf ID option can be turned on or off for specific product keys.

NOTE: Shelf ID is not allowed with multiple stage

recipes.

1. The top display reads SHLF. The bottom dis- play reads the current shelf ID mode. Press the TOGGLE/CLEAR KEY (11) to toggle be tween yes and no. Press the SCAN KEY (15) to advance the programming mode to timing.

Programming the Timing Mode:

There are 3 options for timing mode: Straight, Flex and Sensitivity.

1. The top display reads t C --- 1 . The bottom display gives the current timing mode. Press the TOGGLE/CLEAR KEY (11) to toggle between

St, FL and SEns. NOTE: Sensitivity adjusts the cook time to

compensate for any difference between the setpoint and actual temperature. The lower the sensitivity value the shorter the time adjustment. Sensitivity values are set in the manager level programming.

If Shelf ID is activated, all three timing modes are available. If Shelf ID is not activated, only straight or flex timing modes a re available.

2. Press the SCAN KEY (15) to advance the programming mode to hold mode.

Programming Hold Mode:

The hold mode can be toggled on or off for specific product k eys.

1. The top display reads HOLD. The bottom display reads the current hold mode. Press TOGGLE/CLEAR KEY (11) to toggle between on and off. Press the SCAN KEY (15).

2. If the hold mode is activated, the bottom display give the current hold time. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter the new hold time. Press the SCAN KEY (15).

3. The bottom display gives the current hold temperature. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter the new hold temperature from 140-210_F(60-99_C). Press the SCAN KEY (15).

4. The top display reads HFAN (hold fan speed). The bottom display gives t he current hold fan speed setting. Press the TOGGLE/CLEAR KEY (11) to toggle between high and low. Press the SCAN KEY (15) to exit the hold mode programming.

Check all Settings (SEE Mode):

TheSEEmodeallowstheoperatortoscrollthrough and view settings of a particular product key.

1. Press the PROG KEY (10). The top display reads Code.

2. Use the product keys to enter the SEE access code: 2 4 4 4. Press the ENTER K E Y (14). The top display reads SEE.

3. Press the product key you wish to view. Press the ENTER KEY (14).

4. The control will automatically scroll through the programmable features showing the programmed values for each.

Exiting the programming mode:

1. The top display reads Prod. Press the PROG KEY (10). The control returns to operating mode.

Operation

Blodgett IQ2T Control

PROGRAMMING MULTIPLE STAGE RECIPES

Entering the Programming Mode:

1. Press and hold the PROG KEY (10). The top display reads CodE.

2. Use the product keys to enter the programming access code: 3 1 2 4. Press the ENTER KEY (14). The top display reads Prod.

3. Press the desired product key followed by the ENTER KEY (14).

Programming the Cook Time:

NOTE: When multiple stage cooking is being

used, the countdown time displayed during cooking is the sum of all stages.

2. The top display reads P2:__. The control is asking for the cook time for the second stage of this recipe. Repeat Step 1 for each additional stage.

3. When the cook times for all stages a re pro grammed, press the TOGGLE/CLEAR KEY (11) to clear the bottom display.

NOTE: This tells the controller that there are

no more stages for this recipe. Once the number of stages has been established the control will only allow en tries for these stages on all further parameters for this product.

4. Press the ENTER KEY (14) again. The display reads P1:. The bottom display shows the cook time.

5. Press the SCAN KEY (15) to advance the programming mode to cook temperature.

Programming the Cook Temperature:

1. The top display reads C t --- 1 . The bottom display gives the current cook temperature for stage 1 of this recipe. Use the product keys to enter the desired cook temperature.

2. Press the ENTER KEY (14) to save the new cook temperature for stage 1. The top display r e a d s C t --- 2 .

NOTE: Repeat Steps 1 ---2 to program the

cook temperature for additional stages. When the cook temperature for the final stage has been entered the top display reads Ct---1.

3. Press the SCAN KEY (15) to advance the programming mode to fan speed

Programming the Fan Speed:

1. The top display reads SPd1. The bottom display gives the current fan speed. Press the TOGGLE/CLEAR KEY (11). The bottom display toggles between HI and Lo.

2. Press the SCAN KEY (15) to advance the programming mode to the fan cycle time.

Operation

Blodgett IQ2T Control

Programming the Fan Cycle Time:

1. The top display reads CYC1. The bottom display gives the current fan cycle for stage 1. Press the TOGGLE/CLEAR KEY (11). The bottom display toggles between PULS, HEAt and FULL.

2. Press the ENTER KEY (14) to save the new fan cycle for stage 1. The top display reads CYC2.

NOTE: Repeat Steps 1--- 2 to program the fan

cycle for additional stages.

3. When the fan cycle for the final stage has been entered press the SCAN KEY (15).

If no pulse cycles are programmed the control advances to timing mode.

If pulse is used, the control returns to the first stage programmed for the pulse fan option. Follow Steps 4 ---5 to program the pulse on and off time.

4. The top display reads o n --- x . The bottom display gives the current pulse on time for this stage. Use the product keys to enter the desired pulse on time from 10 to 60 seconds. Press the SCAN KEY (15).

5. The top display reads o f --- x . The bottom display gives the current pulse off time. Use the product keys to enter the desired pulse off time from 10 to 60 seconds. Press the SCAN KEY (15). The control advances to the next stageprogrammedforthepulsefanoption.

NOTE: Repeat Steps 4 --- 5 to program cycle

times for all pulse fan stages. When the final pulse off time has been entered the control advances to timing mode.

Programming the Timing Mode:

NOTE: It may be necessary to press the ENTER

KEY (14) until the top display reads tC ---1.

There are 2 options for timing mode: Straight and Flex.

1. The top display reads t C --- 1 . The bottom display gives the current timing mode. Press the TOGGLE/CLEAR KEY (11) to toggle between St,andFL.

2. Press the ENTER KEY (14) to save the new timing mode for stage 1. The top display reads

t C --- 2 . NOTE: Repeat Steps 1 ---2 to program the tim-

ing mode for additional stages.

3. When the timing mode for the final stage has been entered press the SCAN KEY (15).

Programming Hold Mode:

The hold mode can be toggled on or off for specific product k eys.

1. The top display reads HOLD. The bottom display reads the current hold mode. Press TOGGLE/CLEAR KEY (11) to toggle between on and off. Press the SCAN KEY (15).

2. The bottom display give the current hold time. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter the new hold time. Press the SCAN KEY (15).

3. The bottom display gives the current hold temperature. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter the new hold temperature from 140-210_F(60-99_C). Press the SCAN KEY (15).

Exiting the programming mode:

1. The top display reads Prod. Press the PROG KEY (10). The control returns to operating mode.

Operation

Blodgett IQ2T Control

MANAGER LEVEL PROGRAMMING

Entering the programming mode

1. Press the PROG KEY (10). The top display reads CodE.

2. Use the product keys to enter the programming access code: 4 5 1 2. Press the ENTER KEY (14). The top display reads SYS.

Programming hold

Hold allows product to be kept warm in the oven at a programmed t ime and temperature by pressing the HOLD KEY (9).

1. Press the SCAN KEY (15). The top display reads Hold. Press the TOGGLE/CLEAR KEY (11) to toggle between YES and no.Pressthe SCAN KEY (15).

If no is chosen:

a.) Press the SCAN KEY (15) to advance to

programming the setback mode.

Ifyesischosen:

a.) The top display reads HOLD. The bottom

display gives the current hold time. Press the TOGGLE/CLEAR KEY (11). Use the product keys to enter a hold time from 0 to 9 hours. Press the SCAN KEY (15) to enter the new hold time (HR:MN)..

b.) The top display reads HOLD. The bottom

display gives the current hold temperature. Press the TOGGLE/CLEAR KEY (11). Use the product k eys to enter a hold temperature from 140_F --- 2 1 0 _F. Pr e s s t h e SCAN KEY (15) to enter the new hold temperature.

c.) The top display reads HFAn. The bottom

display gives the current fan mode. To change the fan mode press the TOGGLE/ CLEAR KEY (11). The bottom display toggles between Hi and Lo.Pressthe SCAN KEY (15) to enter the new fan mode and continue with programming the setback mode.

Programming the setback mode

The setback mode operates as a power saving feature. After a period of non-use (the setback time) the oven temperature automatically decreases to t he setback temperature. The oven will maintain this temperature until a product key is pressed. The minimum setback time is 20:00.

1. The top display reads SEtb. The bottom display gives the setback mode. To change the setback press the TOGGLE/CLEAR KEY (11). The bottom display toggles between YES and no. Press the SCAN KEY (15).

If no is chosen:

a.) The controller advances to programming

the temperature mode.

Ifyesischosen:

a.) The bottom display gives the current set-

back time. Press the TOGGLE/CLEAR KEY (11). Use the product keys to the enter the desired setback time. Press the SCAN KEY (15) to enter the new setback time.

b.) The bottom display gives the current set-

back temperature. Press the TOGGLE/ CLEAR KEY (11). Use the product keys to the enter a setback temperature from 140_F --- 3 0 0 _F. P r e s s t h e S C A N K E Y ( 1 5 ) t o enter the new setback and co nti nue with programming the temperature mode.

Programming the tempera ture mode (_For_C)

1. The top display reads dEg. The bottom display gives the units. To change the units press the TOGGLE/CLEAR KEY (11). The bottom display toggles between F and C.

2. Press the SCAN KEY (15) to enter the new temperature units and continue programming the shelf sensitivity.

Operation

Blodgett IQ2T Control

Programming the shelf sensitivity

The controller allows the user to program a sensitivity value (0 ---9) for each shelf position. The sensitivity value will shorten or stretch cook time depending upon shelf position.

NOTE: SEN1 is the top shelf position, SEN5 is the

bottom shelf position.

1. The display reads SEN1.

2. Press t he TOGGLE/CLEAR KEY (11) to clear the current value to the desired value. Use the product key numbers to input a new sensitivity value.

3. Press the SCAN KEY (15) to advance to the next shelf position, SEN2.

4. Repeat steps 2---3 for all five shelf positions.

Exiting the programming mode

1. The top display reads SYS.PressthePROG KEY (10). The control returns to the operating mode.

ERROR CODES AND ALARMS

NOTE: The error codes will appear in the top dis -

play. All error codes are accompanied by an audible alarm.

Hi Oven temperature is more than

40_F above the highest setpoint.

Prob Probe failure.

HEAT ERR From a cool start (below 140_F), the

oven takes more than 10 minutes to climb from 150-300_F. P r e s s t h e TOGGLE/CLEAR KEY (11) to clear the prompt. This code indicates a problem with t he system. Contact a service technician.

FAN ERR Indicates a fan failure during a call

for heat. Press the TOGGLE/CLEAR KEY (11) to clear the alarm. The FAN ERR display remains active. Press the TOGGLE/CLEAR KEY (11) again to clear the message and return the system to normal operation. If condition persists turn off the oven and contact a service technician.

FANC ERR Indicates a contact failure has oc-

curred in the fan control circuit. Press the TOGGLE/CLEAR KEY (11) to clear the alarm. The FANC ERR display remains active. Press the TOGGLE/CLEAR KEY (11) again to clear the message and return the system to normal operation. If condition persists turn off the oven and contact a service technician.

DOOR OPEN The controller senses the door is

open. Close the door. If the door is closed contact a service technician.

Operation

Cook and Hold Control

COOL DOWN

LIGHT OFF

OVEN READY

OVEN OFF

COOK & H OLD

OFF

LIGHTS

THERMOSTAT

COOK

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- controls power to the oven for cook, cook & hold, and cool down.

2. WHITE LIGHTS SWITCH --- controls interior lights.

3. OVEN READY LIGHT --- when lit indicates burner operation. When the light goes out, the oven has reached operating temperature.

4. COOK THERMOSTAT --- controls oven temperature in the cook cycle.

5. COOK TIMER --- activates an electric buzzer that sounds when the cook time expires.

6 . H O L D T H E R M O S T A T --- c o n t r o l s o v e n t e m -

perature in the hold cycle.

7. HOLD LIGHT - indicates the oven is in hold.

8. COOK & HOLD TIMER --- controls the length of cook time from 0 to 12 hours. When the

cook time ends, oven temperature control switches from the cook to the hold thermostat.

COOK TIMER

HOLD LIGHT

HOLD

THERMOSTAT

COOK & H OLD

TIMER

Figure 13

Operation

Cook and Hold Control

OPERATION

Cook Only:

1. Turn the SELECTOR SWITCH (1) to COOK. The blower and control compartment cooling fans operate and are controlled automatically by the action of the doors.

2. Set the COOK THERMOSTAT (4) to the desired temperature.

3. Preheat until the OVEN READY LIGHT (3) goes out.

4. Load product into the oven. Set the COOK TIMER (5) to the desired cook time.

5. When the buzzer sounds, remove the product. Turn the COOK TIMER (5) to OFF to silence the buzzer.

6. Turn the SELECTOR SWITCH (1) to OVEN OFF.

Cook and Hold:

1. Turn the SELECTOR SWITCH (1) to COOK. The blower and control compartment cooling fans operate and are controlled automatically by the action of the doors.

2. Set the COOK THERMOSTAT (4) to the desired cook temperature.

3. Set the HOLD THERMOSTAT (6) to the desired hold temperature.

4. Preheat the oven until the OVEN READY LIGHT (3) goes out.

5. Load product into the oven.

6. T urn SELECTOR Switch (1) to COOK & HOLD.

7. Set the COOK & HOLD TIMER (8) to the desired cook time.

8. When the cook time ends the oven switches to HOLD and the HOLD LIGHT (7) comes on.

9. The oven remains at the hold temperature un til t he product is removed and the oven is turned off.

NOTE: In the HOLD cycle, the blower goes on

and off with the burner.

10. Turn the SELECTOR SWITCH (1) to OVEN OFF.

COOL DOWN

1. For COOL DOWN operation set the SELECTOR SWITCH (1) to COOL DOWN.

Operation

Pulse Plus

LIGHT OFF

OVEN READY

COOL DOWN

OVEN OFF

OFF

LIGHTS

FAN DE LA Y TI MER

THERMOSTAT

BLOWER

TIMER

SOLID STATE

COOK

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- controls power to the oven for cook or cool down.

2. BLOWER SWITCH --- controls blower speed, either hi or lo.

3. WHITE LIGHTS SWITCH --- controls interior lights.

4. AMBER FAN DELAY LIGHT --- indicates the oven is in pulse plus.

5. FAN DELAY TIMER --- activates pulse plus for 0--- 10 minutes. The blower and burners pulse

on for 30 seconds and off for 30 seconds for the duration of time set.

6. REDINDICATORLIGHT---indicatesovenisin the cook timer cycle.

7. COOK TIMER --- activates an electric buzzer that sounds when the cook time expires.

8. OVEN READY LIGHT --- when lit indicates burner operation. When the light goes out, the oven has reached operating temperature.

9. SOLID STATE THERMOSTAT --- allows either 8 pre-set temperatures to be selected in accordance with customer requirements, or an infinite selection of temperatures from 0-500_F (0-260_C). (infinite control shown)

OPERATION

1. Turn the SELECTOR Switch (1) to COOK.

2. Set the SOLID STATE THER MOSTAT (9) to the desired cook temperature.

3. Preheat the oven until the OVEN READY LIGHT (8) goes out.

4. Load product into the oven.

5. Set FAN DELAY TIMER (5) for the desired time

for pulse plus operation.

6. Set the COOK TIMER (7) for the desired cook time.

7. When the buzzer sounds, remove product from the oven. Turn the TIMER (7) knob to OFF to silence the buzzer.

8. Turn the SELECTOR SWITCH (1) to OVEN

OFF.

Figure 14

COOL DOWN

LIGHT OFF

OVEN READY

STEAM ON

OVEN OFF

OFF

LIGHTS

SOLID STATE

THERMOSTAT

TIMER

STEAM

CYCLE START

STEAM

CYCLE TIME

COOK

Operation

Humidaire

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- controls power to the

oven for cook or cool down.

2. WHITE LIGHTS SWITCH --- controls interior

lights.

3. OVEN READY LIGHT --- when lit indicates

burner operation. When the light goes out, the oven has reached operating temperature.

4. SOLID STATE THERMOSTAT - allows either 8

pre-set temperatures to be selected in accor-

dance with customer requirements, or an infinite selection of temperatures from 200-500_F (95-260_C). (infinite control shown)

5. TIMER --- activates an electric buzzer that will

sound upon expiration of time to alert the operator to remove the product.

6 . S T E A M O N I N D I C AT O R L I G H T --- li g h t s w h e n

steam is being injected into oven.

7. STEAM CYCLE START BUTTON --- activates

steam injection for one complete cycle.

8. STEAM CYCLE TIME SWITCH --- sets desired

length of steam cycle from 0 to 30 seconds.

OPERATION

1. Turn the SELECTOR SWITCH (1) to COOK.

2. Set the SOLID STATE THER MOSTAT (4) to the

desired cook temperature.

3. Preheat until OVEN READY light (3) goes out.

4. Load product into the oven. Set the TIMER (5)

to the desired cook time.

5. Set the STEAM CYCLE TIME SWITCH (8) for

the desired length of steam injection.

6. Press STEAM CYCLE START (7). When the

temperature is at or above 225_F (107_C), the solenoid valve opens. The blue STEAM ON indicator light (6) comes on. The steam injection cycle may be repeated as often as desired.

7. When the buzzer sounds, remove the product

from oven. Turn the TIMER (5) to OFF to silence the buzzer.

8. Turn the SELECTOR SWITCH (1) to OVEN

OFF.

Figure 15

Operation

Intelliplus with Chain Event Control

DISPLAY

START TIMER

COOK HI/LO

FAN

ACTUAL

TEMP

PGM 3

CONTROL DESCRIPTION

1. SELECTOR SWITCH --- controls power to the oven for cook or cool down.

2. OVEN READY LIGHT --- when lit indicates burner operation. When the light goes out the oven has reached operating temperature.

3. DIGITAL DISPLAY --- displays the time, temperature, and controller related information.

4. TIME DIAL --- used to set the cook and/or hold time of the selected program.

5. TEMPERATURE DIAL --- used to set the cook and/or hold temperature of the selected program.

6. START TIMER --- starts the program that is showninthedisplay.

7. ACTUAL TEMP --- press to display the actual temperature of the oven.

8. COOK HI/LO FAN --- press to select fan speed, (hi or lo).

9. HOLD --- press to set the oven in the hold mode.

10. PGM1 thru PGM5 --- press to program time and temperature settings for up to five products.

11. FAN CON/CYC --- press to select the fan mode (continuous or cycle).

12. PGM MODE ON/OFF --- press to enter and exit the programming mode.

13. EVENT # --- to program event parameters with chain event control.

14. CANCEL --- press to cancel entries in the programming mode, and clear the display.

HOLD

FAN

CON/CYC

PGM

MODE

ON/OFF

PGM 1 PGM 4

PGM 2

EVENT # CANCEL

Figure 16

PGM 5

Operation

Intelliplus with Chain Event Control

COOK OPERATION

1. Rotate the TEMPERATURE dial (5) to the desired cooking temperature from 150-500_F (66-260_C). Turn the dial clockwise to increase the temperature, counter-clockwise to decrease.

2. Press the COOK HI/LO FAN key (8) until the display (3) reads HIFAN. Press the key again to select the low speed fan. The display reads

LOFAN.

3. Press the FAN CON/CYC key (11) until the display reads FAN CON. Press the key again for cycling fan operation. The display reads FAN CYC.Thefancyclesonandoffin30second intervals at the speed selected with the COOK HI/LO FAN (8) key.

4. Rotate the TIME (4) dial to the desired cook time from 5 seconds to 12 hours. Turn the dial clockwise to increase the cook time, counterclockwise to decrease. When the time digits and the colon blink in the display, the cook cycle has been set but not started.

5. When the display reads the set temperature press the START TIMER key (6) to start the cook cycle. The time can be changed at any time during a timing cycle by rotating the TIME dial (4) clockwise or counter-clockwise. To cancel the countdown press the CANCEL key (14).

NOTE: To display the temperature within the

oven, press and hold the ACTUAL TEMP key (7).

6. When the timer has counted down to 0, press the CANCEL key (14) to silence the alarm.

MANUAL COOK AND HOLD OPERATION

1. Rotate the TEMPERATURE dial (5) to the desired cook temperature from 150-500_F (66-260_C). Turn the dial clockwise to increase the temperature, counter-clockwise to decrease.

2. Press the COOK HI/LO FAN key (8). The display reads HIFAN. Press the key again to select the low fan speed. The display reads LO- FAN.

3. Rotate the TIME dial (4) to the desired cook time. Turn the dial clockwise to increase the time, counter-clockwise to decrease.

4. Press the HOLD key (9). The display reads HOLD. Rotate the TEMPERATURE dial (5) to set the desired hold temperature.

5. Press the FAN CON/CYC key (11) to set the fan mode. If cycling fan is selected the CYC key remains lit.

NOTE: When FAN/CYC is selected in the hold

mode the fan cycles on and off with the heating elements.

6. When the oven reaches the set temperature, press the START TIMER key (6) to start the cook cycle. The display flashes the fan speed then counts down the cook time. The hold key blinks until the cook time expires.

7. As the oven enters the hold mode the hold key remains lit. The timer begins counting up to indicate elapsed time. If cycling fan is selected the fan cycles on and off at low speed.

NOTE: If the desired hold temperature is low-

er than the actual oven temperature, the fan shuts off. The temperature digits blink until the oven temperature drops to the desired hold temperature.

8. To display the temperature within the oven, press and hold the ACTUAL TEMP key (7).

NOTE: Press the CANCEL key (14) at any time to

cancel the current cycle.

WARNING!!

Acompletefiveminuteshutdownmustbe observed before the oven is relighted.

Operation

Intelliplus with Chain Event Control

CHAIN EVENT PROGRAMMING

NOTE: Program keys 1 and 2 can have up to six

events. Program keys 3-5 can have up to 4events.

1. Press the PGM MODE ON/OFF key (12) to enter the programming mode. PGM will blink. The normal operation of the oven is halted.

2. Press the desired PGM # key (10) to select an event chain to be programmed. The a ppropriate PGM # will blink and remain lit. Event #1 time and t emperature are shown in the display. E1 is displayed alternately with the temperature.

3. Rotate the TEMPERATURE dial (5) to set the temperature.

4. Select LOFAN or HIFAN by pressing the COOK HI/LO FAN key (8).

5. Sele ct FAN CON or FAN CYC by pressing the FAN CON/CYC key (11). CYC remains lit if cycling fan is selected.

6. Rotate the TIME dial (4) to set the cook time.

NOTE: If the time is set to zero (0), the event

is ignored.

7. Press the EVENT # key (13). Event #2 time and temperature are shown in the display. E2 is displayed alternately with the t emperature.

8. Set the desired temperature, fan speed, fan mode and time.

9. Press the EVENT # key (13) to proceed to the next event. Enter the event parameters a s desired. If HOLD mode is desired, it must be the last event in any chain. Any events stored after aHOLDmodewillbeignored.

10. To program another chain of events, press a different PGM # key (10) then press the EVENT # key (13).

11. Store as many as five (5) programs using all the PGM # keys.

12. Press PGM MODE ON/OFF (12) to exit the programming mode. PGM # disappears from the display and normal oven operation resumes.

To add new programs or to change the parameters of an existing program, repeat steps 1-12 as necessary.

SELECTING A PROGRAM

1. To select a program sequence, press the desired PGM # key (10). PGM # will be illuminated. At this time the oven begins to heat up to the cook temperature stored in the event #1 chain. EI is illuminated and the E1 options are displayed. The amount of time displayed is the sum total time of all the programmed events.

2. Press the START TIMER key (6) to start a programmed sequence of events.

3. Press the EVENT # key (13) to display the time remaining in the current event chain. The time will remain displayed for approximately 5 seconds.

4. Press the ACTUAL TEMP key (7) to display the actual temperature within the oven.

5. Press t he CANCEL key (14) to stop a n active program sequence.

Operation

How Cook and Hold Works

With the optional COOK & HOLD feature, meat is roasted at lower temperatures for longer periods of time. This preserves flavor 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 --- wh e n t h e p r i m a ry 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.

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)

Cook

Te m p .

200_F

93_C

Hold

Te m p .

140_F

60_C

250_

225_

200_

175_

150_

125_

100_

Tem p e ra t u re (F )

75_

50_

25_

Oven temp.

Meat temp

Quantity Cook Time

(Hrs)

1 3 6

3 3-1/4 3-1/2

Oven switches from cook to hold

Stored heat

Product may be

removed and

served

345612

Time (hours)

Figure 17

Min. Hold

Time (Hrs)

1-1/2

Product may be

held up to 16 hours

789

To t a l T i m e

(Hrs)

4 4-3/4 5-1/2

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)

Tur k ey 20-22 lbs. (9.1-10.0 kg)

Leg of Lamb, bone in 8-10 lbs. (4.36-4.5 kg)

200_F

93_C

200_F

93_C

250_F 121_C

225_F 107_C

140_F

60_C

140_F

60_C

170_F

76_C

170_F

76_C

160_F

71_C

1 3 6

2 4 6

1 6

2 4 6

3-1/2

4-1/2

3-1/2

4-1/2

4 4-1/4 4-1/2

3-1/4

2-1/2 2-3/4

1-1/2

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

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(10_C) abovethecooktemperaturetooffsetthedropin 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 th e oven

100_F(38_C) above the cook tempera- ture.

Cook Temperatures

Generally, cook temperatures should be 50_F (10_C)lowerthandeckorrangeovenrecipes.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 t o 10 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 flow 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 a mounts 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 bak- ing temperature.

2. Loadtheovenwithproduct.Closethedoors.

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.

Product Te m p e r a tu r e Time #Shelves

Meats

HamburgerPatties(5perlb) Steamship Round (80 lb. quartered) Standing Rib Choice (20 lbs, trimmed, rare) Banquet Shell Steaks (10 oz. meat) Swiss Steak after Braising BakedStuffedPorkChop 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 (2 Turkey Rolled (18 lb. rolls)

Fish and Seafood

Halibut Steaks, Cod Fish (frozen 5 oz) BakedStuffedLobster(21/2lb.) Lobster T ails (frozen)

/2lbs. quartered)

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)

8-10 mins. 2hrs45mins. 2hrs45mins. 7-8 mins. 1hr. 25-30 mins. 3hrs.10mins. 7-8 mins. 5-7 mins.

40 mins. 35 mins. 30 mins. 3hrs45mins.

20 mins. 10 mins. 9mins.

2 2 5 5 5 2 5

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 - 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. 8mins.

50 mins. 10 mins.

35 mins. 25-30 mins. 30-50 mins. 25 mins. 30 mins. 15-20 mins. 6mins. 15 mins. 16-18 mins. 20 mins. 15 mins.

5 5

5(30pies) 5(30pies) 5(20pies)

5 3 5 5 5 5 5 5

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 a ny nontoxic industrial stainless steel cleaner. Heat tint and heavy discoloration may be removed w ith any non-toxic commercial oven cleaner.

1. Apply cleaners when the oven is cold. Always rubwiththegrainofthemetal.

The porcelain interior can be cleaned with any commercial oven cleaner. Be sure caustic cleaning compounds DO NOT come in contact w ith 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.

NOTE: If the oven is moved the restraint must be

reconnected after the unit is returned to it’s regular position.

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 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 cleaning.

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Heating elements do not come on.

Oven not plugged in.

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.

Maintenance

Troubleshooting Guide

Plug in electrical supply cord.

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.

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.

Thermostat out of calibration.

*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 assume responsibility for damage as a result of servicing done by unqualified personnel.

WARNING!!

Always disconnect the power supply before cleaning or servicing the oven.

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.

CUSTOMER

INSERT

WIRING DIAGRAM

HERE

Blodgett MARK V User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual