Blodgett MARK V-100 Owner’s Manual

MARK V-100 AND MARK V-200

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

(Formerly MARK V)

BLODGETT OVEN COMPANY

www.blodgett.com

42 Allen Martin Drive, Essex Junction, Vermont 05452 USA Telephone: [phone] Fax: [phone]

PN 17561 Rev AB (3/18)

© 2018 - G.S. Blodgett Corporation

Your Service Agency’s Address:

Model

Serial number

Oven installed by

Installation checked by

IMPORTANT

TABLE OF CONTENTS

WARNING: Improper installa­tion, adjustment, alternation,
service or maintenance can
cause property damage, in­jury or death. Read the instl­lation, operation and mainte­nance instructions thoroughly
before installing or servicing
this equipment.

FOR YOUR SAFETY

Do not store or use gasoline or
other ammable vapors or liq­uids in the vicinity of this or any
other appliance.

The information contained in this
manual is important for the prop­er installation, use, and mainte­nance of this oven. Adherence
to these procedures and instruc­tions will result in satisfactory
baking results and long, trou­ble free service. Please read
this manual carefully and retain
it for future reference.

ERRORS: Descriptive, typo­graphic or pictorial errors are
subject to correction. Speci­cations are subject to change
without notice.

INSTALLATION

Oven Description and Specications ....................................... 2

Delivery and Location .................................................... 3

Oven Assembly .......................................................... 4

NSF Bolts ........................................................... 4

Leg Attachment ...................................................... 5

Caster Assembly ..................................................... 5

Double Section Assembly ............................................. 6

Oven Leveling ....................................................... 6

Utility Connections - Standards and Codes ................................. 7

Electrical Connection ..................................................... 8

Intial Startup ............................................................. 9

OPERATION

Safety Information ....................................................... 10

SSI-M Solid State Innite Control with Manual Timer ....................... 11

SSI-D Solid State Innite Control with Digital Timer ......................... 12

SSD Solid State Digital Control ........................................... 13

How Cook & Hold Works ................................................. 15

General Guidelines for Operating Personnel ............................... 16

Suggested Times and Temperatures ...................................... 17

MAINTENANCE

Cleaning and Preventative Maintenance .................................. 18

Troubleshooting Guide .................................................. 19

Installation

Oven Description and Specications

Cooking in a convection oven di󰀨ers from cooking in a

conventional deck or range oven since heated air is con­stantly recirculated over the product by a fan in an en­closed chamber. The moving air continually strips away

the layer of cool air surrounding the product, quickly al­lowing the heat to penetrate. The result is a high qual-

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

Blodgett convection ovens represent the latest advance­ment in energy e󰀩ciency, reliability, and ease of opera­tion. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and en­hanced oven performance.

Air Flow Pattern for Blodgett Electric Convection Ovens

Figure 1

ELECTRICAL RATINGS- MARK V-100 AND MARK V-200

VOLTAGE

U.S. and Canadian installations - All models

208 60 11.0 1 51 — 51 — 6 AWG

208 60 11.0 3 31 29 29 — 8 AWG
220-240 60 11.0 1 44 — 44 — 6 AWG
220-240 60 11.0 3 26 24 24 — 8 AWG

440 60 11.0 3 15 14 14 — 12 AWG

480 60 11.0 3 14 13 13 — 12 AWG

General Export installations - Mark V-100

208 50 11.0 3 18 18 18 4 Size per local code
220-240 50 11.0 1 48 — — 48 Size per local code
220/380 50 11.0 3 18 16 16 2 Size per local code
240/415 50 11.0 3 18 14 14 4 Size per local code
230/400 50 11.0 3 18 15 15 3 Size per local code

General Export installations - Mark V-200

220/380 60 11.0 3 18 15 15 3 Size per local code
220/380 50 11.0 3 18 15 15 3 Size per local code
240/415 50 11.0 3 18 14 14 4 Size per local code
230/400 50 11.0 3 18 15 15 3 Size per local code

HZ

KW

PHASE

MAX LOAD (AMPS

L1 L2 L2 N

MOTOR

2

Installation

Delivery and Location

DELIVERY AND INSPECTION

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

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

• Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notied within fteen days of delivery and the ship­ping container is retained for inspection.

The Blodgett Oven Company cannot assume responsibil­ity for loss or damage su󰀨ered in transit. The carrier as­sumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared

to assist you if ling a claim is necessary.

OVEN LOCATION

The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.

The following clearances must be maintained between
the oven and any combustible or non-combustible con­struction.

Mark V-100

• Oven body right side - 1” (2.5 cm)

It is essential that an adequate air supply to the oven be
maintained to provide a su󰀩cient ow of combustion and

ventilation air.

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

• Keep the oven area free and clear of all combus-

tibles such as paper, cardboard, and ammable
liquids and solvents.

• Do not place the oven on a curb base or seal to

a wall. This will restrict the ow of air and prevent

proper ventilation. Tripping of the blower motor’s
thermal overload device is caused by an excessive
ambient temperature on the right side of the oven.
This condition must be corrected to prevent perma­nent damage to the oven.

Before making any utility connections to this oven, check

the rating plate to be sure the oven specications are

compatible with the electrical services supplied for the
oven.

1. Pull out control panel. The rating plate attached to the
inside of the control compartment.

• Do not place strong sources of heat such as open

ame ranges, griddles, or charbroilers near the

oven. If such an instance exists, it is highly recom­mended to purchase a heat shield, available from
Blodgett.

• Oven body left side - 1” (2.5 cm)

• Oven body back - 1” (2.5 cm)

• Single and stacked oven bottom- 1/2” (1.2 cm)

Mark V-200

• Oven body right side - 1/2” (1.3 cm)

• Oven body left side - 1/2” (1.3 cm)

• Oven body back - 1/2” (1.3 cm)

• Single and stacked oven bottom - 1/2” (1.3 cm)

The following clearances must be available for servicing.

• Oven body sides - 12” (30 cm)

• Oven body back - 12” (30 cm)

• Note that if temperatures are too high, a safety shut­down may occur.

• Failure to comply may invalidate the oven warranty.

3

Installation

Oven Assembly

NSF BOLTS

These bolts are required by NSF to block any exposed

hole on the back of an oven. This includes:

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

• any holes in stacked units not used for mounting
stacking brackets.

1. Locate the 5/16” bolts that were shipped with the
oven.

2. Install the bolts as shown.

Double Stacked Units Units without back panels

Figure 2

4

Installation

Oven Assembly

LEG ATTACHMENT

1. Push the oven onto a lift with the bottom of the oven
down.

2. Align the threaded stud in each leg with the nut locat­ed inside each bottom corner of the oven frame. Turn
the legs clockwise and tighten to the nearest full turn.

3. Align the two leg plate holes in each leg with those
in the oven bottom. Secure each leg using two 1/2”
bolts.

NOTE: If using casters see CASTER ASSEMBLY

before proceeding.

4. Level the oven by screwing the adjustable leg feet in
or out as necessary.

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of the

oven. Install the non-locking casters on the back
of the oven.

Casters for Single and Double Stacked Ovens:

1. Attach the legs as described.

2. Pry the adjustable feet out of the legs

3. Insert one caster into each leg as shown. Tighten the
lock nuts to secure the casters.

Adjustable

Leg Foot

Caster Assembly

25” (64 cm) Legs Shown

Figure 4

6” (15 cm) Legs Shown

Figure 3

Low Prole Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly plate
with those in the oven bottom. Secure each caster

using three 1/2” bolts.

Figure 5

5

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

NOTE: Old style ovens refer to units with painted ex-

posed rear angle. New style ovens refer to units
with rear angle iron enclosed in steel.

The following instructions apply to stacking two new style
ovens.

1. Secure the short legs to the bottom sections as de­scribed.

2. Place the upper section in position on top of the lower
oven.

3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.

4. Attach the ue connector.

The following instructions apply to stacking a new style
oven on an old style oven.

1. Secure the short legs to the bottom sections as de­scribed.

2. Place the upper section in position on top of the lower
oven.

3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.

4. Drill a clearance hole for a 5/16” bolt in the angle iron
of the old style oven. Use the holes in the stacking
brackets as a pilot.

5. Attach the stacking brackets to the old style oven with
the 5/16” bolts and nuts provided in the kit.

6. Attach the ue connector.

WARNING!!

When stacking ovens be sure to remove the

single oven ue boxes prior to attaching

three-piece connector.

OVEN LEVELING

After assembly, the oven should be leveled and moved to
the operating location.

1. The oven can be leveled by adjusting the feet or cast­ers located on the bottom of each leg.

Figure 6

6

Flue

Connector

Installation

Utility Connections - Standards and Codes

THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INSTAL­LATION AND SERVICE PERSONNEL ONLY. INSTAL­LATION OR SERVICE BY OTHER THAN QUALIFIED
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.

Qualied installation personnel are individuals, a rm,

a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:

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

Qualied installation personnel must be experienced in
such work, familiar with all precautions required, and have
complied with all requirements of state or local authorities

having jurisdiction.

U.S. and Canadian installations

All ovens, when installed, must be electrically grounded
in accordance with local codes, or in the absence of lo­cal codes, with the National Electrical Code, ANSI/NFPA
70-Latest Edition and/or Canadian National Electric Code
C22.2 as applicable.

The ventilation of this oven should be in accordance with
local codes. In the absence of local codes, refer to the
National ventilation code titled, “Standard for the Installa-

tion of Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking Equipment”,

NFPA-96-Latest Edition.

General export installations

Installation must conform with Local and National instal-

lation standards. Local installation codes and/or require­ments may vary. If you have any questions regarding the

proper installation and/or operation of your Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.

7

Installation

Electrical Connection

Wiring diagrams are located in the control compartment
and on the back of the oven.

The electric motor, indicator lights and related switches
are connected to the oven as follows:

The service line will enter trough the rear of the oven and
connected to the terminal block (see diagram).

1. Remove the bottom trim and control panel. Removal
of the body side is not necessary.

2. Remove knock-out in the rear of the unit and run the
supply power line to terminal block and connect the
wires.

3. Reinstall the control panel and the bottom trim.

NOTE: To prevent damage there is no power to the

heating elements when the blower is not operat­ing.

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

Connect wires to
terminal block

Run supply line through
the knock-out

Figure 7

8

Installation

Intial Startup

OVEN RESTRAINT

If casters are used in conjunction with a power supply

cord for movable appliances, a xed restraint should be

provided.

The restraint (ie: heavy gauge cable) should be attached
without damaging the building. DO NOT use the gas pip­ing or electrical conduit for the attachment of the perma­nent end of the restraint! Use anchor bolts in concrete or
cement block. On wooden walls, drive hi test wood lag
screws into the studs of the wall.

If the oven is moved from its regular location, the restraint
must be reconnected when the oven is returned.

1. Mount the supplied bracket to the leg bolt just below
the power cord.

2. Attach the clip on restraining cable to the mounting
bracket.

Back of Oven

ADJUSTMENTS ASSOCIATED WITH INITIAL INSTAL­LATION

Each oven, and its component parts, have been thorough­ly tested and inspected prior to shipment. However, it is
often necessary to further test or adjust the oven as part
of a normal and proper installation. These adjustments
are the responsibility of the installer, or dealer. Since
these adjustments are not considered defects in mate­rial or workmanship, they are not covered by the Original

Equipment Warranty. They include, but are not limited to:

• calibration of the thermostat

• adjustment of the doors

• leveling

• tightening of fasteners.

No installation should be considered complete without

proper inspection, and if necessary, adjustment by quali­ed installation or service personnel.

Restraint Cable

Bracket

Double stacked unit shown. Use the same

procedure for single units.

Figure 8

9

Operation

Safety Information

The information contained in this section is provided for
the use of qualied operating personnel. Qualied operat­ing personnel are those who have carefully read the in­formation contained in this manual, are familiar with the
functions of the oven and/or have had previous experi­ence with the operation of the equipment described. Ad­herence to the procedures recommended herein will as­sure the achievement of optimum performance and long,
trouble-free service.

Please take the time to read the following safety and op­erating instructions. They are the key to the successful
operation of your Blodgett oven.

SAFETY TIPS

For your safety read before operating

General safety tips:

• If the oven needs to be moved for any reason, the
supply cord must be disconnected from the unit
before removing the restraint cable. Reconnect the
restraint after the oven has been returned to its
original location.

• DO NOT remove the control panel cover unless the
oven is unplugged.

10

Operation

SSI-M Solid State Innite Control with Manual Timer

CONTROL DESCRIPTION

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

2. BLOWER SWITCH - controls blower speed, either HI

1

3

ON

OFF

HI

LO

2

or LO.

3. LIGHTS SWITCH - controls interior lights.

4. OVEN READY LIGHT - when lit indicates elements
are heating. When the light goes out the oven has
reached operating temperature.

5. SOLID STATE THERMOSTAT - allows either 8 pre­set temperatures to be selected in accordance with

customer requirements, or an innite selection of

temperatures from 200-500°F (95-260°C). (innite
control shown)

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

4

OPERATION

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

5

and control compartment cooling fan operate and are
controlled automatically by the action of the doors.

2. Set BLOWER Switch (2) to the desired speed.

3. Set the SOLID STATE THERMOSTAT (5) to the de­sired setting or temperature.

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

5. Load product into the oven. Determine cook time and
set the TIMER (6).

6. When the buzzer sounds, remove the product from

6

the oven. Turn the TIMER knob (6) to OFF to silence
the buzzer.

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

Figure 9

11

Operation

SSI-D Solid State Innite Control with Digital Timer

CONTROL DESCRIPTION

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

1

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

3. LIGHTS SWITCH - controls interior lights.

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

3

4

2

5

6

7

5. SOLID STATE THERMOSTAT - allows an innite se-
lection of temperatures from 150-500°F (66-260°C).

6. DISPLAY - displays cook time

7. TIMER DIAL - used to enter desired cook time

8. HEAT CUTOFF - circuit breaker

OPERATION

1. Turn the SELECTOR Switch (1) to COOK. The blower
and control compartment cooling fan operate and are
controlled automatically by the action of the doors.
The display reads 00:00.

2. Set BLOWER Switch (2) to the desired speed.

3. Set the SOLID STATE THERMOSTAT (5) to the de­sired temperature.

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

5. Load product into the oven. Rotate the dial (7) to the
desired time. The timer will begin to countdown after
approximately 1 second.

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

CIRCUIT

BREAKER

Figure 10

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

8

12

Mark V

Solid State

Operation

SSD Solid State Digital Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH - turns power to the oven on or o󰀨.
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.

1

2

3

8

7

10

LOW FAN

HIGH

FAN

11

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.

4

NOTE: Actual temperature is shown while the TEMP

key is held down.

5

10. HOLD KEY - turns Hold Mode on or o󰀨.

11. PULSE KEY - turns Pulse Mode on or o󰀨.

6

PROGRAMMING

To set the cook temperature:

9

1. Press TEMP (9) key.

2. Rotate dial (6) to enter temperature.

To set the cook time:

1. Press TIME (8) key.

WARNING

10 AF

REPLACE WITH 10 AMP

TIME DELAY FUSES

DISCONNECT FROM THE SOURCE OF

SUPPLY BEFORE SERVICING

www.blodgett.com

Figure 11

2. Rotate the dial (6) to enter time.

NOTE: Time is entered in hours : minutes or minutes :

seconds.

To set the hold time:

1. Press HOLD key (10) to turn hold mode on.

NOTE: HOLD light is on.

10 AF

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

3. Press START/STOP key (7)

To set the pulse time:

1. Press PULSE KEY (11) to turn pulse mode on.

NOTE: Pulse light is on.

2. Rotate DIAL (6) to enter the pulse time. Pulse time is a
portion of the pre-set cook time.

13

Operation

SSD Solid State Digital Control

OPERATION

Cook Only:

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

2. Enter the cook time and temperature.

3. Load product into oven.

NOTE: The display reads LOAD with the oven is

near the set temperature.

4. Press the START/STOP key (7). The timer begins to
count down.

5. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.

6. Press the START/STOP key (7) to silence the buzzer.

7. Remove the product.

Cook with Hold:

NOTE: HOLDlightisonwhenholdmodeisonando

whenholdmodeiso.

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

2. Enter the cook time and temperature.

Cook with Pulse:

NOTE: PULSElightisonwhenpulsemodeisonando

whenpulsemodeiso.

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

2. Enter cook time and cook temperature.

3. Press PULSE KEY (11). Enter the pulse time.

NOTE: Pulse time is a portion of the cook time and

does not increase the previously entered
cook time.

4. Load product into oven.

NOTE: The display reads LOAD with the oven is

near the set temperature.

5. Push START/STOP KEY (7). The timer begins to
count down the cook time. The oven will be in pulse
mode for the set pulse time. Once the set time has ex­pired, the unit will automatically switch to cook mode
and continue counting down.

3. Press the HOLD key (10). Enter the hold temperature.

4. Load product into oven.

NOTE: The display reads LOAD with the oven is

near the set temperature.

5. Push the START/STOP (7) key. Timer begins to count
down.

6. When the cook timer reaches 00:00 the buzzer sounds
and the display reads DONE. The buzzer turns o󰀨 af­ter a few seconds. The display reads HOLD until the
oven reaches the hold temperature. Then the timer
begins to count up.

7. Push the START/STOP key (7) to stop timer.

8. Remove the product.

9. Push HOLD (10) key to turn o󰀨 hold mode.

6. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.

7. Push the START/STOP KEY (7) to turn the buzzer o󰀨.

8. Remove the product.

14

With the optional COOK & HOLD feature, meat is roasted
at lower temperatures for longer periods of time. This pre-

serves avor and tenderness and prevents over drying.

There are three phases in cook and hold roasting.

• Primary Cooking - controlled by the COOK & HOLD
TIMER. The meat is cooked at a low temperature
until approximately 2/3 done.

• Cooking from Stored Heat - when the primary cook
time expires, the oven automatically switches to
HOLD. The product continues to cook from the heat
stored in the oven. Meat must remain in the hold
cycle for a minimum of 1-1/2 to 2 hours before being
served.

• Hold - holds the product for several hours before
serving without loss of moisture or tenderness.

Temperature (°F)

Operation

How Cook & Hold Works

Oven switches from cook to hold

Oven Temp

Meat Temp

Stored heat

Product may be
held up to 16 hours

Product may be
removed and served.

Time (hours)

All meat should be completely thawed by refrigeration. Us­ing frozen meat increases the cook time causing shrink­age.

PRODUCT

Prime rib, bone cap o󰀨
14-18 lbs. (6.4-8.1 kg)

Prime rib, bone cap on
14-18 lbs. (6.4-8.1 kg)

Top or bottom rounds
20-22 lbs. (9.1-10.0 kg)

Pork roast or ham
10-12 lbs. (4.5-5.4 kg)

Turkey
20-22 lbs. (9.1-10.0 kg)

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

COOK
TEMP.

200°F

93°C

200°F

93°C

200°F

93°C

250°F
121°C

250°F
121°C

225°F
107°C

HOLD TEMP. QUANTITY

140°F

60°C

140°F

60°C

140°F

60°C

170°F

76°C

170°F

76°C

160°F

71°C

1
3
6

1
3
6

1
3
6

2
4
6

1
6

2
4
6

Figure 12

COOK TIME

(HRS)

3
3-1/4
3-1/2

3-1/2

4
4-1/2

3-1/2

4
4-1/2

4
4-1/4
4-1/2

3-1/4

4
2-1/2

2-3/4

3

MIN. HOLD

TIME (HRS)

1

1-1/2

2
1

1-1/2

2
1

1-1/2

2
1

1-1/2

2
1

1-1/2

1

1-1/2

2

TOTAL TIME

(HRS)

4
4-3/4
5-1/2

4-1/2
5-1/2
6-1/2

4-1/2
5-1/2
6-1/2

5
5-3/4
6-1/2

4-3/4
5-1/2

3-1/2
4-1/4

5

15

Operation

General Guidelines for Operating Personnel

COOK TIMES AND TEMPERATURES

Preheating the oven

Always preheat the oven before baking or roasting. We
recommend preheating 50°F (28°C) above the cook tem-

perature to o󰀨set the drop in temperature when the doors

are opened and cold product is loaded into the oven. Set
the thermostat to the cook temperature after the product
is loaded.

NOTE: For frozen product, preheat the oven 100°F

(56°C) above the cook temperature.

Cook Temperatures

Generally, cook temperatures should be 50°F (28°C) low­er than deck or range oven recipes. If the edges of the
product are done but the center is raw, or if there is color
variation, reduce the thermostat setting another 15-25°F
(10-15°C). Continue to reduce the cook temperature on
successive loads until the desired results are achieved.

NOTE: Cooking at excessive temperatures will not

reduce cook time, it will produce unsatisfactory
baking and roasting results.

Cook Time

Check the product in about half the time recommended
for deck or range oven recipes. Record times and tem­peratures which provide best results for future reference.

NOTE: Cook time will vary with the amount of product

loaded, the type of pan and the temperature.

OPERATING TIPS

Pans and Racks

Product or pan height determines how many racks are
used. The oven holds up to ten 18” x 26” (45.7 x 66.0 cm)
bun pans.

Load the oven from the bottom, centering the pans on the
rack. Never place a pan or aluminum foil on the bottom

of the oven. This obstructs the ow of air and results in

uneven baking and roasting.

Roasting

To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.

Baking

Weigh the product to ensure equal distribution in each

pan. Varying amounts of product will cause uneven bak­ing results.

Fans

The fan must be operating for the oven to heat. Use the

Pulse Plus feature to allow light or liquid product to set

in the pan and to avoid rippling towards the fan. If your

oven is not equipped with this feature use the following

procedure.

1. Preheat the oven 25°F (15°C) above the baking tem­perature.

2. Load the oven with product. Close the doors.

3. Set the thermostat to the baking temperature.

4. Turn the oven o󰀨.

5. Allow the product to set for 5-7 minutes with the fan

o󰀨. 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 o󰀨 when not viewing the product.

Leaving the lights on for extended periods of time short­ens the bulb life considerably.

16

Operation

Suggested Times and Temperatures

PRODUCT TEMPERATURE TIME # SHELVES

Meats

Hamburger Patties (5 per lb)

Steamship Round (80 lb. quartered)

Standing Rib Choice (20 lbs, trimmed, rare)

Banquet Shell Steaks (10 oz. meat)

Swiss Steak after Braising

Baked Stu󰀨ed 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 Stu󰀨ed Lobster (21/2 lb.)

Lobster Tails (frozen)

Cheese

Macaroni & Cheese Casserole

Melted Cheese Sandwiches

Potatoes

Idaho Potatoes (120 ct.)

Oven Roasted Potatoes (sliced or diced)

Baked Goods

Frozen Berry Pies (22 oz)

Fresh Apple Pie (20 oz.)

Pumpkin Pies (32 oz.)

Fruit Crisp

Bread (24 - 1 lb. loaves)

Southern Corn Bread

Baking Soda Biscuits

Brown & Serve Rolls

Sheet Cakes (5 lb. mixed batter per pan)

Chocolate Cake

Brownies

NOTE: Actualtimesandtemperaturesmayvaryconsiderablyfromthoseshownabove.Theyareaectedbyweightof

load, temperature of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary, write
in your proven time and temperature for ready reference.

400°F (205°C)

275°F (135°C)

235°F (115°C)

450°F (235°C)

275°F (135°C)

375°F (190°C)

300°F (150°C)

400°F (205°C)

400°F (205°C)

350°F (175°C)

350°F (175°C)

350°F (175°C)

310°F (155°C)

350°F (175°C)

400°F (205°C)

425°F (220°C)

350°F (175°C)

400°F (205°C)

400°F (205°C)

325°F (165°C)

325°F (150°C)

350°F (175°C)

300°F (150°C)

300°F (150°C)

325°F (155°C)

375°F (190°C)

400°F (205°C)

350°F (175°C)

325°F (160°C)

325°F (160°C)

325°F (150°C)

8-10 mins.

2 hrs 45 mins.

2 hrs 45 mins.

7-8 mins.

1 hr.

25-30 mins.

3 hrs. 10 mins.

7-8 mins.

5-7 mins.

40 mins.

35 mins.

30 mins.

3 hrs 45 mins.

20 mins.

10 mins.

9 mins.

30 mins.

8 mins.

50 mins.

10 mins.

35 mins.

25-30 mins.

30-50 mins.

25 mins.

30 mins.

15-20 mins.

6 mins.

15 mins.

16-18 mins.

20 mins.

15 mins.

10

2

2

5

5

5

2

5

10

5

5

5

3

5

3

5

5

10

5

5

5 (30 pies)

5 (30 pies)

5 (20 pies)

5

3

5

5

5

5

5

5

17

Maintenance

Cleaning and Preventative Maintenance

CLEANING THE OVEN

Painted and stainless steel ovens may be kept clean and
in good condition with a light oil.

1. Saturate a cloth, and wipe the oven when it is cold.

2. Dry the oven with a clean cloth.

On the stainless front or interiors, deposits of baked on
splatter may be removed with any non-toxic industrial
stainless steel cleaner. Heat tint and heavy discoloration
may be removed with any non-toxic commercial oven
cleaner.

1. Apply cleaners when the oven is cold. Always rub
with the grain of the metal.

The porcelain interior can be cleaned with any commer­cial oven cleaner. Be sure caustic cleaning compounds
DO NOT come in contact with the blower wheel and the
aluminized steel panel directly behind it.

1. Remove the racks, rack supports and blower wheel
from the oven.

2. Soak the parts in a solution of ammonia and water.

3. Reinstall after cleaning.

PREVENTATIVE MAINTENANCE

The best preventative maintenance measures are, the

proper installation of the equipment and a program for

routinely cleaning the ovens.

Annual Maintenance

This oven requires no lubrication, however, the venting

system should be checked annually for possible deterio-

ration resulting from moisture and corrosive ue products.

If maintenance or repairs are required, contact your local

Blodgett service company, a factory representative or the
Blodgett Oven company.

WARNING!!

Always disconnect the appliance from the
power supply before servicing or cleaning.

NOTE: If the oven is moved the restraint must be recon-

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

Weekly Cleaning

In addition to the daily cleaning it is necessary to clean
the air intakes on a weekly basis. Air intakes provide nec­essary cooling air to the internal components. They are

generally located on the rear and sides of the equipment.

18

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Heating elements do not come on.

• Oven not plugged in.

Maintenance

Troubleshooting Guide

• Plug in electrical supply cord.

• Power switch on the control panel is o󰀨.

• Control set below ambient temperature.

• Doors are open.

• Computerized controls - error code on display.

SYMPTOM: Oven does not come to ready.

• The oven has not reached preheat temperature.

• Fan delay feature may be activated, if applicable.

• Internal problem with main temperature control.

SYMPTOM: Convection fan does not run.

• Oven is not plugged in.

• Oven is not set to the cook mode.

• Circuit breaker tripped.

• Fan delay feature may be activated, if applicable.

• Doors are open

SYMPTOM: General baking problems.

• Computerized controls - incorrect product program­ming.

• Set the control panel to COOK or OVEN ON.

• Set to desired cook temperature.

• Close doors.

• *

• Wait for oven to reach preheat temperature.

• Deactivate fan delay feature.

• *

• Plug in electrical supply cord.

• Set the control panel to COOK or OVEN ON.

• Reset the breaker.

• Deactivate fan delay feature.

• Close doors.

• Reprogram control per Operation section.

• Thermostat out of calibration.

*Denotesremedyisadicultoperationandshouldbeperformedbyqualied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unqualiedpersonnel.

WARNING!!

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

• *

19