MARK V-100 XCEL
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
(Formerly MARK V XCEL)
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 36433 Rev R (10/15)
© 2015 - 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. Specications are subject to change
without notice.
INSTALLATION
Oven Description and Specications ....................................... 2
Delivery and Location .................................................... 3
Oven Assembly .......................................................... 4
Sanitation Bolts ...................................................... 4
Leg Attachment ...................................................... 5
Caster Assembly ..................................................... 5
Double Section Assembly ............................................. 6
Oven Leveling ....................................................... 6
Utility Connections - Standards and Codes ................................. 7
Electrical Connection ..................................................... 8
Initial Startup ............................................................ 9
OPERATION
Safety Information ....................................................... 10
Solid State Manual Control ............................................... 11
Solid State Digital Control ................................................ 12
How Cook & Hold Works ................................................. 17
General Guidelines for Operating Personnel ............................... 18
Suggested Times and Temperatures ...................................... 19
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 20
Troubleshooting Guide .................................................. 21
Installation
Oven Description and Specications
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 qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advancement in energy efciency, 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 Mark V-100 XCEL
Figure 1
ELECTRICAL RATINGS- MKV1XL/AA
VOLTAGE
U.S. and Canadian installations
208 60 11.0 1 53 — 53 — 6 AWG
208 60 11.0 3 33 28 33 — 8 AWG
220-240 60 11.0 1 50 — 50 — 6 AWG
220-240 60 11.0 3 28 23 28 — 8 AWG
440 60 11.0 3 16 13 16 — 12 AWG
480 60 11.0 3 15 12 15 — 12 AWG
General Export installations
220-240 50 11.0 1 50 — 50 — Size per local code
220/380 50 11.0 3 17 15 15 4 Size per local code
240/415 50 11.0 3 19 14 14 5 Size per local code
230/400 50 11.0 3 19 14 14 5 Size per local code
HZ
KW
PHASE
MAX LOAD (AMPS
L1 L2 L3 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
notied within fteen 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 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.
• Oven body right side - 0” (0 cm)
It is essential that an adequate air supply to the oven be
maintained to provide a sufcient 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 specications 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.
• Oven body left side - 0” (0 cm)
• Oven body back - 0” (0 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)
3
Installation
Oven Assembly
SANITATION 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. Lay the oven on its back.
2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn
the legs clockwise and tighten to the nearest full turn.
3. Align the two leg plate holes in each leg with those
in the oven bottom. Secure each leg using two 1/2”
bolts.
NOTE: If using casters see CASTER ASSEMBLY
before proceeding.
4. 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
6” (15 cm) Legs Shown
Figure 3
Figure 4
Low Prole 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
1. Secure the short legs to the bottom sections as described.
2. Attach lower ue box to lower oven.
3. Place the upper section in position on top of the lower
oven.
4. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
5. Install ue riser and attach upper ue box to upper
oven.
WARNING!!
When stacking ovens be sure to remove the
single oven ue boxes prior to attaching upper and lower boxes and riser.
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
Flue
Boxes
Flue Riser
6
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.
Qualied 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.
Qualied 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.
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
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:
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 top of right contactor 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.
THE BLODGETT OVEN COMPANY CANNOT ASSUME
RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED
AS A RESULT OF IMPROPER INSTALLATION.
Figure 7
Install incoming
power on this
contactor
8
Installation
Initial 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.
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 qualied installation or service personnel.
Back of Oven
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 qualied operating personnel. Qualied 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
Solid State Manual Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
high fan, low fan or cool down.
2. OVEN READY LIGHT - when lit indicates elements
1
2
3
4
are heating. When the light goes out the oven has
reached operating temperature.
3. SOLID STATE THERMOSTAT - allows an innite se-
lection of temperatures from 150-550°F (66-288°C).
(innite control shown)
4. TIMER - activates an electric buzzer that sounds
when the cook time expires.
5. LIGHTS SWITCH - controls interior lights.
6. CIRCUIT BREAKER SWITCH - controls power to the
oven.
OPERATION
1. Turn the SELECTOR Switch (1) to either HIGH FAN
or LOW FAN. The blower and control compartment
cooling fan operate and are controlled automatically
by the action of the doors.
2. Set the SOLID STATE THERMOSTAT (3) to the desired setting or temperature.
3. Preheat until the OVEN READY LIGHT (2) goes out.
4. Load product into the oven. Determine cook time and
5
6
Figure 9
set the TIMER (4).
5. When the buzzer sounds, remove the product from
the oven. Turn the TIMER knob (4) to OFF to silence
the buzzer.
6. Turn the SELECTOR Switch (1) to OVEN OFF.
Oven Cool Down:
1. Turn the SELECTOR Switch (1) to COOL DOWN.
NOTE: The doors may be opened to speed the
cooling process.
Oven Shut Down:
1. Turn the SELECTOR SWITCH (1) to OVEN OFF.
11
Operation
Solid State Digital Control
1
2
3
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
4
5
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.
8
10
12
6
7
9
11
13
NOTE: Actual temperature is shown while the
TEMP key is held down.
10. HOLD KEY - turns Hold Mode on or off.
11. PULSE KEY - turns Pulse Mode on or off.
12. LIGHTS SWITCH - controls interior lights.
13. CIRCUIT BREAKER SWITCH - controls power to the
oven.
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 (0:00) or
minutes:seconds (00:00).
To set the hold time:
1. Press HOLD key (10) to turn hold mode on.
Figure 10
NOTE: HOLD light is on.
2. Rotate dial (6) to enter the hold temperature.
3. Press START/STOP key (7)
12
Operation
Solid State Digital Control
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.
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 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.
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on and off
when pulse mode is off.
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. A minimum of one minute must be entered to operate.
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.
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.
Oven Cool Down:
1. Turn the SELECTOR Switch (1) to COOL DOWN.
NOTE: The doors may be opened to speed the
cooling process.
Oven Shut Down:
1. Turn the SELECTOR SWITCH (1) to OVEN OFF.
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 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 off hold mode.
13
Operation
Solid State Digital Control with Humidaire
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
high fan, low fan or cool down.
1
2
8
10
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.
4
3
5
6
7
9
11
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
TEMP key is held down.
10. HOLD KEY - turns Hold Mode on or off.
11. PULSE KEY - turns Pulse Mode on or off.
12. LIGHTS SWITCH - controls interior lights.
13. HUMIDAIRE START SWITCH - activates moisture
injection for a preset period of 30 seconds.
14
Figure 11
12
13
15
14. HUMIDAIRE LAMP - lights when water is being injected
15. CIRCUIT BREAKER SWITCH - controls power to the
oven.
14
Operation
Solid State Digital Control with Humidaire
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 (0:00) or
minutes:seconds (00:00).
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 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.
OPERATION
Cook Only:
1. Turn the SELECTOR switch (1) to the desired position.
Cook with Hold:
NOTE: HOLD light is on when hold mode is on and off
when hold mode is off.
1. Turn the SELECTOR switch (1) to the desired position.
2. Enter the cook time and temperature.
3. Press the HOLD key (10). Enter the hold temperature.
4. Load product into the oven.
NOTE: The display reads LOAD when 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 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 off hold mode.
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on and off
when pulse mode is off.
1. Turn the SELECTOR SWITCH (1) to the desired position.
2. Enter the cook time and temperature.
3. Load product into the oven.
NOTE: The display reads LOAD when 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.
2. Enter cook time and cook temperature.
3. Press PULSE KEY (11). Enter the pulse time. A minimum of one minute must be entered to operate.
NOTE: Pulse time is a portion of the cook time and
does not increase the previously entered
cook time.
4. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
15
Operation
Solid State Digital Control with Humidaire
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.
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.
Oven Cool Down:
1. Turn the SELECTOR Switch (1) to COOL DOWN.
NOTE: The doors may be opened to speed the
cooling process.
Oven Shut Down:
1. Turn the SELECTOR SWITCH (1) to OVEN OFF.
The Humidaire Function:
Moisture may be injected into the oven cavity at any time
during the cook cycle.
1. Press the HUMIDAIRE START SWITCH (13). Water
injects into the oven cavity for 30 seconds. After the
water stops injecting, the motor automatically turns
off for 30 seconds. This enables the moisture to saturate the product. Once the humidaire cycle is complete, the oven resumes normal operation.
NOTE: The oven must be above 230°F (110°C) for
humidaire to operate.
The amount of water injected during the Humidaire cycle
may be adjusted as follows:
1. Check the pressure gauge on the back of the oven
while the water is dispensing. The pressure should be
no higher than 3 psi. If less moisture is desired, the
pressure can be set below 3 psi.
2. To adjust the water pressure, loosen the locknut on
the pressure regulator.
Turn the adjusting screw counter clockwise to decrease the water pressure.
Turn the adjusting screw clockwise to increase the
water pressure if it is below 3 psi.
NOTE: Increasing the water pressure will increase
the amount of water injected during the
humidaire cycle. Decreasing the pressure
will decrease the water injected during the
humidaire cycle.
3. Reset the locknut on the regulator.
4. Recheck the water pressure.
WARNING!!
Setting the pressure above 3 psi will lead to
excessive water in the oven.
Water Pressure
Adjustment Screw
16
Locknut
Rear view of oven
Figure 12
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 off
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 13
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
17
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 temperature to offset 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 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.
18
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 Stuffed Pork Chop
Boned Veal Roast (15 lbs.)
Lamb Chops (small loin)
Bacon (on racks in 18” x 26” pans)
Poultry
Chicken Breast & Thigh
Chicken Back & Wing
Chicken (21/2 lbs. quartered)
Turkey Rolled (18 lb. rolls)
Fish and Seafood
Halibut Steaks, Cod Fish (frozen 5 oz)
Baked Stuffed Lobster (21/2 lb.)
Lobster Tails (frozen)
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.
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
19
Maintenance
Cleaning and Preventative Maintenance
DAILY CLEANING
Oven Cool Down:
1. Turn the oven to COOL DOWN.
NOTE: The doors may be opened to speed the
cooling process.
Cleaning the exterior
1. Saturate a cloth with a mild soap and water mixture.
Wipe the oven when it is cold.
2. Dry the oven with a clean cloth.
3. Heat tint and heavy discoloration may be removed
with any non-toxic, non-caustic, commercial oven
cleaner and stainless steel polish.
Cleaning the interior
Deposits of baked on splatter may be removed with any
non-toxic, non-caustic, food safe, commercial oven cleaner.
1. Apply cleaner following the manufacturer’s direction.
Always rub with the grain of the metal.
WEEKLY CLEANING
1. Remove any loose debris or particle buildup from the
racks, rack supports, bafe, blower wheel and temperature probe.
Clean cooling fan
1. Brush off the cooling fan located on the back of the
oven behind the control compartment.
PREVENTATIVE MAINTENANCE
Annual Maintenance
The following checks should be part of an annual scheduled maintenance. This maintenance must be performed
by an authorized service agency. Contact your local
Blodgett service company, a factory representative or the
Blodgett Oven company.
1. Check venting system.
2. Check temperature calibration.
3. Adjust and grease door switch for proper closure.
4. Clean any debris out of control tray. Check for loose
connections. Replace any discolored connections.
5. Retorque all electrical connections between the element and contactors.
WARNING!!
Always disconnect the appliance from the
power supply before servicing or cleaning.
MONTHLY CLEANING
Clean racks, rack supports, bafe and blower wheel
1. Remove the racks, rack supports and bafe.
2. Hold the blower wheel with a gloved hand.
3. Use an L-shaped brush to clean the ns on the blower wheel.
4. Use a hand brush to clean the center portion of the
blower wheel.
5. Wipe around the fan with a damp towel.
6. Soak racks, supports and bafe in a solution of non-
toxic, non-caustic, food safe, commercial oven cleaner. Allow to soak overnight if necessary.
7. Reinstall parts.
Clean temperature probe
1. Use a damp towel to wipe the probe. Handle with
care.
20
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 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.
• 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 difcult operation and should be performed by qualied 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 unqualied personnel.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
• *
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