Blodgett MARK V KFC Installation Manual
MARK V
ELECTRIC CONVECTION OVEN
INSTALLATION OPERATION MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 33101 Rev K (3/14)
© 2014 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
Utility Connections Standards and Codes .................................. 4
Electrical Connection ..................................................... 5
Oven Assembly and Startup ............................................... 6
OPERATION
IQ VVC-208 Control ...................................................... 8
Component Description ............................................... 8
Operational Test Procedure ........................................... 9
Recipe Review ....................................................... 9
View Temperature Setting ............................................. 9
Cool Down........................................................... 9
Setback ............................................................ 10
Programming ....................................................... 10
Changing the Menu Strip ............................................. 10
Recipe Programming (1724) ......................................... 11
System Programming (6647) ......................................... 16
Product or Alarm Name Library (6647) ................................ 19
SCK Address (6647) ................................................. 21
Blodgett IQ™ Phase IV Control ........................................... 22
Component Description .............................................. 22
Oven Operation Startup: ............................................. 23
Programming Single Stage Recipes ................................... 25
Programming Multiple Stage Recipes ................................. 27
2ND Level Programming ............................................. 30
Programming the Offset .............................................. 31
Replacing the Recipe Card ........................................... 31
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 32
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.
ELECTRICAL RATINGS PER SECTION
VOLTAGE
U.S. and Canadian installations
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
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
HZ
KW
PHASE
L1 L2 L3 N
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.
MAX LOAD (AMPS)
MOTOR
NOTE: Electrical connection wiring is sized for 90°C copper wire at 125% of rated input.
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 1/2” (1.3cm)
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 at the back of the oven. This
condition must be corrected to prevent permanent
damage to the oven.
• The location must provide adequate clearance for
the air opening into the combustion chamber.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the gas and 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 1/2” (1.3cm)
• Oven body back 1/2” (1.3cm)
• Oven body bottom 1/2” (1.3cm)
The following clearances must be available for servicing.
• Oven body sides 12” (30cm)
• Oven body back 12” (30cm)
3
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
7o-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”, NF-
PA-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 0011-802-860-3700.
4
Ovens are supplied for operation on several different voltages with single or three phase grounded circuits. The
electric motor (single or two speed), heating elements,
oven lights, indicator lights and related switches are connected by one power supply to the oven. Before making
any electrical connections to this unit, check the oven
rating plate located on the underside of the upper ledge
above the right hand door. Be sure the proper electrical
supply is connected to the oven.
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 Electrical Code CSA
C22.1 as applicable.
Wiring diagrams are located on the control compartment
cover and at the back of the oven.
WARNING!!
In order to prevent damage, there is no power
to the heating elements unless the blower is
operating.
U.S. and Canadian Installations
For Single Phase Installations:
1. Connect the supply conduit to the wire duct located
in the lower left hand corner as viewed from the rear
of the oven.
Installation
Electrical Connection
Terminal Block
Single Phase Installations
2. Run the supply wires through the wire duct to the
front of the oven. Connect the wires to the terminal
block located at the lower right front corner.
NOTE: Remove the bottom trim and control com-
partment covers to access the terminal
block. Slide the control module forward for
easy connections.
For Three Phase Installations:
These units are supplied with a power cord and a 15-50P
NEMA plug (4 prong grounding 50 amp 250 volt). It is intended for use with a 15-50R NEMA receptacle.
Export Installations
Export ovens are not supplied with a power cord. Size
the electrical connection in accordance with local and National installation standards.
Three Phase Installations
Figure 1
5
Installation
Oven Assembly and Startup
Check that all of the components for your oven conguration were received. In addition to the oven itself, legs or
other accessories may be required.
NOTE: In MARK V series ovens the legs are packed in
the oven.
LEG AND CASTERS
1. With the oven lying on it’s back, align the threaded
stud in each leg with the nut located inside each bottom front corner of the oven frame. Turn the legs
clockwise and tighten to the nearest full turn.
2. Align the two leg plate holes in each leg with those
in the oven bottom and secure the leg using two 1/2”
bolts.
NOTE: For bolts on front and back edge of oven,
hand tighten only. They will need to be removed for shelf installation.
3. Slide the caster assemblies into the bottom of each
leg. Hand tighten the two set screws on the side of
each caster.
NOTE: Two casters with locking devices must be in-
stalled on the front of the oven. casters without locking devices must be installed at the
rear of the oven.
Adjustment Collar
Figure 3
4. Carefully tip the oven up on the newly installed legs
and casters.
Figure 2
5. Place a level on top of the oven. Loosen the set
screws on the side of each caster. Turn the adjustment collar clockwise to raise and counter clockwise
to lower the oven.
6. When the oven is level, tighten the casters by turning
the two set screws on the side of each caster assembly.
NOTE: When casters are used in conjunction with
a power supply cord for movable appli-
ances, a xed restraint should be provided.
This restraint should secure the oven to a
non-movable surface to eliminate stress on
the connector. If the oven is moved from its
regular location, the restraint must be reconnected when the oven is returned.
6
Installation
Oven Assembly and Startup
SHELF INSTALLATION
1. Remove the 4 leg mounting bolts from the front and
back edge of the oven.
2. Line the front and back holes of the right channel assembly with the leg mounting bolt holes on the right
side of the oven.
3. Secure using the leg mounting bolts.
4. Repeat steps 2-3 for the left channel assembly.
5. Slide the shelf into the track in the channel assemblies.
Left Channel
Assembly
Back of
Oven
Shelf 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.
Front of
Oven
Figure 4
Right Channel
Assembly
Units without back panels
Figure 5
INITIAL STARTUP
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. Because
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, and tightening of fasteners. No installation should
be considered complete without proper inspection, and if
necessary, adjustment by qualied installation or service
personnel.
7
Operation
IQ VVC-208 Control
COMPONENT DESCRIPTION
1. Indicator
Lights
2. Programming
Buttons
3. VFD (Vacuum Fluorescent Display)
4. Slide-In
Menu Strips
5. Product
Buttons
6. SCAN key Used for recipe review during
7. COOL
DOWN key
Light up when product key is
activated
Used to access programming
mode and change parameters
Bright blue for easy viewing.
Displays programming and cook
cycle information
Menu items are printed directly
on easy-to-change menu strip
Used to activate cook cycles
and for certain programming
functions
idle.
Used to review time remaining
during multiple cooks (press &
hold)
Used to enter or exit cool down
mode
8. TEMP/
TOGGLE
CLEAR key
9. HOLD key Holds are not used for RFC
10. SETBACK
key
11. SCK LINK
logo
Used to check actual temperature; also used to clear value
when in programming mode
applications. Used to toggle
between upper and lower case
letters when programming
libraries
Used to enter or exit Setback
mode
Signies your control is communications capable
Figure 6
8
OPERATIONAL TEST PROCEDURE
Operation
IQ VVC-208 Control
1
2
3
4
5
6
RECIPE REVIEW
Quickly see what is programmed for each product key.
1. Press the SCAN key.
2. Select any product key previously programmed-LED
will be lit above the key.
3. Press the DOWN arrow key to scroll through the list.
4. Press SCAN to exit.
VIEW TEMPERATURE SETTING
1. Press the TEMP key ‘once’ to view Actual Temperature, or
Plug oven into electrical source
Turn the oven power switch on.
NOTE: AP and Mark V computer is unpowered if off.
NOTE: This scrolling can be bypassed by pressing ScAN.
The controller will scroll through the following:
a.) Appliance Type
b.) Software #
c.) Download #
d.) SCK Address
e.) “PREHEAT”
The oven will enter “PREHEAT” mode and begin to warm up. When the set temperature (default 325°F) is
reached, the Preheat timer will count down from 45 minutes to zero. When “LOAD” is displayed, the oven
is ready for use.
Press any illuminated product key.
The cook cycle will count down in the display.
COOL DOWN
1. To enter Cool Down, press the COOL DOWN key
while the oven door is closed. When the display reads
“COOL,” the door can then be opened.
WARNING!!
THE FAN IS STILL MOVING. DO NOT REACH
INTO THE OVEN. The fan will automatically
shut off when the actual temperature reaches
105°F.
2. To exit Cool Down, press the COOL DOWN key again.
The oven will come back up to set temperature.
2. Press the TEMP key ‘twice’ to view Set Temperature.
3. Press the TEMP key ‘three’ times to view Fan Speed
4. Press the TEMP key ‘four’ times to view Fan Direction
WARNING!!
ALWAYS TURN OFF MAIN POWER BEFORE
REMOVING BAFFLE OR PLACING HANDS
NEAR FAN.
9
Operation
IQ VVC-208 Control
SETBACK
1. Used to manually reduce the set temperature tem-
porarily during times of infrequent cooking. Press the
SETBACK key once to reduce the set temperature to
the pre-programmed setback temperature.
2. Press the SETBACK key again to exit Setback and
warm back up to the operating temperature.
PROGRAMMING
1. Programming Mode for the Vision Controller is entered by pressing the “P” key for three (3) seconds.
The following programming mode is available on the
VVC-208 as follows:
Access Level Passcode
Employees 1724
Managers 6647
Program Area Employee Manager
System n/a X
CHANGING THE MENU STRIP
1
Turn off the oven power.
2
With a Phillips screwdriver, remove the two
screws that secure the bezel of the VVC-208 in
place. Remove the bezel.
3
Remove the existing menu strip(s) by lifting the
tab and pulling the menu strip out from the bottom of the controller.
4
Using the tab as a guide, slide the new menu
strip in.
5
Replace the bezel and screws that secure it to
the controller.
6
Turn on the oven power.
Recipe X n/a
Product Name
Library
Alarm Library X X
SCK Address X X
NOTE: Pressing the “P” key saves the previous param-
eter.
NOTE: If no key is pressed within 2 minutes while in Pro-
gramming mode, the controller will automatically
return to idle mode.
NOTE: All scrolling will loop back through allowed values.
X X
10
RECIPE PROGRAMMING (1724)
KEY PRESS DISPLAY ACTION
Operation
IQ VVC-208 Control
1
2
Enter Program mode
Enter Pass Code
ENTER CODE
**** RECIPE
• To enter programming mode,
press and hold the “P” key for
3 seconds.
• Scroll down to “Programming”
• Press the “P” key to lock in
entry
• The display will prompt user
to enter a pass code
• Enter pass code 1 7 2 4
• Press the “P” key to lock in
your entry
• Display will show “Recipe.”
Press the “P” key
3
Choose a Product Key (Recipe)
SELECT PRODUCT TO
PROGRAM
Choices are: ALL, NAME, TIME,
TEMPERATURE, TIMING,
SENSITIVITY, FAN SPEED FAN
CYCLE, FAN PULSE ON, FAN
PULSE OFF, ALARM TIME,
ALARM NAME, ALARM DONE,
ALARM TONE, HOLD TIME,
HOLD TEMP, HOLD DONE,
HOLD FAN SPEED,
PRODUCTS HEADS, EXIT
• Press the product key to be
programmed. That key’s LED
will remain lit
• Scroll to the feature you want
changed and press the “P”
key
NOTE: Selecting “ALL” al-
lows you to review
and/or change all parameters for that key.
• To jump to a specic feature,
select one from the list and
follow the appropriate instructions to make the changes
11
Operation
IQ VVC-208 Control
RECIPE PROGRAMMING (1724)
KEY PRESS DISPLAY ACTION
4
5
6
7
Choose a Product Name
Set Stage 1 Cook Time
Set Stage 1 Temperature
Set Stage 1 Timing
PRODUCT NAME • Press the UP or DOWN arrow
keys to scroll through product names, OR start spelling
the desired product name by
using the top row of lettered
product keys
• Press the “P” key to lock in
selection
STAGE 1 TIME
MM:SS
STAGE 1 TEMP
XXX F
STAGE 1 TIMING
(STRAIGHT, FLEX or
SENSITIVITY)
• Type in the time for Stage 1
• Range is from 00:00 to 99:59
• Press the “P” key to advance
to next stage or parameter
• Type in the Setpoint temperature for this stage. Range
is from 140 to 500F, or the
equivalent of Degrees C
• Press the “P” key to advance
to the next stage or parameter
• Press the LEFT or RIGHT
arrow keys to select the type
of timing to be used for this
stage
• Press the “P” key to advance
to next stage or parameter
7A
8
Set Sensitivity
Set Stage 1 Fan Speed
STAGE 1 SENS
(0 9)
STAGE 1 FAN SPEED
(HIGH, LOW)
12
• THIS ONLY APPEARS IF
SENSITIVITY IS SELECTED
ABOVE
• Type in Sensitivity setting of
0-9
• Press the “P” key to advance
to next stage or parameter
• Press the LEFT or RIGHT
arrow keys to select the fan
speed
• Press the “P” key to advance
to next stage or parameter
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