Blodgett MARK V XCEL User Manual

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MARK V XCEL

CONVECTION OVEN

INSTALLATION -- OPERATION -- 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 36433 Rev C (2/05)

E 2003 --- G.S. Blodgett Corporation

IMPORTANT

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

FOR YOUR SAFETY

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

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

Errors: Descriptive, typographic or pictorial errors are subject to correction. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON

For over a century and a half, The Blodgett Oven Company has been building ovens and nothing but ovens. We’ve set the industry’s quality standard for all kinds of ovens for every foodservice operation regardless of size, application or budget. In fact, no one offers more models, sizes, and oven applications than Blodgett; gas and electric, full-size, half-size, countertop and deck, convection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza Oven line. For more information on the full line of Blodgett ovens contact your Blodgett representative.

Model:

Your Service Agency’s Address:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Table of Contents

Introduction

 

Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2

Installation

 

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

Solid State Digital Control with Humidaire . . . . . . . . . . . . . . . . . . . . . . . . . . .

15

CH-Pro3 (Solid State Programmable Digital Control) . . . . . . . . . . . . . . . . . .

18

Blodgett IQ2T Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

21

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

30

Maintenance

 

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

31

Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

32

Introduction

Oven Description and Specifications

Cooking in a convection oven differs from cooking in a conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air continually strips away the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.

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

Air Flow Pattern for Mark V XCEL

 

 

 

 

 

 

 

 

Figure 1

 

 

 

 

 

 

 

 

 

 

 

ELECTRICAL SPECIFICATIONS (per section) -- MKV1XL/AA

 

 

 

 

 

 

 

 

 

KW

Hz

Volts

Phase

 

Amps

 

Electrical Connection

 

 

 

 

 

 

 

 

(minimum size)

 

 

 

 

L1

L2

L3

N

 

 

 

 

 

 

 

 

 

 

 

 

 

 

U.S. and

Canadian installations

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11.0

60

208

1

53

---

53

---

6 AWG

 

 

 

 

 

 

 

 

 

11.0

60

208

3

33

28

33

---

8 AWG

 

 

 

 

 

 

 

 

 

11.0

60

220-240

1

50

---

50

---

6 AWG

 

 

 

 

 

 

 

 

 

11.0

60

220-240

3

31

26

31

---

8 AWG

 

 

 

 

 

 

 

 

 

11.0

60

440

3

16

13

16

---

12 AWG

 

 

 

 

 

 

 

 

 

11.0

60

480

3

15

12

15

---

12 AWG

 

 

 

 

 

 

 

 

 

General Export installations

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11.0

50

220-240

1

50

---

50

---

Size per local code

 

 

 

 

 

 

 

 

 

11.0

50

240/415

3

19

14

14

5

Size per local code

 

 

 

 

 

 

 

 

 

11.0

50

230/400

3

19

14

14

5

Size per local code

2

Installation

Delivery and Location

DELIVERY AND INSPECTION

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

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

DUncrate the oven and check for internal damage. Carriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for inspection.

The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when the shipment was accepted. We are, however, prepared to assist you if filing a claim is necessary.

OVEN LOCATION

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

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

D

Oven body right side --- 0” (0 cm)

D

Oven body left side

--- 0” (0 cm)

D

Oven body back ---

0” (0 cm)

D

Oven body bottom

--- 1/2” (1.2 cm)

The following clearances must be available for servicing.

D

Oven body sides ---

12” (30 cm)

D

Oven body back ---

12” (30 cm)

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

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

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

DDo not place the oven on a curb base or seal to a wall. This will restrict the flow of air and prevent proper ventilation. Tripping of the blower motor’s thermal overload device is caused by an excessive ambient temperature on the right side of the oven. This condition must be corrected to prevent permanent damage to the oven.

Before making any utility connections to this oven, check the rating plate to be sure the oven specifications are compatible with the electrical services supplied for the oven.

1.Open the doors, the rating plate is located under the top edge of the oven.

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:

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

Dany holes in stacked units not used for mounting stacking brackets.

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

2.Install the bolts as shown in Figure 2.

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.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 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.

6” (15 cm) Legs Shown

Figure 3

Figure 5

5

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

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

2.Attach lower flue 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 flue riser and attach upper flue box to upper oven.

WARNING!!

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

Flue

Boxes

Flue Riser

Figure 6

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.

Qualified installation personnel are individuals, a firm, a corporation, or a company which either in person or through a representative are engaged in, and responsible for:

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

Qualified installation personnel must be experienced in such work, familiar with all precautions required, and have complied with all requirements of state or local authorities having jurisdiction.

U.S. and Canadian installations

All ovens, when installed, must be electrically

grounded in accordance with local codes, or in the absence of local codes, with the National Electrical

Code, ANSI/NFPA 70---Latest Edition and/or Canadian National Electric Code C22.2 as applicable.

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

Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from

Commercial Cooking Equipment”, NFPA-96-Latest Edition.

General export installations

Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local distributor, please call the Blodgett Oven Company at 0011-802-860-3700.

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.

Install incoming power on this

contactor

Figure 7

8

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