Blodgett MT3255 User Manual

MT3255G

CONVEYOR OVENS

INSTALLATION -- OPERATION -- MAINTENANCE

MT3255G

FOURS À BANDE TRANSPORTEUSE

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT OVEN COMPANY

www.blodgettcorp.com

50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN M1678 Rev D (6/01)

E 2000 --- G.S. Blodgett Corporation

IMPORTANT

WARNIN G:IMP ROPER INSTALLATION, ADJUSTMENT, ALTERATI O N , SERVIC EOR MAINTENAN C E CANCAUSE PROP ERTYDA MA GE,INJURY OR DEATH. READ THE INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTI SSEMEN T: UNE INSTALLATIO N, UN AJUSTEMENT, UNE ALTÉRATION , UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMESPEUT CAUSER DES DOMMAGESÀ LA PROPRIÉTE,DES BLESSURESOU LA MORT. LISEZ ATTENTIV EMENT LES DIRECTIVES D’INST A LL ATION, D’OPÉRATION ET D’ENTRETIENAV A N T DE FAIRE L’INSTALLATION OU L’ENTRETIEN DE CET ÉQUIPEMENT.

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.

LES INSTRUCTIONS À RESPECTER AU CAS OÙ L’UTILISATEUR PERÇOIT UNE ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE GAZ LOCAL.

FORYOURSAFETY

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

AVERTISSEMENT

Ne pas entreposer ni utiliser de l’essence ni d’autres vapeurs ou liquides inflammables dans le voisinage de cet appariel, ni de tout autre appareil.

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.

Les informations données dans le présent manuel sont importantes pour installer, utiliser et entretenir correctement ce four. Le respect de ces instructions et procédures permettra d’obtenir de bonsrésultats de cuisson et une longue durée de service sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir vous y reporter à l’avenir.

Errors: Descriptive, typographic or pictorial errors are subject to correction. Specifica-

tions are subject to change without notice.

Erreurs:Les erreurs de description, de typographie ou d’illustration font l’objet de

corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON

UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

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.

Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans la fabrication de fours. Nous avons établi les normes de qualité qui s’appliquent dans l’industrie à tous les types de fours utilisés dans les services alimentaires, quel qu’en soit la taille, l’exploitation ou le budget. En fait, ni n’offre plus de modèles, de tailles et d’applications de fours que Blodgett. À gaz et électriques. De tailles différentes, sur plan de travail et superposables. Qu’il s’agisse de fours à convection, des modèlesCook’n Hold et Combi-Oven, ou de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché. Pour de plus amples informations sur la gamme complète de fours B lodgett, veuillez contacter votre représentant Blodgett.

Your Service Agency’s Address: Adressedevotreagencedeservice:

Model/Modèl:

Serial Number/Numéro de série:

Your oven w a s installed by/ Installateur de votre four:

Your oven’s installation was checked by/ Contrôleur de l’installation de votre four:

Table of Contents/Table des Matières

Introduction

Oven Description and Specifications 2....

Oven Components 3....................

Installation

Delivery and Inspection 4...............

Oven Location and Ventilation 5..........

Oven Assembly 6......................

Oven Supports and Casters 6..........

Return Air Diverters 6..................

Nozzles 7............................

Conveyor Belt Support 7...............

Conveyor Belt 8......................

End Plugs 10..........................

Crumb Pans 10........................

Utility Connections ---

Standards and Codes 11.................

Gas Connection 12......................

Electrical Connection 15.................

Introduction

Description et Spécifications du Four 26....

Éléments du Four 27.....................

Installation

Livraison et Inspection 28................

Implantation et aération du four 29........

Montage du Four 30.....................

LesSupportsduFouretlesRoulettes 30.

Déviateurs de l’Air en Retour 30.........

Les Buses 31..........................

Le Support de Bande Transporteuse 31.. La Bande Transporteuse Métallique 32...

Les Arrêtoir 34.........................

Plateaux pour Miettes 34...............

Branchements de Service --- Normes et

Codes 35...............................

Branchement de Gaz 36.................

Raccordement Électrique 39..............

Operation

Safety Information 16....................

Standard Controls 17....................

Oven Adjustments for Cooking 18.........

Maintenance

Cleaning 20............................

Component Locations 22.................

Troubleshooting Guide 23................

Utilisation

Informations de Sécurité 40...............

Commandes Standard 41................

Réglages du Four Pour la Cuisson 43......

Entretien

Nettoyage 45...........................

Emplacements des Composants du Boîtier

de Commande 48.......................

GuidedeDétectiondesPannes 49........

Introduction

Oven Description and Specifications

Cooking in a conveyor 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 t o penetrate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.

Blodgett conveyor 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, a cooler kitchen environment and enhanced oven performance.

SPECIFICATIONS

Belt Width 32” (81 cm)

Cooking Zone Length 55” (140 cm)

Baking Area 12.2 Sq. Ft. (1.13 m2)

Heated Air Conveyor

AirFlowPatternforBlodgettConveyorOvens

Combustion Chamber

MT3255G

Return Air

Figure 1

Dimensions (single unit) 91” x 62” x 44.5”

(231 cm x 158 cm x 113 cm)

Maximum Input 125,000 BTU/Hr. (36.6 kW/Hr.) (132 MJ/Hr.)

Maximum Operating Temperature 600_F (315_C)

Power Supply U.S. and Canadian installations

120/208-240VAC, 1Φ,60Hz.3wire,7Amp.

General Export and Australian installations

220- 240VAC, 1Φ,50Hz.3wire,7Amp.

Gas Supply Natural Gas: 4.5” W.C. (1.1 kPa) minimum

10.5” W.C. (2.61 kPa) maximum

Propane: 11.0” W.C. (2.74 kPa) minimum

13.0” W.C. (3.2 kPa) maximum

Product Clearance 3.5” (6.4 cm)

Gas Supply Connection 3/4” NPT

Introduction

Oven Components

Conveyor Belt --- stainless steel chain link (con-

veyor) belt that carries product through the oven. Conveyor Belt Master Links --- allo w e a s y r e m o v -

al of the conveyor belt for maintenance and cleaning. Identified by locating double spaces between regular links on belt.

Conveyor Belt Support Assembly (drive & idle sides) --- locatedonbothendsofovendeck.Drive

side support drives conveyor belt. Control Box --- contains electrical wiring, cooling

fan, drive motor and drive chain. Drive Motor --- provides power to move the con-

veyor belt. Drive Chain --- connects the drive motor sprocket

to the drive side conveyor belt support sprocket. Baking Chamber --- products pass through the

baking chamber on the conveyor belt for cooking. Nozzles --- distribute heated air to the bottom of

the baking chamber. Located inside the oven, under the conveyor belt.

Upper

End Plug

Nozzle Hold-Down Bracket --- holdsthe front end of the nozzles in position. Located inside the oven.

Return Air Diverters (2, drive and idle sides) --diverts return air from the baking chamber back to the combustion chamber. Ensures even baking throughout oven. Located inside the oven, beneath the nozzles.

Upper End Plug --- keeps heat in the baking chamber. Located on each end above the conveyor belt.

Lower End Plug --- helps keep heat in the baking chamber. Located at each end below t he conveyor belt.

Crumb Pan --- catches crumbs from products on the conveyor. Located under conveyor belt at both ends of the baking chamber.

Pull Down Door --- open for auxiliary product insertion.

Air Flow Plates (2, drive and idle sides) --- di s tribute heated air to top of baking chamber. Located inside of oven at the top of baking chamber.

Conveyor Support

Assembly

Lower

End Plug

Crumb

Pan

Control

Box

Return Air

Diverter

Air Flow

Plate

Conveyor Belt

Handle for

Pull Down Door

Conveyor

Support

Assembly

Nozzles

Figure 2

Installation

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. Ca rriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for inspection.

Part Description

Main Oven Body 1 Oven Support/with caster

(2 locking, 2 non-locking) Left Conveyor Belt Support Assembly 1 RightConveyorBeltSupportAssembly 1 Upper End Plug Assemblies 2 Lower End Plug Assemblies 2 Rolled Wire Belt** 1 Crumb Pan 2 Nozzles 11 Window Assembly 1 Air Flow Plate Removal Handle 1*

Qty.

The Blodgett Oven Company cannot a ssume 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 cl aim is necessary.

The oven can now be moved to the installation site. Check the followinglist with Figure 2 on page 3 to be sure all items were received.

Part Description Qty.

Packet containing:3/8”-16 Bolts (for oven supports)

Packet containing: Flat & Lock Washers (for oven supports)

Packet containing: (2) 10 amp. motor circuit fuses, (2) 2 amp. control circuit fuses

Packet containing: conveyor belt master links**

Extra Piece of Wire Conveyor Belt** 1* Owner’s Manual 1* Return Air Diverters 2

NOTE: * not shown on Figure 2

** Two of these items are included for

dual belt models

Installation

Oven Location and V entilation

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 sides --- 20” (51 cm)

Oven body back --- 2” (5 cm)

The following clearances must be available for servicing.

Oven body sides --- 38” (96.5 cm)

Oven body back --- 28” (71 cm)

NOTE: On gas models, routineservicingcan usu-

ally be accomplished within the limited movement provided by the gas hose restraint. If the oven needs to be moved further from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been returned to its regular position.

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

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

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

Do not place the oven on a curb base or seal to a wall. This will restrict the flow of air and prevent proper ventilation to the blower motors. This condition must be corrected to prevent permanent damage to the oven.

VENTILATION

Ongasmodelsthenecessityforaproperlydesigned and installed ventilation system cannot be over emphasized. This system allows the oven to function properly while removing unwanted vapors and products of combustion from the operating area.

This oven must be vented with a properly designed mechanically driven exhaust hood. The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15cm) on all sides not adjacent to a wall. The distance from the floor to the lower edge of the hood should not exceed 7’ (2.1m). The capacity of the hood should be sized appropriately and provisions should be made for adequate makeup air.

U.S. and Canadian installations

Refer to your local ventilation 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 and Australian 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 installationand/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.

WARNING: Failure to properly vent the oven can be

hazardous to the health of the operator and may result in operational problems, unsatisfactory baking and possible dam age to the equipment.

Damage sustained as a direct result of improper ventilation will not be covered by the Manufacturer’s warranty.

Installation

Oven Assembly

OVEN SUPPORTS AND CASTERS

1. Bolt the supports to the oven with 3/ 8-16 hex head bolts.

NOTE: Install the locking casters on the front

of the oven.

2. Carefully place the oven onto casters. Have several persons lift the oven off the pallet and set it onto the casters.

3. Engage the brakes on the front casters.

4. Remove the crating supports from the rear of the oven.

RETURN AIR DIVERTERS

1. Slide the left and right air diverters into the bottom of the baking chamber. See Figure 4 for proper orientation. The outside edges of the diverters should be 3” (11.8 cm) from the edge of the oven.

Front of

Oven

Figure 3

3” (11.8 cm)

Figure 4

Crating Support

Installation

Oven Assembly

NOZZLES

1. Install nozzles from center of oven working toward the ends. Make sure the bottom of nozzle fits into slot in t he nozzle support toward the front of the oven.

2. Secure the nozzle hold-down strip across the inside front of the oven using the existing screws located on the oven wall.

Figure 5

CONVEYOR BELT SUPPORT

1. Slide the left conveyor support (with sprocket on the end of the shaft) into the support tracks. The sprocket must be inside the control box after being pushed into the oven.

Figure 6

2. Install the drive chain around the drive motor and the sprocket on the conveyor support. Push the support back to tighten the chain.

Figure 7

3. Tighten the four bolts on the control box.

4. Slide the right conveyor support into the sup port tracks until it touches the left stop.

Installation

Oven Assembly

CONVEYOR BELT

Be sure to install t he belt fromleft to right. The conveyor belt has loops on both sides. The loops must travel backwards on the conveyor support. See Figure 8.

Belt Top

Direction of

Conveyor Travel

To thread the conveyor belt

1. Start from the right hand side of the oven, lowerlevelfirst.Unrollthebeltasshownin Figure 9, otherwise the belt will be upside down. Leave about one foot hanging out on the left side

NOTE: If belt travel is from left to right, start

fromtheleftsideoftheoven.

2. Tak e the remainder of the belt, loop it around the right shaft. Push through on the upper level.

3. The two ends of the belt should be approximately 6 -9 inches past the left shaft on the upper level of the belt support. Right shaft if right to left travel is required.

Figure 8

Unless specified otherwise, conveyor travel is factory set for left to right operation when facing the front of the oven. To change direction:

Reverse the polarity of the drive motor. Interchange the black and white motor leads at the D.C. controller located in the control panel.

Install the conveyor belt from the left side of t he oven.

Figure 9

Figure 10

Installation

Oven Assembly

4. Install inner master links. See Figure 11 and Figure 12.

Upside-down

Proper Position

Figure 11

5. Install the outer master links. See Figure 13 and Figure 14

NOTE: The extra piece of wire belt can be used to

make additional master links if the original links are lost or damaged.

Figure 13

Figure 12

Figure 14

Installation

Oven Assembly

END PLUGS

1. Install the upper and lower end plugs at both ends of the oven. Secure the upper end plugs with two wing nuts on the bottomof each plug.

Upper End Plug

CRUMB PANS

1. Installcrumb pans under each end of the conveyor.

Figure 16

Lower End Plug

Figure 15

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:

the installation or replacement of gas piping and the connection, installation, repair or servicing of equipment.

the 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 w ork, familiar with all precautions required, and have compliedwith all requirements of state or local authorities having jurisdiction.

U.S. and Canadian installations

Installation must conform with local codes, or in the absence of local codes, with the National Fuel

Gas Code, NFPA54/ANSI Z223.1 ---Latest Edition, the Natural Gas Installation Code CAN/CGAB149.1 or the Propane Installation Code, CAN/ CGA-B149.2 as applicable.

All ovens, when installed, must be electrically grounded in accordance with local codes, or in the absence of localcodes, with the National Electrical

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

General export and Australian installations

Installation

Gas Connection

GAS PIPING

A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure at the equipment.

Example:

NOTE: BTU values in the following example are

for natural gas.

You purchase a MT3255 conveyor oven to add to your existing cook line.

1. Addthe BTU rating of your current appliances. Pitco Fryer 120,000 BTU

6 Burner Range 60,000 BTU Deck Oven 50,000 BTU Total 230,000 BTU

2. Add the BTU rating of the new oven to the total.

Previous Total 230,000 BTU MT3255 125,000 BTU New Total 355,000 BTU

3. Measure the distance from the gas meter to the cook line. This is the pipe length. Let’s say thepipelengthis30’(9.1m)andthepipesize is 1” (2.54 cm).

4. Use the appropriate table to determine the total capacity of your current gas piping.

The total capacity for this example is 375, 000 BTU. Since the total required gas pressure, 355,000 BTU is less than 375,000 BTU, the current gas piping will not have to be increased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows or other fittings will decrease pipe capacities. Contact your local gas supplier if you have any questions.

Maximum Capacity of Iron Pipe in Cubic Feet

of Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

Pipe eng

(ft)

10 360 680 1400 2100 3950 20 250 465 950 1460 2750 30 200 375 770 1180 2200 40 170 320 660 990 1900 50 151 285 580 900 1680 60 138 260 530 810 1520 70 125 240 490 750 1400 80 118 220 460 690 1300 90 110 205 430 650 1220

100 103 195 400 620 1150

From the National Fuel Gas Code Part 10 Table 10-2

Maximum Capacity of Pipe in Thousands of

BTU/hr of Undiluted P.P. Gas at 11” W.C.

Pipe Length

From the National Fuel Gas Code Part 10 Table 10-15

3/4” 1” 1-1/4” 1-1/2” 2”

(Pressure drop of 0.5 Inch W.C.)

(ft)

10 608 1146 3525 20 418 788 2423 30 336 632 1946 40 287 541 1665 50 255 480 1476 60 231 435 1337 70 215 404 1241 80 198 372 1144 90 187 351 1079

100 175 330 1014

Nominal Size, Inches

Outside Diameter, Inches 3/4” 1” 1-1/2”

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

MT3255 ovens are rated at 125,000 BTU/Hr. (36.6 kW/Hr.) (132 MJ/Hr.) Each oven has been ad justed at the factory to operate with the type ofgas specified on the rating plate attached to the left side of the control panel.

Each oven is supplied with a regulator to maintain thepropergaspressure.The regulator is essen-

tial to the proper operation of the oven and shouldnot be removed. It is preset to provide the

oven with 3.5” W.C. (0.87 kPa) for natural gas and

10.0” W.C. (2.50 kPa) for Propane while the flame is on. The regulator is located on top of the gas valve, between the manual shutoff and solenoid valves.

DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY UNLESS THE SUPPLY EXCEEDS THE MAXIMUM.

NOTE: The maximum gas supply pressure to the

oven is 10.5” W.C. (2.61 kPa) for natural gas and 13” W.C. (3.2 kPa) for Propane gas. The minimum gas supply pressure to the oven is

4.5” W.C. (1.1 kPa) for natural gas and 11.0” W .C. (2.74 kPa) for Propane gas.

Installation must conform with local codes, or in the absence of local codes, with the National Fuel

Gas Code, NFPA54/ANSI Z223.1 ---Latest Edition, the Natural Gas Installation Code CAN/CGAB149.1 or the Propane Installation Code, CAN/ CGA-B149.2 as applicable.

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of t hat system at test pressuresinexcessof1/2psig(3.45kPa).

The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (3.45kPa).

Gas Connection 6” 152 mm)

Gas Connection 6.5” (165 mm)

Figure 17

+ 38 hidden pages