Blodgett RE User Manual
ZEPHAIRE-G
CONVECTION OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
ZEPHAIRE-G
FOURS À CONVECTION
MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN
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 90139 Rev J (6/01)
E 2001 --- G.S. Blodgett Corporation
IMPORTANT
WARNIN G:IMPROPERINSTALLATION,ADJUSTMENT,ALTERATION,SERVICEOR
MAINTENAN C ECAN CAUSEPROPERTY DAMAGE,INJURY ORDEATH .READTHE
INSTALLA TION,OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTI SSEMEN T: UNE INST A LL ATION, UN AJUSTEMENT, UNE ALTÉRATION, UN
SERVICEOU UN ENTRETIEN NON CONFORMEAUXNORMESPEUT CAUSERDES
DOMMAGESÀLAPROPRIÉTE,DESBLESSURESOULAMORT. LISEZATTENTIVEMENTLES DIRECTIVESD’INST A L LATION,D’OPÉRATI O NET D’ENTRETIENAVANT
DE FAIRE L’INST A L LATION 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 INSTRUCTIONSÀ RESPECTER AU CAS OÙ L’UTILISATEUR PERÇOIT UNE
ODEURDE GAZ DOIVENT ÊTRE AFFICHÉESDANSUN ENDROIT BIENVISIBLE.
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 thismanual is importantforthe properinstallation,
use,and maintenanceofthisoven. Adherenceto theseproceduresand instructions will result in satisfactory baking results and long, trouble free service.
Please read this manual carefully and retain it for future reference.
Les informationsdonnées dans le présent manuel sont importantes pour installer,
utiliseret entretenir correctementce four. Le respect de ces instructio n s et procédurespermettra d’obtenir de bonsrésultats de cuisson et une longuedurée de service sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir
vous y reporter à l’avenir.
Errors: Descriptive,typographicor pictorial errors are subjectto 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
Forover acentury and a half,The BlodgettOven Companyhas been building
ovensand nothing but ovens. We’veset the industry’s qualitystandard forall
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 andelectric,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 fullline of Blodgett ovens contact your
Blodgett representative.
Celafait maintenantdessus unsiècle etdemi queBlodgettse spécialisedans
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,quelqu’en soitlataille,l’exploitationoulebudget. Enfait, nin’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 foursà convection,des modèles Cook’n Holdet Combi-Oven,ou
de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.
Pourde plus amples informations sur la gamme complète de fours Blodgett,
veuillez contacter votre représentant Blodgett.
Your Service Agency’s Address:
Adressedevotreagencedeservice:
Model/Modèl:
Serial Number/Numéro de série:
Your oven was 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 Location 4.................
Oven Assembly 5......................
NSF Bolts 5..........................
Leg Attachment 6.....................
Caster Assembly 6....................
Double Section Assembly 7............
Oven Leveling 7......................
Ventilation 8...........................
Canopy Type Exhaust Hood 8..........
Direct Flue Arrangement 9.............
Utility Connections ---
Standards and Codes 10.................
Gas Connection 11......................
Electrical Connection 14.................
Initial Startup 15.........................
Introduction
Description et Spécifications du Four 26....
Éléments du Four 27.....................
Installation
Livraison et Implantation 28...............
Montage du Four 29.....................
Boulons NSF 29.......................
Assemblage des Pieds 30...............
Montage des Roulettes 30..............
Montage de la Section Double 31........
MiseàNiveauduFour 31...............
Ventilation 32...........................
Hotte D’évacuation Type Voûte 32.......
En Prise Directe 33.....................
Branchements de Service --- Normes et
Codes 34...............................
Branchement de Gaz 35.................
Raccordement Électrique 38..............
Mise en Marche Initiale 39................
Operation
Safety Information 16....................
Single Speed Blower 17..................
Single Speed Blower with Cavity Lights 18..
Dual Speed Blower 19...................
Dual Speed Blower with Cavity Lights 20...
General Guidelines for Operating
Personnel 21............................
Suggested Times and Temperatures 22....
Maintenance
Cleaning and Preventative Maintenance 23.
Troubleshooting Guide 24................
Utilisation
Informations de Sécurité 40...............
Soufflerie Une Vitesse 41.................
Soufflerie Une Vitesse avec Lumières de
Cavité 42...............................
Soufflerie Deux Vitesses 43...............
Soufflerie Deux Vitesses avec Lumières de
Cavité 44...............................
Consignes Générales à l’Intention des
Utilasateurs 45..........................
Durées et Températures Suggérées 46.....
Entretien
Nettoyage et Entretien Préventif 47........
GuidedeDétectiondesPannes 48........
Introduction
Oven Description and Specifications
Cooking in a convection oven differs from cooking
ina conventionaldeckor rangeovensince heated
air is constantly recirculated over the product by
afan inan enclosedchamber.Themovingaircontinually strips away the layer of cool air surroundingthe product, quicklyallowing theheat to penetrate. The result is a high quality product, cooked
at alower temperature ina shorter amount of time.
Blodgettconvectionovensrepresent thelatestadvancement 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.
AirFlowPatternforBlodgettConvectionOvens
Figure 1
GAS SPECIFICATIONS
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu. ft. 37.3 MJ/m
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5” W.C. .87 kPa 10” W.C. 2.49 kPa
Oven Input 60,000 BTU/hr 17.6 kW 60,000 BTU/hr 17.6 kW
Main Burner Orifice Size .1065” dia. 2.7 mm .0635” dia. 1.6 mm
Pilot Burner Orifice Size .021” dia. .53 mm .014” dia. .36 mm
GAS SPECIFICATIONS -- Zephaire G-L for Australia
Oven Input --- 63 MJ/h --- 63 MJ/h
Main Burner Orifice Size .1065” dia. 2.7 mm .0635” dia. 1.6 mm
3
2550 BTU/cu. ft. 95.0 MJ/m
3
2
Introduction
Oven Components
Combustion Cover --- provides access to the
combustion compartment on gas ovens.
Combustion Compartment --- contains combus-
tion burners on gas ovens.
Combustion Burners --- provide heat to the bak-
ing chamber on gas ovens.
Control Panel --- containswiringandcomponents
to control the oven operation.
Oven Racks --- five racks are provided standard.
Additional racks are available.
Oven
Lights
Blower
Wheel
Convection
Motor
Rack Supports --- hold oven racks.
BlowerWheel Cover --- locatedontheback interi-
or wall of the oven. Protects the blower wheel.
Blower Wheel --- spins to circulate hot air in the
baking chamber.
Convection Motor --- provides power to turn the
blower w h eel.
Oven Lights --- provide lighting inside the baking
compartment.
Blower
Wheel Cover
Rack Support
Combustion
Cover
Control
Panel
Oven Rack
Combustion
Burners
Figure 2
3
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
preventdamage. Upondelivery ofyour new oven:
D
Inspecttheshippingcontainerforexternaldamage. Any evidenceof damage should be noted
onthe deliveryreceipt which mustbe signed by
the driver.
D
Uncrate the oven and check for internal damage. Carriers will accept claims for concealed
damage if notified within fifteendays 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 maintainedbetween the ovenand any combustible or non-combustible construction.
D
Oven body right side --- 6” (15 cm)
D
Oven body left side --- 6” (15 cm)
D
Oven body back --- 6” (15 cm)
D
Oven body bottom --- 4.5” (11.4 cm)
Thefollowingclearancesmustbe availablefor servicing.
D
Oven body sides --- 12” (30 cm)
D
Oven body back --- 12” (30 cm)
NOTE: Ongasmodels, routineservicingcanusu-
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 offand disconnected from theoven
before removing the restraint. Reconnect
the restraint after the oven has been returned to its normal position.
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.
D
Keeptheovenareafree andclear ofallcombustiblessuchas paper, cardboard,and flammable
liquids and solvents.
D
Do not place the ovenon a curb base or seal to
awall.Thiswill restricttheflow ofairandprevent
proper ventilation. Tripping of the blower motor’s thermal overload device is caused by an
excessive ambient t emperature on the right
side of the oven. This condition must be corrected to prevent permanent damage to the
oven.
D
The location must provide adequate clearance
for the air opening into the combustion chamber.
Beforemakingany utilityconnectionstothis oven,
check the rating plate to be sure the oven specifications are compatible with the gas and electrical
services supplied for the oven.
1. Remove the combustion compartment cover.
Theratingplateis attachedto theframeonthe
left side of the combustion compartment.
4
Installation
Oven Assembly
NSF 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.
D
any holes in stacked units not used for mounting stacking brackets.
1. Locate the 5/16” bolts that were shipped with
the oven.
2. InstalltheboltsasshowninFigure3.
Double Stacked Units Units without back panels
Figure 3
5
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
ovenframe. Turnthe legs clockwiseand tighten to the nearest full turn.
3. Align the two leg plate holes in each leg with
thosein the ovenbottom. Secure each legusing two 1/2” bolts.
NOTE: If using casters see CASTER AS-
SEMBLY before proceeding.
4. Tip the oven up on the legs.
5. Levelthe ovenby screwing the adjustableleg
feet in or out as necessary.
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of
theoven.Installthenon-lockingcasters on
the back of the oven.
NOTE: Use a gas hose restraint on all units with
casters. See page 13.
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
Gas Hose
Restraint Bracket
Caster Assembly
Figure 5
6” (15 cm) Legs Shown
Figure 4
LowProfileCastersfor DoubleStackedOvens:
1. Alignthe three holes in each caster assembly
plate with those in the oven bottom. Secure
each caster using three 1/2” bolts.
Gas Hose Restraint Bracket
Figure 6
6
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Oldstyleovens refer to units with painted ex-
posed rear angle. New style ovens refer to
units with rear angle iron enclosed in steel.
The following instructions apply to stacking two
new style ovens.
1. Secure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.
4. Attach the flue connector.
The following instructions apply to stacking a new
styleovenonanoldstyleoven.
1. Secure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.
4. Drill a clearance hole for a 5/16” bolt in the
angle iron of the old style oven. Use the holes
in the stacking brackets as a pilot.
5. Attach the stacking brackets to the old style
ovenwith the 5/16” bolts and nuts provided in
the kit.
6. Attach the flue connector.
WARNING!!
Whenstackingovensbesuretoremove
thesingleovenflueboxespriortoattaching three-piece connector.
OVEN LEVELING
After assembly, the oven should be leveled and
moved to the operating location.
1. The oven can be leveled by adjusting the feet
or casters located on the bottom of each leg.
Figure 7
7
Flue
Connector
Installation
Ventilation
On gas models the installation of a proper ventilationsystem cannotbe overemphasized.This system removes unwanted vapors and products of
combustion from the operating area.
This oven may be vented using either:
D
A mechanically driven, canopy type, exhaust
hood, or
D
A direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of local codes, refer to the Nationalventilation 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.
Australia and general export installations
Installationmust conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questionsregarding the proper installationand/or
operation of your Blodgett oven, please contact
yourlocaldistributor. If youdonot have alocaldistributor,please calltheBlodgettOven Companyat
0011-802-860-3700.
CANOPY TYPE EXHAUST HOOD
A mechanicallydriven, canopytype exhausthood
is the preferred method of ventilation.
The hood should be sized to completelycover the
equipmentplus an overhang of at least 6” (15 cm)
on all sides not adjacent to a wall. The distance
from the floor to the lower edgeof the hood should
not exceed 7’ (2.1m).
Thetotalmakeupandexhaust airrequirementsfor
hood capacity should be approximately 30 CFM
3
(.85 m
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with
a draft diverter.Install the draft diverter as follows:
1. Placethe diverter over the flue connector with
2. Securebothends with thesheet metalscrew s
) for each oven section.
theopen areafacing the frontof the oven.See
Figure 8.
provided.
Draft Diverter
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 damage to the equipment.
Damage sustainedas a directresult of improper ventilation will not be covered by
the manufacturer’s warranty.
Front of
Oven
Figure 8
8
Installation
Ventilation
DIRECT FLUE ARRANGEMENT
When the installationof a mechanically driven exhaust hoodis impractical the oven may be vented
by a direct flue arrangement.
WARNING!!
It is essential that the direct flue be
installed as follows. Incorrectinstallation
will result in unsatisfactory baking and
oven damage.
ThefluemustbeclassBorbetterwithadiameter
of6” (15 cm). Theheight of the flueshould rise6-8
ft (2-2.5 m) above the roof of the building or any
proximate structure. Never direct vent the oven
into a hood. The flue should be capped with a UL
Listed type vent cap to isolate the unit from external environmental conditions.
Thedirectventcannotreplaceairconsumedand
vented by the oven. Provisions must be made to
supply the room with sufficient make-up air. Total
make-up air requirements for each oven section
shouldbe approximately30 CFM (.85m
tion. To increase t he supply air entering the room,
a ventilation expert should be consulted.
3
)persec-
Installing the draft hood
Ovensordered fordirect venting are suppliedwith
a draft hood. Install the draft hood as follows:
1. Place the draft hood over the flue connector .
SeeFigure9.
2. Securebothends with thesheet metalscrew s
provided.
Flue
Draft Hood
Front of
Oven
Figure 9
9
Installation
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIEDINSTALLATIONAND SERVICEPERSONNEL
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:
D
the installation or replacement of gas piping
and the connection, installation, repair or s ervicing of equipment.
D
the installationofelectrical 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 havecompliedwith allrequirements
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.
Installation must conform with local codes, or in
theabsence oflocal codes, withthe NationalElec-
trical Code, ANSI/NFPA 70---Latest Edition and/or
CanadianNationalElectricCodeC22.2asapplica-
ble.
Australia and general export installations
Installationmust conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questionsregarding the proper installationand/or
operation of your Blodgett oven, please contact
yourlocaldistributor. If youdonot have alocaldistributor,please calltheBlodgettOven Companyat
0011-802-860-3700.
10
Installation
p
p
g
Gas Connection
GAS PIPING
Aproperlysized gas supplysystemis essentialfor
maximum oven performance. Piping should be
sized to provide a supply of gas sufficient to meet
themaximumdemandof allapplianceson theline
without loss of pressure at the equipment.
Example:
NOTE: BTU values in the following example are
for natural gas.
You purchase a Zephaire-G convection oven to
add to your existing cook line.
1. AddtheBTUratingof yourcurrentappliances.
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
Zephaire-G 60,000 BTU
New Total 290,000 BTU
3. Measure the distance from the gas meter to
the cookline. This is the pipelength.Let’s say
the pipe length is 40’ (12.2 m) and the pipe
size is 1” (2.54 cm).
4. Usethe appropriate table to determine the total capacity of your current gas piping.
The total capacity for this example is 320,000
BTU. Since the total required gas pressure,
290,000 BTU is less than 320,000 BTU, the
current gas piping will not have to be increased.
NOTE: TheBTU capacitiesgiven inthe tables are
for straight pipe lengths only. Any elbows
orotherfittings willdecreasepipecapacities. Contactyour 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
Length (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 L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
Pipe Length
(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
From the National Fuel Gas Code Part 10 Ta ble 10-15
Nominal Size, Inches
3/4” 1” 1-1/4” 1-1/4” 2”
Outside Diameter, Inches
3/4” 1” 1-1/2”
11
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
Zephaire-G ovens are rated at 60,000 BTU/Hr.
(17.6kW)(63MJ)persection.Eachovenhas
been adjusted at the factory to operate with the
type of gas specified on the rating plate.
Inlet Pressure
Natural Propane
Min Max Min Max
W.C. 7.0 10.5 11.0 13.0
kPa 1.43 2.61 2.74 3.23
Manifold Pressure
Natural Propane
W.C. 3.5 10.0
kPa .87 2.49
D
InletPressure --- the pressure ofthegas before
it reaches the oven.
D
Manifold Pressure --- the pressure of the gas
as it enters the main burner(s).
D
Min - -- the minimum pressure recommended to
operate the oven.
D
Max --- the maximum pressure at which the
manufacturer warrants the oven’s operation.
Each oven is supplied with a regulator to maintain
the propergas pressure. The regulator isessen-
tial to the proper operation of the oven and
shouldnotberemoved.It ispreset toprovidethe
oven with 3.5” W.C. (0.87 kPa) for natural gas and
10.5” W.C. (2.50 kPa) for Propane at the manifold.
DO NOT INSTALLAN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS
SUPPL Y UNLESS THE INLET PRESSURE IS
ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be
thoroughly purged of all metal filings, shavings,
pipedope, and other debris.Afterconnection, the
ovenshould be checked for correct gaspressure.
The oven and its individual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of that 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 2.5” (64 mm)
Gas Connection 3.75” (86 mm)
Figure 10
12
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