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 thismanual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to
correction. Specifications are subject to change without notice.
ii
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.
iii
iv
TABLE OF CONTENTS
SECTION 1
I. MODEL IDENTIFICATION .............................................. 1
S1820 ELECTRICAL SPECIFICATIONS ....................... 2
II. COMPONENT FUNCTION ............................................. 4
A. Conveyor Motor and Conveyor Belt ........................ 4
B. Blower Fan ................................................................. 4
C. Electric Heaters ........................................................ 4
D. Cooling Fan ................................................................ 4
E. Air Fingers and Blank Plates - See Figure 1-9 ........ 4
SECTION 2
I. UNLOADING ................................................................... 7
S1820 OVEN INSTALLATION
REQUIRED KITS AND EQUIPMENT .......................... 8
PARTS LIST FOR SERIES S1820 ELECTRIC OVEN
INSTALLATION KIT .................................................... 8
UTILITY ROUGH-IN DIMENSIONS AND POSITIONING
FOR S1820 OVENS .................................................. 12
CIRCUIT BREAKER ..................................................... 12
ELECTRICAL SPECIFICATIONS ................................. 12
ELECTRICAL RATING ................................................. 12
SUPPLY WIRE .............................................................. 12
SUGGESTED ................................................................ 12
II. VENTILATION GUIDELINES ....................................... 1 2
III. ELECTRICAL CONNECTION INFORMATION FOR
S1820 OVENS. .......................................................... 13
IV. ELECTRIC SUPPLY FOR ELECTRIC-HEATED
OVENS ...................................................................... 12
SECTION 3 INSTALLATION
I. CONTROL FUNCTIONS ................................................ 15
II. COMPONENT INFORMATION AND LOCATION ......... 16
A. Door Safety Switch .................................................. 16
B. Blower Switch .......................................................... 16
C. Heat Switch .............................................................. 16
D. Temperature Controller .......................................... 16
E. Conveyor ................................................................. 17
MEASURING CONVEYOR SPEED. ............................. 17
III. STEP-BY-STEP OPERATION ..................................... 18
A. Startup Procedures ................................................. 18
Daily Startup ................................................................. 18
Power Failure ............................................................... 18
B. Shutdown Procedure ............................................... 18
Page
TABLE OF CONTENTS
(Continued)
Page
IV. NORMAL OPERATION - STEP-BY-STEP ...................... 20
A.Daily Startup Procedure ........................................... 20
B. Daily Shutdown Procedure ...................................... 20
V. QUICK REFERENCE: TROUBLESHOOTING .............. 22
SECTION 4 MAINTENANCE
I. MAINTENANCE - DAILY ............................................ 24
A. Exterior ..................................................................... 24
B. Cooling Fan ............................................................... 24
C. Conveyor Belt .......................................................... 24
D. Crumb Pans ............................................................. 24
II. MAINTENANCE - MONTHLY ....................................... 25
A. Removing Conveyor From Oven For Cleaning ..... 25
B. Air Fingers Disassembly For Cleaning .................. 27
C. Reassembly of Air Fingers ..................................... 28
D. Reinstall End Plugs ................................................. 30
E. Conveyor Reassembly Into Oven .......................... 31
F. Checking Conveyor Belt Tension ........................... 31
G. Conveyor Belt Link Removal ................................. 32
H. Attaching Drive Chain ............................................. 33
III. MAINTENANCE - EVERY 3 MONTHS ......................... 35
A. Electrical Terminals ................................................ 35
B. Ventilation ................................................................ 35
IV. MAINTENANCE - EVERY 6 MONTHS ........................ 35
S1820 ELECTRIC OVEN KEY SPARE PARTS ............ 36
KEY SPARE PARTS KIT ............................................... 36
SECTION 5 TROUBLESHOOTING
Troubleshooting Charts ................................................... 37
SECTION 6 - PARTS LIST
SINGLE OVEN EXPLODED VIEW .................................... 41
RELAY PANEL .................................................................. 43
BLOWER ASSEMBLY ...................................................... 45
CONTROL PANEL ............................................................ 47
SINGLE CONVEYOR ......................................................... 49
SECTION 7 ELECTRICAL SCHEMATICS
Wiring Diagram, E208-240V 50/60/1, S1820 ................... 51
Wiring Diagram, E380-480V 50/60/1, S1820 ................... 52
Wiring Diagram, E230-240V CE S1820 ........................... 53
Wiring Diagram, E380-400V CE S1820 ........................... 54
NOTE
Wiring Diagrams are in Section 7 of this Manual.
The diagram for each oven is also on the lower
inner surface of its Control Console.
v
NOTES
v
SECTION 1
DESCRIPTION
I. MODEL IDENTIFICATION
The Blodgett S1820 may be used either as a single oven
or stacked for use as double or triple ovens.
A single Blodgett S1820 Oven (Figure 1-1) is mounted on
a base pad with legs. A double oven (Figure 1-2) consists
of two,
consists of three stacked single ovens. The lower oven is
mounted on a base pad.
On a double or triple oven, the ovens operate independently. All ovens use identical controls and components.
One oven can be cleaned or serviced, while the others are
operating.
stacked,
single ovens. A triple oven (Figure 1-3)
SECTION 1
DESCRIPTION
Figure 1-1. Single S1820 Oven
Figure 1-2. Double S1820 Oven
Figure 1-3. Triple S1820 Oven
1
SECTION 1
DESCRIPTION
S1820 OVEN SPECIFICATIONS
Conveyor Belt Width 18.00″ (457mm)
Heating Zone Length 20.00″ (5098mm)
Baking Area Square Feet 2.5 sq. ft. (0.23 sq. m.)
Overall Dimension
Standard Single Oven w/Legs 42.00″ (1067mm) L ×
Overall Dimension
Double Oven 42.00″ (1067mm) L ×
Overall Dimension
Triple Oven 42.00″ (1067mm) L x
Weight of Single Oven 250 lb (93.3kg)
Shipping Weight 325 lb (121.3kg)
Shipping Cube 22.1 ft3 (0.62 m3)
Operating Range 8.3 kW/hr
Maximum Operating Temperature 550°F (287°C)
Warm-up Time 20 min.
35.21″ (894mm) W ×
21.72″ (786mm) H ×
35.21″ (894mm) W ×
37.27″ (947mm) H x
35.21″ (894mm) W ×
52.82″ (1342mm) H ×
S1820 ELECTRICAL SPECIFICATIONS
Main Blower & Control Circuit Phase Frequency Amperage Poles Wires
Elements Voltage Voltage Draw
208-240V 208-240V 1 Ph 50/60 Hz 39.9 Amp 2 Pole 3 Wire
HEATER AMPERAGE
Voltage kW Amp
208 8.3 39.9
230 7.6 33.0
240 8.3 34.6
380V Export 208-240V 1 Ph 50/60 Hz 21.8 Amp 3 Pole 4 Wire
HEATER AMPERAGE
Voltage kW Amp
380 8.3 21.8
400 9.2 23.0
480V 208-240V 1 Ph 50/60 Hz 17.3 Amp 3 Pole 4 Wire
HEATER AMPERAGE
Voltage kW Amp
480 8.3 17.3
(2 hot, 1 grd)
(2 hot, 1neut, 1 grd)
(2 hot, 1neut, 1 grd)
NOTE
Wiring Diagrams are contained in Section 7 of this Manual
and are also located inside the oven at the
bottom of the Control Panel
This Manual Must Be Kept For Future Reference
2
II. COMPONENT FUNCTION (Figure 1-4)
SECTION 1
DESCRIPTION
Figure 1-4. S1820 Oven Components Locations
3
SECTION 1
DESCRIPTION
II. COMPONENT FUNCTION
A. Conveyor Motor and Conveyor Belt
The conveyor belt is driven by a variable-speed electric
motor (Figure 1-5) operating through a gear reducer. The
motor speed is controlled by a digital control. The stainless-steel wire belt can travel in either direction at variable
rates ranging from 3 minutes to 30 minutes; this is the time
that a product can take to pass through the oven.
B. Blower Fan
The blower fans are located at the rear of the oven. These
blowers force heated air through the air fingers. The
BLOWER switch must be set to “ON” or “I” for oven
warmup and baking.
C. Electric Heaters
There is one heater element mounted on the inside of the
rear panel. The element is connected to an electrical
control which is energized by the temperature controller.
D. Cooling Fan — See Figure 1-5 and Figure 1-6
Blower Assembly
The cooling fan is located in the back of the oven. The
cooling fan draws air through its grille, blowing it through
the blower motor compartment and the control compartments into the oven top and exhausted out the front
louvers.
E. Air Fingers and Blank Plates - See Figure 1-7
E1. Air Fingers
An Air Finger Assembly is made up of three parts:
1. Outer Plate - The Outer Plate is the removable covering
with tapered holes, which direct the air stream onto the
product being baked.
2. Inner Plate -The perforated Inner Plate is vital in forming
the unique air jets. It must be assembled into the manifold
with its holes aligned with the holes of the outer plate.
3. Manifold - The Manifold is the assembly which slides
on tracks into the oven plenum.
Right Control Box
Figure 1-5. Machinery Compartment
Components
4
SECTION 1
DESCRIPTION
Figure 1-6. Cooling Fan
5
SECTION 1
DESCRIPTION
Figure 1-7. Air Finger Componebts.
6
SECTION 2
INSTALLATION
SECTION 2
INSTALLATION
NOTE: The oven, when installed, must be electrically
grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code
(NEC), or ANSI/NFPA70.
NOTE
There must be adequate clearance between
the oven and any adjacent combustible construction. Clearance must also be provided
for servicing and for operation.
CAUTION
It is recommended that the oven be placed under
a ventilation hood for adequate air supply and
ventilation.
CAUTION
Do not obstruct the flow of ventilation air to and
from your oven. Do not obstruct the fan holes in
the rear of the unit.
CAUTION
I. UNLOADING
Your Blodgett S1820 Oven is shipped partially assembled.
It will arrive in a carton on a crate.
Carton size for a 1820S Oven is:
44-1/4″ (1124mm) Long ×
37-1/2″ (953mm) Wide ×
23″ (584mm) High ×
The crate and carton must be examined before signing the
Bill of Lading. Report any visible damage to the transport
company, and check for the proper number of crates. If
apparent damage is found, make arrangements to file a
claim against the carrier. Surface Interstate Commerce
Regulations (U.S.A.) require that the claim must be
initiated by the consignee within 10 days from the date that
the shipment is received.
On ovens with the Machinery Drive Compartment
located at the right end, a minimum clearance of
0″ to a left side wall, 18″ to a right side wall and 6″
from a back wall to air openings at the rear of the
oven must be maintained.
For servicing and cleaning, a minimum of 18″
clearance from all walls is recommended.
7
SECTION 2
INSTALLATION
ITEM
NO. QTY PART NO. DESCRIPTION
1 4 3101908 LEG 4″ AD FT
2 2 48392 INSULATION BOTTOM TRAY
3 1 48394 BOTTOM TRAY WELDMENT
4 1 48396 TOP COVER
5 4 51387 SCREW MSSLT THREAD 8-32 × 1/2, 18-8
6 1 55310 OWNER'S OPERATING & INSTALLATION MANUAL
PARTS LIST FOR 1820S ELECTRIC OVEN
INSTALLATION KIT
Single and Double Stack Ovens
P/N 55311
PARTS LIST FOR S1820 ELECTRIC OVEN
INSTALLATION KIT
Triple Stack Oven
P/N 55312
ITEM
NO. QTY PART NO. DESCRIPTION
1 2 48392 INSULATION BOTTOM TRAY
2 1 48394 BOTTOM TRAY WELDMENT
3 1 48396 TOP COVER
4 4 51387 SCREW MSSLT THREAD 8-32 × 1/2, 18-8
5 4 M3828 PIN, ALIGNMENT
6 1 55310 OWNER'S OPERATING & INSTALLATION MANUAL
Figure 2-1. S1820 Electric Oven Installation Parts
8
SECTION 2
INSTALLATION
Figure 2-5. MODEL S1820 SINGLE OVEN DIMENSIONS
1
The Opening Height is Adjustable from 2-1/4 inch minimum
1
to 3-3/4 inch maximum in 1/2 inch increments.
9
SECTION 2
INSTALLATION
1
Figure 2-6. MODEL S1820 DOUBLE OVEN DIMENSIONS
The Opening Height is Adjustable from 2-1/4 inch minimum
1
to 3-3/4 inch maximum in 1/2 inch increments.
10
SECTION 2
INSTALLATION
Figure 2-7. MODEL S1820 TRIPLE OVEN DIMENSIONS
1
The Opening Height is Adjustable from 2-1/4 inch minimum
1
to 3-3/4 inch maximum in 1/2 inch increments.
11
SECTION 2
INSTALLATION
UTILITY ROUGH-IN DIMENSIONS AND POSITIONING
WARNING
DO NOT USE CONDUIT OR GAS LINE
FOR GROUND CONNECTION.
CAUTION
IT IS RECOMMENDED THAT THE OVEN
BE PLACED UNDER A VENTILATION
HOOD FOR ADEQUATE AIR SUPPLY
AND VENTILATION.
ELECTRIC SUPPLY TO BE
PROVIDED BY CUSTOMER
FOR S1820 OVENS
CIRCUIT BREAKER
Separate circuit breaker with lockout/tagout electrical
shutoff for each oven. Wire each oven separately.
50 Amp circuit breaker for 208-240V, or 30 Amp circuit
breaker for 380-480V.
ELECTRICAL SPECIFICATIONS
DOMESTIC: 208V main blower motors and elements,
1 Ph, 39.9 Amp draw, 50/60 Hz, 208-240V control circuit,
2 pole, 3 wire system per oven (2 hot, 1 grd).
Do
NOT
use conduit for ground.
or
DOMESTIC: 240V main blower motors and elements,
1 Ph, 34.6 Amp draw, 50/60 Hz, 208-240V control circuit,
2 pole, 3 wire system per oven (2 hot, 1 grd).
230V main blower motors and elements, 1 Ph, 33.0 Amp
draw, 50/60 Hz, 208-240V control circuit, 2 pole, 3 wire
system per oven (2 hot, 1 grd).
Do
NOT
use conduit for ground.
or
EXPORT: 380V elements, 1 Ph, 23.0 Amp draw, 50/60 Hz,
208-240V control circuit and main blower motor,
4 pole, 4 wire system per oven (2 hot, 1 neutral, 1 grd).
400V elements, 1 Ph, 21.8 Amp draw, 50/60 Hz, 208-240V
control circuit and main blower motor, 4 pole, 4 wire
system per oven (2 hot, 1 neutral, 1 grd).
Do
NOT
use conduit for ground.
or
EXPORT: 480V elements, 1 Ph, 17.3 Amp draw,
50/60 Hz, 208-240V control circuit and main blower motor,
2 pole, 4 wire system per oven (2 hot, 1 neutral, 1 grd).
Do
NOT
use conduit for ground.
Figure 2-9. Typical S1820 Oven(s) Installation
ELECTRICAL RATING
7.6 – 9.2 kW/hr.
SUPPLY WIRE
Supply wire size must be in accordance with the National
Electrical Code (current edition) and must be in compliance with local codes.
SUGGESTED
If space permits, service should be located near the
control console end of the oven(s) to allow convenient
access to safety switches.
CAUTION
UNIT MUST HAVE AIR VENT PLATES
INSTALLED OR WARRANTY WILL BE
VOID.
II. VENTILATION GUIDELINES
A mechanically driven ventilation system is required for
the Blodgett S1820 conveyorized electric ovens.
Local codes and conditions vary greatly from one area to
another and must be complied with. Following are the
suggested requirements for good ventilation. Please remember these are recommendations or guidelines, you
may have a special condition or problem that will require
the services of a ventilation engineer or specialist. Proper
ventilation is the oven owner’s responsibility. Improper
ventilation can inhibit oven performance.
12
SECTION 2
INSTALLATION
III. ELECTRICAL CONNECTION
INFORMATION FOR S1820 OVENS.
WARNING
Authorized supplier personnel normally accomplish the connections for the ventilation
system, electric supply, as arranged by the
customer. Following these connections, the
factory-authorized installer can perform the
initial startup of the oven.
Check the oven data plate (Figure 2-10) before making any
electric supply connections. Electric supply connections
must agree with data on the oven data plate.
NOTE: The electric supply installation must satisfy the
requirements of the appropriate statutory authority, such
as the National Electrical Code (NEC), ANSI/NFPA70,
(U.S.A.); the Canadian Electrical Code, CSA C22.2; the
Australian Code AG601; or other applicable regulations.
A fused disconnect switch or a main circuit breaker
(customer furnished)
supply line for each oven; it is recommended that this
switch/ circuit breaker have lockout/tagout capability. The
electric supply connection must meet all national and local
electrical code requirements. Copper is the recommended
material for the electrical supply conductors.
MUST be installed in the electric
IV. ELECTRIC SUPPLY FOR
ELECTRICALLY HEATED OVENS
Power requirements for electrically heated ovens are
usually 208 - 240VAC, 1-phase, 3-wire (2 ‘hot’, 1 ground),
although ovens built for export can have power requirements of 380VAC and 480VAC. (These ovens have a
4-wire system.) A 1.5″ (38mm) diameter cutout/hole in the
back of the machiney compartment provides access for
the electrical supply connections on 380V and 480V units.
208V and 240V units have a cord and plug. Using flexible
cable(s) for the electrical power supply conductors requires a 2″ (51mm) strain-relief fitting (not furnished) to
enable safe access to the terminal block from which oven
power is distributed.
The supply conductors must be of the size and
material (copper) recommended to provide the current required; (refer to the data plate for the ampere
specifications). The electric current rating for each
conductor supplying a S1820 Oven ranges from a
minimum of 17.3 amperes to a maximum of 39.9
amperes.
Typical specifications for each S1820 Oven are 208V or
240V, 1-phase, 3-wire, 8.3kW; this oven requires 50ampere service. An 1820S Double Oven (Figure 1-2)
installation would require two 50-ampere service connections, one for each oven; the 8.3kW power consumption
also doubles for such an installation to 16.6kW.
The 208V or 240VAC electrically heated oven uses two
legs of the supplied power to provide 208V or 240VAC
power for the oven control circuitry.
13
Figure 2-11. Junction Connection BoxFigure 2-10. Typical Electric Oven Data Plate
SECTION 2
INSTALLATION
NOTES
14
I. CONTROL FUNCTIONS
SECTION 3
OPERATION
SECTION 3
OPERATION
Figure 3-1. S1820 Oven Control Functions
WARNING
A possibility of injury from rotating parts and
electric shock exists in this oven.
Never disassemble or clean the oven with the
BLOWER switch or any other oven control turned
“ON” or “I”. Turn “OFF” or “O” and lockout or
tagout all electric power to the oven before
attempting to clean or service this oven.
15
SECTION 3
OPERATION
II. COMPONENT INFORMATION AND
LOCATION (Figures 3-1 and 3-2)
A. Door Safety Switch
The Door Safety Switch is located at the lower right side
of control panel opening. Opening the control panel door
permits this switch to open, disconnecting power to all
electrical controls.
CAUTION
Do NOT touch the wires going to this safety switch.
Current is always present.
B. Blower Switch
The blower switch has two positions. The switch must
be “ON” or “I” for the main blowers to come on and permit
the oven to run. The fan circulates the air throughout the
oven and
cool down cycle above 200°F (93°C) to prevent blower
bearing damage. To protect the blower motor and
bearings a thermostatic override is built into the oven.
must stay on during baking and during the
If the temperature inside the oven is over 180°F (82°C)
the main blower will continue to run after the blower
switch is turned to the “OFF” or “O” position.
C. Heat Switch
Turning the HEAT switch to “ON” or “I” will energize the
electric heating system. This switch is in series with the
blower fan motor and high temperature override switch.
Both switches must be closed before the heating elements
an be energized.
D. Temperature Controller
The temperature controller is a solid-state, PID type to
maintain the operator-set temperature. The temperature
controller continuously monitors the oven temperature and
turns on the modulating solid state relay controller. The
heat is on for the time required to maintain a constant oven
temperature.
The temperature controller contains a low-limit switch
which allows the oven to cool down to 200°F (93°C) before
shutting off the blower. A high-limit indication (ALM 1) will
appear on the display if the oven reaches 650°F (343°C).
Figure 3-2. Interior View of Control Console
16
E. Conveyor
The on-off switch for the conveyor motor is on the control
panel. Also on the control panel is the digital conveyor
speed control. The digital control can be adjusted from 3
min. to 30 min. bake time (conveyor speed). Refer to
Figure 3-3.
Conveyor speed is measured by the amount of time it
takes for an item to go through the bake chamber of the
oven.
MEASURING CONVEYOR SPEED.
SECTION 3
OPERATION
See Figures 3-4 and 3-5.
To check conveyor speed, place a product item at the
entrance end of baking chamber as shown. Time how long
it takes for the leading edge of the item to go from the
entrance end of the baking chamber to the exit end. This
should be the conveyor speed shown on the conveyor
speed digital control.
NOTE: In Figures 3-4 and 3-5, the oven shown is with the
conveyor running right to left.
WARNING
Possibility of injury from rotating parts and
electrical shock exist in this oven.
Never disassemble or clean the oven with the
blower switch or any other part of the oven
turned “ON” or “I”. Turn “OFF” or “O” and
lockout or tagout all electrical power to the
oven before attempting to clean or service
this oven.
Figure 3-3. Conveyor Speed Digital Control
Figure 3-4. Product at entrance end of baking
chamber – BEGINNING OF TIMING
17
Figure 3-5. Product at exit end of baking
chamber – END OF TIMING
SECTION 3
OPERATION
WARNING
OVEN MUST BE KEPT CLEAR OF
COMBUSTIBLES AT ALL TIMES.
III. STEP-BY-STEP OPERATION
A. Startup Procedures
Daily Startup
1. Turn the BLOWER switch (Figure 3-6) to the “ON” or “I”
position. This starts the main blower fan and the cooling
fans. The blower circulates air through the air fingers and
must stay on during the cooking or baking process.
2. Check to see if the cooling fans (see Figure 1-8) are
operating when the blower switch (see Figure 3-6) is turned
“ON” or “I”. The cooling fans cool the control components
and blower motor. The cooling fans, located at the rear of
the oven blows air into and through the cabinet. Air is
exhausted through the front of the cabinet and also out the
front of the oven. Refer to Daily Maintenance Section for
fan intake checking procedure.
IMPORTANT NOTE
The cooling fan operates when the BLOWER
switch is turned “ON” or “I”. It must operate to keep
the control console below 140°F (60°C).
4. Set the temperature controller to the desired baking
temperature.
NOTE: For complete temperature controller operation
instructions refer to Step C.
5. Turn the HEAT switch (Figure 3-6) to the “ON” or “I”
position. This completes a circuit to supply electric power
to the electric heating system.
6. Oven will reach a baking temperature of 500°F (232°C)
in approximately 20 minutes. Allow the oven to cycle for
30 minutes after it has reached desired bake temperatue.
The oven is now ready for baking.
Power Failure
In case of power failure, turn off all switches and remove
product. After power has been reestablished follow
normal startup procedure.
B. Shutdown Procedure
1. Turn the BLOWER and HEAT switches to “OFF” or “O”.
NOTE: The blowers will remain on until the oven temperature cools down to 200°F (93°C) at which time they will stop
automatically.
2. Make certain that there are no products left on the
conveyor inside the oven. Turn the CONVEYOR switch
to “OFF” or “O”.
3. Turn the CONVEYOR switch (Figure 3-6) to the “ON” or
“I” position. This starts the conveyor belt moving through
the oven. Set the conveyor speed for the desired baking
time. Refer to the following Procedures E, F and G.
18
SECTION 3
OPERATION
S1820
Figure 3-6. Control Panel
19
SECTION 3
OPERATION
IV. NORMAL OPERATION - STEP-BY-STEP
A.Daily Startup Procedure
1. Check that the circuit breaker/fused disconnect is in the
on position.
2. Turn the "BLOWER"
( ) switch to the “ON”
("I") position.
3. Turn the "CONVEYOR"
( ) switch to the
“ON” ("I") position.
4. If necessary, adjust the
conveyor speed setting
by pressing the
pushbuttons on the conveyor speed controller to
change the displayed
bake time.
5. Adjust the temperature
controller to a desired set
temperature, if necessary.
• Press the Set Point
and Unlock keys at
the same time. Wait
for the "SET PT" light
to turn on.
or
+
or
wait
for
7. Wait for the oven to heat to the setpoint temperature.
Higher setpoint temperatures will require a longer wait.
The oven can reach a temperature of 500°F (232°C) in
approximately 15 minutes.
8. (Optional) Press the Tem-
perature (
the Actual Temperature
in the display, and wait
for the "ACTUAL TEMP"
light to turn on. This allows you to monitor the
oven temperature as it
rises to the setpoint.
9. Allow the oven to preheat for 10 minutes after it has
reached the set point temperature.
B. DAILY SHUTDOWN PROCEDURE
1. Turn the "HEAT" (
"BLOWER" (
ches to the "OFF" ("O")
position. Note that the
blowers will remain in operation until the oven has
cooled to below 200°F
(93°C).
2. Make certain that there
are no products left on
the conveyor inside the
oven. Turn the "CONVEYOR" (
the "OFF" ("O") position.
) key to show
wait
for
) and
) swit-
) switch to
• Press the Up Arrow
and Down Arrow
Keys as necessary
to adjust the setpoint.
6. Turn the "HEAT" (
switch to the "ON" ("I")
position, and wait for the
"HEAT ON" light to turn
on.
3. After the oven has cooled and the blowers have turned
or
)
to the “OFF” or “O” position, switch the circuit breaker/fuse
disconnect to the “OFF” or “O” position.
CAUTION
In case of power failure, turn all switches to the “OFF”
("O") position and remove the product. After the
power has been restored, perform the normal startup
wait
for
20
procedure. IF THE OVEN WAS SWITCHED OFF FOR
LESS THAN 5 MINUTES, WAIT FOR AT LEAST FIVE
MINUTES BEFORE RESTARTING THE OVEN.
SECTION 3
OPERATION
"SP LOCK"
Light
Lights when the
set point is locked
out from changes.
This setting can
only be changed by
service personnel.
OVERTEMP
Light
Lights when the oven
temperature is
greater than 650°F
(343°C). Refer to
Quick Reference:
Troubleshooting in
this section.
Display
Shows the Set Point
or the Actual Tem-
perature in degrees
Fahrenheit (F) or
Celsius (C).
"HEAT ON"
Light
Lights when the
burner is in
operation.
"SET PT"
(setpoint)
Light
Lights when the
set point is shown
in the display.
"ACTUAL TEMP"
Light
Lights when the Actual
Temperature is shown
in the display.
Temperature
Key
Press this key once
to view the Actual
Temperature in the
Display.
together with the Set
Point Key to allow the
changed. Changes
can only be made for
Unlock Key
Press this key
Set Point to be
60 seconds.
Up Arrow and Down
Arrow Keys
Press these keys to
adjust the Set Point up or
down. If the Set Point will
not change, refer to Set
Point Key and Unlock Key
in this section.
Service Key
Service use
only.
Set Point Key
Press this key
together with the
Unlock Key to allow
the Set Point to be
changed.
Changes can only be
made for 60 sec-
onds.
21
SECTION 3
OPERATION
V. QUICK REFERENCE: TROUBLESHOOTING
SYMPTOM PROBLEM SOLUTION
light is lit, food product is
undercooked
Oven will not
turn on at all
appears in display,
oven is not heating
Oven will not heat
The oven temperature exceeded 650°F (343°C), and
the burner was automatically shut down.
Electrical power may not be
reaching the oven, or the
controls may be set incorrectly.
The oven did not reach
200°F (93°C) within 15 minutes of startup, and the oven
has stopped heating.
Controls may be set incorrectly.
• Follow the procedures under Daily Shutdown Procedures in
this section to shut down the oven. Contact your Blodgett
Authorized Service Agent to determine and correct the cause
of the condition to prevent damage to the oven.
• Check that the circuit breaker/fused disconnect is turned on.
• Check that the "BLOWER"
position.
• Turn the "HEAT" (
(
)switches to the "OFF" ("O") position.
• Wait for AT LEAST FIVE MINUTES before restarting the oven.
• Repeat the Daily Startup procedure.
• Check that the Set Point is correctly set.
• Check that both the "BLOWER"
are in the “ON” ("I") position.
• If the oven still will not heat,turn the "HEAT" ( ), "BLOWER"
( ), and "CONVEYOR" ( )switches to the "OFF" ("O")
position.
• Wait for AT LEAST FIVE MINUTES before restarting the oven.
• Repeat the Daily Startup procedure. Check that the Set Point
is above 200°F (93°C).
( ) Switch is in the “ON” ("I")
), "BLOWER" ( ), and "CONVEYOR"
( ) and "HEAT" ( ) Switches
Oven is operating, but
little or no air is blowing
from air fingers
Conveyor moves with a
jerky motion, or will not
move at all
Food products are
overcooked or
undercooked.
Air fingers may have been
reassembled incorrectly
after cleaning.
Conveyor may be jammed
on an object in the oven, or
conveyor belt or drive chain
tension may be incorrect.
Controls may be set incorrectly.
• Turn the oven to the “OFF” or “O” position, and allow it to cool.
Disconnect electrical power to the oven.
• Refer to Section 4,
bling the air fingers.
• Turn the oven to the “OFF” or “O” position, and allow it to cool.
Disconnect electrical power to the oven.
• Check if the conveyor is blocked by an object inside the oven.
• Refer to Section 4, Maintenance, for instructions on checking
the conveyor and drive chain tension.
• Check that the set temperature and bake time settings are
correct.
Maintenance, for instructions on reassem-
IF THESE STEPS FAIL TO RESOLVE THE PROBLEM, CONTACT YOUR LOCAL BLODGETT
AUTHORIZED SERVICE AGENT. A SERVICE AGENCY DIRECTORY IS SUPPLIED WITH YOUR OVEN.
22
SECTION 4
MAINTENANCE
WARNING
Possibility of injury from rotating parts and electrical
shock exist in this oven. Turn off and lockout or tagout
electrical supply to oven(s) before attempting to
disassemble, clean or service oven(s). Never disas-
semble or clean the oven with the blower switch or any
other part of the oven turned on.
WARNING
Before performing any maintenance work or cleaning,
turn main power switch off.
SECTION 4
MAINTENANCE
CAUTION
When cleaning do not use any abrasive cleaning
materials or water spray, wipe clean only. Never use a
water hose or pressurized steam cleaning equipment
when cleaning this oven.
NOTICE
If the oven is to be removed from its installed location
for servicing, perform the following procedure:
1. Switch off the oven and allow it to cool. Do NOT
service the oven while it is warm.
2. Turn off main circuit breakers and disconnect
connector from oven.
3. Move oven to desired location for servicing.
4. When servicing is complete, move oven to original
location.
5. Adjust legs to level oven.
6. Connect electrical connectors to oven.
7. Turn on main circuit breakers.
8. Follow normal startup instructions.
23
SECTION 4
MAINTENANCE
I. MAINTENANCE - DAILY
A. Exterior
Everyday you should clean the outside of the oven with a
soft cloth and mild detergent.
WARNING
Never use a water hose or pressurized steam
cleaning equipment when cleaning the oven.
B. Cooling Fan
1. ONE COOLING FAN GRILLE AT THE REAR OF THE
OVEN MUST BE CLEANED DAILY - Clean grille with a
stiff nylon type brush.
2. Check the air intake of the cooling fan daily. The best
time to check is right after starting the oven.
IMPORTANT NOTE
The cooling fan operates when the blower switch
is turned to “ON” (“I”). It must operate to keep the
electrical control cabinet below 140°F (60°C).
D. Crumb Pans (Figure 4-2)
WARNING
Crumb pan is extremely hot while oven is
operating. Allow oven to cool before
removing crumb pan.
When the oven is cool remove and clean the crumb pan at
each end of the oven. Each crumb pan can be removed
by sliding it out, as shown in Figure 4-2. Reinstall the
crumb pans after cleaning.
Cooling Fan Grille
WARNING
IF FAN BLADE IS NOT ROTATING, BROKEN,
OR FAN ASSEMBLY IS MISSING FROM MAIN
BLOWER MOTOR SHAFT, DO NOT OPERATE
OVEN. REPLACE COOLING FAN BLADE
BEFORE OPERATING OVEN. Serious damage
could be done to the burner blower motor and/or
solid-state electrical components if oven is
operated while cooling fan is not running or vent
grille is plugged.
3. Using a stiff nylon brush clean control compartment
vent grille.
C. Conveyor Belt (Figure 4-2)
Everyday, just after starting the oven, stand at the
unloading end of the conveyor, and with a brush, remove
food particles (crumbs, etc.) clinging to the conveyor belt,
brushing them into the crumb pan.
Figure 4-1. Oven Cooling Fans
Figure 4-2. Conveyor Belt and
Crumb Pan Cleaning
24
II. MAINTENANCE - MONTHLY
SECTION 4
MAINTENANCE
NOTE: The oven interior may require cleaning more
than once a month depending on the volume of
baking. To clean the interior, you have to disassemble
some parts of the oven.
When cleaning your Series S1820 Oven note the
following:
PRECAUTIONS-
1. Do not use excessive water or saturation of oven
insulation will occur.
2. Do not use a caustic oven cleaner or the aluminized
finger manifold surfaces will be severely damaged.
When cleaning your oven, first remove all heavy debris
with a vacuum cleaner. Use a damp cloth for light cleaning.
For heavier cleaning of baked on grease and carbon
deposits use a non-caustic cleaner that will not react with
the aluminized finger manifold surfaces.
You can order non-caustic cleaner from your local authorized Blodgett Parts Distributor in the quantities listed
below:
Part # Quantity
27170-0244 Case of Quarts (6)
27170-0246 Case of Gallons (4)
A. Removing Conveyor From Oven For Cleaning
1. Remove entry and exit trays.
2. Loosen (do not remove) two screws on housing guard.
3. Remove motor housing guard.
Figure 4-3.
25
SECTION 4
MAINTENANCE
4. Lift conveyor and remove chain.
5. Lift other side of conveyor and push toward other side.
6. Remove conveyor as shown.
Figure 4-4.
Figure 4-6.
Figure 4-5.
Figure 4-7.
CAUTION
Be careful not to bump the drive sprocket while
handling the conveyor, to avoid damaging the
drive shaft.
26
B. Air Fingers Disassembly For Cleaning
1. As the air fingers are removed use a felt pen to mark all
parts of the fingers. This includes the finger manifold, inner
plate and the outer plate (refer to Figure 1-9). Fingers are
marked in the order shown; as viewed from the front of the
oven. (The marks for an upper oven should be preceded
with a “U”, example UB1, UT2, etc.)
Standard Fingers
SECTION 4
MAINTENANCE
Figure 4-9.
3. With air fingers out, place them in an upright position to
remove the outer plate.
Figure 4-8.
2. Remove air fingers.
NOTE: Some oven users require a custom finger arrangement where the quantity of air fingers may vary.
You can remove top and bottom fingers from each or either
end. It is highly recommended that each finger be marked
before removing so it is placed in exactly the same
position when reassembled (refer to step 1).
4. Gently step on the lip of the finger and pull the outer
plate off.
Remove the air fingers, pull the finger at the back side - pull
straight out.
Figure 4-10.
27
SECTION 4
MAINTENANCE
5. To remove the inner plate, pull the plate out and then up.
Figure 4-11.
6. The outer finger plate is stainless and may be cleaned
by either soaking in a hot, strong detergent solution or
using a caustic cleaner. The conveyor belt can also be
cleaned in the same way.
C. Reassembly of Air Fingers
1. Air fingers are made up of one inner plate, one outer
plate and the finger housing manifold.
the markings (T1, T2, T3, etc.) on all the parts of the air
fingers as you are reassembling.
Be sure to match up
Figure 4-14.
2. Reassemble the inner plate. Keep your fingers clear so
you won’t pinch them. The inner plate of a finger will only
go in one way because of its design.
Figure 4-12. Standard Lower Finger
3. Replace the outer plate by placing your hands flat on
the top of the plate and pushing down. Keep your fingers
clear so you won’t pinch them.
Figure 4-15.
Figure 4-13. Standard Upper Finger
28
4. Replace the air fingers by pushing in at the back side.
Remember to replace them according to the numbers
marked on them when they were removed. They must go
back in the same way they came out.
IMPORTANT: When inserting fingers the tab on
the outer plate must be in the groove as shown in
Figure 4-18. There is a blocking tab on the outside
of the groove which will prevent inserting the
finger in the groove if the outer plate is moved
away from the flange of the finger manifold.
SECTION 4
MAINTENANCE
Figure 4-16.
Extended Lip
Flange of
Finger Manifold
Tab on
Outer Plate
Figure 4-17.
29
SECTION 4
MAINTENANCE
D. Reinstall End Plugs
1. Reinstall lower end plug. Be sure to tighten the wing
screw on the end plug.
2. Reinstall conveyor.
3. Reinstall upper end plug. Be sure to tighten two wing
screws on the end plug.
Figure 4-19.
Figure 4-20.
30
SECTION 4
MAINTENANCE
E. Conveyor Reassembly Into Oven
1. Lift conveyor and position it in oven as shown.
NOTE: Conveyor may be inserted into either end of oven.
If it is to be installed from the non-drive end of the oven the
drive sprocket assembly must be removed as shown in
conveyor disassembly section.
Figure 4-21.
2. Reinstall the conveyor extension.
F. Checking Conveyor Belt Tension
WARNING
Oven conveyor belt must be cool when adjusting
belt. Do not adjust belt if HOT.
1. With the conveyor assembly in the oven, stand at one
end of conveyor and check tension by lifting the conveyor
belt at the center of the oven chamber opening. The belt
should not lift higher that 1″ to 2″ (75mm to 102mm).
2. If conveyor belt is still not under proper tension, an
entire link must be removed. Use the following procedure
“H. Conveyor Belt Link Removal” to remove a link. If
conveyor belt is under proper tension proceed directly to
“J. Attaching Drive Chain”.
Figure 4-22.
Figure 4-23.
31
SECTION 4
MAINTENANCE
G. Conveyor Belt Link Removal
1. Using long nose pliers, an entire link can be removed
with the conveyor assembly either in or out of the oven.
Position master links at end of conveyor as shown in
Figure 4-24.
Master
Links
Figure 4-24.
2. Using long nose pliers, unhook master links at left end
of conveyor as shown in Figure 4-25.
4. Unhook the link to be removed.
5. Pull up on the belt link section and remove. Do not
discard the link removed as it may be used for making
spare master links.
NOTE: If a section of the conveyor belt is being replaced
it should be done now. Remove the links that need
replacing and use the section of conveyor belt furnished in
your installation kit to replace them.
Figure 4-25.
3. Remove the outside master links on the right and left
sides of the conveyor belt as shown in Figure 4-26.
Figure 4-27.
NOTE: Before connecting the inside master links, notice
that these links have a correct position (Figure 4-28). The
link at the right is in the correct (horns up) position for
inserting into the conveyor belt. The horns facing down are
in the incorrect position.
Correct
Position
Incorrect
Position
Figure 4-28.
Figure 4-26.
32
SECTION 4
MAINTENANCE
6. Reconnect the inside master links (Figure 4-29.)
Figure 4-29.
NOTE: The outside master links have right and left sides
to them. The right edge master link has an open hook
facing you as shown in Figure 4-30. This will match up with
the outer edges of the conveyor belt. Remember this hook
travels backwards on the conveyor.
Direction of travel
H. Attaching Drive Chain
1. If drive sprocket assembly was removed reassemble it
into the conveyor drive shaft. Be sure flat on end of drive
shaft aligns with set screw in conveyor shaft collar. Once
in place tighten 3/32″ set screw.
2. Lift conveyor and install drive chain to conveyor drive
sprocket and motor sprocket.
Figure 4-30.
7. Reconnect the outside master links.
8. Replace all parts removed from the oven.
Figure 4-32.
3. The angle plate located on the underside of the conveyor must be against the lower end plug. This is true on
both sides of oven.
Crumb Pan
Mounting
Bracket
Lower End Plug
Figure 4-33.
Figure 4-31.
33
SECTION 4
MAINTENANCE
4. Reattach conveyor guard to control panel and secure
two screws.
Install both upper end plugs.
Figure 4-34.
III. MAINTENANCE - EVERY 3 MONTHS
A. Electrical Terminals
Open the control cabinet door by removing the three
screws from the control cabinet door. Tighten all electrical
control terminal screws including the electrical contactor
terminal screws as shown in Figure 4-35.
Figure 4-35.
B. Ventilation
Check that the air circulation throughout the oven is not
blocked and is working properly.
WARNING
Shut OFF all electrical power and lock/tag out the
switch before attempting maintenance work.
NOTE: It is recommended that the 3-month maintenance be performed by an authorized Blodgett
technician.
IV. MAINTENANCE - EVERY 6 MONTHS
A. Check brushes on D.C. conveyor motor, when worn to
less than 1/10″ (2.4mm), replace the brushes.
B. Check your oven venting system.
IMPORTANT NOTICES:
• Installation of replacement parts requiring access
to the interior of the oven is permitted only by an
authorized service technician.
• If there are any problems with the operation of the
oven, the authorized service technician must be
called.
• It is suggested to obtain a service contract with a
manufacturer’s authorized service technician.
34
KEY SPARE PARTS KIT
SECTION 4
MAINTENANCE
An oven can be purchased with a Key Spare Parts Kit
(Figure 4-36). (The kit can be purchased when the oven is
ordered, or later, from a Blodgett Authorized Parts
Distributor). The kit contains many of the crucial parts that
S1820 ELECTRIC OVEN KEY SPARE PARTS KIT (Figure 4-36)
ITEM PART NO. ENGLISH DESCRIPTION QUANTITY
1 47321 Kit, Temperature Control On/Off Pid 1
2 51402 Relay, 100A 1
3 3002757 Conveyor Drive Motor 1
4 37337 Conveyor Speed Control 1
5 33812-5 Thermocouple* 1
6 50715 Heater Element, 208V 1
6 51017 Heater Element, 240V 1
6 51958 Heater Element, 380V 1
6 51961 Heater Element, 480V 1
7 57408 Contactor 1
8 50610 Air Switch 1
can reduce serious downtime and loss of production, if a
failure occurs.
Replacement parts for this kit can be purchased from your
Blodgett Authorized Parts Distributor.
* The proper location for the thermocouple is as follows: 1) Temperature sensing is
located on the entrance end of the unit on the bottom, 2) High limit is located on the exit
end of the unit on the top, 3) High limit on the S1820 is 600 degree's.
1
2
3
7
6
4
5
8
Figure 4-36.
35
SECTION 4
MAINTENANCE
NOTES
36
SECTION 5
TROUBLESHOOTING
SECTION 5
TROUBLESHOOTING
PROBLEM:
PRODUCTS ARE OVERCOOKED
OR UNDERCOOKED
Check for correct
setting of conveyor
speed control.
Set the conveyor speed
control at correct setting.
Verify the food
preparation process.
If products still cook incorrectly,
call your Middleby Marshall
Service Agency.
setting on tempera-
Check for correct
ture controller.
Turn temperature
control to correct
setting.
PROBLEM:
OVEN BLOWER AND CONVEYOR OPER-
ATE, YET THE OVEN IS NOT HEATING
Reset the temperature controller
to a new setting (above 200°F),
after turning the BLOWER switch
to off for 30 seconds.
Start the oven again. If the oven still does not
heat, call your Middleby Marshall Service Agency.
PROBLEM:
CONVEYOR WILL NOT HOLD PROPER
SPEED OR WILL NOT RUN AT ALL
Check whether the conveyor is
jammed on something in oven.
PROBLEM:
OVEN DOES NOT HEAT
Check to see if both BLOWER
switch and HEAT switch are in
the “ON” or “I” position.
If oven does not heat, call your
Middleby Marshall Service Agency.
PROBLEM:
BLOWER MOTOR IS RUNNING, YET LITTLE
OR NO AIR BLOWS FROM AIR FINGERS
Air fingers reassembled incorrectly,
after cleaning.
Assemble air fingers correctly, after cleaning.
Refer to Section 4 procedure, or call your
Middleby Marshall Service Agency.
Check for proper tension of conveyor drive
chain and conveyor belt. Refer to Section 4 for
correct procedure.
Check that the conveyor
drive sprocket is tight.
If conveyor still does not run correctly, contact
your Middleby Marshall Service Agency.
PROBLEM:
OVEN DOES NOT TURN ON WHEN ITS
SWITCHES ARE TURNED ON
Check that all electric supply switches are set to
the “ON” or “I” position. Then, start the oven.
If oven still will not start, contact your Middleby
Marshall Service Agency.
37
SECTION 5
TROUBLESHOOTING
NOTES
38
SECTION 6 - PARTS LIST
SECTION 6
PARTS LIST
ENGLISH
39
SECTION 6
PARTS LIST
ENGLISH
40
SECTION 6
PARTS LIST
ENGLISH
SINGLE OVEN EXPLODED VIEW
1 1 48382 UPPER LH END PLUG ASSEMBLY
2 1 48387 LOWER LH END PLUG ASSEMBLY
3 1 48408 LOWER RH END PLUG ASSEMBLY
4 1 48412 UPPER RH END PLUG ASSEMBLY
5 1 48378 EYEBROW, UPPER LH END PLUG ASSEMBLY
6 1 48410 EYEBROW, UPPER RH END PLUG ASSEMBLY
7 4 51398 END PLUG MOUNTING BRACKET ASSEMBLY .875
8 8 21296-0005 SCREW, HEX HEAD, WSHHD 12-14X3/4 SS BSD
ITEM QTY PART NO. DESCRIPTION
9 6 36452 NUT, WING-PLASTIC 1/4-20
10 4 3101908 LEG, 4” ADJ FT (NPS)
11 1 48395 BOTTOM TRAY ASSEMBLY
12 1 48396 COVER, TOP
13 4 51387 SCR, MS, SLT TRHD 8-32X1/2 18-8
14 1 M10434 CORDSET, 40 AMP 250V 2P 3W
15 1 16469 NAMEPLATE, BLODGETT SM
41
16 1 52256 COVER, CHAIN
SECTION 6
PARTS LIST
ENGLISH
42
SECTION 6
PARTS LIST
ENGLISH
RELAY PANEL
1 1 33812-5 THERMOCOUPLE, TYPE “J”, SHIELDED 2.50X120”
ITEM QTY PART NO. DESCRIPTION
2 1 28021-0047 SWITCH, INTERLOCK, 10A, NO2P
3 1 51402 RELAY, HEATSINK 480VAC 100A
4 1 51961 ELEMENT, HEATING, 480V
4 1 51958 ELEMENT, HEATING 380V
4 1 51017 ELEMENT, HEATING 240V
4 1 50715 ELEMENT, HEATING, 208V
5 1 57408 CONTACTOR, 208/240V, 65A, 50/60 Hz
6 1 27480-0001 BLOCK, POWER DIST 2POLES 600V
7 1 M10434 CORDSET, 40 AMP, 250V ,2P 3W
8 1 50610 SWITCH, AIR 0.16 IN. WC
43
SECTION 6
PARTS LIST
ENGLISH
44
SECTION 6
PARTS LIST
ENGLISH
BLOWER ASSEMBLY
1 1 28021-0061 SWITCH, MOMENTARY-1OA, NO 2 POLE
2 2 30927 BUMPER, WINDOW
3 1 51399 FAN, COOLING, 230V AC, 295 CFM
TEM QTY PART NO. DESCRIPTION
4 2 52244 MOTOR, BLOWER, CW, 208/230 50/60HZ
5 2 57258 PLATE, AIR VENT
4a 2 57284 MOTOR, BLOWER, CW (ONLY)
6 4 7007413 SCR, SHOULDER 10-32X, 34 18-8
45
SECTION 6
PARTS LIST
ENGLISH
46
SECTION 6
PARTS LIST
ENGLISH
CONTROL PANEL
I 3 46521 KIT BLOWER SWITCH CONTAINS ((1) 44697, (1) 44696))
2 3 44697 CONTACT BLOCK
ITEM QTY PART NO. DESCRIPTION
3 3 44696 SELECTOR SWITCH
4 1 37337 CONVEYOR SPEED CONTROL W/DIGITAL SPEED DISPLAY
5 1 37503 DIGITAL SPEED CONTROL (DISPLAY ONLY)
6 1 50990 CONTROL, COMBO 4-20MA BURST
7 1 28041-0011 CONTACTOR, 208/240V
8 1 31504 TRANSFORMER, 230V(P)/120V(S), 200VA
9 1 28021-0047 SWITCH, INTLCK, 1OA, NO2P
10 1 33983 CONTROL, ELECTRIC, HI-LIMIT, 24OV
11 1 3002757 MOTOR, CONVEYOR DRIVE
12 1 50163 KIT, CONVEYOR PICK-UP
13 1 35145 SWITCH, PUSHBUTTON, MOLVENO, 250V
14 2 45036 BREAKER, CIRCUIT 240V, 3A
15 1 48635 BREAKER, CIRCUIT 240V, 0.3A
16 1 33812-5 THERMOCOUPLE, TYPE “J”, SHIELDED, 2.50X1 20”
47
SECTION 6
PARTS LIST
ENGLISH
48
SECTION 6
PARTS LIST
ENGLISH
SINGLE CONVEYOR
1 1 48471 WELDMENT
2 4 M4817 BEARING, RULON
3 1 M4815 SHAFT, DRIVE
ITEM OTY PART NO. DESCRIPTION
4 1 51408 SHAFT, IDLER
5 10 M4818 SPROCKET, WIRE BELT
6 1 M7471 BELT, WIRE, STN STL
7 1 50060 LINK, MASTER LEFT 1/2P-18”
8 1 50062 LINK, MASTER CENTER 1/2P-18”
9 1 50061 LINK, MASTER RIGHT 1/2-18
10 1 55567 ASSY, CHAIN HIGH SPEED
11 1 55217 SPROCKET, CHAIN #25-20T-1/2
12 1 45349 SPROCKET, 25B25 w/5/16 BORE
13 1 3002757 MOTOR, CONVEYOR DRIVE
14 1 50163 KIT, CONVEYOR PICK-UP
15 1 51297 EXTENSION, CONVEYOR 6
16 1 51296 EXTENSION, CONVEYOR 12
17 2 48469 PAN, CRUMB
18 2 51409 PAN, CRUMB VENTED
49
SECTION 6
PARTS LIST
ENGLISH
NOTES
50
ELECTRICAL SCHEMATICS
SECTION 7
ELECTRICAL SCHEMATICS
SECTION 7
51
Wiring Diagram, E208-240 50/60/1, S1820
SECTION 7
ELECTRICAL SCHEMATICS
52
Wiring Diagram, E380-480V 50/60/1, S1820
SECTION 7
ELECTRICAL SCHEMATICS
53
Wiring Diagram, E230-240V CE S1820
SECTION 7
ELECTRICAL SCHEMATICS
54
Wiring Diagram, E380-400V CE S1820
NOTES
SECTION 7
ELECTRICAL SCHEMATICS
55
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.
NOTICE
During the warranty period, ALL parts replacement and servicing should be performed by
your Blodgett Authorized Service Agent. Service that is performed by parties other
than your Blodgett Authorized Service Agent may void your warranty.
NOTICE
Using any parts other than genuine Blodgett factory manufactured parts relieves the
manufacturer of all warranty and liability.
NOTICE
Blodgett reserves the right to change specifications at any time.
Blodgett is proud to support the Commercial Food Equipment
Service Association (CFESA). We recognize and applaud
CFESA's ongoing efforts to improve the quality of technical
service in the industry.
G.S. Blodgett Corporation • 50 Lakeside Avenue, Box 586 • Burlington, Vermont 05402 • USA
Telephone (800) 331-5842, (802) 860-3700 • Fax: (802) 864-0183
www.blodgettcorp.com
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