Blodgett S1828E Installation Manual
S1828E
CONVEYOR OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone: (800) 331-5842, (802) 860-3700 Fax: (802) 864-0183
WWW.BLODGETT.COM
PN 63936 (08/09) Rev. B
G.S. Blodgett Corporation
IMPORTANT
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
FOR YOUR SAFETY
Do not store or use gasoline or other ammable vapors or
liquids in the vicinity of this or any other appliance.
The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to
correction. Specications are subject to change without notice.
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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, con-vection, 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.
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TABLE OF CONTENTS
Page
SECTION 1
I. MODEL IDENTIFICATION ..............................................1
S1828 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
S1828 OVEN INSTALLATION
REQUIRED KITS AND EQUIPMENT ...........................8
PARTS LIST FOR SERIES S1828 ELECTRIC OVEN
INSTALLATION KIT .....................................................8
UTILITY ROUGH-IN DIMENSIONS AND POSITIONING
FOR S1828 OVENS ....................................................12
CIRCUIT BREAKER .......................................................12
ELECTRICAL SPECIFICATIONS ..................................12
ELECTRICAL RATING ...................................................12
SUPPLY WIRE ...............................................................12
SUGGESTED ..................................................................12
II. VENTILATION GUIDELINES ........................................12
III. ELECTRICAL CONNECTION INFORMATION FOR
S1828 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
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
S1828 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, S1828 .................... 51
Wiring Diagram, E208-240V 50/60/3, S1828 .................... 52
Wiring Diagram, E380-480V 50/60/3, S1828 .................... 53
Wiring Diagram, E380V 50/60/3, CE S1828 ..................... 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.
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NOTES
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SECTION 1
DESCRIPTION
I. MODEL IDENTIFICATION
The Blodgett S1828 may be used either as a single oven
or stacked for use as double or triple ovens.
A single Blodgett S1828 Oven (Figure 1-1) is mounted on
a base pad with legs. A double oven (Figure 1-2) consists
of two, stacked, single ovens. A triple oven (Figure 1-3)
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.
SECTION 1
DESCRIPTION
Figure 1-1. Single S1828 Oven
Figure 1-2. Double S1828 Oven
Figure 1-3. Triple S1828 Oven
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SECTION 1
DESCRIPTION
S1828 SERIES OVEN SPECIFICATIONS
Conveyor Belt Width 18.00" (457mm)
Heating Zone Length 28.00" (711mm)
Baking Area Square Feet 3.5 sq. ft. (0.33 sq. m.)
Overall Dimension
Standard Single Oven w/Legs 50.00" (1270mm) L ×
40.75" (1035mm) W ×
21.72" (786mm) H ×
Overall Dimension
Double Oven 50.00" (1270mm) L ×
40.75" (1035mm) W ×
37.27" (947mm) H x
Overall Dimension
Triple Oven 50.00" (1270mm) L x
40.75" (1035mm) W ×
52.82" (1342mm) H ×
Weight of Single Oven 250 lb (93.3kg)
Shipping Weight 325 lb (121.3kg)
Shipping Cube 22.1 ft3 (0.62 m3)
Operating Range 12 kW/hr (3 ph)/10kW/hr (1ph)
Maximum Operating Temperature 600°F (316°C)
Warm-up Time 20 min.
Belt Speed Limits 1-10 minutes
SERIES S1828 ELECTRICAL SPECIFICATIONS
Main Blower & Control Circuit Phase Frequency kW Amperage Poles Wires
Elements Voltage Voltage Draw L1 L2 L3 N
208-240V 208-240 3 Ph 50/60 Hz 208 12 35.3 35.3 33.3 - 3 Pole 4 Wire
(3 hot, 1 grd)
3 Ph 50/60 Hz 240 12 30.8 30.8 28.8 - 3 Pole 4 Wire
(3 hot, 1 grd)
380V Export 208-240V 3 Ph 50/60 Hz 380 12 20.2 18.2 18.2 2.0 3 Pole 4 Wire
(3 hot, 1neut, 1 grd)
480V 208-240V 3 Ph 50/60 Hz 480 12 16.4 14.4 14.4 2.0 3 Pole 4 Wire
(3 hot, 1neut, 1 grd)
208-240V 208-240 1 Ph 50/60 Hz 208 10 48.1 48.1 2 Pole 3 Wire
(2 hot, 1 grd)
1 Ph 50/60 Hz 230 9.2 40.0 40.0 2 Pole 3 Wire
(2 hot, 1 grd)
1 Ph 50/60 Hz 240 10 41.7 41.7 2 Pole 3 Wire
(2 hot, 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
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II. COMPONENT FUNCTION (Figure 1-4)
SECTION 1
DESCRIPTION
Figure 1-4. S1828 Oven Components Locations
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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 ngers.
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.
Blower Assembly
D. Cooling Fan — See Figure 1-5 and Figure 1-6
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 cover-
ing 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
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SECTION 1
DESCRIPTION
Figure 1-6. Cooling Fan
5
SECTION 1
DESCRIPTION
F2. Blank Plates
1. Blank Plates- The Blank Plates are available to install
on the plenum where an air nger is not required.
Figure 1-7. Air Finger Components.
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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 con-
struction. 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 ow of ventilation air to and
from your oven. Do not obstruct the fan holes in
the rear of the unit.
CAUTION
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.
I. UNLOADING
Your Blodgett S1828 Oven is shipped partially assembled.
It will arrive in a carton on a crate.
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 le 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.
For servicing and cleaning, a minimum of 18″
clearance from all walls is recommended.
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SECTION 2
INSTALLATION
PARTS LIST FOR 1828S ELECTRIC OVEN
INSTALLATION KIT
Single and Double Stack Ovens
P/N 55311
ITEM
NO. QTY PART NO. DESCRIPTION
1 4 3101908 LEG 4″ AD FT
2 1 62208 INSULATION BOTTOM TRAY
3 1 62206 BOTTOM TRAY WELDMENT
4 1 61650 TOP COVER
5 4 51387 SCREW MSSLT THREAD 8-32 × 1/2, 18-8
7 4 62207 INSULATION
PARTS LIST FOR S1828 ELECTRIC OVEN
INSTALLATION KIT
Triple Stack Oven
P/N 55312
ITEM
NO. QTY PART NO. DESCRIPTION
1 2 62208 INSULATION BOTTOM TRAY
2 1 62206 BOTTOM TRAY WELDMENT
3 1 61650 TOP COVER
4 4 51387 SCREW MSSLT THREAD 8-32 × 1/2, 18-8
5 4 M3828 PIN, ALIGNMENT
7 4 62207 INSULATION
Figure 2-1. S1828 Electric Oven Installation Parts
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SECTION 2
INSTALLATION
Figure 2-5. MODEL S1828 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.
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SECTION 2
INSTALLATION
1
Figure 2-6. MODEL S1828 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.
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SECTION 2
INSTALLATION
Figure 2-7. MODEL S1828 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.
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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 S1828 OVENS
CIRCUIT BREAKER
Separate circuit breaker with lockout/tagout electrical
shutoff for each oven. Wire each oven separately.
60 Amp circuit breaker for 208-240V 1ph, 50 Amp circuit
breaker for 208-240V 3ph, or 30 Amp circuit breaker for
380-480V.
ELECTRICAL SPECIFICATIONS
Bl o w e r /
el e m e n t
h a s e
P
Ci r C u i t
kW
Fr e q u e n C y
o l e s
P
wi r e s
L1
L2
L3
208V 240V 380V 480V 280V 230V 240V
3 3 3 3 1 1 1
208/240 208/240 208/240 208/240 208/240 208/240 208/240
12 12 12 12 10 9.2 10
50/60 50/60 50/60 50/60 50/60 50/60 50/60
3 4 4 4 2 2 2
4 5 5 5 3 3 2
35.3 30.8 20.2 16.4 48.1 40.0 41.7
35.3 30.8 18.2 14.4 48.1 40.0 41.7
33.3 28.8 18.2 14.4 - - -
N
- - 2.0 2.0 - - -
Figure 2-9. Typical S1828 Oven(s) Installation
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 S1828 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.
Please Note: There are now two “stand off” ‘C’ Channels
that must be installed in the eld (See Section 6: PARTS
LIST, page 44-45 for reference, Item 5).
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.
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SECTION 2
INSTALLATION
These ‘C’ Channel brackets are installed in the vertical
plane using existing screws (Item 6) to support these ‘C’
Channels using the upper and lower Key Hole openings in
the ‘C’ Channels. The ‘C’ Channels are identical and once
installed will allow ample amounts of air through the cooling
fan mounted on the rear side of the oven by keeping the
oven away from the rear wall.
If you have any questions about how to mount these two
‘C’ Channel brackets, kindly phone Middleby Technical
Services at 847-741-3300. Press 3, then 5 for Technical
Support.
III. ELECTRICAL CONNECTION
INFORMATION FOR S1828 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) MUST be installed in the electric
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.
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 machinery compartment provides access
for the electrical supply connections on 380V and 480V
units. 208V and 240V units have a cord and plug. Using
exible cable(s) for the electrical power supply conductors
requires a 2″ (51mm) strain-relief tting (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 specications).
The electric current rating for each conductor supplying
a S1828 Oven ranges from a minimum of 17.3 amperes
to a maximum of 39.9 amperes.
Typical specications for each S1828 Oven are 208V
or 240V, 1-phase, 3-wire, 8.3kW; this oven requires
50-ampere service. An 1828S 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.
Figure 2-11. Junction Connection BoxFigure 2-10. Typical Electric Oven Data Plate
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