Blodgett S1828E Installation Manual

S1828E

CONVEYOR OVEN

INSTALLATION - OPERATION - MAINTENANCE

BLODGETT OVEN COMPANY

50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone: [phone] Fax: [phone]

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. Specications 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, 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.

iii

iv

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.

v

NOTES

vi

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

1

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

2

II. COMPONENT FUNCTION (Figure 1-4)

SECTION 1

DESCRIPTION

Figure 1-4. S1828 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 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

4

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.

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 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.

7

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

8

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.

9

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.

10

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.

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 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.

12

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 specications).

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 specications 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

13

SECTION 2
INSTALLATION

NOTES

14

I. CONTROL FUNCTIONS

SECTION 3

OPERATION

SECTION 3

OPERATION

Figure 3-1. S1828 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 must stay on during baking
and during the 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. 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

OVEN MUST BE KEPT CLEAR OF

COMBUSTIBLES AT ALL TIMES.

WARNING

4. Set the temperature controller to the desired baking
temperature.

NOTE: For complete temperature controller operation
instructions refer to Step C.

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 ngers 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).

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

S1828

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 or

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.

• Press the Up Arrow

and Down Arrow
Keys as necessary
to adjust the set­point.

+

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
Temperature (

to show 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" ( ) and
"BLOWER" ( ) switches

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" (
switch to the "OFF" ("O")
position.

3. After the oven has cooled and the blowers have turned to
the “OFF” or “O” position, switch the circuit breaker/fuse
disconnect to the “OFF” or “O” position.

) key

wait

for

)

6. Turn the "HEAT" ( )
switch to the "ON" ("I")
position, and wait for the
"HEAT ON" light to turn
on.

wait

for

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 pro­cedure. IF THE OVEN WAS SWITCHED OFF FOR
LESS THAN 5 MINUTES, WAIT FOR AT LEAST FIVE
MINUTES BEFORE RESTARTING THE OVEN.

20

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 Refer-

ence: Troubleshoot-

ing 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" (set-

point) 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.

Press this key togeth-

er with the Set Point
Key to allow the Set

Point to be changed.

Changes can only be

made for 60 seconds.

Unlock Key

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 togeth-

er with the Unlock Key

to allow the Set Point

to be changed.

Changes can only be

made for 60 seconds.

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" ( ) Switch is in the “ON” ("I")

position.

• 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 correctly set.

• Check that both the "BLOWER" ( ) and "HEAT" ( )

Switches 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).

Oven is operating, but little

or no air is blowing from air

ngers

Conveyor moves with a

jerky motion, or will not

move at all

Food products are over-

cooked or undercooked.

Air ngers 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, Maintenance, for instructions on reassembling

the air ngers.

• 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.

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

disassemble 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 bak-

ing. To clean the interior, you have to disassemble
some parts of the oven.

When cleaning your Series S1828 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

nger manifold surfaces will be severely damaged.

When cleaning your oven, rst 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 nger 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 4-6.

Figure 4-4.

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

T1 T2 T3
B1 B2 B3

1. As the air ngers are removed use a felt pen to mark
all parts of the ngers. This includes the nger 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 ngers out, place them in an upright position

to remove the outer plate.

Figure 4-8.

2. Remove air ngers.

NOTE: Some oven users require a custom nger arrange-

ment where the quantity of air ngers may vary.

You can remove top and bottom ngers from each or
either end. It is highly recommended that each nger

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 nger and pull the outer

plate off.

Remove the air ngers, pull the nger 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 nger 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 ngers are made up of one inner plate, one outer

plate and the nger housing manifold. Be sure to match

up the markings (T1, T2, T3, etc.) on all the parts of the

air ngers as you are reassembling.

Figure 4-14.

2. Reassemble the inner plate. Keep your ngers clear
so you won’t pinch them. The inner plate of a nger 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 at on
the top of the plate and pushing down. Keep your ngers

clear so you won’t pinch them.

Figure 4-15.

Figure 4-13. Standard Upper Finger

28

4. Replace the air ngers 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 ngers 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 nger in the groove if the outer plate is moved
away from the ange of the nger manifold.

SECTION 4

MAINTENANCE

Figure 4-16.
D. Reinstall End Plugs

Extended Lip

Flange of
Finger Manifold

Tab on
Outer Plate

Figure 4-17.

29

SECTION 4
MAINTENANCE

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

Middleby

Marshall

Conveyor Extension

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.

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.

2. Using long nose pliers, unhook master links at left
end of conveyor as shown in Figure 4-25.

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

Correct
Position

Incorrect
Position

are in the 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 at 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

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.

Check that the air circulation throughout the oven is not
blocked and is working properly.

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 can reduce serious downtime and loss of production,

S1828 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 44914 Controller, 208-240V 1
2 44658 Controller, 380-480V 1
3 58500 Conveyor Drive Motor and Magnet 1
4 60542 Conveyor Speed Control 1
5 33812-5 Thermocouple* 1
6 63932 Heater Element, 208V 10kW 1
6 61747 Heater Element, 208V 12kW 1
6 63933 Heater Element, 240V 10kW 1
6 63929 Heater Element, 240V 12kW 1
6 63930 Heater Element, 380V 12kW 1

if a failure occurs.
Replacement parts for this kit can be purchased from

your Blodgett Authorized Parts Distributor.

6 63931 Heater Element, 480V 12kW 1
7 57408 Contactor 1
* 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 S1828 is 600 degree's.

2

3

7

6

1

4

5

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 Blodgett Service Agency.

Check for correct

setting on temperature

controller.

Turn temperature

control to correct

setting.

PROBLEM:

OVEN BLOWER AND CONVEYOR OPERATE,

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 Blodgett 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

Blodgett Service Agency.

PROBLEM:

BLOWER MOTOR IS RUNNING, YET LITTLE

OR NO AIR BLOWS FROM AIR FINGERS

Air ngers reassembled incorrectly,

after cleaning.

Assemble air ngers correctly, after cleaning.

Refer to Section 4 procedure, or call your

Blodgett 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 Blodgett 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

Blodgett 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

ITEM QTY PART NO. DESCRIPTION

1 1 48382 UPPER LH END PLUG ASSEMBLY

(INCLUDES ITEM 5 EYEBROW)

2 1 48387 LOWER LH END PLUG ASSEMBLY

3 1 48408 LOWER RH END PLUG ASSEMBLY

4 1 48412 UPPER RH END PLUG ASSEMBLY

(INCLUDES ITEM 6 EYEBROW)

5 1 62347 EYEBROW, UPPER LH END PLUG ASSEMBLY

6 1 62346 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

9 6 36452 NUT, WING-PLASTIC 1/4-20

10 4 3101908 LEG, 4” ADJ FT (NPS)

11 1 62206 BOTTOM TRAY ASSEMBLY

12 1 61650 COVER, TOP

13 4 51387 SCR, MS, SLT TRHD 8-32X1/2 18-8

15 1 45739 NAMEPLATE, MM

16 1 47862 ASSY, COVER, MOTOR

41

SECTION 6
PARTS LIST

ENGLISH

42

SECTION 6

PARTS LIST

ENGLISH

RELAY PANEL

ITEM QTY PART NO. DESCRIPTION

1 1 33812-5 THERMOCOUPLE, TYPE “J”, SHIELDED 2.50X120”

2 1 63909 SWITCH, INTERLOCK, 12A, NO2P

3 1 44914 CONTROLLER, 208-240V

3 1 44568 CONTROLLER, 380-480V

4 1 63931 ELEMENT, HEATING, 480V 12 kW

4 1 63930 ELEMENT, HEATING, 380V 12 kW

4 1 63929 ELEMENT, HEATING, 240V 12 kW

4 1 61747 ELEMENT, HEATING, 208V 12 kW

4 1 63933 ELEMENT, HEATING, 240V 10 kW

4 1 63932 ELEMENT, HEATING, 208V 10 kW

5 1 57408 CONTACTOR, 208/240V, 65A, 50/60 Hz

6 1 3003946 BLOCK, POWER 3POLES

7 1 61849 CORDSET, 50 AMP, 250V ,2P 3W

(OPTION, 208/240 V MODELS ONLY)

43

SECTION 6
PARTS LIST

ENGLISH

44

SECTION 6

PARTS LIST

ENGLISH

BLOWER ASSEMBLY

ITEM QTY PART NO. DESCRIPTION

1 1 63910 SWITCH, MOMENTARY-12A, NO 2 POLE

2 2 30927 BUMPER, WINDOW

3 1 51399 FAN, COOLING, 230V AC, 295 CFM

4 2 62106 MOTOR, BLOWER, CW, 208/230 50/60HZ

5 2 57258 PLATE, AIR VENT

6 4 7007413 SCR, SHOULDER 10-32X, 34 18-8

7 1 31497 GUARD, COOLING FAN (NOT SHOWN)

45

SECTION 6
PARTS LIST

ENGLISH

46

SECTION 6

PARTS LIST

ENGLISH

CONTROL PANEL

ITEM QTY PART NO. DESCRIPTION

I 3 46521 KIT BLOWER SWITCH CONTAINS ((1) 44697, (1) 44696))

2 3 44697 CONTACT BLOCK

3 3 44696 SELECTOR SWITCH

4 1 60542 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 63909 SWITCH, INTLCK, 12A, 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

ITEM OTY PART NO. DESCRIPTION

1 1 61734 WELDMENT

2 4 59264 BEARING, RULON

3 1 62295 SHAFT, DRIVE

4 1 59271 SHAFT, IDLER

5 10 M4818 SPROCKET, WIRE BELT

6 1 63949 BELT, WIRE, STN STL 18" X 7.5` LONG

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

10A 1 3101212 LINK, MASTER, #25 CHAIN

10B 1 55566 CHAIN, #25 LINK

11 1 55217 SPROCKET, CHAIN #25-20T-1/2 CONVEYOR SHAFT

12 1 45349 SPROCKET, 25B25 w/5/16 BORE DRIVE MOTOR

13 1 58500 MOTOR, CONVEYOR DRIVE

14 1 50163 KIT, CONVEYOR PICK-UP

15 1 30153 BRUSHES

16 1 59280 EXTENSION, CONVEYOR 6

17 1 59272 EXTENSION, CONVEYOR 12

18 2 48469 PAN, CRUMB

19 2 51409 PAN, CRUMB VENTED (SHIPPED STANDARD)

49

SECTION 6
PARTS LIST

ENGLISH

NOTES

50

ELECTRICAL SCHEMATICS

SECTION 7

ELECTRICAL SCHEMATICS

SECTION 7

51

Wiring Diagram, E208-240V 50/60/1, S1828 • P/N 62311 REV B

SECTION 7
ELECTRICAL SCHEMATICS

52

Wiring Diagram, E208-240V 50/60/3, S1828 • P/N 62309 REV B

SECTION 7

ELECTRICAL SCHEMATICS

53

Wiring Diagram, E380-480V 50/60/3, S1828 • P/N 62310 REV B

SECTION 7
ELECTRICAL SCHEMATICS

54

Wiring Diagram, E380V 50/60/3 CE S1828 • P/N 63969 REV B

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 specications 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 [phone] • Fax: [phone]

www.blodgettcorp.com