Blodgett SBF User Manual
XR8-G AND XR8-E
MINI RACK OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 38480 Rev P (5/14)
© 2014 - G.S. Blodgett Corporation
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LOCATION. This information may
be obtained by contacting your
local gas supplier.
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.
INSTALLATION
Oven Description and Specications ....................................... 2
Delivery and Location .................................................... 3
Oven Assembly .......................................................... 4
Ventilation (XR8-G only) .................................................. 5
Utility Connections - Standards and Codes ................................. 7
Gas Connection (XR8-G only) ............................................. 8
Gas Piping........................................................... 8
Pressure Regulation and Testing ....................................... 9
Gas Hose Restraint ................................................. 10
Plumbing and Electrical Connections ..................................... 11
Initial Startup ........................................................... 12
OPERATION
Safety Information ....................................................... 13
Standard Control ........................................................ 14
MenuSelect™ Control ................................................... 16
General Guidelines for Operating Personnel ............................... 20
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 21
Troubleshooting Guide .................................................. 22
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
Installation
Oven Description and Specications
The Blodgett Mini-Rack oven features a continuously
rotating eight pan rack and unique airow system that
moves large amounts of air at low velocity to ensure a
consistently even bake. The Blodgett rack slide sytem al-
GAS RATINGS - XR8-G/AB
Natural Gas Propane
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu. ft. 37.3 MJ/m
Specic Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5” W.C. .87 kPa 10” W.C. 2.5 kPa
Oven Input 110,000 BTU/hr 32 kW
Main Burner Orice Size
Six burners are
Two burners are
NOTE: * - Multiple Twist Drill
PLUMBING SPECIFICATIONS - XR8-G/AB AND XR8-E/AA
WATER
Water pressure 30 PSI (21 kPa) minimum
75 PSI (52 kPa) maximum
Water connection 3/4” MGHT
Flow rate 27 GPH (102 LPH)
DRAINAGE
Drain connection 3/4” rear drain to air gap drain
50 MTD*
1/16”
lows the operator to quickly adjust slide spacing from 1 to
4 inches in any conguration. In addition, the Mini-Rack
oven is capable of producing large volumes of steam for
bagels or similar products.
3
116 MJ/hr
1.7 mm
1.5 mm
2550 BTU/cu. ft. 95.0 MJ/m
110,000 BTU/hr 32 kW
116 MJ/hr
57 MTD*
62 MTD*
1.0 mm
0.96 mm
3
ELECTRICAL RATINGS- XR8-E/AA
VOLTAGE
208 VAC 60 18 3 52 52 52 1/4 HP, 115V, 50/60 Hz, 1 ph
240 VAC 60 18 3 46 46 46 1/4 HP, 115V, 50/60 Hz, 1 ph
480 VAC 60 18 3 23 23 23 1/4 HP, 115V, 50/60 Hz, 1 ph
HZ
KW
PHASE
MAX LOAD (AMPS)
L1 L2 L2
2
MOTOR
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
• Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
• Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notied within fteen days of delivery and the shipping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if ling a claim is necessary.
OVEN LOCATION
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
The following clearances must be maintained between
the oven and any combustible or non-combustible construction.
• Oven body right side - 0” (0 cm)
It is essential that an adequate air supply to the oven be
maintained to provide a sufcient ow of combustion and
ventilation air.
• Place the oven in an area that is free of drafts.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and ammable
liquids and solvents.
• Do not place the oven on a curb base or seal to
a wall. This will restrict the ow of air and prevent
proper ventilation. Tripping of the blower motor’s
thermal overload device is caused by an excessive
ambient temperature on the right side of the oven.
This condition must be corrected to prevent permanent damage to the oven.
• The location must provide adequate clearance for
the air opening into the burners.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the gas and electrical services supplied
for the oven.
1. The rating plate is located on the right side of the
oven.
• Oven body left side - 0” (0 cm)
• Oven body back - 0” (0 cm)
• Oven top - 12” (30.5 cm)
The following clearances must be available for servicing.
• Oven body sides - 12” (30 cm)
• Oven body back - 12” (30 cm)
• Oven top - 12” (30.5 cm)
NOTE: On gas models, routine servicing can usually be
accomplished within the limited movement provided by the gas hose restraint. If the oven needs
to be moved further from the wall, the gas must
rst be turned off and disconnected from the oven
before removing the restraint. Reconnect the restraint after the oven has been returned to its normal position.
3
Installation
Oven Assembly
ASSEMBLY TO STAND
1. Center the oven frame on top of the stand so that the
oven overhangs at both the front and back.
3. Align the two bolt holes on each side of the stand with
the two threaded holes on each side of the oven.
2. Remove the three screws at the top of the left and
right side panels of the oven. Remove the side panels.
4. Insert a bolt from the bottom up through each of the
two holes and tighten securely.
5. Reinstall the side panels.
Side view with stand
Figure 1
4
Installation
Ventilation (XR8-G only)
On gas models the installation of a proper ventilation sys-
tem cannot be over emphasized. This system removes
unwanted vapors and products of combustion from the
operating area.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment”, NFPA-96-Latest Edition.
General export installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the
proper installation and/or operation of your Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.
WARNING:
Failure to properly vent the oven can be hazardous to the health of the operator and may
result in operational problems, unsatisfactory
baking and possible damage to the equipment.
Damage sustained as a direct result of improper ventilation will not be covered by the manufacturer’s warranty.
When installed in the Commonwealth of Massachusetts,
this appliance must be interlocked with the hood exhaust
system so that the appliance may be operated only when
the hood exhaust system is running.
Canopy Type Exhaust Hood
A mechanically driven, canopy type exhaust hood is the
preferred method of ventilation. The exhaust fan should
have an interlock switch with the oven to prevent the oven
from operating when the exhaust fan is not running.
The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides
not adjacent to a wall. The distance from the oor to the
lower edge of the hood should not exceed 7’ (2.1m).
The total makeup and exhaust air requirements for hood
capacity should be approximately 35 CFM (.99 m3/min).
5
Installation
Ventilation (XR8-G only)
Direct Flue Arrangement
When the installation of a mechanically driven exhaust
hood is impractical the oven may be vented by a direct
ue arrangement.
WARNING!!
It is essential that the direct ue be installed
as follows. Incorrect installation will result in
unsatisfactory baking and oven damage.
The ue must be 6” (15 cm) diameter, class B or better.
The height of the ue should be compliant with the cur-
rent revision of NFPA 54, Ansi Z223.1. Never direct vent
the oven into a hood. The ue should be capped with a
UL Listed type vent cap to isolate the unit from external
environmental conditions.
The direct vent cannot replace air consumed and vented
by the oven. Provisions must be made to supply the room
with sufcient make-up air. Total make-up air requirements for each oven section should be approximately 35
CFM (.99 m3/min). To increase the supply air entering the
room, a ventilation expert should be consulted.
Installing the draft hood
Ovens ordered for direct venting are supplied with a draft
hood. Install the draft hood as follows:
1. Disconnect power to the oven.
2. Remove the two screws holding the exhaust guard.
See Figure 2.
3. Install the draft hood using the screws removed in
step 2. See Figure 3.
4. Reconnect power to the oven.
Figure 2 Figure 3
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