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
6
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation or replacement of gas piping and the
connection, installation, repair or servicing of equip-
ment.
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the electric appliance.
Qualied installation personnel must be experienced in
such work, familiar with all precautions required, and have
complied with all requirements of state or local authorities
having jurisdiction.
U.S. and Canadian installations
The installation must conform with local codes, or in the
absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1/NFPA 54, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
Installation must conform with local codes, or in the absence of local codes, with the National Electrical Code,
ANSI/NFPA 70-Latest Edition and/or Canadian National
Electric Code C22.1 as applicable.
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
Australia and general export installations
Instllation 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.
7
Installation
Gas Connection (XR8-G only)
GAS PIPING
A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufcient to meet the maximum de-
mand of all appliances on the line without loss of pressure
at the equipment.
Example:
NOTE: BTU values in the following example are for natu-
ral gas.
You purchase a XR8-G rack oven to add to your existing
cook line.
1. Add the BTU rating of your current appliances.
Pitco Fryer 120,000 BTU
6 Burner Range 60,000 BTU
Deck Oven 50,000 BTU
Total 230,000 BTU
2. Add the BTU rating of the new oven to the total.
Previous Total 230,000 BTU
XR8-G 110,000 BTU
New Total 340,000 BTU
3. Measure the distance from the gas meter to the cook
line. This is the pipe length. Let’s say the pipe length
is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
4. Use the appropriate table to determine the total capacity of your current gas piping.
The total capacity for this example is 375,000 BTU. Since
the total required gas pressure, 340,000 BTU is less than
375,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are
for straight pipe lengths only. Any elbows or
other ttings will decrease pipe capacities.
Contact your local gas supplier if you have
any questions.
Maximum Capacity of Iron Pipe in Cubic Feet of
Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
10 360 680 1400 2100 3950
20 250 465 950 1460 2750
30 200 375 770 1180 2200
40 170 320 660 990 1900
50 151 285 580 900 1680
60 138 260 530 810 1520
70 125 240 490 750 1400
80 11 8 220 460 690 1300
90 11 0 205 430 650 1220
100 103 195 400 620 1150
From the National Fuel Gas Code Part 10 Table 10-2
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
10 608 1146 3525
20 418 788 2423
30 336 632 1946
40 287 541 1665
50 255 480 1476
60 231 435 1337
70 215 404 1241
80 198 372 1144
90 187 351 1079
100 175 330 1014
From the National Fuel Gas Code Part 10 Table 10-15
NOMINAL SIZE, INCHES
3/4” 1” 1-1/4” 1-1/2” 2”
OUTSIDE DIAMETER, INCHES
3/4” 1” 1-1/2”
8
PRESSURE REGULATION AND TESTING
XR8-G ovens are rated at 110,000 BTU/Hr. (32 kW) (116
MJ/hr). Each oven has been adjusted at the factory to
operate with the type of gas specied on the rating plate.
INLET PRESSURE
Natural Propane
Min Max Min Max
W.C. 6.0 14.0 11.0 14.0
kPa 1.2 3.5 2.7 3.5
MANIFOLD PRESSURE
Natural Propane
W.C. 3.5 10.0
kPa .87 2.5
• Inlet Pressure - the pressure of the gas before it
reaches the oven.
• Manifold Pressure - the pressure of the gas as it
enters the main burner(s).
Installation
Gas Connection (XR8-G only)
Each oven is supplied with a regulator to maintain the
proper gas pressure. The regulator is essential to the
proper operation of the oven and should not be removed.
It is preset to provide the oven with 3.5” W.C. (.87 kPa)
for natural gas and 10.0” W.C. (2.5 kPa) for Propane at
the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS SUPPLY
UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be thor-
oughly purged of all metal lings, shavings, pipe dope,
and other debris. After connection, the oven should be
checked for correct gas pressure.
The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of 1/2 psig (3.45kPa).
The oven must be isolated from the gas supply piping
system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test
pressures equal or less than 1/2 psig (3.45kPa).
• Min - the minimum pressure recommended to oper-
ate the oven.
• Max - the maximum pressure at which the manufacturer warrants the oven’s operation.
Gas Connection
2.78” (71 mm)
Gas Connection
37.83” (961 mm)
Figure 4
9
Side View with Stand
Installation
Gas Connection (XR8-G only)
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial exible
connector with a minimum of 3/4” (1.9 cm) inside diam-
eter must be used along with a quick connect device.
The restraint, supplied with the oven, must be used to limit
the movement of the unit so that no strain is placed upon
the exible connector. With the restraint fully stretched the
connector should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be 1,000 lb.
(453 kg) test load and should be attached without damaging the building. DO NOT use the gas piping or electrical
conduit for the attachment of the permanent end of the
restraint! Use anchor bolts in concrete or cement block.
On wooden walls, drive hi test wood lag screws into the
studs of the wall.
1. Mount the supplied bracket to the leg bolt below the
gas inlet.
2. Attach the clip on restraining cable to the mounting
bracket.
WARNING!!
If the restraint is disconnected for any reason
it must be reconnected when the oven is returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69S CSA
6.16 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41S CSA 6.9. Adequate means must be
provided to limit the movement of the appliance without
depending on the connection and the quick disconnect
device or its associated piping.
General export installations
The restraint and quick connect must conform with Local and National installation standards. Local installation
codes and/or requirements may vary. If you have any
questions regarding the proper installation and/or opera-
tion 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.
Restraint Cable
Bracket
Figure 5
Back of Oven
10
Installation
Plumbing and Electrical Connections
PLUMBING CONNECTIONS
WARNING!!
Plumbing connections must comply with applicable sanitary, safety and plumbing codes.
Water Connections
Water supply should meet the following conditions. Consult your local water company before installing the oven.
• Hardness of 4-6 grains per gallon (100ppm max)
• PH of 6.5 to 8.0
• Chlorides less than 30 PPM
1. Connect the cold water supply to the 3/4” MGHT connection on the back of the oven with the water line
provided. Supply pressure should be 40 to 75 psi (76
to 517 kPa) when the steam solenoid is open. The
water regulator on the oven itself has been preset at
the factory. Adjust if necessary to obtain 27 GPH (gal-
lons per hour) from the ow meter.
This product must be installed by a licensed Plumber or
Gas Fitter when installed within the Commonwealth of
Massachusetts.
Drain Connections
• Use pipes capable of withstanding steam temperature, don’t use hoses.
• Drain pipe needs to have constant gradient (min. 5%
or 3°)
• Do not reduce the diameter of the pipe (needs to be
¾” minimum)
ELECTRICAL CONNECTIONS
All Models
NOTE: Electrical connections must be performed by a
qualied installer only.
Before making any electrical connections to these appli-
ances, check that the power supply is adequate for the
voltage, amperage, and phase requirements stated on
the rating name plate mounted on the appliance.
The circuit breaker that is used to provide power to this
appliance must have a minimum of .076” (3mm) contact
spacing. The circuit breaker must meet all Local and National installation standards.
All appliances must be installed in accordance with Local
or National Electrical codes.
A wiring schematic is located on the inside of the removeable side panel.
NOTE: Disconnect the power supply to the appliance be-
fore servicing.
WARNING!!
Improper installation may invalidate your warranty.
Electric Models
The installer must supply a cord that meets all Local and
National installation standards.
Gas Models
U.S. and Canadian Installations
A power cord (115V units only) is supplied with a plug attached. Plug the power cord into the desired receptacle.
• Free air venting requires minimum 1” clearance
between the end of drain and the oor.
Minimum
5% or 3º
minimum clearance 1”
Figure 6
WARNING!!
If the supply cord is damaged, it must be replaced by a special cord or assembly available
from the manufacturer or its service agent.
11
Installation
Initial Startup
The following is a check-list to be completed by qualied
personnel prior to turning on the appliance for the rst
time.
• Verify there are no gas leaks, by checking all gas
connections with a soapy water solution. Repair
leaks if necessary. (XR8-G only)
• Verify there are no water leaks to the oven. Repair
leaks if necessary.
• Verify rack rotation as follows: Open oven doors and
turn the power switch to ON. Close the doors and
enter bake time of two minutes. Press start. Verify
the rack rotates smoothly. Open the doors. Verify
the rack stops square to the door opening. If rack
does not rotate and fan does not circulate, door
switch may be out of adjustment.
With the main burner on, check the following:
• Set the oven temperature to 300ºF. Verify that the
oven comes up to set temperature.
• Set a steam time of 20 seconds. Verify that the
owmeter has enough water to produce 27 GPH
(gallons per hour) when the water solenoid valve is
open. Adjust the oven pressure regulator if needed.
The water pressure gauge, regulator and owmeter
are located behind the right side panel of the oven.
Panel must be removed.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and its component parts, have been thoroughly tested and inspected prior to shipment. However, it is
often necessary to further test or adjust the oven as part
of a normal and proper installation. These adjustments
are the responsibility of the installer, or dealer. Since
these adjustments are not considered defects in material or workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not limited to:
• calibration of the thermostat
• adjustment of the doors
• burner adjustments (XR8-G only)
• leveling
• testing of gas pressure (XR8-G only)
• tightening of fasteners
• rack rotation stop position
No installation should be considered complete without
proper inspection, and if necessary, adjustment by qualied installation or service personnel.
• Verify that the gas inlet pressure is correct. The inlet
pressure can be checked at the pressure tap located
on the gas valve. (XR8-G only)
• Verify that the manifold pressure is correct. The
manifold pressure can be checked at the outlet pressure tap located on the burner gas manifold elbow
located on top of the oven. (XR8-G only)
• If the above pressure readings are set to the recom-
mended pressure requirements, allow the oven to
burn-off for two hours with oven vent opened. If the
pressure readings are not set correctly, turn off the
oven and readjust accordingly. Then recheck pressure readings.
WARNING
The break in procedure burns off excess
oils present in the metals during fabrication.
Smoke may be produced. Proper ventilation is
required.
12
Operation
Safety Information
The information contained in this section is provided for
the use of qualied operating personnel. Qualied operating personnel are those who have carefully read the information contained in this manual, are familiar with the
functions of the oven and/or have had previous experience with the operation of the equipment described. Adherence to the procedures recommended herein will assure the achievement of optimum performance and long,
trouble-free service.
Please take the time to read the following safety and operating instructions. They are the key to the successful
operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas (XR8-G only):
• DO NOT try to light any appliance.
• DO NOT touch any electrical switches.
• Use an exterior phone to call your gas supplier im-
mediately.
• If you cannot reach your gas supplier, call the re
department.
What to do in the event of a power failure:
• Turn all switches to off.
• DO NOT attempt to operate the oven until the power
is restored.
NOTE: In the event of a shut-down of any kind, allow a
ve (5) minute shut off period before attempting to
restart the oven.
General safety tips:
• DO NOT use tools to turn off the gas control. If the
gas cannot be turned off manually do not try to
repair it. Call a qualied service technician. (XR8-G
only)
• If the oven needs to be moved for any reason, the
gas must be turned off and disconnected from the
unit before removing the restraint cable. Reconnect
the restraint after the oven has been returned to its
original location.
• DO NOT remove the control panel cover unless the
oven is unplugged.
13
Operation
Standard Control
CONTROL DESCRIPTION
1. POWER SWITCH - controls power to the oven
XR8
Solid State Digital
OVEN
OFF
HEAT READY ACTUAL
TEMP
OVEN
START
STOP
ON
2. DISPLAY - displays time, temperature and programming information
3. HEAT LED - lights when the burners are on
4. READY LED - lights when oven has reached the preset temperature
5. ACTUAL TEMP LED - lights when temp key is
pressed, actual temp is displayed
6. SELECTION DIAL - use to enter time, temperature
and programmable settings. Turn clockwise to increase or counter-clockwise to decrease values in
display.
7. TEMP KEY - press to program the bake temperature
or display the actual oven temperature
8. TIME KEY - press to program the bake time or display
the time during a bake cycle
9. STEAM KEY - press to program steam time to inject
a burst of steam
10. FAN DELAY KEY - press to program a time delay for
fan and heat during and after steaming
11. VENT KEY - press to manually open and close the
oven vent
HIGH
LOW
Figure 7
12. START/STOP KEY - press to start, stop or pause the
bake
13. GAS SHUTOFF SWITCH - controls gasy ow to the
oven
FAN
14
OPERATION
Oven Startup
1. Be sure the GAS SHUTOFF SWITCH (13) is in the
on position.
2. Turn the POWER SWITCH (1) to the on position. The
HEAT LED (3) lights and the oven preheats to the last
used set temperature.
Operation
Standard Control
At the End of the Bake Cycle
1. At the end of the bake cycle, an alarm sounds, the
display reads DONE and the rack continues to rotate until the door is opened. Press the START/STOP
KEY (12) to silence the alarm.
2. Open the door to remove the product.
Programming a Bake Cycle
1. Press the TEMP KEY (7). Turn the DIAL (6) to the
desired bake temperature.
2. Press the TIME KEY (8). Turn the DIAL (6) to the desired bake time.
3. If steam is desired, press the STEAM KEY (9). Turn
the DIAL (6) to the desired steam time. Steam may
be programmed for the beginning of the bake cycle
for up to two minutes.
4. If you wish to delay the rotation of the convection fan
at the beginning of the bake cycle, press the FAN DELAY (10) key. Turn the DIAL (6) to the desired fan
delay time.
5. Press the START/STOP KEY (12) to begin the bake
cycle. The oven rack rotates.
During the Bake Cycle
1. To view the remaining bake time, press the TIME KEY
(8).
2. To view the actual oven temperature, press the TEMP
KEY (7).
Cool Down
1. Press the TEMP KEY (7). Turn the DIAL (6) to below
150ºF.
NOTE: The doors may be opened to speed the cool-
ing process.
Oven Shutdown
1. Turn the POWER SWITCH (1) to the off position.
3. To inject up to two minutes of steam during the bake
cycle, press the STEAM KEY (9).
4. To vent moisture from the oven cavity, press the
VENT KEY (11). This manually opens the oven vent
until the key is pressed again to close it.
5. To pause a bake cycle at any point, press the START/
STOP KEY (12). The cycle will pause until the key is
pressed again.
15
Operation
MenuSelect™ Control
COOKIES
DINNER ROLLS
FRENCH BREAD
PRESS
TO
SELECT
CONTROL DESCRIPTION
1. START/STOP KEY - press to start, cancel or pause
the bake
2. COOL DOWN KEY - initiates oven cool down cycle
3. BAKE MORE KEY - press at the end of a bake cycle
to add additional bake time in one minute increments.
4. DISPLAY - displays time or temperature and other
information related to oven function and/or programming.
5. DIAL - used to enter set points, time, and programmable settings. Also used to select the programmed
product.
6. TEMP KEY - used to set or change the bake temperature
7. TIME KEY - used to set or change the bake time.
8. STEAM KEY - used to inject steam at the start of the
bake cycle or to override the steam time in a recipe.
9. FAN DELAY KEY - press to program a time delay for
the convection fan
10. VENT KEY - press to manually open and close the
oven vent
11. QUICK STEAM KEY - press to inject a burst of steam
on demand during a bake cycle.
12. FAN KEY - press to select fan speed.
13. PROG/EXIT KEY - press to enter programming mode
and save programmed settings.
14. ALPHA/NUMERIC KEYPAD - used to program recipes.
15. POWER KEY - used to place control in and out of
standby mode.
16. CIRCUIT BREAKER - controls power to the oven.
17. HEAT SHUTOFF SWITCH - press to shut off gas to
the oven.
Figure 8
16
OPERATION
Oven Startup
1. Be sure the GAS SHUTOFF SWITCH (17) and CIRCUIT BREAKER (16) are in the on position. The dis-
play ashes OFF PRESS POWER KEY TO START.
NOTE: If the real time clock and auto wake up func-
tions are enabled the display reads PRESS
POWER KEY TO START AUTO START.
2. Press the POWER KEY (15). The display reads PREHEAT and the oven heats to the last manual set tem-
perature. The display ashes READY / IDLE and the
alarm beeps 5 times when the oven is at temperature
and ready to bake.
Manual Baking Mode
1. Turn the DIAL (5) until the display reads MANUAL.
2. Press the TIME KEY (7). Rotate the dial, or use the
alpha/numeric keypad to enter the desired bake time.
Press the center of the dial to set the bake time.
3. Press the TEMP KEY (6). Rotate the dial, or use the
alpha/numeric keypad to enter the desired bake temperature. Press the center of the dial to set the bake
temperature. The oven preheats to the new temperature.
4. To inject steam at the beginning of the bake cycle,
press the STEAM KEY (8). Rotate the dial, or use the
alpha/numeric keypad to enter up to two minutes of
steam. Press the center of the dial to set the steam
time.
NOTE: The convection fan will not run during a
steam cycle. It is not necessary to set a fan
delay while steaming.
5. For additional fan delay time, press the FAN DELAY
KEY (9). Rotate the dial, or use the alpha/numeric
keypad to enter up to 1 hour and 39 minutes. Press
the center of the dial to set the fan delay.
6. When the display ashes READY / IDLE, open the
doors. The rack rotates to the load/unload position.
Load the product.
7. Press the START/STOP KEY (1) to begin the bake
cycle. The timer counts down and the display alternates between the set and actual temperature and
the name of the product.
Operation
MenuSelect™ Control
Programmed Baking Mode
1. Turn the DIAL (5) until the name of the product is
highlighted. Press the center of the dial to select. The
oven preheats to the programmed temperature. The
display ashes READY / IDLE and the alarm beeps
5 times when the oven is at temperature and ready
to bake.
2. Open the doors. The rack rotates to the load/unload
position. Load the product.
3. Press the START/STOP KEY (1) to begin the bake
cycle. The timer counts down and the display alternates between the set and actual temperature and
the name of the product.
During Any Bake Cycle
1. To inject up to two minutes of steam during the bake
cycle, press the QUICK STEAM KEY (11).
2. To vent moisture from the oven cavity, press the
VENT KEY (10). This manually opens the vent until
the key is pressed again to close it.
3. To pause a bake cycle at any point, press the START/
STOP KEY (1). The LED on the start/stop key ashes. The bake cycle will pause until the key is pressed
again.
4. To cancel the bake cycle, press and hold the START/
STOP KEY (1).
At the End of Any Bake Cycle
1. An alarm sounds, the display reads BAKE DONE.
2. If more bake time is desired, press the BAKE MORE
KEY (3). This will add an additional one minute of
time for each press of the key.
3. When you are satised with the bake, press the
START/STOP KEY (1) to silence the alarm. Open the
door to remove the product. The rack will rotate to the
load/unload position.
Oven Shutdown
1. Press the COOL DOWN KEY (2). The display reads
AUTO COOL DOWN ACTUAL TEMP. To speed up
the cool down process, open the doors and press the
VENT KEY (10) to open the vent.
2. When the oven has cooled down, the display reads
OFF PRESS POWER KEY TO START.
17
NOTE: The lights shut off and the vent closes auto-
matically at the end of the cool down cycle.
Operation
MenuSelect™ Control
USING THE USB PORT
1. Remove the cover to the USB port and insert the USB
drive.
2. To turn the oven on press the POWER KEY. The display toggles between set and actual temperature.
3. Simultaneously press and hold the PROGRAM/EXIT
KEY and the FAN DELAY KEY.
4. Turn the dial to highlight either COPY RECIPE FROM
USB or COPY RECIPE TO USB, then press the center of the dial to select.
5. When the transfer is complete the display returns to
the previous screen.
6. Press the PROGRAM/EXIT KEY.
7. Turn the dial to highlight YES. Press the center of the
dial to select.
8. Remove USB drive. Replace the cover to the USB
port.
PROGRAMMING
Entering the Program Mode
1. Press the PROGRAM KEY (12). If the control is password protected, the display reads ENTER CODE.
Use the alpha/numeric keypad to enter the manager
passcode 3124, then press the center of the dial to
enter the program mode.
Naming a Product Recipe
NOTE: Use the following procedure to name a new prod-
uct or edit the name of an existing product.
1. For a new recipe, turn the dial to the rst open product. Press the center of the dial to select.
To edit an existing name, rotate the dial to the name
to be changed. Press the center of the dial to select.
2. Use the dial to scroll down to Edit Name. Press the
center of the dial to enter the edit name menu.
3. Turn the dial or use the alpha/numeric keypad to se-
lect the rst character. Press the center of the dial to
advance to the next character. Repeat for all remaining characters.
NOTE: Product names may be up to 10 characters
long and can contain spaces. Use the #1 key
to insert spaces in a recipe name.
NOTE: To select letters using the keypad, press the
appropriate key once if you need the rst letter on the key, twice for the second and three
times for the third. For example to enter the
letter L press the #5 key three times.
4. Press the PROG KEY (12) to save the name and advance to product stage programming.
18
Operation
MenuSelect™ Control
Programming a Product Recipe
NOTE: The control can hold 100 recipes. Each recipe
may have up to 6 cooking stages.
1. Turn the dial to highlight the name of the product to
be programmed. Press the center of the dial to select
the product.
2. The display reads PRODUCT NAME: STAGE 1.
Press the center of the dial to select the stage.
3. Rotate the dial, or use the alpha/numeric keypad to
enter the desired bake time. Press the center of the
dial to set the bake time.
4. Rotate the dial, or use the alpha/numeric keypad to
enter the desired bake temperature. Press the center
of the dial to set the bake temperature.
5. Rotate the dial, or use the alpha/numeric keypad to
enter up to two minutes of steam. Press the center of
the dial to set the steam time.
NOTE: The convection fan will not run during a
steam cycle. It is not necessary to set a fan
delay while steaming.
6. Rotate the dial to select the desired fan speed.
Choose from low or high. Press the center of the dial
to set the fan speed.
8. Rotate the dial, or use the alpha/numeric keypad to
set the vent position. The vent may be opened from
0% to 100%. Press the center of the dial to set the
vent position.
9. Rotate the dial, or use the alpha/numeric keypad to
set the vent delay time. Entering a value of 0 means
the vent will open at the beginning of the bake cycle.
Press the center of the dial to set the vent delay time.
10. Use the dial to scroll down to PRODUCT NAME:
STAGE 2. Press the center of the dial to select stage
2.
11. Repeat steps 2-10 for all remaining stages.
12. When all stages have been programmed, press the
PROG KEY (12). Use the dial to scroll to SAVE. Press
the center of the dial to save the program.
7. Rotate the dial, or use the alpha/numeric keypad to
enter up to 1 hour and 39 minutes of fan delay. Press
the center of the dial to set the fan delay.
19
Operation
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
Preheating the oven
Always preheat the oven before baking or roasting. We
recommend preheating 50ºF (28ºC) above the bake temperature to offset the drop in temperature when the doors
are opened and cold product is loaded into the oven. Set
the thermostat to the bake temperature after the product
is loaded.
Bake Time
Check the product in about half the time recommended
for deck or range oven recipes. Record times and temperatures which provide best results for future reference.
NOTE: Bake time will vary with the amount of product
loaded, the type of pan and the temperature.
OPERATING TIPS
Pans and Racks
Product or pan height determines how many racks are
used. The oven holds up to eight 18” x 26” (45.7 x 66 cm)
bun pans with 4” rackspacing.
Load the oven from the bottom, centering the pans on the
rack.
Roasting
To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.
Fans
The fan must be operating for the oven to heat. To avoid
rippling of batter product use the following procedure.
1. Preheat the oven 25_F (14_C) above the baking temperature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Set the blower delay for two minutes.
Cool Down Mode
To facilitate cooling the oven to a lower temperature,
press the TEMP KEY (7) and turn the DIAL (6) to the left
until the display reads COOL.
20
Maintenance
Cleaning and Preventative Maintenance
CLEANING THE OVEN
Stainless steel ovens may be kept clean and in good condition with a light oil. Deposits of baked on splatter, heat
tint and heavy discoloration may be removed with any
non-toxic industrial stainless steel cleaner.
1. Apply cleaners when the oven is cold. Always rub
with the grain of the metal.
2. Dry the oven with a clean cloth.
Clean interior parts as follows:
1. Pull up on the spring loaded pin on the bottom of the
oven rack.
2. Slide the rack out of the oven and wash in your dishwasher.
3. Clean the interior of the oven cavity.
4. Reinstall the oven rack. Be sure the alignment plate
on the top of the rack slides into the bracket on the
top of the oven.
5. Realign the spring loaded pin.
NOTE: If the oven is moved the restraint must be
reconnected after the unit is returned to it’s
regular position.
PREVENTATIVE MAINTENANCE
The best preventative maintenance measures are, the
proper installation of the equipment and a program for
routinely cleaning the ovens.
Annual Maintenance
This oven requires no lubrication. Maintenance should be
based on hours of usage. Refer to OSHA specications
for maintenance intervals.
If maintenance or repairs are required, contact your local
Blodgett service company, a factory representative or the
Blodgett Oven company.
NOTE: All service functions can be reached from the top
of the oven or by removing the right side body
panel.
WARNING!!
Always disconnect the appliance from the
power supply before ser
21
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S) SUGGESTED REMEDY
SYMPTOM: Oven will not re.
• Gas turned off (XR8-G only).
• Turn the gas valve to ON.
• Oven not plugged in.
• Power switch on the control panel is off.
• Control set below ambient temperature.
• Doors are open.
• No draft on the burner (XR8-G only).
SYMPTOM: Oven does not come to ready.
• The oven has not reached preheat temperature
(XR8-G only).
• Gas valve not turned on completely.
• The quick disconnect is not connected (XR8-G only).
• Gas pressure to oven is too low (XR8-G only).
• Internal problem with main temperature control.
SYMPTOM: Convection fan does not run.
• Oven is not plugged in.
• Circuit breaker tripped.
• Plug in electrical supply cord.
• Set the control panel to ON.
• Set to desired cook temperature.
• Close doors.
• Check draft inducer opening.
• Wait for oven to reach preheat temperature.
• Check the gas valve, turn on fully if necessary.
• Reconnect the quick connect. Check all gas
connections.
• Call your local gas representative.
• *
• Plug in electrical supply cord.
• Reset the breaker.
• Doors are open
• Blower delay was set.
SYMPTOM: General baking problems.
• Thermostat out of calibration.
• Improper oven venting.
SYMPTOM: Rack does not stop rotating after doors are opened or rack stops in wrong position.
• Rack rotator switch out of position • Reposition rack rotator switch
*Denotes remedy is a difcult operation and should be performed by qualied personnel only. It is recommended, however, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.
Blodgett cannot assume responsibility for damage as a result of servicing done by unqualied personnel.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
• Close doors.
• Reset blower delay time.
• *
• *
22
Loading...