SC-6DS,SC-10DS and SC-16DS
DIRECT STEAM CONVECTION STEAMER
INSTALLATION – OPERATION – MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
S00048 Rev C (12/08)
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IMPORTANT NOTES FOR INSTALLATION AND OPERATION
This is the safety alert symbol. It is used to alert you to
potential personal injury hazards. Obey all safety messages
that follow this symbol to avoid possible injury or death.
WARNING: Improper installation, operation, adjustment,
alteration, service or maintenance can cause property damage,
injury or death. Read the installation, operating and
maintenance instructions thoroughly before installing,
operating or servicing this equipment.
CAUTION: Operating, testing, and servicing should only be
performed by qualified personnel.
NOTICE: Contact the factory, the factory representative or local service
company to perform maintenance and repairs.
Intended for commercial use only. Not for household use.
This manual should be retained for future reference.
It is recommended that this manual be read thoroughly and that all instructions be
followed carefully.
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TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes 2
1.0 Service Connections 4
2.0 Installation Instructions 5
3.0 Operating Instructions 8
4.0 Periodic Maintenance 9
5.0 Troubleshooting 9
6.0 Cooking Chart 10
3
1.0 SERVICE CONNECTIONS
S
ELECTRICAL CONNECTION: 1/2" conduit connection to controls. 120VAC-60Hz-1PH 2 AMPS
DRAIN: 2" IPS piped to open floor drain. No Solid Connection.
COLD WATER: 3/8" O.D. tubing at 25-50 PSI (170-345 kPa).
STEAM SUPPLY: 3/4" IPS for in coming steam at 80 lbs./hr. @ 10 psi. (36 kg/hr @ 69 kPa) min. 100 psi (690 kPa)
maximum supply pressure
REAR FLANGED FOOT DETAIL
7/16" [11mm] HOLES
ON 2.5 [63] B.C.
2 EQUALLY SPACED Ø
S
6 [152] SC-16DS
5.75 [146]
8.75 [222]
28 [711]
55.5 [1410] SC-6DS
68.50 [1740] SC-10DS
67 [1702] SC-16DS
DIMENSIONS ARE IN INCHES [MM]
0 [0]
17 [432]
18 [457] SC-6DS &
SC-10DS
24 [610]
33 [838]
16.75 [425]
15.25 [387]
20.5 [521]
2 [51]
3.5 [89]
2.75 [70]
9.5 [241]
1.5 [38]
25 [635]
S
0 [0]
SC-6DS & SC-10DS TOP VIEW
10 [254]
0 [0]
2.5 [64]
SC-16DS TOP VIEW
S
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2.0 INSTALLATION INSTRUCTIONS
WARNING: Electrical and grounding connections must comply with
applicable portions of the National Electrical Code and/or other local
electrical codes.
WARNING: Disconnect electrical power supply and place a tag on
the disconnect switch to indicate that you are working on the circuit.
Ideally an exhaust system should be located directly above the appliance to exhaust
steam and heat generated by the appliance.
1. Set the unit in place and level using a spirit level.
2. Ascertain that a floor drain (open gap) is convenient to the appliance drain.
3. Mark hole locations on floor through anchoring holes provided in flanged adjustable
feet.
4. Remove appliance and drill holes in locations marked on floor and insert proper
anchoring devices.
5. Set unit back in position and re-level left to right and front to back.
6. Bolt and anchor appliance securely to the floor.
7. Seal bolts and flanged feet with Silastic or equivalent compound.
8. Make service connections as indicated.
Use copper wire suitable for at least 200 degrees Fahrenheit (90 degrees Celsius). The
steamer must be grounded. The wiring diagram is located on the inside right hand panel
as you face the steamer.
5
INFORMATION TO STEAM FITTER
9 p.s.i.
Available
Pressure
10 p.s.i.
Supply
Pressure
120 Diameters of 1” pipe
Equivalent to 120” (10 ft)
20’
32 PSI
3’
90° ELBOW
17’
10’
GLOBE VALVE
1” PIPE
40 PSI
SUPPLY
1. Each cooking compartment requires approximately 1 BHP (34.5 lbs of steam per
hour) to operate satisfactorily.
2. Assuming availability of 30 psi supply steam pressure immediately to the appliance,
then pipe sizes of ½" or 3/4" or 1" will deliver respectively 90, 165 or 385 lbs. of
steam per hour to the appliance Heat Exchanger. From the foregoing to use ½" pipe
line would most likely prove inadequate.
An extremely important consideration is the pressure drop that will occur through the
steam supply line from its point of origin to the appliance. The greater the length of
piping and number of valves and elbows, the greater will be the pressure losses.
Consider a pressure drop of 1 (one) psi for each straight length of pipe equivalent to 120
diameters of that pipe. Thus, a 1" pipe having a straight length of 120" (10 feet) is
equivalent to 120 diameters of that pipe and will have a pressure loss of 1 psi through
that pipe.
Example:
Note, in 3/4" pipe size, that a Standard 90º Elbow and Angle Valve and a Globe Valve
are equivalent to 1.8 feet, 10 feet and 18 feet respectively of straight pipe.
Similarly, in a 1" pipe size, a standard 90º Elbow and Angle Valve and a Globe Valve are
equivalent to 2.2 feet, 12 feet and 23 feet respectively of straight pipe.
Example:
6
Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 = 79.6 feet. Since each 10 feet
INLET
TO HEAT
EXCHANGER
TO DRAIN
1
2
3
is equivalent to 1 psi pressure loss, 79.6 feet is equivalent to approximately 32 psi from
an original Boiler supply of 40 psi.
It is suggested that, wherever possible, the steam supply line to the appliance is a
separate line from the steam source. If the appliance must be supplied from a line
supplying other appliances, the pipe sizes and pressure will have to be verified. Further,
during idle periods, when the steam in the supply line is not in use, water will form from
condensed steam in the supply line. It is advisable to prevent water pockets from
forming in the steam line and impeding the steam flow when it is required. Therefore, the
steam supply line should be installed level or run slightly downwards towards the
appliance. Install a Ball Float Trap near the appliance to drain out water (condensed
steam) from the line to assure clean dry steam to the appliance.
7
3.0 OPERATING INSTRUCTIONS
CAUTION: Live steam and accumulated hot water in the compartment may
be released when the door is opened
CAUTION: An obstructed drain can cause personal injury or property
damage.
Each compartment is equipped with a removable drain screen. Frequently check the
drain screen for accumulation of food particles. Should food particles accumulate
against, or clog the drain screen, remove it, clean it thoroughly and then replace it in its
original position.
START-UP
Start-up procedures for the steamer must be completed once daily prior to operation.
1. Turn on the water and steam supply to the appliance.
2. Open the cabinet door and turn the power switch to ON. A pilot light comes on
indicating the appliance is ready to begin operation. With the READY pilot on,
preheat each steamer compartment for one minute when the steamer is to be fist
used for the day or whenever the compartment is cold.
OPERATION
1. With cooking compartment preheated and ready pilot light on, place pans of food to
be cooked into compartment and shut door.
2. Set timer to cooking time desired. Cooking cycle may be interrupted at any time by
opening door and resumed again by closing door.
3. When buzzer sounds, it indicates the end of the cooking cycle and that no more
steam is entering the compartment. Cooking pilot light will go off and ready pilot light
will come on. Buzzer must be shut off by turning the timer to its off position.
Frequently check that the compartment drain and plumbing is free of all obstructions.
Never place food containers, food or food portion bags in the cooking compartment in
such a way that the compartment drain becomes obstructed.
SHUT DOWN
1. To shut down cooking compartment, set timers to their OFF position and leave doors
slightly open.
2. At the end of the day, open the door of the cabinet base and turn off power switch.
Turn off external steam supply valve.
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4.0 PERIODIC MAINTENANCE
Never spray water into electric controls.
At least twice a year have an authorized service person clean and adjust the unit for
maximum performance.
CLEANING
1. Keep exposed cleanable areas of unit clean at all times.
2. Thoroughly wash oven cavities, door liners, and pan racks at the end of each day or
as required with a mild detergent and water to prevent bacterial growth and odors.
3. Remove drain screens from inside compartment drains. Using a plastic bottle brush
and mild detergent, clean inside the drain opening ensuring there is no food residue
or blockage. Clean the drain screen and replace in its original position.
4. Wash gasket sealing surface with mild detergent to remove harmful food acids and
rinse.
5. Keep all exposed cleanable areas of unit clean at all times. DO NOT GET WATER
IN ELECTRICAL BOX OR ANY ELECTRICAL COMPONENTS.
ADJUSTMENTS
5.0 TROUBLESHOOTING
DOOR LEAKS
1. Check for damage to door gasket.
2. Gasket may be adjusted if necessary by turning the screws in the gasket plate
counter clockwise.
WATER ACCUMULATES IN THE COMPARTMENT
1. Compartment drain screen clogged. Remove and clean thoroughly and then
replace.
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6.0 COOKING CHART
PRODUCTS TO BE COOKED IN SOLID PANS
Product
Timer Setting
in Minutes
Weight Per
Pan
Eggs, Scrambled
10 - 12
8 Dozen
Rice, Long Grain (Cover with 4 cups water/lb)
25
2 Lb
Pasta
(Place perforated pan inside solid pan, cover pasta with cold
water)
Spaghetti - Regular/Vermicelli
Macaroni - Shells/Elbows
Noodles - ½" Wide
Lasagna Noodles
12 - 15
15 - 18
12 - 15
15 - 18
Frozen Casseroles, Lasagna
35
Full Pan
Meat Loaf, 3 - 5 Lb Each
40
15 Lb
Beef
Ground Chuck
Slices as Purchased
20 - 25
35 - 40
10 Lb
10 Lb
Shrimp, Frozen, 10 Shrimp per Lb
5
4 Lb
Beans
Baked
Refried
9
9
10 Lb Can
10 Lb Can
Canned Vegetables
6
10 Lb Can
Prunes, Dried
12 - 15
The following table lists suggested cooking times and weights. These times, which will
vary depending on initial product temperature, size, shape, etc., are approximate and
should be adjusted to suit your operation.
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PRODUCTS TO BE COOKED IN PERFORATED PANS
Product
Timer Setting
in Minutes
Weight Per
Pan
Clams
Frozen
Fresh, Cherrystone
10 - 12
5 - 6
3 Dozen
3 Dozen
King Crab, Frozen
Claws
Legs
4
4 - 6
2 ½ Lb
4 ½ Lb
Lobster Tail, Frozen
Lobster, Live, 10" - 12"
6
5
10 Lb
4 Per Pan
Salmon Fillets, Frozen, 8 oz Each
5
7 ½ Lb
Scallops, Fresh
4
3 Lb
Scrod Fillets, Fresh
3 - 5
4 Lb
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
15
9 - 10
6 - 8
4 Dozen
4 Dozen
4 Dozen
Chicken, Breasts, Legs, Thighs
20
15 Lb
Turkey, Frozen
Breasts (2)
Cut length wise
90
55
6 - 7 Lb Ea.
20 - 25 Lb
Corned Beef
40 - 75
6 - 8 Lb
Hot Dogs or Wieners
3
80 - 100 Count
Asparagus Spears
Frozen
Fresh
10 - 12
5
3 Dozen
5 Lb
Beans
Green, 2" Cut, Frozen/Fresh
Lima, Frozen
Baby Lima, Frozen
6
8
5
5 Lb
5 Lb
5 Lb
Broccoli
Spears, Frozen
Spears, Fresh
Flowerettes, Frozen
8
6
6
4 Lb
5 Lb
5 Lb
11
PRODUCTS TO BE COOKED IN PERFORATED PANS
Product
Timer Setting
in Minutes
Weight Per
Pan
Brussel Sprouts, Frozen
6
5 Lb
Cabbage, Fresh, 1/6 Cut
8
5 Lb
Carrots
Baby Whole, Frozen
Crinkle Cut, Frozen
Sliced, Fresh
8
7 - 8
11
7 Lb
4 Lb
9 Lb
Cauliflower, Flowerettes
Frozen
Fresh
6
7 - 8
4 Lb
5 Lb
Celery, 1" Diagonal Cut
7
5 Lb
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
5
8
16-18
10-12
16-18
5 Lb
27 Ears
80 Ears
18 Ears
54 Ears
Peas, Green
6
5 Lb
Potatoes, Whole Russet
55
10 Lb
Spinach
Chopped, Frozen
Defrosted
Fresh Cut
17
5
3
6 Lb
6 Lb
2 Lb
Squash, Acorn, Halves
25
10 Halves
Zucchini, Slices
8
10 Lb
Frozen Mixed Vegetables
6 - 7
5 Lb
Fruit, Blanch for Peeling
Grapefruit
Oranges
3
Pineapple, Whole for Cutting
4
COOKING HINTS
Where possible, spread food out evenly in pans. Do not allow food to protrude above
pans, since this will interfere with steam circulation between pans in the compartment.
Always preheat compartments for satisfactory results. When time does not allow for
defrosting of frozen vegetables, such as loose-pack peas, corn diced carrots, etc., they
may be cooked at once provided just half of the suggested portions in the cooking chart
are used.
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