Blodgett SG3240E Installation Manual
SG3240
BLODGETT OVEN COMPANY
www.blodgett.com
50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN M9741 Rev C (8/01)
E 2001 --- G.S. Blodgett Corporation
SG3240 Series Conveyor Oven Owner -- Operator Manual
Introduction 2.........................................................................
Installation 5..........................................................................
Operation 24...........................................................................
Maintenance 31........................................................................
SG3240 Serie Transportørovn Ejer-- og o peratørmanual
Introduktion 37.........................................................................
Installation 40..........................................................................
Drift 59................................................................................
Vedligeholdelse 66......................................................................
SG3240 Serie Transportoven Gebruikershandleiding
Inleiding 72............................................................................
Installatie 75...........................................................................
Bediening 94...........................................................................
Onderhoud 102..........................................................................
Série SG3240 Four à convoyeur Manuel de l’utilisateur
Introduction 109.........................................................................
Installation 112..........................................................................
Fonctionnement 131.....................................................................
Maintenance 139........................................................................
Serie SG3240 Förderbandöfen Bedienerhandbuch
Einführung 146..........................................................................
Installation 149..........................................................................
Bedienung 168..........................................................................
Wartung 176............................................................................
Forno a convogliatore Serie SG3240 Manuale d’uso
Introduzione 183.........................................................................
Installazione 186.........................................................................
Funzionamento 205......................................................................
Manutenzione 213.......................................................................
SG3240 Series Forno de Correia de Transporte Manual do Operador -- Proprietário
Introdução 220..........................................................................
Instalação 223...........................................................................
Utilização 242...........................................................................
Manutenção 250.........................................................................
Horno de transportador Serie SG3240 Manual del operario
Introducción 257.........................................................................
Instalación 260..........................................................................
Funcionamiento 279......................................................................
Mantenimiento 287.......................................................................
SG3240 Serien Tunnelugn Användarhandbok
Introduktion 294.........................................................................
Installation 297..........................................................................
Drift 316................................................................................
Underhåll 323...........................................................................
Piec przeno śnikowy Seria SG3240 Instrukcja dla posiadacza i użytkownika
Wstęp 329..............................................................................
Instalowanie 332.........................................................................
Użytkowanie 351........................................................................
Konserwacja 359........................................................................
SG3240 Series
Conveyor Oven
Owner --- Operator Manual
1
Introduction
Oven Description and Components
Cooking in a conveyor oven differs from cooking
in a conventionaldeck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. The jets of moving
air continually strip away the layer of cool air surrounding the product, quickly allowing the heat to
penetrate. The result is a high quality product,
cooked at a lower temperature in a shorter amount
of time.
This Blodgett conveyor oven represents the latest
advancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recirculated
within the cooking chamber resulting in substantial
reductions in energy consumption, a cooler kitchen
environment and enhanced oven performance.
OVEN COMPONENTS
Conveyor Belt --- stainless steel chain link (con -
veyor) belt that carries product through the oven.
Conveyor Belt Master Links --- al l o w e a s y r e -
moval of the conveyor belt for more thorough
maintenance and cleaning. Identified by locating
double spaces between regular links on the belt.
Conveyor Rack Assembly (drive & idle sides) --located on both ends of the oven deck. The drive
side has a drive shaft and sprocket which slide into
the electrical box. The conveyor can be removed
as one piece without removing the belt.
Optional Folding Conveyor Rack Assembly --conveyor belt and rack assembly that carries
product through the oven. This rack folds for ease
of removal in small spaces. The conveyor can be
removed as one piece w ithout removing the belt.
Conveyor Belt Tensioners --- maintain tension on
theconveyorbelt.
Electrical Box --- contains electrical components,
wiring, cooling fans, drive motor , drive chain, and
combustion blower/burner assembly (gas ovens
only) or electric elements (electric ovens only).
Drive Motor --- provides power to move the conveyor belt. The operator and control system determine the speed. Belt travel direction (left to right or
right t o left) is factory set and is easily changed.
Drive Chain --- connects the drive motor sprocket
to the conveyor drive shaft sprocket.
Heated Air
Air Plate
Blower
Combustion
Chamber
AirFlowPatternforBlodgettConveyorOvens
Conveyor
Nozzles
Return Air
Figure 1
Baking Chamber --- products pass through the
baking chamber on the belt.
Nozzles --- distribute heated air from the bottom
of the baking chamber. Located inside the oven,
undertheconveyorbelt.
Nozzle Support Bracket --- removable bar that locates the front end of the nozzles. Located just inside the oven’s front door beneath the nozzles.
Air Flow Plate --- distributes heated air from the
top of the baking chamber.
Conveyor Support Angle Bars --- p r o v i d e s u p portforconveyorrackassembly.
Crumb Pans --- catch crumbs from products on
the conveyor. Located under conveyorbelt at both
ends of the baking chamber.
Operator Controls --- used to control oven temperature, belt speed and other functions.
Ignition Control Reset Button ( g as ov ens on ly ) --resets ignition control/gas burner after a lockout. Located on the lower panel of the control box.
Emergency Stop Button --- FOR EMERGENCY
USE ONL Y(damage may occur)! Press the red palm
switch located next to the operator control to shut
down the oven and stop the conveyor.
Front Access Door --- opens for access to cooking chamber allowing for easier cleaning.
2
Introduction
Oven Description and Components
Remote
Housing
Operator
Control
Wire Conveyor Belt
Conveyor
Support
Angles
Remote Mounting
Bracket
Operator Control
Drive Side
Crumb Pan
Integral
Drive Side
Conveyor Rack
Nozzles
Nozzle Support
Bracket
Belt
Tensioner
Optional Folding Conveyor
(Shown without belt for clarity)
Idle Side
Conveyor Rack
Belt Tension-
er
Idle Side
Crumb Pan
Air Flow Plate
Front Access
Door
Figure 2
3
Product Stop
Introduction
Oven Specifications
SPECIFICATIONS SG3240G/AA SG3240E/AA
Belt Width 81 cm (32”)
Cooking Zone Length 102 cm (40”)
Baking Area 0.83 m2(8.89 Sq. Ft.)
Product Clearance 10.2 cm (4”) maximum
Dimensions
(single unit)
Minimum
Wall Clearance
Maximum Operating
Tem per a tu r e
Bake Time 1 minute (minimum) 30 minutes (maximum)
Maximum Heat Input 32,2 kW/Hr. (110,000 BTU/Hr.) 27.0 kW/Hr.
Power Supply 230VAC, 1Φ,50Hz,
5 amp, 2 wire plus ground
(L1, N, GND)
Gas Supply Refertothetableonpage22. None
Gas Supply Connection 3/4” NPT None
*Add 35 cm (13.65”) to depth for triple stack caster cradles
196 cm x 135 cm* x 61 cm (77” x 53”* x 24”)
0cm(0”)fromrearandside
315_C (600_F)
230/400VAC, 3Φ WYE, 50Hz, 41.5 amp,
4 wire plus ground (L1, L2, L3, N, GND)
4
Installation
Delivery and Inspection
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
D
Inspect the shipping container for external dam age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
D
Uncrate the oven and check for internal damage. Ca rriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inspection.
Standard Components
Part Description Qty.
Main oven body 1
Nozzle (shipped installed) 8
Air plate (shipped installed) 1
Conveyor support angle 2
Drivesideconveyorrack 1*
Idle side conveyor rack 1*
Rolledwireconveyorbelt 1*
Extra piece of wire conveyor belt 1
Packet containing: conveyor belt
innerandoutermasterlinks
Belt tensioners 2*
Crumb pans 2
Product stop 1
Oven Supports (legs, casters) 4
Air Plate Hook 1**
Packet containing: 12 3/8-16 hex
head bolts, lockwashers and
washers for legs
Owner’s manual 1
1*
1
The Blodgett Oven Company cannot assume
responsibility for loss o r 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 filing a cl aim is necessary.
The oven can now be moved to the installation
site. Check the followinglist with Figure 2 on page
3 to be sure all items were received.
Options
Part Description Qty.
Optional folding conveyor assembly 1
Stacking Kit 1***
Packet containing: 4 alignment pins 1***
Triple stack casters 1****
Optional remote operator control with
attached 50’ cable
Optional remote operator control for
10’ cable
Optional remote 10’ cable 1
Packet containing: optional remote
operator control cable clamps and
hardware
Optional vent cover assembly or
chimney kit
NOTE: *** One required for double stacked units
Two required for triple stacked units
NOTE: **** Triple stacked units only
1
1
1
1
NOTE: * shipped assembled for the optional
folding conv e y o r
NOTE: ** shipped with bottom or single section
ovens only.
5
Installation
Oven Location and Ventilation
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.
All units
D
Oven body sides --- 0 cm (0”)
D
Oven body back --- 0 cm (0”)
The following clearances must be available for
servicing.
All units
D
Oven body sides --- 96.5 cm (38”)
D
Oven body back --- 71 cm (28”)
NOTE: On gas models, routine servicing can
usuallybe accomplished within thelimited
movement provided by the gas hose restraint. If the oven needs to be moved
further from the wall, the gas must first be
turned off and disconnected from the oven
before removing the restraint. Reconnect
the restraint after the oven has been returned to its regular position.
It is essential that a sufficient air supply to the oven
be maintained to provide adequate combustion
and ventilation air.
D
Place the oven in an area that is free of drafts.
D
Keep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.
VENTILATION
A mechanically driven ventilation system is required for the removal of excess heat and cooking
vapors. For gas models, a ventilation system is
also required for t he removal of the products of
gas combustion. The necessity for a properly designed and installed ventilation system cannot be
over emphasized.
The following are general recommendations and
guidelines for good ventilation. Your specific application may require the services of a ventilation
engineer or consultant
The ventilation hood must work wellwith the building heating, ventilation and air conditioning
(HVAC) system. The hood exhaust and the supply
air flows should be sized appropriately. Supply air
must be provided by either the hood system or the
building HVAC system in order to prevent an excessive negative pressure in the oven area. Supply air should replace approximately 80% of the air
flow exhausted by the hood. The table below can
be used as a guideline, but the correct air flow values depend on the efficiency of the hood design,
the amount of air flow around the oven, and the
current air flow in and out of the kitchen or oven
area (for existing facilities).
SINGLE
Exhaust Volume -- CFM (M3/min)
800-1000
(23-28)
Supply Requirements -- CFM (M3/min)
640-800
(18-23)
DOUBLE TRIPLE
1200-1800
(34-52)
960-1440
(27-41)
1800-2500
(52-71)
1440-2000
(41-56)
Ideally supply air would be provided through the
building HVAC system or, secondly, through the
hoodwith an in-line tempering unit. Air supplieddirectly from outside the building to the kitchen or
oven area, non-tempered, could be used as supplyair but the design would have to accommodate
potential operational and environmental drawbacks.
6
Installation
Oven Location and Ventilation
NOTE: In NO case should supply air blow at or
near the cooking chamber openings. This
will adversely affect the cooking consistency and the reliability of the oven.
The hood should be sized to completely cover the
equipment plus an overhang of at least 15 cm (6”)
on all sides not adjacent to a wall. It may be allowable in some jurisdictions to cover just the baking
chamber plus a 15 cm (6”) overhang. The distance
from the floor to the lower edge of the hood should
not exceed 2.1m (7’). See Figure 3.
Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questions regarding the proper installationand/or
7.6 cm (3”)
Minimum
15.2 cm (6”)
Minimum
196 cm (77”)
operation of your Blodgett oven, please contact
your local distributor. I f you do not have a local distributor, please call the Blodgett Oven Company at
0011-802-860-3700.
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.
15.2 cm (6”)
Minimum
0cm (0”)ifwallor
15.2 cm (6”)
Figure 3
7
182 cm (72”)
61 cm
36.1 cm
(14.2”)
(24”)
Triple Stack --- 5.1 cm (2”)
Double Stack --- 43.8 cm (17.25”)
Single Stack --- 59 cm (23.25”)
Installation
Oven Assembly
OVEN SUPPORTS
Single and Double Stacked Units
1. Boltthe leg/caster assemblies to the oven with
3/8-16 hex head bolts, lockwashers and
washers.
On gas models attach the restraint bracket to
the left rear leg as shown in Figure 4.
NOTE: Install the locking casters on the front
of the oven. The front of the oven contains the front access door.
2. Have several persons carefully lift the oven off
thepalletandsetitontothecasters.
3. Engage the brakes on the front casters.
Front of
Oven
Strain Relief
Bracket
Left rear leg and strain relief bracket shown
Figure 4
8
Triple Sta cke d Units
1. Mount the caster assemblies to the oven with
3/8-16 x .125 cap screws, lockwashers and
washers. See Figure 5 for correct caster
orientation.
On gas models attach the restraint bracket to
theleftrearcasterasshowninFigure5.
Installation
Oven Assembly
NOTE: Install the locking casters on the front
of the oven. The front of the oven contains the front access door.
2. Have several persons carefully lift the oven off
thepalletandsetitontothecasters.
3. Engage the brakes on the front casters.
View A
Strain Relief
Bracket
See View A
Figure 5
9
Installation
Oven Assembly
STACKING THE OVENS (if applicable)
1. Install the supports on the bottom unit as described.
2. Have several persons carefully lift the oven off
thepalletandsetitontothecasters.
3. Engage the brakes on the front casters.
4. Rest the top oven on its back. Install the four
oven alignment pins into the outside corner
mounting holes provided on the bottom of the
oven.
5. Assemble the three long stacking trim pieces
on the top of the bottom (or middle) oven.
Align the holes over the holes for the alignment pins.
6. Have several persons carefully place the
upper oven on top of the lower oven. Align the
alignment pins with the knock-out holes in the
top the lower oven.
7. Placethe stacking plate on top of the electrical
box on the bottom unit.
NOTE: The back of the plate should line up
with the back of the electrical box.
8. Loosen the three screws on the top of the electrical box side panel on the lower oven.
9. Slide the slots in the bottom of the stacking
trim over the loosened screws. Tighten the
screws.
10. Attach the stacking trim to the side of the
stacking plate with the screws provided.
11. Attach the heat shield brackets to the bottom
of the control tunnel using screws, lockwashers and washers.
NOTE: The stops on the brackets should be
located away from the control.
12. Slide the heat shield into the brackets.
Heat Shield
Oven
Alignment
Pin
Brackets
Heat
Shield
and
Brackets
Stacking
Plate
Stacking
Trim
Alignment
Pin
Figure 6
Electrical
Box
Heat
Shield
Stacking
Trim
Stacking
Trim
Stacking
Plate
Oven
10
Installation
Oven Assembly
CONVEYOR SUPPORT ANGLES
1. Slide the conveyor support angles into the
oven.
2. Rotate the angle such that the slots in the
brackets engage the pins on the oven.
Conveyor Angle
Supports
See View A
Angle
Support
Pin
Bracket
View A (Installed)
Figure 7
11
Installation
Oven Assembly
CONVEYOR BELT DIRECTION
Conveyor travel is factory set for either left to right or
right to left belt operation. If the opposite direction is
required, the polarity of the drive motor must be reversed as follows and the conveyor belt must be removed, reversed and reinstalled or the belt will be
damaged. Refer to page 14 for belt installation instructions.
Circulation Blowers’
Pressure Switch
Blower 2
Relay
Blower 1
Relay
Heat
Relay
To reverse polarity:
1. DISCONNECT THE POWER CORD TO THE
OVEN.
2. Flip the dipswitch marked DIR1 on SW4 (switch
4) on the interface board. See Figure 8.
NOTE: The interfac e board is locate d on the
pull out tray at the bottom of the electrical box.
Interface Board
(See View A)
Switch 4
(See View B)
Interface Slide Tray
View B
Interface Board --- View A
SW4
ENB 2
DIR 2
ENB 1
DIR 1
Figure 8
12
STANDARD CONVEYOR ASSEMBLY
Conveyor Racks
1. Slide the drive side conveyor support rack
onto the conveyor support angles.
NOTE: The sprocket on the conveyor rack must
be inside the electric al box after being
pushed into the oven. See View A.
2. Install the drive chain around the drive motor
sprocket and the sprocket on the conveyor
rack. Pull the conveyor rack forward to tighten
the chain.
3. Securetheconveyorusingtheconveyorlocating pin. Install the pin from the inside of the elec-
Installation
Oven Assembly
trical box, through the conveyor bracket and
intotheconveyorrack.SeeViewA.
4. Slide the idle side conveyor rack onto the conveyor support angles until it touches the drive
side conveyor rack.
NOTE: If the mounting hole cannot be lined up or
the chain is too loose, the drive motor will
need to be repositioned.
View A
See View A
Drive Side
Conveyor Rack
Sprocket
See View A
Locating
Pin
Conveyor
Bracket
Idle Side
Conveyor Rack
Figure 9
13
Installation
Oven Assembly
Conveyor Belt
NOTE: The following directions are written for left to
right travel. For right to left travel, thread the
belt from the left side of the oven. The two
ends will meet on the right side of the oven.
Belt Top
Direction of
Travel
Figure 10
1. Thread the conveyor belt from the right side of
the oven. The conveyor belt has loops on both
ends. The loops must travel backwards on the
conveyor rack to prevent belt damage. See
Figure 11 for proper belt orientation.
Push the belt through the conveyor rack
threading in between the top and bottom
guide rods. Stop when there is approximately
31 cm (12”) of belt hanging out on the left side.
2. Thread the belt around the sprockets on the
left conveyor rack.
3. T akethe remainder of the belt, loop it around the
sprockets on the right conveyor rack.
4. Push the remainder of the belt through the
oven cavity on top of the conveyor racks.
5. Each end of the belt should meet approximately
15 cm (6”) past the end of the left conveyor rack.
Figure 11
14
Installation
Oven Assembly
6. Install the inner master links to connect the
two ends of the conveyor belt. See Figure 12.
Proper
Position
Upside-down
InnerMasterLink
7. Install the outer master links to finish connecting the two ends of the conveyor belt. See
Figure 13.
NOTE: The extra piece of wire belt can be used to
make additional master links if the original
links are lost or damaged.
Outer Master Link
Figure 12
Figure 13
15
Installation
Oven Assembly
OPTIONAL FOLDING CONVEYOR
The folding conveyor assembly must be installed
from the electrical box side of the oven.
1. Unfold the right side of the conveyor.
2. Push the conveyor onto the conveyor support
angles.
3. Unfoldtheleftsideoftheconveyorandcontinue to push onto the support angles.
NOTE: Push until the sprocket on the folding
convey o r is inside the electric al box.
See View A.
See View A
View A
Sprocket
4. Install the drive chain around the drive motor
sprocket and the sprocket on the folding conveyor. Pull the folding conveyor to tighten the
chain.
5. Secure the folding conveyor using t he conveyor locating pin. Install the pin from the inside of the electrical box, through the conveyor bracket and into the folding conveyor.
See View A.
NOTE: If the mounting hole cannot be lined up or
the chain is too loose, the drive motor will
need to be repositioned.
Folding Conveyor
(shown without belt for clarity)
See View A
Locating
Pin
Conveyor
Bracket
Figure 14
16
Installation
Oven Assembly
CONVEYOR BELT TENSIONER
Each tensioner installs between the idle end of the
conveyor (the side opposite the drive) and the
bracket under each conveyor support angle.
1. The belt tensioner contains a spring to adjust
the length. Compress the spring to shorten
the length of the belt tensioner.
2. Insert the pin on the end of the tensioner into
the hole in the bracket under each conveyor
support angle.
3. Expand the tensioner to engage the pin located on the conveyor rack.
Belt
Tensioner
Figure 15
CRUMB PANS
1. Slidethedrivesidecrumbpanundertheconveyor rack from the front. The notch in the
crumb pan must line up with the drive shaft.
2. When the notch is lined up with the drive shaft,
push the crumb pan into the cooking chamber.
Hook the end of the crumb pan over the end of
theconveyorrack.
3. Slide the idle side crumb pan under the end of
theconveyorrack.
4. Slide the product stop over the end of the idle
side crumb pan.
Drive Side
Crumb Pan
Notch
Product Stop
Idle Side
Crumb Pan
Figure 16
17
Installation
Oven Assembly
OPTIONAL REMOTE COMPUTER CONTROL
1. Remove all screws and disassemble operator
control and mounting bracket assembly from
the housing.
2. Oneendoftheremotecableisshippedattached to the oven. Push the other end of the
cablethroughtheaccessholeinthelower
right side of the mounting bracket assembly
until the strain relief rests against the side of
the bracket.
3. Thread the end of the cable through a locknut.
Tighten the locknut to the strain relief.
4. Attach the cable connector to the circuit
board.
5. Use the mounting bracket as a t emplate to
mark the location for installing mounting bolts
into the wall.
NOTE: Up to 1/4” diameter bolts can be used.
Thebolttypeshouldbedeterminedby
the wall construction.
6. Attach the mounting bracket to the wall using
the mounting bolts.
7. Slide the remote housing over the mounting
bracket. The holes on the sides of the housing
must line up with the holes on the sides of the
bracket. The control cable will line up with the
large slot in the mounting bracket.
8. Secure the housing to the mounting bracket
with the screws removed in step 1.
9. Insert the operator control into the housing.
Secure the control with the screws removed in
step 1.
Operator
Control
Remote Mounting
Bracket Assembly
Remote
Housing
Figure 17
18
Installation
Oven Assembly
OPTIONAL VENT COVER/CHIMNEY
1. Fasten a chimney hanger to the holes at the
top of the louverson the idle end of each oven.
NOTE: Chimney hangers have three sets of
holes. For single ovens use the top
holes. For double stack use the middle
holes. For triple stack use the bottom
holes.
View A
(Chimney Hanger)
See
View A
Vent Cover
View B
(Vent Cover Hanger)
2. Single ovens only --- Fasten the vent cover
hanger to the holes at the bottom of the
louvers on the idle end of the oven.
NOTE: Not required for stacked units.
3. Slide the vent cover (chimney) down onto the
hangers. The closed end must be down.
View C
(Chimney Hanger
Double Stack)
Chimney
View D
(Chimney Hanger
Triple Stack)
See
Views
C&D
Single Ovens
See
View B
Stacked Ovens
Figure 18
19
Installation
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATIONAND SERVICE PERSONNEL
ONLY. INSTALLATION OR SERVICE BY OTHER
THAN QUALIFIED PERSONNEL MAY RESULT IN
DAMAGE TO THE OVEN AND/OR INJURY TO
THE OPERATOR.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:
D
the installation or replacement of gas piping
and the connection, installation, repair or
servicing of equipment.
D
the installation of electrical wiring from the electric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be exper ienced in such work, familiar with all precautions
required, and have complied with all requirements
of state, national and/or localauthorities havingjurisdiction.
Installation must conform with Local and National
codes and installation standards. Local installation codes a nd/or requirements may vary. I f 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 0011-802-860-3700.
20
Installation
Gas Connection
GAS HOSE RESTRAINT
If the oven is mounted on casters, the installer a
commercial flexible connector with a minimum of
1.9 cm (3/4”) inside diameter must be used along
with a quick connect device.
The gas hose restraint (heavy gauge cable), supplied with the oven, must be used to limit the
movement of the unit so that no strain is placed
upon the flexible connector. Locate the restraint as
follows:
D
The restraint bracket should be fastened to the
left rear oven support. See page 8 for installation of the restraint bracket.
D
The restraint should be short enough to prevent
any strain on the connector. See Figure 19 View
A for length adjustment detail.
D
With the restraint fully stretched the connector
should be easy to install and quick connect.
View A
Socket
Tighten after
adjusting length of
cable
Quick Connect
The permanent end of the restraint should be attached without damaging the building. DO NOT
attach the restraint to the gas piping or electrical
conduit! Use anchor bolts in concrete or cement
block. On wooden walls, drive hi test wood lag
screws into the studs of the wall.
WARNING!!
If the restraint is disconnected for any
reason it must be reconnected when the
oven is returned to its original position.
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 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 0011-802-860-3700.
Gas Supply Line
Socket
Plug
Gas
Hose
Figure 19
21
(See View A)
Installation
G20/G2520/25TotallyInscrewe
d
4,8102x0,6332,2Nat.Ga
s
Gas Connection
Connect the oven to the gas line with the proper
type of gas according to Local and National Installation Standards.
SG3240G ovens are rated at 32,2 kW/Hr. (110,000
BTU/Hr.) Each oven has been adj usted at the factoryto operate with the type of gas specified onthe
rating plate attached to the left side of the operator
control.
Each oven is supplied with a regulating gas valve
to maintain the proper gas pressure. This valve
assembly is essential to the proper operation
of the oven and should not be removed or replaced with another model unless approved by
Blodgett.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS
Type o f
Gas
G25 25 13,5 4,8 10 2 x 0,63 32,2 Nat. Gas
G20 20 8,7 4,8 10 2 x 0,63 32,2 Nat. Gas
G20/G25 20/25 Totally Inscrewed 4,8* 10 2 x 0,63 32,2 Nat. Gas
Inlet
Pressure
mbars
Burner
Pressure
mbars
Pressure Regulator
SUPPLY UNLESS THE SUPPLY EXCEEDS THE
MAXIMUM.
The oven and its individual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of t hat system at test
pressuresinexcessof1/2psig(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).
Setting Equipment for Other Types of Gas
Contact a qualified service agency to convert to
anothertypeofgas.
Injector
Diameter
mm
Air
Opening
mm
Pilot
Injector
mm
Standard
Delivery
Value kW (H
)
S
G30 30/50 20 2,8 10 2 x 0,30 32,2 Butane
G31 30/37/50 25 2,8 10 2 x 0,30 32,2 Propane
NOTE: * Use with pre-injector of 4.6 mm.
22
Installation
Electrical Connection
Before making any electrical connections to this
unit, check that the power supply is adequate for
the voltage, amperage, and phase requirements
stated on the rating plate.
NOTE: Electrical connection must be performed
by a qualified installer only.
NOTE: The electrical installation must comply
with the national local codes and installation requirements.
A strain relief for the supply cord is required. The
installer must provide a supply cord bushing that
meets all Local and National Installation standards.
Wiring diagrams accompany this manual and are
attached inside the electrical box and on the rear
of the oven.
SG3240G
The SG3240G requires a 5 Amp, 50HZ, 1Φ,
230VAC, 3 wire service consisting of L1, N and
ground.
Connect the oven to a separate 230V, 50 hz power
supply with a supply cord and plug or rigid connection and circuit breaker. If a supply cord with
plug is used the appliance must be positioned so
thattheplugisaccessible.Thecircuitbreakeror
plug must disconnect all poles, including neutral,
with a contact separation of at least 3 mm.
SG3240E
The SG3240E requires a 41.5 amp, 50 HZ, 3Φ
WYE, 230/400 VAC, 5 wire service consisting of
L1, L2, L3, Neutral and ground.
Connect the oven to a separate 230V, 50 hz power
supply with a supply cord and plug or rigid connection and circuit breaker. If a supply cord with
plug is used the appliance must be positioned so
thattheplugisaccessible.Thecircuitbreakeror
plug must disconnect all poles, including neutral,
with a contact separation of at least 3 mm.
ConnectL1+L2+L3+neutral+ground.
THE BLODGETT OVEN COMPANY CANNOT AS-
SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPER INSTALLATION.
WARNING!!
Incorrect single phase wiring with other
than 208-240 VAC may result in extensive
damage to electrical components a nd fire
in the electrical box.
23
Operation
Safety Information
THE INFORMATION CONTAINED IN THIS SECTION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED 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. A DHERENCE TO THE PROCEDURES RECOMMENDED HEREIN WILL HELP 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 k ey to the
successful operation of your Blodgett conveyor
oven.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas:
D
DO NOT try to light any appliance.
D
DO NOT touch any electrical switches.
D
Use an exterior phone to call your gas supplier
immediately.
D
If you cannot reach your gas supplier, call the
fire department.
What to do in the event of a power failure:
D
The control system will automatically go into
standby mode. When the power is restored
press the ON/OFF k ey to restart the oven.
D
DO NOT attempt to operate the oven until the
power is restored.
D
Product in the cooking chamber should be removed. If there is product in the cooking
chamber it will continue to cook at a slower rate
for a few minutes.
NOTE: In the event of a shut-down of any kind,
allow a five (5) minute shut off period before attempting to restart the oven.
What to do for emergency shut down:
D
The unit is equipped with an emergency shut
down switch located on the front of the oven.
Should you need to stop the belt, fans, or heat
push the emergency switch. DO NOT use the
emergency switch as a general on/off switch or
damage to the blowers may occur.
General safety tips:
D
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 qualified service technician.
D
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.
D
DO NOT remove t he electrical box cover or
open the lower control tray unless the oven is
unplugged.
D
This oven is not a hot food storage or holding
device. I t is not intended to be operated normally at less than 200_F(93_C).
Automatic Momentary Shut Down (SG3240G
ovens only)
Per agency requirement, the ignition control must
verify proper safety functions every 24 hours of
continous operation. If the oven is operated for 24
hours continuously, it will shut off for 10 seconds
including all blowers, then restart again. If any button is pressed during the off period, the oven will
not automatically restart.
24
Operation
Standard Manual Control
MANUAL CONTROL DESCRIPTION
1. DIGITAL DISPLAY --- two line display gives the
time, temperature and other control related information.
2. OV E N O N / O FF (ON/ STA N D BY) --- controls
power to the oven.
3. TEMPERATURE KEY --- press to change the
cook temperature.
1
2
4. ARROW KEYS --- press to change the set t ime
and temperature in the display.
5. TIME KEY --- press to change the cook time.
6. ENTER/RESET KEY --- press to save new
cook time or temperature. Also press to silencethe alarm in case of a fault. The alarm will
sound every ten seconds until the fault clears.
3 4 5
Figure 20
25
6
Operation
Standard Manual Control
OPERATION
_
NOTE: Thefollowing example is in
_
will read
To turn the oven on:
1. Press the OVEN ON/OFF key (2). The control
defaults to the last time and temperature settings used.
The display reads:
NOTE: HEA T appears in the top line of the dis-
2. The fans begin to run. The conveyor belt begins to travel at the set cook time. The heat
rises to the setpoint temperature.
3. When the oven reaches the set temperature,
READY and SET TEMP flash alternately in the
top line of the display and an audible alarm
sounds.
To change the cook temperature:
1. Press the TEMPERATURE key (3).
The display reads:
2. Press the ARROW keys (4) to scroll to the desired cook temperature.
C if programmed in celsius.
SET TEMP XXXF HEAT
COOK TIME XX:XX
play whenever the control calls for heat.
SET POINT TEMP
F. T he di s p l a y
XXXF
3. Press the ENTER key (6) to set the new cook
temperature.
To ch a ng e t he c o ok time :
1. Press the TIME key (5).
The display reads:
2. Press the ARROW keys (4) to scroll to the desired cook time.
3. Press the ENTER key (6) to set the new cook
time.
To display the actual oven temperature:
1. Press both ARROW keys (4) .
The display reads:
2. Press the down arrow key to return the display
to the setpoint time and temperature.
To turn the oven off:
1. Press the OVEN ON/OFF key (2). The oven is
equipped with a cool-down feature for motor
shaft and bearing protection. This enables the
blower motor(s) to run regardless of the controller status. The blower(s) continue to run
until the oven cools to a safe temperature.
SET COOK TIME
XX:XX
TEMP XXXF
D OWN --- E X I T
26
Operation
Programmable Menu Control
MENU CONTROL DESCRIPTION
1. DIGITAL DISPLAY --- two line display gives the
time, temperature and other control related information.
2. OV E N O N / O FF (ON/ STA N D BY) --- controls
power to the oven.
3. ARROW KEYS --- press to change the timeand
temperature in the display. Also press to scroll
through menus during programming.
1
2
4. MENU KEYS --- programmable product keys.
Up to four different time and temperature settings can be saved.
5. ENTER/RESET KEY --- press to save settings
while programming. A lso press to silence the
alarm in case of a fault. The alarm will sound
every ten seconds until the fault clears.
3
5
4
Figure 21
27
Operation
Programmable Menu Control
MENU PROGRAMMING
_
NOTE: Thefollowing example is in
_
will read
To enter programming mo de:
1. With the oven off, press and hold the UP
ARROW key (3) and the ENTER/RESET key
(5) simultaneously for approximately three
seconds.
The display reads:
2. Press and hold the U P ARROW key (3) until
the bottom line of the display reads 111 (the
store access code).
3. Press the ENTER/RESET key (5) to enter the
programming mode.
To pro g ra m t he m enu k eys :
1. The display reads:
2. Press the MENU key (4) t o be programmed.
NOTE: For this example we will program
3. The display reads:
Use the ARROW keys (3) to scroll to the desired cook temperature.
Press the ENTER key (5) to store the new cook
temperature.
4. The display reads:
Use the ARROW keys (3) to scroll to the desired cook time.
Press the ENTER key (5) to store the new cook
time.
5. The display flashes:
C if programmed in celsius.
ACCESS CODE
SELECT MENU KEY
MENU1,2,3,OR4
menu key 1.
MENU-1 SELECT TEMP
XXXF PRESS ENTER
MENU-1 COOK TIME
XX:XX PRESS ENTER
PROGRAM DONE
F. T he di s p l a y
000
MENU-1
To exit the programming mode:
1. Press and hold the UP A RROW key (3) and the
ENTER/RESET key (5) simultaneously for approximately three seconds.
NOTE: If no key is pressed for 60 seconds, the con-
trol automatically exits the program mode.
OPERATION
1. Press the OVEN ON/OFF key (2). The control
defaults to the last time and temperature settings used.
The display reads:
NOTE: HEA T appears in the top line of the dis-
play whenever the control calls for heat.
2. Press the desired MENU key (4).
3. The fans begin to run. The conveyor belt begins to travel at the set cook time. The heat
rises to the setpoint temperature.
4. When the oven reaches the set temperature,
READY and SET TEMP flash alternately in the
top line of the display and an audible alarm
sounds. The conveyor belt begins to travel at
the set cook time. The heat rises to the set point temperature.
NOTE: To change the cook time and temperature
press any of the other menu keys.
To display the actual oven temperature:
1. Press both ARROW keys (4) .
The display reads:
2. Press the down arrow key to return the display
to the setpoint time and temperature.
To turn the oven off:
1. Press the OVEN ON/OFF key (2). The oven is
equipped with a cool-down feature for motor
shaft and bearing protection. This enables the
blower motor(s) to run regardless of the controller status. The blower(s) continue to run
until the oven cools to a safe temperature.
M-X TEMP XXXF HEAT
COOK TIME XX:XX
XXXF
D OWN --- E X I T
28
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