Blodgett SHO-E User Manual

SHO -E

ELECTRIC CONVECTION OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]

P N 37103 R e v B (12/ 05

E 2003 --- G.S. Blodgett Corporation

)

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJU RY OR DEATH. READ THE IN­STALLATION, OPERATING AND MAINTENANCE IN­STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT

FORYOURSAFETY

Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.

The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.

Errors: Descriptive, typographic or pictorial errors are subject to correc-

tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON

For over a century and a half, The Blodgett Oven Company has been building
ovens and nothing but ovens. We’ve set the industry’s quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than Blodgett; gas and electric, full-size, half-size, countertop and deck, con­vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.

Your Service Agency’s Address:

Model:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Table o f Contents

Introduction

Oven Description and Specifications 2................................

Installation

Delivery and Location 3.............................................

Utility Connections --- Standards and Codes 4.........................

Oven Assembly 5..................................................

NSF Bolts 5....................................................

Leg Attachment 6...............................................

Caster Assembly 6..............................................

Double Section Assembly 7......................................

Oven Leveling 7................................................

Operation

Standard Control 8.................................................

General Guidelines for Operating Personnel 9.........................

Suggested Times and Temperatures 10................................

Maintenance

Cleaning and Preventative Maintenance 11.............................

Troubleshooting Guide 12............................................

Introduction

KW/

Sect

ionVol

tsP

h

C

t

i

Oven Description and Specifications

Cooking in a convection oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. The moving air con­tinually strips away the layer of cool air surround ­ing 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.

Blodgett convection ovens represent the latest ad­vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircu ­lated w ithin the cooking chamber before being
vented from the oven: resulting in substantial re­ductions in energy consumption and enhanced
oven performance.

AirFlowPatternforBlodgettConvectionOvens

Figure 1

ELECTRICAL SPECIFICATIONS -- SH1E/AB

Amperes

ase

L1 L2 L3 N

60 HZ UNITS

11 208 1 51 0 51 --- 6

11 208 3 31 29 29 --- 8

11 240 1 44 0 4 4 --- 6

11 240 3 26 24 26 --- 8

* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.

Electrical

onnec

AWG*

on

2

Installation

Delivery and Location

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 dam­age. Any evidence of damage should be noted
on the delivery receipt which must be s igned by
the driver.

D

Uncrate the oven and check for internal dam­age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for in­spection.

The Blodgett Oven Company cannot assume
responsibility for loss or damage suff ered 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 claim is necessary.

OVEN LOCATION

The w ell 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.

D

Oven body right side --- 0” (0 cm)

D

Oven body left side --- 0” (0 cm)

D

Oven body back --- 0” (0 cm)

D

Oven body bottom --- 4.5” (11.4 cm)

D

Oven body top (for direct vent installations only)

--- 8 ” ( 2 0 c m )

The following clearances must be available for ser­vicing.

D

Oven body sides --- 12” (30 cm)

D

Oven body back --- 12” (30 cm)

Keep the oven area free and clear of all combus­tibles such as paper, cardboard, and flammable
liquids and solvents.

Do not place the oven on a curb base or seal to a
wall. This will restrict the flow of air and prevent
proper ventilation resulting in damage to the oven.

Before making any utility connections to this oven,
check the rating plate to be sure the oven specifi­cations are compatible with the electrical services
supplied for the oven.

1. The rating plate is attached under ledge
above the door.

3

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.

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 of electrical wiring from the elec­tric meter, main control box or service outlet to
the electric appliance.

Qualified 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

Installation must conform with local codes, or in
the absence of local codes, with the National Elec-

trical Code, ANSI/NFPA 70 ---Latest Edition and/or
CanadianNationalElectricCode C22.2 as applica-

ble.

General export installations

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 installation and/or
operation of your Blodgett oven, please contact
your local distributor. If you do not have a localdis­tributor, please call the Blodgett Oven Company at
0011-802-860-3700.

4

Installation

Oven Assembly

NSF BOLTS

These bolts are required by NSF to block any ex­posed hole on the back of an oven. This includes:

D

any unit, single or stacked, without a back panel.

D

any holes in stacked units not used for mount­ing stacking brackets.

1. Locate the 5/16” bolts that were shipped with
the oven.

2. InstalltheboltsasshowninFigure2.

Double Stacked Units Units without back panels

Figure 2

5

Installation

Oven Assembly

LEG ATTACHMENT

1. Lay the oven on its back.

2. Align the threaded stud in each leg with the
nut located inside each bottom corner of the
oven frame. Turn the legs clockwise and tight­en to the nearest full turn.

3. Align the two leg plate holes in each leg with
those in the oven bottom. Secure each leg us­ing two 1/2” bolts.

NOTE: If using casters see CASTER AS-

SEMBLY before proceeding.

4. Tip the oven up on the legs.

5. Level the oven by screwing the adjustable leg
feet in or out as necessary.

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of

the oven. Install the non-locking casters on
the back of the oven.

Casters for Singl e and Double Stacked Ovens:

1. Attach the legs as described.

2. Pry the adjustable feet out of the legs.

3. Insert one caster into each leg as shown.
Tighten the lock nuts to secure the casters.

Adjustable

Leg Foot

Caster Assembly

Figure 4

Low Profile Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly
plate with those in the oven bottom. Secure
each caster using three 1/2” bolts.

6” (15 cm) Legs Shown

Figure 3

Figure 5

6

DOUBLE SECTION ASSEMBLY

1. Secure the short legs to the bottom sections
as described.

2. Place the upper section in position on top of
the lower oven.

3. Attach the stacking brackets using the re­maining 5/16” bolts shipped with the ovens.

Installation

Oven Assembly

WARNING!!

Whenstackingovensbesuretoremove
thesingleovenflueboxespriortoattach­ing three-piece connector.

OVEN LEVELING

After assembly, the oven should be leveled and
moved to the operating location.

1. The oven can be leveled by adjusting the feet
or casters located on the bottom of each leg.

Figure 6

7

Flue

Connector

Operation

Standard Control

1 2

3

4

CONTROL DESCRIPTION

1. BLOWER HI/LO/OFF SWITCH --- Controls the
operation of the blower. If the blower switch is
in the OFF position the oven will be turned off.

2. COOL DOWN SWITCH --- When the switch is
in the AUTO position, the oven can be used to
cook. When the switch is in the MAN position,
the oven is cooling down for the next bake.

3. OVEN READY LIGHT - When lit indicates burn­ers are operating. When the light goes out t he
oven has reached operating temperature.

4. THERMOST AT - Controls the temperature at
which t he oven will operate. Temperatures
can range from 200-500_F (93-260_C).

5. COOK TIMER - Used to time the length of the
cooking operation. When the set time expires,
a buzzer will sound.

5

OPERATION

1. Set the COOL DOWN switch (2) to t he AUTO
position. Turn the THERMOSTAT (4) to the de­sired operating temperature.

2. Set the BLOWER HI/LO/OFF SWITCH (1) to
the HI or LO position. When the OVEN READY
light (3) goes out, load the product and set the
COOK TIMER (5).

3. When the timer sounds, remove the product.
If the next product requires a lower operating
temperature, then the cooldown mode can be
used. Turn the COOL DOWN SWITCH (2) to
the MAN position. Make sure that the door is
open.

4. Turn the oven off by setting the BLOWER HI/
LO/OFF SWITCH (1) to the OFF position.

WARNING!!

Acompletefiveminuteshutdownmustbe
observed before the oven is relighted.

Figure 7

8

Operation

General Guidelines for Operating Personnel

COOK TIMES AND TEMPERATURES

Preheating the oven

Always preheat the oven before baking or roast­ing. We recommend preheating 50_F(10_C)
abovethecooktemperaturetooffsetthedropin
temperature when the doors are opened and cold
product is loaded into the oven. Set the thermostat
to the cook temperature after the product is
loaded.

NOTE: For frozen product, preheat the oven

100_F(38_C) above the cook tempera-
ture.

Cook Temperatures

Generally, cook temperatures should be 50_F
(10_C)lowerthandeckorrangeovenrecipes.If
the edges of the product are done but the center
is raw, or if there is color variation, reduce the ther­mostat setting another 15-25_F(10-15_C). Con-
tinue to reduce the cook temperature on succes­sive loads until the desired results are achieved.

NOTE: Cooking at excessive temperatures will

not reduce cook time, it will produce un­satisfactory baking and roasting results.

Cook 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: Cook 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 ten 18” x 26”
(45.7 x 66.0 cm) bun pans.

Load the oven from the bottom, centering the pans
on the rack. Never place a pan or aluminum foilon
the bottom of the oven. This obstructs the flow of
air and results in uneven baking and roasting.

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.

Baking

Weigh the product to ensure equal distribution in
each pan. Varying amounts of product will cause
uneven baking results.

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(15_C) above the bak-

ing temperature.

2. Loadtheovenwithproduct.Closethedoors.

3. Set the thermostat to the baking temperature.

4. Turn the oven off.

5. Allow the product to set for 5-7 minutes with

the fan off. The residual heat in the oven sets
the product.

6. Turn the oven on for the remainderof the bake.

9

Operation

Suggested Times and Temperatures

Product Te m p e r ature Time #Shelves

Meats

HamburgerPatties(5perlb)
Steamship Round (80 lb. quartered)
Standing Rib Choice (20 lbs, trimmed, rare)
Banquet Shell Steaks (10 oz. meat)
Swiss Steak after Braising
BakedStuffedPorkChop
Boned Veal Roast (15 lbs.)
Lamb Chops (small loin)
Bacon (on racks in 18” x 26” pans)

Poultry

Chicken Breast & Thigh
Chicken Back & Wing
Chicken (2
Turkey Rolled (18 lb. rolls)

Fish and Seafood

Halibut Steaks, Cod Fish (frozen 5 oz)
BakedStuffedLobster(21/2lb.)
Lobster Tails (frozen)

1

/2lbs. quartered)

400_F (205_C)
275_F (135_C)
235_F (115_C)
450_F (235_C)
275_F (135_C)
375_F (190_C)
300_F (150_C)
400_F (205_C)
400_F (205_C)

350_F (175_C)
350_F (175_C)
350_F (175_C)
310_F (155_C)

350_F (175_C)
400_F (205_C)
425_F (220_C)

8-10 mins.
2hrs45mins.
2hrs45mins.
7-8 mins.
1hr.
25-30 mins.
3hrs.10mins.
7-8 mins.
5-7 mins.

40 mins.
35 mins.
30 mins.
3hrs45mins.

20 mins.
10 mins.
9mins.

10

2
2
5
5
5
2
5

10

5
5
5
3

5
3
5

Cheese

Macaroni & Cheese Casserole
Melted Cheese Sandwiches

Potatoes

Idaho Potatoes (120 ct.)
Oven Roasted Potatoes (sliced or diced)

Baked Goods

Frozen Berry Pies (22 oz)
Fresh Apple Pie (20 oz.)
Pumpkin Pies (32 oz.)
Fruit Crisp
Bread (24 - 1 lb. loaves)
Southern Corn Bread
Baking Soda Biscuits
Brown & Serve Rolls
Sheet Cakes (5 lb. mixed batter per pan)
Chocolate Cake
Brownies

NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected

by weight of load, temperature of the product, recipe, type of pan and calibration of thermostat.
Should your recipe vary, write in your proven time and temperature for ready reference.

350_F (175_C)
400_F (205_C)

400_F (205_C)
325_F (165_C)

325_F (150_C)
350_F (175_C)
300_F (150_C)
300_F (150_C)
325_F (155_C)
375_F (190_C)
400_F (205_C)
350_F (175_C)
325_F (160_C)
325_F (160_C)
325_F (150_C)

30 mins.
8mins.

50 mins.
10 mins.

35 mins.
25-30 mins.
30-50 mins.
25 mins.
30 mins.
15-20 mins.
6mins.
15 mins.
16-18 mins.
20 mins.
15 mins.

5

10

5
5

5(30pies)
5(30pies)
5(20pies)

5
3
5
5
5
5
5
5

10

Maintenance

Cleaning and Preventative Maintenance

CLEANING THE OVEN

Painted and stainless steel ovens may be kept
clean and in good condition with a light oil.

1. Saturate a cloth, and wipe the oven when it is
cold.

2. Dry the oven with a clean cloth.

On the stainless front or interiors, deposits of
baked on splatter may be removed w ith any non ­toxic industrial stainless steel cleaner. Heat tint
and heavy discoloration may be removed with any
non-toxic commercial oven cleaner.

1. Apply cleaners when the oven is cold. Always
rubwiththegrainofthemetal.

The porcelain interior can be cleaned with any
commercial oven cleaner. Be sure caustic clean­ing compounds DO NOT come in contact with the
blower wheel and t he aluminized steel panel di­rectly behind it.

1. Remove the racks, rack supports and blower
wheel cover from the oven.

2. Soak the parts in a solution of ammonia and
water.

3. Reinstall after cleaning.

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, however, the
venting system should be checked annually for
possible deterioration resulting from moisture and
corrosive flue products.

If maintenance or repairs are required, contact
your local Blodgett service company, a factory
representative or the Blodgett Oven company.

WARNING!!

Always disconnect the appliance from the
power supply before servicing or clean­ing.

Blower

Wheel Cover

Figure 8

11

Maintenance

Troubleshooting Guide

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Elements will not heat

S

Oven not plugged in.

S

Power switch on the control panel is off.

S

Control set below ambient temperature.

S

Doors are open.

SYMPTOM: Oven does not come to ready.

S

The oven has not reached preheat temperature.

S

Internal problem with main temperature control.

SYMPTOM: Convection fan does not run.

S

Oven is not plugged in.

S

Circuit breaker tripped.

S

Doors are open

S

Plug in electrical supply cord.

S

Set the control panel to COOK or OVEN ON.

S

Set to desired cook temperature.

S

Close doors.

S

Wait for oven to reach preheat temperature.

S

*

S

Plug in electrical supply cord.

S

Reset the breaker.

S

Close doors.

SYMPTOM: General baking problems.

S

Thermostat out of calibration.

S

Improper oven venting.

*Denotes remedy is a difficult operation and should be performed by qualified 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 unqualified personnel.

WARNING!!

Always disconnect the power supply before cleaning or servicing the oven.

S

*

S

*

12

CUSTOMER

INSERT

WIRING DIAGRAM

HERE