ZEPHAIRE-200-G
CONVECTION OVENS
INSTALLATION - OPERATION - MAINTENANCE
(Formerly ZEPHAIRE G PLUS)
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
PN 90139 Rev V (3/14)
© 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
NSF Bolts ........................................................... 4
Leg Attachment ...................................................... 5
Caster Assembly ..................................................... 5
Double Section Assembly ............................................. 6
Oven Leveling ....................................................... 6
Ventilation ............................................................... 7
Utility Connections - Standards and Codes ................................. 9
Gas Connection......................................................... 10
Electrical Connection .................................................... 13
Initial Startup ........................................................... 14
OPERATION
Safety Information ....................................................... 15
SSM Solid State Manual Control with 60 Minute Electro-Mechanical Timer ... 16
SSD Solid State Digital Control ........................................... 17
General Guidelines for Operating Personnel ............................... 19
Suggested Times and Temperatures ...................................... 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
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 surrounding the product, quickly allowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advancement in energy efciency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and enhanced oven performance.
Air Flow Pattern for Blodgett Convection Ovens
Figure 1
GAS RATINGS - ZEPHAIRE-200-G
Natural Gas Propane
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu. ft. 37.3 MJ/m3 2550 BTU/cu. ft. 95.0 MJ/m3
Specic Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input 60,000 BTU/hr 17.6 kW 60,000 BTU/hr 17.6 kW
Manifold Pressure 3.5” W.C. .87 kPa 10” W.C. 2.49 kPa
Main Burner Orice Size 38 MTD* 2.6 mm 1.55 mm 1.55 mm
Pilot Burner Orice Size .021” dia. .021” dia. .014” dia. .36 mm
GAS SPECIFICATIONS - Australia
Oven Input — 63 MJ/h — 63 MJ/h
Main Burner Orice Size .1065” dia. 2.7 mm .0635” dia. 1.6 mm
NOTE: * - Multiple Twist Drill
2
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 - 6” (15 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 combustion chamber.
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. Pull out control panel. The rating plate attached to the
inside of the control compartment.
• Oven body left side - 6” (15 cm)
• Oven body back - 6” (15 cm)
• Oven body bottom - 4.5” (11.4 cm)
The following clearances must be available for servicing.
• Oven body sides - 12” (30 cm)
• Oven body back - 12” (30 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
NSF BOLTS
These bolts are required by NSF to block any exposed
hole on the back of an oven. This includes:
• any unit, single or stacked, without a back panel.
• any holes in stacked units not used for mounting
stacking brackets.
1. Locate the 5/16” bolts that were shipped with the
oven.
2. Install the bolts as shown
Double Stacked Units Units without back panels
Figure 2
4
Installation
Oven Assembly
LEG ATTACHMENT
1. Push the oven onto a lift with the bottom of the oven
down.
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 ASSEMBLY
before proceeding.
4. 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.
NOTE: Use a gas hose restraint on all units with cast-
ers.
Casters for Single 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
large hex nut to secure the casters.
Adjustable
Leg Foot
Gas Hose
Restraint Bracket
Caster Assembly
6” (15 cm) Legs Shown
Figure 3
Figure 4
Low Prole 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.
Gas Hose Restraint Bracket
Figure 5
5
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Old style ovens refer to units with painted ex-
posed rear angle. New style ovens refer to units
with rear angle iron enclosed in steel.
The following instructions apply to stacking two new style
ovens.
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.
4. Attach the ue connector.
The following instructions apply to stacking a new style
oven on an old style oven.
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.
4. Drill a clearance hole for a 5/16” bolt in the angle iron
of the old style oven. Use the holes in the stacking
brackets as a pilot.
5. Attach the stacking brackets to the old style oven with
the 5/16” bolts and nuts provided in the kit.
6. Attach the ue connector.
WARNING!!
When stacking ovens be sure to remove the
single oven ue boxes prior to attaching
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
6
Flue Connector
Installation
Ventilation
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.
This oven may be vented using either:
• A mechanically driven, canopy type, exhaust hood,
or
• A direct ue arrangement.
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.
Australia and 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.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood is the
preferred method of ventilation.
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 30 CFM (.85 m3) for
each oven section.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft
diverter. Install the draft diverter as follows:
1. Place the diverter over the ue connector with the
open area facing the front of the oven.
2. Secure both ends with the sheet metal screws provided.
Draft Diverter
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.
Front of Oven
Figure 7
7
Installation
Ventilation
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 class B or better with a diameter of 6”
(15 cm). The height of the ue should rise 6-8 ft (2-2.5 m)
above the roof of the building or any proximate structure.
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 30
CFM (.85m3) per section. 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. Place the draft hood over the ue connector.
2. Secure both ends with the sheet metal screws provided.
Flue
Draft Hood
Front of Oven
Figure 8
8
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
Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas Installation Code CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2 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 C22.2 as applicable.
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
Australia and 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.
9
Installation
Gas Connection
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
natural gas.
You purchase a Zephaire-200-G 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
Zephaire-200-G 60,000 BTU
New Total 290,000 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 320,000 BTU. Since
the total required gas pressure, 290,000 BTU is less than
320,000 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
80 118 220 460 690 1300
90 110 205 430 650 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”
10
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
Zephaire-200-G ovens are rated at 60,000 BTU/Hr. (17.6
kW) (63 MJ) per section. 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. 7.0 10.5 11.0 13.0
kPa 1.43 2.61 2.74 3.23
MANIFOLD PRESSURE
Natural Propane
W.C. 3.5 10.0
kPa .87 2.49
• 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).
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.
(0.87 kPa) for natural gas and 10.5” W.C. (2.50 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 manufac-
turer warrants the oven’s operation.
Gas Connection 2.5” (64 mm)
Gas Connection 3.75” (86 mm)
Figure 9
11
Installation
Gas Connection
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 just 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 Z21.69 or Connectors For Moveable Gas Appliances CAN/CGA-6.16-
M87 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas
Fuel CAN 1-6.9. 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.
Australia and 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.
Back of Oven
Restraint Cable Bracket
Double stacked unit shown. Use the same procedure for
single units with 25” (64 cm) legs.
Figure 10
12
ELECTRICAL CONNECTION
Wiring diagrams are located in the control compartment
and on the back of the oven.
This oven is supplied for connection to 115 volt grounded
circuits. The electric motor, indicator lights and related
switches are connected through the 6’ electric supply cord
found at the rear of the oven.
ELECTRICAL SPECIFICATIONS
Hz Volts Phase Amps Electrical Connection
U.S. and Canadian Installations
60 115 1 6 Cord set provided
Australia and General Export Installations
50 220-240 1 3 Size per local code
Installation
Electrical Connection
WARNING!!
This appliance is equipped with three prong
grounding type plug for your protection
against shock hazard and should be plugged
directly into a properly grounded three prong
receptacle. DO NOT cut or remove the grounding prong from this plug.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered as a result oF improper
installation.
(minimum size)
13
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.
1. Open the manual shut-off valve at the rear of the
oven.
2. Remove the control panel and combustion covers.
3. Turn the combination valve’s manual shut-off to the
on position.
4. Turn the selector switch to Cook, and the thermostat
to 500ºF (260ºC).
The oven main burner lights, and the Oven Ready Light
comes on. With the main burner on, check the following.
1. Verify there are no gas leaks, by checking all gas connections with a soapy water solution.
2. Verify that the inlet pressure is correct. The inlet pressure can be checked at the pressure tap located on
the combination valve’s inlet side.
3. Verify that the manifold pressure is correct. The manifold pressure can be checked at the pressure tap located on the combination valve’s outlet side.
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
• leveling
• testing of gas pressure
• tightening of fasteners.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by qualied installation or service personnel.
4. If the above pressure readings are set to the recom-
mended pressure requirements, allow the oven to
burn-off for 2 hours. If the pressure readings are not
set correctly, turn off the oven and readjust accordingly.
WARNING
The break in procedure burns off excess
oils present in the metals during fabrication.
Smoke may be produced. Proper ventilation is
required.
14
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:
• 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 re-
pair it. Call a qualied service technician.
• 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.
15
Operation
SSM Solid State Manual Control with 60 Minute Electro-Mechanical Timer
CONTROL DESCRIPTION
1. CAVITY LIGHTS ON/OFF - Operates the oven cavity
ON
OFF
1
LIGHTS
HI
OFF
LOW
BLOWER
COOL
DOWN
COOK
MODE
3
2
LIGHT OFF OVEN READY
4
5
lights.
2. 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.
3. MODE SWITCH - When the switch is in the COOK
position, the oven can be used to cook. When the
switch is in the COOL DOWN position, the oven is
cooling down for the next bake.
4. OVEN READY LIGHT - When lit indicates burners
are operating. When the light goes out the oven has
reached operating temperature.
5. THERMOSTAT - Controls the temperature at which
the oven will operate. Temperatures can range from
200-500ºF (93-260ºC).
6. COOK TIMER - Used to time the length of the cook-
ing operation. When the set time expires, a buzzer
will sound.
7. HEAT CUTOFF - used to turn gas on or off
OPERATION
1. Set the MODE switch (3) to the COOK position. Turn
the THERMOSTAT (5) to the desired operating temperature.
2. Set the BLOWER switch (2) to the HI position. When
6
the OVEN READY light (4) goes out, load the product
and set the COOK TIMER (6).
3. When the timer sounds, remove the product. If the
next product requires a lower operating temperature, then the cool down mode can be used. Set
the BLOWER switch (2) to the LO position. Turn the
MODE SWITCH (3) to the COOL DOWN position.
Make sure that the door is open.
4. Turn the oven off by setting the BLOWER switch (2)
GAS ON
GAS OFF
to the OFF position.
WARNING!!
A complete ve minute shutdown must be
7
observed before the oven is relighted.
Figure 11
16
Operation
SSD Solid State Digital Control
CONTROL DESCRIPTION
1. CAVITY LIGHTS ON/OFF - Operates the oven cavity
lights.
2. BLOWER ON/OFF SWITCH - Controls the operation
1
ON
OFF
2
LIGHTS
HI
OFF
LOW
BLOWER
COOL
DOWN
COOK
MODE
3
of the blower. If the blower switch is in the OFF position the oven will be turned off.
3. MODE SWITCH - When the switch is in the COOK
position, the oven can be used to cook. When the
switch is in the COOL DOWN position, the oven is
cooling down for the next bake.
4. DISPLAY - displays time or temperature and other information related to oven function.
4
5
6
9
12
7
10
11
13
5. HEAT LAMP - lights when heater is on.
6. PULSE LAMP - lights when Pulsed Fan Mode is
turned on.
7. HOLD LAMP - lights when Hold Mode is turned on.
8. DIAL - used to enter set points in display
9. START/STOP KEY - starts or stops the timer.
8
10. TIME KEY - used to show time in the display.
11. TEMP KEY - used to show set temperature in the display.
NOTE: Actual temperature is shown while the
TEMP key is held down.
12. HOLD KEY - turns Hold Mode on or off.
13. PULSE KEY - turns Pulse Mode on or off.
14. HEAT CUTOFF - used to turn gas on or off
PROGRAMMING
To set the cook temperature:
1. Press TEMP (11) key.
14
GAS ON
GAS OFF
2. Rotate dial (8) to enter temperature.
To set the cook time:
1. Press TIME (10) key.
2. Rotate the dial (8) to enter time.
NOTE: Time is entered in hours : minutes or min-
utes : seconds.
Figure 12
17
Operation
SSD Solid State Digital Control
To set the hold time:
1. Press HOLD key (12) to turn hold mode on.
NOTE: HOLD light is on.
2. Rotate dial (8) to enter the hold temperature.
3. Press START/STOP key (9)
To set the pulse time:
1. Press PULSE KEY (13) to turn pulse mode on.
NOTE: Pulse light is on.
2. Rotate DIAL (8) to enter the pulse time. Pulse time is
a portion of the pre-set cook time.
OPERATION
Cook Only:
1. Turn the BLOWER switch (2) to the desired position.
2. Enter the cook time and temperature.
3. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
4. Press the START/STOP key (9). The timer begins to
count down.
5. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
6. Press the START/STOP key (9) to silence the buzzer.
7. Remove the product.
Cook with Hold:
NOTE: HOLD light is on when hold mode is on and off
when hold mode is off.
1. Turn the BLOWER switch (2) to the desired position.
6. When the cook timer reaches 00:00 the buzzer sounds
and the display reads DONE. The buzzer turns off after a few seconds. The display reads HOLD until the
oven reaches the hold temperature. Then the timer
begins to count up.
7. Push the START/STOP key (9) to stop timer.
8. Remove the product.
9. Push HOLD (12) key to turn off hold mode.
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on and off
when pulse mode is off.
1. Turn the BLOWER switch (2) to the desired position.
2. Enter cook time and cook temperature.
3. Press PULSE KEY (13). Enter the pulse time.
NOTE: Pulse time is a portion of the cook time and
does not increase the previously entered
cook time.
4. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
5. Push START/STOP KEY (9). The timer begins to
count down the cook time. The oven will be in pulse
mode for the set pulse time. Once the set time has expired, the unit will automatically switch to cook mode
and continue counting down.
6. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
7. Push the START/STOP KEY (9) to turn the buzzer off.
8. Remove the product.
2. Enter the cook time and temperature.
3. Press the HOLD key (12). Enter the hold temperature.
4. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
5. Push the START/STOP (9) key. Timer begins to count
down.
WARNING!!
A complete ve minute shutdown must be
observed before the oven is relighted.
18
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 (28°C) above the cook 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 cook temperature after the product
is loaded.
NOTE: For frozen product, preheat the oven 100°F
(56°C) above the cook temperature.
Cook Temperatures
Generally, cook temperatures should be 50°F (28°C) lower than deck or range oven recipes. 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). Continue 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 foil on the bottom
of the oven. This obstructs the ow 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. Use the
Pulse Plus feature to allow light or liquid product to set
in the pan and to avoid rippling towards the fan. If your
oven is not equipped with this feature use the following
procedure.
1. Preheat the oven 25°F (15°C) above the baking temperature.
2. Load the oven with product. Close the doors.
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 remainder of the bake.
Lights
Turn the oven lights off when not viewing the product.
Leaving the lights on for extended periods of time shortens the bulb life considerably.
19
Operation
Suggested Times and Temperatures
PRODUCT TEMPERATURE TIME # SHELVES
Meats
Hamburger Patties (5 per lb)
Steamship Round (80 lb. quartered)
Standing Rib Choice (20 lbs, trimmed, rare)
Banquet Shell Steaks (10 oz. meat)
Swiss Steak after Braising
Baked Stuffed Pork Chop
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 (21/2 lbs. quartered)
Turkey Rolled (18 lb. rolls)
Fish and Seafood
Halibut Steaks, Cod Fish (frozen 5 oz)
Baked Stuffed Lobster (21/2 lb.)
Lobster Tails (frozen)
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.
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)
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)
8-10 mins.
2 hrs 45 mins.
2 hrs 45 mins.
7-8 mins.
1 hr.
25-30 mins.
3 hrs. 10 mins.
7-8 mins.
5-7 mins.
40 mins.
35 mins.
30 mins.
3 hrs 45 mins.
20 mins.
10 mins.
9 mins.
30 mins.
8 mins.
50 mins.
10 mins.
35 mins.
25-30 mins.
30-50 mins.
25 mins.
30 mins.
15-20 mins.
6 mins.
15 mins.
16-18 mins.
20 mins.
15 mins.
10
2
2
5
5
5
2
5
10
5
5
5
3
5
3
5
5
10
5
5
5 (30 pies)
5 (30 pies)
5 (20 pies)
5
3
5
5
5
5
5
5
20
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 with 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 rub
with the grain of the metal.
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 the
aluminized steel panel directly behind it.
1. Remove the racks, rack supports and blower wheel
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 deterio-
ration resulting from moisture and corrosive ue 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.
NOTE: If the oven is moved the restraint must be
reconnected after the unit is returned to it’s
regular position.
Blower Wheel
Blower Wheel
Cover
Figure 13
21
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S) SUGGESTED REMEDY
SYMPTOM: Oven will not re.
• Gas turned off.
• 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.
SYMPTOM: Oven does not come to ready.
• The oven has not reached preheat temperature.
• Gas valve not turned on completely.
• The quick disconnect is not connected.
• Gas pressure to oven is too low.
• Internal problem with main temperature control.
SYMPTOM: Convection fan does not run.
• Oven is not plugged in.
• Circuit breaker tripped.
• Doors are open
• Plug in electrical supply cord.
• Set the control panel to COOK or OVEN ON.
• Set to desired cook temperature.
• Close doors.
• 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.
• Close doors.
SYMPTOM: General baking problems.
• Thermostat out of calibration.
• Improper oven venting.
*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.
• *
• *
22
Loading...