Blodgett ST-300 AA Installation Manual

Since 1848

STĆ300 SERIES

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

BLODGETT OVEN COMPANY

A Division of

G. S. BLODGETT CORPORATION

50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183

PN 30470 Rev A (2/98)

E 1998 - G.S. Blodgett Corporation

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE INĆ
STALLATION, OPERATING AND MAINTENANCE INĆ
STRUCTIONS 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 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 correcĆ

tion. Specifications are subject to change without notice.

BLODGETT Ć THE REPUTATION YOU CAN COUNT ON

For nearly 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 foodĆ
service operation regardless of size, application or budget. In
fact, no one in the foodservice industry has more oven engiĆ
neering experience than Blodgett, and no one offers more
models, sizes, and oven applications than Blodgett; gas and
electric, fullĆsize, halfĆsize, countertop and deck, convection,
Cook'n Hold, CombiĆOvens 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 of Contents

Introduction

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

Oven Components 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Installation

Delivery and Location 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

Leg Attachment 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Caster Assembly 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Double Section Assembly 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Leveling 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ventilation 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Canopy Type Exhaust Hood 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Direct Flue Arrangement 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Utility Connections - Standards and Codes 9. . . . . . . . . . . . . . . . . . . . . . . . .

Gas Connection 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Electrical Connection 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Initial Startup 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Operation

Safety Information 15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Solid State Control 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Solid State Digital Control 17. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Solid State Digital with Humidaire 19. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

How Cook and Hold Works 21. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

General Guidelines for Operating Personnel 22. . . . . . . . . . . . . . . . . . . . . . . . .

Suggested Times and Temperatures 23. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Maintenance

Cleaning and Preventative Maintenance 24. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Troubleshooting Guide 25. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CUSTOMER

INSERT

WIRING DIAGRAM

HERE

Introduction

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 conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.

GAS SPECIFICATIONS

Natural Gas Propane Gas

US Units SI Units US Units SI Units

Heating Value 1000 BTU/cu. ft. 37.3 MJ/m

Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53

ST300/AA Low Input

Gas Manifold Pressure

High Fan

Low Fan

Oven Input

High Fan

Low Fan

3.0" W.C.

1.8" W.C.

38,000 BTU/hr

28,000 BTU/hr

Blodgett convection ovens represent the latest adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.

3

2550 BTU/cu. ft. 95.0 MJ/m

.75 kPa

.75 kPa

11 kW

8 kW

9.0" W.C.

5.0" W.C.

38,000 BTU/hr

28,000 BTU/hr

2.24 kPa

1.27 kPa

11 kW

3

8 kW

Main Burner Orifice Size #31 3.05 mm #48 1.93 mm

ST300/AB High Input

Gas Manifold Pressure

High Fan

Low Fan

Oven Input

High Fan

Low Fan

Main Burner Orifice Size #26 3.74 mm #43 2.26 mm

3.0" W.C.

2.0" W.C.

55,000 BTU/hr

45,000 BTU/hr

2

.75 kPa

.50 kPa

16 kW

13 kW

9.0" W.C.

5.0" W.C.

55,000 BTU/hr

41,000 BTU/hr

2.24 kPa

1.27 kPa

16 kW

12 kW

Introduction

Oven Components

Combustion Cover - provides access to the

combustion compartment on gas ovens.

Combustion Compartment - contains combusĆ
tion burners on gas ovens.

Combustion Burners - provide heat to the bakĆ
ing chamber on gas ovens.

Heating Elements - located on the back wall of
the oven, the elements provide heat to the baking
chamber on electric ovens.

Chain & Turnbuckle - controls operation of the
oven doors.

Control Panel - contains wiring and components
to control the oven operation.

Blower Wheel

Cover

Convection

Motor

Blower

Wheel

Oven Racks - five racks are provided standard.
Additional racks are available.

Rack Supports - hold oven racks.

Blower Wheel Cover - located on the back interiĆ

or wall of the oven. Protects the blower wheel.

Blower Wheel - spins to circulate hot air in the
baking chamber.

Convection Motor - provides power to turn the
blower wheel.

Oven Lights - provide lighting inside the baking
compartment.

Gas

Manifold

Rack Support

Combustion

Cover

Oven Rack

Chain and

Turnbuckle

Control

Panel

Control

Cover

Figure 1

3

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 damĆ

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 damĆ

age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inĆ
spection.

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 filing 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 beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.

D Oven body right side - 1" (2.54 cm)
D Oven body left side -1" (2.54 cm)
D Oven body back - 7.5" (19 cm)
D Oven body bottom - 4.5" (11.4 cm)

The following clearances must be available for serĆ
vicing.

D Oven body sides - 12" (30.5 cm)
D Oven body back - 12" (30.5 cm)

NOTE: On gas models, routine servicing can usuĆ

ally be accomplished within the limited
movement provided by the gas hose reĆ
straint. If the oven needs to be moved furĆ
ther 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 reĆ
turned to its normal position.

It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
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 combusĆ

tibles such as paper, cardboard, and flammable
liquids and solvents.

D 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. Tripping of the blower moĆ
tor's thermal overload device is caused by an
excessive ambient temperature on the right
side of the oven. This condition must be corĆ
rected to prevent permanent damage to the
oven.

D The location must provide adequate clearance

for the air opening into the combustion chamĆ
ber.

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

1. The rating plate is located above the doors,
underneath the top ledge.

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 tightĆ
en to the nearest full turn.

3. Align the two leg plate holes in each leg with
those in the oven bottom. Secure each leg usĆ
ing two 1/2" bolts.

NOTE: If using casters see CASTER ASĆ

SEMBLY 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 nonĆlocking casters on
the back of the oven.

NOTE: Use a gas hose restraint on all units with

casters. See page 12.

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 lock nuts to secure the casters.

Adjustable

Leg Foot

Gas Hose

Restraint Bracket

Caster Assembly

Figure 3

6" (15 cm) Legs Shown

Figure 2

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.

Gas Hose Restraint Bracket

Figure 4

5

Installation

Oven Assembly

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. Place the clips over the edge of the oven
frames.

4. Secure the clips by bolting together with 3/8"
bolts and nuts provided. See Figure 5.

5. Attach the flue connector. See Figure 6.

WARNING!!

When stacking ovens be sure to remove
the single oven flue boxes prior to attachĆ
ing threeĆpiece connector.

Stacking

Clips

Figure 5

Flue

Connector

Figure 6

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.

6

Installation

Ventilation

On gas models the installation of a proper ventilaĆ
tion system cannot be over emphasized. This sysĆ
tem removes unwanted vapors and products of
combustion from the operating area.

This oven may be vented using either:

D A mechanically driven, canopy type, exhaust

hood, or

D A direct flue arrangement.

U.S. and Canadian installations

Refer to your local ventilation codes. In the abĆ
sence of local codes, refer to the National ventilaĆ
tion code titled, Standard for the Installation of
Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking EquipĆ
ment", NFPAĆ96ĆLatest Edition.

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 local disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.

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 floor 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
(.85m3) 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 flue connector with

the open area facing the front of the oven. See
Figure 7.

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 damĆ
age to the equipment.

Damage sustained as a direct result of imĆ
proper 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 exĆ
haust hood is impractical the oven may be vented
by a direct flue arrangement.

WARNING!!

It is essential that the direct flue be
installed as follows. Incorrect installation
will result in unsatisfactory baking and
oven damage.

The flue must be class B or better with a diameter
of 6" (15 cm). The height of the flue should rise 6Ć8
ft (2Ć2.5 m) above the roof of the building or any
proximate structure. Never direct vent the oven
into a hood. The flue should be capped with a UL
Listed type vent cap to isolate the unit from exterĆ
nal environmental conditions.

The direct vent cannot replace air consumed and
vented by the oven. Provisions must be made to
supply the room with sufficient makeĆup air. Total
makeĆup air requirements for each oven section
should be approximately 30 CFM (.85m3) per secĆ
tion. 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 flue connector.
See Figure 8.

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 CONĆ
TAINED HEREIN ARE FOR THE USE OF QUALIĆ
FIED 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 or replacement of gas piping

and the connection, installation, repair or servĆ
icing of equipment.

D the installation of electrical wiring from the elecĆ

tric meter, main control box or service outlet to
the electric appliance.

Qualified installation personnel must be experiĆ
enced 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/CGAĆ
B149.1 or the Propane Installation Code, CAN/
CGAĆB149.2 as applicable.

All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical

Code, ANSI/NFPA 70-Latest Edition and/or CanaĆ
dian National Electric Code C22.2 as applicable.

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 local disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.

9

Installation

L

th

pg

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 sufficient to meet
the maximum demand 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 STĆ300 convection oven to add to
your existing cook line.

1. Add the BTU rating of your current appliances.
Pitco Fryer 120,000 BTU

6 Burner Range 60,000 BTU
Deck Oven 50,000 BTU
Total 230,000 BTU

2. Add the BTU rating of the new oven to the toĆ
tal.

Previous Total 230,000 BTU
STĆ300/AA (hi fan) 38,000 BTU
New Total 268,000 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 toĆ
tal capacity of your current gas piping.

The total capacity for this example is 320,000
BTU. Since the total required gas pressure,
268,000 BTU is less than 320,000 BTU, the
current gas piping will not have to be inĆ
creased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows
or other fittings will decrease pipe capaciĆ
ties. 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
eng

(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 10Ć2

Maximum Capacity of Pipe in Thousands of

BTU/hr of Undiluted L.P. Gas at 11" W.C.

Pipe Length

From the National Fuel Gas Code Part 10 Table 10Ć15

3/4" 1" 1Ć1/4" 1Ć1/2" 2"

(Pressure drop of 0.5 Inch W.C.)

(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

Nominal Size, Inches

Outside Diameter, Inches

3/4" 1" 1Ć1/2"

10

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

STĆ300/AA ovens are rated at 38,000 BTU/Hr. (11
kW/Hr.) high fan and 28,000 BTU/Hr. (8 kW/Hr.) lo
fan per section.

STĆ300/AB ovens are rated at;

Natural Gas - 55,000 BTU/Hr. (16 kW/Hr.) high fan
and 45,000 BTU/Hr. (13 kW/Hr.) lo fan per section.

Propane Gas - 55,000 BTU/Hr. (16 kW/Hr.) high
fan and 41,000 BTU/Hr. (12 kW/Hr.) lo fan per secĆ
tion.

Each oven has been adjusted at the factory to opĆ
erate with the type of gas specified on the rating
plate.

Inlet Pressure

Natural Propane

Min Max Min Max

STĆ300/AA

W.C. 5.5 10.5 11 13

kPa 1.37 2.61 2.74 3.24

STĆ300/AB

W.C. 5.5 10.5 11 13

kPa 1.37 2.61 2.74 3.24

Manifold Pressure

Natural Propane

STĆ300/AA

W.C. 3.0 (high fan)

1.8 (lo fan)

kPa .75 (high fan)

.45 (lo fan)

9.0 (high fan)

5.0 (lo fan)

2.24 (high fan)

1.27 (lo fan)

D Inlet Pressure - the pressure of the gas before

it reaches the oven.

D Manifold Pressure - the pressure of the gas

as it enters the main burner(s).

D Min - the minimum pressure recommended to

operate the oven.

D Max - the maximum pressure at which the

manufacturer warrants the oven's operation.

Each oven is supplied with a regulator to maintain
the proper gas pressure. The regulator is essenĆ

tial 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
thoroughly purged of all metal filings, shavings,
pipe dope, and other debris. After connection, the
oven should be checked for correct gas pressure.

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/CGAĆ
B149.1 or the Propane Installation Code, CAN/
CGAĆB149.2 as applicable.

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).

STĆ300/AB

W.C. 3.0 (high fan)

2.0 (lo fan)

kPa .75 (high fan)

.50 (lo fan)

9.0 (high fan)

5.0 (lo fan)

2.24 (high fan)

1.27 (lo fan)

11

Installation

Gas Connection

GAS HOSE RESTRAINT

If the oven is mounted on casters, a commercial
flexible connector with a minimum of 3/4" (1.9 cm)
inside diameter 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 flexible 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. See Figure 9.

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 ApĆ
pliances CAN/CGAĆ6.16 and a quick disconnect
device that complies with the Standard for QuickĆ
Disconnect Devices for Use With Gas Fuel, ANSI
Z21.41 or Quick Disconnect For Use With Gas Fuel
CAN 1Ć6.9. Adequate means must be provided to

limit the movement of the appliance without deĆ
pending on the connection and the quick disconĆ
nect device or its associated piping.

General export installations

The restraint and quick connect must conform
with Local and National installation standards. LoĆ
cal installation codes and/or requirements may
vary. If you have any questions regarding the propĆ
er 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 0011Ć802Ć860Ć3700.

Back of Oven

Restraint Cable

Bracket

Double stacked unit shown. Use the same procedure for
single units with 25" (64 cm) legs.

Figure 9

12

Installation

Electrical Connection

Wiring diagrams are located in the control
compartment and on the back of the oven.

This oven is supplied for connection to 120 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

Model Hz Volts Phase Amps Electrical Connection

U.S. and Canadian Installations

STĆ300 60 1 Cord set provided

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 ASĆ
SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPER INSTALĆ
LATION.

(minimum size)

General Export Installations

STĆ300 50 1 Size per local code

13

Installation

Initial Startup

The following is a checkĆlist to be completed by
qualified personnel prior to turning on the
appliance for the first time.

j Turn the manual shutĆoff valve on the front

control panel to the on position. Verify the
combination gas valve shutĆoff is in the ON
position.

j Turn the selector switch to Cook, and set the

temperature to 500_F (260_).

The oven main burner lights, and the Oven Ready
Light comes on. With the main burner on, check
the following.

j Verify there are no gas leaks, by checking all

gas connections with a soapy water solution.

j Verify that the manifold pressure is correct.

The manifold pressure can be checked at the
PRESSURE TAP located on the elbow on the
outlet side of the combination valve.

j If the above pressure readings are set to the

recommended pressure requirements, allow
the oven to burnĆoff for 2 hours. If the pressure
readings are not set correctly, turn off the oven
and readjust accordingly.

ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION

Each oven, and its component parts, have been
thoroughly tested and inspected prior to shipĆ
ment. 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 covĆ
ered by the Original Equipment Warranty. They
include, but are not limited to:

D calibration of the thermostat
D adjustment of the doors
D burner adjustments
D leveling
D testing of gas pressure
D tightening of fasteners.

No installation should be considered complete
without proper inspection, and if necessary,
adjustment by qualified installation or service
personnel.

WARNING

The break in procedure burns off excess
oils present in the metals during fabricaĆ
tion. Smoke may be produced. Proper
ventilation is required.

14

Operation

Safety Information

THE INFORMATION CONTAINED IN THIS SECĆ
TION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERATĆ
ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CONĆ
TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OPĆ
ERATION OF THE EQUIPMENT DESCRIBED. ADĆ
HERENCE TO THE PROCEDURES RECOMĆ
MENDED HEREIN WILL ASSURE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLEĆFREE SERVICE.

Please take the time to read the following safety
and operating instructions. They are the key 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 Turn all switches to off.
D DO NOT attempt to operate the oven until the

power is restored.

NOTE: In the event of a shutĆdown of any kind, alĆ

low a five (5) minute shut off period before
attempting to restart the oven.

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 the control panel cover unless

the oven is unplugged.

15

Operation

Solid State Control

1

2

4

5

COMPONENT DESCRIPTION

1. SELECTOR SWITCH - controls power to the
oven for OVEN OFF, COOK HIGH, COOK LOW
or COOL DOWN postions.

2. LIGHTS SWITCH - controls interior lights.

3. OVEN READY LIGHT - indicates burner operĆ
ation. When the light goes out the oven has
reached operating temperature.

4. SOLID STATE THERMOSTAT - Allows an infiĆ
nite selection of temperatures from 200Ć500_F
(95Ć260_C).

5. TIMER - activates an electric buzzer that will
sound upon expiration of time alerting the opĆ
erator to remove the product.

6. GAS SHUT OFF SWITCH - Controls gas to
the oven.

3

CONTROL OPERATION

1. Verify GAS SHUT OFF (6) is in the ON position.

2. Turn SELECTOR SWITCH (1) to the desired
position. The blower will operate and is conĆ
trolled automatically by the action of the
doors.

3. Set SOLID STATE THERMOSTAT (4) to the deĆ
sired setting or temperature.

4. Preheat until the OVEN READY LIGHT (3)
goes out, indicating that the oven has reached
the operating temperature.

5. Load product into the oven. Determine cookĆ
ing time and set the TIMER (5) accordingly.

6. When the buzzer sounds, remove product
from the oven. Turn the TIMER (5) to OFF to
shut off the buzzer.

7. Turn the oven off by placing the SELECTOR
SWITCH (1) to the OVEN OFF position.

WARNING!!

A complete five minute shutdown must be
observed before the oven is relighted.

6

Figure 10

16

1

2

4

5

7

9

11

13

Figure 11

3

6

8

10

12

Operation

Solid State Digital Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH - turns power to the oven

on or off. Allows selection of Cook or Cool Down
Modes and fan speed (if applicable).

2. LIGHT SWITCH - controls interior lights.

3. DISPLAY - displays time or temperature and

other information related to oven function.

4. PULSE LAMP - lights when Pulsed Fan Mode

is turned on.

5. HEAT LAMP - lights when heater is on.

6. HOLD LAMP - lights when Hold Mode is

turned on.

7. DIAL - used to enter set points in display

8. TIME KEY - used to show time in the display.

9. START/STOP KEY - starts or stops the timer.

10. TEMP KEY - used to show set temperature in

the display.

NOTE: Actual temperature is shown while the

TEMP key is held down.

11. HOLD KEY - turns Hold Mode on or off.

12. PULSE KEY - turns Pulse Mode on or off.

13. GAS SHUT OFF SWITCH - controls gas to the

oven.

PROGRAMMING

To set the cook temperature:

1. Press TEMP (10) key.

2. Rotate dial (7) to enter temperature.

To set the cook time:

1. Press TIME (8) key.

2. Rotate the dial (7) to enter time.

NOTE: Time is entered in hours : minutes or

minutes : seconds.

To set the hold time:

1. Press HOLD key (11) to turn hold mode on.

NOTE: HOLD light is on.

2. Rotate dial (7) to enter the hold temperature.

3. Press START/STOP key (9)

To set the pulse time:

1. Press PULSE KEY (12) to turn pulse mode on.

NOTE: Pulse light is on.

2. Rotate DIAL (7) to enter the pulse time. Pulse

time is a portion of the preĆset cook time.

17

Operation

Solid State Digital Control

OPERATION

Cook Only:

1. Turn SELECTOR switch (1) to the desired poĆ
sition.

2. Enter the cook time and temperature.

3. Load product into oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

4. Press the START/STOP key (9). The timer beĆ
gins to count down.

5. When the cook timer reaches 00:00 the buzzĆ
er 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 SELECTOR switch (1) to the desired poĆ
sition.

2. Enter the cook time and temperature.

3. Press the HOLD key (11). Enter the hold temĆ
perature.

4. Load product into 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.

6. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE. The
buzzer turns off after a few seconds. The disĆ
play 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 (11) 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 SELECTOR SWITCH (1) to the deĆ
sired position.

2. Enter cook time and cook temperature.

3. Press PULSE KEY (12). 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 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 buzzĆ
er sounds and the display reads DONE.

7. Push the START/STOP KEY (9) to turn the
buzzer off.

8. Remove the product.

WARNING!!

A complete five minute shutdown must be
observed before the oven is relighted.

18

1

2

4

5

8

9

10

3

6

7

11

12

13

Operation

Solid State Digital with Humidaire

CONTROL DESCRIPTION

1. SELECTOR SWITCH - turns power to the oven

on or off. Allows selection of Cook or Cool Down
Modes and fan speed (if applicable).

2. HUMIDAIRE SWITCH - Activates water injecĆ

tion for one cycle.

3. LIGHT SWITCH - controls interior lights.

4. DISPLAY - displays time or temperature and

other information related to oven function.

5. PULSE LAMP - lights when Pulsed Fan Mode

is turned on.

6. HEAT LAMP - lights when heater is on.

7. HOLD LAMP - lights when Hold Mode is

turned on.

8. DIAL - used to enter set points in display

9. TIME KEY - used to show time in the display.

10. START/STOP KEY - starts or stops the timer.

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. GAS SHUT OFF SWITCH - controls gas to the

oven.

PROGRAMMING

14

To set the cook temperature:

1. Press TEMP (11) key.

2. Rotate dial (8) to enter temperature.

To set the cook time:

1. Press TIME (9) key.

2. Rotate the dial (8) to enter time.

NOTE: Time is entered in hours : minutes or

minutes : seconds.

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 (10)

Figure 12

19

Operation

Solid State Digital with Humidaire

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 preĆset cook time.

OPERATION

Cook Only:

1. Turn SELECTOR switch (1) to the desired poĆ
sition.

2. Enter the cook time and temperature.

3. Load product into oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

4. Press the START/STOP key (10). The timer beĆ
gins to count down.

5. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE.

6. Press the START/STOP key (10) 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 SELECTOR switch (1) to the desired poĆ
sition.

2. Enter the cook time and temperature.

3. Press the HOLD key (12). Enter the hold temĆ
perature.

4. Load product into oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push the START/STOP (10) key. Timer begins
to count down.

6. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE. The
buzzer turns off after a few seconds. The disĆ
play reads HOLD until the oven reaches the
hold temperature. Then the timer begins to
count up.

7. Push the START/STOP key (10) 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 SELECTOR SWITCH (1) to the deĆ
sired 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 oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push START/STOP KEY (10). The timer beĆ
gins 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 auĆ
tomatically switch to cook mode and continue
counting down.

6. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE.

7. Push the START/STOP KEY (10) to turn the
buzzer off.

8. Remove the product.

Cook with Humidaire:

1. Turn the SELECTOR SWITCH (1) to the deĆ
sired position.

2. Enter cook time and cook temperature.

3. Load product into oven.

4. Push the HUMIDAIRE SWITCH (2) to activate
water injection system. The blue light on the
switch illuminates when Humidaire is actiĆ
vated.

5. During the next call for heat the water solenoid
will open injecting water into the oven for 15
seconds creating steam. The blue light on the
switch goes out when Humidaire is cycle is
complete.

WARNING!!

A complete five minute shutdown must be
observed before the oven is relighted.

20

Operation

How Cook and Hold Works

With the optional COOK & HOLD feature, meat is
roasted at lower temperatures for longer periods
of time. This preserves flavor and tenderness and
prevents over drying. There are three phases in
cook and hold roasting.

D Primary Cooking - controlled by the COOK &

HOLD TIMER. The meat is cooked at a low temĆ
perature until approximately 2/3 done.

D Cooking from Stored Heat - when the primaĆ

ry cook time expires, the oven automatically
switches to HOLD. The product continues to
cook from the heat stored in the oven. Meat
must remain in the hold cycle for a minimum of
1Ć1/2 to 2 hours before being served.

D Hold - holds the product for several hours beĆ

fore serving without loss of moisture or tenderĆ
ness.

All meat should be completely thawed by refrigerĆ
ation. Using frozen meat increases the cook time
causing shrinkage.

Product Cook

Prime rib, bone cap off
14Ć18 lbs. (6.4Ć8.1 kg)

Te mp .

200_F

93_C

Hold

Te mp .

140_F

60_C

250_

225_

200_

175_

150_

125_

100_

Temperature (F)

75_

50_

25_

Oven temp.

Meat temp

Quantity Cook Time

(Hrs)

1
3
6

3
3Ć1/4
3Ć1/2

Oven switches from
cook to hold

Stored heat

Product may be

held up to 16 hours

Product may be

removed and

served

345612 789

Time (hours)

Figure 13

Min. Hold

Time (Hrs)

1

1Ć1/2

2

Total Time

(Hrs)

4
4Ć3/4
5Ć1/2

Prime rib, bone cap on
14Ć18 lbs. (6.4Ć8.1 kg)

Top or bottom rounds
20Ć22 lbs. (9.1Ć10.0 kg)

Pork roast or ham
10Ć12 lbs. (4.5Ć5.4 kg)

Turkey
20Ć22 lbs. (9.1Ć10.0 kg)

Leg of Lamb, bone in
8Ć10 lbs. (4.36Ć4.5 kg)

200_F

93_C

200_F

93_C

250_F
121_C

250_F
121_C

225_F
107_C

140_F

60_C

140_F

60_C

170_F

76_C

170_F

76_C

160_F

71_C

21

1
3
6

1
3
6

2
4
6

1
6

2
4
6

3Ć1/2

4

4Ć1/2

3Ć1/2

4

4Ć1/2

4
4Ć1/4
4Ć1/2

3Ć1/4

4

2Ć1/2
2Ć3/4

3

1

1Ć1/2

2

1

1Ć1/2

2

1

1Ć1/2

2

1

1Ć1/2

1

1Ć1/2

2

4Ć1/2
5Ć1/2
6Ć1/2

4Ć1/2
5Ć1/2
6Ć1/2

5
5Ć3/4
6Ć1/2

4Ć3/4
5Ć1/2

3Ć1/2
4Ć1/4

5

Operation

General Guidelines for Operating Personnel

COOK TIMES AND TEMPERATURES

Preheating the oven

Always preheat the oven before baking or roastĆ
ing. We recommend preheating 50_F (10_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 (38_C) above the cook temperaĆ
ture.

Cook Temperatures

Generally, cook temperatures should be 50_F
(10_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 therĆ
mostat setting another 15-25_F (10-15_C). ConĆ
tinue to reduce the cook temperature on succesĆ
sive loads until the desired results are achieved.

NOTE: Cooking at excessive temperatures will

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

Cook Time

Check the product in about half the time recomĆ
mended for deck or range oven recipes. Record
times and temperatures which provide best reĆ
sults 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 5 racks and
10 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 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 oneĆhalf
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 toĆ
wards 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 bakĆ
ing 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 prodĆ
uct. Leaving the lights on for extended periods of
time shortens the bulb life considerably.

22

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)

Operation

Suggested Times and Temperatures

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)

8Ć10 mins.
2 hrs 45 mins.
2 hrs 45 mins.
7Ć8 mins.
1 hr.
25Ć30 mins.
3 hrs. 10 mins.
7Ć8 mins.
5Ć7 mins.

40 mins.
35 mins.
30 mins.
3 hrs 45 mins.

20 mins.
10 mins.
9 mins.

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 Ć 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.
8 mins.

50 mins.
10 mins.

35 mins.
25Ć30 mins.
30Ć50 mins.
25 mins.
30 mins.
15Ć20 mins.
6 mins.
15 mins.
16Ć18 mins.
20 mins.
15 mins.

5

10

5
5

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

5
3
5
5
5
5
5
5

23

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 nonĆ
toxic industrial stainless steel cleaner. Heat tint
and heavy discoloration may be removed with any
nonĆtoxic 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 cleanĆ
ing compounds DO NOT come in contact with the
blower wheel and the aluminized steel panel diĆ
rectly 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.

NOTE: If the oven is moved the restraint must be

reconnected after the unit is returned to it's
regular position.

PREVENTATIVE MAINTENANCE

The best preventative maintenance measures are,
the proper installation of the equipment and a proĆ
gram 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 cleanĆ
ing.

WARNING!!

This oven is not indended for direct sprayĆ
ing with water or steam cleaning. When
cleaning the area around the oven take
care not to spray near or in any louvers,
openings or the rear of the oven.

24

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Oven will not fire.

Maintenance

Troubleshooting Guide

S Gas turned off.
S Oven not plugged in.
S Power switch on the control panel is off.
S Control set below ambient temperature.
S Doors are open.
S Computerized controls - error code on display.

SYMPTOM: Oven does not come to ready.

S The oven has not reached preheat temperature.
S Gas valve not turned on completely.
S The quick disconnect is not connected.

S Gas pressure to oven is too low.
S Internal problem with main temperature control.

SYMPTOM: Convection fan does not run.

S Oven is not plugged in.
S Oven is not set to the cook mode.
S Circuit breaker tripped.
S Doors are open

S Turn the gas valve to ON.
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 *

S Wait for oven to reach preheat temperature.
S Check the gas valve, turn on fully if necessary.
S Reconnect the quick connect. Check all gas

connections.

S Call your local gas representative.
S *

S Plug in electrical supply cord.
S Set the control panel to COOK or OVEN ON.
S Reset the breaker.
S Close doors.

SYMPTOM: General baking problems.

S Computerized controls - incorrect product

programming.

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 asĆ
sume 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 Reprogram control per Operation section.

S *
S *

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