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
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