Blodgett TBG36-CM Installation Manual

TBG36-CM, TBG36-FM AND TBG36-S

ELECTRIC CONVEYOR GRILL

STARTUP AND CALIBRATION GUIDE

BLODGETT OVEN COMPANY

www.blodgettcorp.com

50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA T elephone [phone], [phone] Fax: [phone]

PN G0172 Rev A (7/01)

E 2001 --- G.S. Blodgett Corporation

Table of C o n t e n t s

Introduction

Blodgett Conveyor Grill Description 2.................................

Specifications and Utility Requirements 3.............................

Controls Identification 4.............................................

Startup Procedures

Platen Alignment 5.................................................

Height Calibration 7................................................

Thermocouple Continuity Test 8.....................................

Assembly for Testing 9.............................................

Complete Functional Testing 10.......................................

Introduction

Blodgett Conveyor Grill Description

TheBlodgettConveyorGrillisamicroprocessor
controlled conveyorized belt cooking grill built by
Blodgett. The Blodgett Conveyor Grill uses two
Tef lon coated woven fiberglass belts each encir­cling an electrically heated aluminum cooking
platen. Food placed on the lower belt travels over
a preheat zone where the food is slightly thawed
(in the case of frozen food) and then between the
upper and lower platens where it is cooked on
both sides simultaneously. After cooking, the food
slides into a receiving pan. During the cooking
process, wipers remove excess grease from the
belts and collect it in a grease pan in the bottom
of the unit continuously.

The conveyor cooking technique assures consis­tent, dependable results. By closely controlling all
the variables --- cooking time, temperature, belt
speed and product contact pressure --- the possi­bility of improper cooking due to operator error or
inconsistency is greatly minimized. For the most
consistent cooking results use a portion con­trolled/consistent food product. The microproces­sor controls six easy to use programmable menu
selections at the push of a button. It is the respon­sibility of the person(s) operating the machine to
periodically check that the food is properly
cooked.

TBG36-FM

Floor Model

TBG36-CM

Counter Model

TBG36-S

Stack Capacity

Model

2

Specifications and Utility Requirements

DIMENSIONS AND WEIGHT SPECIFICATIONS

Introduction

TBG36-CM/AA

Counter Model

Width 35.75” (91 cm) 35.75” (91 cm) 43” (109 cm)

Height 31.5” (80 cm) 49.5” (126 cm) 69” (175 cm)

Depth 33.75” (86 cm)* 33.75” (86 cm)* 33.75” (86 cm)*

Weight

Crated
Uncrated

NOTE: * Includes 1.5” ( 3.81 cm) box on rear cover.

TBG36-CM/AA, TBG36-FM/AA and TBG36-S/AA ELECTRICAL SPECIFICATIONS

Hz Volts Phase Amps

60/50 208 3 50

60/50 220 3 47

60/50 240 3 43

60/50 440 3 24

680 lbs (308 kg)

580 lbs (263 kg)

TBG36-FM/AA

Floor Model

790 lbs (353 kg)

690 lbs (313 kg)

TBG36-S/AA

Stack Capacity Model

1545 lbs (701 kg)

1445 lbs (655 kg)

60/50 480 3 22

60/50 380 3 27

60/50 415 3 25

A 3 phase, 50/60 Hz, 3-wire grounded equipment branch circuit, permanently connected in accor­dance with applicable articles of ANSI/NFPA 70 (NEC code), is required. The stack capacity unit
requires tw o identical circuits.

Provision is made for 1-1/2” trade size conduit for incoming power. UL Listed reducing seals (donut
washers) will be required if a smaller size fitting is used.

Stack capacity (TBG36-S) model requires (2) power feeds, (1) for each cooking section. The stack
capacity design is not currently UL listed in Canada.

3

Introduction

Controls Identification

1. SELECT/DISPLAY --- used to select the dis-

play information.

2. UP and DOWN ARROW --- u s e d i n p r o g r a m -

ming to increase/decrease selection choices.

3. ENTER --- used to enter a menu selection into

the current program.

4. OFF/CANCEL --- cancels the current menu so

another may be entered.

5. KEYSWITCH --- requires a key to change from

MENU mode to PROGRAM mode.

6. CLEAN --- raises the upper platen for thor-

ough cleaning.

7. MENU buttons --- used in the MENU mode to

load programming for products A through F.
Used in PROGRAM mode to select menu des­ignations and product descriptions.

8. DISPLAY --- displays the menu a nd program

mode information selected.

9. EMERGENCY LIFT --- immediately raises the

upper platen to the clean position. Push and
turn to re-set/release button.

10. LIFT ENABLE --- a safety feature requiring the

operator to hold the button in while movingthe
platen to a cooking position after a program­ming adjustment or menu change.

11. MAIN POWER SWITCH --- An ON-OFF rotary

switch for emergency or convenience use
which controls all electrical power inside the
unit. When power is on, the display lights up.

8

7

9

11

10

1

2

3

4

2

6

5

TBG36-S Control

10

NEED NEW ARTWORK

11

TBG36-CM and TBG36-FM Control

4

1 2 3

89

7

4

526