Blodgett XR8-G User Manual

XR8-G

MINI RACK OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

XR8-G

MINI RACK OVEN

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT OVEN COMPANY

www.blodgett.com

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

PN 38480 Rev A (8/05)

E 2005 --- G.S. Blodgett Corporation

IMPORTANT

WARNING: IMPROPER INSTALLA TION, ADJUSTMENT, AL TERATION, SERVICE OR
MAINTENAN C E CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH.READ THE
INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTISS EMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATI O N , UN
SERVICE OU UN ENTRETIENNON CONFORME AUX NORMES PEUT CAUSERDES
DOMMAGESÀ LA PROPRIÉTE,DES BLESSURES OU LA MORT. LISEZ ATTENTIV E­MENT LES DIRECTI V ESD’INSTALLA TI ON, D’OPÉRA TI ON ET D’ENTRETIEN AV A N T
DE FAIRE L’INS TALLATION OU L’ENTRETIEN DE CET ÉQUIPEMENT.

INSTRUCTIONS (PAGE 12) 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.

LESINSTRUCTIONS (PAGE12)À RESPECTERAUCASOÙ L’UTILISATEUR PER­ÇOIT UNE ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN
VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNIS­SEUR DE GAZ LOCAL.

FORYOURSAFETY

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

AVERTISSEMENT

Ne pas entreposer ni utiliser de l’essence ni d’autres vapeurs ou liquides inflam­mables dans le voisinage de cet appariel, ni de tout autre appareil.

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.

Les informatio n s données dans le présent manuel sont importantes pour installer,
utiliser et entret enir correctement ce four. Le respect de ces instructio n s et procé­dures permettra d’obtenir de bonsrésultats de cuisson et une longue durée de ser­vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir
vous y reporter à l’avenir.

Errors: Descriptive, typographic or pictorial errors are subject to correction. Specifica-

tions are subject to change without notice.

Erreurs:Les erreurs de description, de typographie ou d’illustration font l’objet de

corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON

UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

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

Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans
la fabrication de fours. Nous avons établi les normes de qualité qui s’appli­quent dans l’industrie à tous les types de fours utilisés dans les services ali­mentaires, quel qu’en soit la taille,l’exploitation ou le budget. En fait, ni n’offre
plus de modèles, de tailles et d’applications de fours que Blodgett. À gaz et
électriques. De tailles différentes, sur plan de travail et superposables. Qu’il
s’agisse de fours à convection, des modèles Cook’n Hold et Combi-Oven, ou
de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.
Pour de plus amples informations sur la gamme complète de fours Blodgett,
veuillez contacter votre représentant Blodgett.

Your Service Agency’s Address:
Adressedevotreagencedeservice:

Model/Modèle:

Serial Number/Numéro de série:

Your oven was installed by/
Installateur de votre four:

Your oven’s installation was checked by/
Contrôleur de l’installation de votre four:

Table of Contents/Table des Matières

Introduction

Oven Description and Specifications 2....

Installation

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

Oven Assembly 4......................

Assembly to Stand 4..................

Assembly to Optional Proofer 4.........

Ventilation 5...........................

Utility Connections ---

Standards and Codes 6.................

Gas Connection 7......................

Plumbing and Electrical Connections 10...

Initial Startup 11.........................

Operation

Safety Information 12....................

Standard Control 13.....................

General Guidelines for

Operating Personnel 15..................

Introduction

Description et Spécifications du Four 18....

Installation

Livraison et Implantation 19...............

Montage du Four 20.....................

Assembly to stand 20..................

Assembly to optional proofer 20.........

Ventilation 21...........................

Branchements de Service ---

Normes et Codes 22.....................

Branchement de Gaz 23.................

Raccordement Électrique et Plomberie 26..

Mise en Marche Initiale 27................

Utilisation

Informations de Sécurité 28...............

Standard Control 29.....................

Consignes Générales à l’Intention

des Utilasateurs 31......................

Maintenance

Cleaning and Preventative Maintenance 16.

Troubleshooting Guide 17................

Entretien

Nettoyage et Entretien Préventif 32........

GuidedeDétectiondesPannes 33........

Introduction

Oven Description and Specifications

The Blodgett Mini-Rack oven features a continu­ously rotating eight pan rack and unique airflow
system that moves large amounts of air at low ve­locity to ensure a consistently even bake. The
Blodgett rack slide sytem allows the operator to
quickly adjust slide spacing from 1 to 4 inches in

GAS SPECIFICATIONS -- XR8-G/AA

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

Gas Manifold Pressure 3.5” W.C. .87 kPa 10” W.C. 2.5 kPa

Oven Input 110,000 BTU/hr 32 kW

Main Burner Orifice Size:

Six burners are
Two burners are

.07” dia.

.061” dia.

PLUMBING SPECIFICATIONS -- XR8-G/AA

any configuration. In addition, the Mini-Rack oven
is capable of producing large volumes of steam for
bagels or similar products.

3

2550 BTU/cu. ft. 95.0 MJ/m

110,000 BTU/hr 32 kW

116 MJ/hr

1.7 mm

1.5 mm

.043” dia.
.038” dia.

116 MJ/hr

1.0 mm

0.96 mm

3

Water

Water Pressure 30 PSI (21 kPa) minimum

75 PSI (52 kPa) maximum

Water Connection 3/4” MGHT

Flow Rate 1.12 gallon/minute (4.24 litre/minute) minimum

Drainage

Drain Connection 3/4” rear drain to air gap drain

2

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:

D Inspectthe shipping container for external dam-

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 dam-

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

The Blodgett Oven Company cannot assume
responsibility for loss or damage 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 be ­tween the oven and any combustible or non-com­bustible construction.

D Oven body right side --- 0” (0 cm)
D Oven body left side --- 0” (0 cm)
D Oven body back --- 0” (0 cm)
D Oven top --- 12” (30.5 cm)

The following clearances must be available for ser­vicing.

D Oven body sides --- 12” (30 cm)
D Oven body back --- 12” (30 cm)
D Oven top --- 12” (30.5 cm)

NOTE: On gas models, routine servicing can usu -

ally be accomplished within the limited
movement provided by the gas hose re­straint. If the oven needs to be moved fur ­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 re­turned 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 a ll combus-

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

D Do not place the oven on a curb base or sea l to

a wall. This will restrict the flow 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.

D The location must provide adequate clearance for

the air opening into the burners.

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

1. The rating plate is located behind the control
panel.

2. Remove the two screws on the rightside of the
control panel.

3. Pull the control panel toward the right side of
the oven.

4. Pull the control panel away from the oven and
rotate out.

5. Reverse steps 2-4 to close the control panel.

3

Installation

Oven Assembly

ASSEMBLY TO STAND

1. Center the oven frame on top of the stand so
that the oven overhangs at both the front and
back. See Figure 1.

2. Remove the three screws at the top of the left
and right side panels of the oven. Remove the
side panels.

3. Align the two bolt holes on each side of the
stand with the two t hreaded holes on each
sideoftheoven.SeeFigure1.

4. Insert a bolt from the bottom up through each
of the two holes and tighten securely.

5. Reinstall the side panels.

ASSEMBLY TO OPTIONAL PROOFER

1. Center the oven frame on top of the proofer so
that the oven overhangs at both the front and
back. See Figure 1.

2. Remove the four screws on the back of the
proofer. Remove the left and right side panels.

3. Align the two bolt holes on each side of the
proofer with the two threaded holes on each
sideoftheoven.SeeFigure1.

4. Insert a bolt from the bottom up through each
of the two holes and tighten securely.

5. Reinstall the side panels.

SIDE VIEW WITH OPTIONAL PROOFERSIDE VIEW WITH STAND

Figure 1

4

Installation

Ventilation

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

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.

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 dis­tributor, please call the Blodgett Oven Company at
0011-802-860-3700.

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.

CANOPY TYPE EXHAUST HOOD

A mechanically driven, canopy type exhaust hood
is the preferred method of ventilation. The exhaust
fan should have an interlock switch with the oven
to prevent the oven from operating when the ex­haust fan is not running.

The hood should be sized to completely cover the
equipment plus a n 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 35 CFM

3

(.99 m

/min).

5

Installation

Utility Connections --- Standards and Codes

THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED IN­STALLATION AND SERVICE PERSONNEL ONLY.
INSTAL LATION 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 serv­icing of equipment.

D the installation of electrical wiring from the elec-

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

Qualified installation personnel must be experi­enced in such work, familiar with all precautions
required, and have complied with all requirements
of state or local authorities having jurisdiction.

U.S. and Canadian installations

Installation must conform with local codes, or in
the absence of local codes, with the ANSI Z83.11a-
CSA 1.8a-2004 Gas Food Service Equipment as
applicable.

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

trical Code, ANSI/NFPA 70 ---Latest Edition and/or
CSA 22.1 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 dis­tributor, please call the Blodgett Oven Company at
0011-802-860-3700.

6

Installation

p

p

g

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.

YoupurchaseaXR8-Grackoventoaddtoyourex­isting 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
XR8-G 110,000 BTU
New Total 340,000 BTU

3. Measure the distance from the gas meter t o
the cook line. This is the pipe length. Let’s say
thepipelengthis30’(9.1m)andthepipesize
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 375,000
BTU. Since the total required gas pressure,
340,000 BTU is less than 375,000 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 fittings 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” 1-1/4” 2”

Outside Diameter , Inches

3/4” 1” 1-1/2”

7

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

XR8-G ovens are rated at 110,000 BTU/Hr. (32 kW)
(116 MJ/hr). Each oven has been adjusted at the
factory to operate with the type of gas specified on
the rating plate.

Inlet Pressure

Natural Propane

Min Max Min Max

W.C. 6.0 14.0 11.0 14.0

kPa 1.2 3.5 2.7 3.5

Manifold Pressure

Natural Propane

W.C. 3.5 10.0

kPa .87 2.5

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 essen-

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. (.87 kPa) for natural gas and

10.0” W.C. (2.5 kPa) for Propane at the manifold.

DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS
SUPPL Y 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, a nd 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
pressuresinexcessof1/2psig(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).

Gas Connection

2.78” (71 mm)

SIDE VIEW WITH STAND

Figure 2

8

53.62 (1362)
Gas Connection

37.83 (961mm)

Gas Connection

SIDE VIEW WITH OPTIONAL PROOFER