ZEPHAIRE-100-E
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
(Formerly ZEPHAIRE-240E PLUS)
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
PN 52789 Rev L (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.
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
Utility Connections - Standards and Codes ................................. 4
Electrical Connections .................................................... 5
Oven Assembly .......................................................... 6
NSF Bolts ........................................................... 6
Leg Attachment ...................................................... 7
Caster Assembly ..................................................... 7
Double Section Assembly ............................................. 8
Oven Leveling ....................................................... 8
OPERATION
SSM Solid State Manual Control with 60 Minute Electro-Mechanical Timer .... 9
SSD Solid State Digital Control ........................................... 10
General Guidelines for Operating Personnel ............................... 12
Suggested Times and Temperatures ...................................... 13
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 14
Troubleshooting Guide .................................................. 15
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 Electric Convection Ovens
Figure 1
ELECTRICAL RATINGS
VOLTAGE
208 60 11 1 51 0 51 — 6
208 60 11 3 31 29 29 — 8
220-240 60 11 1 44 0 44 — 6
220-240 60 11 3 26 24 24 — 8
480 60 11 3 14 13 13 — 12
220 60 11 1 48 0 48 0 Size per local code
* Electric connection wiring is sized for 90ºC copper wire at 125% of rated input.
HZ
KW
PHASE
MAX LOAD (AMPS) ELECTRICAL
L1 L2 L2 N
CONNECTION
AWG*
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 - 0” (0 cm)
• Oven body left side - 0” (0 cm)
• Oven body back - 0” (0 cm)
• Oven body bottom - 4-1/2” (11.4 cm)
Adequate clearances must be available for servicing.
• 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 resulting in damage to the oven.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the electrical services supplied for the
oven.
1. Pull out control panel. The rating plate attached to the
inside of the control compartment.
3
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 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 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.
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.
4
ELECTRICAL CONNECTION
The electric motor, indicator lights and related switches
are connected to the oven as follows:
The service line will enter trough the rear of the oven and
connected to the terminal block (see diagram).
1. Remove the bottom trim and control panel. Removal
of the body side is not necessary.
2. Remove knock-out in the rear of the unit and run the
supply power line to terminal block and connect the
wires.
3. Reinstall the control panel and the bottom trim.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered as a result oF improper
installation.
Connect wires to
terminal block
Installation
Electrical Connections
Run supply line through
the knock-out
Figure 2
5
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 3
6
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.
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
Caster Assembly
Figure 5
6” (15 cm) Legs Shown
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.
Figure 6
7
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. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
4. 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
Figure 7
8
Flue Connector
Operation
SSM Solid State Manual Control with 60 Minute Electro-Mechanical Timer
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 in-
ON
OFF
1
LIGHTS
HI
OFF
LOW
BLOWER
COOL
DOWN
COOK
MODE
formation 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. Ad-
3
herence to the procedures recommended herein will assure the achievement of optimum performance and long,
trouble-free service.
2
LIGHT OFF OVEN READY
4
CONTROL DESCRIPTION
1. CAVITY LIGHTS ON/OFF - Operates the oven cavity
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
5
cooling down for the next bake.
4. OVEN READY LIGHT - When lit indicates elements
are heating. 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 cooking operation. When the set time expires, a buzzer
will sound.
6
7. HEAT CUTOFF - circuit breaker
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
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
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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)
Figure 8
to the OFF position.
9
Operation
SSD Solid State Digital Control
ON
1
2
OFF
LIGHTS
HI
OFF
LOW
BLOWER
COOL
DOWN
COOK
MODE
CONTROL DESCRIPTION
1. CAVITY LIGHTS ON/OFF - Operates the oven cavity
lights.
2. BLOWER ON/OFF SWITCH - Controls the operation
of the blower. If the blower switch is in the OFF position the oven will be turned off.
3
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 - circuit breaker
PROGRAMMING
To set the cook temperature:
1. Press TEMP (11) key.
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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 9
10
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.
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.
WARNING!!
A complete ve minute shutdown must be
observed before the oven is relighted.
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.
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.
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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.
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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
13
Maintenance
Cleaning and Preventative Maintenance
CLEANING THE OVEN
WARNING!!
Always clean the unit when it is cold.
WARNING!!
Be sure to read and follow the MSDS or
safety instructions on the bottle for your oven
cleaner.
Cleaning the Exterior
1. Saturate a cloth with stainless steel cleaner and wipe
down the exterior.
NOTE: Heat tint and heavy discoloration may be
removed with any non-caustic commercial
oven cleaner.
2. Dry the oven with a clean cloth.
Cleaning the Oven Interior
1. Remove the racks, rack supports and blower wheel
cover (back panel) from the oven. Soak the parts in a
solution of ammonia and water.
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: To remove the blower wheel cover loosen
the screws in each corner. Then lift up and
out.
2. The porcelain interior can be cleaned with any commercial oven cleaner. Be sure caustic cleaning compounds DO NOT come in contact with the temperature probe, heating element, and blower wheel. Let
the cleaner sit for 10-20 minutes or the length of time
recommended on your cleaner.
3. Wipe out the cleaner with a wet cloth.
4. Reinstall the racks, rack supports and blower wheel
cover.
Weekly Cleaning
Be sure the air intake (cooling fan) behind the oven is free
of all lint, grease or other air ow inhibitors. Keeping the
air intake free of obstructions will extend the life of the
oven components.
14
POSSIBLE CAUSE(S) SUGGESTED REMEDY
SYMPTOM: Elements will not heat
• Oven not plugged in.
Maintenance
Troubleshooting Guide
• Plug in electrical supply cord.
• 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.
• Internal problem with main temperature control.
SYMPTOM: Convection fan does not run.
• Oven is not plugged in.
• Circuit breaker tripped.
• Doors are open
SYMPTOM: General baking problems.
• Thermostat out of calibration. • x
*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.
• Set the control panel to COOK or OVEN ON.
• Set to desired cook temperature.
• Close doors.
• Wait for oven to reach preheat temperature.
• *
• Plug in electrical supply cord.
• Reset the breaker.
• Close doors.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
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