Blodgett SBF-5E User Manual

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)
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 Specications ....................................... 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. Speci­cations are subject to change without notice.
Installation
Oven Description and Specications
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 efciency, 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 notied 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 specications 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.
Qualied 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.
Qualied 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 backow 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 Prole 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 qualied operating personnel. Qualied 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.
11
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.
12
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 difcult operation and should be performed by qualied 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 unqualied 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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