Blodgett BCX-14E Manuel de programmation

BCX14E, BX14E,

COMBINATION OVEN STEAMER

TROUBLESHOOTING MANUAL

BLODGETT COMBI

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05402 USA ~ Tel.(802) 658-6600 Fax (802) 652-2814

PN 52308 Rev B (12/15/2010)

COMBI

TABLE OF CONTENTS

Section 1 Controls

Standard Control Operation……………………………………………………………. 1-3

Standard Control Second Level Programming…………………………………………... 4

New Manual Control Operation……………………………………………………….. 5-7

New Manual Second Level Programming ……………………………………………...8-9

New Manual Control Factory Level Programming…………………………………. 10-11

MenuSelect Control Operation……………………………………………………….12-15

MenuSelect Control Second Level Programming……………………………………16-17

Notes……………………………………………………………………………………..18

Section 2 BCX14E Troubleshooting

Troubleshooting Guide……………………………………………………………….19-22

Incoming Power Supply ………..…………………………….………………………….23

Logic Board Dcv Test Points ………..…………………………………….…………….24

Cool Down Flow Chart ………..……………………………….………………………..25

Hot Air Operation Flow Chart ……….………………………………………………….26

Steam Operation Flow Chart ……….…………………………………………………...27

Combi Mode Operation Flow Chart ……….……………………………………………28

Door Switch Troubleshooting Flow Chart ………..……………………………………..29

Float Switch Troubleshooting Flow Chart ………..……………………………………..30

Convection Motor Direction Flow Chart ………………………………………………..31

Drain Valve Troubleshooting Flow Chart ...............................………………………….32

Logic Board LED Designations Flow ………………....…………………………….33-34

IFB (LED) Designations Flow ……………..………………………………....................35

Point to Point Troubleshooting……………………………………………………….36-39

Symbol Description ...…………………………………………………………………...40

Notes……………………………………………………………………………………..41

Section 3 Convection Motor Inverter Troubleshooting

Manual Control Inverter Programming………………………………………………42-43

MenuSelect/New Manual Control Inverter Programming..………………………….44-45

Inverter Fault Codes and Stored Fault Codes ………………………………………46-47

Section 4 BCX14E Wire Schematics

Manual Control W-Floats 208V-240V P/n 50277…………..……..…………………….48

Manual Control W-Level Board 208V-240V P/n 52854 ………….…………………….49

New Manual Control W-Level Board 208V-240V P/n 53851…………..………………50

MenuSelect Control W-Floats 208V-240V P/n 51409…………..………………………51

MenuSelect Control W-Level Board 208V-240V P/n 52856....…………………………52

MenuSelect Control W-Level Board 480V P/n 53852…………………………………..53

Section 5 BX14E Wire Schematics

New Manual Control 208V-240V P/n 53855……………………………………………54

MenuSelect Control 208V-240V P/n 51284……………………………………………..55

Section 6 Error Codes

Manual Control Error Codes……………………………………………………………..56

New Manual Control Error Codes……………………………………………………….57

MenuSelect Control Error Codes………………………………………………………...58

Lit-Sheets

L-927 Control panel LED Light Replacement……………………………………………...

L-938 Manual Control Water Sensor Upgrade Kit…………………………………………

L-939 MenuSelect Control Water Sensor Upgrade Kit…………………………………….

L-949 Element Drip Deflector Kit P/n 53550………………………………………………

Probe Chart

BCX14G with Manual Control

Part number 39800 located at the rear of the oven cavity below the blower motor a two

wire probe 1K value. At 75° 1090 ohm’s and at 300° 1575 ohm’s

BCX14G with MenuSelect Control

Part number 50310 located at the rear of the oven cavity below the blower motor a two

wire probe right angle 1K value. At 75° 1090 and at 300° 1575 ohm’s

(BX14G) with MenuSelect Control

Part number 50310 all the same as above for the BCX14G with MenuSelect Control.

(BX14G/BCX14G with the New Manual)

Part number 50310 all the same as the above for MenuSelect Controls.

(BX14G) with Manual Control

Part number 50636 located at the rear of the oven cavity below the blower motor a 4 wire

probe 1K value. At 75° 1090 ohm’s and at 300° 1575 ohm’s

Meat Probes

All Controls use the same Meat probes

Part number 39797 a 6” removable probe the plugs into the blue meat probe jack at the

bottom of the control panel.

This is a 1K probe at 75° 1090 ohm’s and at 300° 1575 ohm’

Blodgett Oven

Page 1

Operation

Standard Controls for Models BCX 14 and BX 14

CONTROLS IDENTIFICATION

1. POWER ON LAMP - when lit indicates

power to the unit is turned on.

2. MODE SELECTOR SWITCH - turns power to

the oven on or off. Allows selection of

Steam, Hot Air, Combi or Cool Down Modes.

3. TEMPERATURE DIAL - used to set

desired cooking temperature.

4. DISPLAY - displays time and temperature

in formation.

5. UP & DOWN ARROW KEYS - press to

enter values in the display.

6. ACTUAL TEMP KEY - press to display the

actual probe temperature during core cooking

or actual cavity temperature in timer mode.

7. TIME/PROBE TOGGLE KEY - used to

select either timer or probe cooking.

8. CLEAR/STOP KEY - use to clear or stop

the timer and silence the buzzer.

9. START KEY - press to start the timer.

10. STEAM ON DEMAND TIMER - used to set

duration for steam on demand.

11. STEAM ON DEMAND SWITCH - used to

initiate steam injection cycle.

12. STEAM ON DEMAND LAMP - lights when

steam on demand is activated.

13. LIGHTS SWITCH - used to turn the lights

on and off.

14. CAVITY VENT SWITCH - used to open or

close vent to release steam from cavity.

15. FAN SPEED SWITCH - used to select fan

speed.

16. PROBE CONNECTION - used to connect

the core temperature probe to the control.

17. FILL LAMP - illuminated until the steam

generator is filled with water.

NOTE: Model BX 14 ovens do not have a

fill lamp.

18. DELIME LAMP (BCX 14 ovens only) -

Flashes when steam generator deliming

is needed. Remains steady when deliming

process is active.

CLEAN LAMP (BX 14 ovens only) - Flashes

when the unit has been in use for a

preprogrammed time and needs to be clean

Blodgett Oven

Page 2

Operation

Standard Controls for Models BCX 14 and BX 14

TIMER COOKING

1. Press the TIMER/PROBE TOGGLE KEY (7)

to select the timer mode. The TIMER LED

below the display lights.

2. Turn the MODE SELECTOR Switch (2) to

the desired function.

3. Set the TEMPERATURE DIAL (3) to the de

sired cook temperature.

For Steam mode, set the temperature no

higher than 212_F (100_C).

For poaching, turn the temperature dial to

the POACH position, 180_F (82_C).

The optimum temperature for Combi

mode is 300 350_F (149 177_C).

4. When the oven has reached the cook

temperature, load the product.

5. Use the ARROW KEYS (5) to enter the desired

cook time in the display. You can clear the

display by pressing the CLEAR/STOP KEY (8).

6. Press the START KEY (9) to begin the timer.

The temperature, time and mode can be al

tered at any time during the cooking process.

To stop the timer, press the CLEAR/STOP KEY

(8).

7. When the timer reaches 00:00, the buzzer

sounds. Press the CLEAR/STOP KEY (8) to

silence the buzzer. Remove the product.

PROBE COOKING

1. Press the TIMER/PROBE key (7) to select

the probe mode. The PROBE LED below

the display lights.

2. Use the ARROW KEYS (5) to enter the

desired final cook temperature in the

display. You can clear the display by

pressing the CLEAR/ STOP KEY (8).

3. Insert the core probe into the product. Load

product into the oven and close the door. Be

sure that the terminal end of the core probe is

outside of the oven and clear of the door.

4. Connect the core probe to the PROBE CON

NECTION (16) at the bottom of the control.

5. The display gives the actual core probe

temperature.

6. When the product reaches the final cook

temperature the buzzer sounds.

COOL DOWN

NOTE: The unit can be cooled down rapidly

for steaming, cleaning, etc.

1. To cool down the oven cavity, open the

door and select Cool Down on the MODE

SELEC TOR Switch (2).

Blodgett Oven

Page 3

Operation

Standard Controls for Models BCX 14 and BX 14

STEAM ON DEMAND

Uses for Steam On Demand:

How to set the Steam On Demand feature:

Most of the ideas came from our creative custom

While in the Hot Air or Combi mode, the unit can

ers. Experiment with this feature on your own and

let us know of any new uses.

be set to steam for a timed period. At the end of the

Add a minute or two at the beginning when

timed cycle the unit reverts back to the original set

baking bread for a shiny crust.

ting. Steam On Demand can be used at any time

during the cook cycle.

Kick start large loads such as 20 or more chick

NOTE:

Steam On Demand

is not available

ens. By starting large loads with 5 to 8 minutes

of steam you help the oven recover and cut the

steam mode.

cooking time by more than 10%.

Set

the desired •steam

on" time with

the

Bake bagels without boiling. By starting raw ba

STEAM ON DEMAND TIMER (10).

gels with 1 to 2 minutes of steam you can

2. Press the STEAM ON DEMAND SWITCH (11).

achieve a beautiful crust.

The STEAM ON DEMAND LAMP (12) lights.

Cream caramel is great at 230

F to 250

F in the

Combi mode using 2 minutes of on demand

steam.

When cooking chicken wings, try setting the

oven in the Combi mode at 375_F and use 3

minutes of Steam On Demand. This method will

stop the tips from burning. Total cooking time is

approximately 12 minutes.

Pork ribs tend to pull off the bone better when

using 5 to 8 minutes of Steam On Demand. Try

ribs in the Combi mode at 350_F.

B l o d g e t t O v e n

Page

Standard Control Second Level Programming

Combi Manual Control Temp. (BP# 39673)

Instructions For +7°Temperature Offset

Recommended: Read instructions before programming. If each step is not

conducted within 9 seconds, the control will lock up and the programming

sequence will have to be restarted from step 1

1. Power oven off

2. Power on oven in Combi Mode

Press and Hold

for 5 seconds and release

Press and hold

for 5 seconds and release

Toggle

until "2 X X X" is displayed. Where "X X X" are any number

Press and release

PROBE LED will begin to Flash

Toggle

until Screed displays "P 2 0 7"

8. Press and release

TIMER LED will begin to flash

Press

until Screen displays "P 3 X X" where "X X" are any number

10. Press and release PROBE LED will begin to flash

11. Toggle or until Screed displays "P 3 0 0"

12. Do not touch oven for 10 seconds. "0 0 0" will appear. Temp. offset is now programmed

13. Turn off oven and turn back on

Blodgett Oven

Page 5

Operation

Standard Controls for Models BCX 14 and BX 14

CONTROLS IDENTIFICATION

1. MODE SELECTOR SWITCH - turns power to

the oven on or off. Allows selection of

Steam, Hot Air, Combi or Cool Down Modes.

2. DISPLAY - displays time and temperature

in formation.

3. TEMPERATURE DIAL - used to set

desired cooking temperature.

4. HEAT LAMP - lights when the oven is

calling for heat

5. TIMER LED - lights when the cook time is

displayed

6. PROBE ACTUAL LED - lights when the

actual probe temperature is displayed

7. PROBE SETPOINT LED - lights when the

core set point temperature is displayed

8. TIMER/PROBE KNOB - use to select and

set either cook time or probe temperature

9. STEAM ON DEMAND DISPLAY - displays

the steam on demand time

10. STEAM ON DEMAND LAMP - lights when

steam on demand is activated.

11. STEAM ON DEMAND KNOB - use to set

duration for steam on demand

12. LIGHTS KEY - press to turn the oven

lights on and off

13. FAN SPEED KEY - used to select fan speed.

14. CAVITY VENT KEY - used to open or

close vent to release steam from cavity.

15. DELIME LAMP (BCX 14 ovens only) -

Flashes when steam generator deliming

is needed. Remains steady when deliming

process is active.

16. FILL LAMP - illuminated until the steam

generator is filled with water.

NOTE: Model BX 14 ovens do not have a

fill lamp.

17. PROBE CONNECTION - used to connect

the core temperature probe to the control.

Blodgett Oven

Page 6

Operation

Standard Controls for Models BCX 14 and BX 14

TIMER COOKING

1. Press the TIMER/PROBE KNOB (8) to select

the timer mode. The TIMER LED lights.

2. Turn the MODE SELECTOR Switch (1) to

the desired function.

3. Set the TEMPERATURE DIAL (3) to the de

sired cook temperature.

For Steam mode, set the temperature no

higher than 212_F (100_C).

For poaching, turn the temperature dial to

the POACH position, 180_F (82_C).

The optimum temperature for Combi

mode is 300 350_F (149 177_C).

4. When the oven has reached the cook

temperature, load the product.

5. Rotate knob to enter the desired cook

time in the display. You can clear the

display by rotating counter clockwise. The

timer begins on its own.

6. The temperature, time and mode can be

altered at any time during the cooking

process.

7. When the timer reaches 00:00, the buzzer

sounds. Press or rotate the TIMER/PROBE

KNOB (8) counter clockwise to silence the

buzzer. Remove the product.

PROBE COOKING

1. Press the TIMER/PROBE knob (8) to

select the probe set point mode. The

PROBE SET POINT LED (7) lights.

2. Rotate the knob to enter the desired final

cook temperature in the display.

3. Insert the core probe into the product. Load

product into the oven and close the door. Be

sure that the terminal end of the core probe is

outside of the oven and clear of the door.

4. Connect the core probe to the PROBE CON

NECTION (17) at the bottom of the control.

5. The display gives the actual core probe

temperature by pressing the TIMER/PROBE

knob

(8) again.

6. When the product reaches the final cook

temperature the buzzer sounds.

COOL DOWN

NOTE: The unit can be cooled down rapidly

for steaming, cleaning, etc.

1. To cool down the oven cavity, open the

door and select Cool Down on the MODE

SELEC TOR Switch (1).

Blodgett Oven

Page 7

Operation

Standard Controls for Models BCX 14 and BX 14

STEAM ON DEMAND

How to set the Steam On Demand feature:

While in the Hot Air or Combi mode, the unit

can be set to steam for a timed period. At the

end of the timed cycle the unit reverts back to

the original set ting. Steam On Demand can

be used at any time during the cook cycle.

NOTE: Steam On Demand is not available in

steam mode.

1. Turn the STEAM ON DEMAND KNOB (11) to

set the desired length of time. The time is

displayed in the STEAM ON DEMAND

DISPLAY

(9).

2. Press the STEAM ON DEMAND KNOB (11).

The STEAM ON DEMAND LAMP (10) lights.

Uses for Steam On Demand:

Most of the ideas came from our creative

customers. Experiment with this feature on

your own and let us know of any new uses.

D Add a minute or two at the beginning when

baking bread for a shiny crust.

D Kick start large loads such as 20 or more

chickens. By starting large loads with 5 to 8

minutes of steam you help the oven recover

and cut the cooking time by more than 10%.

D Bake bagels without boiling. By starting

raw bagels with 1 to 2 minutes of steam you

can achieve a beautiful crust.

D Cream caramel is great at 230_F to 250_F in the

Combi mode using 2 minutes of on demand

steam.

D When cooking chicken wings, try setting the

oven in the Combi mode at 375_F and use 3

minutes of Steam On Demand. This method

will stop the tips from burning. Total cooking

time is approximately 12 minutes.

D Pork ribs tend to pull off the bone better when

using 5 to 8 minutes of Steam On Demand.

Try ribs in the Combi mode at 350_F.

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