Blodgett Mark V Manuel utilisateur

MARK V

ELECTRIC CONVECTION OVENS

INSTALLATION -- OPERATION -- MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN 33101 Rev G (12/01)

E2001 --- G.S. Blodgett Corporation

IMPORTANT

FORYOURSAFETY

Do not store or use gasoline or other flammable vapors or

liquids in the vicinity of this or any other appliance.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE

PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN-

STALLATION, OPERATING AND MAINTENANCE IN-

STRUCTIONS THOROUGHLY BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT

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.

Errors: Descriptive, typographic or pictorial errors are subject to correc-

tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON

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, con-

vection, 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.

Your Service Agency’s Address:

Model:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Ta b l e o f C o n t e n t s

Introduction

Oven Description and Specifications 2................................

Installation

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

Utility Connections --- Standards and Codes 4.........................

Electrical Connection 5.............................................

Oven Assembly and Startup 6.......................................

Operation

Safety Information 8................................................

Blodgett IQTPhase IV Control 9.....................................

Oven Operation 10...............................................

Programming Single Stage Recipes 12.............................

Programming Multiple Stage Recipes 14............................

2nd Level Programming 17........................................

Programming the Offset 18........................................

Error Codes and Alarms 18.......................................

Replacing the Recipe Card 18.....................................

Maintenance

Cleaning and Preventative Maintenance 19.............................

Introduction

Oven Description and Specifications

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 con-

tinually strips away the layer of cool air surround-

ing the product, quickly allowing the heat to pene-

trate. The result is a high quality product, cooked

at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest ad-

vancement in energy efficiency, reliability, and

ease of operation. Heat normally lost, is recircu-

lated within the cooking chamber before being

vented from the oven: resulting in substantial re-

ductions in energy consumption and enhanced

oven performance.

ELECTRICAL SPECIFICATIONS (per section)

KW Hz Volts Phase Amps Electrical Connection

(

)

L1 L2 L3 N(minimum size)

U.S. and Canadian installations

11.0 60 208 151 --- 51 --- 6AWG

11.0 60 208 331 29 29 --- 8AWG

11.0 60 220-240 144 --- 44 --- 6AWG

11.0 60 220-240 326 24 24 --- 8AWG

11.0 60 440 315 14 14 --- 12 AWG

11.0 60 480 314 13 13 --- 12 AWG

General Export installations

11.0 50 208 318 18 18 4Size per local code

11.0 50 220-240 148 --- --- 48 Size per local code

11.0 50 220/380 318 16 16 2Size per local code

11.0 50 240/415 318 14 14 4Size per local code

11.0 50 230/400 318 15 15 3Size per local code

NOTE: Electrical connection wiring is sized for 90_C copper wire at 125% of rated input.

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 dam-

age. 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 dam-

age. Carriers will accept claims for concealed

damage if notified within fifteen days of delivery

and the shipping container is retained for in-

spection.

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-com-

bustible construction.

Oven body right side --- 1/2” (1.3cm)

Oven body left side --- 1/2” (1.3cm)

Oven body back --- 1/2” (1.3cm)

Oven body bottom --- 1/2” (1.3cm)

The following clearances must be available for ser-

vicing.

Oven body sides --- 12” (30cm)

Oven body back --- 12” (30cm)

It is essential that an adequate air supply to the

oven be maintained to provide a sufficient flow of

combustion and ventilation air.

Place the oven in an area that is free of drafts.

Keep the oven area free and clear of all combus-

tibles such as paper, cardboard, and flammable

liquids and solvents.

Do not place the oven on a curb base or seal to

a wall. This will restrict the flow of air and prevent

proper ventilation. Tripping of the blower mo-

tor’s thermal overload device is caused by an

excessive ambient temperature at the back of

the oven. This condition must be corrected to

prevent permanent damage to the oven.

The location must provide adequate clearance

for the air opening into the combustion cham-

ber.

Before making any utility connections to this oven,

check the rating plate to be sure the oven specifi-

cations are compatible with the gas and electrical

services supplied for the oven.

Installation

Utility Connections --- Standards and Codes

THE INSTALLATION INSTRUCTIONS CON-

TAINED HEREIN ARE FOR THE USE OF QUALI-

FIED 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.

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:

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 experi-

enced 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

All ovens, when installed, must be electrically

grounded in accordance with local codes, or in the

absence of local codes, with the National Electrical

Code, ANSI/NFPA 70 ---Latest Edition and/or Cana-

dian National Electric Code C22.2 as applicable.

The ventilation of this oven should be in accor-

dance with local 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 dis-

tributor, please call the Blodgett Oven Company at

0011-802-860-3700.

Installation

Electrical Connection

Ovens are supplied for operation on several differ-

ent voltages with single or three phase grounded

circuits. The electric motor (single or two speed),

heating elements, oven lights, indicator lights and

related switches are connected by one power

supply to the oven. Before making any electrical

connections to this unit, check the oven rating

plate located on the underside of the upper ledge

above the right hand door. Be sure the proper

electrical supply is connected to the oven.

All ovens, when installed, must be electrically

grounded in accordance with local codes or in the

absence of local codes, with the National Electri-

cal Code, ANSI/NFPA 70---Latest Edition and/or

Canadian Electrical Code CSA C22.1 as applica-

ble.

Wiring diagrams are located on the control com-

partment cover and at the back of the oven.

WARNING!!

In order to prevent damage, there is no

power to the heating elements unless the

blower is operating.

U.S. and Canadian Installations

For Single Phase Installations:

1. Connect the supply conduit to the wire duct lo-

catedinthelowerlefthandcornerasviewed

from the rear of the oven.

2. Run the supply wires through the wire duct to

the front of the oven. Connect the wires to the

terminal block located at the lower right front

corner.

NOTE: Remove the bottom trim and control

compartment covers to access the ter-

minal block. Slide the control module

forward for easy connections.

For Three Phase Installations:

These units are supplied with a power cord and a

15-50P NEMA plug (4 prong grounding 50 amp

250 volt). It is intended for use with a 15-50R NEMA

receptacle.

Export Installations

Export ovens are not supplied with a power cord.

Size the electrical connection in accordance with

local and National installation standards.

Te r m in a l B l oc k

Single Phase Installations

White

Black

Green

Red

Three Phase Installations

Figure 1

Installation

Oven Assembly and Startup

Check that all of the components for your oven

configuration were received. In addition to the

oven itself, legs or other accessories may be re-

quired.

NOTE: In MARK V series ovens the legs are

packed in the oven.

LEG AND CASTERS

1. With the oven lying on it’s back, align the

threaded stud in each leg with the nut located

inside each bottom front corner of the oven

frame. Turn the legs clockwise and tighten to

the nearest full turn.

2. Align the two leg plate holes in each leg with

those in the oven bottom and secure the leg

using two 1/2” bolts.

NOTE: For bolts on front and back edge of

oven, hand tighten only. They will need

to be removed for shelf installation.

Figure 2

3. Slide the caster assemblies into the bottom of

each leg. Hand tighten the two set screws on

thesideofeachcaster.

NOTE: Two casters with locking devices must

be installed on the front of the oven.

Casters without locking devices must

be installed at the rear of the oven.

Adjustment

Collar

Figure 3

4. Carefully tip the oven up on the newly installed

legs and casters.

5. Place a level on top of the oven. Loosen the set

screws on the side of each caster. Turn the ad-

justment collar clockwise to raise and counter

clockwise to lower the oven.

6. When the oven is level, tighten the casters by

turning the two set screws on the side of each

caster assembly.

NOTE: When casters are used in conjunction with

a power supply cord for movable

appliances, a fixed restraint should be

provided. This restraint should secure the

oven to a non-movable surface to elimi-

nate stress on the connector. If the oven is

moved from its regular location, the re-

straint must be reconnected when the

oven is returned.

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