Blodgett BLG-G Series Owner's manual

BLG-G
GAS FLOOR MODEL BRAISING PAN WITH
MANUAL GEARBOX TILT
INSTALLATION - OPERATION - MAINTENANCE
42 Allen Martin Drive, Essex Junction, Vermont 05452 USA
Telephone: [phone] Fax: [phone]
www.blodgett.com PN S00076 Rev B (12/18)
© 2018 - G.S. Blodgett Corporation
MODELS
BLG-30G
BLG-40G

Your Service Agency’s Address:
Model
Serial number
Braising Pan installed by
Installation checked by

TABLE OF CONTENTS
INSTALLATION
Service Connections ..................................................... 2
Installation Instructions ................................................... 4
Unpacking ........................................................... 4
Location ............................................................. 4
Installation Codes and Standards ...................................... 4
Flue Connections .................................................... 4
Levelling and Anchoring............................................... 4
Gas Connections..................................................... 5
OPERATION
Operating Instructions .................................................... 6
Before First Use...................................................... 6
Controls ............................................................. 6
Start-Up Procedure................................................... 7
Daily Shutdown Procedure ............................................ 7
Tilting the Braising Pan ............................................... 7
Cleaning Instructions ................................................. 7
Cooking Guidelines ...................................................... 8
MAINTENANCE
Adjustments ............................................................ 11
Troubleshooting......................................................... 11
Burners Do Not Come On ............................................ 11
Burners Produce Carbon Deposits .................................... 11
IMPORTANT
WARNING: Improper installa-
tion, adjustment, alternation,
service or maintenance can
cause property damage, in-
jury or death. Read the instal-
lation, operation and mainte-
nance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
This is the safety alert
symbol. It is used to alert you
to potential personal injury haz-
ards. Obey all safety messages
that follow this symbol to avoid
possible injury or death.
Do not store or use gasoline or
other ammable vapors or liq-
uids in the vicinity of this or any
other appliance.
Adequate clearances must be
maintained for servicing and
proper operation.
Keep the appliance area free
and clear from combustibles.
Do not obstruct the ow of com-
bustion and ventilation air.
This manual should be retained
for future reference.
Intended for commercial use
only. Not for household use.
Contact the factory, the factory
representative or a local ser-
vice company toperform main-
tenance and repairs should the
appliance malfunction. Refer to
warranty terms.

2
INSTALLATION
Service Connections
Figure 1
STANDARD MODEL SHOWN ON LEGS
A
33.25 [845]
2.63 [67]
6 [152]
2.87 [73]
C
D
3.25 [83]
3.75 [95]
7.5 [191]
G
E
H
B
13.5 [343]
OPTIONAL DRAW-OFF
VALVE
300
150
200
250
450
350
400
OFF
100
4738-1
°F
SKILLETOPERATION
STARTUP PROCEDURE
ENSURETHAT THE SKILLET PANIS IN THE DOWN POSITION.
TURNTHERMOSTATDIAL TO DESIRED SETTING. "TEMP" PILOT LIGHT
WILLCOME ON. WHEN SKILLET HAS REACHED SET TEMPERATURE,THE
"TEMP"PILOT LIGHT WILL GO OFF.
DAILYSHUT DOWN PROCEDURE
TURNTHERMOSTATDIAL TO "OFF".
ENSURETHAT THE SKILLET COVER IS RAISED.
TOTILT SKILLET
TEMP
11.5 [292]
28.13 [714]
40.63 [1032]
1.5 [38]
9.25 [235]
PAN I.D.
OPTIONAL FAUCET
29.38 [746]
POUR PATH
10 [254]
21 [533]
F
C H
DIMENSIONS ARE IN INCHES [MM]
REAR FLANGED FOOT DETAIL
4 EQUALLY SPACED
Ø7/16” [11MM] HOLES
ON 2.835 [72 mm] B.C.
MODEL A B C D E F G H (Ø2) H (Ø3)
BLG-30G 36 [914] 33.63 [854] 33.5 [851] 23.5 [597] 39.5 [1003] 72.38 [1838] 3.75 [95] 42.63 [1083] 46.5 [1181]
BLG-40G 48 [1219] 45.63 [1159] 43.5 [1105] 23 [584] 39.88 [1000] 71.88 [1826] 4.75 [121] 42.63 [1083] 46.5 [1181]
MAXIMUM INPUT:
BLG-30G 100,000 BTU/hr
BLG-40G 125,000 BTU/hr
GAS SUPPLY:
1/2” IPS supply line required
INLET PRESSURE:
Natural 6 - 14” W.C. (152-356 mm)
Propane 11 - 14” W.C. (279-356 mm)
POWER SUPPLY:
120VAC, 1 phase, 60 Hz., 2 amp. 6’ (1.8m) electric cord set with 3 prong plug
furnished.
BLG-30G 29.3 kW/HR
BLG-40G 36.6 kW/HR
WATER CONNECTION
Hot and Cold water 3/8” O.D. tubing to optional faucet

3INSTALLATION
Service Connections
Figure 2
SHOWN ON OPTIONAL SLIDING DRAIN PAN
A
33.25 [845]
2.63 [67]
6 [152]
2.87 [73]
C
D
3.25 [83]
3.75 [95]
7.5 [191]
G
E
H
B
13.5 [343]
OPTIONAL DRAW-OFF
VALVE
300
150
200
250
450
350
400
OFF
100
4738-1
°F
SKILLETOPERATION
STARTUP PROCEDURE
ENSURETHATTHE SKILLET PAN IS IN THE DOWN POSITION.
TURNTHERMOSTATDIAL TO DESIRED SETTING. "TEMP" PILOT LIGHT
WILLCOMEON. WHEN SKILLET HAS REACHED SET TEMPERATURE, THE
"TEMP"PILOTLIGHT WILL GO OFF.
DAILYSHUT DOWN PROCEDURE
TURNTHERMOSTATDIAL TO "OFF".
ENSURETHATTHE SKILLET COVER IS RAISED.
TOTILT SKILLET
TEMP
11.5 [292]
28.13 [714]
40.63 [1032]
OPTIONAL SLIDING
DRAIN PAN
J
D
1.5 [38]
9.25 [235]
PAN I.D.
OPTIONAL FAUCET
29.38 [746]
10 [254]
21 [533]
F
C H
DIMENSIONS ARE IN INCHES [MM]
REAR FLANGED FOOT DETAIL
4 EQUALLY SPACED
Ø7/16” [11MM] HOLES
ON 2.835 [72 mm] B.C.
POUR PATH
54.6 [1386]
22.6 [574]
OPTIONAL SLIDING DRAIN PAN
OVERHEAD
DRAWER DETAIL
14 [356]
1.76 [19] TYP.
DRAWER
DEPTH
4 [102]
25.28 [642]
10.2 [259] D
4 [101]
D
MODEL A B C D E F G H (Ø2) H (Ø3) J
BLG-30G 36 [914] 33.63 [854] 33.5 [851] 23.5 [597] 39.5 [1003] 72.38 [1838] 3.75 [95] 42.63 [1083] 46.5 [1181] 15.9 [404]
BLG-40G 48 [1219] 45.63 [1159] 43.5 [1105] 23 [584] 39.88 [1000] 71.88 [1826] 4.75 [121] 42.63 [1083] 46.5 [1181] 22.8 [580]
MAXIMUM INPUT:
BLG-30G 100,000 BTU/hr
BLG-40G 125,000 BTU/hr
GAS SUPPLY:
1/2” IPS supply line required
INLET PRESSURE:
Natural 6 - 14” W.C. (152-356 mm)
Propane 11 - 14” W.C. (279-356 mm)
POWER SUPPLY:
120VAC, 1 phase, 60 Hz., 2 amp. 6’ (1.8m) electric cord set with 3 prong plug
furnished.
BLG-30G 29.3 kW/HR
BLG-40G 36.6 kW/HR
WATER CONNECTION
Hot and Cold water 3/8” O.D. tubing to optional faucet
Drain 1-1/2” - 11-1/2” NPT to optional drain pan

4
INSTALLATION
Installation Instructions
UNPACKING
Immediately after unpacking, check for possible shipping
damage. If the tilting braising pan is found to be damaged,
save the packaging material and contact the carrier within
15 days of delivery.
Before installing, verify that the type of gas supply (natural
or propane) and electrical service agree with the speci-
cations on the rating plate located on the left side panel
as you face the front of the braising pan. If the supply
and equipment requirements do not agree, contact your
dealer.
LOCATION
The equipment must be kept free and clear of combus-
tible substances. The tilting braising pan, when installed,
must have minimum clearance from combustible and
non-combustible construction of 0” from sides and 6” (152
mm) from the rear. The tilting braising pan is intended for
use on non-combustible oors.
The installation location must allow adequate clearances
for servicing and proper operation. A minimum front clear-
ance of 36” (914 mm) is required.
The tilting braising pan must be installed so that the ow
of combustion and ventilation air will not be obstructed.
Adequate clearance for air openings into the combustion
chamber must be provided. Make sure there is an ad-
equate supply of air in the room suitable for the amount of
combustion gas feeding the braising pan burners.
Do not permit fans to blow directly at the tilting braising
pan, and wherever possible, avoid open windows next to
the tilting braising pan. Avoid wall-type fans which create
air cross currents within the room.
INSTALLATION CODES AND STANDARDS
Installation must conform with local codes, or in the ab-
sence of local codes, with the National Fuel Gas Code,
ANSI Z223.1/NFPA 54, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
1. The appliance and its individual shut o󰀨 valve must
be disconnected from the gas supply piping system
during any pressure testing of that system at pres-
sures in excess of ½ psi (3.5 kPa).
2. The appliance must be isolated from the gas supply
piping system by closing its individual manual shut o󰀨
valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than
½ psi (3.5 kPa).
Electrical grounding must be provided in accordance with
local codes, or in the absence of local codes, with the
National Electrical Code, ANSI/NFPA 70, or the Canadian
Electrical Code, CSA C22.2, as applicable.
ANSI/NFPA 96 - (latest edition), “Standard for Ventilation
and Fire Protection of Commercial Cooking Operations,”
available from the National Fire Protection Association,
Batterymarch Park, Quincy, MA, USA, 02269.
FLUE CONNECTIONS
Do not obstruct the ow of ue gases from the ue duct
located on the rear of the tilting braising pan. It is recom-
mended that the ue gases be ventilated to the outside
of the building through a ventilation system installed by
qualied personnel.
WARNING
ELECTRICAL GROUNDING INSTRUCTIONS -
This appliance is equipped with a three-prong
(grounding) plug for your protection against
shock hazard and should be plugged directly
into a properly grounded three-prong recepta-
cle. Do not cut or remove the grounding prong
from this plug. (120V units only).
LEVELLING AND ANCHORING
1. Set the appliance in place and level left to right and
front-to-back using spirit level.
2. Mark hole locations on oor through anchoring holes
provided in anged adjustable feet.
3. Remove appliance and drill holes in locations marked
on oor and insert proper anchoring devices (not sup-
plied).
4. Set unit back in position and re-level left to right and
front to back.
5. Bolt and anchor appliance securely to the oor.
6. Seal bolts and anged feet with Silastic or equivalent
compound.
WARNING
Do not connect the appliance to the electrical
supply until after the gas connection has been
made.

5INSTALLATION
Installation Instructions
GAS CONNECTIONS
All gas supply connections and any pipe joint compound
used must be resistant to the action of propane gases.
The gas inlet is located under the control panel on the
left-hand side.
Connect gas supply to the tilting braising pan. The gas
supply line must be at least the equivalent of 3/4” iron pipe
with an incoming pressure of approximately 7” W.C. (Wa-
ter Column) for natural gas or 11” W.C. (Water Column)
for propane gas. Make sure the pipes are clean and free
of obstructions, dirt and piping compound.
Codes require that a gas shuto󰀨 valve be installed in the
gas line ahead of the tilting braising pan.
Natural gas and propane gas braising pans are equipped
with xed orices and no adjustment is necessary. Gas
burner manifold is set at 3.5” W.C. (Water Column) for
natural gas, and 10” W.C. (Water Column) for propane
gas.
WARNING
Never use an open ame to check for gas
leaks. Check all connections for leaks using
soapy water before use.
After piping has been checked for leaks, all piping receiv-
ing gas should be fully purged to remove air.

6
OPERATION
Operating Instructions
WARNING
The appliance and its parts are hot. Use care
when operating, cleaning and servicing the
appliance.
BEFORE FIRST USE
Using a non-corrosive, grease-dissolving commercial
cleaner, clean the protective metal oils from all surface
parts and the interior of the tilting braising pan. Follow the
cleaner manufacturer’s directions. Rinse thoroughly and
drain the pan. Wipe dry with a soft clean cloth.
CONTROLS
Green Ignition Light
Will light when ignition has occurred.
Red Temperature Light
Will light when burners are supplying heat to the tilting
braising pan.
Thermostat
When turned ON, will initiate electronic ignition system.
Temperature settings are marked on the control panel in
C and F.
Tilt Handle
Used to manually raise and lower braising pan.
Figure 3
TEMPERATURE DIAL
GREEN IGNITION LIGHT
RED TEMPERATURE LIGHT
TILTING HANDLE

7OPERATION
Operating Instructions
START-UP PROCEDURE
1. Open manual gas shuto󰀨 valve.
2. Ensure that the braising pan is in the DOWN position.
3. Turn THERMOSTAT dial to desired setting. The red
TEMPERATURE LIGHT will come on. This will turn
on the electronic ignition which will light the burners.
4. If the green IGNITION LIGHT does not come on after
90 seconds, turn THERMOSTAT OFF and then ON
again for restart.
5. When braising pan has reached set temperature,
the red TEMPERATURE LIGHT will go o󰀨 and the
burners will shut o󰀨. The burners will cycle on and o󰀨
thereafter to maintain set temperature. The red TEM-
PERATURE LIGHT will be on when the burners are
on and o󰀨 when burners are o󰀨.
6. If gas supply is interrupted during operation, turn
THERMOSTAT dial to OFF position and turn gas sup-
ply OFF. Wait 5 minutes, then repeat Steps 1 through
4 to restart.
7. Turn THERMOSTAT to OFF when braising pan is not
in use.
DAILY SHUTDOWN PROCEDURE
1. Turn THERMOSTAT dial to OFF.
2. Close manual gas shuto󰀨 valve.
TILTING THE BRAISING PAN
1. DO NOT try to tilt braising pan with lid down.
2. Make sure the receiving pan is in place.
3. Turn crank handle clockwise to lift the braising pan
and counterclockwise to lower the braising pan. When
the braising pan is raised 5° or more, the gas supply
will be turned o󰀨 automatically. The braising pan will
not operate once the pan has been tilted.
4. Food is poured through the removable strainer into
a food receiving pan positioned under the lip of the
pouring spout.
REMOVEABLE STRAINER
POUR SPOUT
RECEIVING
PAN SUPPORT
Figure 4
CLEANING INSTRUCTIONS
After each use, allow the tilting braising pan to cool and
clean it. Keep exposed cleanable areas of the tilting brais-
ing pan clean at all times. Do not get water in electrical
box or any electrical component.
1. Thoroughly wash pan, pouring spout, lid and exterior
surfaces with detergent and warm water. If necessary,
soak pan to remove food that is stuck to pan surface.
Rinse thoroughly and wipe dry with a soft clean cloth.
2. Clean removable strainer and receiving pan support
with detergent and warm water. Rinse thoroughly and
wipe dry with a soft clean cloth.
3. Clean around burner air mixers and orices (at rear of
burner) if lint has accumulated.
4. Visually ensure tube lighter ports are unobstructed.
TUBE LIGHTER
Figure 5

8
OPERATION
Cooking Guidelines
The guidelines given below are suggested quantities, temperature settings, and estimated numbers of orders per load and
per hour. When two temperatures are given, the rst is to start the product, and the second to nish the product.
The following temperatures should be used:
TEMPERATURE (°F)
Simmering 200 Maximum
Sautéing 225 - 275
Searing 300 - 350
Frying 325 - 375
Grilling 350 - 450
PRODUCT PORTION
SIZE TEMP. (°F) BATCHES PER HOUR
BLG-30E PER LOAD BLG-40E PER LOAD
QTY. PORTIONS QTY. POR-
TIONS
BREAKFAST FOODS
Bacon
Eggs 3 slices 350 12 2 lb. 10 3 lb. 15
- Boiled - Hard 1 egg 225 5 50 eggs 50 75 eggs 75
- Boiled-Soft 1 egg 225 8 50 eggs 50 75 eggs 75
- Fried 1 egg 400 4 30 eggs 30 45 eggs 45
- Poached 1 egg 225 5 36 eggs 36 60 eggs 60
- Scrambled eggs 1-1/2 300 - 200 1 18 gallons 720 28 gallons 1100
French Toast 3 slices 450 7 35 slices 12 50 slices 17
Regular Oatmeal 1/2 cup 250 2 20 lb.
(100 cups)
500 40 lb.
(200 cups)
1000
Pancakes 2 each 400 10 30 each 15 50 each 25
FISH
Clams 1 pint 400 10 10 quarts 20 15 quarts 30
Fish Cakes 2 - 3 oz. 400 5 70 - 3 oz. 35 110 - 3 oz. 55
Haddock Fillet 4 oz. 400 4 60 - 4 oz. 60 90 - 4 oz. 90
Halibut Steak 5 oz. 450 3 60 - 4 oz. 60 90 - 4 oz. 90
Lobster 1 - 1 lb. 350 4 20 - 1 lb. 20 30 - 1 lb. 30
Swordsh 5 oz. 450 3 50 - 5 oz. 50 75 - 5 oz. 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350 - 200 2 18 gal. 2300 35 gal. 4500
Cream Sauce 2 oz. 250 - 175 1 18 gal. 1150 35 gal. 2250
Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725
French Onion Soup 6 oz. 225 1 18 gal. 350 35 gal. 700
Meat Sauce 4 oz. 350 - 200 1 18 gal. 575 35 gal. 1100
VEGETABLES
Canned 3 oz. 400 6 30 lb. 125 45 lb. 200

9OPERATION
PRODUCT PORTION
SIZE TEMP. (°F) BATCHES PER HOUR
BLG-30E PER LOAD BLG-40E PER LOAD
QTY. PORTIONS QTY. POR-
TIONS
Fresh
Beans, Wax, Green 3 oz. 400 3 25 lb. 125 50 lb. 250
Beets 3 oz. 400 1 30 lb. 125 60 lb. 300
Broccoli 3 oz. 400 3 25 lb. 125 40 lb. 200
Cabbage 3 oz. 400 5 20 lb. 80 30 lb. 125
Carrots 3 oz. 400 2 35 lb. 150 70 lb. 300
Cauliower 3 oz. 250 5 15 lb. 75 25 lb. 125
Corn 1 ear 400 8 50 ears 50 75 ears 75
Potatoes 3 oz. 400 2 40 lb. 200 60 lb. 300
Spinach 4 oz. 250 10 6 lb. 25 9 lb. 35
Turnips 4 oz. 400 2 20 lb. 100 30 lb. 150
FROZEN
Beans, French Green 3 oz. 400 6 15 lb. 60 22-1/2 lb. 90
Lima Beans 3 oz. 250 4 15 lb. 60 22-1/2 lb. 90
Broccoli 3 oz. 400 8 12 lb. 50 18 lb. 75
Sliced Carrots 3 oz. 250 6 15 lb. 60 22-1/2 lb. 90
Small Whole Carrots 3 oz. 250 3 15 lb. 50 22-1/2 lb. 90
Corn 3 oz. 250 18 15 lb. 50 22-1/2 lb. 90
Small Whole Onions 3 oz. 250 7 15 lb. 50 22-1/2 lb. 90
Peas 3 oz. 400 10 15 lb. 75 22-1/2 lb. 110
Spinach 3 oz. 400 3 15 lb. 75 22-1/2 lb. 110
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500
Chocolate Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cornstarch Pudding 4 oz. 200 1 18 gal. 575 35 gal. 1100
Fruit Gelatin 3 oz. 250 2 18 gal. 750 35 gal. 1500
MEAT & POULTRY
Beef
American Chop Suey 6 oz. 400 - 225 2 18 gal. 350 35 gal. 700
Beef Stew 8 oz. 300 - 18 gal. 280 35 gal. 560
Corned Beef Hash 5 oz. 400 5 16 lb. 50 25 lb. 75
Cheeseburger 3 oz. 300 12 7 lb. 35 10 lb. 50
Hamburger 3 oz. 300 15 7 lb. 35 10 lb. 50
Meatballs 1 oz. 400 - 225 3 12-1/2 lb. 65 18 lb. 100
Pot Roast 2 oz. 350 - 200 120 lb. 500 180 lb. 750
Salisbury Steak 5 oz. 400 3 16 lb. 50 24 lb. 75
Sirloin Steak 6 oz. 400 5 15 lb. 40 22-1/2 lb. 60
Swiss Steak 4 oz. 300 - 200 1 25 lb. 110 40 lb. 160
Cooking Guidelines

10
OPERATION
PRODUCT PORTION
SIZE TEMP. (°F) BATCHES PER HOUR
BLG-30E PER LOAD BLG-40E PER LOAD
QTY. PORTIONS QTY. POR-
TIONS
Chicken
Pan Fried 2-1/4's 350 3 50 pieces 25 80 pieces 40
Whole 2 oz. 350 - 200 16 - 5 lb. 200 24-5 lb. 265
Frankfurters
Grilled 2 oz. 300 8 22 lb. 176 33 lb. 264
Boiled 2 oz. 250 12 16 lb. 128 25 lb. 200
Pork
Bacon 3 slices 350 12 2 lb. 10 3 lb. 15
Ham Steak 3 oz. 400 8 10 lb. 50 15 lb. 75
Pork Chops 5 oz. 350 4 15 lb. 50 25 lb. 75
Sausage Links 3 links 350 7 30 lb. 120 45 lb. 180
TURKEY
O󰀨 Carcass 2 oz. 400 - 200 – 3 26-30 lb. 200 4 26-30 lb. 275
On Carcass 2 oz. 400 - 200 – 4 16-20 lb. 175 6 16-20 lb. 265
MISCELLANEOUS
Grilled Cheese Sandwich 1 400 8 35 35 50 50
Macaroni & Cheese 8 oz. 200 2 18 gal. 300 35 gal. 525
Rice 4 oz. 350 - 225 1 20 lb. raw 320 40 lb. raw 650
Spaghetti 4 oz. 350 - 225 2 8 lb. raw 200 12 lb. raw 300
Cooking Guidelines

11 MAINTENANCE
Adjustments
WARNING
The tilting braising pan and its parts are hot.
Use care when operating, cleaning and servic-
ing the tilting braising pan.
All tilting braising pans are adjusted at the factory.
At least twice a year, have an authorized service person
clean and adjust the tilting braising pan for maximum per-
formance.
Troubleshooting
BURNERS DO NOT COME ON
1. Gas supply to unit is “OFF”.
2. Manual shut o󰀨 valve is “OFF”.
3. Thermostat is not turned “ON”.
4. Pan not in lowest position.
5. Ignition control not functioning.
6. Unit electrical supply is not plugged in or turned on.
7. Braising pan has overheated and burners were shut
o󰀨 by high-limit thermostat. Wait for pan to cool.
BURNERS PRODUCE CARBON DEPOSITS
1. Wrong size orices.
2. Burner air not adjusted properly.
3. Wrong gas supply.
4. Incorrect pressure at supply.