Blodgett COMBI BCS-6 Owner's manual

BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA elephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183
PN R7701 Rev F (4/09)
E 2009 - Blodgett Combi
BCSĆ6
ELECTRIC COOKING APPLIANCES
INSTALLATION - OPERATION - MAINTENANCE

A PERSONAL WORD
FROM BLODGETT COMBI
Congratulations on your purchase of a BLODGE Combi appliance. We
firmly believe that your choice has been a wise one, and trust you will reĆ
ceive many years of excellent service from your new Combi.
You will find that cooking with Combi appliances saves time, labor and
extensive cleaning of both the kitchen and the unit.
With Combi appliances the quality, taste, consistency, and look of your
food are improved, thus endorsing the policy to which we've always adĆ
hered: For Better Cooking!"
Once you've had a chance to use your Combi, please tell us, your dealer
and colleagues about any creative and interesting applications you have
discovered; exchange ideas with other users. Be sure to advise us or
your dealer immediately should any mechanical or technical problems
be encountered (...we're here to help!) and above all Enjoy Cooking the
BLODGE Combi Way!
For information on cooking, please refer to our separate cooking guide.

IMPORTANT
FOR YOUR SAFETY
Do not store or use asoline 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 INĆ
STALLATION, OPERATING AND MAINTENANCE INĆ
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 bakin results
and lon , trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typo raphic or pictorial errors are subject to correcĆ
tion. Specifications are subject to chan e without notice.

Your Service Agency's Address:
Model:
Serial Number:
Your oven was installed by:
Your startĆup inspection service was
performed:
Date:
ASAP:

Table of Contents
Introduction
he Convection Steamer 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Description of the Convection Steamer 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Steamer Features 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation
Owner's Responsibilities 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Location 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Agency Approvals 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stacking 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Adjustments 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Final Check Lists 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Standard Controls 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Push Button Power Saver" Control 15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Maintenance
Spray Bottle Operating Procedure 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cleaning and Preventive Maintenance 17. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Decalcification 18. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Introduction
2
The Convection Steamer
Steaming āis āa wellĆknown cooking process freĆ
quently used in restaurant and institutional kitchĆ
ens. With the Blodgett Convection Steamer, it is
now possible to enjoy the many advantages of
steaming, some of which are:
Simplified Work Process
he work process is simplified since products are
prepared on or in steam table āpans āand trays.
Food can be cooked, stored, and transported with
āthe āsame āāpans. āSmall āamounts of product can be
processed efficiently; preĆcooked and conveĆ
nience foods can be rethermalized within minutes.
āMany frozen foods can be processed without preĆ
thawing. his flexibility in preparation reduces the
need for kettles and steam tables since there is no
need for large amounts of food to be kept warm for
long periods of time.
Hi h Quality Foods
oday the improvement of food quality is more imĆ
portant than ever. With ātheā useāāā ofā steam,ā valuable
taste and aroma are preserved since steamed
foods retain their own natural taste. During the
steaming process foods retain the nutrients and
vitamins which are lost in water during boiling.
herefore when compared, steamed foods have
much better color than foods that have been
boiled. āAlso,ā by using shallow containers the prodĆ
uct is not layered as deeply and mushing is
avoided.
Vitamin Retention
In āthe āBlodgettā Convection Steamerā vitamins are not
destroyed. his is due to the shorter cooking times,
the use of less or little water and the use of a low temĆ
perature; slightly less than 212_F (100_C).
Firmness
With the use of steam, overcooking āisā notā a probĆ
lem and firmness can be individually controlled.
Simultaneously Steamin Different Foods
here is no flavor transfer when cookingā āwithā ātheā
āConvection Steamer. For this reason, various
types of food with different cooking times can be
loaded or removed at any point during the steamĆ
ing process.
HOW STEAMING WORKS
he Blodgett Convection Steamer gently cooks
food using nonĆpressurized steam. Fresh steam is
directed into the unit from the generator. It is not
necessary to add water to foods during the steamĆ
ing process.
WHAT CAN BE STEAMED
Vegetables, side dishes, fish, meat, poultry, diet
foods, garnishes, dumplings, casseroles, meat
loaf, fruits, desserts and eggs.
In the Steam mode you can:
Dsteam
Ddefrost
Dblanch
Dpoach
Drethermalize

Introduction
3
Description of the Convection Steamer
ABOUT THE CONVECTION STEAMER
Blodgett Convection Steamers are quality proĆ
duced using highĆgrade stainless steel with first
class workmanship.
he high performance fresh steam generator with
its control system makes it possible to enjoy all of
the advantages of a high quality steamer at the
flick of a switch. Fresh steam enters the steamer
cavity without pressure and is circulated at high
speed. his process enables quick and gentle
cooking and ensures high quality food while proĆ
viding convenient working methods. he steam
generator is completely automatic and protected
from running dry.
A patented quench system keeps the air in the
steamer clean. Fumes are extracted from the
appliance, quenched, and directed out through
the condenser drain. his exhaust system results
in better quality foods and no flavor transfer. he
fan, which is guarded against accidental finger
contact, is driven by a quiet and powerful motor.
he condenser draws out excess steam from the
appliance. Condensation and waste water, which
result during steaming and cleaning, are continuĆ
ously drained.
he use of high quality insulation impedes excesĆ
sive heat radiation and saves energy.
he Convection Steamer has optional adjustable
legs which adapt easily to slightly uneven surfaces
and optional floor stands which are designed for
use with all of the tabletop models.
STEAMER OPERATION
he practical door, with a viewing window, has a
wide swing radius and handle which can be operĆ
ated easily, even with wet or greasy hands.
NOTE: Some models may be supplied with a solĆ
id door.
Ease of operation is guaranteed through the simĆ
ple arrangement of the controls. Graphic symbols
make the appliance easy for even inexperienced
kitchen staff to operate. Steam can be selected
with one switch.
he steamer is designed for easy care and is
welded water tight so that the internal cooking
cavity may be rinsed with a hose after the steam
cleaning process. For more detailed instructions
refer to the Maintenance section of this manual.

Introduction
4
Steamer Features
Standard Features
6
5
4
8
9
7
2
3
1
10
Fi ure 1
1 Control Panel (standard control shown)
2 Power Connection
3 Steamer Door (glass door shown)
4 DripĂCollectorĂ(removableĂforĂcleaning)
5 Door Handle
6 Door Contact Switch
7 VentĂ(not shown)
8 Decalcifying Inlet & Funnel Assembly
9 Decalcifying Valve Lever
10 ilt Down Panel Release Screw

Installation
5
Owner's Responsibilities
1. Steamer(s) are uncrated, stacked (if applies)
and put in place.
NOTE: Please refer to Leg Attachme t a d
Stacki g Adde dum.
2. he owner/operator must have the following
plumbing and electrical requirements met and
installed.
NOTE: Refer to the Utility Co ectio i forĆ
matio provided.
WARNING!!
Improper installation, adjustment, alterĆ
ation service or maintenance can cause
property dama e, injury or death. Read
the installation, operation and mainteĆ
nance instructions thorou hly before
installin or servicin this equipment.
PLUMBING
Water
Building Water Pressure (min/max) 40 PSI min / 50 PSI max
Cold Water Connection 3/4" Hose Fitting, 3/8" ID hose minimum
Water Regulator Setting 35 PSI static - preset
Draina e Atmospheric Vented Drain
Drain Connection 2" Copper
Avg Water Drain emp. Approximately 122_F (50_C)
ELECTRICAL
Electrical 9.4 kw
Amp/line (max)
Volt
3
Phase
1
Phase
208 26 45
240 23 40
By
Md
Steam 9kw
y
Mode Hot Air 9kw
Combi 9kw
Blower Motor .33 HP / .4 kW

Installation
6
Location
he well planned and proper placement of your
appliance will result in long term operator conveĆ
nience and satisfactory performance.
he following clearances must be maintained beĆ
tween the unit and any combustible or nonĆcomĆ
bustible construction.
DSteamer right side - 1" (2.54 cm)
DSteamer left side - 4" (10 cm) with casters
12" (30 cm) without casters
DSteamer back - 4" (10 cm)
NOTE: For models with hose assemblies o the
back of the u it, the hose must be 1" (2.54
cm) from the wall.
If optional casters are not used, the following
clearances are recommended for service.
DSteamer sides - 12" (30 cm)
DSteamer back - 12" (30 cm)
Place the unit in an area which is free of drafts and
accessible for proper operation and servicing.
Keep the oven area free and clear of all combusĆ
tibles such as paper, cardboard, and flammable
liquids and solvents.
DO NO place the oven on a curb base or seal to
the wall; either condition will prevent proper ventiĆ
lation to the blower motors. Slight unevenness can
be corrected with the adjustable legs.
Heat sources must not be located near the air
vents on the left hand side of the unit. Consult the
factory for an optional protective side heat shield
kit if a warm surface or water source is to the left
of the unit. If excessive ambient temperature or a
water source is present a heat shield must be addĆ
ed to the left hand side of the oven to protect the
unit from excessive heat or water
DBCSĆ6 heat shield P/N R9047
On all models, tripping the blower motor's thermal
overload device indicates an excessive ambient
temperature at the side of the oven. his must be
corrected to prevent permanent damage to the
oven. All motor bearings are permanently lubriĆ
cated by the manufacturer; there is no need for
additional lubrication during the operational lifeĆ
time of the motors.