Blodgett AC-500 XCEL Owner's manual

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 30930 Rev H (6/03)
E 2000 - G. . Blodgett Corporation
ACĆ500
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
ACĆ500
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

IMPORTANT
FOR YOUR SAFETY
Do not sto e o use gasoline o othe flammable vapo s o liquids in the vicinity
of this o any othe appliance.
AVERTISSEMENT
Ne pas ent epose ni utilise de l'essence ni d'aut es vapeu s ou liquides inflamĆ
mables dans le voisinage de cet appa iel, ni de tout aut e appa eil.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS
MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE
OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.
LES INSTRUCTIONS À RESPECTER AU CAS OÙ L'UTILISATEUR PERÇOIT UNE
ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN VISIBLE.
VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE
GAZ LOCAL.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN
SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES
DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEĆ
MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT
DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.
The info mation contained in this manual is impo tant fo the p ope installation,
use, and maintenance of this oven. Adhe ence to these p ocedu es and inst ucĆ
tions will esult in satisfacto y baking esults and long, t ouble f ee se vice.
Please ead this manual ca efully and etain it fo futu e efe ence.
Les info mations données dans le p ésent manuel sont impo tantes pou installe ,
utilise et ent eteni co ectement ce fou . Le espect de ces inst uctions et p océĆ
du es pe mett a d'obteni de bons ésultats de cuisson et une longue du ée de se Ć
vice sans p oblèmes. Veuillez li e le p ésent manuel et le conse ve pou pouvoi
vous y epo te à l'aveni .
E o s: Desc iptive, typog aphic o picto ial e o s a e subject to co ection. SpecificaĆ
tions a e subject to change without notice.
E eu s:Les e eu s de desc iption, de typog aphie ou d'illust ation font l'objet de
co ections. Les ca acté istiques sont sujettes à modifications sans p éavis.

THE REPUTATION YOU CAN COUNT ON
UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER
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, fullĆsize, halfĆsize, countertop and deck, conĆ
vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.
Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans
la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ
quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ
mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre
plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et
électriques. De tailles différentes, sur plan de travail et superposables. Qu'il
s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou
de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.
Pour de plus amples informations sur la gamme complète de fours Blodgett,
veuillez contacter votre représentant Blodgett.

Your ervice Agency's Address:
Adresse de votre agence de service:
Model/Modèl:
erial Number/Numéro de série:
Your oven was installed by/
Installateur de votre four:
Your oven's installation was checked by/
Contrôleur de l'installation de votre four:

Table of Contents/Table des Matiè es
Int oduction
Oven Description 2. . . . . . . . . . . . . . . . . . . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location 4. . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 5. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 5. . . . . . . . . . . . . . . . . . . .
Double ection Assembly 6. . . . . . . . . . . .
Oven Leveling 6. . . . . . . . . . . . . . . . . . . . . .
Ventilation
Canopy Type Exhaust Hood 7. . . . . . . . . .
Direct Flue Arrangement 8. . . . . . . . . . . . .
Utility Connections -
tandards and Codes 9. . . . . . . . . . . . . . . . .
Gas Connection 10. . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 13. . . . . . . . . . . . . . . . .
Initial tartup 14. . . . . . . . . . . . . . . . . . . . . . . . .
Ope ation
afety Information 15. . . . . . . . . . . . . . . . . . . .
CHĆPro3 ( olid tate Programmable
Digital Control) 16. . . . . . . . . . . . . . . . . . . . . . .
olid tate Thermostat Control 19. . . . . . . . .
How Cook and Hold Works 20. . . . . . . . . . . .
General Guidelines for Operating
Personnel 21. . . . . . . . . . . . . . . . . . . . . . . . . . . .
uggested Times and Temperatures 22. . . .
Maintenance
Cleaning and Preventative Maintenance 23.
Troubleshooting Guide 24. . . . . . . . . . . . . . . .
Int oduction
Description du Four 26. . . . . . . . . . . . . . . . . . .
Éléments du Four 27. . . . . . . . . . . . . . . . . . . . .
Installation
Livraison et Implantation 28. . . . . . . . . . . . . . .
Montage du Four 29. . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 29. . . . . . . . . . . . . . .
Montage des Roulettes 29. . . . . . . . . . . . . .
Montage de la ection Double 30. . . . . . . .
Mise à Niveau du Four 30. . . . . . . . . . . . . . .
Ventilation 31. . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotte D'évacuation Type Voûte 31. . . . . . .
En Prise Directe 32. . . . . . . . . . . . . . . . . . . . .
Branchements de ervice - Normes et
Codes 33. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Branchement de Gaz 34. . . . . . . . . . . . . . . . .
Raccordement Électrique 37. . . . . . . . . . . . . .
Mise en Marche Initiale 38. . . . . . . . . . . . . . . .
Utilisation
Informations de écurité 39. . . . . . . . . . . . . . .
CHĆPro3 (Commande numérique programĆ
mable pour semiĆconducteurs) 40. . . . . . . . .
Commandes à emiĆConducteurs 44. . . . . .
Principe de la Fonction de Cuisson
et Maintien 45. . . . . . . . . . . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention
des Utilasateurs 46. . . . . . . . . . . . . . . . . . . . . .
Durées et Températures uggérées 47. . . . .
Ent etien
Nettoyage et Entretien Préventif 48. . . . . . . .
Guide de Détection des Pannes 49. . . . . . . .

Int oduction
2
Oven Desc iption
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 conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
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 adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
The Vertical Fired AC eries convection oven inĆ
corporates the latest advances in energy efficienĆ
cy, reliability and ease of operation. A unique comĆ
bination of superheated air and oven temperature
air, is accomplished by means of an induced back
draft blower wheel, which enhances oven perforĆ
mance significantly. The enlarged cavity size proĆ
motes improved air circulation and increased rack
capacity.
Ai Flow Patte n fo ACĆ500
Di ect Fi ed Convection Oven
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉÉÉÉ
ÉÉÉÉÉ
ÉÉÉÉÉ
ÉÉÉÉÉ
Figu e 1
Gas Specifications - ACĆ500 gas oven
Natu al Gas P opane Gas
U Units I Units U Units I Units
Heating Value 1000 BTU/cu. ft. 37.3 MJ/m32550 BTU/cu. ft. 95.0 MJ/m3
pecific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5" W.C. 0.87 kPa 10" W.C. 2.49 kPa
Oven Input 70,000 BTU/hr 20.5 kW 70,000 BTU/hr 20.5 kW
Main Burner Orifice ize 46 MTD* 2.1 mm 55 MTD* 1.32 mm
NOTE: *Multiple Twist Drill

Int oduction
3
Oven Components
Combustion Cove - provides access to the
combustion compartment on gas ovens.
Combustion Compa tment - contains combusĆ
tion burners on gas ovens.
Combustion Bu ne s - provide heat to the bakĆ
ing chamber on gas ovens.
Chain & Tu nbuckle - controls operation of the
oven doors.
Cont ol Panel - contains wiring and components
to control the oven operation.
Oven Racks - five racks are provided standard.
Additional racks are available.
Rack Suppo ts - hold oven racks.
Blowe Wheel Cove - located on the back interiĆ
or wall of the oven. Protects the blower wheel.
Blowe Wheel - spins to circulate hot air in the
baking chamber.
Convection Moto - provides power to turn the
blower wheel.
Oven Lights - provide lighting inside the baking
compartment.
Rack
Rack upport
Figu e 2

Installation
4
Delive y and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
DInspect the shipping container for external damĆ
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
DUncrate the oven and check for internal damĆ
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inĆ
spection.
The Blodgett Oven Company cannot assume
esponsibility fo loss o damage suffe ed in
t ansit. The ca ie assumed full esponsibility
fo delive y in good o de when the shipment
was accepted. We a e, howeve , p epa ed to
assist you if filing a claim is necessa y.
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 beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.
DOven body right side - 2" (5 cm)
DOven body left side - 2" (5 cm)
DOven body back - 2" (5 cm)
DOven body bottom - 4" (10 cm)
The following clearances must be available for serĆ
vicing.
DOven body sides - 12" (30.5 cm)
DOven body back - 12" (30.5 cm)
NOTE: Routine servicing can usually be accomĆ
plishe within the limite movement proĆ
vi e by the gas hose restraint. If the oven
is move further from the wall, the gas
must be turne off an isconnecte from
the oven before removing the restraint. ReĆ
connect the restraint after the oven has
been returne to its normal position.
It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
combustion and ventilation air.
DPlace the oven in an area that is free of drafts.
DKeep the oven area free and clear of all combusĆ
tibles such as paper, cardboard, and flammable
liquids and solvents.
DDo 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 motor's
thermal overload device is caused by an excesĆ
sive ambient temperature on the right side of the
oven. This condition must be corrected to prevent
permanent damage to the oven.
DFor gas models the location must provide adeĆ
quate clearance for the air opening into the
combustion chamber.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifiĆ
cations are compatible with the gas and electrical
services supplied for the oven.
1. Remove the motor compartment cover. The
rating plate is attached to the right side of the
motor compartment, located on the right side
of the oven.

Installation
5
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 tightĆ
en to the nearest full turn.
3. Align the two leg plate holes in each leg with
those in the oven bottom. ecure each leg usĆ
ing two 1/2" bolts.
NOTE: If using casters see CASTER ASĆ
SEMBLY before procee ing.
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
Figu e 3
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of
the oven. Install the nonĆlocking casters on
the back of the oven.
NOTE: Use a gas hose restraint on all units with
casters. See page 12.
Caste s fo 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 lock nuts to secure the casters.
Adjustable
Leg Foot
Caster Assembly
Gas Hose
Restraint Bracket
Figu e 4
Low P ofile Caste s fo Double Stacked Ovens:
1. Align the three holes in each caster assembly
plate with those in the oven bottom. ecure
each caster using three 1/2" bolts.
Gas Hose Restraint Bracket
Figu e 5

Installation
6
Oven Assembly
DOUBLE SECTION ASSEMBLY
1. Remove the two knock outs on the top of the
bottom oven.
2. Carefully lift the upper oven and place it on the
bottom oven.
3. With the side panel removed, align the holes
in the bottom of the top oven with the holes in
the top of the bottom oven.
4. Install the 1" long 1/2" bolt through the back
hole in the bottom oven into the nut welded
into the top oven.
5. Install the 1" by 1/2" bolt, 2 washers and nut
in the pass through hole as shown.
WARNING!!
DO NOT move stacked oven until the units
a e secu ed togethe .
Figu e 6
WARNING!!
When stacking gas ovens be su e to eĆ
move the single oven flue boxes p io to
attaching th eeĆpiece connecto .
Flue
Connector
ACĆ500 gas oven stacking
Figu e 7
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 of each leg.

Installation
7
Ventilation
On gas models the installation of a proper ventilaĆ
tion system cannot be over emphasized. This sysĆ
tem removes unwanted vapors and products of
combustion from the operating area.
The ACĆ500 gas oven may be vented using either:
DA mechanically driven, canopy type, exhaust
hood, or
DA direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the abĆ
sence of local codes, refer to the National ventilaĆ
tion code titled,  tandard for the Installation of
Equipment for the Removal of moke and Grease
Laden Vapors from Commercial Cooking EquipĆ
ment", NFPAĆ96ĆLatest Edition.
Gene al expo t 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 disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.
WARNING:
Failu e to p ope ly vent the oven can be
haza dous to the health of the ope ato
and may esult in ope ational p oblems,
unsatisfacto y baking and possible damĆ
age to the equipment.
Damage sustained as a di ect esult of imĆ
p ope ventilation will not be cove ed by
the manufactu e 's wa anty.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood
is the preferred method of ventilation.
The hood should be sized to completely cover the
equipment plus an overhang of at least 6" (15 cm)
on all sides not adjacent to a wall. The distance
from the floor to the lower edge of the hood should
not exceed 7' (2.1m).
The total makeup and exhaust air requirements for
hood capacity should be approximately 30 CFM
(.85m3) for each oven section.
Installing the canopy hood d aft dive te
Ovens ordered for hood venting are supplied with
a draft diverter. Install the draft diverter as follows:
1. Place the diverter over the flue connector with
the open area facing the front of the oven. ee
Figure 8.
2. ecure both ends with the sheet metal screws
provided.
Front of
Oven
Draft Diverter
Figu e 8

Installation
8
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven exĆ
haust hood is impractical the oven may be vented
by a direct flue arrangement.
WARNING!!
It is essential that the di ect flue be
installed as follows. Inco ect installation
will esult in unsatisfacto y baking and
oven damage.
The flue must be class B or better with a diameter
of 6" (15 cm). The height of the flue should rise 6Ć8
ft (2Ć2.5 m) above the roof of the building or any
proximate structure. Never direct vent the oven
into a hood. The flue should be capped with a UL
Listed type vent cap to isolate the unit from exterĆ
nal environmental conditions.
The direct vent cannot replace air consumed and
vented by the oven. Provisions must be made to
supply the room with sufficient makeĆup air. Total
makeĆup air requirements for each oven section
should be approximately 30 CFM (.85m3) per secĆ
tion. To increase the supply air entering the room,
a ventilation expert should be consulted.
Installing the d aft hood
Ovens ordered for direct venting are supplied with
a draft hood. Install the draft hood as follows:
1. Place the draft hood over the flue connector.
ee Figure 9.
2. ecure both ends with the sheet metal screws
provided.
Front of
Oven
Draft Hood
Flue
Figu e 9

Installation
9
Utility Connections - Standa ds and Codes
THE IN TALLATION IN TRUCTION CONĆ
TAINED HEREIN ARE FOR THE U E OF QUALIĆ
FIED IN TALLATION AND ERVICE PER ONNEL
ONLY. IN TALLATION OR ERVICE BY OTHER
THAN QUALIFIED PER ONNEL MAY RE ULT 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:
Dthe installation or replacement of gas piping
and the connection, installation, repair or servĆ
icing of equipment.
Dthe installation of electrical wiring from the elecĆ
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experiĆ
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
Installation must conform with local codes, or in
the absence of local codes, with the National Fuel
Gas Co e, NFPA54/ANSI Z223.1-Latest E ition,
the Natural Gas Installation Co e CAN/CGAĆ
B149.1 or the Propane Installation Co e, CAN/
CGAĆB149.2 as applicable.
All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical
Co e, ANSI/NFPA 70-Latest E ition an /or CanaĆ
ian National Electric Co e C22.2 as applicable.
Gene al expo t 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 disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.

Installation
10
Gas Connection
GAS PIPING
A properly sized gas supply system is essential for
maximum oven performance. Piping should be
sized to provide a supply of gas sufficient to meet
the maximum demand of all appliances on the line
without loss of pressure at the equipment.
Example:
NOTE: BTU values in the following example are
for natural gas.
You purchase an ACĆ500 gas convection oven to
add to your existing cook line.
1. Add the BTU rating of your current appliances.
Pitco Fryer 120,000 BTU
6 Burner Range 60,000 BTU
Deck Oven 50,000 BTU
Total 230,000 BTU
2. Add the BTU rating of the new oven to the toĆ
tal.
Previous Total 230,000 BTU
ACĆ500 70,000 BTU
New Total 300,000 BTU
3. Measure the distance from the gas meter to
the cook line. This is the pipe length. Let's say
the pipe length is 40' (12.2 m) and the pipe
size is 1" (2.54 cm).
4. Use the appropriate table to determine the toĆ
tal capacity of your current gas piping.
The total capacity for this example is 320,000
BTU. ince the total required gas pressure,
300,000 BTU is less than 320,000 BTU, the
current gas piping will not have to be inĆ
creased.
NOTE: The BTU capacities given in the tables are
for straight pipe lengths only. Any elbows
or other fittings will ecrease pipe capaciĆ
ties. Contact your local gas supplier if you
have any questions.
Maximum Capacity of I on Pipe in Cubic Feet
of Natu al Gas Pe Hou
(Pressure drop of 0.5 Inch W.C.)
Pipe
Length
Nominal Size, Inches
L
eng
th
(ft) 3/4" 1" 1Ć1/4" 1Ć1/2" 2"
10 360 680 1400 2100 3950
20 250 465 950 1460 2750
30 200 375 770 1180 2200
40 170 320 660 990 1900
50 151 285 580 900 1680
60 138 260 530 810 1520
70 125 240 490 750 1400
80 118 220 460 690 1300
90 110 205 430 650 1220
100 103 195 400 620 1150
From the National Fuel Gas Co e Part 10 Table 10Ć2
Maximum Capacity of Pipe in Thousands of
BTU/h of Undiluted L.P. Gas at 11" W.C.
(Pressure drop of 0.5 Inch W.C.)
Pipe Length
(ft)
Outside Diamete , Inches
pg
(ft) 3/4" 1" 1Ć1/2"
10 608 1146 3525
20 418 788 2423
30 336 632 1946
40 287 541 1665
50 255 480 1476
60 231 435 1337
70 215 404 1241
80 198 372 1144
90 187 351 1079
100 175 330 1014
From the National Fuel Gas Co e Part 10 Table 10Ć15

Installation
11
Gas Connection
PRESSURE REGULATION AND TESTING
ACĆ500 gas ovens are rated at 70,000 BTU/Hr.
(20.5 kW/Hr.) per section. Each oven has been adĆ
justed at the factory to operate with the type of gas
specified on the rating plate.
Inlet P essu e
Natu al P opane
Min Max Min Max
W.C. 4.5 10.5 11 13
kPa 1.12 2.61 2.74 3.24
Manifold P essu e
Natu al P opane
W.C. 3.5 10
kPa 0.87 2.49
DInlet P essu e - the pressure of the gas before
it reaches the oven.
DManifold P essu e - the pressure of the gas
as it enters the main burner(s).
DMin - the minimum pressure recommended to
operate the oven.
DMax - the maximum pressure at which the
manufacturer warrants the oven's operation.
Each oven is supplied with a regulator to maintain
the proper gas pressure. The egulato is essenĆ
tial to the p ope ope ation of the oven and
should not be emoved. It is preset to provide the
oven with 3.5" W.C. (0.87 kPa) for natural gas and
10.5" W.C. (2.50 kPa) for Propane at the manifold.
DO NOT IN TALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECT TO THE GA
UPPLY UNLE THE INLET PRE URE I
ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be
thoroughly purged of all metal filings, shavings,
pipe dope, and other debris. After connection, the
oven should be checked for correct gas pressure.
Installation must conform with local codes, or in
the absence of local codes, with the National Fuel
Gas Co e, NFPA54/ANSI Z223.1-Latest E ition,
the Natural Gas Installation Co e CAN/CGAĆ
B149.1 or the Propane Installation Co e, CAN/
CGAĆB149.2 as applicable.
The oven and its individual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of that system at test
pressures in excess of 1/2 psig (3.45kPa).
The oven must be isolated from the gas supply
piping system by closing its individual manual
shutoff valve during any pressure testing of the
gas piping system at test pressures equal or less
than 1/2 psig (3.45kPa).

Installation
12
Gas Connection
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial
flexible connector with a minimum of 3/4" (1.9 cm)
inside diameter must be used along with a quick
connect device.
The restraint, supplied with the oven, must be
used to limit the movement of the unit so that no
strain is placed upon the flexible connector. With
the restraint fully stretched the connector should
be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be
1,000 lb. (453 kg) test load and should be attached
without damaging the building. DO NOT use the
gas piping or electrical conduit for the attachment
of the permanent end of the restraint! Use anchor
bolts in concrete or cement block. On wooden
walls, drive hi test wood lag screws into the studs
of the wall.
1. Mount the supplied bracket to the leg bolt just
below the gas inlet. ee Figure 10.
2. Attach the clip on restraining cable to the
mounting bracket.
Restraint Cable
Bracket
Back of Oven
Use the same proce ure for 25" (64 cm) legs.
Figu e 10
WARNING!!
If the est aint is disconnected fo any
eason it must be econnected when the
oven is etu ned to its o iginal position.
U.S. and Canadian installations
The connector must comply with the Stan ar for
Connectors for Movable Gas Appliances, ANSI
Z21.69 or Connectors For Moveable Gas ApĆ
pliances CAN/CGAĆ6.16 and a quick disconnect
device that complies with the Stan ar for QuickĆ
Disconnect Devices for Use With Gas Fuel, ANSI
Z21.41 or Quick Disconnect For Use With Gas Fuel
CAN 1Ć6.9. Adequate means must be provided to
limit the movement of the appliance without deĆ
pending on the connection and the quick disconĆ
nect device or its associated piping.
Gene al expo t installations
The restraint and quick connect must conform
with Local and National installation standards. LoĆ
cal installation codes and/or requirements may
vary. If you have any questions regarding the propĆ
er 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 0011Ć802Ć860Ć3700.

Installation
13
Elect ical Connection
Wiring diagrams are located in the control
compartment and on the back of the oven.
This oven is supplied for connection to a 20 amp
120 volt grounded circuit. The electric motor, indiĆ
cator lights and related switches are connected
through the 6' electric supply cord found at the
rear of the oven.
WARNING!!
This appliance is equipped with a th ee
p ong g ounding type plug fo you
p otection against shock haza d and
should be plugged di ectly into a p ope ly
g ounded th ee p ong eceptacle. DO
NOT cut o emove the g ounding p ong
f om this plug.
THE BLODGETT OVEN COMPANY CANNOT A Ć
UME RE PON IBILITY FOR LO OR DAMAGE
UFFERED A A RE ULT OF IMPROPER IN TALĆ
LATION.
ELECTRICAL SPECIFICATIONS
Model Hz Volts Phase Amps Elect ical Connection
(minimum size)
U.S. and Canadian Installations
ACĆ500 60 120* 1 13 Cord set provided
NOTE: *This oven is supplie for connection to 20 amp 120 volt groun e circuit.

Installation
14
Initial Sta tup
NOTE: This proce ure is for gas mo els only.
The following is a checkĆlist to be completed by
qualified personnel prior to turning on the
appliance for the first time.
jRemove the side panel.
jTurn the manual shutĆoff valve, located on the
front of the oven, to the ON position.
jTurn the mode switch to Cook, and set the
thermostat to 500_F (260_C).
With the main burner on, check the following.
jVerify there are no gas leaks, by checking all
gas connections with a soapy water solution.
jVerify that the manifold pressure is as recomĆ
mended. The manifold pressure can be
checked at the PRE URE TAP located on
the burner manifold.
jIf the manifold pressure reading is set to the
recommended pressure requirements, allow
the oven to burnĆoff for 2 hours. If the pressure
reading is not set correctly, turn off the oven
and readjust accordingly.
WARNING
The b eak in p ocedu e bu ns off excess
oils p esent in the metals du ing fab icaĆ
tion. Smoke may be p oduced. P ope
ventilation is equi ed.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and its component pa ts, have been
tho oughly tested and inspected p io to shipĆ
ment. Howeve , it is often necessa y to fu the
test o adjust the oven as pa t of a no mal and
p ope installation. These adjustments a e the
esponsibility of the installe , o deale . Since
these adjustments a e not conside ed defects
in mate ial o wo kmanship, they a e not covĆ
e ed by the O iginal Equipment Wa anty. They
include, but a e not limited to:
Dcalib ation of the the mostat
Dadjustment of the doo s
Dbu ne adjustments (gas ovens only)
Dleveling
Dtesting of gas p essu e (gas ovens only)
Dtightening of fastene s.
No installation should be conside ed complete
without p ope inspection, and if necessa y,
adjustment by qualified installation o se vice
pe sonnel.

Ope ation
15
Safety Info mation
THE INFORMATION CONTAINED IN THI ECĆ
TION I PROVIDED FOR THE U E OF QUALIFIED
OPERATING PER ONNEL. QUALIFIED OPERATĆ
ING PER ONNEL ARE THO E WHO HAVE
CAREFULLY READ THE INFORMATION CONĆ
TAINED IN THI MANUAL, ARE FAMILIAR WITH
THE FUNCTION OF THE OVEN AND/OR HAVE
HAD PREVIOU EXPERIENCE WITH THE OPĆ
ERATION OF THE EQUIPMENT DE CRIBED. ADĆ
HERENCE TO THE PROCEDURE RECOMĆ
MENDED HEREIN WILL A URE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLEĆFREE ERVICE.
Please take the time to read the following safety
and operating instructions. They are the key to the
successful operation of your Blodgett conveyor
oven.
SAFETY TIPS
Fo you safety ead befo e ope ating
What to do if you smell gas:
DDO NOT try to light any appliance.
DDO NOT touch any electrical switches.
DUse an exterior phone to call your gas supplier
immediately.
DIf you cannot reach your gas supplier, call the
fire department.
What to do in the event of a powe failu e:
DTurn all switches to off.
DDO NOT attempt to operate the oven until the
power is restored.
NOTE: In the event of a shutĆ own of any kin , alĆ
low a five (5) minute shut off perio before
attempting to restart gas ovens.
Gene al safety tips:
DDO NOT use tools to turn off the gas control. If
the gas cannot be turned off manually do not try
to repair it. Call a qualified service technician.
DIf the oven needs to be moved for any reason,
the gas must be turned off and disconnected
from the unit before removing the restraint
cable. Reconnect the restraint after the oven
has been returned to its original location.
DDO NOT remove the control panel cover unless
the oven is unplugged.

Ope ation
16
CHĆP o3 (Solid State P og ammable Digital Cont ol)
1
16
3
12
4
5
7
6
8
9
10
11
13
14
15
2
ACĆ500 Gas Oven Shown
Figu e 11
COMPONENT DESCRIPTION
1. ELECTOR WITCH - turns power to the
oven on or off. Allows selection of cook or cool
down modes and fan speed (if applicable).
2. LIGHT WITCH Ć controls interior lights.
3. TIME DI PLAY - gives cook time.
4. TIME ARROW KEY - press to enter cook and/
or pulse times.
5. READY INDICATOR - when lit indicates the
oven has reached the setpoint temperature
and product may be loaded.
6. TEMPERATURE DI PLAY - gives cook and
hold temperatures.
7. HEAT INDICATOR - when lit indicates the
oven is heating.
8. TEMPERATURE ARROW KEY - press to enĆ
ter cook and hold temperatures.
9. HOLD KEY - turns hold mode on or off.
10. TEMP KEY - press to display actual oven
temperature.
11. FAN KEY - turns pulse mode on or off. The
LED above the fan key is always on.
12. PRODUCT KEY - three programmable keys.
13. MANUAL PRODUCT KEY - default product key
used for manual operation.
14. TART KEY - press to begin a cook cycle.
15. PROGRAM KEY - press to enter programĆ
ming mode and save programmed settings.
16. TOP KEY - press to silence audible alarms
and cancel cook cycles.