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 J (10/03)
E 2003 - G. . Blodgett Corporation
ACĆ500 XCEL
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
ACĆ500 XCEL
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

IMPORTANT
FOR YOUR SAFETY
Do not tore or u e ga oline or other flammable vapor or liquid in the vicinity
of thi or any other appliance.
AVERTISSEMENT
Ne pa entrepo er ni utili er de l'e ence ni d'autre vapeur ou liquide inflamĆ
mable dan le voi inage de cet appariel, ni de tout autre appareil.
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 information contained in thi manual i important for the proper in tallation,
u e, and maintenance of thi oven. Adherence to the e procedure and in trucĆ
tion will re ult in ati factory baking re ult and long, trouble free ervice.
Plea e read thi manual carefully and retain it for future reference.
Le information donnée dan le pré ent manuel ont importante pour in taller,
utili er et entretenir correctement ce four. Le re pect de ce in truction et procéĆ
dure permettra d'obtenir de bon ré ultat de cui on et une longue durée de erĆ
vice an problème . Veuillez lire le pré ent manuel et le con erver pour pouvoir
vou y reporter à l'avenir.
Error : De criptive, typographic or pictorial error are ubject to correction. SpecificaĆ
tion are ubject to change without notice.
Erreur :Le erreur de de cription, de typographie ou d'illu tration font l'objet de
correction . Le caractéri tique ont ujette à modification an préavi .

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 Content /Table de Matière
Introduction
Oven Description 2. . . . . . . . . . . . . . . . . . . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . .
In tallation
Delivery and Location 4. . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 5. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 5. . . . . . . . . . . . . . . . . . . .
Double ection Assembly 6. . . . . . . . . . . .
Oven Leveling 6. . . . . . . . . . . . . . . . . . . . . .
Ventilation 7. . . . . . . . . . . . . . . . . . . . . . . . . . .
Canopy Type Exhaust Hood 7. . . . . . . . . .
Direct Flue Arrangement 8. . . . . . . . . . . . .
Utility Connections - tandards and
Codes 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gas Connection 10. . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 13. . . . . . . . . . . . . . . . .
Initial tartup 14. . . . . . . . . . . . . . . . . . . . . . . . .
Operation
afety Information 15. . . . . . . . . . . . . . . . . . . .
olid tate Manual Control 16. . . . . . . . . . . . .
olid tate Digital Control 17. . . . . . . . . . . . . .
CHĆPro3 ( olid tate Programmable
Digital Control) 20. . . . . . . . . . . . . . . . . . . . . . .
Blodgett IQ2T Control 23. . . . . . . . . . . . . . . .
How Cook and Hold Works 32. . . . . . . . . . . .
General Guidelines for Operating
Personnel 33. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Maintenance
Cleaning and Preventative Maintenance 34.
Troubleshooting Guide 35. . . . . . . . . . . . . . . .
Introduction
Description du Four 36. . . . . . . . . . . . . . . . . . .
Éléments du Four 37. . . . . . . . . . . . . . . . . . . . .
In tallation
Livraison et Implantation 38. . . . . . . . . . . . . . .
Montage du Four 39. . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 39. . . . . . . . . . . . . . .
Montage des Roulettes 39. . . . . . . . . . . . . .
Montage de la ection Double 40. . . . . . . .
Mise à Niveau du Four 40. . . . . . . . . . . . . . .
Ventilation 41. . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotte D'évacuation Type Voûte 41. . . . . . .
En Prise Directe 42. . . . . . . . . . . . . . . . . . . . .
Branchements de ervice - Normes et
Codes 43. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Branchement de Gaz 44. . . . . . . . . . . . . . . . .
Raccordement Électrique 47. . . . . . . . . . . . . .
Mise en Marche Initiale 48. . . . . . . . . . . . . . . .
Utili ation
Informations de écurité 49. . . . . . . . . . . . . . .
Commandes à emiĆConducteurs 50. . . . . .
Commandes Numériques à
emiĆConducteurs 52. . . . . . . . . . . . . . . . . . . .
CHĆPro3 (Commande Numérique ProgramĆ
mable pour emiĆConducteurs) 55. . . . . . . .
Contrôle du Blodgett IQ2T60. . . . . . . . . . . .
Principe de la Fonction de Cuisson et
Maintien 70. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention des
Utilasateurs 71. . . . . . . . . . . . . . . . . . . . . . . . . .
Entretien
Nettoyage et Entretien Préventif 72. . . . . . . .
Guide de Détection des Pannes 73. . . . . . . .

Introduction
2
Oven De cription
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.
Air Flow Pattern for ACĆ500 XCEL
Direct Fired Convection Oven
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉ
ÉÉÉÉÉ
ÉÉÉÉÉ
ÉÉÉÉÉ
ÉÉÉÉÉ
ÉÉÉÉÉ
Figure 1
Ga Specification - ACĆ500/AC
Natural Ga Propane Ga
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
Oven Input
tandard rate
High rate
60,000 BTU/hr
80,000 BTU/hr
17.5 kW
23.5 kW
60,000 BTU/hr
80,000 BTU/hr
17.5 kW
23.5 kW
Manifold Pressure
tandard rate
High rate
2.0" W.C.
3.5" W.C.
5.0 mb
8.7 mb
5.5" W.C.
10.0" W.C.
14.3 mb
25 mb
Main Burner Orifice ize #41 drill 0.096" (2.44mm) 0.059" (1.5mm) 0.059" (1.5mm)

Introduction
3
Oven Component
Combu tion Cover - provides access to the
combustion compartment on gas ovens.
Combu tion Compartment - contains combusĆ
tion burners on gas ovens.
Combu tion Burner - provide heat to the bakĆ
ing chamber on gas ovens.
Chain & Turnbuckle - controls operation of the
oven doors.
Control Panel - contains wiring and components
to control the oven operation.
Oven Rack - five racks are provided standard.
Additional racks are available.
Rack Support - hold oven racks.
Blower Wheel Cover - located on the back interiĆ
or wall of the oven. Protects the blower wheel.
Blower Wheel - spins to circulate hot air in the
baking chamber.
Convection Motor - provides power to turn the
blower wheel.
Oven Light - provide lighting inside the baking
compartment.
Rack
Rack upport
Figure 2

In tallation
4
Delivery 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 a ume
re pon ibility for lo or damage uffered in
tran it. The carrier a umed full re pon ibility
for delivery in good order when the hipment
wa accepted. We are, however, prepared to
a i t you if filing a claim i nece ary.
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 - 0" (0 cm)
DOven body left side - 0" (0 cm)
DOven body back - 0" (0 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
plished within the limited movement proĆ
vided by the gas hose restraint. I the oven
is moved urther rom the wall, the gas
must be turned o and disconnected rom
the oven be ore removing the restraint. ReĆ
connect the restraint a ter the oven has
been returned 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.

In tallation
5
Oven A embly
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: I using casters see CASTER ASĆ
SEMBLY be ore proceeding.
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
Figure 3
CASTER ASSEMBLY
NOTE: Install the locking casters on the ront o
the oven. Install the nonĆlocking casters on
the back o the oven.
NOTE: Use a gas hose restraint on all units with
casters. See page 12.
Ca ter for Single and Double Stacked Oven :
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
Figure 4
Low Profile Ca ter for Double Stacked Oven :
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
Figure 5

In tallation
6
Oven A embly
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 tacked oven until the unit
are ecured together.
Figure 6
WARNING!!
When tacking ga oven be ure to reĆ
move the ingle oven flue boxe prior to
attaching threeĆpiece connector.
Flue
Connector
ACĆ500 XCEL ga oven tacking
Figure 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.

In tallation
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 XCEL gas oven may be vented using
either:
DA mechanically driven, canopy type, exhaust
hood, or
DA direct flue arrangement.
U.S. and Canadian in tallation
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.
General export in tallation
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:
Failure to properly vent the oven can be
hazardou to the health of the operator
and may re ult in operational problem ,
un ati factory baking and po ible damĆ
age to the equipment.
Damage u tained a a direct re ult of imĆ
proper ventilation will not be covered by
the manufacturer' warranty.
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.
In talling the canopy hood draft diverter
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 o
Oven
Draft Diverter
Figure 8

In tallation
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 i e ential that the direct flue be
in talled a follow . Incorrect in tallation
will re ult in un ati factory 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.
In talling the draft 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 o
Oven
Draft Hood
Flue
Figure 9

In tallation
9
Utility Connection - Standard and Code
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 in tallation
The installation must conform with local codes, or
in the absence of local codes, with the National
Fuel Gas Code, ANSI Z223.1/NFPA 54, or the NatuĆ
ral Gas and Propane Installation Code, CSA
B149.1, 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
Code, ANSI/NFPA 70-Latest Edition and/or CanaĆ
dian National Electric Code C22.2 as applicable.
General export in tallation
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.

In tallation
10
Ga 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 ollowing example are
or natural gas.
You purchase an ACĆ500 XCEL 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 XCEL (high rate) 80,000 BTU
New Total 310,000 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,
310,000 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
or straight pipe lengths only. Any elbows
or other ittings will decrease pipe capaciĆ
ties. Contact your local gas supplier i you
have any questions.
Maximum Capacity of Iron Pipe in Cubic Feet
of Natural Ga Per Hour
(Pressure drop of 0.5 Inch W.C.)
Pipe
Length
Nominal Size, Inche
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 Code Part 10 Table 10Ć2
Maximum Capacity of Pipe in Thou and of
BTU/hr of Undiluted L.P. Ga at 11" W.C.
(Pressure drop of 0.5 Inch W.C.)
Pipe Length
(ft)
Out ide Diameter, Inche
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 Code Part 10 Table 10Ć15

In tallation
11
Ga Connection
PRESSURE REGULATION AND TESTING
ACĆ500 XCEL ovens are rated at 60,000 BTU/Hr.
(17.5 kW) (63 MJ) per section at standard rate or
80,000 BTU/Hr. (23.5 kW) (84 MJ) per section at
high rate. Each oven has been adjusted at the facĆ
tory to operate with the type of gas specified on the
rating plate.
Inlet Pre ure
Natural Propane
Min Max Min Max
W.C. 4.5 10.5 11 13
kPa 1.12 2.61 2.74 3.24
Manifold Pre ure
Natural Propane
W.C. 2.0/3.5 5.5/10
kPa 0.50/0.87 1.37/2.49
DInlet Pre ure - the pressure of the gas before
it reaches the oven.
DManifold Pre ure - 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 regulator i e enĆ
tial to the proper operation of the oven and
hould not be removed. 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.
The installation must conform with local codes, or
in the absence of local codes, with the National
Fuel Gas Code, ANSI Z223.1/NFPA 54, or the NatuĆ
ral Gas and Propane Installation Code, CSA
B149.1, 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).

In tallation
12
Ga 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 o Oven
Use the same procedure or 25" (64 cm) legs.
Figure 10
WARNING!!
If the re traint i di connected for any
rea on it mu t be reconnected when the
oven i returned to it original po ition.
U.S. and Canadian in tallation
The connector must comply with the Connectors
or Movable Gas Appliances, ANSI Z21.69VCSA
6.16 and a quick disconnect device that complies
with the Standard or Quick-Disconnect Devices
or Use with Gas Fuel, ANSI Z21.41VCSA 6.9. AdeĆ
quate means must be provided to limit the moveĆ
ment of the appliance without depending on the
connection and the quick disconnect device or its
associated piping.
General export in tallation
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.

In tallation
13
Electrical 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!!
Thi appliance i equipped with a three
prong grounding type plug for your
protection again t hock hazard and
hould be plugged directly into a properly
grounded three prong receptacle. DO
NOT cut or remove the grounding prong
from thi 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 Volt Pha e Amp Electrical Connection
(minimum ize)
U.S. and Canadian In tallation
ACĆ500 XCEL 60 120* 1 13 Cord set provided
NOTE: *This oven is supplied or connection to 20 amp 120 volt grounded circuit.

In tallation
14
Initial Startup
NOTE: This procedure is or gas models 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 break in procedure burn off exce
oil pre ent in the metal during fabricaĆ
tion. Smoke may be produced. Proper
ventilation i required.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and it component part , have been
thoroughly te ted and in pected prior to hipĆ
ment. However, it i often nece ary to further
te t or adju t the oven a part of a normal and
proper in tallation. The e adju tment are the
re pon ibility of the in taller, or dealer. Since
the e adju tment are not con idered defect
in material or workman hip, they are not covĆ
ered by the Original Equipment Warranty. They
include, but are not limited to:
Dcalibration of the thermo tat
Dadju tment of the door
Dburner adju tment (ga oven only)
Dleveling
Dte ting of ga pre ure (ga oven only)
Dtightening of fa tener .
No in tallation hould be con idered complete
without proper in pection, and if nece ary,
adju tment by qualified in tallation or ervice
per onnel.

Operation
15
Safety Information
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
For your afety read before operating
What to do if you mell ga :
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 power failure:
DTurn all switches to off.
DDO NOT attempt to operate the oven until the
power is restored.
NOTE: In the event o a shutĆdown o any kind, alĆ
low a ive (5) minute shut o period be ore
attempting to restart gas ovens.
General afety tip :
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.

Operation
16
Solid State Manual Control
1
2
3
4
5
6
7
Figure 11
CONTROL DESCRIPTION
1. ELECTOR WITCH - controls power to the
oven for high fan, low fan or cool down.
2. OVEN READY LIGHT - when lit indicates
burner operation. When the light goes out the
oven has reached operating temperature.
3. OLID TATE THERMO TAT - allows an infiĆ
nite selection of temperatures from 150Ć550_F
(66Ć288_C).
4. TIMER - activates an electric buzzer that
sounds when the cook time expires.
5. LIGHT WITCH - controls interior lights.
6. RATE WITCH - switches oven between
standard rate (60,000 BTU) and high rate
(80,000 BTU) while in high fan.
NOTE: High rate is disabled with low an.
7. GA ON/OFF WITCH - press to shut off gas
to the oven.
OPERATION
1. Turn the ELECTOR witch (1) to either HIGH
FAN or LOW FAN. The blower and control comĆ
partment cooling fan operate and are controlled
automatically by the action of the doors.
If high fan is chosen, high rate may be seĆ
lected by toggling the RATE WITCH (6).
2. et the OLID TATE THERMO TAT (3) to the
desired setting or temperature.
3. Preheat until the OVEN READY LIGHT (2)
goes out.
4. Load product into the oven. Determine cook
time and set the TIMER (4).
5. When the buzzer sounds, remove the product
from the oven. Turn the TIMER knob (4) to OFF
to silence the buzzer.
Oven Cool Down:
1. Turn the ELECTOR witch (1) to COOL
DOWN.
NOTE: The doors may be opened to speed the
cooling process.
Oven Shut Down:
1. Turn the ELECTOR WITCH (1) to OVEN OFF.
WARNING!!
A complete five minute hutdown mu t be
ob erved before the oven i relighted.