Blodgett CTB SERIES Guide

CTB/CTBR SERIES
ELECTRIC CONVECTION OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
PN 11361 Rev J (1/03)
E2003 --- G.S. Blodgett Corporation

IMPORTANT
FORYOURSAFETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN-
STALLATION, OPERATING AND MAINTENANCE IN-
STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to correc-
tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON
For over a century and a half, The Blodgett Oven Company has been building
ovens and nothing but ovens. We’ve set the industry’s quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than Blodgett; gas and electric, full-size, half-size, countertop and deck, con-
vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.

Your Service Agency’s Address:
Model:
Serial Number:
Your oven was installed by:
Your oven’s installation was checked by:

Ta b l e o f C o n t e n t s
Introduction
Oven Description and Specifications 2................................
Oven Components 3...............................................
Installation
Delivery and Location 4.............................................
Stand Assembly 5.................................................
Stand Options 5................................................
Stand Assembly 5..............................................
Oven Assembly 7..................................................
Oven Assembly to Stand 7.......................................
4” (10cm) Leg Attachment 8......................................
Caster Installation 8.............................................
Oven Leveling 8................................................
Adjustments Associated with Initial Installation 8....................
Utility Connections --- Standards and Codes 9.........................
Electrical Connection 10.............................................
Operation
Safety Information 11................................................
Solid State Manual 12...............................................
Solid State Digital 13................................................
Fan Delay and Pulse Plus Control 15..................................
Cook and Hold 16..................................................
CH-Pro3 (Solid State Programmable Digital Control) 18..................
Blodgett IQ2TControl 21............................................
How Cook and Hold Works 30........................................
General Guidelines for Operating Personnel 31.........................
Suggested Times and Temperatures 32................................
Maintenance
Cleaning and Preventative Maintenance 33.............................
Troubleshooting Guide 34............................................

Introduction
2
Oven Description and Specifications
Cooking in a convection oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. The moving air con-
tinually strips away the layer of cool air surround-
ing the product, quickly allowing the heat to pene-
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest ad-
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircu-
lated within the cooking chamber before being
vented from the oven: resulting in substantial re-
ductions in energy consumption and enhanced
oven performance.
Amperes Electrical
C
o
n
n
e
c
t
i
o
n
KW/Section Volts Phase L1 L2 L3 N
C
onnect
i
on
AWG*
60 HZ UNITS
5.6 208 127 --- 27 --- 8
5.6 208 324 12 15 --- 10
5.6 220-240 124 --- 2 4 --- 8
5.6 220-240 321 11 14 --- 10
8.0 208 135 --- 3 5 --- 6
8.0 208 322 20 21 --- 10
8.0 220-240 132 --- 3 2 --- 6
8.0 220-240 320 18 19 --- 10
50 HZ UNITS
5.6 208 127 --- 27 ---
5.6 220---240 124 --- --- 2 4
8220---240 135 --- --- 3 5
5.6 220/380 310 882
8220/380 314 12 12 2 Size per
l
l
d
5.6 240/415 310 773local codes
8240/415 313 11 11 2
5.6 230/400 3 9 881
8230/400 313 11 11 2
NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input. Refer to Page 10
in this manual for Electrical Connection specifications.
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Other-
wise, CTB-Double or CTBR-Double load ratings are twice the above data.

Introduction
3
Oven Components
Heating Elements --- located on the side of the
oven, the elements provide heat to the baking
chamber on electric ovens.
Control Panel --- contains wiring and components
to control the oven operation.
Oven Racks --- five racks are provided standard.
Additional racks are available.
Rack Supports --- h o l d o v e n r a c k s .
Blower Wheel Cover --- located on the side interi-
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.
CTB CTBR
Figure 1

Installation
4
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
D Inspect the shipping container for external dam-
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
D Uncrate the oven and check for internal dam-
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for in-
spection.
The Blodgett Oven Company cannot assume
responsibility for loss or damage suffered in
transit. The carrier assumed full responsibility
for delivery in good order when the shipment
was accepted. We are, however, prepared to
assist you if filing a claim is necessary.
OVEN LOCATION
The well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
The following clearances must be maintained be-
tween the oven and any combustible or non-com-
bustible construction.
CTB
D Oven body left side --- 0” (0cm)
D Oven body back --- 0” (0cm)
CTBR
D Oven body right side --- 0” (0cm)
D Oven body back --- 0” (0cm)
It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
combustion and ventilation air.
D Area must be accessible for proper servicing.
D Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
D To ensure proper operation, ventilation must not
be obstructed in any way. Tripping of the blower
motor thermal overload protective device is
caused by excessive ambient temperature on
the control side of the oven resulting from insuf-
ficient ventilation. This condition must be cor-
rected immediately to avoid permanent dam-
age to the oven.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifi-
cations are compatible with the electrical services
supplied for the oven.
1. The rating plate is attached to the underside
of the oven upper ledge above the control
panel.

Installation
5
Stand Assembly
STAND OPTIONS
Small Stands Without Shelves
D The 5-3/4” (15cm) stand is used for a single
oven, when short legs are required for counter-
top use.
D The 7” (18cm) stand is used for a double
stacked oven, when the oven is to be located on
the floor.
Stands With Shelves
D Three stands, 16” (40cm), 19” (48cm), and 24”
(61cm) are available for different installation re-
quirements.
D The 33” (84cm) stand is used for a single oven
when counter space is limited.
Open Stands With Racks
D The 24” (61cm) or 33” (84cm) open stands are
available with a rack support system located be-
low the oven.
STAND ASSEMBLY
Small Stands Without Shelves
1. Place stand frame upside down on a work sur-
face.
2. Attach one leg to each of the corner stud bolts
on the bottom of the stand top.
3. Place a lock washer and nut on each stud, and
tighten securely.
4. The stand is now ready for the oven assembly.
Stands With Shelves
1. Place stand frame upside down on a work sur-
face.
2. Attach one leg to each of the corner stud bolts
on the bottom of the stand top.
3. Place a lock washer and nut on each bolt, and
tighten. DO NOT tighten leg bolts completely.
4. Place the shelf between the legs so that the
smooth top surface is facing the top of the
stand.
5. Align the shelf holes with the bolt holes found
near the bottom of each leg.
6. Insert a carriage bolt from the outside of the
leg, through the leg, and through the shelf cor-
ner bracket.
7. Place a lock washer and nut on each bolt, and
tighten securely.
8. Tighten the leg frame bolts.
Figure 2

Installation
6
Stand Assembly
Open Stands With Racks
1. Lay stand frame top down on the floor as
shown. See Figure 3.
2. Position the four leg assemblies and support
angles as shown. Attach with the 5/16-18 nuts
provided. DO NOT tighten leg bolts completely.
NOTE: Be sure the support angles and clips
are located correctly for your oven
configuration. See Figure 3.
3. Position the bottom shelf between the legs so
that the smooth top surface is facing the top
of the stand.
4. Align the shelf holes with the bolt holes found
near the bottom of each leg.
5. Insert a carriage bolt from the outside of the
leg, through the leg, and through the shelf cor-
ner bracket.
6. Place a lock washer and nut on each bolt, and
tighten securely. See the Figure 2.
7. Repeat Steps 3 ---6 for the top shelf.
NOTE: Be sure the slots in the top shelf are
aligned with the support angles.
8. Insert the top of the rack stops into the two
back clips on the angle supports as shown. In-
sert the bottom of the rack stops into the slots
in the top shelf as shown.
9. Insert the rack supports into the remaining
four clips on the angle supports as shown. In-
sert the bottom of the rack supports into the
slots in the top shelf as shown.
10. Tighten all loose bolts.
Support
Angle
To p S h e l f
(rear)
Rack
Support
Attach Rack Supports and Rack Stops
CTB
Support
Angle,
RH
Rack
Support
Back of Stand
Rack Stop
Support
Angle, LH
CTBR
Back of Stand
Support
Angle,
RH
Support
Angle,
LH
Rack
Support
Rack Stop
Figure 3