Blodgett CTB SERIES Owner's manual

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 54836 Rev A (8/11)
E 2010 - G. . Blodgett Corporation
CTB and CTBR for WENDY'S
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE

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.
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 thi manual i important for the proper
in tallation, u e, and maintenance of thi oven. Adherence to the e
procedure and in truction 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.
Error : De criptive, typographic or pictorial error are ubject to correcĆ
tion. Specification are ubject 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, 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.

Your ervice Agency's Address:
Model:
erial Number:
Your oven was installed by:
Your oven's installation was checked by:

Table of Content
Introduction
Oven Description and pecifications 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
In tallation
Delivery and Location 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
tand Assembly 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
tand Options 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
tand Assembly 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly to tand 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4" (10cm) Leg Attachment 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Caster Installation 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Leveling 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Adjustments Associated with Initial Installation 8. . . . . . . . . . . . . . . . . . . . . . .
Utility Connections - tandards and Codes 9. . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operation
afety Information 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IQ Control 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Component Description 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operational Test Procedure 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Recipe Review - Quickly see what is programmed for each product key. 13
View Temperature etting 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cool Down 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
etback 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Programming 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Changing the Menu trip 15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Recipe Programming (1724) 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ystem Programming (6647) 21. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Product or Alarm Name Libraries (6647) 24. . . . . . . . . . . . . . . . . . . . . . . . . . . .
CK Address (6647) 26. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
General Guidelines for Operating Personnel 27. . . . . . . . . . . . . . . . . . . . . . . . .
Maintenance
Cleaning and Preventative Maintenance 28. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Troubleshooting Guide 29. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Introduction
2
Oven De cription and Specification
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.
Ampere Electrical
Connection
KW/Section Volt Pha e L1 L2 L3 N
C
onnection
AWG*
60 HZ UNITS
5.6 208 1 27 - 27 - 8
5.6 208 3 24 12 15 - 10
5.6 220Ć240 1 24 -24- 8
5.6 220Ć240 3 21 11 14 - 10
8.0 208 1 35 -35- 6
8.0 208 3 22 20 21 - 10
8.0 220Ć240 1 32 -32- 6
8.0 220Ć240 3 20 18 19 - 10
50 HZ UNITS
5.6 208 1 27 - 27 -
5.6 220-240 1 24 --24
8 220-240 1 35 --35
5.6 220/380 3 10 882
8 220/380 3 14 12 12 2 ize per
lld
5.6 240/415 3 11 093local codes
8 240/415 3 13 11 11 2
5.6 230/400 3 11 0101
8 230/400 3 13 11 11 2
NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated inp t.
NOTE: Do ble nits can have phase loads partially eq alized by matching lines d ring hookĆ p. OtherĆ
wise, CTBĆDo ble or CTBRĆDo ble load ratings are twice the above data.

Introduction
3
Oven Component
Heating Element - 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 Rack - five racks are provided standard.
Additional racks are available.
Rack Support - hold oven racks.
Blower Wheel Cover - located on the side 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.
CTB CTBR
Figure 1

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.
CTB
DOven body left side - 0" (0cm)
DOven body back - 0" (0cm)
CTBR
DOven body right side - 0" (0cm)
DOven 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.
DArea must be accessible for proper servicing.
DKeep the oven area free and clear of all combusĆ
tibles such as paper, cardboard, and flammable
liquids and solvents.
DTo 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 insufĆ
ficient ventilation. This condition must be corĆ
rected immediately to avoid permanent damĆ
age to the oven.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifiĆ
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.

In tallation
5
Stand A embly
STAND OPTIONS
Small Stand Without Shelve
DThe 5Ć3/4" (15cm) stand is used for a single
oven, when short legs are required for counterĆ
top use.
DThe 7" (18cm) stand is used for a double
stacked oven, when the oven is to be located on
the floor.
Stand With Shelve
DThree stands, 16" (40cm), 19" (48cm), and 24"
(61cm) are available for different installation reĆ
quirements.
DThe 33" (84cm) stand is used for a single oven
when counter space is limited.
Open Stand With Rack
DThe 24" (61cm) or 33" (84cm) open stands are
available with a rack support system located beĆ
low the oven.
STAND ASSEMBLY
Small Stand Without Shelve
1. Place stand frame upside down on a work surĆ
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.
Stand With Shelve
1. Place stand frame upside down on a work surĆ
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 corĆ
ner bracket.
7. Place a lock washer and nut on each bolt, and
tighten securely.
8. Tighten the leg frame bolts.
Figure 2

In tallation
6
Stand A embly
Open Stand With Rack
1. Lay stand frame top down on the floor as
shown. ee Figure 3.
2. Position the four leg assemblies and support
angles as shown. Attach with the 5/16Ć18 nuts
provided. DO NOT tighten leg bolts completely.
NOTE: Be s re the s pport angles and clips
are located correctly for yo r oven
config ration. See Fig re 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 corĆ
ner bracket.
6. Place a lock washer and nut on each bolt, and
tighten securely. ee the Figure 2.
7. Repeat teps 3-6 for the top shelf.
NOTE: Be s re the slots in the top shelf are
aligned with the s pport angles.
8. Insert the top of the rack stops into the two
back clips on the angle supports as shown. InĆ
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. InĆ
sert the bottom of the rack supports into the
slots in the top shelf as shown.
10. Tighten all loose bolts.
upport
Angle
Top helf
(rear)
Rack
upport
Attach Rack Support and Rack Stop
CTB
upport
Angle,
RH
Rack
upport
Back of Stand
Rack top
upport
Angle, LH
CTBR
Back of Stand
upport
Angle,
RH
upport
Angle,
LH
Rack
upport
Rack top
Figure 3

In tallation
7
Oven A embly
OVEN ASSEMBLY TO STAND
Single Section
1. Place the assembled stand in the location
where the oven is going to be used.
2. Remove the side control compartment cover
and open the front control panel of a single
oven (or lower section).
3. With a tool, punch out the knockĆouts in the
oven bottom near each corner.
4. et the oven on the stand. Center it to the frame.
5. Align the front, and rear bolt holes of the oven
with the bolt holes in the stand.
6. Insert a bolt and washer, from the top down
through each of the 2 holes.
7. Place a nut and washer on each of the 2 bolts,
and tighten securely.
8. Replace the oven's side control compartment,
and close the front control panel.
NOTE: For single section ovens only. For
do ble stacked ovens step 8 will be
completed once the ovens are stacked.
Figure 4
Double Section
1. Assemble the lower section to the stand as deĆ
scribed. DO NOT replace the side control
compartment or close the front control panel.
2. With a tool, punch out the knockĆouts in the
oven top of the lower oven.
3. Remove the side control compartment cover
and open the front control panel of the upper
oven.
4. With a tool, punch out the knockĆouts in the
bottom of the upper oven near each corner.
5. et the upper oven on the lower oven.
6. Align the front, and rear bolt holes of the upper
oven with the bolt holes in the bottom oven.
7. Insert a bolt and washer, from the top down
through each of the 2 holes.
8. Place a nut and washer on each of the 2 bolts,
and tighten securely.
9. Replace the control compartment cover, and
close the front control panel on both of the
ovens.
Figure 5

In tallation
8
Oven A embly
4" (10CM) LEG ATTACHMENT
1. Lay the oven on its side.
2. crew one leg into each of the corner nuts.
Figure 6
CASTER INSTALLATION
NOTE: Casters are not s pplied for the 4" (10cm)
legs, 5Ć3/4" (15cm) or 7" (18cm) stands.
NOTE: Install the locking casters on the front of
the oven. Install the nonĆlocking casters on
the back of the oven.
1. Insert the caster into the leg. ecure the caster
to the leg by tightening the locknut.
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.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and its component parts, have been
thoroughly tested and inspected prior to shipĆ
ment. However, it is often necessary to further test
or adjust the oven as part of a normal and proper
installation. These adjustments are the responsiĆ
bility of the installer, or dealer. ince these adjustĆ
ments are not considered defects in material or
workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not
limited to:
Dcalibration of the thermostat
Dadjustment of the doors
Dleveling
Dtightening of fasteners.
No installation should be considered complete
without proper inspection, and if necessary, adĆ
justment by qualified installation or service perĆ
sonnel.

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 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
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.
The ventilation of this oven should be in accorĆ
dance with local codes. In the absence of local
codes, refer to the National ventilation code titled,
Standard for the Installation of Eq ipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Eq ipment", 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.

In tallation
10
Electrical Connection
Wiring diagrams are located in the control comĆ
partment area.
Ovens are supplied for operation in several voltĆ
age choices, single or three phase grounded cirĆ
cuits.
The electric motor, indicator lights and related
switches are interconnected through the one powĆ
er source supplied to the oven.
1. The supply conduit enters through the rear of
the oven and electrical block secured to the
perforated panel at the back of the control
compartment.
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.

Operation
11
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 oven.
SAFETY TIPS
For your afety read before operating
General afety tip :
DIf the oven needs to be moved for any reason,
the supply cord must disconnected from the
unit before removing the restraint cable. ReconĆ
nect the restraint after the oven has been reĆ
turned to its original location.
DDO NOT remove the control panel cover unless
the oven is unplugged.

Operation
12
IQ Control
COMPONENT DESCRIPTION
1. Indicator
Lights
SLight up when product
key is activated.
2. Programming
Buttons
SUsed to access programĆ
ming mode and change
parameters.
3. VFD (Vacuum
Fluorescent
Display)
SBright blue for easy viewĆ
ing. Displays
programming and cook
cycle information.
4. lideĆIn Menu
trips
SMenu items are printed
directly on easyĆtoĆ
change menu strip.
5. Product
Buttons
SUsed to activate cook
cycles and for certain
programming functions.
6. CAN key SUsed for recipe review
during idle.
SUsed to review time
remaining during multiple
cooks (press & hold)
7. COOL DOWN
key
SUsed to enter or exit cool
down mode.
8. TEMP SUsed to check actual
temperature; also used to
clear value when in
programming mode.
9. ETBACK
key
SUsed to enter or exit
etback mode.
10. CK LINK
logo
Signifies your control is
communicationsĆcapable. Figure 8

Operation
13
IQ Control
OPERATIONAL TEST PROCEDURE
1Plug oven into electrical source
2Turn the oven power switch on.
3NOTE: This scrolling can be bypassed by pressing SCAN.
The controller will scroll through the following:
a.) Appliance Type
b.) oftware #
c.) Download #
d.) CK Address
4Press any illuminated product key.
5The cook cycle will count down in the display.
RECIPE REVIEW - Quickly see what is proĆ
grammed for each product key.
1. Press the CAN key.
2. elect any product key previously proĆ
grammedĆLED beside the key will be lit.
3. Press the DOWN arrow key to scroll through
the list.
4. Press CAN to exit.
VIEW TEMPERATURE SETTING
1. Press the TEMP key 'once' to view Actual TemĆ
perature, or
2. Press the TEMP key 'twice' to view et TemĆ
perature.
3. Press the TEMP key 'three' times to view Fan
peed
4. Press the TEMP key 'four' times to view Fan DiĆ
rection
COOL DOWN
1. To enter Cool Down, press the COOL DOWN
key while the oven door is closed. When the
display reads COOL," the door can then be
opened.
WARNING!!
THE FAN IS STILL MOVING. DO NOT
REACH INTO THE OVEN. The fan will auĆ
tomatically hut off when the actual temĆ
perature reache 105°F.
2. To exit Cool Down, press the COOL DOWN
key again. The oven will come back up to set
temperature.
WARNING!!
ALWAYS TURN OFF MAIN POWER BEĆ
FORE REMOVING BAFFLE OR PLACING
HANDS NEAR FAN.

Operation
14
IQ Control
SETBACK
1. Used to manually reduce the set temperature
temporarily during times of infrequent cookĆ
ing. Press the ETBACK key once to reduce
the set temperature to the preĆprogrammed
setback temperature.
2. Press the ETBACK key again to exit etback
and warm back up to the operating temperaĆ
ture.
PROGRAMMING
Programming Mode for the control is entered by
pressing the P" key for three (3) seconds. The folĆ
lowing programming mode is available on the
control as follows:
Acce Level Pa code
Employees 1724
Managers 6647
Program Area Employee Manager
ystem n/a X
Recipe X n/a
Product Name
Library n/a X
Alarm Library n/a X
CK Address n/a X
NOTE: Pressing the P" key saves the previo s
parameter.
NOTE: If no key is pressed within 2 min tes while
in Programming mode, the controller will
a tomatically ret rn to idle mode.
NOTE: All scrolling will loop back thro gh alĆ
lowed val es.

Operation
15
IQ Control
CHANGING THE MENU STRIP
1Turn off the oven power.
2With a Phillips screwdriver, remove the two screws that secure the bezel of the controller
in place. Remove the bezel.
3Remove the existing menu strip(s) by lifting the tab and pulling the menu strip out from
the bottom of the controller.
4Using the tab as a guide, slide the new menu strip in.
5Replace the bezel and screws to secure to the controller.
6Turn on the oven power.

Operation
16
IQ Control
RECIPE PROGRAMMING (1724)
KEY PRESS DISPLAY ACTION
STo enter programming mode,
press and hold the P" key for
3 seconds.
Scroll down to ProgramĆ
ming."
SPress the P" key to lock in
entry.
SThe display will prompt user to
enter a pass code.
Enter Program mode
1
SEnter pass code 1 7 2 4.
SPress the P" key to lock in
your entry.
SDisplay will show Recipe."
Press the P" key.
ENTER CODE
****
RECIPE
Enter Pa Code
2
SPress the product key to be
programmed. That key's LED
will remain lit.
Scroll to the feature you want
changed and press the P"
key.
NOTE: Selecting ALL" alĆ
low you to review and/or
change all parameter for
that key.
To jump to a pecific feaĆ
ture, elect one from the
li t and follow the apĆ
propriate in truction to
make the change .
ELECT PRODUCT TO
PROGRAM
Choices are:
ALL, NAME, TIME,
TEMPERATURE, TIMING,
EN ITIVITY, FAN PEED
FAN CYCLE, FAN PUL E
ON, FAN PUL E OFF,
ALARM TIME, ALARM
NAME, ALARM DONE,
ALARM TONE, HOLD
TIME, HOLD TEMP, HOLD
DONE, HOLD FAN
PEED, PRODUCT
HEAD , EXIT
Choo e a Product Key
(Recipe)
3