Blodgett CTB XCEL Owner's manual

CTB XCEL & CTBR XCEL
HALF SIZE CONVECTION OVENS
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]
PN 54922 Rev B (8/12)
© 2012 - G.S. Blodgett Corporation

Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by

TABLE OF CONTENTS
INSTALLATION
Oven Description and Specications ....................................... 2
Delivery and Location .................................................... 3
Stand Assembly.......................................................... 4
Oven Assembly .......................................................... 6
Oven Assembly to Stand .............................................. 6
4” (10cm) Leg Attachment............................................. 7
Caster Installation .................................................... 7
Oven leveling ........................................................ 7
Adjustments Associated with Initial Installation.......................... 7
Utility Connections - Standards and Codes ................................. 8
Electrical Connection ..................................................... 9
OPERATION
Safety Information....................................................... 10
SmartTouch Touchscreen Control......................................... 11
General Guidelines for Operating Personnel ............................... 24
Suggested Times and Temperatures ...................................... 25
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 26
Troubleshooting Guide .................................................. 27
IMPORTANT
WARNING: Improper installa-
tion, adjustment, alternation,
service or maintenance can
cause property damage, in-
jury or death. Read the instl-
lation, operation and mainte-
nance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liq-
uids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the prop-
er installation, use, and mainte-
nance of this oven. Adherence
to these procedures and instruc-
tions will result in satisfactory
baking results and long, trou-
ble free service. Please read
this manual carefully and retain
it for future reference.
ERRORS: Descriptive, typo-
graphic or pictorial errors are
subject to correction. Speci-
cations are subject to change
without notice.

2
Installation
Oven Description and Specications
ELECTRICAL RATINGS- CTB XCEL & CTBR XCEL
VOLTAGE HZ KW PHASE
MAX LOAD (AMPS) ELECTRICAL
CONNECTION AWG*
L1 L2 L2 N
U.S. and Canadian Installations
208 60 5.6 1 27 — 27 — 8 AWG
208 60 5.6 3 24 12 15 — 10 AWG
220-240 60 5.6 1 24 — 24 — 8 AWG
220-240 60 5.6 3 21 11 14 — 10 AWG
208 60 8.0 1 35 — 35 — 6 AWG
208 60 8.0 3 22 20 21 — 10 AWG
220-240 60 8.0 1 32 — 32 — 6 AWG
220-240 60 8.0 3 20 18 19 — 10 AWG
General Export
208 50 5.6 1 27 — 27 — Size per local codes
220-240 50 5.6 1 24 — — 24 Size per local codes
220-240 50 8.0 1 35 — — 35 Size per local codes
220/380 50 5.6 3 10 8 8 2 Size per local codes
220/380 50 8.0 3 14 12 12 2 Size per local codes
240/415 50 5.6 3 11 0 9 3 Size per local codes
240/415 50 8.0 3 13 11 11 2 Size per local codes
230/400 50 5.6 3 11 0 10 1 Size per local codes
230/400 50 8.0 3 13 11 11 2 Size per local codes
*Electric connection wiring is sized for 90°C copper wire at 125% of rated input.
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Otherwise, CTB XCEL-
Double or CTBR XCEL-Double load ratings are twice the above data.
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is con-
stantly recirculated over the product by a fan in an en-
closed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly al-
lowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advance-
ment in energy efciency, reliability, and ease of opera-
tion. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and en-
hanced oven performance.

3
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
• Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
• Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notied within fteen days of delivery and the ship-
ping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibil-
ity for loss or damage suffered in transit. The carrier as-
sumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if ling 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 between
the oven and any combustible or non-combustible con-
struction.
CTB XCEL
• Oven body left side - 0” (0cm)
• Oven body back - 0” (0cm)
CTBR XCEL
• Oven body right side - 0” (0cm)
• Oven body back - 0” (0cm)
It is essential that an adequate air supply to the oven be
maintained to provide a sufcient ow of combustion and
ventilation air.
• Area must be accessible for proper servicing.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and ammable
liquids and solvents.
• To ensure proper operation, ventilation must not be
obstructed in any way. Tripping of the blower motor
thermal overload protective device is caused by ex-
cessive ambient temperature on the control side of
the oven resulting from insufcient ventilation. This
condition must be corrected immediately to avoid
permanent damage to the oven.
Before making any utility connections to this oven, check
the rating plate to be sure the oven speci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.

4
Installation
Stand Assembly
STAND OPTIONS
Small Stands Without Shelves
• The 5-3/4” (15cm) stand is used for a single oven,
when short legs are required for countertop use.
• The 7” (18cm) stand is used for a double stacked
oven, when the oven is to be located on the oor.
Stands With Shelves
• Three stands, 16” (40cm), 19” (48cm), and 24”
(61cm) are available for different installation require-
ments.
• The 33” (84cm) stand is used for a single oven when
counter space is limited.
Open Stands With Racks
• The 33” (84cm) open stands are available with a
rack support system located below the oven.
STAND ASSEMBLY
Small Stands Without Shelves
1. Place stand frame upside down on a work surface.
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 tight-
en securely.
4. The stand is now ready for the oven assembly.
Stands With Shelves
1. Place stand frame upside down on a work surface.
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 tight-
en. 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 corner bracket.
7. Place a lock washer and nut on each bolt, and tighten
securely.
8. Tighten the leg frame bolts.
Figure 1

5
Installation
Stand Assembly
Figure 2
Open Stands With Shelves and Racks
1. Place stand frame upside down on a work surface.
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 tight-
en. DO NOT tighten leg bolts completely.
4. Attach the rack support angles to the stud bolts on the
bottom of the stand top with the nuts provided.
Each support angle has 2 clips on one end and 1 clip
on the other end. The two clips should be at the back
of the stand facing toward the center.
IMPORTANT - Be sure the support angles and
clips are located correctly for your oven congu-
ration as shown.
5. Position the bottom shelf between the legs so that the
smooth top surface is facing the top of the stand.
6. Align the shelf holes with the bolt holes found near
the bottom of each leg.
7. Insert a carriage bolt from the outside of the leg,
through the leg, and through the shelf corner bracket.
8. Place a lock washer and nut on each bolt, and tighten
securely.
9. Repeat Steps 5-8 for the top shelf.
NOTE: Be sure the slots in the top shelf are aligned
with the support angles.
10. Insert the top of the rack stops into the two back clips
on the angle supports as shown. Insert the bottom of
the rack stops into the slots in the top shelf as shown.
11. Insert the rack supports into the remaining four clips
on the angle supports as shown. Insert the bottom
of the rack supports into the slots in the top shelf as
shown.
12. Tighten all loose bolts.
CTB - Underside of Stand Top
Left
Support
Angle
Right
Support
Angle
Top Shelf
(rear)
Support Angle
Rack
Support
Attach Rack Supports
and Rack Stops
Clips
Rack Stop
Clips
CTBR - Underside of Stand Top
Clips
Left
Support
Angle
Right
Support
Angle
Proper Location of Support Angles
Rear of
Stand
Rear of
Stand

6
Installation
Oven Assembly
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 knock-outs in the oven bot-
tom near each corner.
4. Set 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 double
stacked ovens step 8 will be completed
once the ovens are stacked.
Figure 3
Double Section
1. Assemble the lower section to the stand as described.
DO NOT replace the side control compartment or
close the front control panel.
2. With a tool, punch out the knock-outs 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 knock-outs in the bottom of
the upper oven near each corner.
5. Set 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 4

7
Installation
Oven Assembly
4” (10CM) LEG ATTACHMENT
1. Lay the oven on its side.
2. Screw one leg into each of the corner nuts.
Figure 5
CASTER INSTALLATION
NOTE: Casters are not supplied for the 4” (10cm) legs,
5-3/4” (15cm) or 7” (18cm) stands.
NOTE: Install the locking casters on the front of the
oven. Install the non-locking casters on the back
of the oven.
1. Insert the caster into the leg. Secure the caster to the
leg by tightening the locknut.
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 cast-
ers located on the bottom of each leg.
ADJUSTMENTS ASSOCIATED WITH INITIAL INSTAL-
LATION
Each oven, and its component parts, have been thor-
oughly tested and inspected prior to shipment. However,
it is often necessary to further test or adjust the oven as
part of a normal and proper installation. These adjust-
ments are the responsibility of the installer, or dealer.
Since these adjustments are not considered defects in
material or workmanship, they are not covered by the
Original Equipment Warranty. They include, but are not
limited to:
• calibration of the thermostat
• adjustment of the doors
• leveling
• tightening of fasteners.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by quali-
ed installation or service personnel.

8
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INSTAL-
LATION AND SERVICE PERSONNEL ONLY. INSTAL-
LATION OR SERVICE BY OTHER THAN QUALIFIED
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the elec-
tric appliance.
Qualied installation personnel must be experienced 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
All ovens, when installed, must be electrically grounded
in accordance with local codes, or in the absence of lo-
cal codes, with the National Electrical Code, ANSI/NFPA
70-Latest Edition and/or Canadian National Electric Code
C22.2 as applicable.
The ventilation of this oven should be in accordance with
local codes. In the absence of local codes, refer to the
National ventilation code titled, “Standard for the Installa-
tion of Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking Equipment”,
NFPA-96-Latest Edition.
General export installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments 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 distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.

9
Installation
Electrical Connection
Wiring diagrams are located in the control compartment
area.
Ovens are supplied for operation in several voltage choic-
es, single or three phase grounded circuits.
The electric motor, indicator lights and related switches
are interconnected through the one power source sup-
plied 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 assume responsibil-
ity for loss or damage suffered as a result oF improper
installATION.

10
Operation
Safety Information
The information contained in this section is provided for
the use of qualied operating personnel. Qualied operat-
ing personnel are those who have carefully read the in-
formation contained in this manual, are familiar with the
functions of the oven and/or have had previous experi-
ence with the operation of the equipment described. Ad-
herence to the procedures recommended herein will as-
sure the achievement of optimum performance and long,
trouble-free service.
Please take the time to read the following safety and op-
erating instructions. They are the key to the successful
operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
General safety tips:
• If the oven needs to be moved for any reason, the
supply cord must disconnected from the unit before
removing the restraint cable. Reconnect the restraint
after the oven has been returned to its original loca-
tion.
• DO NOT remove the control panel cover unless the
oven is unplugged.

11
Operation
SmartTouch Touchscreen Control
COMPONENT DESCRIPTION
1. DISPLAY - displays controller related information.
2. OVEN POWER SWITCH - controls power to the oven.
3. USB PORT and COVER - Use to transfer recipes and
data to/from the control
1
2
3
Figure 6

12
Operation
SmartTouch Touchscreen Control
MANUAL MODE COOKING
1. Select the POWER button to turn on the oven and
proceed to the manual screen.
Figure 7
2. Set the desired cook settings.
A) Temperature - Press the temperature text and
enter the desired oven temperature on the keypad
provided. Press SAVE & EXIT key to return to this
screen.
B) Cook Time - Press the time text and enter the de-
sired cook time on the keypad provided. Press SAVE
& EXIT to return to this screen.
C) Fan Speed - Press the fan speed text to toggle
between Low or High.
D) Lights - At any time the lights can be toggled on or
off by pressing the LIGHT icon.
A
B
C
D
Figure 8
3. Press START Icon to begin cooking. Press Cancel
key to stop cooking. Press +1 MIN to add 1 minute to
the cook time.

13
Operation
SmartTouch Touchscreen Control
MENU MODE COOKING
1. On a manual screen, press the ESC key to exit.
2. Select the MENU key to cook using the prepro-
grammed menu items.
Figure 9
3. Push the SELECT ITEM PRODUCT ICON in the top
right corner of the screen
Figure 10
4. Select the desired food category for your product.
Figure 11
5. Within the food category, select the desired product
you wish to cook.
Figure 12
6. Once selected the control returns to the Menu Cook-
ing screen. Press the START KEY to begin the cook
program.

14
Operation
SmartTouch Touchscreen Control
SHELF COOKING
1. Select the SHELF COOKING key.
Figure 13
2. Select which shelves you intend to place the selected
food item on. Press selected item icon in the upper
right corner of the screen to add different items that
share the same cook temperature but may have dif-
ferent cook times.
Once preheated, start icons will appear. You can
choose start all or start individual shelves.
Figure 14
3. During the cook cycle, individual shelf cook timers will
count down as the product is cooked. If you wish to
cancel the bake, you can press the STOP ALL key, or
you can stop individual shelves.
To add time, select +1 MIN key for individual shelves
or +1 MIN ALL key to add time to all shelves. Each
time the key is pressed, 1 minute of cook time is add-
ed.
Press STOP again to reset to the original values.
CLEAR ALL to clear all products from all shelves. All
Shelves must be cleared to escape the screen.
Once the bake is complete the beeper will sound.
Figure 15

15
Operation
SmartTouch Touchscreen Control
EDITING A MENU
1. Select the MENU/EDIT icon to edit the recipes in the
menu mode.
Figure 16
2. Select the EDIT ITEMS icon to edit the menu items.
Figure 17
3. To edit an existing item, select the item while the EDIT
ITEMS key is highlighted.
To delete an Item, select the item while the DELETE
key is highlighted.
To create a new item, select the NEW ? icon while the
EDIT key is highlighted.
Figure 18

16
Operation
SmartTouch Touchscreen Control
4. Each recipe is made up of steps containing seven
settings - temperature, time, fan, etc. A new step is
needed when you desire a different setting within a
step.
To edit a setting within a particular step, press the
icon for that setting. A keypad will appear for you to
input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left
hand corner of the screen to highlight the step you
wish to edit. Follow the instructions above to edit the
settings.
To delete a step, use the arrow keys on the bottom
left hand corner of the screen to highlight the step
you wish to delete. Press the red X icon to delete the
highlighted step.
Once you are nished, press the DISK icon to save
the changes.
Figure 19

17
Operation
SmartTouch Touchscreen Control
EDITING A CATEGORY
1. Select the MENU/EDIT icon to edit the recipes in the
menu mode.
Figure 20
2. Select the EDIT CATEGORIES icon to select which
items are in each category.
Figure 21
3. To edit an existing category, select the category while
the EDIT key is highlighted.
To delete a category, select the category while the
DELETE key is highlighted.
To create a new category, select the NEW ? icon
while the EDIT key is highlighted.
Figure 22
4. Select what you would like to edit.
To edit the name, press the EDIT NAME key. A key-
board will appear, enter the desired name and press
ENTER to return to this menu.
Figure 23

18
Operation
SmartTouch Touchscreen Control
5. To edit the category icon, press the category icon
displayed in the category edit screen, see Figure 34.
The Select Icon screen is displayed. See Figure 35.
Select the desired icon. To view more icon options,
press the arrow key.
Once the category icon is selected, the category edit
screen is displayed. Press the DISK icon to save your
changes.
Figure 24
6. To edit items that appear within a category, press the
SELECT ITEMS key on the edit category screen.
Select the items you would like to appear within the
category. When complete, press ESC key to return
to the previous menu. Press the DISK icon to save
your changes.
Figure 25