Blodgett DFG-100 Series Operating instructions

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA elephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183
PN 36434 Rev J (8/07)
E 2007 - G.S. Blodgett Corporation
DFGĆ100 XCEL
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
DFGĆ100 XCEL
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, he 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 Service Agency's Address:
Adresse de votre agence de service:
Model/Modèl:
Serial 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 and Specifications 2. . . .
Installation
Delivery and Location 3. . . . . . . . . . . . . . . . .
Oven Assembly 4. . . . . . . . . . . . . . . . . . . . . .
Sanitation Bolts 4. . . . . . . . . . . . . . . . . . . . .
Leg Attachment 5. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 5. . . . . . . . . . . . . . . . . . . .
Double Section Assembly 6. . . . . . . . . . . .
Oven Leveling 6. . . . . . . . . . . . . . . . . . . . . .
Ventilation 7. . . . . . . . . . . . . . . . . . . . . . . . . . .
Canopy ype Exhaust Hood 7. . . . . . . . . .
Direct Flue Arrangement 8. . . . . . . . . . . . .
Utility Connections - Standards and
Codes 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gas Connection 10. . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 13. . . . . . . . . . . . . . . . .
Initial Startup 14. . . . . . . . . . . . . . . . . . . . . . . . .
Ope ation
Safety Information 15. . . . . . . . . . . . . . . . . . . .
Solid State Manual Control 16. . . . . . . . . . . . .
Solid State Digital Control 17. . . . . . . . . . . . . .
Solid State Digital Control with Core
emperature Probe 20. . . . . . . . . . . . . . . . . . .
Solid State Digital Control with Humidaire 24
CHĆPro3 (Solid State Programmable Digital
Control) 27. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Blodgett IQ2T Vision Control 30. . . . . . . . . .
How Cook and Hold Works 40. . . . . . . . . . . .
General Guidelines for Operating
Personnel 41. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Maintenance
Cleaning and Preventative Maintenance 42.
roubleshooting Guide 43. . . . . . . . . . . . . . . .
Int oduction
Description et Spécifications du Four 44. . . .
Installation
Livraison et Implantation 45. . . . . . . . . . . . . . .
Montage du Four 46. . . . . . . . . . . . . . . . . . . . .
Boulons Sanitation 46. . . . . . . . . . . . . . . . . .
Assemblage des Pieds 47. . . . . . . . . . . . . . .
Montage des Roulettes 47. . . . . . . . . . . . . .
Montage de la Section Double 48. . . . . . . .
Mise à Niveau du Four 48. . . . . . . . . . . . . . .
Ventilation 49. . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotte D'évacuation ype Voûte 49. . . . . . .
En Prise Directe 50. . . . . . . . . . . . . . . . . . . . .
Branchements de Service - Normes et
Codes 51. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Branchement de Gaz 52. . . . . . . . . . . . . . . . .
Raccordement Électrique 55. . . . . . . . . . . . . .
Mise en Marche Initiale 56. . . . . . . . . . . . . . . .
Utilisation
Informations de Sécurité 57. . . . . . . . . . . . . . .
Commandes à SemiĆConducteurs 58. . . . . .
Commandes Numériques à
SemiĆConducteurs 60. . . . . . . . . . . . . . . . . . . .
Commande Numérique à SemiĆConducteur
avec Sonde de empérature Interne 63. . . .
Commandes Numériques à
SemiĆConducteurs avec Humidaire 68. . . . .
CHĆPro3 (Commande Numérique
Programmable pour SemiĆConducteurs) 72.
Blodgett IQ2T Commande Vision 77. . . . . .
Principe de la Fonction de Cuisson et
Maintien 88. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention des
Utilasateurs 89. . . . . . . . . . . . . . . . . . . . . . . . . .
Ent etien
Nettoyage et Entretien Préventif 90. . . . . . . .
Guide de Détection des Pannes 91. . . . . . . .

Int oduction
2
Oven Desc iption 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. he moving air conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. he 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.
Ai Flow Patte n fo DFGĆ100 XCEL
Figu e 1
GAS SPECIFICATIONS - DFG1XL/AA
U.S., Canada and Gene al Expo t
Natu al Gas P opane Gas
US Units SI Units US Units SI Units
Heating Value 1000 B U/cu.ft. 37.3 MJ/m32550 B U/cu. ft. 95.0 MJ/m3
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input
Standard rate
High rate
60,000 B U/hr
80,000 B U/hr
17.5 kW
23.5 kW
60,000 B U/hr
80,000 B U/hr
17.5 kW
23.5 kW
Manifold Pressure
Standard 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 Size 2.1 mm 2.1 mm 55 M D 1.3 mm
Aust alia
Oven Input
Standard rate
High rate
0.5 kPa
0.875 kPa
63 MJ/h
84 MJ/h
1.44 kPa
2.5 kPa
63 MJ/h
84 MJ/h
Main Burner Orifice Size 2.1 mm 2.1 mm 55 M D 1.3 mm
NOTE: * - Multiple Twist Drill

Installation
3
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
he well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
he following clearances must be maintained beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.
DFG100 XCEL
DOven body right side - 0" (0cm)
DOven body left side - 0" (0cm)
DOven body back - 0" (0cm)
DOven body bottom - 6" (15cm)
he following clearances must be available for serĆ
vicing.
DOven body sides - 12" (30cm)
DOven body back - 12" (30cm)
NOTE: On gas models, routine servicing can usuĆ
ally be accomplis ed wit in t e limited
movement provided by t e gas ose reĆ
straint. If t e oven needs to be moved furĆ
t er from t e wall, t e gas must first be
turned off and disconnected from t e oven
before removing t e restraint. Reconnect
t e restraint after t e oven as been reĆ
turned 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.
DA clearance of 6" is required on the bottom and
sides of the unit for cleaning. Do not place the
oven on a curb base or seal to a wall.
Dhe location must provide adequate clearance
for the air opening into the combustion chamĆ
ber.
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. he rating plate is located inside the combusĆ
tion compartment.

Installation
4
Oven Assembly
SANITATION BOLTS
hese bolts are required to block any exposed
hole on the back of an oven. his includes:
Dany unit, single or stacked, without a back panel.
Dany holes in stacked units not used for mountĆ
ing stacking brackets.
1. Locate the 5/16" bolts that were shipped with
the oven.
2. Install the bolts as shown in Figure 2.
Double Stacked U its U its without Back Pa els
Figu e 2

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. urn 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. Secure each leg usĆ
ing two 1/2" bolts.
NOTE: If using casters see CASTER ASĆ
SEMBLY before proceeding.
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
6" (15 cm) Legs S own
Figu e 3
CASTER ASSEMBLY
NOTE: Install t e locking casters on t e front of
t e oven. Install t e nonĆlocking casters on
t e back of t e oven.
NOTE: Use a gas ose restraint on all units wit
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.
ighten 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. Secure
each caster using three 1/2" bolts.
Gas Hose Restraint Bracket
Figu e 5

Installation
6
Oven Assembly
DOUBLE SECTION ASSEMBLY
1. Secure the short legs to the bottom sections
as described.
2. Attach lower flue box to lower oven.
3. Place the upper section in position on top of
the lower oven.
4. Attach the stacking brackets using the reĆ
maining 5/16" bolts shipped with the ovens.
5. Install flue riser and attach upper flue box to
upper oven.
WARNING!!
When stacking ovens be su e to emove
the single oven flue boxes p io to attachĆ
ing uppe and lowe boxes and ise .
OVEN LEVELING
After assembly, the oven should be leveled and
moved to the operating location.
1. he oven can be leveled by adjusting the feet
or casters located on the bottom of each leg.
Flue Riser
Flue
Boxes
Figu e 6

Installation
7
Ventilation
On gas models the installation of a proper ventilaĆ
tion system cannot be over emphasized. his sysĆ
tem removes unwanted vapors and products of
combustion from the operating area.
his 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, Standard for t e Installation of
Equipment for t e Removal of Smoke and Grease
Laden Vapors from Commercial Cooking EquipĆ
ment", NFPAĆ96ĆLatest Edition.
Aust alia and 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.
he 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. he distance
from the floor to the lower edge of the hood should
not exceed 7' (2.1m).
he total makeup and exhaust air requirements for
hood capacity should be approximately 30 CFM
(.85 m3) 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. See
Figure 7.
2. Secure both ends with the sheet metal screws
provided.
Front of
Oven
Draft Diverter
Figu e 7

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.
he flue must be class B or better with a diameter
of 6" (15 cm) for single ovens and 8" (20 cm) for
double stacked ovens. he 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. he flue should be
capped with a UL Listed type vent cap to isolate
the unit from external environmental conditions.
he direct vent cannot replace air consumed and
vented by the oven. Provisions must be made to
supply the room with sufficient makeĆup air. otal
makeĆup air requirements for each oven section
should be approximately 30 CFM (.85 m3) per secĆ
tion. o 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.
See Figure 8.
2. Secure both ends with the sheet metal screws
provided.
Front of
Oven
Draft Hood
Flue
Figu e 8

Installation
9
Utility Connections - Standa ds and Codes
HE INS ALLA ION INS RUC IONS CONĆ
AINED HEREIN ARE FOR HE USE OF QUALIĆ
FIED INS ALLA ION AND SERVICE PERSONNEL
ONLY. INS ALLA ION OR SERVICE BY O HER
HAN QUALIFIED PERSONNEL MAY RESUL IN
DAMAGE O HE OVEN AND/OR INJURY O
HE OPERA OR.
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
he 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.
Installation must conform with local codes, or in
the absence of local codes, with the National ElecĆ
trical Code, ANSI/NFPA 70-Latest Edition and/or
Canadian National Electric Code C22.1 as applicaĆ
ble.
Aust alia and 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 t e following example are
for natural gas.
You purchase a DFGĆ100 XCEL convection oven to
add to your existing cook line.
1. Add the B U rating of your current appliances.
Pitco Fryer 120,000 B U
6 Burner Range 60,000 B U
Deck Oven 50,000 B U
otal 230,000 B U
2. Add the B U rating of the new oven to the toĆ
tal.
Previous otal 230,000 B U
DFGĆ100 XCEL (high rate) 80,000 B U
New otal 310,000 B U
3. Measure the distance from the gas meter to
the cook line. his 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.
he total capacity for this example is 320,000
B U. Since the total required gas pressure,
310,000 B U is less than 320,000 B U, the
current gas piping will not have to be inĆ
creased.
NOTE: T e BTU capacities given in t e tables are
for straig t pipe lengt s only. Any elbows
or ot er fittings will decrease pipe capaciĆ
ties. Contact your local gas supplier if you
ave 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
L th (ft)
Nominal Size, Inches
p
Length (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 t e National Fuel Gas Code 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 t e National Fuel Gas Code Part 10 Table 10Ć15

Installation
11
Gas Connection
PRESSURE REGULATION AND TESTING
DFGĆ100 XCEL ovens are rated at 60,000 B U/Hr.
(17.5 kW) (63 MJ) per section at standard rate or
80,000 B U/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 P essu e
Natu al P opane
Min Max Min Max
W.C. 7.0" 10.5" 11.0" 13.0"
kPa 1.742 2.61 2.74 3.23
Manifold P essu e
Natu al P opane
W.C. 2.0" 3.5" 5.5" 10.0"
kPa 0.50 .87 1.37 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 2.0 and 3.5" W.C. (0.50 and 0.87 kPa) for
natural gas and 5.5 and 10.0" W.C. (1.37 and 2.50
kPa) for Propane at the manifold.
DO NO INS ALL AN ADDI IONAL REGULA OR
WHERE HE OVEN CONNEC S O HE GAS
SUPPLY UNLESS HE INLE PRESSURE IS
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.
he 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 (13.85" W.C., 3.45
kPa).
he 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 (13.85" W.C., 3.45 kPa).
Gas Connection 3" (76 mm)
Gas Connection 3.75" (86 mm)
Figu e 9

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.
he 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.
he restraint (ie: heavy gauge cable) should be
1,000 lb. (453 kg) test load and should be attached
without damaging the building. DO NO 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. See Figure 10.
2. Attach the clip on restraining cable to the
mounting bracket.
Restraint Cable
Bracket
Back of Oven
Double stacked unit s own. Use t e same procedure for
single units.
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
he connector must comply with the Standard for
Connectors for Movable Gas Appliances, ANSI
Z21.69VCSA 6.16 and a quick disconnect device
that complies with the Standard for QuickĆDisconĆ
nect Devices for Use wit Gas Fuel, ANSI
Z21.41VCSA 6.9. Adequate means must be proĆ
vided to limit the movement of the appliance withĆ
out depending on the connection and the quick
disconnect device or its associated piping.
Aust alia and gene al expo t installations
he 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.
his oven is supplied for connection to 115 volt
grounded circuits. he electric motor, indicator
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 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.
HE BLODGE OVEN COMPANY CANNO ASĆ
SUME RESPONSIBILI Y FOR LOSS OR DAMAGE
SUFFERED AS A RESUL OF IMPROPER INS ALĆ
LA ION.
ELECTRICAL SPECIFICATIONS
Hz Volts Phase Amps Elect ical Connection
(minimum size)
U.S. and Canadian Installations
60 115 1 10 Cord set provided
Aust alia and Gene al Expo t Installations
50 220Ć240 1 5 Size per local code

Installation
14
Initial Sta tup
he following is a checkĆlist to be completed by
qualified personnel prior to turning on the
appliance for the first time.
jOpen the manual shutĆoff valve at the rear of
the oven.
jRemove the control panel and combustion
cover.
jBe sure the gas on/off switch on the front panĆ
el is in the on position.
jurn the selector switch to High Fan, 80,000
B U, and the thermostat to 550_F (288_C).
he oven main burner lights, and the Oven Ready
Light comes on. 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 inlet pressure is correct. he inĆ
let pressure can be checked at the pressure
tap located on the combination valve's inlet
side.
jVerify that the manifold pressure is correct.
he manifold pressure can be checked at the
pressure tap located on the manifold. Check
pressure at both 80,000 B U and 60,000 B U.
jIf the pressure readings are not set correctly,
adjust accordingly.
jFIRS IME ONLY BREAKĆIN PROCEDURES
a.) Set burner rate to 60,000 B U.
b.) urn oven on high fan and adjust thermoĆ
stat to 350°F (177°C). Allow oven to heat
soak for one hour.
c.) Adjust thermostat to 550°F (288°C). After
reaching setpoint, set burner rate to
80,000 B U. Allow oven to heat soak until
all residual smoke and fumes have
stopped.
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
Dleveling
Dtesting of gas p essu e
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
HE INFORMA ION CON AINED IN HIS SECĆ
ION IS PROVIDED FOR HE USE OF QUALIFIED
OPERA ING PERSONNEL. QUALIFIED OPERA Ć
ING PERSONNEL ARE HOSE WHO HAVE
CAREFULLY READ HE INFORMA ION CONĆ
AINED IN HIS MANUAL, ARE FAMILIAR WI H
HE FUNC IONS OF HE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WI H HE OPĆ
ERA ION OF HE EQUIPMEN DESCRIBED. ADĆ
HERENCE O HE PROCEDURES RECOMĆ
MENDED HEREIN WILL ASSURE HE
ACHIEVEMEN OF OP IMUM PERFORMANCE
AND LONG, ROUBLEĆFREE SERVICE.
Please take the time to read the following safety
and operating instructions. hey 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 NO try to light any appliance.
DDO NO 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:
Durn all switches to off.
DDO NO attempt to operate the oven until the
power is restored.
NOTE: In t e event of a s utĆdown of any kind, alĆ
low a five (5) minute s ut off period before
attempting to restart t e oven.
Gene al safety tips:
DDO NO 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 NO remove the control panel cover unless
the oven is unplugged.

Ope ation
16
Solid State Manual Cont ol
1
2
3
4
5
6
7
Figu e 11
CONTROL DESCRIPTION
1. SELEC OR SWI CH - controls power to the
oven for high fan, low fan or cool down.
2. OVEN READY LIGH - when lit indicates
burner operation. When the light goes out the
oven has reached operating temperature.
3. SOLID S A E HERMOS A - allows an infiĆ
nite selection of temperatures from 150Ć550_F
(66Ć288_C).
4. IMER - activates an electric buzzer that
sounds when the cook time expires.
5. LIGH S SWI CH - controls interior lights.
6. RA E SWI CH - switches oven between
standard rate (60,000 B U) and high rate
(80,000 B U) while in high fan.
NOTE: Hig rate is disabled wit low fan.
7. GAS ON/OFF SWI CH - press to shut off gas
to the oven.
OPERATION
1. urn the SELEC OR Switch (1) to either HIGH
FAN or LOW FAN. he 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 RA E SWI CH (6).
2. Set the SOLID S A E HERMOS A (3) to the
desired setting or temperature.
3. Preheat until the OVEN READY LIGH (2)
goes out.
4. Load product into the oven. Determine cook
time and set the IMER (4).
5. When the buzzer sounds, remove the product
from the oven. urn the IMER knob (4) to OFF
to silence the buzzer.
Oven Cool Down:
1. urn the SELEC OR Switch (1) to COOL
DOWN.
NOTE: T e doors may be opened to speed t e
cooling process.
Oven Shut Down:
1. urn the SELEC OR SWI CH (1) to OVEN OFF.
WARNING!!
A complete five minute shutdown must be
obse ved befo e the oven is elighted.