Blodgett DFG-100 Series User manual

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 90055 Rev AC (8/11)
E 2011- G. . Blodgett Corporation
DFGĆ100 AND DFGĆ200 SERIES
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
LA SÉRIE DFGĆ100 ET DFGĆ200
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

IMPORTANT
FOR YOUR SAFETY
Do no s ore or use gasoline or o her flammable vapors or liquids in he vicini y
of his or any o her appliance.
AVERTISSEMENT
Ne pas en reposer ni u iliser de l'essence ni d'au res vapeurs ou liquides inflamĆ
mables dans le voisinage de ce appariel, ni de ou au re 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 informa ion con ained in his manual is impor an for he proper ins alla ion,
use, and main enance of his oven. Adherence o hese procedures and ins rucĆ
ions will resul in sa isfac ory baking resul s and long, rouble free service.
Please read his manual carefully and re ain i for fu ure reference.
Les informa ions données dans le présen manuel son impor an es pour ins aller,
u iliser e en re enir correc emen ce four. Le respec de ces ins ruc ions e procéĆ
dures perme ra d'ob enir de bons résul a s de cuisson e une longue durée de serĆ
vice sans problèmes. Veuillez lire le présen manuel e le conserver pour pouvoir
vous y repor er à l'avenir.
Errors: Descrip ive, ypographic or pic orial errors are subjec o correc ion. SpecificaĆ
ions are subjec o change wi hou no ice.
Erreurs:Les erreurs de descrip ion, de ypographie ou d'illus ra ion fon l'obje de
correc ions. Les carac éris iques son suje es à modifica ions sans préavis.

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 Con en s/Table des Ma ières
In roduc ion
Oven Description and pecifications 2. . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . .
Ins alla ion
Delivery and Location 4. . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . .
N F Bolts 5. . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 6. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 6. . . . . . . . . . . . . . . . . . . .
Double ection Assembly 7. . . . . . . . . . . .
Oven Leveling 7. . . . . . . . . . . . . . . . . . . . . .
Ventilation 8. . . . . . . . . . . . . . . . . . . . . . . . . . .
Canopy Type Exhaust Hood 8. . . . . . . . . .
Direct Flue Arrangement 9. . . . . . . . . . . . .
Utility Connections - tandards and
Codes 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gas Connection 11. . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 14. . . . . . . . . . . . . . . . .
Initial tartup 15. . . . . . . . . . . . . . . . . . . . . . . . .
Opera ion
afety Information 16. . . . . . . . . . . . . . . . . . . .
olid tate Manual Control with
Digital Timer 17. . . . . . . . . . . . . . . . . . . . . . . . .
olid tate Manual Control 18. . . . . . . . . . . . .
olid tate Digital Control 19. . . . . . . . . . . . . .
Blodgett IQ2T Vision Control 21. . . . . . . . . .
How Cook and Hold Works 31. . . . . . . . . . . .
General Guidelines for Operating
Personnel 32. . . . . . . . . . . . . . . . . . . . . . . . . . . .
uggested Times and Temperatures 33. . . .
Main enance
Cleaning and Preventative Maintenance 34.
Troubleshooting Guide 35. . . . . . . . . . . . . . . .
In roduc ion
Description et pécifications du Four 36. . . .
Éléments du Four 37. . . . . . . . . . . . . . . . . . . . .
Ins alla ion
Livraison et Implantation 38. . . . . . . . . . . . . . .
Montage du Four 39. . . . . . . . . . . . . . . . . . . . .
Boulons N F 39. . . . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 40. . . . . . . . . . . . . . .
Montage des Roulettes 40. . . . . . . . . . . . . .
Montage de la ection Double 41. . . . . . . .
Mise à Niveau du Four 41. . . . . . . . . . . . . . .
Ventilation 42. . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotte D'évacuation Type Voûte 42. . . . . . .
En Prise Directe 43. . . . . . . . . . . . . . . . . . . . .
Branchements de ervice - Normes et
Codes 44. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Branchement de Gaz 45. . . . . . . . . . . . . . . . .
Raccordement Électrique 48. . . . . . . . . . . . . .
Mise en Marche Initiale 49. . . . . . . . . . . . . . . .
U ilisa ion
Informations de écurité 50. . . . . . . . . . . . . . .
Commandes tandard avec le
Temporisateur Numérique 51. . . . . . . . . . . . .
Commandes tandard 52. . . . . . . . . . . . . . . .
Commandes Numériques à
emiĆConducteurs 53. . . . . . . . . . . . . . . . . . . .
Blodgett IQ2T Commande Vision 56. . . . . .
Principe de la Fonction de Cuisson
et Maintien 67. . . . . . . . . . . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention
des Utilasateurs 68. . . . . . . . . . . . . . . . . . . . . .
Durées et Températures uggérées 69. . . . .
En re ien
Nettoyage et Entretien Préventif 70. . . . . . . .
Guide de Détection des Pannes 71. . . . . . . .

In roduc ion
2
Oven Descrip ion and Specifica ions
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.
Air Flow Pa ern for Blodge DFG Convec ion Ovens
Figure 1
GAS SPECIFICATIONS - U.S., Canada and General Expor
Na ural Gas Propane Gas
US Uni s SI Uni s US Uni s SI Uni s
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
DFGĆ100Ć3
DFGĆ200ĆL
55,000 BTU/hr
60,000 BTU/hr
16.2 kW
17.6 kW
55,000 BTU/hr
60,000 BTU/hr
16.2 kW
17.6 kW
Main Burner Orifice ize
DFGĆ100Ć3
DFGĆ200ĆL
40 MTD*
38 MTD*
2.5 mm
2.6 mm
53 MTD*
1/16" dia.
1.5 mm
1.55 mm
GAS SPECIFICATIONS - DFGĆ100Ć3 for Aus ralia
Oven Input - 58 MJ/h - 58 MJ/h
Main Burner Orifice ize 38 MTD* 2.6 mm 1/16" dia. 1.6 mm
NOTE: * - Multiple Twist Drill

In roduc ion
3
Oven Componen s
Combus ion Cover - provides access to the
combustion compartment on gas ovens.
Combus ion Compar men - contains combusĆ
tion burners on gas ovens.
Combus ion Burners - provide heat to the bakĆ
ing chamber on gas ovens.
Chain & Turnbuckle - controls operation of the
oven doors.
Con rol Panel - contains wiring and components
to control the oven operation.
Oven Racks - five racks are provided standard.
Additional racks are available.
Rack Suppor s - 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.
Convec ion Mo or - provides power to turn the
blower wheel.
Oven Ligh s - provide lighting inside the baking
compartment.
Combustion
Cover
Combustion
Burners
Control
Panel Cover
Control
Panel
Convection
Motor
Blower
Wheel
Blower
Wheel Cover
Rack upport
Oven Rack
Chain &
Turnbuckle
Oven
Lights
Figure 2

Ins alla ion
4
Delivery and Loca ion
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 Blodge Oven Company canno assume
responsibili y for loss or damage suffered in
ransi . The carrier assumed full responsibili y
for delivery in good order when he shipmen
was accep ed. We are, however, prepared o
assis 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 beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.
DFG100
DOven body right side - 2" (5cm)
DOven body left side - 2" (5cm)
DOven body back - 0" (0cm)
DOven body bottom - 6" (15cm)
DFG200
DOven body right side - 6" (15cm)
DOven body left side - 6" (15cm)
DOven body back - 6" (15cm)
DOven body bottom - 6" (15cm)
The 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 e accomplished within the limited
movement provided y the gas hose reĆ
straint. If the oven needs to e moved furĆ
ther from the wall, the gas must first e
turned off and disconnected from the oven
efore removing the restraint. Reconnect
the restraint after the oven has een 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.
DN F requires 6" of clearance on the bottom and
sides of the unit for cleaning. Do not place the
oven on a curb base or seal to a wall.
DThe 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. Remove the combustion compartment cover.
The rating plate is attached to the frame on the
left side of the combustion compartment.

Ins alla ion
5
Oven Assembly
NSF BOLTS
These bolts are required by N F to block any exĆ
posed hole on the back of an oven. This 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 3.
Double Stacke Units Units without Back Panels
Figure 3

Ins alla ion
6
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. 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: If using casters see CASTER ASĆ
SEMBLY efore proceeding.
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
6" (15 cm) Legs Shown
Figure 4
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of
the oven. Install the nonĆlocking casters on
the ack of the oven.
NOTE: Use a gas hose restraint on all units with
casters. See page 13.
Cas ers for Single and Double S acked 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.
Tighten the lock nuts to secure the casters.
Adjustable
Leg Foot
Caster Assembly
Gas Hose
Restraint Bracket
Figure 5
Low Profile Cas ers for Double S acked Ovens:
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 6

Ins alla ion
7
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Old style ovens refer to units with painted exĆ
posed rear angle. New style ovens refer to
units with rear angle iron enclosed in steel.
The following instructions apply to stacking two
new style ovens.
1. ecure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the reĆ
maining 5/16" bolts shipped with the ovens.
4. Attach the flue connector.
The following instructions apply to stacking a new
style oven on an old style oven.
1. ecure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the reĆ
maining 5/16" bolts shipped with the ovens.
4. Drill a clearance hole for a 5/16" bolt in the
angle iron of the old style oven. Use the holes
in the stacking brackets as a pilot.
5. Attach the stacking brackets to the old style
oven with the 5/16" bolts and nuts provided in
the kit.
6. Attach the flue connector.
WARNING!!
When s acking ovens be sure o remove
he single oven flue boxes prior o a achĆ
ing hreeĆpiece connec or.
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.
Flue
Connector
Figure 7

Ins alla ion
8
Ven ila ion
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.
This oven may be vented using either:
DA mechanically driven, canopy type, exhaust
hood, or
DA direct flue arrangement.
U.S. and Canadian ins alla ions
Refer to your local ventilation codes. In the abĆ
sence of local codes, refer to the National ventilaĆ
tion code titled, Standard for the Installation of
Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking EquipĆ
ment", NFPAĆ96ĆLatest Edition.
Aus ralia and general expor ins alla ions
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 o properly ven he oven can be
hazardous o he heal h of he opera or
and may resul in opera ional problems,
unsa isfac ory baking and possible damĆ
age o he equipmen .
Damage sus ained as a direc resul of imĆ
proper ven ila ion will no be covered by
he manufac urer's warran y.
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
(.85 m3) for each oven section.
Ins alling he canopy hood draf diver er
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 of
Oven
Draft Diverter
Figure 8

Ins alla ion
9
Ven ila ion
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!!
I is essen ial ha he direc flue be
ins alled as follows. Incorrec ins alla ion
will resul in unsa isfac ory baking and
oven damage.
The flue must be class B or better. 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 external 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 (.85 m3) per secĆ
tion. To increase the supply air entering the room,
a ventilation expert should be consulted.
FLUE DIAMETER
Oven Single Double
DFGĆ100 6" (15cm) 6" (15cm)
DFGĆ200 6" (15cm) 8" (20cm)
Ins alling he draf 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 of
Oven
Draft Hood
Flue
Figure 9

Ins alla ion
10
U ili y Connec ions - S andards and Codes
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 ins alla ions
Installation must conform with local codes, or in
the absence of local codes, with the National Fuel
Gas Code, NFPA54/ANSI Z223.1-Latest Edition,
the Natural Gas Installation Code CAN/CGAĆ
B149.1 or the Propane Installation Code, CAN/
CGAĆB149.2 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 C22.2 as applicaĆ
ble.
Aus ralia and general expor ins alla ions
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.

Ins alla ion
11
Gas Connec ion
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 following example are
for natural gas.
You purchase a DFGĆ100 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
DFGĆ100 55,000 BTU
New Total 285,000 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,
285,000 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 ta les are
for straight pipe lengths only. Any el ows
or other fittings will decrease pipe capaciĆ
ties. Contact your local gas supplier if you
have any questions.
Maximum Capaci y of Iron Pipe in Cubic Fee
of Na ural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
Pipe
L h (f )
Nominal Size, Inches
p
Leng h (f ) 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 Ta le 10Ć2
Maximum Capaci y of Pipe in Thousands of
BTU/hr of Undilu ed L.P. Gas a 11" W.C.
(Pressure drop of 0.5 Inch W.C.)
Pipe Leng h
(f )
Ou side Diame er, Inches
pg
(f ) 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 Ta le 10Ć15

Ins alla ion
12
Gas Connec ion
PRESSURE REGULATION AND TESTING
DFGĆ100Ć3 ovens are rated at 55,000 BTU/Hr.
(16.2 kW) (58 MJ) per section. DFGĆ200ĆL ovens
are rated at 60,000 BTU/Hr. (17.6 kW) (63 MJ) per
section. Each oven has been adjusted at the factoĆ
ry to operate with the type of gas specified on the
rating plate.
Inle Pressure
Na ural Propane
Min Max Min Max
W.C. 7.0 10.5 11.0 13.0
kPa 1.742 2.61 2.74 3.23
Manifold Pressure
Na ural Propane
W.C. 3.5 10.0
kPa .87 2.49
DInle Pressure - the pressure of the gas before
it reaches the oven.
DManifold Pressure - 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 regula or is essenĆ
ial o he proper opera ion of he oven and
should no be removed. It is preset to provide the
oven with 3.5" W.C. (0.87 kPa) for natural gas and
10.0" 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 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).
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 (13.85" W.C., 3.45 kPa).
Gas Connection 2.5" (64 mm)
Gas Connection 3.75" (85.7 mm)
Figure 10

Ins alla ion
13
Gas Connec ion
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 11.
2. Attach the clip on restraining cable to the
mounting bracket.
Restraint Cable
Bracket
Back of Oven
Dou le stacked unit shown. Use the same procedure for
single units.
Figure 11
WARNING!!
If he res rain is disconnec ed for any
reason i mus be reconnec ed when he
oven is re urned o i s original posi ion.
U.S. and Canadian ins alla ions
The connector must comply with the Standard for
Connectors for Mova le Gas Appliances, ANSI
Z21.69 or Connectors For Movea le Gas ApĆ
pliances CAN/CGAĆ6.16 and a quick disconnect
device that complies with the Standard for QuickĆ
Disconnect Devices for Use With Gas Fuel, ANSI
Z21.41 or Quick Disconnect For Use With Gas Fuel
CAN 1Ć6.9. Adequate means must be provided to
limit the movement of the appliance without deĆ
pending on the connection and the quick disconĆ
nect device or its associated piping.
Aus ralie and general expor ins alla ions
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.

Ins alla ion
14
Elec rical Connec ion
Wiring diagrams are located in the control
compartment and on the back of the oven.
This oven is supplied for connection to 115 volt
grounded circuits. The 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 wi h hree
prong grounding ype plug for your
pro ec ion agains shock hazard and
should be plugged direc ly in o a properly
grounded hree prong recep acle. DO
NOT cu or remove he grounding prong
from his 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 Vol s Phase Amps Elec rical Connec ion
(minimum size)
U.S. and Canadian Ins alla ions
DFGĆ100Ć3 60 115 1 6 Cord set provided
DFGĆ200ĆL 60 115 1 6 Cord set provided
Aus ralia and General Expor Ins alla ions
DFGĆ100Ć3 50 220Ć240 1 3 ize per local code
DFGĆ200ĆL 50 220Ć240 1 3 ize per local code

Ins alla ion
15
Ini ial S ar up
The 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
covers.
jTurn the combination valve's manual shutĆoff
to the on position.
jTurn the selector switch to Cook, and the therĆ
mostat to 500_F (260_C).
The 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. The 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.
The manifold pressure can be checked at the
pressure tap located on the manifold.
jIf the above pressure readings are set to the
recommended pressure requirements, allow
the oven to burnĆoff for 2 hours. If the pressure
readings are not set correctly, turn off the oven
and readjust accordingly.
WARNING
The break in procedure burns off excess
oils presen in he me als during fabricaĆ
ion. Smoke may be produced. Proper
ven ila ion is required.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and i s componen par s, have been
horoughly es ed and inspec ed prior o shipĆ
men . However, i is of en necessary o fur her
es or adjus he oven as par of a normal and
proper ins alla ion. These adjus men s are he
responsibili y of he ins aller, or dealer. Since
hese adjus men s are no considered defec s
in ma erial or workmanship, hey are no covĆ
ered by he Original Equipmen Warran y. They
include, bu are no limi ed o:
Dcalibra ion of he hermos a
Dadjus men of he doors
Dburner adjus men s
Dleveling
Des ing of gas pressure
Digh ening of fas eners.
No ins alla ion should be considered comple e
wi hou proper inspec ion, and if necessary,
adjus men by qualified ins alla ion or service
personnel.

Opera ion
16
Safe y Informa ion
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 convection
oven.
SAFETY TIPS
For your safe y read before opera ing
Wha o do if you smell gas:
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.
Wha o do in he even 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 of a shutĆdown of any kind, alĆ
low a five (5) minute shut off period efore
attempting to restart the oven.
General safe y ips:
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.