Blodgett DFG-50 Owner's manual

DFG-50
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]
PN 17355 Rev T (3/14)
© 2014 - G.S. Blodgett Corporation

Your Service Agency’s Address:
Model
Serial number
Oven installed by
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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
Ventilation ............................................................... 8
Utility Connections - Standards and Codes ................................ 10
Gas Connection......................................................... 11
Gas Piping.......................................................... 11
Pressure Regulation and Testing...................................... 12
Gas Hose Restraint ................................................. 13
Electrical Connection .................................................... 14
Initial Startup ........................................................... 15
OPERATION
Safety Information....................................................... 16
Solid State Manual Control............................................... 17
Solid State Digital Control................................................ 18
CH-Pro3 (Solid State Programmable Digital Control) ....................... 20
Blodgett IQ2™ Vision Control ............................................ 23
How Cook & Hold Works................................................. 33
General Guidelines for Operating Personnel ............................... 34
Suggested Times and Temperatures ...................................... 35
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 36
Troubleshooting Guide .................................................. 37
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.
INSTRUCTIONS TO BE FOL-
LOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LO-
CATION. This information may
be obtained by contacting your
local gas supplier.
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
GAS RATINGS - DFG-50
Natural Gas Propane
US Units SI Units US Units SI Units
U.S., Canada and General Export
Heating Value 1000 BTU/cu.ft. 37.3 MJ/m3 2550 BTU/cu. ft. 95.0 MJ/m3
Specic Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5” W.C. .87 kPa 10” W.C. 2.49 kPa
Oven Input 27,500 BTU/hr
34,500 BTU/hr
8.1 kW
10.1 kW
27,500 BTU/hr
34,500 BTU/hr
8.1 kW
10.1 kW
Main Burner Orice Size 38 MTD*
32 MTD*
2.6 mm
2.9 mm
1/16” dia.
50 MTD*
1.6 mm
1.75 mm
Pilot Burner Orice Size .021” dia. .55 mm .011” dia. .28 mm
Australia
Oven Input — 32 MJ — 32 MJ
Main Burner Orice Size 38 MTD* 2.6 mm 1/16” dia. 1.6 mm
Gas Manifold Pressure — .87 kPa — 2.49 kPa
NOTE: * - Multiple Twist Drill
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.
• Oven body right side - 6” (15 cm)
• Oven body left side - 6” (15 cm)
• Oven body back - 6” (15 cm)
• Oven body bottom - 6” (15 cm)
The following clearances must be available for servicing.
• Oven body sides - 12” (30 cm)
• Oven body back - 12” (30 cm)
NOTE: On gas models, routine servicing can usually be
accomplished within the limited movement pro-
vided by the gas hose restraint. If the oven needs
to be moved further from the wall, the gas must
rst be turned off and disconnected from the oven
before removing the restraint. Reconnect the re-
straint after the oven has been returned to its nor-
mal position.
It is essential that an adequate air supply to the oven be
maintained to provide a sufcient ow of combustion and
ventilation air.
• Place the oven in an area that is free of drafts.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and ammable
liquids and solvents.
• Do not place the oven on a curb base or seal to
a wall. This will restrict the ow of air and prevent
proper ventilation. Tripping of the blower motor’s
thermal overload device is caused by an excessive
ambient temperature on the right side of the oven.
This condition must be corrected to prevent perma-
nent damage to the oven.
• The location must provide adequate clearance for
the air opening into the combustion chamber.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the gas and electrical services supplied
for the oven.
1. Pull out control panel. The rating plate attached to the
inside of the control compartment.

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 24” (61cm) or 33” (84cm) open stands are avail-
able 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.
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
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.
Figure 2
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
Proper Location of Support Angles
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 this step 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.
Figure 6
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.

8
Installation
Ventilation
On gas models the installation of a proper ventilation sys-
tem cannot be over emphasized. This system removes
unwanted vapors and products of combustion from the
operating area.
This oven may be vented using either:
• A mechanically driven, canopy type, exhaust hood,
or
• A direct ue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Remov-
al of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment”, NFPA-96-Latest Edition.
Australia and 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.
WARNING:
Failure to properly vent the oven can be haz-
ardous to the health of the operator and may
result in operational problems, unsatisfactory
baking and possible damage to the equip-
ment.
Damage sustained as a direct result of im-
proper ventilation will not be covered by the
manufacturer’s warranty.
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 equip-
ment plus an overhang of at least 6” (15 cm) on all sides
not adjacent to a wall. The distance from the oor 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 19 CFM for each oven
section.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft
diverter. Install the draft diverter as follows:
1. Place the diverter over the ue connector with the
open area facing the right side of the oven.
2. Secure with the sheet metal screws provided.
Draft Diverter
Front of Oven
Figure 7

9
Installation
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven exhaust
hood is impractical the oven may be vented by a direct
ue arrangement.
WARNING!!
It is essential that the direct ue be installed
as follows. Incorrect installation will result in
unsatisfactory baking and oven damage.
The ue must be class B or better with a diameter of 6”
(15 cm). The height of the ue should rise 6-8 ft (2-2.5 m)
above the roof of the building or any proximate structure.
Never direct vent the oven into a hood. The ue 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 sufcient make-up air. Total make-up air require-
ments for each oven section should be approximately 19
CFM per section. To increase the supply air entering the
room, a ventilation expert should be consulted.
Installing the draft 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 ue connector.
2. Secure both ends with the sheet metal screws pro-
vided.
Draft Hood
Flue
Front of Oven
Figure 8

10
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 or replacement of gas piping and the
connection, installation, repair or servicing of equip-
ment.
• 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
The 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 Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
Installation must conform with local codes, or in the ab-
sence of local codes, with the National Electrical Code,
ANSI/NFPA 70-Latest Edition and/or Canadian National
Electric Code C22.1 as applicable.
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
Australia and general export installations
Instllation 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.

11
Installation
Gas Connection
GAS PIPING
A properly sized gas supply system is essential for maxi-
mum oven performance. Piping should be sized to pro-
vide a supply of gas sufcient to meet the maximum de-
mand of all appliances on the line without loss of pressure
at the equipment.
Example:
NOTE: BTU values in the following example are for natu-
ral gas.
You purchase a DFG-50 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 total.
Previous Total 230,000 BTU
DFG-50 27,500 BTU
New Total 257,500 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 total ca-
pacity of your current gas piping.
The total capacity for this example is 320,000 BTU. Since
the total required gas pressure, 257,500 BTU is less than
320,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are
for straight pipe lengths only. Any elbows or
other ttings will decrease pipe capacities.
Contact your local gas supplier if you have
any questions.
Maximum Capacity of Iron Pipe in Cubic Feet of
Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
NOMINAL SIZE, INCHES
3/4” 1” 1-1/4” 1-1/2” 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 Table 10-2
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
OUTSIDE DIAMETER, INCHES
3/4” 1” 1-1/2”
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 Table 10-15

12
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
DFG-50 ovens are rated at 27,500 BTU/Hr. (8.1 kW) (29
MJ) or 34,500 BTU/Hr. (10.1 kW) (36 MJ) per section.
Each oven has been adjusted at the factory to operate
with the type of gas specied on the rating plate.
INLET PRESSURE
Natural Propane
Min Max Min Max
W.C. 7.0 10.5 11.0 13.0
kPa 1.43 2.61 2.74 3.23
MANIFOLD PRESSURE
Natural Propane
W.C. 3.5 10.0
kPa .87 2.49
• Inlet Pressure - the pressure of the gas before it
reaches the oven.
• Manifold Pressure - the pressure of the gas as it
enters the main burner(s).
• Min - the minimum pressure recommended to oper-
ate the oven.
• Max - the maximum pressure at which the manufac-
turer warrants the oven’s operation.
Each oven is supplied with a regulator to maintain the
proper gas pressure. The regulator is essential to the
proper operation of the oven and should not be re-
moved. It is preset to provide the oven with 3.5” W.C.
(0.87 kPa) for natural gas and 10.5” W.C. (2.50 kPa) for
Propane at the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS SUPPLY
UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be thor-
oughly purged of all metal lings, 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 discon-
nected from the gas supply piping system during any
pressure testing of that system at test pressures in ex-
cess of 1/2 psig (3.45kPa).
The oven must be isolated from the gas supply piping
system by closing its individual manual shutoff valve dur-
ing any pressure testing of the gas piping system at test
pressures equal or less than 1/2 psig (3.45kPa).
Gas Connection 4” (101.6 mm)
Gas Connection 2.75” (69.9 mm)
Figure 9

13
Installation
Gas Connection
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial exible
connector with a minimum of 3/4” (1.9 cm) inside diam-
eter 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 exible 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 damag-
ing 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. A 3/8” diameter hole has been provided on the bottom
of the oven just below the gas inlet. the hole is sized
to accept a clip-on restraining cable supplied with the
ex hose.
WARNING!!
If the restraint is disconnected for any rea-
son it must be reconnected when the oven is
returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for Connec-
tors for Movable Gas Appliances, ANSI Z21.69 or Con-
nectors For Moveable Gas Appliances CAN/CGA-6.16-
M87 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas
Fuel CAN 1-6.9. Adequate means must be provided to
limit the movement of the appliance without depending
on the connection and the quick disconnect device or its
associated piping.
Australia and General Export installations
The restraint and quick connect must conform with Lo-
cal and National installation standards. Local installation
codes and/or requirements may vary. If you have any
questions regarding the proper installation and/or opera-
tion of your Blodgett oven, please contact your local dis-
tributor. If you do not have a local distributor, please call
the Blodgett Oven Company at 0011-802-658-6600.

14
Installation
Electrical Connection
Wiring diagrams are located in the motor access panel
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.
The Blodgett Oven Company cannot assume respon-
sibility for loss or damage suffered as a result of im-
proper installation.
WARNING!!
This appliance is equipped with three prong
grounding type plug for your protection
against shock hazard and should be plugged
directly into a properly grounded three prong
receptacle. DO NOT cut or remove the ground-
ing prong from this plug.
ELECTRICAL SPECIFICATIONS
Hz Volts Phase Amps Electrical Connection
(minimum size)
U.S. and Canadian Installations
60 115 1 5 Cord set provided
Australia and General Export Installations
50 220-240 1 3 Size per local code

15
Installation
Initial Startup
The following is a check-list to be completed by qualied
personnel prior to turning on the appliance for the rst
time.
1. Open the manual shut-off valve at the rear of the
oven.
2. Remove the control panel and combustion covers.
3. Turn the combination valve’s manual shut-off to the
on position.
4. Turn the selector switch to Cook, and the thermostat
to 500ºF (260ºC).
With the main burner on, check the following.
• Verify there are no gas leaks, by checking all gas
connections with a soapy water solution.
• Verify that the inlet pressure is correct. The inlet
pressure can be checked at the pressure tap located
on the combination valve’s inlet side.
• Verify that the manifold pressure is correct. The
manifold pressure can be checked at the pressure
tap located on the combination valve’s outlet side.
• If the above pressure readings are set to the recom-
mended pressure requirements, allow the oven to
burn-off for 2 hours. If the pressure readings are not
set correctly, turn off the oven and readjust accord-
ingly.
WARNING
The break in procedure burns off excess
oils present in the metals during fabrication.
Smoke may be produced. Proper ventilation is
required.
ADJUSTMENTS ASSOCIATED WITH INITIAL INSTAL-
LATION
Each oven, and its component parts, have been thorough-
ly 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 adjustments
are the responsibility of the installer, or dealer. Since
these adjustments are not considered defects in mate-
rial 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
• burner adjustments
• leveling
• testing of gas pressure
• tightening of fasteners.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by quali-
ed installation or service personnel.

16
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
What to do if you smell gas:
• DO NOT try to light any appliance.
• DO NOT touch any electrical switches.
• Use an exterior phone to call your gas supplier im-
mediately.
• If you cannot reach your gas supplier, call the re
department.
What to do in the event of a power failure:
• Turn all switches to off.
• DO NOT attempt to operate the oven until the power
is restored.
NOTE: In the event of a shut-down of any kind, allow a
ve (5) minute shut off period before attempting to
restart the oven.
General safety tips:
• DO NOT use tools to turn off the gas control. If the
gas cannot be turned off manually do not try to re-
pair it. Call a qualied service technician.
• If 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.
• DO NOT remove the control panel cover unless the
oven is unplugged.

17
Operation
Figure 10
Solid State Manual Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
2. OVEN READY LIGHT - when lit indicates burner op-
eration. When the light goes out the oven has reached
operating temperature.
3. SOLID STATE THERMOSTAT - allows either 8 pre-
set temperatures to be selected in accordance with
customer requirements, or an innite selection of
temperatures from 200-500ºF (95-260ºC). (innite
control shown)
4. TIMER - activates an electric buzzer that sounds
when the cook time expires.
OPERATION
1. Turn the SELECTOR Switch (1) to COOK. The blower
and control compartment cooling fan operate and are
controlled automatically by the action of the doors.
2. Set the SOLID STATE THERMOSTAT (3) to the de-
sired setting or temperature.
3. Preheat until the OVEN READY LIGHT (2) goes out.
4. Load product into the oven. Determine cook time and
set the TIMER (4).
5. When the buzzer sounds, remove the product from
the oven. Turn the TIMER knob (4) to OFF to silence
the buzzer.
6. Turn the SELECTOR Switch (1) to OVEN OFF.
WARNING!!
A complete ve minute shutdown must be
observed before the oven is relighted.

18
Operation
Solid State Digital Control
Figure 11
CONTROL DESCRIPTION
1. SELECTOR SWITCH - turns power to the oven on or
off. Allows selection of Cook or Cool Down Modes.
2. DISPLAY - displays time or temperature and other in-
formation related to oven function.
3. HEAT LAMP - lights when heater is on.
4. PULSE LAMP - lights when Pulsed Fan Mode is
turned on.
5. HOLD LAMP - lights when Hold Mode is turned on.
6. DIAL - used to enter set points in display
7. START/STOP KEY - starts or stops the timer.
8. TIME KEY - used to show time in the display.
9. TEMP KEY - used to show set temperature in the dis-
play.
NOTE: Actual temperature is shown while the TEMP
key is held down.
10. HOLD KEY - turns Hold Mode on or off.
11. PULSE KEY - turns Pulse Mode on or off.
PROGRAMMING
To set the cook temperature:
1. Press TEMP (9) key.
2. Rotate dial (6) to enter temperature.
To set the cook time:
1. Press TIME (8) key.
2. Rotate the dial (6) to enter time.
NOTE: Time is entered in hours : minutes or minutes
: seconds.
To set the hold time:
1. Press HOLD key (10) to turn hold mode on.
NOTE: HOLD light is on.
2. Rotate dial (6) to enter the hold temperature.
3. Press START/STOP key (7)
To set the pulse time:
1. Press PULSE KEY (11) to turn pulse mode on.
NOTE: Pulse light is on.
2. Rotate DIAL (6) to enter the pulse time. Pulse time is
a portion of the pre-set cook time.