Blodgett DFG-50 User manual

DFGĆ50
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
DFGĆ50
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN
BLODGETT OVEN
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 17355 Rev R (8/10)
E 2010 - G. . Blodgett Corporation

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, 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 Contents/Table des Matiè es
Int oduction
Oven Description and pecifications 2. . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location 4. . . . . . . . . . . . . . . . .
tand Assembly 5. . . . . . . . . . . . . . . . . . . . . .
Oven Assembly 7. . . . . . . . . . . . . . . . . . . . . .
Oven Assembly to tand 7. . . . . . . . . . . . .
Leg Attachment 8. . . . . . . . . . . . . . . . . . . . .
Oven Leveling 8. . . . . . . . . . . . . . . . . . . . . .
Ventilation 9. . . . . . . . . . . . . . . . . . . . . . . . . . .
Canopy Type Exhaust Hood 9. . . . . . . . . .
Direct Flue Arrangement 10. . . . . . . . . . . . .
Utility Connections - tandards and
Codes 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gas Connection 12. . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 15. . . . . . . . . . . . . . . . .
Initial tartup 16. . . . . . . . . . . . . . . . . . . . . . . . .
Ope ation
afety Information 17. . . . . . . . . . . . . . . . . . . .
olid tate Manual Control 18. . . . . . . . . . . . .
olid tate Digital Control 19. . . . . . . . . . . . . .
Pulse Plus 21. . . . . . . . . . . . . . . . . . . . . . . . . . .
Cook and Hold Control 22. . . . . . . . . . . . . . . .
CHĆPro3 ( olid tate Programmable
Digital Control) 24. . . . . . . . . . . . . . . . . . . . . . .
Blodgett IQ2T Vision Control 27. . . . . . . . . .
How Cook and Hold Works 37. . . . . . . . . . . .
General Guidelines for Operating
Personnel 38. . . . . . . . . . . . . . . . . . . . . . . . . . . .
uggested Times and Temperatures 39. . . .
Maintenance
Cleaning and Preventative Maintenance 40.
Troubleshooting Guide 41. . . . . . . . . . . . . . . .
Int oduction
Description et pécifications du Four 42. . . .
Éléments du Four 43. . . . . . . . . . . . . . . . . . . . .
Installation
Livraison et Implantation 44. . . . . . . . . . . . . . .
Montage du bâti 45. . . . . . . . . . . . . . . . . . . . . .
Montage du Four 47. . . . . . . . . . . . . . . . . . . . .
Assemblage du Four sur le ocle 47. . . . .
Pose des Pieds 48. . . . . . . . . . . . . . . . . . . . .
Mise à Niveau du Four 48. . . . . . . . . . . . . . .
Ventilation 49. . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotte D'évacuation Type Voûte 49. . . . . . .
En Prise Directe 50. . . . . . . . . . . . . . . . . . . . .
Branchements de ervice -
Normes et Codes 51. . . . . . . . . . . . . . . . . . . . .
Branchement de Gaz 52. . . . . . . . . . . . . . . . .
Raccordement Électrique 55. . . . . . . . . . . . . .
Mise en Marche Initiale 56. . . . . . . . . . . . . . . .
Utilisation
Informations de écurité 57. . . . . . . . . . . . . . .
Commandes à emiĆConducteurs 58. . . . . .
Commandes Numériques à
emiĆConducteurs 59. . . . . . . . . . . . . . . . . . . .
Pulse Plus 62. . . . . . . . . . . . . . . . . . . . . . . . . . .
Commande Cuisson et Maintien 63. . . . . . . .
CHĆPro3 (Commande Numérique
Programmable pour emiĆConducteurs) 65.
Blodgett IQ2T Commande Vision 69. . . . . .
Principe de la Fonction de Cuisso
et Maintien 80. . . . . . . . . . . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention
des Utilasateurs 81. . . . . . . . . . . . . . . . . . . . . .
Durées et Températures uggérées 82. . . . .
Ent etien
Nettoyage et Entretien Préventif 83. . . . . . . .
Guide de Détection des Pannes 84. . . . . . . .

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. 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.
GAS SPECIFICATIONS - 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 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
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 Orifice ize 38 MTD*
32 MTD*
2.6 mm
2.9 mm
1/16" dia.
50 MTD*
1.6 mm
1.75 mm
Pilot Burner Orifice ize .021" dia. .55 mm .011" dia. .28 mm
GAS SPECIFICATIONS - Aust alia
Oven Input - 32 MJ - 32 MJ
Main Burner Orifice ize 38 MTD* 2.6 mm 1/16" dia. 1.6 mm
Gas Manifold Pressure - .87 kPa - 2.49 kPa
NOTE: *Multiple Twist Drill

Int oduction
3
Oven Components
Combustion Cove - provides access to the
combustion compartment on gas ovens.
Combustion Compa tment - contains combusĆ
tion burner on gas ovens.
Combustion Bu ne - provides heat to the bakĆ
ing chamber on gas ovens.
Cont ol Panel - contains wiring and components
to control the oven operation.
Oven Racks - five racks are provided standard.
Additional racks are available.
Rack Suppo ts - hold oven racks.
Blowe Wheel Cove - located on the side interiĆ
or wall of the oven. Protects the blower wheel.
Blowe Wheel - spins to circulate hot air in the
baking chamber.
Convection Moto - provides power to turn the
blower wheel.
Rack upport
Oven Rack
Figu e 1

Installation
4
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
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.
DOven body right side - 6" (15 cm)
DOven body left side - 6" (15 cm)
DOven body back - 6" (15 cm)
DOven body bottom - 6" (15 cm)
The following clearances must be available for serĆ
vicing.
DOven body sides - 12" (30 cm)
DOven body back - 12" (30 cm)
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.
DDo not place the oven on a curb base or seal to
a wall. This will restrict the flow of air and prevent
proper ventilation. Tripping of the blower moĆ
tor's thermal overload device is caused by an
excessive ambient temperature on the right
side of the oven. This condition must be corĆ
rected to prevent permanent damage to the
oven.
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 in the
combustion compartment.

Installation
5
Stand Assembly
STAND OPTIONS
Small Stands Without Shelves
DThe 5Ć3/4" (15cm) stand is used for a single
oven, when short legs are required for counterĆ
top use.
DThe 7" (18cm) stand is used for a double
stacked oven, when the oven is to be located on
the floor.
Stands With Shelves
DThree stands, 16" (40cm), 19" (48cm), and 24"
(61cm) are available for different installation reĆ
quirements.
DThe 33" (84cm) stand is used for a single oven
when counter space is limited.
Open Stands With Racks
DThe 24" (61cm) or 33" (84cm) open stands are
available with a rack support system located beĆ
low the oven.
STAND ASSEMBLY
Small Stands Without Shelves
1. Place stand frame upside down on a work surĆ
face.
2. Attach one leg to each of the corner stud bolts
on the bottom of the stand top.
3. Place a lock washer and nut on each stud, and
tighten securely.
4. The stand is now ready for the oven assembly.
Stands With Shelves
1. Place stand frame upside down on a work surĆ
face.
2. Attach one leg to each of the corner stud bolts
on the bottom of the stand top.
3. Place a lock washer and nut on each bolt, and
tighten. DO NOT tighten leg bolts completely.
4. Place the shelf between the legs so that the
smooth top surface is facing the top of the
stand.
5. Align the shelf holes with the bolt holes found
near the bottom of each leg.
6. Insert a carriage bolt from the outside of the
leg, through the leg, and through the shelf corĆ
ner bracket.
7. Place a lock washer and nut on each bolt, and
tighten securely.
8. Tighten the leg frame bolts.
Figu e 2

Installation
6
Stand Assembly
Open Stands With Racks
1. Lay stand frame top down on the floor as
shown. ee Figure 3.
2. Position the four leg assemblies and support
angles as shown. Attach with the 5/16Ć18 nuts
provided. DO NOT tighten leg bolts completely.
NOTE: Be sure t e support angles and clips
are located correctly for your oven
configuration. See Figure 3.
3. Position the bottom shelf between the legs so
that the smooth top surface is facing the top
of the stand.
4. Align the shelf holes with the bolt holes found
near the bottom of each leg.
5. Insert a carriage bolt from the outside of the
leg, through the leg, and through the shelf corĆ
ner bracket.
6. Place a lock washer and nut on each bolt, and
tighten securely. ee the Figure 2.
7. Repeat teps 3-6 for the top shelf.
NOTE: Be sure t e slots in t e top s elf are
aligned wit t e support angles.
8. Insert the top of the rack stops into the two
back clips on the angle supports as shown. InĆ
sert the bottom of the rack stops into the slots
in the top shelf as shown.
9. Insert the rack supports into the remaining
four clips on the angle supports as shown. InĆ
sert the bottom of the rack supports into the
slots in the top shelf as shown.
10. Tighten all loose bolts.
upport
Angle
Top helf
(rear)
Rack
upport
Attach Rack Suppo ts and Rack Stops
upport
Angle,
RH
Rack
upport
Back of Stand
Rack top
upport
Angle, LH
Figu e 3

Installation
7
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 knockĆouts in the
oven bottom near each corner.
4. et the oven on the stand. Center it to the frame.
5. Align the front, and rear bolt holes of the oven
with the bolt holes in the stand.
6. Insert a bolt and washer, from the top down
through each of the 2 holes.
7. Place a nut and washer on each of the 2 bolts,
and tighten securely.
8. Replace the oven's side control compartment,
and close the front control panel.
NOTE: For single section ovens only. For
double stacked ovens step 8 will be
completed once t e ovens are stacked.
Figu e 4
Double Section
1. Assemble the lower section to the stand as deĆ
scribed. DO NOT replace the side control
compartment or close the front control panel.
2. With a tool, punch out the knockĆouts in the
oven top of the lower oven.
3. Remove the side control compartment cover
and open the front control panel of the upper
oven.
4. With a tool, punch out the knockĆouts in the
bottom of the upper oven near each corner.
5. et the upper oven on the lower oven.
6. Align the front, and rear bolt holes of the upper
oven with the bolt holes in the bottom oven.
7. Insert a bolt and washer, from the top down
through each of the 2 holes.
8. Place a nut and washer on each of the 2 bolts,
and tighten securely.
9. Replace the control compartment cover, and
close the front control panel on both of the
ovens.
Figu e 5

Installation
8
Oven Assembly
LEG ATTACHMENT
4" (10 cm legs)
1. Lay the oven on its back.
2. crew the legs into the holes in the oven corĆ
ners. Tighten the hex nut at the top of each leg.
3. Tip the oven up on the legs.
4. Turn the adjustable leg feet to level the oven.
Figu e 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 casters located on the bottom of each leg.

Installation
9
Ventilation
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 installations
Refer to your local ventilation codes. In the abĆ
sence of local codes, refer to the National ventilaĆ
tion code titled,  tandard for the Installation of
Equipment for the Removal of moke 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.
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 19 CFM
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 right side of the oven.
ee Figure 7.
2. ecure with the sheet metal screws provided.
Front of
Oven
Draft Diverter
Figu e 7

Installation
10
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.
The flue must be class B or better with a diameter
of 6" (15 cm). The height of the flue should rise 6Ć8
ft (2Ć2.5 m) above the roof of the building or any
proximate structure. Neve di ect vent the oven
into a hood. The flue should be capped with a UL
Listed type vent cap to isolate the unit from exterĆ
nal 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 19 CFM per section. To
increase the supply air entering the room, a venĆ
tilation 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.
ee Figure 8.
2. ecure both ends with the sheet metal screws
provided.
Front of
Oven
Draft Hood
Flue
Figu e 8

Installation
11
Utility Connections - Standa ds 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 installations
Installation must conform with local codes, or in
the absence of local codes, with the National Fuel
Gas Code, NFPA54/AN I 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, AN I/NFPA 70-Latest Edition and/or
Canadian National Electric Code C22.2 as appliĆ
cable.
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
12
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 DFGĆ50 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
DFGĆ50 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 toĆ
tal capacity of your current gas piping.
The total capacity for this example is 320,000
BTU. ince the total required gas pressure,
257,500 BTU is less than 320,000 BTU, 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" 1Ć1/4" 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
13
Gas Connection
PRESSURE REGULATION AND TESTING
DFGĆ50 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 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 1.43 2.61 2.74 3.23
Manifold P essu e
Natu al P opane
W.C. 3.5 10.0
kPa .87 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 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 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 (3.45kPa).
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 (3.45kPa).
Gas Connection 4" (101.6 mm)
Gas Connection 2.75" (69.9 mm)
Figu e 9

Installation
14
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.
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. 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 clipĆon restraining
cable supplied with the flex hose.
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
The connector must comply with the tandard for
Connectors for Movable Gas Appliances, AN I
Z21.69 or Connectors For Moveable Gas ApĆ
pliances CAN/CGAĆ6.16ĆM87 and a quick disconĆ
nect device that complies with the tandard for
QuickĆDisconnect Devices for Use With Gas Fuel,
AN I 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 depending on the connection and the
quick disconnect device or its associated piping.
Aust alia and Gene al Expo t installations
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.

Installation
15
Elect ical 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 A Ć
UME RE PON IBILITY FOR LO OR DAMAGE
UFFERED A A RE ULT OF IMPROPER IN TALĆ
LATION.
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.
ELECTRICAL SPECIFICATIONS
Model Hz Volts Phase Amps Elect ical Connection
(minimum size)
U.S. and Canadian Installations
DFGĆ50 60 115 1 5 Cord set provided
Gene al Expo t Installations
DFGĆ50 50 220Ć240 1 3 ize per local code

Installation
16
Initial Sta tup
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).
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 combination
valve's outlet side.
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 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:
Dcalibration of the thermostat
Dadjustment of the doors
Dburner adjustments
Dleveling
Dtesting of gas pressure
Dtightening of fasteners.
No installation should be conside ed complete
without p ope inspection, and if necessa y,
adjustment by qualified installation o se vice
pe sonnel.