Blodgett Mark V Owner's manual

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA elephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183
PN 17561 Rev S (5/09)
E 2009 - G.S. Blodgett Corporation
MARK V
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
MARK V
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

IMPORTANT
FOR YOUR SAFETY
Do not store or use asoline or other flammable vapors or liquids in the vicinity
of this or any other appliance.
AVERTISSEMENT
Ne pas entreposer ni utiliser de l'essence ni d'autres vapeurs ou liquides inflamĆ
mables dans le voisina e de cet appariel, ni de tout autre appareil.
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 information contained in this manual is important for the proper installation,
use, and maintenance of this oven. Adherence to these procedures and instrucĆ
tions will result in satisfactory bakin results and lon , trouble free service.
Please read this manual carefully and retain it for future reference.
Les informations données dans le présent manuel sont importantes pour installer,
utiliser et entretenir correctement ce four. Le respect de ces instructions et procéĆ
dures permettra d'obtenir de bons résultats de cuisson et une lon ue durée de serĆ
vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir
vous y reporter à l'avenir.
Errors: Descriptive, typo raphic or pictorial errors are subject to correction. SpecificaĆ
tions are subject to chan e without notice.
Erreurs:Les erreurs de description, de typo raphie ou d'illustration font l'objet de
corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON
UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER
For over a century and a half, he Blodgett Oven Company has been building
ovens and nothing but ovens. We've set the industry's quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ
vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.
Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans
la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ
quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ
mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre
plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et
électriques. De tailles différentes, sur plan de travail et superposables. Qu'il
s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou
de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.
Pour de plus amples informations sur la gamme complète de fours Blodgett,
veuillez contacter votre représentant Blodgett.

Your Service Agency's Address:
Adresse de votre agence de service:
Model/Modèl:
Serial Number/Numéro de série:
Your oven was installed by/
Installateur de votre four:
Your oven's installation was checked by/
Contrôleur de l'installation de votre four:

Table of Contents/Table des Matières
Introduction
Oven Description and Specifications 2. . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location 4. . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . .
NSF Bolts 5. . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 6. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 6. . . . . . . . . . . . . . . . . . . .
Double Section Assembly 7. . . . . . . . . . . .
Oven Leveling 7. . . . . . . . . . . . . . . . . . . . . .
Utility Connections -
Standards and Codes 8. . . . . . . . . . . . . . . . .
Electrical Connection 9. . . . . . . . . . . . . . . . .
Initial Startup 10. . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Safety Information 11. . . . . . . . . . . . . . . . . . . .
Solid State Manual Control 12. . . . . . . . . . . . .
Solid State Digital Control 13. . . . . . . . . . . . . .
Blodgett IQ2T Vision Control 15. . . . . . . . . .
Cook and Hold Control 25. . . . . . . . . . . . . . . .
Pulse Plus 27. . . . . . . . . . . . . . . . . . . . . . . . . . .
Humidaire 28. . . . . . . . . . . . . . . . . . . . . . . . . . .
How Cook and Hold Works 29. . . . . . . . . . . .
General Guidelines for Operating
Personnel 30. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Suggested imes and emperatures 31. . . .
Maintenance
Cleaning and Preventative Maintenance 32.
roubleshooting Guide 33. . . . . . . . . . . . . . . .
Introduction
Description et Spécifications du Four 34. . . .
Éléments du Four 35. . . . . . . . . . . . . . . . . . . . .
Installation
Livraison et Implantation 36. . . . . . . . . . . . . . .
Montage du Four 37. . . . . . . . . . . . . . . . . . . . .
Boulons NSF 37. . . . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 38. . . . . . . . . . . . . . .
Montage des Roulettes 38. . . . . . . . . . . . . .
Montage de la Section Double 39. . . . . . . .
Mise à Niveau du Four 39. . . . . . . . . . . . . . .
Branchements de Service - Normes et
Codes 40. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raccordement Électrique 41. . . . . . . . . . . . . .
Mise en Marche Initiale 42. . . . . . . . . . . . . . . .
Utilisation
Informations de Sécurité 43. . . . . . . . . . . . . . .
Commandes Standard 44. . . . . . . . . . . . . . . .
Commandes Numériques à
SemiĆConducteurs 45. . . . . . . . . . . . . . . . . . . .
Blodgett IQ2T Commande Vision 48. . . . . .
Commande Cuisson et Maintien 59. . . . . . . .
Pulse Plus 61. . . . . . . . . . . . . . . . . . . . . . . . . . .
Humidaire 62. . . . . . . . . . . . . . . . . . . . . . . . . . .
Principe de la Fonction de Cuisson
et Maintien 63. . . . . . . . . . . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention des
Utilasateurs 64. . . . . . . . . . . . . . . . . . . . . . . . . .
Durées et empératures Suggérées 65. . . . .
Entretien
Nettoyage et Entretien Préventif 66. . . . . . . .
Guide de Détection des Pannes 67. . . . . . . .

Introduction
2
Oven Description and Specifications
Cooking in a convection oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. he moving air conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. he result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
Air Flow Pattern for
Blod ett Electric Convection Ovens
Fi ure 1
ELECTRICAL SPECIFICATIONS (per section)
KW Hz Volts Phase Amps Electrical Connection
(ii i )
L1 L2 L3 N (minimum size)
U.S. and Canadian installations
11.0 60 208 1 51 - 51 - 6 AWG
11.0 60 208 3 31 29 29 - 8 AWG
11.0 60 220Ć240 1 44 - 44 - 6 AWG
11.0 60 220Ć240 3 26 24 24 - 8 AWG
11.0 60 440 3 15 14 14 - 12 AWG
11.0 60 480 3 14 13 13 - 12 AWG
General Export installations
11.0 50 208 3 18 18 18 4 Size per local code
11.0 50 220Ć240 1 48 - - 48 Size per local code
11.0 50 220/380 3 18 16 16 2 Size per local code
11.0 50 240/415 3 18 14 14 4 Size per local code
11.0 50 230/400 3 18 15 15 3 Size per local code

Introduction
3
Oven Components
Heatin Elements - located on the back wall of
the oven, the elements provide heat to the baking
chamber on electric ovens.
Chain & Turnbuckle - controls operation of the
oven doors.
Control Panel - contains wiring and components
to control the oven operation.
Oven Racks - five racks are provided standard.
Additional racks are available.
Rack Supports - hold oven racks.
Baffle - located on the back interior wall of the
oven. Protects the blower wheel.
Blower Wheel - spins to circulate hot air in the
baking chamber.
Convection Motor - provides power to turn the
blower wheel.
Oven Li hts - provide lighting inside the baking
compartment.
Heating
Elements
Control
Panel Cover
Control
Panel
Convection
Motor
Blower
Wheel
Blower
Wheel Cover
Rack
Support
Oven Rack
Chain &
urnbuckle
Oven Lights
Fi ure 2

Installation
4
Delivery 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 Blod ett Oven Company cannot assume
responsibility for loss or dama e suffered in
transit. The carrier assumed full responsibility
for delivery in ood order when the shipment
was accepted. We are, however, prepared to
assist you if filin a claim is necessary.
OVEN LOCATION
he well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
he following clearances must be maintained beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.
DOven body right side - 1" (2.5 cm)
DOven body left side - 1" (2.5 cm)
DOven body back - 1" (2.5 cm)
DOven body bottom - 1/2" (1.2 cm)
he following clearances must be available for serĆ
vicing.
DOven body sides - 12" (30 cm)
DOven body back - 12" (30 cm)
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. his will restrict the flow of air and prevent
proper ventilation. ripping of the blower moĆ
tor's thermal overload device is caused by an
excessive ambient temperature on the right
side of the oven. his condition must be corĆ
rected to prevent permanent damage to the
oven.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifiĆ
cations are compatible with the electrical services
supplied for the oven.
1. he rating plate is located on the underside of
the upper ledge above the right hand door.

Installation
5
Oven Assembly
NSF BOLTS
hese bolts are required by NSF to block any exĆ
posed hole on the back of an oven. his includes:
Dany unit, single or stacked, without a back panel.
Dany holes in stacked units not used for mountĆ
ing stacking brackets.
1. Locate the 5/16" bolts that were shipped with
the oven.
2. Install the bolts as shown in Figure 3.
Double Stacked U its U its without back pa els
Fi ure 3

Installation
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. urn the legs clockwise and tightĆ
en to the nearest full turn.
3. Align the two leg plate holes in each leg with
those in the oven bottom. Secure each leg usĆ
ing two 1/2" bolts.
NOTE: If using casters see CASTER ASĆ
SEMBLY before proceeding
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
6" (15 cm) Legs Shown
Fi ure 4
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of
the oven Install the nonĆlocking casters on
the back of the oven
Casters for Sin le and Double Stacked Ovens:
1. Attach the legs as described.
2. Pry the adjustable feet out of the legs
3. Insert one caster into each leg as shown.
ighten the lock nuts to secure the casters.
25" (64 cm) Legs Shown
Adjustable
Leg Foot
Caster Assembly
Fi ure 5
Low Profile Casters for Double Stacked Ovens:
1. Align the three holes in each caster assembly
plate with those in the oven bottom. Secure
each caster using three 1/2" bolts.
Fi ure 6

Installation
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
he following instructions apply to stacking two
new style ovens.
1. Secure 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.
he following instructions apply to stacking a new
style oven on an old style oven.
1. Secure 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 stackin ovens be sure to remove
the sin le oven flue boxes prior to attachĆ
in threeĆpiece connector.
OVEN LEVELING
After assembly, the oven should be leveled and
moved to the operating location.
1. he oven can be leveled by adjusting the feet
or casters located on the bottom of each leg.
Flue
Connector
Fi ure 7

Installation
8
Utility Connections - Standards and Codes
HE INS ALLA ION INS RUC IONS CONĆ
AINED HEREIN ARE FOR HE USE OF QUALIĆ
FIED INS ALLA ION AND SERVICE PERSONNEL
ONLY. INS ALLA ION OR SERVICE BY O HER
HAN QUALIFIED PERSONNEL MAY RESUL IN
DAMAGE O HE OVEN AND/OR INJURY O
HE OPERA OR.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:
Dthe installation 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
All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical
Code, ANSI/NFPA 70-Latest Edition and/or CanaĆ
dian National Electric Code C22 2 as applicable.
he ventilation of this oven should be in accorĆ
dance with local codes. In the absence of local
codes, refer to the National ventilation code titled,
Standard for the Installation of Equipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Equipment", NFPAĆ96ĆLatest
Edition.
General export 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
9
Electrical Connection
Wiring diagrams are located in the control
compartment and on the back of the oven.
he electric motor, indicator lights and related
switches are connected to the oven as follows:
1. Remove the bottom trim and control panel
covers. Slide the control panel forward.
2. Connect the supply conduit to the wire duct loĆ
cated in the lower left hand corner on the back
of the oven.
3. Run the supply wires through the duct to the
front of the oven.
4. Connect the supply wires to the terminal block
in the control compartment at the lower right
corner of the oven.
5. Reinstall the bottom trim and control panel
covers.
NOTE: To prevent damage there is no power to
the heating elements when the blower is
not operating
HE BLODGE OVEN COMPANY CANNO ASĆ
SUME RESPONSIBILI Y FOR LOSS OR DAMAGE
SUFFERED AS A RESUL OF IMPROPER INS ALĆ
LA ION.
erminal Block
Fi ure 8

Installation
10
Initial Startup
OVEN RESTRAINT
If casters are used in conjunction with a power
supply cord for movable appliances, a fixed reĆ
straint should be provided.
he restraint (ie: heavy gauge cable) should be atĆ
tached without damaging the building. DO NO
use the gas piping or electrical conduit for the atĆ
tachment 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.
If the oven is moved from its regular location, the
restraint must be reconnected when the oven is reĆ
turned.
1. Mount the supplied bracket to the leg bolt just
below the power cord.
2. Attach the clip on restraining cable to the
mounting bracket.
Restraint Cable
Bracket
Back of Oven
Double stacked unit shown Use the same procedure for
single units
Fi ure 9
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and its component parts, have been
thoroughly tested and inspected prior to shipĆ
ment. However, it is often necessary to further test
or adjust the oven as part of a normal and proper
installation. hese adjustments are the responsiĆ
bility of the installer, or dealer. Since these adjustĆ
ments are not considered defects in material or
workmanship, they are not covered by the Original
Equipment Warranty. hey include, but are not
limited to:
Dcalibration of the thermostat
Dadjustment of the doors
Dleveling
Dtightening of fasteners.
No installation should be considered complete
without proper inspection, and if necessary, adĆ
justment by qualified installation or service perĆ
sonnel.

Operation
11
Safety Information
HE INFORMA ION CON AINED IN HIS SECĆ
ION IS PROVIDED FOR HE USE OF QUALIFIED
OPERA ING PERSONNEL. QUALIFIED OPERA Ć
ING PERSONNEL ARE HOSE WHO HAVE
CAREFULLY READ HE INFORMA ION CONĆ
AINED IN HIS MANUAL, ARE FAMILIAR WI H
HE FUNC IONS OF HE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WI H HE OPĆ
ERA ION OF HE EQUIPMEN DESCRIBED. ADĆ
HERENCE O HE PROCEDURES RECOMĆ
MENDED HEREIN WILL ASSURE HE
ACHIEVEMEN OF OP IMUM PERFORMANCE
AND LONG, ROUBLEĆFREE SERVICE.
Please take the time to read the following safety
and operating instructions. hey are the key to the
successful operation of your Blodgett conveyor
oven.
SAFETY TIPS
For your safety read before operatin
General safety tips:
DIf the oven needs to be moved for any reason,
the supply cord must be disconnected from the
unit before removing the restraint cable. ReconĆ
nect the restraint after the oven has been reĆ
turned to its original location.
DDO NO remove the control panel cover unless
the oven is unplugged.

Operation
12
Solid State Manual Control
HI
LO
OVEN OFF
COOL
DOWN COOK
LIGHT OFF
OVEN READY
SOLID STATE
THERMOSTAT
TIMER
ON
OFF
LIGHTS BLOWER
1
3
4
2
5
6
Fi ure 10
CONTROL DESCRIPTION
1. SELEC OR SWI CH - controls power to the
oven for cook or cool down.
2. BLOWER SWI CH - controls blower speed,
either hi or lo.
3. LIGH S SWI CH Ć controls interior lights.
4. OVEN READY LIGH - when lit indicates eleĆ
ments are heating. When the light goes out
the oven has reached operating temperature.
5. SOLID S A E HERMOS A Ć allows either 8
preĆset temperatures to be selected in accorĆ
dance with customer requirements, or an infiĆ
nite selection of temperatures from 200Ć500_F
(95Ć260_C). (infinite control shown)
6. IMER - activates an electric buzzer that
sounds when the cook time expires.
OPERATION
1. urn the SELEC OR Switch (1) to COOK. he
blower and control compartment cooling fan
operate and are controlled automatically by
the action of the doors.
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID S A E HERMOS A (5) to the
desired setting or temperature.
4. Preheat until the OVEN READY LIGH (4)
goes out.
5. Load product into the oven. Determine cook
time and set the IMER (6).
6. When the buzzer sounds, remove the product
from the oven. urn the IMER knob (6) to OFF
to silence the buzzer.
7. urn the SELEC OR Switch (1) to OVEN OFF.

Operation
13
Solid State Di ital Control
1
2
3
4
5
6
7
8
9
10 11
Fi ure 11
CONTROL DESCRIPTION
1. SELEC OR SWI CH - turns power to the
oven on or off. Allows selection of Cook or
Cool Down Modes and fan speed (if applicaĆ
ble).
2. DISPLAY - displays time or temperature and
other information related to oven function.
3. HEA 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. S AR /S OP KEY - starts or stops the timer.
8. IME KEY - used to show time in the display.
9. EMP KEY - used to show set temperature in
the display.
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 EMP (9) key.
2. Rotate dial (6) to enter temperature.
To set the cook time:
1. Press IME (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 S AR /S OP 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 preĆset cook time.

Operation
14
Solid State Di ital Control
OPERATION
Cook Only:
1. urn SELEC OR switch (1) to the desired poĆ
sition.
2. Enter the cook time and temperature.
3. Load product into oven.
NOTE: The display reads LOAD with the oven
is near the set temperature
4. Press the S AR /S OP key (7). he timer beĆ
gins to count down.
5. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE
6. Press the S AR /S OP key (7) to silence the
buzzer.
7. Remove the product.
Cook with Hold:
NOTE: HOLD light is on when hold mode is on
and off when hold mode is off
1. urn SELEC OR switch (1) to the desired poĆ
sition.
2. Enter the cook time and temperature.
3. Press the HOLD key (10). Enter the hold temĆ
perature.
4. Load product into oven.
NOTE: The display reads LOAD with the oven
is near the set temperature
5. Push the S AR /S OP (7) key. imer begins
to count down.
6. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE he
buzzer turns off after a few seconds. he disĆ
play reads HOLD until the oven reaches the
hold temperature. hen the timer begins to
count up.
7. Push the S AR /S OP key (7) to stop timer.
8. Remove the product.
9. Push HOLD (10) key to turn off hold mode.
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on
and off when pulse mode is off
1. urn the SELEC OR SWI CH (1) to the deĆ
sired position.
2. Enter cook time and cook temperature.
3. Press PULSE KEY (11). Enter the pulse time.
NOTE: Pulse time is a portion of the cook time
and does not increase the previously
entered cook time
4. Load product into oven.
NOTE: The display reads LOAD with the oven
is near the set temperature
5. Push S AR /S OP KEY (7). he timer begins
to count down the cook time. he oven will be
in pulse mode for the set pulse time. Once the
set time has expired, the unit will automatically
switch to cook mode and continue counting
down.
6. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE
7. Push the S AR /S OP KEY (7) to turn the
buzzer off.
8. Remove the product.

Operation
15
Blod ett IQ2T Vision Control
7
2
6
9
10
11
1
14
16
12
8
5
34
13
15
Fi ure 12
COMPONENT DESCRIPTION
1. OVEN POWER SWI CH - controls power to
the oven.
2. DISPLAY - displays temperature and other
controller related information.
3. PROGRAM KEY - press to enter the programĆ
ming mode.
4. PROGRAM ARROW KEYS - use to move
through programming menus and options
5. HEA LED - when lit indicates the control is
calling for heat.
6. PROG LED - when lit indicates the controller
is in the programming mode.
7. HIGH FAN LED - when lit indicates the fan is
running at high speed.
8. LOW FAN LED - when lit indicates the fan is
running at low speed.
9. SCAN KEY - Press to view time remaining on
multiple cook cycles and to review recipe proĆ
gramming.
10. COOL DOWN KEY - press to enter the cool
down mode.
11. EMP/ OGGLE/CLEAR KEY - press during
programming to toggle options.
12. HOLD KEY - press to enter hold mode.
13. SE BACK KEY -
14. PRODUC KEYS (1Ć10) - assigns a key to a
programmed recipe and begins a proĆ
grammed cooking process. Also used to enĆ
ter numeric values in the programming mode.
15. PRODUC LEDS - when lit indicate which
product keys are currently in use or proĆ
grammed for the current oven temperature
and fan speed.
16. SHELF KEYS (1Ć5) - assigns a shelf key.

Operation
16
Blod ett IQ2T Vision Control
OVEN OPERATION
Oven Startup:
1. oggle the POWER SWI CH (1) to ON. he
display gives the software revision level. he
oven preheats to the lowest programmed first
stage temperature. he LEDS (15) for all prodĆ
ucts with the same first stage temperature
light.
Sin le Product Cookin Procedure:
NOTE: If the led next to the desired product key is
lit skip step 1
1. Press the desired PRODUC KEY (14). he
oven preheats to the first stage temperature for
the selected product. When the oven reaches
10_ of the preheat temperature an alarm
sounds and the DISPLAY (2) read:
LOAD
2. Load the product into the oven. Press the deĆ
sired PRODUC KEY (14).
If the shelf timin function is to led to the
on position for that product key, the DISĆ
PLAY (2) reads:
PICK SHLF
Press a SHELF KEY (16) to assign the product
to that shelf and start the cook cycle. Within
five seconds, the DISPLAY (2) scrolls the prodĆ
uct name and shelf number and counts down
the remaining cook time.
If the shelf timin function is to led to the
off position for that product, pressing the
product key will start the cook cycle. he DISĆ
PLAY (2) scrolls the product name and counts
down the remaining cook time.
NOTE: If the selected product has a cook time
of greater than 59:59 the DISPLAY (2)
switches to hours:minutes
NOTE: If the selected product is a single stage
recipe the LEDS for all single stage
products with the same cook temperaĆ
ture and fan speed will light If the seĆ
lected product is a multiple stage recĆ
ipe no other product LEDS will light
NOTE: Press and hold the selected product
key for three seconds to cancel the
cook cycle for normal operation To
cancel the cook cycle when using
shelf timing, press and hold the correĆ
sponding SHELF KEY (16) for 3 secĆ
onds
3. When the cook time expires an alarm sounds
and the DISPLAY (2) reads:
DONE
Product name
4. Press the selected product key to silence the
alarm. Remove the product. If shelf timing is
used, press the flashing SHELF KEY (16) to siĆ
lence the alarm.
Multiple Batch Cookin Procedure:
his procedure is for single stage recipes with the
same cook temperature and fan speed only.
NOTE: If the led next to the first desired product
key is lit skip step 1
1. Press the first desired PRODUC KEY (14).
he LEDS for all recipes with the same cook
temperature and fan speed will light.
he oven preheats to the cook temperature for
the selected product. When the oven reaches
10_ of the preheat temperature an alarm
sounds and the DISPLAY (2) reads:
LOAD