Blodgett Mark V Owner's manual

MARK V
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]
PN 17561 Rev W (8/12)
© 2012 - G.S. Blodgett Corporation

Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by

TABLE OF CONTENTS
INSTALLATION
Oven Description and Specications ....................................... 2
Delivery and Location .................................................... 3
Oven Assembly .......................................................... 4
NSF Bolts ........................................................... 4
Leg Attachment ...................................................... 5
Caster Assembly ..................................................... 5
Double Section Assembly ............................................. 6
Oven Leveling ....................................................... 6
Utility Connections - Standards and Codes ................................. 7
Electrical Connection ..................................................... 8
Intial Startup ............................................................. 9
OPERATION
Safety Information....................................................... 10
Solid State Manual Control............................................... 11
Solid State Manual Control with Digital Timer .............................. 12
Solid State Digital Control................................................ 13
Blodgett IQ2™ Vision Control ............................................ 15
SmartTouch Touchscreen Control......................................... 25
How Cook & Hold Works................................................. 38
General Guidelines for Operating Personnel ............................... 39
Suggested Times and Temperatures ...................................... 40
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 41
Troubleshooting Guide .................................................. 42
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.
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
ELECTRICAL RATINGS- MARK V
VOLTAGE HZ KW PHASE
MAX LOAD (AMPS
MOTOR
L1 L2 L2 N
U.S. and Canadian installations
208 60 11.0 1 51 — 51 — 6 AWG
208 60 11.0 3 31 29 29 — 8 AWG
220-240 60 11.0 1 44 — 44 — 6 AWG
220-240 60 11.0 3 26 24 24 — 8 AWG
440 60 11.0 3 15 14 14 — 12 AWG
480 60 11.0 3 14 13 13 — 12 AWG
General Export installations
208 50 11.0 3 18 18 18 4 Size per local code
220-240 50 11.0 1 48 — — 48 Size per local code
220/380 50 11.0 3 18 16 16 2 Size per local code
240/415 50 11.0 3 18 14 14 4 Size per local code
230/400 50 11.0 3 18 15 15 3 Size per local code
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.
Air Flow Pattern for Blodgett Electric Convection Ovens
Figure 1

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 - 1” (2.5 cm)
• Oven body left side - 1” (2.5 cm)
• Oven body back - 1” (2.5 cm)
• Oven body bottom - 1/2” (1.2 cm)
The following clearances must be available for servicing.
• Oven body sides - 12” (30 cm)
• Oven body back - 12” (30 cm)
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.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the electrical services supplied for the
oven.
1. The rating plate is located on the oven body back.

4
Installation
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any exposed
hole on the back of an oven. This includes:
• any unit, single or stacked, without a back panel.
• any holes in stacked units not used for mounting
stacking brackets.
1. Locate the 5/16” bolts that were shipped with the
oven.
2. Install the bolts as shown.
Figure 2
Double Stacked Units Units without back panels

5
Installation
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 locat-
ed inside each bottom corner of the oven frame. Turn
the legs clockwise and tighten to the nearest full turn.
3. Align the two leg plate holes in each leg with those
in the oven bottom. Secure each leg using two 1/2”
bolts.
NOTE: If using casters see CASTER ASSEMBLY
before proceeding.
4. Level the oven by screwing the adjustable leg feet in
or out as necessary.
6” (15 cm) Legs Shown
Figure 3
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of the
oven. Install the non-locking casters on the back
of the oven.
Casters for Single and Double Stacked Ovens:
1. Attach the legs as described.
2. Pry the adjustable feet out of the legs
3. Insert one caster into each leg as shown. Tighten the
lock nuts to secure the casters.
Adjustable
Leg Foot
Caster Assembly
25” (64 cm) Legs Shown
Figure 4
Low Prole 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.
Figure 5

6
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Old style ovens refer to units with painted ex-
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. Secure the short legs to the bottom sections as de-
scribed.
2. Place the upper section in position on top of the lower
oven.
3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
4. Attach the ue connector.
The following instructions apply to stacking a new style
oven on an old style oven.
1. Secure the short legs to the bottom sections as de-
scribed.
2. Place the upper section in position on top of the lower
oven.
3. Attach the stacking brackets using the remaining
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 ue connector.
WARNING!!
When stacking ovens be sure to remove the
single oven ue boxes prior to attaching
three-piece connector.
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.
Flue
Connector
Figure 6

7
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 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
All ovens, when installed, must be electrically grounded
in accordance with local codes, or in the absence of lo-
cal codes, with the National Electrical Code, ANSI/NFPA
70-Latest Edition and/or Canadian National Electric Code
C22.2 as applicable.
The ventilation of this oven should be in accordance with
local codes. In the absence of local codes, refer to the
National ventilation code titled, “Standard for the Installa-
tion of Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking Equipment”,
NFPA-96-Latest Edition.
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.

8
Installation
Electrical Connection
Wiring diagrams are located in the control compartment
and on the back of the oven.
The electric motor, indicator lights and related switches
are connected to the oven as follows:
The service line will enter trough the rear of the oven and
connected to the terminal block (see diagram).
1. Remove the bottom trim and control panel. Removal
of the body side is not necessary.
2. Remove knock-out in the rear of the unit and run the
supply power line to terminal block and connect the
wires.
3. Reinstall the control panel and the bottom trim.
NOTE: To prevent damage there is no power to the
heating elements when the blower is not operat-
ing.
THE BLODGETT OVEN COMPANY CANNOT ASSUME
RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED
AS A RESULT OF IMPROPER INSTALLATION.
Connect wires to
terminal block
Run supply line through
the knock-out
Figure 7

9
Installation
Intial Startup
OVEN RESTRAINT
If casters are used in conjunction with a power supply
cord for movable appliances, a xed restraint should be
provided.
The restraint (ie: heavy gauge cable) should be attached
without damaging the building. DO NOT use the gas pip-
ing or electrical conduit for the attachment of the perma-
nent 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 returned.
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.
Back of Oven
Restraint Cable
Bracket
Double stacked unit shown. Use the same
procedure for single units.
Figure 8
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
• leveling
• tightening of fasteners.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by quali-
ed installation or service personnel.

10
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
General safety tips:
• If the oven needs to be moved for any reason, the
supply cord must be 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.

11
Operation
Solid State Manual Control
LO
HI
OFF
ON
1
3
4
2
5
6
Figure 9
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
2. BLOWER SWITCH - controls blower speed, either hi
or lo.
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates elements
are heating. When the light goes out the oven has
reached operating temperature.
5. 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 200-500_F (95-260_C). (innite
control shown)
6. 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 BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the de-
sired setting or temperature.
4. Preheat until the OVEN READY LIGHT (4) goes out.
5. Load product into the oven. Determine cook time and
set the TIMER (6).
6. When the buzzer sounds, remove the product from
the oven. Turn the TIMER knob (6) to OFF to silence
the buzzer.
7. Turn the SELECTOR Switch (1) to OVEN OFF.

12
Operation
Solid State Manual Control with Digital Timer
CIRCUIT
BREAKER
1
3
4
2
5
6
7
8
Figure 10
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
2. BLOWER SWITCH - controls blower speed, either hi
or lo.
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates burner op-
eration. When the light goes out the oven has reached
operating temperature.
5. SOLID STATE THERMOSTAT - allows an innite se-
lection of temperatures from 150-500°F (66-260°C).
6. DISPLAY - displays cook time
7. TIMER DIAL - used to enter desired cook time
8. HEAT CUTOFF - circuit breaker
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.
The display reads 00:00.
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the de-
sired temperature.
4. Preheat until the OVEN READY LIGHT (4) goes out.
5. Load product into the oven. Rotate the dial (7) to the
desired time. The timer will begin to countdown after
approximately 1 second.
6. When the buzzer sounds, remove the product from
the oven. Turn the TIMER dial (7) to silence the buzz-
er.
7. Turn the SELECTOR Switch (1) to OVEN OFF.

13
Operation
Solid State Digital Control
HIGH
FAN
LOW FAN
REPLACE WITH 10 AMP
TIME DELAY FUSES
WARNING 10 AF 10 AF
DISCONNECT FROM THE SOURCE OF
SUPPLY BEFORE SERVICING
www.blodgett.com
Mark V
Solid State
1
2
3
8
7
10
4
5
6
9
11
Figure 11
CONTROL DESCRIPTION
1. SELECTOR SWITCH - turns power to the oven on or off.
Allows selection of Cook or Cool Down Modes and fan
speed (if applicable).
2. DISPLAY - displays time or temperature and other infor-
mation 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 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 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.

14
Operation
Solid State Digital Control
OPERATION
Cook Only:
1. Turn SELECTOR switch (1) to the desired position.
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 START/STOP key (7). The timer begins to
count down.
5. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
6. Press the START/STOP 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. Turn SELECTOR switch (1) to the desired position.
2. Enter the cook time and temperature.
3. Press the HOLD key (10). Enter the hold temperature.
4. Load product into oven.
NOTE: The display reads LOAD with the oven is
near the set temperature.
5. Push the START/STOP (7) key. Timer begins to count
down.
6. When the cook timer reaches 00:00 the buzzer sounds
and the display reads DONE. The buzzer turns off af-
ter a few seconds. The display reads HOLD until the
oven reaches the hold temperature. Then the timer
begins to count up.
7. Push the START/STOP 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. Turn the SELECTOR SWITCH (1) to the desired posi-
tion.
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 START/STOP KEY (7). The timer begins to
count down the cook time. The oven will be in pulse
mode for the set pulse time. Once the set time has ex-
pired, the unit will automatically switch to cook mode
and continue counting down.
6. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
7. Push the START/STOP KEY (7) to turn the buzzer off.
8. Remove the product.

15
Operation
Blodgett IQ2™ Vision Control
Figure 12
COMPONENT DESCRIPTION
1. OVEN POWER SWITCH - controls power to the oven.
2. DISPLAY - displays temperature and other controller
related information.
3. PROGRAM KEY - press to enter the programming
mode.
4. PROGRAM ARROW KEYS - use to move through
programming menus and options
5. HEAT 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 programming.
10. COOL DOWN KEY - press to enter the cool down
mode.
11. TEMP/TOGGLE/CLEAR KEY - press during pro-
gramming to toggle options.
12. HOLD KEY - press to enter hold mode.
13. SET BACK KEY -
14. PRODUCT KEYS (1-10) - assigns a key to a pro-
grammed recipe and begins a programmed cooking
process. Also used to enter numeric values in the pro-
gramming mode.
15. PRODUCT LEDS - when lit indicate which product
keys are currently in use or programmed for the cur-
rent oven temperature and fan speed.
16. SHELF KEYS (1-5) - assigns a shelf key.
10AF 10AF
WARNING
REPLACE WITH 10 AMP
TIME DELAY FUSES
1
2
3
5
6
4
7
8
9
10
16
12
11
13
15
14

16
Operation
Blodgett IQ2™ Vision Control
OVEN OPERATION
Oven Startup:
1. Toggle the POWER SWITCH (1) to ON. The display
gives the software revision level. The oven preheats
to the lowest programmed rst stage temperature.
The LEDS (15) for all products with the same rst
stage temperature light.
Single Product Cooking Procedure:
NOTE: If the led next to the desired product key is lit
skip step 1.
1. Press the desired PRODUCT KEY (14). The oven
preheats to the rst stage temperature for the select-
ed product. When the oven reaches 10°of the pre-
heat temperature an alarm sounds and the DISPLAY
(2) read:
LOAD
2. Load the product into the oven. Press the desired
PRODUCT KEY (14).
3. If the shelf timing function is toggled to the on po-
sition for that product key, the DISPLAY (2) reads:
PICK SHLF
Press a SHELF KEY (16) to assign the product to that
shelf and start the cook cycle. Within ve seconds,
the DISPLAY (2) scrolls the product name and shelf
number and counts down the remaining cook time.
If the shelf timing function is toggled to the off
position for that product, pressing the product key
will start the cook cycle. The DISPLAY (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) switch-
es to hours:minutes.
NOTE: If the selected product is a single stage
recipe the LEDS for all single stage prod-
ucts with the same cook temperature and
fan speed will light. If the selected product
is a multiple stage recipe 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
corresponding SHELF KEY (16) for 3 sec-
onds.
4. When the cook time expires an alarm sounds and the
DISPLAY (2) reads:
DONE
Product name
5. Press the selected product key to silence the alarm.
Remove the product. If shelf timing is used, press the
ashing SHELF KEY (16) to silence the alarm.
Multiple Batch Cooking Procedure:
This procedure is for single stage recipes with the same
cook temperature and fan speed only.
NOTE: Ifthelednexttotherstdesiredproductkeyislit
skip step 1.
1. Press the rst desired PRODUCT KEY (14). The
LEDS for all recipes with the same cook temperature
and fan speed will light.
The oven preheats to the cook temperature for the
selected product. When the oven reaches +10°of the
preheat temperature an alarm sounds and the DIS-
PLAY (2) reads:
LOAD

17
Operation
Blodgett IQ2™ Vision Control
2. Load the product into the oven. Press the desired
PRODUCT KEY (14).
If the shelf timing function is toggled to the on po-
sition for that product key, the DISPLAY (2) reads
PICK SHLF
Press a SHELF KEY (16) to assign the product to that
shelf and start the cook cycle. Within ve seconds,
the DISPLAY (2) scrolls the product name and shelf
number and counts down the remaining cook time.
If the shelf timing function is toggled to the off position
for that product, pressing the product key will start
the cook cycle. The DISPLAY (2) scrolls the product
name and counts down the remaining cook time.
3. Load the second product. Press the desired PROD-
UCT KEY (14). the DISPLAY (2) reads
PICK SHLF
Press a SHELF KEY (16) to assign the product to that
shelf and start the cook cycle for product two.
NOTE: Only products with lighted LEDS may be
selected.
Repeat step 3 for additional products.
4. The DISPLAY (2) scrolls the product name and counts
down the remaining cook time for the product with the
least time remaining.
NOTE: To view the remaining cook time for the
other products press and hold the SCAN
KEY (9). The display cycles through the
remaining cook times for each product. Only
the led for the product with the cook time
displayed will be lit.
5. When a cook time expires an alarm sounds. The dis-
play reads
DONE
The led for the nished product lights. All other LEDS
are dark.
6. Press the SHELF KEY (16) for the nished product
to silence the alarm. Remove the product. Close the
oven door. The DISPLAY (2) scrolls the product name
and counts down the remaining cook time for the
product with the least time remaining.
7. When the cook time expires an alarm sounds and the
display reads:
DONE
8. Press the SHELF KEY (16) to silence the alarm. Re-
move the product.
Oven Cool Down:
1. Close the oven door. Press the COOL DOWN KEY
(10).
NOTE: Cool down cannot be activated with the
oven door open. Once the cool down cycle
has begun the doors may be opened to
speed the cooling process.
To Review Repipe Programming:
1. Press the SCAN KEY (9). The display reads:
RECIPE REVIEW
Select Product
The LEDs (15) for all previously programmed product
keys light. Press the PRODUCT KEY (14) you wish
to review. The display gives the recipe cook time for
stage 1. Use the PROGRAM ARROW KEYS (4) to
scroll through the recipe programming for the select-
ed product key.
2. The control will exit recipe review after 30 seconds if
no key is pressed.

18
Operation
Blodgett IQ2™ Vision Control
PRODUCT KEY PROGRAMMING
To enter the product programming mode
1. Press and hold the PROGRAM KEY (3). The DIS-
PLAY (2) reads:
Prod Cnt
Programming
Use the PROGRAM ARROW KEYS (4) to highlight
Programming. Press the PROGRAM KEY (3) to se-
lect. The display reads:
ENTER CODE
Use the PRODUCT KEYS (14) to enter the program-
ming access code 1724. Press the PROGRAM KEY
(3). The display reads:
RECIPE
Press the PROGRAM KEY (3). All of the product
LEDSs will light and the display reads:
Select Product
to Program
To select the product to program
2. Press the desired product key. The display reads:
All
Name
With All highlighted, press the PROGRAM KEY (3).
The display reads:
Product Name
AAA
The rst alphabetical listing in the product name li-
brary appears.
3. To change the product name, use the PROGRAM
ARROW KEYS (4) to scroll through the product name
library. When the desired product name is highlighted,
press the PROGRAM KEY (3) to select.
To program the product
4. The display reads:
Shelf Cook
AAA
Denition: Shelf cook enables the operator to
reference product to one of the ve shelf posi-
tions in the oven. At the end of a shelf cook-
ing cycle the oven will display the name of the
product and the shelf number that is ready to
be pulled. Shelf cooking is not available for
multi-stage recipes.
Use non shelf cooking when you do not need
to reference product to one of the ve shelf
positions in the oven. Non shelf cooking may
be used for single stage recipes and MUST be
use for multi-stage recipes.
Use the PROGRAM ARROW KEYS (4) to select
either YES (for shelf cooking) or NO (for non shelf
cooking). Press the PROGRAM KEY (3).
5. The display reads:
Stage 1 Time
XX:XX
Use the PRODUCT KEYS (14) to enter the desired
cook time. Press the PROGRAM KEY (3).
6. The display reads:
Stage 1 Temp
XXXF (or C)
Use the PRODUCT KEYS (14) to enter the desired
cook temperature. Press the PROGRAM KEY (3).