Blodgett Mark V User manual

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 17561 Rev U (6/11)
E 2011 - G. . 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 se gasoline or other flammable vapors or liq ids in the vicinity
of this or any other appliance.
AVERTISSEMENT
Ne pas entreposer ni tiliser de l'essence ni d'a tres vape rs o liq ides inflamĆ
mables dans le voisinage de cet appariel, ni de to t a tre 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 man al is important for the proper installation,
se, and maintenance of this oven. Adherence to these proced res and instr cĆ
tions will res lt in satisfactory baking res lts and long, tro ble free service.
Please read this man al caref lly and retain it for f t re reference.
Les informations données dans le présent man el sont importantes po r installer,
tiliser et entretenir correctement ce fo r. Le respect de ces instr ctions et procéĆ
d res permettra d'obtenir de bons rés ltats de c isson et ne long e d rée de serĆ
vice sans problèmes. Ve illez lire le présent man el et le conserver po r po voir
vo s y reporter à l'avenir.
Errors: Descriptive, typographic or pictorial errors are s bject to correction. SpecificaĆ
tions are s bject to change witho t notice.
Erre rs:Les erre rs de description, de typographie o d'ill stration font l'objet de
corrections. Les caractéristiq es sont s jettes à modifications sans préavis.

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

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

Table of Contents/Table des Matières
Introd ction
Oven Description and pecifications 2. . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location 4. . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . .
N F Bolts 5. . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 6. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 6. . . . . . . . . . . . . . . . . . . .
Double ection Assembly 7. . . . . . . . . . . .
Oven Leveling 7. . . . . . . . . . . . . . . . . . . . . .
Utility Connections - tandards
and Codes 8. . . . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 9. . . . . . . . . . . . . . . . .
Initial tartup 10. . . . . . . . . . . . . . . . . . . . . . . . .
Operation
afety Information 11. . . . . . . . . . . . . . . . . . . .
olid tate Manual Control 12. . . . . . . . . . . . .
olid tate Manual Control with
Digital Timer 13. . . . . . . . . . . . . . . . . . . . . . . . .
olid tate Digital Control 14. . . . . . . . . . . . . .
Blodgett IQ2T Vision Control 16. . . . . . . . . .
How Cook and Hold Works 26. . . . . . . . . . . .
General Guidelines for Operating
Personnel 27. . . . . . . . . . . . . . . . . . . . . . . . . . . .
uggested Times and Temperatures 28. . . .
Maintenance
Cleaning and Preventative Maintenance 29.
Troubleshooting Guide 30. . . . . . . . . . . . . . . .
Introd ction
Description et pécifications du Four 31. . . .
Éléments du Four 32. . . . . . . . . . . . . . . . . . . . .
Installation
Livraison et Implantation 33. . . . . . . . . . . . . . .
Montage du Four 34. . . . . . . . . . . . . . . . . . . . .
Boulons N F 34. . . . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 35. . . . . . . . . . . . . . .
Montage des Roulettes 35. . . . . . . . . . . . . .
Montage de la ection Double 36. . . . . . . .
Mise à Niveau du Four 36. . . . . . . . . . . . . . .
Branchements de ervice - Normes et
Codes 37. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raccordement Électrique 38. . . . . . . . . . . . . .
Mise en Marche Initiale 39. . . . . . . . . . . . . . . .
Utilisation
Informations de écurité 40. . . . . . . . . . . . . . .
Commandes tandard 41. . . . . . . . . . . . . . . .
Commandes tandard avec le
Temporisateur Numérique 42. . . . . . . . . . . . .
Commandes Numériques à
emiĆConducteurs 43. . . . . . . . . . . . . . . . . . . .
Blodgett IQ2T Commande Vision 46. . . . . .
Principe de la Fonction de Cuisson
et Maintien 57. . . . . . . . . . . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention
des Utilasateurs 58. . . . . . . . . . . . . . . . . . . . . .
Durées et Températures uggérées 59. . . . .
Entretien
Nettoyage et Entretien Préventif 60. . . . . . . .
Guide de Détection des Pannes 61. . . . . . . .

Introd ction
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. The moving air conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
Air Flow Pattern for
Blodgett Electric Convection Ovens
Fig re 1
ELECTRICAL SPECIFICATIONS (per section)
KW Hz Volts Phase Amps Electrical Connection
(ii i )
L1 L2 L3 N (minim m 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 ize per local code
11.0 50 220Ć240 1 48 - - 48 ize per local code
11.0 50 220/380 3 18 16 16 2 ize per local code
11.0 50 240/415 3 18 14 14 4 ize per local code
11.0 50 230/400 3 18 15 15 3 ize per local code

Introd ction
3
Oven Components
Heating Elements - located on the back wall of
the oven, the elements provide heat to the baking
chamber on electric ovens.
Chain & T rnb ckle - 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 S pports - 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 Lights - provide lighting inside the baking
compartment.
Heating
Elements
Control
Panel Cover
Control
Panel
Convection
Motor
Blower
Wheel
Blower
Wheel Cover
Rack
upport
Oven Rack
Chain &
Turnbuckle
Oven Lights
Fig re 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 Blodgett Oven Company cannot ass me
responsibility for loss or damage s ffered in
transit. The carrier ass med f ll responsibility
for delivery in good order when the shipment
was accepted. We are, however, prepared to
assist yo if filing a claim is necessary.
OVEN LOCATION
The well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
The following clearances must be maintained beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.
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)
The 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. 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.
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. The rating plate is located on the underside of
the upper ledge above the right hand door.

Installation
5
Oven Assembly
NSF BOLTS
These bolts are required by N F to block any exĆ
posed hole on the back of an oven. This includes:
Dany unit, single or stacked, without a back panel.
Dany holes in stacked units not used for mountĆ
ing stacking brackets.
1. Locate the 5/16" bolts that were shipped with
the oven.
2. Install the bolts as shown in Figure 3.
Double Stacke Units Units without back panels
Fig re 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. Turn the legs clockwise and tightĆ
en to the nearest full turn.
3. Align the two leg plate holes in each leg with
those in the oven bottom. ecure each leg usĆ
ing two 1/2" bolts.
NOTE: If using casters see CASTER ASĆ
SEMBLY before procee ing.
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
6" (15 cm) Legs Shown
Fig re 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 Single and Do ble 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.
25" (64 cm) Legs Shown
Adjustable
Leg Foot
Caster Assembly
Fig re 5
Low Profile Casters for Do ble Stacked Ovens:
1. Align the three holes in each caster assembly
plate with those in the oven bottom. ecure
each caster using three 1/2" bolts.
Fig re 6

Installation
7
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Ol style ovens refer to units with painte exĆ
pose rear angle. New style ovens refer to
units with rear angle iron enclose in steel.
The following instructions apply to stacking two
new style ovens.
1. ecure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the reĆ
maining 5/16" bolts shipped with the ovens.
4. Attach the flue connector.
The following instructions apply to stacking a new
style oven on an old style oven.
1. ecure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the reĆ
maining 5/16" bolts shipped with the ovens.
4. Drill a clearance hole for a 5/16" bolt in the
angle iron of the old style oven. Use the holes
in the stacking brackets as a pilot.
5. Attach the stacking brackets to the old style
oven with the 5/16" bolts and nuts provided in
the kit.
6. Attach the flue connector.
WARNING!!
When stacking ovens be s re to remove
the single oven fl e boxes prior to attachĆ
ing threeĆpiece 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 casters located on the bottom of each leg.
Flue
Connector
Fig re 7

Installation
8
Utility Connections - Standards 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 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
Co e, ANSI/NFPA 70-Latest E ition an /or CanaĆ
ian National Electric Co e C22.2 as applicable.
The 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,
Stan ar for the Installation of Equipment for the
Removal of Smoke an Grease La en 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.
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 diaĆ
gram).
1. Remove the bottom trim and control panel.
Removal of the body side is not necessary.
2. Remove knockĆout 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 amage there is no power to
the heating elements when the blower is
not operating.
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.
Connect wires to
terminal block Run supply line
through the knockĆout
Fig re 8

Installation
10
Initial Start p
OVEN RESTRAINT
If casters are used in conjunction with a power
supply cord for movable appliances, a fixed reĆ
straint should be provided.
The restraint (ie: heavy gauge cable) should be atĆ
tached without damaging the building. DO NOT
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 stacke unit shown. Use the same proce ure for
single units.
Fig re 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. These adjustments are the responsiĆ
bility of the installer, or dealer. ince these adjustĆ
ments are not considered defects in material or
workmanship, they are not covered by the Original
Equipment Warranty. They 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
THE INFORMATION CONTAINED IN THI ECĆ
TION I PROVIDED FOR THE U E OF QUALIFIED
OPERATING PER ONNEL. QUALIFIED OPERATĆ
ING PER ONNEL ARE THO E WHO HAVE
CAREFULLY READ THE INFORMATION CONĆ
TAINED IN THI MANUAL, ARE FAMILIAR WITH
THE FUNCTION OF THE OVEN AND/OR HAVE
HAD PREVIOU EXPERIENCE WITH THE OPĆ
ERATION OF THE EQUIPMENT DE CRIBED. ADĆ
HERENCE TO THE PROCEDURE RECOMĆ
MENDED HEREIN WILL A URE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLEĆFREE ERVICE.
Please take the time to read the following safety
and operating instructions. They are the key to the
successful operation of your Blodgett conveyor
oven.
SAFETY TIPS
For yo r safety read before operating
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 NOT remove the control panel cover unless
the oven is unplugged.

Operation
12
Solid State Man al 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
Fig re 10
CONTROL DESCRIPTION
1. ELECTOR WITCH - controls power to the
oven for cook or cool down.
2. BLOWER WITCH - controls blower speed,
either hi or lo.
3. LIGHT WITCH Ć controls interior lights.
4. OVEN READY LIGHT - when lit indicates eleĆ
ments are heating. When the light goes out
the oven has reached operating temperature.
5. OLID TATE THERMO TAT 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. TIMER - activates an electric buzzer that
sounds when the cook time expires.
OPERATION
1. Turn the ELECTOR witch (1) to COOK. The
blower and control compartment cooling fan
operate and are controlled automatically by
the action of the doors.
2. et BLOWER witch (2) to the desired speed.
3. et the OLID TATE THERMO TAT (5) to the
desired 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 ELECTOR witch (1) to OVEN OFF.

Operation
13
Solid State Man al Control with Digital Timer
1
3
4
2
5
6
7
8
Fig re 11
CONTROL DESCRIPTION
1. ELECTOR WITCH - controls power to the
oven for cook or cool down.
2. BLOWER WITCH - controls blower speed, eiĆ
ther hi or lo.
3. LIGHT WITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates
burner operation. When the light goes out the
oven has reached operating temperature.
5. OLID TATE THERMO TAT - allows an infiĆ
nite selection of temperatures from 150Ć500_F
(66Ć260_C).
6. DI PLAY - displays cook time
7. TIMER DIAL - used to enter desired cook
time
8. HEAT CUTOFF - circuit breaker
OPERATION
1. Turn the ELECTOR witch (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. et BLOWER witch (2) to the desired speed.
3. et the OLID TATE THERMO TAT (5) to the
desired 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 siĆ
lence the buzzer.
7. Turn the ELECTOR witch (1) to OVEN OFF.

Operation
14
Solid State Digital Control
1
2
3
4
5
6
7
8
9
10 11
Fig re 12
CONTROL DESCRIPTION
1. ELECTOR WITCH - turns power to the
oven on or off. Allows selection of Cook or
Cool Down Modes and fan speed (if applicaĆ
ble).
2. DI PLAY - displays time or temperature and
other information related to oven function.
3. HEAT LAMP - lights when heater is on.
4. PUL E 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. TART/ TOP 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 hel own.
10. HOLD KEY - turns Hold Mode on or off.
11. PUL E KEY - turns Pulse Mode on or off.
PROGRAMMING
To set the cook temperat re:
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 entere in hours : minutes or
minutes : secon s.
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 TART/ TOP key (7)
To set the p lse time:
1. Press PUL E 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
15
Solid State Digital Control
OPERATION
Cook Only:
1. Turn ELECTOR switch (1) to the desired poĆ
sition.
2. Enter the cook time and temperature.
3. Load product into oven.
NOTE: The isplay rea s LOAD with the oven
is near the set temperature.
4. Press the TART/ TOP key (7). The 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 TART/ TOP key (7) to silence the
buzzer.
7. Remove the product.
Cook with Hold:
NOTE: HOLD light is on when hol mo e is on
an off when hol mo e is off.
1. Turn ELECTOR 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 isplay rea s LOAD with the oven
is near the set temperature.
5. Push the TART/ TOP (7) key. Timer begins
to count down.
6. When the cook timer reaches 00:00 the buzzĆ
er sounds and the display reads DONE. The
buzzer turns off after a few seconds. The disĆ
play reads HOLD until the oven reaches the
hold temperature. Then the timer begins to
count up.
7. Push the TART/ TOP key (7) to stop timer.
8. Remove the product.
9. Push HOLD (10) key to turn off hold mode.
Cook with P lse:
NOTE: PULSE light is on when pulse mo e is on
an off when pulse mo e is off.
1. Turn the ELECTOR WITCH (1) to the deĆ
sired position.
2. Enter cook time and cook temperature.
3. Press PUL E KEY (11). Enter the pulse time.
NOTE: Pulse time is a portion of the cook time
an oes not increase the previously
entere cook time.
4. Load product into oven.
NOTE: The isplay rea s LOAD with the oven
is near the set temperature.
5. Push TART/ TOP 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 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 TART/ TOP KEY (7) to turn the
buzzer off.
8. Remove the product.

Operation
16
Blodgett IQ2T Vision Control
7
2
6
9
10
11
1
14
16
12
8
5
34
13
15
Fig re 13
COMPONENT DESCRIPTION
1. OVEN POWER WITCH - controls power to
the oven.
2. DI PLAY - displays temperature and other
controller related information.
3. PROGRAM KEY - press to enter the programĆ
ming mode.
4. PROGRAM ARROW KEY - 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. CAN 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. TEMP/TOGGLE/CLEAR KEY - press during
programming to toggle options.
12. HOLD KEY - press to enter hold mode.
13. ET BACK KEY -
14. PRODUCT KEY (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. PRODUCT LED - when lit indicate which
product keys are currently in use or proĆ
grammed for the current oven temperature
and fan speed.
16. HELF KEY (1Ć5) - assigns a shelf key.