Blodgett RE Series Guide

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone (802) 658Ć6600 Fax: (802)864Ć0183
PN 90139 Rev P (10/11)
E 2011 - G. . Blodgett Corporation
ZEPHAIREĆG
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
ZEPHAIREĆG
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

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. . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . .
N F Bolts 5. . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 6. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 6. . . . . . . . . . . . . . . . . . . .
Double ection Assembly 7. . . . . . . . . . . .
Oven Leveling 7. . . . . . . . . . . . . . . . . . . . . .
Ventilation 8. . . . . . . . . . . . . . . . . . . . . . . . . . .
Canopy Type Exhaust Hood 8. . . . . . . . . .
Direct Flue Arrangement 9. . . . . . . . . . . . .
Utility Connections - tandards
and Codes 10. . . . . . . . . . . . . . . . . . . . . . . . . . .
Gas Connection 11. . . . . . . . . . . . . . . . . . . . . .
Electrical & Water Connection 14. . . . . . . . . .
Initial tartup 15. . . . . . . . . . . . . . . . . . . . . . . . .
Ope ation
afety Information 16. . . . . . . . . . . . . . . . . . . .
ingle peed Blower 17. . . . . . . . . . . . . . . . . .
ingle peed Blower with Cavity Lights 18. .
Dual peed Blower 19. . . . . . . . . . . . . . . . . . .
tandard Control for Zephaire G Plus 20. . .
olid tate Digital for Zephaire G Plus 21. . .
General Guidelines for Operating
Personnel 23. . . . . . . . . . . . . . . . . . . . . . . . . . . .
uggested Times and Temperatures 24. . . .
Maintenance
Cleaning and Preventative Maintenance 25.
Troubleshooting Guide 26. . . . . . . . . . . . . . . .
Int oduction
Description et pécifications du Four 28. . . .
Éléments du Four 29. . . . . . . . . . . . . . . . . . . . .
Installation
Livraison et Implantation 30. . . . . . . . . . . . . . .
Montage du Four 31. . . . . . . . . . . . . . . . . . . . .
Boulons N F 31. . . . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 32. . . . . . . . . . . . . . .
Montage des Roulettes 32. . . . . . . . . . . . . .
Montage de la ection Double 33. . . . . . . .
Mise à Niveau du Four 33. . . . . . . . . . . . . . .
Ventilation 34. . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotte D'évacuation Type Voûte 34. . . . . . .
En Prise Directe 35. . . . . . . . . . . . . . . . . . . . .
Branchements de ervice - Normes et
Codes 36. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Branchement de Gaz 37. . . . . . . . . . . . . . . . .
Raccordement Électrique & L'eau 40. . . . . .
Mise en Marche Initiale 41. . . . . . . . . . . . . . . .
Utilisation
Informations de écurité 42. . . . . . . . . . . . . . .
oufflerie Une Vitesse 43. . . . . . . . . . . . . . . . .
oufflerie Une Vitesse avec Lumières
de Cavité 44. . . . . . . . . . . . . . . . . . . . . . . . . . . .
oufflerie Deux Vitesses 45. . . . . . . . . . . . . . .
Commandes tandard pour
Zephaire G Plus 46. . . . . . . . . . . . . . . . . . . . . .
Commandes Numériques à emiĆConducĆ
teurs pour Zephaire G Plus 47. . . . . . . . . . . .
Consignes Générales à l'Intention des
Utilasateurs 50. . . . . . . . . . . . . . . . . . . . . . . . . .
Durées et Températures uggérées 51. . . . .
Ent etien
Nettoyage et Entretien Préventif 52. . . . . . . .
Guide de Détection des Pannes 53. . . . . . . .

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.
Ai Flow Patte n fo Blodgett Convection Ovens
Figu e 1
GAS SPECIFICATIONS
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 60,000 BTU/hr 17.6 kW 60,000 BTU/hr 17.6 kW
Main Burner Orifice ize 38 MTD* 2.6 mm .061" dia. 1.55 mm
Pilot Burner Orifice ize .021" dia. .53 mm .014" dia. .36 mm
GAS SPECIFICATIONS - Zephai e GĆL fo Aust alia
Oven Input - 63 MJ/h - 63 MJ/h
Main Burner Orifice ize .1065" dia. 2.7 mm .0635" dia. 1.6 mm
* MTD - 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 burners on gas ovens.
Combustion Bu ne s - provide 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 back 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.
Oven Lights - provide lighting inside the baking
compartment.
Combustion
Cover Combustion
Burners
Control
Panel
Convection
Motor
Blower
Wheel
Blower
Wheel Cover
Rack upport
Oven Rack
Oven
Lights
Figu e 2

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 - 4.5" (11.4 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 accomplished within the limited
movement provided by the gas hose reĆ
straint. I the oven needs to be moved urĆ
ther rom the wall, the gas must irst be
turned o and disconnected rom the oven
be ore removing the restraint. Reconnect
the restraint a ter the oven has 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 on the
left side of the combustion compartment.

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
Figu e 3

Installation
6
Oven Assembly
LEG ATTACHMENT
1. Lay the oven on its back.
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: I using casters see CASTER ASĆ
SEMBLY be ore proceeding.
4. Tip the oven up on the legs.
5. Level the oven by screwing the adjustable leg
feet in or out as necessary.
6" (15 cm) Legs Shown
Figu e 4
CASTER ASSEMBLY
NOTE: Install the locking casters on the ront o
the oven. Install the nonĆlocking casters on
the back o the oven.
NOTE: Use a gas hose restraint on all units with
casters. See page 13.
Caste s fo 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
Gas Hose
Restraint Bracket
Figu e 5
Low P ofile Caste s fo Double 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.
Gas Hose Restraint Bracket
Figu e 6

Installation
7
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Old style ovens re er to units with painted exĆ
posed rear angle. New style ovens re er to
units with rear angle iron enclosed 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 su e to emove
the single oven flue boxes p io to attachĆ
ing th eeĆpiece connecto .
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
Figu e 7

Installation
8
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, Standard or the Installation o
Equipment or the Removal o Smoke and Grease
Laden Vapors rom 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 30 CFM
(.85 m3) 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 front of the oven. ee
Figure 8.
2. ecure both ends with the sheet metal screws
provided.
Front o
Oven
Draft Diverter
Figu e 8

Installation
9
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. Never direct 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 30 CFM (.85m3) per secĆ
tion. To increase the supply air entering the room,
a ventilation 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 9.
2. ecure both ends with the sheet metal screws
provided.
Front o
Oven
Draft Hood
Flue
Figu e 9

Installation
10
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/ANSI 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, ANSI/NFPA 70-Latest Edition and/or
Canadian National Electric Code C22.2 as applicaĆ
ble.
Appliance is to be installed with backflow prevenĆ
tion in accordance with applicable federal, provĆ
ince and local codes.
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
11
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 the ollowing example are
or natural gas.
You purchase a ZephaireĆG 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
ZephaireĆG 60,000 BTU
New Total 290,000 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,
290,000 BTU is less than 320,000 BTU, the
current gas piping will not have to be inĆ
creased.
NOTE: The BTU capacities given in the tables are
or straight pipe lengths only. Any elbows
or other ittings will decrease pipe capaciĆ
ties. Contact your local gas supplier i you
have 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 the 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 the National Fuel Gas Code Part 10 Table 10Ć15

Installation
12
Gas Connection
PRESSURE REGULATION AND TESTING
ZephaireĆG ovens are rated at 60,000 BTU/Hr.
(17.6 kW) (63 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 2.5" (64 mm)
Gas Connection 3.75" (86 mm)
Figu e 10

Installation
13
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. Mount the supplied bracket to the leg bolt just
below the gas inlet. ee Figure 11.
2. Attach the clip on restraining cable to the
mounting bracket.
Restraint Cable
Bracket
Back o Oven
Double stacked unit shown. Use the same procedure or
single units with 25" (64 cm) legs.
Figu e 11
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 Standard or
Connectors or Movable Gas Appliances, ANSI
Z21.69 or Connectors For Moveable Gas ApĆ
pliances CAN/CGAĆ6.16ĆM87 and a quick disconĆ
nect device that complies with the Standard or
QuickĆDisconnect Devices or Use With Gas Fuel,
ANSI 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
14
Elect ical & Wate Connection
ELECTRICAL CONNECTION
Wiring diagrams are located in the control
compartment 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.
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.
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.
WATER CONNECTION FOR OPTIONAL
SPRITZER
The optional water spritzer is available on ZephĆ
aire G Plus standard controls only.
1. Connect the water source to the 3/4" femail
garden hose connection on the back of the
oven.
2. The oven should be installed with backflow
protection in accordance with federal, state
and local codes.
Figu e 12
ELECTRICAL SPECIFICATIONS
Model Hz Volts Phase Amps Elect ical Connection
(minimum size)
U.S. and Canadian Installations
ZephaireĆG 60 115 1 6 Cord set provided
Aust alia and Gene al Expo t Installations
ZephaireĆG 50 220Ć240 1 3 ize per local code

Installation
15
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).
The oven main burner lights, and the Oven Ready
Light comes on. 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 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
Dburner adjustments
Dleveling
Dtesting of gas pressure
Dtightening of fasteners.
No installation should be considered complete
without proper inspection, and if necessary, adĆ
justment by qualified installation or service perĆ
sonnel.

Ope ation
16
Safety Info mation
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
Fo you safety ead befo e ope ating
What to do if you smell gas:
DDO NOT try to light any appliance.
DDO NOT touch any electrical switches.
DUse an exterior phone to call your gas supplier
immediately.
DIf you cannot reach your gas supplier, call the
fire department.
What to do in the event of a powe failu e:
DTurn all switches to off.
DDO NOT attempt to operate the oven until the
power is restored.
NOTE: In the event o a shutĆdown o any kind, alĆ
low a ive (5) minute shut o period be ore
attempting to restart the oven.
Gene al safety tips:
DDO NOT use tools to turn off the gas control. If
the gas cannot be turned off manually do not try
to repair it. Call a qualified service technician.
DIf the oven needs to be moved for any reason,
the gas must be turned off and disconnected
from the unit before removing the restraint
cable. Reconnect the restraint after the oven
has been returned to its original location.
DDO NOT remove the control panel cover unless
the oven is unplugged.