Blodgett ZEPHAIRE-G Owner's manual

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
PN 90139 Rev J (6/01)
E2001 --- G.S. Blodgett Corporation
ZEPHAIRE-G
CONVECTION OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
ZEPHAIRE-G
FOURS À CONVECTION
MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

IMPORT
A
NT
FORYOURSAFETY
Do not store or use gasoline 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 inflam-
mables dans le voisinage de cet appariel, ni de tout autre appareil.
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 CANCAUSE PROPERTY DAMAGE,INJURY ORDEATH.READTHE
INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN
SERVICE OUUN ENTRETIENNON CONFORME AUXNORMESPEUT CAUSERDES
DOMMAGESÀLAPROPRIÉTE,DESBLESSURESOULAMORT. LISEZATTENTIVE-
MENTLES DIRECTIVESD’INSTALLATION, D’OPÉRATIONET D’ENTRETIEN AVANT
DE FAIRE L’INSTALLATION OU L’ENTRETIEN DE CET ÉQUIPEMENT.
The information contained in this manual is important forthe proper installation,
use, and maintenance of this oven. Adherence to these procedures and instruc-
tions will result in satisfactory baking results and long, 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 procé-
dures permettrad’obtenir de bonsrésultats de cuisson etune longue durée de ser-
vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir
vous y reporter à l’avenir.
Errors: Descriptive, typographic or pictorial errors are subject to correction. Specifica-
tions are subject to change without notice.
Erreurs:Les erreurs de description, de typographie 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 acentury anda half,The BlodgettOven Company has beenbuilding
ovens and nothing but ovens. We’ve set the industry’s qualitystandard 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, full-size, half-size, countertop and deck, con-
vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.
CelafaitmaintenantdessusunsiècleetdemiqueBlodgettsespécialisedans
la fabrication de fours. Nous avons établi les normes de qualité qui s’appli-
quent dans l’industrie à tous les types de fours utilisés dans les services ali-
mentaires,quelqu’ensoitlataille,l’exploitationoulebudget.Enfait, nin’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 foursà convection,des modèlesCook’n Hold et Combi-Oven, 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:
Adressedevotreagencedeservice:
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......................
Ventilation 8...........................
Canopy Type Exhaust Hood 8..........
Direct Flue Arrangement 9.............
Utility Connections ---
Standards and Codes 10.................
Gas Connection 11......................
Electrical Connection 14.................
Initial Startup 15.........................
Operation
Safety Information 16....................
Single Speed Blower 17..................
Single Speed Blower with Cavity Lights 18..
Dual Speed Blower 19...................
Dual Speed Blower with Cavity Lights 20...
General Guidelines for Operating
Personnel 21............................
Suggested Times and Temperatures 22....
Maintenance
Cleaning and Preventative Maintenance 23.
Troubleshooting Guide 24................
Introduction
Description et Spécifications du Four 26....
Éléments du Four 27.....................
Installation
Livraison et Implantation 28...............
Montage du Four 29.....................
Boulons NSF 29.......................
Assemblage des Pieds 30...............
Montage des Roulettes 30..............
Montage de la Section Double 31........
MiseàNiveauduFour 31...............
Ventilation 32...........................
Hotte D’évacuation Type Voûte 32.......
En Prise Directe 33.....................
Branchements de Service --- Normes et
Codes 34...............................
Branchement de Gaz 35.................
Raccordement Électrique 38..............
Mise en Marche Initiale 39................
Utilisation
Informations de Sécurité 40...............
Soufflerie Une Vitesse 41.................
Soufflerie Une Vitesse avec Lumières de
Cavité 42...............................
Soufflerie Deux Vitesses 43...............
Soufflerie Deux Vitesses avec Lumières de
Cavité 44...............................
Consignes Générales à l’Intention des
Utilasateurs 45..........................
Durées et Températures Suggérées 46.....
Entretien
Nettoyage et Entretien Préventif 47........
GuidedeDétectiondesPannes 48........

Introduction
2
Oven Description and Specifications
Cooking ina convection oven differs from cooking
inaconventionaldeckorrangeovensinceheated
air is constantly recirculated over the product by
afaninan enclosedchamber.Themovingaircon-
tinually strips away the layer of cool air surround-
ing the product, quicklyallowing theheat to pene-
trate. The result is a high quality product, cooked
at a lower temperature inashorteramount oftime.
Blodgettconvectionovensrepresentthelatestad-
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircu-
lated within the cooking chamber before being
vented from the oven: resulting in substantial re-
ductions in energy consumption and enhanced
oven performance.
AirFlowPatternforBlodgettConvectionOvens
Figure 1
GAS SPECIFICATIONS
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu. ft. 37.3 MJ/m
3
2550 BTU/cu. ft. 95.0 MJ/m
3
Specific 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 Size .1065” dia. 2.7 mm .0635” dia. 1.6 mm
Pilot Burner Orifice Size .021” dia. .53 mm .014” dia. .36 mm
GAS SPECIFICATIONS -- Zephaire G-L for Australia
Oven Input --- 63 MJ/h --- 63 MJ/h
Main Burner Orifice Size .1065” dia. 2.7 mm .0635” dia. 1.6 mm

Introduction
3
Oven Components
Combustion Cover --- provides access to the
combustion compartment on gas ovens.
Combustion Compartment --- contains combus-
tion burners on gas ovens.
Combustion Burners --- provide heat to the bak-
ing chamber on gas ovens.
ControlPanel --- containswiringandcomponents
to control the oven operation.
Oven Racks --- five racks are provided standard.
Additional racks are available.
Rack Supports --- hold oven racks.
BlowerWheelCover --- locatedonthebackinteri-
or 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.
Combustion
Cover Combustion
Burners
Control
Panel
Convection
Motor
Blower
Wheel
Blower
Wheel Cover
Rack Support
Oven Rack
Oven
Lights
Figure 2

Installation
4
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery ofyour newoven:
D Inspecttheshippingcontainerforexternaldam-
age. Any evidence of damage should be noted
onthe delivery receiptwhich must be signedby
the driver.
D Uncrate the oven and check for internal dam-
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for in-
spection.
The Blodgett Oven Company cannot assume
responsibility for loss or damage suffered in
transit. The carrier assumed full responsibility
for delivery in good order when the shipment
was accepted. We are, however, prepared to
assist you 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 be-
tween the oven and anycombustible or non-com-
bustible construction.
D Oven body right side --- 6” (15 cm)
D Oven body left side --- 6” (15 cm)
D Oven body back --- 6” (15 cm)
D Oven body bottom --- 4.5” (11.4 cm)
Thefollowingclearancesmustbeavailableforser-
vicing.
D Oven body sides --- 12” (30 cm)
D Oven body back --- 12” (30 cm)
NOTE: Ongasmodels,routineservicingcanusu-
ally be accomplished within the limited
movement provided by the gas hose re-
straint. If the oven needs to be moved fur-
ther from the wall, the gas must first be
turned offanddisconnectedfromtheoven
before removing the restraint. Reconnect
the restraint after the oven has been re-
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.
D Place the oven in an area that is free of drafts.
D Keeptheovenareafreeandclearofallcombus-
tiblessuchaspaper,cardboard,andflammable
liquids and solvents.
D Do not place the oven on acurb base or sealto
awall. This willrestrictthe flow ofair andprevent
proper ventilation. Tripping of the blower mo-
tor’s thermal overload device is caused by an
excessive ambient temperature on the right
side of the oven. This condition must be cor-
rected to prevent permanent damage to the
oven.
D The location must provide adequate clearance
for the air opening into the combustion cham-
ber.
Beforemakinganyutilityconnectionstothisoven,
check the rating plate tobe sure the oven specifi-
cations are compatible with the gas and electrical
services supplied for the oven.
1. Remove the combustion compartment cover.
Theratingplateisattachedtotheframeonthe
left side of the combustion compartment.

Installation
5
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any ex-
posed hole on the back of an oven. This includes:
D any unit, single or stacked, without a back panel.
D any holes in stacked units not used for mount-
ing stacking brackets.
1. Locate the 5/16” bolts that were shipped with
the oven.
2. InstalltheboltsasshowninFigure3.
Double Stacked Units Units without back panels
Figure 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 tight-
en to the nearest full turn.
3. Align the two leg plate holes in each leg with
those inthe ovenbottom. Secureeach legus-
ing two 1/2” bolts.
NOTE: If using casters see CASTER AS-
SEMBLY before proceeding.
4. Tip the oven up on the legs.
5. Level the ovenby screwing the adjustableleg
feet in or out as necessary.
6” (15 cm) Legs Shown
Figure 4
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of
theoven.Installthenon-lockingcasterson
the back of the oven.
NOTE: Use a gas hose restraint on all units with
casters. See page 13.
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
Gas Hose
Restraint Bracket
Figure 5
LowProfile CastersforDoubleStackedOvens:
1. Align the three holes in each caster assembly
plate with those in the oven bottom. Secure
each caster using three 1/2” bolts.
Gas Hose Restraint Bracket
Figure 6

Installation
7
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Old styleovens refertounits withpainted 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 described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the re-
maining 5/16” bolts shipped with the ovens.
4. Attach the flue connector.
The following instructions apply to stacking a new
styleovenonanoldstyleoven.
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 re-
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!!
Whenstackingovensbesuretoremove
thesingleovenflueboxespriortoattach-
ing 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 casters located on the bottom of each leg.
Flue
Connector
Figure 7

Installation
8
Ventilation
On gas models the installation of a proper ventila-
tionsystem cannot be over emphasized. This sys-
tem removes unwanted vapors and products of
combustion from the operating area.
This oven may be vented using either:
D A mechanically driven, canopy type, exhaust
hood, or
D A direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the ab-
sence of local codes, refer to the National ventila-
tion code titled, “Standard for the Installation of
Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking Equip-
ment”, NFPA-96-Latest Edition.
Australia and 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 installationand/or
operation of your Blodgett oven, please contact
yourlocaldistributor.Ifyoudonothavealocaldis-
tributor,pleasecalltheBlodgettOvenCompanyat
0011-802-860-3700.
WARNING:
Failure to properly vent the oven can be
hazardous to the health of the operator
and may result in operational problems,
unsatisfactory baking and possible dam-
age to the equipment.
Damage sustainedas a directresult ofim-
proper ventilation will not be covered by
the manufacturer’s warranty.
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 floortothe lower edge ofthe hoodshould
not exceed 7’ (2.1m).
Thetotalmakeupandexhaustairrequirementsfor
hood capacity should be approximately 30 CFM
(.85 m
3
) for each oven section.
Installing the canopy hood draft diverter
Ovens ordered for hood ventingare suppliedwith
a draft diverter. Install the draft diverter as follows:
1. Place the diverter over the flue connector with
the open areafacing thefront of the oven.See
Figure 8.
2. Securebothendswiththesheetmetalscrews
provided.
Front of
Oven
Draft Diverter
Figure 8

Installation
9
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven ex-
haust hood is impractical the oven may be vented
by a direct flue arrangement.
WARNING!!
It is essential that the direct flue be
installed as follows. Incorrect installation
will result in unsatisfactory baking and
oven damage.
ThefluemustbeclassBorbetterwithadiameter
of 6” (15 cm). Theheight ofthe flueshould rise 6-8
ft (2-2.5 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 exter-
nal environmental conditions.
Thedirectventcannotreplaceairconsumedand
vented by the oven. Provisions must be made to
supply the room with sufficient make-up air. Total
make-up air requirements for each oven section
should be approximately30 CFM(.85m
3
)persec-
tion. To increase the supply air entering the room,
a ventilation expert should be consulted.
Installing the draft hood
Ovensordered fordirect ventingare suppliedwith
a draft hood. Install the draft hood as follows:
1. Place the draft hood over the flue connector.
SeeFigure9.
2. Securebothendswiththesheetmetalscrews
provided.
Front of
Oven
Draft Hood
Flue
Figure 9

Installation
10
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CON-
TAINED HEREIN ARE FOR THE USE OF QUALI-
FIEDINSTALLATIONANDSERVICEPERSONNEL
ONLY. INSTALLATION OR SERVICE BY OTHER
THAN QUALIFIED PERSONNEL MAY RESULT 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:
D the installation or replacement of gas piping
and the connection, installation, repair or serv-
icing of equipment.
D the installation of electrical wiring from the elec-
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experi-
enced in such work, familiar with all precautions
required,and havecompliedwithallrequirements
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/CGA-
B149.1 or the Propane Installation Code, CAN/
CGA-B149.2 as applicable.
Installation must conform with local codes, or in
the absenceoflocalcodes, withthe NationalElec-
trical Code, ANSI/NFPA 70---Latest Edition and/or
CanadianNationalElectricCodeC22.2asapplica-
ble.
Australia and 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 installationand/or
operation of your Blodgett oven, please contact
yourlocaldistributor.Ifyoudonothavealocaldis-
tributor,pleasecalltheBlodgettOvenCompanyat
0011-802-860-3700.

Installation
11
Gas Connection
GAS PIPING
Aproperlysizedgassupplysystemisessentialfor
maximum oven performance. Piping should be
sized to provide a supply of gas sufficient to meet
themaximumdemandofallappliancesontheline
without loss of pressure at the equipment.
Example:
NOTE: BTU values in the following example are
for natural gas.
You purchase a Zephaire-G convection oven to
add to your existing cook line.
1. AddtheBTUratingofyourcurrentappliances.
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 to-
tal.
Previous Total 230,000 BTU
Zephaire-G 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 to-
tal capacity of your current gas piping.
The total capacity for this example is 320,000
BTU. Since the total required gas pressure,
290,000 BTU is less than 320,000 BTU, the
current gas piping will not have to be in-
creased.
NOTE: TheBTU capacities given in the tables are
for straight pipe lengths only. Any elbows
orotherfittings willdecreasepipecapaci-
ties. Contact your local gas supplier ifyou
have any questions.
Maximum Capacity of Iron Pipe in Cubic Feet
of Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
Pipe
L
h
(
f
)
Nominal Size, Inches
p
Length (ft) 3/4” 1” 1-1/4” 1-1/4” 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 10-2
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
Pipe Length
(
f
)
Outside Diameter, Inches
p
g
(ft) 3/4” 1” 1-1/2”
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 10-15

Installation
12
Gas Connection
PRESSURE REGULATION AND TESTING
Zephaire-G ovens are rated at 60,000 BTU/Hr.
(17.6kW)(63MJ)persection.Eachovenhas
been adjusted at the factory to operate with the
type of gas specified on the rating plate.
Inlet Pressure
Natural Propane
Min Max Min Max
W.C. 7.0 10.5 11.0 13.0
kPa 1.43 2.61 2.74 3.23
Manifold Pressure
Natural Propane
W.C. 3.5 10.0
kPa .87 2.49
D InletPressure --- thepressureofthegasbefore
it reaches the oven.
D Manifold Pressure --- the pressure of the gas
as it enters the main burner(s).
D Min --- the minimum pressure recommendedto
operate the oven.
D Max --- 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 regulator is essen-
tial to the proper operation of the oven and
shouldnotberemoved.Itispresettoprovidethe
oven with 3.5”W.C. (0.87 kPa) for natural gasand
10.5” W.C. (2.50 kPa) for Propane at the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS
SUPPLY UNLESS THE INLET PRESSURE IS
ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be
thoroughly purged of all metal filings, shavings,
pipe dope, andother debris. After connection,the
oven should be checked for correct gaspressure.
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
pressuresinexcessof1/2psig(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)
Figure 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
1,000lb.(453kg)testloadandshouldbeattached
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 boltjust
below the gas inlet. See Figure 11.
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 with 25” (64 cm) legs.
Figure 11
WARNING!!
If the restraint is disconnected for any
reason it must be reconnected when the
oven is returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for
Connectors for Movable Gas Appliances, ANSI
Z21.69 or Connectors For Moveable Gas Ap-
pliances CAN/CGA-6.16-M87 and a quick discon-
nect device that complies with the Standard for
Quick-Disconnect Devices for Use With Gas Fuel,
ANSI Z21.41 or Quick Disconnect For Use With
Gas Fuel CAN 1-6.9. 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.
Australia and general export installations
The restraint and quick connect must conform
with Local and National installation standards. Lo-
cal installation codes and/or requirements may
vary.Ifyouhaveanyquestionsregardingtheprop-
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 0011-802-860-3700.

Installation
14
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 andrelatedswitchesareconnectedthrough
the 6’ electric supply cord found at the rear of the
oven.
WARNING!!
This appliance is equipped with three
pronggroundingtypeplugforyour
protection against shock hazard and
shouldbepluggeddirectlyintoaproperly
grounded three prong receptacle. DO
NOT cut or remove the grounding prong
from this plug.
THE BLODGETT OVEN COMPANY CANNOT AS-
SUMERESPONSIBILITYFORLOSSORDAMAGE
SUFFEREDASARESULTOFIMPROPERINSTAL-
LATION.
ELECTRICAL SPECIFICATIONS
Model Hz Volts Phase Amps Electrical Connection
(minimum size)
U.S. and Canadian Installations
Zephaire-G 60 115 1 6 Cord set provided
Australia and General Export Installations
Zephaire-G 50 220-240 13Size per local code

Installation
15
Initial Startup
The following is a check-list to be completed by
qualified personnel prior to turning on the
applianceforthefirsttime.
jOpen the manual shut-off valve at the rear of
the oven.
jRemove the control panel and combustion
covers.
jTurn the combination valve’s manual shut-off
to the on position.
jTurn the selector switchto Cook,and the ther-
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 in-
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 oventoburn-offfor2hours. Ifthepressure
readingsarenotsetcorrectly,turnofftheoven
and readjust accordingly.
WARNING
The break in procedure burns off excess
oils present in the metals during fabrica-
tion. Smoke may be produced. Proper
ventilation is required.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and its component parts, have been
thoroughly tested and inspected prior to ship-
ment. However, it isoften necessary tofurther test
or adjust the oven as part of a normal and proper
installation. These adjustments are the responsi-
bility of the installer, or dealer. Since these adjust-
ments are not considered defects in material or
workmanship,theyarenotcoveredbytheOriginal
Equipment Warranty. They include, but are not
limited to:
D calibration of the thermostat
D adjustment of the doors
D burner adjustments
D leveling
D testing of gas pressure
D tightening of fasteners.
No installation should be considered complete
without proper inspection, and if necessary, ad-
justment by qualified installation or service per-
sonnel.

Operation
16
Safety Information
THE INFORMATION CONTAINED IN THIS SEC-
TIONISPROVIDEDFORTHEUSEOFQUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERAT-
ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CON-
TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OP-
ERATIONOFTHEEQUIPMENTDESCRIBED. AD-
HERENCE TO THE PROCEDURES RECOM-
MENDED HEREIN WILL ASSURE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLE-FREE SERVICE.
Please take the time to read the following safety
andoperatinginstructions.Theyarethekeytothe
successful operation of your Blodgett conveyor
oven.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas:
D DO NOT try to light any appliance.
D DO NOT touch any electrical switches.
D Use an exterior phone to call your gas supplier
immediately.
D If you cannot reach your gas supplier, call the
fire department.
What to do in the event of a power failure:
D Turn all switches to off.
D DO NOT attempt to operate the oven until the
power is restored.
NOTE: In the event of a shut-down of any kind, al-
low a five (5) minute shut off period before
attempting to restart the oven.
General safety tips:
D DO NOT use tools to turn off the gas control. If
thegascannotbeturnedoffmanuallydonottry
to repair it. Call a qualified service technician.
D If 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.
D DO NOT remove the control panel cover unless
the oven is unplugged.