Blodgett COMBI COS-8G Owner's manual

COS-8G, COS-8GDS, BCS-8G, AND CNV-8G
GAS COOKING APPLIANCES
INSTALLATION -- OPERATION -- MAINTENANCE
COS-8G, COS-8GDS, BCS-8G, ET CNV-8G
APPAREILS DE CUISSON AU GAZ
MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN
BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
PN R8133 Rev D (6/01)
E2000 --- Blodgett Combi

A PERSONAL WORD FROM BLODGETT COMBI
QUELQUES MOTS DE BLODGETT COMBI
CongratulationsonyourpurchaseofaBLODGETTCombiappliance.We
firmly believe that your choice has been a wise one, and trust you willre-
ceive many years of excellent service from your new Combi.
You will find that cooking with Combi appliances saves time, labor and
extensive cleaning of both the kitchen and the unit.
With Combi appliances the quality, taste, consistency, and look of your
food are improved, thus endorsing the policy to which we’ve alwaysad-
hered: “For Better Cooking!”
Onceyou’ve hada chanceto useyour Combi,please tellus, yourdealer
andcolleaguesaboutanycreativeandinterestingapplicationsyouhave
discovered; exchange ideas with other users. Be sure to advise us or
your dealer immediately should any mechanical or technical problems
beencountered(...we’reheretohelp!)andaboveall“EnjoyCookingthe
BLODGETT Combi Way!
For information on cooking, please refer to our separate cooking guide.
Toutes nos félicitations sur votre achat d’appareil de Blodgett Combi.
Nous croyons fermement que votre choix est un choix raisonnable et
nous sommes certains que vous obtiendrez de nombreuses années
d’excellent service de votre nouveau four multi-usages.
Vousallezdécouvrirquela cuissondans lesappareils Combiéconomise
le temps, le travail et le degré de nettoyage de l’appareil aussi bien que
de la cuisine.
Avec les appareilde Combi, la qualité, le goût, la consistence et l’appar-
ence des aliments sont améliorés, s’accordant, de ce fait, avec notre
politique ”Pour une meilleure cuisson !”
Une fois que vous aurez eu la chance d’utiliser notre Combi, informez
nous, votre concessionnaire et vos collègues, de toutes les applications
nouvelles et intéressantes que vous avez découvertes ; échangez vos
idées avec d’autres utilisateurs. N’hésitez pas à nous prévenir, ou votre
concessionnaire, de tout problème mécanique ou technique que vous
pourriezrencontrer (... nous sommes ici pour vous aider) et par-dessus
tout “Régalez-vous à cuisiner à la façon BLODGETT Combi!
Pour obtenir de plus amples informations sur l’art culinaire, veuillez con-
sulter notre livre de cuisine séparé.

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 PROPERTYDAMAGE,INJURY OR DEATH.READTHE
INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN
SERVICE OU UNENTRETIENNON CONFORME AUX NORMESPEUT CAUSERDES
DOMMAGESÀLAPROPRIÉTE,DESBLESSURESOULAMORT. LISEZATTENTIVE-
MENTLES DIRECTIVESD’INSTALLATION, D’OPÉRATIONET D’ENTRETIENAVANT
DE FAIRE L’INSTALLATION OU L’ENTRETIEN DE CET ÉQUIPEMENT.
The information contained in this manual is important for the proper installation,
use, and maintenance of this oven. Adherence to these procedures andinstruc-
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 decuissonet une 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.

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
The Blodgett Combi Cooking Line 2......
Description of the Blodgett Combi
Cooking Line 3.........................
Oven Features 4.......................
Installation
Owner’s Responsibilities 5...............
Location and Ventilation 6...............
Agency Approvals 7....................
Utility Connections 8....................
Optional Leg Attachment 13..............
Baffle Installation 14.....................
Stacking Instructions 15..................
Final Check and Adjustments 17..........
Final Check Lists 18.....................
Operation
Safety Information 19....................
Oven Start-Up 20........................
Combi-Oven/Steamer Standard Controls 21
Optional Combi-Oven/Steamer
Cook & Hold 23.........................
Convection Steamer Standard Controls 26.
Convection Oven Standard Controls 27....
Optional Convection Oven
Cook and Hold 28.......................
Optional Meat Probe 31..................
Maintenance
Spray Bottle Operating Procedure 32......
Cleaning and Preventive Maintenance 33...
Decalcification 34.......................
Introduction
Laligned’appareilsdecuisson
de Blodgett Combi 36....................
Description de la ligne d’appareils de cuis-
son de Blodgett Combi 38................
Caractéristiques 39......................
Installation
Responsabilités du propriétaire 40.........
Placement et Ventilation 41..............
Normes et Codes 42.....................
Branchement Utilitaires 43................
Retenue du Tuyau de Gaz 47.............
Fixation des pieds en Option 48...........
Installation du Déflecteur 49..............
Superposition - Assemblage
section double 50.......................
Vérification finale et derniers réglages 52...
Vérifications Finales 53...................
Utilisation
Informations de Sécurité 55...............
Mise en Marche du Four 56...............
Combi-Four/étuve à Vapeur
Contrôles Standards 57..................
Combi-Four/étuve à Vapeur
Cuisson et Pause en Option 59...........
Combi-Convection/étuve à
Vapeur Contrôles Standards 63...........
Combi-Four à Convection
Contrôles Standards 64..................
Combi-Four à Convection
Cuisson et Pause en Option 65...........
Sonde à Viande en Option 69.............
Entretien
Procédé de fonctionnement de la bouteille
vaporisatrice 70.........................
Entretien Préventif et Nettoyage 71........
Détartrage 72...........................

Introduction
2
The Blodgett Combi Cooking Line
For quite some time, commercial cooking equip-
ment has remained more or less unchanged.
There are kettles, deck ovens, the good old range
with its legion of pots and many other extra
appliances. The result: time expenditure, exces-
sive manual work, and countless cleaning pro-
cesses.Thelastfewyearshavepavedthewayfor
a revolution in the equipment of restaurant and in-
stitutional kitchens. Blodgett Combi is proud toof-
fer three different cooking platforms, one of which
is sure to match your needs. The Blodgett Combi
line includes:
D The Blodgett Combi Convection Steamer
D The Blodgett Combi Convection Oven
D The Blodgett Combi-Oven/Steamer
AllBlodgettCombiappliancesimproveyourkitch-
en through:
D increased productivity
D a wider range of menu choices
D a simplified cleaning process
The work process is simplified since products are
prepared on or in steam table pans and trays.
Foodcanbecooked, stored,andtransportedwith
the same pans. Small amounts of product can be
processed efficiently; pre-cooked and conve-
nience foods can be reheated within minutes.
COMBI CONVECTION STEAMER
Steaming is a well known cooking process fre-
quently used in restaurant and institutional kitch-
ens.WiththeCombiConvectionSteamer,itisnow
possible to enjoy the many advantages of steam-
ing including shorter cook times, higher product
quality and vitamin retention.
The CombiConvectionSteamer includes a builtin
steamgenerator.Thisunitincludesaninlet,funnel
assembly and valve lever for decalcification.
COMBI CONVECTION OVEN
Cooking in the Combi Convection Oven differs
from cooking in a traditional deck or range oven
sinceheatedairis constantlyrecirculated over the
product by a fan in an enclosed chamber. The
movingaircontinually strips away thelayer ofcool
air surrounding the product, quickly allowing the
heat topenetrate. Theresult is ahigh qualityprod-
uct, cooked at a lower temperature in a shorter
amount of time.
COMBI-OVEN/STEAMER
WiththeOven/Steameryouhavethechoiceoftwo
cooking processes:Steam and Hot Air, either...
D Separately
D Combined, or
D InSequenceusingtwoorthreefunctionsduring
onecookingprocess.Wecallthiscombi-steam-
ing and combi-baking.
For easy operation you can choose from three
modes:
Steam Hot
A
ir Combi
Steam &
Hot Air
In the Steam mode you can:
D steam D blanch D poach
D defrost D rethermalize
In the Hot Air mode you can
D roast D bake D braise
In the Combi mode you can:
D defrost D roast D rethermalize
D reheat D bake D sous vide*
D proof* D cook & hold*
* with optional digital controls
The Combi-Oven/Steamer is offered in two models,
each with different steam producing systems.
D The COS-8G model includes a built in steam
generator. This unit includes aninlet, funnelas-
sembly and valve lever for decalcification.
D The COS-8GDS is a direct steam unit that is
connected to an external steam source.

Introduction
3
Description of the Blodgett Combi Cooking Line
ABOUT THE COMBI LINE
Blodgett Combi appliances are quality produced
using high-grade stainless steel with first class
workmanship.
The use of high qualityinsulation impedes exces-
sive heat radiation and saves energy.
Optional adjustable legs adapt easily to slightly
uneven surfaces. Optional floor stands have been
designed for use with all of the table models.
Oven/Steamers and Convection Steamers
The high performance steam control system
makes it possible to enjoy all of the advantages of
ahighquality steamerattheflick ofa switch.Fresh
steamenterstheovencavitywithoutpressureand
is circulated at high speed. This process enables
quickandgentlecookingandensureshighquality
productwhileprovidingconvenientworkingmeth-
ods.
Apatentedquenchsystemkeepstheairintheunit
clean. Fumes are extracted from the appliance,
quenched,anddirectedoutthroughthecondens-
er drain. The exhaust system is effective in all
cooking modes and results in better quality foods
and no flavor transfer. The fan, which isguarded
against accidental finger contact, is driven by a
quiet and powerful motor. The condenser draws
out excess steam from the appliance. Condensa-
tion and waste water, which result during steam-
ing and cleaning, are continuously drained.
OPERATION
The practical oven door, with a viewing window,
has a wide swing radius and handle which can be
operated easily, even with wet or greasy hands.
Ease of operation is guaranteed through the sim-
ple arrangement of the controls. Graphic symbols
make the appliances easy for even inexperienced
kitchenstafftooperate.Allmodescanbeselected
with one switch. This includes the Cool Down
mode, which allows the oven cavity to cool down
rapidly with the door opened or closed.
Cleaning is keptto aminimum. The interior canbe
sprayed with a cleaning solution to easily remove
crusts and stains. The oven is designed for easy
care and is welded water tight sothat the internal
cooking cavity may be rinsed with a hose after the
cleaning process.

Introduction
4
Oven Features
Standard Features
142
3
6
7
5
8
COS-8G Shown
9
10
10
Figure 1
1Control Panel
2Oven Door
3Drip Collector (self draining)
4Door Handle
5Vent (not shown)
6Decalcifying Inlet & Funnel Assembly*
7Decalcifying Valve Lever*
8Gas Shut Off Valve
9Tilt Down Panel Screw
10 Removeable plugs provide access to
screws securing drip collector
* only on COS-8G and BCS-8G

Installation
5
Owner’s Responsibilities
1. Oven(s)are uncrated, stacked(if applies)and
put in place.
NOTE: Refer to Leg Attachment and Stacking
information provided.
2. The owner/operator must have the following
plumbing, electrical and gas requirements
met and installed.
NOTE: Refer to the Utility Connection infor-
mation provided.
WARNING!!
Improper installation, adjustment, alter-
ation service or maintenance can cause
property damage, injury or death. Read
the installation, operation and mainte-
nance instruction thoroughly before in-
stalling or servicing this equipment.
ELECTRICAL
15 amp Nema 5-15 grounded outlet
PLUMBING
Water
Water Pressure (min/max) 50 PSI (345 kPa)
Cold Water Supply 3/4” Hose Fitting, 3/8” ID hose minimum
Hot Water Supply* 3/4” Hose Fitting*, 3/8” ID hose minimum
Drainage Atmospheric Vented Drain
Drain Connection 2” Copper
Average Water Drain Temperature 122_F/50_C
GAS PRESSURE
Orifice at Sea Level
Steam #13/64 (.203” dia) natural gas
Hot Air #54 (.055” dia) natural gas
Inlet Pressure to the Unit
Natural Gas 7---14” WC (1.74---3.48 kPa)
Propane 12---14” WC (2.98---3.48 kPa)
Pressure at the Manifold
Natural Gas 3.5” WC (.87 kPa)
Propane 10” WC (2.49 kPa)
*Not applicable with COS-8GDS and CNV-8G

Installation
6
Location and Ventilation
LOCATION
The well planned and proper placement of your
appliance will result in long term operator conve-
nience and satisfactory performance.
The following clearances must be maintained be-
tween the unit, including hose assemblies, and any
combustible or non-combustible construction.
D Ovens with casters --- 6” (15 cm)
D Ovens without casters --- 12” (30 cm)
The following clearances are recommended, but
not required, for servicing.
D Oven body sides --- 12” (30 cm)
D Oven body back --- 12” (30 cm)
Place the unit in an area which is free of drafts and
accessible for proper operation and servicing.
Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
DO NOT place the oven on a curb base or seal to
the wall; either condition will prevent proper venti-
lationtotheblowermotors.Slightunevennesscan
be corrected with the adjustable legs.
The air vents on the left side of the unit must be
protected from heat and steam or water sources.
Consult the factory for an optional protective side
heat shield kit if excessive ambient heat or steam
is present on the left side of the unit.
D COS-8G heat shield P/N R4514
D COS-8GDS heat shield P/N R4514
D BCS-8G heat shield P/N R4514
D CNV-8G heat shield P/N R4514
On all models, tripping the blower motor’s thermal
overload device indicates an excessive ambient
temperature at the back of the oven. This must be
corrected to prevent permanent damage to the
oven. All motor bearings are permanently lubri-
cated by the manufacturer; there is no need for
additional lubrication during the operational life-
time of the motors.
VENTILATION
The necessity for a properly designed and in-
stalled ventilation system cannot be over empha-
sized. The ventilation system will allow the unit to
function properly while removing unwanted va-
porsandproductsof combustion from theoperat-
ing area.
The appliance must be vented witha properlyde-
signed mechanically driven exhaust hood. The
hood should be sized to completely cover the
equipment plus an overhang ofat least 6” (15cm)
on all sides not adjacent to a wall. The capacityof
the hood should be sized appropriately and provi-
sions made for adequate makeup air.
WARNING!!
Failure to properly vent the oven can be
hazardous to the health of the operator;
and will result in operational problems,
unsatisfactory baking,and possible dam-
age to the equipment. Damage sustained
as a direct result of improper ventilation
will not be covered by the Manufacturer’s
warranty.
U.S. and Canadian Installations
Refer to your local ventilation codes. In the ab-
sence of local codes, refer to the Nationalventila-
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.
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 unit, please contact your local
distributor. If you do not have a local distributor,
pleasecallBlodgettCombiat0011-802-860-3700.

Installation
7
Agency Approvals
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 are responsible for:
D The installation or replacement of gas piping.
The connection, installation, repair or servicing
of equipment.
D Theinstallationofelectricalwiringfromtheelec-
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experi-
enced in such work, be familiar with all precau-
tions required and have complied with all require-
ments 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.
Reference: National Electrical Code, ANSI/NFPA
70---Latest Edition and/or Canadian Electrical
Code CSA C22.1 as applicable.
This equipment is to be installed in compliance
with the Basic Plumbing Code of the Building Offi-
cials and Code Administrators International Inc.
(BOCA)and theFood Service Sanitation Manualof
the Food and Drug Administration (FDA).
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 unit, please contact your local
distributor. If you do not have a local distributor,
pleasecallBlodgettCombiat0011-802-860-3700.

Installation
8
Utility Connections
HOT AND COLD WATER CONNECTION
NOTE: Hot water maximizes steam production but
is not required. Cold water may be supplied
to both inlets if hot water is not available.
COS-8G and BCS-8G --- Connect the appliance to
quality cold water via a pressure hose with 3/4” cou-
plings. Cold water is connected to the left solenoid/
pressure regulator, as viewed from the rear of the
unit. Hot water connection, right solenoid/pressure
regulator, to the boiler is recommended. Shut off
valves must be provided adjacent to the oven.
COS-8GDS and CNV-8G --- Connect these units
to quality cold water via a pressure hose with3/4”
couplings.
1/2” appliance hose
With 3/4” hose fittings
Figure 2
Water must meet the following minimum require-
ments:
D Total Dissolved Solids (TDS) content will not ex-
ceed 30 parts per million.
D Water PH must be 7.0 or higher
WARNING!!
The use of poor quality water will invali-
date your warranty.
DRAIN CONNECTION
A 2” (5 cm) copper pipe with standard drain pitch
mustberuntoanopendrainorconnectedtoa
standpipe equipped with a vent.
NOTE: The waste water can also be directed to a
nearby floor drain. Flexible hose which al-
lows trapped water to accumulate in
sagged runs must be avoided.
1. Find the drain connections on the lower rear
of the unit.
2. Using the band coupling provided, attach
coupling clamps to the drain connection.
3. Create the drip pan drain connection as
shown. A separate drain connection for the
drip pan is also possible.
NOTE: The open end of the drain should be
installed facing the floor. Copper line used
for installation to an open drain or floor sink
must be supplied by the installer.
CAUTION! Use of an inline trap will cause drain
backup
Drip pan drain
1” air gap
Plumber supplied
breather vent and tee
Main drain
Plumber supplied
connection to lower unit
or drain system
Figure 3

Installation
9
Utility Connections
STEAM CONNECTION
NOTE: COS-8GDS only.
Connect the appliance to a 200 psi maximum ex-
ternal steam source per local or state codes. The
steam must be clean, potable and fit for human
consumption. Failure toconnect this appliance to
asuitablesteamsourcewillrevoketheapprovalof
NSF.
ELECTRICAL CONNECTION
Before making anyelectricalconnections tothese
units, check that the power supply is adequate for
the voltage, amperage, and phase requirements
stated on the rating name plate mounted on the
unit.
Wiring diagrams are located on the inside of the
louvered side panel.
All units are equipped for operation on 115V 15
amp 1Φ60Hz., 2 conductor cable with ground.
Wiring from the power source to this unit must be
a minimum of#16 AWGCU. strandedwire or larg-
er.
NOTE: DISCONNECT THE POWER SUPPLY TO
THEUNITBEFORESERVICING!
WARNING!!
This appliance is equipped with a 115V,
three-prong (grounding) plug for your
protection against shock hazard and
shouldbepluggeddirectlyintoaproperly
grounded three-prong receptacle. DO
NOT cut or remove the grounding prong
from this plug.
U.S. and Canadian installation
All units, when installed, must be electrically
grounded inaccordance withlocalcodesor inthe
absenceoflocalcodes,withtheNationalElectrical
Code, ANSI/NFPA 70---Latest Edition and/or Cana-
dian Electrical Code CSA C22.1 as applicable.
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 unit, please contact your local
distributor. If you do not have a local distributor,
pleasecallBlodgettCombiat0011-802-860-3700.
WARNING!!
Improper electrical installation will invali-
date your warranty.

Installation
10
Utility Connections
GAS PIPING
Aproperlysizedgassupplysystemisessentialfor
maximum oven performance. Piping should be
sized to provide a supply of gas sufficient to meet
themaximumdemandofallappliancesonthe line
without loss of pressure at the equipment.
Example:
NOTE: BTU values in the following example are
for natural gas.
You purchase a COS-8G 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
COS-8G (for steam) 90,000 BTU
New Total 320,000 BTU
3. Measure the distance from the gas meter to
the cook line. This is the pipe length. Let’ssay
thepipelengthis30’(9m)andthepipesize
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 375,000
BTU. Since the total required gas pressure,
320,000 BTU is less than 375,000 BTU, the
current gas piping will not have to be in-
creased.
NOTE: The BTU capacities given in the tables are
for straight pipe lengths only. Any elbows
or other fittings will decreasepipe capaci-
ties. For example: a schedule 40 1-1/2” ell
fitting has an equivalent capacity of 4.2”
(10.2cm)ofstraightpipe.Contactyourlo-
cal gas supplier ifyouhaveanyquestions.
Maximum Capacity of Iron Pipe in Cubic Feet
of Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
Pipe
L
e
n
g
t
h
Nominal Size, Inches
L
eng
t
h
(ft) 3/4” 1” 1-1/4” 1-1/2” 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 P.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
Pipe Length
(
f
t
)
Inside 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
11
Utility Connections
PRESSURE REGULATION AND TESTING
The gas pressure to the appliance must be rated
for 7” W.C. for natural gas and 12---14” W.C. for
propane gas for each unit while the burners are
on. A sufficient gas pressure must be present at
the inlet to satisfy these conditions.
Eachunithasbeenadjustedat thefactorytooper-
ate with the type of gas specified on the rating
plate attached to the right side of the unit.
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
shouldnotbe removed.Itispresettoprovidethe
oven with 3.5”W.C. (0.87 kPa) for natural gasand
10.0” W.C. (2.50 kPa) for Propane while the flame
is on.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE UNIT CONNECTS TO THE GAS
SUPPLY UNLESS THE INLET PRESSURE IS
GREATER THAN 14” W.C. (1/2 PSI)
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).
Prior to connecting the unit, gas lines should be
thoroughly purged of all metal filings, shavings,
pipe dope, andother debris. After connection,the
unit should be checked for correct gas pressure.
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.
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 unit, please contact your local
distributor. If you do not have a local distributor,
pleasecallBlodgettCombiat0011-802-860-3700.

Installation
12
Gas Hose Restraint
If the unit 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.
Therestraint,suppliedwiththeappliance,mustbe
used to limit the movement of the unit so that no
strain is placed upon the flexible connector. The
restraint should be fastened to the base frame of
the oven as close tothe flexible connector as pos-
sible. It should be short enough to prevent any
strain on the connector. With the restraint fully
stretched the connector should be easy to install
and quick connect.
Therestraint(ie:heavygaugecable)shouldbeat-
tached without damaging the building. DO NOT
use the gas piping or electrical conduit for the at-
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.
WARNING!!
If the restraint is disconnected for any
reason it must be reconnected when the
unit 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 and a quick disconnect
device that complies with the Standard for Quick-
Disconnect Devices for Use With Gas Fuel, ANSI
Z21.41or Quick DisconnectFor UseWithGasFuel
CAN 1-6.9. Adequate means must be provided to
limit the movement of the appliance without de-
pending on the connection and the quick discon-
nect device or its associated piping.
A drip leg must be used at each appliance. Refer
to NFPA54/ANSI Z223.1 - Latest Edition (National
Fuel Gas Code) for proper drip leg installation.
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 unit, please contact your local
distributor. If you do not have a local distributor,
pleasecallBlodgettCombiat0011-802-860-3700.
Gas Supply Line
Gas Hose Quick Connect
Installation of Gas Hose and Restraint
Attachment Plate
(secure with leg mount bolt)
IMPORTANT: Cable restraint should
be fastened as close as possible to the
flexibleconnectorandshortenoughto
prevent any strain on the flexible con-
nector.
At maximum stretch of shortened re-
straint, the flexible connector should
be easy toinstall and quick toconnect.
Restraint
Figure 4

Installation
13
Optional Leg Attachment
LEG OPTIONS
Legs are available in 4” (10 cm), 6” (15 cm) or 25”
(64 cm) lengths or low profile casters. The 4” legs
are for counter top installations. The 6” legs are
usedonthelowersectionofadoublestackedunit.
The 25” legs are used for a single oven located on
the floor.
NOTE: For safety reasons, casters must not be
used with the 25” (64 cm) legs.
25“ (64 cm) Adjustable Leg
4” (10 cm) Leg
6” (15 cm) Adjustable Leg
Low Profile Casters
Figure 5
LEG ATTACHMENT
NOTE: If low profile casters are used, install the
locking casters on the front of the oven.
The rear casters do not lock. Be sure the
locks are set on the front casters.
1. Alignthethreadedstudtheeachlegtothebolt
holes located in the unit’s bottom corners.
Turn the legs clockwise and tighten to the
nearest full turn.
2. Align the leg plate holes with the bolt holes.
Secure with the two 1/2” bolts provided.
3. Tip the oven up on the legs. If casters are
used, check that the locks are set on the front
casters.
4. Except forunits with casters, levelthe oven by
screwing the adjustable feet in or out as nec-
essary.
6” (15 cm) Legs Shown
Figure 6

Installation
14
Baffle Installation
NOTE: Does not apply to BCS-8G convection
steamer.
1. Insertabaffleintoeachheatexchangetubeas
shown. There are eight baffles per oven. The
baffles are packed in a carton inside the oven
cavity.
NOTE: The baffle support pin should be rest-
ing on top of the heat exchange tube
when the baffle is fully inserted.
WARNING!!
Failure to install the baffles will result in
reduced heating efficiency of the oven.
Support Pin
Baffle
COS-8G Shown
Figure 7

Installation
15
Stacking Instructions
STACKING
1. Install6”(15cm)legsorcastersonthebottom
unit, using the three 1/2” bolts provided. If
casters areused, besure that the casterswith
brakesarelocatedonthefrontoftheovenand
the gas hose restraint has been installed.
2. Oven/Steamers and Convection Ovens only
Install a baffle (8 per unit) into each heat ex-
change tube on both top and bottom units.
NOTE: For installation of convection steamers
proceed to step 3.
DO NOT remove
body top
Caster with brakes
Baffle (not applicable for
Convection Steamers)
Figure 8
3. Lift and mount the upper unit onto the lower
unit.Flushtheedgesonallfoursides.Remove
the side panel and body back of both units.
Save the screws. Remove the lower body
back from the top unit.
Remove body back
Remove
lower body back
Remove body back
Remove
louvered panel
Remove
louvered panel
Figure 9
4. COS-8G and BCS-8G only --- Remove the
upper unit’s steamgenerator flue bottomcap.
Install the steam generator flue adapter be-
tween the lower and upper units’ steam gen-
erator.
NOTE: For convection ovens (CNV-8G) and
direct steam units (COS-8GDS) pro-
ceed to step 5.
Remove plug
Install adapter flue
Figure 10
5. Bolt the upper and lower units together using
the 1/2” bolts provided.
Bolt through holes
closest to oven center
Rear view of oven
Figure 11

Installation
16
Stacking Instructions
FLUE INSTALLATION
NOTE: Convection Steamers do not require tran-
sition and vertical flues. If installing a Con-
vection Steamer proceed to Plumbing.
1. Install the transition flues between the units.
Use three 10-24 screws to attach each flue to
the lower unit’s body top. Reattach the body
backs to the appropriate units. Secure the
transition flues to the lower bodyback using
the sheet metal screws provided.
Attach with three
10-24 screws at base
of transition flue
Secure the transition flues
to the lower bodyback
using sheet metal screws
Transition flue
2. Install vertical flues using sheet metal screws
provided. Drill through the body back of the
top unit using the verticalflue mounting holes
as pilot holes. Attach the vertical flues to the
body back using sheet metal screws provided.
Attach flue cap to the upper unit.
Attach the vertical
flues to the body
back using sheet
metal screws
Vertical flue Flue cap
Figure 12
PLUMBING
NOTE: The installation plumber is responsiblefor
connection to the drain. Use a 24” section
onthetopunitTeetoraisethebreathervent.
NOTE: DO NOT manifold the drains together
when stacking a CNV-8G with a COS-8G,
BCS-8G or COS-8GDS.
1. Attach copper Tee, gray hose and clamps to
the drain outlet of both units.
2. Install suitable tubing to the floor drain from
the drip pan outlet on the rear of the unit.
Breather vent
Plumber installed
connection 24” long
Tee, hose and clamps
Plumber installed
connection
Tee, hose and clamps
Plumber installed
connection to drain
Figure 13