Blodgett TBG36-CM Owner's manual

TBG36-CM, TBG36-FM AND TBG36-S
ELECTRIC CONVEYOR GRILL
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgettcorp.com
50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone [phone] Fax: [phone]
PN G0171 Rev A (7/01)
E2001 --- G.S. Blodgett Corporation

IMPORTANT
FORYOURSAFETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN-
STALLATION, OPERATING AND MAINTENANCE IN-
STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
The information contained in this manual is important for the proper
installation, use, and maintenance of this grill. Adherence to these
procedures and instructions will result in satisfactory cooking re-
sults and long, trouble free service. Please read this manual carefully
and retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to correc-
tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON
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, 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.

Your Service Agency’s Address:
Model:
Serial Number:
Your grill was installed by:
Your grill’s installation was checked by:

Ta b l e o f C o n t e n t s
Introduction
Blodgett Conveyor Grill Description 2.................................
Specifications and Utility Requirements 3.............................
Installation
Delivery and Inspection 4...........................................
Agency Approvals 6................................................
Grill Ventilation, Clearances and Installation Requirements 7.............
Blodgett Conveyor Grill Assembly 8..................................
Upper Grease Wiper Box 8.......................................
Lower Grease Wiper Box 8.......................................
Drain Pan 9....................................................
Optional Outfeed Slide and Receiving pan 9........................
Optional Infeed Slide 9..........................................
Grease Pan and Crumb Tray 10....................................
Operation
Control Panel 11....................................................
Program Mode 12...................................................
Menu Mode 14.....................................................
Menu Development 15...............................................
Grilling Tips 16.....................................................
Maintenance
Cleaning 18........................................................
Cleaning the Grill 18..............................................
Cleaning the Cooking Belts 19.....................................
Troubleshooting 20..................................................

Introduction
2
Blodgett Conveyor Grill Description
TheBlodgettConveyorGrillisamicroprocessor
controlled conveyorized belt cooking grill built by
Blodgett. The Blodgett Conveyor Grill uses two
Te f l on coated woven fiberglass belts each encir-
cling an electrically heated aluminum cooking
platen. Food placed on the lower belt travels over
a preheat zone where the food is slightly thawed
(in the case of frozen food) and then between the
upper and lower platens where it is cooked on
both sides simultaneously. After cooking, the food
slides into a receiving pan. During the cooking
process, wipers remove excess grease from the
belts and collect it in a grease pan or bucket in the
bottom of the unit continuously.
The conveyor cooking technique assures consis-
tent, dependable results. By closely controlling all
the variables --- cooking time, temperature, belt
speed and product contact pressure --- the possi-
bility of improper cooking due to operator error or
inconsistency is greatly minimized. For the most
consistent cooking results use a portion con-
trolled/consistent food product. The microproces-
sor controls six easy to use programmable menu
selections at the push of a button. It is the respon-
sibility of the person(s) operating the unit to peri-
odically check that the food is properly cooked.
TBG36-S
Stack Capacity
Model
TBG36-FM
Floor Model
TBG36-CM
Counter Model
Figure 1

Introduction
3
Specifications and Utility Requirements
DIMENSIONS AND WEIGHT SPECIFICATIONS
TBG36-CM/AA
Counter Model
TBG36-FM/AA
Floor Model
TBG36-S/AA
Stackable Model
Width 35.75” (91 cm) 35.75” (91 cm) 43” (109 cm)
Height 31.5” (80 cm) 49.5” (126 cm) 69” (175 cm)
Depth 33.75” (86 cm)* 33.75” (86 cm)* 33.75” (86 cm)*
Weight
Crated
Uncrated
680 lbs (308 kg)
580 lbs (263 kg)
790 lbs (353 kg)
690 lbs (313 kg)
1545 lbs (701 kg)
1445 lbs (655 kg)
NOTE: * Includes 1.5” ( 3.81 cm) box on rear cover.
TBG36-CM/AA, TBG36-FM/AA and TBG36-S/AA ELECTRICAL SPECIFICATIONS
Hz Volts Phase Amps
60/50 208 3 50
60/50 220 3 47
60/50 240 3 43
60/50 440 3 24
60/50 480 3 22
60/50 380 3 27
60/50 415 3 25
A 3 phase, 50/60 Hz, 3-wire grounded equipment branch circuit, permanently connected in accor-
dance with applicable articles of ANSI/NFPA 70 (NECcode), is required. The stack capacity unit
requires two identical circuits.
Provision is made for 1-1/2” trade size conduit for incoming power. ULListed reducing seals (donut
washers) will be required if a smaller size fitting is used.
Stack capacity (TBG36-S) model requires (2) power feeds, (1) for each cooking section. The stack
capacity design is not currently UL listed in Canada.

Installation
4
Delivery and Inspection
Upon delivery of your Blodgett Conveyor Grill:
Inspect the shipping container for external dam-
age. Any evidence of damage should be noted on
the delivery receipt and the bill of lading, which
must be signed by the driver. Uncrate the Blodgett
Conveyor Grill and check for internal damage.
Inspect the unit immediately upon receipt. Do not
sign off on shipment until the packaging has been
removed and the unit has been inspected for dam-
age. Blodgett 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 in filing a claim if necessary.
Unpacking the unit:
Open all parts boxes carefully. DO NOT USE A
BLADECUTTERORKNIFE!One of the boxes
contains the woven glass Teflon impregnated
cooking belts which can easily be cut and dam-
aged or destroyed. The warranty will not cover ac-
cidental cutting of belts during unpacking.
Remove all shipping bands and loose packaging
material from the unit. Remove all loose parts from
theupperandlowerplatenassemblies.Donot
discard the shipping crate or materials until instal-
lation is complete and unit is operating.
Check that all of the following parts have been re-
ceived. Contact Blodgett immediately if any of the
components are damaged or missing.
ITEM DESCRIPTION QTY.
1Blodgett Conveyor Grill, Model TBG36 (TBG36-FM shown) 1
2Idle Rollers 2
3UpperConveyorBelt 2
4LowerConveyorBelt 2
5Drain Pan 1
6Product Receiving Pan 1
7Grease Pan / Bucket 1
8Crumb Tray 1
9Upper Wiper Box 1
10 Lower Wiper Box 1
11 Controller Programming Keys 2
12 Owner’s Manual 1
13 Door Panel (FM and S models only) 1
14 9/16” Tee Handle Wrench 1
15 1/2” Calibration Rod 1
Items not
h
Wiper Blades 2
shown Bacon Scraper Blade 1

Installation
5
Delivery and Inspection
TBG36-FM floor model shown, TBG36-CM counter model has legs in place of the base with casters,
TBG36-S has two platen sets for cooking on a single base with casters (quantities of all parts are doubled for TBG36-S models)
Figure 2

117F LISTED
COMMERCIAL COOKING APPLIANCE
TBG36-S not currently listed in Canada
Installation
6
Agency Approvals
THE INSTALLATION INSTRUCTIONS CON-
TAINED HEREIN ARE FOR THE USE OF QUALI-
FIED INSTALLATION AND SERVICE PERSONNEL
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 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 have complied with all requirements
of state, national and/or local authorities having ju-
risdiction.
U.S. and Canadian installations
The unit must be wired in compliance with ANSI/
NFPA 70 NEC(the National Electrical Code) and
all local codes and ordinances required where the
Blodgett Conveyor Grill is installed.
General export installations
Installation must conform with Local and National
codes and installation standards. Local installa-
tion codes and/or requirements may vary. If you
have any questions regarding the proper installa-
tion and/or operation of your Blodgett Conveyor
Grill, please contact your local distributor. If you do
not have a local distributor, please call Blodgett
Technical Service at 0011-888-992-6624.