Blodgett SB-10SC Owner's manual

1
SB-6SC, SB-10SC and SB-16SC
CONVECTION STEAMER ON A STEAM COIL BOILER BASE
INSTALLATION – OPERATION –MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
S00060 Rev B (12/04)

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IMPORTANT NOTES FOR INSTALLATION AND OPERATION
It is recommended that this manual be read thoroughly and that all instructions be
followed carefully.
This is the safety alert symbol. It is used to alert you to potential
personal injury hazards. Obey all safety messages that follow this
symbol to avoid possible injury or death.
WARNING: Improper installation, operation, adjustment, alteration,
service or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions
thoroughly before installing, operating or servicing this equipment.
CAUTION: Operating, testing, and servicing should only be
performed by qualified personnel.
NOTICE: Contact the factory, the factory representative or local service
company to perform maintenance and repairs.
Intended for commercial use only. Not for household use.
This manual should be retained for future reference.

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TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes.........................................................................................................2
Service Connections .................................................................................................4
Introduction ...............................................................................................................5
1.0 Installation Instructions.......................................................................................6
2.0 Information to Steam Fitter.................................................................................8
3.0 Operating Instructions........................................................................................10
4.0 Periodic Maintenance.........................................................................................12
5.0 Cleaning Instructions..........................................................................................14
6.0 Troubleshooting .................................................................................................16

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SERVICE CONNECTIONS
S
ELECTRICAL CONNECTION: 1/2" conduit connection to controls. 120VAC-60Hz-1PH2 AMPS per compartment or to be as specified on data plate.
DRAIN: 2"IPS piped to open floor drain. No Solid Connection.
COLD WATER: 3/8" O.D. tubing at 25-50 PSI(170-345 kPa).
STEAM SUPPLY: 3/4" female pipe connection for 25-50 PSI(170-345 kPa).
Total dissolved solids
Chlorine
Silica
pH Factor
Total alkalinity
local water treatment specialist and have the water analyzed. Your water supply must be within these general guidelines:
Water quality is the major factor affecting the performance of your appliance. If you are unsure of water quality, consult a
FAILURE OR MALFUNCTION OF THIS APPLIANCE DUE TO POOR WATER QUALITY IS NOT COVERED UNDER WARRANTY.
Water which fails to meet these standards should be treated by installation of water conditioner.
7.0-8.5
Less than 1.5 PPM
Less than 13 PPM
WATER QUALITY STATEMENT
Less than 20 PPM
Less than 60 PPM
* Pressure reducing valve is required if incoming pressure exceeds 50 PSI(345 kPa).
REAR FLANGED FOOT DETAIL
7/16" [11mm]
HOLES ON 2.5 [63] B.C.
2 EQUALLY SPACED Ø
2 [51]
2.75 [70]
3.5 [89]
24 [610]
33 [838]
16.75 [425]
1.5 [38]
9.5 [241]
10 [254]
27.63 [702]
25 [635]
S
SB-6SC & SB-10SC TOP VIEW SB-16SC TOP VIEW
5.5 [140]
0 [0]
10 [254]
2.5 [64]
24.75 [629]
33 [838]
29.75 [756]
S
6 [152] SB-16SC
5.75 [146]
8.75 [222]
28 [711]
55.5 [1410] SB-6SC 68.50 [1740] SB-10SC 67 [1702] SB-16SC
DIMENSIONS ARE IN INCHES [MM]
0 [0]
10 [254]
18 [457] SB-6SC &
SB-10SC

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INTRODUCTION
DESCRIPTION
Models SB-6SC and SB-10SC convection steamers mounted on 24” cabinet base and a
steam coil boiler. An optional 36” cabinet is available for these models. Model SB-16SC
convection steamers mounted on 36” cabinet base and a steam coil boiler. All bases
are designed to ASME Code and approved as a steam boiler restricted to operation at
pressure not to exceed 15 psi. SB-6SC steamer has a pan capacity of 6 (2-1/2") pans.
SB-10SC has a pan capacity of 10 (2-1/2") pans. SB-16SC has a pan capacity of 16 (2-
1/2") pans.
BASIC FUNCTION:
The sequence of operation is as follows:
1. Turn on main power switch. Pilot light will indicate main power is on and steam
generating will begin. In approximately 20 minutes, sufficient amount of pressurized
steam will have been generated in the heat exchanger and ready pilot light will come
on. OFF shuts off the steam supply to the boiler and opens the automatic blowdown
valve, if so equipped, emptying the boiler and releasing water and steam to the drain.
The manual blowdown valve will have to be opened to drain if not equipped with
automatic blowdown valve.
2. Boiler pressure gauge should read 9 - 11 psi during operation, 0 psi during
shutdown.
3. Compartment cooker is ready for use when READY light is on. Place pans of food to
be cooked into compartment(s) and close door(s).
4. Set timer(s) to cook time desired. Cooking will commence and cooking time may be
interrupted at any time by opening door(s) and resumed again by closing door(s).
5. Buzzer will sound indicating the end of the cooking cycle and that steam has stopped
entering the compartment(s). The COOKING pilot will go off and the READY light
will come on. Buzzer must be shut off by turning the timer(s) to its off position.

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1.0 INSTALLATION INSTRUCTIONS
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the appliance is
found to be damaged, save the packaging material and contact the carrier within 15
days of delivery. Before installing, verify the electrical rating agrees with the
specification on the rating plate.
LOCATION
Position the appliance in its installation location. Check that there are sufficient
clearances to service the controls, door swing, etc. Also adequate clearance must be
left for making the required supply and drain connections.
Allow enough space between any other piece of equipment or wall for service access.
Service to the controls may be required on the left and/or right side panels of the
cabinet.
INSTALLATION CODES AND STANDARDS
The appliance must be installed in accordance with:
In Canada:
Provincial and local codes, or in the absence of local codes, with the Canadian Electric
Code, CSA C22.1 (latest edition). Copies may be obtained from the Canadian Standard
Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada, M9W 1R3.
In the U.S.A.:
State and local codes, or in the absence of local codes, with the National Electrical
Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire
Protection Association, Batterymarch Park, Quincy, MA, 02269.

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1.0 INSTALLATION INSTRUCTIONS (continued)
Ideally an exhaust system should be located directly above the appliance to exhaust
steam and heat generated by the appliance.
1. Set the unit in place and level using a spirit level.
2. Ascertain that a floor drain (open gap) is convenient to the appliance drain.
3. Mark hole locations on floor through anchoring holes provided in flanged adjustable
feet.
4. Remove appliance and drill holes in locations marked on floor and insert proper
anchoring devices.
5. Set unit back in position and re-level left to right and front to back.
6. Bolt and anchor appliance securely to the floor.
7. Seal bolts and flanged feet with Silastic or equivalent compound.
8. Make service connections as indicated.
WARNING: Electrical and grounding connections must comply with
applicable portions of the National Electrical Code and/or other local
electrical codes.
WARNING: Disconnect electrical power supply and place a tag on
the disconnect switch to indicate that you are working on the circuit.
Use copper wire suitable for at least 200 degrees Fahrenheit (90 degrees Celsius). The
steamer must be grounded. The wiring diagram is located on the inside right hand panel
as you face the steamer.

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2.0 INFORMATION TO STEAM FITTER
Assuming availability of 30 psi supply steam pressure immediately to the appliance, then
pipe sizes of ½" or 3/4" or 1" will deliver respectively 90, 165 or 385 lbs. of steam per
hour to the appliance Heat Exchanger. From the foregoing to use ½" pipe line would
most likely prove inadequate.
An extremely important consideration is the pressure drop that will occur through the
steam supply line from its point of origin to the appliance. The greater the length of
piping and number of valves and elbows, the greater will be the pressure losses.
Consider a pressure drop of 1 (one) psi for each straight length of pipe equivalent to 120
diameters of that pipe. Thus, a 1" pipe having a straight length of 120" (10 feet) is
equivalent to 120 diameters of that pipe and will have a pressure loss of 1 psi through
that pipe.
Example:
1. Note, in 3/4" pipe size, that a Standard 90º Elbow and Angle Valve and a Globe
Valve are equivalent to 1.8 feet, 10 feet and 18 feet respectively of straight pipe.
Similarly, in a 1" pipe size, a standard 90º Elbow and Angle Valve and a Globe Valve
are equivalent to 2.2 feet, 12 feet and 23 feet respectively of straight pipe.
Example:
Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 = 79.6 feet. Since each 10
feet is equivalent to 1 psi pressure loss, 79.6 feet is equivalent to approximately 32
psi from an original Boiler supply of 40 psi.
9 p.s.i.
A
vailabl
e
Pressure
10 p.s.i.
Supply
Pressure
120 Diameters o
f
1” pipe
Equivalent to 120” (10 ft)
20’
32 PSI
3’
90° ELBOW 17’ 10’
GLOBE VALVE
1” PIPE
40 PSI
SUPPLY

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It is suggested that, wherever possible, the steam supply line to the appliance is a
separate line from the steam source. If the appliance must be supplied from a line
supplying other appliances, the pipe sizes and pressure will have to be verified.
Further, during idle periods, when the steam in the supply line is not in use, water will
form from condensed steam in the supply line. It is advisable to prevent water
pockets from forming in the steam line and impeding the steam flow when it is
required. Therefore, the steam supply line should be installed level or run slightly
downwards towards the appliance. Install a Ball Float Trap near the appliance to
drain out water (condensed steam) from the line to assure clean dry steam to the
appliance.
EXHAUST HOOD
An exhaust system should be located directly above the boiler to exhaust steam and
heat generated by the boiler.
PLUMBING CONNECTIONS
WARNING: Plumbing connections must comply with applicable
sanitary, safety, and plumbing codes.
Water Supply Connection
The incoming cold water supply connection, at the rear of the boiler cabinet, requires
3/8" tubing and water pressure of 25 - 50 psig. A manual shut-off valve must be
provided convenient to the boiler; this valve should be open when the boiler is in
operation.
Drain Connection
The boiler drain (2" IPS) should be piped to a floor drain near the boiler. There should
be no solid drain connection; an “open gap” between the boiler and the floor drain is
required.
INLET TO HEAT
EXCHANGER
TO DRAIN
123

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3.0 OPERATING INSTRUCTIONS
START UP INSTRUCTIONS
Turn on water and steam supply to appliance. Open cabinet door and turn on Power
Switch. Pilot light will come ON and steam generating will begin. In approximately 20
minutes, sufficient amount of pressurized steam will have been generated in the heat
exchanger. The appliance is now ready for steam generation.
SHUT DOWN
Turn off power switch, open manual drain valve. If unit is equipped with automatic
blowdown valve, it will open and drain exchanger. Steam valve will close cutting off
supply to exchanger.
COOKER SECTION
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
Start-up procedures for your steamer must be completed once daily prior to operation
(see instruction plate or above for boiler start up procedures).
With ready pilot light on, preheat steamer compartment for one minute when the steamer
is to be first used for the day or whenever the compartment is cold.
1. Close compartment doors and set timer to “1 minute”.
2. When buzzer sounds, set timer to the “OFF” position.
3. Steamer is now ready for cooking.
4. With cooking compartment preheated and ready pilot light on, place pans of food to
be cooked into compartment and shut door.
5. Set timer to cooking time desired. Cooking cycle may be interrupted at any time by
opening door and resumed again by closing door.
6. When buzzer sounds, it indicates the end of the cooking cycle and that no more
steam is entering the compartment. Cooking pilot light will go off and ready pilot light
will come on. Buzzer must be shut off by turning the timer to its off position.