Blodgett SBF-3E Owner's manual

1
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
SBF-3E and SBF-5E
ELECTRIC BOILER FREE CONVECTION STEAMER
INSTALLATION – OPERATION –MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
S00106 Rev B (2/08)

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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.
WARNING: Never spray water in electrical components.
NOTICE: Unit must be level to assure proper performance.
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
1.0 Service Connection ..................................................................................................... 4
2.0 Introduction ................................................................................................................. 5
3.0 Installation .................................................................................................................... 6
4.0 Performance Check ..................................................................................................... 8
5.0 Operating Instructions ................................................................................................. 9
6.0 Cooking Guidelines .................................................................................................... 13
7.0 Preventative Maintenance .......................................................................................... 15
8.0 Troubleshooting .......................................................................................................... 17
9.0 Wire Diagrams ............................................................................................................ 22

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1.0 SERVICE CONNECTION
25.5 [648] SBF-5E
D
2 [51]
4 [102]
8.5 [216]
D
25 [635]
DIMENSIONS ARE IN INCHES (MM)
ELECTRICAL CONNECTION: Ø1 1/8" hole for electrical connection. Rating to be as specified on data plate.
DRAIN: ½”NPT
ELECTRICAL CHARACTERISTICS
SBF-3E
MODEL
3 phase
25.0
kW
9
1 phase
AMPS PER LINE
SBF-5E
15
3 phase 1 phase 3 phase 3 phase
41.6
N/A
N/A
6
10
40.9
68.2
27.3
45.5
23.6
39.4
N/A
N/A
37.5
62.5
25.0
41.7
21.7
36.0
N/A
N/A
13.7
22.8
N/A
N/A
1 phase
43.3
72.1
28.9
48.1
208V 220V 240V 380V
3 phase
12.5
20.9
N/A
N/A
415V
3 phase
10.8
18.0
N/A
N/A
480V
3 phase
8.7
14.4
N/A
N/A
600V
PAN CAPACITIES
SBF-3E
MODEL
SBF-5E
PAN
DEPTH
Inches
mm
Total Quantity of Pan
1
25
6
10
2.5
64
3
5
4
102
2
3
6
152
1
2

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2.0 INTRODUCTION
DESCRIPTION
The model SBF-3E steamer comes equipped with a standard 9.0 kW heating block that can be
reduced to 6 kW on single phase supplies. Model SBF-5E steamer comes equipped with a
standard 15.0 kW heating block that can be reduced to 10 kW on single phase supplies.
Your new steamer has been designed and manufactured to meet the toughest industry
standards. The best possible workmanship and materials along with laboratory tests have been
utilized in its design.
Proper installation, care and maintenance will give you years of reliable, trouble free operation.
The SBF-3E and SBF-5E are electric fired pressureless steam cookers. The cooking
compartments are equipped with a three-piece door with inner gasket plate isolated from the
exterior surface. Door latch operates by slam action for positive sealing of the door. Operating
controls are displayed on a front-mounted panel and include indicator lights for ready and
cooking modes, a timer to set cook times and an illuminated rocker mode selection switch for
TIMED COOKING, OFF and CONSTANT STEAM.
BASIC FUNCTIONING
The cooker is ready for operation when the READY light comes on.
At the end of the set interval, timer contacts switch to shut off the cooking operation and sounds
a signal buzzer and will maintain a safe food holding temperature at or above 150EF. The
buzzer is silenced by returning the timer dial to the OFF position. The READY light will be
illuminated.

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3.0 INSTALLATION
UNPACKING
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is
found to be damaged after unpacking, save the packaging materials and contact the carrier
within 15 days of delivery. File a claim regardless of extent of damage.
We cannot assume responsibility for damage or loss incurred in transit.
Prior to installation, verify that the electrical service agrees with the specifications on the
machine data plate which is located on the left side panel.
LOCATING
Allow space for vent and electrical connection. Minimum clearances for proper air circulation is
2" on the sides and 6" on the back. Allow adequate access for servicing.
LEVELING
Using a spirit level, adjust the feet to level the unit, front to back and side to side. The unit must
be level for proper operation. Warranty will be void for improper installation.
ELECTRICAL CONNECTIONS
WARNING: The unit must be electrically grounded and comply with
local codes, or in the absence of local codes with the national
electrical code ANSI/NFPA to latest edition. Canadian installation
must comply with CSA Standard (C22.2 No. 109-M1981 General
Requirements Canadian Electrical Code, Part II 109-M1981) for
commercial cooking appliances.
WARNING: Disconnect electrical power supply and place a tag at
the disconnect switch to indicate that you are working on circuit.
Use copper wire suitable for at least 200EFahrenheit (90ECelsius).
The steamer must be grounded. The wiring diagram is located on
the right side panel as you face the unit.
Make electrical connection through the 1-1/8" (29 mm) diameter hole provided using 3/4" (19
mm) trade size conduit. Refer to the wiring diagram located inside the right side panel. Use
90EC minimum insulated wire.

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3.0 INSTALLATION (Continued)
PLUMBING CONNECTIONS
No plumbing connections are required as steamer is filled manually.
DRAIN CONNECTIONS
No drain connection is required.
WATER CONDITION
For best results, Blodgett recommends that the water supply meet the following specification:
Hardness: Less than 2 grains or 35 ppm.
Total Dissolved Solids (TDS): Less than 60 ppm.
PH Factor: 7.0 to 7.5
This degree of hardness can easily be obtained with the use of a properly maintained water
softener.
VENT HOOD
Some local codes may require the steamer to be located under an exhaust hood. It is
recommended that this steamer be located under an exhaust hood to remove excess steam
during cooking operations.
Information on the construction and installation of ventilating hood may be obtained from the
standard for “Vapor Removal for Cooking Equipment”, NFPA No. 96 (Latest Edition).
WARNING: For an appliance equipped with casters, the installation
shall be made with an adequate flexible electrical conduit; adequate
means must be provided to limit the movement of the appliance
without depending on or transmitting stress to the electrical conduit.
The location where restraining means may be attached is to the rear
of the stand, below power supply connection.

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4.0 PERFORMANCE CHECK
WARNING: The steamer and its parts are hot. Use care when
operating, cleaning or servicing the steamer. The cooking
compartment contains live steam and hot water. Stay clear while
opening the door.
Once the steamer has been installed, thoroughly test the steamer before operation.
1. Check that door opens and closes for proper operation.
2. Inspect the door gasket to ensure there is no damage.
3. Check without water in the steamer and with “CONTINUOUS” cooking mode selected, that
the “LOW WATER” indicator and alarm comes on within 10 minutes of a cold start.
4. Open compartment door and pour in water up to the “Water Level” mark located at back of
compartment.
5. Select TIMED COOKING mode with the power switch and set the timer to the OFF position.
6. Close door and wait approximately 10 minutes for the READY indicator to illuminate which
will indicate the unit is up to proper operating temperature.
7. Open the door to verify the cavity has reached cooking temperature. Water in the bottom of
the cooking cavity should be between 200 to 210°F.
8. Set the timer to 5 minutes and close the door to initiate the cooking cycle. The COOKING
indicator should illuminate. Allow the timed cooking cycle to complete, verifying that the end
of cycle buzzer sounds and the COOKING indicator is out. The ‘READY’ light will illuminate.
BEFORE FIRST USE
Clean the protective oils from all surfaces of the steamer. Use a non-corrosive, grease
dissolving commercial cleaner, following manufacturer’s directions. Rinse thoroughly and wipe
dry with a soft clean cloth.
WARNING: The steamer and its parts are hot. Use care when
operating, cleaning or servicing the steamer. The cooking
compartment contains live steam. Stay clear when opening door.

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5.0 OPERATING INSTRUCTIONS CONTROLS
RE ADY C OO KING
COOKING
CO N STAN T
OFF
STEAM
TIMED
AD D
W ATER
1. Door Handle - Move handle up to open door to
cooking cavity.
2. Ready Pilot Light - When lit, indicates the
steamer cavity is above 150° F (65° C) and is ready
for the cooking cycle.
3. Cooking Pilot Light - When lit, indicates that a
cooking cycle is in progress.
4. Timer Dial- Set the cooking time (0 to 60 minutes)
- steam cooking will begin after the door is closed.
The cooking cycle will be interrupted if the door is
opened during the cooking cycle; resume cooking by
closing the door. Holding temperature in the cavity
will keep cooked foods warm after cooking cycle, at
or above 150° F (65° C).
5. Main Power Switch
TIMED COOKING - The steamer will begin heating
to the pre-set temperature for standby. Red light will
illuminate on the main power switch. Cooking cycle
is determined by timer dial.
OFF - The steamer is powered off.
CONTINUOUS STEAM - Steamer will heat to enter
into a continuous cooking cycle. Both indicator lights
will remain off during continuous steam cooking
cycles
6. Add Water Pilot Light - Illuminates to indicate a
low water condition or that the temperature of the
heater element is above normal. A buzzer will also
sound an audible alarm.
7. Drain Handle - Use to drain the steamer at end of
day.

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5.0 OPERATING INSTRUCTIONS (Continued)
COOKING
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
1. Close drain valve.
2. Remove the deflector plate to expose the bottom of the cavity.
3. Pour water through the door up to the “WATER LEVEL” mark on the back wall of the cavity
and then replace the deflector plate.
4. Close the door, select “TIMED COOKING” mode with the power switch and set the timer to
one minute position. The unit will be ready for operation in approximately ten minutes when
the “READY” indicator lamp is illuminated and the buzzer sounds.
5. Turn the timer to “OFF” position to silence the buzzer, slide pans of food into cooking
compartment pan supports and close cooking compartment door.
6. Select “CONSTANT STEAM” or “TIMED COOKING” mode.
7. In “CONSTANT STEAM” mode the unit will begin the cooking cycle and continue
indefinitely until user intervention or unit runs out of water. There are no indicator lights
illuminated in this mode.
8. In “TIMED COOKING” mode the unit will run through the cooking cycle determined by
number of minutes selected with the timer. The end of the cooking cycle is indicated by the
buzzer and the illuminated “READY” lamp. The unit will hold the cooked foods in a warm
state and will maintain the cooking cavity at or above 150EF (65EC) with the timer set to the
“OFF” position.
9. The cooking cycle may be interrupted at any time by opening the compartment door. To
resume operation, close the door.
10. Open door slightly at first letting most of the steam out of the compartment and then fully
open the door.
11. Unload by sliding pans of food from pan supports.
12. Close the door to ensure the unit is ready for the next cook cycle.