Blodgett 1200 Series Owner's manual

1200 SERIES
ELECTRIC DECK OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 11360 Rev D (6/01)
E 2001 - G. . Blodgett Corporation
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IMPORTANT
FOR YOUR SAFETY
Do not stor or us gasolin or oth r flammabl vapors or
liquids in th vicinity of this or any oth r applianc .
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE INĆ
STALLATION, OPERATING AND MAINTENANCE INĆ
STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
Th information contain d in this manual is important for th prop r
installation, us , and maint nanc of this ov n. Adh r nc to th s
proc dur s and instructions will r sult in satisfactory baking r sults
and long, troubl fr s rvic . Pl as r ad this manual car fully and
r tain it for futur r f r nc .
Errors: D scriptiv , typographic or pictorial rrors ar subj ct to corr cĆ
tion. Sp cifications ar subj ct to chang without notic .
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BLODGETT Ć THE REPUTATION YOU CAN COUNT ON
For a century and a half, The Blodgett Oven Company has
been building ovens and nothing but ovens. We've set the inĆ
dustry's quality standard for all kinds of ovens for every foodĆ
service operation regardless of size, application or budget. In
fact, no one in the foodservice industry has more oven engiĆ
neering experience than Blodgett, and no one offers more
models, sizes, and oven applications than Blodgett; gas and
electric, fullĆsize, halfĆsize, countertop and deck, convection,
Cook'n Hold, CombiĆOvens and the industry's highest quality
Pizza Oven line. For more information on the full line of
Blodgett ovens contact your Blodgett representative.
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Your ervice Agency's Address:
Model:
erial Number:
Your oven was installed by:
Your oven's installation was checked by:
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Tabl of Cont nts
Introduction
Oven Description and pecifications 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Components 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leg attachment 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Double tacking 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ventilation 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ultra Rokite Decks 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connection 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Op ration
Control Panel 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
General Baking Tips 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Maint nanc
Cleaning and Preventative Maintenance 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Troubleshooting Guide 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Introduction
2
Ov n D scription and Sp cifications
Blodgett Deck ovens have set industry wide stanĆ
dards of excellence for baking characteristics,
performance and reliability. They remain unsurĆ
passed for product quality.
implicity of design and quality construction
throughout assure years of trouble free service
when the equipment is properly installed and
maintained.
Features include a full angle iron frame, all welded
radius corners and stainless steel exteriors.
AMPERES ELECTRICAL
CONNECTION
KW/SECTION VOLTS PHASE L1 L2 L3
CONNECTION
AWG*
10 208 1 48 0 48 6
10 208 3 24 42 24 6
10 220Ć240 1 42 042 6
10 220Ć240 3 21 36 21 6
10 440 3 12 20 12 10
10 480 3 11 18 11 10
NOTE: Refer to page 6 in this manual for Electric Connection specifications.
NOTE: In multiple section oven installation, each section may e individually wired for service connections.
Multiple section ovens can e loaded to partially alance electrical input. Multiple section ovens
also may e interconnected y use of appropriate kit.
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Introduction
3
Ov n Compon nts
Ultra Rokit D ck - stone deck that absorbs heat
from below to cook the bottom of the product.
St l D ck - absorbs heat from below to cook
the bottom of the product.
D ck Supports - hold the oven decks.
Control Pan l - contains wiring and components
to control the oven operation.
El m nts - provide heat to the baking chamber
and the decks.
1201 doubl
1201 Singl
Figur 1
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Installation
4
D liv ry and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
DInspect the shipping container for external damĆ
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
DUncrate the oven and check for internal damĆ
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inĆ
spection.
Th Blodg tt Ov n Company cannot assum
r sponsibility for loss or damag suff r d in
transit. Th carri r assum d full r sponsibility
for d liv ry in good ord r wh n th shipm nt
was acc pt d. W ar , how v r, pr par d to
assist you if filing a claim is n c ssary.
OVEN LOCATION
The well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
Be sure to place the oven in an area which is acĆ
cessible for proper operation and servicing.
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Installation
5
Ov n Ass mbly
LEG ATTACHMENT
1. Tip bottom oven section backward.
2. Attach the 32" (81,2 cm) front legs with two
bolts to the underside of the oven frame.
3. Lift the oven to the upright position. Block up
the back end.
4. Attach the 32" (81,2 cm) rear legs with two
bolts to the underside of the oven frame.
Figur 2
DOUBLE STACKING
1. Place bottom oven as close to the installation
site as possible.
2. Use two 1" (2,5 cm) boards. Place one at the
right edge of the oven. Place the other toward
the left side.
3. Lift the upper oven on top of the boards.
4. Center the top oven over the bottom oven.
5. Remove the board from one side. Place a
piece of lumber approximately 4' (1,2 m) long
under the angle skirt. Lift up to remove the
board.
6. Push the top oven until the base fits tight
against the oven side.
7. Remove the other board in the same manner.
NOTE: DO NOT use pry ars to lift the oven
sections. Also e careful not to get
wood chips under the oven sections.
Figur 3
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Installation
6
Ov n Ass mbly
VENTILATION
1. Assemble the back vents.
2. crew the back vent to the rear of each oven
section with the offset (enlarged) end toward
the bottom. Holes are provided. For stacked
units, the top of the lower back vent fits inside
the bottom of the upper vent.
3. ecure the trim to the top right of the upper
oven. The flanges on the right side, back and
front of the trim collar fit under the crown.
Use three sheet metal screws to attach the left
side of the trim to the top of the oven body
4. Remove all tags.
Figur 4
ULTRA ROKITE DECKS
Us only Blodg tt Ultra Rokit D cks. Us of
d cks oth r than Blodg tt will invalidat th
warranty.
NOTE: Ultra Rokite shelves are heavy e careful
when handling.
1. lide 1/2 of the Ultra Rokite shelf through the
door until it rests on the deflector. Move the
shelf to the rear until it drops into the shelf supĆ
port. Push to the right.
2. lide the remaining shelf through the door unĆ
til it rests on top of the other half. Move the
shelf to the rear until it drops the shelf support.
Push all the way to the left.
3. Move both shelves in so the center joint
closes.
4. Level with shims provided if necessary.
5. Refer to preheating instructions supplied with
shelf.
ELECTRICAL CONNECTION
Before making any electrical connections to this
unit check the rating plate to be sure that the oven
is being connected to the proper electrical supply.
The supply conduit is connected to the right rear
of each oven section.
1. Remove the trim cover on the right lower front
of the oven to access the supply connecting
terminals.
2. Run the supply wires through the conduit to
the front of the oven.
3. Connect the supply wires to the circuit breaker
on the lower right front corner of the control
panel.
NOTE: When using an interconnection kit, refer to
detailed instructions supplied with the kit.
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Op ration
7
Control Pan l
1
2
3
45
6
7
Figur 5
COMPONENT DESCRIPTION
1. TIMER - Used to set the desired cook time.
2. THERMOSTAT INDICATOR LIGHT - When
lit indicates heaters are in operation. When the
light goes out, the oven has reached set operĆ
ating temperature.
3. OVEN THERMOSTAT - Controls the oven
temperature at desired settings.
4. UPPER HEATER SWITCH - Controls input
to the upper heater. OFF = no input, LOW =
1/4 input, MED = 1/2 input, HIGH = full input.
5. LOWER HEATER SWITCH - Controls input
to the lower heater. OFF = no input, LOW =
1/4 input, MED = 1/2 input, HIGH = full input.
6. RATING PLATE - Contains electrical rating
information.
7. CIRCUIT BREAKER - Low voltage ovens
only (208 through 240 VAC). Must be in the ON
position for oven operation.
INITIAL STARTUP
1. et the THERMO TAT (3) to 300_F (149_C).
2. Turn the UPPER and LOWER HEATER
switches (4 and 5) to HIGH. Allow the oven to
run for at least 2 hours for proper breakĆin.
OPERATION:
1. et the THERMO TAT (3) to the desired cookĆ
ing temperature.
2. Turn the UPPER and LOWER HEATER
switches (4 and 5) to HIGH.
3. When the oven has reached operating temĆ
perature set the heater switches to desired
level.
NOTE: With Ultra Rokite decks never put otĆ
tom element on HIGH and top element
OFF.
4. et the TIMER (1) to the desired cook time.
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Op ration
8
G n ral Baking Tips
PREHEATING
NOTE: Preheating will vary etween Ultra Rokite
shelf and steel shelf ovens.
DA steel baking shelf set to 600_F (316_C) will
preheat in 30Ć40 minutes. An additional 20 minĆ
utes should be allowed for the oven to soak up
heat.
DA Ultra Rokite shelf set to 600_F (316_C) will
preheat in approximately 1 hour and 10 minĆ
utes. An additional 20 minutes should be alĆ
lowed for the oven to soak up heat.
For preheating the oven both the UPPER and
LOWER HEATER switches (4 and 5) should be set
on HIGH. When the oven has been preheated as
recommended for steel or Ultra Rokite shelves the
heater switches may be set to the desired level.
VENTING THE OVEN CAVITY
An oven cavity slide vent for venting moisture is
furnished above the upper heaters and must be
operated from inside the oven.
BAKING
The ideal temperature for baking pizza will vary deĆ
pending on the type of pie, the method of baking
the type of shelf. It is suggested that you attempt
experimental initial bakes at 600_F (316_C). Note
the time it takes to achieve a firm crust. If the
cheese breaks down too quickly or scorches eiĆ
ther lower your thermostat setting or top heat
switch setting. This will affect the length of your
baking time. If faster production is desired, atĆ
tempt additional bakes raising baking temperaĆ
tures in increments of 25 degrees or vary switch
settings on the upper and lower heaters. This will
help to determine the highest possible bake time
for achieving the desired results with maximum
production.
Baking time will vary depending on the number of
toppings on the pie. Generally, pies in pans should
bake in 5Ć8 minutes, pies on the shelf should bake
in 4:30 - 7:00 minutes.
Open doors as seldom as possible. hifting of pizĆ
zas is unnecessary in most cases.
The deck is intended for cooking pizza and bread
products, other types of food may be cooked in
pans or containers.
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Maint nanc
9
Cl aning and Pr v ntativ Maint nanc
CLEANING THE OVEN
Painted and stainless steel ovens may be kept
clean and in good condition with a light oil.
1. aturate a cloth, and wipe the oven when it is
cold.
2. Dry the oven with a clean cloth.
On the stainless front or interiors, deposits of
baked on splatter may be removed with any nonĆ
toxic industrial stainless steel cleaner. Heat tint
and heavy discoloration may be removed with any
nonĆtoxic commercial oven cleaner.
1. Apply cleaners when the oven is cold, and alĆ
ways rub with the grain of the metal.
Clean Ultra Rokite decks with a triangular scraper
used for cleaning broiler grids. IMPORTANT -
DO NOT us wat r or any oth r liquids to cl an
th d ck!
Clean the aluminized interior portion of the oven
with a mild detergent. DO NOT use caustic soluĆ
tions such as ammonia, lye or soda ash. DO NOT
use domestic oven cleaners. Any of these prodĆ
ucts will damage the aluminum coating.
Daily Cl aning
DRemove residue from beneath the doors with a
small broom or brush.
W kly Cl aning
DBrush out the control area.
6 Month Cl aning
DClean secondary air ducts and air entry ports.
PREVENTATIVE MAINTENANCE
The best preventative maintenance measures are,
the proper installation of the equipment and a proĆ
gram for routinely cleaning the ovens.
This oven requires no lubrication, however, the
venting system should be checked annually for
possible deterioration resulting from moisture and
corrosive flue products.
If maintenance or repairs are required, contact the
factory, the factory representative or a local
Blodgett service company.
WARNING!!
Disconn ct th ov n from th pow r supĆ
ply b for s rvicing or cl aning.
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Maint nanc
10
Troubl shooting Guid
POSSIBLE CAUSE(S) SUGGESTED REMEDY
YMPTOM: trong bottoms on the bakes
SToo much bottom heat
SFaulty flue (strong direct vent)
SProduct left in the oven too long
SReduce cook temperature and increase time
S*
Shorten cook time
YMPTOM: Uneven bakes
SPoor ventilation
SOven doors left open too long
SImproper scaling of dough
SWarped pans
SUneven product loading
S*
SDo not open door unnecessarily
Scale dough consistently
SChange pans
SBe sure to load the product evenly in pans
YMPTOM: Product burning
SThermostat set too high
SProduct left in the oven too long
SThermostat out of calibration
SReduce cook temperature
Shorten cook time
S*
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that
All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot asĆ
sume responsibility for damage as a result of servicing done by unqualified personnel.
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Maint nanc
11
Troubl shooting Guid
POSSIBLE CAUSE(S) SUGGESTED REMEDY
YMPTOM: Product dried out
SOven temperature too low
SNot using enough water in the mix
SThermostat out of calibration
SFaulty flue (strong direct vent)
SIncrease cook temperature
SIncrease water in product mix
S*
S*
YMPTOM: Extended baking times
STemperature setting too low
SLow gas pressure
Strong ventilation
SExcessive door openings
SIncrease cook time
S*
S*
SDo not open door unnecessarily
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that
All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot asĆ
sume responsibility for damage as a result of servicing done by unqualified personnel.
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CUSTOMER
INSERT
WIRING DIAGRAM
HERE
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