Blodgett BCM User manual

BCM & BLCM
COMBI OVENS
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]
PN 60740 Rev S (9/14)
© 2014 - G.S. Blodgett Corporation

Your Service Agency’s Address:
Model
Serial number
Oven installed by
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TABLE OF CONTENTS
INSTALLATION
Utility Connections - Standards and Codes ................................. 2
The Blodgett Combi-Oven/Steamer ........................................ 3
Description of the Combi-Oven/Steamer ................................... 4
Utility Specications ...................................................... 5
Oven Assembly to Stand.................................................. 7
Oven Location and Leveling............................................... 8
Plumbing Connections.................................................... 9
Electrical Connection and Ventilation...................................... 11
Gas Connection......................................................... 12
Gas Hose Restraint ..................................................... 14
Final Check Lists........................................................ 15
OPERATION
Safety Information for Gas Ovens ........................................ 16
Manual Control Description .............................................. 17
Manual Cooking ........................................................ 18
Programmed Cooking ................................................... 19
Cooking Tips ........................................................... 20
MAINTENANCE
Cleaning & Preventative Maintenance..................................... 21
IMPORTANT
WARNING: Improper installa-
tion, adjustment, alternation,
service or maintenance can
cause property damage, in-
jury or death. Read the instl-
lation, operation and mainte-
nance instructions thoroughly
before installing or servicing
this equipment.
INSTRUCTIONS TO BE FOL-
LOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LO-
CATION. This information may
be obtained by contacting your
local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liq-
uids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the prop-
er installation, use, and mainte-
nance of this oven. Adherence
to these procedures and instruc-
tions will result in satisfactory
baking results and long, trou-
ble free service. Please read
this manual carefully and retain
it for future reference.
ERRORS: Descriptive, typo-
graphic or pictorial errors are
subject to correction. Speci-
cations are subject to change
without notice.

2
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INSTAL-
LATION AND SERVICE PERSONNEL ONLY. INSTAL-
LATION OR SERVICE BY OTHER THAN QUALIFIED
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation or replacement of gas piping and the
connection, installation, repair or servicing of equip-
ment.
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the elec-
tric appliance.
Qualied installation personnel must be experienced in
such work, familiar with all precautions required, and have
complied with all requirements of state or local authorities
having jurisdiction.
U.S. and Canadian installations
The installation must conform with local codes, or in the
absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1/NFPA 54, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
Installation must conform with local codes, or in the ab-
sence of local codes, with the National Electrical Code,
ANSI/NFPA 70-Latest Edition and/or Canadian National
Electric Code C22.1 as applicable.
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
Australia and general export installations
Instllation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments may vary. If you have any questions regarding the
proper installation and/or operation of your Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.

3
Installation
The Blodgett Combi-Oven/Steamer
The Blodgett Combi-Oven/Steamer offers a completely
new method of cooking. With the Oven/Steamer you have
the choice of two cooking processes: Steam and Hot Air,
either...
• Separately
• Combined, or
• In Sequence
And for easy operation you can choose from three modes:
In the Steam mode you can:
steam reheat reconstitute
stew thaw simmer
blanche preserve braise
poach
In the Hot Air mode you can:
roast bake grill
gratinate broil
In the Combination Steam and Hot Air mode you can:
defrost roast rethermalize
reheat bake forced steam
There are four additional specialized modes to help you
make the most of your time:
Retherm - for perfect reheating
Proong - Proof and bake all in the same oven
Preheat - in this mode the oven will preheat to 575ºF
(300ºC) for 15 minutes. The oven will then automatically
lower to 480ºF (249ºC) to protect the advanced elec-
tronic components.
Cool Down - allows the oven cavity to cool down rapidly
with the door opened
You can also use two or three functions in se-
quence during one cooking process. We call this:
• combi-steaming
• combi-roasting
• combi-baking
The combination of circulating hot air and steam in the
space saving, high performance Combi-Oven/Steamer
leads to improvements in the following areas:
• increased productivity in the kitchen
• a reduction in capital expenditures for multiple equip-
ment replacement
• a wider range of menu choices
• a simplied cleaning process
The work process is simplied since products are pre-
pared on or in steam table pans and trays. Food can be
cooked, stored, and transported with the same pans.
Small amounts of product can be processed efciently;
pre-cooked and convenience foods can be reheated with-
in minutes. Many frozen foods can be processed with-
out pre-thawing. This exibility in preparation reduces the
need for kettles and steam tables since there is no need
for large amounts of food to be kept warm for long periods
of time.
Today the improvement of food quality is more important
than ever. Vegetables are cooked in the Blodgett Combi-
Oven/Steamer without water at the optimal temperature
of just under 212ºF (100ºC), maintaining valuable vita-
mins, minerals, nutrients and trace elements. Cooking
meat in the Combi results in less shrinkage and a rmer,
juicier product. The Blodgett Combi-Oven/Steamer is be-
ing used more and more for baking. Steam and Hot Air
modes make it a general purpose baking appliance.

4
Installation
Description of the Combi-Oven/Steamer
ABOUT THE OVEN/STEAMER
Blodgett Combi-Oven/Steamers are quality produced us-
ing high-grade stainless steel with rst class workman-
ship.
The multiple speed fan, which is guarded against acci-
dental nger contact, is driven by a quiet and powerful
motor. The condenser draws out excess steam from the
appliance. Condensation and waste water, which result
during steaming and cleaning, are continuously drained.
The use of high quality insulation impedes excessive heat
radiation and saves energy.
The BCM/BLCM makes it possible to enjoy all of the ad-
vantages of a high quality steamer at the ick of a switch.
Fresh steam enters the oven cavity without pressure and
is circulated at high speed. This process enables quick
and gentle cooking and ensures high quality food while
providing convenient working methods. The steam gen-
erator is completely automatic and protected from running
dry.
OVEN/STEAMER OPERATION
The practical oven door, with a viewing window, has a
wide swing radius and handle which can be operated eas-
ily, even with wet or greasy hands.
Ease of operation is guaranteed through the simple to
use control. With graphical symbols and storage for 50
product recipes the BCM/BLCM is easy for even inexperi-
enced kitchen staff to operate.
Cleaning is kept to a minimum thanks to the automatic
Combi Wash system.

5
Installation
Utility Specications
PLUMBING SPECIFICATIONS
WATER
Water pressure 36.26 PSI (250 kPa, 2.5 bar) during Combi Wash
21.76 PSI (150 kPa, 1.5 bar) when Combi Wash is not active
40(min)-50(max) PSI supply pressure
Water connection 3/4” garden hose cold water
Water quality requirements TDS: 40-125 ppm
Hardness: 35-100 ppm
Chlorides: <25 ppm
Silica: <13 ppm
Chlorine: 0 ppm
pH: 7.0-8.5
DRAINAGE
Drain type Atmospheric Vented Drain
Drain connection 2.00” (50.8mm) Copper
Maximum water drain temperature 140ºF (60ºC)
RATINGS - GAS OVENS
Model Gas Type Input Voltage Phase Amps
BLCM-61G Natural 58,000 BTU 115 1 9
Propane 58,000 BTU 115 1 9
BLCM-101G Natural 87,000 BTU 115 1 9
Propane 87,000 BTU 115 1 9
BLCM-102G Natural 95,500 BTU 115 1 9
Propane 95,500 BTU 115 1 9
BLCM-62G Natural 81,800 BTU 115 1 9
Propane 81,800 BTU 115 1 9
BLCM-202G Natural 190,000 BTU 115 1 17
Propane 190,000 BTU 115 1 17

6
Installation
Utility Specications
ELECTRICAL RATINGS
Model Voltage kW Hz Phase Max Load (amps)
BLCM-23E
Mini Combi
208/230/240
2.7/3.3/3.6 50/60 1NAC 15
2.7/3.3/3.6 50/60 2AC 15
5.4/6.6/7.2 50/60 3AC 30
400/415 6.6/7.2 50/60 2NAC 15
5.4/5.8 50/60 2AC 15
440/480 5.4/6.5 50/60 2AC 15
BLCM-6E
Mini Combi
208 4.6 50/60 1 23
240 6.1 50/60 1 26
208 6.9 50/60 3 20
240 9.2 50/60 3 23
BLCM-10E
Mini Combi
208/230/240 10.4/12.7/13.8 50/60 3AC 34
10.4/12.7/13.8 50/60 3NAC 34
400/415 12.7/13.8 50/60 3NAC 20
12.7/13.8 50/60 3AC 20
440/480 10.4/12.4 50/60 3AC 18
BCM-61E
BLCM-61E
208 9 60 3 25
240 9 60 3 22
480 9 60 3 11
BCM-101E
BLCM-101E
208 18 60 3 50
240 18 60 3 44
480 18 60 3 22
BCM-102E
BLCM-102E
208 27 60 3 75
240 27 60 3 65
480 27 60 3 33
BCM-62E
BLCM-62E
208 21 60 3 59
240 21 60 3 51
480 21 60 3 26
BCM-202E
BLCM-202E
208 60 60 3 167
240 60 60 3 145
480 60 60 3 73

7
Installation
Oven Assembly to Stand
Your Blodgett COMBI oven has been shipped with black
plastic caps on the corners of its base. In order to mount
your oven to its stand, please do the following:
1. Remove the stand from the packaging. Install the
casters or feet into the base of the stand. If inserting
casters ensure that the locking casters are at the front
of the stand, see gure. Place the stand upright in an
area readily available.
2. Remove all packaging from the oven, so that the oven
can be picked up.
3. Remove the black plastic caps on each corner by
removing the two screws holding them on. Do NOT
discard these screws; they will be used to mount the
oven to the stand.
4. Position the oven over the stand and align the corner
brackets on the stand with the holes on the oven.
5. Use the screws from the plastics caps to mount the
oven to the stand.
6. The oven has now been properly fastened to the
stand.
Note difference in rail
placement
Front of stand
Figure 1

8
Installation
Oven Location and Leveling
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
Certain minimum clearances must be maintained be-
tween the oven and any combustible or non-combustible
construction.
MINIMUM REQUIRED CLEARANCES
Size Left Right Back
Electric Ovens
61, 101,
102 & 202
2.75”
(70mm)
2.75”
(70mm)
2”
(50mm)
62 0”
(0mm)
4”
(102mm)
2”
(50mm)
Gas Ovens
61, 101,
102 & 202
2.75”
(70mm)
2.75”
(70mm)
2”
(50mm)
62 0”
(0mm)
4”
(102mm)
2”
(50mm)
Strong sources of heat such as hotplates, tilting frying
pans, deep fat fryers, etc. should not be placed near the
oven, especially near its right side. An optional side heat
shield is available.
In addition, the following clearances are recommended
for servicing.
• Oven body sides - 12” (30cm)
• Oven body back - 12” (30cm)
To ensure that the oven functions correctly when installed,
it should be placed upright and level (horizontally). This is
measured at the front and side edge of the roof. The oven
can be levelled using the adjusting screws on the stand or
on the legs of table models. The height of the oven should
also be adjusted to t the trolley for rack.
Correct Installation Incorrect Installation
Figure 2

9
Installation
Plumbing Connections
WATER CONNECTION
Blodgett BCM/BLCM ovens have two water connections.
Both are located at the back of the unit.
BCM/BLCM-61, 62,101, 102 and 202 models
• 1 connection for raw water for the condensation jet.
• 1 connection for steam generation and the Combi
Wash jet in the oven chamber. Must meet the re-
quirements applying to water supplied to household
appliances.
Quench Steam
Figure 3
BLCM-23, 6 and 10 Mini Combi models
• 1 water connection. Must meet the requirements ap-
plying to water supplied to household appliances.
Water
connection
Figure 4
WARNING!!
If the water temperature exceeds 70°F (21°C),
problems with regard to Combi Optima cali-
bration and cooling of the oven may occur.
The water connection must be carried out by
an authorized plumber in accordance with
existing local codes.
Clogged up water lters and dirt in the sole-
noid valves are not covered by the warranty.
To facilitate cleaning and servicing, the oven should be
connected with an approved exible 3/4” hose. Perma-
nent installations should be tted with a stop-tap and a
non-return valve.
Before connecting the oven to water, ush the tubes
thoroughly. Connect the oven.
DRAIN CONNECTION
Blodgett ovens are equipped with a drain system that re-
moves surplus water from the oven chamber. This may
be condensed water from the products, or it may occur
when the oven chamber is cooled down with cold water,
or when the oven chamber is cleaned.
WARNING!!
Connection must be carried out by an autho-
rised plumber, to an open or closed drain.
The drain must never end directly beneath the
oven.
The drain must be of stainless steel or an equally tem-
perature-resistant material, have a diameter of at least 2”
(49 mm) and a fall of at least 3° or 5%.

10
Installation
Plumbing Connections
CLEANING & DELIMING CHEMICAL
1. BCM/BLCM-61, 62, 101, 102 and 202 ovens only.
The oven is supplied with a chemical bottle holder.
The holder can be afxed to either side of the oven.
Place it on the stand crossmember.
Figure 5
2. Connect the supplied detergent tubes (red and blue)
to the underside of the oven near the rear. Connect
the blue hose to the tting with the blue sticker and
the red hose to the tting with the red sticker.
Red Sticker
Blue Sticker
Red Tube Blue Tube
Figure 6
3. Insert the blue and red hoses into the proper bottles.
Red is for detergent, blue is for rinse aid.
4. BCM only - The last line is for the delimer. This is
the tan colored tube protroding from the bottom of the
oven. Cut the tubing to the proper length, if needed,
and place the tubing into the delime bottle.
NOTE: If the tube is cut to length, remove the stain-
less steel weight from the end of the tube
and reinsert.

11
Installation
Electrical Connection and Ventilation
ELECTRICAL CONNECTION
NOTE: Electrical connections must be performed by a
qualied installer only.
Before making any electrical connections to these appli-
ances, check that the power supply is adequate for the
voltage, amperage, and phase requirements stated on
the rating name plate mounted on the appliance.
1. The rating plate is located on the right side of the
oven.
An approved plug outlet or a safety cutout must be locat-
ed close to the oven so that the oven can be disconnected
during installation and repair. The safety cutout must be
able to cut off all poles with a total distance of break of at
least 3 mm.
All appliances must be installed in accordance with Local
or National Electrical codes.
The wiring diagram is located in the motor compartment.
NOTE: Disconnect the power supply to the appliance
before servicing.
WARNING!!
Improper installation may invalidate your war-
ranty.
Electric Models
A strain relief for the power supply cord is provided. The
installer must supply a cord that meets all Local and Na-
tional installation standards.
Gas Models
U.S. and Canadian Installations
A power cord (115V units only) is supplied with a plug at-
tached. Plug the power cord into the desired receptacle.
NOTE: The BLCM-202G must be hard wired.
This oven model uses a variable frequency inverter drive.
Appliances that use variable frequency inverter drives
produce high frequency noise and require lters and
shielded motor cabling. This causes higher leakage cur-
rent toward Earth Ground. Especially, at the moment of
switching ON this can cause an inadvertent trip of the ap-
pliance’s ground fault interrupter (GFCI). Some GFCIs
are more sensitive than others. Blodgett has qualied the
Pass and Seymour brand, part number 2095, 20 A, 125
VAC, 60 Hz, specication grade GFCI duplex receptacle
as being immune to the variable frequency inverter drive’s
noise. Blodgett recommends using this specic GFCI for
this model oven.
WARNING!!
If the supply cord is damaged, it must be re-
placed by a special cord or assembly available
from the manufacturer or its service agent.
VENTILATION
Blodgett BCM/BLCM ovens are equipped with an open/
direct exhaust system that removes surplus humidity from
the oven chamber. The exhaust system has an electrically
operated damper.
The ventilation motor can be controlled directly from the
oven. This means that the ventilation starts when a pro-
gram is started and runs for 10 minutes after the program
is completed.
The exhaust tube can be connected to a ventilation sys-
tem. In that case, a special extraction funnel is tted to
avoid suction directly from the oven chamber. This extrac-
tion funnel can be ordered from Blodgett.
If an extraction hood is installed in the ceiling above the
oven, it should project 20” (50 cm) over the front of the
oven.
Figure 7

12
Installation
Gas Connection
GAS PIPING
A properly sized gas supply system is essential for maxi-
mum oven performance. Piping should be sized to pro-
vide a supply of gas sufcient to meet the maximum de-
mand of all appliances on the line without loss of pressure
at the equipment.
Example:
NOTE: BTU values in the following example are for
natural gas.
You purchase a BLCM-61G to add to your existing cook
line.
1. Add the BTU rating of your current appliances.
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 total.
Previous Total 230,000 BTU
BLCM-61G 40,900 BTU
New Total 270,900 BTU
3. Measure the distance from the gas meter to the cook
line. This is the pipe length. Let’s say the pipe length
is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
4. Use the appropriate table to determine the total ca-
pacity of your current gas piping.
The total capacity for this example is 375,00 BTU. Since
the total required gas pressure, 270,900 BTU is less than
375,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are for
straight pipe lengths only. Any elbows or other
ttings will decrease pipe capacities. Contact
your local gas supplier if you have any ques-
tions.
Maximum Capacity of Iron Pipe in Cubic Feet of
Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
NOMINAL SIZE, INCHES
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 L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
OUTSIDE DIAMETER, INCHES
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

13
Installation
Gas Connections
PRESSURE REGULATION AND TESTING
The gas pressure to the appliance must be rated for each
appliance while the burners are on. A sufcient gas pres-
sure must be present at the inlet to satisfy these condi-
tions. Refer to the table below for correct gas pressure.
Each appliance has been adjusted at the factory to oper-
ate with the type of gas specied on the rating plate.
Each oven is supplied with a regulator to maintain the
proper gas pressure. The regulator is essential to the
proper operation of the oven and should not be re-
moved.
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) (37mbar).
The oven and its individual shutoff valve must be discon-
nected from the gas supply piping system during any
pressure testing of that system at test pressures in ex-
cess of 1/2 psig (3.45kPa).
The oven must be isolated from the gas supply piping
system by closing its individual manual shutoff valve dur-
ing any pressure testing of the gas piping system at test
pressures equal or less than 1/2 psig (3.45kPa).
Prior to connecting the appliance, gas lines should be
thoroughly purged of all metal lings, shavings, pipe
dope, and other debris. After connection, the appliance
must be checked for correct gas pressure.
U.S. and Canadian Installations
Installation must conform with local codes, or in the ab-
sence of local codes, with the National Fuel Gas Code,
NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas In-
stallation Code CAN/CGA-B149.1 or the Propane Instal-
lation Code, CAN/CGA-B149.2 as applicable.
General Export Installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments may vary. If you have any questions regarding the
proper installation and/or operation of your appliance,
please contact your local distributor. If you do not have a
local distributor, please call Blodgett Combi at 0011-802-
658-6600.
GAS PRESSURE
Model Gas Type Inlet Pressure
BLCM-61G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
BLCM-101G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
BLCM-102G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
BLCM-62G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.
BLCM-202G Natural 3.2-8.0” W.C.
Propane 5.2-14” W.C.

14
Installation
Gas Hose Restraint
If the appliance is mounted on casters, a commercial ex-
ible connector with a minimum of 3/4” (1.9 cm) inside di-
ameter must be used along with a quick connect device.
A restraint must be used to limit the movement of the ap-
pliance so that no strain is placed upon the exible con-
nector. The restraint should be fastened to the base frame
of the oven as close to the exible connector as possible.
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.
The restraint (ie: heavy gauge cable) should be attached
without damaging the building. DO NOT use the gas pip-
ing or electrical conduit for the attachment of the perma-
nent 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 appliance is
returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for Con-
nectors for Movable Gas Appliances, ANSI Z21.69 or
Connectors For Moveable Gas Appliances CAN/CGA-
6.16 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas
Fuel CAN 1-6.9. Adequate means must be provided to
limit the movement of the appliance without depending
on the connection and the quick disconnect 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 instal-
lation standards. Local installation codes and/or require-
ments may vary. If you have any questions regarding the
proper installation and/or operation of your appliance,
please contact your local distributor. If you do not have a
local distributor, please call Blodgett Combi at 0011-802-
658-6600.
Attachment Plate
(secure with leg mount bolt) Gas Hose
Quick Connect
Gas Supply Line
Restraint
IMPORTANT: Cable restraint should
be fastened as close as possible
to the exible connector and short
enough to prevent any strain on the
exible connector.
At maximum stretch of shortened
restraint, the exible connector
should be easy to install and quick
to connect.
Installation of Gas Hose and Restraint
(Single Section Shown)
Figure 8

15
Installation
Final Check Lists
WARNING!!
Final check list must be performed by a quali-
ed installer only.
OVEN EXTERIOR
1. Check that the oven has not been damaged in transit
(dents, scratches, etc.)
2. Check/adjust the height and check that the oven is
placed level (horizontally)
3. Check/adjust oven door
CONNECTIONS
1. Check for correct water connection
2. Turn on water supply
3. Check for leaks
4. Turn off water supply
5. Check and clean dirt lter
6. Turn on water supply again
7. Check hand shower
8. Check for correct electrical connection
9. Check for correct gas connection (if applicable)
10. Check connection to drip tray
11. Check for correct mounting of drip tray
12. Check for correct fall of hose from drip tray, and check
for leaks
13. Check for correct exhaust and drain connection
14. Clean the oven
15. Apply steel oil
OVEN INTERIOR
1. Check that lter housing is mounted correctly
2. Check interior light
3. Clean the oven
CONTROL
1. Check and adjust, if necessary, each of the preset
values
2. Heat up the oven at 480°F (249°C) for approximately
5 minutes.

16
Operation
Safety Information for Gas Ovens
The information contained in this section is provided for
the use of qualied operating personnel. Qualied operat-
ing personnel are those who have carefully read the in-
formation contained in this manual, are familiar with the
functions of the oven and/or have had previous experi-
ence with the operation of the equipment described. Ad-
herence to the procedures recommended herein will as-
sure the achievement of optimum performance and long,
trouble-free service.
Please take the time to read the following safety and op-
erating instructions. They are the key to the successful
operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas:
• DO NOT try to light any appliance.
• DO NOT touch any electrical switches.
• Use an exterior phone to call your gas supplier im-
mediately.
• If you cannot reach your gas supplier, call the re
department.
What to do in the event of a power failure:
• Turn all switches to off.
• DO NOT attempt to operate the oven until the power
is restored.
NOTE: In the event of a shut-down of any kind, allow a
ve (5) minute shut off period before attempting
to restart the oven.
General safety tips:
• DO NOT use tools to turn off the gas control. If the
gas cannot be turned off manually do not try to re-
pair it. Call a qualied service technician.
• If the oven needs to be moved for any reason, the
gas must be turned off and disconnected from the
unit before removing the restraint cable. Reconnect
the restraint after the oven has been returned to its
original location.
• DO NOT remove the control panel cover unless the
oven is unplugged.

17
Operation
Manual Control Description
1. MAIN POWER SWITCH - controls power to the oven
2. TEMPERATURE KEY - press to set the cook tem-
perature
3. TIME KEY - press to set the cook time
4. PROBE KEY - press to activate core probe
5. PROGRAM KEY - press access and program product
recipes. Control stores up to 50 recipe programs with
10 cooking stages each.
6. STAGE KEY - use to enter stage information during
product programming
7. ALARM KEY - press to silence alarms
8. HOT AIR KEY - press to select Hot Air mode
9. COMBI KEY - press to select Combi 1, Combi 2 or
Retherm mode
10. STEAM KEY - press to select Steam mode
11. VENT KEY - press to open or close the vent
12. FAN KEY - press to change the fan speed. The fan
is reversible with 9 speeds for optimum baking and
roasting results
13. SELECTION DIAL - turn to enter data into control
14. START/STOP KEY - press to begin or cancel a cook
cycle
1
2
3
4
6
5
8
9
10
11
12
13
14
7
Figure 9

18
Operation
Manual Cooking
MANUAL COOKING
1. Press the desired mode key on the right side of the
control. The LED next to the key lights and the mode
name is displayed.
To select Reheating, press the COMBI key once.
To select Combi 1 (30-40% humidity), press the
COMBIi key twice.
To select Combi 2 (60-80% humidity), press the
COMBI key three times.
2. Press the TEMP key. Turn the dial to enter the de-
sired cook temperature. Press the TEMP key again to
save the cook temperature.
NOTE: If steam mode is selected, the temperature
is automatically set to 212ºF (100ºC).
3. Press the TIME key. Turn the dial to enter the desired
cook time. Press the TIME key again to save the cook
time.
For continuous cooking, turn the dial until the display
reads --:--. Continuous manual cooking allows the
oven to run continuously at the set temperature in the
set cooking mode.
NOTE: Time is displayed in hours:minutes.
4. Press the FAN key. Turn the dial to enter the desired
fan speed. Press the FAN key again to save the fan
speed.
NOTE: The fan cannot be set below 50% at tem-
peratures above 390ºF (200ºC)
5. The vent position can be set when cooking in Hot Air
mode only.
Press the VENT key to open the vent. The LED next
to the key lights. Press the VENT key again to close
the vent. The LED next to the key goes out when the
vent is closed.
6. Press the START/STOP key to begin the cook cycle.
7. If you are cooking in Hot Air mode, it is possible to in-
ject moisture at any time during the cook cycle. Press
and hold the STEAM mode key. Steam is injected un-
til the key is released.
8. At the end of the cook cycle, an alarm sounds and the
display ashes. Push the START/STOP key or open
the door to silence the alarm.
NOTE: The alarm will not sound during a continu-
ous manual cook.
CORE PROBE COOKING
1. Follow the instructions for Manual Cooking to set the
mode, cook temperature, fan speed and vent posi-
tion.
2. Press the CORE PROBE key. Turn the dial to en-
ter the desired product core temperature. Press the
CORE PROBE key again to save the core tempera-
ture.
NOTE: When the CORE PROBE key is selected
the cook time automatically changes to --:--.
3. Insert the probe into the product.
The core temperature probe has several measuring
points on its tip. The computer calculates an average
temperature thus ensuring that the core temperature
is 100% correct.
The probe should be inserted vertically in the thickest
part of the product.
When preparing products of different sizes, insert
the sensor in the smallest product and then move it
to a larger product when the core temperature alarm
sounds.
4. Load the product and close the door. Plug the core
probe into the oven.
NOTE: Meat probe on mini combi models are inter-
nal and do not need to be plugged into the
oven.
5. Press the START/STOP key to begin the cook cycle.
6. When the product has reached the core temperature
the alarm sounds. Push the START/STOP key or
open the door to silence the alarm.