Blodgett BCX-14G Owner's manual

BCX-14G, BCX-14E, BX-14G, BX-14E,
CNVX-14G AND CNVX-14E
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]
PN 39678 Rev AC (9/15)
© 2015 - G.S. Blodgett Corporation

Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by

TABLE OF CONTENTS
INSTALLATION
The Blodgett Combi-Oven/Steamer ........................................ 4
Description of the Combi-Oven/Steamer ................................... 5
Owner’s Responsibilities.................................................. 2
Utility Connections - Standards and Codes ................................. 4
Oven Location and Ventilation............................................. 5
Leg Attachment .......................................................... 6
Caster Attachment ....................................................... 7
Stacking ................................................................ 8
Deliming System Connection and Priming (BCX-14 units only) ............... 9
Plumbing Connections................................................... 10
Electrical Connections ................................................... 11
Gas Connection......................................................... 12
Gas Hose Restraint ..................................................... 14
Adjustments ............................................................ 15
Final Check Lists........................................................ 16
OPERATION
Safety Information for Gas Units.......................................... 17
Power Switches......................................................... 18
Standard Controls for Models BCX-14 and BX-14 .......................... 19
MenuSelect™ Control for Models BCX-14 and BX-14 ...................... 21
Standard Controls for Models CNVX-14 ................................... 27
MenuSelect™ Control for Model CNVX-14 ................................ 29
SmartTouch Touchscreen Control for Model BX-14 & CNVX-14.............. 34
MAINTENANCE
Spray Bottle Operating Procedure...................................................................... 48
Cleaning and Preventive Maintenance............................................................... 49
Daily Cleaning.............................................................................................. 49
Preventive Maintenance .............................................................................. 49
BX-14 Boilerless Oven Weekly Cleaning..................................................... 50
Flushing the Boiler - BCX Models Only .............................................................. 51
Deliming.............................................................................................................. 52
BCX Combi Ovens....................................................................................... 52
BX-14 Boilerless Oven................................................................................. 55
Deliming Interval Setting - BCX Only ........................................................... 56
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.

4
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
NOTE: CNVX models only operate in hot air mode.
You can also use two or three functions in sequence
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 100ºC (21ºF), 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.

5
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 Oven/Steamer has optional adjustable legs which
adapt easily to slightly uneven surfaces and optional oor
stands which are designed for use with all of the table
models.
The high performance fresh steam generator with its con-
trol system makes it possible to enjoy all of the advantag-
es of a high quality steamer at the ick of a switch. Fresh
steam enters the oven cavity without pressure and is cir-
culated at high speed. This process enables quick and
gentle cooking and ensures high quality food while pro-
viding convenient working methods. The steam generator
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 ar-
rangement of the controls. Graphic symbols make the ap-
pliance easy for even inexperienced kitchen staff to oper-
ate. The Steam On Demand feature allows the operator
to add steam at any time while operating in either the Hot
Air or Combi modes. This feature is excellent for baking
as well as roasting operations. A fourth function, the Cool
Down mode, allows the oven cavity to cool down rapidly
with the door opened.
Cleaning is kept to a minimum. The interior is sprayed
with a self-acting cleaning solution which interacts with
steam to easily remove crusts and stains. The oven is
designed for easy care and is welded water tight so that
the internal cooking cavity may be rinsed with a hose after
the steam cleaning process.

2
Installation
PLUMBING SPECIFICATIONS
BCX-14G/AA, BCX-14E/AA
BX-14G/AA, and BX-14E/AA
CNVX-14G/AA
CNVX-14E/AA
WATER
Water pressure 40 PSI minimum
50 PSI maximum
Water connection 3/4” garden hose - Hot and Cold water 3/4” garden hose for spray hose - Cold
water only
Minimum requirements TDS: 40-125 ppm
Hardness: 35-100 ppm
Chlorides: <25 ppm
Silica: <13 ppm
Chlorine: <0.2 ppm
Chloramine: <0.2 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)
Owner’s Responsibilities
INSTALLATION RESPONSIBILITIES PRIOR TO SERVICE STARTUP INSPECTION
You are entitled to a free start-up inspection service by
our factory ASAP. Before a factory representative arrives
to perform a startup procedure, the owner must already
have satised the following requirements.
1. Oven(s) are uncrated, stacked (if applies) and put in
place.
NOTE: Please refer to Leg Attachment and Stacking.
Maximum shelf loading - 60 lbs (27.3 Kg)

3
Installation
ELECTRICAL RATINGS - GAS OVENS
BCX-14G/AA, BX-14G/AA AND CNVX-14G/AA
TYPE OF GAS GAS INPUT VOLTAGE PHASE AMPS MOTOR
BCX-14G/AA
Natural Steam - 50,000 BTU/Hr
Hot Air - 65,000 BTU/Hr
Total - 115,000 BTU/Hr
115
208-240
1
1
12
6
3/4 HP 208-240VAC, 3 phase,
50/60 Hz
Propane Steam - 48,000 BTU/Hr
Hot Air - 65,000 BTU/Hr
Total - 113,000 BTU/Hr
115
208-240
1
1
12
6
3/4 HP 208-240VAC, 3 phase,
50/60 Hz
BX-14G/AA and CNVX-14G/AA
Natural Hot Air - 65,000 BTU/Hr 115
208-240
1
1
12
6
3/4 HP 208-240VAC, 3 phase,
50/60 Hz
Propane Hot Air - 65,000 BTU/Hr 115
208-240
1
1
12
6
3/4 HP 208-240VAC, 3 phase,
50/60 Hz
3/4” NPT connector for all U.S. and Canadian installations
RATINGS - ELECTRIC APPLIANCES
BCX-14E/AA, BX-14E/AA AND CNVX-14E/AA
VOLTAGE HZ KW PHASE
MAX LOAD (AMPS
MOTOR
L1 L2 L2
208 60 19 3 53 53 50 3/4 HP 208-240VAC, 50/60 Hz
240 60 19 3 46 46 43 3/4 HP 208-240VAC, 50/60 Hz
480 60 19 3 23 23 21 3/4 HP 208-240VAC, 50/60 Hz
Owner’s Responsibilities

4
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 are respon-
sible for:
• The installation or replacement of gas piping. 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, be familiar with all precautions required and
have complied with all requirements of state or local au-
thorities having jurisdiction.
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.
Reference: National Electrical Code, ANSI/NFPA 70-Lat-
est Edition and/or Canadian Electrical Code CSA C22.1
as applicable.
This equipment is to be installed in compliance with the
Basic Plumbing Code of the Building Ofcials and Code
Administrators International Inc. (BOCA) and the Food
Service Sanitation Manual of the Food and Drug Admin-
istration (FDA).
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
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.

5
Installation
Oven Location and Ventilation
OVEN LOCATION
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. See the table below.
In addition, the following clearances are recommended
for servicing.
• Oven body sides - 12” (30cm)
• Oven body back - 12” (30cm)
NOTE: On gas models, routine servicing can usually
be accomplished within the limited movement
provided by the gas hose restraint. If the oven
needs to be moved further from the wall, the
gas must rst be turned off and disconnected
from the oven before removing the restraint.
Reconnect the restraint after the oven has been
returned to its normal position.
Left Side Heat Shield
Heat sources should not be near the air vents located on
the left hand side of the gas appliance.
OVEN
MODEL
MINIMUM REQUIRED
CLEARANCES
Right Side Left Side Back
BCX-14G
CNVX-14G
1”
(25.4mm)
6”
(152.4mm)
6”
(152.4mm)
BX-14G 1”
(25.4mm)
0”
(0mm)
6”
(152.4mm)
BCX-14E
BX-14E
CNVX-14E
2”
(50.8mm)
2”
(50.8mm)
3”
(76.2mm)
VENTILATION
The necessity for a properly designed and installed venti-
lation system cannot be over emphasized. The ventilation
system will allow the unit to function properly while remov-
ing unwanted vapors and products of combustion from
the operating area.
The appliance must be vented with a properly designed
mechanically driven exhaust hood. The hood should be
sized to completely cover the equipment plus an over-
hang of at least 6” (15 cm) on all sides not adjacent to a
wall. The capacity of the hood should be sized appropri-
ately and provisions made for adequate makeup air.
WARNING!!
Failure to properly vent the oven can be haz-
ardous to the health of the operator; and will
result in operational problems, unsatisfactory
baking, and possible damage to the equip-
ment. Damage sustained as a direct result of
improper ventilation will not be covered by the
Manufacturer’s warranty.
When installed in the Commonwealth of Massachusetts,
this appliance must be interlocked with the hood exhaust
system so that the appliance may be operated only when
the hood exhaust system is running.
U.S. and Canadian Installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Remov-
al of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment”, NFPA-96- Latest Edition.
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 unit, please
contact your local distributor. If you do not have a local
distributor, please call Blodgett Combi at 0011-802-658-
6600.

6
Installation
Leg Attachment
LEG OPTIONS
Legs are available in 4” (101mm), 6” (152mm) or 25”
(635mm) lengths or low prole casters.
• The 4” (101mm) legs may be used when mounting
on a counter.
• The 6” (152.4mm) legs are used on the lower sec-
tion of a double stacked appliance.
• The 25” (635mm) legs are used for a single appli-
ance located on the oor.
NOTE: For safety reasons, casters must not be used
with the 25” (635mm) legs.
25” (635mm) Adjustable Leg
6” (152,4mm) Adjustable Leg
4” (101mm) Leg Low Prole Casters
Figure 1
ATTACHMENT
1. Align the threaded stud on one of the front legs to the
bolt hole located in the bottom corner of the
appliance. Turn the leg clockwise and tighten to the
nearest full turn.
2. Align the leg plate holes with the bolt holes. Secure
with the two 1/2” bolts provided.
3. Repeat the above steps with the other front leg. If low
prole casters are used, install them with the locking
casters in the front of the oven. The rear casters do
not lock. Ensure that the locks are set on the front
casters.
4. Tip the oven up on the newly installed front legs. If
casters are used, check that the locks are set on
the front casters. Repeat the above steps for the
rear legs.
5. Level the oven by screwing the adjustable feet in or
out as necessary.
Figure 2

7
Installation
Caster Attachment
1. Place a level on the oor where the casters are to
rest.
2. Place shims under the low side until it is level.
3. Mount the shims between the casters and the oven
as follows:
a. Align the shims and caster holes with the bolt
holes.
b. Secure with the 1/2” bolts provided.
NOTE: Install them with the locking casters in the
front of the oven. The rear casters do not
lock. Ensure that the locks are set on the
front casters.
4. Tip the oven up on the newly installed casters.
Figure 3
Add shims as necessary
Floor
Exaggerated for clarity

8
Installation
Stacking
WARNING!!
Stacking should be performed by qualied
installation personnel only. The ovens are
heavy. Take care to use proper tools and tech-
niques when lifting and stacking units.
1. Attach the legs or casters to the bottom oven.
2. Place the top oven on the bottom oven. Be sure all
four sides are ush.
3. Remove left side oven panels.
4. Bolt the two ovens together from underneath into the
two threaded nut retainers.
5. GAS APPLIANCES ONLY: Attach the ue vents and
gas manifold as shown.
Figure 4
Left Side of Ovens
with Side Panels
Removed
Threaded Nut Retainer
Bolt
Hot Air Flue
Steam Generator
Flue (BCX-14 only)
Gas Manifold
Rear View BCX-14G

9
Installation
Deliming System Connection and Priming (BCX-14 units only)
DELIMING SYSTEM CONNECTION
1. Push deliming tube onto barbed tting on oven back.
Figure 5
2. Cut deliming tube to length using the bottom of the
deliming uid reservoir in its mounted position as a
guide. Install the jug weight on the deliming uid res-
ervoir end of the deliming tube.
Figure 6
3. Insert the end of the deliming tube with the jug weight
into the deliming solution reservoir.
Figure 7
NOTE: If needed use supplied hose retainers and self
drilling screws to route the deliming tube away
from hot exhaust ports.
PRIME THE DELIMING PUMP
To prime the delime pump, use the following procedure for
your oven control.
Standard Control
1. Rotate the mode switch to COOL DOWN.
2. Press and hold both the Timer knob and the Steam on
Demand knob simultaneously. This will turn the pump
on.
3. Watch for deliming solution to ow through the tube.
Release the two knobs once the delime solution has
reached the barbed tting on the back of the oven.
4. Once the pump is primed, you may turn the mode
switch to any position.
MenuSelect™ Control
1. Press the Maintenance key.
2. Scroll to select MANAGER PROGRAM. Push the
knob.
NOTE: If the manager password is engaged, it will
need to be entered to proceed.
3. Scroll to PRIME DELIME PUMP and push the knob.
4. The display reads, PUSH KNOB TO PRIME. Hold the
knob to activate the pump.
5. Watch for deliming solution to ow through the tube.
Release the knob once the delime solution has
reached the barbed tting on the back of the oven.
6. Once primed, press the ESC key three times to exit.

10
Installation
Plumbing Connections
WATER CONNECTION
NOTE: Hot water maximizes steam production but is not
required. Cold water may be supplied to both
inlets if hot water is not available.
Connect the appliance to quality water via a pressure
hose with 3/4” GHT (19mm) couplings. See below for
connections. A shut off valve is to be provided adjacent
to the oven.
WARNING!!
Operating the appliance without the water reg-
ulator installed will invalidate your warranty.
This product must be installed by a licensed Plumber or
Gas Fitter when installed within the Commonwealth of
Massachusetts.
DRAIN CONNECTION
The drain should be run to an open oor drain avoiding
exible hose that could sag and allow trapped water to
accumulate. The customer must supply the piping from
the oven to the drain.
Specic water/drain connection for City of Los Ange-
les
1. Each drain line from the appliance shall be routed
without dips or sags to terminate above the ood level
rim of an approved indirect waste receptor.
2. The appliance shall be installed in accordance with
the manufacturer’s printed instructions and the LAPC
and LAMC, 1999 editions.
3. A backow protection device may be required by lo-
cal codes. If so, install on the potable water system
directly ahead of the appliance. The backow protec-
tion device shall be any of the following: an approved
pressure type vacuum breaker installed at least 12”
above the highest point of use, a double check valve
backow preventer or a reduced pressure principal
backow preventer.
Figure 8
BCX-14G and BX-14G
CNVX-14G
BCX-14E and BX-14E
CNVX-14E
Gas connection
Electrical connection
Filtered/boiler
connection
Unltered/condensate
and spray hose
connection

11
Installation
Electrical Connections
ELECTRICAL CONNECTION
All Models
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.
The circuit breaker that is used to provide power to this
appliance must have a minimum of .076” (3mm) contact
spacing. The circuit breaker must meet all Local and Na-
tional installation standards.
All appliances must be installed in accordance with Local
or National Electrical codes.
A wiring schematic is located on the inside of the remove-
able side panel.
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.
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 recep-
tacle 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.

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 BCX-14G 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
BCX-14G 115,000 BTU
New Total 345,000 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 375,000 BTU. Since
the total required gas pressure, 345,000 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 removed.
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
Gas Type Inlet Pressure Orice Size at Sea Level Manifold Pressure
Hot Air Steam Hot Air Steam
BCX-14G
Natural 7-14” W.C. .0531” dia .042” dia 3.5” W.C. 3.5” W.C.
Propane 12-14” W.C. .032” dia .026” dia 10” W.C. 10” W.C.
BX-14G and CNVX-14G
Natural 7-14” W.C. .0531” dia — 3.5” W.C. —
Propane 12-14” W.C. .032” dia — 10” 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.
Figure 9
Attachment Plate
(secure with leg mount bolt) Gas Hose
Quick Connect
Gas Supply Line
Restraint
Installation of Gas Hose and Restraint
(Single Section Shown)
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 short-
ened restraint, the exible
connector should be easy to
install and quick to connect.

15
Installation
Adjustments
Before applying power to the appliance for the rst time,
check for the following conditions:
• All electrical safety provisions have been adhered
to and the electrical connections are correct.
• Water is connected, turned on and all of the connec-
tions are water tight.
• The pan holders are inserted into the oven cavity.
• Cardboard has been removed from oven cavity.
• Gas has been turned on, if gas unit.
DOOR ADJUSTMENT
The door catch may be adjusted in and out using the fol-
lowing procedure:
1. Flip the rubber boot on the catch towards you.
2. Loosen the locknut to make adjustment.
3. Rotate the catch clockwise or counter clockwise to
get proper adjustment.
4. Retighten locknut, assuring the catch is vertical.
5. Flip the rubber boot back into position.
The hinges can also be adjusted as follows:
1. Loosen the two 1/4-20 bolts on the top of the hinge
plate and the two bolts on the bottom hinge plate.
2. Apply pressure to the door on the corners to get the
proper seal. While pushing, tighten the bolts in place.
Figure 10

16
Installation
Final Check Lists
WARNING!!
Final check list must be performed by a quali-
ed installer only.
ELECTRICAL CONTROL COMPARTMENT
• Voltage to appliance matches rating plate
PLUMBING FINAL CHECK
• Incoming water pressure within appliance specica-
tion.
• Atmospheric vented drain in place.
• Water feed lines intact without leaks.
• Ensure proper clearance as detailed.
• Delime system has been primed. BCX-14 only.
OVEN OPERATIONAL TESTS
NOTE: Checks to be made by customer or authorized
service agent.
Cool Down Mode
• Check that the fan runs with the door open.
Steam Mode - BCX-14 and BX-14 only
Turn on STEAM mode and set thermostat to steam. Verify
the following:
• Heat demand lamp is on.
• Heat demand lamp shuts off at approximately 212ºF
(100ºC).
• Set timer for 1 minute by rotating the knob. Be sure
the buzzer sounds when the time expires.
• Run light (power light) turns on.
• Unit produces steam, window fogs, door seal does
not leak.
Combi Mode - BCX-14 and BX-14 only
Turn to COMBI mode, set thermostat to 350ºF (177ºC)
and verify:
• Heat demand lamp is on.
• Oven is heating.
• Heat demand lamp shuts off at 350ºF (177ºC) and
oven maintains 350ºF (177ºC).
• Fan shuts off with door open.
Hot Air Mode - All models
Turn to HOT AIR mode and set thermostat to 400ºF
(204ºC) and verify:
• Heat demand lamp is on.
• Oven is heating.
• Heat demand lamp shuts off at 400ºF (204ºC) and
oven maintains 400ºF (204ºC).
• Fan shuts off with door open.
Steam On Demand Mode - BCX-14 and BX-14 only
Turn the oven to Hot Air mode. Set Steam On Demand for
1 minute. Press the Steam On Demand knob and verify:
• Steam demand lamp is on.
• Steam demand lamp shuts off after approximately 1
minute.
Lights
• Press switch to ensure lights come on.
Cavity Vent
• Press switch to ensure that the vent opens and
closes.
Fan Speed
• Press switch to ensure all fan speeds work.