Blodgett COS-6 User manual

BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
PN R7197 Rev D (6/01)
E2000 --- Blodgett Combi
INSTALLATION AND OPERATION MANUAL
FOR
EXPORT SERIES ELECTRIC COMBINATION OVENS

Table of Contents
Introduction
The Blodgett Combi-Oven/Steamer 2.................................
Description of the Combi-Oven/Steamer 3............................
Oven Features 4...................................................
Installation
Owner’s Responsibilities 5..........................................
Oven Location and Leveling 6.......................................
Leg Attachment 7..................................................
Stacking 8........................................................
Plumbing Connections 10............................................
Electrical Connections 11............................................
Adjustments 12.....................................................
FInal Check Lists 14.................................................
Operation
Optional Meat Probe 15..............................................
Standard Controls 16................................................
IM2000 Control 18..................................................
CH100 Control 21...................................................
Maintenance
Spray Bottle Operating Procedure 23..................................
Cleaning and Preventive Maintenance 24..............................
Decalcification 25...................................................

Introduction
2
The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equip-
ment has remained more or less unchanged.
There are kettles, deck ovens, the good old range
with its legion of pots and many other extra
appliances. The result: time expenditure, exces-
sive manual work, and countless cleaning pro-
cesses.Thelastfewyearshavepavedthewayfor
a revolution in the equipment of restaurant and in-
stitutional kitchens.
The Blodgett Combi-Oven/Steamer offers a com-
pletely new method of cooking. With the Oven/
Steameryou have thechoice oftwo cooking pro-
cesses:Steam and Hot Air, either...
D Separately
D Combined, or
D In Sequence
And foreasy operation you can choose from three
modes:
Steam Hot Air Combi
Steam &
Hot Air
In the Steam mode you can:
steam reheat reconstitute
stew thaw simmer
blanch preserve braise
poach
In the Hot Air mode you can
roast bake
grill gratinate
broil
IntheCombinationSteamandHotAirmodeyou
can:
defrost roast rethermalize
reheat bake forced steaming
Not only that, you can use two or three functions
in sequence during one cooking process. We call
this:
D combi-steaming
D combi-roasting
D combi-baking
The combination of circulating hot air and steam
in the space saving, high performance Combi-
Oven/Steamer leads to improvements in the fol-
lowing areas:
D increased productivity in the kitchen
D a reduction in capital expenditures for multiple
equipment replacement
D a wider range of menu choices
D a simplified cleaning process
The work process is simplified since products are
prepared on or in steam table pans and trays.
Food canbe cooked, stored,and transportedwith
the same pans. Small amounts of product can be
processed efficiently; pre-cooked and conve-
nience foods can be reheated within minutes.
Many frozen foods can be processed without pre-
thawing. This flexibility in preparation reduces the
need for kettles and steamtables since there is no
needforlargeamountsoffoodtobekeptwarmfor
long periods of time.
Today the improvement of food quality is more im-
portant than ever. Vegetables are cooked in the
Blodgett Combi-Oven/Steamer without water at
the optimal temperature of just under 100_C
(212_F), maintaining valuable vitamins, minerals,
nutrients and trace elements.Cooking meat in the
Combiresultsinlessshrinkageandafirmer,juicier
product. The Blodgett Combi-Oven/Steamer is
being used more and more forbaking. Steam and
Hot Air modes make it a general purpose baking
appliance.

Introduction
3
Description of the Combi-Oven/Steamer
ABOUT THE OVEN/STEAMER
Blodgett Combi-Oven/Steamers are quality pro-
duced using high-grade stainless steel with first
class workmanship.
The high performance fresh steam generator with
its control system makes it possible to enjoy all of
the advantages of a high quality steamer at the
flick of a switch. Fresh steam enters the oven cav-
ity without pressure and is circulated 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.
A patented quench system keeps the air in the
oven clean. Fumes which arise from roasting and
grilling are sucked from the appliance, quenched,
and directed out through the condenser drain.
The exhaust system is effective in all cooking
modes and results in better quality foods and no
flavor transfer. The fan, whichis guardedagainst
accidental finger 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 exces-
sive heat radiation and saves energy.
The Oven/Steamer has optional adjustable legs
whichadapteasilytoslightlyunevensurfacesand
optional floor stands which are designed for use
with all of the table models.
OVEN/STEAMER OPERATION
The practical oven door, with a viewing window,
has a wide swing radius and handle which can be
operated easily, even with wet or greasy hands.
Ease of operation is guaranteed through the sim-
ple arrangement of the controls. Graphic symbols
make the appliance easy for even inexperienced
kitchenstafftooperate.Steam,HotAirand Combi
modes can be selected with one switch. A fourth
function on the mode selection switch, the Cool
Down mode, allows the oven cavity to cool down
rapidly with the door opened or closed.
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.

Introduction
4
Oven Features
COS6 with Standard
Features shown
16
5
4
8
9
7
2
3
Figure 1
1 Control Panel
2 Power Connection
3 Oven Door
4 Drip Collector (removable for cleaning)
5 Door Handle
6 Door Contact Switch
7 Vent(notshown)
8 Decalcifying Inlet & Funnel Assembly
9 Decalcifying Valve Lever

Installation
5
Owner’s Responsibilities
Installation responsibilities prior to service
startup inspection
You are entitled to a free start-up inspection ser-
vice by our factory ASAP. Before a factory repre-
sentative arrives to perform a startup procedure,
the owner must already have satisfied the follow-
ing requirements.
1. Oven(s)areuncrated, stacked(ifapplies)and
put in place.
NOTE: Please refer to Leg Attachment and
Stacking.
MAXIMUM SHELF LOADING
COS-6 22,7 Kg (50 lbs)
COS-101 22,7 Kg (50 lbs)
COS-101S 45,5 Kg (100 lbs)
COS-8E 45,5 Kg (100 lbs)
COS-20E 45,5 Kg (100 lbs)
PLUMBING
Water
Water Pressure 276 kPa (40 PSI) minimum
345 kPa (50 PSI) maximum
Water Connection 19mm (3/4”) Hose Cold Water
Water Regulator Setting 241 kPa static
Drainage Atmospheric Vented Drain
Drain Connection 50.8mm (2.00”) Copper
Avg Water Drain Temp. Approximately 50 (122_F)
ELECTRICAL
Model KW/Section Voltage Phase Frequency
(
H
)
Max Load (amps)
(Hz) L1 L2 L3
COS-6 9.5 400/230 350 14 14 14
COS-101 18.5 400/230 350 26 26 26
COS-101S 18.5 400/230 350 26 26 26
COS-8E 18.5 400/230 350 26 26 26
COS-20E 61 400/230 350 88 88 88

Installation
6
Oven Location and Leveling
OVEN LEVELING
This oven should be set up in place.
WerecommendtheBlodgettCombifloorstandfor
the installation of models COS-6, COS-101,
COS-101Sor COS-8E. With anystand or oven, be
certain that the surface is level, even and solid. A
slopedorunevenbasemaycausetheunittofunc-
tion improperly. Minor unevenness can be cor-
rected by adjusting the metal leg feet. The maxi-
mum adjustment of the leg feet is 35mm (1-3/8”).
Maximum
Adjustment
35mm (1-3/8”)
Leg
Foot
Figure 2
OVEN LOCATION
The following guidelines should be followed care-
fully when selecting a location for your Combi.
Left Side
Heat sources should not be near the air vents lo-
cated on the left hand side of the unit. According
to our agency listings, a minimum of 106mm (4”)
is required on the left side oftheunit for operation.
However, it is recommended that at least
304,8mm (12”) of space beprovided betweenthis
and other appliances, walls, etc. for servicing.
Consult the factory for optional protective side
heat shield.
Model COS-6 P/N R9047
Model COS-101 P/N R9048
Model COS-101S P/N R9068
Model COS-8E P/N SS-8E
Model COS-20E P/N R9050
Right Side
Position the unit a minimum of 25,4mm (1”) from
the right wall. DO NOT place within 152,4mm (6”)
of any heat source on the right side. See Figure 3.
Back
The hose assembly projects approximately
152,4mm (6”) from the back of the oven. Position
the unit so that the hose assembly is a minimum
of 25,4mm (1”) from the rear wall.
Wall or
Heat Source
Left Side
Minimum
Clearance
304,88mm (12”)
Right Side
Minimum
Clearance
152,4mm (6”)
Heat Source
Wall
Right Side
Minimum
Clearance
25,4mm (1”)
COS-6 Shown
Figure 3

Installation
7
Leg Attachment
NOTE: These instructions are for models COS-6,
COS-101, COS-101S and COS-8E.
Legs are available in 101mm (4”), 152mm (6”) or
635mm (25”) lengths or low profile casters. The
152,4mm (6”) legs are used on the lower section
of a double stacked unit. The 101mm (4”) legs
may be used with the optional stands if additional
height is required or when mounting on acounter.
The 635mm (25”) legs are used for a single oven
located on the floor.
NOTE: For safety reasons, casters must not be
used with the 635mm (25”) legs.
635mm (25”) Adjustable Leg
101mm (4”) Leg
152,4mm (6”) Adjustable Leg
Low Profile Casters
Figure 4
1. Align the threaded stud on one of the front
legs to the bolt hole located in the unit’s bot-
tomcorner.Turnthelegclockwiseandtighten
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 profile casters areused, installthem
withthelockingcastersinthefrontoftheoven.
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
aresetonthefrontcasters.Repeat the above
steps for the rear legs.
5. Except forunits with casters, levelthe ovenby
screwing the adjustable feet in or out as nec-
essary.
Figure 5

Installation
8
Stacking
To Stack a COS-6 on a COS-6, a COS-101 on a
COS-101 or a COS-6 on a COS-101:
1. Install the 152,4mm (6”) legs as directed.
2. Center a COS-6 unit on top of the lower sec-
tion.
3. Removethescrewsfromtherearaccesspan-
el and remove the access panelfrom the bot-
tom unit.
4. Carefully remove the fan plug and disas-
semble the steam vent.
NOTE: The fan plug connector can be easily
damaged
5. Align the two rear bolt holes in the lower sec-
tion with the two threaded holes in the upper
section.
6. Insert a bolt from the bottom up through each
of the two holes and tighten securely.
7. Reassemble the steam vent and reconnect
the fan plug. Reinstall the rear access panel
on the lower unit.
To stack a COS-6 on a COS-101s
1. Install the 152,4mm (6”) legs as directed.
2. Place the COS-6 on top of the COS-101S.
Make sure that the front and left hand side of
theCOS-6 line upevenlywith thefront and left
hand side of the COS-101S.
3. Remove the left side access panel from the
lower unit.
4. Thread one of the two supplied bolts up
through the top rear frame member of the
COS-101 and into the bottom left rear corner
of the COS-6.
5. Thread the second bolt down throughthebot-
tom rear frame member of the COS-6 into the
nut welded to the frame member of the
COS-101S.
COS-6 on a COS-101S
COS-6 on either another COS-6 or a COS-101
and a COS-101 on a COS-101
Figure 6

Installation
9
Stacking
To Stack two COS-8Es
1. Install 6” legs or casters on the bottom unit,
usingthree .50-13UNC bolts provided perleg
or caster. If casters are used, ensure that the
casters with brakes are located on the front of
theoven.SeeSTEP1.
2. Lift and mount the upper unit onto the lower
unit.Flushtheedgesonallfoursides.Remove
the louvered panel and body back of both
units. Remove the lower body back from the
top unit. See STEP 2.
3. Bolt the upper and lower units together with
the .50-13 UNC bolts provided. See STEP 3.
4. Attach copper Tee, gray hose and clamps to
the drain outlet of both units.
NOTE: The installation plumber is responsi-
blefor connectionsbetween unitsand
connection to drain. Use a 24”section
on top unit Tee to raise breather vent.
See STEP 4.
WARNING!!
Improper installation, adjustment, alter-
ation service or maintenance can cause
property damage, injury or death. Read
the installation, operation and mainte-
nance instruction thoroughly before
installing or servicing this equipment.
STEP 1
Do Not Remove Body Top
Caster
with Brakes
STEP 2
Remove
Body Back
Remove
Lower
Body Back
Remove
Louvered
Panel
and Save
Screws
Remove
Body Back
STEP 3 (Rear of Units)
Bolt Through
Holes Closest to
Oven Center
Breather Vent
STEP 4
Plumber Installed
Connection
24.00” Long
Tee, Hose
and Clamps
Plumber Installed
Connection
Tee, Hose
and Clamps
Plumber Installed
Connection To Drain
STEP 3
Figure 7