Blodgett Hoodini BLCT-61E-H User manual

CONSTRUCTION
304 stainless steel exterior and interior
Dual pane tempered viewing window with hinged inner glass for easy cleaning
2” (50mm) fixed drain in the bottom center of cavity
Door mounted drip tray reduces the risk of wet, slippery floors
Automatic door stops in positions of 110° and 180°
Left hinge door is field convertible to the right side (with the purchase of con-
version kit)
Two step safety door latch. The first step stops the fan.
OPERATION
Injection steam system - water is injected onto the heating elements, the
resulting steam is distributed in the oven chamber by the fan wheel.
Easy to use touchscreen control
Multiple cooking modes include hot air, CombiSmart, retherm, steaming, low-
temperature steaming, forced steaming, proofing, preheating
Stores up to 500 recipes with up to 15 steps each
Manual or automatic cooling
Automatic humidity pulsing
External core temperature probe
Rack timing allows for setting individual timers for each rack
Reversible 9 speed fan for optimum baking and roasting results
USB port for data and recipe transfer
HACCP recording and documentation
Automated CombiWash, closed circuit cleaning system features very low water
and detergent consumption and no contact with chemicals. No proprietary
chemicals required, see owner’s manual for detergent guidelines.
Condenser removes steam exhaust, catalyst removes smoke and fumes.
Integrated hood - no fire suppression required, no filter required
This unit is not for use with the Blodgett Flavor Smoke smoker
STANDARD FEATURES
External core temperature probe with multiple measuring points
31-1/2” tall stainless steel stand with runners & adjustable feet
Bright halogen lights for superior visibility
Built in hand shower
Removeable cleaning chemical bottle shelf
3 wire shelves
Start-up inspection service by factory authorized service agent
One year parts and labor oven warranty*
* For all international markets, contact your local distributor.
OPTIONS AND ACCESSORIES
(AT ADDITIONAL CHARGE)
Legs and Stands
31-1/2” tall stainless steel stand with runners &
casters
Adjustable feet for table top installation
Banquetting Accessories
Pan cassette with 2.56” (65mm) spacing
Pan cassette with 3.35” (85mm) spacing
20 plate cassette with 2.56” (65mm) spacing
15 plate cassette with 3.35” (85mm) spacing
Cassette support platform
Transport trolley, to move the cassette
Insulated thermal blanket with vent
Wire oven rack
Right hinge door
Backflow preventer
Extra year warranty
OPTIONS AND ACCESSORIES
(AT NO CHARGE)
Optional rack with 2.56” (65mm) spacing
BLCT-61E-H
Project
Item No.
Quantity
Standard rack with 3.35” (85mm) spacing holds five 12” x 20” x 2-1/2”
deep North American hotel pans
Optional rack with 2.56” (65mm) spacing holds six 12” x 20” x 2” deep
Gastronorm pans
Refer to operator manual specification chart for listed model names.
Shown on optional stand with casters
BLCT-61E-H
Single Boilerless Electric
Combination-Oven/Steamer
wth Touchscreen Control and
Hoodini Ventless Hood
BLODGETT OVEN COMPANY
www.blodgett.com • 42 Allen Martin Drive, Essex Junction, VT 05452
Phone: [phone] • Fax: [phone]
Using EPA test method 202, emissions of grease laden
vapors were measured at 0.35 mg/m3 for raw, bone-in, skin-
on, halved roasting chickens, and 0.40 mg/m3 for raw bacon
on the BLCT-62E-H model. Based on this data, theoretical
values were established by U.L. for models: BLCT-61E-H,
BLCT-101E-H, and BLCT-102E-H. All models’ results are
less than the established 5 mg/m3 standard.

SHORT FORM SPECIFICATIONS: Provide Blodgett Combi model BLCT-61E-H boilerless combination-oven/steamer with ventless hood. The BLCT-61E has a 2 piece rack system
with 3.35” (85mm) spacing that holds five 12” x 20” x 2-1/2” deep North American hotel pans. The optional 2 piece rack system with 2.5” (65mm) spacing -Hthat holds six 12” x 20” x
2” deep Gastronorm pans. Unit shall have 304 stainless steel exterior and interior. Oven door shall have dual pane tempered viewing window with hinged inner glass for easy cleaning.
Unit shall have the ability to cook with pressureless steam, hot air, or combination of steam and hot air. Unit shall have steam injection system. Multiple modes include hot air, combi,
retherming, steaming, low-temperature steaming, forced steaming, proofing, cooling, and preheating. Unit shall have bright halogen lights for superior visibility. Touchscreen control
stores 500 recipes with 15 stages each, in addition to pre-programmed recipes. External core temperature probe, rack timing allows for setting individual timers for each rack, HACCP
quality control, USB connectivity, automatic service diagnosis. The reversible 9 speed fan provides optimum baking and roasting results. Automated CombiWash, closed circuit clean-
ing system features very low water and detergent consumption and no contact with chemicals. Ventless hood combines catalytic system with condensing system. Condenser removes
steam exhaust, catalyst removes smoke and fumes. Integrated hood - no fire suppression required, no filter to change. One-year parts and labor warranty. Provide start-up inspection
service by a factory authorized service agent. Provide options and accessories as indicated.
WATER SUPPLY & DRAIN:
Good quality water feed is the responsibility of the owner. Water quality must be within
the following general guidelines.
TDS: 40-125 ppm Hardness: 35-100 ppm pH: 7.0 - 8.5
Silica: <13 ppm Chlorides: <25 ppm Chlorine: <0.2 ppm
Chloramine: <0.2 ppm
The best defense against poor water quality is a water treatment system designed to
meet your water quality conditions. Blodgett offers optional systems from Optipure.
Pressure: 40(min)-50(max) PSI
Connections: 2” drain connection - max. drain temperature 140°F (60°C)
3/4” garden hose cold water
The drain piping must consist of temperature resistant material, greater than 160°F, and
be of adequate diameter not to cause flow restriction. Improper materials may deform
and cause restrictions, thus affecting performance.
Appliance is to be installed with backflow protection in accordance with federal, state or
local codes.
SHIPPING INFORMATION:
Approx. weight: 525 lbs (239 kg)
Crate size:
Oven w/Hood 61” H x 54” W x 49” D (1549 mm x 1371 mm x 1245 mm)
Stand 36” H x 42” W x 35” D (914 x 1067 x 889 mm)
NOTE: The company reserves the right to make substitutions of components
without prior notice
DIMENSIONS:
Floor space: 35.39” x 36.68” (899 x 932mm)
Unit height:
Oven on stand 74.04” (1881mm)
Table model 46.60” (1184mm)
OVEN CLEARANCES:
From combustible and non-combustible construction
Right 4” (102mm)
Left 0” (0mm)
Back 2” (50mm)
Blodgett recommends and 12” (305mm) be maintained on the control
side for servicing.
MINIMUM ENTRY CLEARANCE:
Uncrated 29.06” (738mm)
Crated 38” (965mm)
POWER SUPPLY:
120VAC, 60 Hz, 1 phase, 15 amp maximum dedicated circuit for the
hood and one of the following for the oven
Voltage KW Phase Amperage
208 VAC 9 3 25
240 VAC 9 3 22
480 VAC 9 3 11
Other voltages available, contact factory
1.30
(33)
1.50
(38)
0 (0)
14.06 (357)
BACK VIEW
17.25 (438)
D
F
U
F
U
7.52 (191)
D
V
52.83 (1342)
36.68 (932)
22.2 (565)
3.3 (83)
TOP VIEW
12.7 (323)
2.3 (58)
Electrical connection
located on bottom of oven
DIMENSIONS ARE IN INCHES (MM) 36.68 (932)
25.79 (655)
SIDE VIEW
35.94 (913)
Min pan height
31.69 (805)
35.39 (899)
46.60 (1184)
Table Model Height
FRONT VIEW
32.48 (825)
0 (0)
8.66 (220)
52.83 (1342)
Max pan height
58.74 (1492)
74.04 (1881)
D
FILTERED WATER
UNFILTERED WATER
DRAIN
ELECTRICAL
VENT
LEGEND
F
U
V
BLCT-61E-H
Printed in U.S.A. NOTE: FOR COMMERCIAL USE ONLY
APPROVAL/STAMP
P/N 62416 Rev B (9/17)