Blodgett Mark V Owner's manual

MARK V
ELECTRIC CONVECTION OVEN
INSTALLATION OPERATION MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]
PN 33101 Rev K (3/14)
© 2014 G.S. Blodgett Corporation

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

TABLE OF CONTENTS
INSTALLATION
Oven Description and Specications ....................................... 2
Delivery and Location .................................................... 3
Utility Connections Standards and Codes .................................. 4
Electrical Connection ..................................................... 5
Oven Assembly and Startup............................................... 6
OPERATION
IQ VVC-208 Control ...................................................... 8
Component Description ............................................... 8
Operational Test Procedure ........................................... 9
Recipe Review ....................................................... 9
View Temperature Setting ............................................. 9
Cool Down........................................................... 9
Setback ............................................................ 10
Programming ....................................................... 10
Changing the Menu Strip............................................. 10
Recipe Programming (1724) ......................................... 11
System Programming (6647) ......................................... 16
Product or Alarm Name Library (6647) ................................ 19
SCK Address (6647)................................................. 21
Blodgett IQ™Phase IV Control........................................... 22
Component Description .............................................. 22
Oven Operation Startup: ............................................. 23
Programming Single Stage Recipes................................... 25
Programming Multiple Stage Recipes ................................. 27
2ND Level Programming ............................................. 30
Programming the Offset.............................................. 31
Replacing the Recipe Card........................................... 31
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 32
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.
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, trouble
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ca-
tions are subject to change with-
out notice.

2
Installation
Oven Description and Specications
ELECTRICAL RATINGS PER SECTION
VOLTAGE HZ KW PHASE
MAX LOAD (AMPS)
MOTOR
L1 L2 L3 N
U.S. and Canadian installations
208 60 11.0 1 51 — 51 — 6 AWG
208 60 11.0 3 31 29 29 — 8 AWG
220-240 60 11.0 1 44 — 44 — 6 AWG
220-240 60 11.0 3 26 24 24 — 8 AWG
440 60 11.0 3 15 14 14 — 12 AWG
480 60 11.0 3 14 13 13 — 12 AWG
General Export installations
208 50 11.0 3 18 18 18 4 Size per local code
220-240 50 11.0 1 48 — — 48 Size per local code
220/380 50 11.0 3 18 16 16 2 Size per local code
240/415 50 11.0 3 18 14 14 4 Size per local code
230/400 50 11.0 3 18 15 15 3 Size per local code
NOTE: Electrical connection wiring is sized for 90°C copper wire at 125% of rated input.
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is con-
stantly recirculated over the product by a fan in an en-
closed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly al-
lowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advance-
ment in energy efciency, reliability, and ease of opera-
tion. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and en-
hanced oven performance.

3
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
• Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
• Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notied within fteen days of delivery and the ship-
ping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibil-
ity for loss or damage suffered in transit. The carrier as-
sumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if ling a claim is necessary.
OVEN LOCATION
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
The following clearances must be maintained between
the oven and any combustible or non-combustible con-
struction.
• Oven body right side 1/2” (1.3cm)
• Oven body left side 1/2” (1.3cm)
• Oven body back 1/2” (1.3cm)
• Oven body bottom 1/2” (1.3cm)
The following clearances must be available for servicing.
• Oven body sides 12” (30cm)
• Oven body back 12” (30cm)
It is essential that an adequate air supply to the oven be
maintained to provide a sufcient ow of combustion and
ventilation air.
• Place the oven in an area that is free of drafts.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and ammable
liquids and solvents.
• Do not place the oven on a curb base or seal to
a wall. This will restrict the ow of air and prevent
proper ventilation. Tripping of the blower motor’s
thermal overload device is caused by an excessive
ambient temperature at the back of the oven. This
condition must be corrected to prevent permanent
damage to the oven.
• The location must provide adequate clearance for
the air opening into the combustion chamber.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the gas and electrical services supplied
for the oven.
1. Pull out control panel. The rating plate attached to the
inside of the control compartment.

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 responsible
for:
• 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
All ovens, when installed, must be electrically grounded
in accordance with local codes, or in the absence of lo-
cal codes, with the National Electrical code, ANSI/NFPA
7o-Latest Edition and/or canadian National Electric code
c22.2 as applicable.
The ventilation of this oven should be in accordance with
local codes. In the absence of local codes, refer to the
National ventilation code titled, “Standard for the Installa-
tion of Equipment for the Removal of Smoke and Grease
Laden Vapors from commercial cooking Equipment”, NF-
PA-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 Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-860-3700.

5
Installation
Electrical Connection
Ovens are supplied for operation on several different volt-
ages with single or three phase grounded circuits. The
electric motor (single or two speed), heating elements,
oven lights, indicator lights and related switches are con-
nected by one power supply to the oven. Before making
any electrical connections to this unit, check the oven
rating plate located on the underside of the upper ledge
above the right hand door. Be sure the proper electrical
supply is connected to the oven.
All ovens, when installed, must be electrically grounded
in accordance with local codes or in the absence of lo-
cal codes, with the National Electrical Code, ANSI/NFPA
70-Latest Edition and/or Canadian Electrical Code CSA
C22.1 as applicable.
Wiring diagrams are located on the control compartment
cover and at the back of the oven.
WARNING!!
In order to prevent damage, there is no power
to the heating elements unless the blower is
operating.
U.S. and Canadian Installations
For Single Phase Installations:
1. Connect the supply conduit to the wire duct located
in the lower left hand corner as viewed from the rear
of the oven.
2. Run the supply wires through the wire duct to the
front of the oven. Connect the wires to the terminal
block located at the lower right front corner.
NOTE: Remove the bottom trim and control com-
partment covers to access the terminal
block. Slide the control module forward for
easy connections.
For Three Phase Installations:
These units are supplied with a power cord and a 15-50P
NEMA plug (4 prong grounding 50 amp 250 volt). It is in-
tended for use with a 15-50R NEMA receptacle.
Export Installations
Export ovens are not supplied with a power cord. Size
the electrical connection in accordance with local and Na-
tional installation standards.
Single Phase Installations
Three Phase Installations
Terminal Block
Figure 1

6
Installation
Oven Assembly and Startup
Check that all of the components for your oven congura-
tion were received. In addition to the oven itself, legs or
other accessories may be required.
NOTE: In MARK V series ovens the legs are packed in
the oven.
LEG AND CASTERS
1. With the oven lying on it’s back, align the threaded
stud in each leg with the nut located inside each bot-
tom front corner of the oven frame. Turn the legs
clockwise and tighten to the nearest full turn.
2. Align the two leg plate holes in each leg with those
in the oven bottom and secure the leg using two 1/2”
bolts.
NOTE: For bolts on front and back edge of oven,
hand tighten only. They will need to be re-
moved for shelf installation.
Figure 2
3. Slide the caster assemblies into the bottom of each
leg. Hand tighten the two set screws on the side of
each caster.
NOTE: Two casters with locking devices must be in-
stalled on the front of the oven. casters with-
out locking devices must be installed at the
rear of the oven.
Adjustment Collar
Figure 3
4. Carefully tip the oven up on the newly installed legs
and casters.
5. Place a level on top of the oven. Loosen the set
screws on the side of each caster. Turn the adjust-
ment collar clockwise to raise and counter clockwise
to lower the oven.
6. When the oven is level, tighten the casters by turning
the two set screws on the side of each caster assem-
bly.
NOTE: When casters are used in conjunction with
a power supply cord for movable appli-
ances, a xed restraint should be provided.
This restraint should secure the oven to a
non-movable surface to eliminate stress on
the connector. If the oven is moved from its
regular location, the restraint must be recon-
nected when the oven is returned.

7
Installation
Oven Assembly and Startup
SHELF INSTALLATION
1. Remove the 4 leg mounting bolts from the front and
back edge of the oven.
2. Line the front and back holes of the right channel as-
sembly with the leg mounting bolt holes on the right
side of the oven.
3. Secure using the leg mounting bolts.
4. Repeat steps 2-3 for the left channel assembly.
5. Slide the shelf into the track in the channel assem-
blies.
Left Channel
Assembly
Back of
Oven
Shelf Assembly
Front of
Oven
Right Channel
Assembly
Figure 4
NSF BOLTS
These bolts are required by NSF to block any exposed
hole on the back of an oven. This includes:
• any unit, single or stacked, without a back panel.
• any holes in stacked units not used for mounting
stacking brackets.
1. Locate the 5/16” bolts that were shipped with the
oven.
2. Install the bolts as shown.
Units without back panels
Figure 5
INITIAL STARTUP
Each oven, and its component parts, have been thorough-
ly tested and inspected prior to shipment. However, it is
often necessary to further test or adjust the oven as part
of a normal and proper installation. These adjustments
are the responsibility of the installer, or dealer. Because
these adjustments are not considered defects in mate-
rial or workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not limited to:
calibration of the thermostat, adjustment of the doors, lev-
eling, and tightening of fasteners. No installation should
be considered complete without proper inspection, and if
necessary, adjustment by qualied installation or service
personnel.

8
Operation
IQ VVC-208 Control
COMPONENT DESCRIPTION
1. Indicator
Lights
Light up when product key is
activated
2. Programming
Buttons
Used to access programming
mode and change parameters
3. VFD (Vacu-
um Fluores-
cent Display)
Bright blue for easy viewing.
Displays programming and cook
cycle information
4. Slide-In
Menu Strips
Menu items are printed directly
on easy-to-change menu strip
5. Product
Buttons
Used to activate cook cycles
and for certain programming
functions
6. SCAN key Used for recipe review during
idle.
Used to review time remaining
during multiple cooks (press &
hold)
7. COOL
DOWN key
Used to enter or exit cool down
mode
8. TEMP/
TOGGLE
CLEAR key
Used to check actual tempera-
ture; also used to clear value
when in programming mode
9. HOLD key Holds are not used for RFC
applications. Used to toggle
between upper and lower case
letters when programming
libraries
10. SETBACK
key
Used to enter or exit Setback
mode
11. SCK LINK
logo
Signies your control is commu-
nications capable
Figure 6

9
Operation
IQ VVC-208 Control
RECIPE REVIEW
Quickly see what is programmed for each product key.
1. Press the SCAN key.
2. Select any product key previously programmed-LED
will be lit above the key.
3. Press the DOWN arrow key to scroll through the list.
4. Press SCAN to exit.
VIEW TEMPERATURE SETTING
1. Press the TEMP key ‘once’ to view Actual Tempera-
ture, or
2. Press the TEMP key ‘twice’ to view Set Temperature.
3. Press the TEMP key ‘three’ times to view Fan Speed
4. Press the TEMP key ‘four’ times to view Fan Direction
COOL DOWN
1. To enter Cool Down, press the COOL DOWN key
while the oven door is closed. When the display reads
“COOL,” the door can then be opened.
WARNING!!
THE FAN IS STILL MOVING. DO NOT REACH
INTO THE OVEN. The fan will automatically
shut off when the actual temperature reaches
105°F.
2. To exit Cool Down, press the COOL DOWN key again.
The oven will come back up to set temperature.
WARNING!!
ALWAYS TURN OFF MAIN POWER BEFORE
REMOVING BAFFLE OR PLACING HANDS
NEAR FAN.
OPERATIONAL TEST PROCEDURE
1Plug oven into electrical source
2Turn the oven power switch on.
NOTE: AP and Mark V computer is unpowered if off.
3NOTE: This scrolling can be bypassed by pressing ScAN.
The controller will scroll through the following:
a.) Appliance Type
b.) Software #
c.) Download #
d.) SCK Address
e.) “PREHEAT”
4The oven will enter “PREHEAT” mode and begin to warm up. When the set temperature (default 325°F) is
reached, the Preheat timer will count down from 45 minutes to zero. When “LOAD” is displayed, the oven
is ready for use.
5Press any illuminated product key.
6The cook cycle will count down in the display.

10
Operation
IQ VVC-208 Control
SETBACK
1. Used to manually reduce the set temperature tem-
porarily during times of infrequent cooking. Press the
SETBACK key once to reduce the set temperature to
the pre-programmed setback temperature.
2. Press the SETBACK key again to exit Setback and
warm back up to the operating temperature.
PROGRAMMING
1. Programming Mode for the Vision Controller is en-
tered by pressing the “P” key for three (3) seconds.
The following programming mode is available on the
VVC-208 as follows:
Access Level Passcode
Employees 1724
Managers 6647
Program Area Employee Manager
System n/a X
Recipe X n/a
Product Name
Library
X X
Alarm Library X X
SCK Address X X
NOTE: Pressing the “P” key saves the previous param-
eter.
NOTE: If no key is pressed within 2 minutes while in Pro-
gramming mode, the controller will automatically
return to idle mode.
NOTE: All scrolling will loop back through allowed values.
CHANGING THE MENU STRIP
1Turn off the oven power.
2With a Phillips screwdriver, remove the two
screws that secure the bezel of the VVC-208 in
place. Remove the bezel.
3Remove the existing menu strip(s) by lifting the
tab and pulling the menu strip out from the bot-
tom of the controller.
4Using the tab as a guide, slide the new menu
strip in.
5Replace the bezel and screws that secure it to
the controller.
6Turn on the oven power.

11
Operation
IQ VVC-208 Control
RECIPE PROGRAMMING (1724)
KEY PRESS DISPLAY ACTION
1Enter Program mode
• To enter programming mode,
press and hold the “P” key for
3 seconds.
• Scroll down to “Programming”
• Press the “P” key to lock in
entry
• The display will prompt user
to enter a pass code
2Enter Pass Code
ENTER CODE
**** RECIPE
• Enter pass code 1 7 2 4
• Press the “P” key to lock in
your entry
• Display will show “Recipe.”
Press the “P” key
3Choose a Product Key (Recipe)
SELECT PRODUCT TO
PROGRAM
Choices are: ALL, NAME, TIME,
TEMPERATURE, TIMING,
SENSITIVITY, FAN SPEED FAN
CYCLE, FAN PULSE ON, FAN
PULSE OFF, ALARM TIME,
ALARM NAME, ALARM DONE,
ALARM TONE, HOLD TIME,
HOLD TEMP, HOLD DONE,
HOLD FAN SPEED,
PRODUCTS HEADS, EXIT
• Press the product key to be
programmed. That key’s LED
will remain lit
• Scroll to the feature you want
changed and press the “P”
key
NOTE: Selecting “ALL” al-
lows you to review
and/or change all pa-
rameters for that key.
• To jump to a specic feature,
select one from the list and
follow the appropriate instruc-
tions to make the changes

12
Operation
IQ VVC-208 Control
RECIPE PROGRAMMING (1724)
KEY PRESS DISPLAY ACTION
4Choose a Product Name
PRODUCT NAME • Press the UP or DOWN arrow
keys to scroll through prod-
uct names, OR start spelling
the desired product name by
using the top row of lettered
product keys
• Press the “P” key to lock in
selection
5Set Stage 1 Cook Time
STAGE 1 TIME
MM:SS
• Type in the time for Stage 1
• Range is from 00:00 to 99:59
• Press the “P” key to advance
to next stage or parameter
6Set Stage 1 Temperature
STAGE 1 TEMP
XXX F
• Type in the Setpoint tem-
perature for this stage. Range
is from 140 to 500F, or the
equivalent of Degrees C
• Press the “P” key to advance
to the next stage or param-
eter
7Set Stage 1 Timing
STAGE 1 TIMING
(STRAIGHT, FLEX or
SENSITIVITY)
• Press the LEFT or RIGHT
arrow keys to select the type
of timing to be used for this
stage
• Press the “P” key to advance
to next stage or parameter
7A Set Sensitivity
STAGE 1 SENS
(0 9)
• THIS ONLY APPEARS IF
SENSITIVITY IS SELECTED
ABOVE
• Type in Sensitivity setting of
0-9
• Press the “P” key to advance
to next stage or parameter
8Set Stage 1 Fan Speed
STAGE 1 FAN SPEED
(HIGH, LOW)
• Press the LEFT or RIGHT
arrow keys to select the fan
speed
• Press the “P” key to advance
to next stage or parameter

13
Operation
IQ VVC-208 Control
RECIPE PROGRAMMING (1724)
KEY PRESS DISPLAY ACTION
9Set Stage 1 Fan Cycle
STAGE 1 FAN CYCLE
(FULL, HEAT, PULSE)
• Press the LEFT or RIGHT
arrow keys to select the fan
cycle
• Press the “P” key to advance
to next stage or parameter
9A Set Stage 1 Fan ON
STAGE 1 FAN ON NOTE: THIS SECTION ONLY
APPEARS IF “PULSE”
IS SELECTED FOR FAN
CYCLE.
• Type in desired fan ON time
• Press the “P” key to advance
to next stage or parameter
9B Set Stage 1 Fan OFF
STAGE 1 FAN OFF NOTE: THIS SECTION ONLY
APPEARS IF “PULSE”
IS SELECTED FOR FAN
CYCLE.
• Type in desired fan OFF time
• Press the “P” key to advance
to next stage or parameter
10 If applicable, repeat steps 5-9 for additional stages.
A total of 9 stages can be programmed.
11 Set Alarm 1 Time (Selectable)
ALARM 1 TIME
MM:SS
• Type in Alarm Time for
activating the Action Alarm.
Skip Steps 11-14 if the Alarm
Time for this stage is zero
• Press the “P” key to advance
to the next stage or param-
eter
12 Set Alarm 1 Name (Selectable)
ALARM 1 NAM
“ACTION”
• Press the UP or DOWN ar-
row keys to scroll through
the Alarm Names, OR start
spelling the desired action
alarm name by pressing the
appropriate product keys
• Press “P” key to lock in the
selection

14
Operation
IQ VVC-208 Control
RECIPE PROGRAMMING (1724)
KEY PRESS DISPLAY ACTION
13 Set Alarm #1
Done Mode (selectable)
ALARM 1 DONE
(AUTOMATIC, MANUAL)
• Press the LEFT or RIGHT
arrow keys to select how the
Action Alarm is to be can-
celed
• Press the “P” key to advance
to next stage or parameter
14 Setting Alarm 1 Tone
ALARM 1 TONE SHORT,
MEDIUM, LONG, DOUBLE,
LONG/ SHORT, NONE
• Press the LEFT or RIGHT ar-
row keys to select Alarm Tone
• Press the “P” key to advance
to next stage or parameter
15 If applicable, repeat Steps 10-13 for additional Action Alarms.
A total of three (3) Action Alarms can be programmed.
16 Select Hold Time
HOLD TIME
00:00
• Type in the length of hold
time required. The value is in
the range of 00:00 to 99:59
• Press the “P” key to advance
to the next step or parameter
17 Set Hold Temp
HOLD TEMP
XXXF
• Type in desired Hold tem-
perature
• Press the “P” key to advance
to the next step or parameter
18 Set Hold Done
HOLD DONE
(AUTOMATIC, MANUAL)
• Press the LEFT or RIGHT
arrow keys to select how the
hold alarm is to be cancelled
• Press the “P” key to advance
to the next step or parameter
19 Set Hold Fan Speed
HOLD FAN SPEED
(HIGH, LOW)
• Press the LEFT or RIGHT
arrow keys to select the hold
fan speed
• Press the “P” key to advance
to the next step or parameter

15
Operation
IQ VVC-208 Control
RECIPE PROGRAMMING (1724)
KEY PRESS DISPLAY ACTION
20 Set Product Heads
PRODUCT HEADS
XX
• Type in the proper count
value
• The range is 0-99 pieces
• Press the “P” key to advance
21 Select Another Product Key SELECT PRODUCT TO
PROGRAM
• Repeat from step #3 in this
section, or press the “P” key
and scroll to Exit
• Press the “P” key to exit pro-
gramming

16
Operation
IQ VVC-208 Control
SYSTEM PROGRAMMING (6647)
KEY PRESS DISPLAY ACTION
1Enter Program mode
• To enter programming mode,
press and hold the “P” key for
3 seconds
• Scroll down to Programming
• Press the “P” key to lock in
your entry
• The display will prompt user
to enter a pass code
2Enter pass code
ENTER CODE
****
• Enter pass code 6 6 4 7
• Press the “P” key when “Sys-
tem” is displayed
• Press the “P” key again to en-
ter System Programming
3Conrm or Select Appliance Type
APPLIANCE TYPE
(ELECTRIC HALF,
ELECTRIC FULL)
HALF = AP
FULL = MARK V
• Press the LEFT or RIGHT
arrow keys to select from a
pre-programmed list of appli-
ances
NOTE: Changing appliance
type clears all current
recipe programs.
• Press the “P” key to lock in
your entry
4Select Language
SELECT LANGUAGE
(English, Other)
• Press the LEFT or RIGHT ar-
row key to select language
• Press the “P” key to lock in
your entry
NOTE: ‘Other’ is download-
able.

17
Operation
IQ VVC-208 Control
SYSTEM PROGRAMMING (6647)
KEY PRESS DISPLAY ACTION
5Set Tone Level
TONE LEVEL
(None, 1, 2, 3, 4)
• Press the LEFT or RIGHT
arrow keys to select a tone
level. At each level the con-
troller will continuously sound
the selected tone
• Press the “P” key to lock in
your entry
6Set Temperature Mode
TEMPERATURE
F = FAHRENHEIT or
C = CELSIUS
• Press the LEFT or RIGHT ar-
row keys to select the method
that all temperatures will be
displayed in
• Press the “P” key to lock in
your entry
7Program Setback Time
SETBACK TIME
HH:MM
• Press the numbered product
keys to select the time in
HH:MM format for activating
Setback mode
NOTE: 0:00 is default to dis-
able Setback.
• Press the “P” key to lock in
your entry
8Program Setback Temperature
SETBACK TEMP
XXX
• Press the numbered product
keys to select the Setback
temperature in the range of
140-300°F
• Press the “P” key to lock in
your entry
9Set Hold Time
HOLD TIME
HH:MM
• Type in the length of hold
time required. The value is in
the range of 00:00 to 99:59
• Press the “P” key to advance
to the next stage or param-
eter
10 Set Hold Temperature
HOLD TEMP
XXX
• Type in the desired Hold tem-
perature. Hold Temperature
Range is 140-210°F
• Press the “P” key to advance
to the next stage or param-
eter

18
Operation
IQ VVC-208 Control
SYSTEM PROGRAMMING (6647)
KEY PRESS DISPLAY ACTION
11 Set Hold Done
HOLD DONE
(AUTOMATIC, MANUAL)
• Press the LEFT or RIGHT ar-
row keys to select Hold Done
• Press the “P” key to advance
to the next stage or parameter
12 Set Hold Fan Speed
HOLD FAN SPEED
(HIGH, LOW)
• Press the LEFT or RIGHT
arrow keys to select Hold Fan
Speed
• Press the “P” key to advance
to the next stage or parameter
13 Set Preheat Time
PREHEAT TIME
MM:SS
• Type in the desired Preheat
Time
• Press the “P” key to advance
to the next stage or parameter
14 Exit Program Mode
EXIT • Press the UP or DOWN arrow
keys to scroll to “Exit”
15 • Press the “P” key to return to
idle mode