Blodgett Mark V User manual

MARK V
ELECTRIC CONVECTION OVENS
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
PN 33101 Rev G (12/01)
E2001 --- G.S. Blodgett Corporation

IMPORTANT
FORYOURSAFETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN-
STALLATION, OPERATING AND MAINTENANCE IN-
STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to correc-
tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON
For over a century and a half, The Blodgett Oven Company has been building
ovens and nothing but ovens. We’ve set the industry’s quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than Blodgett; gas and electric, full-size, half-size, countertop and deck, con-
vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.

Your Service Agency’s Address:
Model:
Serial Number:
Your oven was installed by:
Your oven’s installation was checked by:

Ta b l e o f C o n t e n t s
Introduction
Oven Description and Specifications 2................................
Installation
Delivery and Location 3.............................................
Utility Connections --- Standards and Codes 4.........................
Electrical Connection 5.............................................
Oven Assembly and Startup 6.......................................
Operation
Safety Information 8................................................
Blodgett IQTPhase IV Control 9.....................................
Oven Operation 10...............................................
Programming Single Stage Recipes 12.............................
Programming Multiple Stage Recipes 14............................
2nd Level Programming 17........................................
Programming the Offset 18........................................
Error Codes and Alarms 18.......................................
Replacing the Recipe Card 18.....................................
Maintenance
Cleaning and Preventative Maintenance 19.............................

Introduction
2
Oven Description and Specifications
Cooking in a convection oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. The moving air con-
tinually strips away the layer of cool air surround-
ing the product, quickly allowing the heat to pene-
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest ad-
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircu-
lated within the cooking chamber before being
vented from the oven: resulting in substantial re-
ductions in energy consumption and enhanced
oven performance.
ELECTRICAL SPECIFICATIONS (per section)
KW Hz Volts Phase Amps Electrical Connection
(
i
i
i
)
L1 L2 L3 N(minimum size)
U.S. and Canadian installations
11.0 60 208 151 --- 51 --- 6AWG
11.0 60 208 331 29 29 --- 8AWG
11.0 60 220-240 144 --- 44 --- 6AWG
11.0 60 220-240 326 24 24 --- 8AWG
11.0 60 440 315 14 14 --- 12 AWG
11.0 60 480 314 13 13 --- 12 AWG
General Export installations
11.0 50 208 318 18 18 4Size per local code
11.0 50 220-240 148 --- --- 48 Size per local code
11.0 50 220/380 318 16 16 2Size per local code
11.0 50 240/415 318 14 14 4Size per local code
11.0 50 230/400 318 15 15 3Size per local code
NOTE: Electrical connection wiring is sized for 90_C copper wire at 125% of rated input.

Installation
3
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
D Inspect the shipping container for external dam-
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
D Uncrate the oven and check for internal dam-
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for in-
spection.
The Blodgett Oven Company cannot assume
responsibility for loss or damage suffered in
transit. The carrier assumed full responsibility
for delivery in good order when the shipment
was accepted. We are, however, prepared to
assist you if filing 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 be-
tween the oven and any combustible or non-com-
bustible construction.
D Oven body right side --- 1/2” (1.3cm)
D Oven body left side --- 1/2” (1.3cm)
D Oven body back --- 1/2” (1.3cm)
D Oven body bottom --- 1/2” (1.3cm)
The following clearances must be available for ser-
vicing.
D Oven body sides --- 12” (30cm)
D Oven body back --- 12” (30cm)
It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
combustion and ventilation air.
D Place the oven in an area that is free of drafts.
D Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
D Do not place the oven on a curb base or seal to
a wall. This will restrict the flow of air and prevent
proper ventilation. Tripping of the blower mo-
tor’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.
D The location must provide adequate clearance
for the air opening into the combustion cham-
ber.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifi-
cations are compatible with the gas and electrical
services supplied for the oven.

Installation
4
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CON-
TAINED HEREIN ARE FOR THE USE OF QUALI-
FIED INSTALLATION AND SERVICE PERSONNEL
ONLY. INSTALLATION OR SERVICE BY OTHER
THAN QUALIFIED PERSONNEL MAY RESULT IN
DAMAGE TO THE OVEN AND/OR INJURY TO
THE OPERATOR.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:
D the installation of electrical wiring from the elec-
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experi-
enced 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 local codes, with the National Electrical
Code, ANSI/NFPA 70 ---Latest Edition and/or Cana-
dian National Electric Code C22.2 as applicable.
The ventilation of this oven should be in accor-
dance with local codes. In the absence of local
codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Equipment”, NFPA-96-Latest
Edition.
General export installations
Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements 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 dis-
tributor, please call the Blodgett Oven Company at
0011-802-860-3700.

Installation
5
Electrical Connection
Ovens are supplied for operation on several differ-
ent voltages with single or three phase grounded
circuits. The electric motor (single or two speed),
heating elements, oven lights, indicator lights and
related switches are connected 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 local codes, with the National Electri-
cal Code, ANSI/NFPA 70---Latest Edition and/or
Canadian Electrical Code CSA C22.1 as applica-
ble.
Wiring diagrams are located on the control com-
partment 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 lo-
catedinthelowerlefthandcornerasviewed
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
compartment covers to access the ter-
minal 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 intended 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 National installation standards.
Te r m in a l B l oc k
Single Phase Installations
White
Black
Green
Red
Three Phase Installations
Figure 1

Installation
6
Oven Assembly and Startup
Check that all of the components for your oven
configuration were received. In addition to the
oven itself, legs or other accessories may be re-
quired.
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 bottom 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 removed for shelf installation.
Figure 2
3. Slide the caster assemblies into the bottom of
each leg. Hand tighten the two set screws on
thesideofeachcaster.
NOTE: Two casters with locking devices must
be installed on the front of the oven.
Casters without 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 ad-
justment 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 assembly.
NOTE: When casters are used in conjunction with
a power supply cord for movable
appliances, a fixed restraint should be
provided. This restraint should secure the
oven to a non-movable surface to elimi-
nate stress on the connector. If the oven is
moved from its regular location, the re-
straint must be reconnected when the
oven is returned.