Blodgett MT3255E Owner's manual

BLODGETT OVEN COMPANY
www.blodgettcorp.com
50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone [phone] Fax: [phone]
PN M9126 Rev B (6/01)
E2000 --- G.S. Blodgett Corporation
MT3255E
CONVEYOR OVENS
FOR GENERAL EXPORT
INSTALLATION -- OPERATION -- MAINTENANCE

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.

BLODGETT - THE REPUTATION YOU CAN COUNT ON
For nearly 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 food-
service operation regardless of size, application or budget. In
fact, no one in the foodservice industry has more oven engi-
neering experience than Blodgett, and no one offers more
models, sizes, and oven applications than Blodgett; gas and
electric, full-size, half-size, countertop and deck, convection,
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 te n t s
Introduction
Oven Description and Specifications 2................................
Oven Components 3...............................................
Installation
Delivery and Inspection 4...........................................
Oven Location 5...................................................
Oven Assembly 6..................................................
Oven Supports and Casters 6....................................
Return Air Diverters 6............................................
Nozzles 7......................................................
Conveyor Belt Support 7.........................................
Conveyor Belt 8................................................
End Plugs 10....................................................
Crumb Pans 10..................................................
Electrical Connection 11.............................................
Operation
Safety Information 12................................................
Standard Controls 13................................................
Oven Adjustments for Cooking 14.....................................
Maintenance
Cleaning 16........................................................
Troubleshooting Guide 18............................................

Introduction
2
Oven Description and Specifications
Cooking in a conveyor 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 conveyor 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, a cooler kitchen
environment and enhanced oven performance.
AirFlowPatternforBlodgettConveyorOvens
Heated Air Conveyor
Return Air
Figure 1
SPECIFICATIONS MT3255E
Belt Width 32” (81 cm)
Cooking Zone Length 55” (140 cm)
Baking Area 12.2 Sq. Ft. (1.13 m
2
)
Dimensions (single unit) 85” x 62” x 44.5” (216 cm x 158 cm x 113 cm)
Maximum Input 34 kW/Hr.
Maximum Operating Temperature 600
_
F (315_C)
Power Supply 380/220VAC ,3Φ,50Hz.,4wirew/ground
415/240VAC ,3Φ,50Hz.,3wirew/ground
Product Clearance 3.5” (6.4 cm)
Gas Supply Connection None

Introduction
3
Oven Components
Conveyor Belt --- stainless steel chain link (con-
veyor) belt that carries product through the oven.
Conveyor Belt Master Links --- a l l o w e a s y r e m o v -
al of the conveyor belt for maintenance and clean-
ing. Identified by locating double spaces between
regular links on belt.
Conveyor Belt Support Assembly (drive & idle
sides) ---locatedonbothendsofovendeck.Drive
side support drives conveyor belt.
Control Box --- contains electrical wiring, cooling
fan, drive motor and drive chain.
Drive Motor --- provides power to move the con-
veyor belt.
Drive Chain --- connects the drive motor sprocket
to the drive side conveyor belt support sprocket.
Baking Chamber --- products pass through the
baking chamber on the conveyor belt for cooking.
Nozzles --- distribute heated air to the bottom of
the baking chamber. Located inside the oven, un-
der the conveyor belt.
Nozzle Hold-Down Bracket --- holds the front end
of the nozzles in position. Located inside the oven.
Return Air Diverters (2, drive and idle sides) ---
diverts return air from the baking chamber back to
the combustion chamber. Ensures even baking
throughout oven. Located inside the oven, be-
neath the nozzles.
Upper End Plug --- keeps heat in the baking
chamber. Located on each end above the convey-
or belt.
Lower End Plug --- helps keep heat in the baking
chamber. Located at each end below the convey-
or belt.
Crumb Pan --- catches crumbs from products on
the conveyor. Located under conveyor belt at both
ends of the baking chamber.
Pull Down Door --- open for auxiliary product in-
sertion.
Air Flow Plates (2, drive and idle sides) --- d i s -
tribute heated air to top of baking chamber. Lo-
cated inside of oven at the top of baking chamber.
Conveyor Support
Assembly
Air Flow Plate
Handle for
Pull Down Door
Crumb
Pan
Control
Box
Nozzles
Upper
End Plug
Lower
End Plug
Conveyor
Support
Assembly
Conveyor Belt
Return Air
Diverter
Figure 2

Installation
4
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.
The oven can now be moved to the installation
site. Check the following list with Figure 2 on page
3 to be sure all items were received.
Part Description Qty.
Main oven body 1
Oven support/with caster
(2 locking, 2 non-locking)
4*
Left conveyor belt support assembly 1
Rightconveyorbeltsupportassembly 1
Upper end plug assemblies 2
Lower end plug assemblies 2
Rolled wire belt** 1
Crumb pan 2
Nozzles 11
Window assembly 1
Air flow plate removal handle 1*
Part Description Qty.
Packet containing:
3
/
8
”-16 bolts
(for oven supports)
1*
Packet containing: flat & lock washers
(for oven supports)
1*
Packet containing:
(2) 10 amp. motor circuit fuses,
(2) 2 amp. control circuit fuses
1*
Packet containing: conveyor belt master
links**
1*
Extra piece of wire conveyor belt** 1*
Owner’s manual 1*
Return air diverters 2
NOTE: * not shown on Figure 2
** Two of these items are included for
dual belt models

Installation
5
Oven Location
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 sides --- 20” (51 cm)
D Oven body back --- 2” (5 cm)
The following clearances must be available for ser-
vicing.
D Oven body sides --- 38” (96.5 cm)
D Oven body back --- 28” (71 cm)
It is essential that an adequate air supply to the
oven be maintained.
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 to the blower motors. This
condition must be corrected to prevent perma-
nent damage to the oven.
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
6
Oven Assembly
OVEN SUPPORTS AND CASTERS
1. Bolt the supports to the oven with 3/8-16 hex
head bolts.
NOTE: Install the locking casters on the front
of the oven.
2. Carefully place the oven onto casters. Have
several persons lift the oven off the pallet and
set it onto the casters.
3. Engage the brakes on the front casters.
4. Remove the crating supports from the rear of
the oven.
Crating
Support
Figure 3
RETURN AIR DIVERTERS
1. Slide the left and right air diverters into the bot-
tom of the baking chamber. See Figure 4 for
proper orientation. The outside edges of the
diverters should be 3” (11.8 cm) from the edge
of the oven.
Front of
Oven
3” (11.8 cm)
Figure 4