Blodgett RE Series Owner's manual

RE SERIES
ELECTRIC CONVECTION ROLL-IN OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
PN 11362 Rev E (2/02)
E2002 --- 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 2.................................................
Oven Components 3...............................................
Installation
Oven Assembly 4..................................................
Delivery and Inspection 4........................................
Legs and Docking Assembly 4...................................
Leveling the Oven 4.............................................
Aligning the Docking Mechanism 5................................
Utility Connections --- Standards and Codes 6.........................
Electrical Connection 7.............................................
Operation
Safety Information 8................................................
Oven Controls 9...................................................
General Guidelines for Operating Personnel 10.........................
Suggested Times and Temperatures 11................................
Operation
Maintenance
Cleaning and Preventative Maintenance 12.............................
Troubleshooting Guide 13............................................

Introduction
2
Oven Description
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.

Introduction
3
Oven Components
Heating Elements --- located on the back wall of
the oven, the elements provide heat to the baking
chamber on electric ovens.
Chain & Turnbuckle --- controls operation of the
oven doors.
Control Panel --- contains wiring and components
to control the oven operation.
Oven Racks --- chrome plated oven racks are
available.
Blower Wheel Cover --- located on the back interi-
or wall of the oven. Protects the blower wheel.
Blower Wheel --- spins to circulate hot air in the
baking chamber.
Convection Motor --- provides power to turn the
blower wheel.
Rack Supports --- h o l d o v e n r a c k s .
Transport Cart --- Used to load large amounts of
product. Available with racks and baskets.
Heating
Elements Convection
Motor
Blower
Wheel
Blower
Wheel
Cover
Oven Racks
Rack
Support
Transport Cart
Control
Panel
Figure 1

Installation
4
Oven Assembly
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.
LEGS AND DOCKING ASSEMBLY
1. Remove the trim panel located at the bottom
of the oven, just below the doors.
2. Place the oven on its back.
3. Align the threaded stud in the front legs with
the nut located inside each bottom front cor-
ner of the oven frame. Turn the legs clockwise
to tighten.
4. Align the two leg plate holes in each leg with
the holes in the oven bottom. Secure the leg
using two 1/2” bolts.
5. Align the docking assembly holes with the
holes in the oven bottom. Hand tighten the
four bolts and nuts supplied with the oven.
6. Tip the oven up on the front legs. Repeat steps
3-4 for the rear legs.
NOTE: Be sure to attach each leg with three bolts.
LEVELING THE OVEN
To level the oven screw the leg feet in or out.
1. Screw the adjustable feet all the way into the
leg. Check that the oven is level on the front,
back and sides; if not adjust accordingly.
2. After levelling, the distance from the under-
side of the oven to the floor should be close
to 7-3/16” (18.3 cm).
NOTE: This measurement is important for
docking alignment of transport cart.
Channel
Opening
Leg Attachment Docking Assembly
Figure 2

Installation
5
Oven Assembly
ALIGNING THE DOCKING MECHANISM
1. Open the oven doors fully.
2. Move and latch the transport cart into place at
thefrontoftheoven.Thetwoalignmentpins
on the front of the cart should line up with the
channeled openings in the docking assembly.
The locking bar also locks to the docking as-
sembly.
3. Align the inner vertical edge of the tracks on
the transport cart with the same vertical edge
of the tracks located on the oven liner floor.
This adjustment can be made by moving the
docking assembly either left or right. Tighten
the four bolts with a wrench.
4. Level the tracks on the transport cart to the
same height as the tracks on the oven liner
floor. This adjustment is made by raising or
lowering the nuts on the four levelling screws
located on each corner of the transport cart.
5. When the transport cart locks properly to the
front of the oven the unit is ready for loading
operation.
Locking Bar
Alignment Pins
Transport
Cart Tracks
Transport
Cart Tracks
Figure 3

Installation
6
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.