Blodgett XR8-G User manual

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA elephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183
PN 38480 Rev D (1/08)
E 2008 - G.S. Blodgett Corporation
XR8ĆG
MINI RACK OVEN
INSTALLATION - OPERATION - MAINTENANCE
XR8ĆG
MINI FOUR DE SUPPORT
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

IMPORTANT
FOR YOUR SAFETY
Do not stor or us gasolin or oth r flammabl vapors or liquids in th vicinity
of this or any oth r applianc .
AVERTISSEMENT
N pas ntr pos r ni utilis r d l' ss nc ni d'autr s vap urs ou liquid s inflamĆ
mabl s dans l voisinag d c t appari l, ni d tout autr appar il.
INSTRUCTIONS (PAGE 13) TO BE FOLLOWED IN THE EVENT THE USER
SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMAĆ
TION MAY BE OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.
LES INSTRUCTIONS (PAGE 13) À RESPECTER AU CAS OÙ L'UTILISATEUR PERĆ
ÇOIT UNE ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN
VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISĆ
SEUR DE GAZ LOCAL.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN
SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES
DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEĆ
MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT
DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.
Th information contain d in this manual is important for th prop r installation,
us , and maint nanc of this ov n. Adh r nc to th s proc dur s and instrucĆ
tions will r sult in satisfactory baking r sults and long, troubl fr s rvic .
Pl as r ad this manual car fully and r tain it for futur r f r nc .
L s informations donné s dans l prés nt manu l sont important s pour install r,
utilis r t ntr t nir corr ct m nt c four. L r sp ct d c s instructions t procéĆ
dur s p rm ttra d'obt nir d bons résultats d cuisson t un longu duré d s rĆ
vic sans problèm s. V uill z lir l prés nt manu l t l cons rv r pour pouvoir
vous y r port r à l'av nir.
Errors: D scriptiv , typographic or pictorial rrors ar subj ct to corr ction. Sp cificaĆ
tions ar subj ct to chang without notic .
Err urs:L s rr urs d d scription, d typographi ou d'illustration font l'obj t d
corr ctions. L s caractéristiqu s sont suj tt s à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON
UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER
For over a century and a half, he 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, fullĆsize, halfĆsize, countertop and deck, conĆ
vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.
Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans
la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ
quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ
mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre
plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et
électriques. De tailles différentes, sur plan de travail et superposables. Qu'il
s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou
de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.
Pour de plus amples informations sur la gamme complète de fours Blodgett,
veuillez contacter votre représentant Blodgett.

Your Service Agency's Address:
Adresse de votre agence de service:
Model/Modèle:
Serial Number/Numéro de série:
Your oven was installed by/
Installateur de votre four:
Your oven's installation was checked by/
Contrôleur de l'installation de votre four:

Tabl of Cont nts/Tabl d s Matièr s
Introduction
Oven Description and Specifications 2. . . .
Installation
Delivery and Location 3. . . . . . . . . . . . . . . . .
Oven Assembly 4. . . . . . . . . . . . . . . . . . . . . .
Assembly to Stand 4. . . . . . . . . . . . . . . . . .
Assembly to Optional Proofer 4. . . . . . . . .
Ventilation 5. . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections - Standards and
Codes 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gas Connection 8. . . . . . . . . . . . . . . . . . . . . .
Plumbing and Electrical Connections 11. . .
Initial Startup 12. . . . . . . . . . . . . . . . . . . . . . . . .
Op ration
Safety Information 13. . . . . . . . . . . . . . . . . . . .
Standard Control 14. . . . . . . . . . . . . . . . . . . . .
MenuSelectt Control 16. . . . . . . . . . . . . . . . .
General Guidelines for Operating
Personnel 20. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Maint nanc
Cleaning and Preventative Maintenance 21.
roubleshooting Guide 22. . . . . . . . . . . . . . . .
Introduction
Description et Spécifications du Four 24. . . .
Installation
Livraison et Implantation 25. . . . . . . . . . . . . . .
Montage du Four 26. . . . . . . . . . . . . . . . . . . . .
Assemblage sur un Stand 26. . . . . . . . . . . .
Assemblage sur une Étuve de
Fermentation Optionnelle 26. . . . . . . . . . . .
Ventilation 27. . . . . . . . . . . . . . . . . . . . . . . . . . .
Branchements de Service - Normes et
Codes 29. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Branchement de Gaz 30. . . . . . . . . . . . . . . . .
Raccordement Électrique et Plomberie 33. .
Mise en Marche Initiale 34. . . . . . . . . . . . . . . .
Utilisation
Informations de Sécurité 35. . . . . . . . . . . . . . .
Commande Classique 36. . . . . . . . . . . . . . . . .
Commande MenuSelectt38. . . . . . . . . . . . .
Consignes Générales à l'Intention des
Utilasateurs 42. . . . . . . . . . . . . . . . . . . . . . . . . .
Entr ti n
Nettoyage et Entretien Préventif 43. . . . . . . .
Guide de Détection des Pannes 44. . . . . . . .

Introduction
2
Ov n D scription and Sp cifications
he Blodgett MiniĆRack oven features a continuĆ
ously rotating eight pan rack and unique airflow
system that moves large amounts of air at low veĆ
locity to ensure a consistently even bake. he
Blodgett rack slide sytem allows the operator to
quickly adjust slide spacing from 1 to 4 inches in
any configuration. In addition, the MiniĆRack oven
is capable of producing large volumes of steam for
bagels or similar products.
GAS SPECIFICATIONS - XR8ĆG/AA
Natural Gas Propan Gas
US Units SI Units US Units SI Units
Heating Value 1000 B U/cu. ft. 37.3 MJ/m32550 B U/cu. ft. 95.0 MJ/m3
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5" W.C. .87 kPa 10" W.C. 2.5 kPa
Oven Input 110,000 B U/hr 32 kW
116 MJ/hr 110,000 B U/hr 32 kW 116 MJ/hr
Main Burner Orifice Size:
Six burners are
wo burners are .07" dia.
.061" dia.
1.7 mm
1.5 mm .043" dia. .038" dia.
1.0 mm
0.96 mm
PLUMBING SPECIFICATIONS - XR8ĆG/AA
Wat r
Water Pressure 30 PSI (21 kPa) minimum
75 PSI (52 kPa) maximum
Water Connection 3/4" MGH
Flow Rate 1.12 gallon/minute (4.24 litre/minute) minimum
Drainag
Drain Connection 3/4" rear drain to air gap drain

Installation
3
D liv ry and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
DInspect the shipping container for external damĆ
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
DUncrate the oven and check for internal damĆ
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inĆ
spection.
Th Blodg tt Ov n Company cannot assum
r sponsibility for loss or damag suff r d in
transit. Th carri r assum d full r sponsibility
for d liv ry in good ord r wh n th shipm nt
was acc pt d. W ar , how v r, pr par d to
assist you if filing a claim is n c ssary.
OVEN LOCATION
he well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
he following clearances must be maintained beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.
DOven body right side - 0" (0 cm)
DOven body left side - 0" (0 cm)
DOven body back - 0" (0 cm)
DOven top - 12" (30.5 cm)
he following clearances must be available for serĆ
vicing.
DOven body sides - 12" (30 cm)
DOven body back - 12" (30 cm)
DOven top - 12" (30.5 cm)
NOTE: On gas models, routine servicing can usuĆ
ally be accomplished within the limited
movement provided by the gas hose reĆ
straint. If the oven needs to be moved furĆ
ther from the wall, the gas must first be
turned off and disconnected from the oven
before removing the restraint. econnect
the restraint after the oven has been reĆ
turned to its normal position.
It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
combustion and ventilation air.
DPlace the oven in an area that is free of drafts.
DKeep the oven area free and clear of all combusĆ
tibles such as paper, cardboard, and flammable
liquids and solvents.
DDo not place the oven on a curb base or seal to
a wall. his will restrict the flow of air and prevent
proper ventilation. ripping of the blower moĆ
tor's thermal overload device is caused by an
excessive ambient temperature on the right
side of the oven. his condition must be corĆ
rected to prevent permanent damage to the
oven.
Dhe location must provide adequate clearance for
the air opening into the burners.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifiĆ
cations are compatible with the gas and electrical
services supplied for the oven.
1. he rating plate is located behind the control
panel.
2. Remove the two screws on the right side of the
control panel.
3. Pull the control panel toward the right side of
the oven.
4. Pull the control panel away from the oven and
rotate out.
5. Reverse steps 2Ć4 to close the control panel.

Installation
4
Ov n Ass mbly
ASSEMBLY TO STAND
1. Center the oven frame on top of the stand so
that the oven overhangs at both the front and
back. See Figure 1.
2. Remove the three screws at the top of the left
and right side panels of the oven. Remove the
side panels.
3. Align the two bolt holes on each side of the
stand with the two threaded holes on each
side of the oven. See Figure 1.
4. Insert a bolt from the bottom up through each
of the two holes and tighten securely.
5. Reinstall the side panels.
ASSEMBLY TO OPTIONAL PROOFER
1. Center the oven frame on top of the proofer so
that the oven overhangs at both the front and
back. See Figure 1.
2. Remove the four screws on the back of the
proofer. Remove the left and right side panels.
3. Align the two bolt holes on each side of the
proofer with the two threaded holes on each
side of the oven. See Figure 1.
4. Insert a bolt from the bottom up through each
of the two holes and tighten securely.
5. Reinstall the side panels.
SIDE VIEW WITH OPTIONAL PROOFERSIDE VIEW WITH STAND
Figur 1

Installation
5
V ntilation
On gas models the installation of a proper ventilaĆ
tion system cannot be over emphasized. his sysĆ
tem removes unwanted vapors and products of
combustion from the operating area.
U.S. and Canadian installations
Refer to your local ventilation codes. In the abĆ
sence of local codes, refer to the National ventilaĆ
tion code titled, Standard for the Installation of
Equipment for the emoval of Smoke and Grease
Laden Vapors from Commercial Cooking EquipĆ
ment", NFPAĆ96ĆLatest Edition.
G n ral xport 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 disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.
WARNING:
Failur to prop rly v nt th ov n can b
hazardous to th h alth of th op rator
and may r sult in op rational probl ms,
unsatisfactory baking and possibl damĆ
ag to th quipm nt.
Damag sustain d as a dir ct r sult of imĆ
prop r v ntilation will not b cov r d by
th manufactur r's warranty.
When installed in the Commonwealth of MassaĆ
chusetts, this appliance must be interlocked with
the hood exhaust system so that the appliance
may be operated only when the hood exhaust sysĆ
tem is running.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood
is the preferred method of ventilation. he exhaust
fan should have an interlock switch with the oven
to prevent the oven from operating when the exĆ
haust fan is not running.
he hood should be sized to completely cover the
equipment plus an overhang of at least 6" (15 cm)
on all sides not adjacent to a wall. he distance
from the floor to the lower edge of the hood should
not exceed 7' (2.1m).
he total makeup and exhaust air requirements for
hood capacity should be approximately 35 CFM
(.99 m3/min).

Installation
6
V ntilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven exĆ
haust hood is impractical the oven may be vented
by a direct flue arrangement.
WARNING!!
It is ss ntial that th dir ct flu b
install d as follows. Incorr ct installation
will r sult in unsatisfactory baking and
ov n damag .
he flue must be 6" (15 cm) diameter, class B or betĆ
ter. he height of the flue should be compliant with
the current revision of NFPA 54, Ansi Z223.1. Never
direct vent the oven into a hood. he flue should be
capped with a UL Listed type vent cap to isolate the
unit from external environmental conditions.
he direct vent cannot replace air consumed and
vented by the oven. Provisions must be made to
supply the room with sufficient makeĆup air. otal
makeĆup air requirements for each oven section
should be approximately 35 CFM (.99 m3/min). o
increase the supply air entering the room, a venĆ
tilation expert should be consulted.
Installing th draft hood
Ovens ordered for direct venting are supplied with
a draft hood. Install the draft hood as follows:
1. Disconnect power to the oven.
2. Remove the two screws holding the exhaust
guard. See Figure 2.
3. Install the draft hood using the screws reĆ
moved in step 2. See Figure 3.
4. Reconnect power to the oven.
Figur 2 Figur 3

Installation
7
Utility Conn ctions - Standards and Cod s
HE INS ALLA ION INS RUC IONS CON AINED
HEREIN ARE FOR HE USE OF QUALIFIED INĆ
S ALLA ION AND SERVICE PERSONNEL ONLY.
INS ALLA ION OR SERVICE BY O HER HAN QUĆ
ALIFIED PERSONNEL MAY RESUL IN DAMAGE
O HE OVEN AND/OR INJURY O HE OPERAĆ
OR.
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:
Dthe installation or replacement of gas piping
and the connection, installation, repair or servĆ
icing of equipment.
Dthe installation of electrical wiring from the elecĆ
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experiĆ
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
Installation must conform with local codes, or in
the absence of local codes, with the ANSI Z83.11aĆ
CSA 1.8aĆ2004 Gas Food Service Equipment as
applicable.
Installation must conform with local codes, or in
the absence of local codes, with the National ElecĆ
trical Code, ANSI/NFPA 70-Latest Edition and/or
CSA 22.1 as applicable.
G n ral xport 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 disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.

Installation
8
Gas Conn ction
GAS PIPING
A properly sized gas supply system is essential for
maximum oven performance. Piping should be
sized to provide a supply of gas sufficient to meet
the maximum demand of all appliances on the line
without loss of pressure at the equipment.
Exampl :
NOTE: BTU values in the following example are
for natural gas.
You purchase a XR8ĆG rack oven to add to your exĆ
isting cook line.
1. Add the B U rating of your current appliances.
Pitco Fryer 120,000 B U
6 Burner Range 60,000 B U
Deck Oven 50,000 B U
otal 230,000 B U
2. Add the B U rating of the new oven to the toĆ
tal.
Previous otal 230,000 B U
XR8ĆG 110,000 B U
New otal 340,000 B U
3. Measure the distance from the gas meter to
the cook line. his is the pipe length. Let's say
the pipe length is 30' (9.1 m) and the pipe size
is 1" (2.54 cm).
4. Use the appropriate table to determine the toĆ
tal capacity of your current gas piping.
he total capacity for this example is 375,000
B U. Since the total required gas pressure,
340,000 B U is less than 375,000 B U, the
current gas piping will not have to be inĆ
creased.
NOTE: The BTU capacities given in the tables are
for straight pipe lengths only. Any elbows
or other fittings will decrease pipe capaciĆ
ties. Contact your local gas supplier if you
have any questions.
Maximum Capacity of Iron Pip in Cubic F t
of Natural Gas P r Hour
(Pressure drop of 0.5 Inch W.C.)
Pip
L th (ft)
Nominal Siz , Inch s
p
L ngth (ft) 3/4" 1" 1Ć1/4" 1Ć1/4" 2"
10 360 680 1400 2100 3950
20 250 465 950 1460 2750
30 200 375 770 1180 2200
40 170 320 660 990 1900
50 151 285 580 900 1680
60 138 260 530 810 1520
70 125 240 490 750 1400
80 118 220 460 690 1300
90 110 205 430 650 1220
100 103 195 400 620 1150
From the National Fuel Gas Code Part 10 Table 10Ć2
Maximum Capacity of Pip in Thousands of
BTU/hr of Undilut d L.P. Gas at 11" W.C.
(Pressure drop of 0.5 Inch W.C.)
Pip L ngth
(ft)
Outsid Diam t r, Inch s
pg
(ft) 3/4" 1" 1Ć1/2"
10 608 1146 3525
20 418 788 2423
30 336 632 1946
40 287 541 1665
50 255 480 1476
60 231 435 1337
70 215 404 1241
80 198 372 1144
90 187 351 1079
100 175 330 1014
From the National Fuel Gas Code Part 10 Table 10Ć15

Installation
9
Gas Conn ction
PRESSURE REGULATION AND TESTING
XR8ĆG ovens are rated at 110,000 B U/Hr. (32 kW)
(116 MJ/hr). Each oven has been adjusted at the
factory to operate with the type of gas specified on
the rating plate.
Inl t Pr ssur
Natural Propan
Min Max Min Max
W.C. 6.0 14.0 11.0 14.0
kPa 1.2 3.5 2.7 3.5
Manifold Pr ssur
Natural Propan
W.C. 3.5 10.0
kPa .87 2.5
DInl t Pr ssur - the pressure of the gas before
it reaches the oven.
DManifold Pr ssur - the pressure of the gas
as it enters the main burner(s).
DMin - the minimum pressure recommended to
operate the oven.
DMax - the maximum pressure at which the
manufacturer warrants the oven's operation.
Each oven is supplied with a regulator to maintain
the proper gas pressure. Th r gulator is ss nĆ
tial to th prop r op ration of th ov n and
should not b r mov d. It is preset to provide the
oven with 3.5" W.C. (.87 kPa) for natural gas and
10.0" W.C. (2.5 kPa) for Propane at the manifold.
DO NO INS ALL AN ADDI IONAL REGULA OR
WHERE HE OVEN CONNEC S O HE GAS
SUPPLY UNLESS HE INLE PRESSURE IS
ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be
thoroughly purged of all metal filings, shavings,
pipe dope, and other debris. After connection, the
oven should be checked for correct gas pressure.
he oven and its individual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of that system at test
pressures in excess of 1/2 psig (3.45kPa).
he oven must be isolated from the gas supply
piping system by closing its individual manual
shutoff valve during any pressure testing of the
gas piping system at test pressures equal or less
than 1/2 psig (3.45kPa).
Gas Connection
2.78" (71 mm)
Gas Connection
37.83 (961mm)
SIDE VIEW WITH STAND
Gas Connection
53.62 (1362)
SIDE VIEW WITH OPTIONAL PROOFER
Figur 4

Installation
10
Gas Conn ction
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial
flexible connector with a minimum of 3/4" (1.9 cm)
inside diameter must be used along with a quick
connect device.
he restraint, supplied with the oven, must be
used to limit the movement of the unit so that no
strain is placed upon the flexible connector. With
the restraint fully stretched the connector should
be easy to install and quick connect.
he restraint (ie: heavy gauge cable) should be
1,000 lb. (453 kg) test load and should be attached
without damaging the building. DO NO use the
gas piping or electrical conduit for the attachment
of the permanent end of the restraint! Use anchor
bolts in concrete or cement block. On wooden
walls, drive hi test wood lag screws into the studs
of the wall.
1. Mount the supplied bracket to the leg bolt beĆ
low the gas inlet. See Figure 5.
2. Attach the clip on restraining cable to the
mounting bracket.
Restraint Cable
Bracket
Back of Oven
Figur 5
WARNING!!
If th r straint is disconn ct d for any
r ason it must b r conn ct d wh n th
ov n is r turn d to its original position.
U.S. and Canadian installations
he connector must comply with the Standard for
Connectors for Movable Gas Appliances, ANSI
Z21.69S CSA 6.16 and a quick disconnect device
that complies with the Standard for QuickĆDisconĆ
nect Devices for Use With Gas Fuel, ANSI Z21.41S
CSA 6.9. Adequate means must be provided to
limit the movement of the appliance without deĆ
pending on the connection and the quick disconĆ
nect device or its associated piping.
G n ral xport installations
he restraint and quick connect must conform
with Local and National installation standards. LoĆ
cal installation codes and/or requirements may
vary. If you have any questions regarding the propĆ
er 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 0011Ć802Ć860Ć3700.

Installation
11
Plumbing and El ctrical Conn ctions
PLUMBING CONNECTIONS
WARNING!!
Plumbing conn ctions must comply with
applicabl sanitary, saf ty and plumbing
cod s.
Wat r Conn ctions
Water supply should meet the following condiĆ
tions. Consult your local water company before
installing the oven.
DHardness of 4Ć6 grains per gallon (100ppm max)
DPH of 6.5 to 8.0
DChlorides less than 30 PPM
1. Connect the cold water supply to the 3/4"
MGH connection on the back of the oven
with the water line provided. Supply pressure
should be 30 to 75 psi (207 to 517 kPa) when
the steam solenoid is open. he water regulaĆ
tor on the oven itself must be set to 15 psi (103
kPa) when the steam solenoid is open.
his product must be installed by a licensed
Plumber or Gas Fitter when installed within the
Commonwealth of Massachusetts.
Drain Conn ctions
1. Connect drain line to the 3/4" NP drain conĆ
nection on the back of the oven.
2. Route the drain line to a floor drain. Allow a 1"
air gap between the drain line and the floor
drain.
NOTE: When the oven is stacked on a proofer a
separate drain line should be installed. If
a second drain line is not possible, proĆ
vide a vent opening in the drain line above
the oven drain connection. Be sure to proĆ
vide enough drop so the oven drain will not
flood the proofer cabinet.
ELECTRICAL CONNECTIONS
Wiring diagrams are located in the right bodyside.
his oven is supplied for connection to a 120 volt
grounded circuit. he electric motor, indicator
lights and related switches are connected through
the 6' electric supply cord found at the rear of the
oven.
NOTE: When the oven is installed with a proofer a
separate 120 volt grounded circuit will be
required.
WARNING!!
This applianc is quipp d with thr
prong grounding typ plug for your
prot ction against shock hazard and
should b plugg d dir ctly into a prop rly
ground d thr prong r c ptacl . DO
NOT cut or r mov th grounding prong
from this plug.
HE BLODGE OVEN COMPANY CANNO ASĆ
SUME RESPONSIBILI Y FOR LOSS OR DAMAGE
SUFFERED AS A RESUL OF IMPROPER INS ALĆ
LA ION.
ELECTRICAL SPECIFICATIONS
Mod l Hz Volts Phas Amps El ctrical Conn ction
(minimum siz )
XR8ĆG 60 120 1 5 Cord set provided

Installation
12
Initial Startup
he following is a checkĆlist to be completed by
qualified personnel prior to turning on the
appliance for the first time.
jVerify there are no gas leaks, by checking all
gas connections with a soapy water solution.
Repair leaks if necessary.
jVerify there are no water leaks to the oven. ReĆ
pair leaks if necessary.
jVerify rack rotation as follows: Open oven
doors and turn the power switch to ON. Close
the doors and enter bake time of two minutes.
Press start. Verify the rack rotates smoothly.
Open the doors. Verify the rack stops square
to the door opening. If rack does not rotate
and fan does not circulate, door switch may
be out of adjustment.
With the main burner on, check the following:
jSet the oven temperature to 300_F. Verify that
the oven comes up to set temperature.
jSet a steam time of 20 seconds. Verify that the
oven water pressure is 15 psi when the water
solenoid valve is open. he water pressure
gauge is located under the right side panel of
the oven. Panel must be removed.
jVerify that the gas inlet pressure is correct.
he inlet pressure can be checked at the presĆ
sure tap located on the gas valve.
jVerify that the manifold pressure is correct.
he manifold pressure can be checked at the
outlet pressure tap located on the burner gas
manifold elbow located on top of the oven.
jIf the above pressure readings are set to the
recommended pressure requirements, allow
the oven to burnĆoff for two hours with oven
vent opened. If the pressure readings are not
set correctly, turn off the oven and readjust acĆ
cordingly. hen recheck pressure readings.
WARNING
Th br ak in proc dur burns off xc ss
oils pr s nt in th m tals during fabricaĆ
tion. Smok may b produc d. Prop r
v ntilation is r quir d.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
Each oven, and its component parts, have been
thoroughly tested and inspected prior to shipĆ
ment. However, it is often necessary to further test
or adjust the oven as part of a normal and proper
installation. hese adjustments are the responsiĆ
bility of the installer, or dealer. Since these adjustĆ
ments are not considered defects in material or
workmanship, they are not covered by the Original
Equipment Warranty. hey include, but are not
limited to:
Dcalibration of the thermostat
Dadjustment of the doors
Dburner adjustments
Dleveling
Dtesting of gas pressure
Dtightening of fasteners
Drack rotation stop position
No installation should be considered complete
without proper inspection, and if necessary, adĆ
justment by qualified installation or service perĆ
sonnel.

Op ration
13
Saf ty Information
HE INFORMA ION CON AINED IN HIS SECĆ
ION IS PROVIDED FOR HE USE OF QUALIFIED
OPERA ING PERSONNEL. QUALIFIED OPERA Ć
ING PERSONNEL ARE HOSE WHO HAVE
CAREFULLY READ HE INFORMA ION CONĆ
AINED IN HIS MANUAL, ARE FAMILIAR WI H
HE FUNC IONS OF HE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WI H HE OPĆ
ERA ION OF HE EQUIPMEN DESCRIBED. ADĆ
HERENCE O HE PROCEDURES RECOMĆ
MENDED HEREIN WILL ASSURE HE
ACHIEVEMEN OF OP IMUM PERFORMANCE
AND LONG, ROUBLEĆFREE SERVICE.
Please take the time to read the following safety
and operating instructions. hey are the key to the
successful operation of your Blodgett mini rack
oven.
SAFETY TIPS
For your saf ty r ad b for op rating
What to do if you sm ll gas:
DDO NO try to light any appliance.
DDO NO touch any electrical switches.
DUse an exterior phone to call your gas supplier
immediately.
DIf you cannot reach your gas supplier, call the
fire department.
What to do in th v nt of a pow r failur :
1. urn all switches to off.
2. DO NO attempt to operate the oven until the
power is restored.
NOTE: In the event of a shutĆdown of any kind, alĆ
low a five (5) minute shut off period before
attempting to restart the oven.
G n ral saf ty tips:
DDO NO use tools to turn off the gas control. If
the gas cannot be turned off manually do not try
to repair it. Call a qualified service technician.
DIf the oven needs to be moved for any reason
disconnect the water. he gas must be turned
off and disconnected from the unit before reĆ
moving the restraint cable. Reconnect the reĆ
straint after the oven has been returned to its
original location.
DDO NO remove the control panel cover or right
body panel unless the oven is unplugged.
Dhe rack will stop/finish rotating when the doors
are opened.

Op ration
14
Standard Control
2
3
4
5
6
8
7
10
9
12
11
1
13
Figur 6
CONTROL DESCRIPTION
1. POWER SWI CH Ć controls power to the oven
2. DISPLAY Ć displays time, temperature and
programming information
3. HEA LED Ć lights when the burners are on
4. READY LED Ć lights when oven has reached
the preset temperature
5. AC UAL EMP LED Ć lights when temp key is
pressed, actual temp is displayed
6. SELEC ION DIAL Ć use to enter time, temperĆ
ature and programmable settings. urn clockĆ
wise to increase or counterĆclockwise to deĆ
crease values in display.
7. EMP KEY Ć press to program the bake temĆ
perature or display the actual oven temperaĆ
ture
8. IME KEY Ć press to program the bake time or
display the time during a bake cycle
9. S EAM KEY Ć press to program steam time to
inject a burst of steam
10. FAN DELAY KEY Ć press to program a time delay
for fan and heat during and after steaming
11. VEN KEY Ć press to manually open and close
the oven vent
12. S AR /S OP KEY Ć press to start, stop or
pause the bake
13. GAS SHU OFF SWI CH Ć controls gas flow to
the oven

Op ration
15
Standard Control
OPERATION
Ov n Startup
1. Be sure the GAS SHU OFF SWI CH (13) is in
the on position.
2. urn the POWER SWI CH (1) to the on posiĆ
tion. he HEA LED (3) lights and the oven
preheats to the last used set temperature.
Programming a Bak Cycl
1. Press the EMP KEY (7). urn the DIAL (6) to
the desired bake temperature.
2. Press the IME KEY (8). urn the DIAL (6) to
the desired bake time.
3. If steam is desired, press the S EAM KEY (9).
urn the DIAL (6) to the desired steam time.
Steam may be programmed for the beginning
of the bake cycle for up to two minutes.
4. If you wish to delay the rotation of the convecĆ
tion fan at the beginning of the bake cycle,
press the FAN DELAY (10) key. urn the DIAL
(6) to the desired fan delay time.
5. Press the S AR /S OP KEY (12) to begin the
bake cycle. he oven rack rotates.
During th Bak Cycl
1. o view the remaining bake time, press the
IME KEY (8).
2. o view the actual oven temperature, press
the EMP KEY (7).
3. o inject up to two minutes of steam during the
bake cycle, press the S EAM KEY (9).
4. o vent moisture from the oven cavity, press
the VEN KEY (11). his manually opens the
oven vent until the key is pressed again to
close it.
5. o pause a bake cycle at any point, press the
S AR /S OP KEY (12). he cycle will pause
until the key is pressed again.
At th End of th Bak Cycl
1. At the end of the bake cycle, an alarm sounds,
the display reads DONE and the rack continĆ
ues to rotate until the door is opened. Press
the S AR /S OP KEY (12) to silence the
alarm.
2. Open the door to remove the product.
Cool Down
1. Press the EMP KEY (7). urn the DIAL (6) to
below 150_F.
NOTE: The doors may be opened to speed the
cooling process.
Ov n Shutdown
1. urn the POWER SWI CH (1) to the off posiĆ
tion.

Op ration
16
M nuS l ctt Control
1
4
3
5
6
8
11
14
7
9
10
2
17
12
13
16
15
Figur 7
CONTROL DESCRIPTION
1. S AR /S OP KEY Ć press to start, cancel or
pause the bake
2. COOL DOWN KEY Ć initiates oven cool down
cycle
3. BAKE MORE KEY Ć press at the end of a bake
cycle to add additional bake time in one minĆ
ute increments.
4. DISPLAY Ć displays time or temperature and
other information related to oven function and/
or programming.
5. DIAL Ć used to enter set points, time, and proĆ
grammable settings. Also used to select the
programmed product.
6. EMP KEY Ć used to set or change the bake
temperature
7. IME KEY Ć used to set or change the bake
time.
8. S EAM KEY Ć used to inject steam at the start
of the bake cycle or to override the steam time
in a recipe.
9. FAN DELAY KEY Ć press to program a time
delay for the convection fan
10. VEN KEY Ć press to manually open and close
the oven vent
11. QUICK S EAM KEY Ć press to inject a burst of
steam on demand during a bake cycle.
12. FAN KEY Ć press to select fan speed.
13. PROG/EXI KEY Ć press to enter programĆ
ming mode and save programmed settings.
14. ALPHA/NUMERIC KEYPAD Ć used to program
recipes.
15. POWER KEY Ć used to place control in and out
of standby mode.
16. CIRCUI BREAKER Ć controls power to the
oven.
17. HEA SHU OFF SWI CH Ć press to shut off
gas to the oven.