BLODGETT 901 (01) PDF Document

If you smell gas, follow these safety steps:

• DO NOT try to light any appliance.

• DO NOT touch any electrical switches.

• Use an exterior phone to call your gas supplier immediately.

• If you cannot reach your gas supplier, call the fire department.

Please follow these general safety tips for your BLODGETT 901:

• DO NOT 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.

• If the oven needs to be moved for any reason, the gas must be turned off and disconnected from the unit before removing the restraint cable. Reconnect the restraint after the oven has been returned to its original location.

• WARNING!! In the event of a loss of pilot, allow a five (5) minute shut off period before attempting to relight the oven.

Follow these steps to light the oven:

1. Turn the manual control valve to OFF.

2. Push the red button on the automatic safety pilot valve.

3. Apply a lighted match or taper to the pilot burner.

4. After the pilot burner lights, continue to depress the red button for about 30 seconds and release.

5. Turn the manual control valve to ON.

6. Set the THERMOSTAT to the desired temperature.

Preheating:

On initial startup, preheat the oven to 500°F (260°C) for two hours prior to loading and check the oven periodically. This will allow the paint to set properly.

Loading:

• The deck is intended for cooking pizza and bread products; other types of food may be cooked in pans or containers.

• Load each baking shelf evenly.

• Do not allow pans to touch each other or the sides of the oven.

• Do not load additional products after goods have begun to bake.

• Open doors as seldom as possible.

• In two-shelf ovens, load the lower compartment first.

To turn the oven off, turn the manual control valve to the OFF position.

The steam injection feature is used for baking hard rolls, and vienna, french or other hard-crusted breads. It is very important that the steam be low pressure (2-1/2 to 3 PSI), that condensate be taken from the steam line before it enters the oven, and that the steam be sufficiently saturated to give the vapor cloud effect required.

WARNING!! Gas Flame in the oven must be turned off when steam is in use.

The following clearances must be maintained between the oven and any combustible or non-combustible construction:

• Oven body right side – 6″ (15cm)

• Oven body left side – 6″ (15cm)

• Oven body back – 6″ (15cm)

• Single and stacked oven bottom – 6″ (15cm)

Additionally, the area must be accessible for proper servicing. Do not place the oven on a curb base or seal it to a wall, as this will restrict proper airflow.

1. Slide the Ultra Rokite shelf through the door opening. Rest the shelf on the deflector and slide it to the rear of the oven until it drops into the shelf support.

2. Refer to pre-heating instructions supplied with Ultra Rokite.

NOTE: Because of the weight of the Ultra Rokite shelves, take care to avoid injury to yourself or damage to the shelves when sliding sections into the oven.

Cleaning the Exterior (Painted and Stainless Steel):

1. Saturate a cloth with a light oil and wipe the oven when it is cold.

2. Dry the oven with a clean cloth.

For baked-on splatter on stainless steel, use a non-toxic industrial stainless steel cleaner. For heat tint and heavy discoloration, use a non-toxic commercial oven cleaner. Apply cleaners when the oven is cold and rub with the grain of the metal.

Cleaning Ultra Rokite Decks:

Use a triangular scraper used for cleaning broiler grids. IMPORTANT – DO NOT use water or any other liquids to clean the deck!

Cleaning the Interior (Aluminized):

Clean the aluminized interior portion of the oven with a mild detergent. DO NOT use caustic solutions such as ammonia, lye, or soda ash. DO NOT use domestic oven cleaners, as they will damage the aluminum coating.

Daily Cleaning:

• Remove residue from beneath the doors with a small broom or brush.

Weekly Cleaning:

• Brush out the combustion compartment and control area.

• Clean the air intakes. Air intakes provide necessary cooling air to the internal components and are generally located on the rear and sides of the equipment.

6 Month Cleaning:

• Clean secondary air ducts and air entry ports.

The best preventative maintenance measures are the proper installation of the equipment and a program for routinely cleaning the ovens. This oven requires no lubrication. The venting system should be checked annually for possible deterioration resulting from moisture and corrosive flue products. If maintenance or repairs are required, contact the factory, the factory representative, or a local Blodgett service company.

NOTE: Actual times and temperatures may vary considerably from those shown. They are affected by the weight of the load, temperature of the product, recipe, type of pan, and calibration of the thermostat. Should your recipe vary, write in your proven time and temperature for ready reference.

*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that all repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot assume responsibility for damage as a result of servicing done by unqualified personnel.

NOTE: * – Multiple Twist Drill

NOTE: Orifice sizes given are at sea level.