BLODGETT 911 (01) PDF Document

WARNING: Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly before installing or servicing this equipment.

FOR YOUR SAFETY:

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. This information may be obtained by contacting your local gas supplier.

What to do if you smell gas:

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.

General safety tips:

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.

GAS RATINGS

NOTE: * – Multiple Twist Drill

NOTE: Orifice sizes given are at sea level.

All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new BLODGETT 911 oven:

1. Inspect the shipping container for external damage. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.

2. Uncrate the oven and check for internal damage. Carriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for inspection.

The proper placement of your BLODGETT 911 oven will result in long term operator convenience and satisfactory performance. 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)

The area must be accessible for proper servicing. It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.

• Place the oven in an area that is free of drafts.

• Keep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.

• Do not place the oven on a curb base or seal to a wall. Either condition will restrict the proper flow of combustion and ventilation air resulting in damage to the oven.

LEG ATTACHMENT

1. Put the oven onto a lift with the bottom of the oven down.

2. Each leg is attached by two bolts to the underside of the oven base frame.

CASTER ATTACHMENT

1. Bolt supports to oven with 1/2-13 hex head bolts (casters with brakes should be facing front of oven.)

2. Carefully place oven onto the casters. (It will be necessary to have several persons lift oven off the pallet and set it onto the casters). Engage brakes on front casters.

NOTE: A fixed restraint must be provided if casters are used in conjunction with a flexible connector for movable appliances. This restraint must secure the oven to a non-movable surface to eliminate stress on the connector. If the oven is moved, the restraint must be reconnected after the oven is returned to its normal position.

1. Place the lower section in the predetermined place of installation.

2. Attach the legs (and casters if applicable) as previously described.

3. Using two 1″ boards, place one near the edge of the oven and the other at the far side of the flue collar.

4. Lift the upper section and place on the boards. Push the top section across until the sections are even.

5. Remove the board from one side by placing a 2″ x 4″ approximately four feet long under the angle frame. Lift to remove the board.

6. Remove the other board in the same manner as above, allowing the upper section to come gently to rest in the proper position.

7. Install gas back-pipes and pressure regulator.

8. Install the canopy or direct type vent as appropriate.

9. Remove all tags.

10. Level the ovens side to side and front to back by placing a spirit level on the base frame of the lower section and screwing the adjustable leg feet in or out as appropriate.

1. Slide the Ultra Rokite shelf through the door opening. Rest the shelf on the deflector and slide 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.

NOTE: For model 981, Ultra Rokite is only available as a bottom deck. DO NOT install the Ultra Rokite in the top baking compartment of a 981.

As an optional feature, the BLODGETT 911 oven may be supplied with steam jets for baking hard rolls and 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.

At least one-quarter boiler horsepower for all large 900 Series compartments (42″ x 32″) or two small 900 Series compartments (33″ x 22″) is recommended. If the steam generator is mounted adjacent to the oven, line transmission losses will be insignificant. If the steam source is located a considerable distance from the oven, line transmission losses must be considered.

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

Improper venting can have a detrimental effect on the baking characteristics of the oven. A properly designed ventilation system will allow the oven to function properly. This oven may be vented using either a mechanically driven, canopy type, exhaust hood, or a direct flue arrangement.

WARNING: Failure to properly vent the oven can be hazardous to the health of the operator and may result in operational problems, unsatisfactory baking and possible damage to the equipment. Damage sustained as a direct result of improper ventilation will not be covered by the Manufacturer’s warranty.

CANOPY TYPE EXHAUST HOOD

This is the preferred method. The 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. The distance from the floor to the lower edge of the hood should not exceed 7′ (2.1m).

Installing the canopy hood draft diverter:

1. Place the diverter over the flue connector with the open area facing the front of the oven.

2. Secure both ends with the sheet metal screws provided.

DIRECT FLUE ARRANGEMENT

WARNING!! It is essential that the direct flue be installed as follows. Incorrect installation will result in unsatisfactory baking and oven damage.

The flue must be class B or better with a diameter of 6″ (15 cm). The height of the flue should rise 6-8 ft (2-2.5 m) above the roof of the building or any proximate structure. Never direct vent the oven into a hood. The flue should be capped with a UL Listed type vent cap.

Installing the draft hood:

1. Place the draft hood over the flue connector.

2. Secure both ends with the sheet metal screws provided.

Each BLODGETT 911 oven is supplied with a regulator to maintain the proper gas pressure. It is preset to provide the oven with 5.0″ W.C. for natural gas and 10.0″ W.C. for Propane at the manifold. DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY.

Inlet Pressure – the pressure of the gas before it reaches the oven.

Manifold Pressure – the pressure of the gas as it enters the main burner(s).

Min – the minimum pressure recommended to operate the oven.

Max – the maximum pressure at which the manufacturer warrants the oven’s operation.

If the BLODGETT 911 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. The supplied restraint must be used to limit the unit’s movement so no strain is placed upon the flexible connector.

1. Mount the supplied bracket to the leg bolt just below the gas inlet.

2. The clip on restraining cable can be attached to the mounting bracket.

WARNING!! If the restraint is disconnected for any reason it must be reconnected when the oven is returned to its original position.

It is often necessary to test or adjust the oven as part of a normal and proper installation. These adjustments are the responsibility of the installer or dealer. They include, but are not limited to:

• calibration of the thermostat

• adjustment of the doors

• burner adjustments

• leveling

• testing of gas pressure

• tightening of fasteners

No installation should be considered complete without proper inspection, and if necessary, adjustment by qualified installation or service personnel.

Lighting

1. Turn the manual control valve (2) to OFF.

2. Push the red button on the automatic safety pilot valve (1).

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

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

5. Turn the manual control valve (2) to ON.

6. Set THERMOSTAT (3) to desired temperature.

Preheating

1. On initial startup, preheat the oven to 500°F (260°C) two hours prior to loading and check oven periodically. This will allow 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 sides of oven.

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

• Open doors as seldom as possible.

• In two shelf ovens, load lower compartment first.

To turn the oven off

1. Turn the manual control valve (2) to off.

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

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

Painted and Stainless Steel Surfaces

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.

Ultra Rokite Decks

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

Aluminized Interior

Clean with a mild detergent. DO NOT use caustic solutions like ammonia, lye, or soda ash. DO NOT use domestic oven cleaners. These products 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 on a weekly basis. Air intakes 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, however, 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.

This symptom may be caused by too much bottom heat, high gas pressure, a faulty flue, or leaving the product in the oven too long. Try the following remedies:

• Reduce cook temperature and increase time.

• Shorten cook time.

If high gas pressure or a faulty flue is suspected, this should be addressed by qualified personnel only.

Uneven baking can be caused by poor ventilation, oven doors being left open too long, improper scaling of dough, fluctuating gas pressure, or warped pans. Try the following remedies:

• Do not open the door unnecessarily.

• Scale dough consistently.

• Change pans.

If poor ventilation or fluctuating gas pressure is suspected, these are difficult operations that should be performed by qualified personnel only.

Product burning may be caused by the thermostat being set too high, the product being left in the oven too long, a by-pass flame that is too high, high gas pressure, the thermostat being out of calibration, or worn heat deflectors. Try the following remedies:

• Reduce cook temperature.

• Shorten cook time.

For issues related to the by-pass flame, gas pressure, thermostat calibration, or heat deflectors, these remedies should be performed by qualified personnel only.

A dried-out product can be the result of the oven temperature being too low, not using enough water in the mix, thermostat being out of calibration, or a faulty flue (strong direct vent). Try the following remedies:

• Increase cook temperature.

• Increase water in the product mix.

If thermostat calibration or a faulty flue is suspected, these issues should be addressed by qualified personnel only.

Extended baking times may be caused by a temperature setting that is too low, low gas pressure, strong ventilation, or excessive door openings. Try the following remedies:

• Increase cook time.

• Do not open the door unnecessarily.

If low gas pressure or strong ventilation is suspected, these issues are difficult operations and should be performed by qualified personnel only.