BLODGETT 911P (01) PDF Document

If you smell gas near your BLODGETT 911P oven, 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.

When operating your BLODGETT 911P oven, please observe the following safety tips:

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

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

• 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.

The gas ratings for the BLODGETT 911P oven are as follows:

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

• 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.

• 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.

To ensure proper performance and safety, the following clearances must be maintained between the BLODGETT 911P 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 also 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.

For safe and proper operation of your BLODGETT 911P oven, follow these location guidelines:

• 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.

To attach the legs to your BLODGETT 911P oven:

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.

To install casters on your BLODGETT 911P oven:

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

2. Carefully place the oven onto the casters. It will be necessary to have several persons lift the 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.

To install the Ultra Rokite deck in your BLODGETT 911P:

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.

The BLODGETT 911P is a direct fired gas deck oven. Improper venting can have a detrimental effect on the baking characteristics. 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.

Installation must conform with local ventilation 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.

If your BLODGETT 911P was ordered for hood venting, it is supplied with a draft diverter. Install it as follows:

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.

When a mechanically driven exhaust hood is impractical, the BLODGETT 911P may be vented by a direct flue arrangement. 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.

If the venting of the BLODGETT 911P deck oven is restricted or forced, the baking characteristics will be adversely affected.

Examples of forced venting include:

• installation of a fan in a direct vent pipe

• use of a canopy type hood without the draft diverter

Examples of restricted venting include:

• use of tees and elbows

• long horizontal runs

The installation instructions are for the use of qualified installation and service personnel only. Installation or service by other than qualified personnel may result in damage to the BLODGETT 911P 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:

• the installation or replacement of gas piping and the connection, installation, repair or servicing of equipment.

• the installation of electrical wiring from the electric meter, main control box or service outlet to the electric appliance.

Qualified personnel must be experienced in such work, familiar with all precautions required, and have complied with all requirements of state or local authorities having jurisdiction.

Each BLODGETT 911P oven is supplied with a regulator that is essential for proper operation. 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

MANIFOLD PRESSURE

For pressure testing the gas supply system for your BLODGETT 911P:

• The 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).

• The 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).

If your BLODGETT 911P is mounted on casters, a commercial flexible connector and quick connect device must be used. The supplied restraint must be used to limit movement and prevent strain on the connector.

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

2. The clip on the 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.

During a normal and proper installation of a BLODGETT 911P oven, it is often necessary to test or adjust the oven. 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 the BLODGETT 911P:

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:

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.

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.

Ultra Rokite Decks:

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

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. Any of 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. Air intakes provide necessary cooling air to 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.

Annual Maintenance:

The venting system should be checked annually for possible deterioration resulting from moisture and corrosive flue products. This oven requires no lubrication.

If you are experiencing strong bottoms on your bakes from your BLODGETT 911P, check the following possible causes:

• Too much bottom heat: Reduce cook temperature and increase time.

• Product left in the oven too long: Shorten cook time.

• High gas pressure: This should be checked by qualified personnel.

• Faulty flue (strong direct vent): This should be checked by qualified personnel.

For uneven bakes in your BLODGETT 911P, consider these causes and remedies:

• Oven doors left open too long: Do not open the door unnecessarily.

• Improper scaling of dough: Scale dough consistently.

• Warped pans: Change pans.

• Poor ventilation: This should be checked by qualified personnel.

• Fluctuating gas pressure: This should be checked by qualified personnel.

If your BLODGETT 911P oven is burning products, check the following:

• Thermostat set too high: Reduce cook temperature.

• Product left in the oven too long: Shorten cook time.

• By-pass flame too high: Requires service by qualified personnel.

• High gas pressure: Requires service by qualified personnel.

• Thermostat out of calibration: Requires service by qualified personnel.

• Heat deflectors worn out: Requires service by qualified personnel.

If products are drying out in your BLODGETT 911P oven, investigate these potential issues:

• Oven temperature too low: Increase cook temperature.

• Not using enough water in the mix: Increase water in product mix.

• Thermostat out of calibration: This should be checked by qualified personnel.

• Faulty flue (strong direct vent): This should be checked by qualified personnel.

If your BLODGETT 911P oven is experiencing extended baking times, look into these causes:

• Temperature setting too low: Increase cook time.

• Excessive door openings: Do not open the door unnecessarily.

• Low gas pressure: This must be checked by qualified service personnel.

• Strong ventilation: This must be checked by qualified service personnel.