BLODGETT 951 (01) PDF Document

For your safety, if you smell gas, please follow these 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 observe the following safety tips when operating your BLODGETT 951 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.

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

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

The following table details the gas ratings for the BLODGETT 951 oven.

NOTE: * – Multiple Twist Drill

NOTE: Orifice sizes given are at sea level.

The following clearances must be maintained between the BLODGETT 951 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 also essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.

Proper placement of your BLODGETT 951 oven will result in long-term operator convenience and satisfactory performance. Follow these 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 it to a wall. Either condition will restrict the proper flow of combustion and ventilation air, resulting in damage to the 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.

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 the brakes on the 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. 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.

Your BLODGETT 951 oven may be vented using either a mechanically driven, canopy type, exhaust hood (preferred) or a direct flue arrangement. Failure to properly vent the oven can be hazardous to health and may result in operational problems, unsatisfactory baking, and possible equipment damage.

Canopy Type Exhaust Hood:

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). If you are using a canopy hood, you must install the supplied draft diverter.

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.

When a mechanically driven exhaust hood is impractical, the BLODGETT 951 oven may be vented by a direct flue arrangement. 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 to isolate the unit from external environmental conditions.

• The direct vent cannot replace air consumed and vented by the oven. Provisions must be made to supply the room with sufficient make-up air.

Installing the draft hood for direct venting:

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 951 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

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. To determine the correct pipe size, follow these steps:

1. Add the BTU rating of your current appliances.

2. Add the BTU rating of the new BLODGETT 951 oven to the total (38,000 BTU for the 951 model).

3. Measure the distance from the gas meter to the cook line to determine the pipe length.

4. Use the appropriate table below to determine the total capacity of your current gas piping. If the total required gas pressure is less than the capacity of your current piping, no increase is needed.

NOTE: The BTU capacities given in the tables are for straight pipe lengths only. Any elbows or other fittings will decrease pipe capacities. Contact your local gas supplier if you have any questions.

Maximum Capacity of Iron Pipe in Cubic Feet of Natural Gas Per Hour (Pressure drop of 0.5 Inch W.C.)

Maximum Capacity of Pipe in Thousands of BTU/hr of Undiluted L.P. Gas at 11″ W.C. (Pressure drop of 0.5 Inch W.C.)

Each BLODGETT 951 oven is supplied with a regulator essential for proper operation. DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY. The required pressures are as follows:

• 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 951 oven is mounted on casters, a commercial flexible connector and a quick connect device must be used. The supplied restraint must be used to limit the movement of the unit so that no strain is placed upon the flexible connector.

The restraint (i.e., heavy gauge cable) should be 1,000 lb (453 kg) test load and should be attached without damaging the building. DO NOT use the gas piping or electrical conduit for attachment. Use anchor bolts in concrete or hi-test wood lag screws into wall studs.

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.

It is often necessary to test or adjust the BLODGETT 951 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.

To light the BLODGETT 951 oven, follow these steps:

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 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 (2) to ON.

6. Set the THERMOSTAT (3) to the desired temperature.

Preheating

On initial startup, preheat the oven to 500°F (260°C) 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 (2) to the OFF position.

NOTE: Actual times and temperatures may vary considerably from those shown below. 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.

Meats, Poultry, Fish

Baked Vegetables, Cheese, Breads, Desserts

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 fronts or interiors, use any 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 always rub with the grain of the metal.

Ultra Rokite Decks:

Clean Ultra Rokite decks 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 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 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 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.

Preventative Maintenance:

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.

NOTE: If the oven is moved, the restraint must be reconnected after the unit is returned to its regular position.

The following table provides remedies for common issues. An asterisk (*) denotes a remedy that is a difficult operation and should be performed by qualified personnel only.