BLODGETT 961 (01) PDF Document

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.

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 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 well-planned and proper placement of your 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 it to a wall. Either condition will restrict the proper flow of combustion and ventilation air, resulting in damage to the oven.

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.

A fixed restraint must be provided to secure the oven to a non-movable surface to eliminate stress on the connector. The restraint limits the movement of the unit so that no strain is placed upon the flexible connector.

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

Adequate means must be provided to limit the movement of the appliance without depending on the connection and the quick disconnect device or its associated piping.

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.

Blodgett gas deck ovens are direct-fired. Heat and flue products from the burners are introduced directly into the baking compartment. 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 while removing unwanted vapors and products of combustion.

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.

The oven may be vented using either a mechanically driven, canopy-type exhaust hood (preferred method) or a direct flue arrangement.

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. Consult your local exhaust hood contractor for your specific installation.

Direct Flue Arrangement: When a canopy hood is impractical, a direct flue may be used. The flue must be class B or better with a diameter of 6″ (15 cm). The height should rise 6-8 ft (2-2.5 m) above the roof. The flue should be capped with a UL Listed type vent cap. Provisions must be made to supply the room with sufficient make-up air.

Each oven is supplied with a regulator to maintain the proper gas pressure, which is essential for proper operation. The definitions for gas pressures are:

• 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).

INLET PRESSURE

MANIFOLD PRESSURE

For your safety, read before operating. 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.

• 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.

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) 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 (2) to the OFF position.

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 Exterior:

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

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. Any of these products will damage the aluminum coating.

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!

The best preventative maintenance measures are the proper installation of the equipment and a program for routinely cleaning the ovens.

Daily Cleaning:

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

Weekly Cleaning:

• Brush out the combustion compartment and control area.

• In addition to daily cleaning, it is necessary to clean the air intakes on a weekly basis. Air intakes provide necessary cooling air to the internal components. They are generally located on the rear and sides of the equipment.

6 Month Cleaning:

• Clean secondary air ducts and air entry ports.

Annual 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.

If you are experiencing strong bottoms on the bakes, please check the following possible causes and suggested remedies:

*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.

If you are experiencing uneven bakes, please check the following possible causes and suggested remedies:

*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.

If you are experiencing product burning, please check the following possible causes and suggested remedies:

*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.

If you find that the product is dried out, please check the following possible causes and suggested remedies:

*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.

If you are experiencing extended baking times, please check the following possible causes and suggested remedies:

*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.