BLODGETT 961P (01) PDF Document

All BLODGETT 961P ovens are shipped in containers to prevent damage. Upon delivery of your new 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.

The well planned and proper placement of your BLODGETT 961P 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 it’s normal position.

1. Place lower section in 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.

BLODGETT 961P gas deck ovens are direct fired. 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.

CANOPY TYPE EXHAUST HOOD

A mechanically driven, canopy type exhaust hood is the preferred method of ventilation. 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).

DIRECT FLUE ARRANGEMENT

When the installation of a mechanically driven exhaust hood is impractical the oven 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 to isolate the unit from external environmental conditions.

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.

Installing the canopy hood draft diverter:

Ovens ordered for hood venting are supplied with a draft diverter. Install the draft diverter 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.

Installing the draft hood for direct venting:

Ovens ordered for direct venting are supplied with a draft hood. Install the draft hood as follows:

1. Place the draft hood over the flue connector.

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

BLODGETT 961P gas deck ovens use the natural principal of heat rising as the basic method of ventilation. If the venting of any deck oven is either restricted or forced in any way the baking characteristics of the oven 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

Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essential to the proper operation of the oven and must be installed. 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

Pressure Testing:

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 the BLODGETT 961P 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 restraint, supplied with the oven, must be used to limit the movement of the unit so that no strain is placed upon the flexible connector.

The restraint (ie: 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 the attachment of the permanent end of the restraint. Use anchor bolts in concrete or cement block. On wooden walls, drive hi test wood lag screws into the studs of the wall.

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.

Each oven and its components have been tested prior to shipment. However, it is often necessary to further test or adjust the oven as part of a normal and proper installation. These adjustments are the responsibility of the installer or dealer and are not covered by warranty. 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.

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.

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

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.

Cleaning the Oven Exterior

Painted and stainless steel ovens may be kept clean and in good condition with a light oil.

1. Saturate a cloth, and wipe the oven when it is cold.

2. Dry the oven with a clean cloth.

On the stainless front or interiors, deposits of baked on splatter may be removed with any non-toxic industrial stainless steel cleaner. Heat tint and heavy discoloration may be removed with any non-toxic commercial oven cleaner. Apply cleaners when the oven is cold, and always rub with the grain of the metal.

Cleaning 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!

Cleaning the 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.

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 the 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.

Preventative Maintenance

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.

Possible Cause(s):

• Too much bottom heat

• High gas pressure

• Faulty flue (strong direct vent)

• Product left in the oven too long

Suggested Remedy:

• Reduce cook temperature and increase time

• Shorten cook time

• For issues related to gas pressure or a faulty flue, the remedy is a difficult operation and should be performed by qualified personnel only. It is recommended that all repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.

Possible Cause(s):

• Poor ventilation

• Oven doors left open too long

• Improper scaling of dough

• Fluctuating gas pressure

• Warped pans

Suggested Remedy:

• Do not open door unnecessarily

• Scale dough consistently

• Change pans

• For issues related to ventilation or fluctuating gas pressure, the remedy is a difficult operation and should be performed by qualified personnel only. It is recommended that all repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.

Possible Cause(s):

• Thermostat set too high

• Product left in the oven too long

• By-pass flame too high

• High gas pressure

• Thermostat out of calibration

• Heat deflectors worn out

Suggested Remedy:

• Reduce cook temperature

• Shorten cook time

• For issues related to the by-pass flame, gas pressure, thermostat calibration, or heat deflectors, the remedy is a difficult operation and should be performed by qualified personnel only. It is recommended that all repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.

Possible Cause(s):

• Oven temperature too low

• Not using enough water in the mix

• Thermostat out of calibration

• Faulty flue (strong direct vent)

Suggested Remedy:

• Increase cook temperature

• Increase water in product mix

• For issues related to thermostat calibration or a faulty flue, the remedy is a difficult operation and should be performed by qualified personnel only. It is recommended that all repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.

Possible Cause(s):

• Temperature setting too low

• Low gas pressure

• Strong ventilation

• Excessive door openings

Suggested Remedy:

• Increase cook time

• Do not open door unnecessarily

• For issues related to low gas pressure or strong ventilation, the remedy is a difficult operation and should be performed by qualified personnel only. It is recommended that all repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.

NOTE: * – Multiple Twist Drill

NOTE: Orifice sizes given are at sea level.

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