BLODGETT 966 (01) PDF Document

For your safety, if you smell gas, 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 adhere to the following safety tips when operating your BLODGETT 966 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 gas ratings for the BLODGETT 966 oven are as follows. Note that orifice sizes are given at sea level.

NOTE: * – Multiple Twist Drill

All Blodgett 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 following clearances must be maintained between the BLODGETT 966 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 to maintain an adequate air supply for combustion and ventilation, place the oven in a draft-free area, and keep the area clear of combustibles.

To attach the legs to your BLODGETT 966 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.

Follow these steps to attach casters:

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. This will require several people to lift the oven off the pallet. Engage the brakes on the front casters.

NOTE: A fixed restraint must be provided if casters are used. This restraint must secure the oven to a non-movable surface to eliminate stress on the flexible gas 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 it 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 it to the rear of the oven until it drops into the shelf support.

2. Refer to the pre-heating instructions supplied with the 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 966 oven is direct fired, meaning heat and flue products are introduced directly into the baking compartment. Improper venting can have a detrimental effect on baking characteristics. A properly designed ventilation system will allow the oven to function correctly. This oven may be vented using either a mechanically driven, canopy type, exhaust hood, or a direct flue arrangement.

A mechanically driven, canopy type exhaust hood 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).

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.

If your BLODGETT 966 oven 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 mechanical hood is impractical, a direct flue can be used. WARNING: It is essential that the direct flue be installed correctly to avoid 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 install the supplied 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 your BLODGETT 966 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. The following tables show the maximum capacity of pipe. Note that these capacities are for straight pipe lengths only; any elbows or other fittings will decrease pipe capacities.

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 966 oven is supplied with a regulator to maintain the proper gas pressure, which is essential for proper operation. The regulator is preset and must be installed. DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY. The required pressures are:

INLET PRESSURE

MANIFOLD PRESSURE

If the oven is mounted on casters, a restraint must be used to limit 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.

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.

The restraint cable should be attached securely to the building structure (concrete, cement block, or wall studs) without damaging the building. DO NOT use gas piping or electrical conduit for attachment.

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 necessary adjustment by qualified installation or service personnel.

Follow these steps for lighting the BLODGETT 966 oven:

1. Turn the manual control valve to OFF.

2. Push the red button on the automatic safety pilot valve.

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 then release.

5. Turn the manual control valve to ON.

6. Set the THERMOSTAT to the desired temperature.

On initial startup, preheat the BLODGETT 966 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.

For best results when loading your BLODGETT 966 oven:

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 to the OFF position.

The following are suggested times and temperatures. Actual results may vary based on load weight, product temperature, recipe, pan type, and thermostat calibration.

The following are suggested times and temperatures. Actual results may vary based on load weight, product temperature, recipe, pan type, and thermostat calibration.

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 any non-toxic industrial stainless steel cleaner. For heat tint or heavy discoloration, use a non-toxic commercial oven cleaner. Apply cleaners when the oven is cold and rub with the grain of the metal.

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, as 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!

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, which are generally located on the rear and sides of the equipment, to ensure necessary cooling air flow to internal components.

6 Month Cleaning:

Clean secondary air ducts and air entry ports.

The best preventative maintenance measures are proper installation and a program for routinely cleaning the ovens. The BLODGETT 966 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.

If you are experiencing strong bottoms on your bakes, consider the following causes and remedies:

Possible Causes:

Too much bottom heat.

High gas pressure.

Faulty flue (strong direct vent).

Product left in the oven too long.

Suggested Remedies:

Reduce cook temperature and increase time.

Shorten cook time.

For issues related to gas pressure or a faulty flue, these should be addressed by qualified service personnel.

For uneven bakes, investigate these potential issues:

Possible Causes:

Poor ventilation.

Oven doors left open too long.

Improper scaling of dough.

Fluctuating gas pressure.

Warped pans.

Suggested Remedies:

Do not open the door unnecessarily.

Scale dough consistently.

Change pans.

For issues related to ventilation or gas pressure, contact qualified service personnel.

If products are burning, check the following:

Possible Causes:

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 Remedies:

Reduce cook temperature.

Shorten cook time.

Other issues listed should be handled by qualified service personnel.

If your products are drying out, here are some potential causes and solutions:

Possible Causes:

Oven temperature too low.

Not using enough water in the mix.

Thermostat out of calibration.

Faulty flue (strong direct vent).

Suggested Remedies:

Increase cook temperature.

Increase water in product mix.

For thermostat or flue issues, contact qualified service personnel.

If baking times are longer than expected, consider the following:

Possible Causes:

Temperature setting too low.

Low gas pressure.

Strong ventilation.

Excessive door openings.

Suggested Remedies:

Increase cook time.

Do not open the door unnecessarily.

Issues related to gas pressure or ventilation should be addressed by qualified service personnel.