BLODGETT 981 (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 follow these general safety tips for your BLODGETT 981 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.

All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new BLODGETT 981 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 following clearances must be maintained between the BLODGETT 981 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.

The well planned and proper placement of your BLODGETT 981 oven will result in long term operator convenience and satisfactory performance. Follow these guidelines:

• 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.

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 people 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. 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 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.

NOTE: For model 981, Ultra Rokite is only available as a bottom deck. DO NOT install the Ultra Rokite in the top baking compartment of a 981.

Blodgett 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.

The preferred method of ventilation is a mechanically driven, 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).

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.

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.

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

WARNING: It is essential that the direct flue be installed as follows. 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.

To install 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 981 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

It is often necessary to test or adjust the BLODGETT 981 oven as part of a normal and proper installation. These adjustments are the responsibility of the installer or dealer and are not considered defects. 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.

1. AUTOMATIC SAFETY PILOT VALVE – provides complete gas shut-off in the event of pilot failure.

2. MANUAL CONTROL VALVE – provides manual control of gas flow to the main burner through the thermostat.

3. THERMOSTAT – Provides regulation of oven temperature at a setting selected by the oven operator.

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 release.

5. Turn the manual control valve to ON.

6. Set the THERMOSTAT 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 to the OFF position.

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 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. 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 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:

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.

Refer to the following guide to troubleshoot issues with your BLODGETT 981 oven. An asterisk (*) denotes a remedy that is a difficult operation and should be performed by qualified personnel only.

The following table shows the gas ratings for the BLODGETT 981 and other 900 series ovens.

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.