200 SERIES ELECTRIC DECK OVEN INSTALLATION - OPERATION - MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658Ć6600 Fax: (802)864Ć0183 PN 11360 Rev D (6/01) E 2001 - G.S.
IMPORTANT WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INĆ STALLATION, OPERATING AND MAINTENANCE INĆ STRUCTIONS 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. The information contained in this manual is important for the proper installation, use, and maintenance of this oven.
BLODGETT Ć THE REPUTATION YOU CAN COUNT ON For a century and a half, The Blodgett Oven Company has been building ovens and nothing but ovens. We've set the inĆ dustry's quality standard for all kinds of ovens for every foodĆ service operation regardless of size, application or budget.
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Table of Contents Introduction Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 3 Installation Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Leg attachment . . . . .
Introduction Oven Description and Specifications Blodgett Deck ovens have set industry wide stanĆ dards of excellence for baking characteristics, performance and reliability. They remain unsurĆ passed for product quality. when the equipment is properly installed and maintained. Features include a full angle iron frame, all welded radius corners and stainless steel exteriors.
Introduction Oven Components Ultra Rokite Deck - stone deck that absorbs heat from below to cook the bottom of the product. Control Panel - contains wiring and components to control the oven operation. Steel Deck - absorbs heat from below to cook the bottom of the product. Elements - provide heat to the baking chamber and the decks. Deck Supports - hold the oven decks.
Installation Delivery and Location DELIVERY AND INSPECTION OVEN LOCATION All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven: The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance. D D Inspect the shipping container for external damĆ age. 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 damĆ age.
Installation Oven Assembly LEG ATTACHMENT 1. Tip bottom oven section backward. 2. Attach the 32" (81,2 cm) front legs with two bolts to the underside of the oven frame. 3. Lift the oven to the upright position. Block up the back end. 4. Attach the 32" (81,2 cm) rear legs with two bolts to the underside of the oven frame. DOUBLE STACKING 1. Place bottom oven as close to the installation site as possible. 2. Use two 1" (2,5 cm) boards. Place one at the right edge of the oven.
Installation Oven Assembly VENTILATION 1. Assemble the back vents. 2. Screw the back vent to the rear of each oven section with the offset (enlarged) end toward the bottom. Holes are provided. For stacked units, the top of the lower back vent fits inside the bottom of the upper vent. 3. Secure the trim to the top right of the upper oven. The flanges on the right side, back and front of the trim collar fit under the crown.
Operation Control Panel COMPONENT DESCRIPTION 1. TIMER - Used to set the desired cook time. 2. THERMOSTAT INDICATOR LIGHT - When lit indicates heaters are in operation. When the light goes out, the oven has reached set operĆ ating temperature. 3. OVEN THERMOSTAT - Controls the oven temperature at desired settings. 4. UPPER HEATER SWITCH - Controls input to the upper heater. OFF = no input, LOW = 1/4 input, MED = 1/2 input, HIGH = full input. 5. LOWER HEATER SWITCH - Controls input to the lower heater.
Operation General Baking Tips PREHEATING BAKING NOTE: Preheating will vary between Ultra Rokite shelf and steel shelf ovens. The ideal temperature for baking pizza will vary deĆ pending on the type of pie, the method of baking the type of shelf. It is suggested that you attempt experimental initial bakes at 600_F (316_C). Note the time it takes to achieve a firm crust. If the cheese breaks down too quickly or scorches eiĆ ther lower your thermostat setting or top heat switch setting.
Maintenance Cleaning and Preventative Maintenance CLEANING THE OVEN PREVENTATIVE MAINTENANCE Painted and stainless steel ovens may be kept clean and in good condition with a light oil. The best preventative maintenance measures are, the proper installation of the equipment and a proĆ gram for routinely cleaning the ovens. 1. Saturate a cloth, and wipe the oven when it is cold. 2. Dry the oven with a clean cloth.
Maintenance Troubleshooting Guide POSSIBLE CAUSE(S) SUGGESTED REMEDY SYMPTOM: Strong bottoms on the bakes S Too much bottom heat S Faulty flue (strong direct vent) S Product left in the oven too long S Reduce cook temperature and increase time S * S Shorten cook time SYMPTOM: Uneven bakes S S S S S S S S S S Poor ventilation Oven doors left open too long Improper scaling of dough Warped pans Uneven product loading * Do not open door unnecessarily Scale dough consistently Change pans Be sure to load
Maintenance Troubleshooting Guide POSSIBLE CAUSE(S) SUGGESTED REMEDY SYMPTOM: Product dried out S S S S Oven temperature too low Not using enough water in the mix Thermostat out of calibration Faulty flue (strong direct vent) S S S S Increase cook temperature S S S S Increase cook time Increase water in product mix * * SYMPTOM: Extended baking times S S S S Temperature setting too low Low gas pressure Strong ventilation Excessive door openings * * Do not open door unnecessarily *Denotes remedy
CUSTOMER INSERT WIRING DIAGRAM HERE
