400 SERIES ELECTRIC COMPACT DECK OVENS INSTALLATION - OPERATION - MAINTENANCE BLODGETT OVEN COMPANY www.blodgettcorp.com 50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone: (802) 658Ć6600 Fax: (802)864Ć0183 PN 23326 Rev C (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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Assembly . . . . . . .
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 1405 Single 1415 single 1405 double 1415 double Figure 1 3
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 Electrical Connection Ovens are supplied for operation on 208 volt or 220Ć240 volt installation. The thermostat, indicator light and related switches are interconnected through one power source supplied to the oven. Wiring Label Before making any connection to this oven, check the rating plate attached to the bodyback to asĆ sure that the voltage, phase and KW rating are compatible with the electrical supply. See diaĆ gram.
Installation Oven Assembly Before assembly and installation of the oven, check that all components have been received. In addition to the oven, legs, decks and/or other acĆ cessories may be required. LEG ATTACHMENT 1. Tip bottom oven section backward. 2. Attach each of the four legs into the nuts seĆ cured in the oven bottom. 3. Tighten each leg and adjust the leg feet to approximately the same height. NOTE: Final leg fet adjustment will be reĆ quired during the leveling operation.
Installation Oven Assembly STAND ASSEMBLY 1. Attach legs to stand frame. Secure with 5/16Ć18 nuts and lockwashers (4 per leg). DO NOT TIGHTEN. 2. Place shelf on legs. Holes in legs should align with holes in shelf corner brackets. Legs should be loose enough to assist in this alignĆ ment. Place 1/4Ć20 x 2Ć1/4" bolts through legs and into shelf brackets. Bolts should fit radius of legs. Install 1/4Ć20 nuts after all four corners are in place. Tighten four nuts.
Installation Oven Assembly LEVELING THE OVEN DECK INSTALLATION 1. Remove the decks from the carton package. NOTE: Handle cordierite shelves carefully to avoid damage. 2. Open the oven door and remove the center element assembly. The assembly is removed by puling forward and unplugging. 3. Install one of the decks in the bottom position. The deck should rest on the angles above the element and should be positioned in contact with the linerback. 4.
Operation Electro/Mechanical Thermostat and Timer COMPONENT DESCRIPTION 1. POWER SWITCH - Controls the power to the oven. When switched to OVEN ON, the oven is operating in the normal heating mode. OVEN OFF, turns the oven off. 2. OVEN THERMOSTAT - Controls the oven temperature at desired settings. 3. LIGHT OFF OVEN INDICATOR LIGHT When lighted indicates heaters are in operaĆ tion. When the light goes out, the oven has reached set operating temperature. 4.
Operation Solid State Temperature Control COMPONENT DESCRIPTION 1. POWER SWITCH Ć Controls the power to the oven. When switched to OVEN ON, the oven is operating in the normal heating mode. OVEN OFF, turns the oven off. 2. DIGITAL DISPLAY Ć Displays the time, temĆ perature and controller related information. 3. TIME DIALĆ A dial to set the cook time. 4. TEMPERATURE DIALĆ A dial to set the cook temperature. 5. START TIMER Ć Starts the timing cycle.
Operation General Baking Tips PIZZA BAKING PROBLEMS SUGGESTED TIMES AND TEMPERATURES Uneven Bakes Pizza should be placed in pans or on screens when baked in the oven. D D D Oven door open too long Improper scaling of dough Warped pans Time Baking time will vary with the amount of garnish on the top of the pizza. Generally speaking, pizzas baked in pans should bake in approximately 7Ć1/2 to 12 minutes. Pizza baked on screens should bake in approximately 5 to 7 minutes.
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 Product left in the oven too long S Reduce cook temperature and increase time S Shorten cook time SYMPTOM: Uneven bakes S S S S S S S S 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 the product evenly in pans SYMPTOM: Product burning S Therm
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