415 ELECTRIC COMPACT DECK OVEN INSTALLATION -- OPERATION -- MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183 PN 23326 Rev E (10/06) E 2006 --- G.S.
IMPORTANT WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS 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 - 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 industry’s quality standard for all kinds of ovens for every foodservice operation regardless of size, application or budget.
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Table of Contents Introduction Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Installation Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Leg Attachment . . . . .
Introduction Oven Description and Specifications when the equipment is properly installed and maintained. Blodgett Deck ovens have set industry wide standards of excellence for baking characteristics, performance and reliability. They remain unsurpassed for product quality. Features include a full angle iron frame, all welded radius corners and stainless steel exteriors.
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 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.
Installation Electrical Connection Ovens are supplied for operation on 208 volt or 220-240 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 assure that the voltage, phase and KW rating are compatible with the electrical supply. See diagram.
Installation Oven Assembly LEG ATTACHMENT 1. Tip bottom oven section backward. 2. Attach each of the four legs into the nuts secured 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 required during the leveling operation. Before assembly and installation of the oven, check that all components have been received. In addition to the oven, legs, decks and/or other accessories may be required.
Installation Oven Assembly DOUBLE STACKING 1. Connect the spacer assembly to the bottom of th upper unit using 4 hex bolts. 2. Align and secure the spacer connecting plate to the lower unit using 4 sheet metal screws. NOTE: First remove the 4 sheet metal screws along the top edge of the lower unit panel. 3. Stack the upper unit on top of the lower unit. 4. Align and secure the spacer connecting to the spacer assembly using 4 sheet metal screws. STAND ASSEMBLY 1. Attach legs to stand frame.
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 Solid State Temperature Control 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. DIGITAL DISPLAY - Displays the time, temperature and controller related information. 3. TIME DIAL- A dial to set the cook time. 4. TEMPERATURE DIAL- A dial to set the cook temperature. 5. START TIMER - 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 7-1/2 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. 1. Saturate a cloth, and wipe the oven when it is cold. 2. Dry the oven with a clean cloth. The best preventative maintenance measures are, the proper installation of the equipment and a program for routinely cleaning the ovens.
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 Oven doors left open too long S S S S 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 Ther
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. 1. Saturate a cloth, and wipe the oven when it is cold. 2. Dry the oven with a clean cloth. The best preventative maintenance measures are, the proper installation of the equipment and a program for routinely cleaning the ovens.
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 Oven doors left open too long S S S S 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 Ther
CUSTOMER INSERT WIRING DIAGRAM HERE
