BCH-G GAS CABINET BASED BRAISING PAN WITH HEAVY DUTY HYDRAULIC TILT INSTALLATION – OPERATION – MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.
IMPORTANT NOTES FOR INSTALLATION AND OPERATION It is recommended that this manual be read thoroughly and that all instructions be followed carefully. This manual should be retained for future reference. This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death.
TABLE OF CONTENTS DESCRIPTION PAGE 1.0 Important Notes for Installation and Operation ........................................................ 2 2.0 Service Connections ................................................................................................ 4 3.0 Installation Instructions ............................................................................................. 5 4.0 Operating Instructions .........................................................................................
2.0 SERVICE CONNECTIONS Supply gas through 3/4" pipe. A gas shut-off valve must be installed in supply piping convenient and adjacent to appliance. Unless otherwise specified, Field Wire Electrical Connection to be 120 Volts, 60 Hertz single phase with grounding wire. GAS SUPPLY MODEL BTU/HR. kW/HR. BCH-30G 80,000 23.4 Natural Propane 29.3 6"-14" [152-356mm] 11"-14" [279-356mm] BCH-40G 100,000 SUPPLY PRESSURE (W.C.) EQUIPMENT CLEARANCE LEFT 3.0" [76 mm] RIGHT 3.0" [76 mm] REAR 6.
3.0 INSTALLATION INSTRUCTIONS UNPACKING Immediately after unpacking, check for possible shipping damage. If the tilting braising pan is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery. Before installing, verify that the electrical service agrees with the specifications on the rating plate located on the left side panel as you face the front of the braising pan.
3.0 INSTALLATION INSTRUCTIONS (Continued) LEVELLING AND ANCHORING TILTING BRAISING PAN 1. Place tilting braising pan in the installation position. 2. Place a carpenter’s level on top of the braising pan and turn the adjustable feet to level braising pan side-to-side and front-to-back. 3. Mark hole locations on the floor through the anchoring holes provided in the rear flanged adjustable feet. 4. Remove tilting braising pan from installation position and drill holes in locations marked on the floor.
NOTICE: If this equipment is being installed at over 2,000 feet altitude and was not so specified on order, contact service department. Failure to install with proper orifice sizing may void the warranty. CAUTION: The pipe thread compound used when installing pipes must be a type that is resistant to the action of liquified petroleum or propane gases. ELECTRICAL CONNECTIONS WARNING: Do not connect the appliance to the electrical supply until after the gas connection has been made.
4.0 OPERATING INSTRUCTIONS WARNING: The tilting braising pan and its parts are hot. Use care when operating, cleaning and servicing the tilting braising pan. BEFORE FIRST USE Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all surface parts and the interior of the tilting braising pan. Follow the cleaner manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a soft clean cloth.
4.0 OPERATING INSTRUCTIONS (Continued) START UP PROCEDURE 1. Open the manual gas shut-off valve located inside cabinet on left side when facing the front of the unit. 2. Ensure that the skillet pan is in the down or horizontal position. 3. Set the thermostat dial to the desired setting. The red “TEMPERATURE” pilot will be on until the desired setting has been reached. 4. The green “IGNITION” pilot should remain on with the “TEMPERATURE” pilot, indicating normal ignition and operation.
4.0 OPERATING INSTRUCTIONS (Continued) TILTING THE BRAISING PAN 1. DO NOT try to tilt braising pan with lid down. Turn POWER switch on. 2. Make sure the receiving pan is in place. 3. To tilt braising pan, push and hold TILT SWITCH in the UP mode until desired pan position has been reached. The braising pan will empty when raised to the top tilt position. 4. When the braising pan is raised 5E or more, the gas supply will be turned off automatically.
5.0 CLEANING INSTRUCTIONS WARNING: Disconnect the power supply to the appliance before cleaning or servicing. After each use, allow the tilting braising pan to cool before cleaning. Keep exposed cleanable areas of the tilting braising pan clean at all times. Do not get water in electrical box or on any electrical component. 1. Thoroughly wash pan, pouring spout, lid and exterior surfaces with mild detergent and warm water. If necessary, soak pan to remove food that is stuck to pan surface.
6.0 COOKING GUIDELINES The guidelines given below are suggested quantities, temperature settings, and estimated numbers of orders per load and per hour. When two temperatures are given, the first is to start the product, and the second to finish the product. The following temperatures should be used: Temperature (EF) Simmering 200 Maximum Sautéing 225 - 275 Searing 300 - 350 Frying 325 - 375 Grilling 350 - 450 BCH-30G PER LOAD QTY PORTIONS BCH-40G PER LOAD QTY PORTIONS 12 2 lbs. 10 3 lbs.
ITEM PORTION TEMP (F) BATCH/HR BCH-30G PER LOAD QTY PORTIONS BCH-40G PER LOAD QTY PORTIONS SAUCES, GRAVIES, SOUPS Brown Gravy 1 oz. 350 - 200 2 18 gal. 2300 35 gal. 4500 Cream Sauce 2 oz. 250 - 175 1 18 gal. 1150 35 gal. 2250 Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725 French Onion Soup 6 oz. 225 1 18 gal. 350 35 gal. 700 Meat Sauce 4 oz. 350 - 200 1 18 gal. 575 35 gal. 1100 3 oz. 400 6 30 lbs. 125 45 lbs. 200 Beans, Wax, Green 3 oz. 400 3 25 lbs.
ITEM PORTION TEMP (F) BATCH/HR BCH-30G PER LOAD QTY PORTIONS BCH-40G PER LOAD QTY PORTIONS DESSERTS, PUDDINGS, SWEET SAUCES Butterscotch Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500 Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500 Chocolate Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500 Cornstarch Pudding 4 oz. 200 1 18 gal. 575 35 gal. 1100 Fruit Gelatin 3 oz. 250 2 18 gal. 750 35 gal. 1500 3 slices 350 12 2 lbs. 10 3 lbs. 15 Amer. Chop Suey 6 oz.
ITEM PORTION TEMP (F) BATCH/HR BCH-30G PER LOAD QTY PORTIONS BCH-40G PER LOAD QTY PORTIONS MEAT-POULTRY (continued) TURKEY Off Carcass 2 oz. 400-200 – 3 26-30 lbs. 200 4 26-30 lbs. 275 On Carcass 2 oz. 400-200 – 4 16-20 lbs. 175 6 16-20 lbs. 265 1 sandwich 400 8 35 sandwiches 35 50 sand. 50 Macaroni & Cheese 8 oz. 200 2 18 gal. 300 35 gal. 525 Rice 4 oz. 350-225 1 20 lbs. raw 320 40 lbs. raw 650 Spaghetti 4 oz. 350-225 2 8 lbs. raw 200 12 lbs.
7.0 MAINTENANCE NOTICE: Contact the factory, factory representative or local service company to perform maintenance and repairs. WARNING: The tilting braising pan and its parts are hot. Use care when operating, cleaning and servicing the tilting braising pan. WARNING: Disconnect the power supply to the appliance before cleaning or servicing. HYDRAULIC SYSTEM SERVICE Set up regular schedule for checking the oil temperature, hydraulic hoses and keeping the equipment clean.
ADJUSTMENTS AND CONTROLS: ADJUST PAN SPEED There are three controls available on this power unit. The first is an adjustable relief valve mounted into the custom aluminum manifold block. The other two control the linear speed of the actuator. RELIEF VALVE: The relief valve is located underneath an aluminum hexagon cover on the side of the custom manifold block. This relief valve is factory set to 825 P.S.I. and locked and should not be adjusted.
8.0 TROUBLESHOOTING 1) BURNERS DO NOT COME ON: a) Gas supply to unit is “OFF”. b) Manual shut off valve is “OFF”. c) Thermostat is not turned “ON”. d) Pan not in lowest position. e) Ignition Module not functioning. 2) BURNERS PRODUCE CARBON DEPOSITS: a) Wrong size orifices. b) Burner air not adjusted properly. c) Wrong gas supply. d) Incorrect pressure at supply. 3) BRAISING PAN WILL NOT OPERATE (UP OR DOWN): a) Motor power supply not “ON”. b) Defective UP/DOWN switch. c) SEE TROUBLESHOOTING - HYDRAULICS.
3) MOISTURE IN OIL: a) Fill pipes left open. b) Moisture in container used to replace oil in tank. c) Extreme temperature differential. 4) OVERHEATING OF SYSTEM: a) Continuous operation at relief setting. b) Excessive slippage or internal leakage. c) Fluid viscosity too high or low. d) Hose I.D. too small causing high velocity. e) Improper air circulation around reservoir. f) System relief valve set too high. g) Power unit operating in direct sunlight or ambient temperature is too high.
6) SOLENOID VALVES: a) Voltage too low. b) Short circuit, open connection. c) Wrong voltage. d) Foreign matter in fluid causing valves to stick or plug.
Proper Shipping Name: Hydraulic System Fluid, Other Than Petroleum WHMIS Hazard: Not Controlled TDG Hazard Class: Non-Hazardous Hazard Number: Not applicable Chemical Family: Mixture Completed By: J. Pajak Telephone Number: 1-416-763-4691 Facsimile Number: 1-416-763-3167 DUNS Number: 20-167-2573 SECTION II - HAZARDOUS COMPONENTS Material Description CAS No. Percent Hazard This product contains no known hazardous components under current OSHA, ACGIH, WHMIS or the IDL regulations.
SECTION V - HEALTH HAZARD INFORMATION Threshold Limit Value (TLV) and Permissible Exposure Limit (PEL): See Section II Hazardous Components Primary Routes of Exposure - Eyes, skin, inhalation. Chronic or Recurrent Effects: Unknown for this product. Acute Effects: Inhalation: No significant effects known. Skin: May be a mild irritant on prolonged contact. Eyes: Mild irritant Ingestion: No significant effects known. *** First Aid *** Inhalation: Not applicable. Skin: Wash with soap and water.
Waste Disposal: Follow pertinent regulations for disposal. It is the responsibility of the product user to determine, at the time of disposal, whether a material containing the product or derived from the product should be classified as a hazardous waste (40 CFR 261.20-24). SECTION VIII - SPECIAL PROTECTION INFORMATION Respiratory Protection: Not required. Ventilation: General workplace ventilation is satisfactory Protective Gloves: Rubber if skin is sensitive.