BLP-G GAS FLOOR MODEL BRAISING PAN WITH ELECTRIC POWER 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 Important Notes for Installation and Operation ............................................................... 2 1.0 Service Connections ............................................................................................... 4 2.0 Installation Instructions ............................................................................................ 5 3.0 Operation Instructions ........................................................................................
1.0 SERVICE CONNECTIONS Unless otherwise specified, Field Wire Electrical Connection to be 120 Volts, 60 Hertz single phase with grounding GAS CONNECTION: Supply gas through 3/4" pipe. A gas shut-off valve must be installed in supply piping convenient and adjacent to appliance. COLD WATER: 3/8" O.D. tubing to faucet. (OPTIONAL) HOT WATER: 3/8" O.D. tubing to faucet. (OPTIONAL) MODEL GAS SUPPLY BTU/HR. kW/HR. SUPPLY PIPE PRESSURE (W.C.) BLP-30G 80,000 23.4 BLP-40G 100,000 29.
2.0 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 type of gas supply (natural or propane) and electrical service agree with the specifications on the rating plate located on the left side panel as you face the front of the braising pan.
FLUE CONNECTIONS Do not obstruct the flow of flue gases from the flue duct located on the rear of the tilting braising pan. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel. Information on the construction and installation of ventilating hoods may be obtained from the standard for “Vapor Removal from Cooking Equipment”, NFPA No.
GAS CONNECTIONS All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases. The gas inlet is located under the control panel on the left-hand side. Connect gas supply to the tilting braising pan. The gas supply line must be at least the equivalent of 3/4" iron pipe with an incoming pressure of approximately 7" W.C. (Water Column) for natural gas or 11" W.C. (Water Column) for propane gas.
3.0 OPERATION INSTRUCTIONS BEFORE FIRST USE CAUTION: The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance. 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. CONTROLS Green Ignition Light - Will light when ignition has occurred.
START-UP PROCEDURE 1. Open manual gas shutoff valve. 2. Ensure that the braising pan is in the DOWN position. 3. Turn THERMOSTAT dial to desired setting. The red TEMPERATURE LIGHT will come on. This will turn on the electronic ignition which will light the burners. 4. If the green IGNITION LIGHT does not come on after 30 seconds, turn THERMOSTAT OFF and then ON again for restart. 5. When braising pan has reached set temperature, the red TEMPERATURE LIGHT will go off and the burners will shut off.
TILTING THE BRAISING PAN 1. DO NOT try to tilt braising pan with lid down. 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. When the braising pan is raised 5 or more, the gas supply will be tuned off automatically. The braising pan will not operate once the pan has been tilted. 4.
4.0 PERIODIC MAINTENANCE WARNING: Disconnect the power supply to the appliance before cleaning or servicing. CLEANING After each use, allow the tilting braising pan to cool and clean it. Keep exposed cleanable areas of the tilting braising pan clean at all times. Do not get water in electrical box or any electrical component. 1. Thoroughly wash pan, pouring spout (See Figure 2), lid and exterior surfaces with detergent and warm water. If necessary, soak pan to remove food that is stuck to pan surface.
CAUTION: The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance. ADJUSTMENTS All tilting braising pans are adjusted at the factory. At least twice a year, have an authorized service person clean and adjust the tilting braising pan for maximum performance.
5.0 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 BLP-30G PER LOAD QTY PORTIONS BLP-40G PER LOAD QTY PORTIONS 12 2 lbs. 10 3 lbs.
ITEM PORTION TEMP (F) BATCH/HR BLP-30G PER LOAD QTY PORTIONS BLP-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 BLP-30G PER LOAD QTY PORTIONS BLP-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 BLP-30G PER LOAD QTY PORTIONS BLP-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.
6.0 TROUBLESHOOTING Burners do not come on: 1. Gas supply to unit is “OFF”. 2. Manual shut off valve is “OFF”. 3. Thermostat is not turned “ON”. 4. Pan not in lowest position. 5. Ignition control not functioning. 6. Unit electrical supply is not plugged in or turned on. Burners produce carbon deposits: 1. Wrong size orifices. 2. Burner air not adjusted properly. 3. Wrong gas supply. 4. Incorrect pressure at supply.
