THE BLODGETT COMBI-OVEN/STEAMER OPERATOR/TECHNICAL MANUAL NON SELF-FLUSHING MODELS Models COS-6, COS-101 and COS-101S (Manufactured before 10/92) Models COS-201 and COS-20 (Manufactured before 1/95) BLODGETT COMBI www.blodgett.
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.
A PERSONAL WORD FROM BLODGETT COMBI Congratulations on your purchase of the BLODGETT Combi-Oven/ Steamer. We firmly believe that your choice has been a wise one, and trust you will receive many years of excellent service from your new multipurpose oven. The Combi-Oven/Steamer concept offers completely new potential for cooking which minimizes shrinkage, while maintaining food’s essential vitamins and valuable nutrients.
Model: Your Service Agency’s Address: Serial Number: Your oven was installed by: Your start-up inspection service was performed: Date: ASAP:
Table of Contents Introduction The Blodgett Combi-Oven/Steamer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Description of the Combi-Oven/Steamer . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 3 4 Installation Owner’s Responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Owner’s Responsibilities . . . . . . . . .
Introduction The Blodgett Combi-Oven/Steamer For quite some time, commercial cooking equipment has remained more or less unchanged. There are kettles, deck ovens, the good old range with its legion of pots and many other extra appliances. The result: time expenditure, excessive manual work, and countless cleaning processes. The last few years have paved the way for a revolution in the equipment of restaurant and institutional kitchens.
Introduction Description of the Combi-Oven/Steamer ABOUT THE OVEN/STEAMER OVEN/STEAMER OPERATION Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel with first class workmanship. The practical oven door, with a viewing window, has a wide swing radius and handle which can be operated easily, even with wet or greasy hands.
Introduction Oven Features TABLE MODELS: COS-6, COS-101 AND COS-101S DO NOT BLOCK (a) Decalcifier inlet/safety valve 14 (b) To ensure proper function valve must be free to move.
Introduction Oven Features FLOOR MODELS: COS-20 AND COS-201 DO NOT BLOCK (a) Decalcifier inlet/safety valve 13 (b) To ensure proper function valve must be free to move.
Installation Owner’s Responsibilities Installation responsibilities prior to service startup inspection 2. The owner/operator must have the following plumbing and electrical requirements met and installed. NOTE: An atmospheric drain kit and water pressure regulator are provided with the equipment, failure to utilize this installation kit (or equipment) will void warranty. You are entitled to a free start-up inspection service by our factory ASAP.
Installation Owner’s Responsibilities U.S. and Canadian installations THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN AND/OR INJURY TO THE OPERATOR.
Installation Oven Placement OVEN LEVELING OVEN LOCATION All Units Follow these guidelines carefully when selecting a location for your Combi-Oven/Steamer. Place the Oven/Steamer on a level and solid floor. Sloping or uneven floors can cause the unit to function improperly. Left Side The vents should have adequate air space. According to our agency listings, a minimum of 4” is required on the left side of the unit for operation.
Installation Plumbing Connections COLD WATER CONNECTION SPRAY HOSE CONNECTION Connect the appliance to quality cold water via a pressure hose with 3/4” couplings. A shut off valve is to be provided adjacent to the oven. Connect the optional spray hose to the fill solenoid as shown.
Installation Plumbing Connections DRAIN CONNECTION The Drain Vent assembly, included with the unit, and a 2” pipe with standard drain pitch, should be run to an open drain or connected to a standpipe equipped with a vent. The waste water can also be directed to a nearby floor drain. Flexible hose which allows trapped water to accumulate in sagged runs must be avoided. Use the following directions to properly connect the drain. 1. Find the drain connection on the lower rear of the unit. See Figure 7. 2.
Installation Electrical Connections This unit should be installed by a certified electrician only. Before making any electrical connections to these units, check that the power supply is adequate for the voltage, amperage, and phase requirements stated on the rating name plate mounted on the unit. Electrical specifications and circuit diagram can be found behind the cover of the installation cabinet.
Installation Stacking --- COS-6 and COS-101 TO STACK TWO COS-6’S OR A COS-6 ON A COS-101 2. Lower the upper section onto the spacer. The 1. Attach the stacking spacer (PN R9036) to the legs of the stand on the upper section will fit top of the lower section using the screws prointo the fittings attached to the stacking vided. spacer.
Installation Door Adjustments COS-6, COS-101 AND COS-101S COS-20 AND COS-201 The door latch may be adjusted in two directions, in and out, and up and down, using the following procedure: The hinges may be adjusted as follows: 1. Adjust up and down by loosening the two bolts holding the latch to the face of the unit (A). 2. Make adjustments so that the leading face of the latch is centered in the opening of the handle assembly. 3. Tighten the bolts so that there is no further movement. 4.
Installation Final Check BEFORE SWITCHING THE APPLIANCE ON ELECTRICAL CONTROL COMPARTMENT Before applying power to the unit for the first time, check for the following conditions: Applied voltage to unit voltage/phase suitable for appliance specified. 1. All electrical safety provisions have been adhered to and the electrical connections are correct. j j j j j j j j j 2. The circulation fan(s) should turn counterclockwise: check rotation from inside the oven cavity. 3.
Installation Final Check OVEN OPERATIONAL TESTS NOTE: Checks to be made by customer or authorized service agent.
Operation Standard Controls CONTROLS IDENTIFICATION 1. Indicator Light: Appliance Too Hot, DON’T STEAM This light is on when the STEAM function is turned on and the oven temperature is higher than 230_F (110_C). Cool the appliance by turning the mode selector switch to COOL DOWN mode until the temperature is below 230_F (110_C). This light does not inhibit steam production. 2. Indicator Light: LOW WATER, FILL 2 1 3 This light flashes when the water level in the steam generator is too low.
Operation Standard Controls OPERATION Preheating for the HOT AIR function 1. Toturn the appliance on, simply turn the Mode Selector Switch (4) to the desired function. 2. The POWER ON Indicator Light (3) will light up. 3. Set the TIMER (7) for the desired cooking time or set it to STAY ON. The buzzer will sound and the unit will shut off when the time has expired. 4. For the HOT AIR and COMBI (Combined Steam and Hot Air) modes, set the THERMOSTAT Dial (6) to the desired temperature.
Operation The Steam Mode INFORMATION ABOUT THE STEAM MODE How steaming works D This mode gently cooks food using non-pressurized steam. Fresh steam is directed into the oven from the generator. It is not necessary to add water to foods during the cooking process. What can be steamed Vegetables, side dishes, fish, meat, poultry, diet foods, garnishes, dumplings, casseroles, meat loaf, fruits, desserts and eggs.
Operation The Steam Mode TIPS AND PROCEDURES SAMPLE DISHES Containers Vegetables Both solid and perforated steam table pans of varying sizes (full, half, and one-third size) may be used in the appliance. Small pans may be placed on wire racks. Fresh and frozen vegetables may be steamed together. Frozen vegetables should be loosely scattered on the trays. Perforated trays shorten cooking time, although solid trays may be used.
Operation The Hot Air Mode INFORMATION ABOUT THE HOT AIR MODE TIPS AND PROCEDURES How cooking with hot air works Hot air is circulated at high speed on all sides of the product, providing a concentrated cooking process. This function is extremely effective for intensive browning. What can be cooked with hot air Hot air can be used for all foods which need a short cooking time and intensive browning. For example: steaks, cutlets, fillets, breaded foods, and various baked foods.
Operation The Combi Mode (Steam and Hot Air) INFORMATION ABOUT THE COMBI (STEAM AND HOT AIR) MODE How Combi Mode Works With this function, the advantages of steam (short cooking time, less shrinkage) and hot air (intensive aroma, appetizing color) are combined. Steam and hot air circulate at high speeds, enveloping the product on all sides and providing an intensive cooking process.
Operation General Tips and Procedures USING RACKS LOADING THE OVEN Use racks for roasts needing a longer roasting time, large roasts (pork, veal, beef, venison, lamb), searing, toast, au gratin, (chicken, duck, goose, legs, chops), cooking in containers, thawing, baking in tins, etc. When cooking in racks it is important to turn food products. To ensure that the product will brown on all sides, do not place foods too close together. Place the grain of meats parallel to the air stream (left to right).
Maintenance Spray Bottle Operating Procedure WARNING!! 1. 2. 3. 4. 5. 6. Always disconnect the power supply before servicing or cleaning the unit. Unscrew the sprayer head and fill the container to the MAX mark. Screw the head assembly on firmly to ensure an airtight seal. The liquid must be clean and free from foreign matter. Do not overfill - space must be left for compressing air. To build up pressure, pump approximately 20 full strokes when the container is filled with liquid.
Maintenance Cleaning and Preventive Maintenance CLEANING THE INTERIOR Daily cleaning of the appliance is essential for sanitation, and to ensure against operational difficulties. Use an oven cleaning detergent in conjunction with the supplied spray bottle. For difficult cleaning, allow the spray-on oven cleaner to work longer before rinsing. 1. Cool the oven down to 140_F (60_C) or, if the oven has been idle, turn the steam mode on for 3 to 4 minutes in order to warm the oven surfaces. 2.
Maintenance Decalcification 1. Insert the transport cart into the oven cavity. (COS-20 and COS-201 only) 2. This unit is equipped with a GENERATOR DRAIN VALVE located in the lower left hand corner on the front of the unit. With the appliance OFF, open the GENERATOR DRAIN VALVE by moving the DRAIN LEVER (1) to the right. Drain the generator completely. 3. Close the GENERATOR DRAIN VALVE by moving the DRAIN LEVER to the left. 4.
Maintenance Preventative Maintenance PREVENTIVE MAINTENANCE CHANGING THE LIGHT BULB The best preventive maintenance measures are the proper initial installation of the equipment and a program for cleaning the oven routinely. The Oven/Steamer requires no lubrication. Contact the factory, the factory representative or a local Blodgett Combi service company to perform maintenence and repairs should they be required. When replacing the light bulb always use a new lens gasket. Insert the new bulb with care.
Technical Information COS-6 Service Schematics Figure 16 27
Technical Information COS-6 Service Schematics Figure 17 28
Technical Information COS-101 and COS-101S Service Schematics Figure 18 29
Technical Information COS-101 and COS-101S Service Schematics Figure 19 30
Technical Information COS-201 Service Schematics Figure 20 31
Technical Information COS-201 Service Schematics Figure 21 32
Technical Information COS-201 Service Schematics Figure 22 33
Technical Information COS-20 Service Schematics Figure 23 34
Technical Information COS-20 Service Schematics Figure 24 35
Technical Information COS-20 Service Schematics Figure 25 36
Technical Information Oven/Steamer Temperature vs.
Technical Information Resistance Chart for Elements ELEMENT OHM CHART Voltage 1500 W Steam 2000 W Hot Air 2500 W Hot Air 3000 W Steam 208 28.8 21.6 17.3 14.4 240 38.4 28.8 23.0 19.2 440 129.1 96.8 77.4 64.5 480 153.6 115.2 92.2 76.8 NOTE: Use these figures +/ --- 5% at room temperature.
Technical Information Steam Temperature Controller Probe Temperature Probe Resistance 70_F (21_C) 35670 78_F (26_C) 29290 90_F (32_C) 22030 120_F (49_C) 11260 150_F (66_C) 6125 190_F (88_C) 2937 200_F (93_C) 2476 210_F (99_C) 2112 250_F (121_C) 1127 300_F (149_C) 567.3 350_F (177_C) 309.
Technical Information Quenching System SPRAY NOZZLE P2 175_F (80_C) P5 CONTROLS F3 P1 FLOAT P3 F6 BLOWER COOKING COMPARTMENT VENTURI OPENING FAT FILTER ELEMENT ELEMENT SPRAY NOZZLE STEAM GENERATOR FILLING SOLENOID QUENCHING SYSTEM SOLENOID P4 SPRAY ON @ 100_F (38_C) ATMOSPHERIC DRAIN Figure 28 P1 --- Too hot for steam cavity thermostat opens @ 150_F (66_C) , closes @230_F (110_C) P2 --- Steam production control P3 --- Steam priority preheat, preheats boiler to 170_F (77_C), then changes sta
Technical Information Quenching System QUENCHING SYSTEM/NEGATIVE Steam introduced to cooking compartment condenses on food releasing it’s latent heat of condensation. This condensation from gas to liquid causes a slight decrease in compartment pressure contributing to the negative pressure at the Venturi Opening. P2 175_F (80_C) “COLD AIR --- .02 TO --- .
Technical Information Quenching System QUENCHING SYSTEM/POSITIVE When food is warmed condensation is reduced or stopped. Slight positive steam pressure (.08 PSI) builds in cooking compartment, overcoming negative Venturi pressure. P2 thermostat sensed out- going steam above 175_F (80_C) and shuts off steam generator. P4 thermostat senses outgoing steam in drain about 100_F (38_C) and turns on quenching system. P2 175_F (80_C) Local Limited Pressire +.
Technical Information Timers --- Old Style P/N R0156 P/N R0153 Note Pin Position Note Pin Position TOP VIEW TOP VIEW A1 15 A1 15 B1 B2 B1 B2 Note Pin Position 8 Note Pin Position 7 3 88860 8 88860 8 16 1B 16 1B B3 A2 B3 A2 FRONT VIEW FRONT VIEW Figure 31 Figure 32 Designation:K4 Color: Beige body, Green label Function: Delay on release.
Technical Information Timers --- Old Style P/N R0157 P/N R0156 Note Pin Position TOP VIEW TOP VIEW A1 15 A1 15 B1 B2 B1 B2 Note Pin Position Note Pin Position 2 4 88860 8 88860 8 16 1B 16 1B B3 A2 B3 A2 FRONT VIEW FRONT VIEW Figure 33 Figure 34 Designation:K6 Color: Beige body, Yellow label Function: Blinking Time: 0.5 seconds Designation:K7 Color: Brown body, Yellow label Function: Delay on operate Time: 1.
Technical Information Timers --- New Style PN R1567 (M2U) P/N R1568(M2C) 1A 15 B2 .6 .5 .7 .8 1A 15 M2C .9 B2 1.0 M2U .6 .4 .3 .2 .1 16 18 A3 A2 16 18 A3 A2 Figure 35 Figure 37 Designation:K4 Color: White body, Blue knobs Function: R2506 Kit, Delay on release dry up protector Time: 2.5 second Designation:K5 Color: White body, Blue knobs Function: R2523 Kit, Delay on operate Time: 0.6 seconds P/N R1569 (2ML) P/N R1567 (M2U) 1A 1A 15 M2L B2 B2 15 1.0 M2U 0.5 0.
