DFG-50 CONVECTION OVEN INSTALLATION - OPERATION - MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183 PN 17355 Rev T (3/14) © 2014 - G.S.
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TABLE OF CONTENTS IMPORTANT WARNING: Improper installation, adjustment, alternation, service or maintenance can cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly before installing or servicing this equipment. INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. This information may be obtained by contacting your local gas supplier.
Installation Oven Description and Specifications Cooking in a convection oven differs from cooking in a conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air continually strips away the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.
Installation Delivery and Location Delivery and inspection It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air. All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven: • • 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 Stand Assembly Stand Options Stands With Shelves Small Stands Without Shelves 1. Place stand frame upside down on a work surface. • The 5-3/4” (15cm) stand is used for a single oven, when short legs are required for countertop use. 2. Attach one leg to each of the corner stud bolts on the bottom of the stand top. • The 7” (18cm) stand is used for a double stacked oven, when the oven is to be located on the floor. 3. Place a lock washer and nut on each bolt, and tighten.
Installation Stand Assembly Open Stands With Shelves and Racks 7. Insert a carriage bolt from the outside of the leg, through the leg, and through the shelf corner bracket. 1. Place stand frame upside down on a work surface. 2. Attach one leg to each of the corner stud bolts on the bottom of the stand top. 8. Place a lock washer and nut on each bolt, and tighten securely. 3. Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely. 9. Repeat Steps 5-8 for the top shelf.
Installation Oven Assembly Oven Assembly to Stand Single Section Double Section 1. Place the assembled stand in the location where the oven is going to be used. 1. Assemble the lower section to the stand as described. DO NOT replace the side control compartment or close the front control panel. 2. Remove the side control compartment cover and open the front control panel of a single oven (or lower section). 2. With a tool, punch out the knock-outs in the oven top of the lower oven. 3.
Installation Oven Assembly 4” (10cm) Leg Attachment Caster Installation 1. Lay the oven on its side. NOTE: Casters are not supplied for the 4” (10cm) legs, 5-3/4” (15cm) or 7” (18cm) stands. 2. Screw one leg into each of the corner nuts. NOTE: Install the locking casters on the front of the oven. Install the non-locking casters on the back of the oven. 1. Insert the caster into the leg. Secure the caster to the leg by tightening the locknut.
Installation Ventilation Canopy Type Exhaust Hood On gas models the installation of a proper ventilation system cannot be over emphasized. This system removes unwanted vapors and products of combustion from the operating area. A mechanically driven, canopy type exhaust hood is the preferred method of ventilation. The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides not adjacent to a wall.
Installation Ventilation Direct Flue Arrangement Installing the draft hood When the installation of a mechanically driven exhaust hood is impractical the oven may be vented by a direct flue arrangement. Ovens ordered for direct venting are supplied with a draft hood. Install the draft hood as follows: 1. Place the draft hood over the flue connector. 2. Secure both ends with the sheet metal screws provided. WARNING!! It is essential that the direct flue be installed as follows.
Installation Utility Connections - Standards and Codes 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. The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.
Installation Gas Connection Gas Piping Maximum Capacity of Iron Pipe in Cubic Feet of Natural Gas Per Hour A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure at the equipment. (Pressure drop of 0.5 Inch W.C.
Installation Gas Connection Pressure Regulation and Testing Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essential to the proper operation of the oven and should not be removed. It is preset to provide the oven with 3.5” W.C. (0.87 kPa) for natural gas and 10.5” W.C. (2.50 kPa) for Propane at the manifold. DFG-50 ovens are rated at 27,500 BTU/Hr. (8.1 kW) (29 MJ) or 34,500 BTU/Hr. (10.1 kW) (36 MJ) per section.
Installation Gas Connection Gas Hose Restraint U.S. and Canadian installations If the oven is mounted on casters, a commercial flexible connector with a minimum of 3/4” (1.9 cm) inside diameter must be used along with a quick connect device. The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors For Moveable Gas Appliances CAN/CGA-6.
Installation Electrical Connection Wiring diagrams are located in the motor access panel and on the back of the oven. WARNING!! This appliance is equipped with three prong grounding type plug for your protection against shock hazard and should be plugged directly into a properly grounded three prong receptacle. DO NOT cut or remove the grounding prong from this plug. This oven is supplied for connection to 115 volt grounded circuits.
Installation Initial Startup Adjustments associated with initial installation The following is a check-list to be completed by qualified personnel prior to turning on the appliance for the first time. Each oven, and its component parts, have been thoroughly tested and inspected prior to shipment. However, it is often necessary to further test or adjust the oven as part of a normal and proper installation. These adjustments are the responsibility of the installer, or dealer.
Operation Safety Information What to do in the event of a power failure: The information contained in this section is provided for the use of qualified operating personnel. Qualified operating personnel are those who have carefully read the information contained in this manual, are familiar with the functions of the oven and/or have had previous experience with the operation of the equipment described.
Operation Solid State Manual Control control Description 1. SELECTOR SWITCH - controls power to the oven for cook or cool down. 2. OVEN READY LIGHT - when lit indicates burner operation. When the light goes out the oven has reached operating temperature. 3. SOLID STATE THERMOSTAT - allows either 8 preset temperatures to be selected in accordance with customer requirements, or an infinite selection of temperatures from 200-500ºF (95-260ºC). (infinite control shown) 4.
Operation Solid State Digital Control control Description 1. SELECTOR SWITCH - turns power to the oven on or off. Allows selection of Cook or Cool Down Modes. 2. DISPLAY - displays time or temperature and other information related to oven function. 3. HEAT LAMP - lights when heater is on. 4. PULSE LAMP - lights when Pulsed Fan Mode is turned on. 5. HOLD LAMP - lights when Hold Mode is turned on. 6. DIAL - used to enter set points in display 7. START/STOP KEY - starts or stops the timer. 8.
Operation Solid State Digital Control operation Cook with Pulse: Cook Only: NOTE: PULSE light is on when pulse mode is on and off when pulse mode is off. 1. Turn SELECTOR switch (1) to the desired position. 2. Enter the cook time and temperature. 1. Turn the SELECTOR SWITCH (1) to the desired position. 3. Load product into oven. 2. Enter cook time and cook temperature. NOTE: The display reads LOAD when the oven is near the set temperature. 3. Press PULSE KEY (11). Enter the pulse time.
Operation CH-Pro3 (Solid State Programmable Digital Control) component Description 1. SELECTOR SWITCH - turns power to the oven on or off. Allows selection of cook or cool down modes and fan speed (if applicable). Solid State 2. TIME DISPLAY - gives cook time. 3. TIME ARROW KEYS - press to enter cook and/or pulse times. 1 4. READY INDICATOR - when lit indicates the oven has reached the setpoint temperature and product may be loaded. 5. TEMPERATURE DISPLAY - gives cook and hold temperatures. 6.
Operation CH-Pro3 (Solid State Programmable Digital Control) MANUAL operation 8. When the cook time expires both displays flash and an audible alarm sounds for several seconds then self cancels. The hold key LED flashes. The time display begins to count up while the oven cools to the hold temperature. When the oven reaches the hold temperature the time display resets to 00:00 then begins to count up the hold time. The fan cycles with heat demand in the hold mode.
Operation CH-Pro3 (Solid State Programmable Digital Control) programming the manual key default programming the product keys 1. Turn the SELECTOR SWITCH (1) to the desired position. 1. Turn the SELECTOR SWITCH (1) to the desired position. 2. Press the MANUAL KEY (12). The manual and fan key LEDs light. 2. Press the desired PRODUCT KEY (11). The product and fan key LEDs light. 3. Press the PROGRAM KEY (14). 3.
Operation Blodgett IQ2™ Vision Control component Description 1. OVEN POWER SWITCH - controls power to the oven. 1 2. DISPLAY - displays temperature and other controller related information. 3. PROGRAM KEY - press to enter the programming mode. 4. PROGRAM ARROW KEYS - use to move through programming menus and options 2 4 5. HEAT LED - when lit indicates the control is calling for heat. 7 6. PROG LED - when lit indicates the controller is in the programming mode. 3 5 7.
Operation Blodgett IQ2™ Vision Control Oven Operation Oven Startup: three seconds to cancel the cook cycle for normal operation. To cancel the cook cycle when using shelf timing, press and hold the corresponding SHELF KEY (16) for 3 seconds. 1. Toggle the POWER SWITCH (1) to ON. The display gives the software revision level. The oven preheats to the lowest programmed first stage temperature. The LEDS (15) for all products with the same first stage temperature light. 4.
Operation Blodgett IQ2™ Vision Control 2. Load the product into the oven. Press the desired PRODUCT KEY (14). 6. Press the SHELF KEY (16) for the finished product to silence the alarm. Remove the product. Close the oven door. The DISPLAY (2) scrolls the product name and counts down the remaining cook time for the product with the least time remaining. If the shelf timing function is toggled to the on position for that product key, the DISPLAY (2) reads 7.
Operation Blodgett IQ2™ Vision Control product key Programming To enter the product programming mode To program the product 1. Press and hold the PROGRAM KEY (3). The DISPLAY (2) reads: 4. The display reads: Shelf Cook AAA Prod Cnt Programming Definition: Shelf cook enables the operator to reference product to one of the five shelf positions in the oven. At the end of a shelf cooking cycle the oven will display the name of the product and the shelf number that is ready to be pulled.
Operation Blodgett IQ2™ Vision Control 7. The display reads: Use the PRODUCT KEYS (14) to enter the desired length of the time the fan should be on in the pulse cycle. Press PROGRAM KEY (3). The display reads: Stage 1 Timing XX:XX Stage 1 Fan Off XX:XX Definition: There are 3 options for timing mode when shelf cooking: Straight, Flex and Sensitivity. Straight has no time adjustment. Flex adjusts the cook time to compensate for any difference between the setpoint and actual temperature.
Operation Blodgett IQ2™ Vision Control 14. The display reads: Alarm 1 Name AAA Hold Done XXX To change the alarm name, use the PROGRAM ARROW KEYS (4) to scroll through the alarm name library. Use the PROGRAM ARROW KEYS (4) to select either AUTOMATIC or MANUAL. Press the PROGRAM KEY (3). Press the PROGRAM KEY (3). The display reads: 15. The display reads: Alarm 1 Done XXX Hold Fan Speed XXX Use the PROGRAM ARROW KEYS (4) to select either AUTOMATIC or MANUAL.
Operation Blodgett IQ2™ Vision Control SYSTEM LEVEL PROGRAMMING 3. The display reads: Entering the system programming mode 1. Press and hold the PROGRAM KEY (3). The display reads: Tone Volume XXX Product Cnt Programming Use the PROGRAM ARROW KEYS (4) to select None, 1, 2, 3 or 4. Press the PROGRAM KEY (3) to select the desired level for all audible signals. Use the PROGRAM ARROW KEYS (4) to highlight Programming. Press the PROGRAM KEY (3) to select. The display reads: 4.
Operation Blodgett IQ2™ Vision Control This enables you to program a product name. Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3). Definition: If you are using sensitivity as a timing mode for single stage stage recipes this feature must be turned on. 12. The display reads: Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3). Recipe Shelf YES 8. The display reads: Use the PROGRAM ARROW KEYS (4) to select either Yes or No.
Operation Blodgett IQ2™ Vision Control 17. The display reads: 2. Use the up and down PROGRAM ARROW KEYS (4) to scroll through the existing product names. Or press the PRODUCT KEY (14) that corresponds with the first letter of the name you are looking for. Then use the PROGRAM ARROW KEYS (4) to scroll to the desired name. Recipe Timing YES Use the PROGRAM ARROW KEYS (4) to select either Yes or No. Press the PROGRAM KEY (3). 3. Press the SCAN KEY (9) to edit the name. 4.
Operation Blodgett IQ2™ Vision Control Use the PROGRAM ARROW KEYS (4) to select either ADD, MODIFY or CANCEL. Select ADD to create a new alarm name. Select MODIFY to change an existing alarm name. Select CANCEL to exit the edit mode without saving your changes. Programming the ALARM NAME NOTE: Use these instructions to modify an existing name, to add an alarm name or to delete a name already in the library. NOTE: Names may be up to 16 characters long and can contain letters and numbers.
Operation How Cook & Hold Works With the optional COOK & HOLD feature, meat is roasted at lower temperatures for longer periods of time. This preserves flavor and tenderness and prevents over drying. There are three phases in cook and hold roasting. Primary Cooking - controlled by the COOK & HOLD TIMER. The meat is cooked at a low temperature until approximately 2/3 done. • Cooking from Stored Heat - when the primary cook time expires, the oven automatically switches to HOLD.
Operation General Guidelines for Operating Personnel Cook Times and Temperatures Operating tips Preheating the oven Pans and Racks Always preheat the oven before baking or roasting. We recommend preheating 50°F (28°C) above the cook temperature to offset the drop in temperature when the doors are opened and cold product is loaded into the oven. Set the thermostat to the cook temperature after the product is loaded. Product or pan height determines how many racks are used.
Operation Suggested Times and Temperatures product temperature time # shelves Hamburger Patties (5 per lb) 400°F (205°C) 8-10 mins. 10 Steamship Round (80 lb. quartered) 275°F (135°C) 2 hrs 45 mins. 2 Standing Rib Choice (20 lbs, trimmed, rare) 235°F (115°C) 2 hrs 45 mins. 2 Banquet Shell Steaks (10 oz. meat) 450°F (235°C) 7-8 mins. 5 Swiss Steak after Braising 275°F (135°C) 1 hr. 5 Baked Stuffed Pork Chop 375°F (190°C) 25-30 mins. 5 Boned Veal Roast (15 lbs.
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 program for routinely cleaning the ovens. 1. Saturate a cloth, and wipe the oven when it is cold. Annual Maintenance 2. Dry the oven with a clean cloth.
Maintenance Troubleshooting Guide POSSIBLE CAUSE(S) SYMPTOM: Oven will not fire. • Gas turned off. SUGGESTED REMEDY • Turn the gas valve to ON. • Oven not plugged in. • Plug in electrical supply cord. • Power switch on the control panel is off. • Set the control panel to COOK or OVEN ON. • Control set below ambient temperature. • Set to desired cook temperature. • Doors are open. • Close doors. • Computerized controls - error code on display. • * SYMPTOM: Oven does not come to ready.
