ZEPHAIRE-100-E convection oven INSTALLATION - OPERATION - MAINTENANCE (Formerly ZEPHAIRE-240E PLUS) BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183 PN 52789 Rev L (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. FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.
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 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. • 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 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. Installation must conform with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70-Latest Edition and/or Canadian National Electric Code C22.
Installation Electrical Connections electrical connection The electric motor, indicator lights and related switches are connected to the oven as follows: The service line will enter trough the rear of the oven and connected to the terminal block (see diagram). 1. Remove the bottom trim and control panel. Removal of the body side is not necessary. 2. Remove knock-out in the rear of the unit and run the supply power line to terminal block and connect the wires. 3.
Installation Oven Assembly NSF Bolts These bolts are required by NSF to block any exposed hole on the back of an oven. This includes: 1. Locate the 5/16” bolts that were shipped with the oven. • any unit, single or stacked, without a back panel. 2. Install the bolts as shown • any holes in stacked units not used for mounting stacking brackets.
Installation Oven Assembly Leg Attachment Caster Assembly 1. Push the oven onto a lift with the bottom of the oven down. NOTE: Install the locking casters on the front of the oven. Install the non-locking casters on the back of the oven. 2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn the legs clockwise and tighten to the nearest full turn. Casters for Single and Double Stacked Ovens: 1. Attach the legs as described. 2.
Installation Oven Assembly Double Section Assembly Oven Leveling 1. Secure the short legs to the bottom sections as described. After assembly, the oven should be leveled and moved to the operating location. 2. Place the upper section in position on top of the lower oven. 1. The oven can be leveled by adjusting the feet or casters located on the bottom 3. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens. 4. Attach the flue connector.
Operation SSM Solid State Manual Control with 60 Minute Electro-Mechanical Timer ON HI OFF OFF 1 LIGHTS LOW BLOWER 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 SSD Solid State Digital Control control Description 1. CAVITY LIGHTS ON/OFF - Operates the oven cavity lights. 1 2 ON HI OFF OFF LIGHTS LOW BLOWER 2. BLOWER ON/OFF SWITCH - Controls the operation of the blower. If the blower switch is in the OFF position the oven will be turned off. COOL DOWN COOK 3. MODE SWITCH - When the switch is in the COOK position, the oven can be used to cook. When the switch is in the COOL DOWN position, the oven is cooling down for the next bake. 3 MODE 4.
Operation SSD Solid State Digital Control To set the hold time: 7. Push the START/STOP key (9) to stop timer. 1. Press HOLD key (12) to turn hold mode on. 8. Remove the product. NOTE: HOLD light is on. 9. Push HOLD (12) key to turn off hold mode. 2. Rotate dial (8) to enter the hold temperature. Cook with Pulse: 3. Press START/STOP key (9) NOTE: PULSE light is on when pulse mode is on and off when pulse mode is off. To set the pulse time: 1. Turn the BLOWER switch (2) to the desired position. 1.
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 The best preventative maintenance measures are, the proper installation of the equipment and a program for routinely cleaning the ovens. WARNING!! Always clean the unit when it is cold. Annual Maintenance This oven requires no lubrication, however, the venting system should be checked annually for possible deterioration resulting from moisture and corrosive flue products.
Maintenance Troubleshooting Guide POSSIBLE CAUSE(S) SYMPTOM: Elements will not heat • 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. SYMPTOM: Oven does not come to ready. • The oven has not reached preheat temperature. • Wait for oven to reach preheat temperature.
