ZEPHAIRE-E & zephaire-E plus convection ovens 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 90147 Rev V (10/13) © 2013 - 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 Electric and Water Connections electrical connection water connection for optional spritzer The electric motor, indicator lights and related switches are connected to the oven as follows: The optional water spritzer is available on Zephaire E Plus standard controls only. The service line will enter trough the rear of the oven and connected to the terminal block (see diagram). 1. Connect the water source to the 3/4” femail garden hose connection on the back of the oven. 1.
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 5/16” bolts shipped with the ovens. NOTE: Old style ovens refer to units with painted exposed rear angle. New style ovens refer to units with rear angle iron enclosed in steel. 4. Drill a clearance hole for a 5/16” bolt in the angle iron of the old style oven. Use the holes in the stacking brackets as a pilot. The following instructions apply to stacking two new style ovens. 5.
Operation Zephaire E Standard Control 1 ON MAN OFF AUTO BLOWER COOL DOWN 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 Zephaire E Plus Standard Control CONTROL DESCRIPTION ON HI 1. CAVITY LIGHTS ON/OFF - Operates the oven cavity lights. MAN 2. BLOWER HI/LO/OFF SWITCH - Controls the operation of the blower. If the blower switch is in the OFF position the oven will be turned off. OFF OFF 1 LIGHTS LOW BLOWER AUTO 3 COOL DOWN 3. COOL DOWN SWITCH - When the switch is in the AUTO position, the oven can be used to cook. When the switch is in the MAN position, the oven is cooling down for the next bake.
Operation Zephaire E Plus Manual Control with Water Spritzer CONTROL DESCRIPTION 1. CAVITY LIGHTS ON/OFF - Operates the oven cavity lights. HI ON MAN 2. BLOWER HI/LO/OFF SWITCH - Controls the operation of the blower. If the blower switch is in the OFF position the oven will be turned off. OFF OFF 1 AUTO LOW LIGHTS BLOWER 3 COOL DOWN 3. COOL DOWN SWITCH - When the switch is in the AUTO position, the oven can be used to cook.
Operation Zephaire E Plus Solid State Digital control Description 1. CAVITY LIGHTS ON/OFF - Operates the oven cavity lights. 1 2 HI ON 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. MAN OFF OFF LOW LIGHTS BLOWER AUTO 3. COOL DOWN SWITCH - When the switch is in the AUTO position, the oven can be used to cook. When the switch is in the MAN position, the oven is cooling down for the next bake. 3 COOL DOWN 4.
Operation Zephaire E Plus Solid State Digital 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.
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 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: 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.
