Blodgett CTB SERIES Betriebsanleitung

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone: (802) 658Ć6600 Fax: (802)864Ć0183

PN 54836 Rev A (8/11)

E 2010 - G. . Blodgett Corporation

CTB and CTBR for WENDY'S

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

IMPORTANT

FOR YOUR SAFETY

Do not tore or u e ga oline or other flammable vapor or

liquid in the vicinity of thi or any other appliance.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE

PROPERTY DAMAGE, INJURY OR DEATH. READ THE INĆ

STALLATION, OPERATING AND MAINTENANCE INĆ

STRUCTIONS THOROUGHLY BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT

The information contained in thi manual i important for the proper

in tallation, u e, and maintenance of thi oven. Adherence to the e

procedure and in truction will re ult in ati factory baking re ult

and long, trouble free ervice. Plea e read thi manual carefully and

retain it for future reference.

Error : De criptive, typographic or pictorial error are ubject to correcĆ

tion. Specification are ubject to change without notice.

THE REPUTATION YOU CAN COUNT ON

For over a century and a half, The Blodgett Oven Company has been building

ovens and nothing but ovens. We've set the industry's quality standard for all

kinds of ovens for every foodservice operation regardless of size, application

or budget. In fact, no one offers more models, sizes, and oven applications

than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ

vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza

Oven line. For more information on the full line of Blodgett ovens contact your

Blodgett representative.

Your ervice Agency's Address:

Model:

erial Number:

Your oven was installed by:

Your oven's installation was checked by:

Table of Content

Introduction

Oven Description and pecifications 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Components 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

In tallation

Delivery and Location 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

tand Assembly 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

tand Options 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

tand Assembly 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Assembly 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Assembly to tand 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4" (10cm) Leg Attachment 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Caster Installation 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Leveling 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Adjustments Associated with Initial Installation 8. . . . . . . . . . . . . . . . . . . . . . .

Utility Connections - tandards and Codes 9. . . . . . . . . . . . . . . . . . . . . . . . .

Electrical Connection 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Operation

afety Information 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

IQ Control 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Component Description 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Operational Test Procedure 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Recipe Review - Quickly see what is programmed for each product key. 13

View Temperature etting 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cool Down 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

etback 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Programming 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Changing the Menu trip 15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Recipe Programming (1724) 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ystem Programming (6647) 21. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Product or Alarm Name Libraries (6647) 24. . . . . . . . . . . . . . . . . . . . . . . . . . . .

CK Address (6647) 26. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

General Guidelines for Operating Personnel 27. . . . . . . . . . . . . . . . . . . . . . . . .

Maintenance

Cleaning and Preventative Maintenance 28. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Troubleshooting Guide 29. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Introduction

Oven De cription and Specification

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 conĆ

tinually strips away the layer of cool air surroundĆ

ing the product, quickly allowing the heat to peneĆ

trate. The result is a high quality product, cooked

at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest adĆ

vancement in energy efficiency, reliability, and

ease of operation. Heat normally lost, is recircuĆ

lated within the cooking chamber before being

vented from the oven: resulting in substantial reĆ

ductions in energy consumption and enhanced

oven performance.

Ampere Electrical

Connection

KW/Section Volt Pha e L1 L2 L3 N

onnection

AWG*

60 HZ UNITS

5.6 208 1 27 - 27 - 8

5.6 208 3 24 12 15 - 10

5.6 220Ć240 1 24 -24- 8

5.6 220Ć240 3 21 11 14 - 10

8.0 208 1 35 -35- 6

8.0 208 3 22 20 21 - 10

8.0 220Ć240 1 32 -32- 6

8.0 220Ć240 3 20 18 19 - 10

50 HZ UNITS

5.6 208 1 27 - 27 -

5.6 220-240 1 24 --24

8 220-240 1 35 --35

5.6 220/380 3 10 882

8 220/380 3 14 12 12 2 ize per

lld

5.6 240/415 3 11 093local codes

8 240/415 3 13 11 11 2

5.6 230/400 3 11 0101

8 230/400 3 13 11 11 2

NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated inp t.

NOTE: Do ble nits can have phase loads partially eq alized by matching lines d ring hookĆ p. OtherĆ

wise, CTBĆDo ble or CTBRĆDo ble load ratings are twice the above data.

Introduction

Oven Component

Heating Element - located on the side of the

oven, the elements provide heat to the baking

chamber on electric ovens.

Control Panel - contains wiring and components

to control the oven operation.

Oven Rack - five racks are provided standard.

Additional racks are available.

Rack Support - hold oven racks.

Blower Wheel Cover - located on the side interiĆ

or wall of the oven. Protects the blower wheel.

Blower Wheel - spins to circulate hot air in the

baking chamber.

Convection Motor - provides power to turn the

blower wheel.

CTB CTBR

Figure 1

In tallation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to

prevent damage. Upon delivery of your new oven:

DInspect the shipping container for external damĆ

age. Any evidence of damage should be noted

on the delivery receipt which must be signed by

the driver.

DUncrate the oven and check for internal damĆ

age. Carriers will accept claims for concealed

damage if notified within fifteen days of delivery

and the shipping container is retained for inĆ

spection.

The Blodgett Oven Company cannot a ume

re pon ibility for lo or damage uffered in

tran it. The carrier a umed full re pon ibility

for delivery in good order when the hipment

wa accepted. We are, however, prepared to

a i t you if filing a claim i nece ary.

OVEN LOCATION

The well planned and proper placement of your

oven will result in long term operator convenience

and satisfactory performance.

The following clearances must be maintained beĆ

tween the oven and any combustible or nonĆcomĆ

bustible construction.

CTB

DOven body left side - 0" (0cm)

DOven body back - 0" (0cm)

CTBR

DOven body right side - 0" (0cm)

DOven body back - 0" (0cm)

It is essential that an adequate air supply to the

oven be maintained to provide a sufficient flow of

combustion and ventilation air.

DArea must be accessible for proper servicing.

DKeep the oven area free and clear of all combusĆ

tibles such as paper, cardboard, and flammable

liquids and solvents.

DTo ensure proper operation, ventilation must not

be obstructed in any way. Tripping of the blower

motor thermal overload protective device is

caused by excessive ambient temperature on

the control side of the oven resulting from insufĆ

ficient ventilation. This condition must be corĆ

rected immediately to avoid permanent damĆ

age to the oven.

Before making any utility connections to this oven,

check the rating plate to be sure the oven specifiĆ

cations are compatible with the electrical services

supplied for the oven.

1. The rating plate is attached to the underside

of the oven upper ledge above the control

panel.

In tallation

Stand A embly

STAND OPTIONS

Small Stand Without Shelve

DThe 5Ć3/4" (15cm) stand is used for a single

oven, when short legs are required for counterĆ

top use.

DThe 7" (18cm) stand is used for a double

stacked oven, when the oven is to be located on

the floor.

Stand With Shelve

DThree stands, 16" (40cm), 19" (48cm), and 24"

(61cm) are available for different installation reĆ

quirements.

DThe 33" (84cm) stand is used for a single oven

when counter space is limited.

Open Stand With Rack

DThe 24" (61cm) or 33" (84cm) open stands are

available with a rack support system located beĆ

low the oven.

STAND ASSEMBLY

Small Stand Without Shelve

1. Place stand frame upside down on a work surĆ

face.

2. Attach one leg to each of the corner stud bolts

on the bottom of the stand top.

3. Place a lock washer and nut on each stud, and

tighten securely.

4. The stand is now ready for the oven assembly.

Stand With Shelve

1. Place stand frame upside down on a work surĆ

face.

2. Attach one leg to each of the corner stud bolts

on the bottom of the stand top.

3. Place a lock washer and nut on each bolt, and

tighten. DO NOT tighten leg bolts completely.

4. Place the shelf between the legs so that the

smooth top surface is facing the top of the

stand.

5. Align the shelf holes with the bolt holes found

near the bottom of each leg.

6. Insert a carriage bolt from the outside of the

leg, through the leg, and through the shelf corĆ

ner bracket.

7. Place a lock washer and nut on each bolt, and

tighten securely.

8. Tighten the leg frame bolts.

Figure 2

In tallation

Stand A embly

Open Stand With Rack

1. Lay stand frame top down on the floor as

shown. ee Figure 3.

2. Position the four leg assemblies and support

angles as shown. Attach with the 5/16Ć18 nuts

provided. DO NOT tighten leg bolts completely.

NOTE: Be s re the s pport angles and clips

are located correctly for yo r oven

config ration. See Fig re 3.

3. Position the bottom shelf between the legs so

that the smooth top surface is facing the top

of the stand.

4. Align the shelf holes with the bolt holes found

near the bottom of each leg.

5. Insert a carriage bolt from the outside of the

leg, through the leg, and through the shelf corĆ

ner bracket.

6. Place a lock washer and nut on each bolt, and

tighten securely. ee the Figure 2.

7. Repeat teps 3-6 for the top shelf.

NOTE: Be s re the slots in the top shelf are

aligned with the s pport angles.

8. Insert the top of the rack stops into the two

back clips on the angle supports as shown. InĆ

sert the bottom of the rack stops into the slots

in the top shelf as shown.

9. Insert the rack supports into the remaining

four clips on the angle supports as shown. InĆ

sert the bottom of the rack supports into the

slots in the top shelf as shown.

10. Tighten all loose bolts.

upport

Angle

Top helf

(rear)

Rack

upport

Attach Rack Support and Rack Stop

CTB

upport

Angle,

Rack

upport

Back of Stand

Rack top

upport

Angle, LH

CTBR

Back of Stand

upport

Angle,

upport

Angle,

Rack

upport

Rack top

Figure 3

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