Blodgett BLT-30E Betriebsanleitung

BLT-E

ELECTRIC FLOOR MODEL BRAISING PAN WITH

MANUAL TILT

INSTALLATION – OPERATION – MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802) 864-0183

S00070 Rev A (5/04)

IMPORTANT NOTES FOR INSTALLATION AND OPERATION

It is recommended that this manual be read thoroughly and that all instructions be

followed carefully. This manual should be retained for future reference.

This is the safety alert symbol. It is used to alert you to potential

personal injury hazards. Obey all safety messages that follow this

symbol to avoid possible injury or death.

WARNING: Improper installation, operation, adjustment, alteration,

service or maintenance can cause property damage, injury or death.

Read the installation, operating and maintenance instructions

thoroughly before installing, operating or servicing this equipment.

ADEQUATE CLEARANCES MUST BE MAINTAINED FOR SAFE AND PROPER OPERATION.

THIS MANUAL SHOULD BE RETAINED FOR FUTURE REFERENCE.

INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE.

TABLE OF CONTENTS

DESCRIPTION PAGE

Service Connections ....................................................................................................... 4

Installation and Service Connections .............................................................................. 5

1.0 Installation Instructions ............................................................................................. 5

2.0 Operation ................................................................................................................. 6

3.0 Cooking Guidelines .................................................................................................. 7

4.0 Cleaning Instructions .............................................................................................. 11

5.0 Troubleshooting ..................................................................................................... 12

6.0 Periodic Maintenance ............................................................................................. 12

SERVICE CONNECTIONS

DIMENSIONS

FEDCBA

inches

CAPACITYMODEL

30 U.S. gal.

114 litres

40 U.S. gal.

152 litres

BLT-30E

BLT-40E 1257

49 1/2

1689

66 1/2

610

1511

59 1/2

279

1702

222

8 3/4

50 1/2

1283

33 3/4

857 222

43 5/823 1/8

587 1108

8 3/4 11

279 1676

UNITS

BLT-40E

MODEL

BLT-30E

65.0 41.075.0 37.670.9

ELECTRICAL CHARACTERISTICS

208V

50.0 47.2

220V

43.3

AMPS PER LINE

240V 380V

27.3

415V

25.0

PHASE

480V

32.5

21.6

600V

17.3

26.0

21.75 [552]

21 [533]

3 [76]

2 [51]

36.5 [927]

18.5 [470]

REAR FLANGED FOOT DETAIL

7/16" [11mm] HOLES

ON 3 [76] B.C.

EQUALLY SPACED

DIMENSIONS ARE IN INCHES [MM]

Electrical connection to be as specified on data plate.

INSTALLATION AND SERVICE CONNECTIONS

1.0 INSTALLATION INSTRUCTIONS

Set braising pan in place, level appliance using spirit level. Mark hole locations on floor

through anchoring holes provided in flanged adjustable feet.

Remove appliance and drill holes in locations marked on floor and insert proper

anchoring devices.

Re-level the appliance, leveling the unit left to right and front to back.

Bolt and anchor appliance securely to the floor. Seal bolts and flanged feet with Silastic

or equivalent compound.

SERVICE CONNECTIONS

All internal wiring for the skillet is complete.

Make service connections as indicated on page 4.

This must be a waterproof connection from incoming lines.

Ground skillet to terminal provided in control housing. A wiring diagram is provided and

is located inside the control cover panel.

If faucet is provided connect water supply and check for proper operation.

2.0 OPERATION

Ensure the power supply is connected to unit and that circuit breakers are on.

Tilt braising pan to ascertain that it moves easily. Turn handle as far as it will go and

return to upright position.

Turn power switch “ON”. Preheat braising pan and allow it to cycle thus equalizing heat

across entire pan surface. Cooking should be done at various temperature settings on

the dial as determined by the user. Cooking will occur faster with the cover down.

At the end of cooking turn thermostat to “OFF”, turn power switch “OFF”, remove

product.

WARNING: Never tilt pan with cover down

CAUTION: The appliance and its parts are hot. Use care when

operating, cleaning and servicing the appliance.

3.0 COOKING GUIDELINES

The guidelines given below are suggested quantities, temperature settings, and

estimated numbers of orders per load and per hour. When two temperatures are given,

the first is to start the product, and the second to finish the product.

The following temperatures should be used:

Temperature (EF)

Simmering 200 Maximum

Sautéing 225 - 275

Searing 300 - 350

Frying 325 - 375

Grilling 350 - 450

ITEM PORTION TEMP (F) BATCH/HR

BLT-30E PER LOAD

QTY PORTIONS

BLT-40E PER LOAD

QTY PORTIONS

BREAKFAST FOODS

Bacon 3 slices 350 12 2 lbs. 10 3 lbs. 15

Eggs

- Boiled-Hard 1 egg 225 5 50 eggs 50 75 eggs 75

- Boiled-Soft 1 egg 225 8 50 eggs 50 75 eggs 75

- Fried 1 egg 400 4 30 eggs 30 45 eggs 45

- Poached 1 egg 225 5 36 eggs 36 60 eggs 60

- Scrambled 1-1/2 eggs 300-200 1 18 gal. 720 28 gal. 1100

French Toast 3 slices 450 7 35 slices 12 50 slices 17

Regular

Oatmeal

½ cup 250 2 20 lbs.

(100 cups)

500 40 lbs. (200

cups)

1000

Pancakes 2 each 400 10 30 ea. 15 50 ea. 25

FISH

Clams 1 pt. 400 10 10 qts. 20 15 qts. 30

Fish Cakes 2 - 3 oz. 400 5 70 - 3 oz. 35 110 - 3 oz. 55

Haddock Fillet 4 oz. 400 4 60 - 4 oz. 60 90 - 4 oz. 90

Halibut Steak 5 oz. 450 3 60 - 4 oz. 60 90 - 4 oz. 90

Lobster 1 - 1 lb. 350 4 20 - 1 lb. 20 30 - 1 lb. 30

Swordfish 5 oz. 450 3 50 - 5 oz. 50 75 - 5 oz. 75

ITEM PORTION TEMP (F) BATCH/HR

BLT-30E PER LOAD

QTY PORTIONS

BLT-40E PER LOAD

QTY PORTIONS

SAUCES, GRAVIES, SOUPS

Brown Gravy 1 oz. 350 - 200 2 18 gal. 2300 35 gal. 4500

Cream Sauce 2 oz. 250 - 175 1 18 gal. 1150 35 gal. 2250

Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725

French Onion

Soup

6 oz. 225 1 18 gal. 350 35 gal. 700

Meat Sauce 4 oz. 350 - 200 1 18 gal. 575 35 gal. 1100

VEGETABLES

CANNED 3 oz. 400 6 30 lbs. 125 45 lbs. 200

FRESH

Beans, Wax,

Green

3 oz. 400 3 25 lbs. 125 50 lbs. 250

Beets 3 oz. 400 1 30 lbs. 125 60 lbs. 300

Broccoli 3 oz. 400 3 25 lbs. 125 40 lbs. 200

Cabbage 3 oz. 400 5 20 lbs. 80 30 lbs. 125

Carrots 3 oz. 400 2 35 lbs. 150 70 lbs. 300

Cauliflower 3 oz. 250 5 15 lbs. 75 25 lbs. 125

Corn 1 ear 400 8 50 ears 50 75 ears 75

Potatoes 3 oz. 400 2 40 lbs. 200 60 lbs. 300

Spinach 4 oz. 250 10 6 lbs. 25 9 lbs. 35

Turnips 4 oz. 400 2 20 lbs. 100 30 lbs. 150

FROZEN

Beans, French

Green

3 oz. 400 6 15 lbs. 60 22-1/2 lbs. 90

Lima Beans 3 oz. 250 4 15 lbs. 60 22-1/2 lbs. 90

Broccoli 3 oz. 400 8 12 lbs. 50 18 lbs. 75

Sliced Carrots 3 oz. 250 6 15 lbs. 60 22-1/2 lbs. 90

Small Whole

Carrots

3 oz. 250 3 15 lbs. 50 22-1/2 lbs. 90

Corn 3 oz. 250 18 15 lbs. 50 22-1/2 lbs. 90

Small Whole

Onions

3 oz. 250 7 15 lbs. 50 22-1/2 lbs. 90

Peas 3 oz. 400 10 15 lbs. 75 22-1/2 lbs. 110

Spinach 3 oz. 400 3 15 lbs. 75 22-1/2 lbs. 110

ITEM PORTION TEMP (F) BATCH/HR

BLT-30E PER LOAD

QTY PORTIONS

BLT-40E PER LOAD

QTY PORTIONS

DESSERTS, PUDDINGS, SWEET SAUCES

Butterscotch

Sauce

1 oz. 200 1 18 gal. 2300 35 gal. 4500

Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500

Chocolate

Sauce

1 oz. 200 1 18 gal. 2300 35 gal. 4500

Cornstarch

Pudding

4 oz. 200 1 18 gal. 575 35 gal. 1100

Fruit Gelatin 3 oz. 250 2 18 gal. 750 35 gal. 1500

MEAT-POULTRY

Bacon 3 slices 350 12 2 lbs. 10 3 lbs. 15

BEEF

Amer. Chop

Suey

6 oz. 400 - 225 2 18 gal. 350 35 gal. 700

Beef Stew 8 oz. 300 - 18 gal. 280 35 gal. 560

Corned Beef

Hash

5 oz. 400 5 16 lbs. 50 25 lbs. 75

Cheeseburger 3 oz. 300 12 7 lbs. 35 10 lbs. 50

Hamburger 3 oz. 300 15 7 lbs. 35 10 lbs. 50

Meatballs 1 oz. 400-225 3 12-1/2 lbs. 65 18 lbs. 100

Pot Roast 2 oz. 350-200 120 lbs. 500 180 lbs. 750

Salisbury Steak 5 oz. 400 3 16 lbs. 50 24 lbs. 75

Sirloin Steak 6 oz. 400 5 15 lbs. 40 22-1/2 lbs. 60

Swiss Steak 4 oz. 300-200 1 25 lbs. 110 40 lbs. 160

CHICKEN

Pan Fried 2-1/4's 350 3 50 pieces 25 80 pieces 40

Whole 2 oz. 350-200 16 - 5 lbs. 200 24-5 lbs. 265

FRANKFURTERS

Grilled 2 oz. 300 8 22 lbs. 176 33 lbs. 264

Boiled 2 oz. 250 12 16 lbs. 128 25 lbs. 200

PORK

Ham Steak 3 oz. 400 8 10 lbs. 50 15 lbs. 75

Sausage Links 3 links 350 7 30 lbs. 120 45 lbs. 180

Pork Chops 5 oz. 350 4 15 lbs. 50 25 lbs. 75

ITEM PORTION TEMP (F) BATCH/HR

BLT-30E PER LOAD

QTY PORTIONS

BLT-40E PER LOAD

QTY PORTIONS

MEAT-POULTRY (continued)

TURKEY

Off Carcass 2 oz. 400-200 – 3 26-30 lbs. 200 4 26-30 lbs. 275

On Carcass 2 oz. 400-200 – 4 16-20 lbs. 175 6 16-20 lbs. 265

MISCELLANEOUS

Grilled Cheese

Sandwich

1 sandwich 400 8 35

sandwiches

35 50 sand. 50

Macaroni &

Cheese

8 oz. 200 2 18 gal. 300 35 gal. 525

Rice 4 oz. 350-225 1 20 lbs. raw 320 40 lbs. raw 650

Spaghetti 4 oz. 350-225 2 8 lbs. raw 200 12 lbs. raw 300

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