Blodgett SBF-3E Betriebsanleitung

IMPORTANT NOTES FOR INSTALLATION AND OPERATION

SBF-3E and SBF-5E

ELECTRIC BOILER FREE CONVECTION STEAMER

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

S00106 Rev B (2/08)

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.

WARNING: Never spray water in electrical components.

NOTICE: Unit must be level to assure proper performance.

Intended for commercial use only. Not for household use.

This manual should be retained for future reference.

TABLE OF CONTENTS

DESCRIPTION PAGE

1.0 Service Connection ..................................................................................................... 4

2.0 Introduction ................................................................................................................. 5

3.0 Installation .................................................................................................................... 6

4.0 Performance Check ..................................................................................................... 8

5.0 Operating Instructions ................................................................................................. 9

6.0 Cooking Guidelines .................................................................................................... 13

7.0 Preventative Maintenance .......................................................................................... 15

8.0 Troubleshooting .......................................................................................................... 17

9.0 Wire Diagrams ............................................................................................................ 22

1.0 SERVICE CONNECTION

25.5 [648] SBF-5E

2 [51]

4 [102]

8.5 [216]

25 [635]

DIMENSIONS ARE IN INCHES (MM)

ELECTRICAL CONNECTION: Ø1 1/8" hole for electrical connection. Rating to be as specified on data plate.

DRAIN: ½”NPT

ELECTRICAL CHARACTERISTICS

SBF-3E

MODEL

3 phase

25.0

1 phase

AMPS PER LINE

SBF-5E

3 phase 1 phase 3 phase 3 phase

41.6

N/A

40.9

68.2

27.3

45.5

23.6

39.4

N/A

37.5

62.5

25.0

41.7

21.7

36.0

N/A

13.7

22.8

N/A

1 phase

43.3

72.1

28.9

48.1

208V 220V 240V 380V

3 phase

12.5

20.9

N/A

415V

3 phase

10.8

18.0

N/A

480V

3 phase

8.7

14.4

N/A

600V

PAN CAPACITIES

SBF-3E

MODEL

SBF-5E

PAN

DEPTH

Inches

Total Quantity of Pan

2.5

102

152

2.0 INTRODUCTION

DESCRIPTION

The model SBF-3E steamer comes equipped with a standard 9.0 kW heating block that can be

reduced to 6 kW on single phase supplies. Model SBF-5E steamer comes equipped with a

standard 15.0 kW heating block that can be reduced to 10 kW on single phase supplies.

Your new steamer has been designed and manufactured to meet the toughest industry

standards. The best possible workmanship and materials along with laboratory tests have been

utilized in its design.

Proper installation, care and maintenance will give you years of reliable, trouble free operation.

The SBF-3E and SBF-5E are electric fired pressureless steam cookers. The cooking

compartments are equipped with a three-piece door with inner gasket plate isolated from the

exterior surface. Door latch operates by slam action for positive sealing of the door. Operating

controls are displayed on a front-mounted panel and include indicator lights for ready and

cooking modes, a timer to set cook times and an illuminated rocker mode selection switch for

TIMED COOKING, OFF and CONSTANT STEAM.

BASIC FUNCTIONING

The cooker is ready for operation when the READY light comes on.

At the end of the set interval, timer contacts switch to shut off the cooking operation and sounds

a signal buzzer and will maintain a safe food holding temperature at or above 150EF. The

buzzer is silenced by returning the timer dial to the OFF position. The READY light will be

illuminated.

3.0 INSTALLATION

UNPACKING

Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is

found to be damaged after unpacking, save the packaging materials and contact the carrier

within 15 days of delivery. File a claim regardless of extent of damage.

We cannot assume responsibility for damage or loss incurred in transit.

Prior to installation, verify that the electrical service agrees with the specifications on the

machine data plate which is located on the left side panel.

LOCATING

Allow space for vent and electrical connection. Minimum clearances for proper air circulation is

2" on the sides and 6" on the back. Allow adequate access for servicing.

LEVELING

Using a spirit level, adjust the feet to level the unit, front to back and side to side. The unit must

be level for proper operation. Warranty will be void for improper installation.

ELECTRICAL CONNECTIONS

WARNING: The unit must be electrically grounded and comply with

local codes, or in the absence of local codes with the national

electrical code ANSI/NFPA to latest edition. Canadian installation

must comply with CSA Standard (C22.2 No. 109-M1981 General

Requirements Canadian Electrical Code, Part II 109-M1981) for

commercial cooking appliances.

WARNING: Disconnect electrical power supply and place a tag at

the disconnect switch to indicate that you are working on circuit.

Use copper wire suitable for at least 200EFahrenheit (90ECelsius).

The steamer must be grounded. The wiring diagram is located on

the right side panel as you face the unit.

Make electrical connection through the 1-1/8" (29 mm) diameter hole provided using 3/4" (19

mm) trade size conduit. Refer to the wiring diagram located inside the right side panel. Use

90EC minimum insulated wire.

3.0 INSTALLATION (Continued)

PLUMBING CONNECTIONS

No plumbing connections are required as steamer is filled manually.

DRAIN CONNECTIONS

No drain connection is required.

WATER CONDITION

For best results, Blodgett recommends that the water supply meet the following specification:

Hardness: Less than 2 grains or 35 ppm.

Total Dissolved Solids (TDS): Less than 60 ppm.

PH Factor: 7.0 to 7.5

This degree of hardness can easily be obtained with the use of a properly maintained water

softener.

VENT HOOD

Some local codes may require the steamer to be located under an exhaust hood. It is

recommended that this steamer be located under an exhaust hood to remove excess steam

during cooking operations.

Information on the construction and installation of ventilating hood may be obtained from the

standard for “Vapor Removal for Cooking Equipment”, NFPA No. 96 (Latest Edition).

WARNING: For an appliance equipped with casters, the installation

shall be made with an adequate flexible electrical conduit; adequate

means must be provided to limit the movement of the appliance

without depending on or transmitting stress to the electrical conduit.

The location where restraining means may be attached is to the rear

of the stand, below power supply connection.

4.0 PERFORMANCE CHECK

WARNING: The steamer and its parts are hot. Use care when

operating, cleaning or servicing the steamer. The cooking

compartment contains live steam and hot water. Stay clear while

opening the door.

Once the steamer has been installed, thoroughly test the steamer before operation.

1. Check that door opens and closes for proper operation.

2. Inspect the door gasket to ensure there is no damage.

3. Check without water in the steamer and with “CONTINUOUS” cooking mode selected, that

the “LOW WATER” indicator and alarm comes on within 10 minutes of a cold start.

4. Open compartment door and pour in water up to the “Water Level” mark located at back of

compartment.

5. Select TIMED COOKING mode with the power switch and set the timer to the OFF position.

6. Close door and wait approximately 10 minutes for the READY indicator to illuminate which

will indicate the unit is up to proper operating temperature.

7. Open the door to verify the cavity has reached cooking temperature. Water in the bottom of

the cooking cavity should be between 200 to 210°F.

8. Set the timer to 5 minutes and close the door to initiate the cooking cycle. The COOKING

indicator should illuminate. Allow the timed cooking cycle to complete, verifying that the end

of cycle buzzer sounds and the COOKING indicator is out. The ‘READY’ light will illuminate.

BEFORE FIRST USE

Clean the protective oils from all surfaces of the steamer. Use a non-corrosive, grease

dissolving commercial cleaner, following manufacturer’s directions. Rinse thoroughly and wipe

dry with a soft clean cloth.

WARNING: The steamer and its parts are hot. Use care when

operating, cleaning or servicing the steamer. The cooking

compartment contains live steam. Stay clear when opening door.

5.0 OPERATING INSTRUCTIONS CONTROLS

RE ADY C OO KING

COOKING

CO N STAN T

OFF

STEAM

TIMED

AD D

W ATER

1. Door Handle - Move handle up to open door to

cooking cavity.

2. Ready Pilot Light - When lit, indicates the

steamer cavity is above 150° F (65° C) and is ready

for the cooking cycle.

3. Cooking Pilot Light - When lit, indicates that a

cooking cycle is in progress.

4. Timer Dial- Set the cooking time (0 to 60 minutes)

- steam cooking will begin after the door is closed.

The cooking cycle will be interrupted if the door is

opened during the cooking cycle; resume cooking by

closing the door. Holding temperature in the cavity

will keep cooked foods warm after cooking cycle, at

or above 150° F (65° C).

5. Main Power Switch

TIMED COOKING - The steamer will begin heating

to the pre-set temperature for standby. Red light will

illuminate on the main power switch. Cooking cycle

is determined by timer dial.

OFF - The steamer is powered off.

CONTINUOUS STEAM - Steamer will heat to enter

into a continuous cooking cycle. Both indicator lights

will remain off during continuous steam cooking

cycles

6. Add Water Pilot Light - Illuminates to indicate a

low water condition or that the temperature of the

heater element is above normal. A buzzer will also

sound an audible alarm.

7. Drain Handle - Use to drain the steamer at end of

day.

5.0 OPERATING INSTRUCTIONS (Continued)

COOKING

CAUTION: Live steam and accumulated hot water in the

compartment may be released when the door is opened.

1. Close drain valve.

2. Remove the deflector plate to expose the bottom of the cavity.

3. Pour water through the door up to the “WATER LEVEL” mark on the back wall of the cavity

and then replace the deflector plate.

4. Close the door, select “TIMED COOKING” mode with the power switch and set the timer to

one minute position. The unit will be ready for operation in approximately ten minutes when

the “READY” indicator lamp is illuminated and the buzzer sounds.

5. Turn the timer to “OFF” position to silence the buzzer, slide pans of food into cooking

compartment pan supports and close cooking compartment door.

6. Select “CONSTANT STEAM” or “TIMED COOKING” mode.

7. In “CONSTANT STEAM” mode the unit will begin the cooking cycle and continue

indefinitely until user intervention or unit runs out of water. There are no indicator lights

illuminated in this mode.

8. In “TIMED COOKING” mode the unit will run through the cooking cycle determined by

number of minutes selected with the timer. The end of the cooking cycle is indicated by the

buzzer and the illuminated “READY” lamp. The unit will hold the cooked foods in a warm

state and will maintain the cooking cavity at or above 150EF (65EC) with the timer set to the

“OFF” position.

9. The cooking cycle may be interrupted at any time by opening the compartment door. To

resume operation, close the door.

10. Open door slightly at first letting most of the steam out of the compartment and then fully

open the door.

11. Unload by sliding pans of food from pan supports.

12. Close the door to ensure the unit is ready for the next cook cycle.

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