Blodgett RE Series Betriebsanleitung

RE SERIES

ELECTRIC CONVECTION ROLL-IN OVEN

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

PN 11362 Rev E (2/02)

E2002 --- G.S. Blodgett Corporation

IMPORTANT

FORYOURSAFETY

Do not store or use gasoline or other flammable vapors or

liquids in the vicinity of this or any other appliance.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE

PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN-

STALLATION, OPERATING AND MAINTENANCE IN-

STRUCTIONS THOROUGHLY BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT

The information contained in this manual is important for the proper

installation, use, and maintenance of this oven. Adherence to these

procedures and instructions will result in satisfactory baking results

and long, trouble free service. Please read this manual carefully and

retain it for future reference.

Errors: Descriptive, typographic or pictorial errors are subject to correc-

tion. Specifications are subject 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, full-size, half-size, countertop and deck, con-

vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza

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

Blodgett representative.

Your Service Agency’s Address:

Model:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Ta b l e o f C o n t e n t s

Introduction

Oven Description 2.................................................

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

Installation

Oven Assembly 4..................................................

Delivery and Inspection 4........................................

Legs and Docking Assembly 4...................................

Leveling the Oven 4.............................................

Aligning the Docking Mechanism 5................................

Utility Connections --- Standards and Codes 6.........................

Electrical Connection 7.............................................

Operation

Safety Information 8................................................

Oven Controls 9...................................................

General Guidelines for Operating Personnel 10.........................

Suggested Times and Temperatures 11................................

Operation

Maintenance

Cleaning and Preventative Maintenance 12.............................

Troubleshooting Guide 13............................................

Introduction

Oven Description

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 con-

tinually strips away the layer of cool air surround-

ing the product, quickly allowing the heat to pene-

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 ad-

vancement in energy efficiency, reliability, and

ease of operation. Heat normally lost, is recircu-

lated within the cooking chamber before being

vented from the oven: resulting in substantial re-

ductions in energy consumption and enhanced

oven performance.

Introduction

Oven Components

Heating Elements --- located on the back wall of

the oven, the elements provide heat to the baking

chamber on electric ovens.

Chain & Turnbuckle --- controls operation of the

oven doors.

Control Panel --- contains wiring and components

to control the oven operation.

Oven Racks --- chrome plated oven racks are

available.

Blower Wheel Cover --- located on the back interi-

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.

Rack Supports --- h o l d o v e n r a c k s .

Transport Cart --- Used to load large amounts of

product. Available with racks and baskets.

Heating

Elements Convection

Motor

Blower

Wheel

Blower

Wheel

Cover

Oven Racks

Rack

Support

Transport Cart

Control

Panel

Figure 1

Installation

Oven Assembly

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to

prevent damage. Upon delivery of your new oven:

Inspect the shipping container for external dam-

age. 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 dam-

age. Carriers will accept claims for concealed

damage if notified within fifteen days of delivery

and the shipping container is retained for in-

spection.

The Blodgett Oven Company cannot assume

responsibility for loss or damage suffered in

transit. The carrier assumed full responsibility

for delivery in good order when the shipment

was accepted. We are, however, prepared to

assist you if filing a claim is necessary.

LEGS AND DOCKING ASSEMBLY

1. Remove the trim panel located at the bottom

of the oven, just below the doors.

2. Place the oven on its back.

3. Align the threaded stud in the front legs with

the nut located inside each bottom front cor-

ner of the oven frame. Turn the legs clockwise

to tighten.

4. Align the two leg plate holes in each leg with

the holes in the oven bottom. Secure the leg

using two 1/2” bolts.

5. Align the docking assembly holes with the

holes in the oven bottom. Hand tighten the

four bolts and nuts supplied with the oven.

6. Tip the oven up on the front legs. Repeat steps

3-4 for the rear legs.

NOTE: Be sure to attach each leg with three bolts.

LEVELING THE OVEN

To level the oven screw the leg feet in or out.

1. Screw the adjustable feet all the way into the

leg. Check that the oven is level on the front,

back and sides; if not adjust accordingly.

2. After levelling, the distance from the under-

side of the oven to the floor should be close

to 7-3/16” (18.3 cm).

NOTE: This measurement is important for

docking alignment of transport cart.

Channel

Opening

Leg Attachment Docking Assembly

Figure 2

Installation

Oven Assembly

ALIGNING THE DOCKING MECHANISM

1. Open the oven doors fully.

2. Move and latch the transport cart into place at

thefrontoftheoven.Thetwoalignmentpins

on the front of the cart should line up with the

channeled openings in the docking assembly.

The locking bar also locks to the docking as-

sembly.

3. Align the inner vertical edge of the tracks on

the transport cart with the same vertical edge

of the tracks located on the oven liner floor.

This adjustment can be made by moving the

docking assembly either left or right. Tighten

the four bolts with a wrench.

4. Level the tracks on the transport cart to the

same height as the tracks on the oven liner

floor. This adjustment is made by raising or

lowering the nuts on the four levelling screws

located on each corner of the transport cart.

5. When the transport cart locks properly to the

front of the oven the unit is ready for loading

operation.

Locking Bar

Alignment Pins

Transport

Cart Tracks

Transport

Cart Tracks

Figure 3

Installation

Utility Connections --- Standards and Codes

THE INSTALLATION INSTRUCTIONS CON-

TAINED HEREIN ARE FOR THE USE OF QUALI-

FIED 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.

Qualified installation personnel are individuals, a

firm, a corporation, or a company which either in

person or through a representative are engaged

in, and responsible for:

the installation of electrical wiring from the elec-

tric meter, main control box or service outlet to

the electric appliance.

Qualified installation personnel must be experi-

enced in such work, familiar with all precautions

required, and have complied with all requirements

of state or local authorities having jurisdiction.

U.S. and Canadian installations

All ovens, when installed, must be electrically

grounded in accordance with local codes, or in the

absence of local codes, with the National Electrical

Code, ANSI/NFPA 70 ---Latest Edition and/or Cana-

dian National Electric Code C22.2 as applicable.

The ventilation of this oven should be in accor-

dance with local codes. In the absence of local

codes, refer to the National ventilation code titled,

“Standard for the Installation of Equipment for the

Removal of Smoke and Grease Laden Vapors from

Commercial Cooking Equipment”, NFPA-96-Latest

Edition.

General export installations

Installation must conform with Local and National

installation standards. Local installation codes

and/or requirements may vary. If you have any

questions regarding the proper installation and/or

operation of your Blodgett oven, please contact

your local distributor. If you do not have a local dis-

tributor, please call the Blodgett Oven Company at

0011-802-860-3700.

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