Blodgett 1415 User's Manual
Contents
1. 1415 ELECTRIC COMPACT DECK OVEN INSTALLATION OPERATION MAINTENANCE WTERTE C sr 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 23326 Rev E 10 06 2006 G S Blodgett Corporation IMPORTANT WARNING IMPROPER INSTALLATION ADJUSTMENT ALTERATION SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE INJURY OR DEATH READ THE IN STALLATION OPERATING AND MAINTENANCE STRUCTIONS 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 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 BLODGETTII BLODGETT THE REPUTATION YOU CAN COUNT ON For a century and a half The Blodgett Oven Company has2. been building ovens and nothing but ovens We ve set the in dustry s quality standard for all kinds of ovens for every food service operation regardless of size application or budget In fact no one in the foodservice industry has more oven engi neering experience than Blodgett and no one offers more models sizes and oven applications than Blodgett gas and electric full size half size countertop and deck convection 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 Serial Number Your oven was installed by Your oven s installation was checked by Table of Contents Introduction Oven Description and Specifications Installation Delivery and Location Electrical Connection Oven Assembly Leg Attachment Stand Assembly Double Stacking Deck Installation Leveling the Oven Operation Solid State Temperature Control General Baking Tips Maintenance Cleaning and Preventative Maintenance Troubleshooting Guide Introduction Oven Description and Specifications Blodgett Deck ovens have set industry wide stan when the equipment is properly installed and dards of excellence for baking characteristics maintained performance and reliability They remain unsur passed for product quality Features include a full angle iron frame all welded radius corne
3. with a light oil 1 Saturate a cloth and wipe the oven when it is cold 2 Drythe oven with a clean cloth On the stainless front or interiors deposits of baked on splatter may be removed with any non toxic industrial stainless steel cleaner Heat tint and heavy discoloration may be removed with any non toxic commercial oven cleaner 1 Apply cleaners when the oven is cold and al ways rub with the grain of the metal Clean Cordierite decks with a triangular scraper used for cleaning broiler grids IMPORTANT DO NOT use water or any other liquids to clean the deck Due to the porosity of the Cordierite cracking and or spalling will often result if water is used Clean the aluminized interior portion of the oven with a mild detergent DO NOT use caustic solu tions such as ammonia lye or soda ash DO NOT use domestic oven cleaners Any of these prod ucts will damage the aluminum coating Daily Cleaning e Remove residue from beneath the doors with a small broom or brush Weekly Cleaning e Brush out the control area 6 Month Cleaning e Clean secondary air ducts and air entry ports PREVENTATIVE MAINTENANCE The best preventative maintenance measures are the proper installation of the equipment and a pro gram for routinely cleaning the ovens This oven requires no lubrication however the venting system should be checked annually for possible deterioration resulting from moisture and corrosive flue produ
4. STED REMEDY SYMPTOM Strong bottoms on the bakes Too much bottom heat Product left in the oven too long SYMPTOM Uneven bakes Oven doors left open too long Improper scaling of dough Warped pans Uneven product loading SYMPTOM Product burning Thermostat set too high Product left in the oven too long Thermostat out of calibration SYMPTOM Product dried out Oven temperature too low Not using enough water in the mix Thermostat out of calibration SYMPTOM Extended baking times Temperature setting too low Excessive door openings Reduce cook temperature and increase time Shorten cook time Do not open door unnecessarily Scale dough consistently Change pans Be sure to load the product evenly in pans Reduce cook temperature Shorten cook time ncrease cook temperature ncrease water in product mix ex Increase cook time Do not open door unnecessarily Denotes remedy is a difficult operation and should be performed by qualified personnel only It is recommended however that All repairs and or adjustments be done by your local Blodgett service agency and not by the owner operator Blodgett cannot as sume responsibility for damage as a result of servicing done by unqualified personnel 11 x Maintenance Cleaning and Preventative Maintenance CLEANING THE OVEN Painted and stainless steel ovens may be kept clean and in good condition
5. cts If maintenance or repairs are required contact the factory the factory representative or a local Blodgett service company A WARNING Disconnect the oven from the power sup ply before servicing or cleaning x Troubleshooting Guide Maintenance POSSIBLE CAUSE S SUGGESTED REMEDY SYMPTOM Strong bottoms on the bakes Too much bottom heat Product left in the oven too long SYMPTOM Uneven bakes Oven doors left open too long Improper scaling of dough Warped pans Uneven product loading SYMPTOM Product burning Thermostat set too high Product left in the oven too long Thermostat out of calibration SYMPTOM Product dried out Oven temperature too low Not using enough water in the mix Thermostat out of calibration SYMPTOM Extended baking times Temperature setting too low Excessive door openings Reduce cook temperature and increase time Shorten cook time Do not open door unnecessarily Scale dough consistently Change pans Be sure to load the product evenly in pans Reduce cook temperature Shorten cook time ncrease cook temperature ncrease water in product mix ex Increase cook time Do not open door unnecessarily Denotes remedy is a difficult operation and should be performed by qualified personnel only It is recommended however that All repairs and or adjustments be done by your local Blodgett service agency an
6. d not by the owner operator Blodgett cannot as sume responsibility for damage as a result of servicing done by unqualified personnel 11 CUSTOMER INSERT WIRING DIAGRAM HERE
7. er deck and element assembly in the oven The assembly is supported on four angle supports Center Element Figure 5 f Installation Oven Assembly LEVELING THE OVEN 1415 ovens are equipped with NSF listed adjust able sanitary legs 1 Level the oven side to side and front to back by placing a spirit level on the base frame of the lower section Adjust the leg feet in or out as necessary 11 Operation Solid State Temperature Control Figure 6 COMPONENT DESCRIPTION POWER SWITCH Controls the power to the oven When switched to OVEN ON the oven is operating in the normal heating mode OVEN OFF turns the oven off DIGITAL DISPLAY Displays the time tem perature and controller related information TIME DIAL A dial to set the cook time TEMPERATURE DIAL A dial to set the cook temperature START TIMER Starts the timing cycle NOTE To display the ACTUAL OVEN TEM PERATURE press and hold for 3 sec ondas CANCEL Press to cancel the end of time cycle warning Press to abort time cycle in progress OPERATION Toggle the POWER SWITCH 1 to OVEN ON The cooling fan will start Turn the TEMPERATURE DIAL 3 to selectthe desired pre heat temperature The selected pre heat temperature will begin flashing When the temperature shown in the DIGITAL DISPLAY 2 stops flashing the oven has reached operating temperature Set the de sired TIME and TEMPERATURE manually with the a
8. he pizza Generally speaking pizzas baked in pans should bake in approximately 7 1 2 to 12 minutes Pizza baked on screens should bake in approximately 5 to 7 minutes Raising the temperature to accelerate baking time is effective up to a point Then the quality of the bake begins to lessen Temperature The ideal temperature for baking pizza pies will vary depending on the type of pie and the method of baking It is suggested that you attempt experi mental initial bakes at 450 F 232 C making note of the time required to achieve a firm crust If the cheese breaks down too quickly or scorches you should then lower your temperature and lengthen your baking time If faster production is desired attempt additional bakes raising baking tempera tures in increments of 25 F 15 C This will en able you to determine the highest temperature at which you can bake and achieve quality results with maximum production Pull time is critical at high temperatures Shifting is unnecessary in most cases x Maintenance Cleaning and Preventative Maintenance CLEANING THE OVEN Painted and stainless steel ovens may be kept clean and in good condition with a light oil 1 Saturate a cloth and wipe the oven when it is cold 2 Drythe oven with a clean cloth On the stainless front or interiors deposits of baked on splatter may be removed with any non toxic industrial stainless steel cleaner Heat tint and heavy discoloration may be
9. is ac cessible for proper operation and servicing It is essential that ventilation air not be obstructed in any way if proper operation is to be assured A minimum oftwo inches 5 cm must be maintained between both the sides and the rear ofthe unit and any wall Vis Installation Electrical Connection Ovens are supplied for operation on 208 volt or 220 240 volt installation The thermostat indicator Wiring Label light and related switches are interconnected through one power source supplied to the oven Before making any connection to this oven check the rating plate attached to the bodyback to as sure that the voltage phase and KW rating are compatible with the electrical supply See dia gram All ovens when installed must be connected and 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 Canadian Electric Code CSA C22 1 as applicable Wiring diagrams are located on the bodyback The supply conduit enters through the rear of the oven and electrical connection is made to the ter T minal block secured to the panel at the back ofthe Wiring Schematic control compartment Electrical connection sizes for a double 1400 oven are shown in Electrical Connection AWG column ofthe Electrical Specifi Installation Instructions cations found on page 2 of this manual Wiring is Do not install closer than s
10. ized for 75 C copper wire at 125 of rated input 2 inches to any side or rear wall Reference is from the National Electric Code ANSI NFPA 70 Latest Edition Figure 1 Before assembly and installation of the oven check that all components have been received In addition to the oven legs decks and or other ac cessories may be required Single Sections e 4 10 cm legs are shipped inside the oven packed in a separate carton e The decks are individually packaged and se cured to the oven back Double Sections e 4 10 cm legs are packed in lower sections e Spacer is shipped attached to the upper sec tion e Securing plate to attach units together is lo cated in the upper section e The decks are packaged with each section f Installation Oven Assembly LEG ATTACHMENT 1 2 3 Tip bottom oven section backward Attach each of the four legs into the nuts se cured in the oven bottom Tighten each leg and adjust the leg feet to approximately the same height NOTE Final leg fet adjustment will be re quired during the leveling operation Figure 2 Vi Installation Oven Assembly STAND ASSEMBLY 1 Attach legs to stand frame Secure with 5 16 18 nuts and lockwashers 4 per leg DO NOT TIGHTEN Place shelf on legs Holes in legs should align with holes in shelf corner brackets Legs should be loose enough to assist in this align ment Place 1 4 20 x 2 1 4 bol
11. ppropriate dials 3 and 4 Press START TIMER 5 The timer will count down the set time Upon completion of the set time the buzzer will sound Press CANCEL 6 and remove the product To shut the oven off toggle the POWER SWITCH 1 to OVEN OFF PIZZA BAKING PROBLEMS Uneven Bakes e Oven door open too long e Improper scaling of dough e Warped pans Product Burning e Thermostat set too high e Product left in the oven too long Dried Out Product e Oven temperature too low e Not using enough water in mix Extended Baking Times e Temperature setting too low e Excessive door openings e Improper pre heating time BAKING TIPS The deck is intended for cooking pizza and bread products other types of food may be cooked in pans or containers Scale dough for consistent product Proof dough to proper consistency Sicilian type pizzas require a longer baking time Pizza in pans bake slower than those on screens Alternate use between upper and lower shelf Break bubbles that sometimes occur in baking Usually occurs with refrigerator dough Frequent needless opening of oven door should be avoided Rotate placement of pizza in oven Refer to this manual for proper installation and ventilation Operation General Baking Tips SUGGESTED TIMES AND TEMPERATURES Pizza should be placed in pans or on screens when baked in the oven Time Baking time will vary with the amount of garnish on the top of t
12. removed with any non toxic commercial oven cleaner 1 Apply cleaners when the oven is cold and al ways rub with the grain of the metal Clean Cordierite decks with a triangular scraper used for cleaning broiler grids IMPORTANT DO NOT use water or any other liquids to clean the deck Due to the porosity of the Cordierite cracking and or spalling will often result if water is used Clean the aluminized interior portion of the oven with a mild detergent DO NOT use caustic solu tions such as ammonia lye or soda ash DO NOT use domestic oven cleaners Any of these prod ucts will damage the aluminum coating Daily Cleaning e Remove residue from beneath the doors with a small broom or brush Weekly Cleaning e Brush out the control area 6 Month Cleaning e Clean secondary air ducts and air entry ports PREVENTATIVE MAINTENANCE The best preventative maintenance measures are the proper installation of the equipment and a pro gram for routinely cleaning the ovens This oven requires no lubrication however the venting system should be checked annually for possible deterioration resulting from moisture and corrosive flue products If maintenance or repairs are required contact the factory the factory representative or a local Blodgett service company A WARNING Disconnect the oven from the power sup ply before servicing or cleaning x Troubleshooting Guide Maintenance POSSIBLE CAUSE S SUGGE
13. rs and stainless steel exteriors Simplicity of design and quality construction throughout assure years of trouble free service CONNECTION KW SECTION VOLTS AWG 208 208 220 240 220 240 220 240 Size per local codes 220 380 240 415 NOTE Refer to page 4 in this manual for Electric Connection specifications NOTE Double units can have phase loads partially equalized by matching lines during hook up Other wise load ratings are double the above data DELIVERY AND INSPECTION All Blodgett ovens are shipped in containers to prevent damage Upon delivery of your new oven e Inspectthe 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 4 Installation Delivery and Location OVEN LOCATION The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance Be sure to place the oven in an area which
14. ts through legs and into shelf brackets Bolts should fit radius of legs Install 1 4 20 nuts after all four corners are in place Tighten four nuts Do not over tighten these nuts deformity of leg surface can occur Tighten the sixteen 5 16 18 nuts installed in Step 1 DO NOT over tighten Optional Caster Assembly Secure caster by tightening with a wrench Prior to placing oven section on stand check that locking casters are on front of stand assembly Center oven on stand assembly Figure 3 DOUBLE STACKING d 2 Connectthe spacer assembly to the bottom of th upper unit using 4 hex bolts Align and secure the spacer connecting plate to the lower unit using 4 sheet metal screws NOTE First remove the 4 sheet metal screws along the top edge of the lower unit panel Stack the upper unit on top of the lower unit Align and secure the spacer connecting to the spacer assembly using 4 sheet metal screws Figure 4 DECK INSTALLATION 1 Remove the decks from the carton package NOTE Handle cordierite shelves carefully to avoid damage Open the oven door and remove the center element assembly The assembly is removed by puling forward and unplugging Install one of the decks in the bottom position The deck should rest on the angles above the element and should be positioned in contact with the linerback Install the other deck in the center element as sembly on a flat surface Reinstall the cent
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