Blodgett Premium DFG-100 Manual
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DFG-100 & DFG-200
GAS CONVECTION OVENS
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
42 Allen Martin Drive, Essex Junction, Vermont 05452 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
PN 90055 Rev AL (7/24)
© 2018 - G.S. Blodgett Corporation

Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by

IMPORTANT
WARNING: Improper installa-
tion, adjustment, alternation,
service or maintenance can
cause property damage, in-
jury or death. Read the instl-
lation, operation and mainte-
nance instructions thoroughly
before installing or servicing
this equipment.
INSTRUCTIONS TO BE FOL-
LOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LO-
CATION. This information may
be obtained by contacting your
local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liq-
uids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the prop-
er installation, use, and mainte-
nance of this oven. Adherence
to these procedures and instruc-
tions will result in satisfactory
baking results and long, trou-
ble free service. Please read
this manual carefully and retain
it for future reference.
ERRORS: Descriptive, typo-
graphic or pictorial errors are
subject to correction. Speci-
cations are subject to change
without notice.
TABLE OF CONTENTS
INSTALLATION
Oven Description and Specications .................................................................... 2
Delivery and Location ........................................................................................... 3
Oven Assembly..................................................................................................... 4
NSF Bolts ........................................................................................................ 4
Leg Attachment................................................................................................ 5
Caster Assembly.............................................................................................. 5
Double Section Assembly ................................................................................ 6
Oven Leveling.................................................................................................. 6
Ventilation ............................................................................................................. 7
Utility Connections - Standards and Codes .......................................................... 9
Gas Connection .................................................................................................. 10
Electrical Connection .......................................................................................... 13
Initial Startup....................................................................................................... 14
OPERATION
Safety Information .............................................................................................. 15
SSI-D Solid State Innite Control with Digital Timer ........................................... 16
SSI-M Solid State Innite Control with Manual Timer ......................................... 17
SSD Solid State Digital Control .......................................................................... 18
Artisan Control .................................................................................................... 20
How Cook & Hold Works .................................................................................... 32
General Guidelines for Operating Personnel...................................................... 33
Suggested Times and Temperatures .................................................................. 34
MAINTENANCE
Cleaning and Preventative Maintenance ............................................................ 35
Troubleshooting Guide ....................................................................................... 36

2
Installation
Oven Description and Specications
GAS RATINGS - DFG-100-3 & DFG-200
Natural Gas Propane
US Units SI Units US Units SI Units
US, Canada and General Export
Heating Value 1000 BTU/cu.ft. 37.3 MJ/m3 2550 BTU/cu. ft. 95.0 MJ/m3
Specic Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input
DFG-100-3
DFG-200
55,000 BTU/hr
60,000 BTU/hr
16.2 kW
17.6 kW
55,000 BTU/hr
60,000 BTU/hr
16.2 kW
17.6 kW
Main Burner Orice Size
DFG-100-3
DFG-200
40 MTD*
38 MTD*
2.5 mm
2.6 mm
53 MTD*
1.55 mm
1.5 mm
1.55 mm
DFG-100-3 for Australia
Oven Input — 58 MJ/h — 58 MJ/h
Main Burner Orice Size 38 MTD* 2.6 mm 1/16” dia. 1.6 mm
NOTE: * - Multiple Twist Drill
Cooking in a convection oven diers from cooking in a
conventional deck or range oven since heated air is con-
stantly recirculated over the product by a fan in an en-
closed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly al-
lowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advance-
ment in energy eciency, reliability, and ease of opera-
tion. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and en-
hanced oven performance.
Figure 1
Air Flow Pattern for Blodgett DFG Convection Ovens

3
Installation
Delivery and Location
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 damage.
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 damage.
Carriers will accept claims for concealed damage if
notied within fteen days of delivery and the ship-
ping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibil-
ity for loss or damage suered in transit. The carrier as-
sumed full responsibility for delivery in good order when
the shipment was accepted. We are, however, prepared
to assist you if ling a claim is necessary.
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 between
the oven and any combustible or non-combustible con-
struction.
DFG100
• Oven body right side - 2” (5cm)
• Oven body left side - 2” (5cm)
• Oven body back - 0” (0cm)
• Single or stacked body bottom - 6” (15cm)
DFG200
• Oven body right side - 6” (15cm)
• Oven body left side - 6” (15cm)
• Oven body back - 6” (15cm)
• Single or stacked body bottom - 6” (15cm)
The following clearances must be available for servicing.
• Oven body sides - 12” (30cm)
• Oven body back - 12” (30cm)
NOTE: On gas models, routine servicing can usually
be accomplished within the limited movement
provided by the gas hose restraint. If the oven
needs to be moved further from the wall, the
gas must rst be turned o and disconnected
from the oven before removing the restraint.
Reconnect the restraint after the oven has been
returned to its normal position.
It is essential that an adequate air supply to the oven be
maintained to provide a sucient ow of combustion and
ventilation air.
• Place the oven in an area that is free of drafts.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and ammable
liquids and solvents.
• NSF requires 6” of clearance on the bottom and
sides of the unit for cleaning. Do not place the oven
on a curb base or seal to a wall.
• Do not place the oven on a curb base or seal to
a wall. This will restrict the ow of air and prevent
proper ventilation. Tripping of the blower motor’s
thermal overload device is caused by an excessive
ambient temperature on the right side of the oven.
This condition must be corrected to prevent perma-
nent damage to the oven.
• The location must provide adequate clearance for
the air opening into the combustion chamber.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the gas and electrical services supplied
for the oven.
1. Pull out control panel. The rating plate attached to the
inside of the control compartment.
• Do not place strong sources of heat such as open
ame ranges, griddles, or charbroilers near the oven.
If such an instance exists, it is highly recommended
to purchase a heat shield, available from Blodgett.
• Note that if temperatures are too high, a safety shut-
down may occur.
• Failure to comply may invalidate the oven warranty.

4
Installation
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any exposed
hole on the back of an oven. This includes:
• any unit, single or stacked, without a back panel.
• any holes in stacked units not used for mounting
stacking brackets.
1. Locate the 5/16” bolts that were shipped with the
oven.
2. Install the bolts as shown.
Figure 2
Double Stacked Units Units without Back Panels

5
Installation
Oven Assembly
LEG ATTACHMENT
1. Push the oven onto a lift with the bottom of the oven
down.
2. Align the threaded stud in each leg with the nut locat-
ed inside each bottom corner of the oven frame. Turn
the legs clockwise and tighten to the nearest full turn.
3. Align the two leg plate holes in each leg with those
in the oven bottom. Secure each leg using two 1/2”
bolts.
NOTE: If using casters see CASTER ASSEMBLY
before proceeding.
4. Level the oven by screwing the adjustable leg feet in
or out as necessary.
6” (15 cm) Legs Shown
Figure 3
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of the
oven. Install the non-locking casters on the back
of the oven.
NOTE: Use a gas hose restraint on all units with casters.
Casters for Single and Double Stacked Ovens:
1. Attach the legs as described.
2. Pry the adjustable feet out of the legs.
3. Insert one caster into each leg as shown. Tighten the
lock nuts to secure the casters.
Adjustable
Leg Foot
Caster Assembly
Gas Hose
Restraint Bracket
Figure 4
Low Prole Casters for Double Stacked Ovens:
1. Align the three holes in each caster assembly plate
with those in the oven bottom. Secure each caster
using three 1/2” bolts.
Gas Hose Restraint Bracket
Figure 5

6
Installation
Oven Assembly
Figure 6
DOUBLE SECTION ASSEMBLY
NOTE: Old style ovens refer to units with painted ex-
posed rear angle. New style ovens refer to units
with rear angle iron enclosed in steel.
The following instructions apply to stacking two new style
ovens.
1. Secure the short legs to the bottom sections as de-
scribed.
2. Place the upper section in position on top of the lower
oven.
3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
4. Attach the ue connector.
The following instructions apply to stacking a new style
oven on an old style oven.
1. Secure the short legs to the bottom sections as de-
scribed.
2. Place the upper section in position on top of the lower
oven.
3. Attach the stacking brackets using the remaining
5/16” bolts shipped with the ovens.
4. Drill a clearance hole for a 5/16” bolt in the angle iron
of the old style oven. Use the holes in the stacking
brackets as a pilot.
5. Attach the stacking brackets to the old style oven with
the 5/16” bolts and nuts provided in the kit.
6. Attach the ue connector.
WARNING:
When stacking ovens be sure to remove the
single oven ue boxes prior to attaching
three-piece connector.
OVEN LEVELING
After assembly, the oven should be leveled and moved to
the operating location.
1. The oven can be leveled by adjusting the feet or cast-
ers located on the bottom of each leg.
Flue
Connector

7
Installation
Ventilation
On gas models the installation of a proper ventilation sys-
tem cannot be over emphasized. This system removes
unwanted vapors and products of combustion from the
operating area.
This oven may be vented using either:
• A mechanically driven, canopy type, exhaust hood,
or
• A direct ue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Remov-
al of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment”, NFPA-96-Latest Edition.
Australia and general export installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments 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 distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.
WARNING:
Failure to properly vent the oven can be haz-
ardous to the health of the operator and may
result in operational problems, unsatisfactory
baking and possible damage to the equip-
ment.
Damage sustained as a direct result of im-
proper ventilation will not be covered by the
manufacturer’s warranty.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood is the
preferred method of ventilation.
The hood should be sized to completely cover the equip-
ment plus an overhang of at least 6” (15 cm) on all sides
not adjacent to a wall. The distance from the oor to the
lower edge of the hood should not exceed 7’ (2.1m).
The total makeup and exhaust air requirements for hood
capacity should be approximately 30 CFM (.85 m3) for
each oven section.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft
diverter. Install the draft diverter as follows:
1. Place the diverter over the ue connector with the
open area facing the front of the oven.
2. Secure both ends with the sheet metal screws pro-
vided.
Draft Diverter
Front of Oven
Figure 7

8
Installation
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven exhaust
hood is impractical the oven may be vented by a direct
ue arrangement.
WARNING!!
It is essential that the direct ue be installed
as follows. Incorrect installation will result in
unsatisfactory baking and oven damage.
The ue must be class B or better. The height of the ue
should rise 6-8 ft (2-2.5 m) above the roof of the build-
ing or any proximate structure. Never direct vent the oven
into a hood. The ue should be capped with a UL Listed
type vent cap to isolate the unit from external environ-
mental conditions.
The direct vent cannot replace air consumed and vented
by the oven. Provisions must be made to supply the room
with sucient make-up air. Total make-up air require-
ments for each oven section should be approximately 30
CFM (.85 m3) per section. To increase the supply air en-
tering the room, a ventilation expert should be consulted.
FLUE DIAMETER
Oven Single Double
DFG-100 6” (15cm) 6” (15cm)
DFG-200 6” (15cm) 8” (20cm)
Installing the draft hood
Ovens ordered for direct venting are supplied with a draft
hood. Install the draft hood as follows:
1. Place the draft hood over the ue connector.
2. Secure both ends with the sheet metal screws pro-
vided.
Flue
Drafthood
Front of
Oven
Figure 8

9
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INSTAL-
LATION AND SERVICE PERSONNEL ONLY. INSTAL-
LATION OR SERVICE BY OTHER THAN QUALIFIED
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation or replacement of gas piping and the
connection, installation, repair or servicing of equip-
ment.
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the elec-
tric appliance.
Qualied installation personnel must be experienced 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
Installation must conform with local codes, or in the ab-
sence of local codes, with the National Fuel Gas Code,
NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas In-
stallation Code CAN/CGA-B149.1 or the Propane Instal-
lation Code, CAN/CGA-B149.2 as applicable.
Installation must conform with local codes, or in the ab-
sence of local codes, with the National Electrical Code,
ANSI/NFPA 70-Latest Edition and/or Canadian National
Electric Code C22.2 as applicable.
Australia and general export installations
Instllation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments 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 distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.

10
Installation
Gas Connection
GAS PIPING
A properly sized gas supply system is essential for maxi-
mum oven performance. Piping should be sized to pro-
vide a supply of gas sucient to meet the maximum de-
mand of all appliances on the line without loss of pressure
at the equipment.
Example:
NOTE: BTU values in the following example are for
natural gas.
You purchase a DFG-100 to add to your existing cook
line.
1. Add the BTU rating of your current appliances.
Pitco Fryer 120,000 BTU
6 Burner Range 60,000 BTU
Deck Oven 50,000 BTU
Total 230,000 BTU
2. Add the BTU rating of the new oven to the total.
Previous Total 230,000 BTU
DFG-100 55,000 BTU
New Total 285,000 BTU
3. Measure the distance from the gas meter to the cook
line. This is the pipe length. Let’s say the pipe length
is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
4. Use the appropriate table to determine the total ca-
pacity of your current gas piping.
The total capacity for this example is 320,000 BTU. Since
the total required gas pressure, 285,000 BTU is less than
320,000 BTU, the current gas piping will not have to be
increased.
NOTE: The BTU capacities given in the tables are for
straight pipe lengths only. Any elbows or other
ttings will decrease pipe capacities. Contact
your local gas supplier if you have any ques-
tions.
Maximum Capacity of Iron Pipe in Cubic Feet of
Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
NOMINAL SIZE, INCHES
3/4” 1” 1-1/4” 1-1/2” 2”
10 360 680 1400 2100 3950
20 250 465 950 1460 2750
30 200 375 770 1180 2200
40 170 320 660 990 1900
50 151 285 580 900 1680
60 138 260 530 810 1520
70 125 240 490 750 1400
80 118 220 460 690 1300
90 110 205 430 650 1220
100 103 195 400 620 1150
From the National Fuel Gas Code Part 10 Table 10-2
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
OUTSIDE DIAMETER, INCHES
3/4” 1” 1-1/2”
10 608 1146 3525
20 418 788 2423
30 336 632 1946
40 287 541 1665
50 255 480 1476
60 231 435 1337
70 215 404 1241
80 198 372 1144
90 187 351 1079
100 175 330 1014
From the National Fuel Gas Code Part 10 Table 10-15

11
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
DFG-100-3 ovens are rated at 55,000 BTU/Hr. (16.2
kW) (58 MJ) per section. DFG-200-L ovens are rated at
60,000 BTU/Hr. (17.6 kW) (63 MJ) per section. Each oven
has been adjusted at the factory to operate with the type
of gas specied on the rating plate.
INLET PRESSURE
Natural Propane
Min Max Min Max
W.C. 7.0 10.5 11.0 13.0
kPa 1.742 2.61 2.74 3.23
MANIFOLD PRESSURE
Natural Propane
W.C. 3.5 10.0
kPa .87 2.49
• Inlet Pressure - the pressure of the gas before it
reaches the oven.
• Manifold Pressure - the pressure of the gas as it
enters the main burner(s).
• Min - the minimum pressure recommended to oper-
ate the oven.
• Max - the maximum pressure at which the manufac-
turer warrants the oven’s operation.
Each oven is supplied with a regulator to maintain the
proper gas pressure. The regulator is essential to the
proper operation of the oven and should not be removed.
It is preset to provide the oven with 3.5” W.C. (0.87 kPa)
for natural gas and 10.0” W.C. (2.50 kPa) for Propane at
the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS SUPPLY
UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be thor-
oughly purged of all metal lings, shavings, pipe dope,
and other debris. After connection, the oven should be
checked for correct gas pressure.
The oven and its individual shuto valve must be discon-
nected from the gas supply piping system during any
pressure testing of that system at test pressures in ex-
cess of 1/2 psig (13.85” W.C., 3.45 kPa).
The oven must be isolated from the gas supply piping
system by closing its individual manual shuto valve dur-
ing any pressure testing of the gas piping system at test
pressures equal or less than 1/2 psig (13.85” W.C., 3.45
kPa).
Figure 9
Gas Connection 2.5” (64 mm)
Gas Connection 3.75” (85.7 mm)

12
Installation
Gas Connection
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial exible
connector with a minimum of 3/4” (1.9 cm) inside diam-
eter must be used along with a quick connect device.
The restraint, supplied with the oven, must be used to limit
the movement of the unit so that no strain is placed upon
the exible connector. With the restraint fully stretched the
connector should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be 1,000 lb.
(453 kg) test load and should be attached without damag-
ing the building. DO NOT use the gas piping or electrical
conduit for the attachment of the permanent end of the
restraint! Use anchor bolts in concrete or cement block.
On wooden walls, drive hi test wood lag screws into the
studs of the wall.
1. Mount the supplied bracket to the leg bolt just below
the gas inlet.
2. Attach the clip on restraining cable to the mounting
bracket.
Restraint Cable
Bracket
Back of Oven
Double stacked unit shown. Use the same procedure for single units.
Figure 10
WARNING!!
If the restraint is disconnected for any rea-
son it must be reconnected when the oven is
returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for Con-
nectors for Movable Gas Appliances, ANSI Z21.69 or
Connectors For Moveable Gas Appliances CAN/CGA-
6.16 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas
Fuel CAN 1-6.9. Adequate means must be provided to
limit the movement of the appliance without depending
on the connection and the quick disconnect device or its
associated piping.
Australie and general export installations
The restraint and quick connect must conform with Lo-
cal and National installation standards. Local installation
codes and/or requirements may vary. If you have any
questions regarding the proper installation and/or opera-
tion of your Blodgett oven, please contact your local dis-
tributor. If you do not have a local distributor, please call
the Blodgett Oven Company at 0011-802-658-6600.

13
Installation
Electrical Connection
Wiring diagrams are located in the control compartment
and on the back of the oven.
This oven is supplied for connection to 115 volt grounded
circuits. The electric motor, indicator lights and related
switches are connected through the 6’ electric supply cord
found at the rear of the oven.
WARNING!!
This appliance is equipped with three prong
grounding type plug for your protection
against shock hazard and should be plugged
directly into a properly grounded three prong
receptacle. DO NOT cut or remove the ground-
ing prong from this plug.
The Blodgett Oven Company cannot assume responsibil-
ity for loss or damage suered as a result oF improper
installATION.
ELECTRICAL SPECIFICATIONS
Model Hz Volts Phase Amps Electrical Connection
(minimum size)
U.S. and Canadian Installations
DFG-100-3 60 115 1 6 Cord set provided
DFG-200-L 60 115 1 6 Cord set provided
Australia and General Export Installations
DFG-100-3 50 220-240 1 3 Size per local code
DFG-200-L 50 220-240 1 3 Size per local code

14
Installation
Initial Startup
The following is a check-list to be completed by qualied
technician prior to turning on the appliance for the rst
time.
1. Open the manual shut-o valve at the rear of the
oven.
2. Remove the control panel and combustion covers.
3. Verify the combination valve’s manual shut-o is in
the on position.
4. Turn the selector switch to Cook, and the thermostat
to 500°F (260°C).
The oven main burner lights, and the Oven Ready Light
comes on. With the main burner on, check the following.
1. Verify there are no gas leaks, by checking all gas con-
nections with a soapy water solution.
2. Verify that the inlet pressure is correct. The inlet pres-
sure can be checked at the pressure tap located on
the combination valve’s inlet side.
3. Verify that the manifold pressure is correct. The mani-
fold pressure can be checked at the pressure tap lo-
cated on the manifold.
4. If the above pressure readings are set to the recom-
mended pressure requirements, allow the oven to
burn-o for 2 hours. If the pressure readings are not
set correctly, turn o the oven and readjust accord-
ingly.
WARNING
The break in procedure burns o excess
oils present in the metals during fabrication.
Smoke may be produced. Proper ventilation is
required.
Adjustments associated with initial installation
Each oven, and its component parts, have been thorough-
ly tested and inspected prior to shipment. However, it is
often necessary to further test or adjust the oven as part
of a normal and proper installation. These adjustments
are the responsibility of the installer, or dealer. Since
these adjustments are not considered defects in mate-
rial or workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not limited to:
• calibration of the thermostat
• adjustment of the doors
• burner adjustments
• leveling
• testing of gas pressure
• tightening of fasteners.
No installation should be considered complete without
proper inspection, and if necessary, adjustment by quali-
ed installation or service personnel.

15
Operation
Safety Information
The information contained in this section is provided for
the use of qualied operating personnel. Qualied operat-
ing personnel are those who have carefully read the in-
formation contained in this manual, are familiar with the
functions of the oven and/or have had previous experi-
ence with the operation of the equipment described. Ad-
herence to the procedures recommended herein will as-
sure the achievement of optimum performance and long,
trouble-free service.
Please take the time to read the following safety and op-
erating instructions. They are the key to the successful
operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas:
• DO NOT try to light any appliance.
• DO NOT touch any electrical switches.
• Use an exterior phone to call your gas supplier im-
mediately.
• If you cannot reach your gas supplier, call the re
department.
What to do in the event of a power failure:
• Turn all switches to o.
• DO NOT attempt to operate the oven until the power
is restored.
NOTE: In the event of a shut-down of any kind, allow a
ve (5) minute shut o period before attempting
to restart the oven.
General safety tips:
• DO NOT use tools to turn o the gas control. If the
gas cannot be turned o manually do not try to re-
pair it. Call a qualied service technician.
• If the oven needs to be moved for any reason, the
gas must be turned o and disconnected from the
unit before removing the restraint cable. Reconnect
the restraint after the oven has been returned to its
original location.
• DO NOT remove the control panel cover unless the
oven is unplugged.

16
Operation
SSI-D Solid State Innite Control with Digital Timer
1
3
4
2
5
6
7
8
Figure 11
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
2. BLOWER SWITCH - controls blower speed, either hi
or lo.
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates burner op-
eration. When the light goes out the oven has reached
operating temperature.
5. SOLID STATE THERMOSTAT - allows an innite se-
lection of temperatures from 150-500°F (66-260°C).
6. DISPLAY - displays cook time
7. TIMER DIAL - used to enter desired cook time
8. HEAT CUTOFF - used to turn gas on or o.
OPERATION
1. Turn the SELECTOR Switch (1) to COOK. The blower
and control compartment cooling fan operate and are
controlled automatically by the action of the doors.
The display reads 00:00.
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the de-
sired temperature.
4. Preheat until the OVEN READY LIGHT (4) goes out.
5. Load product into the oven. Rotate the dial (7) to the
desired time. The timer will begin to countdown after
approximately 1 second.
6. When the buzzer sounds, remove the product from
the oven. Turn the TIMER dial (7) to silence the buzz-
er.
7. Turn the SELECTOR Switch (1) to OVEN OFF.
WARNING!!
A complete ve minute shutdown must be
observed before the oven is relighted.

17
Operation
SSI-M Solid State Innite Control with Manual Timer
Figure 12
CONTROL DESCRIPTION
1. SELECTOR SWITCH - controls power to the oven for
cook or cool down.
2. BLOWER SWITCH - controls blower speed, either hi
or lo. Two speed not available in 50 Hz.
3. LIGHTS SWITCH - controls interior lights.
4. OVEN READY LIGHT - when lit indicates burner op-
eration. When the light goes out the oven has reached
operating temperature.
5. SOLID STATE THERMOSTAT - allows either 8 pre-
set temperatures to be selected in accordance with
customer requirements, or an innite selection of
temperatures from 200-500°F (95-260°C). (innite
control shown)
6. TIMER - activates an electric buzzer that sounds
when the cook time expires.
OPERATION
1. Turn the SELECTOR Switch (1) to COOK. The blower
and control compartment cooling fan operate and are
controlled automatically by the action of the doors.
2. Set BLOWER Switch (2) to the desired speed.
3. Set the SOLID STATE THERMOSTAT (5) to the de-
sired setting or temperature.
4. Preheat until the OVEN READY LIGHT (4) goes out.
5. Load product into the oven. Determine cook time and
set the TIMER (6).
6. When the buzzer sounds, remove the product from
the oven. Turn the TIMER knob (6) to OFF to silence
the buzzer.
7. Turn the SELECTOR Switch (1) to OVEN OFF.
WARNING!!
A complete ve minute shutdown must be
observed before the oven is relighted.
1
3
4
2
5
6
60 HZ
only

18
Operation
SSD Solid State Digital Control
Figure 13
CONTROL DESCRIPTION
1. SELECTOR SWITCH - turns power to the oven on
or o. Allows selection of Cook or Cool Down Modes
and fan speed (if applicable).
2. BLOWER SWITCH - controls blower speed, either hi
or lo. Two speed not available in 50 Hz.
3. LIGHTS SWITCH - controls interior lights.
4. DISPLAY - displays time or temperature and other in-
formation related to oven function.
5. HEAT LAMP - lights when heater is on.
6. PULSE LAMP - lights when Pulsed Fan Mode is
turned on.
7. HOLD LAMP - lights when Hold Mode is turned on.
8. DIAL - used to enter set points in display
9. START/STOP KEY - starts or stops the timer.
10. TIME KEY - used to show time in the display.
11. TEMP KEY - used to show set temperature in the dis-
play.
NOTE: Actual temperature is shown while the
TEMP key is held down.
12. HOLD KEY - turns Hold Mode on or o.
13. PULSE KEY - turns Pulse Mode on or o.
PROGRAMMING
To set the cook temperature:
1. Press TEMP (11) key.
2. Rotate dial (8) to enter temperature.
To set the cook time:
1. Press TIME (10) key.
2. Rotate the dial (8) to enter time.
NOTE: Time is entered in hours : minutes or min-
utes : seconds.
To set the hold time:
1. Press HOLD key (12) to turn hold mode on.
NOTE: HOLD light is on.
2. Rotate dial (8) to enter the hold temperature.
3. Press START/STOP key (9)
1
3
4
5
10
9
12
2
6
7
8
11
13
60 HZ
only

19
Operation
SSD Solid State Digital Control
TO SET THE PULSE TIME:
1. Press PULSE KEY (13) to turn pulse mode on.
NOTE: Pulse light is on.
2. Rotate DIAL (8) to enter the pulse time. Pulse time is
a portion of the pre-set cook time.
OPERATION
Cook Only:
1. Turn the SELECTOR switch (1) to the desired posi-
tion.
2. Enter the cook time and temperature.
3. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
4. Press the START/STOP key (9). The timer begins to
count down.
5. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
6. Press the START/STOP key (9) to silence the buzzer.
7. Remove the product.
Cook with Hold:
NOTE: HOLD light is on when hold mode is on and o
when hold mode is o.
1. Turn the SELECTOR switch (1) to the desired posi-
tion.
2. Enter the cook time and temperature.
3. Press the HOLD key (12). Enter the hold temperature.
4. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
5. Push the START/STOP (9) key. Timer begins to count
down.
6. When the cook timer reaches 00:00 the buzzer sounds
and the display reads DONE. The buzzer turns o af-
ter a few seconds. The display reads HOLD until the
oven reaches the hold temperature. Then the timer
begins to count up.
7. Push the START/STOP key (9) to stop timer.
8. Remove the product.
9. Push HOLD (12) key to turn o hold mode.
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on and o
when pulse mode is o.
1. Turn the SELECTOR SWITCH (1) to the desired posi-
tion.
2. Enter cook time and cook temperature.
3. Press PULSE KEY (13). Enter the pulse time.
NOTE: Pulse time is a portion of the cook time and
does not increase the previously entered
cook time.
4. Load product into the oven.
NOTE: The display reads LOAD when the oven is
near the set temperature.
5. Push START/STOP KEY (9). The timer begins to
count down the cook time. The oven will be in pulse
mode for the set pulse time. Once the set time has ex-
pired, the unit will automatically switch to cook mode
and continue counting down.
6. When the cook timer reaches 00:00 the buzzer
sounds and the display reads DONE.
7. Push the START/STOP KEY (9) to turn the buzzer o.
8. Remove the product.
WARNING!!
A complete ve minute shutdown must be
observed before the oven is relighted.

20
Operation
Page 1 of 12
1
2
3
4
5
6
Blodge “Arsan” Control Descripon
1. Fan / Light Switch – 2 posion rocker switches to toggle the lights
on/off and fan speed high/low.
2. Touch Screen – Interacve display for oven operaon and
programming.
3. Core Probe Connecon – Plug core temperature probe in here
when using probe cooking.
4. USB Port and Cover – Use to transfer recipes and data to/from the
control.
5. Circuit Breaker – Provides circuit protecon for the oven controls.
DO NOT use as a power switch. See page 2 for example of “off”
screen.
6. Heat Cutoff Switch – 2 posion switch to turn heat source on/off.
7. Speaker output hole.
7
Artisan Control

21
Operation
Page 2 of 12
MANUAL MODE COOKING
1. Touch the Screen saver to access the main home
screen.
Note: The oven is “off”
when the Blodge screen
saver is displayed
2. Touch MANUAL to proceed to the manual cook
screen.
3. Set the following cooking parameters from the
manual screen:
Temperature – Touch the
number next to the
thermometer to set the desired
oven temperature.
Press to save. Holding the
thermometer icon will show
current cavity temperature.
Cook Time – Touch the mer
text located under the set
temperature display to change
the cook me. Touch to save.
Seng 0:00 will acvate the
“connuous mer” which
counts up from zero. Sengs
any number greater than zero will count down.
Advanced Funcons – While in MANUAL
COOK select the “ADV” buon to access advanced
cook sengs such as FAN PULSE, FAN DELAY, and
COOK TO.
Core Probe Cooking – Select the COOK TO tab
to set a probe cook temperature; once a
temperature is set and the probe is plugged in,
return to the manual cooking screen; the probe cook
will automacally start and alert you when the
product has reached your set temperature.
Note: for best results, leave the core probe
in the product for the duraon of the cook
me
Hold at – Select HOLD AT, then set a core
probe temperature you’d like to maintain; the
oven will dynamically regulate its cavity temperature
to hold your product at its desired temperature.
Note: this feature is intended to be used,
and works most effecvely, over long
periods of me
Hold – Sets the me you’d like to keep your
product at the set “HOLD AT” temperature.
Pulse – A dynamic blower wheel
funcon that cycles the blower
wheel on and off for the duraon of me the user
sets.
Note: the default cycle me is 30 seconds,
seng a mer for 5 minutes will cycle the
blower on and off in 30 second intervals for
5 minutes.
Delay – Sets the duraon you’d like
the blower to ‘pause’ at the start of
a cook / mer. Seng a delay of 1 minutes on a 5-
minute mer will keep the blower off the first
minute, and on for the remaining 4 minutes.
4. Once the oven preheats to the set temperature.
The user can load the product and set the mer.
Cooking parameters cannot be changed one a
cook has started.
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22
Operation
Page 3 of 12
COOK TIMERS
Normal Timer
Note: A mer will not start unless the oven has
reached its set temperature and “Ready to Cook” is
displayed at the boom of the screen.
Once the duraon of your
mer has been chosen,
the mer can be started
by hing the ► buon,
the mer will also start
automacally once you
close the doors.
Pressing ■ will stop the
mer and reset it to its
previously set me.
Once the mer finishes,
you will be able to stop
(■) or add another
minute to the mer (+1),
which can be pressed
mulple mes to add
more than one minute.
Connuous Timer
Seng a mer for 0:00
will acvate “connuous
mer” once the oven is
heated and ready to cook,
you will be able to hit the
► buon, which will start
counng up from zero.
Once the connuous
mer is started, you will
be able to pause ( ),
reset (⭯) and stop the
mer (■).
5. Touch the back arrow in the top le corner of
the screen to exit MANUAL COOKING mode.
Click to restart mer, only
viewable when connuous
mer is
paused
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23
Operation
Page 4 of 12
CORE PROBE COOKING
1. Touch the screen saver to access the main home
screen.
2. Touch MANUAL to proceed to the manual cook
screen and press to enter the advanced
cook controls.
3. Select the COOK TO tab denoted by and
enter the desired finished product temperature
on the keypad provided. Touch to save.
4. To access the other cook to funcons, select
HOLD TEMP and HOLD TIME below the cook to
tab.
HOLD TEMP is an addon feature to the “cook to”
funcon, HOLD TEMP will cook the product to
the desired temperature set in step 3; once that
temperature is reached the oven will dynamically
regulate the temperature to hold the product at
your chosen temperature.
HOLD TIME is an accessory to HOLD TEMP, hold
me will begin a mer of your desired length
once your food reaches the desired temperature
and alert you when the me has elapsed.
Note: “Cook to” must be enabled for hold
temp and hold me to funcon, the laer
two features operate in conjuncon with
“cook to
DELAY
The DELAY funcon will stop the blower wheel
from spinning for the alloed me you choose,
this can occur at the start of a recipe for a
maximum of 20 minutes or in manual mode
whenever you choose.
1. To start a delay fan funcon, select the arrow in
the top right corner of advanced mode.
2. Click the toggle buon unl DELAY appears at
the top. Proceed by clicking delay and set a
duraon that you would like the delay to occur.
3. The delay funcon and cook mer are separate;
for example, seng a 5-minute cook mer, and
1 minute delay, will run a recipe for 5 minutes,
but the blower will be off for the first minute
and on for the remaining 4 minutes.
Blower mode toggle
Select Delay
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24
Operation
Page 5 of 12
PULSE
The PULSE funcon will oscillate the blower wheel
on and off for the alloed set me in 30 second
intervals.
1. To start a pulse funcon, select the arrow in the
top right corner of advanced mode.
2. Click the toggle buon unl PULSE appears at
the top. Proceed by clicking PULSE and set a
duraon that you would like the pulse to occur.
3. The PULSE funcon and cook mer are separate;
for example, seng a 5-minute cook mer, and
2-minute PULSE, will run a cook for 5 minutes,
but for the first 2 minutes the blower will be on
for 30 seconds, then off for 30 seconds and so
on for 2 minutes. Once the 2-minute PULSE has
elapsed, the blower will remain on for the rest
of the cook.
Blower mode toggle
Select Pulse
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25
Operation
Page 6 of 12
RECIPE COOKING
Create a New Recipe
1. From the home screen, select EDIT.
2. By default, there will be “Recipe 1, 2, etc.” select
any of them to rename and create your own
recipe.
3. In the edit recipe screen, change the name at
the top.
Note: you can have
24 unique mul-
stage recipes, each
with a 15-character
maximum name.
Recipe Stages
4. Within each recipe, there is 5 potenal “stages”,
each able to be uniquely programmed and
configured. To begin, select the first “stage”
under the recipe name.
5. First, ensure you enable the stage. Within the
edit stage screen, you will be able to control the
temperature you’d like that stage to operate at,
as well as the me unl the stage finishes, or the
recipe ends.
6. You will also see ‘Advanced’ mode which
behaves the same as ‘ADV’ mode used in
manual mode.
Click to create recipe
First stage
Make sure the stage is
enabled
Second stage
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26
Operation
Page 7 of 12
7. Before exing the temp / me / ADV screen,
click save.
8. Repeat steps 4-7 for up to 5 different recipe
stages. Once done, Select save one last me to
save the recipe.
Starng a Recipe
1. To start a recipe, select RECIPE.
2. In RECIPE you will see all the custom recipes
created, to start one, simply select it.
3. When a recipe is cooking, you will see the
current stage at the boom (1), the duraon for
the stage to finish in the middle (2), as well as
the current set temperature of the stage (3).
Note: A recipe will
not start unless the
oven is at
temperature first,
meaning you may
pre-load a recipe
while the oven is
preheang, and
start the recipe once
at temperature.
4. Advanced features, such as PROBE TEMP will be
integrated into the recipe window when using a
COOK TO stage, see
below.
Save recipe before
returning to home
menu.
Click to toggle
between current
probe temperature
and duraon the stage
has been acve for
1
2
3
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27
Operation
Page 8 of 12
SETTINGS
1. On the home screen, select “more” the
secondary home screen, select sengs.
2. There will be 2 screens worth of configurable
sengs to customize to your liking.
3. VIEW LOGS will display machine logs and HACCP
logs, allowing you to view records of oven
funcons.
4. DATE change the current date.
5. TIME sets the current me.
6. SOUND Adjust the on-board output volume
played when: a mer ends, input from the
control is received, and when pre-heang is
completed. The “Ext. Speaker” toggle will switch
the output to play
thru the external
speaker, which is
significantly higher
volume that cannot
be adjusted.
Ext. Beeper
2
1
For page 2
Click ‘Save’ to save
sengs
Artisan Control

28
Operation
Page 9 of 12
7. SECURITY Sengs that can be oponally locked
(requires manager passcode to use/ unlock).
Note: by default, ‘SETTINGS’ ‘OEM’ AND ‘USB’
Will be locked from the factory. A manager
passcode will need to be entered to access
‘SETTINGS’ and ‘USB’ which is 6647. ‘OEM’ is
strictly for factory workers to access.
8. UNITS Select to change between Fahrenheit and
Cengrade.
9. ENERGY SAVE is a toggleable seng that
reduces energy usage. If the control does not
register an input aer the user determined me
(1) the control will lower the set temperature of
the oven to the user determined temperature
(2).
When ENERGY SAVE is acve and the oven
temperature is being set back, the following screen
will be displayed. Any user input on the screen or
actuang the door will disable energy saver and set
the oven to your previously selected temperature.
Note: When energy
saver is enabled (and
not acve) a small leaf
will appear in the
corner of the screen
signifying that the
seng is enabled.
Enabling will lock their
respecve sengs.
1
2
Artisan Control

29
Operation
Page 10 of 12
COOL DOWN
Cool down is designed with two purposes in mind:
1. You want to quickly drop the oven
temperature to a lower operang
temperature.
2. You’ve concluded using the oven for the day
and want to cool it down to clean or rest
overnight.
To enable cool down navigate to the secondary
home screen.
A screen will display prompng you to open the
doors to cool down the oven cavity. By default, the
oven will cool down ll the cavity is 105°F, aer
which the control will turn the blower off and return
to the screen saver as shown in page 2 of the
manual.
DO NOT use the circuit breaker as an on/off switch
while the oven is sll at operang temperature as it
turns off the cooling fans and can cause components
to overheat and eventually malfuncon. The correct
way to “turn off” the oven is to let it cool down and
then reset to the idle screen.
There is also cool down funcon built into manual
mode. For example, while in manual mode if you
were baking at 350°F, but now require a much cooler
temperature of 100°F you can set your desired
temperature to 100°F and open the doors when the
control reads “Cooling down.” The blower wheel will
stay on while the doors are open, which is unique to
this cooling down mode. When the desired
temperature is reached, in this case 100°F, the
blower will turn off, and the control will beep
prompng you to close the doors.
1
2
Cooling Down
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30
Operation
Page 11 of 12
USB
Allows the import / export of recipes and
configuraons. Also allows for firmware updates.
Recipe Import / Export
Should you have another Arsan Touch Blodge
Convecon Oven, you can transfer recipes between
the two, so you only need to create them once.
Addionally, you can export recipes and sengs
configuraons to an excel file for viewing on a
computer, this can be helpful for trouble shoong or
for sending / receiving data to solve problems that
may occur. To do so, select the respecve transfer
you’d like to do from the above ‘USB’ Screen and
insert a USB as shown in item 5 of page 1.
Take note of the legend at the
boom
to ensure your
exporng to the right format
Artisan Control

31
Operation
Page 12 of 12
Exporng Examples
Import
Exports recipes from your
current oven, that you can
import to another Arsan
Touch Convecon Oven
Exports recipes to be viewed
on a
computer
Exports your sengs
configuraon to be shared
with another Arsan Touch
Convecon Oven
Exports your sengs
configuraon to be viewed on
a computer
Imports your stored
recipes to the
current oven via
USB flash drive
Imports your stored
configuraons to
the current oven
via USB flash drive
Artisan Control

32
Operation
How Cook & Hold Works
With the optional COOK & HOLD feature, meat is roasted
at lower temperatures for longer periods of time. This pre-
serves avor and tenderness and prevents over drying.
There are three phases in cook and hold roasting.
• Primary Cooking - controlled by the COOK & HOLD
TIMER. The meat is cooked at a low temperature
until approximately 2/3 done.
• Cooking from Stored Heat - when the primary cook
time expires, the oven automatically switches to
HOLD. The product continues to cook from the heat
stored in the oven. Meat must remain in the hold
cycle for a minimum of 1-1/2 to 2 hours before being
served.
• Hold - holds the product for several hours before
serving without loss of moisture or tenderness.
All meat should be completely thawed by refrigeration. Us-
ing frozen meat increases the cook time causing shrink-
age.
Temperature (°F)
Time (hours)
Oven Temp
Oven switches from cook to hold
Stored heat
Product may be
held up to 16 hours
Product may be
removed and served.
Meat Temp
Figure 14
PRODUCT
COOK
TEMP.
HOLD TEMP. QUANTITY
COOK TIME
(HRS)
MIN. HOLD
TIME (HRS)
TOTAL TIME
(HRS)
Prime rib, bone cap o
14-18 lbs. (6.4-8.1 kg)
200°F
93°C
140°F
60°C
1
3
6
3
3-1/4
3-1/2
1
1-1/2
2
4
4-3/4
5-1/2
Prime rib, bone cap on
14-18 lbs. (6.4-8.1 kg)
200°F
93°C
140°F
60°C
1
3
6
3-1/2
4
4-1/2
1
1-1/2
2
4-1/2
5-1/2
6-1/2
Top or bottom rounds
20-22 lbs. (9.1-10.0 kg)
200°F
93°C
140°F
60°C
1
3
6
3-1/2
4
4-1/2
1
1-1/2
2
4-1/2
5-1/2
6-1/2
Pork roast or ham
10-12 lbs. (4.5-5.4 kg)
250°F
121°C
170°F
76°C
2
4
6
4
4-1/4
4-1/2
1
1-1/2
2
5
5-3/4
6-1/2
Turkey
20-22 lbs. (9.1-10.0 kg)
250°F
121°C
170°F
76°C
1
6
3-1/4
4
1
1-1/2
4-3/4
5-1/2
Leg of Lamb, bone in
8-10 lbs. (4.36-4.5 kg)
225°F
107°C
160°F
71°C
2
4
6
2-1/2
2-3/4
3
1
1-1/2
2
3-1/2
4-1/4
5

33
Operation
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
Preheating the oven
Always preheat the oven before baking or roasting. We
recommend preheating 50°F (28°C) above the cook tem-
perature to oset the drop in temperature when the doors
are opened and cold product is loaded into the oven. Set
the thermostat to the cook temperature after the product
is loaded.
NOTE: For frozen product, preheat the oven 100°F
(56°C) above the cook temperature.
Cook Temperatures
Generally, cook temperatures should be 50°F (28°C) low-
er than deck or range oven recipes. If the edges of the
product are done but the center is raw, or if there is color
variation, reduce the thermostat setting another 15-25°F
(10-15°C). Continue to reduce the cook temperature on
successive loads until the desired results are achieved.
NOTE: Cooking at excessive temperatures will not
reduce cook time, it will produce unsatisfactory
baking and roasting results.
Cook Time
Check the product in about half the time recommended
for deck or range oven recipes. Record times and tem-
peratures which provide best results for future reference.
NOTE: Cook time will vary with the amount of product
loaded, the type of pan and the temperature.
OPERATING TIPS
Pans and Racks
Product or pan height determines how many racks are
used. The oven holds up to ten 18” x 26” (45.7 x 66.0 cm)
bun pans.
Load the oven from the bottom, centering the pans on the
rack. Never place a pan or aluminum foil on the bottom
of the oven. This obstructs the ow of air and results in
uneven baking and roasting.
Roasting
To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.
Baking
Weigh the product to ensure equal distribution in each
pan. Varying amounts of product will cause uneven bak-
ing results.
Fans
The fan must be operating for the oven to heat. Use the
Pulse Plus feature to allow light or liquid product to set
in the pan and to avoid rippling towards the fan. If your
oven is not equipped with this feature use the following
procedure.
1. Preheat the oven 25°F (15°C) above the baking tem-
perature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Turn the oven o.
5. Allow the product to set for 5-7 minutes with the fan
o. The residual heat in the oven sets the product.
6. Turn the oven on for the remainder of the bake.
Lights
Turn the oven lights o when not viewing the product.
Leaving the lights on for extended periods of time short-
ens the bulb life considerably.

34
Operation
Suggested Times and Temperatures
PRODUCT TEMPERATURE TIME # SHELVES
Meats
Hamburger Patties (5 per lb)
Steamship Round (80 lb. quartered)
Standing Rib Choice (20 lbs, trimmed, rare)
Banquet Shell Steaks (10 oz. meat)
Swiss Steak after Braising
Baked Stued Pork Chop
Boned Veal Roast (15 lbs.)
Lamb Chops (small loin)
Bacon (on racks in 18” x 26” pans)
400°F (205°C)
275°F (135°C)
235°F (115°C)
450°F (235°C)
275°F (135°C)
375°F (190°C)
300°F (150°C)
400°F (205°C)
400°F (205°C)
8-10 mins.
2 hrs 45 mins.
2 hrs 45 mins.
7-8 mins.
1 hr.
25-30 mins.
3 hrs. 10 mins.
7-8 mins.
5-7 mins.
10
2
2
5
5
5
2
5
10
Poultry
Chicken Breast & Thigh
Chicken Back & Wing
Chicken (21/2 lbs. quartered)
Turkey Rolled (18 lb. rolls)
350°F (175°C)
350°F (175°C)
350°F (175°C)
310°F (155°C)
40 mins.
35 mins.
30 mins.
3 hrs 45 mins.
5
5
5
3
Fish and Seafood
Halibut Steaks, Cod Fish (frozen 5 oz)
Baked Stued Lobster (21/2 lb.)
Lobster Tails (frozen)
350°F (175°C)
400°F (205°C)
425°F (220°C)
20 mins.
10 mins.
9 mins.
5
3
5
Cheese
Macaroni & Cheese Casserole
Melted Cheese Sandwiches
350°F (175°C)
400°F (205°C)
30 mins.
8 mins.
5
10
Potatoes
Idaho Potatoes (120 ct.)
Oven Roasted Potatoes (sliced or diced)
400°F (205°C)
325°F (165°C)
50 mins.
10 mins.
5
5
Baked Goods
Frozen Berry Pies (22 oz)
Fresh Apple Pie (20 oz.)
Pumpkin Pies (32 oz.)
Fruit Crisp
Bread (24 - 1 lb. loaves)
Southern Corn Bread
Baking Soda Biscuits
Brown & Serve Rolls
Sheet Cakes (5 lb. mixed batter per pan)
Chocolate Cake
Brownies
325°F (150°C)
350°F (175°C)
300°F (150°C)
300°F (150°C)
325°F (155°C)
375°F (190°C)
400°F (205°C)
350°F (175°C)
325°F (160°C)
325°F (160°C)
325°F (150°C)
35 mins.
25-30 mins.
30-50 mins.
25 mins.
30 mins.
15-20 mins.
6 mins.
15 mins.
16-18 mins.
20 mins.
15 mins.
5 (30 pies)
5 (30 pies)
5 (20 pies)
5
3
5
5
5
5
5
5
NOTE: Actual times and temperatures may vary considerably from those shown above. They are aected by weight of
load, temperature of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary, write
in your proven time and temperature for ready reference.

35
Maintenance
Cleaning and Preventative Maintenance
CLEANING THE OVEN
WARNING!!
Always clean the unit when it is cold.
WARNING!!
Be sure to read and follow the MSDS or
safety instructions on the bottle for your oven
cleaner.
Cleaning the Exterior
1. Saturate a cloth with stainless steel cleaner and wipe
down the exterior.
NOTE: Heat tint and heavy discoloration may be
removed with any non-caustic commercial
oven cleaner.
2. Dry the oven with a clean cloth.
Cleaning the Oven Interior
1. Remove the racks, rack supports and blower wheel
cover (back panel) from the oven. Soak the parts in a
solution of ammonia and water.
NOTE: To remove the blower wheel cover loosen
the screws in each corner. Then lift up and
out.
2. The porcelain interior can be cleaned with any com-
mercial oven cleaner. Be sure caustic cleaning com-
pounds DO NOT come in contact with the tempera-
ture probe, heating element, and blower wheel. Let
the cleaner sit for 10-20 minutes or the length of time
recommended on your cleaner.
3. Wipe out the cleaner with a wet cloth.
4. Reinstall the racks, rack supports and blower wheel
cover.
Weekly Cleaning
Be sure the air intake (cooling fan) behind the oven
is free of all lint, grease or other air ow inhibitors.
Keeping the air intake free of obstructions will extend
the life of the oven components.
Blower Wheel
Blower Wheel
Cover
Figure 15
PREVENTATIVE MAINTENANCE
The best preventative maintenance measures are, the
proper installation of the equipment and a program for
routinely cleaning the ovens.
Annual Maintenance
This oven requires no lubrication, however, the venting
system should be checked annually for possible deterio-
ration resulting from moisture and corrosive ue products.
If maintenance or repairs are required, contact your local
Blodgett service company, a factory representative or the
Blodgett Oven company.
WARNING!!
Always disconnect the appliance from the
power supply before servicing or cleaning.

36
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S) SUGGESTED REMEDY
SYMPTOM: Oven will not re.
• Gas turned o.
• Oven not plugged in.
• Power switch on the control panel is o.
• Control set below ambient temperature.
• Doors are open.
• Computerized controls - error code on display.
• Turn the gas valve to ON.
• Plug in electrical supply cord.
• Set the control panel to COOK or OVEN ON.
• Set to desired cook temperature.
• Close doors.
• *
SYMPTOM: Oven does not come to ready.
• The oven has not reached preheat temperature.
• Gas valve not turned on completely.
• The quick disconnect is not connected.
• Gas pressure to oven is too low.
• Fan delay feature may be activated, if applicable.
• Internal problem with main temperature control.
• Wait for oven to reach preheat temperature.
• Check the gas valve, turn on fully if necessary.
• Reconnect the quick connect. Check all gas connec-
tions.
• Call your local gas representative.
• Deactivate fan delay feature.
• *
SYMPTOM: Convection fan does not run.
• Oven is not plugged in.
• Oven is not set to the cook mode.
• Circuit breaker tripped.
• Fan delay feature may be activated, if applicable.
• Doors are open
• Plug in electrical supply cord.
• Set the control panel to COOK or OVEN ON.
• Reset the breaker.
• Deactivate fan delay feature.
• Close doors.
SYMPTOM: General baking problems.
• Computerized controls - incorrect product program-
ming.
• Thermostat out of calibration.
• Improper oven venting.
• Reprogram control per Operation section.
• *
• *
*Denotes remedy is a dicult operation and should be performed by qualied personnel only. It is recommended, how-
ever, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.
Blodgett cannot assume responsibility for damage as a result of servicing done by unqualied personnel.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
Produkt Specifikationer
Mærke: | Blodgett |
Kategori: | Ovn |
Model: | Premium DFG-100 |
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