Blodgett Premium DFG-100 Manual

Blodgett Ovn Premium DFG-100

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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)

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 Specications .................................................................... 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 Innite Control with Digital Timer ........................................... 16

SSI-M Solid State Innite 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

Installation

Oven Description and Specications

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

Specic 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 Orice 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 Orice Size 38 MTD* 2.6 mm 1/16” dia. 1.6 mm

NOTE: * - Multiple Twist Drill

Cooking in a convection oven di󰀨ers 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 e󰀩ciency, 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

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

notied 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 su󰀨ered 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 su󰀩cient 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 specications 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.

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

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 Prole 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

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

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,

• 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

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 su󰀩cient 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

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.

Qualied 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.

Qualied 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.

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 su󰀩cient 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

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 specied 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)

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.

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 su󰀨ered 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

Installation

Initial Startup

The following is a check-list to be completed by qualied

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.

Operation

Safety Information

The information contained in this section is provided for

the use of qualied operating personnel. Qualied 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 qualied 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.

Operation

SSI-D Solid State Innite Control with Digital Timer

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 innite 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.

Operation

SSI-M Solid State Innite 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 innite selection of

temperatures from 200-500°F (95-260°C). (innite

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.

60 HZ

only

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)

60 HZ

only

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.

Operation

Page 1 of 12

Blodge “Arsan” Control Descripon

1. Fan / Light Switch – 2 posion rocker switches to toggle the lights

on/oﬀ and fan speed high/low.

2. Touch Screen – Interacve display for oven operaon and

programming.

3. Core Probe Connecon – 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 protecon for the oven controls.

DO NOT use as a power switch. See page 2 for example of “oﬀ”

screen.

6. Heat Cutoﬀ Switch – 2 posion switch to turn heat source on/oﬀ.

7. Speaker output hole.

Artisan Control

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.

Seng 0:00 will acvate the

“connuous mer” which

counts up from zero. Sengs

any number greater than zero will count down.

Advanced Funcons – While in MANUAL

COOK select the “ADV” buon to access advanced

cook sengs 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 automacally 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 duraon 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 eﬀecvely, 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

funcon that cycles the blower

wheel on and oﬀ for the duraon of me the user

sets.

Note: the default cycle me is 30 seconds,

seng a mer for 5 minutes will cycle the

blower on and oﬀ in 30 second intervals for

5 minutes.

Delay – Sets the duraon you’d like

the blower to ‘pause’ at the start of

a cook / mer. Seng 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.

Artisan Control

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 boom of the screen.

Once the duraon of your

mer has been chosen,

the mer can be started

by hing the ► buon,

the mer will also start

automacally 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

mulple mes to add

more than one minute.

Connuous Timer

Seng a mer for 0:00

will acvate “connuous

mer” once the oven is

heated and ready to cook,

you will be able to hit the

► buon, which will start

counng up from zero.

Once the connuous

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 connuous

mer is

paused

Artisan Control

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 funcons, select

HOLD TEMP and HOLD TIME below the cook to

tab.

HOLD TEMP is an addon feature to the “cook to”

funcon, 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 funcon, the laer

two features operate in conjuncon with

“cook to

DELAY

The DELAY funcon will stop the blower wheel

from spinning for the alloed 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 funcon, select the arrow in

the top right corner of advanced mode.

2. Click the toggle buon unl DELAY appears at

the top. Proceed by clicking delay and set a

duraon that you would like the delay to occur.

3. The delay funcon and cook mer are separate;

for example, seng 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

Artisan Control

Operation

Page 5 of 12

PULSE

The PULSE funcon will oscillate the blower wheel

on and oﬀ for the alloed set me in 30 second

intervals.

1. To start a pulse funcon, select the arrow in the

top right corner of advanced mode.

2. Click the toggle buon unl PULSE appears at

the top. Proceed by clicking PULSE and set a

duraon that you would like the pulse to occur.

3. The PULSE funcon and cook mer are separate;

for example, seng 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

Artisan Control

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 potenal “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 unl 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

Artisan Control

Operation

Page 7 of 12

7. Before exing 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.

Starng 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 boom (1), the duraon 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

preheang, 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 duraon the stage

has been acve for

Artisan Control

Operation

Page 8 of 12

SETTINGS

1. On the home screen, select “more” the

secondary home screen, select sengs.

2. There will be 2 screens worth of conﬁgurable

sengs to customize to your liking.

3. VIEW LOGS will display machine logs and HACCP

logs, allowing you to view records of oven

funcons.

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-heang 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

For page 2

Click ‘Save’ to save

sengs

Artisan Control

Operation

Page 9 of 12

7. SECURITY Sengs that can be oponally 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

Cengrade.

9. ENERGY SAVE is a toggleable seng that

reduces energy usage. If the control does not

(1) the control will lower the set temperature of

the oven to the user determined temperature

(2).

When ENERGY SAVE is acve and the oven

temperature is being set back, the following screen

will be displayed. Any user input on the screen or

actuang the door will disable energy saver and set

the oven to your previously selected temperature.

Note: When energy

saver is enabled (and

not acve) a small leaf

will appear in the

corner of the screen

signifying that the

seng is enabled.

Enabling will lock their

respecve sengs.

Artisan Control

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 operang

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 prompng you to open the

doors to cool down the oven cavity. By default, the

oven will cool down ll the cavity is 105°F, aer

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 sll at operang temperature as it

turns oﬀ the cooling fans and can cause components

to overheat and eventually malfuncon. 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 funcon 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

prompng you to close the doors.

Cooling Down

Artisan Control

Operation

Page 11 of 12

USB

Allows the import / export of recipes and

conﬁguraons. Also allows for ﬁrmware updates.

Recipe Import / Export

Should you have another Arsan Touch Blodge

Convecon Oven, you can transfer recipes between

the two, so you only need to create them once.

Addionally, you can export recipes and sengs

conﬁguraons to an excel ﬁle for viewing on a

computer, this can be helpful for trouble shoong or

for sending / receiving data to solve problems that

may occur. To do so, select the respecve 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

boom

to ensure your

exporng to the right format

Artisan Control

Operation

Page 12 of 12

Exporng Examples

Import

Exports recipes from your

current oven, that you can

import to another Arsan

Touch Convecon Oven

Exports recipes to be viewed

on a

computer

Exports your sengs

conﬁguraon to be shared

with another Arsan Touch

Convecon Oven

Exports your sengs

conﬁguraon to be viewed on

a computer

Imports your stored

recipes to the

current oven via

USB ﬂash drive

Imports your stored

conﬁguraons to

the current oven

via USB ﬂash drive

Artisan Control

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

3-1/4

3-1/2

1-1/2

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

3-1/2

4-1/2

1-1/2

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

3-1/2

4-1/2

1-1/2

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

4-1/4

4-1/2

1-1/2

5-3/4

6-1/2

Turkey

20-22 lbs. (9.1-10.0 kg)

250°F

121°C

170°F

76°C

3-1/4

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

2-1/2

2-3/4

1-1/2

3-1/2

4-1/4

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 o󰀨set 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.

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 Stu󰀨ed 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)

8-10 mins.

2 hrs 45 mins.

7-8 mins.

1 hr.

25-30 mins.

3 hrs. 10 mins.

7-8 mins.

5-7 mins.

Poultry

Chicken Breast & Thigh

Chicken Back & Wing

Chicken (21/2 lbs. quartered)

Turkey Rolled (18 lb. rolls)

350°F (175°C)

310°F (155°C)

40 mins.

35 mins.

30 mins.

3 hrs 45 mins.

Fish and Seafood

Halibut Steaks, Cod Fish (frozen 5 oz)

Baked Stu󰀨ed 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.

Cheese

Macaroni & Cheese Casserole

Melted Cheese Sandwiches

350°F (175°C)

400°F (205°C)

30 mins.

8 mins.

Potatoes

Idaho Potatoes (120 ct.)

Oven Roasted Potatoes (sliced or diced)

400°F (205°C)

325°F (165°C)

50 mins.

10 mins.

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)

325°F (155°C)

375°F (190°C)

400°F (205°C)

350°F (175°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 (20 pies)

NOTE: Actual times and temperatures may vary considerably from those shown above. They are aected 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.

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

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.

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 dicult operation and should be performed by qualied 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 unqualied 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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