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1200SERIES
ELECTRICDECK OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETTOVENCOMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN 11360 Rev D(6/01)
E2001 --- G.S. Blodgett Corporation
ページ2に含まれる内容の要旨
IMPORTANT WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN- STALLATION, OPERATING AND MAINTENANCE IN- STRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICINGTHISEQUIPMENT FORYOURSAFETY Donotstoreorusegasolineorotherflammablevaporsor liquids in thevicinityofthis oranyotherappliance. Theinformationcontainedinthismanualisimportantfortheproper installation,use,and maintenance ofthisoven.Adherence tothese proceduresand
ページ3に含まれる内容の要旨
BLODGETT -THE REPUTATION YOU CAN COUNTON For a century and a half, The Blodgett Oven Company has beenbuildingovensandnothingbutovens.We’vesetthein- dustry’squalitystandardforallkindsofovensfor everyfood- serviceoperationregardlessofsize,applicationorbudget.In fact, no one in the foodservice industry hasmore ovenengi- neering experience than Blodgett, and no one offers more models, sizes, and oven applications thanBlodgett;gasand electric, full-size, half-size, countertopand deck, convection, Coo
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Model: Your Service Agency’s Address: Serial Number: Your oven was installed by: Your oven’s installation was checked by:
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Table of Contents Introduction Oven Description and Specifications................................ 2 Oven Components ............................................... 3 Installation Delivery and Location............................................. 4 Oven Assembly .................................................. 5 Leg attachment ............................................... 5 Double Stacking .............................................. 5 Ventilation ..........................................
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Introduction OvenDescriptionandSpecifications BlodgettDeckovenshavesetindustrywidestan- when the equipment is properly installed and dards of excellence for baking characteristics, maintained. performance and reliability. They remain unsur- Featuresincludeafullangleironframe,allwelded passed for product quality. radius corners and stainless steel exteriors. Simplicity of design and quality construction throughout assure years of trouble free service ELECTRICAL AMPERES C CO ON NN NE EC CT TIIO ON
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Introduction OvenComponents UltraRokiteDeck---stonedeckthatabsorbsheat ControlPanel ---containswiringandcomponents from below to cook the bottom of the product. to control the oven operation. Steel Deck --- absorbs heat from below to cook Elements --- provide heat to the bakingchamber the bottom of the product. and the decks. DeckSupports --- hold the oven decks. 1201 double 1201 Single Figure 1 3
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Installation DeliveryandLocation DELIVERYAND INSPECTION OVEN LOCATION All Blodgett ovens are shipped in containers to The well planned and proper placement of your preventdamage.Upondeliveryofyournewoven: ovenwillresultinlongtermoperatorconvenience and satisfactory performance. D Inspecttheshippingcontainerforexternaldam- age.Anyevidenceofdamageshouldbenoted Be sure to place the oven in an area which is ac- onthedeliveryreceiptwhichmustbesignedby cessible for proper operation and servicing. the
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Installation OvenAssembly LEG ATTACHMENT DOUBLESTACKING 1. Tip bottom oven section backward. 1. Placebottomovenasclosetotheinstallation site as possible. 2. Attach the 32” (81,2 cm) front legs with two bolts to the underside of the oven frame. 2. Usetwo 1”(2,5 cm)boards. Placeone at the rightedgeoftheoven.Placetheothertoward 3. Lift the oven to the upright position. Block up the left side. the back end. 3. Lift the upper oven on top of the boards. 4. Attach the 32” (81,2 cm) rear legs with two b
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Installation OvenAssembly VENTILATION ULTRA ROKITEDECKS 1. Assemble the back vents. Use only Blodgett Ultra Rokite Decks. Use of decks other than Blodgett will invalidate the 2. Screw the back vent to the rearof eachoven sectionwith the offset(enlarged)endtoward warranty. the bottom. Holes are provided. For stacked NOTE: Ultra Rokite shelves are heavy be careful units,thetopofthelowerbackventfitsinside when handling. the bottom of the upper vent. 1. Slide 1/2 of the Ultra Rokiteshelf throughthe
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Operation ControlPanel COMPONENT DESCRIPTION 1. TIMER --- Used to set the desired cook time. 2. THERMOSTAT INDICATOR LIGHT --- When litindicatesheatersareinoperation.Whenthe lightgoesout,theovenhasreachedsetoper- 1 ating temperature. 3. OVEN THERMOSTAT --- Controls the oven temperature at desired settings. 4. UPPERHEATERSWITCH --- Controls input 2 to the upper heater. OFF = no input, LOW = 1/4input,MED=1/2input,HIGH=fullinput. 5. LOWERHEATERSWITCH --- Controls input to the lower heater. OFF = no
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Operation GeneralBakingTips PREHEATING BAKING NOTE: Preheating will vary between Ultra Rokite Theidealtemperatureforbakingpizzawillvaryde- pendingonthetype ofpie, themethod ofbaking shelf and steel shelf ovens. the type of shelf. It is suggestedthat youattempt D A steel baking shelf set to 600_F (316_C) will experimentalinitialbakes at 600_F(316_C).Note preheatin30-40minutes.Anadditional20min- the time it takes to achieve a firm crust. If the utes should be allowed for the oventosoakup cheese br
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Maintenance CleaningandPreventativeMaintenance CLEANING THEOVEN PREVENTATIVEMAINTENANCE Painted and stainless steel ovens may be kept Thebestpreventativemaintenancemeasuresare, clean and in good condition with a light oil. theproperinstallationoftheequipmentandapro- gram for routinely cleaning the ovens. 1. Saturateacloth,andwipetheovenwhenitis cold. This oven requires no lubrication, however, the venting system should be checked annually for 2. Dry the oven with a clean cloth. possibledeteriora
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Maintenance TroubleshootingGuide POSSIBLECAUSE(S) SUGGESTED REMEDY SYMPTOM: Strong bottoms on the bakes S Too much bottom heat S Reduce cook temperature and increase time S Faulty flue (strong direct vent) S * S Product left in the oven too long S Shorten cook time SYMPTOM: Uneven bakes S Poor ventilation S * S Oven doors left open too long S Do not open door unnecessarily S Improper scaling of dough S Scale dough consistently S Warped pans S Change pans S Uneven product loading S Be sure to loa
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Maintenance TroubleshootingGuide POSSIBLECAUSE(S) SUGGESTED REMEDY SYMPTOM: Product dried out S Oven temperature too low S Increase cook temperature S Not using enough water in the mix S Increase water in product mix S Thermostat out of calibration S * S Faulty flue (strong direct vent) S * SYMPTOM: Extended baking times S Temperature setting too low S Increase cook time S Low gas pressure S * S Strong ventilation S * S Excessive door openings S Do not open door unnecessarily *Denotesremedyisadi
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CUSTOMER INSERT WIRING DIAGRAM HERE
