Blodgett Convection Oven SHO E User Manual

SHO-E  
ELECTRIC CONVECTION OVEN  
INSTALLATION -- OPERATION -- MAINTENANCE  
BLODGETT OVEN COMPANY  
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183  
PN 37103 Rev B (12/05)  
E 2003 --- G.S. Blodgett Corporation  
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THE REPUTATION YOU CAN COUNT ON  
For over a century and a half, The Blodgett Oven Company has been building  
ovens and nothing but ovens. We’ve set the industry’s quality standard for all  
kinds of ovens for every foodservice operation regardless of size, application  
or budget. In fact, no one offers more models, sizes, and oven applications  
than Blodgett; gas and electric, full-size, half-size, countertop and deck, con-  
vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza  
Oven line. For more information on the full line of Blodgett ovens contact your  
Blodgett representative.  
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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  
Installation  
Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
2
Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
3
4
5
5
6
6
7
7
Utility Connections --- Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . .  
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
NSF Bolts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Caster Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Double Section Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Operation  
Standard Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
General Guidelines for Operating Personnel . . . . . . . . . . . . . . . . . . . . . . . . .  
8
9
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Maintenance  
Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
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Introduction  
Oven Description and Specifications  
Cooking in a convection oven differs from cooking  
in a conventional deck or range oven since heated  
air is constantly recirculated over the product by  
a fan in an enclosed chamber. The moving air con-  
tinually strips away the layer of cool air surround-  
ing the product, quickly allowing the heat to pene-  
trate. The result is a high quality product, cooked  
at a lower temperature in a shorter amount of time.  
Blodgett convection ovens represent the latest ad-  
vancement in energy efficiency, reliability, and  
ease of operation. Heat normally lost, is recircu-  
lated within the cooking chamber before being  
vented from the oven: resulting in substantial re-  
ductions in energy consumption and enhanced  
oven performance.  
Air Flow Pattern for Blodgett Convection Ovens  
Figure 1  
ELECTRICAL SPECIFICATIONS -- SH1E/AB  
Electrical  
Connection  
AWG*  
Amperes  
KW/Section  
Volts  
Phase  
L1  
L2  
L3  
N
60 HZ UNITS  
11  
11  
11  
11  
208  
208  
240  
240  
1
3
1
3
51  
31  
44  
26  
0
29  
0
51  
29  
44  
26  
---  
---  
---  
---  
6
8
6
8
24  
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.  
2
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Installation  
Delivery and Location  
DELIVERY AND INSPECTION  
OVEN LOCATION  
All Blodgett ovens are shipped in containers to  
prevent damage. Upon delivery of your new oven:  
The well planned and proper placement of your  
oven will result in long term operator convenience  
and satisfactory performance.  
D
Inspect the shipping container for external dam-  
age. Any evidence of damage should be noted  
on the delivery receipt which must be signed by  
the driver.  
The following clearances must be maintained be-  
tween the oven and any combustible or non-com-  
bustible construction.  
D
Uncrate the oven and check for internal dam-  
age. Carriers will accept claims for concealed  
damage if notified within fifteen days of delivery  
and the shipping container is retained for in-  
spection.  
D
D
D
D
D
Oven body right side --- 0” (0 cm)  
Oven body left side --- 0” (0 cm)  
Oven body back --- 0” (0 cm)  
Oven body bottom --- 4.5” (11.4 cm)  
Oven body top (for direct vent installations only)  
--- 8” (20 cm)  
The Blodgett Oven Company cannot assume  
responsibility for loss or damage suffered in  
transit. The carrier assumed full responsibility  
for delivery in good order when the shipment  
was accepted. We are, however, prepared to  
assist you if filing a claim is necessary.  
The following clearances must be available for ser-  
vicing.  
D
Oven body sides --- 12” (30 cm)  
Oven body back --- 12” (30 cm)  
D
Keep the oven area free and clear of all combus-  
tibles such as paper, cardboard, and flammable  
liquids and solvents.  
Do not place the oven on a curb base or seal to a  
wall. This will restrict the flow of air and prevent  
proper ventilation resulting in damage to the oven.  
Before making any utility connections to this oven,  
check the rating plate to be sure the oven specifi-  
cations are compatible with the electrical services  
supplied for the oven.  
1. The rating plate is attached under ledge  
above the door.  
3
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Installation  
Utility Connections --- Standards and Codes  
THE INSTALLATION INSTRUCTIONS CON-  
TAINED HEREIN ARE FOR THE USE OF QUALI-  
FIED INSTALLATION AND SERVICE PERSONNEL  
ONLY. INSTALLATION OR SERVICE BY OTHER  
THAN QUALIFIED PERSONNEL MAY RESULT IN  
DAMAGE TO THE OVEN AND/OR INJURY TO  
THE OPERATOR.  
U.S. and Canadian installations  
Installation must conform with local codes, or in  
the absence of local codes, with the National Elec-  
trical Code, ANSI/NFPA 70---Latest Edition and/or  
Canadian National Electric Code C22.2 as applica-  
ble.  
General export installations  
Qualified installation personnel are individuals, a  
firm, a corporation, or a company which either in  
person or through a representative are engaged  
in, and responsible for:  
Installation must conform with Local and National  
installation standards. Local installation codes  
and/or requirements may vary. If you have any  
questions regarding the proper installation and/or  
operation of your Blodgett oven, please contact  
your local distributor. If you do not have a local dis-  
tributor, please call the Blodgett Oven Company at  
0011-802-860-3700.  
D
the installation of electrical wiring from the elec-  
tric meter, main control box or service outlet to  
the electric appliance.  
Qualified installation personnel must be experi-  
enced in such work, familiar with all precautions  
required, and have complied with all requirements  
of state or local authorities having jurisdiction.  
4
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Installation  
Oven Assembly  
NSF BOLTS  
1. Locate the 5/16” bolts that were shipped with  
the oven.  
2. Install the bolts as shown in Figure 2.  
These bolts are required by NSF to block any ex-  
posed hole on the back of an oven. This includes:  
D
any unit, single or stacked, without a back panel.  
D
any holes in stacked units not used for mount-  
ing stacking brackets.  
Double Stacked Units  
Units without back panels  
Figure 2  
5
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Installation  
Oven Assembly  
LEG ATTACHMENT  
CASTER ASSEMBLY  
1. Lay the oven on its back.  
NOTE: Install the locking casters on the front of  
the oven. Install the non-locking casters on  
the back of the oven.  
2. Align the threaded stud in each leg with the  
nut located inside each bottom corner of the  
oven frame. Turn the legs clockwise and tight-  
en to the nearest full turn.  
3. Align the two leg plate holes in each leg with  
those in the oven bottom. Secure each leg us-  
ing two 1/2” bolts.  
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.  
NOTE: If using casters see CASTER AS-  
SEMBLY before proceeding.  
4. Tip the oven up on the legs.  
5. Level the oven by screwing the adjustable leg  
feet in or out as necessary.  
Adjustable  
Leg Foot  
Caster Assembly  
Figure 4  
Low Profile 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.  
6” (15 cm) Legs Shown  
Figure 3  
Figure 5  
6
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Installation  
Oven Assembly  
DOUBLE SECTION ASSEMBLY  
1. Secure the short legs to the bottom sections  
as described.  
2. Place the upper section in position on top of  
the lower oven.  
WARNING!!  
When stacking ovens be sure to remove  
the single oven flue boxes prior to attach-  
ing three-piece connector.  
3. Attach the stacking brackets using the re-  
maining 5/16” bolts shipped with the ovens.  
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 casters located on the bottom of each leg.  
Flue  
Connector  
Figure 6  
7
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Operation  
Standard Control  
CONTROL DESCRIPTION  
1. BLOWER HI/LO/OFF SWITCH --- Controls the  
operation of the blower. If the blower switch is  
in the OFF position the oven will be turned off.  
1
2
2. COOL DOWN SWITCH --- When the switch is  
in the AUTO position, the oven can be used to  
cook. When the switch is in the MAN position,  
the oven is cooling down for the next bake.  
3
3. OVEN READY LIGHT - When lit indicates burn-  
ers are operating. When the light goes out the  
oven has reached operating temperature.  
4. THERMOSTAT - Controls the temperature at  
which the oven will operate. Temperatures  
can range from 200-500_F (93-260_C).  
4
5. COOK TIMER - Used to time the length of the  
cooking operation. When the set time expires,  
a buzzer will sound.  
OPERATION  
5
1. Set the COOL DOWN switch (2) to the AUTO  
position. Turn the THERMOSTAT (4) to the de-  
sired operating temperature.  
2. Set the BLOWER HI/LO/OFF SWITCH (1) to  
the HI or LO position. When the OVEN READY  
light (3) goes out, load the product and set the  
COOK TIMER (5).  
3. When the timer sounds, remove the product.  
If the next product requires a lower operating  
temperature, then the cool down mode can be  
used. Turn the COOL DOWN SWITCH (2) to  
the MAN position. Make sure that the door is  
open.  
4. Turn the oven off by setting the BLOWER HI/  
LO/OFF SWITCH (1) to the OFF position.  
WARNING!!  
A complete five minute shutdown must be  
observed before the oven is relighted.  
Figure 7  
8
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Operation  
General Guidelines for Operating Personnel  
COOK TIMES AND TEMPERATURES  
Preheating the oven  
OPERATING TIPS  
Pans and Racks  
Always preheat the oven before baking or roast-  
ing. We recommend preheating 50_F (10_C)  
above the cook temperature to offset 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.  
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 thepans  
on the rack. Never place a pan or aluminum foil on  
the bottom of the oven. This obstructs the flow of  
air and results in uneven baking and roasting.  
NOTE: For frozen product, preheat the oven  
100_F (38_C) above the cook tempera-  
ture.  
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.  
Cook Temperatures  
Generally, cook temperatures should be 50_F  
(10_C) lower 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 ther-  
mostat setting another 15-25_F (10-15_C). Con-  
tinue to reduce the cook temperature on succes-  
sive loads until the desired results are achieved.  
Baking  
Weigh the product to ensure equal distribution in  
each pan. Varying amounts of product will cause  
uneven baking results.  
NOTE: Cooking at excessive temperatures will  
not reduce cook time, it will produce un-  
satisfactory baking and roasting results.  
Fans  
The fan must be operating for the oven to heat. To  
avoid rippling of batter product use the following  
procedure.  
Cook Time  
Check the product in about half the time recom-  
mended for deck or range oven recipes. Record  
times and temperatures which provide best re-  
sults for future reference.  
1. Preheat the oven 25_F (15_C) above the bak-  
ing temperature.  
2. Load the oven with product. Close the doors.  
3. Set the thermostat to the baking temperature.  
4. Turn the oven off.  
5. Allow the product to set for 5-7 minutes with  
the fan off. The residual heat in the oven sets  
the product.  
NOTE: Cook time will vary with the amount of  
product loaded, the type of pan and the  
temperature.  
6. Turn the oven on for the remainder of thebake.  
9
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Operation  
Suggested Times and Temperatures  
Product  
Meats  
Temperature  
Time  
# Shelves  
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  
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.  
10  
2
2
5
1 hr.  
5
Baked Stuffed Pork Chop  
25-30 mins.  
3 hrs. 10 mins.  
7-8 mins.  
5
Boned Veal Roast (15 lbs.)  
2
Lamb Chops (small loin)  
5
Bacon (on racks in 18” x 26” pans)  
5-7 mins.  
10  
Poultry  
Chicken Breast & Thigh  
Chicken Back & Wing  
350_F (175_C)  
350_F (175_C)  
350_F (175_C)  
310_F (155_C)  
40 mins.  
5
5
5
3
35 mins.  
Chicken (21/2 lbs. quartered)  
Turkey Rolled (18 lb. rolls)  
30 mins.  
3 hrs 45 mins.  
Fish and Seafood  
Halibut Steaks, Cod Fish (frozen 5 oz)  
Baked Stuffed 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  
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.  
5 (30 pies)  
25-30 mins.  
30-50 mins.  
25 mins.  
5 (30 pies)  
5 (20 pies)  
5
3
5
5
5
5
5
5
Bread (24 - 1 lb. loaves)  
Southern Corn Bread  
Baking Soda Biscuits  
Brown & Serve Rolls  
Sheet Cakes (5 lb. mixed batter per pan)  
Chocolate Cake  
30 mins.  
15-20 mins.  
6 mins.  
15 mins.  
16-18 mins.  
20 mins.  
Brownies  
15 mins.  
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected  
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.  
10  
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Maintenance  
Cleaning and Preventative Maintenance  
CLEANING THE OVEN  
PREVENTATIVE MAINTENANCE  
Painted and stainless steel ovens may be kept  
clean and in good condition with a light oil.  
1. Saturate a cloth, and wipe the oven when it is  
cold.  
The best preventative maintenance measures are,  
the proper installation of the equipment and a pro-  
gram for routinely cleaning the ovens.  
Annual Maintenance  
2. Dry the oven with a clean cloth.  
This oven requires no lubrication, however, the  
venting system should be checked annually for  
possible deterioration resulting from moisture and  
corrosive flue products.  
On the stainless front or interiors, deposits of  
baked on splatter may be removed with any non-  
toxic industrial stainless steel cleaner. Heat tint  
and heavy discoloration may be removed with any  
non-toxic commercial oven cleaner.  
If maintenance or repairs are required, contact  
your local Blodgett service company, a factory  
representative or the Blodgett Oven company.  
1. Apply cleaners when the oven is cold. Always  
rub with the grain of the metal.  
The porcelain interior can be cleaned with any  
commercial oven cleaner. Be sure caustic clean-  
ing compounds DO NOT come in contact with the  
blower wheel and the aluminized steel panel di-  
rectly behind it.  
WARNING!!  
Always disconnect the appliance from the  
power supply before servicing or clean-  
ing.  
1. Remove the racks, rack supports and blower  
wheel cover from the oven.  
2. Soak the parts in a solution of ammonia and  
water.  
3. Reinstall after cleaning.  
Blower  
Wheel Cover  
Figure 8  
11  
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Maintenance  
Troubleshooting Guide  
POSSIBLE CAUSE(S)  
SUGGESTED REMEDY  
SYMPTOM: Elements will not heat  
S
S
S
S
Oven not plugged in.  
S
S
S
S
Plug in electrical supply cord.  
Set the control panel to COOK or OVEN ON.  
Set to desired cook temperature.  
Close doors.  
Power switch on the control panel is off.  
Control set below ambient temperature.  
Doors are open.  
SYMPTOM: Oven does not come to ready.  
S
S
The oven has not reached preheat temperature.  
Internal problem with main temperature control.  
S
S
Wait for oven to reach preheat temperature.  
*
SYMPTOM: Convection fan does not run.  
S
S
S
Oven is not plugged in.  
Circuit breaker tripped.  
Doors are open  
S
S
S
Plug in electrical supply cord.  
Reset the breaker.  
Close doors.  
SYMPTOM: General baking problems.  
S
S
Thermostat out of calibration.  
Improper oven venting.  
S
S
*
*
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that  
All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot as-  
sume responsibility for damage as a result of servicing done by unqualified personnel.  
WARNING!!  
Always disconnect the power supply before cleaning or servicing the oven.  
12  
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CUSTOMER  
INSERT  
WIRING DIAGRAM  
HERE  
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