MARK V
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 17561 Rev N (3/06)
E 2003 --- G.S. Blodgett Corporation
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.
Model:
Your Service Agency’s Address:
Serial Number:
Your oven was installed by:
Your oven’s installation was checked by:
Table of Contents
Introduction
Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
3
4
5
5
6
6
7
7
8
9
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
NSF Bolts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Caster Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Double Section Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections --- Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Initial Startup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Operation
Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Solid State Digital Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Solid State Manual Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Blodgett IQ2T Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Cook and Hold Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Pulse Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Humidaire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Intelliplus with Chain Event Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
How Cook and Hold Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
General Guidelines for Operating Personnel . . . . . . . . . . . . . . . . . . . . . . . . . 32
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Maintenance
Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
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 Electric Convection Ovens
Figure 1
ELECTRICAL SPECIFICATIONS (per section)
KW
Hz
Volts
Phase
Electrical Connection
Amps
(minimum size)
L1
L2
L3
N
U.S. and Canadian installations
11.0
11.0
11.0
11.0
11.0
11.0
60
60
60
60
60
60
208
208
1
3
1
3
3
3
51
31
44
26
15
14
---
51
29
44
24
14
13
---
---
---
---
---
---
6 AWG
8 AWG
6 AWG
8 AWG
12 AWG
12 AWG
29
---
220-240
220-240
440
24
14
13
480
General Export installations
11.0
11.0
11.0
11.0
11.0
50
50
50
50
50
208
3
1
3
3
3
18
48
18
18
18
18
---
18
---
4
48
2
Size per local code
Size per local code
Size per local code
Size per local code
Size per local code
220-240
220/380
240/415
230/400
16
14
15
16
14
15
4
3
2
Introduction
Oven Components
Heating Elements --- located on the back wall of
the oven, the elements provide heat to the baking
chamber on electric ovens.
Rack Supports --- hold oven rack s.
Baffle --- located on the back interior wall of the
oven. Protects the blower wheel.
Chain & Turnbuckle --- controls operation of the
oven doors.
Blower Wheel --- spins to circulate hot air in the
baking chamber.
Control Panel --- contains wiring andcomponents
to control the oven operation.
Convection Motor --- provides power to turn the
blower wheel.
Oven Racks --- five racks are provided standard.
Additional racks are available.
Oven Lights --- provide lighting inside the baking
compartment.
Heating
Elements
Blower
Wheel
Convection
Motor
Blower
Wheel Cover
Chain &
Turnbuckle
Rack
Support
Control
Panel
Control
Panel Cover
Oven Rack
Oven Lights
Figure 2
3
Installation
Delivery and Location
DELIVERY AND INSPECTION
It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
combustion and ventilation air.
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
D
Place the oven in an area that is free of drafts.
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.
D
Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
D
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. Tripping of the blower mo-
tor’s thermal overload device is caused by an
excessive ambient temperature on the right
side of the oven. This condition must be cor-
rected to prevent permanent damage to the
oven.
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.
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.
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 located on the underside of
the upper ledge above the right hand door.
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 be-
tween the oven and any combustible or non-com-
bustible construction.
D
D
D
D
Oven body right side --- 1/2” (1.2 cm)
Oven body left side --- 1/2” (1.2 cm)
Oven body back --- 1/2” (1.2 cm)
Oven body bottom --- 1/2” (1.2 cm)
The following clearances must be available for ser-
vicing.
D
Oven body sides --- 12” (30 cm)
Oven body back --- 12” (30 cm)
D
4
Installation
Oven Assembly
NSF BOLTS
D
any holes in stacked units not used for mount-
ing stacking brackets.
These bolts are required by NSF to block any ex-
posed hole on the back of an oven. This includes:
1. Locate the 5/16” bolts that were shipped with
the oven.
2. Install the bolts as shown in Figure 3.
D
any unit, single or stacked, without a back panel.
Double Stacked Units
Units without back panels
Figure 3
5
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
25” (64 cm) Legs Shown
Figure 5
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 4
Figure 6
6
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
3. Attach the stacking brackets using the re-
maining 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.
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 described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the re-
maining 5/16” bolts shipped with the ovens.
4. Attach the flue connector.
6. Attach the flue connector.
WARNING!!
When stacking ovens be sure to remove
the single oven flue boxes prior to attach-
ing three-piece connector.
The following instructions apply to stacking a new
style oven on an old style oven.
OVEN LEVELING
1. Secure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
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 7
7
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
All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical
Code, ANSI/NFPA 70---Latest Edition and/or Cana-
dian National Electric Code C22.2 as applicable.
The ventilation of this oven should be in accor-
dance with local codes. In the absence of local
codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Equipment”, NFPA-96-Latest
Edition.
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:
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.
General export installations
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.
8
Installation
Electrical Connection
Wiring diagrams are located in the control
compartment and on the back of the oven.
The electric motor, indicator lights and related
switches are connected to the oven as follows:
Terminal Block
1. Remove the bottom trim and control panel
covers. Slide the control panel forward.
2. Connect the supply conduit to the wire duct lo-
cated in the lower left hand corner on the back
of the oven.
3. Run the supply wires through the duct to the
front of the oven.
4. Connect the supply wires to the terminal block
in the control compartment at the lower right
corner of the oven.
5. Reinstall the bottom trim and control panel
covers.
NOTE: To prevent damage there is no power to
the heating elements when the blower is
not operating.
THE BLODGETT OVEN COMPANY CANNOT AS-
SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPERINSTAL-
LATION.
Figure 8
9
Installation
Initial Startup
OVEN RESTRAINT
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
If casters are used in conjunction with a power
supply cord for movable appliances, a fixed re-
straint should be provided.
Each oven, and its component parts, have been
thoroughly tested and inspected prior to ship-
ment. However, it is often necessary to further test
or adjust the oven as part of a normal and proper
installation. These adjustments are the responsi-
bility of the installer, or dealer. Since these adjust-
ments are not considered defects in material or
workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not
limited to:
The restraint (ie: heavy gauge cable) should be at-
tached without damaging the building. DO NOT
use the gas piping or electrical conduit for the at-
tachment 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.
If the oven is moved from its regular location, the
restraint must be reconnected when theoven isre-
turned.
D
D
D
D
calibration of the thermostat
adjustment of the doors
leveling
1. Mount the supplied bracket to the leg bolt just
below the power cord.
tightening of fasteners.
No installation should be considered complete
without proper inspection, and if necessary, ad-
justment by qualified installation or service per-
sonnel.
2. Attach the clip on restraining cable to the
mounting bracket.
Back of Oven
Restraint Cable
Bracket
Double stacked unit shown. Use the same procedure for
single units.
Figure 9
10
Operation
Safety Information
THE INFORMATION CONTAINED IN THIS SEC-
TION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERAT-
ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CON-
TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OP-
ERATION OF THE EQUIPMENT DESCRIBED. AD-
HERENCE TO THE PROCEDURES RECOM-
MENDED HEREIN WILL ASSURE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLE-FREE SERVICE.
SAFETY TIPS
For your safety read before operating
General safety tips:
D
If the oven needs to be moved for any reason,
the supply cord must be disconnected from the
unit before removing the restraint cable. Recon-
nect the restraint after the oven has been re-
turned to its original location.
DO NOT remove the control panel cover unless
the oven is unplugged.
D
Please take the time to read the following safety
and operating instructions. They are the key to the
successful operation of your Blodgett conveyor
oven.
11
Operation
Solid State Digital Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH --- turns power to the
oven on or off. Allows selection of Cook or
Cool Down Modes and fan speed (if applica-
ble).
2. DISPLAY --- displays time or temperature and
other information related to oven function.
3. HEAT LAMP --- lights when heater is on.
4. PULSE LAMP --- lights when Pulsed Fan Mode
is turned on.
5. HOLD LAMP --- lights when Hold Mode is
turned on.
6. DIAL --- used to enter set points in display
7. START/STOP KEY --- starts or stops the timer.
8. TIME KEY --- used to show time in the display.
9. TEMP KEY --- used to show set temperature in
the display.
1
2
NOTE: Actual temperature is shown while the
TEMP key is held down.
10. HOLD KEY --- turns Hold Mode on or off.
11. PULSE KEY --- turns Pulse Mode on or off.
4
5
3
8
PROGRAMMING
To set the cook temperature:
6
1. Press TEMP (9) key.
2. Rotate dial (6) to enter temperature.
To set the cook time:
9
7
1. Press TIME (8) key.
2. Rotate the dial (6) to enter time.
11
10
NOTE: Time is entered in hours : minutes or
minutes : seconds.
To set the hold time:
1. Press HOLD key (10) to turn hold mode on.
NOTE: HOLD light is on.
2. Rotate dial (6) to enter the hold temperature.
3. Press START/STOP key (7)
To set the pulse time:
1. Press PULSE KEY (11) to turn pulse mode on.
NOTE: Pulse light is on.
2. Rotate DIAL (6) to enter the pulse time. Pulse
time is a portion of the pre-set cook time.
Figure 10
12
Operation
Solid State Digital Control
OPERATION
Cook Only:
Cook with Pulse:
NOTE: PULSE light is on when pulse mode is on
and off when pulse mode is off.
1. Turn SELECTOR switch (1) to the desired po-
sition.
2. Enter the cook time and temperature.
3. Load product into oven.
NOTE: The display reads LOAD with the oven
is near the set temperature.
4. Press the START/STOP key (7). The timer be-
gins to count down.
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
2. Enter cook time and cook temperature.
3. Press PULSE KEY (11). 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 oven.
5. When the cook timer reaches 00:00 the buzz-
er sounds and the display reads DONE.
NOTE: The display reads LOAD with the oven
is near the set temperature.
6. Press the START/STOP key (7) to silence the
buzzer.
5. Push START/STOP KEY (7). 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 expired, the unit will automatically
switch to cook mode and continue counting
down.
7. Remove the product.
Cook with Hold:
NOTE: HOLD light is on when hold mode is on
and off when hold mode is off.
6. When the cook timer reaches 00:00 the buzz-
1. Turn SELECTOR switch (1) to the desired po-
sition.
2. Enter the cook time and temperature.
3. Press the HOLD key (10). Enter the hold tem-
perature.
er sounds and the display reads DONE.
7. Push the START/STOP KEY (7) to turn the
buzzer off.
8. Remove the product.
4. Load product into oven.
NOTE: The display reads LOAD with the oven
is near the set temperature.
5. Push the START/STOP (7) key. Timer begins
to count down.
6. When the cook timer reaches 00:00 the buzz-
er sounds and the display reads DONE. The
buzzer turns off after a few seconds. The dis-
play reads HOLD until the oven reaches the
hold temperature. Then the timer begins to
count up.
7. Push the START/STOP key (7) to stop timer.
8. Remove the product.
9. Push HOLD (10) key to turn off hold mode.
13
Operation
Solid State Manual Control
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.
1
OVEN OFF
4. OVEN READY LIGHT --- when lit indicates
burner operation. When the light goes out the
oven has reached operating temperature.
COOL
DOWN
COOK
5. SOLID STATE THERMOSTAT - allows either 8
pre-set temperatures to be selected in accor-
dance with customer requirements, or an infi-
nite selection of temperatures from 200-500_F
(95-260_C). (infinite control shown)
6. TIMER --- activates an electric buzzer that
sounds when the cook time expires.
ON
HI
2
5
3
4
OFF
LO
LIGHTS
BLOWER
LIGHT OFF
OVEN READY
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
desired setting or temperature.
SOLID STATE
THERMOSTAT
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.
6
7. Turn the SELECTOR Switch (1) to OVEN OFF.
TIMER
Figure 11
14
Operation
Blodgett IQ2T Control
COMPONENT DESCRIPTION
1. OVEN POWER SWITCH --- controls power to
the oven.
2. TOP DISPLAY --- displays temperature and
other controller related information.
3. FAN HI LED --- when lit indicates the fan is run-
ning at high speed.
4. B OT TOM D I SPLAY --- displays cook t ime and
other controller related information.
5. PROG LED --- when lit indicates the controller
is in the programming mode.
6. HEAT LED --- when lit indicates the control is
calling for heat.
1
2
3
4
6
7
5
12
13
14
15
8
7. FAN LO LED --- when lit indicates the fan is run-
ning at low speed.
8. COOL DOWN KEY --- press to enter the cool
down mode.
9. HOLD KEY --- press to enter hold mode.
10. PROG KEY --- press to enter the programming
mode.
9
10
11
11. TOGGLE/CLEAR KEY --- press during pro-
gramming to toggle options.
12. ACT TEMP KEY --- press to display the actual
oven temperature.
13. SET TEMP KEY --- press to display the pro-
grammed cook temperature for the current
stage of the product key.
14. ENTER KEY --- press to enter new values into
product key programming. Also used to view
recovery time.
16
17
18
15. SCAN KEY --- completes the programming for
the current parameter and advances the con-
troller to the next parameter. Press to view time
remaining on multiple cook cycles.
16. PRODUCT LEDS --- when lit indicate which
product keys are currently in use or pro-
grammed for the current oven temperature
and fan speed.
17. PRODUCT KEYS --- assigns a key to a pro-
grammed recipe and begins a programmed
cooking process.
18. SHELF KEYS --- assigns a shelf key.
Figure 12
15
Operation
Blodgett IQ2T Control
OVEN OPERATION
Oven Startup:
ture and fan speed will light. If the se-
lected product is a multiple stage rec-
ipe no other product LEDS will light.
1. Toggle the POWER SWITCH (1) to ON. The
oven preheats to the lowest programmed first
stage temperature. The LEDS (16) for all prod-
ucts with the same first stage temperature light.
NOTE: Press and hold the selected product
key for three seconds to cancel the
cook cycle for normal operation. To
cancel the cook cycle when using
shelf timing, press and hold the
SHELF KEY (18) for 3 seconds or
press TOGGLE/CLEAR (11) and the
corresponding shelf key.
While the unit preheats the TOP DISPLAY (2)
gives the set temperature. The BOTTOM DIS-
PLAY (4) reads Lo if the oven is more than 10_
below setpoint. When the oven reaches ¦10_
of the preheat temperature an alarm sounds
and the bottom display reads Ready.
3. When the cook time expires an alarm sounds
and the top display reads donE.
Single Product Cooking Procedure:
4. Press the selected product key to silence the
alarm. Remove the product. If shelf timing is
used, press the flashing SHELF KEY (18) to si-
lence the alarm.
NOTE: If the led next to the desired product key is
lit skip step 1.
1. Press the desired PRODUCT KEY (17). The
oven preheats to the first stage temperature for
the selected product. When the oven reaches
¦10_ of the preheat temperature an alarm
sounds and the bottom display reads Ready.
Multiple Batch Cooking Procedure:
This procedure is for single stage recipes with the
same cook temperature and fan speed only.
NOTE: If the led next to the first desired product
2. Load the product into the oven. Press the de-
key is lit skip step 1.
sired PRODUCT KEY (17).
1. Press the first desired PRODUCT KEY (17).
The LEDS for all recipes with the same cook
temperature and fan speed will light.
If the shelf timing function is toggled on for that
product key, the top display reads SHLF and
the bottom display reads the programmed
product’s time. Press a SHELF KEY (18) to as-
sign the product to that shelf and start the
cook cycle. The top display reads SHLF, the
bottom display gives the shelf #. Within five
seconds, the top display reads SH-1, the bot-
tom display gives the remaining cook time.
The oven preheats to the cook temperaturefor
the selected product. When the oven reaches
¦10_ of the preheat temperature an alarm
sounds and the bottom display reads Ready.
2. Load the product into the oven. Press the de-
sired PRODUCT KEY (17).
If the shelf timing function is toggled off for that
product key, pressing the product key will
start the cook cycle. The TOP DISPLAY (2)
rea ds --- --- --- --- . The B OT TOM D ISPLAY (4)
counts down the cook time in minutes: sec-
onds.
NOTE: If the selected product has a cook time
of greater than 59:59 the top display
r ead s Hr --- --- for the total num b er of
hours. The bottom display counts down
the cook time in minutes:seconds.
If the shelf timing function is toggled on for that
product key, the top display reads SHLF and
the bottom display reads the programmed
product’s time. Press a SHELF KEY (18) to as-
sign the product to that shelf and start the
cook cycle. The top display reads SHLF, the
bottom display gives the shelf #. Within five
seconds, the top display reads SH-1, the bot-
tom display gives the remaining cook time.
If the shelf timing function is toggled off for that
product key, pressing the product key will
start the cook cycle. The TOP DISPLAY (2)
reads --- --- --- --- . The B OT TOM D I SPLAY (2)
counts down the cook time in minutes: sec-
onds.
NOTE: If the selected product is a single stage
recipe the LEDS for all single stage
products with the same cook tempera-
16
Operation
Blodgett IQ2T Control
3. Load the second product. Press the appropri-
ate PRODUCT KEY (17). Press a SHELF KEY
(18) to activate shelf timing.
Oven Cool Down:
1. Close the oven door. Press the COOL DOWN
KEY (8).
NOTE: Cool down cannot be activated with the
oven door open. Once the cool down cycle
has begun the doors may be opened to
speed the cooling process.
NOTE: Only products with lighted LEDS may
be selected.
4. The top display reads SHLF. The bottom dis-
play gives the numbers of the shelves that
have been assigned. Within five seconds the
shelf with the least amount of time remaining
is displayed. The led for the product with the
least time remaining flashes faster than the led
for the other products.
NOTE: To view the remaining cook time for
the other products press and hold the
SCAN KEY (15). The bottom display
cycles through the remaining cook
times for each product. Only the led
for the product with the cook time dis-
played will be lit.
5. When a cook time expires an alarm sounds.
The top display reads donE. The led for the fin-
ished product lights. All other LEDS are dark.
6. Press the SHELF KEY (18) for the finished
product to silence the alarm. Remove the
product. Close the oven door. The TOP DIS-
PLAY (2) reads SH-X for the shelf with the least
amount of cook time. The BOTTOM DISPLAY
(4) counts down the cook time for the other
product.
7. When the cook time expires an alarm sounds
and the top display reads donE.
8. Press the SHELF KEY (18) to silence the
alarm. Remove the product.
17
Operation
Blodgett IQ2T Control
PROGRAMMING SINGLE STAGE RECIPES
Entering the Programming Mode:
Programming the Cook Temperature:
1. The top display reads C t --- 1. The bottom dis-
play gives the current cook temperature. Use
the product keys to enter the desired cook
temperature.
2. Press the SCAN KEY (15) to advance the pro-
gramming mode to fan speed.
1. Press and hold the PROG KEY (10). The top
display reads CodE.
2. Use the product keys to enter the program-
ming access code: 3 1 2 4. Press the ENTER
KEY (14). The top display reads Prod.
Programming the Fan Speed:
3. Press the desired product key followed by the
ENTER KEY (14).
1. The top display reads SPd1. The bottom dis-
play gives the current fan speed. Press the
TOGGLE/CLEAR KEY (11). The bottom dis-
play toggles between HI and Lo.
NOTE: During the programming process you may:
Press the TOGGLE/CLEAR KEY (11) to
erase the current setting or toggle be-
tween specific settings. Press the SCAN
KEY (15) to move to the next programming
function keeping the current setting the
same. Press the PROG KEY (10) to exit the
programming mode.
2. Press the SCAN KEY (15) to advance the pro-
gramming mode to the fan cycle time.
Programming the Fan Cycle Time:
There are 3 options for fan cycle time: Pulse, Heat
and Full. Pulse allows the fan to turn on and off as
programmed. Heat allows the fan to operate with
heat only. Full provides continuous fan operation.
Programming the Cook Time:
1. The top display reads P1:__. The bottom dis-
play gives the current programmed cook time
for stage 1 in minutes:seconds. Press the
TOGGLE/CLEAR KEY (11). Use the product
keys to enter the new cook time. Press the EN-
TER KEY (14) to save the new cook time.
2. The top display reads P2:__. The control is
asking for the cook time for stage 2 of this rec-
ipe. Press the TOGGLE/CLEAR KEY (11) to
enter a time of 0:00:00 for P2:.
1. The top display reads CYC1. The bottom dis-
play gives the current fan cycle. Press the
TOGGLE/CLEAR KEY (11). The bottom dis-
play toggles between PULS, HEAt and FULL.
2. If heat or full are selected press the SCAN KEY
(15) to save the new fan cycle and advance to
timing mode.
If pulse is selected press the SCAN KEY (15)
and continue with Steps 3---4 to program the
pulse cycle.
NOTE: This tells the controller that there are
no more stages for this recipe. Once
a single stage recipe has been estab-
lished the control will only allow en-
tries for one stage on all further param-
eters for this product.
3. The top display reads on --- 1. The bottom dis-
play gives the current pulse on time. Use the
product keys to enter the desired pulse on
time from 10 to 60 seconds. Press the SCAN
KEY (15).
3. Press the ENTER KEY (14) again. The top dis-
play reads P1:. The bottom display shows the
cook time.
4. Press the SCAN KEY (15) to advance the pro-
gramming mode to cook temperature.
4. The top display reads of --- 1. The bottom dis-
play gives the current pulse off time. Use the
product keys to enter the desired pulse off
time from 10 to 60 seconds. Press the SCAN
KEY (15) to advance the programming mode
to shelf mode.
18
Operation
Blodgett IQ2T Control
Programming the Shelf ID:
Programming Hold Mode:
The hold mode can be toggled on or off for specific
product keys.
The Shelf ID option can be turned on or off for spe-
cific product keys.
1. The top display reads HOLD. The bottom dis-
play reads the current hold mode. Press
TOGGLE/CLEAR KEY (11) to toggle between
on and off. Press the SCAN KEY (15).
2. If the hold mode is activated, the bottom dis-
play give the current hold time. Press the
TOGGLE/CLEAR KEY (11). Use the product
keys to enter the new hold time. Press the
SCAN KEY (15).
NOTE: Shelf ID is not allowed with multiple stage
recipes.
1. The top display reads SHLF. The bottom dis-
play reads the current shelf ID mode. Press
the TOGGLE/CLEAR KEY (11) to toggle be-
tween yes and no. Press the SCAN KEY (15)
to advance the programming mode to timing.
Programming the Timing Mode:
3. The bottom display gives the current hold
temperature. Press the TOGGLE/CLEAR KEY
(11). Use the product keys to enter the new
hold temperature from 140-210_F (60-99_C).
Press the SCAN KEY (15).
4. The top display reads HFAN (hold fan speed).
The bottom display gives the current hold fan
speed setting. Press the TOGGLE/CLEAR
KEY (11) to toggle between high and low.
Press the SCAN KEY (15) to exit the hold
mode programming.
There are 3 options for timing mode: Straight, Flex
and Sensitivity.
1. The top display reads tC --- 1. The bottom dis-
play gives the current timing mode. Press the
TOGGLE/CLEAR KEY (11) to toggle between
St, FL and SEns.
NOTE: Sensitivity adjusts the cook time to
compensate for any difference be-
tween the setpoint and actual temper-
ature. The lower the sensitivity value
the shorter the time adjustment. Sensi-
tivity values are set in the manager lev-
el programming.
If Shelf ID is activated, all three timing modes
are available. If Shelf ID is not activated, only
straight or flex timing modes are available.
Check all Settings (SEE Mode):
The SEE mode allows the operator to scroll through
and view settings of a particular product key.
1. Press the PROG KEY (10). The top display
reads Code.
2. Press the SCAN KEY (15) to advance the pro-
gramming mode to hold mode.
2. Use the product keys to enter the SEE access
code: 2 4 4 4. Press the ENTER KEY (14). The
top display reads SEE.
3. Press the product key you wish to view. Press
the ENTER KEY (14).
4. The control will automatically scroll through
the programmable features showing the pro-
grammed values for each.
Exiting the programming mode:
1. The top display reads Prod. Press the PROG KEY
(10). The control returns to operating mode.
19
Operation
Blodgett IQ2T Control
PROGRAMMING MULTIPLE STAGE RECIPES
Entering the Programming Mode:
Programming the Cook Temperature:
1. The top display reads C t --- 1. The bottom dis-
play gives the current cook temperature for
stage 1 of this recipe. Use the product keys to
enter the desired cook temperature.
2. Press the ENTER KEY (14) to save the new
cook temperature for stage 1. The top display
reads Ct --- 2.
1. Press and hold the PROG KEY (10). The top
display reads CodE.
2. Use the product keys to enter the program-
ming access code: 3 1 2 4. Press the ENTER
KEY (14). The top display reads Prod.
3. Press the desired product key followed by the
NOTE: Repeat Steps 1---2 to program the
cook temperature for additional
stages. When the cook temperature
for the final stage has been entered
the top display reads Ct---1.
ENTER KEY (14).
Programming the Cook Time:
NOTE: When multiple stage cooking is being
used, the countdown time displayed dur-
ing cooking is the sum of all stages.
3. Press the SCAN KEY (15) to advance the pro-
gramming mode to fan speed
1. The top display reads P1:__. The bottom dis-
play gives the current programmed cook time
for stage 1 in minutes:seconds. Press the
TOGGLE/CLEAR KEY (11). Use the product
keys to enter the new cook time. Press the EN-
TER KEY (14) to save the new cook time.
Programming the Fan Speed:
1. The top display reads SPd1. The bottom dis-
play gives the current fan speed. Press the
TOGGLE/CLEAR KEY (11). The bottom dis-
play toggles between HI and Lo.
2. The top display reads P2:__. The control is
asking for the cook time for the second stage
of this recipe. Repeat Step 1 for each addition-
al stage.
2. Press the SCAN KEY (15) to advance the pro-
gramming mode to the fan cycle time.
3. When the cook times for all stages are pro-
grammed, press the TOGGLE/CLEAR KEY
(11) to clear the bottom display.
NOTE: This tells the controller that there are
no more stages for this recipe. Once
the number of stages has been estab-
lished the control will only allow en-
tries for these stages on all further pa-
rameters for this product.
4. Press the ENTER KEY (14) again. The display
reads P1:. The bottom display shows the cook
time.
5. Press the SCAN KEY (15) to advance the pro-
gramming mode to cook temperature.
20
Operation
Blodgett IQ2T Control
Programming the Fan Cycle Time:
Programming the Timing Mode:
NOTE: It may be necessary to press the ENTER
KEY (14) until the top display reads tC---1.
There are 3 options for fan cycle time: Pulse, Heat
and Full. Pulse allows the fan to turn on and off as
programmed. Heat allows the fan to operate with
heat only. Full provides continuous fan operation.
There are 2 options for timing mode: Straight and
Flex.
1. The top display reads CYC1. The bottom dis-
play gives the current fan cycle for stage 1.
Press the TOGGLE/CLEAR KEY (11). The bot-
tom display toggles between PULS, HEAt and
FULL.
1. The top display reads tC --- 1. The bottom dis-
play gives the current timing mode. Press the
TOGGLE/CLEAR KEY (11) to toggle between
St, and FL.
2. Press the ENTER KEY (14) to save the new
timing mode for stage 1. The top display reads
tC --- 2.
NOTE: Repeat Steps 1---2 to program the tim-
ing mode for additional stages.
3. When the timing mode for the final stage has
been entered press the SCAN KEY (15).
2. Press the ENTER KEY (14) to save the new fan
cycle for stage 1. The top display reads CYC2.
NOTE: Repeat Steps 1---2 to program the fan
cycle for additional stages.
3. When the fan cycle for the final stage has been
entered press the SCAN KEY (15).
If no pulse cycles are programmed the control
advances to timing mode.
Programming Hold Mode:
The hold mode can be toggled on or off for specific
product keys.
If pulse is used, the control returns to the first
stage programmed for the pulse fan option.
Follow Steps 4---5 to program the pulse on
and off time.
1. The top display reads HOLD. The bottom dis-
play reads the current hold mode. Press
TOGGLE/CLEAR KEY (11) to toggle between
on and off. Press the SCAN KEY (15).
2. The bottom display give the current hold time.
Press the TOGGLE/CLEAR KEY (11). Use the
product keys to enter the new hold time. Press
the SCAN KEY (15).
3. The bottom display gives the current hold
temperature. Press the TOGGLE/CLEAR KEY
(11). Use the product keys to enter the new
hold temperature from 140-210_F (60-99_C).
Press the SCAN KEY (15).
4. The top display reads HFAN (hold fan speed).
The bottom display gives the current hold fan
speed setting. Press the TOGGLE/CLEAR
KEY (11) to toggle between high and low.
Press the SCAN KEY (15) to exit the hold
mode programming.
4. The top display reads on --- x . The bottom dis-
play gives the current pulse on time for this
stage. Use the product keys to enter the de-
sired pulse on time from 10 to 60 seconds.
Press the SCAN KEY (15).
5. The top display reads of --- x . The bottom dis-
play gives the current pulse off time. Use the
product keys to enter the desired pulse off
time from 10 to 60 seconds. Press the SCAN
KEY (15). The control advances to the next
stage programmed for the pulse fan option.
NOTE: Repeat Steps 4---5 to program cycle
times for all pulse fan stages. When the
final pulse off time has been entered the
control advances to timing mode.
Exiting the programming mode:
1. The top display reads Prod. Press the PROG
KEY (10). The control returns to operating
mode.
21
Operation
Blodgett IQ2T Control
MANAGER LEVEL PROGRAMMING
Entering the programming mode
Programming the setback mode
The setback mode operates as a power saving
feature. After a period of non-use (the setback
time) the oven temperature automatically de-
creases to the setback temperature. The oven will
maintain this temperature until a product key is
pressed. The minimum setback time is 20:00.
1. Press the PROG KEY (10). The top display
reads CodE.
2. Use the product keys to enter the program-
ming access code: 4 5 1 2. Press the ENTER
KEY (14). The top display reads SYS.
1. The top display reads SEtb. The bottom dis-
play gives the setback mode. To change the
setback press the TOGGLE/CLEAR KEY (11).
The bottom display toggles between YES and
no. Press the SCAN KEY (15).
Programming hold
Hold allows product to be kept warm in the oven
at a programmed time and temperature by press-
ing the HOLD KEY (9).
If no is chosen:
a.) The controller advances to programming
the temperature mode.
1. Press the SCAN KEY (15). The top display
reads Hold. Press the TOGGLE/CLEAR KEY
(11) to toggle between YES and no. Press the
SCAN KEY (15).
If yes is chosen:
a.) The bottom display gives the current set-
back time. Press the TOGGLE/CLEAR
KEY (11). Use the product keys to the en-
ter the desired setback time. Press the
SCAN KEY (15) to enter the new setback
time.
b.) The bottom display gives the current set-
back temperature. Press the TOGGLE/
CLEAR KEY (11). Use the product keys to
the enter a setback temperature from
140_F --- 300_F. Pr e s s t h e S C A N K E Y ( 1 5 ) t o
enter the new setback and continue with
programming the temperature mode.
If no is chosen:
a.) Press the SCAN KEY (15) to advance to
programming the setback mode.
If yes is chosen:
a.) The top display reads HOLD. The bottom
display gives the current hold time. Press
the TOGGLE/CLEAR KEY (11). Use the
product keys to enter a hold time from 0
to 9 hours. Press the SCAN KEY (15) to
enter the new hold time (HR:MN)..
b.) The top display reads HOLD. The bottom
display gives the current hold tempera-
ture. Press the TOGGLE/CLEAR KEY (11).
Use the product keys to enter a hold tem-
perature from 140_F --- 210_F. Pr e s s t h e
SCAN KEY (15) to enter the new hold tem-
perature.
c.) The top display reads H FAn. The bottom
display gives the current fan mode. To
change the fan mode press the TOGGLE/
CLEAR KEY (11). The bottom display
toggles between Hi and Lo. Press the
SCAN KEY (15) to enter the new fan mode
and continue with programming the set-
back mode.
Programming the temperature mode (_F or _C)
1. The top display reads dEg. The bottom dis-
play gives the units. To change the units press
the TOGGLE/CLEAR KEY (11). The bottom
display toggles between F and C.
2. Press the SCAN KEY (15) to enter the new
temperature units and continue programming
the shelf sensitivity.
22
Operation
Blodgett IQ2T Control
Programming the shelf sensitivity
ERROR CODES AND ALARMS
The controller allows the user to program a sensi-
tivity value (0---9) for each shelf position. The sen-
sitivity value will shorten or stretch cook time de-
pending upon shelf position.
NOTE: The error codes will appear in the top dis-
play. All error codes are accompanied by
an audible alarm.
Hi
Oven temperature is more than
40_F above the highest setpoint.
NOTE: SEN1 is the top shelf position, SEN5 is the
bottom shelf position.
Prob
Probe failure.
1. The display reads SEN1.
HEAT ERR From a cool start (below 140_F), the
oven takes more than 10 minutes to
climb from 150-300_F. Pr e s s t h e
TOGGLE/CLEAR KEY (11) to clear
the prompt. This code indicates a
problem with the system. Contact a
service technician.
2. Press the TOGGLE/CLEAR KEY (11) to clear
the current value to the desired value. Use the
product key numbers to input a new sensitivity
value.
3. Press the SCAN KEY (15) to advance to the
next shelf position, SEN2.
FAN ERR
Indicates a fan failure during a call
for heat. Press the TOGGLE/CLEAR
KEY (11) to clear the alarm. The FAN
ERR display remains active. Press
the TOGGLE/CLEAR KEY (11) again
to clear the message and return the
system to normal operation. If con-
dition persists turn off the oven and
contact a service technician.
4. Repeat steps 2---3 for all five shelf positions.
Exiting the programming mode
1. The top display reads SYS. Press the PROG
KEY (10). The control returns to the operating
mode.
FANC ERR Indicates a contact failure has oc-
curred in the fan control circuit.
Press the TOGGLE/CLEAR KEY(11)
to clear the alarm. The FANC ERR
display remains active. Press the
TOGGLE/CLEAR KEY (11) again to
clear the message and return the
system to normal operation. If con-
dition persists turn off the oven and
contact a service technician.
DOOR OPEN The controller senses the door is
open. Close the door. If the door is
closed contact a service technician.
23
Operation
Cook and Hold Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH --- controls power to the
oven for cook, cook & hold, and cool down.
2. WHITE LIGHTS SWITCH --- controls interior
lights.
1
OVEN OFF
3. OVEN READY LIGHT --- when lit indicates
burner operation. When the light goes out, the
oven has reached operating temperature.
COOL
DOWN
COOK
4. COOK THERMOSTAT --- controls oven tem-
perature in the cook cycle.
5. COOK TIMER --- activates an electric buzzer
that sounds when the cook time expires.
COOK & HOLD
ON
2
OFF
6. HOLD THERMOSTAT --- cont rols oven t em -
perature in the hold cycle.
7. HOLD LIGHT - indicates the oven is in hold.
LIGHTS
LIGHT OFF
OVEN READY
COOK
THERMOSTAT
3
8. COOK & HOLD TIMER --- controls the length
of cook time from 0 to 12 hours. When the
cook time ends, oven temperature control
switches from the cook to the hold thermostat.
4
5
COOK TIMER
HOLD
LIGHT
HOLD
THERMOSTAT
6
7
8
COOK & HOLD
TIMER
Figure 13
24
Operation
Cook and Hold Control
OPERATION
Cook Only:
Cook and Hold:
1. Turn the SELECTOR SWITCH (1) to COOK.
The blower and control compartment cooling
fans operate and are controlled automatically
by the action of the doors.
2. Set the COOK THERMOSTAT (4) to the de-
sired cook temperature.
3. Set the HOLD THERMOSTAT (6) to the de-
sired hold temperature.
4. Preheat the oven until the OVEN READY
LIGHT (3) goes out.
5. Load product into the oven.
6. Turn SELECTOR Switch (1) to COOK & HOLD.
7. Set the COOK & HOLD TIMER (8) to the de-
sired cook time.
1. Turn the SELECTOR SWITCH (1) to COOK.
The blower and control compartment cooling
fans operate and are controlled automatically
by the action of the doors.
2. Set the COOK THERMOSTAT (4) to the de-
sired temperature.
3. Preheat until the OVEN READY LIGHT (3)
goes out.
4. Load product into the oven. Set the COOK
TIMER (5) to the desired cook time.
5. When the buzzer sounds, remove the prod-
uct. Turn the COOK TIMER (5) to OFF to si-
lence the buzzer.
8. When the cook time ends the oven switches
6. Turn the SELECTOR SWITCH (1) to OVEN
to HOLD and the HOLD LIGHT (7) comes on.
OFF.
9. The oven remains at the hold temperature un-
til the product is removed and the oven is
turned off.
NOTE: In the HOLD cycle, the blower goes on
and off with the burner.
10. Turn the SELECTOR SWITCH (1) to OVEN
OFF.
COOL DOWN
1. For COOL DOWN operation set the SELEC-
TOR SWITCH (1) to COOL DOWN.
25
Operation
Pulse Plus
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. WHITE LIGHTS SWITCH --- controls interior
lights.
4. AMBER FAN DELAY LIGHT --- indicates the
oven is in pulse plus.
1
OVEN OFF
COOL
DOWN
COOK
5. FAN DELAY TIMER --- activates pulse plus for
0---10 minutes. The blower and burners pulse
on for 30 seconds and off for 30 seconds for
the duration of time set.
6. RED INDICATOR LIGHT --- indicates oven is in
the cook timer cycle.
7. COOK TIMER --- activates an electric buzzer
that sounds when the cook time expires.
8. OVEN READY LIGHT --- when lit indicates
burner operation. When the light goes out, the
oven has reached operating temperature.
3
4
2
5
ON
HI
OFF
LO
LIGHTS
BLOWER
9. SOLID STATE THERMOSTAT --- allows either
8 pre-set temperatures to be selected in ac-
cordance with customer requirements, or an
infinite selection of temperatures from
0-500_F (0-260_C). (infinite control shown)
FAN DELAY TIMER
6
8
OPERATION
7
9
1. Turn the SELECTOR Switch (1) to COOK.
2. Set the SOLID STATE THERMOSTAT (9) to the
desired cook temperature.
3. Preheat the oven until the OVEN READY
LIGHT (8) goes out.
4. Load product into the oven.
5. Set FAN DELAY TIMER (5) for the desired time
for pulse plus operation.
6. Set the COOK TIMER (7) for the desired cook
time.
TIMER
LIGHT OFF
OVEN READY
7. When the buzzer sounds, remove product
from the oven. Turn the TIMER (7) knob to OFF
to silence the buzzer.
8. Turn the SELECTOR SWITCH (1) to OVEN
SOLID STATE
THERMOSTAT
OFF.
Figure 14
26
Operation
Humidaire
CONTROL DESCRIPTION
1. SELECTOR SWITCH --- controls power to the
oven for cook or cool down.
2. WHITE LIGHTS SWITCH --- controls interior
lights.
1
OVEN OFF
3. OVEN READY LIGHT --- when lit indicates
burner operation. When the light goes out, the
oven has reached operating temperature.
COOL
DOWN
COOK
4. SOLID STATE THERMOSTAT - allows either 8
pre-set temperatures to be selected in accor-
dance with customer requirements, or an infi-
nite selection of temperatures from 200-500_F
(95-260_C). (infinite control shown)
5. TIMER --- activates an electric buzzer that will
sound upon expiration of time to alert the op-
erator to remove the product.
ON
2
4
OFF
LIGHTS
LIGHT OFF
OVEN READY
3
6. STEA M ON I ND I CATOR LI GHT --- lights w hen
steam is being injected into oven.
7. STEAM CYCLE START BUTTON --- activates
steam injection for one complete cycle.
8. STEAM CYCLE TIME SWITCH --- sets desired
length of steam cycle from 0 to 30 seconds.
SOLID STATE
THERMOSTAT
OPERATION
5
1. Turn the SELECTOR SWITCH (1) to COOK.
2. Set the SOLID STATE THERMOSTAT (4) to the
desired cook temperature.
3. Preheat until OVEN READY light (3) goes out.
4. Load product into the oven. Set the TIMER (5)
to the desired cook time.
5. Set the STEAM CYCLE TIME SWITCH (8) for
the desired length of steam injection.
6. Press STEAM CYCLE START (7). When the
temperature is at or above 225_F (107_C), the
solenoid valve opens. The blue STEAM ON in-
dicator light (6) comes on. The steam injection
cycle may be repeated as often as desired.
TIMER
6
STEAM ON
7
8
STEAM
CYCLE START
7. When the buzzer sounds, remove the product
from oven. Turn the TIMER (5) to OFF to si-
lence the buzzer.
8. Turn the SELECTOR SWITCH (1) to OVEN
OFF.
STEAM
CYCLE TIME
Figure 15
27
Operation
Intelliplus with Chain Event Control
CONTROL DESCRIPTION
1. SELECTOR SWITCH --- controls power to the
oven for cook or cool down.
2. OVEN READY LIGHT --- when lit indicates
burner operation. When the light goes out the
oven has reached operating temperature.
3. DIGITAL DISPLAY --- displays the time, tem-
perature, and controller related information.
4. TIME DIAL --- used to set the cook and/or hold
time of the selected program.
5. TEMPERATURE DIAL --- used to set the cook
and/or hold temperature of the selected pro-
gram.
1
2
6. START TIMER --- starts the program that is
shown in the display.
7. ACTUAL TEMP --- press to display the actual
temperature of the oven.
8. COOK HI/LO FAN --- press to select fan speed,
(hi or lo).
3
DISPLAY
9. HOLD --- press to set the oven in the hold
mode.
10. PGM1 thru PGM5 --- press to program time
and temperature settings for up to five prod-
ucts.
11. FAN CON/CYC --- press to select the fan mode
(continuous or cycle).
12. PGM MODE ON/OFF --- press to enter and exit
the programming mode.
13. EVENT # --- to program event parameters with
chain event control.
5
7
4
6
START
TIMER
ACTUAL
TEMP
14. CANCEL --- press to cancel entries in the pro-
gramming mode, and clear the display.
COOK
HI/LO
FAN
PGM 3
PGM 4
8
9
HOLD
PGM 1
10
FAN
CON/CYC
11
PGM 2
PGM 5
13
14
PGM
MODE
ON/OFF
EVENT #
CANCEL
12
Figure 16
28
Operation
Intelliplus with Chain Event Control
COOK OPERATION
MANUAL COOK AND HOLD OPERATION
1. Rotate the TEMPERATURE dial (5) to the de-
sired cooking temperature from 150-500_F
(66-260_C). Turn the dial clockwise to in-
crease the temperature, counter-clockwise to
decrease.
1. Rotate the TEMPERATURE dial (5) to the de-
sired cook temperature from 150-500_F
(66-260_C). Turn the dial clockwise to in-
crease the temperature, counter-clockwise to
decrease.
2. Press the COOK HI/LO FAN key (8) until the
display (3) reads HIFAN. Press the key again
to select the low speed fan. The display reads
LOFAN.
2. Press the COOK HI/LO FAN key (8). The dis-
play reads HIFAN. Press the key again to se-
lect the low fan speed. The display reads LO-
FAN.
3. Press the FAN CON/CYC key (11) until the dis-
play reads FAN CON. Press the key again for
cycling fan operation. The display reads FAN
CYC. The fan cycles on and off in 30 second
intervals at the speed selected with the COOK
HI/LO FAN (8) key.
3. Rotate the TIME dial (4) to the desired cook
time. Turn the dial clockwise to increase the
time, counter-clockwise to decrease.
4. Press the HOLD key (9). The display reads
HOLD. Rotate the TEMPERATURE dial (5) to
set the desired hold temperature.
4. Rotate the TIME (4) dial to the desired cook
time from 5 seconds to 12 hours. Turn the dial
clockwise to increase the cook time, counter-
clockwise to decrease. When the time digits
and the colon blink in the display, the cook
cycle has been set but not started.
5. When the display reads the set temperature
press the START TIMER key (6) to start the
cook cycle. The time can be changed at any
time during a timing cycle by rotating the TIME
dial (4) clockwise or counter-clockwise. To
cancel the countdown press the CANCEL key
(14).
5. Press the FAN CON/CYC key (11) to set the
fan mode. If cycling fan is selected the CYC
key remains lit.
NOTE: When FAN/CYC is selected in the hold
mode the fan cycles on and off with the
heating elements.
6. When the oven reaches the set temperature,
press the START TIMER key (6) to start the
cook cycle. The display flashes the fan speed
then counts down the cook time. The hold key
blinks until the cook time expires.
7. As the oven enters the hold mode the hold key
remains lit. The timer begins counting up to in-
dicate elapsed time. If cycling fan is selected
the fan cycles on and off at low speed.
NOTE: To display the temperature within the
oven, press and hold the ACTUAL
TEMP key (7).
NOTE: If the desired hold temperature is low-
er than the actual oven temperature,
the fan shuts off. The temperature dig-
its blink until the oven temperature
drops to the desired hold tempera-
ture.
6. When the timer has counted down to 0, press
the CANCEL key (14) to silence the alarm.
8. To display the temperature within the oven,
press and hold the ACTUAL TEMP key (7).
NOTE: Press the CANCEL key (14) at any time to
cancel the current cycle.
WARNING!!
A complete five minute shutdown must be
observed before the oven is relighted.
29
Operation
Intelliplus with Chain Event Control
CHAIN EVENT PROGRAMMING
SELECTING A PROGRAM
1. To select a program sequence, press the de-
sired PGM # key (10). PGM # will be illumi-
nated. At this time the oven begins to heat up
to the cook temperature stored in the event #1
chain. EI is illuminated and the E1 options are
displayed. The amount of time displayed isthe
sum total time of all the programmed events.
2. Press the START TIMER key (6) to start a pro-
grammed sequence of events.
3. Press the EVENT # key (13) to display thetime
remaining in the current event chain. The time
will remain displayed for approximately 5 sec-
onds.
NOTE: Program keys 1 and 2 can have up to six
events. Program keys 3-5 can have up to
4 events.
1. Press the PGM MODE ON/OFF key (12) to en-
ter the programming mode. PGM will blink.
The normal operation of the oven is halted.
2. Press the desired PGM # key (10) to select an
event chain to be programmed. The appropri-
ate PGM # will blink and remain lit. Event #1
time and temperature are shown in the dis-
play. E1 is displayed alternately with the tem-
perature.
3. Rotate the TEMPERATURE dial (5) to set the
temperature.
4. Press the ACTUAL TEMP key (7) to display the
actual temperature within the oven.
5. Press the CANCEL key (14) to stop an active
program sequence.
4. Select LOFAN or HIFAN by pressing the COOK
HI/LO FAN key (8).
5. Select FAN CON or FAN CYC by pressing the
FAN CON/CYC key (11). CYC remains lit if
cycling fan is selected.
6. Rotate the TIME dial (4) to set the cook time.
NOTE: If the time is set to zero (0), the event
is ignored.
7. Press the EVENT # key (13). Event #2 time
and temperature are shown in the display. E2
is displayed alternately with the temperature.
8. Set the desired temperature, fan speed, fan
mode and time.
9. Press the EVENT # key (13) to proceed to the
next event. Enter the event parameters as de-
sired. If HOLD mode is desired, it must be the
last event in any chain. Any events stored after
a HOLD mode will be ignored.
10. To program another chain of events, press a
different PGM # key (10) then press the
EVENT # key (13).
11. Store as many as five (5) programs using all
the PGM # keys.
12. Press PGM MODE ON/OFF (12) toexit thepro-
gramming mode. PGM # disappears from the
display and normal oven operation resumes.
To add new programs or to change the parame-
ters of an existing program, repeat steps 1-12 as
necessary.
30
Operation
How Cook and Hold Works
With the optional COOK & HOLD feature, meat is
roasted at lower temperatures for longer periods
of time. This preserves flavor and tenderness and
prevents over drying. There are three phases in
cook and hold roasting.
Oven switches from
cook to hold
250_
225_
200_
175_
150_
125_
100_
75_
Stored heat
Oven temp.
Product may be
held up to 16 hours
D
Primary Cooking --- controlled by the COOK &
HOLD TIMER. The meat is cooked at a low tem-
perature until approximately 2/3 done.
D
Cooking from Stored Heat --- w hen t he prima -
ry 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.
Product may be
removed and
served
50_
25_
Meat temp
D
Hold --- holds the product for several hours be-
fore serving without loss of moisture or tender-
ness.
1
2
3
4
5
6
7
8
9
Time (hours)
All meat should be completely thawed by refriger-
ation. Using frozen meat increases the cook time
causing shrinkage.
Figure 17
Product
Cook
Temp.
Hold
Temp.
Quantity Cook Time Min. Hold
Total Time
(Hrs)
(Hrs)
Time (Hrs)
Prime rib, bone cap off
14-18 lbs. (6.4-8.1 kg)
200_F
93_C
140_F
60_C
1
3
6
3
1
1-1/2
2
4
3-1/4
3-1/2
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
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
1
1-1/2
2
5
4-1/4
4-1/2
5-3/4
6-1/2
Turkey
20-22 lbs. (9.1-10.0 kg)
250_F
121_C
170_F
76_C
1
6
3-1/4
4
1
4-3/4
5-1/2
1-1/2
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
31
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 10 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.
Use the Pulse Plus feature to allow light or liquid
product to set in the pan and to avoid rippling to-
wards the fan. If your oven is not equipped with
this feature 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.
NOTE: Cook time will vary with the amount of
product loaded, the type of pan and the
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.
6. Turn the oven on for the remainder of thebake.
Lights
Turn the oven lights off when not viewing the prod-
uct. Leaving the lights on for extended periods of
time shortens the bulb life considerably.
32
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
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.
33
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.
The best preventative maintenance measures are,
the proper installation of the equipment and a pro-
gram for routinely cleaning the ovens.
1. Saturate a cloth, and wipe the oven when it is
cold.
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 from the oven.
2. Soak the parts in a solution of ammonia and
water.
3. Reinstall after cleaning.
NOTE: If the oven is moved the restraint must be
reconnected after the unit is returned to it’s
regular position.
34
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Heating elements do not come on.
S
S
S
S
S
Oven not plugged in.
S
S
S
S
S
Plug in electrical supply cord.
Power switch on the control panel is off.
Control set below ambient temperature.
Doors are open.
Set the control panel to COOK or OVEN ON.
Set to desired cook temperature.
Close doors.
*
Computerized controls --- error code on display.
SYMPTOM: Oven does not come to ready.
S
S
S
The oven has not reached preheat temperature.
Fan delay feature may be activated, ifapplicable.
Internal problem with main temperature control.
S
S
S
Wait for oven to reach preheat temperature.
Deactivate fan delay feature.
*
SYMPTOM: Convection fan does not run.
S
S
S
S
S
Oven is not plugged in.
S
S
S
S
S
Plug in electrical supply cord.
Set the control panel to COOK or OVEN ON.
Reset the breaker.
Oven is not set to the cook mode.
Circuit breaker tripped.
Fan delay feature may be activated, ifapplicable.
Doors are open
Deactivate fan delay feature.
Close doors.
SYMPTOM: General baking problems.
S
S
Computerized controls --- incorrect product
programming.
Thermostat out of calibration.
S
S
Reprogram control per Operation section.
*
*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.
35
CUSTOMER
INSERT
WIRING DIAGRAM
HERE
|