Blodgett SB-6G Installation Operation & Maintenance
Convection steamer on a gas fired boiler base
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Summary of Contents for Blodgett SB-6G
- Page 1 SB-6G, SB-10G and SB-16G CONVECTION STEAMER ON A GAS FIRED BOILER BASE INSTALLATION – OPERATION – MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183 S00046 Rev D (4/09)
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Page 2: Important Notes For Installation And Operation
IMPORTANT NOTES FOR INSTALLATION AND OPERATION It is recommended that this manual be read thoroughly and that all instructions be followed carefully. This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death. -
Page 3: Table Of Contents
TABLE OF CONTENTS DESCRIPTION PAGE Important Notes for Installation and Operation ............... 2 1.0 Service Connections ....................4 2.0 Installation Instructions .................... 5 3.0 Operation Instructions ..................10 4.0 Operation Instructions for Boilers with CSD-1 Controls ........12 5.0 Operation Instructions, Cooker Section ............... 15 6.0 Periodic Maintenance .................. -
Page 4: Service Connections
8 [203] 3.5 [89] 28 [711] 24 [610] 8.75 [222] 6 [152] 5.75 [146] 24 [610] 0 [0] SB-6G and SB-10G TOP VIEW SB-16G TOP VIEW REAR FLANGED FOOT DETAIL 2 EQUALLY SPACED Ø 7/16" [11mm] HOLES ON 2.5 [63] B.C. -
Page 5: Installation Instructions
GENERAL The gas boiler is designed to ASME Code and approved as a steam heating boiler restricted to operation at pressure not to exceed 15 psi. The gas boiler may be operational on Natural or Propane gas. Boilers have electronic ignition and may have optional CSD1 controls. - Page 6 LEVELING AND ANCHORING THE APPLIANCE 1. Place appliance in the installation position. 2. Place a carpenter’s level on top of the appliance and turn the adjustable feet to level side-to-side and front-to-back. 3. Mark hole locations on the floor through the anchoring holes provided in the rear flanged adjustable feet.
- Page 7 WIRING DIAGRAM FOR APPLIANCE IS LOCATED INSIDE CABINET DOOR. EXHAUST FANS AND CANOPIES Canopies are set over ranges, ovens, kettles, etc., for ventilation purposes. It is recommended that a canopy extend 6" past the appliance and be located 6 feet 6 inches from the floor.
- Page 8 GAS CONNECTION 1. The data plate on the cabinet door of the boiler indicates the type of gas your unit is equipped to burn. DO NOT connect to any other gas type. Keep the appliance area free and clear from combustible substances. Do not obstruct the flow of combustion and ventilation air.
- Page 9 ELECTRICAL CONNECTIONS WARNING: Electrical and grounding connections must comply with the applicable portions of the National Electrical Code and/or other local codes. 120 VAC-60 Hz - Single Phase Make electrical connection to terminal block in rear of unit. A separate 15 amp supply is needed for each unit.
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Page 10: Operation Instructions
3.0 OPERATION INSTRUCTIONS WARNING: Do not force the gas control knob. Use only your hand to turn the gas control knob. Never use any tool. If the gas control knob will not operate by hand the gas control should be replaced by a qualified service technician. WARNING: Do not disassemble the gas control;... - Page 11 1. START-UP - BOILER OPERATION WITH STANDING PILOT IGNITION Open manual gas shut off supply valve and if the appliance has a manual blowdown valve, close it. Open cabinet door and turn ON power switch located on left side. Green pilot light will come on, water will begin to enter boiler and required water level will be reached in about three minutes.
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Page 12: Operation Instructions For Boilers With Csd-1 Controls
4.0 OPERATION INSTRUCTIONS FOR BOILERS WITH CSD-1 CONTROLS WARNING: In the event of main burner ignition failure, a 5 minute purge period must be observed prior to re-establishing ignition source. INITIAL START-UP PROCEDURE Open the manual gas shut-off supply valve. Close the manual blowdown valve, if so equipped. - Page 13 4.0 OPERATION INSTRUCTION FOR BOILERS WITH CSD-1 CONTROLS (Continued) Daily Startup Procedure Close the manual blowdown valve, if so equipped. Examine that the pilot burner flame is burning. If the pilot burner is out, a five (5) minute period of complete gas supply shut off is required before relighting. Open cabinet door and turn “ON”...
- Page 14 4.0 OPERATION INSTRUCTION FOR BOILERS WITH CSD-1 CONTROLS (Continued) Firing Cycle The gas valve is operated by pressure sensing devices. On the initial operation of the boiler, steam generation should reach 11 psi in approximately 15 minutes. At this point the “Operating Pressure”...
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Page 15: Operation Instructions, Cooker Section
5.0 OPERATION INSTRUCTIONS COOKER SECTION CAUTION: Live steam and accumulated hot water in the compartment may be released when the door is opened. Start-up procedures for your cooker must be completed once daily prior to operation (see instruction plate or previous section in this manual for boiler start up procedures). With ready pilot light on, preheat cooker compartment for one minute when the cooker is to be first used for the day or whenever the compartment is cold. - Page 16 COOKER SECTION (Continued) SHUTDOWN To shut down cooking compartment, set timers to their OFF position and leave doors slightly open. At the end of the day, the steam supply must be shut off. Details are on boiler instruction plate or previous section of this manual. WARNING: Never spray water into electric controls.
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Page 17: Periodic Maintenance
6.0 PERIODIC MAINTENANCE WARNING: Disconnect the unit from the power supply before cleaning or servicing appliance. IMPORTANT INSTRUCTIONS Be sure to flush your boiler water level control daily. Failure to follow this procedure can cause the control to malfunction resulting in serious boiler damage. The Boiler Water Level Control installed on your boiler requires periodic maintenance. - Page 18 IMPORTANT INSTRUCTIONS (Continued) CAUTION: Protect yourself. When flushing control, hot water and steam will flow out of the drain. When flushing control, note water level in gauge glass, allow the boiler to fill if necessary, and also to come up to temperature. Before flushing control, note that water level in gauge glass is within operating range and the boiler pressure is at least 6 psi.
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Page 19: Adjustments
7. Rinse entire unit and dry. DO NOT GET WATER in electrical box or any electrical component. 7.0 ADJUSTMENTS At least twice a year have an authorized service person clean and adjust the unit for maximum performance. BOILER DESCALING INSTRUCTIONS It is recommended that the boiler should be checked every 90 to 120 days for scale build up. - Page 20 10. Appliance is now ready for use. TO CALIBRATE PRESSURE SWITCHES NOTE: Pressure switches are factory set. Calibration is only required if pressure switches are replaced or if adjustment is required. Pressure switch range is from 1 to 15 psi. Adjust all settings to maximum on high signal adjustment screw on pressure switches.
- Page 21 TO CALIBRATE PRESSURE SWITCHES (Continued) Once completed, pressure switches have been calibrated. Should your unit not have the High Limit pressure switch, start procedure at Override pressure switch. SERVICE Contact your local authorized service office for any repairs or adjustments needed on this equipment.
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Page 22: Troubleshooting
8.0 TROUBLESHOOTING DOOR LEAKS 1. Check for damage to door gasket. 2. Compartment drain opening or associated piping may be blocked. WATER ACCUMULATES IN THE COMPARTMENT 1. Compartment drain screen clogged. Remove and clean thoroughly and replace. WATER NOT BEING SUPPLIED TO BOILER 1. - Page 23 BURNERS PRODUCE CARBON DEPOSITS 1. Wrong size orifices. 2. Burner air not adjusted properly. 3. Wrong gas supply. 4. Incorrect pressure at supply. BURNERS DO NOT COME ON 1. Gas supply to unit is “OFF”. 2. Manual shut off valve is “OFF”. 3.
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Page 24: Cooking Chart
9.0 COOKING CHART The following table lists suggested cooking times and weights. These times, which will vary depending on initial product temperature, size, shape, etc., are approximate and should be adjusted to suit your operation. PRODUCTS TO BE COOKED IN SOLID PANS Timer Setting Weight Per Product... - Page 25 PRODUCTS TO BE COOKED IN PERFORATED PANS Timer Setting Weight Per Product in Minutes Clams Frozen 10 - 12 3 Dozen Fresh, Cherrystone 5 - 6 3 Dozen King Crab, Frozen Claws 2 ½ Lb Legs 4 - 6 4 ½ Lb Lobster Tail, Frozen 10 Lb Lobster, Live, 10"...
- Page 26 PRODUCTS TO BE COOKED IN PERFORATED PANS Timer Setting Weight Per Product in Minutes Brussel Sprouts, Frozen 5 Lb Cabbage, Fresh, 1/6 Cut 5 Lb Carrots Baby Whole, Frozen 7 Lb Crinkle Cut, Frozen 7 - 8 4 Lb Sliced, Fresh 9 Lb Cauliflower, Flowerettes Frozen...