Blodgett ST-300 Series Installation Operation & Maintenance
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Blodgett ST-300 Series Installation Operation & Maintenance

Blodgett ST-300 Series Installation Operation & Maintenance

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Since 1848
ST 300 SERIES
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
A Division of
G. S. BLODGETT CORPORATION
50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331 5842, (802) 860 3700 Fax: (802)864 0183
PN 30470 Rev A (2/98)
E 1998 - G.S. Blodgett Corporation

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  • Page 1 BLODGETT OVEN COMPANY A Division of G. S. BLODGETT CORPORATION 50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331 5842, (802) 860 3700 Fax: (802)864 0183 PN 30470 Rev A (2/98) E 1998 - G.S. Blodgett Corporation...

  • Page 2: For Your Safety

    IMPORTANT WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN STALLATION, OPERATING AND MAINTENANCE IN STRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION.
  • Page 3 BLODGETT THE REPUTATION YOU CAN COUNT ON For nearly 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 food service operation regardless of size, application or budget.
  • Page 4 Model: Your Service Agency's Address: Serial Number: Your oven was installed by: Your oven's installation was checked by:...

  • Page 5: Table Of Contents

    Table of Contents Introduction Oven Description and Specifications ....... . Oven Components .
  • Page 6 CUSTOMER INSERT WIRING DIAGRAM HERE...

  • Page 7: Introduction

    Introduction Oven Description and Specifications Cooking in a convection oven differs from cooking Blodgett convection ovens represent the latest ad in a conventional deck or range oven since heated vancement in energy efficiency, reliability, and air is constantly recirculated over the product by ease of operation.

  • Page 8: Oven Components

    Introduction Oven Components Combustion Cover - provides access to the Oven Racks - five racks are provided standard. combustion compartment on gas ovens. Additional racks are available. Combustion Compartment - contains combus Rack Supports - hold oven racks. tion burners on gas ovens. Blower Wheel Cover - located on the back interi Combustion Burners - provide heat to the bak or wall of the oven.

  • Page 9: Installation

    DELIVERY AND INSPECTION It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of All Blodgett ovens are shipped in containers to combustion and ventilation air. prevent damage. Upon delivery of your new oven: Place the oven in an area that is free of drafts.

  • Page 10: Oven Assembly

    Installation Oven Assembly LEG ATTACHMENT CASTER ASSEMBLY 1. Push the oven onto a lift with the bottom of the oven down. 2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn the legs clockwise and tight en to the nearest full turn.

  • Page 11: Double Section Assembly

    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. 3. Place the clips over the edge of the oven frames.

  • Page 12: Ventilation

    Blodgett oven, please contact Draft Diverter your local distributor. If you do not have a local dis tributor, please call the Blodgett Oven Company at 0011 802 860 3700. WARNING: Failure to properly vent the oven can be...

  • Page 13: Direct Flue Arrangement

    Installation Ventilation DIRECT FLUE ARRANGEMENT Installing the draft hood When the installation of a mechanically driven ex Ovens ordered for direct venting are supplied with haust hood is impractical the oven may be vented a draft hood. Install the draft hood as follows: by a direct flue arrangement.

  • Page 14: Utility Connections - Standards And Codes

    If you do not have a local dis required, and have complied with all requirements tributor, please call the Blodgett Oven Company at of state or local authorities having jurisdiction. 0011 802 860 3700.

  • Page 15: Gas Connection

    Installation Gas Connection GAS PIPING Maximum Capacity of Iron Pipe in Cubic Feet of Natural Gas Per Hour A properly sized gas supply system is essential for (Pressure drop of 0.5 Inch W.C.) maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet Nominal Size, Inches Pipe the maximum demand of all appliances on the line...
  • Page 16 Installation Gas Connection PRESSURE REGULATION AND TESTING Inlet Pressure - the pressure of the gas before it reaches the oven. ST 300/AA ovens are rated at 38,000 BTU/Hr. (11 Manifold Pressure - the pressure of the gas kW/Hr.) high fan and 28,000 BTU/Hr. (8 kW/Hr.) lo as it enters the main burner(s).

  • Page 17: Gas Hose Restraint

    If you have any questions regarding the prop er installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local distributor, please call the Blodgett Oven Company at 0011 802 860 3700. Restraint Cable Bracket Figure 9...

  • Page 18: Electrical Connection

    6' electric supply cord found at the rear of the grounded three prong receptacle. DO oven. NOT cut or remove the grounding prong from this plug. THE BLODGETT OVEN COMPANY CANNOT AS SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTAL LATION. ELECTRICAL SPECIFICATIONS...

  • Page 19: Initial Startup

    Installation Initial Startup The following is a check list to be completed by ADJUSTMENTS ASSOCIATED WITH INITIAL qualified personnel prior to turning on the INSTALLATION appliance for the first time. Each oven, and its component parts, have been Turn the manual shut off valve on the front thoroughly tested and inspected prior to ship control panel to the on position.

  • Page 20: Operation

    They are the key to the from the unit before removing the restraint successful operation of your Blodgett conveyor cable. Reconnect the restraint after the oven oven. has been returned to its original location.

  • Page 21: Solid State Control

    Operation Solid State Control COMPONENT DESCRIPTION 1. SELECTOR SWITCH - controls power to the oven for OVEN OFF, COOK HIGH, COOK LOW or COOL DOWN postions. 2. LIGHTS SWITCH - controls interior lights. 3. OVEN READY LIGHT - indicates burner oper ation.

  • Page 22: Solid State Digital Control

    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 applicable). 2. LIGHT SWITCH - controls interior lights. 3. DISPLAY - displays time or temperature and other information related to oven function.
  • Page 23 Operation Solid State Digital Control OPERATION Cook with Pulse: Cook Only: 1. Turn SELECTOR switch (1) to the desired po sition. 1. Turn the SELECTOR SWITCH (1) to the de sired position. 2. Enter the cook time and temperature. 2. Enter cook time and cook temperature. 3.

  • Page 24: Solid State Digital With Humidaire

    Operation Solid State Digital with Humidaire 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 applicable). 2. HUMIDAIRE SWITCH - Activates water injec tion for one cycle.
  • Page 25 Operation Solid State Digital with Humidaire To set the pulse time: Cook with Pulse: 1. Press PULSE KEY (13) to turn pulse mode on. 2. Rotate DIAL (8) to enter the pulse time. Pulse 1. Turn the SELECTOR SWITCH (1) to the de time is a portion of the pre set cook time.

  • Page 26: How Cook And Hold Works

    Operation How Cook and Hold Works With the optional COOK & HOLD feature, meat is Oven switches from roasted at lower temperatures for longer periods 250_ cook to hold of time. This preserves flavor and tenderness and 225_ prevents over drying. There are three phases in Stored heat Oven temp.

  • Page 27: General Guidelines For Operating Personnel

    Operation General Guidelines for Operating Personnel COOK TIMES AND TEMPERATURES OPERATING TIPS Preheating the oven Pans and Racks Always preheat the oven before baking or roast Product or pan height determines how many ing. We recommend preheating 50_F (10_C) racks are used. The oven holds up to 5 racks and above the cook temperature to offset the drop in 10 18"...

  • Page 28: Suggested Times And Temperatures

    Operation Suggested Times and Temperatures Product Temperature Time # Shelves Meats Hamburger Patties (5 per lb) 400_F (205_C) 8 10 mins. Steamship Round (80 lb. quartered) 275_F (135_C) 2 hrs 45 mins. Standing Rib Choice (20 lbs, trimmed, rare) 235_F (115_C) 2 hrs 45 mins.

  • Page 29: Maintenance

    If maintenance or repairs are required, contact non toxic commercial oven cleaner. your local Blodgett service company, a factory 1. Apply cleaners when the oven is cold. Always representative or the Blodgett Oven company.

  • Page 30: Troubleshooting Guide

    *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.

This manual is also suitable for:

St300/abSt300/aa

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