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Summary of Contents for Blodgett BCM
- Page 1 BCM & BLCM CoMBi ovens insTALLATion - oPeRATion - MAinTenAnCe BLoDGeTT oven CoMPAnY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183 PN 60740 Rev S (9/14) © 2014 - G.S. Blodgett Corporation...
- Page 2 Your Service Agency’s Address: Model Serial number Oven installed by Installation checked by...
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Page 3: Table Of Contents
The Blodgett Combi-Oven/Steamer ........ -
Page 4: Utility Connections - Standards And Codes
Local installation codes and/or require- tric appliance. ments may vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, Qualified installation personnel must be experienced in please contact your local distributor. If you do not have a... -
Page 5: The Blodgett Combi-Oven/Steamer
Today the improvement of food quality is more important (300ºC) for 15 minutes. The oven will then automatically than ever. Vegetables are cooked in the Blodgett Combi- lower to 480ºF (249ºC) to protect the advanced elec- Oven/Steamer without water at the optimal temperature tronic components. -
Page 6: Description Of The Combi-Oven/Steamer
The use of high quality insulation impedes excessive heat Combi Wash system. radiation and saves energy. The BCM/BLCM makes it possible to enjoy all of the ad- vantages of a high quality steamer at the flick of a switch. Fresh steam enters the oven cavity without pressure and is circulated at high speed. -
Page 7: Utility Specifications
Installation Utility Specifications PLUMBinG sPeCiFiCATions WATeR Water pressure 36.26 PSI (250 kPa, 2.5 bar) during Combi Wash 21.76 PSI (150 kPa, 1.5 bar) when Combi Wash is not active 40(min)-50(max) PSI supply pressure Water connection 3/4” garden hose cold water Water quality requirements TDS: 40-125 ppm Hardness: 35-100 ppm... - Page 8 5.4/5.8 50/60 440/480 5.4/6.5 50/60 50/60 50/60 BLCM-6E Mini Combi 50/60 50/60 10.4/12.7/13.8 50/60 208/230/240 10.4/12.7/13.8 50/60 3NAC BLCM-10E 12.7/13.8 50/60 3NAC Mini Combi 400/415 12.7/13.8 50/60 440/480 10.4/12.4 50/60 BCM-61E BLCM-61E BCM-101E BLCM-101E BCM-102E BLCM-102E BCM-62E BLCM-62E BCM-202E BLCM-202E...
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Page 9: Oven Assembly To Stand
Installation oven Assembly to stand Your Blodgett COMBI oven has been shipped with black plastic caps on the corners of its base. In order to mount Note difference in rail your oven to its stand, please do the following: placement 1. -
Page 10: Oven Location And Leveling
Installation oven Location and Leveling The well planned and proper placement of your oven will Strong sources of heat such as hotplates, tilting frying result in long term operator convenience and satisfactory pans, deep fat fryers, etc. should not be placed near the performance. -
Page 11: Plumbing Connections
DRAin ConneCTion Wash jet in the oven chamber. Must meet the re- quirements applying to water supplied to household Blodgett ovens are equipped with a drain system that re- appliances. moves surplus water from the oven chamber. This may be condensed water from the products, or it may occur when the oven chamber is cooled down with cold water, or when the oven chamber is cleaned. - Page 12 Red is for detergent, blue is for rinse aid. The holder can be affixed to either side of the oven. 4. BCM only - The last line is for the delimer. This is Place it on the stand crossmember. the tan colored tube protroding from the bottom of the oven.
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Page 13: Electrical Connection And Ventilation
Blodgett BCM/BLCM ovens are equipped with an open/ 1. The rating plate is located on the right side of the direct exhaust system that removes surplus humidity from oven. -
Page 14: 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 maxi- mum oven performance. Piping should be sized to pro- (Pressure drop of 0.5 Inch W.C.) vide a supply of gas sufficient to meet the maximum de- mand of all appliances on the line without loss of pressure noMinAL size, inCHes... -
Page 15: Gas Connections
If you do not have a pressure testing of that system at test pressures in ex- local distributor, please call Blodgett Combi at 0011-802- cess of 1/2 psig (3.45kPa). 658-6600. -
Page 16: Gas Hose Restraint
If you do not have a returned to its original position. local distributor, please call Blodgett Combi at 0011-802- 658-6600. Quick Connect Attachment Plate... -
Page 17: Final Check Lists
Installation Final Check Lists oven inTeRioR WARninG!! 1. Check that filter housing is mounted correctly Final check list must be performed by a quali- 2. Check interior light fied installer only. 3. Clean the oven oven exTeRioR 1. Check that the oven has not been damaged in transit ConTRoL (dents, scratches, etc.) 1. -
Page 18: Safety Information For Gas Ovens
DO NOT use tools to turn off the gas control. If the erating instructions. They are the key to the successful gas cannot be turned off manually do not try to re- operation of your Blodgett oven. pair it. Call a qualified service technician. sAFeTY TiPs •... -
Page 19: Manual Control Description
Operation Manual Control Description 1. MAIN POWER SWITCH - controls power to the oven 8. HOT AIR KEY - press to select Hot Air mode 2. TEMPERATURE KEY - press to set the cook tem- 9. COMBI KEY - press to select Combi 1, Combi 2 or perature Retherm mode 3. -
Page 20: Manual Cooking
Operation Manual Cooking MAnUAL CookinG CoRe PRoBe CookinG 1. Press the desired mode key on the right side of the 1. Follow the instructions for Manual Cooking to set the control. The LED next to the key lights and the mode mode, cook temperature, fan speed and vent posi- name is displayed. -
Page 21: Programmed Cooking
Operation Programmed Cooking PRoGRAMMinG THe ConTRoL The Blodgett manual control stores up to 10 recipe pro- 6. The vent position can be set when cooking in Hot Air grams with 3 stages per product. mode only. naming the Program Press the VENT key to open the vent. The LED next 1. -
Page 22: Cooking Tips
• Steaming at 212°F (100°C is recommended for all kinds of hard vegetables, rice and pasta. • Blodgett recommends that you keep the vent open when roasting products at very high temperatures • Low temperature steaming at 85-211°F (70-80°C) is recommended for fish. -
Page 23: Maintenance
Blodgett recommends the following products for cleaning kept in good condition with a light oil. Saturate a cloth and rinsing of your Blodgett Combi oven. If you choose and wipe the appliance when it is cold; wipe dry with to use products other than what Blodgett recommends, a clean cloth. - Page 24 Maintenance Cleaning & Preventative Maintenance Run the CombiWash automatic cleaning cycle as fol- Cleaning the interior - BLCM-23, BLCM-6 & BLCM-10 lows: Models only NOTE: BLCM-23, BLCM-6 and BLCM-10 do not include 1. Cool the oven cavity to 175ºF (80ºC). CombiWash.
- Page 25 The Oven/ Steamer requires no lubrication. Contact the factory, the factory representative or a local Blodgett Combi service company to perform maintenance and repairs should they be required. Deliming - BCM only The control keeps track of boiler usage between descal- ing.
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