Blodgett CTB SERIES Guía

CTB/CTBR SERIES

ELECTRIC CONVECTION OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN 11361 Rev J (1/03)

E2003 --- G.S. Blodgett Corporation

IMPORTANT

FORYOURSAFETY

Do not store or use gasoline or other flammable vapors or

liquids in the vicinity of this or any other appliance.

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

The information contained in this manual is important for the proper

installation, use, and maintenance of this oven. Adherence to these

procedures and instructions will result in satisfactory baking results

and long, trouble free service. Please read this manual carefully and

retain it for future reference.

Errors: Descriptive, typographic or pictorial errors are subject to correc-

tion. Specifications are subject to change without notice.

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.

Your Service Agency’s Address:

Model:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Ta b l e o f C o n t e n t s

Introduction

Oven Description and Specifications 2................................

Oven Components 3...............................................

Installation

Delivery and Location 4.............................................

Stand Assembly 5.................................................

Stand Options 5................................................

Stand Assembly 5..............................................

Oven Assembly 7..................................................

Oven Assembly to Stand 7.......................................

4” (10cm) Leg Attachment 8......................................

Caster Installation 8.............................................

Oven Leveling 8................................................

Adjustments Associated with Initial Installation 8....................

Utility Connections --- Standards and Codes 9.........................

Electrical Connection 10.............................................

Operation

Safety Information 11................................................

Solid State Manual 12...............................................

Solid State Digital 13................................................

Fan Delay and Pulse Plus Control 15..................................

Cook and Hold 16..................................................

CH-Pro3 (Solid State Programmable Digital Control) 18..................

Blodgett IQ2TControl 21............................................

How Cook and Hold Works 30........................................

General Guidelines for Operating Personnel 31.........................

Suggested Times and Temperatures 32................................

Maintenance

Cleaning and Preventative Maintenance 33.............................

Troubleshooting Guide 34............................................

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.

Amperes Electrical

KW/Section Volts Phase L1 L2 L3 N

onnect

AWG*

60 HZ UNITS

5.6 208 127 --- 27 --- 8

5.6 208 324 12 15 --- 10

5.6 220-240 124 --- 2 4 --- 8

5.6 220-240 321 11 14 --- 10

8.0 208 135 --- 3 5 --- 6

8.0 208 322 20 21 --- 10

8.0 220-240 132 --- 3 2 --- 6

8.0 220-240 320 18 19 --- 10

50 HZ UNITS

5.6 208 127 --- 27 ---

5.6 220---240 124 --- --- 2 4

8220---240 135 --- --- 3 5

5.6 220/380 310 882

8220/380 314 12 12 2 Size per

5.6 240/415 310 773local codes

8240/415 313 11 11 2

5.6 230/400 3 9 881

8230/400 313 11 11 2

NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input. Refer to Page 10

in this manual for Electrical Connection specifications.

NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Other-

wise, CTB-Double or CTBR-Double load ratings are twice the above data.

Introduction

Oven Components

Heating Elements --- located on the side of the

oven, the elements provide heat to the baking

chamber on electric ovens.

Control Panel --- contains wiring and components

to control the oven operation.

Oven Racks --- five racks are provided standard.

Additional racks are available.

Rack Supports --- h o l d o v e n r a c k s .

Blower Wheel Cover --- located on the side interi-

or wall of the oven. Protects the blower wheel.

Blower Wheel --- spins to circulate hot air in the

baking chamber.

Convection Motor --- provides power to turn the

blower wheel.

CTB CTBR

Figure 1

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to

prevent damage. Upon delivery of your new oven:

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.

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.

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.

CTB

Oven body left side --- 0” (0cm)

Oven body back --- 0” (0cm)

CTBR

Oven body right side --- 0” (0cm)

Oven body back --- 0” (0cm)

It is essential that an adequate air supply to the

oven be maintained to provide a sufficient flow of

combustion and ventilation air.

Area must be accessible for proper servicing.

Keep the oven area free and clear of all combus-

tibles such as paper, cardboard, and flammable

liquids and solvents.

To ensure proper operation, ventilation must not

be obstructed in any way. Tripping of the blower

motor thermal overload protective device is

caused by excessive ambient temperature on

the control side of the oven resulting from insuf-

ficient ventilation. This condition must be cor-

rected immediately to avoid permanent dam-

age to the oven.

Before making any utility connections to this oven,

check the rating plate to be sure the oven specifi-

cations are compatible with the electrical services

supplied for the oven.

1. The rating plate is attached to the underside

of the oven upper ledge above the control

panel.

Installation

Stand Assembly

STAND OPTIONS

Small Stands Without Shelves

The 5-3/4” (15cm) stand is used for a single

oven, when short legs are required for counter-

top use.

The 7” (18cm) stand is used for a double

stacked oven, when the oven is to be located on

the floor.

Stands With Shelves

Three stands, 16” (40cm), 19” (48cm), and 24”

(61cm) are available for different installation re-

quirements.

The 33” (84cm) stand is used for a single oven

when counter space is limited.

Open Stands With Racks

The 24” (61cm) or 33” (84cm) open stands are

available with a rack support system located be-

low the oven.

STAND ASSEMBLY

Small Stands Without Shelves

1. Place stand frame upside down on a work sur-

face.

2. Attach one leg to each of the corner stud bolts

on the bottom of the stand top.

3. Place a lock washer and nut on each stud, and

tighten securely.

4. The stand is now ready for the oven assembly.

Stands With Shelves

1. Place stand frame upside down on a work sur-

face.

2. Attach one leg to each of the corner stud bolts

on the bottom of the stand top.

3. Place a lock washer and nut on each bolt, and

tighten. DO NOT tighten leg bolts completely.

4. Place the shelf between the legs so that the

smooth top surface is facing the top of the

stand.

5. Align the shelf holes with the bolt holes found

near the bottom of each leg.

6. Insert a carriage bolt from the outside of the

leg, through the leg, and through the shelf cor-

ner bracket.

7. Place a lock washer and nut on each bolt, and

tighten securely.

8. Tighten the leg frame bolts.

Figure 2

Installation

Stand Assembly

Open Stands With Racks

1. Lay stand frame top down on the floor as

shown. See Figure 3.

2. Position the four leg assemblies and support

angles as shown. Attach with the 5/16-18 nuts

provided. DO NOT tighten leg bolts completely.

NOTE: Be sure the support angles and clips

are located correctly for your oven

configuration. See Figure 3.

3. Position the bottom shelf between the legs so

that the smooth top surface is facing the top

of the stand.

4. Align the shelf holes with the bolt holes found

near the bottom of each leg.

5. Insert a carriage bolt from the outside of the

leg, through the leg, and through the shelf cor-

ner bracket.

6. Place a lock washer and nut on each bolt, and

tighten securely. See the Figure 2.

7. Repeat Steps 3 ---6 for the top shelf.

NOTE: Be sure the slots in the top shelf are

aligned with the support angles.

8. Insert the top of the rack stops into the two

back clips on the angle supports as shown. In-

sert the bottom of the rack stops into the slots

in the top shelf as shown.

9. Insert the rack supports into the remaining

four clips on the angle supports as shown. In-

sert the bottom of the rack supports into the

slots in the top shelf as shown.

10. Tighten all loose bolts.

Support

Angle

To p S h e l f

(rear)

Rack

Support

Attach Rack Supports and Rack Stops

CTB

Support

Angle,

Rack

Support

Back of Stand

Rack Stop

Support

Angle, LH

CTBR

Back of Stand

Support

Angle,

Support

Angle,

Rack

Support

Rack Stop

Figure 3

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