BLODGETT 966 Double 900 Series Gas Baking or Roasting Double Deck Oven User Manual
- June 4, 2024
- BLODGETT
Table of Contents
900 SERIES
ROASTING, BAKING, AND PIZZA OVEN
INSTALLATION – OPERATION – MAINTENANCE
IMPORTANT
WARNING: Improper installation, adjustment, alteration, service, or
maintenance can cause property damage, injury, or death. Read the
installation, operation, and maintenance instructions 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. This information may be obtained by contacting your
local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors or liquids in the
vicinity of this or any other appliance.
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
correction. Specifications are subject to change without notice.
Installation
Oven Description and Specifications
The 900 Series enjoys the distinction of having the longest continuous
production run of any oven manufactured by the G. S. Blodgett Company since
its founding in 1848. The first 900 ovens were marketed in 1940 and while
advancements in metallurgy and more convenient and reliable controls have been
incorporated over the years, the basic design of this unit has remained
unchanged since its inception.
In establishing this record, the 900 Series has set industry-wide standards
for excellence in baking characteristics, performance, and reliability. In its
primary applications, it remains unsurpassed in product quality. The
simplicity of design and quality construction throughout assure years of
trouble-free service if the equipment is installed properly and given minimal
periodic maintenance.
GAS RATINGS
| Natural Gas| Propane
US Units| SI Units| US Units|
SI Units
Heating Value| 1000 BTU/hr| 37.3 MJ/m³| 2550 BTU/hr| 95.0 MJ/m³
Specific Gravity (air=1.0)| 0.63| 0.63| 1.53| 1.53
Gas Manifold Pressure| 5.0” W.C.| 1.25 kPa| 10.0” W.C.| 2.49 kPa
Oven Input
901
911
911P
951
961
961P, 966, 981| –
22,000 BTU
20,000 BTU
27,000 BTU
38,000 BTU
37,000 BTU
50,000 BTU| –
6.4 KW
5.9 KW
7.9 KW
11.1 KW
10.8 KW
14.6 KW| –
22,000 BTU
20,000 BTU
27,000 BTU
38,000 BTU
37,000 BTU
50,000 BTU| –
6.4 KW
5.9 KW
7.9 KW
11.1 KW
10.8 KW
14.6 KW
Main Burner Orifice Size
901
911
911P
951
961
961P, 966, 981| –
45 MTD
46 MTD
42 MTD
34 MTD
34 MTD
30 MTD| –
2.08 mm
2.05 mm
2.35 mm
2.8 mm
2.8 mm
3.25 mm| –
54 MTD
55 MTD
53 MTD
49 MTD
49 MTD
45 MTD| –
1.39 mm
1.3 mm
1.5 mm
1.85 mm
1.85 mm
2.1 mm
Pilot Burner Orifice Size| 0.18”| .45 mm| .010”| .25 mm
NOTE: * – Multiple Twist Drill
NOTE: Orifice sizes given are at sea level.
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 damage.
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 damage.
Carriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for inspection.
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 between the oven and any
combustible or non-combustible construction.
- Oven body right side – 6” (15cm)
- Oven body left side – 6” (15cm)
- Oven body back – 6” (15cm)
- Single and stacked oven bottom – 6” (15cm)
The area must be accessible for proper servicing.
NOTE: On gas models, routine servicing can usually be accomplished within
the limited movement provided by the gas hose restraint. If the oven needs to
be moved further from the wall, the gas must first be turned off and
disconnected from the oven before removing the restraint. Reconnect the
restraint after the oven has been returned to its normal position.
It is essential that an adequate air supply to the oven be maintained to
provide a sufficient flow of combustion and ventilation air.
- Place the oven in an area that is free of drafts.
- Keep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.
- Do not place the oven on a curb base or seal it on a wall. Either condition will restrict the proper flow of combustion and ventilation air resulting in damage to the oven.
Oven Assembly
PACKAGING
Before beginning assembly of the oven, check for all necessary components. In
addition to the oven itself, legs, a proper vent, and/or other accessories may
be required.
900 Series ovens are packaged as follows:
Single Section Ovens
The following are packed in the oven:
- A set of 27-1/2” (70 cm) legs with attaching hardware.
- Either a canopy or direct vent as specified
- Either a natural gas or propane gas pressure regulator is required.
Multiple Section Ovens
The following are packed inside the bottom section:
- A set of legs of the appropriate length
- Either a canopy or direct vent as specified
- A back pipe of appropriate length with either a natural gas or propane gas regulator attached Additional Packaging
- Ultra Rokite decks for all 900 Series are packed in a separate crate.
- The top section of multiple-section ovens will always have the crown angle in position.
LEG ATTACHMENT
- Put the oven onto a lift with the bottom of the oven down.
- Each leg is attached by two bolts to the underside of the oven base frame.
CASTER ATTACHMENT
- Bolt supports to the oven with 1/2-13 hex head bolts (casters with brakes should be facing the front of the oven.)
- Carefully place the oven onto the casters. (It will be necessary to have several persons lift the oven off the pallet and set it onto the casters). Engage brakes on front casters.
NOTE: A fixed restraint must be provided if casters are used in conjunction with a flexible connector for movable appliances. This restraint must secure the oven to a non-movable surface to eliminate stress on the connector. If the oven is moved, the restraint must be reconnected after the oven is returned to its normal position.
DOUBLE SECTION ASSEMBLY
- Place lower section in the predetermined place of installation.
- Attach the legs (and casters if applicable) as previously described.
- Using two 1” boards, place one near the edge of the oven and the other at the far side of the flue collar.
- Lift the upper section and place it on the boards. Push the top section across until the sections are even.
- Remove the board from one side by placing a 2” x 4” approximately four feet long under the angle frame. Lift to remove the board.
- Remove the other board in the same manner as above, allowing the upper section to come gently to rest in the proper position.
- Install gas back pipes and pressure regulator.
- Install the canopy or direct-type vent as appropriate.
- Remove all tags.
- Level the side of the oven to side and front to back by placing a spirit level on the base frame of the lower section and screwing the adjustable leg feet in or out as appropriate.
ULTRA ROKITE DECK
- Slide the Ultra Rokite shelf through the door opening. Rest the shelf on the deflector and slide to the rear of the oven until it drops into the shelf support.
- Refer to pre-heating instructions supplied with Ultra Rokita.
NOTE: Because of the weight of the Ultra Rokite shelves, take care to
avoid injury to yourself or damage to the shelves when sliding sections into
the oven.
NOTE: For model 981, Ultra Rokite is only available as a bottom deck. DO
NOT install the Ultra Rokite in the top baking compartment of a 981.
STEAM INJECTION As an optional feature, all 900 Series ovens may be supplied
with steam jets for baking hard rolls, and Vienna, french, or other hard-
crusted bread. This item is also available as a kit that may be installed in
the field. To a baker, steam actually means an atmosphere of water vapor.
Therefore, it is very important that the steam be low pressure (2-1/2 to 3
PSI), that condensate is taken from the steam line before it enters the oven,
and that the steam be sufficiently saturated to give the vapor cloud effect
required.
At least one quarter boiler horsepower for all large 900 Series compartments
(42” x 32”) or two small 900 Series compartments (33” x 22”) is recommended.
Several firms manufacture electric and gas-fired steam generators ranging in
size from 1/2 boiler horsepower upward. If the steam generator is mounted
adjacent to the oven, line transmission losses will be insignificant. If the
steam source is located a considerable distance from the oven, line
transmission losses must be considered in determining the proper size of the
steam. Please refer to the accompanying diagram for the recommended
installation of the steam injection system.
WARNING!!
The gas Flame in the oven must be turned off when steam is in use.
Ventilation
Blodgett gas deck ovens are direct fired. Heat and flue products from the
burners are introduced directly into the baking compartment. As a result,
improper venting can have a detrimental effect on the baking characteristics
of the oven. A properly designed ventilation system will allow the oven to
function properly, while removing unwanted vapors and products of combustion
from the operating area.
This oven may be vented using either:
-
A mechanically driven, canopy type, exhaust hood,
or -
A direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation 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.
General export installations
Installation must conform to 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 distributor,
please call the Blodgett Oven Company at
0011-802-658-6600.
The Blodgett Oven Company cannot assume responsibility for loss or damage
suffered as a result of improper installation..
WARNING:
Failure to properly vent the oven can be hazardous to the health of the
operator and may result in operational problems, unsatisfactory baking, and
possible damage to the equipment.
Damage sustained as a direct result of improper ventilation will not be
covered by the Manufacturer’s warranty.
CANOPY-TYPE EXHAUST HOOD
A mechanically driven, canopy-type exhaust hood is the preferred method of
ventilation.
The hood should be sized to completely cover the equipment plus an overhang of
at least 6” (15 cm) on all sides not adjacent to a wall. The distance from the
floor to the lower edge of the hood should not exceed 7’ (2.1m).
The capacity of the hood should be sized appropriately with provisions for an
adequate supply of makeup air. Capacity is generally expressed in ft3/min
(CFM). 1 CFM of natural gas burned with just enough air for complete
combustion produces 11 CFM of combustion products. In virtually all appliances
some excess air is used. This volume of excess air is added to the flue
products flowing from the appliance.
NOTE: Consult your local exhaust hood contractor for your specific
installation.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft diverter. Install the
draft diverter as follows:
- Place the diverter over the flue connector with the open area facing the front of the oven.
- Secure both ends with the sheet metal screws provided.
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven exhaust hood is impractical the
oven may be vented by a direct flue arrangement.
WARNING!!
It is essential that the direct flue be installed as follows. Incorrect
installation will result in unsatisfactory baking and oven damage.
The flue must be class B or better with a diameter of 6” (15 cm). The height
of the flue should rise 6-8 ft (2-2.5 m) above the roof of the building or any
proximate structure.
Never direct vent the oven into a hood. The flue should be capped with a UL
Listed type vent cap to isolate the unit from external environmental
conditions.
The direct vent cannot replace air consumed and vented by the oven. Provisions
must be made to supply the room with sufficient make-up air. To increase the
suof pply air entering the room, a ventilation expert should be consulted.
Installing the draft hood
Ovens ordered for direct venting are supplied with a draft hood. Install the
draft hood as follows:
- Place the draft hood over the flue connector.
- Secure both ends with the sheet metal screws provided.
VENTING PROBLEMS
Blodgett gas deck ovens use the natural principle of heat rising as the basic
method of ventilation. If the venting of any deck oven is either restricted or
forced in any way the baking characteristics of the oven will be adversely
affected.
Examples of forced venting include:
- installation of a fan in a direct vent pipe
- use of a canopy-type hood without the draft diverter
Examples of restricted venting include:
- use of tees and elbows
- long horizontal runs
Utility Connections – Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED
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.
Qualified installation personnel is individuals, a firm, a corporation, or a
company that either in person or through a representative are engaged in, and
responsible for:
- the installation or replacement of gas piping and the connection, installation, repair, or servicing of equipment.
- the installation of electrical wiring from the electric meter, main control box, or service outlet to the electric appliance.
Qualified installation personnel must be experienced in such work, familiar
with all precautions required, and have complied with all requirements of
state or local authorities having jurisdiction.
U.S. and Canadian installations
The installation must conform with local codes, or in the absence of local
codes, with the National Fuel Gas Code, ANSI Z223.1/NFPA 54, or the Natural
Gas and Propane Installation Code, CSA B149.1, as applicable.
Installation must conform with local codes, or in the absence of local codes,
with the National Electrical Code, ANSI/NFPA 70-Latest Edition, and/or
Canadian National Electric Code C22.1 as applicable.
The appliance is to be installed with backflow prevention in accordance with
applicable federal, provincial, and local codes.
Australia and general export installations
Installation must conform to 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 distributor,
please call the Blodgett Oven Company at
0011-802-658-6600.
Gas Connection
GAS PIPING
A properly sized gas supply system is essential for maximum oven performance.
Piping should be sized to provide a supply of gas sufficient to meet the
maximum demand of all appliances on the line without loss of pressure on the
equipment.
Example:
NOTE: BTU values in the following example are for natural gas.
You purchase a Model 911 deck oven to add to your existing cook line.
-
Add the BTU rating of your current appliances.
Pitco Fryer ………… 120,000 BTU
6 Burner Range …… 60,000 BTU
Deck Oven ………. 50,000 BTU
Total ………. 230,000 BTU -
Add the BTU rating of the new oven to the total.
Previous Total ……. 230,000 BTU
911 ……………… 20,000 BTU
New Total ……… 250,000 BTU -
Measure the distance from the gas meter to the cook line. This is the pipe length. Let’s say the pipe length is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
-
Use the appropriate table to determine the total capacity of your current gas piping.
The total capacity for this example is 320,000 BTU. Since the total required
gas pressure, 250,000 BTU is less than 320,000 BTU, the current gas piping
will not have to be increased.
NOTE: The BTU capacities given in the tables are for straight pipe
lengths only. Any elbows or other fittings will decrease pipe capacities.
Contact your local gas supplier if you have any questions.
Maximum Capacity of Iron Pipe in Cubic Feet of Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
PIPE LENGTH (FT)
| NOMINAL SIZE, INCHES
---|---
3/4”| 1”| 1-1/4”| 1-1/2”|
2”
10| 360| 680| 1400| 2100| 3950
20| 250| 465| 950| 1460| 2750
30| 200| 375| 770| 1180| 2200
40| 170| 320| 660| 990| 1900
50| 151| 285| 580| 900| 1680
60| 138| 260| 530| 810| 1520
70| 125| 240| 490| 750| 1400
80| 118| 220| 460| 690| 1300
90| 110| 205| 430| 650| 1220
100| 103| 195| 400| 620| 1150
From the National Fuel Gas Code Part 10 Table 10-2
Maximum Capacity of Pipe in Thousands of BTU/hr of Undiluted L.P. Gas at
11” W.C.
(Pressure drop of 0.5 Inch W.C.)
PIPE LENGTH (FT)
| OUTSIDE DIAMETER, INCHES
---|---
3/4”| 1”|
1-1/2”
10| 608| 1146| 3525
20| 418| 788| 2423
30| 336| 632| 1946
40| 287| 541| 1665
50| 255| 480| 1476
60| 231| 435| 1337
70| 215| 404| 1241
80| 198| 372| 1144
90| 187| 351| 1079
100| 175| 330| 1014
From the National Fuel Gas Code Part 10 Table 10-15
Gas Connection
PRESSURE REGULATION AND TESTING
900 Series ovens are rated from 20,000 to 50,000 BTU/Hr. (6.4 to 14.6 kW/Hr.)
per section. Each oven has been adjusted at the factory to operate with the
type of gas specified on the rating plate.
-
Pull out the control panel. The rating plate is attached to the inside of the control compartment.
INLET PRESSURE| Natural| Propane
| Min| Max| Min| Max
W.C.| 7.0| 10.5| 11.0| 13.0
kPa| 1.43| 2.61| 2.74| 3.23
MANIFOLD PRESSURE
| Natural| Propane
W.C.| 5.0| 10.0
kPa| 1.24| 2.49
- Inlet Pressure – the pressure of the gas before it reaches the oven.
- Manifold Pressure – the pressure of the gas as it enters the main burner(s).
- Min – the minimum pressure recommended for operating the oven.
- Max – the maximum pressure at which the manufacturer warrants the oven’s operation.
Each oven is supplied with a regulator to maintain the proper gas pressure.
The regulator is essential to the proper operation of the oven and must be
installed. It is preset to provide the oven with 3.5” W.C. (0.87 kPa) for
natural gas and 10.5” W.C. (2.50 kPa) for Propane at the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS
SUPPLY.
Prior to connecting the oven, gas lines should be thoroughly purged of all
metal filings, shavings, pipe dope, and other debris. After connection, the
oven should be checked for correct gas pressure.
Installation must conform with local codes, or in the absence of local codes,
with the National Fuel Gas Code, NFPA54/ANSI Z223.1-Latest Edition, the
Natural Gas Installation Code CAN/CGA-B149.1, or the Propane Installation
Code, CAN/CGA-B149.2 as applicable.
The oven and its individual shutoff valve must be disconnected from the gas
supply piping system during any pressure testing of that system at test
pressures in excess of 1/2 PSIG (3.45kPa).
The oven must be isolated from the gas supply piping system by closing its
individual manual shutoff valve during any pressure testing of the gas piping
system at test pressures equal or less than 1/2 PSIG (3.45kPa).
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial flexible connector with a
minimum of 3/4” (1.9 cm) inside diameter must be used along with a quick
connect device.
The restraint, supplied with the oven, must be used to limit the movement of
the unit so that no strain is placed upon the flexible connector. With the
restraint fully stretched the connector should be easy to install and quick to
connect.
The restraint (ie: heavy gauge cable) should be a 1,000 lb. (453 kg) test load
and should be attached without damaging the building. DO NOT use the gas
piping or electrical conduit for the attachment 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.
- Mount the supplied bracket to the leg bolt just below the gas inlet.
- The clip-on restraining cable can be attached to the mounting bracket.
WARNING!!
If the restraint is disconnected for any reason it must be reconnected when
the oven is returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for Connectors for Movable Gas
Appliances, ANSI Z21.69 or Connectors For Moveable Gas Appliances CAN/CGA6.16
and a quick disconnect device that complies with the Standard for Quick-
Disconnect Devices for Use With Gas Fuel, ANSI Z21.41 or Quick Disconnect For
Use With Gas Fuel CAN 1-6.9. Adequate means must be provided to limit the
movement of the appliance without depending on the connection and the quick
disconnect device or its associated piping. Adequate means must be provided to
limit the movement of the appliance without depending on the connection and
the quick disconnect device or its associated piping. General export
installations
The restraint and quick connection 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 distributor, please call the Blodgett Oven Company at
0011-802-658-6600.
Initial Startup
ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION
Each oven, and its component parts, have been thoroughly tested and inspected
prior to shipment. However, it is often necessary to further test or adjust
the oven as part of a normal and proper installation. These adjustments are
the responsibility of the installer or dealer. Since these adjustments are not
considered defects in material or workmanship, they are not covered by the
Original Equipment Warranty. They include, but are not limited to:
- calibration of the thermostat
- adjustment of the doors
- burner adjustments
- leveling
- testing of gas pressure
- tightening of fasteners
No installation should be considered complete without proper inspection, and if necessary, adjustment by qualified installation or service personnel.
Operation
Safety Information
The information contained in this section is provided for the use of
qualified operating personnel. Qualified operating personnel are those who
have carefully read the information contained in this manual, are familiar
with the functions of the oven, and/or have had previous experience with the
operation of the equipment described. Adherence to the procedures recommended
herein will assure the achievement of optimum performance and long, trouble-
free service.
Please take the time to read the following safety and operating instructions.
They are the key to the successful operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas:
- DO NOT try to light any appliance.
- DO NOT touch any electrical switches.
- Use an exterior phone to call your gas supplier immediately.
- If you cannot reach your gas supplier, call the fire department.
General safety tips:
- DO NOT use tools to turn off the gas control. If the gas cannot be turned off manually do not try to repair it. Call a qualified service technician.
- If the oven needs to be moved for any reason, the gas must be turned off and disconnected from the unit before removing the restraint cable. Reconnect the restraint after the oven has been returned to its original location.
Please take the time to read the following operating instructions. They are
the key to the successful operation of your Blodgett deck oven.
WARNING!!
In the event of a loss of pilot, allow a five (5) minute shut off period
before attempting to relight the oven.
Oven Control
CONTROL DESCRIPTION
- AUTOMATIC SAFETY PILOT VALVE – provides complete gas shut-off in the event of pilot failure.
- MANUAL CONTROL VALVE – provides manual control of gas flow to the main burner through the thermostat.
- THERMOSTAT – Provides regulation of oven temperature at the setting selected by the oven operator.
OPERATION
Lighting
- Turn the manual control valve (2) to OFF.
- Push the red button on the automatic safety pilot valve (1).
- Apply a lighted match or taper to the pilot burner.
- After the pilot burner lights, continue to depress the red button for about 30 seconds and release it.
- urn the manual control valve (2) to ON.
- Set THERMOSTAT (3) to the desired temperature.
Preheating
- On initial startup, preheat the oven to 500ºF (260ºC) two hours prior to loading and check the oven periodically. This will allow the paint to be set properly.
Loading
- The deck is intended for cooking pizza and bread products, other types of food may be cooked in pans or containers.
- Load each baking shelf evenly.
- Do not allow pans to touch each other or the sides of the oven.
- Do not load additional products after goods have begun to bake.
- Open doors as seldom as possible.
- In two shelf ovens, load the lower compartment first. To turn the oven off 1. Turn the manual control valve (2)
Suggested Times and Temperatures
PRODUCT
| TEMPERATURE|
COOK TIME
---|---|---
Meats
Beef
Ribs| 325ºF (165ºC)| rare – 16 mins/lb med – 20 mins/lb well – 25 mins/lb
Rolled, boneless| 325ºF (165ºC)| add 10 mins/lb to the above times
Hip or rump, boneless| 325ºF (165ºC)| 30 mins/lb
Veal
Bone-in cuts| 325ºF (165ºC)| 25 mins/lb
Boned cuts| 325ºF (165ºC)| 30 mins/lb
Lamb
Leg or shoulder| 325ºF (165ºC)| 35 mins/lb
Shoulder, boned| 325ºF (165ºC)| 40 mins/lb
Pork
Fresh bone-in cuts| 350ºF (175ºC)| 30-40 mins/lb
Fresh boned cuts| 350ºF (175ºC)| 40-50 mins/lb
Hams| 325ºF (165ºC)| 25-30 min/lb
Bacon| 350ºF (175ºC)| depends on the degree of doneness
Sausages, links, patties| 350ºF (175ºC)| 30 mins/lb
Meat pies, deep dish| 450ºF (230ºC)| 12-15 mins/lb
Poultry (Weights are for unstuffed birds, for stuffed, add 15 mins/lb)
Chickens, 2-3 lbs| 350ºF (175ºC)| 35 mins/lb
Chickens, over 5 lbs| 325ºF (165ºC)| 20-25 mins/lb
Chicken pies| 450ºF (230ºC)| 15-25 mins/lb
Turkeys, 10-16 lbs| 325ºF (165ºC)| 18-20 mins/lb
Turkeys, 25 lbs| 325ºF (165ºC)| 15-18 mins/lb
Ducks| Same as chickens| Same as chickens
Geese| Same as turkeys| Same as turkeys
Fish
Fish, whole| 350ºF (175ºC)| 15 mins/lb
Fish fillets| 350ºF (175ºC)| 15-20 mins/lb
Lobster| 400ºF (200ºC)| Approximately 20 mins/lb
Oysters, casino| 350ºF (175ºC)| 15 mins
Oysters, devilled| 350ºF (175ºC)| 15 mins
Oysters, Rockefeller| 450ºF (230ºC)| 10 mins
NOTE: Actual times and temperatures may vary considerably from those
shown above. They are affected by the weight of the load, the temperature of
the product, the recipe, the type of pan, and the calibration of the
thermostat. Should your recipe vary, write in your proven time and temperature
for ready reference.
Suggested Times and Temperatures
PRODUCT
| TEMPERATURE|
COOK TIME
---|---|---
Baked Vegetables
Bananas| 350ºF (175ºC)| 15-20 mins/lb
Boston Beans| 250ºF (120ºC)| 8 hrs
Carrots| 400ºF (200ºC)| Until tender
Eggplant| 350ºF (175ºC)| Until tender
Macaroni| 350ºF (175ºC)| 15-25 mins/lb
Stuffed peppers| 350ºF (175ºC)| 25 mins/lb
Potatoes| 400ºF (200ºC)| 45 – 1 1/2 hrs
Tomatoes| 350ºF (175ºC)| 15-20 mins/lb
Cheese
Cheese fondue| 350ºF (175ºC)| 40 mins/lb
Cheese loaf| 325ºF (165ºC)| 40 mins/lb
Toasted cheese| 350ºF (175ºC)| 15 mins/lb
Cheese souffle| 300ºF (150ºC)| 20 mins/lb
Au gratin dishes| 450ºF (230ºC)| Until browned
Bread
Bread, white, yeast| 375-425ºF (230ºC)| 30-45 mins
Raisin| 400ºF (200ºC)| 40 mins
Bread, rye| 375ºF (190ºC)| 49-90 mins
Rolls, standard white| 375-400ºF (200ºC)| 20-45 mins
Rolls, Parker House| 400-425ºF (200ºC)| 15-20 mins
Biscuits| 375-400ºF (220ºC)| 15-25 mins
Danish pastry| 375-400ºF (200ºC)| 20-35 mins
Desserts
Fresh fruit pie| 375-400ºF (200ºC)| 50-60 mins
Pies, precooked filling| 475ºF (245ºC)| 20-35 mins
Pie shells| 400-450ºF (230ºC)| 15 mins
Pies, custard| 325-450ºF (230ºC)| Depending upon mix
Cookies| 400-475ºF (245ºC)| 8-15 mins
Cheesecake, standard| 350ºF (175ºC)| 40 mins
Devil’s food| 360-375ºF (190ºC)| 20-25 mins
White layer cake| 350-375ºF (190ºC)| 20-35 mins
Baked apples| 400ºF (200ºC)| Approximately 1 hr
Fruit pudding| 375ºF (190ºC)| 1 hr
Indian pudding| 325ºF (165ºC)| 3 hrs
Rice pudding| 350ºF (175ºC)| variable
NOTE: Actual times and temperatures may vary considerably from those shown
above. They are affected by the weight of the load, the temperature of the
product, the recipe, the type of pan, and the calibration of the thermostat.
Should your recipe vary, write in your proven time and temperature for ready
reference.
Maintenance
CLEANING THE OVEN
Painted and stainless steel ovens may be kept clean and in good condition with
light oil.
- Saturate a cloth, and wipe the oven when it is cold.
- Dry the oven with a clean cloth.
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.
- Apply cleaners when the oven is cold, and always rub with the grain of the metal.
Clean Ultra Rokite decks with a triangular scraper used for cleaning broiler
grids. IMPORTANT – DO NOT use water or any other liquids to clean the deck!
Clean the aluminized interior portion of the oven with mild detergent. DO NOT
use caustic solutions such as ammonia, lye, or soda ash. DO NOT use domestic
oven cleaners. Any of these products will damage the aluminum coating.
Daily Cleaning
- Remove residue from beneath the doors with a small broom or brush.
Weekly Cleaning
- Brush out the combustion compartment and control area.
- In addition to the daily cleaning, it is necessary to clean the air intake on a weekly basis. Air intakes provide necessary cooling air to the internal components. They are generally located on the rear and sides of the equipment.
6 Month Cleaning
- Clean secondary air ducts and air entry ports. NOTE: If the oven is moved the restraint must be reconnected after the unit is returned to its regular position.
PREVENTATIVE MAINTENANCE
The best preventative maintenance measures are the proper installation of the
equipment and a program for routinely cleaning the ovens.
This oven requires no lubrication, however, the venting system should be
checked annually for possible deterioration resulting from moisture and
corrosive flue products.
If maintenance or repairs are required, contact the factory, the factory
representative, or a local Blodgett service company.
Troubleshooting Guide
POSSIBLE CAUSE(S)
|
SUGGESTED REMEDY
---|---
SYMPTOM: Strong bottoms on the bake
• Too much bottom heat
• High gas pressure
• Faulty flue (strong direct vent)
• Product left in the oven too long| • Reduce cook temperature and increase
ease time
•
•
• Shorten cook time
SYMPTOM: Uneven bakes
• Poor ventilation
• Oven doors left open too long
• Improper scaling of dough
• Fluctuating gas pressure
• Warped pans| •
• Do not open doors unnecessarily
• Scale dough consistently
•
• Change pans
SYMPTOM: Product burning
• Thermostat set too high
• Product left in the oven too long
• By-pass flame too high
• High gas pressure
• Thermostat out of calibration
• Heat deflectors worn out| • Reduce cook temperature
• Shorten cook time
•
•
•
•
SYMPTOM: Product dried out
• Oven temperature too low
• Not using enough water in the mix
• Thermostat out of calibration
• Faulty flue (strong direct vent)| • Increase cook temperature
• Increase water in product mix
•
•
SYMPTOM: Extended baking times
• Temperature setting too low
• Low gas pressure
• Strong ventilation
• Excessive door openings| • Increase cook time
•
•
• Do not open doors unnecessarily
*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 assume responsibility for damage as a result of servicing done by unqualified personnel.
Your Service Agency’s Address: ………..
Model …………..
Serial number ………..
Oven installed by …………….
Installation checked by ………. BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA
Telephone: 802-658-6600 Fax:
(802)864-0183
PN 11356 Rev L (11/17)
© 2017 – G.S. Blodgett Corporation