BLODGETT SHO-100-G Convection Oven Installation Guide

BLODGETT SHO-100-G Convection Oven Installation Guide

Installation

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 continually strips away the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time. Blodgett convection ovens represent the latest advancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking chamber before being vented from the oven: resulting in substantial reductions in energy consumption and enhanced oven performance.

GAS RATINGS – SH1G/AB

| Natural Gas| Propane
US Units| SI Units| US Units| SI Units
Heating Value| 1000 BTU/cu.ft.| 37.3 MJ/m3| 2550 BTU/cu. ft.| 95.0 MJ/m3
Specific Gravity (air=1.0)| 0.63| 0.63| 1.53| 1.53
Oven Input| 50,000 BTU/hr| 14.6 kW| 50,000 BTU/hr| 14.6 kW
Main Burner Orifice Size| 42 MTD| 2.4 mm| 54 MTD| 1.4 mm
NOTE: * – Multiple Twist Drill

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.
SHO-100-G

•  Oven body right side – 2” (5cm)
•  Oven body left side – 2” (5cm)
•  Oven body back – 0” (0cm)
•  Single and stacked oven bottom – 6” (15cm)
• The following clearances must be available for servicing.
•  Oven body sides – 12” (30cm)
•  Oven body back – 12” (30cm)

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.
•  NSF requires 6” of clearance on the bottom and sides of the unit for cleaning. Do not place the oven on a curb base or seal to a wall.
•  The location must provide adequate clearance for the air opening into the combustion chamber.

Before making any utility connections to this oven, check the rating plate to be sure the oven specifications are compatible with the gas and electrical services supplied for the oven.

1.  Pull out control panel. The rating plate attached to the inside of the control compartment.
   •  Do not place strong sources of heat such as open flame ranges, griddles, or charbroilers near the oven. If such an instance exists, it is highly recommended to purchase a heat shield, available from Blodgett.
   •  Note that if temperatures are too high, a safety shut-down may occur.
   •  Failure to comply may invalidate the oven warranty.

Oven Assembly

NSF BOLTS
These bolts are required by NSF to block any exposed hole on the back of an oven. This includes:

•  any unit, single or stacked, without a back panel.
•  any holes in stacked units not used for mounting stacking brackets.

1.  Locate the 5/16” bolts that were shipped with the oven.
2.  Install the bolts as shown.

These bolts are required by NSF to block any exposed hole on the back of an oven. This includes:

•  any unit, single or stacked, without a back panel.
• any holes in stacked units not used for mounting stacking brackets.

LEG ATTACHMENT

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 tighten to the nearest full turn.

3.  Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg using two 1/2” bolts.
   NOTE : If using casters see CASTER ASSEMBLY before proceeding.

4.  Level the oven by screwing the adjustable leg feet in or out as necessary.

CASTER ASSEMBLY

NOTE : Install the locking casters on the front of the oven. Install the non-locking casters on the back of the oven.  Use a gas hose restraint on all units with casters.

Casters for Single and Double Stacked Ovens:

1.  Attach the legs as described.
2.  Pry the adjustable feet out of the legs.
3.  Insert one caster into each leg as shown. Tighten the lock nuts to secure the casters.

Low Profile Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly plate with those in the oven bottom. Secure each caster using three 1/2” bolts.

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.  Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.
4.  Attach the flue connector.

WARNING!!
When stacking ovens be sure to remove the single oven flue boxes prior to attaching the three-piece connector.

OVEN LEVELING
After assembly, the oven should be leveled and moved to the operating location.

1.  The oven can be leveled by adjusting the feet or casters located on the bottom

Ventilation

On gas models the installation of a proper ventilation system cannot be over- emphasized. This system removes 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.

Australia and general export installations
Installation 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

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 total makeup and exhaust air requirements for hood capacity should be approximately 30 CFM (.85 m3) for each oven section.

Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft diverter. Install the draft diverter as follows:

1.  Place the diverter over the flue connector with the open area facing the front of the oven.
2.  Secure both ends with the sheet metal screws provided.

Ventilation

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. 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. Total make-up air requirements for each oven section should be approximately 30 CFM (.85 m3) per section. To increase the supply air entering the room, a ventilation expert should be consulted.

FLUE DIAMETER

Oven| Single| Double
SHO-100-G| 6” (15cm)| 6” (15cm)

Installing the draft hood
Ovens ordered for direct venting are supplied with a draft hood. Install the draft hood as follows:

1.  Place the draft hood over the flue connector.
2.  Secure both ends with the sheet metal screws provided.

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 are 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, province and local codes.

Australia and general export installations
Installation 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.

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 at the equipment.
Example:
NOTE: BTU values in the following example are for natural gas.
You purchase a SHO-100-G to add to your existing cook line.

1.  Add the BTU rating of your current appliances.
   • Pitco Fryer
   • 6 Burner Range Deck Oven Total
   • 120,000 BTU
   • 60,000 BTU
   • 50,000 BTU
   • 230,000 BTU
   • 2. Add the BTU rating of the new oven to the total.
   • Previous Total
   • SHO-100-G New Total
   • 230,000 BTU
   • 50,000 BTU
   • 280,000 BTU
2.  Measure the distance from the gas meter to the cook line.
3. 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).
4.  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, 280,000 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.)

Gas Connection

PRESSURE REGULATION AND TESTING
SHO-100-G ovens are rated at 50,000 BTU/Hr. (14.6 kW) (53 MJ) per section. Each oven has been adjusted at the factory to operate with the type of gas specified on the rating plate.

INLET PRESSURE

| Natural| Propane
Min| Max| Min| Max
W.C.| 7.0| 10.5| 11.0| 13.0
kPa| 1.742| 2.61| 2.74| 3.23
MANIFOLD PRESSURE
| Natural| Propane
W.C.| 3.5| 10.0
kPa| .87| 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 to operate the oven.
•  Max – the maximum pressure at which the manufacturer warrants the oven’s operation.
  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

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 should not be removed. It is preset to provide the oven with 3.5” W.C. (0.87 kPa) for natural gas and 10.0” W.C. (2.50 kPa) for Propane at the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.
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.
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 (13.85” W.C., 3.45 kPa). 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 (13.85” W.C., 3.45 kPa).

Gas Connection
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 connect. The restraint (ie: heavy gauge cable) should be 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.

1.  Mount the supplied bracket to the leg bolt just below the gas inlet.
2.  Attach the clip on restraining cable 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/CGA-6.16 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.

General export installations
The restraint and quick connect 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 opera-tion 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.

Electrical Connection

Wiring diagrams are located in the control compartment and on the back of the oven.
This oven is supplied for connection to 115 volt grounded circuits. The electric motor, indicator lights and related switches are connected through the 6’ electric supply cord found at the rear of the oven (115VAC ovens only).

ELECTRICAL SPECIFICATIONS

Hz| Volts| Phase| Amps| Electrical Connection (minimum size)
60| 115| 1| 6| Cord set provided
60| 220-240| 1| 3| n/a

WARNING!!
115VAC ovens is equipped with a three-prong grounding-type plug for your protection against shock hazard and should be plugged directly into a properly grounded three prong receptacle. DO NOT cut or remove the grounding prong from this plug.

The Blodgett Oven Company cannot assume responsibility for loss or damage suffered as a result of improper installation.

Initial Startup
The following is a checklist to be completed by a qualified technician prior to turning on the appliance for the first time.

•  Open the manual shut-off valve at the rear of the oven.
•  Remove the control panel and combustion covers.
•  Verify the combination valve’s manual shut-off is in the on position.
•  Turn the selector switch to Cook, and the thermostat to 500ºF (260ºC). The oven main burner lights, and the Oven Ready Light comes on. With the main burner on, check the following.
•  Verify there are no gas leaks, by checking all gas connections with a soapy water solution.
•  Verify that the inlet pressure is correct. The inlet pressure can be checked at the pressure tap located on the combination valve’s inlet side.
•  Verify that the manifold pressure is correct. The manifold pressure can be checked at the pressure tap located on the manifold.
•  If the above pressure readings are set to the recommended pressure requirements, allow the oven to burn off for 2 hours. If the pressure readings are not set correctly, turn off the oven and readjust accordingly.

WARNING
The break in procedure burns off excess oils present in the metals during fabrication. Smoke may be produced. Proper ventilation is required.

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 as-sure 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.

What to do in the event of a power failure:

•  Turn all switches to off.
•  DO NOT attempt to operate the oven until the power is restored.

NOTE: In the event of a shut-down of any kind, allow a five (5) minute shut off period before attempting to restart the oven.

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.
•  DO NOT remove the control panel cover unless the oven is unplugged.

SSM Solid State Manual w/60 Minute Electro-Mechanical Timer

CONTROL DESCRIPTION

1.  BLOWER HI/LO/OFF SWITCH – Controls the operation of the blower. If the blower switch is in the OFF position the oven will be turned off.

2.  COOL DOWN SWITCH – When the switch is in the COOK position, the oven can be used to cook. When the switch is in the COOLDOWN position, the oven is cooling down for the next bake.
   NO TE: Position of COOL DOWN and COOK labeling is reversed on models produced after 7/22/21.

3.  OVEN READY LIGHT – When lit indicates burners are operating. When the light goes out the oven has reached operating temperature.

4.  THERMOSTAT – Controls the temperature at which the oven will operate. Temperatures can range from V200- 500ºF (93-260ºC).

5.  COOK TIMER – Used to time the length of the cooking operation. When the set time expires, a buzzer will sound.

6.  LIGHT SWITCH – Operates the oven cavity lights.

7.  HEAT CUTOFF – used to turn gas on or off

OPERATION

1.  Set the COOL DOWN switch (2) to the COOK position. Turn the THERMOSTAT (4) to the desired operating temperature.
2.  Set the BLOWER HI/LO/OFF switch (1) to the HI or LO position. When the OVEN READY light (3) goes out, load the product and set the COOK TIMER (5).
3.  When the timer sounds, remove the product. If the next product requires a lower operating temperature, then the cool down mode can be used. Turn the COOL DOWN SWITCH (2) to the COOL DOWN position. Make sure that the door is open.
4.  Turn the oven off by setting the BLOWER HI/LO/OFF switch (1) to the OFF position.

WARNING!!
A complete five minute shutdown must be observed before the oven is delighted.

General Guidelines for Operating Personnel

COOK TIMES AND TEMPERATURES

Preheating the oven
Always preheat the oven before baking or roasting. We recommend preheating 50°F (28°C) above the cook temperature to offset the drop in temperature when the doors are opened and cold product is loaded into the oven. Set the thermostat to the cook temperature after the product is loaded.
NOTE: For frozen product, preheat the oven 100°F (56°C) above the cook temperature.

Cook Temperatures
Generally, cook temperatures should be 50°F (28°C) low-er than deck or range oven recipes. If the edges of the product are done but the center is raw, or if there is color variation, reduce the thermostat setting another 15-25°F (10-15°C). Continue to reduce the cook temperature on successive loads until the desired results are achieved.
NOTE: Cooking at excessive temperatures will not reduce cook time, it will produce unsatisfactory baking and roasting results.

Cook Time
Check the product in about half the time recommended for deck or range oven recipes. Record times and temperatures which provide best results for future reference.
NOTE: Cook time will vary with the amount of product loaded, the type of pan and the temperature.

OPERATING TIPS

Pans and Racks
Product or pan height determines how many racks are used. The oven holds up to ten 18” x 26” (45.7 x 66.0 cm) bun pans.
Load the oven from the bottom, centering the pans on the rack. Never place a pan or aluminum foil on the bottom of the oven. This obstructs the flow of air and results in uneven baking and roasting.

Roasting
To reduce shrinkage when roasting, place meat directly on the racks. Place a sheet pan one-half full of water in the bottom rack position. The water evaporates, increasing humidity in the oven chamber. The pan catches grease from the meat, making oven cleaning easier.

Baking
Weigh the product to ensure equal distribution in each pan. Varying amounts of product will cause uneven bak-ing results.

Fans
The fan must be operating for the oven to heat. Use the Pulse Plus feature to allow light or liquid product to set in the pan and to avoid rippling towards the fan. If your oven is not equipped with this feature use the following procedure.

1.  Preheat the oven 25°F (15°C) above the baking temperature.
2.  Load the oven with product. Close the doors.
3.  Set the thermostat to the baking temperature.
4.  Turn the oven off.
5.  Allow the product to set for 5-7 minutes with the fan off. The residual heat in the oven sets the product.
6.  Turn the oven on for the remainder of the bake.

Suggested Times and Temperatures

NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of load, temperature of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary, write in your proven time and temperature for ready reference.

Maintenance.

Cleaning and Preventative Maintenance

CLEANING THE OVEN
Painted and stainless steel ovens may be kept clean and in good condition with a light oil.

1.  Saturate a cloth, and wipe the oven when it is cold.
2.  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.
with the grain of the metal.
The porcelain interior can be cleaned with any commercial oven cleaner. Be sure caustic cleaning compounds DO NOT come in contact with the blower wheel and the aluminized steel panel directly behind it.

1.  Remove the racks, rack supports and blower wheel from the oven.
2.  Soak the parts in a solution of ammonia and water.
3.  Reinstall after cleaning.
   NOTE : If the oven is moved the restraint must be

Weekly Cleaning
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.

PREVENTATIVE MAINTENANCE
The best preventative maintenance measures are the proper installation of the equipment and a program for routinely cleaning the ovens.

Annual Maintenance
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 your local Blodgett service company, a factory representative or the Blodgett Oven company.

WARNING!!
Always disconnect the appliance from the power supply before servicing or cleaning.

Troubleshooting Guide

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Oven will not fire.
•          Gas turned off.

•          Oven not plugged in.

•          Power switch on the control panel is off.

•          Control set below ambient temperature.

•          Doors are open.

| •          Turn the gas valve to ON.

•          Plug in electrical supply cord.

•          Set the control panel to COOK or OVEN ON.

•          Set to desired cook temperature.

•          Close doors.

SYMPTOM: Oven does not come to ready.
•       The oven has not reached preheat temperature.

•       Gas valve not turned on completely.

•       The quick disconnect is not connected.

•       Gas pressure to oven is too low.

•       Internal problem with main temperature control.

| •          Wait for oven to reach preheat temperature.

•          Check the gas valve, turn on fully if necessary.

•          Reconnect the quick connect. Check all gas connec- tions.

•          Call your local gas representative.

•          *

SYMPTOM: Convection fan does not run.
•       Oven is not plugged in.

•       Oven is not set to the cook mode.

•       Circuit breaker tripped.

•       Doors are open

| •       Plug in electrical supply cord.

•       Set the control panel to COOK or OVEN ON.

•       Reset the breaker.

•       Close doors.

SYMPTOM: General baking problems.
•       Thermostat out of calibration.

•       Improper oven venting.

| •       *

•       *

*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, how- ever, 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.

Documents / Resources

| BLODGETT SHO-100-G Convection Oven [pdf] Installation Guide
SHO-100-G, Convection Oven
---|---

References

• Blodgett Home | Blodgett Ovens

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