Instruction/ maintenance manual of the product 1060 Series Blodgett
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1060 SER IES GAS DECK OVEN INS T ALLA TI ON - - OPER A TION - - MAI NT EN ANCE LA SÉRIE 1060 FOURS À GAZ À PLA TEFORME MANUEL D’IN ST ALLA T ION - - UTILISA TION - - ENTR ETIEN BL ODGETT OVEN COMP ANY www .
IMPORT A NT F O RY O U RS A F E T Y Do n ot st or e or use gaso line or o ther f lammable vapo rs or liquids in the vicin ity of thi s or any othe r ap pl ia nc e.
THE REP UT A TION YOU CAN COUN T ON UNE RÉPUT A TION SUR LAQUELL E VOUS POUVEZ COMPTER F or over a century and a hal f, The Bl odgett Ov en Company has been bui lding ovens and no thing but ovens. W e’ ve set the industry’s quality standard for all kinds of ov ens for every fo odservi ce operatio n regardless of size, applicati on or budget.
Y our Service Agency ’s Address: A d r e s s ed ev o t r ea g e n c ed es e r v i c e : Model /Modèl: Serial Number/Numéro de série: Y our oven was instal led by / Install ateur de votre fo ur: Y.
T able of Contents/ T able des Ma tières Intro du ctio n Oven De scr iption a nd Spec ificat ions 2 .... Oven Co mponents 3 .................... Ins tallat ion Deli very and Loc ation 4 ................. Oven Assembl y 5 ...................... Pa c k a g i n g 5 .
Intr oduc tion 2 Oven Descr iptio n and Specifications Blodg ett D eck ovens h ave s et ind ust ry wid e sta n - dards of excellence for baking characteristics, performance and reli abili ty .
Intr oduc tion 3 Oven Compon ents Ultra Ro kite Deck - - - s tone dec k t hat ab sorb s he at from b elow t o cook th e bot tom of t he pr oduc t. Steel Deck - - - a bs orbs h eat from below t o cook the botto m of the pro duct. Deck Su pports --- h o l d t h e o v e n d e c k s .
Ins tallat ion 4 Deliv ery an d Loc ation DELIVER Y AND I NSPECTIO N All Blo dgett ovens are s hipped i n containers to prevent damage. Upon delivery of yo ur new oven: D Inspect the shipping co ntainer for ex ternal dam- age. Any evidence of damage should be noted on the del ivery receipt which must be signed by the driver .
Ins tallat ion 5 Oven Assembly PA C K A G I N G Before beginning assembl y and install ation of the oven, check that all necessary components have been received. In addition to the ove n itself , legs, the proper vent, and/or o ther a ccesso ries may be required.
Ins tallat ion 6 Oven Assembly DOU BLE S EC TION ASSE MBL Y 1. F asten 12” (305 mm) legs to lower s ection. 2. Remove the sheet metal flue co ver on bo ttom of U PPER SE CTI ON FLUE ONL Y an d s ave t he two screws. 3. Faste n cr own a ng le leg fr ame t o upp er s ec - tio ns.
Ins tallat ion 7 Oven Assembly DEC K SEAL 1. Place the l ong li p of the deck seal in front of the shelf suppo rt angle. Place the sho rter lip with the notches between the shelf support angle and the shelf . 2. Push seal down into place. Figure 4 FL UE PLA TES 1.
Ins tallat ion 8 V entilat ion Blo dgett gas deck ovens are direct fired. Heat and flue prod ucts from the burners are introduced di- rectly into the baking compartment. As a result, improper v enting can have a detrimental effect on the baking characteri stics of the ov en.
Ins tallat ion 9 V entilat ion DIRECT FLUE ARRANGEMENT When the install ation o f a mechanically driven ex- haust hood is impracti cal the oven may be vented by a direct flue arrangement. WA R N I NG ! ! It is e sse ntial that the d irect f lu e be in stalled as follow s.
Ins tallat ion 10 Utilit y Connec tio ns - - - Standar ds and Codes THE INST ALL A TION INSTRUCTIONS CO N- T A INE D HER EI N A RE FOR THE US E OF QUALI - FIED IN ST ALL A TION AND S ERVICE PERS ONN EL ONL Y . INS T A LLA TI ON OR SER VI CE BY OTHER THAN QU ALIFIED PERSO NNEL MA Y RESUL T IN DAMAGE TO THE O VEN AND/OR INJURY TO THE OP ERATO R.
Ins tallat ion 11 Gas Co nnect ion GAS PIPING A properly siz ed gas supply system is essential for maximum oven performance. Piping should be sized to provi de a supply of gas sufficient to meet the maximum demand o f all appli ances on the li ne wit hou t loss of pr ess ure a t th e equ ipme nt.
Ins tallat ion 12 Gas Co nnect ion PRESSURE REGULA TION AND TESTING Each section of the 1060 - B series oven is ra ted at 120,000 BTU p er hour (35.2 kW). The 1060 -BL se - ries ovens are rated at 85,000 BTU per hour (24.9 kW). At full demand, each section 1060 - B requires 120 cubic feet per hour (3.
Ins tallat ion 13 Gas Co nnect ion GAS HOSE RE STRAINT If the oven is mounted on casters, a commercial flexib le c onne ctor w ith a minim um of 3/4 ” (1 .
Oper ati on 14 Safety Info rmat ion THE I NFORM A T ION CONTAINED I N THIS SEC - TION IS PRO VIDED FOR THE USE OF QU ALIF IED OP ERA TING PERS ONN EL. QUAL IFIED OP ERA T- ING PE RSONNE L A RE THOSE W.
Oper ati on 15 Oven Con trol 1 2 3 CONTROL D ESCRIPT ION 1. AUTOMA TIC SAFETY PIL OT VAL VE - - - pro - vides co mplete gas shut -o ff in the event of pi- lot fa ilure . 2. M ANUAL CONT ROL VAL V E - - - provid es ma n - ua l cont rol of g as flow to the main bu rne r through the thermostat.
Oper ati on 16 Gene ral Guidel ines for Oper ating P ersonne l COOK TIMES AND TEMPERA T URES Cook T emperatures Cook temperatures vary with different products. Experiment with the initi al bakes until you find the idea l comb inat ion of t ime a nd t empe rat ur e.
Mai nten a nc e 17 Cle aning and Prevent ative Maint enance CLEANING THE OVEN P ainted and stainless steel ovens m ay be kept clea n and in g ood condit ion wit h a ligh t oil. 1. Saturate a clo th, and wipe the oven when it i s cold. 2. Dry t he oven w ith a c lean c loth .
Mai nten a nc e 18 T roub leshooti ng Gu ide POSSIB LE CA USE(S) SUGGE STED R EME DY SYMP TOM: Stro ng bottoms on the bakes S T oo muc h bottom heat S High gas pressure S F aulty flue (strong di rect .
Mai nten a nc e 19 T roub leshooti ng Gu ide POSSIB LE CA USE(S) SUGGE STED R EME DY SYMP TOM: Pro duct dried out S Oven temperature too lo w S Not usi ng enough water in the mix S The rmos ta t out o.
Intr oduc tion 20 Descri pti on et Spéci fi cati ons d u Four Les fou rs à p lat efor me Blod ge tt on t éta bli les h au ts standards de quali té de l’industri e par leurs carac - téristiques de cui sson au four , le rendement et la fiabil ité.
Intr oduc tion 21 Éléments du Four Plateforme de Ro ki te - - - plateforme de pierre qui absorbe l a chaleur du bas du four po ur cuire le dessous du produi t. Plat eform e d’aci er - - - qui absorbe la chaleur du bas du four po ur cuire le desso us du produit.
Ins tallat ion 22 Livraiso n et Implantat ion LIVRAISON ET INSPEC TION T ous l es fours sont expédiés en conteneurs. A la récep tion de vot re four Blodge tt vous d evez: D V érifier que les embal lages ne sont pas abi més.
Ins tallat ion 23 Mont age du Fo ur EMB ALLA GE Av ant de commenc er le montage d u four il faut vé- rifier que tous ses compo sants sont présents. En plus du four , lui-méme, il faut des pieds, un système de ventilati on et/ou d’autres accessoires.
Ins tallat ion 24 Mont age du Fo ur M O N T A G ED EL AS E C T I O N D O U B L E 1. Fixer les pieds de 12” (305 mm) à la section du bas. 2. Retirer la gai ne de métal qui reco uvre le tuy au au bas de la SECTION SUP ERIEURE DU TUY - AU SEUL EMENT et conserver l es deux vis.
Ins tallat ion 25 Mont age du Fo ur JOINT D E PLAQUE 1. Place r la pa rt ie longu e de la lè vre d u join t de- vant l’angle de suppo rt du pl ateau. Pl acer la partie courte de la l èvre qui a des encoches entre l’angle du support de pl aque et la plaque.
Ins tallat ion 26 V entilat ion Un système de venti latio n planifié et install é est absol ument nécessaire car il permet un bon fo nc - tionnement du four tout en débarassant la surface de travail des buées et résidus de combusti on.
Ins tallat ion 27 V entilat ion EN PRISE DIRECTE Quand l ’install ation d’une hotte aspirante mécani- que est impossi ble ou peu pratique à réali ser , on peut ventil er le fo ur au moyen d’une i nstallati on en pris e direc te. AVERTI S SEM ENT! ! Quand on utilise un sy stème à prise di - recte il f aut abso lument suivre le s chéma.
Ins tallat ion 28 Branchemen ts de Service - - - Normes et Codes LES C ONSEI LS D’ INSTALLA TI ON ET D ’E NTRE - TIE N CONTENU S DANS C E MA NUEL NE S’ADRESSENT Q U’Á UN PERSO NNEL QU ALI - FIÉ . UN PE RSONNE L NON QUALIFI E PE UT SE BLES SER ET/O U ABÎMER LE FO UR L ORS DE SON IN ST ALL A TION ET/OU SON EN TRETIEN.
Ins tallat ion 29 Branchemen t de Gaz CONDUIT D E GAZ Un système d’ali mentation en gaz de bon calibre est essentiel pour obtenir l e meill eur rendement du four . Les co nduits doivent être calibrés po ur fournir suffi samment de gaz pour alimenter tous les appareil s sur le conduit sans perte de pressio n à l’équipement.
Ins tallat ion 30 Branchemen t de Gaz R É G L A G EE TT E S TD EP R E S S I O N Chaque section des fours de 1060-B est standar- disée à 120,000 BTU p ar heure (35.2 KW). Chaque section des fours de 1060-BL est sta ndardisée à 85,000 BTU p ar heure (24.
Ins tallat ion 31 Branchemen t de Gaz RETENUE DU TUY AU DE GA Z Si l e four est monté sur roule ttes, un connecteur commercial flexible ayant un diamètre i ntérieur minimu m de 1, 9 cm (3 /4”) doit êtr e utilisé ave c un disposi tif de connexio n rapide.
Utilis ation 32 Inform ation de Sécurit é LES I NFORMATIONS CONT ENUE S DA NS CETTE SECTION SON T DESTINÉES AU P ER- SONNEL QUALI FIÉ APPELÉ A U TI LISE R LE FOUR .
Utilis ation 33 Les Co mmandes du Four 1 2 3 DESCRIPTION DES COMMAND ES 1 . L AV A L V ED EV E I L L E U S EA U T O M A T I Q U E - - - f e r m et o u t ea r r i v é ed eg a zl o r s q u el av e i l l e u s e ne fonctio nne pas.
Utilis ation 34 Consignes Gén érales à l’In tention des Utilas ateurs TEMPS ET TEMPÉRA TURES L a T e m p é r a t u r ed eC u i s s o n La température de cui sson vari e avec le s différ- ents produi ts.
Entreti en 35 Nettoya ge et En tretie n P réve ntif NETTOY AG E DES FOURS Les fo urs peints et en acier inoxydabl e peuvent être conservés en b on état si o n l es nettoie avec une huile l égère. 1. Imprégner un chiffon de cette huile et frotter le four lo rsque celui-ci est froi d.
Entreti en 36 G u i d ed eD é t e c t i o n d e sP a n n e s CA USE(S) PROBAB LE(S) SUGGESTION SYMP TOME: F onds Durs: S T rop de chaleur prov enant de la sol e S Pressio n de gaz élevée S Conduit .
Entreti en 37 G u i d ed eD é t e c t i o n d e sP a n n e s CA USE(S) PROBAB LE(S) SUGGESTION SYMP TOME: Pro duit Désséche S T empérature du four tro p basse S P as assez d’eau dans la prépara.
An important point after buying a device Blodgett 1060 Series (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Blodgett 1060 Series yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Blodgett 1060 Series - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Blodgett 1060 Series you will learn all the available features of the product, as well as information on its operation. The information that you get Blodgett 1060 Series will certainly help you make a decision on the purchase.
If you already are a holder of Blodgett 1060 Series, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Blodgett 1060 Series.
However, one of the most important roles played by the user manual is to help in solving problems with Blodgett 1060 Series. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Blodgett 1060 Series along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
