Blodgett Convection Oven KCO 25E User Manual

KCO-25E  
CONVECTION OVEN  
INSTALLATION -- OPERATION -- MAINTENANCE  
BLODGETT OVEN COMPANY  
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183  
PN 32219 Rev E (12/04)  
E 2000 --- G.S. Blodgett Corporation  
 
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.  
 
Model:  
Your Service Agency’s Address:  
Serial Number:  
Your oven was installed by:  
Your oven’s installation was checked by:  
 
Table of Contents  
Introduction  
Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Oven Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Installation  
Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
2
3
4
5
5
5
5
6
7
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Double Stacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Door Relocation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Utility Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Operation  
Safety Information and Operating Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Solid State Digital Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
8
9
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Maintenance  
Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
 
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.  
ELECTRICAL SPECIFICATIONS (per section)  
Amps  
KW  
Hz  
Volts  
Phase  
L1  
15  
13  
14  
13  
15  
13  
L2  
15  
13  
---  
L3  
---  
---  
---  
---  
---  
---  
N
---  
3.0  
3.0  
3.0  
3.0  
3.0  
3.0  
60  
208  
240  
220  
230  
200  
240  
1
1
1
1
1
1
60/50  
60/50  
60/50  
60/50  
60/50  
---  
14  
---  
13  
---  
15  
13  
---  
NOTE: Load ratings are double the above data for double stacked units.  
2
 
Introduction  
Oven Components  
Heating Elements --- located on the back wall of  
the oven, the elements provide heat to the baking  
chamber on electric ovens.  
Blower Wheel Cover --- located on the back interi-  
or wall of the oven. Protects the blower wheel.  
Blower Wheel --- spins to circulate hot air in the  
baking chamber.  
Control Panel --- contains wiring andcomponents  
to control the oven operation.  
Convection Motor --- provides power to turn the  
blower wheel.  
Oven Racks --- three racks are provided standard.  
Rack Supports --- hold oven rack s.  
KCO---25E Single  
KCO---25E Double  
Figure 1  
3
 
Installation  
Delivery and Location  
DELIVERY AND INSPECTION  
OVEN LOCATION  
All Blodgett ovens are shipped in containers to  
prevent damage. Upon delivery of your new oven:  
D 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.  
D 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 well planned and proper placement of your  
oven will result in long term operator convenience  
and satisfactory performance.  
D Place the oven in an area which is accessible for  
proper operation and servicing.  
D It is also essential that ventilation air not be ob-  
structed in any way if proper operation is to be  
assured. Tripping of the blower motor thermal  
overload protective device is caused by exces-  
sive ambient temperature in the motor compart-  
ment resulting from insufficient ventilation.  
Such a condition must be corrected immediate-  
ly if permanent damage to the oven is to be  
avoided.  
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.  
Before making any utility connections to this oven,  
check the rating plate attached to the back of the  
oven to be sure the oven specifications are com-  
patible with the electrical services supplied for the  
oven.  
4
 
Installation  
Oven Assembly  
LEG ATTACHMENT  
DOUBLE STACKING  
1. Mount the lower section on legs as directed.  
2. Set the upper section on the lower section.  
NOTE: Before operating the KCO-25E, the unit  
must be mounted on the legs provided.  
3. Remove the two stacking straps from the bot-  
tom unit.  
4. Remove the bottom left and right screws from  
the upper section.  
5. Re-attach the two stacking straps with the  
screws removed in Steps 3 and 4.  
1. Tilt the oven onto its back.  
2. Screw 4” legs into four holes located near  
oven corners.  
3. Use a tool to tighten the hex nut at the top of  
each leg.  
4. Lift oven forward onto legs.  
Figure 2  
OVEN LEVELING  
After the oven is mounted on the legs it should be  
leveled by screwing the adjustable leg feet in or  
out as necessary. Check with a spirit level placed  
on the top of the oven.  
Stacking  
Straps  
Figure 3  
5
 
Installation  
Oven Assembly  
DOOR RELOCATION  
The KCO-25E is shipped with the door hinged on  
the right side. If left hand operation is necessary  
use the following procedure to relocate the door.  
5. Relocate the handle and plate assembly on  
the door as follows:  
a.) Remove the four hex head screws which  
attach the handle plates to the door.  
1. Shut off the oven power switch.  
2. Remove the door as follows:  
a.) Loosen the two upper door bolts.  
b.) Twist the upper plate around the door  
handle by at least 90_.  
c.) Lower the handle and plate assembly out  
of the door.  
d.) Flip the handle and plate assembly 180_.  
e.) Reattach the assembly by inserting the  
roller latch plate into the opening at the  
door top.  
f.) Twist the lower plate around the door han-  
dle to its original mounting position.  
b.) Loosen the two lower door bolts. Remove  
the top bolt.  
c.) Slide the remaining lower door bolt up in  
its slotted hole.  
NOTE: The lower door pin attached to the  
bolt will release from the bushing  
in the unit frame.  
d.) Tilt the door (with the 5/16” thick washer)  
away from the unit.  
e.) Lower the door so that the upper door pin  
drops out of the bushing in the unit frame.  
g.) Reinstall the four screws through the han-  
dle plate into the door.  
6. Adjust the door as follows:  
a.) Close the door and check that the roller  
latch secures the door tightly.  
b.) Adjust the catch plate (by its slotted  
mounting holes) if necessary.  
3. Relocate the hinge and catch parts as follows:  
a.) Remove the trim plates located on the  
frame opposite the door pins. The two  
plates are attached with one screw each.  
7. Turn the unit on and verify that the door prox-  
imity switch shuts off the fan when the door  
opens.  
NOTE: This will expose the pin/bushing  
holes for the alternate door loca-  
tion.  
b.) Move the two brass door bushings in the  
unit frame to the alternate door pin/bush-  
ing holes.  
c.) Attach the trim plates to the frame over the  
two holes where the bushings were.  
Mounting holes are provided at the new  
locations.  
Door Catch  
Under Overhand  
Handle & Plate  
Assembly  
NOTE: Note that the upper trim plate has  
a slotted air opening.  
d.) Move the door catch plate located on the  
upper door frame to the opposite side of  
the oven cavity. Mounting holes are pro-  
vided at the new location for the catch  
plate (two screws).  
Door Bolt  
4. Reattach the door as follows:  
Trim Plate  
a.) Attach the door to the unit at the relocated  
bushings by reversing the steps above.  
b.) Tighten the four door bolts hand tight only.  
Figure 4  
6
 
Installation  
Utility Connections  
THE INSTALLATION INSTRUCTIONS CON-  
TAINED HEREIN ARE FOR THE USE OF QUALI-  
FIED 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.  
ELECTRICAL CONNECTION  
U.S and Canadian installations  
This unit is supplied with a power cord and 6-20P  
NEMA plug (3 prong grounding 250 volt). It is in-  
tended for use with a 6-20R NEMA receptacle.  
Qualified installation personnel are individuals, a  
firm, a corporation, or a company which either in  
person or through a representative are engaged  
in, and responsible for:  
WARNING!!  
This appliance is equipped with 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.  
D the installation of electrical wiring from the elec-  
tric meter, main control box or service outlet to  
the electric appliance.  
Qualified installation personnel must be experi-  
enced in such work, familiar with all precautions  
required, and have complied with all requirements  
of state or local authorities having jurisdiction.  
General export installations  
Before making any utility connections to this oven,  
check the rating plate attached to the back of the  
oven to be sure the voltage, phase and KW rating  
are compatible with the electrical services sup-  
plied for the oven. See the table on page 2 for elec-  
trical specifications.  
U.S. and Canadian installations  
All ovens, when installed, must be electrically  
grounded in accordance with local codes, or in the  
absence of local codes, with the National Electrical  
Code, ANSI/NFPA 70---Latest Edition and/or Cana-  
dian National Electric Code C22.2 as applicable.  
THE BLODGETT OVEN COMPANY CANNOT AS-  
SUME RESPONSIBILITY FOR LOSS OR DAMAGE  
SUFFERED AS A RESULT OF IMPROPERINSTAL-  
LATION.  
The ventilation of this oven should be in accor-  
dance with local 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 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 dis-  
tributor, please call the Blodgett Oven Company at  
0011-802-860-3700.  
7
 
Operation  
Safety Information and Operating Tips  
THE INFORMATION CONTAINED IN THIS SEC-  
TION IS PROVIDED FOR THE USE OF QUALIFIED  
OPERATING PERSONNEL. QUALIFIED OPERAT-  
ING PERSONNEL ARE THOSE WHO HAVE  
CAREFULLY READ THE INFORMATION CON-  
TAINED IN THIS MANUAL, ARE FAMILIAR WITH  
THE FUNCTIONS OF THE OVEN AND/OR HAVE  
HAD PREVIOUS EXPERIENCE WITH THE OP-  
ERATION OF THE EQUIPMENT DESCRIBED. AD-  
HERENCE TO THE PROCEDURES RECOM-  
MENDED HEREIN WILL ASSURE THE  
ACHIEVEMENT OF OPTIMUM PERFORMANCE  
AND LONG, TROUBLE-FREE SERVICE.  
OPERATING TIPS  
Oven Temperature  
Follow the Time and Temperature recommenda-  
tions provided for the product to be prepared in  
the oven. Cooking at higher temperatures will not  
reduce cooking time, it will produce unsatisfactory  
results.  
Pans and Racks  
Product or pan height determines how many  
racks are used. The oven holds up to three 9” x 13”  
racks.  
Please take the time to read the following safety  
and operating instructions. They are the key to the  
successful operation of your Blodgett conveyor  
oven.  
Never place a pan or aluminum foil on the bottom  
of the oven. This obstructs the flow of air and re-  
sults in uneven baking and roasting.  
Baking  
Weigh the product to ensure equal distribution in  
each pan. Varying amounts of product will cause  
uneven baking results.  
SAFETY TIPS  
For your safety read before operating  
D DO NOT remove the control panel cover unless  
the oven is unplugged.  
8
 
Operation  
Solid State Digital Control  
OVEN CONTROLS  
Indicates the oven temperature is too low  
for the selected product recipe. Wait until  
is displayed.  
1. POWER ON/OFF - controls the operation of  
the oven. When lit the power to the unit is on.  
If the switch is not lit, the power to the unit is  
off.  
2. DISPLAY --- displays time, temperature and  
other information related to oven function.  
Time is displayed in minutes and seconds and  
counts down.  
Indicates the oven has reached the se-  
lected recipe temperature. Ready for prod-  
uct load.  
Indicates the number of pans of the same  
product in one load.  
3. START/STOP KEY --- starts or stops the se-  
lected product key program.  
4. PRODUCT KEYS (1-6) --- associates a time  
and temperature with a specific product for  
each key.  
5. PROGRAM KEY --- accesses the program  
mode to set or change the time ortemperature  
of a product key.  
6. HEAT LIGHT --- indicates that the elements are  
operating.  
Indicates the timer has counted down to  
00:00 and the product is done.  
Indicates the control is ready to accept the  
code and enter the program mode.  
Indicates the control has entered the pro-  
gram mode.  
Indicates the cook temperature for a prod-  
uct key can be programmed.  
Indicates the cook time for a single pan can  
be programmed.  
DISPLAY MESSAGES  
Indicates the cook time for two pans can be  
programmed.  
Indicates the oven is heating to, or cycling  
at the idle temperature. (Temperature the  
oven maintains when not in use).  
Indicates the cook time for three pans can  
be programmed.  
Indicates the oven temperature is too high  
for the selected product recipe. Wait until  
is displayed.  
Indicates an open or shorted probe.  
1
3
2
5
6
4
Figure 5  
9
 
Operation  
Solid State Digital Control  
OVEN OPERATION  
PRODUCT PROGRAMMING  
NOTE: The display examples given below are for  
product 1.  
NOTE: The example given below is for Product 1.  
To enter the Program Mode:  
1. Toggle the POWER SWITCH (1) to the ON  
1. Press and hold the PROGRAM key (5) for 3  
seconds. The buzzer sounds and the display  
position. The display reads  
as the oven  
heats to, or cycles at the programmed idle  
temperature.  
reads  
.
NOTE: If the program key is pressed and NOT  
held the controller displays the current  
oven temperature and the program  
mode will not be accessed.  
2. Select one of the six (6) programmed PROD-  
UCT KEYS (4). Press the key once if one pan  
of the product is to be loaded. The display  
reads  
. Press twice if two pans of the  
2. When the display reads  
use the PROD-  
product are to be loaded. The display reads  
. Press three times if three pans of the  
product are to be loaded. The display reads  
.
UCT KEYS (4) to enter the program mode ac-  
cess code. The access code is: 1 1 1 1  
3. Press the PROGRAM key (5). The display  
reads  
.
The display flashes  
and  
if the cur-  
rent oven temperature is greater than the pro-  
To program a selected Product Key:  
grammed temperature for the selected prod-  
uct key. The display flashes  
1. Press the desired PRODUCT key (4). The con-  
and  
if  
trol flashes  
(number of selected product  
the current oven temperature is lower than the  
programmed temperature for the selected  
product key. When the display flashes  
key) then displays the current cook tempera-  
ture.  
The new cook temperature may now be en-  
tered.  
and  
perature.  
the unit is at the programmed tem-  
To enter numeric data use product key 5 to in-  
crease the value and product key 6 to de-  
crease the value. If the key is pushed quickly  
the units will increase/decrease by one. If the  
key is held, the units will increase/decrease by  
one to the nearest ten. The units will then in-  
crease/decrease by ten.  
When the desired temperature is reached  
press the PROGRAM key (5) to save the new  
temperature.  
3. If the wrong product is selected repeat Step 2  
using the correct PRODUCT KEY (4). If the  
product choice is correct but the number of  
pans is wrong; press the appropriate PROD-  
UCT KEY (4) until the display reads the correct  
number of pans.  
4. When both the product selection and number  
of pans are correct, and the display flashes  
and  
; load the product into the  
oven. Close the door.  
2. The control flashes  
then displays the cur-  
5. Press the START/STOP key (3) to begin the  
product countdown. The display flashes as  
the time counts down.  
rent time for a single pan of product. The new  
cook time may now be entered in minutes and  
seconds. When the desired time is reached  
press the PROGRAM key (5) to save the new  
time.  
6. The display flashes  
and the buzzer  
sounds when the product has timed out.  
7. Press the START/STOP key (3) to turn off the  
3. The control flashes  
then displays the cur-  
buzzer.  
rent time for two pans of product. The new  
cook time may now be entered in minutes and  
seconds. When the desired time is reached  
press the PROGRAM key (5) to save the new  
time.  
8. Remove the product.  
10  
 
Operation  
Solid State Digital Control  
PRESET PROGRAMMING  
4. The control flashes  
then displays the cur-  
rent time for three pans of product. The new  
cook time may now be entered in minutes and  
seconds. When the desired time is reached  
press the PROGRAM key (5) to save the new  
time.  
The product keys have been preprogrammed at  
the factory as follows:  
Recipe  
Temp.  
300_F  
325_F  
350_F  
375_F  
400_F  
425_F  
Time  
10:00  
10:00  
10:00  
10:00  
10:00  
10:00  
1
2
3
4
5
6
5. All items for the selected product key have  
now been programmed. The display reads  
.
NOTE: Another product key may be pro-  
grammed at this time by repeating  
Steps 1-4.  
To exit the Program Mode:  
1. After the last product key has been pro-  
grammed, press the PROGRAM key (5) to exit  
the program mode. The display reads  
.
11  
 
Operation  
Suggested Times and Temperatures  
PRODUCT  
FAHRN. CELCIUS  
TIME  
# SHELVES  
MEATS  
Beef  
400_F  
450_F  
300_F  
205_C  
235_C  
150_C  
8-10 mins.  
7-8 mins.  
2 hrs  
3
3
1
Hamburger Patties (5 per lb)  
Banquet Shell Steaks (10 oz.)  
Top Sirloin (6-7 lbs.)  
Pork, Lamb & Bacon  
375_F  
400_F  
400_F  
190_C  
205_C  
205_C  
2
3
3
25-30 mins.  
7-8 mins.  
5-7 mins.  
Baked Stuffed Pork Chops  
Lamb Chops (small loin)  
Bacon (on racks in 1/4 size sheet pans)  
POULTRY  
350_F  
350_F  
350_F  
175_C  
175_C  
175_C  
40 mins.  
35 mins.  
30 mins.  
3
3
2
Chicken Breast & Thigh  
Chicken Back & Wing  
Chicken (1/2 lbs. quartered)  
FISH & SEAFOOD  
335_F  
350_F  
425_F  
170_C  
175_C  
220_C  
16-18 mins.  
20 mins.  
9 mins.  
3
3
2
Fish Sticks  
Halibut Steaks, Cod Fish (frozen 5 oz)  
Lobster Tails (frozen)  
CHEESE  
350_F  
300_F  
400_F  
175_C  
150_C  
205_C  
30 mins.  
21/2 hrs  
8 mins.  
3
2
3
Macaroni & Cheese Casserole  
Lasagna (Frozen)  
Melted Cheese Sandwiches  
POTATOES  
400_F  
325_F  
205_C  
165_C  
50 mins.  
10 mins.  
3
3
Idaho Potatoes (120 ct.)  
Oven Roasted Potatoes (sliced or diced)  
BAKED GOODS  
Fruit Pies & Turnovers  
325_F  
325_F  
350_F  
300_F  
165_C  
165_C  
175_C  
150_C  
35 mins.  
3
3
3
3
Fruit Berry Pies (22 oz)  
Frozen Fruit Pies (46 oz.)  
Fresh Apple Pie (30 oz.)  
Pumpkin Pies  
45-50 mins.  
25-30 mins.  
30-50 mins.  
Bread & Rolls  
325_F  
375_F  
350_F  
165_C  
190_C  
175_C  
2 loaves  
30 mins.  
15-20 mins.  
15 mins.  
Bread (1 lb. loaves)  
Southern Corn Bread  
Brown & Serve Rolls  
3
3
Cakes & Cookies  
325_F  
325_F  
325_F  
165_C  
165_C  
165_C  
3
3
3
16-18 mins.  
20 mins.  
15 mins.  
Sheet Cakes (11/4 --- 11/2)  
Chocolate Cake  
Brownies  
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.  
12  
 
Maintenance  
Cleaning and Preventative Maintenance  
CLEANING THE OVEN  
PREVENTATIVE MAINTENANCE  
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.  
The best preventative maintenance measures are,  
the proper installation of the equipment and a pro-  
gram for routinely cleaning the ovens.  
If maintenance or repairs are required, contact  
your local Blodgett service company, a factory  
representative or the Blodgett Oven company.  
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.  
WARNING!!  
Always disconnect the appliance from the  
power supply before servicing or cleaning.  
1. Apply cleaners when the oven is cold. Always  
rub with the grain of the metal.  
Cleaning interior parts  
1. Remove the racks from the oven.  
2. Soak the racks in a solution of ammonia and  
water.  
3. Reinstall after cleaning.  
13  
 
Maintenance  
Troubleshooting Guide  
POSSIBLE CAUSE(S)  
SUGGESTED REMEDY  
SYMPTOM: Blower motor not running  
S No power to oven  
S Door is open  
S Press POWER ON/OFF key  
S Close the door  
S Door switch malfunction  
S Motor burned out  
S *  
S *  
SYMPTOM: Controller displays PROB  
S Short or open temperature probe  
S *  
S *  
S Loose probe connections at controller or  
thermostat  
S Internal problem with controller  
S *  
SYMPTOM: Motor is running: No Heat  
S Loose wire between element and relay  
S Element burned out  
S *  
S *  
S *  
S *  
S *  
S Element relay malfunction  
S Malfunction in controller or thermostat  
S Hi limit thermal switch opened  
SYMPTOM: Oven on --- Control not working  
S Computer controller not properly installed  
S Internal problem with computer controller  
S Thermostat malfunction  
S Reinstall  
S *  
S *  
SYMPTOM: Baking Problems --- Product too light or dark  
S Oven calibration S *  
S Cook temperature or time not correct for the S Adjust the controller recipe program  
product  
S Initial raw product temperature not consistent for S Adjust the initial product temperature to meet  
programmed product time and temperature  
standards  
*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 as-  
sume responsibility for damage as a result of servicing done by unqualified personnel.  
WARNING!!  
Always disconnect the power supply before cleaning or servicing the oven.  
14  
 
CUSTOMER  
INSERT  
WIRING DIAGRAM  
HERE  
 

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