BCP & BLCP combi ovens INSTALLATION - OPERATION - MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183 PN 60739 Rev Q (9/14) © 2014 - G.S.
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TABLE OF CONTENTS IMPORTANT WARNING: Improper installation, adjustment, alternation, service or maintenance can cause property damage, injury or death. Read the instllation, 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.
Installation Utility Connections - Standards and Codes U.S. and Canadian installations 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. The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.
Installation The Blodgett Combi-Oven/Steamer The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/Steamer you have the choice of two cooking processes: Steam and Hot Air, either... You can also use two or three functions in sequence during one cooking process.
Installation Description of the Combi-Oven/Steamer ABOUT THE OVEN/STEAMER OVEN/STEAMER OPERATION Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel with first class workmanship. The practical oven door, with a viewing window, has a wide swing radius and handle which can be operated easily, even with wet or greasy hands. The multiple speed fan, which is guarded against accidental finger contact, is driven by a quiet and powerful motor.
Installation Utility Specifications plumbing specifications WATER Water pressure 36.26 PSI (250 kPa, 2.5 bar) during Combi Wash 21.76 PSI (150 kPa, 1.5 bar) when Combi Wash is not active Water connection Water quality requirements 40(min)-50(max) PSI supply pressure 3/4” garden hose cold water TDS: 40-125 ppm Hardness: 35-100 ppm Chlorides: <25 ppm Silica: <13 ppm Chlorine: 0 ppm pH: 7.0-8.
Installation Utility Specifications Model Voltage 208/230/240 BLCP-23E Mini Combi BLCP-6E Mini Combi 400/415 440/480 208 240 208 240 208/230/240 BLCP-10E Mini Combi BCP-61E BLCP-61E BCP-101E BLCP-101E BCP-102E BLCP-102E BCP-202E BLCP-202E 400/415 440/480 208 240 480 208 240 480 208 240 480 208 240 480 ELECTRICAL RATINGS kW Hz 2.7/3.3/3.6 50/60 2.7/3.3/3.6 50/60 5.4/6.6/7.2 50/60 6.6/7.2 50/60 5.4/5.8 50/60 5.4/6.5 50/60 4.6 50/60 6.1 50/60 6.9 50/60 9.2 50/60 10.4/12.7/13.8 50/60 10.4/12.7/13.
Installation Oven Assembly to Stand Your Blodgett COMBI oven has been shipped with black plastic caps on the corners of its base. In order to mount your oven to its stand, please do the following: Note difference in rail placement 1. Remove the stand from the packaging. Install the casters or feet into the base of the stand. If inserting casters ensure that the locking casters are at the front of the stand, see figure. Place the stand upright in an area readily available. 2.
Installation Oven Location and Leveling The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance. Strong sources of heat such as hotplates, tilting frying pans, deep fat fryers, etc. should not be placed near the oven, especially near its right side. An optional side heat shield is available. Certain minimum clearances must be maintained between the oven and any combustible or non-combustible construction.
Installation Plumbing Connections water connection To facilitate cleaning and servicing, the oven should be connected with an approved flexible 3/4” hose. Permanent installations should be fitted with a stop-tap and a non-return valve. Blodgett BCP/BLCP ovens have two water connections. Both are located at the back of the unit. BCP/BLCP-61, 101, 102 and 202 models • 1 connection for raw water for the condensation jet. • 1 connection for steam generation and the Combi Wash jet in the oven chamber.
Installation Plumbing Connections cleaning & deliming chemical 1. BCP/BLCP-61, 101, 102 and 202 ovens only. The oven is supplied with a chemical bottle holder. The holder can be affixed to either side of the oven. Place it on the stand crossmember. 3. Insert the blue and red hoses into the proper bottles. Red is for detergent, blue is for rinse aid. 4. BCP only - The last line is for the delimer. This is the tan colored tube protroding from the bottom of the oven.
Installation Electrical Connection and Ventilation electrical connection WARNING!! NOTE: Electrical connections must be performed by a qualified installer only. If the supply cord is damaged, it must be replaced by a special cord or assembly available from the manufacturer or its service agent. Before making any electrical connections to these appliances, check that the power supply is adequate for the voltage, amperage, and phase requirements stated on the rating name plate mounted on the appliance.
Installation Gas Connection gas piping Maximum Capacity of Iron Pipe in Cubic Feet of Natural Gas Per Hour 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. (Pressure drop of 0.5 Inch W.C.
Installation Gas Connections pressure regulation and testing The gas pressure to the appliance must be rated for each appliance while the burners are on. A sufficient gas pressure must be present at the inlet to satisfy these conditions. Refer to the table below for correct gas pressure. Prior to connecting the appliance, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After connection, the appliance must be checked for correct gas pressure.
Installation Gas Hose Restraint U.S. and Canadian installations If the appliance 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 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.
Installation Final Check Lists oven interior WARNING!! 1. Check that filter housing is mounted correctly Final check list must be performed by a qualified installer only. 2. Check interior light 3. Clean the oven oven exterior 1. Check that the oven has not been damaged in transit (dents, scratches, etc.) control 1. Check and adjust, if necessary, each of the preset values 2. Check/adjust the height and check that the oven is placed level (horizontally) 2.
Operation Safety Information for Gas Ovens What to do in the event of a power failure: 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.
Operation Blodgett Programmable Control Introduction The BCP/BLCP ovens include the versatile Blodgett Programmable control. The control features: Figure 9 17 • Multiple cooking modes include hot air, combi with CombiOptima, reheating/regenerating, steaming, low-temperature steaming, forced steaming, proofing, cooling, and preheating • CombiOptima automatically measures and controls the humidity level in the oven, helping to retain the appearance and juiciness of the product.
Operation Cooking Modes CombiOptima Mode CombiOptima offers you the possibility of adding up to 100% humidity to the oven chamber at temperatures from 160 to 480°F (70 to 250°C). 2. Preheat the oven for 5 minutes with the desired humidity content. Depending on the amount of product in the oven and the desired humidity level and temperature, the desired humidity is typically reached after 1 to 5 minutes.
Operation Cooking Modes Steam MoDE Retherm Mode The steam mode provides 100% humidity in the cooking chamber. Use the steam mode for the following applications: Low Temperature Steaming Reheating is a very gentle process 70-350°F (20-180°C). The program operates with low fan speed and adds a carefully calculated amount of humidity which maintains the nice appearance and taste of the product. Steaming at 150-195°F (65-90°C) is recommended for delicate products such as fish.
Operation Welcome Screen and Work Menu The welcome screen will appear when you power up your BCP/BLCP oven. 6. FAN & VENT KEY - press to access fan and vent submenus 1. Press the any of the 6 keys on either side of the control to access the WORK Menu. 7. PROGRAM KEY - press to access program menu 8. RIGHT MODE SELECTION KEY - press to select mode to the right. Work Menu 1. MAIN POWER SWITCH - controls power to the oven 9. RIGHT OVEN TEMP KEY - press to increase set temperature. 2.
Operation Manual Cooking Mode Selection Setting Humidty Level in CombiOptima 1. Use the keys on the right and left of the mode selection icons to select the desired mode. If CombiOptima is selected you will need to enter the desired humidity level. NOTE: The selected icon will apper inside a red box in the center of the screen.
Operation Manual Cooking Setting the Cook Temperature Setting the Cook Time 1. Use the 3rd keys down on the right or left to set the desired cook temperature. The large white number in the center of the screen displays the actual oven temperature. The smaller red number on the right of the screen displays the set temperature. 1. Use the 4th keys down on the right or left to set the desired cook time. For continuous operation, press the left key until the display shown no time.
Operation Manual Cooking Setting the FAN SPEED Tips for setting fan speed The fan function is active in HOT AIR, STEAM and RETHERM only. In all other modes, the fan is controlled automatically by the oven. • A fan speed between 20 and 50% is recommended for puff pastry, Danish pastry, cakes and small products as well as in the Delta-T and Cook & Hold modes. 2. Use the 5th keys down on the right or left to set the desired fan speed.
Operation Manual Cooking Setting the Vent Position To Initiate Manual Cook Cycle It is only possible to set the exhaust function in the HOT AIR mode. In the other modes, the exhaust function is controlled automatically by the oven. 1. From the WORK Menu, press the START/STOP key located on the bottom left side of the control to initiate the cook cycle. 1. Press the VENT key to toggle between Vent Open or Vent Closed. 2. The square around the mode will flash and the display counts down the cook time.
Operation Core Probe Cooking 3. Set the vent position if applicable. Refer to instructions on setting the vent position. All Blodgett BCP/BLCP ovens come standard with one core temperature probe. It is possible to run two core probes at the same time. An additional probe may be purchased from your Blodgett dealer. 4. Insert the core probe into the center of the product. Then plug the probe into the oven at the connector located in the upper corner of the right side panel.
Operation Core Probe Cooking Active Core Probe Cooking Cooking with Two Core Probes In the active mode, the core probe will notify you when the product has reached the desired pull temperature. The cook temperature is constant in the active mode. When one of the probes reaches the desired core temperature, an alarm sounds and a ENTER appears in the display. 1. Follow steps 1-6 on the page 25 to enter the core probe cooking screens. 1. Press the key next to ENTER, or open the door, to silence the alarm.
Operation Core Probe Cooking Delta-T Cooking 7. When the product has reached the desired core temperature an alarm sounds and the display reads ENTER. Press the key next to ENTER, or open the door, to silence the alarm. In the Delta-T mode the oven temperature adjusts relative to the actual core temperature of the product. Delta-T provides gentle cooking resulting in a tender, juicy product. Cooking with Delta-T reduces shrinkage by up to 20% compared to traditional modes of cooking. 8.
Operation Core Probe Cooking Cook & Hold Cook & Hold is an extension of Delta-T cooking. The oven temperature adjusts relative to the actual core temperature of the product. When the desired core temperature is reached, the oven adjusts the cavity to maintain the core temperature, acting as a warming mode. Cook & hold is suitable for roasting over night when the staff is off duty. 6. Press the START/STOP key to start the Cook & Hold cook cycle. 7.
Operation Programmed Cooking BCP/BLCP ovens can store 200 product programs with 10 cooking stages each. Products are grouped into categories (beef, chicken, bread, etc.) for easy retrieval. Use the following procedure to cook using a pre-programmed product recipe. 2. If the desired category is not visible, press the key next to the green arrow to display additional categories. 1. Press the PROGRAM key located on the bottom right of the control. The Program submenu is displayed. 4.
Operation Programmed Cooking 5. Press the key next to the desired product program. The display changes to the Edit Step screen. This screen gives the operator the chance to change the cook temperature, time, fan speed, vent and humidity level (if applicable) for any stage of the program. Changes made will be for the current bake only. The program will not be changed for future bakes. 7. The square around the mode for the current stage will flash and the display counts down the cook time. 8.
Operation Programming a Product Use the following procedure to create a new product program or edit an existing program. tion is blocked. You need a code to access. Select enter code, press 876412 and confirm by pressing OK in the upper right corner. 1. Press the MAIN MENU key in the upper left corner to advance the control to the main menu. 3. To create a new product recipe, press the NEW RECIPE key. To edit an existing product recipe, follow the procedure on to select the product program to be edited.
Operation Programming a Product 4. The Edit Program screen is displayed. This is the main screen for creating and editing product programs. 6. Use the keys on the right and left of the screen to enter a new name, or edit an existing product name. below for details. Naming or Renaming the Product Program Press the green arrow key on the top right at any time to cancel the edit and return to the EDIT PROGRAM screen without saving your changes. 5. Press the Change Text key on the Edit Program screen.
Operation Programming a Product Selecting or Changing the Product Category 9. Use the keys on the right and left of the screen to select the desired product category. See below for details. 8. Press the CHANGE ICON key on the Edit Program screen. The SELECT CATEGORY screen is displayed. Press the green arrow key on the top right at any time to cancel the edit and return to the EDIT PROGRAM screen without saving your changes.
Operation Programming a Product Creating or Changing the Product Program Cooking Steps 18. To edit the cooking parameters, scroll the yellow box to the step to be edited. 11. Press the CHANGE STEPS key on the Edit Program screen. The EDIT STEP screen is displayed. 19. Use the keys on the side to set the desired temperature, time, fan speed, vent postion and humidity (if applicable) for the selected step. You may also program a core probe cook. See the directions for core probe cooking.
Operation Programming a Product Edit Step Change Function Screen Edit Program Screen Press to select the desired mode Press to select Add, Delete or Change Press to select step to be modified Edit Step Screen Press to move to EDIT STEP CHANGE FUNCTION screen Press to scroll the yellow box to the left Press to scroll the yellow box to the right Use these keys to lower the temperature, time, fan speed, vent postion and humidity (if applicable) for the current step.
Operation Setting a Timed Start Timer Start makes it possible to start the oven before staff arrives. This way, the oven will be hot when you come in in the morning. 2. Press the TIMED START key on the MAIN menu. The Timer Start screen is displayed. 3. Choose between START TIME (for a single instance timed start) or DAILY START (to program a daily timed start). 1. Press the MAIN MENU key in the upper left corner to advance the control to the main menu.
Operation Setting a Timed Start Single Instance Timed Start 6. Press the STATUS key to activate the timed start. 1. The control displays the Starting Time screen. 7. When time setting is complete, press OK tosave your settings and return to the Main Menu. 2. Use the side arrow keys to select the parameter to set. The current parameter is indicated by the red box. 8. Press the main power switch to turn off the oven. The oven restarts automatically when the set date and time is reached.
Operation Setting a Timed Start Daily Timed Start 5. Press the RECIPE key to select the Product Program to run with the timed start. 1. The control displays the DAILY START screen. 6. Press the STATUS key to activate the timed start. 2. If the clock next to a day is red, that day is not currently active. If the clock is green, a daily timer is currently active for that day. 7. When time setting is complete, press OK to save your settings and return to the Main Menu.
Operation Setting Preset Time & Temperature You can make changes to the preset time and temperature in all modes except CombiWash. 3. Press the PRESELECTION key on the left side of the screen. The Preselection screen is displayed. NOTE: Core temperature, fan/exhaust and Combi Optima (humidity content) cannot be set in this menu. 4. Verify the mode, time and temperature are correct. 5. Press the OK key to accept the parameters and return to the Main menu. 1. From the Work menu select the mode to preset.
Operation Oven Setup Setting the Oven Time 1. Press the MAIN MENU key in the upper left corner to advance the control to the main menu. 1. Press the SET TIME key on the right side of the control. 2. Press the OVEN SETUP key on the MAIN menu. The Oven Setup menu is displayed. 2. Use the side arrow keys to select the parameter to set. The current parameter is indicated by the red box. Setting the Language 3. Use the up and down arrow keys to change the current parameter. 1.
Operation Oven Setup Work Menu Oven Setup Menu Press to return to MAIN Menu Press to set oven alarm Press to access MAIN Menu Press to set language Main Menu Press to access CombiNet Press to access OVEN SETUP screen Figure 30 41 Press to set clock Press to access oven setup parameters
Operation USB Functions To Backup System Data The Blodgett BCP/BLCP comes standard with a USB port located underneath the control compartment. The USB will enable upload and download of product recipes as well as HACCP data. 1. Press the key labelled Take Backup on the left side of the USB screen. 2. The control briefly displays the files to be backed up including product recipe programs, counters, error logs, oven setup and Combi Optima data. To Access USB Menu 1.
Operation USB Functions To Restore System Data from USB 3. Press the OK button in the upper right corner of the display to accept the recipes to be copied. 1. Press the key labelled Retrieve Backup on the left side of the USB screen. 4. The RECIPE ACCEPT screen is displayed. Press ADD to add the selected product programs to the oven. Press OVERWRITE to overwrite existing programs with the recipes on the USB. 2. Backup data is stored by oven serial number.
Operation HACCP Library The Blodgett BCP/BLCP comes standard with HACCP data recording. HACCP enables you to control and document production. Data recorded includes production time. production duration, preparation temperature and core temperature. To Backup HACCP Data The HACCP library can hold approximately 1000 log files. You will be notified when the memory is full so that you can empty the memory with the USB. If nothing is done, the computer will automatically start to overwrite the oldest files.
Operation HACCP Library Work Menu HAACP Menu Press to move to MAIN menu Main Menu HAACP Data Chart Press to return to HACCP menu Press to access HACCP Menu HACCP DATA CHART COLOR KEY: Red line White lIne Vertical blue line Light green line Light yellow line Preset temp. Current oven temp. Door opened #1 (left) core probe temp. #2 (right) core probe temp.
Operation Optional CombiNet The optional CombiNet feature allows you run the oven remotely from a pc. This is useful for writing product recipes as well as viewing and downloading HACCP and other oven data with the convenience of a large screen and keyboard. 8. From the pc, open a network connections window. NOTE: Refer to the instructions for your operating system to locate the window. Create a network connection using the following settings: Connecting to a Network or PC a.
Operation Optional CombiNet Remote Oven Control Remote Recipe Managment 1. Select Control Oven from the menu on the left of the screen. 1. Select Recipes from the menu on the left of the screen. 2. The oven display appears in the window on the right. You are now controlling the oven remotely. You may use your mouse to navigate through the oven menus and use your keyboard to enter data. 2. Press Get from Oven to retrieve product recipes currently programmed in the oven library. HACCP via Combi Net 4.
Maintenance Cleaning & Preventative Maintenance daily cleaning Run the CombiWash automatic cleaning cycle as follows: Daily cleaning of your Combi oven is essential for sanitation, and to ensure against operational difficulties. 1. Check that the oven cleaner and rinse agent containers are both full. Cleaning the Exterior 1. The exterior of the appliance may be cleaned and kept in good condition with a light oil. Saturate a cloth and wipe the appliance when it is cold; wipe dry with a clean cloth. 2.
Maintenance Cleaning & Preventative Maintenance weekly cleaning CombiWash Menu In addition to the daily cleaning, it is necessasry to clean the control filter and behind the fan guard on a weekly basis. This is necessary for proper functioning of the oven. Scale will build up on the fan and heat source leading to a less efficient oven. Cleaning the Control Filter The control filter is located below the control compartment, in front of the spray hose. 1.
Maintenance Deliming - BCP only The control keeps track of boiler usage between deliming. When the oven has reached 95% of the time the control warns the operator that the oven needs to be delimed. This is a warning only, the oven can be used all day before deliming. DELIME DIAGNOSIS key on the right of the control. 4. The control displays the Delime Diagnosis screen. Press the START DELIMING key on the right side of the control. 5. The remainder of the process is automatic.
