SC-6DS,SC-10DS and SC-16DS DIRECT STEAM CONVECTION STEAMER INSTALLATION – OPERATION – MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.
IMPORTANT NOTES FOR INSTALLATION AND OPERATION It is recommended that this manual be read thoroughly and that all instructions be followed carefully. This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death. WARNING: Improper installation, operation, adjustment, alteration, service or maintenance can cause property damage, injury or death.
TABLE OF CONTENTS DESCRIPTION PAGE Important Notes 2 1.0 Service Connections 4 2.0 Installation Instructions 5 3.0 Operating Instructions 8 4.0 Periodic Maintenance 9 5.0 Troubleshooting 9 6.
1.0 SERVICE CONNECTIONS ELECTRICAL CONNECTION: 1/2" conduit connection to controls. 120VAC-60Hz-1PH 2 AMPS DRAIN: 2" IPS piped to open floor drain. No Solid Connection. COLD WATER: 3/8" O.D. tubing at 25-50 PSI (170-345 kPa). S STEAM SUPPLY: 3/4" IPS for in coming steam at 80 lbs./hr. @ 10 psi. (36 kg/hr @ 69 kPa) min. 100 psi (690 kPa) maximum supply pressure 24 [610] DIMENSIONS ARE IN INCHES [MM] 15.25 [387] 2 [51] 2.75 [70] 0 [0] 2.5 [64] 55.5 [1410] SC-6DS 68.
2.0 INSTALLATION INSTRUCTIONS Ideally an exhaust system should be located directly above the appliance to exhaust steam and heat generated by the appliance. 1. Set the unit in place and level using a spirit level. 2. Ascertain that a floor drain (open gap) is convenient to the appliance drain. 3. Mark hole locations on floor through anchoring holes provided in flanged adjustable feet. 4. Remove appliance and drill holes in locations marked on floor and insert proper anchoring devices. 5.
INFORMATION TO STEAM FITTER 1. Each cooking compartment requires approximately 1 BHP (34.5 lbs of steam per hour) to operate satisfactorily. 2. Assuming availability of 30 psi supply steam pressure immediately to the appliance, then pipe sizes of ½" or 3/4" or 1" will deliver respectively 90, 165 or 385 lbs. of steam per hour to the appliance Heat Exchanger. From the foregoing to use ½" pipe line would most likely prove inadequate.
Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 = 79.6 feet. Since each 10 feet is equivalent to 1 psi pressure loss, 79.6 feet is equivalent to approximately 32 psi from an original Boiler supply of 40 psi. It is suggested that, wherever possible, the steam supply line to the appliance is a separate line from the steam source. If the appliance must be supplied from a line supplying other appliances, the pipe sizes and pressure will have to be verified.
3.0 OPERATING INSTRUCTIONS CAUTION: Live steam and accumulated hot water in the compartment may be released when the door is opened START-UP Start-up procedures for the steamer must be completed once daily prior to operation. 1. Turn on the water and steam supply to the appliance. 2. Open the cabinet door and turn the power switch to ON. A pilot light comes on indicating the appliance is ready to begin operation.
4.0 PERIODIC MAINTENANCE Never spray water into electric controls. CLEANING 1. Keep exposed cleanable areas of unit clean at all times. 2. Thoroughly wash oven cavities, door liners, and pan racks at the end of each day or as required with a mild detergent and water to prevent bacterial growth and odors. 3. Remove drain screens from inside compartment drains. Using a plastic bottle brush and mild detergent, clean inside the drain opening ensuring there is no food residue or blockage.
6.0 COOKING CHART The following table lists suggested cooking times and weights. These times, which will vary depending on initial product temperature, size, shape, etc., are approximate and should be adjusted to suit your operation.
PRODUCTS TO BE COOKED IN PERFORATED PANS Timer Setting in Minutes Weight Per Pan 10 - 12 3 Dozen 5-6 3 Dozen Claws 4 2 ½ Lb Legs 4-6 4 ½ Lb Lobster Tail, Frozen 6 10 Lb Lobster, Live, 10" - 12" 5 4 Per Pan Salmon Fillets, Frozen, 8 oz Each 5 7 ½ Lb Scallops, Fresh 4 3 Lb 3-5 4 Lb Hard Cooked 15 4 Dozen Soft Cooked 9 - 10 4 Dozen Soft Yolk for Caesar Salad 6-8 4 Dozen 20 15 Lb Breasts (2) 90 6 - 7 Lb Ea.
PRODUCTS TO BE COOKED IN PERFORATED PANS Timer Setting in Minutes Weight Per Pan Brussel Sprouts, Frozen 6 5 Lb Cabbage, Fresh, 1/6 Cut 8 5 Lb Baby Whole, Frozen 8 7 Lb Crinkle Cut, Frozen 7-8 4 Lb 11 9 Lb Frozen 6 4 Lb Fresh 7-8 5 Lb 7 5 Lb Yellow Whole Kernel, Frozen 5 5 Lb Cobbettes, Frozen 8 27 Ears 16-18 80 Ears 10-12 18 Ears 16-18 54 Ears Peas, Green 6 5 Lb Potatoes, Whole Russet 55 10 Lb Chopped, Frozen 17 6 Lb Defrosted 5 6 Lb Fresh Cut 3 2 Lb Squas
