ZEPHAIRE 50E ELECTRIC CONVECTION OVEN INSTALLATION -- OPERATION -- MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183 PN 30454 Rev C (6/01) E 2000 --- G.S.
IMPORTANT WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. The information contained in this manual is important for the proper installation, use, and maintenance of this oven.
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, convection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza Oven line.
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 3 Installation Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Assembly . . . . . . .
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 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.
Introduction Oven Components ZEPHAIRE-50E Single ZEPHAIRE-50E Double Stacked Figure 2 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: The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance. D D 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.
Installation Electrical Connection STANDARDS AND CODES ELECTRICAL CONNECTION 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. Ovens are supplied for operation on 208 volt or 220-240 volt installation.
Installation Stand Assembly STAND ASSEMBLY Small Stands Without Shelves Stands With Shelves 1. Place stand frame upside down on a work surface. 2. Attach one leg to each of the corner stud bolts on the bottom of the stand top. 3. Place a lock washer and nut on each bolt, and tighten. DO NOT tighten leg bolts completely. 4. Place the shelf between the legs so that the smooth top surface is facing the top of the stand. 5. Align the shelf holes with the bolt holes found near the bottom of each leg. 6.
Installation Oven Assembly OVEN ASSEMBLY TO STAND CASTER INSTALLATION: Ovens are fastened to the stand by placing the connecting bolts into the holes located in the front and rear corners on the oven bottom. Casters are available as an option for single or double section ovens. NOTE: Two casters with locking devices must be installed on the front legs or the front of the stand. Casters without locking devices must be installed on the rear legs or the rear of the stand. 1.
Installation Oven Assembly ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION: DOUBLE SECTIONS: 1. Double section ovens may be secured to the stand with the same procedure as above utilizing the same four bolt holes on the bottom of the oven. 2. Secure double stacked units together using fastening brackets and bolts provided. 3. Seal the seam between the top and bottom ovens with an NSF listed splash zone sealant. 4. A steam vent will be installed on each unit to vent the ovens.
Operation Single Speed Blower 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 ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLE-FREE SERVICE.
Operation General Guidelines for Operating Personnel Always preheat the oven before using by setting the thermostat to the desired setting. The oven has reached operating temperature when the “LIGHT OFF OVEN READY” light goes out. Follow the Time and Temperature recommendations provided for the product to be prepared in the oven. Cooking at higher temperatures will not reduce cooking time, it will produce unsatisfactory results.
Operation Suggested Times and Temperatures Product Temperature Time # Shelves Meats Hamburger Patties (5 per lb) Steamship Round (80 lb. quartered) Standing Rib Choice (20 lbs, trimmed, rare) Banquet Shell Steaks (10 oz. meat) Swiss Steak after Braising Baked Stuffed Pork Chop Boned Veal Roast (15 lbs.) Lamb Chops (small loin) Bacon (on racks in 18” x 26” pans) 400_F (205_C) 275_F (135_C) 235_F (115_C) 450_F (235_C) 275_F (135_C) 375_F (190_C) 300_F (150_C) 400_F (205_C) 400_F (205_C) 8-10 mins.
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. 2. Dry the oven with a clean cloth. The best preventative maintenance measures are, the proper installation of the equipment and a program for routinely cleaning the ovens.
Maintenance Troubleshooting Guide POSSIBLE CAUSE(S) SUGGESTED REMEDY SYMPTOM: Elements will not heat S S S S Oven not plugged in. S S S S Power switch on the control panel is off. Control set below ambient temperature. Doors are open. 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. S The oven has not reached preheat temperature. S Wait for oven to reach preheat temperature.
CUSTOMER INSERT WIRING DIAGRAM HERE