Blodgett MARK V User Manual

MARK V  
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 17561 Rev N (3/06)  
E 2003 --- 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
6
6
7
7
8
9
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
NSF Bolts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Caster Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Double Section Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Utility Connections --- Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . .  
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Initial Startup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Operation  
Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Solid State Digital Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Solid State Manual Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Blodgett IQ2T Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Cook and Hold Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24  
Pulse Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26  
Humidaire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27  
Intelliplus with Chain Event Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
How Cook and Hold Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31  
General Guidelines for Operating Personnel . . . . . . . . . . . . . . . . . . . . . . . . . 32  
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33  
Maintenance  
Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34  
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35  
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.  
Air Flow Pattern for  
Blodgett Electric Convection Ovens  
Figure 1  
ELECTRICAL SPECIFICATIONS (per section)  
KW  
Hz  
Volts  
Phase  
Electrical Connection  
Amps  
(minimum size)  
L1  
L2  
L3  
N
U.S. and Canadian installations  
11.0  
11.0  
11.0  
11.0  
11.0  
11.0  
60  
60  
60  
60  
60  
60  
208  
208  
1
3
1
3
3
3
51  
31  
44  
26  
15  
14  
---  
51  
29  
44  
24  
14  
13  
---  
---  
---  
---  
---  
---  
6 AWG  
8 AWG  
6 AWG  
8 AWG  
12 AWG  
12 AWG  
29  
---  
220-240  
220-240  
440  
24  
14  
13  
480  
General Export installations  
11.0  
11.0  
11.0  
11.0  
11.0  
50  
50  
50  
50  
50  
208  
3
1
3
3
3
18  
48  
18  
18  
18  
18  
---  
18  
---  
4
48  
2
Size per local code  
Size per local code  
Size per local code  
Size per local code  
Size per local code  
220-240  
220/380  
240/415  
230/400  
16  
14  
15  
16  
14  
15  
4
3
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.  
Rack Supports --- hold oven rack s.  
Baffle --- located on the back interior wall of the  
oven. Protects the blower wheel.  
Chain & Turnbuckle --- controls operation of the  
oven doors.  
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 --- five racks are provided standard.  
Additional racks are available.  
Oven Lights --- provide lighting inside the baking  
compartment.  
Heating  
Elements  
Blower  
Wheel  
Convection  
Motor  
Blower  
Wheel Cover  
Chain &  
Turnbuckle  
Rack  
Support  
Control  
Panel  
Control  
Panel Cover  
Oven Rack  
Oven Lights  
Figure 2  
3
Installation  
Delivery and Location  
DELIVERY AND INSPECTION  
It is essential that an adequate air supply to the  
oven be maintained to provide a sufficient flow of  
combustion and ventilation air.  
All Blodgett ovens are shipped in containers to  
prevent damage. Upon delivery of your new oven:  
D
Place the oven in an area that is free of drafts.  
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
Keep the oven area free and clear of all combus-  
tibles such as paper, cardboard, and flammable  
liquids and solvents.  
D
Do not place the oven on a curb base or seal to  
a wall. This will restrict the flow of air and prevent  
proper ventilation. Tripping of the blower mo-  
tor’s thermal overload device is caused by an  
excessive ambient temperature on the right  
side of the oven. This condition must be cor-  
rected to prevent permanent damage to the  
oven.  
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 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 to be sure the oven specifi-  
cations are compatible with the electrical services  
supplied for the oven.  
1. The rating plate is located on the underside of  
the upper ledge above the right hand door.  
OVEN LOCATION  
The well planned and proper placement of your  
oven will result in long term operator convenience  
and satisfactory performance.  
The following clearances must be maintained be-  
tween the oven and any combustible or non-com-  
bustible construction.  
D
D
D
D
Oven body right side --- 1/2” (1.2 cm)  
Oven body left side --- 1/2” (1.2 cm)  
Oven body back --- 1/2” (1.2 cm)  
Oven body bottom --- 1/2” (1.2 cm)  
The following clearances must be available for ser-  
vicing.  
D
Oven body sides --- 12” (30 cm)  
Oven body back --- 12” (30 cm)  
D
4
Installation  
Oven Assembly  
NSF BOLTS  
D
any holes in stacked units not used for mount-  
ing stacking brackets.  
These bolts are required by NSF to block any ex-  
posed hole on the back of an oven. This includes:  
1. Locate the 5/16” bolts that were shipped with  
the oven.  
2. Install the bolts as shown in Figure 3.  
D
any unit, single or stacked, without a back panel.  
Double Stacked Units  
Units without back panels  
Figure 3  
5
Installation  
Oven Assembly  
LEG ATTACHMENT  
CASTER ASSEMBLY  
1. Lay the oven on its back.  
NOTE: Install the locking casters on the front of  
the oven. Install the non-locking casters on  
the back of the oven.  
2. Align the threaded stud in each leg with the  
nut located inside each bottom corner of the  
oven frame. Turn the legs clockwise and tight-  
en to the nearest full turn.  
3. Align the two leg plate holes in each leg with  
those in the oven bottom. Secure each leg us-  
ing two 1/2” bolts.  
Casters for Single and Double Stacked Ovens:  
1. Attach the legs as described.  
2. Pry the adjustable feet out of the legs  
3. Insert one caster into each leg as shown.  
Tighten the lock nuts to secure the casters.  
NOTE: If using casters see CASTER AS-  
SEMBLY before proceeding.  
4. Tip the oven up on the legs.  
5. Level the oven by screwing the adjustable leg  
feet in or out as necessary.  
Adjustable  
Leg Foot  
Caster Assembly  
25” (64 cm) Legs Shown  
Figure 5  
Low Profile Casters for Double Stacked Ovens:  
1. Align the three holes in each caster assembly  
plate with those in the oven bottom. Secure  
each caster using three 1/2” bolts.  
6” (15 cm) Legs Shown  
Figure 4  
Figure 6  
6
Installation  
Oven Assembly  
DOUBLE SECTION ASSEMBLY  
3. Attach the stacking brackets using the re-  
maining 5/16” bolts shipped with the ovens.  
4. Drill a clearance hole for a 5/16” bolt in the  
angle iron of the old style oven. Use the holes  
in the stacking brackets as a pilot.  
5. Attach the stacking brackets to the old style  
oven with the 5/16” bolts and nuts provided in  
the kit.  
NOTE: Old style ovens refer to units with painted ex-  
posed rear angle. New style ovens refer to  
units with rear angle iron enclosed in steel.  
The following instructions apply to stacking two  
new style ovens.  
1. Secure the short legs to the bottom sections  
as described.  
2. Place the upper section in position on top of  
the lower oven.  
3. Attach the stacking brackets using the re-  
maining 5/16” bolts shipped with the ovens.  
4. Attach the flue connector.  
6. Attach the flue connector.  
WARNING!!  
When stacking ovens be sure to remove  
the single oven flue boxes prior to attach-  
ing three-piece connector.  
The following instructions apply to stacking a new  
style oven on an old style oven.  
OVEN LEVELING  
1. Secure the short legs to the bottom sections  
as described.  
2. Place the upper section in position on top of  
the lower oven.  
After assembly, the oven should be leveled and  
moved to the operating location.  
1. The oven can be leveled by adjusting the feet  
or casters located on the bottom of each leg.  
Flue  
Connector  
Figure 7  
7
Installation  
Utility Connections --- Standards and Codes  
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.  
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 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.  
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:  
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  
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.  
8
Installation  
Electrical Connection  
Wiring diagrams are located in the control  
compartment and on the back of the oven.  
The electric motor, indicator lights and related  
switches are connected to the oven as follows:  
Terminal Block  
1. Remove the bottom trim and control panel  
covers. Slide the control panel forward.  
2. Connect the supply conduit to the wire duct lo-  
cated in the lower left hand corner on the back  
of the oven.  
3. Run the supply wires through the duct to the  
front of the oven.  
4. Connect the supply wires to the terminal block  
in the control compartment at the lower right  
corner of the oven.  
5. Reinstall the bottom trim and control panel  
covers.  
NOTE: To prevent damage there is no power to  
the heating elements when the blower is  
not operating.  
THE BLODGETT OVEN COMPANY CANNOT AS-  
SUME RESPONSIBILITY FOR LOSS OR DAMAGE  
SUFFERED AS A RESULT OF IMPROPERINSTAL-  
LATION.  
Figure 8  
9
Installation  
Initial Startup  
OVEN RESTRAINT  
ADJUSTMENTS ASSOCIATED WITH INITIAL  
INSTALLATION  
If casters are used in conjunction with a power  
supply cord for movable appliances, a fixed re-  
straint should be provided.  
Each oven, and its component parts, have been  
thoroughly tested and inspected prior to ship-  
ment. However, it is often necessary to further test  
or adjust the oven as part of a normal and proper  
installation. These adjustments are the responsi-  
bility of the installer, or dealer. Since these adjust-  
ments are not considered defects in material or  
workmanship, they are not covered by the Original  
Equipment Warranty. They include, but are not  
limited to:  
The restraint (ie: heavy gauge cable) should be at-  
tached without damaging the building. DO NOT  
use the gas piping or electrical conduit for the at-  
tachment of the permanent end of the restraint!  
Use anchor bolts in concrete or cement block. On  
wooden walls, drive hi test wood lag screws into  
the studs of the wall.  
If the oven is moved from its regular location, the  
restraint must be reconnected when theoven isre-  
turned.  
D
D
D
D
calibration of the thermostat  
adjustment of the doors  
leveling  
1. Mount the supplied bracket to the leg bolt just  
below the power cord.  
tightening of fasteners.  
No installation should be considered complete  
without proper inspection, and if necessary, ad-  
justment by qualified installation or service per-  
sonnel.  
2. Attach the clip on restraining cable to the  
mounting bracket.  
Back of Oven  
Restraint Cable  
Bracket  
Double stacked unit shown. Use the same procedure for  
single units.  
Figure 9  
10  
Operation  
Safety Information  
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.  
SAFETY TIPS  
For your safety read before operating  
General safety tips:  
D
If the oven needs to be moved for any reason,  
the supply cord must be disconnected from the  
unit before removing the restraint cable. Recon-  
nect the restraint after the oven has been re-  
turned to its original location.  
DO NOT remove the control panel cover unless  
the oven is unplugged.  
D
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.  
11  
Operation  
Solid State Digital Control  
CONTROL DESCRIPTION  
1. SELECTOR SWITCH --- turns power to the  
oven on or off. Allows selection of Cook or  
Cool Down Modes and fan speed (if applica-  
ble).  
2. DISPLAY --- displays time or temperature and  
other information related to oven function.  
3. HEAT LAMP --- lights when heater is on.  
4. PULSE LAMP --- lights when Pulsed Fan Mode  
is turned on.  
5. HOLD LAMP --- lights when Hold Mode is  
turned on.  
6. DIAL --- used to enter set points in display  
7. START/STOP KEY --- starts or stops the timer.  
8. TIME KEY --- used to show time in the display.  
9. TEMP KEY --- used to show set temperature in  
the display.  
1
2
NOTE: Actual temperature is shown while the  
TEMP key is held down.  
10. HOLD KEY --- turns Hold Mode on or off.  
11. PULSE KEY --- turns Pulse Mode on or off.  
4
5
3
8
PROGRAMMING  
To set the cook temperature:  
6
1. Press TEMP (9) key.  
2. Rotate dial (6) to enter temperature.  
To set the cook time:  
9
7
1. Press TIME (8) key.  
2. Rotate the dial (6) to enter time.  
11  
10  
NOTE: Time is entered in hours : minutes or  
minutes : seconds.  
To set the hold time:  
1. Press HOLD key (10) to turn hold mode on.  
NOTE: HOLD light is on.  
2. Rotate dial (6) to enter the hold temperature.  
3. Press START/STOP key (7)  
To set the pulse time:  
1. Press PULSE KEY (11) to turn pulse mode on.  
NOTE: Pulse light is on.  
2. Rotate DIAL (6) to enter the pulse time. Pulse  
time is a portion of the pre-set cook time.  
Figure 10  
12  
Operation  
Solid State Digital Control  
OPERATION  
Cook Only:  
Cook with Pulse:  
NOTE: PULSE light is on when pulse mode is on  
and off when pulse mode is off.  
1. Turn SELECTOR switch (1) to the desired po-  
sition.  
2. Enter the cook time and temperature.  
3. Load product into oven.  
NOTE: The display reads LOAD with the oven  
is near the set temperature.  
4. Press the START/STOP key (7). The timer be-  
gins to count down.  
1. Turn the SELECTOR SWITCH (1) to the de-  
sired position.  
2. Enter cook time and cook temperature.  
3. Press PULSE KEY (11). Enter the pulse time.  
NOTE: Pulse time is a portion of the cook time  
and does not increase the previously  
entered cook time.  
4. Load product into oven.  
5. When the cook timer reaches 00:00 the buzz-  
er sounds and the display reads DONE.  
NOTE: The display reads LOAD with the oven  
is near the set temperature.  
6. Press the START/STOP key (7) to silence the  
buzzer.  
5. Push START/STOP KEY (7). The timer begins  
to count down the cook time. The oven will be  
in pulse mode for the set pulse time. Once the  
set time has expired, the unit will automatically  
switch to cook mode and continue counting  
down.  
7. Remove the product.  
Cook with Hold:  
NOTE: HOLD light is on when hold mode is on  
and off when hold mode is off.  
6. When the cook timer reaches 00:00 the buzz-  
1. Turn SELECTOR switch (1) to the desired po-  
sition.  
2. Enter the cook time and temperature.  
3. Press the HOLD key (10). Enter the hold tem-  
perature.  
er sounds and the display reads DONE.  
7. Push the START/STOP KEY (7) to turn the  
buzzer off.  
8. Remove the product.  
4. Load product into oven.  
NOTE: The display reads LOAD with the oven  
is near the set temperature.  
5. Push the START/STOP (7) key. Timer begins  
to count down.  
6. When the cook timer reaches 00:00 the buzz-  
er sounds and the display reads DONE. The  
buzzer turns off after a few seconds. The dis-  
play reads HOLD until the oven reaches the  
hold temperature. Then the timer begins to  
count up.  
7. Push the START/STOP key (7) to stop timer.  
8. Remove the product.  
9. Push HOLD (10) key to turn off hold mode.  
13  
Operation  
Solid State Manual Control  
CONTROL DESCRIPTION  
1. SELECTOR SWITCH --- controls power to the  
oven for cook or cool down.  
2. BLOWER SWITCH --- controls blower speed,  
either hi or lo.  
3. LIGHTS SWITCH - controls interior lights.  
1
OVEN OFF  
4. OVEN READY LIGHT --- when lit indicates  
burner operation. When the light goes out the  
oven has reached operating temperature.  
COOL  
DOWN  
COOK  
5. SOLID STATE THERMOSTAT - allows either 8  
pre-set temperatures to be selected in accor-  
dance with customer requirements, or an infi-  
nite selection of temperatures from 200-500_F  
(95-260_C). (infinite control shown)  
6. TIMER --- activates an electric buzzer that  
sounds when the cook time expires.  
ON  
HI  
2
5
3
4
OFF  
LO  
LIGHTS  
BLOWER  
LIGHT OFF  
OVEN READY  
OPERATION  
1. Turn the SELECTOR Switch (1) to COOK. The  
blower and control compartment cooling fan  
operate and are controlled automatically by  
the action of the doors.  
2. Set BLOWER Switch (2) to the desired speed.  
3. Set the SOLID STATE THERMOSTAT (5) to the  
desired setting or temperature.  
SOLID STATE  
THERMOSTAT  
4. Preheat until the OVEN READY LIGHT (4)  
goes out.  
5. Load product into the oven. Determine cook  
time and set the TIMER (6).  
6. When the buzzer sounds, remove the product  
from the oven. Turn the TIMER knob (6) to OFF  
to silence the buzzer.  
6
7. Turn the SELECTOR Switch (1) to OVEN OFF.  
TIMER  
Figure 11  
14  
Operation  
Blodgett IQ2T Control  
COMPONENT DESCRIPTION  
1. OVEN POWER SWITCH --- controls power to  
the oven.  
2. TOP DISPLAY --- displays temperature and  
other controller related information.  
3. FAN HI LED --- when lit indicates the fan is run-  
ning at high speed.  
4. B OT TOM D I SPLAY --- displays cook t ime and  
other controller related information.  
5. PROG LED --- when lit indicates the controller  
is in the programming mode.  
6. HEAT LED --- when lit indicates the control is  
calling for heat.  
1
2
3
4
6
7
5
12  
13  
14  
15  
8
7. FAN LO LED --- when lit indicates the fan is run-  
ning at low speed.  
8. COOL DOWN KEY --- press to enter the cool  
down mode.  
9. HOLD KEY --- press to enter hold mode.  
10. PROG KEY --- press to enter the programming  
mode.  
9
10  
11  
11. TOGGLE/CLEAR KEY --- press during pro-  
gramming to toggle options.  
12. ACT TEMP KEY --- press to display the actual  
oven temperature.  
13. SET TEMP KEY --- press to display the pro-  
grammed cook temperature for the current  
stage of the product key.  
14. ENTER KEY --- press to enter new values into  
product key programming. Also used to view  
recovery time.  
16  
17  
18  
15. SCAN KEY --- completes the programming for  
the current parameter and advances the con-  
troller to the next parameter. Press to view time  
remaining on multiple cook cycles.  
16. PRODUCT LEDS --- when lit indicate which  
product keys are currently in use or pro-  
grammed for the current oven temperature  
and fan speed.  
17. PRODUCT KEYS --- assigns a key to a pro-  
grammed recipe and begins a programmed  
cooking process.  
18. SHELF KEYS --- assigns a shelf key.  
Figure 12  
15  
Operation  
Blodgett IQ2T Control  
OVEN OPERATION  
Oven Startup:  
ture and fan speed will light. If the se-  
lected product is a multiple stage rec-  
ipe no other product LEDS will light.  
1. Toggle the POWER SWITCH (1) to ON. The  
oven preheats to the lowest programmed first  
stage temperature. The LEDS (16) for all prod-  
ucts with the same first stage temperature light.  
NOTE: Press and hold the selected product  
key for three seconds to cancel the  
cook cycle for normal operation. To  
cancel the cook cycle when using  
shelf timing, press and hold the  
SHELF KEY (18) for 3 seconds or  
press TOGGLE/CLEAR (11) and the  
corresponding shelf key.  
While the unit preheats the TOP DISPLAY (2)  
gives the set temperature. The BOTTOM DIS-  
PLAY (4) reads Lo if the oven is more than 10_  
below setpoint. When the oven reaches ¦10_  
of the preheat temperature an alarm sounds  
and the bottom display reads Ready.  
3. When the cook time expires an alarm sounds  
and the top display reads donE.  
Single Product Cooking Procedure:  
4. Press the selected product key to silence the  
alarm. Remove the product. If shelf timing is  
used, press the flashing SHELF KEY (18) to si-  
lence the alarm.  
NOTE: If the led next to the desired product key is  
lit skip step 1.  
1. Press the desired PRODUCT KEY (17). The  
oven preheats to the first stage temperature for  
the selected product. When the oven reaches  
¦10_ of the preheat temperature an alarm  
sounds and the bottom display reads Ready.  
Multiple Batch Cooking Procedure:  
This procedure is for single stage recipes with the  
same cook temperature and fan speed only.  
NOTE: If the led next to the first desired product  
2. Load the product into the oven. Press the de-  
key is lit skip step 1.  
sired PRODUCT KEY (17).  
1. Press the first desired PRODUCT KEY (17).  
The LEDS for all recipes with the same cook  
temperature and fan speed will light.  
If the shelf timing function is toggled on for that  
product key, the top display reads SHLF and  
the bottom display reads the programmed  
product’s time. Press a SHELF KEY (18) to as-  
sign the product to that shelf and start the  
cook cycle. The top display reads SHLF, the  
bottom display gives the shelf #. Within five  
seconds, the top display reads SH-1, the bot-  
tom display gives the remaining cook time.  
The oven preheats to the cook temperaturefor  
the selected product. When the oven reaches  
¦10_ of the preheat temperature an alarm  
sounds and the bottom display reads Ready.  
2. Load the product into the oven. Press the de-  
sired PRODUCT KEY (17).  
If the shelf timing function is toggled off for that  
product key, pressing the product key will  
start the cook cycle. The TOP DISPLAY (2)  
rea ds --- --- --- --- . The B OT TOM D ISPLAY (4)  
counts down the cook time in minutes: sec-  
onds.  
NOTE: If the selected product has a cook time  
of greater than 59:59 the top display  
r ead s Hr --- --- for the total num b er of  
hours. The bottom display counts down  
the cook time in minutes:seconds.  
If the shelf timing function is toggled on for that  
product key, the top display reads SHLF and  
the bottom display reads the programmed  
product’s time. Press a SHELF KEY (18) to as-  
sign the product to that shelf and start the  
cook cycle. The top display reads SHLF, the  
bottom display gives the shelf #. Within five  
seconds, the top display reads SH-1, the bot-  
tom display gives the remaining cook time.  
If the shelf timing function is toggled off for that  
product key, pressing the product key will  
start the cook cycle. The TOP DISPLAY (2)  
reads --- --- --- --- . The B OT TOM D I SPLAY (2)  
counts down the cook time in minutes: sec-  
onds.  
NOTE: If the selected product is a single stage  
recipe the LEDS for all single stage  
products with the same cook tempera-  
16  
Operation  
Blodgett IQ2T Control  
3. Load the second product. Press the appropri-  
ate PRODUCT KEY (17). Press a SHELF KEY  
(18) to activate shelf timing.  
Oven Cool Down:  
1. Close the oven door. Press the COOL DOWN  
KEY (8).  
NOTE: Cool down cannot be activated with the  
oven door open. Once the cool down cycle  
has begun the doors may be opened to  
speed the cooling process.  
NOTE: Only products with lighted LEDS may  
be selected.  
4. The top display reads SHLF. The bottom dis-  
play gives the numbers of the shelves that  
have been assigned. Within five seconds the  
shelf with the least amount of time remaining  
is displayed. The led for the product with the  
least time remaining flashes faster than the led  
for the other products.  
NOTE: To view the remaining cook time for  
the other products press and hold the  
SCAN KEY (15). The bottom display  
cycles through the remaining cook  
times for each product. Only the led  
for the product with the cook time dis-  
played will be lit.  
5. When a cook time expires an alarm sounds.  
The top display reads donE. The led for the fin-  
ished product lights. All other LEDS are dark.  
6. Press the SHELF KEY (18) for the finished  
product to silence the alarm. Remove the  
product. Close the oven door. The TOP DIS-  
PLAY (2) reads SH-X for the shelf with the least  
amount of cook time. The BOTTOM DISPLAY  
(4) counts down the cook time for the other  
product.  
7. When the cook time expires an alarm sounds  
and the top display reads donE.  
8. Press the SHELF KEY (18) to silence the  
alarm. Remove the product.  
17  
Operation  
Blodgett IQ2T Control  
PROGRAMMING SINGLE STAGE RECIPES  
Entering the Programming Mode:  
Programming the Cook Temperature:  
1. The top display reads C t --- 1. The bottom dis-  
play gives the current cook temperature. Use  
the product keys to enter the desired cook  
temperature.  
2. Press the SCAN KEY (15) to advance the pro-  
gramming mode to fan speed.  
1. Press and hold the PROG KEY (10). The top  
display reads CodE.  
2. Use the product keys to enter the program-  
ming access code: 3 1 2 4. Press the ENTER  
KEY (14). The top display reads Prod.  
Programming the Fan Speed:  
3. Press the desired product key followed by the  
ENTER KEY (14).  
1. The top display reads SPd1. The bottom dis-  
play gives the current fan speed. Press the  
TOGGLE/CLEAR KEY (11). The bottom dis-  
play toggles between HI and Lo.  
NOTE: During the programming process you may:  
Press the TOGGLE/CLEAR KEY (11) to  
erase the current setting or toggle be-  
tween specific settings. Press the SCAN  
KEY (15) to move to the next programming  
function keeping the current setting the  
same. Press the PROG KEY (10) to exit the  
programming mode.  
2. Press the SCAN KEY (15) to advance the pro-  
gramming mode to the fan cycle time.  
Programming the Fan Cycle Time:  
There are 3 options for fan cycle time: Pulse, Heat  
and Full. Pulse allows the fan to turn on and off as  
programmed. Heat allows the fan to operate with  
heat only. Full provides continuous fan operation.  
Programming the Cook Time:  
1. The top display reads P1:__. The bottom dis-  
play gives the current programmed cook time  
for stage 1 in minutes:seconds. Press the  
TOGGLE/CLEAR KEY (11). Use the product  
keys to enter the new cook time. Press the EN-  
TER KEY (14) to save the new cook time.  
2. The top display reads P2:__. The control is  
asking for the cook time for stage 2 of this rec-  
ipe. Press the TOGGLE/CLEAR KEY (11) to  
enter a time of 0:00:00 for P2:.  
1. The top display reads CYC1. The bottom dis-  
play gives the current fan cycle. Press the  
TOGGLE/CLEAR KEY (11). The bottom dis-  
play toggles between PULS, HEAt and FULL.  
2. If heat or full are selected press the SCAN KEY  
(15) to save the new fan cycle and advance to  
timing mode.  
If pulse is selected press the SCAN KEY (15)  
and continue with Steps 3---4 to program the  
pulse cycle.  
NOTE: This tells the controller that there are  
no more stages for this recipe. Once  
a single stage recipe has been estab-  
lished the control will only allow en-  
tries for one stage on all further param-  
eters for this product.  
3. The top display reads on --- 1. The bottom dis-  
play gives the current pulse on time. Use the  
product keys to enter the desired pulse on  
time from 10 to 60 seconds. Press the SCAN  
KEY (15).  
3. Press the ENTER KEY (14) again. The top dis-  
play reads P1:. The bottom display shows the  
cook time.  
4. Press the SCAN KEY (15) to advance the pro-  
gramming mode to cook temperature.  
4. The top display reads of --- 1. The bottom dis-  
play gives the current pulse off time. Use the  
product keys to enter the desired pulse off  
time from 10 to 60 seconds. Press the SCAN  
KEY (15) to advance the programming mode  
to shelf mode.  
18  
Operation  
Blodgett IQ2T Control  
Programming the Shelf ID:  
Programming Hold Mode:  
The hold mode can be toggled on or off for specific  
product keys.  
The Shelf ID option can be turned on or off for spe-  
cific product keys.  
1. The top display reads HOLD. The bottom dis-  
play reads the current hold mode. Press  
TOGGLE/CLEAR KEY (11) to toggle between  
on and off. Press the SCAN KEY (15).  
2. If the hold mode is activated, the bottom dis-  
play give the current hold time. Press the  
TOGGLE/CLEAR KEY (11). Use the product  
keys to enter the new hold time. Press the  
SCAN KEY (15).  
NOTE: Shelf ID is not allowed with multiple stage  
recipes.  
1. The top display reads SHLF. The bottom dis-  
play reads the current shelf ID mode. Press  
the TOGGLE/CLEAR KEY (11) to toggle be-  
tween yes and no. Press the SCAN KEY (15)  
to advance the programming mode to timing.  
Programming the Timing Mode:  
3. The bottom display gives the current hold  
temperature. Press the TOGGLE/CLEAR KEY  
(11). Use the product keys to enter the new  
hold temperature from 140-210_F (60-99_C).  
Press the SCAN KEY (15).  
4. The top display reads HFAN (hold fan speed).  
The bottom display gives the current hold fan  
speed setting. Press the TOGGLE/CLEAR  
KEY (11) to toggle between high and low.  
Press the SCAN KEY (15) to exit the hold  
mode programming.  
There are 3 options for timing mode: Straight, Flex  
and Sensitivity.  
1. The top display reads tC --- 1. The bottom dis-  
play gives the current timing mode. Press the  
TOGGLE/CLEAR KEY (11) to toggle between  
St, FL and SEns.  
NOTE: Sensitivity adjusts the cook time to  
compensate for any difference be-  
tween the setpoint and actual temper-  
ature. The lower the sensitivity value  
the shorter the time adjustment. Sensi-  
tivity values are set in the manager lev-  
el programming.  
If Shelf ID is activated, all three timing modes  
are available. If Shelf ID is not activated, only  
straight or flex timing modes are available.  
Check all Settings (SEE Mode):  
The SEE mode allows the operator to scroll through  
and view settings of a particular product key.  
1. Press the PROG KEY (10). The top display  
reads Code.  
2. Press the SCAN KEY (15) to advance the pro-  
gramming mode to hold mode.  
2. Use the product keys to enter the SEE access  
code: 2 4 4 4. Press the ENTER KEY (14). The  
top display reads SEE.  
3. Press the product key you wish to view. Press  
the ENTER KEY (14).  
4. The control will automatically scroll through  
the programmable features showing the pro-  
grammed values for each.  
Exiting the programming mode:  
1. The top display reads Prod. Press the PROG KEY  
(10). The control returns to operating mode.  
19  
Operation  
Blodgett IQ2T Control  
PROGRAMMING MULTIPLE STAGE RECIPES  
Entering the Programming Mode:  
Programming the Cook Temperature:  
1. The top display reads C t --- 1. The bottom dis-  
play gives the current cook temperature for  
stage 1 of this recipe. Use the product keys to  
enter the desired cook temperature.  
2. Press the ENTER KEY (14) to save the new  
cook temperature for stage 1. The top display  
reads Ct --- 2.  
1. Press and hold the PROG KEY (10). The top  
display reads CodE.  
2. Use the product keys to enter the program-  
ming access code: 3 1 2 4. Press the ENTER  
KEY (14). The top display reads Prod.  
3. Press the desired product key followed by the  
NOTE: Repeat Steps 1---2 to program the  
cook temperature for additional  
stages. When the cook temperature  
for the final stage has been entered  
the top display reads Ct---1.  
ENTER KEY (14).  
Programming the Cook Time:  
NOTE: When multiple stage cooking is being  
used, the countdown time displayed dur-  
ing cooking is the sum of all stages.  
3. Press the SCAN KEY (15) to advance the pro-  
gramming mode to fan speed  
1. The top display reads P1:__. The bottom dis-  
play gives the current programmed cook time  
for stage 1 in minutes:seconds. Press the  
TOGGLE/CLEAR KEY (11). Use the product  
keys to enter the new cook time. Press the EN-  
TER KEY (14) to save the new cook time.  
Programming the Fan Speed:  
1. The top display reads SPd1. The bottom dis-  
play gives the current fan speed. Press the  
TOGGLE/CLEAR KEY (11). The bottom dis-  
play toggles between HI and Lo.  
2. The top display reads P2:__. The control is  
asking for the cook time for the second stage  
of this recipe. Repeat Step 1 for each addition-  
al stage.  
2. Press the SCAN KEY (15) to advance the pro-  
gramming mode to the fan cycle time.  
3. When the cook times for all stages are pro-  
grammed, press the TOGGLE/CLEAR KEY  
(11) to clear the bottom display.  
NOTE: This tells the controller that there are  
no more stages for this recipe. Once  
the number of stages has been estab-  
lished the control will only allow en-  
tries for these stages on all further pa-  
rameters for this product.  
4. Press the ENTER KEY (14) again. The display  
reads P1:. The bottom display shows the cook  
time.  
5. Press the SCAN KEY (15) to advance the pro-  
gramming mode to cook temperature.  
20  
Operation  
Blodgett IQ2T Control  
Programming the Fan Cycle Time:  
Programming the Timing Mode:  
NOTE: It may be necessary to press the ENTER  
KEY (14) until the top display reads tC---1.  
There are 3 options for fan cycle time: Pulse, Heat  
and Full. Pulse allows the fan to turn on and off as  
programmed. Heat allows the fan to operate with  
heat only. Full provides continuous fan operation.  
There are 2 options for timing mode: Straight and  
Flex.  
1. The top display reads CYC1. The bottom dis-  
play gives the current fan cycle for stage 1.  
Press the TOGGLE/CLEAR KEY (11). The bot-  
tom display toggles between PULS, HEAt and  
FULL.  
1. The top display reads tC --- 1. The bottom dis-  
play gives the current timing mode. Press the  
TOGGLE/CLEAR KEY (11) to toggle between  
St, and FL.  
2. Press the ENTER KEY (14) to save the new  
timing mode for stage 1. The top display reads  
tC --- 2.  
NOTE: Repeat Steps 1---2 to program the tim-  
ing mode for additional stages.  
3. When the timing mode for the final stage has  
been entered press the SCAN KEY (15).  
2. Press the ENTER KEY (14) to save the new fan  
cycle for stage 1. The top display reads CYC2.  
NOTE: Repeat Steps 1---2 to program the fan  
cycle for additional stages.  
3. When the fan cycle for the final stage has been  
entered press the SCAN KEY (15).  
If no pulse cycles are programmed the control  
advances to timing mode.  
Programming Hold Mode:  
The hold mode can be toggled on or off for specific  
product keys.  
If pulse is used, the control returns to the first  
stage programmed for the pulse fan option.  
Follow Steps 4---5 to program the pulse on  
and off time.  
1. The top display reads HOLD. The bottom dis-  
play reads the current hold mode. Press  
TOGGLE/CLEAR KEY (11) to toggle between  
on and off. Press the SCAN KEY (15).  
2. The bottom display give the current hold time.  
Press the TOGGLE/CLEAR KEY (11). Use the  
product keys to enter the new hold time. Press  
the SCAN KEY (15).  
3. The bottom display gives the current hold  
temperature. Press the TOGGLE/CLEAR KEY  
(11). Use the product keys to enter the new  
hold temperature from 140-210_F (60-99_C).  
Press the SCAN KEY (15).  
4. The top display reads HFAN (hold fan speed).  
The bottom display gives the current hold fan  
speed setting. Press the TOGGLE/CLEAR  
KEY (11) to toggle between high and low.  
Press the SCAN KEY (15) to exit the hold  
mode programming.  
4. The top display reads on --- x . The bottom dis-  
play gives the current pulse on time for this  
stage. Use the product keys to enter the de-  
sired pulse on time from 10 to 60 seconds.  
Press the SCAN KEY (15).  
5. The top display reads of --- x . The bottom dis-  
play gives the current pulse off time. Use the  
product keys to enter the desired pulse off  
time from 10 to 60 seconds. Press the SCAN  
KEY (15). The control advances to the next  
stage programmed for the pulse fan option.  
NOTE: Repeat Steps 4---5 to program cycle  
times for all pulse fan stages. When the  
final pulse off time has been entered the  
control advances to timing mode.  
Exiting the programming mode:  
1. The top display reads Prod. Press the PROG  
KEY (10). The control returns to operating  
mode.  
21  
Operation  
Blodgett IQ2T Control  
MANAGER LEVEL PROGRAMMING  
Entering the programming mode  
Programming the setback mode  
The setback mode operates as a power saving  
feature. After a period of non-use (the setback  
time) the oven temperature automatically de-  
creases to the setback temperature. The oven will  
maintain this temperature until a product key is  
pressed. The minimum setback time is 20:00.  
1. Press the PROG KEY (10). The top display  
reads CodE.  
2. Use the product keys to enter the program-  
ming access code: 4 5 1 2. Press the ENTER  
KEY (14). The top display reads SYS.  
1. The top display reads SEtb. The bottom dis-  
play gives the setback mode. To change the  
setback press the TOGGLE/CLEAR KEY (11).  
The bottom display toggles between YES and  
no. Press the SCAN KEY (15).  
Programming hold  
Hold allows product to be kept warm in the oven  
at a programmed time and temperature by press-  
ing the HOLD KEY (9).  
If no is chosen:  
a.) The controller advances to programming  
the temperature mode.  
1. Press the SCAN KEY (15). The top display  
reads Hold. Press the TOGGLE/CLEAR KEY  
(11) to toggle between YES and no. Press the  
SCAN KEY (15).  
If yes is chosen:  
a.) The bottom display gives the current set-  
back time. Press the TOGGLE/CLEAR  
KEY (11). Use the product keys to the en-  
ter the desired setback time. Press the  
SCAN KEY (15) to enter the new setback  
time.  
b.) The bottom display gives the current set-  
back temperature. Press the TOGGLE/  
CLEAR KEY (11). Use the product keys to  
the enter a setback temperature from  
140_F --- 300_F. Pr e s s t h e S C A N K E Y ( 1 5 ) t o  
enter the new setback and continue with  
programming the temperature mode.  
If no is chosen:  
a.) Press the SCAN KEY (15) to advance to  
programming the setback mode.  
If yes is chosen:  
a.) The top display reads HOLD. The bottom  
display gives the current hold time. Press  
the TOGGLE/CLEAR KEY (11). Use the  
product keys to enter a hold time from 0  
to 9 hours. Press the SCAN KEY (15) to  
enter the new hold time (HR:MN)..  
b.) The top display reads HOLD. The bottom  
display gives the current hold tempera-  
ture. Press the TOGGLE/CLEAR KEY (11).  
Use the product keys to enter a hold tem-  
perature from 140_F --- 210_F. Pr e s s t h e  
SCAN KEY (15) to enter the new hold tem-  
perature.  
c.) The top display reads H FAn. The bottom  
display gives the current fan mode. To  
change the fan mode press the TOGGLE/  
CLEAR KEY (11). The bottom display  
toggles between Hi and Lo. Press the  
SCAN KEY (15) to enter the new fan mode  
and continue with programming the set-  
back mode.  
Programming the temperature mode (_F or _C)  
1. The top display reads dEg. The bottom dis-  
play gives the units. To change the units press  
the TOGGLE/CLEAR KEY (11). The bottom  
display toggles between F and C.  
2. Press the SCAN KEY (15) to enter the new  
temperature units and continue programming  
the shelf sensitivity.  
22  
Operation  
Blodgett IQ2T Control  
Programming the shelf sensitivity  
ERROR CODES AND ALARMS  
The controller allows the user to program a sensi-  
tivity value (0---9) for each shelf position. The sen-  
sitivity value will shorten or stretch cook time de-  
pending upon shelf position.  
NOTE: The error codes will appear in the top dis-  
play. All error codes are accompanied by  
an audible alarm.  
Hi  
Oven temperature is more than  
40_F above the highest setpoint.  
NOTE: SEN1 is the top shelf position, SEN5 is the  
bottom shelf position.  
Prob  
Probe failure.  
1. The display reads SEN1.  
HEAT ERR From a cool start (below 140_F), the  
oven takes more than 10 minutes to  
climb from 150-300_F. Pr e s s t h e  
TOGGLE/CLEAR KEY (11) to clear  
the prompt. This code indicates a  
problem with the system. Contact a  
service technician.  
2. Press the TOGGLE/CLEAR KEY (11) to clear  
the current value to the desired value. Use the  
product key numbers to input a new sensitivity  
value.  
3. Press the SCAN KEY (15) to advance to the  
next shelf position, SEN2.  
FAN ERR  
Indicates a fan failure during a call  
for heat. Press the TOGGLE/CLEAR  
KEY (11) to clear the alarm. The FAN  
ERR display remains active. Press  
the TOGGLE/CLEAR KEY (11) again  
to clear the message and return the  
system to normal operation. If con-  
dition persists turn off the oven and  
contact a service technician.  
4. Repeat steps 2---3 for all five shelf positions.  
Exiting the programming mode  
1. The top display reads SYS. Press the PROG  
KEY (10). The control returns to the operating  
mode.  
FANC ERR Indicates a contact failure has oc-  
curred in the fan control circuit.  
Press the TOGGLE/CLEAR KEY(11)  
to clear the alarm. The FANC ERR  
display remains active. Press the  
TOGGLE/CLEAR KEY (11) again to  
clear the message and return the  
system to normal operation. If con-  
dition persists turn off the oven and  
contact a service technician.  
DOOR OPEN The controller senses the door is  
open. Close the door. If the door is  
closed contact a service technician.  
23  
Operation  
Cook and Hold Control  
CONTROL DESCRIPTION  
1. SELECTOR SWITCH --- controls power to the  
oven for cook, cook & hold, and cool down.  
2. WHITE LIGHTS SWITCH --- controls interior  
lights.  
1
OVEN OFF  
3. OVEN READY LIGHT --- when lit indicates  
burner operation. When the light goes out, the  
oven has reached operating temperature.  
COOL  
DOWN  
COOK  
4. COOK THERMOSTAT --- controls oven tem-  
perature in the cook cycle.  
5. COOK TIMER --- activates an electric buzzer  
that sounds when the cook time expires.  
COOK & HOLD  
ON  
2
OFF  
6. HOLD THERMOSTAT --- cont rols oven t em -  
perature in the hold cycle.  
7. HOLD LIGHT - indicates the oven is in hold.  
LIGHTS  
LIGHT OFF  
OVEN READY  
COOK  
THERMOSTAT  
3
8. COOK & HOLD TIMER --- controls the length  
of cook time from 0 to 12 hours. When the  
cook time ends, oven temperature control  
switches from the cook to the hold thermostat.  
4
5
COOK TIMER  
HOLD  
LIGHT  
HOLD  
THERMOSTAT  
6
7
8
COOK & HOLD  
TIMER  
Figure 13  
24  
Operation  
Cook and Hold Control  
OPERATION  
Cook Only:  
Cook and Hold:  
1. Turn the SELECTOR SWITCH (1) to COOK.  
The blower and control compartment cooling  
fans operate and are controlled automatically  
by the action of the doors.  
2. Set the COOK THERMOSTAT (4) to the de-  
sired cook temperature.  
3. Set the HOLD THERMOSTAT (6) to the de-  
sired hold temperature.  
4. Preheat the oven until the OVEN READY  
LIGHT (3) goes out.  
5. Load product into the oven.  
6. Turn SELECTOR Switch (1) to COOK & HOLD.  
7. Set the COOK & HOLD TIMER (8) to the de-  
sired cook time.  
1. Turn the SELECTOR SWITCH (1) to COOK.  
The blower and control compartment cooling  
fans operate and are controlled automatically  
by the action of the doors.  
2. Set the COOK THERMOSTAT (4) to the de-  
sired temperature.  
3. Preheat until the OVEN READY LIGHT (3)  
goes out.  
4. Load product into the oven. Set the COOK  
TIMER (5) to the desired cook time.  
5. When the buzzer sounds, remove the prod-  
uct. Turn the COOK TIMER (5) to OFF to si-  
lence the buzzer.  
8. When the cook time ends the oven switches  
6. Turn the SELECTOR SWITCH (1) to OVEN  
to HOLD and the HOLD LIGHT (7) comes on.  
OFF.  
9. The oven remains at the hold temperature un-  
til the product is removed and the oven is  
turned off.  
NOTE: In the HOLD cycle, the blower goes on  
and off with the burner.  
10. Turn the SELECTOR SWITCH (1) to OVEN  
OFF.  
COOL DOWN  
1. For COOL DOWN operation set the SELEC-  
TOR SWITCH (1) to COOL DOWN.  
25  
Operation  
Pulse Plus  
CONTROL DESCRIPTION  
1. SELECTOR SWITCH --- controls power to the  
oven for cook or cool down.  
2. BLOWER SWITCH --- controls blower speed,  
either hi or lo.  
3. WHITE LIGHTS SWITCH --- controls interior  
lights.  
4. AMBER FAN DELAY LIGHT --- indicates the  
oven is in pulse plus.  
1
OVEN OFF  
COOL  
DOWN  
COOK  
5. FAN DELAY TIMER --- activates pulse plus for  
0---10 minutes. The blower and burners pulse  
on for 30 seconds and off for 30 seconds for  
the duration of time set.  
6. RED INDICATOR LIGHT --- indicates oven is in  
the cook timer cycle.  
7. COOK TIMER --- activates an electric buzzer  
that sounds when the cook time expires.  
8. OVEN READY LIGHT --- when lit indicates  
burner operation. When the light goes out, the  
oven has reached operating temperature.  
3
4
2
5
ON  
HI  
OFF  
LO  
LIGHTS  
BLOWER  
9. SOLID STATE THERMOSTAT --- allows either  
8 pre-set temperatures to be selected in ac-  
cordance with customer requirements, or an  
infinite selection of temperatures from  
0-500_F (0-260_C). (infinite control shown)  
FAN DELAY TIMER  
6
8
OPERATION  
7
9
1. Turn the SELECTOR Switch (1) to COOK.  
2. Set the SOLID STATE THERMOSTAT (9) to the  
desired cook temperature.  
3. Preheat the oven until the OVEN READY  
LIGHT (8) goes out.  
4. Load product into the oven.  
5. Set FAN DELAY TIMER (5) for the desired time  
for pulse plus operation.  
6. Set the COOK TIMER (7) for the desired cook  
time.  
TIMER  
LIGHT OFF  
OVEN READY  
7. When the buzzer sounds, remove product  
from the oven. Turn the TIMER (7) knob to OFF  
to silence the buzzer.  
8. Turn the SELECTOR SWITCH (1) to OVEN  
SOLID STATE  
THERMOSTAT  
OFF.  
Figure 14  
26  
Operation  
Humidaire  
CONTROL DESCRIPTION  
1. SELECTOR SWITCH --- controls power to the  
oven for cook or cool down.  
2. WHITE LIGHTS SWITCH --- controls interior  
lights.  
1
OVEN OFF  
3. OVEN READY LIGHT --- when lit indicates  
burner operation. When the light goes out, the  
oven has reached operating temperature.  
COOL  
DOWN  
COOK  
4. SOLID STATE THERMOSTAT - allows either 8  
pre-set temperatures to be selected in accor-  
dance with customer requirements, or an infi-  
nite selection of temperatures from 200-500_F  
(95-260_C). (infinite control shown)  
5. TIMER --- activates an electric buzzer that will  
sound upon expiration of time to alert the op-  
erator to remove the product.  
ON  
2
4
OFF  
LIGHTS  
LIGHT OFF  
OVEN READY  
3
6. STEA M ON I ND I CATOR LI GHT --- lights w hen  
steam is being injected into oven.  
7. STEAM CYCLE START BUTTON --- activates  
steam injection for one complete cycle.  
8. STEAM CYCLE TIME SWITCH --- sets desired  
length of steam cycle from 0 to 30 seconds.  
SOLID STATE  
THERMOSTAT  
OPERATION  
5
1. Turn the SELECTOR SWITCH (1) to COOK.  
2. Set the SOLID STATE THERMOSTAT (4) to the  
desired cook temperature.  
3. Preheat until OVEN READY light (3) goes out.  
4. Load product into the oven. Set the TIMER (5)  
to the desired cook time.  
5. Set the STEAM CYCLE TIME SWITCH (8) for  
the desired length of steam injection.  
6. Press STEAM CYCLE START (7). When the  
temperature is at or above 225_F (107_C), the  
solenoid valve opens. The blue STEAM ON in-  
dicator light (6) comes on. The steam injection  
cycle may be repeated as often as desired.  
TIMER  
6
STEAM ON  
7
8
STEAM  
CYCLE START  
7. When the buzzer sounds, remove the product  
from oven. Turn the TIMER (5) to OFF to si-  
lence the buzzer.  
8. Turn the SELECTOR SWITCH (1) to OVEN  
OFF.  
STEAM  
CYCLE TIME  
Figure 15  
27  
Operation  
Intelliplus with Chain Event Control  
CONTROL DESCRIPTION  
1. SELECTOR SWITCH --- controls power to the  
oven for cook or cool down.  
2. OVEN READY LIGHT --- when lit indicates  
burner operation. When the light goes out the  
oven has reached operating temperature.  
3. DIGITAL DISPLAY --- displays the time, tem-  
perature, and controller related information.  
4. TIME DIAL --- used to set the cook and/or hold  
time of the selected program.  
5. TEMPERATURE DIAL --- used to set the cook  
and/or hold temperature of the selected pro-  
gram.  
1
2
6. START TIMER --- starts the program that is  
shown in the display.  
7. ACTUAL TEMP --- press to display the actual  
temperature of the oven.  
8. COOK HI/LO FAN --- press to select fan speed,  
(hi or lo).  
3
DISPLAY  
9. HOLD --- press to set the oven in the hold  
mode.  
10. PGM1 thru PGM5 --- press to program time  
and temperature settings for up to five prod-  
ucts.  
11. FAN CON/CYC --- press to select the fan mode  
(continuous or cycle).  
12. PGM MODE ON/OFF --- press to enter and exit  
the programming mode.  
13. EVENT # --- to program event parameters with  
chain event control.  
5
7
4
6
START  
TIMER  
ACTUAL  
TEMP  
14. CANCEL --- press to cancel entries in the pro-  
gramming mode, and clear the display.  
COOK  
HI/LO  
FAN  
PGM 3  
PGM 4  
8
9
HOLD  
PGM 1  
10  
FAN  
CON/CYC  
11  
PGM 2  
PGM 5  
13  
14  
PGM  
MODE  
ON/OFF  
EVENT #  
CANCEL  
12  
Figure 16  
28  
Operation  
Intelliplus with Chain Event Control  
COOK OPERATION  
MANUAL COOK AND HOLD OPERATION  
1. Rotate the TEMPERATURE dial (5) to the de-  
sired cooking temperature from 150-500_F  
(66-260_C). Turn the dial clockwise to in-  
crease the temperature, counter-clockwise to  
decrease.  
1. Rotate the TEMPERATURE dial (5) to the de-  
sired cook temperature from 150-500_F  
(66-260_C). Turn the dial clockwise to in-  
crease the temperature, counter-clockwise to  
decrease.  
2. Press the COOK HI/LO FAN key (8) until the  
display (3) reads HIFAN. Press the key again  
to select the low speed fan. The display reads  
LOFAN.  
2. Press the COOK HI/LO FAN key (8). The dis-  
play reads HIFAN. Press the key again to se-  
lect the low fan speed. The display reads LO-  
FAN.  
3. Press the FAN CON/CYC key (11) until the dis-  
play reads FAN CON. Press the key again for  
cycling fan operation. The display reads FAN  
CYC. The fan cycles on and off in 30 second  
intervals at the speed selected with the COOK  
HI/LO FAN (8) key.  
3. Rotate the TIME dial (4) to the desired cook  
time. Turn the dial clockwise to increase the  
time, counter-clockwise to decrease.  
4. Press the HOLD key (9). The display reads  
HOLD. Rotate the TEMPERATURE dial (5) to  
set the desired hold temperature.  
4. Rotate the TIME (4) dial to the desired cook  
time from 5 seconds to 12 hours. Turn the dial  
clockwise to increase the cook time, counter-  
clockwise to decrease. When the time digits  
and the colon blink in the display, the cook  
cycle has been set but not started.  
5. When the display reads the set temperature  
press the START TIMER key (6) to start the  
cook cycle. The time can be changed at any  
time during a timing cycle by rotating the TIME  
dial (4) clockwise or counter-clockwise. To  
cancel the countdown press the CANCEL key  
(14).  
5. Press the FAN CON/CYC key (11) to set the  
fan mode. If cycling fan is selected the CYC  
key remains lit.  
NOTE: When FAN/CYC is selected in the hold  
mode the fan cycles on and off with the  
heating elements.  
6. When the oven reaches the set temperature,  
press the START TIMER key (6) to start the  
cook cycle. The display flashes the fan speed  
then counts down the cook time. The hold key  
blinks until the cook time expires.  
7. As the oven enters the hold mode the hold key  
remains lit. The timer begins counting up to in-  
dicate elapsed time. If cycling fan is selected  
the fan cycles on and off at low speed.  
NOTE: To display the temperature within the  
oven, press and hold the ACTUAL  
TEMP key (7).  
NOTE: If the desired hold temperature is low-  
er than the actual oven temperature,  
the fan shuts off. The temperature dig-  
its blink until the oven temperature  
drops to the desired hold tempera-  
ture.  
6. When the timer has counted down to 0, press  
the CANCEL key (14) to silence the alarm.  
8. To display the temperature within the oven,  
press and hold the ACTUAL TEMP key (7).  
NOTE: Press the CANCEL key (14) at any time to  
cancel the current cycle.  
WARNING!!  
A complete five minute shutdown must be  
observed before the oven is relighted.  
29  
Operation  
Intelliplus with Chain Event Control  
CHAIN EVENT PROGRAMMING  
SELECTING A PROGRAM  
1. To select a program sequence, press the de-  
sired PGM # key (10). PGM # will be illumi-  
nated. At this time the oven begins to heat up  
to the cook temperature stored in the event #1  
chain. EI is illuminated and the E1 options are  
displayed. The amount of time displayed isthe  
sum total time of all the programmed events.  
2. Press the START TIMER key (6) to start a pro-  
grammed sequence of events.  
3. Press the EVENT # key (13) to display thetime  
remaining in the current event chain. The time  
will remain displayed for approximately 5 sec-  
onds.  
NOTE: Program keys 1 and 2 can have up to six  
events. Program keys 3-5 can have up to  
4 events.  
1. Press the PGM MODE ON/OFF key (12) to en-  
ter the programming mode. PGM will blink.  
The normal operation of the oven is halted.  
2. Press the desired PGM # key (10) to select an  
event chain to be programmed. The appropri-  
ate PGM # will blink and remain lit. Event #1  
time and temperature are shown in the dis-  
play. E1 is displayed alternately with the tem-  
perature.  
3. Rotate the TEMPERATURE dial (5) to set the  
temperature.  
4. Press the ACTUAL TEMP key (7) to display the  
actual temperature within the oven.  
5. Press the CANCEL key (14) to stop an active  
program sequence.  
4. Select LOFAN or HIFAN by pressing the COOK  
HI/LO FAN key (8).  
5. Select FAN CON or FAN CYC by pressing the  
FAN CON/CYC key (11). CYC remains lit if  
cycling fan is selected.  
6. Rotate the TIME dial (4) to set the cook time.  
NOTE: If the time is set to zero (0), the event  
is ignored.  
7. Press the EVENT # key (13). Event #2 time  
and temperature are shown in the display. E2  
is displayed alternately with the temperature.  
8. Set the desired temperature, fan speed, fan  
mode and time.  
9. Press the EVENT # key (13) to proceed to the  
next event. Enter the event parameters as de-  
sired. If HOLD mode is desired, it must be the  
last event in any chain. Any events stored after  
a HOLD mode will be ignored.  
10. To program another chain of events, press a  
different PGM # key (10) then press the  
EVENT # key (13).  
11. Store as many as five (5) programs using all  
the PGM # keys.  
12. Press PGM MODE ON/OFF (12) toexit thepro-  
gramming mode. PGM # disappears from the  
display and normal oven operation resumes.  
To add new programs or to change the parame-  
ters of an existing program, repeat steps 1-12 as  
necessary.  
30  
Operation  
How Cook and Hold Works  
With the optional COOK & HOLD feature, meat is  
roasted at lower temperatures for longer periods  
of time. This preserves flavor and tenderness and  
prevents over drying. There are three phases in  
cook and hold roasting.  
Oven switches from  
cook to hold  
250_  
225_  
200_  
175_  
150_  
125_  
100_  
75_  
Stored heat  
Oven temp.  
Product may be  
held up to 16 hours  
D
Primary Cooking --- controlled by the COOK &  
HOLD TIMER. The meat is cooked at a low tem-  
perature until approximately 2/3 done.  
D
Cooking from Stored Heat --- w hen t he prima -  
ry cook time expires, the oven automatically  
switches to HOLD. The product continues to  
cook from the heat stored in the oven. Meat  
must remain in the hold cycle for a minimum of  
1-1/2 to 2 hours before being served.  
Product may be  
removed and  
served  
50_  
25_  
Meat temp  
D
Hold --- holds the product for several hours be-  
fore serving without loss of moisture or tender-  
ness.  
1
2
3
4
5
6
7
8
9
Time (hours)  
All meat should be completely thawed by refriger-  
ation. Using frozen meat increases the cook time  
causing shrinkage.  
Figure 17  
Product  
Cook  
Temp.  
Hold  
Temp.  
Quantity Cook Time Min. Hold  
Total Time  
(Hrs)  
(Hrs)  
Time (Hrs)  
Prime rib, bone cap off  
14-18 lbs. (6.4-8.1 kg)  
200_F  
93_C  
140_F  
60_C  
1
3
6
3
1
1-1/2  
2
4
3-1/4  
3-1/2  
4-3/4  
5-1/2  
Prime rib, bone cap on  
14-18 lbs. (6.4-8.1 kg)  
200_F  
93_C  
140_F  
60_C  
1
3
6
3-1/2  
4
4-1/2  
1
1-1/2  
2
4-1/2  
5-1/2  
6-1/2  
Top or bottom rounds  
20-22 lbs. (9.1-10.0 kg)  
200_F  
93_C  
140_F  
60_C  
1
3
6
3-1/2  
4
4-1/2  
1
1-1/2  
2
4-1/2  
5-1/2  
6-1/2  
Pork roast or ham  
10-12 lbs. (4.5-5.4 kg)  
250_F  
121_C  
170_F  
76_C  
2
4
6
4
1
1-1/2  
2
5
4-1/4  
4-1/2  
5-3/4  
6-1/2  
Turkey  
20-22 lbs. (9.1-10.0 kg)  
250_F  
121_C  
170_F  
76_C  
1
6
3-1/4  
4
1
4-3/4  
5-1/2  
1-1/2  
Leg of Lamb, bone in  
8-10 lbs. (4.36-4.5 kg)  
225_F  
107_C  
160_F  
71_C  
2
4
6
2-1/2  
2-3/4  
3
1
1-1/2  
2
3-1/2  
4-1/4  
5
31  
Operation  
General Guidelines for Operating Personnel  
COOK TIMES AND TEMPERATURES  
Preheating the oven  
OPERATING TIPS  
Pans and Racks  
Always preheat the oven before baking or roast-  
ing. We recommend preheating 50_F (10_C)  
above the cook temperature to offset the drop in  
temperature when the doors are opened and cold  
product is loaded into the oven. Set the thermostat  
to the cook temperature after the product is  
loaded.  
Product or pan height determines how many  
racks are used. The oven holds up to 10 18” x 26”  
(45.7 x 66.0 cm) bun pans.  
Load the oven from the bottom, centering thepans  
on the rack. Never place a pan or aluminum foil on  
the bottom of the oven. This obstructs the flow of  
air and results in uneven baking and roasting.  
NOTE: For frozen product, preheat the oven  
100_F (38_C) above the cook tempera-  
ture.  
Roasting  
To reduce shrinkage when roasting, place meat  
directly on the racks. Place a sheet pan one-half  
full of water in the bottom rack position. The water  
evaporates, increasing humidity in the oven  
chamber. The pan catches grease from the meat,  
making oven cleaning easier.  
Cook Temperatures  
Generally, cook temperatures should be 50_F  
(10_C) lower than deck or range oven recipes. If  
the edges of the product are done but the center  
is raw, or if there is color variation, reduce the ther-  
mostat setting another 15---25_F (10---15_C). Con-  
tinue to reduce the cook temperature on succes-  
sive loads until the desired results are achieved.  
Baking  
Weigh the product to ensure equal distribution in  
each pan. Varying amounts of product will cause  
uneven baking results.  
NOTE: Cooking at excessive temperatures will  
not reduce cook time, it will produce un-  
satisfactory baking and roasting results.  
Fans  
The fan must be operating for the oven to heat.  
Use the Pulse Plus feature to allow light or liquid  
product to set in the pan and to avoid rippling to-  
wards the fan. If your oven is not equipped with  
this feature use the following procedure.  
Cook Time  
Check the product in about half the time recom-  
mended for deck or range oven recipes. Record  
times and temperatures which provide best re-  
sults for future reference.  
1. Preheat the oven 25_F (15_C) above the bak-  
ing temperature.  
NOTE: Cook time will vary with the amount of  
product loaded, the type of pan and the  
temperature.  
2. Load the oven with product. Close the doors.  
3. Set the thermostat to the baking temperature.  
4. Turn the oven off.  
5. Allow the product to set for 5---7 minutes with  
the fan off. The residual heat in the oven sets  
the product.  
6. Turn the oven on for the remainder of thebake.  
Lights  
Turn the oven lights off when not viewing the prod-  
uct. Leaving the lights on for extended periods of  
time shortens the bulb life considerably.  
32  
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  
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.  
2 hrs 45 mins.  
2 hrs 45 mins.  
7-8 mins.  
10  
2
2
5
1 hr.  
5
Baked Stuffed Pork Chop  
25-30 mins.  
3 hrs. 10 mins.  
7-8 mins.  
5
Boned Veal Roast (15 lbs.)  
2
Lamb Chops (small loin)  
5
Bacon (on racks in 18” x 26” pans)  
5-7 mins.  
10  
Poultry  
Chicken Breast & Thigh  
Chicken Back & Wing  
350_F (175_C)  
350_F (175_C)  
350_F (175_C)  
310_F (155_C)  
40 mins.  
5
5
5
3
35 mins.  
Chicken (21/2 lbs. quartered)  
Turkey Rolled (18 lb. rolls)  
30 mins.  
3 hrs 45 mins.  
Fish and Seafood  
Halibut Steaks, Cod Fish (frozen 5 oz)  
Baked Stuffed Lobster (21/2 lb.)  
Lobster Tails (frozen)  
350_F (175_C)  
400_F (205_C)  
425_F (220_C)  
20 mins.  
10 mins.  
9 mins.  
5
3
5
Cheese  
Macaroni & Cheese Casserole  
Melted Cheese Sandwiches  
350_F (175_C)  
400_F (205_C)  
30 mins.  
8 mins.  
5
10  
Potatoes  
Idaho Potatoes (120 ct.)  
Oven Roasted Potatoes (sliced or diced)  
400_F (205_C)  
325_F (165_C)  
50 mins.  
10 mins.  
5
5
Baked Goods  
Frozen Berry Pies (22 oz)  
Fresh Apple Pie (20 oz.)  
Pumpkin Pies (32 oz.)  
Fruit Crisp  
325_F (150_C)  
350_F (175_C)  
300_F (150_C)  
300_F (150_C)  
325_F (155_C)  
375_F (190_C)  
400_F (205_C)  
350_F (175_C)  
325_F (160_C)  
325_F (160_C)  
325_F (150_C)  
35 mins.  
5 (30 pies)  
25-30 mins.  
30-50 mins.  
25 mins.  
5 (30 pies)  
5 (20 pies)  
5
3
5
5
5
5
5
5
Bread (24 - 1 lb. loaves)  
Southern Corn Bread  
Baking Soda Biscuits  
Brown & Serve Rolls  
Sheet Cakes (5 lb. mixed batter per pan)  
Chocolate Cake  
30 mins.  
15-20 mins.  
6 mins.  
15 mins.  
16-18 mins.  
20 mins.  
Brownies  
15 mins.  
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.  
33  
Maintenance  
Cleaning and Preventative Maintenance  
CLEANING THE OVEN  
PREVENTATIVE MAINTENANCE  
Painted and stainless steel ovens may be kept  
clean and in good condition with a light oil.  
The best preventative maintenance measures are,  
the proper installation of the equipment and a pro-  
gram for routinely cleaning the ovens.  
1. Saturate a cloth, and wipe the oven when it is  
cold.  
Annual Maintenance  
2. Dry the oven with a clean cloth.  
This oven requires no lubrication, however, the  
venting system should be checked annually for  
possible deterioration resulting from moisture and  
corrosive flue products.  
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.  
If maintenance or repairs are required, contact  
your local Blodgett service company, a factory  
representative or the Blodgett Oven company.  
1. Apply cleaners when the oven is cold. Always  
rub with the grain of the metal.  
The porcelain interior can be cleaned with any  
commercial oven cleaner. Be sure caustic clean-  
ing compounds DO NOT come in contact with the  
blower wheel and the aluminized steel panel di-  
rectly behind it.  
WARNING!!  
Always disconnect the appliance from the  
power supply before servicing or clean-  
ing.  
1. Remove the racks, rack supports and blower  
wheel from the oven.  
2. Soak the parts in a solution of ammonia and  
water.  
3. Reinstall after cleaning.  
NOTE: If the oven is moved the restraint must be  
reconnected after the unit is returned to it’s  
regular position.  
34  
Maintenance  
Troubleshooting Guide  
POSSIBLE CAUSE(S)  
SUGGESTED REMEDY  
SYMPTOM: Heating elements do not come on.  
S
S
S
S
S
Oven not plugged in.  
S
S
S
S
S
Plug in electrical supply cord.  
Power switch on the control panel is off.  
Control set below ambient temperature.  
Doors are open.  
Set the control panel to COOK or OVEN ON.  
Set to desired cook temperature.  
Close doors.  
*
Computerized controls --- error code on display.  
SYMPTOM: Oven does not come to ready.  
S
S
S
The oven has not reached preheat temperature.  
Fan delay feature may be activated, ifapplicable.  
Internal problem with main temperature control.  
S
S
S
Wait for oven to reach preheat temperature.  
Deactivate fan delay feature.  
*
SYMPTOM: Convection fan does not run.  
S
S
S
S
S
Oven is not plugged in.  
S
S
S
S
S
Plug in electrical supply cord.  
Set the control panel to COOK or OVEN ON.  
Reset the breaker.  
Oven is not set to the cook mode.  
Circuit breaker tripped.  
Fan delay feature may be activated, ifapplicable.  
Doors are open  
Deactivate fan delay feature.  
Close doors.  
SYMPTOM: General baking problems.  
S
S
Computerized controls --- incorrect product  
programming.  
Thermostat out of calibration.  
S
S
Reprogram control per Operation section.  
*
*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.  
35  
CUSTOMER  
INSERT  
WIRING DIAGRAM  
HERE  

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