CTB/CTBR SERIES
ELECTRIC 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 11361 Rev K (10/06)
E 2006 --- G.S. Blodgett Corporation
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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.
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Model:
Your Service Agency’s Address:
Serial Number:
Your oven was installed by:
Your oven’s installation was checked by:
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Table of Contents
Introduction
Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
3
4
5
5
5
7
7
8
8
8
8
9
Stand Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stand Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stand Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly to Stand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4” (10cm) Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Caster Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Adjustments Associated with Initial Installation . . . . . . . . . . . . . . . . . . . .
Utility Connections --- Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Operation
Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Solid State Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Solid State Digital . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Fan Delay and Pulse Plus Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Cook and Hold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
CH-Pro3 (Solid State Programmable Digital Control) . . . . . . . . . . . . . . . . . . 18
Blodgett IQ2T Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
How Cook and Hold Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
General Guidelines for Operating Personnel . . . . . . . . . . . . . . . . . . . . . . . . . 31
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Maintenance
Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
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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.
Amperes
Electrical
Connection
AWG*
L1
L2
L3
N
KW/Section
60 HZ UNITS
5.6
Volts
Phase
208
208
1
3
1
3
1
3
1
3
27
24
24
21
35
22
32
20
---
12
---
27
15
24
14
35
21
32
19
---
---
---
---
---
---
---
---
8
10
8
5.6
5.6
220-240
220-240
208
5.6
11
---
10
6
8.0
8.0
208
20
---
10
6
8.0
220-240
220-240
8.0
18
10
50 HZ UNITS
5.6
5.6
8
208
1
1
1
3
3
3
3
3
3
27
24
35
10
14
10
13
9
---
---
27
---
---
24
35
2
220---240
220---240
220/380
220/380
240/415
240/415
230/400
230/400
---
---
5.6
8
8
8
12
7
12
7
2
Size per
local codes
5.6
8
3
11
8
11
8
2
5.6
8
1
13
11
11
2
NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input. Refer to Page 10
in this manual for Electrical Connection specifications.
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Other-
wise, CTB-Double or CTBR-Double load ratings are twice the above data.
2
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Introduction
Oven Components
Heating Elements --- located on the side of the
oven, the elements provide heat to the baking
chamber on electric ovens.
Rack Supports --- hold oven rack s.
Blower Wheel Cover --- located on the side int eri -
or wall of the oven. Protects the blower wheel.
Control Panel --- contains wiring andcomponents
to control the oven operation.
Blower Wheel --- spins to circulate hot air in the
baking chamber.
Oven Racks --- five racks are provided standard.
Additional racks are available.
Convection Motor --- provides power to turn the
blower wheel.
CTB
CTBR
Figure 1
3
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Installation
Delivery and Location
DELIVERY AND INSPECTION
OVEN LOCATION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
D Inspect the shipping container for external dam-
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
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 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.
CTB
D Oven body left side --- 0” (0cm)
D Oven body back --- 0” (0cm)
CTBR
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.
D Oven body right side --- 0” (0cm)
D Oven body back --- 0” (0cm)
It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
combustion and ventilation air.
D Area must be accessible for proper servicing.
D Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
D To ensure proper operation, ventilation mustnot
be obstructed in any way. Tripping of the blower
motor thermal overload protective device is
caused by excessive ambient temperature on
the control side of the oven resulting from insuf-
ficient ventilation. This condition must be cor-
rected immediately to avoid permanent dam-
age to the oven.
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 attached to the underside
of the oven upper ledge above the control
panel.
4
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Installation
Stand Assembly
STAND OPTIONS
STAND ASSEMBLY
Small Stands Without Shelves
Small Stands Without Shelves
D The 5-3/4” (15cm) stand is used for a single
oven, when short legs are required for counter-
top use.
D The 7” (18cm) stand is used for a double
stacked oven, when the oven is to be located on
the floor.
1. Place stand frame upside down on a work sur-
face.
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 stud, and
tighten securely.
Stands With Shelves
4. The stand is now ready for the oven assembly.
D Three stands, 16” (40cm), 19” (48cm), and 24”
(61cm) are available for different installation re-
quirements.
Stands With Shelves
1. Place stand frame upside down on a work sur-
face.
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.
D The 33” (84cm) stand is used for a single oven
when counter space is limited.
Open Stands With Racks
D The 24” (61cm) or 33” (84cm) open stands are
available with a rack support system locatedbe-
low the oven.
5. Align the shelf holes with the bolt holes found
near the bottom of each leg.
6. Insert a carriage bolt from the outside of the
leg, through the leg, and through the shelf cor-
ner bracket.
7. Place a lock washer and nut on each bolt, and
tighten securely.
8. Tighten the leg frame bolts.
Figure 2
5
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Installation
Stand Assembly
Open Stands With Racks
6. Place a lock washer and nut on each bolt, and
tighten securely. See the Figure 2.
7. Repeat Steps 3---6 for the top shelf.
1. Lay stand frame top down on the floor as
shown. See Figure 3.
NOTE: Be sure the slots in the top shelf are
aligned with the support angles.
8. Insert the top of the rack stops into the two
back clips on the angle supports as shown. In-
sert the bottom of the rack stops into the slots
in the top shelf as shown.
2. Position the four leg assemblies and support
angles as shown. Attach with the 5/16-18 nuts
provided. DO NOT tighten leg bolts completely.
NOTE: Be sure the support angles and clips
are located correctly for your oven
configuration. See Figure 3.
9. Insert the rack supports into the remaining
four clips on the angle supports as shown. In-
sert the bottom of the rack supports into the
slots in the top shelf as shown.
3. Position the bottom shelf between the legs so
that the smooth top surface is facing the top
of the stand.
4. Align the shelf holes with the bolt holes found
near the bottom of each leg.
10. Tighten all loose bolts.
5. Insert a carriage bolt from the outside of the
leg, through the leg, and through the shelf cor-
ner bracket.
CTB
Back of Stand
Rack Stop
Support
Support
Angle, LH
Angle,
RH
Rack
Support
CTBR
Back of Stand
Support
Angle
Rack Stop
Top Shelf
(rear)
Rack
Support
Support
Angle,
RH
Support
Angle,
LH
Rack
Support
Attach Rack Supports and Rack Stops
Figure 3
6
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Installation
Oven Assembly
OVEN ASSEMBLY TO STAND
Single Section
Double Section
1. Place the assembled stand in the location
where the oven is going to be used.
2. Remove the side control compartment cover
and open the front control panel of a single
oven (or lower section).
1. Assemble the lower section to the stand asde-
scribed. DO NOT replace the side control
compartment or close the front control panel.
2. With a tool, punch out the knock-outs in the
oven top of the lower oven.
3. With a tool, punch out the knock-outs in the
oven bottom near each corner.
4. Set the oven on the stand. Center it to the frame.
5. Align the front, and rear bolt holes of the oven
with the bolt holes in the stand.
6. Insert a bolt and washer, from the top down
through each of the 2 holes.
7. Place a nut and washer on each of the 2 bolts,
and tighten securely.
8. Replace the oven’s side control compartment,
and close the front control panel.
3. Remove the side control compartment cover
and open the front control panel of the upper
oven.
4. With a tool, punch out the knock-outs in the
bottom of the upper oven near each corner.
5. Set the upper oven on the lower oven.
6. Align the front, and rear bolt holes of the upper
oven with the bolt holes in the bottom oven.
7. Insert a bolt and washer, from the top down
through each of the 2 holes.
8. Place a nut and washer on each of the 2 bolts,
and tighten securely.
9. Replace the control compartment cover, and
close the front control panel on both of the
ovens.
NOTE: For single section ovens only. For
double stacked ovens step 8 will be
completed once the ovens are stacked.
Figure 5
Figure 4
7
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Installation
Oven Assembly
4” (10CM) LEG ATTACHMENT
OVEN LEVELING
1. Lay the oven on its side.
2. Screw one leg into each of the corner nuts.
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.
ADJUSTMENTS ASSOCIATED WITH INITIAL
INSTALLATION
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:
D calibration of the thermostat
D adjustment of the doors
D leveling
Figure 6
CASTER INSTALLATION
D tightening of fasteners.
NOTE: Casters are not supplied for the 4” (10cm)
legs, 5-3/4” (15cm) or 7” (18cm) stands.
No installation should be considered complete
without proper inspection, and if necessary, ad-
justment by qualified installation or service per-
sonnel.
NOTE: Install the locking casters on the front of
the oven. Install the non-locking casters on
the back of the oven.
1. Insert the caster into the leg. Secure the caster
to the leg by tightening the locknut.
Figure 7
8
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Installation
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CON-
U.S. and Canadian installations
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.
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.
9
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Installation
Electrical Connection
Wiring diagrams are located in the control com-
partment area.
1. The supply conduit enters through the rear of
the oven and electrical block secured to the
perforated panel at the back of the control
compartment.
Ovens are supplied for operation in several volt-
age choices, single or three phase grounded cir-
cuits.
THE BLODGETT OVEN COMPANY CANNOT AS-
SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPERINSTAL-
LATION.
The electric motor, indicator lights and related
switches are interconnected through the onepow-
er source supplied to the oven.
Amperes
Electrical
Connection
AWG*
L1
L2
L3
N
KW/Section
60 HZ UNITS
5.6
Volts
Phase
208
208
1
3
1
3
1
3
1
3
27
24
24
21
35
22
32
20
---
12
---
27
15
24
14
35
21
32
19
---
---
---
---
---
---
---
---
8
10
8
5.6
5.6
220-240
220-240
208
5.6
11
---
10
6
8.0
8.0
208
20
---
10
6
8.0
220-240
220-240
8.0
18
10
50 HZ UNITS
5.6
8
220---240
220---240
220/380
220/380
240/415
240/415
230/400
230/400
1
1
3
3
3
3
3
3
24
35
10
14
10
13
9
---
---
---
---
24
35
2
5.6
8
8
8
12
7
12
7
2
5.6
8
3
Size per
local codes
11
8
11
8
2
5.6
8
1
13
11
11
2
10
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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 disconnected from the
unit before removing the restraint cable. Recon-
nect the restraint after the oven has been re-
turned to its original location.
D DO NOT remove the control panel cover unless
the oven is unplugged.
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
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Operation
Solid State Manual
COMPONENT DESCRIPTION
1. SELECTOR SWITCH - controls power to the
oven and selects Cool Down mode.
2. PANEL MOUNT FUSE HOLDERS - provide
oven circuit protection.
3. OVEN READY LIGHT - when lit, indicates heat-
er operation. When the light goes out, the
oven has reached operating temperature.
2
1
4. COOK THERMOSTAT - controls oven temper-
ature at the desired setting.
Thermostat is available in either infinite
(shown) or set point control. Setting for single
and three set point controls can be custom set
at the factory.
3
5
Standard Settings
Single
Three
Eight
400_F
4
325_F, 350_F, 400_F
275_F, 300_F, 325_F, 350_F,
375_F, 400_F, 425_F, 450_F
5. COOK TIMER - used to time the length of the
cooking operation. When the set time expires
an alarm sounds.
CONTROL OPERATION
1. Turn the SELECTOR SWITCH (1) to OVEN ON.
2. Set the COOK THERMOSTAT (4) to the de-
sired temperature.
3. Preheat the oven until the OVEN READY (3)
light goes out, indicating the oven has
reached operating temperature.
4. Load product into the oven. Set the COOK
TIMER (5) to the desired time.
5. When the buzzer sounds, remove the product
from the oven. Turn the timer to OFF to silence
the alarm.
6. Turn the SELECTOR SWITCH (1) to OVEN
OFF.
Figure 8
12
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Operation
Solid State Digital
COMPONENT DESCRIPTION
1. SELECTOR SWITCH -turns power to the oven
on or off. Allows selection of Cook or Cool
Down modes and fan speed (if applicable).
2. DISPLAY - displays time, temperature, or oth-
er 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 HoldMode isturned
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.
4
10. HOLD KEY - turns Hold Mode on or off.
11. PULSE KEY - turns Pulse Mode on or off.
12. FUSES - provide oven circuit protection.
3
6
5
8
PROGRAMMING
To set the cook temperature:
1. Press the TEMP (9) key.
2. Rotate the dial (6) to enter the cook temperature.
To set the cook time:
7
9
1. Press the TIME (8) key.
2. Rotate the dial (6) to enter the cook time.
10
11
NOTE: Time is entered in hours : minutes or
minutes : seconds.
To set the hold time:
1. Press the HOLD key (10) to turn hold modeon.
NOTE: HOLD light is on.
2. Rotate the dial (6) to enter the hold temperature.
3. Press the START/STOP key (7)
To set the pulse time:
12
1. Press the PULSE KEY (11) to turn pulse mode
on.
NOTE: Pulse light is on.
2. Rotate the DIAL (6) to enter the pulse time.
Pulse time is a portion of the pre-set cook time.
Figure 9
13
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Operation
Solid State Digital
OPERATION
Cook
Cook with Pulse
NOTE: The PULSE light is on when pulse mode is
on and off when pulse mode is off.
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
2. Enter the cook time and temperature.
3. Load product into the oven.
NOTE: The display reads LOAD when the
oven is near set temperature.
4. Push 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 the cook time and temperature.
3. Press the 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 the oven.
5. When the cook timer reaches 00:00 the buzz-
NOTE: The display reads LOAD when the
oven is near the set temperature.
er sounds and the display reads DONE.
6. Press the START/STOP key (7) to silence the
buzzer.
5. Push the START/STOP KEY (9). The timer be-
gins to count down the cook time. The oven
remains in pulse mode for the set pulse time.
When the set time expires, the unit automati-
cally switches to cook mode and continues
counting down.
7. Remove the product.
Cook with Hold
NOTE: The 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-
er sounds and the display reads DONE.
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
2. Enter the cook time and temperature.
3. Press the HOLD key (10). Enter the hold tem-
perature.
7. Push the START/STOP KEY (9) to turn the
buzzer off.
8. Remove the product.
4. Load product into the oven.
NOTE: The display reads LOAD when the
oven is near set temperature.
5. Push the START/STOP key (7). The timer be-
gins 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 the timer.
8. Remove the product.
9. Push the HOLD key (10) to turn off hold mode.
14
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Operation
Fan Delay and Pulse Plus Control
COMPONENT DESCRIPTION
1. SELECTOR SWITCH - controls power to the
oven for cook and cool down positions
2. PANEL MOUNT FUSE HOLDERS - provide
oven circuit protection.
3. AMBER FAN DELAY LIGHT - indicates the
oven is in pulse plus.
4. 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.
5. RED INDICATOR LIGHT - indicates the oven is
in the cook timer cycle.
2
1
3
6. COOK TIMER - activates an electric buzzer
that sounds when the cook time expires.
7. OVEN READY LIGHT - when lit, indicates heat-
er operation. When the light goes out, the
oven has reached operating temperature.
8. THERMOSTAT - allows either infinite control
(shown) or 8 preset temperatures to be se-
lected in accordance with customer require-
ments.
4
CONTROL OPERATION
1. Turn the SELECTOR SWITCH (1) to COOK.
5
2. Set the THERMOSTAT (8) to the desired cook
temperature.
3. Preheat the oven until the OVEN READY
LIGHT (7) goes out.
6
4. Load product into the oven.
5. Set FAN DELAY TIMER (6) for desired time for
pulse plus operation.
6. Set the COOK TIMER (6) for the desired cook
time.
7. When buzzer sounds, remove product from
the oven. Turn the TIMER (6) knob to OFF to
silence the buzzer.
7
8. Turn the SELECTOR SWITCH (1) to OVEN
OFF.
8
Figure 10
15
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Operation
Cook and Hold
COMPONENT DESCRIPTION
1. SELECTOR SWITCH - controls power to the
oven and selects cool down mode.
2. PANEL MOUNT FUSE HOLDERS - provide
oven circuit protection.
3. OVEN READY LIGHT - when lit, indicates heat-
er operation. When the light goes out, the
oven has reached operating temperature.
4. COOK THERMOSTAT - controls oven temper-
ature in the cook cycle.
5. COOK TIMER - activates an electric buzzer
that sounds when the cook time expires.
6. HOLD LIGHT - indicates the oven is in the hold
cycle.
7. HOLD THERMOSTAT - controls the oven tem-
perature when the oven is in the hold cycle.
2
1
3
8. COOK & HOLD TIMER - controls the length of
the cooking time from 0 to 12 hours. When the
cook time ends, oven temperature control
switches from the cook to the hold thermostat.
4
5
6
8
7
Figure 11
16
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Operation
Cook and Hold
CONTROL OPERATION
Cook and Hold
1. Turn the SELECTOR SWITCH (1) to COOK.
Cook Only
2. Set the COOK THERMOSTAT (4) to the de-
1. Turn the SELECTOR SWITCH (1) to COOK.
sired cook temperature.
2. Set the COOK THERMOSTAT (4) to the de-
3. Set the HOLD THERMOSTAT (7) to the de-
sired hold temperature.
4. Preheat the oven until the LIGHT OFF OVEN
READY (3) light goes out.
sired temperature.
3. Preheat the oven 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.
5. Load product into the oven.
6. Turn the SELECTOR SWITCH (1) to COOK
AND HOLD.
7. Set the COOK AND HOLD TIMER (8) to the de-
sired cook time.
6. Turn the SELECTOR SWITCH (1) to OVEN
8. When the cook time ends the oven switches
OFF.
to HOLD and the HOLD LIGHT (6) comes on.
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 elements.
10. Turn the SELECTOR SWITCH (1) to OVEN OFF.
Cool Down:
1. For cool down operation set the SELECTOR
SWITCH (1) to COOL DOWN.
17
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Operation
CH-Pro3 (Solid State Programmable Digital Control)
COMPONENT DESCRIPTION
1. SELECTOR SWITCH --- turns power to the
oven on or off. Allows selection of cook or cool
down modes and fan speed (if applicable).
2. TIME D ISPLAY --- gives cook time.
3. TIME ARROW KEYS --- press to enter cook and/
or pulse times.
4. READY INDICATOR --- when lit indicates the
oven has reached the setpoint temperature
and product may be loaded.
5. TEMPERATURE DISPLAY --- gives cook and
hold temperatures.
6. HEAT INDICATOR --- when lit indicates the
oven is heating.
7. TEMPERATURE ARROW KEYS --- press to en-
ter cook and hold temperatures.
1
2
8. HOLD KEY --- turns hold mode on or off.
9. TEMP KEY --- press to display actual oven
temperature.
10. FAN KEY --- turns pulse mode on or off. The
LED above the fan key is always on.
11. PRODUCT KEYS --- three programmable keys.
12. MANUAL PRODUCT KEY --- default product key
used for manual operation.
4
5
6
3
7
10
8
13. START KEY --- press to begin a cook cycle.
9
14. PROGRAM KEY --- press to enter program-
ming mode and save programmed settings.
15. STOP KEY --- press to silence audible alarms
and cancel cook cycles.
12
15
11
13
14
Figure 12
18
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Operation
CH-Pro3 (Solid State Programmable Digital Control)
MANUAL OPERATION
7. Press the START KEY (13). The TIME DISPLAY
(2) counts down. The manual key LED flashes.
NOTE: Press the arrow keys to change the cook
time and temperature at any point during-
manual operation.
8. When the cook time expires both displays
flash and an audible alarm sounds for several
seconds then self cancels. The hold key LED
flashes. The time display begins to count up
while the oven cools to the hold temperature.
When the oven reaches the hold temperature
the time display resets to 00:00 then begins to
count up the hold time. The fan cycles with
heat demand in the hold mode.
9. Press the STOP KEY (15) to stop the timer.
10. Remove the product.
11. Push the HOLD KEY (8) to turn off hold mode.
Cook Only:
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
2. Press the MANUAL PRODUCT KEY (12). The
manual and fan key LEDs light.
3. Press the TIME ARROW KEYS (3) to enter the
cook time.
4. Press the TEMPERATURE ARROW KEYS (7)
to enter the cook temperature.
5. The READY INDICATOR (4) lights when the
oven is at the set temperature. Load product
into the oven.
6. Press the START KEY (13). The TIME DISPLAY
(2) counts down. The manual key LED flashes.
7. When the cook time expires the LEDs and
both displays flash and an audible alarm
sounds. Press the STOP KEY (15) to silence
the alarm.
Cook with Pulse:
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
2. Press the MANUAL PRODUCT KEY (12). The
manual and fan key LEDs light.
3. Press the TEMPERATURE ARROW KEYS (7)
to enter the cook temperature.
4. Press the FAN KEY (10). The fan key LED
flashes. Use the TIME ARROW KEYS (3) to en-
ter the pulse time.
8. Remove the product.
Cook with Hold:
5. The READY INDICATOR (4) lights when the
oven is at the set temperature. Load product
into the oven.
6. Press the START KEY (13). The manual key
LED flashes. The TIME DISPLAY (2) counts
down. The fan cycles on for 30 seconds then
off for 30 seconds until the set pulse time has
expired.
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
2. Press the MANUAL PRODUCT KEY (12). The
manual and fan key LEDs light.
3. Press the TIME ARROW KEYS (3) to enter the
cook time.
4. Press the TEMPERATURE ARROW KEYS (7)
to enter the cook temperature.
5. Press and hold the HOLD KEY (8). At the same
time use the TEMPERATURE ARROW KEYS
(7) to enter the hold temperature. The hold key
LED lights.
6. The READY INDICATOR (4) lights when the
oven is at the set temperature. Load product
into the oven.
7. When the pulse time expires both displays
flash and an audible alarm sounds. Press the
STOP KEY (15) to silence the alarm.
8. Remove the product.
Oven Shut Down:
1. Turn the SELECTOR SWITCH (1) to OVEN OFF.
19
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Operation
CH-Pro3 (Solid State Programmable Digital Control)
PROGRAMMING THE MANUAL KEY DEFAULT
PROGRAMMING THE PRODUCT KEYS
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
2. Press the MANUAL KEY (12). The manual and
fan key LEDs light.
2. Press the desired PRODUCT KEY (11). The
product and fan key LEDs light.
3. Press the PROGRAM KEY (14).
3. Press and hold the PROGRAM KEY (14) until
the corresponding LED flashes, approximate-
ly five seconds.
4. Press the TIME ARROW KEYS (3) to enter the
cook time.
5. Press the TEMPERATURE ARROW KEYS (7)
to enter the cook temperature.
6. For Cook and Hold --- Press and hold the
HOLD KEY (8). At the same time use the TEM-
PERATURE ARROW KEYS (7) to enter the
hold temperature. The hold key LED lights.
4. Press the TIME ARROW KEYS (3) to enter the
cook time.
5. Press the TEMPERATURE ARROW KEYS (7)
to enter the cook temperature.
6. For Cook and Hold --- Press and hold the
HOLD KEY (8). At the same time use the TEM-
PERATURE ARROW KEYS (7) to enter the
hold temperature. The hold key LED lights.
For Cook with Pulse --- Press the FA N KEY
(10). Use the TIME ARROW KEYS (3) to enter
the pulse time. The fan key LED flashes.
For Cook with Pulse --- Press the FAN KEY
(10). Use the TIME ARROW KEYS (3) to enter
the pulse time. The fan key LED flashes.
7. Press the PROGRAM KEY (14) to save the pro-
gram settings.
7. Press the PROGRAM KEY (14) to save the pro-
gram settings.
MANUAL KEY DEFAULT OPERATION
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
PRODUCT KEY OPERATION
1. Turn the SELECTOR SWITCH (1) to the de-
sired position.
2. Press the MANUAL KEY (12). The applicable
LEDs light.
2. Press the desired PRODUCT KEY (11). The
applicable LEDs light.
3. Press the START KEY (13). The TIME DISPLAY
(2) counts down. The manual key LED flashes.
3. Press the START KEY (13). The TIME DISPLAY
(2) counts down. The product key LED flashes.
NOTE: In Cook with Pulse the fan LED flashes.
NOTE: Press the arrow keys to change the
cook time and temperature at any
point during manual key operation.
NOTE: In Cook with Pulse the fan LED flashes.
4. When the cook or pulse time expires the appli-
cable LEDs and both displays flash and an au-
dible alarm sounds.
4. When the cook time expires the applicable
LEDs and both displays flash and an audible
alarm sounds.
5. Press the STOP KEY (15) to silence the alarm.
NOTE: In Cook and Hold the alarm self can-
cels. The oven cools to the hold tem-
perature and the time display counts
up.
5. Press the STOP KEY (15) to silence the alarm.
NOTE: In Cook & Hold the alarm self cancels.
The oven cools to the hold tempera-
ture and the time display counts up.
6. Remove the product.
6. Remove the product.
7. Turn the SELECTOR SWITCH (1) to OFF to
7. Turn the SELECTOR SWITCH (1) to OFF to
shut down the oven.
shut down the oven.
20
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Operation
Blodgett IQ2T Control
COMPONENT DESCRIPTION
1. OVEN POWER SWITCH --- controls power to
the oven.
1
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 ISPLAY --- displays cook time a nd
other controller related information.
5. PROG LED --- when lit indicates the controller
is in the programming mode.
3
4
2
6
7
6. HEAT LED --- when lit indicates the control is
calling for heat.
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.
17
18
16
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 13
21
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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)
reads --- --- --- --- . The B OT TOM D I SPLAY (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 number 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 ISPLAY (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-
22
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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.
23
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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.
24
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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.
25
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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.
26
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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.
27
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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.
28
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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.
29
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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 the 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 14
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
30
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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 9 racks.
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.
Roasting
NOTE: For frozen product, preheat the oven 100_F
(38_C) above the cook temperature.
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.
31
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Operation
Suggested Times and Temperatures
Product
Meats
Temperature
Time
# Shelves
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.
32
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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.
1. Saturate a cloth, and wipe the oven when it is
cold.
The best preventative maintenance measures are,
the proper installation of the equipment and a pro-
gram for routinely cleaning the ovens.
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
temperature probe, aluminized steel heating ele-
ment cover, and blower wheel.
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.
33
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Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Heating elements do not come on.
S Oven not plugged in.
S Plug in electrical supply cord.
S Set the control panel to COOK or OVEN ON.
S Set to desired cook temperature.
S Close doors.
S Power switch on the control panel is off.
S Control set below ambient temperature.
S Doors are open.
S Computerized controls --- error code on display. S *
SYMPTOM: Oven does not come to ready.
S The oven has not reached preheat temperature. S Wait for oven to reach preheat temperature.
S Fan delay feature may be activated, ifapplicable. S Deactivate fan delay feature.
S Internal problem with main temperature control. S *
SYMPTOM: Convection fan does not run.
S Oven is not plugged in.
S Plug in electrical supply cord.
S Set the control panel to COOK or OVEN ON.
S Reset the breaker.
S Oven is not set to the cook mode.
S Circuit breaker tripped.
S Fan delay feature may be activated, ifapplicable. S Deactivate fan delay feature.
S Doors are open
S Close doors.
SYMPTOM: General baking problems.
S Computerized controls --- incorrect product
S Reprogram control per Operation section.
S *
programming.
S Thermostat out of calibration.
*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.
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CUSTOMER
INSERT
WIRING DIAGRAM
HERE
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