ZEPHAIRE-E
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 90147 Rev H (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
6
6
7
7
8
8
Utility Connections --- Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
NSF Bolts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Caster Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Double Section Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Single Speed Blower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9
Single Speed Blower with Cavity Lights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Dual Speed Blower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Dual Speed Blower with Cavity Lights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
General Guidelines for Operating Personnel . . . . . . . . . . . . . . . . . . . . . . . . . 13
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Maintenance
Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
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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.
Air Flow Pattern for
Blodgett Electric Convection Ovens
Figure 1
Amperes
Electrical
Connection
AWG*
KW/Section
Volts
Phase
L1
L2
L3
N
60 HZ UNITS
11
208
208
1
3
1
3
3
3
51
31
44
26
15
14
0
51
29
44
24
14
13
---
---
---
---
---
---
6
8
11
29
0
11
220-240
220-240
440
6
11
24
14
13
8
11
11
12
12
480
50 HZ UNITS
11.0
220/380
240/415
230/400
3
3
3
18
18
18
16
14
15
16
14
15
2
8
3
Size per
local code
11.0
11.0
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.
2
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Introduction
Oven Components
Heating Elements --- located in the back of the
oven, the elements provide heat to the baking
chamber on electric ovens.
Baffle --- located on the back interior wall of the
oven. Protects the blower wheel.
Blower Wheel --- spins to circulate hot air in the
baking chamber.
Control Panel --- contains wiring andcomponents
to control the oven operation.
Blower Motor --- provides power to turn the blow-
er wheel.
Oven Racks --- five racks are provided standard.
Additional racks are available.
Oven Lights --- provide lighting inside the baking
compartment.
Rack Supports --- hold oven rack s.
T
T
ZEPHAIRE --- E
ZEPHAIRE --- E
Single
Double Stacked
Figure 2
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.
D Oven body right side --- 1/2” (1.3 cm)
D Oven body left side --- 1/2” (1.3 cm)
D Oven body back --- 1/2” (1.3 cm)
D Oven body bottom --- 1/2” (1.3 cm)
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.
Adequate clearances must be available for servic-
ing.
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 resulting in damage 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 under ledge
above the door.
4
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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.
Installation must conform with local codes, or in
the absence of local codes, with the National Elec-
trical Code, ANSI/NFPA 70---Latest Edition and/or
Canadian National Electric Code C22.2 as applica-
ble.
General export installations
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:
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.
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.
5
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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:
D any unit, single or stacked, without a back panel.
1. Locate the 5/16” bolts that were shipped with
the oven.
2. Install the bolts as shown in Figure 3.
Double Stacked Units
Units without back panels
Figure 3
6
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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 large hex nut to secure the cast-
ers.
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
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 6
Figure 4
7
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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
8
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Operation
Single Speed Blower
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.
ON
MAN
1
3
2
OFF
AUTO
BLOWER
COOL
DOWN
CONTROL DESCRIPTION
1. BLOWER ON/OFF SWITCH --- Controls the
operation of the blower. If the blower switch is
in the OFF position the oven will be turned off.
4
2. COOL DOWN SWITCH --- When the switch is
in the AUTO position, the oven can be used to
cook. When the switch is in the MAN position,
the oven is cooling down for the next bake.
3. OVEN READY LIGHT - When lit indicates ele-
ments are heating. When the light goes out
the oven has reached operating temperature.
4. THERMOSTAT - Controls the temperature at
which the oven will operate. Temperatures
can range from 200-500_F (93-260_C).
5. COOK TIMER - Used to time the length of the
cooking operation. When the set time expires,
a buzzer will sound.
5
OPERATION
1. Set the COOL DOWN switch (2) to the AUTO
position. Turn the THERMOSTAT (4) to the de-
sired operating temperature.
2. Set the BLOWER ON/OFF SWITCH (1) to the
ON position. When the OVEN READY light (3)
goes out, load the product and set the COOK
TIMER (5).
3. When the timer sounds, remove the product.
If the next product requires a lower operating
temperature, then the cool down mode can be
used. Turn the COOL DOWN SWITCH (2) to
the MAN position. Make sure that the door is
open.
4. Turn the oven off by setting the BLOWER ON/
OFF SWITCH (1) to the OFF position.
Figure 8
9
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Operation
Single Speed Blower with Cavity Lights
CONTROL DESCRIPTION
1. CAVITY LIGHTS ON/OFF --- Operates the
oven cavity lights.
2. BLOWER ON/OFF SWITCH --- Controls the
operation of the blower. If the blower switch is
in the OFF position the oven will be turned off.
ON
ON
MAN
1
2
3
OFF
OFF
AUTO
LIGHTS BLOWER COOL
DOWN
3. COOL DOWN SWITCH --- When the switch is
in the AUTO position, the oven can be used to
cook. When the switch is in the MAN position,
the oven is cooling down for the next bake.
4
4. OVEN READY LIGHT - When lit indicates ele-
ments are heating. When the light goes out
the oven has reached operating temperature.
5. THERMOSTAT - Controls the temperature at
which the oven will operate. Temperatures
can range from 200-500_F (93-260_C).
5
6. COOK TIMER - Used to time the length of the
cooking operation. When the set time expires,
a buzzer will sound.
OPERATION
1. Set the COOL DOWN switch (3) to the AUTO
position. Turn the THERMOSTAT (5) to the de-
sired operating temperature.
2. Set the BLOWER ON/OFF SWITCH (2) to the
ON position. When the OVEN READY light (4)
goes out, load the product and set the COOK
TIMER (6).
6
3. When the timer sounds, remove the product.
If the next product requires a lower operating
temperature, then the cool down mode can be
used. Turn the COOL DOWN SWITCH (3) to
the MAN position. Make sure that the door is
open.
4. Turn the oven off by setting the BLOWER ON/
OFF SWITCH (2) to the OFF position.
Figure 9
10
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Operation
Dual Speed Blower
CONTROL DESCRIPTION
HI
1. BLOWER HI/LO/OFF SWITCH --- Controls the
operation of the blower. If the blower switch is
in the OFF position the oven will be turned off.
MAN
1
3
2
OFF
LOW
AUTO
2. COOL DOWN SWITCH --- When the switch is
in the AUTO position, the oven can be used to
cook. When the switch is in the MAN position,
the oven is cooling down for the next bake.
3. OVEN READY LIGHT - When lit indicates ele-
ments are heating. When the light goes out
the oven has reached operating temperature.
BLOWER
COOL
DOWN
4. THERMOSTAT - Controls the temperature at
which the oven will operate. Temperatures
can range from 200-500_F (93-260_C).
5. COOK TIMER - Used to time the length of the
cooking operation. When the set time expires,
a buzzer will sound.
4
OPERATION
1. Set the COOL DOWN switch (2) to the AUTO
position. Turn the THERMOSTAT (4) to the de-
sired operating temperature.
2. Set the BLOWER SWITCH (1) to the HI posi-
tion. When the OVEN READY light (3) goes
out, load the product and set the COOK TIM-
ER (5).
3. When the timer sounds, remove the product.
If the next product requires a lower operating
temperature, then the cool down mode can be
used. Set the BLOWER SWITCH (1) to the LO
position. Turn the COOL DOWN SWITCH (2)
to the MAN position. Make sure that the door
is open.
5
4. Turn the oven off by setting the BLOWER
SWITCH (1) to the OFF position.
Figure 10
11
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Operation
Dual Speed Blower with Cavity Lights
CONTROL DESCRIPTION
HI
1. CAVITY LIGHTS ON/OFF --- Operates the
oven cavity lights.
2. BLOWER HI/LO/OFF SWITCH --- Controls the
operation of the blower. If the blower switch is
in the OFF position the oven will be turned off.
ON
MAN
1
2
3
OFF
OFF
AUTO
LOW
LIGHTS BLOWER COOL
DOWN
3. COOL DOWN SWITCH --- When the switch is
in the AUTO position, the oven can be used to
cook. When the switch is in the MAN position,
the oven is cooling down for the next bake.
4
4. OVEN READY LIGHT - When lit indicates ele-
ments are heating. When the light goes out
the oven has reached operating temperature.
5. THERMOSTAT - Controls the temperature at
which the oven will operate. Temperatures
can range from 200-500_F (93-260_C).
5
6. COOK TIMER - Used to time the length of the
cooking operation. When the set time expires,
a buzzer will sound.
OPERATION
1. Set the COOL DOWN switch (3) to the AUTO
position. Turn the THERMOSTAT (5) to the de-
sired operating temperature.
2. Set the BLOWER SWITCH (2) to the HI posi-
tion. When the OVEN READY light (4) goes
out, load the product and set the COOK TIM-
ER (6).
6
3. When the timer sounds, remove the product.
If the next product requires a lower operating
temperature, then the cool down mode can be
used. Set the BLOWER SWITCH (2) to the LO
position. Turn the COOL DOWN SWITCH (3)
to the MAN position. Make sure that the door
is open.
4. Turn the oven off by setting the BLOWER
SWITCH (2) to the OFF position.
Figure 11
12
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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 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 temperature.
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.
Use this as a starting point and adjust the temper-
ature as necessary. If the edges of the product are
done but the center is raw, or if there is color varia-
tion, reduce the thermostat setting another
15---25_F (10---15_C). Continue to reduce the
cook temperature on successive 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.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Turn the oven off.
NOTE: Cook time will vary with the amount of
product loaded, the type of pan and the
temperature.
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.
13
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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.
14
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Maintenance
Cleaning and Preventative Maintenance
CLEANING THE OVEN
PREVENTATIVE MAINTENANCE
Stainless steel ovens may be kept clean and in
good condition with a light oil.
1. Saturate a cloth, and wipe the oven when it is
cold.
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.
Keep liquid away from the light sockets, tempera-
ture probes, heating elements, etc. Avoid spray-
ing the oven’s electrical connections, thermostat
and light bulb receptacles.
WARNING!!
Always disconnect the appliance from the
power supply before servicing or clean-
ing.
The porcelain interior can be cleaned with any
commercial oven cleaner. Be sure caustic clean-
ing compounds DO NOT come in contact with the
aluminized steel panel directly behind the blower
wheel.
1. Remove the racks and rack supports from the
oven.
2. Soak the parts in a solution of ammonia and
water.
3. Reinstall after cleaning.
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Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Elements will not heat
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.
SYMPTOM: Oven does not come to ready.
S The oven has not reached preheat temperature. S Wait for oven to reach preheat temperature.
S Internal problem with main temperature control. S *
SYMPTOM: Convection fan does not run.
S Oven is not plugged in.
S Circuit breaker tripped.
S Doors are open
S Plug in electrical supply cord.
S Reset the breaker.
S Close doors.
SYMPTOM: General baking problems.
S Thermostat out of calibration.
S Improper oven venting.
S *
S *
*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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