MT1820E
CONVEYOR OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETT OVEN COMPANY
50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN M7260 Rev D (6/01)
E 2000 --- G.S. Blodgett Corporation
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THE REPUTATION YOU CAN COUNT ON
UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER
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 Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
3
4
5
6
9
Oven Location and Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections --- Standards and Codes . . . . . . . . . . . . . . . . . . . . . . . . .
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Operation
Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Oven Adjustments for Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Maintenance
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Component Locations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
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Introduction
Oven Description and Specifications
Cooking in a conveyor 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.
Blower
Air Plate
Conveyor
Air Plate
Blodgett conveyor 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, a cooler kitchen
environment and enhanced oven performance.
Heating
Elements
Air Flow Pattern for Blodgett Conveyor Ovens
Figure 1
SPECIFICATIONS
MT1820E
Belt Width
18” (46 cm)
20” (51 cm)
Cooking Zone Length
Baking Area
2.6 Sq. Ft. (0.24 m2)
Dimensions (single unit)
Maximum Input
42” x 32” x 16” (107 cm x 81 cm x 41 cm)
8.0 KW/Hr.
Maximum Operating Temperature
Power Supply
550_F (288_C)
U.S. and Canadian Installations
208 VAC, 1
240 VAC, 1
Φ
Φ
, 60 Hz, 38.46 Amp
, 60 Hz, 33.33 Amp
Export Installations
220 VAC, 1
230 VAC, 1
240 VAC, 1
400 VAC, 3
Φ
Φ
Φ
Φ
, 50 Hz, 36.36 Amp
, 50 Hz, 34.85 Amp
, 50 Hz, 33.33 Amp
, 50 HZ, L1=16 amps, L2=8 amps,
L3=9.5 amps, N=8 amps
Product Clearance
3.0” (7.62 cm)
2
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Introduction
Oven Components
Conveyor Belt Assembly --- stainless steel chain
link (conveyor) belt and support that carries prod-
uct through the oven.
Baking Chamber --- products pass through the
baking chamber on the conveyor belt for cooking.
Crumb Pan --- catches crumbs from products on
the conveyor. Located under conveyor belt at both
ends of the baking chamber.
Control Box --- contains electrical wiring, cooling
fan or louvers, drive motor and drive chain.
Drive Motor --- provides power to move the con-
Air Flow Plates --- distribute heated air to top of
baking chamber. Located inside of oven at the top
and bottom of baking chamber.
veyor belt.
Drive Belt --- connects the drive motor sprocket to
the drive side conveyor belt support sprocket.
Control
Box
Product
Stop
Conveyor Assembly
(shown without belt)
Crumb Pans
Figure 2
3
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Installation
Delivery and Inspection
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
The oven can now be moved to the installation
site. Check the following list with Figure 2 on page
3 to be sure all items were received.
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.
Part Description
Main oven body
Qty.
1
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.
Conveyor belt assembly
Crumb pan
1
2
Packet containing: 1/2-13 alignment
pins for oven supports
1
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.
Packet containing: flat washers for
oven supports
1
Owner’s manual
1
1
Product stop (available in 0” or 12”)
4
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Installation
Oven Location and Ventilation
LOCATION
VENTILATION
The well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
U.S. and Canadian installations
Refer to your local ventilation codes. In the ab-
sence of local codes, refer to the National ventila-
tion code titled, “Standard for the Installation of
Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking Equip-
ment”, NFPA-96-Latest Edition.
The following clearances must be maintained be-
tween the oven and any combustible or non-com-
bustible construction.
D
Oven body sides --- 16” (41cm)
Oven body back --- 0” (0cm)
General export installations
D
The following clearances must be available for ser-
vicing.
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
Oven body left side --- 38” (97cm)
Oven body back --- 28” (71cm)
D
Oven models having casters can be rolled away
from the wall for servicing. If the oven needs to be
moved further from the wall, power must first be
turned off and disconnected from the oven.
D
Place the oven in an area that is free of drafts.
WARNING:
D
Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
Do not place the oven on a curb base or seal to
a wall.
Tripping the blower motor’s thermal overload
device indicates an excessive ambient temper-
ature at the back of the oven. This condition
must be corrected to prevent permanent dam-
age to the oven. All motor bearings are perma-
nently lubricated by the manufacturer. There is
no need for additional lubrication during the op-
erational lifetime of the motors.
Failure to properly vent the oven can be
hazardous to the health of the operator
and may result in operational problems,
unsatisfactory baking and possible dam-
age to the equipment.
Damage sustained as a direct result of im-
proper ventilation will not be covered by
the Manufacturer’s warranty.
D
D
5
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Installation
Oven Assembly
LEGS
OVEN STAND WITH CASTERS
1. Lay the oven on it’s back. Screw one leg into
each of the four holes located on the bottom
of the oven chamber.
2. Tighten the hex nut at the top of each leg.
3. Lift the oven upright onto the legs.
1. Attach each leg to the stand frame with a lock
washer and nut. DO NOT tighten completely.
2. Position the shelf between the legs with the
smooth surface facing the top of the stand.
Align the shelf with the holes in each leg. At-
tach the shelf to each leg with a nut and bolt.
3. Tighten the bolts installed in step 1.
4. Place the oven onto the stand. Bolt the oven
to the stand from underneath.
Bottom of
Oven
Leg
Stand
Top of
Frame
Stand
Figure 3
Shelf
Figure 4
6
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Installation
Oven Assembly
STACKING THE OVENS
Bottom Oven
2. Attach the heat shield brackets to the bottom
of the control box of the upper oven with the
screws provided.
3. Carefully lift the upper oven off the pallet and
place it on the lower oven. Be sure the align-
ment pins are inserted into the holes in the top
of the lower oven.
1. Install the legs, as directed.
2. Attach the stacking rail to the back of the con-
trol compartment.
Top Oven(s)
1. Rest the oven on it’s back. Install an oven
alignment pin into each of the four holes in the
bottom of the oven.
4. Slide the heat shield into the brackets.
Heat Shield
Heat Shield
Brackets
Stacking Rail
Alignment Pin
Top Oven
Bottom Oven
Figure 5
7
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Installation
Oven Assembly
CONVEYOR
1. Slide the conveyor assembly through the left
hand tunnel opening until the sprocket is in-
side the control box. See Figure 6.
2. Install the drive belt on the motor and then
around the pulley on the conveyor assembly.
See Figure 7. Pull the conveyor assembly
back to tighten the belt.
Unless specified otherwise, conveyor travel is fac-
tory set for left to right operation when facing the
front of the oven. To reverse the direction of the
drive motor (if necessary), exchange A1 and A2.
WARNING!!
Disconnect the power supply before re-
versing the drive motor.
CRUMB PANS
1. Install the crumb pans on both ends of the
conveyor.
Figure 6
Figure 8
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.
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.
9
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Installation
Electrical Connection
Before making any electrical connections to this
unit, check that the power supply is adequate for
the voltage, amperage, and phase requirements
stated on the rating plate.
L1
L2
208/240
Supply
Oven
A wiring diagram accompanies this manual and is
also attached to the inside of the control box.
U.S. and Canadian installations
Electrically-fired models are equipped for operation
U.S. and Canadian Installations
on 208 or 240VAC, 1 , 60Hz, 2 wire grounded cir-
Φ
cuits. The oven is equipped with a 50 amp cord set.
General export installations
L1
The export models are available in either single or
three phase. The single phase oven is equipped
for operation on 220, 230 or 240 VAC, 50HZ., 2
wire grounded circuits. The three phase units are
equipped for operation on 400 VAC, 50HZ, 4 wire
grounded circuits. Wiring from the power source
to any of these units must be a minimum of #10
AWG (5.26 mm2) copper stranded wire or larger.
220/230/240
L2
Supply
Oven
Single Phase Ovens
L1
L2
WARNING!!
400
Supply
Oven
L3
Incorrect single phase wiring will result in
extensive damage to electrical compo-
nents and possible fire in the control box.
THE BLODGETT OVEN COMPANY CANNOT AS-
SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPERINSTAL-
LATION.
Three Phase Ovens
General Export Installations
Figure 9
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 be disconnected from the
unit before removing the restraint cable. Recon-
nect the restraint after the oven has been re-
turned to its original location.
DO NOT remove the control box cover unless
the oven is unplugged.
D
Please take the time to read the following safety
and operating instructions. They are the key to the
successful operation of your Blodgett conveyor
oven.
11
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Operation
Oven Operation
CONTROLS DESCRIPTION
HEAT INDICATOR light (2) cycles on and off
with the demand for heat.
1. ON/OFF SWITCH --- Controls power to the
oven.
2. HEAT INDICATOR LIGHT ---When lit indicates
the elements are operating.
3. TEMPERATURE CONTROL --- Used to set de-
sired cook temperature.
4. COOK TIME CONTROL --- Used to set the de-
sired cook time.
3. Press and hold the arrow keys on the COOK
TIME CONTROL (4) to set the desired cook
time. Use the up arrow key to increase the
time and the down arrow key to decrease the
time. The cook time range for this unit is 1---12
minutes.
Oven Shut Down:
1. Turn the ON/OFF switch (1) to OFF. The blower
motors and cooling fans will run for 45 minutes
until the oven cools down.
OPERATION
Oven Start Up:
Cool Down Circuit:
1. Turn the ON/OFF switch (1) to ON.
The blower motor and controls are protected by
thermal switches which will turn on the cooling
fans if the control compartments get too warm.
2. Rotate the TEMPERATURE CONTROL knob
(3) to set the desired cook temperature. The
4
1
2
3
Figure 10
12
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Operation
Oven Adjustments for Cooking
The combination of belt time, oven temperature,
and air flow are important for achieving quality re-
sults from your Blodgett conveyor oven. Use the
following guidelines to adjust the belt time and
oven temperature of your unit. For questions re-
garding further oven adjustments, please contact
your local Blodgett Sales Representative for assis-
tance.
FINISHED PRODUCT TEMPERATURES
Internal temperatures of the cooked products
should be measured immediately after the prod-
uct exits the cooking chamber to ensure a safe
food temperature. Internal pizza temperatures
should be over 165_F (74_C). Minimum tempera-
ture guidelines vary depending on the food items.
CONVEYOR SPEED AND OVEN TEMPERATURE
Conveyor belt speed (cook time) and oven tem-
perature are the two variables used when fine tun-
ing your oven for a specific product. To determine
the optimum bake time and temperature, make
small changes for each trial and keep one variable
constant. For example, if the oven temperature is
460_F (238_C) and the belt speed is 7 minutes,
but the pizza is not browned enough, increase the
temperature to 475_F (246_C) and keep the belt
speed the same. However, if the center of the pizza
is not completely cooked, keep the oven tempera-
ture the same, and increase the bake time to 7
minutes and 30 seconds. In general, raise the
bake temperature to increase browning, and
lengthen the bake time to increase doneness.
13
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Maintenance
Cleaning
Follow this recommended cleaning schedule for
proper oven performance.
Every 12 Months:
A factory authorized service person should:
Daily:
1. Open and clean the inside of the control panel
and control box.
2. Check and tighten all electrical connections.
3. Check conveyor drive belt for cleanliness.
1. Clean the conveyor belt using a wire brush. Al-
low any foreign material to drop into the crumb
pans.
2. Empty and clean the crumb pans.
If maintenance is required contact your local ser-
vice company, a factory representative or the
Blodgett Oven company.
Every Three Months:
1. Brush and clean the guards of the cooling fans.
Every Six Months:
WARNING!!
The inside of the oven should be cleaned to re-
move anything that could have dropped off the
conveyor belt and possibly blocked some of the
air flow holes.
Always disconnect the power supply be-
fore cleaning or servicing the oven.
1. Remove the conveyor assembly as follows:
a.) Remove the drive belt from the conveyor
assembly pulley and the drive motor.
b.) Slide the conveyor assembly out of the
oven cavity from the left side of the oven.
2. Remove the air plates as follows:
a.) Remove the panel over the conveyor tun-
nel on the exit end of the oven.
b.) Slide the upper and lower air plates out of
the oven.
Figure 11
3. Clean the conveyor assembly, air plates and
oven interior with an appropriate oven cleaner
safe for aluminum.
4. Reinstall the air plates and conveyor assembly.
NOTE: The air plate marked TOP must be
placed above the conveyor assembly.
The air plate marked BOTTOM must be
placed below the conveyor assembly.
14
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Maintenance
Component Locations
Cooling Fans
S.S. Relay
Conveyor Motor
Drive Belt
Power Supply
Connection
Fuses
High Limit
Reset Button
Figure 12
15
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Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Blower motor(s) not running
S
S
S
S
Power switch turned OFF
No power to oven
Bad capacitor
S
S
S
S
Turn to ON position
Replace main fuses or reset breakers
Replace capacitor
*
Motor(s) burned out
SYMPTOM: Oven will not heat (heat on light will not come on).
S
S
S
Temperature controller not properly installed
Internal problem with main temperature controller
S
S
S
Reinstall
*
*
Loose probe connections at main temperature
controller
S
Short in probe
S
*
SYMPTOM: Elements will not heat.
Power switch turned OFF
S
S
S
S
Turn to ON position
Main temperature controller not set above
ambient temperature
Set to desired temperature
S
S
Defective main temperature controller
Defective heating relay
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.
16
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Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Oven will not reach desired temperature
S
S
S
S
S
S
S
No power to oven
S
S
S
S
S
S
S
Replace main fuses
Blower motor(s) not running
Defective heating element relay
Shorted probe
Check control switch and/or fuses
*
*
*
*
*
Heating element(s) burned out
Internal problem with main temperature controller
Cooling fan not working properly
SYMPTOM: Conveyor belt will not run
S
S
S
S
Control circuit fuse blown
S
S
S
S
Replace fuse
Belt hooked on something in oven
Defective conveyor drive motor
Defective conveyor drive motor controller
Turn oven OFF. Unhook and resolve problem
*
*
*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.
17
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CUSTOMER
INSERT
WIRING DIAGRAM
HERE
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