Blodgett 1060 Series manual

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Table of contents for the manual

  • Page 1

    1060 SER IES GAS DECK OVEN INS T ALLA TI ON - - OPER A TION - - MAI NT EN ANCE LA SÉRIE 1060 FOURS À GAZ À PLA TEFORME MANUEL D’IN ST ALLA T ION - - UTILISA TION - - ENTR ETIEN BL ODGETT OVEN COMP ANY www .blodg ett.co m 44 Lakeside Aven ue, Bur lington, Vermont 05401 US A T elephone (800) 331-5842, (802) 860-3700 F a x: (802)864-0183 PN 17969[...]

  • Page 2

    IMPORT A NT F O RY O U RS A F E T Y Do n ot st or e or use gaso line or o ther f lammable vapo rs or liquids in the vicin ity of thi s or any othe r ap pl ia nc e. A VERTISSEMEN T Ne p as en trep oser n i ut ili ser de l’e ssen ce ni d ’aut res v ape urs ou li qu ide s in flam - mables da ns l e vois inage de cet appa riel, ni de t ou t aut re [...]

  • Page 3

    THE REP UT A TION YOU CAN COUN T ON UNE RÉPUT A TION SUR LAQUELL E VOUS POUVEZ COMPTER F or over a century and a hal f, The Bl odgett Ov en Company has been bui lding ovens and no thing but ovens. W e’ ve set the industry’s quality standard for all kinds of ov ens for every fo odservi ce operatio n regardless of size, applicati on or budget. I[...]

  • Page 4

    Y our Service Agency ’s Address: A d r e s s ed ev o t r ea g e n c ed es e r v i c e : Model /Modèl: Serial Number/Numéro de série: Y our oven was instal led by / Install ateur de votre fo ur: Y our oven ’s in st allat ion wa s ch eck ed by/ Con trôle ur d e l’in st alla tion d e votr e four :[...]

  • Page 5

    T able of Contents/ T able des Ma tières Intro du ctio n Oven De scr iption a nd Spec ificat ions 2 .... Oven Co mponents 3 .................... Ins tallat ion Deli very and Loc ation 4 ................. Oven Assembl y 5 ...................... Pa c k a g i n g 5 .......................... Leg Attachm ent 5 ..................... caster attachment 5[...]

  • Page 6

    Intr oduc tion 2 Oven Descr iptio n and Specifications Blodg ett D eck ovens h ave s et ind ust ry wid e sta n - dards of excellence for baking characteristics, performance and reli abili ty . They remai n unsur- passed for pro duct quality . Simpl icity of design and quali ty constructi on throughout assure years of trouble free service wh en t he[...]

  • Page 7

    Intr oduc tion 3 Oven Compon ents Ultra Ro kite Deck - - - s tone dec k t hat ab sorb s he at from b elow t o cook th e bot tom of t he pr oduc t. Steel Deck - - - a bs orbs h eat from below t o cook the botto m of the pro duct. Deck Su pports --- h o l d t h e o v e n d e c k s . Deck S eal - - - seals the gap between the deck and the front o f th[...]

  • Page 8

    Ins tallat ion 4 Deliv ery an d Loc ation DELIVER Y AND I NSPECTIO N All Blo dgett ovens are s hipped i n containers to prevent damage. Upon delivery of yo ur new oven: D Inspect the shipping co ntainer for ex ternal dam- age. Any evidence of damage should be noted on the del ivery receipt which must be signed by the driver . D Uncrate the oven and[...]

  • Page 9

    Ins tallat ion 5 Oven Assembly PA C K A G I N G Before beginning assembl y and install ation of the oven, check that all necessary components have been received. In addition to the ove n itself , legs, the proper vent, and/or o ther a ccesso ries may be required. Single Sections 1060 with Steel D eck D Legs, regul ator , set of fl ue plates, draft [...]

  • Page 10

    Ins tallat ion 6 Oven Assembly DOU BLE S EC TION ASSE MBL Y 1. F asten 12” (305 mm) legs to lower s ection. 2. Remove the sheet metal flue co ver on bo ttom of U PPER SE CTI ON FLUE ONL Y an d s ave t he two screws. 3. Faste n cr own a ng le leg fr ame t o upp er s ec - tio ns. 4. Insert double ov en flue connecto r into upper oven se ction f lue[...]

  • Page 11

    Ins tallat ion 7 Oven Assembly DEC K SEAL 1. Place the l ong li p of the deck seal in front of the shelf suppo rt angle. Place the sho rter lip with the notches between the shelf support angle and the shelf . 2. Push seal down into place. Figure 4 FL UE PLA TES 1. Insert the back end of the flue plate in the verti- cal channel in the rear of the ov[...]

  • Page 12

    Ins tallat ion 8 V entilat ion Blo dgett gas deck ovens are direct fired. Heat and flue prod ucts from the burners are introduced di- rectly into the baking compartment. As a result, improper v enting can have a detrimental effect on the baking characteri stics of the ov en. A properly des igne d vent ilation syst em w ill a llow th e ove n to func[...]

  • Page 13

    Ins tallat ion 9 V entilat ion DIRECT FLUE ARRANGEMENT When the install ation o f a mechanically driven ex- haust hood is impracti cal the oven may be vented by a direct flue arrangement. WA R N I NG ! ! It is e sse ntial that the d irect f lu e be in stalled as follow s. In corre ct i nst allation wil l re sul t in u nsa tisf ac tor y bakin g a nd[...]

  • Page 14

    Ins tallat ion 10 Utilit y Connec tio ns - - - Standar ds and Codes THE INST ALL A TION INSTRUCTIONS CO N- T A INE D HER EI N A RE FOR THE US E OF QUALI - FIED IN ST ALL A TION AND S ERVICE PERS ONN EL ONL Y . INS T A LLA TI ON OR SER VI CE BY OTHER THAN QU ALIFIED PERSO NNEL MA Y RESUL T IN DAMAGE TO THE O VEN AND/OR INJURY TO THE OP ERATO R. Qua [...]

  • Page 15

    Ins tallat ion 11 Gas Co nnect ion GAS PIPING A properly siz ed gas supply system is essential for maximum oven performance. Piping should be sized to provi de a supply of gas sufficient to meet the maximum demand o f all appli ances on the li ne wit hou t loss of pr ess ure a t th e equ ipme nt. Exa mp le : NO TE: BTU value s in the fo llowing exa[...]

  • Page 16

    Ins tallat ion 12 Gas Co nnect ion PRESSURE REGULA TION AND TESTING Each section of the 1060 - B series oven is ra ted at 120,000 BTU p er hour (35.2 kW). The 1060 -BL se - ries ovens are rated at 85,000 BTU per hour (24.9 kW). At full demand, each section 1060 - B requires 120 cubic feet per hour (3.2 m 3 ) Natural gas or 47 cubic feet per hour (1[...]

  • Page 17

    Ins tallat ion 13 Gas Co nnect ion GAS HOSE RE STRAINT If the oven is mounted on casters, a commercial flexib le c onne ctor w ith a minim um of 3/4 ” (1 .9 c m) inside di ameter must be used alo ng with a quick connect device. The restraint, supplie d with the oven, must be used to limit the movement of the unit so that no st rain is p lace d up[...]

  • Page 18

    Oper ati on 14 Safety Info rmat ion THE I NFORM A T ION CONTAINED I N THIS SEC - TION IS PRO VIDED FOR THE USE OF QU ALIF IED OP ERA TING PERS ONN EL. QUAL IFIED OP ERA T- ING PE RSONNE L A RE THOSE W HO HAVE CA REFU LL Y RE AD THE I NFORM A T ION C ON - T AINED IN THIS MANU AL, ARE F AMILIAR WITH THE FUNCTION S OF THE O VEN AND/OR HA VE HAD PREVIO[...]

  • Page 19

    Oper ati on 15 Oven Con trol 1 2 3 CONTROL D ESCRIPT ION 1. AUTOMA TIC SAFETY PIL OT VAL VE - - - pro - vides co mplete gas shut -o ff in the event of pi- lot fa ilure . 2. M ANUAL CONT ROL VAL V E - - - provid es ma n - ua l cont rol of g as flow to the main bu rne r through the thermostat. 3. THER MOSTA T - - - Provid es re gula tion of ove n tem[...]

  • Page 20

    Oper ati on 16 Gene ral Guidel ines for Oper ating P ersonne l COOK TIMES AND TEMPERA T URES Cook T emperatures Cook temperatures vary with different products. Experiment with the initi al bakes until you find the idea l comb inat ion of t ime a nd t empe rat ur e. Example: piz za 1. Run s everal bakes a t 500 _ F (260 _ C). Make note of t he tim e[...]

  • Page 21

    Mai nten a nc e 17 Cle aning and Prevent ative Maint enance CLEANING THE OVEN P ainted and stainless steel ovens m ay be kept clea n and in g ood condit ion wit h a ligh t oil. 1. Saturate a clo th, and wipe the oven when it i s cold. 2. Dry t he oven w ith a c lean c loth . On th e s tain les s fron t or in ter iors , depos its of baked on splatte[...]

  • Page 22

    Mai nten a nc e 18 T roub leshooti ng Gu ide POSSIB LE CA USE(S) SUGGE STED R EME DY SYMP TOM: Stro ng bottoms on the bakes S T oo muc h bottom heat S High gas pressure S F aulty flue (strong di rect vent) S Produ ct lef t in the ove n too long S Reduce cook temperature and increase ti me S * S * S Shor ten c ook tim e SYMP TOM: Uneven bakes S P oo[...]

  • Page 23

    Mai nten a nc e 19 T roub leshooti ng Gu ide POSSIB LE CA USE(S) SUGGE STED R EME DY SYMP TOM: Pro duct dried out S Oven temperature too lo w S Not usi ng enough water in the mix S The rmos ta t out of calib rat ion S F aulty flue (strong di rect vent) S Increase cook temperature S Increase wat er in product mi x S * S * SYMP TOM: Extended baking t[...]

  • Page 24

    Intr oduc tion 20 Descri pti on et Spéci fi cati ons d u Four Les fou rs à p lat efor me Blod ge tt on t éta bli les h au ts standards de quali té de l’industri e par leurs carac - téristiques de cui sson au four , le rendement et la fiabil ité. Ils restent sans égal pour la quali t é du pro- duit. La simpl icité de co nception et l a qu[...]

  • Page 25

    Intr oduc tion 21 Éléments du Four Plateforme de Ro ki te - - - plateforme de pierre qui absorbe l a chaleur du bas du four po ur cuire le dessous du produi t. Plat eform e d’aci er - - - qui absorbe la chaleur du bas du four po ur cuire le desso us du produit. Suppo rts de p latef orme - - - supportent les plate- formes du four . Join t d’é[...]

  • Page 26

    Ins tallat ion 22 Livraiso n et Implantat ion LIVRAISON ET INSPEC TION T ous l es fours sont expédiés en conteneurs. A la récep tion de vot re four Blodge tt vous d evez: D V érifier que les embal lages ne sont pas abi més. T oute défectio n dans l’embal lage doi t être no- tée sur l’accusé de recept io n de la marchan - dise; cel ui -[...]

  • Page 27

    Ins tallat ion 23 Mont age du Fo ur EMB ALLA GE Av ant de commenc er le montage d u four il faut vé- rifier que tous ses compo sants sont présents. En plus du four , lui-méme, il faut des pieds, un système de ventilati on et/ou d’autres accessoires. P o u rl e ss e c t i o n ss i m p l e s : 1060 avec des plaques en metall ique D Des pieds, u[...]

  • Page 28

    Ins tallat ion 24 Mont age du Fo ur M O N T A G ED EL AS E C T I O N D O U B L E 1. Fixer les pieds de 12” (305 mm) à la section du bas. 2. Retirer la gai ne de métal qui reco uvre le tuy au au bas de la SECTION SUP ERIEURE DU TUY - AU SEUL EMENT et conserver l es deux vis. 3. Attacher le cadre de pied d’angle de ragrandir aux sections supér[...]

  • Page 29

    Ins tallat ion 25 Mont age du Fo ur JOINT D E PLAQUE 1. Place r la pa rt ie longu e de la lè vre d u join t de- vant l’angle de suppo rt du pl ateau. Pl acer la partie courte de la l èvre qui a des encoches entre l’angle du support de pl aque et la plaque. 2. P ousser vers le bas dand so n emplacement. Figure 12 PLAQUES DE CHEMINÉE 1. Insér[...]

  • Page 30

    Ins tallat ion 26 V entilat ion Un système de venti latio n planifié et install é est absol ument nécessaire car il permet un bon fo nc - tionnement du four tout en débarassant la surface de travail des buées et résidus de combusti on. Il y a deux méthodes de ventilatio n acceptables pour le fo ur: D Soi t une hotte d’évacuatio n, de typ[...]

  • Page 31

    Ins tallat ion 27 V entilat ion EN PRISE DIRECTE Quand l ’install ation d’une hotte aspirante mécani- que est impossi ble ou peu pratique à réali ser , on peut ventil er le fo ur au moyen d’une i nstallati on en pris e direc te. AVERTI S SEM ENT! ! Quand on utilise un sy stème à prise di - recte il f aut abso lument suivre le s chéma. U[...]

  • Page 32

    Ins tallat ion 28 Branchemen ts de Service - - - Normes et Codes LES C ONSEI LS D’ INSTALLA TI ON ET D ’E NTRE - TIE N CONTENU S DANS C E MA NUEL NE S’ADRESSENT Q U’Á UN PERSO NNEL QU ALI - FIÉ . UN PE RSONNE L NON QUALIFI E PE UT SE BLES SER ET/O U ABÎMER LE FO UR L ORS DE SON IN ST ALL A TION ET/OU SON EN TRETIEN. Un personnel d’ ins[...]

  • Page 33

    Ins tallat ion 29 Branchemen t de Gaz CONDUIT D E GAZ Un système d’ali mentation en gaz de bon calibre est essentiel pour obtenir l e meill eur rendement du four . Les co nduits doivent être calibrés po ur fournir suffi samment de gaz pour alimenter tous les appareil s sur le conduit sans perte de pressio n à l’équipement. Exemple: REMAR Q[...]

  • Page 34

    Ins tallat ion 30 Branchemen t de Gaz R É G L A G EE TT E S TD EP R E S S I O N Chaque section des fours de 1060-B est standar- disée à 120,000 BTU p ar heure (35.2 KW). Chaque section des fours de 1060-BL est sta ndardisée à 85,000 BTU p ar heure (24.9 K W). P our des fours 1060-B, il est indispensable d’avoir un systèm d’arrivée de gaz[...]

  • Page 35

    Ins tallat ion 31 Branchemen t de Gaz RETENUE DU TUY AU DE GA Z Si l e four est monté sur roule ttes, un connecteur commercial flexible ayant un diamètre i ntérieur minimu m de 1, 9 cm (3 /4”) doit êtr e utilisé ave c un disposi tif de connexio n rapide. La retenue, fournie av ec le four , doit servir à l imiter les mo uvements de l’unit?[...]

  • Page 36

    Utilis ation 32 Inform ation de Sécurit é LES I NFORMATIONS CONT ENUE S DA NS CETTE SECTION SON T DESTINÉES AU P ER- SONNEL QUALI FIÉ APPELÉ A U TI LISE R LE FOUR . ON E NTEND P A R PE RSONNE L QUALIFI É LE PERS ONNEL QU I AURA L U A T TE NTIV EM ENT LES INFORM A TIONS C ONTENU ES DA NS CE MA NUEL , C ONNAI T BI EN LES FONCT IONS DU FO UR ET/[...]

  • Page 37

    Utilis ation 33 Les Co mmandes du Four 1 2 3 DESCRIPTION DES COMMAND ES 1 . L AV A L V ED EV E I L L E U S EA U T O M A T I Q U E - - - f e r m et o u t ea r r i v é ed eg a zl o r s q u el av e i l l e u s e ne fonctio nne pas. 2 . L AV A L V EP R I N C I P A L EAC O M M A N D EM A N - UELL E - - - procure une commande manuelle de l’arrivé e d[...]

  • Page 38

    Utilis ation 34 Consignes Gén érales à l’In tention des Utilas ateurs TEMPS ET TEMPÉRA TURES L a T e m p é r a t u r ed eC u i s s o n La température de cui sson vari e avec le s différ- ents produi ts. F aire des essais av ec les cuisso ns init iales j usq u’ à c e que la com bina ison idé ale de temps et de température soit tro uvé[...]

  • Page 39

    Entreti en 35 Nettoya ge et En tretie n P réve ntif NETTOY AG E DES FOURS Les fo urs peints et en acier inoxydabl e peuvent être conservés en b on état si o n l es nettoie avec une huile l égère. 1. Imprégner un chiffon de cette huile et frotter le four lo rsque celui-ci est froi d. 2 . L ’ e s s u y e ra v e cu nc h i f f o np r o p r ee [...]

  • Page 40

    Entreti en 36 G u i d ed eD é t e c t i o n d e sP a n n e s CA USE(S) PROBAB LE(S) SUGGESTION SYMP TOME: F onds Durs: S T rop de chaleur prov enant de la sol e S Pressio n de gaz élevée S Conduit d’aératio n défectueux (ventil ation directe trop fo rte) S Produ it lai ssé t rop lon gte mps d an s le four S Réduire la température et augme[...]

  • Page 41

    Entreti en 37 G u i d ed eD é t e c t i o n d e sP a n n e s CA USE(S) PROBAB LE(S) SUGGESTION SYMP TOME: Pro duit Désséche S T empérature du four tro p basse S P as assez d’eau dans la préparation de l a pâte S Thermostat mal calibré S Conduit d’aératio n défectueux (ventil ation directe trop fo rte) S Augmenter la température de cui[...]