Blodgett COS-20GDS Operating instructions

COS-20E, COS-20G

COS-20EDS, COS-20GDS

COMBINATION OVEN STEAMER

INSTALLATION -- OPERATION -- MAINTENANCE

COS-20E, COS-20G

COS-20EDS, COS-20GDS

COMBI-FOUR/ÉTUVE À VAPEUR

MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN

BLODGETT COMBI

www.blodgett.com

44 Lakeside Avenue, Burlington, V ermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN R10165 Rev B (5/06)

E 2002 --- Blodgett Combi

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Table of Contents/Table des Matières

Introduction

The Blodgett Combi-Oven/Steamer 2.....

Description of t he Combi-Oven/Steamer 3.

Oven Features 4.......................

Installation

Owner’s Responsibilities 5...............

Location and Ventilation 7...............

Agency Approvals 8....................

Plumbing Connections 9................

Electrical Connections 10................

Gas Connections 11.....................

Final Check and Adjustments 13..........

Final Check Lists 14.....................

Operation

Safety Information 15....................

COS-20G and COS-20GDS

Oven Start-Up 16........................

COS-20E and COS-20EDS

Oven Start-Up 17........................

Standard Controls 18....................

Optional Cook & Hold 20.................

Optional Meat Probe 23..................

Maintenance

Spray Bottle Operating Procedure 24......

Cleaning and Preventive Maintenance 25...

Decalcification 26.......................

Introduction

Le four-étuveur Combi de Blodgett 28......

Descriptiondelefour-étuveurCombide

Blodgett 29.............................

Caractéristiques 30......................

Installation

Responsabilités du propriétaire 31.........

Placement et Ventilation 33..............

Normes et Codes 34.....................

Raccordement de la plomberie 35.........

Raccordement à l’électricité 36............

Raccordement au gaz 37.................

Vérification finale et derniers réglages 39...

Vérifications Finales 40...................

Utilisation

Informations de Sécurité 41...............

COS-20G et COS-20GDS

Mise en Marche du Four 42...............

COS-20E et COS-20EDS

Mise en Marche du Four 43...............

Contrôles Standards 44..................

Cuisson et Pause en Option 46...........

Sonde à Viande en Option 50.............

Entretien

Procédé de fonctionnement de

la bouteille vaporisatrice 51...............

Entretien Préventif et Nettoyage 52........

Détartrage 53...........................

Introduction

2

The Blodgett Combi-Oven/Steamer

For quite some time, commercial cooking equip-

ment has remained more or less unchanged.

There are kettles, deck ovens, the good old range

with its legion of pots and many other extra

appliances. The result: time expenditure, exces-

sive manual work, and countless cleaning pro-

cesses. The last few years have paved the way for

a revolution in t he equipment of restaurant and in-

stitutional kitchens.

The Blodgett Combi-Oven/Steamer offers a com-

pletely new method of cooking. With the Oven/

Steamer you have the choice of two cooking pro-

cesses: Steam and Hot Air, either...

D

Separately

D

Combined, or

D

In Sequence

And for easy operation you can choose from three

modes:

Steam Hot

A

ir Combi

Steam &

Hot Air

In the Steam mode you can:

steam reheat reconstitute

stew thaw simmer

blanch preserve braise

poach

In the Hot Air mode you can:

roast bake

grill gratinate

broil

In the Combination Steam and HotAir mode you

can:

defrost roast rethermalize

reheat bake forced steaming

Not only that, you can use two or three functions

in sequence during one cooking process. We call

this:

D

combi-steaming

D

combi-roasting

D

combi-baking

The combination of circulating hot air and steam

in the space saving, high performance Combi-

Oven/Steamer leads to improvements in t he fol-

lowing areas:

D

increased productivity in the kitchen

D

a reduction in capital expenditures for multiple

equipment replacement

D

a wider range of menu choices

D

a simplified cleaning process

The work process is simplified since products are

prepared on or in steam table pans and trays.

F ood can be cooked, stored, and transported with

the same pans. Small amounts of product can be

processed efficiently; pre-cooked and conve-

nience foods can be reheated within minutes.

Many frozen foods can be processed without pre-

thawing. This flexibility in preparation reduces the

need for kettles and steam tables since there is no

need for large amounts of food to be kept warm for

long periods of time.

Today the improvement of food quality is more im-

portant than ever. Vegetables are cooked in the

Blodgett Combi-Oven/Steamer without water at

the optimal temperature of just under 100_C

(212_F), maintaining valuable vitamins, minerals,

nutrients and trace elements. Cooking meat in the

Combi results in less shrinkage and a firmer, juicier

product. The Blodgett Combi-Oven/Steamer is

being used more and more for baking. Steam and

Hot Air modes make it a general purpose bak ing

appliance.

The Combi-Oven/Steamer is offered in two mod-

els, each with different steam producing systems.

D

The COS-20 model includes a built in steam

generator. This unit includes an inlet, funnel as-

sembly and valve lever for decalcification.

D

The COS-20DS is a direct steam unit that is con -

nected to an external steam source.

Introduction

3

Description of the Combi-Oven/Steam er

ABOUT THE OVEN/STEAMER

Blodgett Combi-Oven/Steamers are quality pro-

duced using high-grade stainless steel with first

class workmanship.

The use of high quality insulation impedes exces-

sive heat radiation and saves energy.

The high performance steam control system makes

it possible to enjoy all of the advantages of a high

quali ty steamer at the flick of a switch. Fresh steam

enters the oven cavity without pressure and is circu-

lated at high speed. This process enables quick and

gentle cooki ng and ensures high quality product

while prov idi ng conveni ent working methods.

A patented quench system keeps the air in the unit

clean. Fumes are extracted from the appliance,

quenched, and directed out t hrough the condens-

er drain. The exhaust system is effective in all

cooking modes and results in better quality foods

and no flavor transfer. The fan, which is guarded

against accidental finger contact, is driven by a

quiet a nd powerful motor. The condenser draws

out excess steam from the appliance. Condensa-

tion and waste water, which result during steam-

ing and cleaning, are continuously drained.

OVEN/STEAMER OPERATION

The practical oven door, with a viewing window,

has a wide swing radius and handle which can be

operated easily, even with wet or greasy hands.

Ease of operation is guaranteed through the sim -

ple arrangement of the controls. Graphic symbols

make the appliances easy for even inexperienced

kitchen staff to operate. All modes can be selected

with one switch. This includes the Cool Down

mode, w hich allows the oven cavity to cool down

rapidly with the door opened or closed.

Cleaning is kept to a minimum. The interior can be

sprayed with a cleaning solution to easily remove

crusts and stains. The oven is designed for easy

care and is welded water tight so that the internal

cooking cavity may be rinsed with a hose after the

cleaning process.

Introduction

4

Oven Features

Standard Features

1

2

3

5

6

4

COS-20G Shown

Figure 1

1

Control Panel

2 Oven Door

3 Door Handle

4 V ent (not shown)

COS-20G and COS-20GDS only

5 Decalcifying Inlet & Funnel Assembly

COS-20G and COS-20E only

6 Decalcifying V alve Lever

COS-20G and COS-20E only

Installation

5

Owner’s Responsibilities

1. Oven(s) are uncrated and put in place.

2. The owner/operator must have the following

plumbing, gas and electrical requirements

met and installed.

NOTE: Refer to the Utility Connection infor-

mation provided.

WARNING!!

Improper installation, adjustment, alter-

ation service or maintenance can cause

property damage, injury or death. Read

the installation, operation and mainte-

nance instruction thoroughly before in-

stalling or servicing this equipment.

ELECTRICAL -- COS -20G and COS-20GDS

30 amp Nema L5 -30 grounded outlet

ELECTRICAL -- COS-20E and COS-20EDS

Electrical 61kw

Amp/Line (max)

Volt 3Phase 1Phase

208 170 N/A

240 147 N/A

480 74 N/A

By Mode

Steam 45kw

y

Hot Air 60kw

Combi 60kw

Blower Motor 1hp/1kw

PLUMBING -- COS-20G, COS-20E, COS -20GDS and COS-20EDS

Water

Water Pressure (min/max) 40 PSI min/50 PSI max

Hot* & Cold Water Connection 3/4” Hose Fitting, 3/8” ID hose minimum

Pressure Regulator Setting 35 PSI Preset

Minimum Requirements TDS --- less than 100 parts per million

Total Hardness --- 80-120 parts per million

C h lor i des --- le s s t h a n 3 0 p a r t s p e r m i llion

pH Factor --- 7.0-8.0

Drainage Atmospheric Vented D rain

Drain Connection 2” NPT

Avg Water Drain Temp. 122_F(50_C)

*Not applicable with COS-20GDS and COS-20EDS

Installation

6

Owner’s Responsibilities

GAS PRESSURE -- COS -20G and COS-20GDS

Orifice at Sea Level

Steam #K (.281” dia) na tural gas #31 (.1200” dia) propane

Hot Air #44 (.086“ dia) natural gas #56 (.0465“ dia) propane

Inlet Pressure to the Unit

Natural Gas 7---14” WC (1.74---3.48 kPa)

Propane 12---14” WC (2.98---3.48 kPa)

Pressure at the Manifold

Natural Gas 3.5” WC (.87 kPa)

Propane 10” WC (2.49 kPa)

Installation

7

Location and Ventilation

LOCATION

The well planned and proper placement of your

appliance will result in long term operator conve-

nience and satisfactory performance.

The following clearances must be maintained be-

tween the unit and any combustible or non-com-

bustible construction.

COS-20G and COS-20GDS

D

Right side of unit --- 6” (15 cm)

D

Left side of unit --- 6” (15 cm)

D

Back of unit --- 6” (15 cm)

COS-20E and COS -20EDS

D

Right side of unit --- 1” (2. 5 cm)

D

Left side of unit --- 4” (10 cm)

D

Back of unit --- 6” (15 cm)

The following clearances are recommended, but

not required, for servicing.

D

Left side of unit --- 12” (30 cm)

D

Back of unit --- 12” (30 cm)

Pl ace the unit in an area which is free of drafts and

accessible for proper operation and servicing.

Keep the operating area free and clear of all com-

bustibles such as paper, cardboard, and flam-

mable liquids and solvents.

DO NOT place t he unit on a curb base or seal to

the wall; either condition will prevent proper venti-

lation to the blower motors. Slight unevennesscan

be corrected w ith the adjustable legs.

Heat sources should not be located near the air

vents on the left hand side of the unit. Consult the

factory for an optional protective side heat shield

kit, P/N R9050, if a warm surface or water source

is to the left of the unit.

On all models, tripping the blower motor’s thermal

overload device indicates an excessive ambient

temperature on the side of the oven. This must be

corrected to prevent permanent damage to the

oven. All motor bearings are permanently lubri-

cated by the manufacturer; there is no need for

additional lubrication during the operational life-

time of the motors.

VENTILATION

The necessity for a properly designed and in -

stalled ventilation system cannot be over empha-

sized. The ventilation system will allow the unit to

function properly while removing unwanted va-

pors and products of combustion from the operat-

ing area.

The a ppliance must be vented with a properly de-

signed mechanically driven exhaust hood. The

hood should be sized to completely cover the

equipment plus an overhang of at least 6” (15 cm)

on all sides not adjacent to a wall. The capacity of

the hood should be sized appropriately and provi-

sions made for adequate makeup air.

WARNING!!

Failure to properly vent the oven can be

hazardous to the health of the operator;

and will result in operational problems,

unsatisfactory baking, and possible dam -

age to the equipment. Damage sustained

as a direct result of improper ventilation

will not be covered by the Manufacturer’s

warranty.

U.S. and Canadian Installations

Refer to your local ventilation codes. In the ab-

sence of local codes, refer to t he 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.

General Export Installations

Installation must conform w ith 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 unit, please contact your local

distributor. If you do not have a local distributor,

please call Blodgett Combi at 0011-802-860-3700.

Installation

8

Agency Approvals

THE INSTALLATION INSTRUCTIONS CON-

TAINED HEREIN ARE FOR THE USE OF QUALI-

FIED INSTALLATION AND SERVICE PERSONNEL

ONLY. INST ALLATION OR SERVICE BY OTHER

THAN QUALIFIED PERSONNEL MAY RESULT IN

DAMAGE TO THE OVEN AND/OR I NJURY TO

THE OPERATOR.

Qualified installation personnel are individuals, a

firm, a corporation, or a company which either in

person or through a representative are engaged

in, and are responsible for:

D

The installation or replacement of gas piping.

The connection, installation, repair or servicing

of equipment.

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-

encedinsuchwork,befamiliarwithallprecau-

tions required and have complied with all require-

ments of state or local authorities having

jurisdiction.

U.S. and Canadian Installations

Installation must conform with local codes, or in

the absence of local codes, with the National Fuel

Gas Code, NFPA54/ANSI Z223.1---Latest Edition,

the Natural Gas Installation Code CAN/CGA-

B149.1 or the Propane Installation Code, CAN/

CGA-B149.2 as applicable.

Reference: National Electrical Code, ANSI/NFPA

70---Latest Edition and/or Canadian Electrical

Code CSA C22.1 as applicable.

This equipment is to be installed in compliance

with the Basic Plumbing Code of the Building Offi-

cials and Code Administrators International Inc.

(BOCA) and the Food Service Sanitation Manual of

the Food and Drug Administration (FDA).

General Export Installations

Installation must conform w ith 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 unit, please contact your local

distributor. If you do not have a local distributor,

please call Blodgett Combi at 0011-802-860-3700.

Installation

9

Plumbing Connections

WATER CONNECTION

NOTE: Hot water maximizes steam production

but is not required. Cold water may be

supplied to both inlets if hot water is not

available.

COS-20G --- Connect the oven to quality cold wa-

ter via a pressure hose with 3/ 4” (1.9 cm) cou-

plings. Cold w ater is connected to the left sole-

noid/pressure regulator as viewed from the rear of

the oven. Hot water connection, right solenoid/

pressure regulator, to the boiler is recommended.

A shut off valve must be provided adjacent to the

oven.

COS-20E -- Connect cold water hose to the cold

water (left) solenoid and hot water to the hot water

(right) solenoid. Use pressure hose with 3/4” (1.9

cm) fittings and wall shut off valves for service.

NOTE: Hot water must not be applied to the cold

water inlet.

COS-20GDS and COS-20EDS -- Connect the

units to quality cold water via a pressure hose with

3/4” (1.9 cm) couplings).

1/2” Appliance Hose

With 3/4” Hose Fittings

Figure 2

WARNING!!

The use of poor quality water will invali-

date your warranty.

DRAIN CONNECTION

A 2” (5 cm) copper pipe with standard drain pitch

mustberuntoanopendrainorconnectedtoa

standpipe equipped with a vent.

NOTE: Thewastewatercanalsobedirectedtoa

nearby floor drain. Flexible hose which al-

lows trapped water to accumulate in

sagged runs must be avoided.

1. Find the drain connection on the lower rear of

the unit.

2. Loosen the coupling clamps. Attach a 2” (5

cm) copper drain pipe to the drain connection.

Retighten the coupling clamps.

NOTE: The open end of the drain should be in-

stalled facing the floor. Copper line, used

for installation to an open drain or floor

sink, must be supplied by the installer. Use

of a trap inline will cause drain backup.

2” Drain

Customer

Supplied

To Dr ai n

Oven

Drain

Figure 3

STEAM CONNECTION

NOTE: COS-20GDS and COS- 20EDS only.

Connect the appliance to a 200 psi maximum ex-

ternal steam source per local or state codes. The

steam must be clean, potable and fit for human

consumption. Faire to connect this appliance to a

suitable steam source will revoke the approval of

NSF.

Installation

10

Electrical Connections

Before making any electrical connections to these

units, check that the power supply is adequate for

the voltage, amperage, and phase requirements

stated on the rating name plate mounted on the

right side of the unit.

Wiring diagrams are located on the inside of the

louvered side panel.

NOTE: DISCONNECT THE POWER SUPPLY TO

THEUNITBEFORESERVICING!

U.S. and Canadian installation

All units, when installed, must be electrically

grounded in accordance with local codes or in the

absence of localcodes, with the National Electrical

Code, ANSI/NFPA 70---Latest Edition and/or Cana-

dian Electrical Code CSA C22.1 as applicable.

General Export Installations

Installation must conform w ith 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 unit, please contact your local

distributor. If you do not have a local distributor,

please call Blodgett Combi at 0011-802-860-3700.

NOTE: ALL MANUAL RESETS SHOULD BE RE-

STORED BEFORE CONNECTING POWER

TO THE APPLIANCE.

WARNING!!

Improper electrical installation will invali-

date your warranty.

COS-20G AND COS-20GDS

This appliance is equipped with a 125V three-prong

(groundi ng) locki ng plug for your protectio n against

shock hazard and shoul d be plugged directly into a

properly grounded three- prong receptacle.

WARNING

DO NOT cut or remove the grounding

prong from this plug.

COS -20E AND COS -20EDS

On 480V units, the convection fans should be

checked to ensure the proper rotation after con-

necting the appliance. See Figure 4. If the fans

turn in the wrong direction, the appliance will not

function properly and damage to the unit can oc-

cur. Improper connection of the appliance renders

the warranty invalid.

Direction Of Blower Wheel Rotation

Figure 4

Installation

11

Gas Connections

GAS PIPING

A properly sized gas supply system is essential for

maximum oven performance. Piping should be

sized to provide a s upply of gas sufficient to meet

the maximum demand of all appliances on the line

without loss of pressure at the equipment.

Example:

NOTE: BTU values in the following example are

for natural gas.

You purchase a COS-20G to add to your existing

cook line.

1. Add the BTU rating of your currentappliances.

Pitco Fryer 120,000 BTU

6 Burner Range 60,000 BTU

Deck Oven 50,000 BTU

Total 230,000 BTU

2. Add the BTU rating of the new oven to the to-

tal.

Previous Total 230,000 BTU

COS-20G (for hot air) 225,000 BTU

New Total 455,000 BTU

3. Measure the distance from the gas meter to

the cook line. This is the pipe length. Let’s say

thepipelengthis20’(6m)andthepipesize

is 1” (2.54 cm).

4. Use the appropriate table to determine the to-

tal capacity of your current gas piping.

The total capacity for t his example is 465,000

BTU. Since t he total required gas pressure,

455,000 BTU is less than 465,000 BTU, the

current gas piping will not have to be in-

creased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows

or other fittings will decrease pipe capaci -

ties. For example: a schedule 40-1/2” el-

bow fitting has an equivalent cpapacity of

4.2” (10.2 cm) of straight pipe. Contact

your local gas supplier if you have any

questions.

Maximum Capacity of Iron Pipe in Cubic Feet

of Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

Pipe

L

e

n

g

t

h

Nominal Size, Inches

L

eng

t

h

(ft)

3/4” 1” 1-1/4” 1-1/2” 2”

10 360 680 1400 2100 3950

20 250 465 950 1460 2750

30 200 375 770 1180 2200

40 170 320 660 990 1900

50 151 285 580 900 1680

60 138 260 530 810 1520

70 125 240 490 750 1400

80 118 220 460 690 1300

90 110 205 430 650 1220

100 103 195 400 620 1150

From the National Fuel Gas Code Part 10 Table 10-2

Maximum Capacity of Pipe in Thousands of

BTU/hr of Undiluted P.P. Gas at 11” W.C.

(Pressure drop of 0.5 Inch W.C.)

Pipe Leng th

(

f

)

Inside Diameter, Inches

p

g

(ft)

3/4” 1” 1-1/2”

10 608 1146 3525

20 418 788 2423

30 336 632 1946

40 287 541 1665

50 255 480 1476

60 231 435 1337

70 215 404 1241

80 198 372 1144

90 187 351 1079

100 175 330 1014

From the National Fuel Gas Code Part 10 Table 10-15

Installation

12

Gas Connections

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated

for 7” W.C. for natural gas and 14” W.C. for pro-

pane gas for each unit while the burners are on. A

sufficient gas pressure must be present at the inlet

to satisfy these conditions.

Each unit has been adjusted at the factory to oper -

ate w ith the type of gas specified on the rating

plate attached to the right side of the unit.

Each oven is supplied with a regulator to maintain

thepropergaspressure.The regula to r is essen-

tial to the proper operation of the oven and

should not be removed. It is preset to provide the

oven with 3.5” W.C. (0.87 kPa) for natural gas and

10.0” W.C. (2. 50 kPa) for Propane w hile the flame

is on.

DO NOT INSTALL AN ADDITIONAL REGULATOR

WHERE THE OVEN CONNECTS TO THE GAS

SUPPLY UNLESS THE INLET PRESSURE IS

GREATER THAN 14” W.C. (1/2 PSI).

The oven and its individual shutoff valve must be

disconnected from the gas supply piping system

during any pressure testing of that system a t test

pressuresinexcessof1/2psig(3.45kPa).

The oven must be isolated from the gas supply

piping system by closing its individual manual

shutoff valve during any pressure testing of the

gas piping system at test pressures equal or less

than 1/2 psig (3.45kPa).

Prior to connecting t he unit, gas lines should be

thoroughly purged of all metal filings, shavings,

pipe dope, and other debris. After connection, the

unit should be checked for correct gas pressure.

U.S. and Canadian installations

Installation must conform with local codes, or in

the absence of local codes, with the National Fuel

Gas Code, NFPA54/ANSI Z223.1---Latest Edition,

the Natural Gas Installation Code CAN/CGA-

B149.1 or the Propane Installation Code, CAN/

CGA-B149.2 as applicable.

General Export Installations

Installation must conform w ith 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 unit, please contact your local

distributor. If you do not have a local distributor,

please call Blodgett Combi at 0011-802-860-3700.

Installation

13

Final Check and Adjustments

BEFORESWITCHINGTHEAPPLIANCEON

Before applying power to t he unit for the first time,

check for the following conditions:

j

The unit is level.

j

All electrical safety provisions have been ad -

hered to and the electrical connections are

correct.

j

The circulation blower w heels should turn

counter-clockwise: check rotation from inside

the oven cavity.

j

Water is connected, turned on and all of the

connections are water tight.

j

Grease filters are in their proper positions

j

The transport cart is inserted into the cooking

cavity. When the cart is not inserted into the unit,

water can spil l onto the flo o r causing it to be-

come slippery. If the door will not clo se properly,

use the foll owing adjustment procedure.

j

COS-20G and COS-20GDS -- Check gas fit-

tings with leak detection solution.

NOTE: COS-20G and COS-20E units only --- The

first time the unit is turned on, or after the

unit has been OFF for 5 hours and then

turned on, it will automatically flush the

steam generator for a period of 75 sec-

onds. The steam generator will then fill to

the proper water level. The unit is now

ready for operation.

DOOR ADJUSTMENT

The hinges may be adjusted using the following

procedure:

1. Adjust the top hinge plate by loosening the

three mounting bolts on the top right corner of

the unit.

2. Adjust the bottom hinge pin by loosening the

mounting bolt located under the bottomhinge

plateonthelowerrightcorneroftheoven.

3. Adjust the hinges so that the door back and

the unit face are parallel.

4. Tighten the bolts so that there is no further

movement.

5. The adjustment is correct when the door clo ses

firml y and no steam leaks from the gasket.

The hinges can also be adjusted as follows:

1. Adjust the door catch by loosening the four

mounting screws located on the inside sur-

face of the oven door.

2. The adjustment is correct when no steam

leaks from the gask et. DO NOT over com -

press the door gasket. When closed the door

should slightly compress the door gasket.

COS-20G Shown

Oven

Door

Oven

Door

Figure 5

Installation

14

Final Check Lists

ELECTRICAL CONTROL COMPARTMENT

j

Remove side panel

j

Set motor protectors (F2) to on position

j

Adjust motor protectors to 3 amps

j

Reset high limit thermostats F3 and F6

j

Check fuses (COS-20E and COS-20EDS only)

j

Reinstall side panel

PLUMBING FINAL CHECK

j

Incoming water pressure within 40 PSI (mini-

mum) --- 50 PSI (maximum)

j

Water solenoids are properly bracketed and

not leaking

j

Atmospheric vented drain in place

j

Water feed lines intact without leaks

j

Water pressure regulators are set to 35 PSI

j

Spray hose connected properly

Washer

Fill

Solenoid

Hose and Spray

Washer

Regulator Assembly

“Y” Fitting

Cold water supply

Spray Hose Connection

Figure 6

GAS FINAL CHECK

j

Inlet pressure verified at 7---14” W. C. for Natu-

ral Gas or 12---14” W.C. for Propane gas.

j

Manifold pres sure verified at 3.5” W.C. for Nat-

ural Gas or 10. 0” W.C. for Propane gas.

j

Gas line properly secured.

j

Check for leaks using leak detection solution.

OVEN OPERATIONAL TESTS

NOTE: Checkstobemadebycustomerorautho-

rized service agent.

Cool Down Mode

j

Turn to COOL DOWN position and verify that

the motor operates with the door open.

Combi Mode

Turn to COMBI mode, set t hermostat to 350_F

(177_C) and verify:

j

Steam generator flushes and fills (COS-20G

and COS-20E only)

j

Steam generator preheats to 175_F(79_C)

then sw itches to hot air (COS-20G and

COS-20E only)

j

When hot air reaches 350_F (177_C) hot air

shuts off and steam comes on

Steam Mode

Remove control panel, t urn to STEAM mode and

verify:

j

Check timer operation in both positions

1. Set timer in position other than ON, timer

should count down

2. Set timer in ON position, oven should op-

erate continuously without timer

j

Run light (power light) turns on

j

Unit produces steam, window fogs, door seal

does not leak

j

Quenching system working

Hot Air Mode

Turn to HOT AIR mode and set thermostat to

400_F (205_C) and verify:

j

Heat demand light is on

j

Oven is heating properly

j

Heat lights shuts off at 400_F (205_C) and

oven maintains 400_F (205_C)

Operation

15

Safety Information

THE INFORMATION CONTAINED IN THIS SEC-

TION IS PROVIDED FOR THE USE OFQUALIFIED

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 L ONG, TROUBLE-FREE SERVICE.

Please take the time t o read the following safety

and operating instructions. They are the key to the

successful operation of your Blodgett Combi gas

appliance.

SAFETY TIPS

For your safety read before operating

What to do if you smell gas:

D

DO NOT try to light any appliance.

D

DO NOT touch any electrical sw itches.

D

Use an exterior phone to call your gas supplier

immediately.

D

If you cannot reach your gas supplier, call the

fire department.

What to do in the event of a power failure:

D

Turn all switches to off.

D

DO NOT attempt to operate the unit until the

power is restored.

NOTE: In the event of a shut-down of any kind, al-

low a five (5) minute shut off period before

attempting to restart the oven.

General safety tips:

D

DO NOT use tools to turn off the gas control. If

the gas cannot be turned off manually do not t ry

to repair it. Call a qualified service technician.

D

If the oven n eeds to be moved for any reason,

the gas must be turned off and disconnected

from the unit before removing the restraint

cable. Reconnect the restraint after the oven

has been returned to its original location.

D

DO NOT remove the control panel cover unless

the oven is unplugged.

Operation

16

COS-20G and COS-20GDS Oven Start-U p

INITIAL OVEN START-UP

1. TurnthemanualgasvalvetoON.

STEAM MODE

NOTE: For direct steam units, skip steps 4---6.

1. TurnthemodeselectorswitchtoSTEAM.

2. Thecombustionblowerturnson.

3. The green POWER Indicator lamp on the front

control panel lights.

4. The steam generator flushes and drains auto-

matically for75 seconds if the unit has been off

for at least 5 hours.

5. The steam generator begins to fill. After two

minutes, the FILL indicator lamp on the front

control panel blinks. The convection blower

and POWER lamp turn off.

6. When the steam generator is fill ed to the proper

level and preheated, the conv ectio n blo wer, in-

terior li ghts and POWER indicator lamp turn on.

7. Several relay contacts change state. A click is

heard w hen the gas valve opens.

8. The steam generator main burner ignites.

9. Steam fills the cavity and is controlled by a

non-accessible internal t hermostat.

HOT AIR MODE

1. TurnthemodeselectorswitchtoHotAir.

2. Theconvectionblowerturnson.

3. Set the hot air thermostat to the desired tem-

perature.

4. The thermostat lamp lights, indicating the cav-

ity temperature is below the desired set point.

5. Twoseriesofclicksareaudibleasthehotair

pilot burners and main burners ignite.

6. When the cavity temperature reaches the de-

sired set point, the temperature indicator lamp

goes off. The main burners shut off.

COMBI MODE

NOTE: For direct steam units, skip steps 5---8.

1. TurnthemodeselectorswitchtoCOMBI.

2. Thecombustionblowerturnson.

3. The green POWER indicator lamp on the front

control panel lights.

4. Set the Hot Air thermostat to the desired tem -

perature.

5. The steam generator flushes and drain auto -

matically for75 seconds if the unit has been off

for at least 5 hours.

6. The steam generator begins to fill. After two

minutes the FILL indicator lamp on the front

control panel blinks. The convection blower

and POWER lamp do not shut down.

7. When the steam generator is filled to t he prop-

er level, several relay contacts change state.

A click is heard when the gas valve opens.

8. When the steam generator comes up to a pre -

determined temperature, the hot air t hermo-

stat lamp illuminates, indicating the cavity

temperature is below the desired set point.

9. Twoseriesofclicksareaudibleasthehotair

pilot burners and main burners ignite.

10. When the cavity temperature reaches the de-

sired set point, the temperature indicator lamp

goes off. The main burners shut off.

11. The steam and hot air burners toggle back

and forth responding to the thermostat set

points.

Operation

17

COS-20E and COS-20EDS Oven Start-Up

STEAM MODE

NOTE: For direct steam units, skip steps 4---6.

1. TurnthemodeselectorswitchtoSTEAM.

2. The green POWER Indicator lamp on the front

control panel lights.

3. The steam generator flushes and drain auto -

matically for75 seconds if the unit has been off

for at least 5 hours.

4. The steam generator begins to fill. After two

minutes, the FILL indicator lamp on the front

control panel blinks. The convection blower

and POWER lamp turn off.

5. When the steam generator is filled to t he prop-

er level, the convection blower, interior lights

and POWER indicator lamp turn on.

6. Steam fills the cavity and is controlled by a

non-accessible internal t hermostat.

HOT AIR MODE

1. TurnthemodeselectorswitchtoHotAir.

2. The green POWER Indicator lamp on the front

control panel lights.

3. Set the hot air thermostat to the desired tem-

perature.

4. The thermostat lamp lights, indicating the cav-

ity temperature is below the desired set point.

5. When the cavity temperature reaches the de-

sired set point, the temperature indicator lamp

goes off. The convection blower shuts off.

COMBI MODE

NOTE: For direct steam units, skip steps 5---8.

1. TurnthemodeselectorswitchtoCOMBI.

2. The green POWER indicator lamp on the front

control panel lights.

3. Set the Hot Air thermostat to the desired tem -

perature.

4. The steam generator flushes and drain auto -

matically for75 seconds if the unit has been off

for at least 5 hours.

5. The steam generator begins to fill. After two

minutes the FILL indicator lamp on the front

control panel blinks. The convection blower

and POWER lamp do not shut down.

6. When the steam generator comes up to a pre -

determined temperature, the hot air t hermo-

stat lamp illuminates, indicating the cavity

temperature is below the desired set point.

7. When the cavity temperature reaches the de-

sired set point, the temperature indicator lamp

goes off.

8. The steam and hot air burners toggle back

and forth responding to the thermostat set

points.

Operation

18

Standard Controls

COS-20G Shown

4

6

5

1

3

7

8

2

Figure 7

CONTROLS IDENTIFICATION

1. LOW WATER FILL LIGHT --- d uri n g t h e f ill

cycle, this light remains on until the water in

the steam generator is at t he proper level and

up to temperature. During normal operatio n the

li ght shoul d not be on. If the light comes on,

check the water level in the steam generator.

NOTE: COS-20GDS and COS-20EDS do not

have a low water fill light.

2. DON’T STEAM LIGHT --- indicates the unit is

too hot to operate in the steam mode. Place

the unit in the Cool Down mode until the tem-

perature is below 230_F (110_ C) and open the

door. This light does not inhibit steam produc-

tion.

3. POWER ON LIGHT --- indicates the unit is in

Steam, Hot Air or Combi.

4. MOD E SELECTOR SWITCH --- t urn s p ow er

to the oven on or off. Allows selection of

Steam, Hot Air, Combi or Cool Down modes.

5. TEMPERATURE D IAL --- used to set desired

cooking temperature.

6. HEATING I NDICAT OR LIGHT --- lig h t s w h e n

the Hot Air heating is in operation.

7. TIMER DIAL --- used to set desired cooking

time.

8. FL USH/DRAIN SWITCH --- used to flush/

drain the steam generator for decalcification.

NOTE: COS-20GDS and COS-20EDS do not

have a flush/drain switch.

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