MT1820ECONVEYOR OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

BLODGETT OVEN COMPANYwww.blodgettcorp.com

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

IMPORTANT

FOR YOUR SAFETYDo not store or use gasoline or other flammable vapors orliquids in the vicinity of this or any other appliance.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,ALTERATION, SERVICE OR MAINTENANCE CAN CAUSEPROPERTY DAMAGE, INJURY OR DEATH. READ THE IN-STALLATION, OPERATING AND MAINTENANCE IN-STRUCTIONS THOROUGHLY BEFORE INSTALLING ORSERVICING THIS EQUIPMENT

The information contained in this manual is important for the properinstallation, use, and maintenance of this oven. Adherence to theseprocedures and instructions will result in satisfactory baking resultsand long, trouble free service. Please read this manual carefully andretain it for future reference.

Errors: Descriptive, typographic or pictorial errors are subject to correc-tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ONUNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

For over a century and a half, The Blodgett Oven Company has been buildingovens and nothing but ovens. We’ve set the industry’s quality standard for allkinds of ovens for every foodservice operation regardless of size, applicationor budget. In fact, no one offers more models, sizes, and oven applicationsthan Blodgett; gas and electric, full-size, half-size, countertop and deck, con-vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality PizzaOven line. For more information on the full line of Blodgett ovens contact yourBlodgett representative.

Your Service Agency’s Address:

Model:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Table of Contents

IntroductionOven Description and Specifications 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Oven Components 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

InstallationDelivery and Inspection 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Oven Location and Ventilation 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Oven Assembly 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Utility Connections --- Standards and Codes 9. . . . . . . . . . . . . . . . . . . . . . . . .Electrical Connection 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

OperationSafety Information 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Oven Operation 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Oven Adjustments for Cooking 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MaintenanceCleaning 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Component Locations 15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Troubleshooting Guide 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Introduction

2

Oven Description and Specifications

Cooking in a conveyor oven differs from cookingin a conventional deck or rangeoven since heatedair is constantly recirculated over the product bya fan in an enclosed chamber. Themoving 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, cookedat a lower temperature in a shorter amount of time.

Blodgett conveyor ovens represent the latest ad-vancement in energy efficiency, reliability, andease of operation. Heat normally lost, is recircu-lated within the cooking chamber before beingvented from the oven: resulting in substantial re-ductions in energy consumption, a cooler kitchenenvironment and enhanced oven performance. Air Flow Pattern for Blodgett Conveyor Ovens

Conveyor

Blower

HeatingElements

Air Plate

Air Plate

Figure 1

SPECIFICATIONS MT1820E

Belt Width 18” (46 cm)

Cooking Zone Length 20” (51 cm)

Baking Area 2.6 Sq. Ft. (0.24 m2)

Dimensions (single unit) 42” x 32” x 16” (107 cm x 81 cm x 41 cm)

Maximum Input 8.0 KW/Hr.

Maximum Operating Temperature 550_F (288_C)

Power Supply U.S. and Canadian Installations

208 VAC, 1Φ, 60 Hz, 38.46 Amp

240 VAC, 1Φ, 60 Hz, 33.33 Amp

Export Installations

220 VAC, 1Φ, 50 Hz, 36.36 Amp

230 VAC, 1Φ, 50 Hz, 34.85 Amp

240 VAC, 1Φ, 50 Hz, 33.33 Amp

400 VAC, 3Φ, 50 HZ, L1=16 amps, L2=8 amps,L3=9.5 amps, N=8 amps

Product Clearance 3.0” (7.62 cm)

Introduction

3

Oven Components

Conveyor Belt Assembly --- stainless steel chainlink (conveyor) belt and support that carries prod-uct through the oven.

Control Box --- contains electrical wiring, coolingfan or louvers, drive motor and drive chain.

Drive Motor --- provides power to move the con-veyor belt.

Drive Belt --- connects the drivemotor sprocket tothe drive side conveyor belt support sprocket.

Baking Chamber --- products pass through thebaking chamber on the conveyor belt for cooking.

Crumb Pan --- catches crumbs from products onthe conveyor. Located under conveyor belt at bothends of the baking chamber.

Air Flow Plates --- distribute heated air to top ofbaking chamber. Located inside of oven at the topand bottom of baking chamber.

Crumb Pans

ProductStopConveyor Assembly

(shown without belt)

ControlBox

Figure 2

Installation

4

Delivery and Inspection

All Blodgett ovens are shipped in containers toprevent damage. Upon delivery of your new oven:D Inspect the shipping container for external dam-age. Any evidence of damage should be notedon the delivery receipt which must be signed bythe driver.

D Uncrate the oven and check for internal dam-age. Carriers will accept claims for concealeddamage if notified within fifteen days of deliveryand the shipping container is retained for in-spection.

The Blodgett Oven Company cannot assumeresponsibility for loss or damage suffered intransit. The carrier assumed full responsibilityfor delivery in good order when the shipmentwas accepted. We are, however, prepared toassist you if filing a claim is necessary.

The oven can now be moved to the installationsite. Check the following list with Figure 2 on page3 to be sure all items were received.

Part Description Qty.

Main oven body 1

Conveyor belt assembly 1

Crumb pan 2

Packet containing: 1/2-13 alignmentpins for oven supports

1

Packet containing: flat washers foroven supports

1

Owner’s manual 1

Product stop (available in 0” or 12”) 1

Installation

5

Oven Location and Ventilation

LOCATION

The well planned and proper placement of youroven will result in long term operator convenienceand satisfactory performance.

The following clearances must be maintained be-tween the oven and any combustible or non-com-bustible construction.D Oven body sides --- 16” (41cm)D Oven body back --- 0” (0cm)The following clearancesmust be available for ser-vicing.D Oven body left side --- 38” (97cm)D Oven body back --- 28” (71cm)Oven models having casters can be rolled awayfrom the wall for servicing. If the oven needs to bemoved further from the wall, power must first beturned off and disconnected from the oven.D Place the oven in an area that is free of drafts.D Keep the oven area free and clear of all combus-tibles such as paper, cardboard, and flammableliquids and solvents.

D Do not place the oven on a curb base or seal toa wall.

D Tripping the blower motor’s thermal overloaddevice indicates an excessive ambient temper-ature at the back of the oven. This conditionmust be corrected to prevent permanent dam-age to the oven. All motor bearings are perma-nently lubricated by the manufacturer. There isno need for additional lubrication during the op-erational lifetime of the motors.

VENTILATION

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 ofEquipment for the Removal of Smoke and GreaseLaden Vapors from Commercial Cooking Equip-ment”, NFPA-96-Latest Edition.

General export installations

Installation must conform with Local and Nationalinstallation standards. Local installation codesand/or requirements may vary. If you have anyquestions regarding the proper installation and/oroperation of your Blodgett oven, please contactyour local distributor. If you do not have a local dis-tributor, please call the Blodgett Oven Companyat0011-802-860-3700.

WARNING:Failure to properly vent the oven can behazardous to the health of the operatorand may result in operational problems,unsatisfactory baking and possible dam-age to the equipment.Damagesustained as a direct result of im-proper ventilation will not be covered bythe Manufacturer’s warranty.

Installation

6

Oven Assembly

LEGS1. Lay the oven on it’s back. Screw one leg intoeach of the four holes located on the bottomof the oven chamber.

2. Tighten the hex nut at the top of each leg.3. Lift the oven upright onto the legs.

Bottom ofOven

Figure 3

OVEN STAND WITH CASTERS1. Attach each leg to the stand frame with a lockwasher and nut. DO NOT tighten completely.

2. Position the shelf between the legs with thesmooth 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 ovento the stand from underneath.

Top ofStand

Leg

StandFrame

Shelf

Figure 4

Installation

7

Oven Assembly

STACKING THE OVENSBottom Oven1. 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 ovenalignment pin into each of the four holes in thebottom of the oven.

2. Attach the heat shield brackets to the bottomof the control box of the upper oven with thescrews provided.

3. Carefully lift the upper oven off the pallet andplace it on the lower oven. Be sure the align-ment pins are inserted into the holes in the topof the lower oven.

4. Slide the heat shield into the brackets.

Heat ShieldBrackets

Top Oven

Heat Shield

Stacking Rail

Bottom Oven

Alignment Pin

Figure 5

Installation

8

Oven Assembly

CONVEYOR1. Slide the conveyor assembly through the lefthand tunnel opening until the sprocket is in-side the control box. See Figure 6.

2. Install the drive belt on the motor and thenaround the pulley on the conveyor assembly.See Figure 7. Pull the conveyor assemblyback to tighten the belt.

Figure 6

Figure 7

Unless specified otherwise, conveyor travel is fac-tory set for left to right operation when facing thefront of the oven. To reverse the direction of thedrive motor (if necessary), exchange A1 and A2.

WARNING!!Disconnect the power supply before re-versing the drive motor.

CRUMB PANS1. Install the crumb pans on both ends of theconveyor.

Figure 8

Installation

9

Utility Connections --- Standards and Codes

THE INSTALLATION INSTRUCTIONS CON-TAINED HEREIN ARE FOR THE USE OF QUALI-FIED INSTALLATIONANDSERVICEPERSONNELONLY. INSTALLATION OR SERVICE BY OTHERTHAN QUALIFIED PERSONNEL MAY RESULT INDAMAGE TO THE OVEN AND/OR INJURY TOTHE OPERATOR.

Qualified installation personnel are individuals, afirm, a corporation, or a company which either inperson or through a representative are engagedin, and responsible for:D the installation of electrical wiring from the elec-tric meter, main control box or service outlet tothe electric appliance.

Qualified installation personnel must be experi-enced in such work, familiar with all precautionsrequired, and have compliedwith all requirementsof state or local authorities having jurisdiction.

U.S. and Canadian installations

All ovens, when installed, must be electricallygrounded in accordancewith local codes, or in theabsence of local codes, with theNational ElectricalCode, ANSI/NFPA 70---Latest Edition and/or Cana-dian National Electric Code C22.2 as applicable.

General export installations

Installation must conform with Local and Nationalinstallation standards. Local installation codesand/or requirements may vary. If you have anyquestions regarding the proper installation and/oroperation of your Blodgett oven, please contactyour local distributor. If you do not have a local dis-tributor, please call the Blodgett Oven Companyat0011-802-860-3700.

Installation

10

Electrical Connection

Before making any electrical connections to thisunit, check that the power supply is adequate forthe voltage, amperage, and phase requirementsstated on the rating plate.

A wiring diagram accompanies this manual and isalso attached to the inside of the control box.

U.S. and Canadian installations

Electrically-fired models are equipped for operationon 208 or 240VAC, 1Φ, 60Hz, 2 wire grounded cir-cuits. The oven is equipped with a 50 amp cord set.

General export installations

The export models are available in either single orthree phase. The single phase oven is equippedfor operation on 220, 230 or 240 VAC, 50HZ., 2wire grounded circuits. The three phase units areequipped for operation on 400 VAC, 50HZ, 4 wiregrounded circuits. Wiring from the power sourceto any of these units must be a minimum of #10AWG (5.26 mm2) copper stranded wire or larger.

WARNING!!Incorrect single phase wiring will result inextensive damage to electrical compo-nents and possible fire in the control box.

THE BLODGETT OVEN COMPANY CANNOT AS-SUMERESPONSIBILITY FORLOSSORDAMAGESUFFEREDASARESULTOF IMPROPER INSTAL-LATION.

U.S. and Canadian Installations

L1

L2

L3400

OvenSupply

General Export Installations

L1

L2 208/240OvenSupply

L1

L2 220/230/240 OvenSupply

Single Phase Ovens

Three Phase Ovens

Figure 9

Operation

11

Safety Information

THE INFORMATION CONTAINED IN THIS SEC-TION IS PROVIDEDFOR THEUSEOFQUALIFIEDOPERATING PERSONNEL. QUALIFIED OPERAT-ING PERSONNEL ARE THOSE WHO HAVECAREFULLY READ THE INFORMATION CON-TAINED IN THIS MANUAL, ARE FAMILIAR WITHTHE FUNCTIONS OF THE OVEN AND/OR HAVEHAD PREVIOUS EXPERIENCE WITH THE OP-ERATIONOFTHE EQUIPMENT DESCRIBED. AD-HERENCE TO THE PROCEDURES RECOM-MENDED HEREIN WILL ASSURE THEACHIEVEMENT OF OPTIMUM PERFORMANCEAND LONG, TROUBLE-FREE SERVICE.

Please take the time to read the following safetyand operating instructions. They are the key to thesuccessful operation of your Blodgett conveyoroven.

SAFETY TIPSFor 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 theunit before removing the restraint cable. Recon-nect the restraint after the oven has been re-turned to its original location.

D DO NOT remove the control box cover unlessthe oven is unplugged.

Operation

12

Oven Operation

CONTROLS DESCRIPTION1. ON/OFF SWITCH --- Controls power to theoven.

2. HEAT INDICATOR LIGHT ---When lit indicatesthe 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.

OPERATION

Oven Start Up:1. Turn the ON/OFF switch (1) to ON.2. Rotate the TEMPERATURE CONTROL knob(3) to set the desired cook temperature. The

HEAT INDICATOR light (2) cycles on and offwith the demand for heat.

3. Press and hold the arrow keys on the COOKTIME CONTROL (4) to set the desired cooktime. Use the up arrow key to increase thetime and the down arrow key to decrease thetime. The cook time range for this unit is 1---12minutes.

Oven Shut Down:1. Turn theON/OFFswitch (1) toOFF. The blowermotors and cooling fanswill run for 45minutesuntil the oven cools down.

Cool Down Circuit:

The blower motor and controls are protected bythermal switches which will turn on the coolingfans if the control compartments get too warm.

1

2

3

4

Figure 10

Operation

13

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 thefollowing guidelines to adjust the belt time andoven temperature of your unit. For questions re-garding further oven adjustments, please contactyour local Blodgett Sales Representative for assis-tance.

CONVEYOR SPEED AND OVEN TEMPERATURE

Conveyor belt speed (cook time) and oven tem-perature are the two variables usedwhen fine tun-ing your oven for a specific product. To determinethe optimum bake time and temperature, makesmall changes for each trial and keep one variableconstant. For example, if the oven temperature is460_F (238_C) and the belt speed is 7 minutes,but the pizza is not browned enough, increase thetemperature to 475_F (246_C) and keep the beltspeed the same. However, if the center of the pizzais not completely cooked, keep the oven tempera-ture the same, and increase the bake time to 7minutes and 30 seconds. In general, raise thebake temperature to increase browning, andlengthen the bake time to increase doneness.

FINISHED PRODUCT TEMPERATURES

Internal temperatures of the cooked productsshould be measured immediately after the prod-uct exits the cooking chamber to ensure a safefood temperature. Internal pizza temperaturesshould be over 165_F (74_C). Minimum tempera-ture guidelines vary depending on the food items.

Maintenance

14

Cleaning

Follow this recommended cleaning schedule forproper oven performance.

Daily:1. Clean the conveyor belt using awire brush. Al-low any foreignmaterial to drop into the crumbpans.

2. Empty and clean the crumb pans.Every Three Months:1. Brush and clean the guards of the cooling fans.Every Six Months:

The inside of the oven should be cleaned to re-move anything that could have dropped off theconveyor belt and possibly blocked some of theair flow holes.1. Remove the conveyor assembly as follows:a.) Remove the drive belt from the conveyorassembly pulley and the drive motor.

b.) Slide the conveyor assembly out of theoven 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 ofthe oven.

Figure 11

3. Clean the conveyor assembly, air plates andoven interior with an appropriate oven cleanersafe 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 BOTTOMmust beplaced below the conveyor assembly.

Every 12 Months:

A factory authorized service person should:1. Open and clean the inside of the control paneland control box.

2. Check and tighten all electrical connections.3. Check conveyor drive belt for cleanliness.If maintenance is required contact your local ser-vice company, a factory representative or theBlodgett Oven company.

WARNING!!Always disconnect the power supply be-fore cleaning or servicing the oven.

Drive Belt

S.S. Relay

Conveyor Motor

Figure 12

FusesPower SupplyConnection

High LimitReset Button

Cooling Fans

Maintenance

15

Component Locations

Maintenance

16

Troubleshooting Guide

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Blower motor(s) not running

S Power switch turned OFFS No power to ovenS Bad capacitorS Motor(s) burned out

S Turn to ON positionS Replace main fuses or reset breakersS Replace capacitorS *

SYMPTOM: Oven will not heat (heat on light will not come on).

S Temperature controller not properly installedS Internal problem with main temperature controllerS Loose probe connections at main temperaturecontroller

S Short in probe

S ReinstallS *S *

S *

SYMPTOM: Elements will not heat.

S Power switch turned OFFS Main temperature controller not set aboveambient temperature

S Defective main temperature controllerS Defective heating relay

S Turn to ON positionS Set to desired temperature

S *S *

*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, thatAll 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.

Maintenance

17

Troubleshooting Guide

POSSIBLE CAUSE(S) SUGGESTED REMEDY

SYMPTOM: Oven will not reach desired temperature

S No power to ovenS Blower motor(s) not runningS Defective heating element relayS Shorted probeS Heating element(s) burned outS Internal problem with main temperature controllerS Cooling fan not working properly

S Replace main fusesS Check control switch and/or fusesS *S *S *S *S *

SYMPTOM: Conveyor belt will not run

S Control circuit fuse blownS Belt hooked on something in ovenS Defective conveyor drive motorS Defective conveyor drive motor controller

S Replace fuseS Turn oven OFF. Unhook and resolve problemS *S *

*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, thatAll 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.

CUSTOMERINSERT

WIRING DIAGRAMHERE