Blodgett MARK V XCEL CONVECTION OVEN manual Oven Cool Down, Humidaire Function

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Operation

Solid State Digital Control with Humidaire

5.Push START/STOP KEY (7). The timer begins to count down the cook time. The oven will be in pulse mode for the set pulse time. Once the set time has expired, the unit will automatically switch to cook mode and continue counting down.

6.When the cook timer reaches 00:00 the buzz- er sounds and the display reads DONE.

7.Push the START/STOP KEY (7) to turn the buzzer off.

8.Remove the product.

Oven Cool Down:

1.Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the cooling process.

Oven Shut Down:

1. Turn the SELECTOR SWITCH (1) to OVEN OFF.

The Humidaire Function:

Moisture may be injected into the oven cavity at any time during the cook cycle.

1.Press the HUMIDAIRE START SWITCH (13). Water injects into the oven cavity for 30 sec- onds. After the water stops injecting, the mo- tor automatically turns off for 30 seconds. This enables the moisture to saturate the product. Once the humidaire cycle is complete, the oven resumes normal operation.

NOTE: The oven must be above 230_F (110_C) for humidaire to operate.

The amount of water injected during the Humid- aire cycle may be adjusted as follows:

1.Check the pressure gauge on the back of the oven while the water is dispensing. The pres- sure should be no higher than 3 psi. If less moisture is desired, the pressure can be set below 3 psi.

2.To adjust the water pressure, loosen the lock- nut on the pressure regulator.

Turn the adjusting screw counter clockwise to decrease the water pressure.

Turn the adjusting screw clockwise to in- crease the water pressure if it is below 3 psi.

NOTE: Increasing the water pressure will in- crease the amount of water injected during the humidaire cycle. Decreasing the pressure will decrease the water in- jected during the humidaire cycle.

3.Reset the locknut on the regulator.

4.Recheck the water pressure.

WARNING!!

Setting the pressure above 3 psi will lead to excessive water in the oven.

Water Pressure

Adjustment

Screw

Locknut

Rear view of oven

Figure 12

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Contents Mark V Xcel For Your Safety Reputation YOU can Count on Page Table of Contents Oven Description and Specifications Electrical Specifications per section -- MKV1XL/AAGeneral Export installations Delivery and Location Delivery and InspectionOven Location Sanitation Bolts Oven AssemblyLEG Attachment Caster AssemblyCasters for Single and Double Stacked Ovens Low Profile Casters for Double Stacked OvensOven Leveling Double Section AssemblyUtility Connections --- Standards and Codes All ovens, when installed, must be electricallyElectrical Connection Adjustments Associated with Initial Installation Initial StartupOven Restraint Safety Information Safety TipsFor your safety read before operating General safety tips Control Description Solid State Manual ControlOperation Oven Cool DownSolid State Digital Control Programming Cook with Pulse Solid State Digital Control with Humidaire Programming Humidaire Function Component Description CH-Pro3 Solid State Programmable Digital ControlManual Operation Manual KEY Default Operation Programming the Manual KEY DefaultProgramming the Product Keys Product KEY OperationBlodgett IQ2T Control Multiple Batch Cooking Procedure Single Product Cooking ProcedureOven Operation Oven StartupClose the oven door. Press the Cool Down KEY Programming the Cook Time Programming the Cook TemperatureProgramming the Fan Speed Programming the Fan Cycle TimeProgramming Hold Mode Programming the Timing ModeCheck all Settings see Mode Exiting the programming modeOperation Programming the Fan Cycle Time Programming the setback mode Manager Level Programming Entering the programming modeProgramming the temperature mode F or C Programming holdProgramming the shelf sensitivity Error Codes and AlarmsOperating Tips General Guidelines for Operating PersonnelDaily Cleaning Cleaning and Preventative MaintenanceWeekly Cleaning Monthly CleaningPossible Causes Suggested Remedy Troubleshooting GuideCustomer Insert Wiring Diagram Here

MARK V XCEL CONVECTION OVEN specifications

The Blodgett MARK V XCEL Convection Oven is a significant innovation in the world of commercial cooking equipment, designed to meet the diverse demands of restaurants, bakeries, and foodservice operations. This oven combines robust performance with reliability and efficiency, making it a staple for culinary professionals.

One of the standout features of the MARK V XCEL is its high-speed cooking technology. It is engineered to reduce cooking times while maintaining exceptional food quality, allowing for faster service without compromising on flavor or texture. The oven's exceptional heat distribution ensures even cooking, which is essential for achieving consistent results across various dishes.

Additionally, the MARK V XCEL boasts a spacious cooking capacity, accommodating multiple trays simultaneously. This is particularly advantageous for establishments that require large volumes of food to be prepared swiftly. The oven is also equipped with adjustable racks, providing flexibility in accommodating different pan sizes and types, further enhancing its versatility.

The advanced control system of the Blodgett MARK V XCEL features intuitive digital controls that make setting temperatures and cooking times straightforward. Operators can easily monitor and adjust settings, ensuring precision in cooking. The oven also includes programmable recipes, which streamline operations and enhance productivity in busy kitchens.

Energy efficiency is another key characteristic of the MARK V XCEL. It uses less energy than traditional convection ovens, contributing to lower utility costs for operators. This energy-saving design does not compromise performance, making it an environmentally friendly choice for foodservice establishments looking to reduce their carbon footprint.

Furthermore, the Blodgett MARK V XCEL is built with durability in mind. Its stainless steel construction provides resilience against the rigors of a bustling kitchen environment. The oven is designed for easy cleaning, featuring removable parts that facilitate maintenance and ensure hygiene standards are upheld.

In summary, the Blodgett MARK V XCEL Convection Oven stands out in the market for its high-speed cooking technology, spacious capacity, advanced digital controls, energy efficiency, and robust construction. These features make it an ideal choice for any foodservice operation aiming to enhance productivity and deliver high-quality meals consistently. The combination of innovation and reliability solidifies its reputation as a top-tier convection oven among culinary professionals.
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