Blodgett RE Series manual Single Speed Blower with Cavity Lights

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Operation

Single Speed Blower with Cavity Lights

1

2

4

5

6

ON

ON

MAN

OFF

OFF

AUTO

LIGHTS BLOWER COOL DOWN

3

CONTROL DESCRIPTION

1.CAVITY LIGHTS ON/OFF --- Operates the oven cavity lights.

2.BLOWER ON/OFF SWITCH --- Controls the operation of the blower. If the blower switch is in the OFF position the oven will be turned off.

3.COOL DOWN SWITCH --- When the switch is in the AUTO position, the oven can be used to cook. When the switch is in the MAN position, the oven is cooling down for the next bake.

4.OVEN READY LIGHT - When lit indicates burn- ers are operating. When the light goes out the oven has reached operating temperature.

5.THERMOSTAT - Controls the temperature at which the oven will operate. Temperatures can range from 200-500_F (93-260_C).

6.COOK TIMER - Used to time the length of the cooking operation. When the set time expires, a buzzer will sound.

OPERATION

1.Set the COOL DOWN switch (3) to the AUTO position. Turn the THERMOSTAT (5) to the de- sired operating temperature.

2.Set the BLOWER ON/OFF SWITCH (2) to the ON position. When the OVEN READY light (4) goes out, load the product and set the COOK TIMER (6).

3.When the timer sounds, remove the product. If the next product requires a lower operating temperature, then the cool down mode can be used. Turn the COOL DOWN SWITCH (3) to the MAN position. Make sure that the door is open.

4.Turn the oven off by setting the BLOWER ON/ OFF SWITCH (2) to the OFF position.

WARNING!!

A complete five minute shutdown must be observed before the oven is relighted.

Figure 13

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Contents ZEPHAIRE-G Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières GAS Specifications -- Zephaire G-L for Australia Oven Description and SpecificationsGAS Specifications Natural Gas Propane Gas US Units SI UnitsOven Components Delivery and Inspection Delivery and LocationOven Location Oven Assembly NSF BoltsCasters for Single and Double Stacked Ovens Caster AssemblyLEG Attachment Low Profile Casters for Double Stacked OvensDouble Section Assembly Oven LevelingInstalling the canopy hood draft diverter Canadian installationsAustralia and general export installations VentilationInstalling the draft hood Direct Flue ArrangementUtility Connections --- Standards and Codes Gas Connection GAS PipingKPa Manifold Pressure Natural Propane Pressure Regulation and TestingInlet Pressure Natural Propane KPaGAS Hose Restraint Electrical Specifications Electrical ConnectionAdjustments Associated with Initial Installation Initial StartupWhat to do in the event of a power failure Safety InformationSafety Tips General safety tipsControl Description Single Speed BlowerOperation Single Speed Blower with Cavity Lights Dual Speed Blower Dual Speed Blower with Cavity Lights General Guidelines for Operating Personnel Operating TipsSuggested Times and Temperatures Preventative Maintenance Cleaning and Preventative MaintenanceCleaning the Oven Annual MaintenanceTroubleshooting Guide Possible Causes Suggested RemedyPage Description et Spécifications du Four Specifications Pour GAZSpecifications Pour GAZ -- Zephaire G-L pour Australia Gaz Naturel Gaz Propane Unités US Unités SIÉléments du Four Livraison ET Inspection Livraison et ImplantationImplantation DU Four Montage du Four Boulons NSFRoulettes pour four simple ou pour four super- posés Assemblage DES PiedsMontage DES Roulettes Roulettes de bas profile pour deux fours super- posésAvertissement Montage DE LA Section DoubleMise À Niveau DU Four Installation du déviateur de tirage Installation aux États-- Unis et au CanadaHotte D’ÉVACUATION Type Voûte Installation de la hotte de tirage EN Prise DirecteBranchements de Service --- Normes et Codes Conduit DE GAZ Longeur Dimensions nominales De conduit PiedsBranchement de Gaz ExemplePression à l’entrée Gaz Naturel Gaz Propane Réglage ET Test DE PressionKPa Pression au collecteur Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Spécifications Électriques Raccordement ÉlectriqueEt Canada Réglages À Faire Lors DE L’INSTALLA- Tion Initiale Mise en Marche InitialeQue faire en cas de panne de secteur Informations de SécuritéConseils DE Sécurité Conseils généraux de sécuritéSoufflerie Une Vitesse Description DES CommandesUtilisation Soufflerie Une Vitesse avec Lumières de Cavité Lumières DE Cavité MARCHE/ARRÊTSoufflerie Deux Vitesses Soufflerie Deux Vitesses avec Lumières de Cavité Consignes Générales à l’Intention des Utilasateurs ConseilsDurées et Températures Suggérées Nettoyage DES Fours Nettoyage et Entretien PréventifEntretien Préventif Guide de Détection des Pannes Causes Probables SuggestionInsert Wiring Diagram Here Placer Schéma DE Câblage ICI

RE Series specifications

The Blodgett RE Series is a prominent line of commercial ovens designed to meet the rigorous demands of the foodservice industry. Renowned for its exceptional performance, durability, and efficiency, the RE Series combines cutting-edge technology with user-friendly features, making it a preferred choice for chefs and operators alike.

One of the standout features of the Blodgett RE Series is its advanced convection cooking technology. This technology ensures even cooking by utilizing a powerful fan and exhaust system, which circulates hot air throughout the oven cavity. This not only enhances cooking efficiency but also reduces cook times while maintaining consistent results. The ovens in this series are capable of achieving high temperatures quickly, making them ideal for a variety of cooking applications, from baking to roasting.

The RE Series is constructed with high-quality stainless steel, providing both durability and a sleek appearance that fits seamlessly into any commercial kitchen environment. Its robust build ensures longevity, standing up to the rigors of daily use in busy establishments. Additionally, the ovens are designed with easy-to-clean surfaces that facilitate sanitation and adherence to health regulations.

Another significant characteristic of the Blodgett RE Series is its intuitive control system. Featuring a user-friendly digital interface, operators can easily set cooking times, temperatures, and modes. This level of control allows for precise cooking, ensuring that dishes are prepared to perfection every time. Programmable recipes can also be stored, enabling consistency across multiple batches and minimizing the risk of human error.

Efficiency is a key focus of the RE Series, with models equipped to reduce energy consumption while maintaining high performance. The ovens are designed with insulation that minimizes heat loss, allowing for quicker preheating times and reduced energy usage over time. This not only benefits the environment but also helps reduce operating costs for foodservice operators.

Furthermore, the Blodgett RE Series offers versatility with various configuration options, including different sizes and rack capacities. This adaptability allows kitchen staff to use the ovens for a wide range of menu items, from pizzas to pastries, making it a valuable addition to any establishment, whether a small café or a large restaurant.

In summary, the Blodgett RE Series combines advanced cooking technology, durability, and user-friendly features to create an exceptional line of commercial ovens. With its focus on performance and efficiency, it is a reliable choice for foodservice professionals seeking to enhance their kitchen operations.
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