Blodgett CNV14G, CNV14E manual Manual Operation, Programmed Operation

Page 24

Operation

Optional Cook & Hold

MANUAL OPERATION

1.Turn the SELECTOR SWITCH (2) to HOT AIR. The LED above the manual key lights.

2.Press the TEMPERATURE ARROW KEYS (7) to set the stage one cook temperature.

3.Press the TIME ARROW KEYS (4) to set the stage one cook time.

4.Press the STAGE TWO KEY (10).

NOTE: Stage two can be used for either a hold mode or a second cook tempera- ture. Example: Cook meats or poultry at a low temperature for maximum moisture retention, then set the sec- ond stage for browning. To use the second stage for holding, you must set an appropriate hold time for the unit to count down from.

NOTE: If stage two is not required enter a cook time of 00:00.

5.Press the TEMPERATURE ARROW KEYS (7) to set the stage two cook temperature.

6.Press the TIME ARROW KEYS (4) to set the stage two cook time.

7.Press the START KEY (13) to begin the cook cycle. The STAGE ONE LED (8) lights. The TIME DISPLAY (3) counts down the stage one cook time.

If stage two is selected an alarm sounds at the end of stage one. The time display counts down the stage two cook time.

8.When all cook stages are complete the TIME DISPLAY (3) flashes 00:00, the TEMPERA- TURE DISPLAY (5) flashes 0 and an audible alarm sounds. Press the STOP KEY (14) to si- lence the alarm. The control maintains the stage one cook temperature.

9.Turn the SELECTOR SWITCH (2) to OFF to shut down the oven.

NOTE: Time and temperature settings may be changed at any time during manual opera- tion. Press the time arrow keys to change the cook time. Press the temperature ar- row keys to change the cook temperature.

PROGRAMMED OPERATION

NOTE: See page 21 for programming instructions.

1.Turn the SELECTOR SWITCH (2) to HOT AIR.

2.Press the desired PRODUCT KEY (11). The LED above the selected key lights.

3.Press the START KEY (13) to begin the cook cycle. The STAGE ONE LED (8) lights. The TIME DISPLAY (3) counts down the stage one cook time.

NOTE: Press the STOP KEY (14) once to pause an active stage one cycle. Press the START KEY (13) to resume.

NOTE: Press the STOP KEY (14) twice to can- cel an active stage one cycle.

4.An alarm sounds at the end of stage one The time display counts down the stage two cook time.

NOTE: Press the STOP KEY (14) once to can- cel an active stage two cycle. Stage two cycles cannot be paused.

5.When all cook stages are complete, the TIME DISPLAY (3) flashes 00:00, the TEMPERA- TURE DISPLAY (5) flashes 0 and an audible alarm sounds. Press the STOP KEY (14) to si- lence the alarm. The control maintains the stage one cook temperature.

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Contents CNV14E and CNV14G Page Avertissement Page Table of Contents/Table des Matières Introduction Description of the Blodgett Combi Convection OvenCanadian Installations General Export InstallationsAgency Approvals Voltage Phase Max Load amps Motor Owner’s ResponsibilitiesMaximum shelf loading -- 100 lbs 45.5 Kg Ratings GAS Appliances CNV14G/AAOven Location and Ventilation Oven LocationMinimum Required ClearancesLeg Attachment LEG OptionsAttachment Stacking GAS Appliances only Attach the flue vents as shownThis oven should be set up in place Oven LevelingOven Leveling Use of poor quality water will invali- date your warranty Plumbing ConnectionsWater Connection -- CNV14E only Drain ConnectionGas Models Canadian Installations Export InstallationsElectrical Connections All ModelsGas Connections GAS PipingExample Pipe Nominal Size, Inches LengthPressure Regulation and Testing GAS PressureGas Inlet Orifice Size at Sea Level Manifold Pressure PressureGas Hose Restraint Adjustments Door AdjustmentFinal Check Lists Electrical Control CompartmentPlumbing Final Check -- CNV14E only Oven Operational TestsSafety Information for Gas Units Safety TipsWhat to do in the event of a power failure General safety tipsGas Controls Controls IdentificationStandard Controls OperationTemperature Display --- gives cook tem- perature Optional Cook & HoldManual Operation Programmed OperationProgramming the Product Keys Programming the Manual KEYOptional Meat Probe Maintenance Spray Bottle Operating ProcedureCleaning and Preventive Maintenance Cleaning the InteriorCleaning the Exterior Preventive MaintenanceDescription du four à convection Combi Mises en service américaines et canadiennes Mise en service dans les autres paysCertifications Responsabilités du propriétaire Charges maximales sur une tablette -- 45.5 kg 100 lbCaractéristiques Techniques Appareils Électriques CNV14E/AA AmpèresEmplacement du four et mise de niveau et Ventilation Emplacement DU FourDégagement Acceptable AvertissementMontage des pieds OptionsMontage Assurez-vous que les roulettes avant sont bloquéesSuperposition REMARQUEPour les appareils électriques Passez à l’étapeMise de niveau du four Mise DE Niveau DU FourRaccordement de la plomberie Raccordement À L’EAU CNV14E SeulementRaccordement DU Drain Modèles à gaz Installations canadiennes et américaines Installations dans d’autres paysRaccordement à l’électricité Tous les modèlesRaccordement au gaz Conduite DE GAZExemple Longueur Diamètre interne po Du tuyau 2 poInstallations américaines et canadiennes Installation dans les autres paysRégulation DE LA Pression ET Essais Pression DE GAZInstallation dans un autre pays Câble d’immobilisation du tuyau à gazAjustements Ajustement DE LA PorteCompartiment DES Commandes Électriques Liste de vérification finaleVérification Finale DE LA Tuyauterie -- CNV14E Seulement Essais DE Fonctionnement DU FourRenseignements sur la sécurité des appareils au gaz Conseils DE SécuritéQue faire si vous percevez une odeur de gaz Que faire en cas de panne de courantCommandes du gaz Identification DES CommandesCommandes standard Voyant Indicateur DE ChauffageInterrupteur DU Ventilateur UtilisationCuisson et Pause en Option Identification DES ContrôlesTouche Fléchées DE LA Minuterie Touches Fléchées DE TempératureFonctionnement Manuelle Programmation DES Touches DE Produits Programmation DE LA Touche Cuisson Manuelle Commande DE LA Sonde Thermique Sonde thermique optionnelleConnecteur DE LA Sonde Thermique FonctionnementEntretien Procédure de fonctionnement du pulvérisateurNettoyage et entretien préventif Nettoyage DE L’INTÉRIEURNettoyage DE L’EXTÉRIEUR Entretien PréventifInsert Wiring Diagram Here Placer Schéma DE Câblage ICI

CNV14E, CNV14G specifications

The Blodgett CNV14G and CNV14E are advanced commercial convection ovens designed for high-volume food service operations. Renowned for their reliability, efficiency, and versatility, these ovens are a mainstay in restaurants, catering businesses, and institutional kitchens. They are engineered to meet the demanding needs of professional chefs while ensuring consistent cooking results every time.

One of the standout features of the CNV14G and CNV14E is their exceptional capacity. With the ability to hold up to 14 full-size pans, these ovens can easily accommodate large batches of food. This is ideal for establishments that need to prepare numerous meals simultaneously, enabling efficient workflow in busy kitchens. The spacious interior is designed to provide even air circulation, ensuring uniform cooking results, which is crucial for maintaining the quality and consistency of dishes.

Both models are equipped with state-of-the-art digital controls that allow chefs to set precise temperatures and cooking times. The control panel is user-friendly, enabling quick adjustments to be made during operation. This technological feature not only enhances user experience but also helps in achieving optimal cooking results for various types of food.

The Blodgett CNV14G and CNV14E are designed with energy efficiency in mind. They utilize advanced insulation and heating technologies, which helps reduce energy consumption while maintaining high performance levels. This energy efficiency is not only cost-effective but also positively contributes to environmentally friendly kitchen practices.

Another key characteristic is the heavy-duty construction of these ovens, built to withstand the rigors of daily use in a commercial setting. The stainless steel exterior ensures durability and easy cleaning, while the oven’s robust interior is designed to resist wear and tear from frequent use.

A notable feature of both models is their ability to produce steam when required, allowing for versatile cooking methods such as baking, roasting, and steaming. This flexibility makes the CNV14G and CNV14E suitable for a wide range of menu items, from crispy roasted vegetables to soft, fluffy breads.

In summary, the Blodgett CNV14G and CNV14E convection ovens are exemplary choices for any commercial kitchen looking for reliability, efficiency, and versatility. Their impressive features, advanced technology, and robust design continue to set industry standards for professional cooking equipment.
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