Blodgett DFG-50 manual Oven Assembly to Stand, Single Section, Double Section

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Installation

Oven Assembly

OVEN ASSEMBLY TO STAND

Single Section

1.Place the assembled stand in the location where the oven is going to be used.

2.Remove the side control compartment cover and open the front control panel of a single oven (or lower section).

3.With a tool, punch out the knock-outs in the oven bottom near each corner.

4.Set the oven on the stand. Center it to the frame.

5.Align the front, and rear bolt holes of the oven with the bolt holes in the stand.

6.Insert a bolt and washer, from the top down through each of the 2 holes.

7.Place a nut and washer on each of the 2 bolts, and tighten securely.

8.Replace the oven’s side control compartment, and close the front control panel.

NOTE: For single section ovens only. For double stacked ovens step 8 will be completed once the ovens are stacked.

Double Section

1.Assemble the lower section to the stand as de- scribed. DO NOT replace the side control compartment or close the front control panel.

2.With a tool, punch out the knock-outs in the oven top of the lower oven.

3.Remove the side control compartment cover and open the front control panel of the upper oven.

4.With a tool, punch out the knock-outs in the bottom of the upper oven near each corner.

5.Set the upper oven on the lower oven.

6.Align the front, and rear bolt holes of the upper oven with the bolt holes in the bottom oven.

7.Insert a bolt and washer, from the top down through each of the 2 holes.

8.Place a nut and washer on each of the 2 bolts, and tighten securely.

9.Replace the control compartment cover, and close the front control panel on both of the ovens.

Figure 5

Figure 4

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Contents DFG-50 Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières GAS Specifications -- Australia Oven Description and SpecificationsOven Components Oven Location Delivery and LocationDelivery and Inspection Stand Options Stand AssemblyStand Assembly Attach Rack Supports and Rack Stops Double Section Oven AssemblyOven Assembly to Stand Single SectionOven Leveling LEG Attachment 4 10 cm legsVentilation Canadian installationsAustralia and General Export installations Installing the canopy hood draft diverterDirect Flue Arrangement Installing the draft hoodUtility Connections --- Standards and Codes GAS Piping Gas ConnectionKPa Pressure Regulation and TestingInlet Pressure Natural Propane KPa Manifold Pressure Natural PropaneGAS Hose Restraint Electrical Connection Electrical SpecificationsGeneral Export Installations Initial Startup Adjustments Associated with Initial InstallationGeneral safety tips Safety InformationSafety Tips What to do in the event of a power failureOperation Solid State Manual ControlControl Description Programming Solid State Digital ControlCook with Pulse Cook OnlyCook with Hold Pulse Plus Cook and Hold Control Cool Down Cook and HoldComponent Description CH-Pro3 Solid State Programmable Digital ControlOven Shut Down Manual OperationProduct KEY Operation Programming the Manual KEY DefaultManual KEY Default Operation Programming the Product KeysBlodgett IQ2T Control Oven Startup Single Product Cooking ProcedureMultiple Batch Cooking Procedure Oven OperationOven Cool Down Programming the Fan Cycle Time Programming the Cook TemperatureProgramming the Cook Time Programming the Fan SpeedExiting the programming mode Programming the Timing ModeProgramming Hold Mode Check all Settings see ModeOperation Programming the Fan Cycle Time Programming hold Manager Level Programming Entering the programming modeProgramming the setback mode Programming the temperature mode F or CProgramming the shelf sensitivity Error Codes and AlarmsHrs Time Hrs How Cook and Hold WorksProduct Cook Hold Quantity Cook Time Min. Hold Total Time Operating Tips General Guidelines for Operating PersonnelSuggested Times and Temperatures Annual Maintenance Cleaning and Preventative MaintenanceCleaning the Oven Preventative MaintenancePossible Causes Suggested Remedy Troubleshooting GuidePage Description et Spécifications du Four Specifications Pour GAZ -- L’AustralieÉléments du Four Implantation DU Four Livraison et ImplantationLivraison ET Inspection Montage DU Bâti Montage du bâtiOptions DE Bâti Fixez les supports et Section double Montage du FourAssemblage DU Four SUR LE Socle Section simple Mise À Niveau DU Four Pose DES PiedsPieds de 10 cm Hotte D’ÉVACUATION Type Voûte Installation aux États-- Unis et au CanadaInstallation du déviateur de tirage AvertissementEN Prise Directe Installation de la hotte de tirageBranchements de Service --- Normes et Codes Exemple Longeur Dimensions nominales De conduit PiedsBranchement de Gaz Conduit DE GAZKPa Pression au collecteur Gaz Naturel Gaz Propane Réglage ET Test DE PressionPression à l’entrée Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Et Canada Installation à l’exportRaccordement Électrique Spécifications ÉlectriquesMise en Marche Initiale Réglages À Faire Lors DE L’INSTALLA- Tion InitialeConseils généraux de sécurité Informations de SécuritéConseils DE Sécurité Que faire en cas de panne de secteurUtilisation Commandes à Semi-ConducteursDescription DES Commandes Commandes Numériques à Semi-Conducteurs Programmation Cuisson par Impulsions Cuisson et MaintienMinuterie DU Délai DE Ventilateur Minuterie DE Cuisson ET Maintien Commande Cuisson et MaintienRefroidir Cuisson seulementTouche DE Produit Cuisson Manuelle Cuisson avec impulsion Opération ManuelleCuisson avec attente Arrêt du four Fonctionnement DE LA Touche DE Produit Programmation DE LA Touche DE ProduitInterrupteur D’ALIMENTATION DU Four Contrôle du Blodgett IQ2TProcédure de cuisson d’un produit unique Démarrage du fourRefroidissement du four Procédure de cuisson en plusieurs foisProgrammation DES Recettes a Phase Unique Programmation de l’ID d’étagère Programmation du mode de minuterieProgrammation du mode de maintien Programmation DES Recettes À PLU- Sieurs Phases Contrôle de tous les réglages mode seeSortie du mode de programmation Programmation de la vitesse de ventilateur Le mode de minuterie possède 2 options Direct, et Flex Si oui est choisi Programmation du mode de retardProgrammation du maintien Si non est choisiProgrammation de la sensibilité d’étagère Programmation du mode de température F ou CCodes D’ERREUR ET Alarmes Aliment Temp Quantité Durée Min. Hold Total Time Principe de la Fonction de Cuisson et MaintienCuisson à partir de chaleur emmagasinée Conseils Consignes Générales à l’Intention des UtilasateursFromages Aliment Température Durée Étagères ViandesVolailles Poisson et Fruits de MerTous les 12 mois Nettoyage et Entretien PréventifNettoyage DES Fours Entretien PréventifCauses Probables Suggestion Guide de Détection des PannesGuide de Détection des Pannes Insert Wiring Diagram Here Placer Schéma DE Câblage ICI

DFG-50 specifications

The Blodgett DFG-50 is a versatile and efficient commercial convection oven designed to meet the demands of modern kitchens, whether in restaurants, bakeries, or catering operations. Its robust construction and advanced features make it a flagship model in the Blodgett lineup, ensuring consistent performance and exceptional cooking results.

One of the standout features of the DFG-50 is its dual-functionality, allowing operators to utilize it as both a convection oven and a steam oven. This flexibility enables chefs to prepare a diverse range of dishes, from perfectly baked pastries to succulent roasted meats. The integrated steam function helps in maintaining moisture content, enhancing flavor, and improving the overall quality of the dishes prepared.

The DFG-50 is equipped with patented, unique airflow distribution technology. This technology ensures that hot air circulates evenly throughout the oven cavity, resulting in uniform cooking and browning. Chefs can achieve consistent results across multiple trays, making it an ideal choice for batch cooking or large-scale operations.

Another notable characteristic is the oven's intuitive digital controls. With a user-friendly interface, operators can easily adjust cooking times, temperatures, and humidity levels. The programmable features allow for precise cooking processes, which is vital for consistently high-quality results. The DFG-50 also includes a programmable timer and a convenient automatic shut-off feature, enhancing safety and ease of use.

The oven’s interior is constructed with high-quality stainless steel, providing durability and easy cleaning. Additionally, the DFG-50 features removable racks and a fully insulated door, which helps in energy conservation and maintains temperature stability during cooking.

In terms of capacity, the DFG-50 offers sufficient space with multiple rack positions, accommodating a variety of pans and trays. This versatility makes it an excellent choice for chefs who need to maximize output without compromising on quality.

Overall, the Blodgett DFG-50 combines state-of-the-art technology with high-quality construction, making it an essential tool for any commercial kitchen. Its ability to deliver consistent and superior cooking results, along with user-friendly features, makes it an investment that can enhance kitchen efficiency and culinary excellence.
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