Blodgett DFG-50 manual Pulse Plus

Page 25

Operation

Pulse Plus

1

OVEN OFF

 

COOL

COOK

DOWN

 

2

3

FAN DELAY TIMER

4

5

TIMER

LIGHT OFF

OVEN READY

6

7

SOLID STATE

THERMOSTAT

CONTROL DESCRIPTION

1.SELECTOR SWITCH --- controls power to the oven for cook or cool down.

2.AMBER FAN DELAY LIGHT --- indicates the oven is in pulse plus.

3.FAN DELAY TIMER --- activates pulse plus for 0---10 minutes. The blower and burners pulse on for 30 seconds and off for 30 seconds for the duration of time set.

4.RED INDICATOR LIGHT --- indicates oven is in the cook timer cycle.

5.COOK TIMER --- activates an electric buzzer that sounds when the cook time expires.

6.OVEN READY LIGHT --- when lit indicates burner operation. When the light goes out, the oven has reached operating temperature.

7.SOLID STATE THERMOSTAT --- allows either 8 pre-set temperatures to be selected in ac- cordance with customer requirements, or an infinite selection of temperatures from 0-500_F (0-260_C). (infinite control shown)

OPERATION

1.Turn the SELECTOR Switch (1) to COOK.

2.Set the SOLID STATE THERMOSTAT (7) to the desired cook temperature.

3.Preheat the oven until the OVEN READY LIGHT (6) goes out.

4.Load product into the oven.

5.Set FAN DELAY TIMER (3) for the desired time for pulse plus operation.

6.Set the COOK TIMER (5) for the desired cook time.

7.When the buzzer sounds, remove product from the oven. Turn the TIMER (5) knob to OFF to silence the buzzer.

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

WARNING!!

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

Figure 12

21

Page 24 Page 26
Image 25
Page 24 Page 26
Contents DFG-50 Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières GAS Specifications -- Australia Oven Description and SpecificationsOven Components Delivery and Inspection Delivery and LocationOven Location Stand Assembly Stand AssemblyStand Options Attach Rack Supports and Rack Stops Oven Assembly to Stand Oven AssemblySingle Section Double SectionOven Leveling LEG Attachment 4 10 cm legsAustralia and General Export installations Canadian installationsInstalling the canopy hood draft diverter VentilationDirect Flue Arrangement Installing the draft hoodUtility Connections --- Standards and Codes GAS Piping Gas ConnectionInlet Pressure Natural Propane Pressure Regulation and TestingKPa Manifold Pressure Natural Propane KPaGAS Hose Restraint General Export Installations Electrical SpecificationsElectrical Connection Initial Startup Adjustments Associated with Initial InstallationSafety Tips Safety InformationWhat to do in the event of a power failure General safety tipsControl Description Solid State Manual ControlOperation Programming Solid State Digital ControlCook with Hold Cook OnlyCook with Pulse Pulse Plus Cook and Hold Control Cool Down Cook and HoldComponent Description CH-Pro3 Solid State Programmable Digital ControlOven Shut Down Manual OperationManual 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 StartupOven Cool Down 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 AlarmsProduct Cook Hold Quantity Cook Time Min. Hold Total Time How Cook and Hold WorksHrs Time Hrs Operating Tips General Guidelines for Operating PersonnelSuggested Times and Temperatures Cleaning the Oven Cleaning and Preventative MaintenancePreventative Maintenance Annual MaintenancePossible Causes Suggested Remedy Troubleshooting GuidePage Description et Spécifications du Four Specifications Pour GAZ -- L’AustralieÉléments du Four Livraison ET Inspection Livraison et ImplantationImplantation DU Four Options DE Bâti Montage du bâtiMontage DU Bâti Fixez les supports et Assemblage DU Four SUR LE Socle Section simple Montage du FourSection double Pieds de 10 cm Pose DES PiedsMise À Niveau DU Four Installation du déviateur de tirage Installation aux États-- Unis et au CanadaAvertissement Hotte D’ÉVACUATION Type VoûteEN Prise Directe Installation de la hotte de tirageBranchements de Service --- Normes et Codes Branchement de Gaz Longeur Dimensions nominales De conduit PiedsConduit 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 Raccordement Électrique Installation à l’exportSpécifications Électriques Et CanadaMise en Marche Initiale Réglages À Faire Lors DE L’INSTALLA- Tion InitialeConseils DE Sécurité Informations de SécuritéQue faire en cas de panne de secteur Conseils généraux de sécuritéDescription DES Commandes Commandes à Semi-ConducteursUtilisation 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 attente Opération ManuelleCuisson avec impulsion 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 du mode de maintien Programmation du mode de minuterieProgrammation de l’ID d’étagère Sortie du mode de programmation Contrôle de tous les réglages mode seeProgrammation DES Recettes À PLU- Sieurs Phases Programmation de la vitesse de ventilateur Le mode de minuterie possède 2 options Direct, et Flex Programmation du maintien Programmation du mode de retardSi non est choisi Si oui est choisiCodes D’ERREUR ET Alarmes Programmation du mode de température F ou CProgrammation de la sensibilité d’étagère Cuisson à partir de chaleur emmagasinée Principe de la Fonction de Cuisson et MaintienAliment Temp Quantité Durée Min. Hold Total Time Conseils Consignes Générales à l’Intention des UtilasateursVolailles Aliment Température Durée Étagères ViandesPoisson et Fruits de Mer FromagesNettoyage DES Fours Nettoyage et Entretien PréventifEntretien Préventif Tous les 12 moisCauses 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.
Top Page Image Contents