Blodgett DFG-50 manual How Cook and Hold Works, Hrs Time Hrs

Page 40

Operation

How Cook and Hold Works

With the optional COOK & HOLD feature, meat is roasted at lower temperatures for longer periods of time. This preserves flavor and tenderness and prevents over drying. There are three phases in cook and hold roasting.

DPrimary Cooking --- controlled by the COOK & HOLD TIMER. The meat is cooked at a low tem- perature until approximately 2/3 done.

DCooking from Stored Heat --- when the prima- ry cook time expires, the oven automatically switches to HOLD. The product continues to cook from the heat stored in the oven. Meat must remain in the hold cycle for a minimum of 1-1/2 to 2 hours before being served.

DHold --- holds the product for several hours be- fore serving without loss of moisture or tender- ness.

All meat should be completely thawed by refriger- ation. Using frozen meat increases the cook time causing shrinkage.

 

250_

 

 

 

 

Oven switches from

 

 

 

 

 

 

cook to hold

 

 

 

 

 

 

 

 

 

 

 

225_

Oven temp.

 

 

Stored heat

 

 

200_

 

 

 

 

 

 

 

 

 

 

 

 

 

 

175_

 

 

 

 

 

 

Product may be

(F)

150_

 

 

 

 

 

 

held up to 16 hours

 

 

 

 

 

 

 

 

 

Temperature

125_

 

 

 

 

 

 

 

 

 

100_

 

 

 

 

 

 

 

 

 

75_

 

 

 

 

Product may be

 

 

 

50_

 

 

 

 

removed and

 

 

 

 

 

 

 

 

served

 

 

 

 

 

 

 

 

 

 

 

 

25_

Meat temp

 

 

 

 

 

 

 

 

1

2

3

4

5

6

7

8

9

Time (hours)

Figure 16

Product

Cook

Hold

Quantity

Cook Time

Min. Hold

Total Time

 

Temp.

Temp.

 

(Hrs)

Time (Hrs)

(Hrs)

 

 

 

 

 

 

 

Prime rib, bone cap off

200_F

140_F

1

3

1

4

14-18 lbs. (6.4-8.1 kg)

93_C

60_C

3

3-1/4

1-1/2

4-3/4

 

 

 

6

3-1/2

2

5-1/2

 

 

 

 

 

 

 

Prime rib, bone cap on

200_F

140_F

1

3-1/2

1

4-1/2

14-18 lbs. (6.4-8.1 kg)

93_C

60_C

3

4

1-1/2

5-1/2

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Top or bottom rounds

200_F

140_F

1

3-1/2

1

4-1/2

20-22 lbs. (9.1-10.0 kg)

93_C

60_C

3

4

1-1/2

5-1/2

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Pork roast or ham

250_F

170_F

2

4

1

5

10-12 lbs. (4.5-5.4 kg)

121_C

76_C

4

4-1/4

1-1/2

5-3/4

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Turkey

250_F

170_F

1

3-1/4

1

4-3/4

20-22 lbs. (9.1-10.0 kg)

121_C

76_C

6

4

1-1/2

5-1/2

 

 

 

 

 

 

 

Leg of Lamb, bone in

225_F

160_F

2

2-1/2

1

3-1/2

8-10 lbs. (4.36-4.5 kg)

107_C

71_C

4

2-3/4

1-1/2

4-1/4

 

 

 

6

3

2

5

36

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Page 39 Page 41
Contents DFG-50 Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières Oven Description and Specifications GAS Specifications -- AustraliaOven Components Delivery and Inspection Delivery and LocationOven Location Stand Assembly Stand AssemblyStand Options Attach Rack Supports and Rack Stops Oven Assembly Oven Assembly to StandSingle Section Double SectionLEG Attachment 4 10 cm legs Oven LevelingCanadian installations Australia and General Export installationsInstalling the canopy hood draft diverter VentilationInstalling the draft hood Direct Flue ArrangementUtility Connections --- Standards and Codes Gas Connection GAS PipingPressure Regulation and Testing Inlet Pressure Natural PropaneKPa Manifold Pressure Natural Propane KPaGAS Hose Restraint General Export Installations Electrical SpecificationsElectrical Connection Adjustments Associated with Initial Installation Initial StartupSafety Information Safety TipsWhat to do in the event of a power failure General safety tipsControl Description Solid State Manual ControlOperation Solid State Digital Control ProgrammingCook with Hold Cook OnlyCook with Pulse Pulse Plus Cook and Hold Control Cook and Hold Cool DownCH-Pro3 Solid State Programmable Digital Control Component DescriptionManual Operation Oven Shut DownProgramming the Manual KEY Default Manual KEY Default OperationProgramming the Product Keys Product KEY OperationBlodgett IQ2T Control Single Product Cooking Procedure Multiple Batch Cooking ProcedureOven Operation Oven StartupOven Cool Down Programming the Cook Temperature Programming the Cook TimeProgramming the Fan Speed Programming the Fan Cycle TimeProgramming the Timing Mode Programming Hold ModeCheck all Settings see Mode Exiting the programming modeOperation Programming the Fan Cycle Time Manager Level Programming Entering the programming mode Programming the setback modeProgramming the temperature mode F or C Programming holdError Codes and Alarms Programming the shelf sensitivityProduct Cook Hold Quantity Cook Time Min. Hold Total Time How Cook and Hold WorksHrs Time Hrs General Guidelines for Operating Personnel Operating TipsSuggested Times and Temperatures Cleaning and Preventative Maintenance Cleaning the OvenPreventative Maintenance Annual MaintenanceTroubleshooting Guide Possible Causes Suggested RemedyPage Specifications Pour GAZ -- L’Australie Description et Spécifications du FourÉléments 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 aux États-- Unis et au Canada Installation du déviateur de tirageAvertissement Hotte D’ÉVACUATION Type VoûteInstallation de la hotte de tirage EN Prise DirecteBranchements de Service --- Normes et Codes Longeur Dimensions nominales De conduit Pieds Branchement de GazConduit 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 Installation à l’export Raccordement ÉlectriqueSpécifications Électriques Et CanadaRéglages À Faire Lors DE L’INSTALLA- Tion Initiale Mise en Marche InitialeInformations de Sécurité Conseils 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 et Maintien Cuisson par ImpulsionsMinuterie DU Délai DE Ventilateur Commande Cuisson et Maintien Minuterie DE Cuisson ET MaintienCuisson seulement RefroidirTouche DE Produit Cuisson Manuelle Cuisson avec attente Opération ManuelleCuisson avec impulsion Arrêt du four Programmation DE LA Touche DE Produit Fonctionnement DE LA Touche DE ProduitContrôle du Blodgett IQ2T Interrupteur D’ALIMENTATION DU FourDémarrage du four Procédure de cuisson d’un produit uniqueProcédure de cuisson en plusieurs fois Refroidissement du fourProgrammation 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 mode de retard Programmation du maintienSi 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 Consignes Générales à l’Intention des Utilasateurs ConseilsAliment Température Durée Étagères Viandes VolaillesPoisson et Fruits de Mer FromagesNettoyage et Entretien Préventif Nettoyage DES FoursEntretien Préventif Tous les 12 moisGuide de Détection des Pannes Causes Probables SuggestionGuide 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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