Blodgett DFG-50 Cleaning and Preventative Maintenance, Cleaning the Oven, Annual Maintenance

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Maintenance

Cleaning and Preventative Maintenance

CLEANING THE OVEN

Painted and stainless steel ovens may be kept clean and in good condition with a light oil.

1.Saturate a cloth, and wipe the oven when it is cold.

2.Dry the oven with a clean cloth.

On the stainless front or interiors, deposits of baked on splatter may be removed with any non- toxic industrial stainless steel cleaner. Heat tint and heavy discoloration may be removed with any non-toxic commercial oven cleaner.

1.Apply cleaners when the oven is cold. Always rub with the grain of the metal.

The porcelain interior can be cleaned with any commercial oven cleaner. Be sure caustic clean- ing compounds DO NOT come in contact with the blower wheel and the aluminized steel panel di- rectly behind it.

1.Remove the racks, rack supports and blower wheel from the oven.

2.Soak the parts in a solution of ammonia and water.

3.Reinstall after cleaning.

NOTE: If the oven is moved the restraint must be reconnected after the unit is returned to it’s regular position.

PREVENTATIVE MAINTENANCE

The best preventative maintenance measures are, the proper installation of the equipment and a pro- gram for routinely cleaning the ovens.

Annual Maintenance

This oven requires no lubrication, however, the venting system should be checked annually for possible deterioration resulting from moisture and corrosive flue products.

If maintenance or repairs are required, contact your local Blodgett service company, a factory representative or the Blodgett Oven company.

WARNING!!

Always disconnect the appliance from the power supply before servicing or cleaning.

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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 Delivery and Inspection Delivery and LocationOven Location Stand Assembly Stand AssemblyStand Options 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 General Export Installations Electrical SpecificationsElectrical Connection Initial Startup Adjustments Associated with Initial InstallationGeneral safety tips Safety InformationSafety Tips What to do in the event of a power failureControl 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 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 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 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 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 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 GAZPression à l’entrée Gaz Naturel Gaz Propane Réglage ET Test DE PressionKPa Pression au collecteur 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 secteurDescription 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 Si oui est choisi Programmation du mode de retardProgrammation du maintien Si non 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 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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