Blodgett DFG-50 manual Troubleshooting Guide, Possible Causes Suggested Remedy

Page 44

Maintenance

Troubleshooting Guide

 

POSSIBLE CAUSE(S)

 

SUGGESTED REMEDY

 

 

 

 

 

SYMPTOM: Oven will not fire.

 

 

 

 

 

 

S

Gas turned off.

S

Turn the gas valve to ON.

S

Oven not plugged in.

S

Plug in electrical supply cord.

S

Power switch on the control panel is off.

S

Set the control panel to COOK or OVEN ON.

S

Control set below ambient temperature.

S

Set to desired cook temperature.

S

Doors are open.

S

Close doors.

S Computerized controls --- error code on display.

S

*

 

 

 

 

 

SYMPTOM: Oven does not come to ready.

 

 

 

 

 

S The oven has not reached preheat temperature.

S

Wait for oven to reach preheat temperature.

S

Gas valve not turned on completely.

S

Check the gas valve, turn on fully if necessary.

S

The quick disconnect is not connected.

S Reconnect the quick connect. Check all gas

 

 

 

connections.

S

Gas pressure to oven is too low.

S

Call your local gas representative.

S Fan delay feature may be activated, if applicable.

S

Deactivate fan delay feature.

S Internal problem with main temperature control.

S

*

 

 

 

 

 

SYMPTOM: Convection fan does not run.

 

 

 

 

 

 

S

Oven is not plugged in.

S

Plug in electrical supply cord.

S

Oven is not set to the cook mode.

S

Set the control panel to COOK or OVEN ON.

S

Circuit breaker tripped.

S

Reset the breaker.

S Fan delay feature may be activated, if applicable.

S

Deactivate fan delay feature.

S

Doors are open

S

Close doors.

 

 

 

 

 

SYMPTOM: General baking problems.

 

 

 

 

 

 

S

Computerized controls --- incorrect product

S

Reprogram control per Operation section.

 

programming.

 

 

S

Thermostat out of calibration.

S

*

S

Improper oven venting.

S

*

 

 

 

 

*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot as- sume responsibility for damage as a result of servicing done by unqualified personnel.

WARNING!!

Always disconnect the power supply before cleaning or servicing the oven.

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Contents DFG-50 Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières Oven Description and Specifications GAS Specifications -- AustraliaOven Components Oven Location Delivery and LocationDelivery and Inspection Stand Options Stand AssemblyStand Assembly 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 Electrical Connection Electrical SpecificationsGeneral Export Installations Adjustments Associated with Initial Installation Initial StartupSafety Information Safety TipsWhat to do in the event of a power failure General safety tipsOperation Solid State Manual ControlControl Description Solid State Digital Control ProgrammingCook with Pulse Cook OnlyCook with Hold 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 sensitivityHrs Time Hrs How Cook and Hold WorksProduct Cook Hold Quantity Cook Time Min. Hold Total Time 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 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 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 ExempleKPa Pression au collecteur Gaz Naturel Gaz Propane Réglage ET Test DE PressionPression à l’entrée 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 sécuritéUtilisation Commandes à Semi-ConducteursDescription DES Commandes 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 impulsion Opération ManuelleCuisson avec attente 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 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 Programmation du mode de retard Programmation du maintienSi non est choisi Si oui 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 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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