Blodgett MARK V manual Delivery and Location, Delivery and Inspection, Oven Location

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Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven:

DInspect the shipping container for external dam- age. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.

DUncrate the oven and check for internal dam- age. Carriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for in- spection.

The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when the shipment was accepted. We are, however, prepared to assist you if filing a claim is necessary.

OVEN LOCATION

The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.

The following clearances must be maintained be- tween the oven and any combustible or non-com- bustible construction.

DOven body right side --- 1/2” (1.2 cm) D Oven body left side --- 1/2” (1.2 cm) D Oven body back --- 1/2” (1.2 cm)

D Oven body bottom --- 1/2” (1.2 cm)

The following clearances must be available for ser- vicing.

DOven body sides --- 12” (30 cm) D Oven body back --- 12” (30 cm)

It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.

DPlace the oven in an area that is free of drafts.

DKeep the oven area free and clear of all combus- tibles such as paper, cardboard, and flammable liquids and solvents.

DDo not place the oven on a curb base or seal to a wall. This will restrict the flow of air and prevent proper ventilation. Tripping of the blower mo- tor’s thermal overload device is caused by an excessive ambient temperature on the right side of the oven. This condition must be cor- rected to prevent permanent damage to the oven.

Before making any utility connections to this oven, check the rating plate to be sure the oven specifi- cations are compatible with the electrical services supplied for the oven.

1.The rating plate is located on the underside of the upper ledge above the right hand door.

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Contents Mark For Your Safety Reputation YOU can Count on Page Table of Contents Oven Description and Specifications General Export installationsOven Components Oven Location Delivery and LocationDelivery and Inspection Oven Assembly NSF BoltsCaster Assembly LEG AttachmentCasters for Single and Double Stacked Ovens Low Profile Casters for Double Stacked OvensDouble Section Assembly Oven LevelingAll ovens, when installed, must be electrically Utility Connections --- Standards and CodesElectrical Connection Oven Restraint Adjustments Associated with Initial InstallationInitial Startup For your safety read before operating General safety tips Safety InformationSafety Tips Programming Solid State Digital ControlControl Description Operation Cook OnlyCook with Hold Cook with PulseSolid State Manual Control Blodgett IQ2T Control Component DescriptionSingle 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 sensitivityCook and Hold Control Cook and Hold Cool DownPulse Plus Humidaire Intelliplus with Chain Event Control DisplayCook Operation Manual Cook and Hold OperationChain Event Programming Selecting a ProgramHrs Time Hrs How Cook and Hold WorksProduct Cook Hold Quantity Cook Time Min. Hold Total Time General Guidelines for Operating Personnel Operating TipsProduct Temperature Time # Shelves Meats PoultryFish and Seafood CheeseCleaning and Preventative Maintenance Cleaning the OvenPreventative Maintenance Annual MaintenanceTroubleshooting Guide Possible Causes Suggested RemedyCustomer Insert Wiring Diagram Here

MARK V specifications

The Blodgett MARK V is a state-of-the-art convection oven, designed for commercial kitchens that demand precision and efficiency. Known for its robust construction and advanced features, the MARK V has become a favored choice among chefs and culinary professionals striving for consistent results in their cooking processes.

One of the standout characteristics of the Blodgett MARK V is its ability to utilize a patented oven design that promotes even heat distribution throughout the cooking chamber. This technology ensures that food is cooked uniformly, eliminating the hot and cold spots that are often encountered in traditional ovens. The result is perfectly baked goods, roasted meats, and evenly cooked vegetables, enhancing the overall dining experience.

The MARK V is equipped with a powerful blower system that maximizes air circulation and moisture retention. This innovative feature allows for optimal cooking conditions, reducing cooking time while maintaining the integrity of the ingredients. The oven's capacity ranges from one to five decks, making it versatile enough to handle various batch sizes and cooking techniques simultaneously.

Ease of use is another hallmark of the Blodgett MARK V. It boasts a user-friendly digital control panel that allows chefs to easily set temperatures, timers, and cooking modes. With precise temperature controls and programmable features, operators can replicate recipes with confidence, ensuring consistency in every dish. Additionally, the oven is equipped with a built-in steam injection system, enabling chefs to create the perfect crust on artisan breads and pastries while retaining moisture in cooked meats.

Durability is a key consideration in the design of the Blodgett MARK V. Constructed from high-grade stainless steel, the oven is built to withstand the rigors of daily use in a busy kitchen environment. Its easy-to-clean surfaces contribute to efficient maintenance, while the heavy-duty door hinges and double-pane windows allow for durability and ease of access.

The Blodgett MARK V also incorporates energy-efficient technologies, helping kitchens reduce operational costs while promoting environmentally friendly practices. With features like programmable energy-saving modes and precise heat management, the oven delivers high performance without excessive energy consumption.

In summary, the Blodgett MARK V convection oven is an exceptional choice for those in the culinary field seeking reliability, precision, and versatility. With its advanced technologies, user-friendly design, and durable construction, the MARK V continues to set the standard for commercial cooking equipment, enabling chefs to elevate their culinary creations to new heights.
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