Blodgett 1060 Series manual Cleaning and Preventative Maintenance, Cleaning the Oven

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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, and al- ways rub with the grain of the metal.

Clean Ultra Rokite decks with a triangular scraper used for cleaning broiler grids. IMPORTANT --

DO NOT use water or any other liquids to clean the deck!

Clean the aluminized interior portion of the oven with a mild detergent. DO NOT use caustic solu- tions such as ammonia, lye or soda ash. DO NOT use domestic oven cleaners. Any of these prod- ucts will damage the aluminum coating.

Daily Cleaning

DRemove residue from beneath the doors with a small broom or brush.

Weekly Cleaning

DBrush out the combustion compartment and control area.

6 Month Cleaning

DClean secondary air ducts and air entry ports.

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.

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 the factory, the factory representative or a local Blodgett service company.

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Contents Series Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières BL GAS Specifications Oven Description and SpecificationsGAS Specifications IntroductionOven Components Delivery and Location InstallationDelivery and Inspection Oven LocationPackaging LEG Attachment Oven AssemblySingle Sections Double SectionsDouble Section Assembly Piece Deflector AssemblyUltra Rokite Shelves Deck Seal Adjustments Associated with Initial InstallationFlue Plates Leveling the OvenGeneral export installations Canadian installationsInstalling the canopy hood draft diverter VentilationVenting Problems Installing the draft hoodDirect Flue Arrangement Utility Connections --- Standards and Codes GAS Piping Gas ConnectionExample Pipe Nominal Size, Inches LengthInlet Pressure Natural Propane Pressure Regulation and TestingKPa Manifold Pressure Natural Propane KPaGAS Hose Restraint Safety Tips Safety InformationWhat to do in the event of a power failure General safety tipsOven Control Control DescriptionOperation General Guidelines for Operating Personnel Cook Times and Temperatures Cook TemperaturesCook Time Baking TipsCleaning and Preventative Maintenance MaintenanceCleaning the Oven Preventative MaintenancePossible Causes Suggested Remedy Troubleshooting GuideTroubleshooting Guide Specifications Pour GAZ BL Specifications Pour GAZDescription et Spécifications du Four Gaz Naturel Gaz Propane Unités US Unités SIÉléments du Four Livraison et Implantation Livraison ET InspectionImplantation DU Four Emballage Montage du FourAssemblage DES Pieds Fixation DES RoulettesMontage DE LA Section Double Montage DU Déflecteur EN Trois PartiesDES Plaques EN Ultra Rokite Joint DE Plaque Réglages À Faire Lors DE ’INSTALLATION InitialePlaques DE Cheminée Mise À Niveau DES FoursInstallation du déviateur de tirage Installation aux États-- Unis et au CanadaAvertissement Hotte D’ÉVACUATION Type VoûteEN Prise Directe Installation de la hotte de tirageMents brûleurs Problêmes DE LA VentilationBranchements de Service --- Normes et Codes Branchement de Gaz Longeur Dimensions nominales De conduit PiedsConduit DE GAZ ExempleRéglage ET Test DE Pression Pression à l’entrée Gaz Naturel Gaz PropaneKPa Pression au collecteur Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Information de Sécurité UtilisationConseils DE Sécurité Que faire en cas de panne de secteurLes Commandes du Four Description DES CommandesUtilisation Temps ET Températures Consignes Générales à l’Intention des UtilasateursLa Température de Cuisson La Durée de CuissonNettoyage et Entretien Préventif EntretienNettoyage DES Fours Entretien PréventifCauses Probables Suggestion Guide de Détection des PannesGuide de Détection des Pannes

1060 Series specifications

The Blodgett 1060 Series stands out in the commercial food service industry as a highly efficient and versatile cooking solution. Designed primarily for high-volume establishments, this series is known for its combination of performance, durability, and user-friendly features.

One of the standout features of the Blodgett 1060 Series is its advanced convection technology. Utilizing a powerful fan and a unique airflow design, these ovens ensure even heat distribution, resulting in perfectly cooked products every time. This technology significantly reduces cooking times, allowing busy kitchens to increase productivity while maintaining quality.

Moreover, the 1060 Series incorporates a robust construction designed to endure the daily rigors of a commercial kitchen. Crafted with stainless steel, both the interior and exterior boast incredible resistance to rust and corrosion, ensuring longevity and ease of maintenance. The oven’s smooth surfaces make it simple to clean, while also contributing to its sleek aesthetic, making it an excellent choice for front-of-house cooking.

Another impressive characteristic of the 1060 Series is its precise temperature control. The digital display allows chefs to set and monitor temperatures with accuracy, facilitating consistency across various cooking applications. Additionally, the ovens in this series come equipped with programmable controls, enabling users to save specific cooking temperatures and times for different recipes, thus streamlining the cooking process.

The Blodgett 1060 Series also prioritizes energy efficiency. With improved insulation and heating technology, these ovens consume less energy compared to traditional models, which translates into lower utility bills without sacrificing performance.

Versatility is another hallmark of the 1060 Series. It accommodates a variety of cooking methods, from baking and roasting to broiling. Its spacious interior can hold numerous pans simultaneously, catering to the needs of high-demand environments.

In summary, the Blodgett 1060 Series is a powerhouse of efficiency and innovation. Its advanced convection technology, durable construction, precise controls, and energy-efficient design make it an indispensable tool for any commercial kitchen. Whether for baking, roasting, or broiling, this series is engineered to meet the rigorous demands of the food service industry while ensuring top-quality results. With the Blodgett 1060 Series, culinary professionals can deliver exceptional meals quickly and consistently.
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