Blodgett 1060 Series manual Troubleshooting Guide, Possible Causes Suggested Remedy

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Maintenance

Troubleshooting Guide

	POSSIBLE CAUSE(S)		SUGGESTED REMEDY

SYMPTOM: Strong bottoms on the bakes

S	Too much bottom heat	S	Reduce cook temperature and increase time
S	High gas pressure	S	*
S	Faulty flue (strong direct vent)	S	*
S	Product left in the oven too long	S	Shorten cook time

SYMPTOM: Uneven bakes

S	Poor ventilation	S	*
S	Oven doors left open too long	S	Do not open door unnecessarily
S	Improper scaling of dough	S	Scale dough consistently
S	Fluctuating gas pressure	S	*
S	Warped pans	S	Change pans

SYMPTOM: Product burning

S	Thermostat set too high	S	Reduce cook temperature
S	Product left in the oven too long	S	Shorten cook time
S	By-pass flame too high	S	*
S	High gas pressure	S	*
S	Thermostat out of calibration	S	*
S	Heat deflectors worn out	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.

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Contents Series Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières GAS Specifications Oven Description and SpecificationsBL GAS Specifications IntroductionOven Components Delivery and Inspection InstallationDelivery and Location Oven LocationSingle Sections Oven AssemblyPackaging LEG Attachment Double SectionsPiece Deflector Assembly Double Section AssemblyUltra Rokite Shelves Flue Plates Adjustments Associated with Initial InstallationDeck Seal Leveling the OvenInstalling the canopy hood draft diverter Canadian installationsGeneral export installations VentilationInstalling the draft hood Venting ProblemsDirect Flue Arrangement Utility Connections --- Standards and Codes Example Gas ConnectionGAS Piping Pipe Nominal Size, Inches LengthKPa Manifold Pressure Natural Propane Pressure Regulation and TestingInlet Pressure Natural Propane KPaGAS Hose Restraint What to do in the event of a power failure Safety InformationSafety Tips General safety tips Control Description Oven Control Operation Cook Time Cook Times and Temperatures Cook TemperaturesGeneral Guidelines for Operating Personnel Baking TipsCleaning the Oven MaintenanceCleaning and Preventative Maintenance Preventative MaintenanceTroubleshooting Guide Possible Causes Suggested RemedyTroubleshooting Guide Description et Spécifications du Four BL Specifications Pour GAZSpecifications Pour GAZ Gaz Naturel Gaz Propane Unités US Unités SIÉléments du Four Livraison ET Inspection Livraison et ImplantationImplantation DU Four Assemblage DES Pieds Montage du FourEmballage Fixation DES RoulettesMontage DU Déflecteur EN Trois Parties Montage DE LA Section DoubleDES Plaques EN Ultra Rokite Plaques DE Cheminée Réglages À Faire Lors DE ’INSTALLATION InitialeJoint DE Plaque Mise À Niveau DES FoursAvertissement Installation aux États-- Unis et au CanadaInstallation du déviateur de tirage Hotte D’ÉVACUATION Type VoûteMents brûleurs Installation de la hotte de tirageEN Prise Directe Problêmes DE LA VentilationBranchements de Service --- Normes et Codes Conduit DE GAZ Longeur Dimensions nominales De conduit PiedsBranchement 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 Conseils DE Sécurité UtilisationInformation de Sécurité Que faire en cas de panne de secteurDescription DES Commandes Les Commandes du FourUtilisation La Température de Cuisson Consignes Générales à l’Intention des UtilasateursTemps ET Températures La Durée de CuissonNettoyage DES Fours EntretienNettoyage et Entretien Préventif Entretien PréventifGuide de Détection des Pannes Causes Probables SuggestionGuide de Détection des Pannes