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 --- 6” (15 cm) D Oven body left side --- 6” (15 cm) D Oven body back --- 6” (15 cm)

D Oven body bottom --- 6” (15 cm)

The following clearances must be available for ser- vicing.

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

NOTE: On gas models, routine servicing can usu- ally be accomplished within the limited movement provided by the gas hose re- straint. If the oven needs to be moved fur- ther from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been re- turned to its normal position.

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.

DThe location must provide adequate clearance for the air opening into the combustion cham- ber.

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

1.Remove the combustion compartment cover. The rating plate is attached to the frame in the combustion compartment.

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Blodgett DFG-50 manual Delivery and Location, Delivery and Inspection, Oven Location
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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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