Operation

Solid State Manual Control

1

2

3

4

5

6

Figure 9

CONTROL DESCRIPTION

1.SELECTOR SWITCH --- controls power to the oven for high fan, low fan or cool down.

2.OVEN READY LIGHT --- when lit indicates burner operation. When the light goes out the oven has reached operating temperature.

3.SOLID STATE THERMOSTAT - allows an infi- nite selection of temperatures from 150-550_F (66-288_C). (infinite control shown)

4.TIMER --- activates an electric buzzer that sounds when the cook time expires.

5.LIGHTS SWITCH --- controls interior lights.

6.CIRCUIT BREAKER SWITCH --- controls pow- er to the oven.

OPERATION

1.Turn the SELECTOR Switch (1) to either HIGH FAN or LOW FAN. The blower and control com- partment cooling fan operate and are con- trolled automatically by the action of the doors.

2.Set the SOLID STATE THERMOSTAT (3) to the desired setting or temperature.

3.Preheat until the OVEN READY LIGHT (2) goes out.

4.Load product into the oven. Determine cook time and set the TIMER (4).

5.When the buzzer sounds, remove the product from the oven. Turn the TIMER knob (4) to OFF to silence the buzzer.

6.Turn the SELECTOR Switch (1) to OVEN OFF.

Oven Cool Down:

1.Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the cooling process.

Oven Shut Down:

1. Turn the SELECTOR SWITCH (1) to OVEN OFF.

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Blodgett MARK V XCEL CONVECTION OVEN manual Solid State Manual Control, Control Description, Operation, Oven Cool Down
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MARK V XCEL CONVECTION OVEN specifications

The Blodgett MARK V XCEL Convection Oven is a significant innovation in the world of commercial cooking equipment, designed to meet the diverse demands of restaurants, bakeries, and foodservice operations. This oven combines robust performance with reliability and efficiency, making it a staple for culinary professionals.

One of the standout features of the MARK V XCEL is its high-speed cooking technology. It is engineered to reduce cooking times while maintaining exceptional food quality, allowing for faster service without compromising on flavor or texture. The oven's exceptional heat distribution ensures even cooking, which is essential for achieving consistent results across various dishes.

Additionally, the MARK V XCEL boasts a spacious cooking capacity, accommodating multiple trays simultaneously. This is particularly advantageous for establishments that require large volumes of food to be prepared swiftly. The oven is also equipped with adjustable racks, providing flexibility in accommodating different pan sizes and types, further enhancing its versatility.

The advanced control system of the Blodgett MARK V XCEL features intuitive digital controls that make setting temperatures and cooking times straightforward. Operators can easily monitor and adjust settings, ensuring precision in cooking. The oven also includes programmable recipes, which streamline operations and enhance productivity in busy kitchens.

Energy efficiency is another key characteristic of the MARK V XCEL. It uses less energy than traditional convection ovens, contributing to lower utility costs for operators. This energy-saving design does not compromise performance, making it an environmentally friendly choice for foodservice establishments looking to reduce their carbon footprint.

Furthermore, the Blodgett MARK V XCEL is built with durability in mind. Its stainless steel construction provides resilience against the rigors of a bustling kitchen environment. The oven is designed for easy cleaning, featuring removable parts that facilitate maintenance and ensure hygiene standards are upheld.

In summary, the Blodgett MARK V XCEL Convection Oven stands out in the market for its high-speed cooking technology, spacious capacity, advanced digital controls, energy efficiency, and robust construction. These features make it an ideal choice for any foodservice operation aiming to enhance productivity and deliver high-quality meals consistently. The combination of innovation and reliability solidifies its reputation as a top-tier convection oven among culinary professionals.
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