BLP-G
GAS FLOOR MODEL BRAISING PAN WITH
ELECTRIC POWER TILT
INSTALLATION – OPERATION – MAINTENANCE
BLODGETT OVEN COMPANY
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802) 864-0183
S00069 Rev A (5/04)
TABLE OF CONTENTS
DESCRIPTION
PAGE
Important Notes for Installation and Operation ............................................................... 2
1.0 Service Connections ............................................................................................... 4
2.0 Installation Instructions ............................................................................................ 5
3.0 Operation Instructions ............................................................................................. 8
4.0 Periodic Maintenance ............................................................................................ 11
5.0 Cooking Guidelines ............................................................................................... 13
6.0 Troubleshooting .................................................................................................... 17
3
1.0 SERVICE CONNECTIONS
Unless otherwise specified, Field Wire Electrical Connection to be 120 Volts, 60 Hertz single phase with grounding
GAS CONNECTION: Supply gas through 3/4" pipe. A gas shut-off valve must be installed in supply piping convenient and adjacent to appliance.
COLD WATER: 3/8" O.D. tubing to faucet. (OPTIONAL)
HOT WATER: 3/8" O.D. tubing to faucet. (OPTIONAL)
MODEL
GAS SUPPLY
SUPPLY PIPE PRESSURE (W.C.)
BTU/HR.
kW/HR.
80,000
BLP-30G
BLP-40G
23.4
Natural
7"-14" (178-356mm)
Propane
11"-14" (279-356mm)
100,000
29.3
DIMENSIONS
D
F
L
MODEL
CAPACITY
UNITS
A
B
C
E
G
H
J
K
M
13
330
13
12.5
318
12.5
318
33.5
851
43.5
1105
30 gallons
114 litres
40 gallons
152 litres
inches
mm
inches
36
914
48
33.5
74
28
711
28
14
356
15.5
394
4
102
4
13.88
352
32
6
152
6
24
610
24
BLP-30G
851 1880
45.5 74
1156 1880
BLP-40G
330
mm 1219
711
102
813
152
610
A
L
DIMENSIONS ARE IN INCHES [MM]
REAR FLANGED FOOT DETAIL
4 EQUALLY SPACED
Ø7/16" [11mm] HOLES
ON 3 [76] B.C.
37
[940]
33
[838]
H
K
4.0 [101]
OPTIONAL FAUCET
J
19.25
[489]
POUR PATH
23.5 [597]
1.0 [26]
29.5 [750]
B
6[152] MINIMUM
4
2.0 INSTALLATION INSTRUCTIONS
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the tilting braising
pan is found to be damaged, save the packaging material and contact the carrier within
15 days of delivery.
Before installing, verify that the type of gas supply (natural or propane) and electrical
service agree with the specifications on the rating plate located on the left side panel as
you face the front of the braising pan. If the supply and equipment requirements do not
agree, contact your dealer or Blodgett
LOCATION
The equipment must be kept free and clear of combustible substances. The tilting
braising pan, when installed, must have minimum clearance from combustible and non-
combustible construction of 3" (76 mm) from sides and 6" (152 mm) from the rear. The
tilting braising pan is intended for use on non-combustible floors.
The installation location must allow adequate clearances for servicing and proper
operation. A minimum front clearance of 36" (914 mm) is required.
The tilting braising pan must be installed so that the flow of combustion and ventilation
air will not be obstructed. Adequate clearance for air openings into the combustion
chamber must be provided. Make sure there is an adequate supply of air in the room
suitable for the amount of combustion gas feeding the braising pan burners.
Do not permit fans to blow directly at the tilting braising pan, and wherever possible,
avoid open windows next to the tilting braising pan. Avoid wall-type fans which create
air cross currents within the room.
INSTALLATION CODES AND STANDARDS
Gas installation to conform to local codes or in absence of local codes to National Fuel
Gas Code, ANSI Z223.1 - latest edition. In Canada, installation to be in accordance with
CAN/CGA- B149.1 (NAT) or B149.2 (LP) installation codes and/or local codes.
1. The appliance and its individual shut off valve must be disconnected from the gas
supply piping system during any pressure testing of that system at pressures in
excess of ½ psig (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its
individual manual shut off valve during any pressure testing of the gas supply piping
system at test pressures equal to or less than ½ psig (3.45 kPa).
Electrical grounding must be provided in accordance with local codes, or in the absence
of local codes, with the National Electrical Code, ANSI/NFPA 70 - latest edition. In
Canada installation must be in accordance with the CAN/CSA-C22.2, No.3 of the
Canadian Electrical Code, part 1.
5
FLUE CONNECTIONS
Do not obstruct the flow of flue gases from the flue duct located on the rear of the tilting
braising pan. It is recommended that the flue gases be ventilated to the outside of the
building through a ventilation system installed by qualified personnel.
Information on the construction and installation of ventilating hoods may be obtained
from the standard for “Vapor Removal from Cooking Equipment”, NFPA No. 96 (latest
edition), available from the National Fire Protection Association, Batterymarch Park,
Quincy, MA, 02269.
WARNING: ELECTRICAL GROUNDING INSTRUCTIONS
This appliance is equipped with a three-prong (grounding) plug for
your protection against shock hazard and should be plugged
directly into a properly grounded three-prong receptacle. Do not cut
or remove the grounding prong from this plug. (120V units only).
LEVELING AND ANCHORING
1. Set the appliance in place and level left to right and front-to-back using spirit level.
2. Mark hole locations on floor through anchoring holes provided in flanged adjustable
feet.
3. Remove appliance and drill holes in locations marked on floor and insert proper
anchoring devices (not supplied).
4. Set unit back in position and re-level left to right and front to back.
5. Bolt and anchor appliance securely to the floor.
6. Seal bolts and flanged feet with silastic or equivalent compound.
6
GAS CONNECTIONS
All gas supply connections and any pipe joint compound used must be resistant to the
action of propane gases.
The gas inlet is located under the control panel on the left-hand side.
Connect gas supply to the tilting braising pan. The gas supply line must be at least the
equivalent of 3/4" iron pipe with an incoming pressure of approximately 7" W.C. (Water
Column) for natural gas or 11" W.C. (Water Column) for propane gas. Make sure the
pipes are clean and free of obstructions, dirt and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the tilting
braising pan.
Natural gas and propane gas braising pans are equipped with fixed orifices and no
adjustment is necessary. Gas burner manifold is set at 3.5" W.C. (Water Column) for
natural gas, and 10" W.C. (Water Column) for propane gas.
WARNING: Never use an open flame to check for gas leaks. Check all
connections for leaks using soapy water before use.
After piping has been checked for leaks, all piping receiving gas should be fully purged
to remove air.
7
3.0 OPERATION INSTRUCTIONS
BEFORE FIRST USE
CAUTION: The appliance and its parts are hot. Use care when
operating, cleaning and servicing the appliance.
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal
oils from all surface parts and the interior of the tilting braising pan. Follow the cleaner
manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a soft
clean cloth.
CONTROLS
Green Ignition Light
-
-
Will light when ignition has occurred.
Red Temperature Light
Will light when burners are supplying heat to the tilting
braising pan.
Thermostat
Tilt Switch
-
-
When turned ON, will initiate electronic ignition system.
Temperature settings are marked on the control panel in
C and F.
Push UP to raise tilting braising pan; push DOWN to
lower tilting braising pan.
RED TEMPERATURE LIGHT
THERMOSTAT DIAL
TILT SWITCH
LIGHTING PROCEDURE
SET THERMOSTAT IN OFF POSITION. OPEN GAS SUPPLY AND
ENSURE THAT THE SKILLET PAN IS IN THE DOWN POSITION.
TILT
UP
TURN THERMOSTAT DIAL TO DESIRED SETTING. IF THE PILOT LIGHT IS NOT
ON AFTER TWO MINUTES, TURN OFF AND REPEAT THE LIGHTING
PROCEDURE.
DAILY SHUT DOWN PROCEDURE
TURN THERMOSTAT DIAL TO “OFF”, CLOSE MANUAL GAS SHUT OFF VALVE.
DOWN
°F
°C
PILOT
LIGHT OFF
READY
THERMOSTAT
FIGURE 1
8
START-UP PROCEDURE
1. Open manual gas shutoff valve.
2. Ensure that the braising pan is in the DOWN position.
3. Turn THERMOSTAT dial to desired setting. The red TEMPERATURE LIGHT will
come on. This will turn on the electronic ignition which will light the burners.
4. If the green IGNITION LIGHT does not come on after 30 seconds, turn
THERMOSTAT OFF and then ON again for restart.
5. When braising pan has reached set temperature, the red TEMPERATURE LIGHT
will go off and the burners will shut off. The burners will cycle on and off thereafter to
maintain set temperature. The red TEMPERATURE LIGHT will be on when the
burners are on and off when burners are off.
6. If gas supply is interrupted during operation, turn THERMOSTAT dial to OFF position
and turn gas supply OFF. Wait 5 minutes, then repeat Steps 1 through 4 to restart.
7. Turn THERMOSTAT to OFF when braising pan is not in use.
DAILY SHUTDOWN PROCEDURE
Turn THERMOSTAT dial to OFF. Close manual gas shutoff valve.
9
TILTING THE BRAISING PAN
1. DO NOT try to tilt braising pan with lid down.
2. Make sure the receiving pan is in place.
3. To tilt braising pan, push and hold TILT SWITCH in the UP mode until desired pan
position has been reached. The braising pan will empty when raised to the top tilt
position. When the braising pan is raised 5 or more, the gas supply will be tuned off
automatically. The braising pan will not operate once the pan has been tilted.
4. Food is poured through the removable strainer (Figure 2) into a food receiving pan
positioned under the lip of the pouring spout (Figure 2).
5. To lower braising pan, push and hold TILT SWITCH in the DOWN mode.
NOTE: Excessive, consecutive lifts may cause the motor to overheat and activate the
thermal overload causing the motor to shut down. Should this occur, a cooling off
time will be necessary to reset and continue the lifting operation.
FIGURE 2
10
4.0 PERIODIC MAINTENANCE
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
CLEANING
After each use, allow the tilting braising pan to cool and clean it. Keep exposed
cleanable areas of the tilting braising pan clean at all times. Do not get water in
electrical box or any electrical component.
1. Thoroughly wash pan, pouring spout (See Figure 2), lid and exterior surfaces with
detergent and warm water. If necessary, soak pan to remove food that is stuck to
pan surface. Rinse thoroughly and wipe dry with a soft clean cloth.
2. Clean removable strainer and receiving pan support (see Figure 2) with detergent
and warm water. Rinse thoroughly and wipe dry with a soft clean cloth.
3. Clean around burner air mixers and orifices (at rear of burner) if lint has
accumulated.
4. Visually ensure tube lighter ports (Figure 3) are unobstructed.
FIGURE 3
11
CAUTION: The appliance and its parts are hot. Use care when
operating, cleaning and servicing the appliance.
ADJUSTMENTS
All tilting braising pans are adjusted at the factory.
At least twice a year, have an authorized service person clean and adjust the tilting
braising pan for maximum performance.
12
5.0 COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and
estimated numbers of orders per load and per hour. When two temperatures are given,
the first is to start the product, and the second to finish the product.
The following temperatures should be used:
Temperature (EF)
Simmering
Sautéing
Searing
Frying
200 Maximum
225 - 275
300 - 350
325 - 375
350 - 450
Grilling
BLP-30G PER LOAD
BLP-40G PER LOAD
ITEM
PORTION
TEMP (F)
BATCH/HR
QTY
PORTIONS
QTY
PORTIONS
BREAKFAST FOODS
Bacon
3 slices
350
12
2 lbs.
10
3 lbs.
15
Eggs
- Boiled-Hard
- Boiled-Soft
- Fried
1 egg
1 egg
225
225
5
8
4
5
1
7
2
50 eggs
50 eggs
30 eggs
36 eggs
18 gal.
50
75 eggs
75 eggs
45 eggs
60 eggs
28 gal.
75
50
75
1 egg
400
30
45
- Poached
- Scrambled
French Toast
1 egg
225
36
60
1-1/2 eggs
3 slices
½ cup
300-200
450
720
12
1100
17
35 slices
50 slices
Regular
Oatmeal
250
20 lbs.
500
40 lbs. (200
cups)
1000
(100 cups)
30 ea.
Pancakes
2 each
400
10
FISH
10
5
15
50 ea.
25
Clams
1 pt.
2 - 3 oz.
4 oz.
400
400
400
450
350
450
10 qts.
20
35
60
60
20
50
15 qts.
30
55
90
90
30
75
Fish Cakes
Haddock Fillet
Halibut Steak
Lobster
70 - 3 oz.
60 - 4 oz.
60 - 4 oz.
20 - 1 lb.
50 - 5 oz.
110 - 3 oz.
90 - 4 oz.
90 - 4 oz.
30 - 1 lb.
75 - 5 oz.
4
5 oz.
3
1 - 1 lb.
5 oz.
4
Swordfish
3
13
BLP-30G PER LOAD
BLP-40G PER LOAD
ITEM
PORTION
TEMP (F)
BATCH/HR
QTY
PORTIONS
QTY
PORTIONS
SAUCES, GRAVIES, SOUPS
Brown Gravy
Cream Sauce
Cream Soup
1 oz.
2 oz.
6 oz.
6 oz.
350 - 200
250 - 175
200
2
1
1
1
18 gal.
18 gal.
18 gal.
18 gal.
2300
1150
375
35 gal.
35 gal.
35 gal.
35 gal.
4500
2250
725
French Onion
Soup
225
350
700
Meat Sauce
VEGETABLES
CANNED
4 oz.
3 oz.
3 oz.
350 - 200
400
1
6
3
18 gal.
30 lbs.
25 lbs.
575
125
125
35 gal.
45 lbs.
50 lbs.
1100
200
FRESH
Beans, Wax,
Green
400
250
Beets
3 oz.
3 oz.
3 oz.
3 oz.
3 oz.
1 ear
3 oz.
4 oz.
4 oz.
400
400
400
400
250
400
400
250
400
1
3
30 lbs.
25 lbs.
20 lbs.
35 lbs.
15 lbs.
50 ears
40 lbs.
6 lbs.
125
125
80
60 lbs.
40 lbs.
30 lbs.
70 lbs.
25 lbs.
75 ears
60 lbs.
9 lbs.
300
200
125
300
125
75
Broccoli
Cabbage
Carrots
Cauliflower
Corn
5
2
150
75
5
8
50
Potatoes
Spinach
Turnips
FROZEN
2
200
25
300
35
10
2
20 lbs.
100
30 lbs.
150
Beans, French
Green
3 oz.
400
6
15 lbs.
60
22-1/2 lbs.
90
Lima Beans
Broccoli
3 oz.
3 oz.
3 oz.
3 oz.
250
400
250
250
4
8
6
3
15 lbs.
12 lbs.
15 lbs.
15 lbs.
60
50
60
50
22-1/2 lbs.
18 lbs.
90
75
90
90
Sliced Carrots
22-1/2 lbs.
22-1/2 lbs.
Small Whole
Carrots
Corn
3 oz.
3 oz.
250
250
18
7
15 lbs.
15 lbs.
50
50
22-1/2 lbs.
22-1/2 lbs.
90
90
Small Whole
Onions
Peas
3 oz.
3 oz.
400
400
10
3
15 lbs.
15 lbs.
75
75
22-1/2 lbs.
22-1/2 lbs.
110
110
Spinach
14
BLP-30G PER LOAD
BLP-40G PER LOAD
ITEM
PORTION
TEMP (F)
BATCH/HR
QTY
PORTIONS
QTY
PORTIONS
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch
Sauce
1 oz.
200
1
18 gal.
2300
35 gal.
4500
Cherry Cobbler
3 oz.
1 oz.
200
200
1
1
18 gal.
18 gal.
750
35 gal.
35 gal.
1500
4500
Chocolate
Sauce
2300
Cornstarch
Pudding
4 oz.
3 oz.
200
250
1
2
18 gal.
18 gal.
575
750
35 gal.
35 gal.
1100
1500
Fruit Gelatin
MEAT-POULTRY
Bacon
3 slices
6 oz.
350
12
2
2 lbs.
10
3 lbs.
15
BEEF
Amer. Chop
Suey
400 - 225
18 gal.
350
35 gal.
700
Beef Stew
8 oz.
5 oz.
300
400
-
18 gal.
16 lbs.
280
50
35 gal.
25 lbs.
560
75
Corned Beef
Hash
5
Cheeseburger
3 oz.
300
12
7 lbs.
7 lbs.
35
35
10 lbs.
50
Hamburger
Meatballs
3 oz.
1 oz.
2 oz.
5 oz.
6 oz.
4 oz.
300
400-225
350-200
400
15
3
10 lbs.
18 lbs.
180 lbs.
24 lbs.
50
12-1/2 lbs.
120 lbs.
16 lbs.
65
100
750
75
Pot Roast
Salisbury Steak
Sirloin Steak
Swiss Steak
CHICKEN
Pan Fried
500
50
3
5
1
400
15 lbs.
40
22-1/2 lbs.
40 lbs.
60
300-200
25 lbs.
110
160
2-1/4's
2 oz.
350
3
50 pieces
16 - 5 lbs.
25
80 pieces
24-5 lbs.
40
Whole
350-200
200
265
FRANKFURTERS
Grilled
2 oz.
2 oz.
300
250
8
22 lbs.
16 lbs.
176
128
33 lbs.
25 lbs.
264
200
Boiled
12
PORK
Ham Steak
Sausage Links
Pork Chops
3 oz.
3 links
5 oz.
400
350
350
8
7
4
10 lbs.
30 lbs.
15 lbs.
50
15 lbs.
45 lbs.
25 lbs.
75
120
50
180
75
15
BLP-30G PER LOAD
QTY PORTIONS
BLP-40G PER LOAD
QTY PORTIONS
ITEM
PORTION
TEMP (F)
BATCH/HR
MEAT-POULTRY (continued)
TURKEY
Off Carcass
2 oz.
2 oz.
400-200
400-200
–
–
3 26-30 lbs.
4 16-20 lbs.
200
175
4 26-30 lbs.
6 16-20 lbs.
275
265
On Carcass
MISCELLANEOUS
Grilled Cheese
Sandwich
1 sandwich
400
200
8
2
35
35
50 sand.
35 gal.
50
sandwiches
Macaroni &
Cheese
8 oz.
18 gal.
300
525
Rice
4 oz.
4 oz.
350-225
350-225
1
2
20 lbs. raw
8 lbs. raw
320
200
40 lbs. raw
12 lbs. raw
650
300
Spaghetti
16
6.0 TROUBLESHOOTING
Burners do not come on:
1. Gas supply to unit is “OFF”.
2. Manual shut off valve is “OFF”.
3. Thermostat is not turned “ON”.
4. Pan not in lowest position.
5. Ignition control not functioning.
6. Unit electrical supply is not plugged in or turned on.
Burners produce carbon deposits:
1. Wrong size orifices.
2. Burner air not adjusted properly.
3. Wrong gas supply.
4. Incorrect pressure at supply.
17
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