Blodgett SC-10DS Manuale utente

SC-6DS,SC-10DS and SC-16DS

DIRECT STEAM CONVECTION STEAMER

INSTALLATION –OPERATION –MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183

S00048 Rev C (12/08)

IMPORTANT NOTES FOR INSTALLATION AND OPERATION

It is recommended that this manual be read thoroughly and that all instructions be

followed carefully.

This is the safety alert symbol. It is used to alert you to

potential personal injury hazards. Obey all safety messages

that follow this symbol to avoid possible injury or death.

WARNING: Improper installation, operation, adjustment,

alteration, service or maintenance can cause property damage,

injury or death. Read the installation, operating and

maintenance instructions thoroughly before installing,

operating or servicing this equipment.

CAUTION: Operating, testing, and servicing should only be

performed by qualified personnel.

NOTICE: Contact the factory, the factory representative or local service

company to perform maintenance and repairs.

Intended for commercial use only. Not for household use.

This manual should be retained for future reference.

TABLE OF CONTENTS

DESCRIPTION PAGE

Important Notes 2

1.0 Service Connections 4

2.0 Installation Instructions 5

3.0 Operating Instructions 8

4.0 Periodic Maintenance 9

5.0 Troubleshooting 9

6.0 Cooking Chart 10

1.0 SERVICE CONNECTIONS

ELECTRICAL CONNECTION: 1/2" conduit connection to controls. 120VAC-60Hz-1PH 2 AMPS

DRAIN: 2" IPS piped to open floor drain. No Solid Connection.

COLD WATER: 3/8" O.D. tubing at 25-50 PSI (170-345 kPa).

STEAM SUPPLY: 3/4" IPS for in coming steam at 80 lbs./hr. @ 10 psi. (36 kg/hr @ 69 kPa) min. 100 psi (690 kPa)

maximum supply pressure

REAR FLANGED FOOT DETAIL

7/16" [11mm] HOLES

ON 2.5 [63] B.C.

2 EQUALLY SPACED Ø

6 [152] SC-16DS

5.75 [146]

8.75 [222]

28 [711]

55.5 [1410] SC-6DS

68.50 [1740] SC-10DS

67 [1702] SC-16DS

DIMENSIONS ARE IN INCHES [MM]

0 [0]

17 [432]

18 [457] SC-6DS &

SC-10DS

24 [610]

33 [838]

16.75 [425]

15.25 [387]

20.5 [521]

2 [51]

3.5 [89]

2.75 [70]

9.5 [241]

1.5 [38]

25 [635]

0 [0]

SC-6DS & SC-10DS TOP VIEW

10 [254]

0 [0]

2.5 [64]

SC-16DS TOP VIEW

2.0 INSTALLATION INSTRUCTIONS

Ideally an exhaust system should be located directly above the appliance to exhaust

steam and heat generated by the appliance.

1. Set the unit in place and level using a spirit level.

2. Ascertain that a floor drain (open gap) is convenient to the appliance drain.

3. Mark hole locations on floor through anchoring holes provided in flanged adjustable

feet.

4. Remove appliance and drill holes in locations marked on floor and insert proper

anchoring devices.

5. Set unit back in position and re-level left to right and front to back.

6. Bolt and anchor appliance securely to the floor.

7. Seal bolts and flanged feet with Silastic or equivalent compound.

8. Make service connections as indicated.

WARNING: Electrical and grounding connections must comply with

applicable portions of the National Electrical Code and/or other local

electrical codes.

WARNING: Disconnect electrical power supply and place a tag on

the disconnect switch to indicate that you are working on the circuit.

Use copper wire suitable for at least 200 degrees Fahrenheit (90 degrees Celsius). The

steamer must be grounded. The wiring diagram is located on the inside right hand panel

as you face the steamer.

INFORMATION TO STEAM FITTER

1. Each cooking compartment requires approximately 1 BHP (34.5 lbs of steam per

hour) to operate satisfactorily.

2. Assuming availability of 30 psi supply steam pressure immediately to the appliance,

then pipe sizes of ½" or 3/4" or 1" will deliver respectively 90, 165 or 385 lbs. of

steam per hour to the appliance Heat Exchanger. From the foregoing to use ½" pipe

line would most likely prove inadequate.

An extremely important consideration is the pressure drop that will occur through the

steam supply line from its point of origin to the appliance. The greater the length of

piping and number of valves and elbows, the greater will be the pressure losses.

Consider a pressure drop of 1 (one) psi for each straight length of pipe equivalent to 120

diameters of that pipe. Thus, a 1" pipe having a straight length of 120" (10 feet) is

equivalent to 120 diameters of that pipe and will have a pressure loss of 1 psi through

that pipe.

Example:

Note, in 3/4" pipe size, that a Standard 90º Elbow and Angle Valve and a Globe Valve

are equivalent to 1.8 feet, 10 feet and 18 feet respectively of straight pipe.

Similarly, in a 1" pipe size, a standard 90º Elbow and Angle Valve and a Globe Valve are

equivalent to 2.2 feet, 12 feet and 23 feet respectively of straight pipe.

Example:

9 p.s.i.

Available

Pressure

10 p.s.i.

Supply

Pressure

120 Diameters of 1” pipe

Equivalent to 120” (10 ft)

20’

32 PSI

3’

90° ELBOW 17’ 10’

GLOBE VALVE

1” PIPE

40 PSI

SUPPLY

Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 = 79.6 feet. Since each 10 feet

is equivalent to 1 psi pressure loss, 79.6 feet is equivalent to approximately 32 psi from

an original Boiler supply of 40 psi.

It is suggested that, wherever possible, the steam supply line to the appliance is a

separate line from the steam source. If the appliance must be supplied from a line

supplying other appliances, the pipe sizes and pressure will have to be verified. Further,

during idle periods, when the steam in the supply line is not in use, water will form from

condensed steam in the supply line. It is advisable to prevent water pockets from

forming in the steam line and impeding the steam flow when it is required. Therefore, the

steam supply line should be installed level or run slightly downwards towards the

appliance. Install a Ball Float Trap near the appliance to drain out water (condensed

steam) from the line to assure clean dry steam to the appliance.

INLET TO HEAT

EXCHANGER

TO DRAIN

123

3.0 OPERATING INSTRUCTIONS

CAUTION: Live steam and accumulated hot water in the compartment may

be released when the door is opened

START-UP

Start-up procedures for the steamer must be completed once daily prior to operation.

1. Turn on the water and steam supply to the appliance.

2. Open the cabinet door and turn the power switch to ON. A pilot light comes on

indicating the appliance is ready to begin operation. With the READY pilot on,

preheat each steamer compartment for one minute when the steamer is to be fist

used for the day or whenever the compartment is cold.

OPERATION

1. With cooking compartment preheated and ready pilot light on, place pans of food to

be cooked into compartment and shut door.

2. Set timer to cooking time desired. Cooking cycle may be interrupted at any time by

opening door and resumed again by closing door.

3. When buzzer sounds, it indicates the end of the cooking cycle and that no more

steam is entering the compartment. Cooking pilot light will go off and ready pilot light

will come on. Buzzer must be shut off by turning the timer to its off position.

CAUTION: An obstructed drain can cause personal injury or property

damage.

Frequently check that the compartment drain and plumbing is free of all obstructions.

Never place food containers, food or food portion bags in the cooking compartment in

such a way that the compartment drain becomes obstructed.

SHUT DOWN

1. To shut down cooking compartment, set timers to their OFF position and leave doors

slightly open.

2. At the end of the day, open the door of the cabinet base and turn off power switch.

Turn off external steam supply valve.

Each compartment is equipped with a removable drain screen. Frequently check the

drain screen for accumulation of food particles. Should food particles accumulate

against, or clog the drain screen, remove it, clean it thoroughly and then replace it in its

original position.

4.0 PERIODIC MAINTENANCE

Never spray water into electric controls.

CLEANING

1. Keep exposed cleanable areas of unit clean at all times.

2. Thoroughly wash oven cavities, door liners, and pan racks at the end of each day or

as required with a mild detergent and water to prevent bacterial growth and odors.

3. Remove drain screens from inside compartment drains. Using a plastic bottle brush

and mild detergent, clean inside the drain opening ensuring there is no food residue

or blockage. Clean the drain screen and replace in its original position.

4. Wash gasket sealing surface with mild detergent to remove harmful food acids and

rinse.

5. Keep all exposed cleanable areas of unit clean at all times. DO NOT GET WATER

IN ELECTRICAL BOX OR ANY ELECTRICAL COMPONENTS.

ADJUSTMENTS

5.0 TROUBLESHOOTING

DOOR LEAKS

1. Check for damage to door gasket.

2. Gasket may be adjusted if necessary by turning the screws in the gasket plate

counter clockwise.

WATER ACCUMULATES IN THE COMPARTMENT

1. Compartment drain screen clogged. Remove and clean thoroughly and then

replace.

At least twice a year have an authorized service person clean and adjust the unit for

maximum performance.

6.0 COOKING CHART

The following table lists suggested cooking times and weights. These times, which will

vary depending on initial product temperature, size, shape, etc., are approximate and

should be adjusted to suit your operation.

PRODUCTS TO BE COOKED IN SOLID PANS

Product

Timer Setting

in Minutes

Weight Per

Pan

Eggs, Scrambled

10 - 12

8 Dozen

Rice, Long Grain (Cover with 4 cups water/lb)

2 Lb

Pasta

(Place perforated pan inside solid pan, cover pasta with cold

water)

Spaghetti - Regular/Vermicelli

Macaroni - Shells/Elbows

Noodles - ½" Wide

Lasagna Noodles

12 - 15

15 - 18

12 - 15

15 - 18

Frozen Casseroles, Lasagna

Full Pan

Meat Loaf, 3 - 5 Lb Each

15 Lb

Beef

Ground Chuck

Slices as Purchased

20 - 25

35 - 40

10 Lb

Shrimp, Frozen, 10 Shrimp per Lb

4 Lb

Beans

Baked

Refried

10 Lb Can

Canned Vegetables

10 Lb Can

Prunes, Dried

12 - 15

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