KCO-25E
CONVECTION OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETT OVEN COMPANY
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN 32219 Rev E (12/04)
E 2000 --- G.S. Blodgett Corporation
THE REPUTATION YOU CAN COUNT ON
For over a century and a half, The Blodgett Oven Company has been building
ovens and nothing but ovens. We’ve set the industry’s quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than Blodgett; gas and electric, full-size, half-size, countertop and deck, con-
vection, Cook’n Hold, Combi-Ovens and the industry’s highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.
Model:
Your Service Agency’s Address:
Serial Number:
Your oven was installed by:
Your oven’s installation was checked by:
Table of Contents
Introduction
Oven Description and Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
3
4
5
5
5
5
6
7
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Double Stacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Door Relocation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Safety Information and Operating Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Solid State Digital Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
9
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Maintenance
Cleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Introduction
Oven Description and Specifications
Cooking in a convection oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. The moving air con-
tinually strips away the layer of cool air surround-
ing the product, quickly allowing the heat to pene-
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest ad-
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircu-
lated within the cooking chamber before being
vented from the oven: resulting in substantial re-
ductions in energy consumption and enhanced
oven performance.
ELECTRICAL SPECIFICATIONS (per section)
Amps
KW
Hz
Volts
Phase
L1
15
13
14
13
15
13
L2
15
13
---
L3
---
---
---
---
---
---
N
---
3.0
3.0
3.0
3.0
3.0
3.0
60
208
240
220
230
200
240
1
1
1
1
1
1
60/50
60/50
60/50
60/50
60/50
---
14
---
13
---
15
13
---
NOTE: Load ratings are double the above data for double stacked units.
2
Introduction
Oven Components
Heating Elements --- located on the back wall of
the oven, the elements provide heat to the baking
chamber on electric ovens.
Blower Wheel Cover --- located on the back interi-
or wall of the oven. Protects the blower wheel.
Blower Wheel --- spins to circulate hot air in the
baking chamber.
Control Panel --- contains wiring andcomponents
to control the oven operation.
Convection Motor --- provides power to turn the
blower wheel.
Oven Racks --- three racks are provided standard.
Rack Supports --- hold oven rack s.
KCO---25E Single
KCO---25E Double
Figure 1
3
Installation
Delivery and Location
DELIVERY AND INSPECTION
OVEN LOCATION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
D Inspect 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.
D Uncrate 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 well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
D Place the oven in an area which is accessible for
proper operation and servicing.
D It is also essential that ventilation air not be ob-
structed in any way if proper operation is to be
assured. Tripping of the blower motor thermal
overload protective device is caused by exces-
sive ambient temperature in the motor compart-
ment resulting from insufficient ventilation.
Such a condition must be corrected immediate-
ly if permanent damage to the oven is to be
avoided.
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.
Before making any utility connections to this oven,
check the rating plate attached to the back of the
oven to be sure the oven specifications are com-
patible with the electrical services supplied for the
oven.
4
Installation
Oven Assembly
LEG ATTACHMENT
DOUBLE STACKING
1. Mount the lower section on legs as directed.
2. Set the upper section on the lower section.
NOTE: Before operating the KCO-25E, the unit
must be mounted on the legs provided.
3. Remove the two stacking straps from the bot-
tom unit.
4. Remove the bottom left and right screws from
the upper section.
5. Re-attach the two stacking straps with the
screws removed in Steps 3 and 4.
1. Tilt the oven onto its back.
2. Screw 4” legs into four holes located near
oven corners.
3. Use a tool to tighten the hex nut at the top of
each leg.
4. Lift oven forward onto legs.
Figure 2
OVEN LEVELING
After the oven is mounted on the legs it should be
leveled by screwing the adjustable leg feet in or
out as necessary. Check with a spirit level placed
on the top of the oven.
Stacking
Straps
Figure 3
5
Installation
Oven Assembly
DOOR RELOCATION
The KCO-25E is shipped with the door hinged on
the right side. If left hand operation is necessary
use the following procedure to relocate the door.
5. Relocate the handle and plate assembly on
the door as follows:
a.) Remove the four hex head screws which
attach the handle plates to the door.
1. Shut off the oven power switch.
2. Remove the door as follows:
a.) Loosen the two upper door bolts.
b.) Twist the upper plate around the door
handle by at least 90_.
c.) Lower the handle and plate assembly out
of the door.
d.) Flip the handle and plate assembly 180_.
e.) Reattach the assembly by inserting the
roller latch plate into the opening at the
door top.
f.) Twist the lower plate around the door han-
dle to its original mounting position.
b.) Loosen the two lower door bolts. Remove
the top bolt.
c.) Slide the remaining lower door bolt up in
its slotted hole.
NOTE: The lower door pin attached to the
bolt will release from the bushing
in the unit frame.
d.) Tilt the door (with the 5/16” thick washer)
away from the unit.
e.) Lower the door so that the upper door pin
drops out of the bushing in the unit frame.
g.) Reinstall the four screws through the han-
dle plate into the door.
6. Adjust the door as follows:
a.) Close the door and check that the roller
latch secures the door tightly.
b.) Adjust the catch plate (by its slotted
mounting holes) if necessary.
3. Relocate the hinge and catch parts as follows:
a.) Remove the trim plates located on the
frame opposite the door pins. The two
plates are attached with one screw each.
7. Turn the unit on and verify that the door prox-
imity switch shuts off the fan when the door
opens.
NOTE: This will expose the pin/bushing
holes for the alternate door loca-
tion.
b.) Move the two brass door bushings in the
unit frame to the alternate door pin/bush-
ing holes.
c.) Attach the trim plates to the frame over the
two holes where the bushings were.
Mounting holes are provided at the new
locations.
Door Catch
Under Overhand
Handle & Plate
Assembly
NOTE: Note that the upper trim plate has
a slotted air opening.
d.) Move the door catch plate located on the
upper door frame to the opposite side of
the oven cavity. Mounting holes are pro-
vided at the new location for the catch
plate (two screws).
Door Bolt
4. Reattach the door as follows:
Trim Plate
a.) Attach the door to the unit at the relocated
bushings by reversing the steps above.
b.) Tighten the four door bolts hand tight only.
Figure 4
6
Installation
Utility Connections
THE INSTALLATION INSTRUCTIONS CON-
TAINED HEREIN ARE FOR THE USE OF QUALI-
FIED INSTALLATION AND SERVICE PERSONNEL
ONLY. INSTALLATION OR SERVICE BY OTHER
THAN QUALIFIED PERSONNEL MAY RESULT IN
DAMAGE TO THE OVEN AND/OR INJURY TO
THE OPERATOR.
ELECTRICAL CONNECTION
U.S and Canadian installations
This unit is supplied with a power cord and 6-20P
NEMA plug (3 prong grounding 250 volt). It is in-
tended for use with a 6-20R NEMA receptacle.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:
WARNING!!
This appliance is equipped with three
prong grounding type 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.
D the installation of electrical wiring from the elec-
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experi-
enced in such work, familiar with all precautions
required, and have complied with all requirements
of state or local authorities having jurisdiction.
General export installations
Before making any utility connections to this oven,
check the rating plate attached to the back of the
oven to be sure the voltage, phase and KW rating
are compatible with the electrical services sup-
plied for the oven. See the table on page 2 for elec-
trical specifications.
U.S. and Canadian installations
All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical
Code, ANSI/NFPA 70---Latest Edition and/or Cana-
dian National Electric Code C22.2 as applicable.
THE BLODGETT OVEN COMPANY CANNOT AS-
SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPERINSTAL-
LATION.
The ventilation of this oven should be in accor-
dance with local codes. In the absence of local
codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Equipment”, NFPA-96-Latest
Edition.
General export installations
Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questions regarding the proper installation and/or
operation of your Blodgett oven, please contact
your local distributor. If you do not have a local dis-
tributor, please call the Blodgett Oven Company at
0011-802-860-3700.
7
Operation
Safety Information and Operating Tips
THE INFORMATION CONTAINED IN THIS SEC-
TION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERAT-
ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CON-
TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OP-
ERATION OF THE EQUIPMENT DESCRIBED. AD-
HERENCE TO THE PROCEDURES RECOM-
MENDED HEREIN WILL ASSURE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLE-FREE SERVICE.
OPERATING TIPS
Oven Temperature
Follow the Time and Temperature recommenda-
tions provided for the product to be prepared in
the oven. Cooking at higher temperatures will not
reduce cooking time, it will produce unsatisfactory
results.
Pans and Racks
Product or pan height determines how many
racks are used. The oven holds up to three 9” x 13”
racks.
Please take the time to read the following safety
and operating instructions. They are the key to the
successful operation of your Blodgett conveyor
oven.
Never place a pan or aluminum foil on the bottom
of the oven. This obstructs the flow of air and re-
sults in uneven baking and roasting.
Baking
Weigh the product to ensure equal distribution in
each pan. Varying amounts of product will cause
uneven baking results.
SAFETY TIPS
For your safety read before operating
D DO NOT remove the control panel cover unless
the oven is unplugged.
8
Operation
Solid State Digital Control
OVEN CONTROLS
Indicates the oven temperature is too low
for the selected product recipe. Wait until
is displayed.
1. POWER ON/OFF - controls the operation of
the oven. When lit the power to the unit is on.
If the switch is not lit, the power to the unit is
off.
2. DISPLAY --- displays time, temperature and
other information related to oven function.
Time is displayed in minutes and seconds and
counts down.
Indicates the oven has reached the se-
lected recipe temperature. Ready for prod-
uct load.
Indicates the number of pans of the same
product in one load.
3. START/STOP KEY --- starts or stops the se-
lected product key program.
4. PRODUCT KEYS (1-6) --- associates a time
and temperature with a specific product for
each key.
5. PROGRAM KEY --- accesses the program
mode to set or change the time ortemperature
of a product key.
6. HEAT LIGHT --- indicates that the elements are
operating.
Indicates the timer has counted down to
00:00 and the product is done.
Indicates the control is ready to accept the
code and enter the program mode.
Indicates the control has entered the pro-
gram mode.
Indicates the cook temperature for a prod-
uct key can be programmed.
Indicates the cook time for a single pan can
be programmed.
DISPLAY MESSAGES
Indicates the cook time for two pans can be
programmed.
Indicates the oven is heating to, or cycling
at the idle temperature. (Temperature the
oven maintains when not in use).
Indicates the cook time for three pans can
be programmed.
Indicates the oven temperature is too high
for the selected product recipe. Wait until
is displayed.
Indicates an open or shorted probe.
1
3
2
5
6
4
Figure 5
9
Operation
Solid State Digital Control
OVEN OPERATION
PRODUCT PROGRAMMING
NOTE: The display examples given below are for
product 1.
NOTE: The example given below is for Product 1.
To enter the Program Mode:
1. Toggle the POWER SWITCH (1) to the ON
1. Press and hold the PROGRAM key (5) for 3
seconds. The buzzer sounds and the display
position. The display reads
as the oven
heats to, or cycles at the programmed idle
temperature.
reads
.
NOTE: If the program key is pressed and NOT
held the controller displays the current
oven temperature and the program
mode will not be accessed.
2. Select one of the six (6) programmed PROD-
UCT KEYS (4). Press the key once if one pan
of the product is to be loaded. The display
reads
. Press twice if two pans of the
2. When the display reads
use the PROD-
product are to be loaded. The display reads
. Press three times if three pans of the
product are to be loaded. The display reads
.
UCT KEYS (4) to enter the program mode ac-
cess code. The access code is: 1 1 1 1
3. Press the PROGRAM key (5). The display
reads
.
The display flashes
and
if the cur-
rent oven temperature is greater than the pro-
To program a selected Product Key:
grammed temperature for the selected prod-
uct key. The display flashes
1. Press the desired PRODUCT key (4). The con-
and
if
trol flashes
(number of selected product
the current oven temperature is lower than the
programmed temperature for the selected
product key. When the display flashes
key) then displays the current cook tempera-
ture.
The new cook temperature may now be en-
tered.
and
perature.
the unit is at the programmed tem-
To enter numeric data use product key 5 to in-
crease the value and product key 6 to de-
crease the value. If the key is pushed quickly
the units will increase/decrease by one. If the
key is held, the units will increase/decrease by
one to the nearest ten. The units will then in-
crease/decrease by ten.
When the desired temperature is reached
press the PROGRAM key (5) to save the new
temperature.
3. If the wrong product is selected repeat Step 2
using the correct PRODUCT KEY (4). If the
product choice is correct but the number of
pans is wrong; press the appropriate PROD-
UCT KEY (4) until the display reads the correct
number of pans.
4. When both the product selection and number
of pans are correct, and the display flashes
and
; load the product into the
oven. Close the door.
2. The control flashes
then displays the cur-
5. Press the START/STOP key (3) to begin the
product countdown. The display flashes as
the time counts down.
rent time for a single pan of product. The new
cook time may now be entered in minutes and
seconds. When the desired time is reached
press the PROGRAM key (5) to save the new
time.
6. The display flashes
and the buzzer
sounds when the product has timed out.
7. Press the START/STOP key (3) to turn off the
3. The control flashes
then displays the cur-
buzzer.
rent time for two pans of product. The new
cook time may now be entered in minutes and
seconds. When the desired time is reached
press the PROGRAM key (5) to save the new
time.
8. Remove the product.
10
Operation
Solid State Digital Control
PRESET PROGRAMMING
4. The control flashes
then displays the cur-
rent time for three pans of product. The new
cook time may now be entered in minutes and
seconds. When the desired time is reached
press the PROGRAM key (5) to save the new
time.
The product keys have been preprogrammed at
the factory as follows:
Recipe
Temp.
300_F
325_F
350_F
375_F
400_F
425_F
Time
10:00
10:00
10:00
10:00
10:00
10:00
1
2
3
4
5
6
5. All items for the selected product key have
now been programmed. The display reads
.
NOTE: Another product key may be pro-
grammed at this time by repeating
Steps 1-4.
To exit the Program Mode:
1. After the last product key has been pro-
grammed, press the PROGRAM key (5) to exit
the program mode. The display reads
.
11
Operation
Suggested Times and Temperatures
PRODUCT
FAHRN. CELCIUS
TIME
# SHELVES
MEATS
Beef
400_F
450_F
300_F
205_C
235_C
150_C
8-10 mins.
7-8 mins.
2 hrs
3
3
1
Hamburger Patties (5 per lb)
Banquet Shell Steaks (10 oz.)
Top Sirloin (6-7 lbs.)
Pork, Lamb & Bacon
375_F
400_F
400_F
190_C
205_C
205_C
2
3
3
25-30 mins.
7-8 mins.
5-7 mins.
Baked Stuffed Pork Chops
Lamb Chops (small loin)
Bacon (on racks in 1/4 size sheet pans)
POULTRY
350_F
350_F
350_F
175_C
175_C
175_C
40 mins.
35 mins.
30 mins.
3
3
2
Chicken Breast & Thigh
Chicken Back & Wing
Chicken (1/2 lbs. quartered)
FISH & SEAFOOD
335_F
350_F
425_F
170_C
175_C
220_C
16-18 mins.
20 mins.
9 mins.
3
3
2
Fish Sticks
Halibut Steaks, Cod Fish (frozen 5 oz)
Lobster Tails (frozen)
CHEESE
350_F
300_F
400_F
175_C
150_C
205_C
30 mins.
21/2 hrs
8 mins.
3
2
3
Macaroni & Cheese Casserole
Lasagna (Frozen)
Melted Cheese Sandwiches
POTATOES
400_F
325_F
205_C
165_C
50 mins.
10 mins.
3
3
Idaho Potatoes (120 ct.)
Oven Roasted Potatoes (sliced or diced)
BAKED GOODS
Fruit Pies & Turnovers
325_F
325_F
350_F
300_F
165_C
165_C
175_C
150_C
35 mins.
3
3
3
3
Fruit Berry Pies (22 oz)
Frozen Fruit Pies (46 oz.)
Fresh Apple Pie (30 oz.)
Pumpkin Pies
45-50 mins.
25-30 mins.
30-50 mins.
Bread & Rolls
325_F
375_F
350_F
165_C
190_C
175_C
2 loaves
30 mins.
15-20 mins.
15 mins.
Bread (1 lb. loaves)
Southern Corn Bread
Brown & Serve Rolls
3
3
Cakes & Cookies
325_F
325_F
325_F
165_C
165_C
165_C
3
3
3
16-18 mins.
20 mins.
15 mins.
Sheet Cakes (11/4 --- 11/2)
Chocolate Cake
Brownies
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected
by weight of load, temperature of the product, recipe, type of pan and calibration of thermostat.
Should your recipe vary, write in your proven time and temperature for ready reference.
12
Maintenance
Cleaning and Preventative Maintenance
CLEANING THE OVEN
PREVENTATIVE MAINTENANCE
Stainless steel ovens may be kept clean and in
good condition with a light oil.
1. Saturate a cloth, and wipe the oven when it is
cold.
The best preventative maintenance measures are,
the proper installation of the equipment and a pro-
gram for routinely cleaning the ovens.
If maintenance or repairs are required, contact
your local Blodgett service company, a factory
representative or the Blodgett Oven company.
2. Dry the oven with a clean cloth.
On the stainless front or interiors, deposits of
baked on splatter may be removed with any non-
toxic industrial stainless steel cleaner. Heat tint
and heavy discoloration may be removed with any
non-toxic commercial oven cleaner.
WARNING!!
Always disconnect the appliance from the
power supply before servicing or cleaning.
1. Apply cleaners when the oven is cold. Always
rub with the grain of the metal.
Cleaning interior parts
1. Remove the racks from the oven.
2. Soak the racks in a solution of ammonia and
water.
3. Reinstall after cleaning.
13
Maintenance
Troubleshooting Guide
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Blower motor not running
S No power to oven
S Door is open
S Press POWER ON/OFF key
S Close the door
S Door switch malfunction
S Motor burned out
S *
S *
SYMPTOM: Controller displays PROB
S Short or open temperature probe
S *
S Loose probe connections at controller or
S *
thermostat
S Internal problem with controller
S *
SYMPTOM: Motor is running: No Heat
S Loose wire between element and relay
S Element burned out
S *
S *
S *
S *
S *
S Element relay malfunction
S Malfunction in controller or thermostat
S Hi limit thermal switch opened
SYMPTOM: Oven on --- Control not working
S Computer controller not properly installed
S Internal problem with computer controller
S Thermostat malfunction
S Reinstall
S *
S *
SYMPTOM: Baking Problems --- Product too light or dark
S Oven calibration S *
S Cook temperature or time not correct for the S Adjust the controller recipe program
product
S Initial raw product temperature not consistent for S Adjust the initial product temperature to meet
programmed product time and temperature
standards
*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.
WARNING!!
Always disconnect the power supply before cleaning or servicing the oven.
14
CUSTOMER
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WIRING DIAGRAM
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