Blodgett Fryer BLP 40G User Manual

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  
 

Black Box Computer Accessories NBDEP 12 User Manual
Black Box Network Card Express 8 Port Mux User Manual
Black Box Network Router AC508A User Manual
Briggs Stratton Pressure Washer 020227 0 User Manual
Campbell Hausfeld Air Compressor FP260300 User Manual
Canon Camera Lens YJ12x65B IRS A User Manual
Canon Photo Printer CP 10 User Manual
Casio Calculator CLASSPAD330PLUS User Manual
Casio Cash Register CE 6100 User Manual
CH Tech Network Card PX454S User Manual