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Instructions Blodgett, Modèle B48-NFR

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Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner-operating characteristics. A 1/8" pressure tap is located on the manifold to measure the manifold pressure. The supply line to the broiler should be no smaller than the inside diameter of the pipe on the broiler to which it is connected. INSTALLATION & OPERATIONS MANUAL 1186529 REV 3 (12/06) PAGE 7 OF 24 CLEANING & MAINTENANCE INFRARED/RADIANT COMPACT BROILER OPERATION DANGER EXPLOSION HAZARD In the event a gas odor is detected, shut down equipment at the main shutoff valve. Immediately call the emergency phone number of your gas supplier. CAUTION If the broiler pilots should go out the flow of gas to the broiler burners is NOT interrupted. Consequently, it is the responsibility of the operator to check the ignition of the burners immediately EVERY TIME the broiler is turned on. Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then try again. NOTICE Blodgett Range infrared broilers cook food in about half the time of conventional broilers, so adjust cooking times. Blodgett Range infrared broilers are unique in design. They incorporate our exclusive ceramic tile burners, which generate infrared rays that provide better quality products in about one-half the usual broiling time, and with less gas input than ordinary broilers. Very little energy is wasted in heating secondary surfaces, which is necessary for conventional-type broilers. Since the surface of the ceramic tiles becomes red hot in less than one-half minute, the broiler is ready to start broiling with a very short preheat time, thereby saving time, labor and energy. These glowing surfaces emit intense infrared rays, which are transmitted directly onto the product, thereby yielding better tasting broiled food in less time. The broiler design supplies 100% clean primary air to the burners, ensuring efficient combustion and maintaining full production capacity and maximum recovery, even in the most severe conditions of grease vapors and smoke atmospheres, which are created during any broiling process. Blodgett Range infrared broilers provide such rapid speed and recovery that broiling techniques may require some modification in order to take full advantage of their productive capabilities. Blodgett Range Radiant broilers offer durable stainless steel Radiants with anti corrosive steel tube burners. Flame from the burners are distributed over Radiant plates providing a penetrating heat suitable for broiling or finishing delicate dishes The location of the broiler controls and other components are shown in Figure 3 on the following page. PAGE 8 OF 24 INSTALLATION & OPERATIONS MANUAL 1186529 REV 3 (12/06) INFRARED/RADIANT COMPACT BROILER CLEANING & MAINTENANCE Figure 3 Broiler Operation Keep the bottom drip pan in place when broiling. Without it in place, excessive air is pulled past the burners, reducing temperature and cooking efficiency. LIGHTING AFTER GAS HAS BEEN SHUT OFF When turning on the main gas supply to an appliance or a group of appliances, do the following: 1. Make sure that all the control valves and power switches of all the appliances are in the OFF position. 2. Turn on the main gas supply valve. 3. Light the standing pilots of each connected appliance. OPERATION OF INFRARED COMPACT BROILER Blodgett Range infrared broilers broil in half the time of ordinary broilers. The burners reach operating temperature in just 90 seconds, and their intense infrared energy quickly heats the food, not the surrounding air. The broiling rack adjusts to five heights, and rolls out for easy access. The cooking area has removable racks and drip trays for cleaning. As food cooks, drippings drain into a collection tray on the bottom of the broiler cavity. To operate the broiler, do the following: 1. Light the constant-burning pilots located near the front of the broiler burners (unless the pilots are already lit). 2. If necessary, pull out and empty the bottom grease drawer. (Always keep the drip trays in place while broiling. Without it in place, excessive air will be pulled past the burners, reducing the cooking temperature and efficiency.) 3. Infrared: Turn the burner control to HIGH and visually check that the burners have ignited. When the burners ignite, a blue haze-type flame will cover the surface of the ceramics, but will gradually disappear within two minutes. When the burner control is set to HIGH, the ceramics will glow red and the flame on the surface of the ceramics should be barely visible, with little or no blue haze. When the burner control is set to LOW, the surface of the ceramics will glow very dull red and the flame will have a blue-haze color. (If the flame flutters or “pops” the broiler requires adjustment by a service technician.) Radiant: Turn the burner control to HIGH and visually check that the burners have ignited. Flames from the tube burner will spread over the stainless steel radiants. The stainle...