Stimmen - 2, Durchschnittliche Bewertung: 3 ( )

Hersteller: Blodgett Dateigröße: 405.62 kb Dateiname: Unterrichtssprache:

CAUTION: Take extra caution when blowing down water level control or tripping safety valve as extreme hot water and live steam are present. ADJUSTMENTS DESCALING BOILER It is recommended that the boiler be checked every 90 to 120 days for scale build up. Regular maintenance should be carried out at this time. 1. With boiler empty, close manual blowdown valve. If appliance is equipped with Automatic Blowdown, turn water supply OFF to appliance. Turn power switch ON. This will energize and close the Blowdown valve. 2. Remove 3/4" pipe plug from fitting on left front of boiler. 3. Insert appropriate hose or tube through fitting and pour in (.) half gallon (U.S.) of CLR Descaling Solution or use the Optional Deliming Assembly DPA-1 available from your dealer. 4. Replace 3/4" pipe plug securely. 5. Open water supply to appliance allowing water to fill boiler to required level. 6. Let appliance cycle. Allow two hours for descaling and cleaning. DO NOT TURN ON STEAM to the compartments. 7. Open both the blowdown and low water level control valves for complete drainage and then close both valves. 8. Turn appliance switch ON. When boiler is completely filled turn power switch OFF. This will rinse and drain boiler. Appliance with manual Blowdown valve must be opened to drain. 9. Complete Step 8 twice to assure boiler is completely rinsed. 10. Appliance is now ready for use. At least twice a year have an authorized service person clean and adjust the unit for maximum performance. TO CALIBRATE PRESSURE SWITCHES Pressure switch range is from 1 to 15 psi. Adjust all settings to maximum on high signal adjustment screw. Adjust in the following sequence: - High limit pressure switch. - Override pressure switch. - Operating pressure switch. - Turning screw clockwise to increase, counterclockwise to decrease pressure. - Use relief valve to release pressure from boiler for setting adjustments. 1. HIGH LIMIT PRESSURE SWITCHES Allow pressure to build until unit shuts off. This should occur at 15 psi. Set the high signal to switch at 14.5 psi on the gauge and the low signal to 13.0 psi. 2. OVERRIDE PRESSURE SWITCHES Allow pressure to increase to 13 psi. Set the high signal to switch at 13 psi on the gauge and the low signal to 11 psi. 3. OPERATING PRESSURE SWITCHES Set the high signal to switch at 11 psi on the gauge and the low signal to 9 psi. 4. Release pressure in boiler to below 9 psi. Elements will come on. Once pressure has reached 11 psi, elements will shut off. Repeat this process several times to make sure elements come on at 9 psi and shut off at 11 psi. Once completed, pressure switches have been calibrated. Should your unit not have the High Limit pressure switch, start procedure at Override pressure switch. SERVICE Contact your local authorized service office for any repairs or adjustments needed on this equipment. NOTE: Pressure switches are factory set. Calibration is only required if pressure switches are replaced or if adjustment is required. 5.0 TROUBLESHOOTING DOOR LEAKS 1. Check for damage to door gasket. WATER ACCUMULATES IN THE COMPARTMENT 1. Compartment drain screen clogged. Remove and clean thoroughly and then replace. WATER NOT BEING SUPPLIED TO BOILER 1. Water supply is “OFF”. 2. Defective water fill solenoid. 3. Water level control clogged or defective, unable to operate fill valve. 4. Check drain valve is closed. Also check that water level control valve is closed. 5. Supply water pressure too low. AUTOMATIC BLOWDOWN VALVE DOES NOT DRAIN 1. Defective Blowdown valve. 2. Heat exchanger build up of scalant clogging drain lines and valve. BOILER ACHIEVES PRESSURE SLOWER THAN NORMAL a) Heavy build up of lime on elements. b) Loose element connections. SAFETY VALVE BLOWS 1. Defective safety valve. 2. Pressure too high. Pressure switch requires adjustment (lower) or may be defective. 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) 25 2 Lb Pasta (Place perforated pan inside solid pan, cover pasta with cold water) Spaghetti - Regular/Vermicelli Macaroni - Shells/Elbows Noodles - ." Wide Lasagna Noodles 12 - 15 15 - 18 12 - 15 15 - 18 Frozen Casseroles, Lasagna 35 Full Pan Meat Loaf, 3 - 5 Lb Each 40 15 Lb Beef Ground Chuck Slices as Purchased 20 - 25 35 - 40 10 Lb 10 Lb Shrimp, Frozen, 10 Shrimp per Lb 5 4 Lb Beans Baked Refried 9 9 10 Lb Can 10 Lb Can Canned Vegetables 6 10 Lb Can Prunes, Dried 12 - 15 PRODUCTS TO BE COOKED IN PERFORATED PANS Product Timer Setting in Minutes Weight Per Pan Clams Frozen Fresh, Cherrystone 10 - 12 5 - 6 3 Dozen 3 Dozen King Crab, Frozen Claws Legs 4 4 - 6 2 . Lb 4 . Lb Lobster Tail, Frozen Lobster, Live, 10" - 12" 6 5 10 Lb 4 Per Pan Sal...

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