The Blodgett Zephaire 50E is an electric convection oven designed for commercial foodservice operations. It is available in single or double-stacked configurations, offering versatility to suit various kitchen layouts and production needs. The oven utilizes a unique air flow pattern where heated air is constantly recirculated over the product by a fan in an enclosed chamber. This continuous movement of air efficiently strips away the layer of cool air surrounding the food, allowing heat to penetrate quickly. This results in high-quality cooked products, often achieved at lower temperatures and in shorter cooking times compared to conventional ovens. Blodgett emphasizes energy efficiency, reliability, and ease of operation in its design, with heat normally lost being recirculated within the cooking chamber before venting, leading to substantial reductions in energy consumption and enhanced oven performance.
Function Description:
The Zephaire 50E is primarily used for baking, roasting, and other cooking applications that benefit from the even heat distribution and faster cooking times provided by convection technology. It features a single-speed blower to circulate heated air, ensuring consistent results across all racks. The oven's controls are straightforward, including a POWER ON/OFF switch, a COOL DOWN switch, an OVEN READY LIGHT, a THERMOSTAT for temperature control, and an ELECTRIC TIMER.
Important Technical Specifications:
The oven operates on electrical power and is supplied for operation on 208 volt or 220-240 volt installations. Electrical connection sizes are specified in AWG (American Wire Gauge) and are designed for 60°C copper wire at 125% of rated input, referencing the National Electric Code ANSI/NFPA 70-1987.
For 60 Hz units, the KW/Section is 5.1.
- At 208 Volts, 1 Phase: L1 Amperes is 25, L3 Amperes is 25, requiring 10 AWG Electrical Connection.
- At 208 Volts, 3 Phase: L1 Amperes is 25, L2 Amperes is 0, L3 Amperes is 25, requiring 10 AWG Electrical Connection.
- At 220-240 Volts, 1 Phase: L1 Amperes is 22, L3 Amperes is 22, requiring 10 AWG Electrical Connection.
- At 220-240 Volts, 3 Phase: L1 Amperes is 22, L2 Amperes is 0, L3 Amperes is 22, requiring 10 AWG Electrical Connection.
Load ratings for double-stacked units are double the data provided for single units.
The thermostat controls temperatures ranging from 200°F to 500°F (93°C to 260°C).
The oven is designed for countertop use but can be mounted on various stands: a 33" (83.8 cm) stand for single ovens, a 19" (48 cm) stand for double-stacked ovens on the floor, and a 24" (61 cm) stand for different installation requirements.
Clearances required for installation are 0" (0 cm) on the right, left, and back sides of the oven body, and 10" (0 cm) on the bottom. Adequate clearances are also necessary for servicing and ventilation to prevent issues like blower motor thermal overload.
Usage Features:
- Preheating: Always preheat the oven before use by setting the thermostat to the desired temperature. The "LIGHT OFF OVEN READY" light indicates when the oven has reached operating temperature.
- Temperature Control: The THERMOSTAT allows precise temperature settings within the 200°-500°F range.
- Timer: An ELECTRIC TIMER is used to set the cooking duration, with a buzzer sounding upon completion.
- Cool Down Mode: The COOL DOWN switch, when set to ON with the POWER SWITCH also ON and the door open, helps to quickly lower the oven's temperature for the next bake or if a lower operating temperature is required.
- Rack Capacity: The oven comes with five racks, but can accommodate up to nine, depending on product and pan height.
- Door Operation: The blower operation is automatically controlled by the action of the doors when in cooking mode (selector switch ON, COOL DOWN switch OFF).
- Safety Features: Fuses provide circuit protection for all electrical components. A warning advises against storing or using flammable vapors or liquids near the appliance.
Maintenance Features:
- Cleaning the Oven:
- Stainless Steel Exteriors: Can be kept clean with a light oil wipe when cold. Baked-on splatter and discoloration can be removed with non-toxic industrial stainless steel cleaner or commercial oven cleaner, always rubbing with the grain of the metal.
- Porcelain Interior: Can be cleaned with commercial oven cleaner. Caustic cleaning compounds should not contact the aluminized steel panel behind the blower wheel.
- Rack and Rack Supports: These can be removed and soaked in a solution of ammonia and water for cleaning.
- Caution: Keep liquids away from light sockets, temperature probes, heating elements, and electrical connections.
- Preventative Maintenance:
- Proper installation and a routine cleaning program are crucial for long-term performance.
- Annual Maintenance: The venting system should be checked annually for deterioration from moisture and corrosive flue products. The oven itself requires no lubrication.
- Troubleshooting Guide: A comprehensive guide helps identify common issues and suggests remedies.
- Elements not heating: Check if the oven is plugged in, power switch is ON, thermostat is set to desired temperature, and doors are closed.
- Oven not coming to ready: Wait for preheat temperature or address internal temperature control issues.
- Convection fan not running: Check if the oven is plugged in, circuit breaker is not tripped, and doors are closed.
- General baking problems: May indicate a thermostat out of calibration or improper oven venting.
- Safety Warning: Always disconnect the appliance from the power supply before servicing or cleaning to prevent injury.
- Professional Service: For repairs or adjustments, especially those considered "difficult operations" (marked with an asterisk in the troubleshooting guide), it is recommended to contact a qualified Blodgett service company or factory representative. Initial installation adjustments, such as temperature control calibration, door adjustments, leveling, and electrical component testing, are the responsibility of the dealer or installer and are not covered under the Original Equipment Warranty.
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