BC-20G

Overview

The Blodgett BC-20G is a gas-fired, boiler-based roll-in combi oven. It provides steam and hot-air cooking modes in a format that accepts a roll-in rack. The capacity is up to 28 steam-table pans or 14 full-size 18 × 26-inch baking pans, supporting batch cooking in kitchens such as cafeterias and other high-volume food-service operations.

The product information lists a natural-gas configuration with a total gas input of 215,000 BTU/hr. The installation and operation manual covers both the BC-20G and BC-20E; the electrical and gas details below are identified for the BC-20G where applicable.

Key Features

• Roll-in rack capacity for up to 28 steam-table pans or 14 full-size 18 × 26-inch baking pans.
• Boiler-based combi cooking with steam and hot-air modes. The manual lists gas inputs of 90,000 BTU/hr for steam and 125,000 BTU/hr for hot air.
• Gas model offered in natural-gas and propane versions in the Blodgett BC-20G product family. The specifications below describe the natural-gas SKU.
• Blodgett’s parts documentation identifies model components such as the boiler, blower motor, inverter drive, cavity probe, door switch and gas valve. Parts can vary by control configuration and production date.

Specifications

• Model: Blodgett BC-20G.
• Product type: Gas, roll-in, boiler-based combi oven.
• SKU: BC-20G_NG.
• Gas type for this SKU: Natural gas.
• Listed gas input: 215,000 BTU/hr total.
• Manual gas input ratings: Steam, 90,000 BTU/hr; hot air, 125,000 BTU/hr.
• Capacity: Roll-in rack; up to 28 steam-table pans or 14 full-size 18 × 26-inch baking pans.
• Gas connection: 3/4-inch NPT connector for U.S. and Canadian installations.
• Natural-gas inlet pressure: 5–14 inches water column.
• Natural-gas manifold pressure: 3.5 inches water column.
• Electrical ratings listed for the BC-20G: 115 V, single phase, 20 A, NEMA 5-20R dedicated receptacle; or 208/240 V, single phase, 15 A, NEMA 6-15 dedicated receptacle.
• Water pressure: 40 PSI minimum and 116 PSI maximum; the regulator setting is 35 PSI preset.
• Water connection: 3/4-inch hose fitting; minimum 3/8-inch ID hose.
• Water quality ranges in the manual: TDS 40–125 ppm; hardness 35–180 ppm; chlorides below 25 ppm; silica below 13 ppm; chlorine below 0.2 ppm; chloramine below 0.2 ppm; pH 7.0–8.5.
• Drain: Atmospheric vented drain with a 2-inch O.D. connection; maximum water drain temperature 140°F (60°C).
• Warranty: 1-year parts and labour.

Installation & Requirements

Clearances and ventilation

The BC-20G manual specifies 6 inches of clearance at the right side, left side and back of the unit. For servicing, it recommends 12 inches at the left side and back. The manual calls for a properly designed, mechanically driven exhaust hood sized to cover the equipment, with at least 6 inches of overhang on sides not adjacent to a wall. The oven should be placed where it is accessible for operation and service and away from drafts. The manual warns that excessive surrounding temperatures can cause a safety shutdown.

Gas, electrical, water and drain connections

Gas piping must provide enough capacity for the demand of all appliances on the line. The BC-20G has a factory-supplied regulator, which the manual says is essential to proper operation and should not be removed. The manual specifies a natural-gas inlet pressure of 5–14 inches water column and a manifold pressure of 3.5 inches water column. Have the gas connection checked for leaks and verify pressure at the appliance. Installation must follow applicable local requirements; the manual names the National Fuel Gas Code and CAN/CSA-B149.1 for U.S. and Canadian installations.

For the BC-20G, the manual lists dedicated electrical receptacles at 115 V, single phase, 20 A, NEMA 5-20R, or 208/240 V, single phase, 15 A, NEMA 6-15. The unit uses a variable-frequency inverter drive, which can cause some GFCIs to trip when the oven is switched on. Blodgett recommends a Pass and Seymour model 2095, 20 A, 125 VAC, 60 Hz specification-grade GFCI receptacle for this model.

Connect water within the manual’s stated pressure range and water-quality limits. The drain uses a 2-inch connection and must be routed to an open drain or a vented standpipe. The manual specifies temperature-resistant drain material rated above 160°F and warns against drain runs with dips or sags that can collect water. It also cautions that an inline trap can cause drain backup. A licensed plumber must make the drain connection.

Operation

Before first use, the manual directs the operator to confirm that the unit is level, electrical connections are correct, water is on and connections are watertight, grease filters are in position, and the transport cart is inside the cooking cavity. It warns that water can spill onto the floor if the cart is not inserted. For the BC-20G, check gas fittings with leak-detection solution before operation.

The manual describes steam and hot-air operating modes. In the event of a power failure, turn all switches off and do not operate the oven until power returns. After a shutdown of any kind, allow a five-minute shutoff period before attempting a restart. If gas is smelled, do not try to light an appliance or touch electrical switches. Use an exterior phone to call the gas supplier; if the supplier cannot be reached, call the fire department.

Cleaning & Maintenance

Daily interior cleaning

The manual states that daily interior cleaning is essential for sanitation and to help prevent operating difficulties. It cautions that improper cleaning can corrode the stainless-steel cavity and says not to use abrasive cleaners. To clean, place the oven in cool-down mode and let it cool below 140°F (60°C). Apply a mild oven detergent using the supplied spray bottle, following the cleaner’s safety instructions. Close the door and run steam mode for 10 minutes, then open the door and rinse the interior with the attached spray hose. Leave the door open overnight to vent the oven. If the oven will be out of use for an extended period, run hot-air mode to dry it.

Exterior and upkeep

Clean the cold exterior with a light oil applied to a cloth, then wipe it dry with a clean cloth. Do not spray the exterior with water or clean it with a water jet; the manual warns that water jets can introduce chlorides into the stainless steel and start corrosion. Keep the air intake and cooling fan behind the oven free of lint, grease and other airflow obstructions; the manual says keeping this area clear extends component life. For deliming and cleaning agents, wear protective clothing and eyewear as directed by the manual.

Troubleshooting

• GFCI trips when switching on: The manual explains that the variable-frequency inverter drive can produce high-frequency noise and increased leakage current to ground, which may cause some GFCIs to trip at startup. Blodgett recommends the specified Pass and Seymour model 2095 receptacle for this BC-20G.
• Safety shutdown: The manual notes that excessively high temperatures can trigger a safety shutdown. Check that the oven is not exposed to an excessively hot operating area and that ventilation is functioning as intended.
• Door does not close properly: The manual provides a door-hinge adjustment procedure. Have adjustments or repairs handled by a qualified service technician if needed.
• Drain backup or restricted drainage: The manual warns that unsuitable drain material, restricted flow, or a sagging run that holds water can affect performance. It also cautions that an inline trap can cause drain backup.
• Gas smell: Do not attempt to light the oven or operate electrical switches. Call the gas supplier from outside; if unreachable, call the fire department. Do not try to repair a gas control yourself.
• After a shutdown: Turn switches off after a power failure and wait five minutes after a shutdown before attempting a restart. Do not use the oven until power is restored following an outage.

The parts manual lists replacement components for the BC-20G, including control, blower, steam-generator, burner and door components. For diagnosis or repair, use the correct parts information for the oven’s control configuration and production date, and consult a qualified service provider.

Applications

The roll-in format and pan capacity suit batch production in institutional and commercial kitchens, including school cafeterias, where staff need to prepare multiple pans of food in a single oven. Steam and hot-air modes support different cooking needs within the same appliance footprint.