BX-14

Overview

The Blodgett BX-14 is a boilerless commercial oven in the BX-14/BCX-14 oven family. The installation and operation manual identifies the BX-14 as an oven/steamer and covers gas and electric models. The BX-14 is the boilerless model; the related BCX-14 is also covered by the manual, but its boiler-specific information is not treated here as a BX-14 feature.

The available manual is a 2019 Blodgett installation, operation and maintenance manual. It states that proper installation and routine cleaning support performance and long service, and directs owners to contact the factory, a factory representative or a local Blodgett Combi service company for maintenance and repairs.

Key Features

• Boilerless configuration: The manual specifically labels the BX-14 a boilerless oven.
• Gas and electric models: The manual includes BX-14G and BX-14E installation and rating information.
• Fan-guard cleaning access: For weekly cleaning, the BX-14 manual instructs operators to swing the fan guard forward to clean the fan, heat source and back of the guard.
• Service documentation: Blodgett provides an installation and operation manual and a parts list covering the BX-14 family. Confirm the model and serial number when identifying parts, as the parts list includes different models and revisions.

Specifications

• Product type: Boilerless oven; the manual also identifies the equipment family as combination oven/steamer.
• Gas model hot-air input: 65,000 BTU/hr for BX-14G with natural gas or propane.
• Gas-model motor: 3/4 HP; the manual lists a 208–240 VAC, three-phase, 50/60 Hz motor supply.
• Electric model rating: 19 kW, three phase, 60 Hz.
• Electric model voltage options: 208 V, 240 V or 480 V.
• Electric model maximum loads shown in the manual: At 208 V, 53/53/50 A; at 240 V, 46/46/43 A; at 480 V, 23/23/21 A. These are presented in the manual’s L1/L2/L3 rating table.
• Gas connection: 3/4-inch NPT connector for U.S. and Canadian installations.
• Maximum shelf loading: 60 lb (27.3 kg).

Installation & Requirements

Qualified installation and utilities

The manual reserves installation and service work for qualified personnel. It identifies gas piping and electrical wiring connections as work for installers experienced with the applicable requirements. Electrical connections must be made by a qualified installer, and the supply must match the voltage, amperage and phase shown on the oven’s rating plate. Disconnect power before servicing. The manual says improper installation may invalidate the warranty.

For gas models, the supply piping must provide enough gas for the maximum demand of all connected appliances without pressure loss at the equipment. The oven is adjusted for the gas type shown on its rating plate and is supplied with a regulator; the manual says not to remove it. It also warns against installing an additional regulator at the oven connection unless inlet pressure is greater than 14 inches water column (1/2 psi). Check gas pressure at the appliance while burners are on. Purge debris from gas lines before connection and check the pressure after connection. Isolate or disconnect the oven as directed in the manual during gas-line pressure testing.

For U.S. and Canadian installations, the manual references applicable local codes and, where local codes are absent, the National Fuel Gas Code NFPA 54/ANSI Z223.1, CAN/CGA-B149.1 for natural gas and CAN/CGA-B149.2 for propane. It also references the National Electrical Code ANSI/NFPA 70 or Canadian Electrical Code CSA C22.1, as applicable. Local plumbing and backflow-prevention requirements also apply.

Clearances and ventilation

The manual’s minimum clearances differ by fuel. For BX-14G, the minimum is 1 inch at the right, 0 inches at the left and 6 inches at the back. For BX-14E, the minimum is 2 inches at each side and 3 inches at the back. For service access, the manual recommends 12 inches at the oven body sides and back.

The manual calls for a mechanically driven exhaust hood sized to cover the equipment, with at least a 6-inch overhang on sides that do not adjoin a wall. Hood capacity and makeup air must be appropriate. It warns that inadequate ventilation can create health risks, operating problems, unsatisfactory baking and equipment damage; damage resulting directly from improper ventilation is not covered by the manufacturer’s warranty. Strong heat sources near the oven’s air vents can contribute to high temperatures and a safety shutdown.

Drain connection

The manual specifies a drain route to an open floor drain, avoiding flexible hose that can sag and trap water. Customer-supplied drain piping must be temperature resistant above 160°F and large enough to avoid restricting flow. A licensed plumber must make the connection. The drain must not end directly beneath the equipment or be located on the same side as the controls. Follow applicable local backflow-protection rules.

Operation

Read the safety and operating instructions before using the oven. In the event of a power failure, turn all switches off and do not attempt to operate the oven until power is restored. After a shutdown of any kind, allow a five-minute shutoff period before attempting to restart. If the oven needs to be moved, the manual says to turn off and disconnect the gas before removing the restraint cable, then reconnect the restraint after returning the oven to its original position. Do not remove the control-panel cover unless the oven is unplugged.

If you smell gas, 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. Do not use tools to turn off the gas control. If gas cannot be shut off manually, do not attempt a repair; call a qualified service technician.

Cleaning & Maintenance

The manual states that daily interior cleaning is essential for sanitation and to help prevent operating difficulties. It warns that improper cleaning can corrode the stainless-steel cavity. Use an oven-cleaning detergent with the supplied spray bottle, and follow the instructions for the cleaning product. Wear protective clothing and eyewear when using cleaning or deliming agents.

For the BX-14, weekly cleaning includes the area behind the fan guard. The manual explains that scale can build up on the fan and heat source, making the oven less efficient. Follow this sequence:

• Open the door, place the oven in cool-down mode and let it cool below 140°F (60°C).
• Once cool, turn the oven off.
• Remove the oven racks and the rack guides on the left side.
• Rotate the two screws on the left side of the fan guard and swing the guard toward the front of the oven.
• Spray cleaner thoroughly onto the fan, heat source and back of the fan guard, then secure the guard again.
• Close the door and run steam mode for approximately 10 minutes. Then swing the fan guard forward and rinse with plenty of water, as directed in the manual.

After using the spray bottle, rinse it with clean water and check that the nozzle hole is clear. The manual also says the oven/steamer requires no lubrication. It recommends contacting Blodgett or a local Blodgett Combi service company for repairs and maintenance when required.

Troubleshooting

• Oven shuts down at high temperatures: The manual notes that excessive temperatures can cause a safety shutdown. It identifies strong heat sources near the air vents and inadequate ventilation as concerns to address.
• Reduced efficiency: Scale on the fan and heat source can make the BX-14 less efficient. Follow the model-specific weekly fan-guard cleaning procedure.
• After a power failure: Turn all switches off and wait until power is restored before operating the oven.
• After a shutdown: Allow the five-minute shutoff period stated in the manual before attempting a restart.
• Gas odor: Do not light an appliance or operate electrical switches. Call the gas supplier from outside, or the fire department if the supplier cannot be reached. Do not attempt repairs.

The supplied excerpts do not provide a general fault-code list or diagnostic procedure. For service problems beyond these instructions, the manual directs owners to a qualified service technician or Blodgett Combi service provider.

Applications

The manufacturer’s product page identifies restaurants, K–12 schools, grocery and retail operations, healthcare facilities, correctional facilities and convenience stores among the markets served by Blodgett ovens. The BX-14’s 60 lb maximum shelf loading is stated in the manual. Confirm the intended menu, pan arrangement and site utilities with the equipment documentation and a qualified installer before specifying the oven for a particular kitchen.