CTB

Overview

The Blodgett CTB is a half-size electric convection oven for commercial kitchens that need compact baking capacity. It is offered as a single- or double-compartment oven. Each compartment accepts five standard 13" x 18" half-size baking pans, with five removable chrome-plated racks and nine rack positions. The standard-depth baking compartment provides front-to-back pan placement.

The CTB’s standard controls are solid-state manual, with separate thermostat and timer dials. A cook/cool-down selector, two-speed fan and 60-minute timer support routine baking and batch cooking. The manufacturer’s specification sheet lists a temperature range of 200°F to 500°F (93°C to 260°C). Blodgett also lists optional digital, touchscreen and programmable control configurations.

Key Features

• Half-size capacity: Five standard 13" x 18" pans per compartment.
• Rack flexibility: Five chrome-plated removable racks and nine rack positions, with a minimum 1-5/8" spacing.
• Convection circulation: A two-speed fan motor and 1/4 HP blower motor circulate air in the baking compartment. The blower motor has automatic thermal overload protection.
• Temperature and time control: Solid-state manual controls are standard, with separate thermostat and timer dials. The manual describes a 60-minute cook timer.
• Construction: The specification sheet lists a full angle-iron frame, stainless steel front, top, sides and back, a double-pane thermal glass window in a stainless steel door frame, and solid mineral-fibre insulation at the top, back, sides and bottom. The baking compartment has a double-sided, 14-gauge porcelainized liner.
• Door options: A solid stainless steel door and right-hand hinged door are listed as no-additional-charge options.
• Control options: Listed choices include solid-state digital control with cook-and-hold and Pulse Plus, SimpleTouch touchscreen control with recipe storage and grouping, rack timing, cook-and-hold, fan delay, fan pulse and HACCP storage, as well as other programmable controls. Confirm the selected control configuration when ordering.
• Additional accessories: The specification sheet lists optional legs, casters, stainless steel stands, a vent riser, cord set with receptacle, extra racks, a stainless steel oven liner and a ventless hood. These are accessories, not standard oven features.

Specifications

• Product type: Half-size electric convection oven.
• Configurations: Single or double compartment.
• Pan capacity: Five 13" x 18" standard half-size pans per compartment.
• Racks: Five chrome-plated removable racks per compartment; nine rack positions; minimum spacing 1-5/8" (41 mm).
• Floor space: 30-1/4" W x 25-1/8" D (768 x 638 mm).
• Interior per compartment: 15-1/4" W x 20" H x 21" D (387 x 508 x 533 mm).
• Temperature range: 200°F–500°F (93°C–260°C).
• Standard input: 5.6 kW per oven section; 8.0 kW increased-output option.
• Electrical supply, 60 Hz, standard 5.6 kW: 208 V, single phase, 27/0/27 A; 208 V, three phase, 24/12/15 A; 220/240 V, single phase, 24/0/24 A; or 220/240 V, three phase, 21/11/14 A.
• Electrical supply, 60 Hz, increased-output 8.0 kW: 208 V, single phase, 35/0/35 A; 208 V, three phase, 22/20/21 A; 220/240 V, single phase, 32/0/32 A; or 220/240 V, three phase, 20/18/19 A.
• Export electrical supply, 50 Hz: 240/415 V, three-phase WYE, 5.6 kW, 11/0/9/3 A or 8 kW, 13/11/11/2 A; 230/400 V, three-phase WYE, 5.6 kW, 11/0/10/1 A or 8 kW, 13/11/11/2 A.
• Motor: 1/4 HP, two-speed; 1140 and 1725 RPM at 60 Hz, or 1425 and 950 RPM at 50 Hz.
• Approximate shipping weight: Single, 295 lb (134 kg); double, 595 lb (270 kg).
• Crate size: 36" L x 32" W x 35" H (914 x 813 x 889 mm); the double oven ships in two crates.
• Minimum entry clearance: Uncrated, 25-1/16" (636 mm); crated, 30-1/4" (775 mm).
• Clearance listed on the specification sheet: 0" (0 mm) from combustible and non-combustible construction. Follow the model manual and applicable local requirements for installation.
• Warranty stated on the specification sheet: Three years on oven parts, two years on labour and five years limited on the oven door. The sheet directs international-market customers to their local distributor.

Installation & Requirements

Installation must be performed by a qualified installer and comply with applicable local and national requirements. Before connecting utilities, check the oven rating plate to verify that the model’s electrical specifications match the site supply. The CTB manual places the rating plate on the underside of the upper ledge above the control panel. Wiring diagrams are in the control compartment; the supply conduit enters at the rear and connects to the electrical block in that compartment.

The CTB is an electric oven, so no gas connection is specified for this model. The manual’s electrical instructions state that the oven is supplied for single- or three-phase grounded circuits, depending on configuration. Use the electrical rating for the exact oven on its rating plate rather than assuming that every CTB uses the same voltage or phase. The manual calls for adequate air supply and unobstructed ventilation; insufficient ventilation can cause the blower motor’s thermal overload protection to trip. It also warns that high ambient temperatures can cause a safety shutdown. Keep the area accessible for service and clear of combustibles. The manual advises against placing strong heat sources, such as open-flame ranges, griddles or charbroilers, near the oven; it recommends a heat shield if such a source is present.

The CTB manual specifies 0" clearance at the oven body’s left side and back. The manufacturer’s specification sheet lists 0" clearance from combustible and non-combustible construction. Confirm installation details against the manual and applicable local requirements. Optional legs, stands, casters and a cord set with receptacle are listed separately; the selected setup affects how the unit is supported and connected.

For stacking, the manual describes securing the upper oven to the lower oven with connecting bolts and washers. After assembly, level the oven using the adjustable feet or casters. The manual notes that casters are not supplied for the 4" legs or the listed 5-3/4" and 7" stands; when casters are fitted, install locking casters at the front and non-locking casters at the back.

Operation

Operation is for qualified personnel familiar with the oven and its controls. With the standard solid-state manual control, select OVEN ON, set the thermostat to the required temperature and preheat until the oven-ready light goes out. Load the product, set the cook timer and remove the product when the timer sounds. Turn the selector to OVEN OFF when finished. The manual describes a solid-state thermostat with either customer-specific preset temperatures or an infinite temperature selection from 200°F to 500°F (95°C to 260°C); the specification sheet gives the general CTB range as 200°F to 500°F (93°C to 260°C).

The selector switch also provides a COOL DOWN mode. The manual instructs operators to open the oven door and select COOL DOWN when using that mode. Control operation varies with the installed option, so use the instructions for the oven’s actual panel. The listed digital and programmable options add functions such as cook-and-hold, pulse, fan delay and recipe storage; these are not included with every control configuration.

For initial installation, the export-series manual covering CTB/R models instructs operators to set the thermostat to 260°C and run the oven for two hours before loading product. This burn-in produces smoke; the manual says to clean the oven afterward. Follow the instructions supplied for the specific CTB and control configuration.

Cleaning & Maintenance

Disconnect the oven from its power supply before cleaning, inspection, maintenance or repair. The manual warns not to spray the oven with a water jet. Clean the exterior when the oven is cold: wipe with a cloth saturated with light oil, then dry with a clean cloth. For stainless surfaces, use a non-toxic industrial stainless-steel cleaner when the oven is cold and rub with the grain. Clean the porcelain interior with a non-toxic industrial porcelain cleaner.

For weekly cleaning, remove the racks and rack supports and soak them in a solution of ammonia and water. Clean the air intakes weekly; they supply cooling air to internal components and are generally located at the rear and sides of the equipment. The export-series manual covering CTB/R models also specifies an annual check of the main electrical connection and removal of the blower wheel for soaking in ammonia and water. Reinstall removed parts after cleaning. Do not allow caustic cleaning compounds to contact the temperature probe, aluminized-steel heating-element cover or blower wheel. The manual directs operators to contact a Blodgett service company, factory representative or Blodgett for maintenance or repairs.

Troubleshooting

The CTB manual provides these initial checks for common operating symptoms:

• Heating elements do not come on: Check whether the oven is plugged in, the control-panel power switch is on, the control is set above ambient temperature and the doors are closed. If computerized controls show an error code, the manual marks the next remedy with an asterisk, indicating a difficult operation for qualified personnel.
• Oven does not reach ready: The oven may not have reached preheat temperature; wait for it to preheat. If applicable, the fan-delay feature may be active. The manual identifies an internal main temperature-control problem as another possible cause; its remedy is marked for qualified personnel.
• Convection fan does not run: Check the power connection, confirm the oven is in COOK or OVEN ON mode, check for a tripped circuit breaker, account for an active fan-delay feature if fitted, and close the doors.
• General baking problems: The manual lists incorrect computerized-control programming and an out-of-calibration thermostat as possible causes. Reprogram the control according to its operation instructions; thermostat calibration work is marked for qualified personnel.

The manual uses an asterisk to identify difficult remedies that should be performed only by qualified personnel. If the oven will not operate after the basic checks, use qualified service personnel.

Applications

The five half-size pan positions per compartment suit commercial batch baking and reheating where a full-size pan footprint is not required. Kitchens can use the CTB for items such as sheet-pan baked goods, side dishes and prepared menu components, loading one or both oven sections according to the selected configuration. The nine rack positions allow operators to choose rack placement for the product and pan arrangement. Blodgett’s manual includes suggested operating times and temperatures for foods including meats, poultry, fish, casseroles, potatoes and baked goods; it cautions that actual results vary with load weight, product temperature, recipe, pan type and thermostat calibration.