DFG-100 XCEL

Overview

The Blodgett DFG-100 XCEL is a gas convection oven. In a convection oven, a fan continually recirculates heated air around food in an enclosed cooking chamber. The moving air removes the cooler layer surrounding the product so heat can penetrate. The manual explains that this cooking method can produce food at a lower temperature and in less time than a conventional deck or range oven.

The oven’s heat is recirculated within the chamber before it is vented. The manual describes this as supporting energy efficiency and oven performance. The DFG-100 XCEL is specified for natural gas or propane, with standard-rate and high-rate operation.

Key Features

• Convection airflow: A fan circulates heated air through the enclosed cooking chamber.
• Two input rates: The manual lists standard and high rates for the gas oven.
• Two fan speeds: The operating and parts information identifies high-fan and low-fan settings.
• Control options: The parts manual lists multiple control types for DFG-100 XCEL ovens, including Infinite, digital time and temperature, CH Pro 3, IQ2, Smartouch and Humidaire controls. Confirm the installed control type when identifying replacement parts.

Specifications

• Product type: Gas convection oven.
• Model: DFG-100 XCEL.
• Cooking method: Fan-driven recirculation of heated air in an enclosed chamber.
• Gas types: Natural gas and propane; the oven is factory-adjusted for the gas type shown on its rating plate.
• Oven input, standard rate: 60,000 BTU/hr (17.6 kW; 63 MJ/h in the Australia listing) per section.
• Oven input, high rate: 80,000 BTU/hr (23.5 kW; 84 MJ/h in the Australia listing) per section.
• Natural gas heating value: 1,000 BTU/cu. ft. (37.3 MJ/m³).
• Propane gas heating value: 2,550 BTU/cu. ft. (95.0 MJ/m³).
• Specific gravity: Natural gas 0.63; propane 1.53 (air = 1.0).
• Natural gas manifold pressure: 2.0 in. W.C. at standard rate and 3.5 in. W.C. at high rate (0.50 and 0.87 kPa).
• Propane manifold pressure: 5.5 in. W.C. at standard rate and 10.0 in. W.C. at high rate (1.43 and 2.5 kPa in the gas specifications table; the pressure regulation section also gives 1.37 and 2.49 kPa).
• Natural gas inlet pressure: Minimum 7.0 in. W.C. (1.742 kPa); maximum 10.5 in. W.C. (2.61 kPa).
• Propane inlet pressure: Minimum 11.0 in. W.C. (2.74 kPa); maximum 13.0 in. W.C. (3.23 kPa).
• Main burner orifice: Natural gas 2.1 mm; propane 1.3 mm (55 MTD).

Installation & Requirements

Installation and gas or electrical service work must be carried out by qualified personnel. For U.S. and Canadian installations, the manual calls for compliance with local codes or, where local codes are absent, the National Fuel Gas Code, ANSI Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable. Electrical installation is to follow local codes or, where they are absent, the National Electrical Code, ANSI/NFPA 70, or Canadian Electrical Code C22.1, as applicable. The manual also calls for backflow prevention in accordance with applicable federal, provincial and local codes.

For the DFG-100 XCEL, the manual lists clearances from combustible or non-combustible construction of 0 in. at the right side, left side and back, and 6 in. at the bottom. For servicing, it lists 12 in. at the sides and back. It also states that 6 in. is required at the bottom and sides for cleaning, and cautions against placing the oven on a curb base or sealing it to a wall. Maintain adequate access to the combustion-air opening.

Place the oven in an area free of drafts and keep combustibles such as paper, cardboard, flammable liquids and solvents clear of the oven area. Adequate combustion and ventilation air must be available. The manual says a properly sized gas supply is essential: piping must provide enough gas for the maximum demand of all appliances on the line without pressure loss at the equipment. Purge gas lines of metal filings, shavings, pipe dope and other debris before connecting the oven. The supplied regulator is essential to correct operation and should not be removed. Do not install an additional regulator at the gas connection unless inlet pressure exceeds the stated maximum. Check gas pressure after connection.

For routine service movement, the manual notes that the gas hose restraint may permit limited movement. If the oven must be moved farther from the wall, turn off and disconnect the gas before removing the restraint, then reconnect the restraint when the oven is returned to its normal position.

Operation

Use the gas type identified on the oven rating plate. The oven’s control panel must be set to a cooking mode and the desired cook temperature; the control and operating options vary by oven build. The manual’s troubleshooting guidance identifies COOK or OVEN ON as the relevant setting for firing and fan operation on applicable controls. Keep the doors closed when required for operation.

The manual describes a residual-heat method for setting a product: leave the product in the oven for 5–7 minutes with the fan off so residual heat sets the product, then turn the oven on for the remainder of the bake. It also advises turning the oven lights off when the product is not being viewed, because leaving them on for extended periods shortens bulb life. Suggested cooking times and temperatures in the manual are starting references only; actual results can vary with load weight, product temperature, recipe, pan type and thermostat calibration.

Cleaning & Maintenance

Daily cleaning: Turn the oven to COOL DOWN. The doors may be opened to speed cooling. When the exterior is cold, wipe it with a cloth saturated with mild soap and water, then dry with a clean cloth. The manual says heat tint and heavy discoloration may be removed with a non-toxic, non-caustic commercial oven cleaner and stainless steel polish. For baked-on interior splatter, use a non-toxic, non-caustic, food-safe commercial oven cleaner according to its manufacturer’s directions, rubbing with the grain of the metal.

Weekly cleaning: Remove loose debris or particle buildup from the racks, rack supports, baffle, blower wheel and temperature probe.

Monthly cleaning: Remove the racks, rack supports and baffle. Hold the blower wheel with a gloved hand and clean its fins with an L-shaped brush; use a hand brush on the centre portion, then wipe around the fan with a damp towel. Soak the racks, supports and baffle in a non-toxic, non-caustic, food-safe commercial oven cleaner, overnight if necessary, and reinstall them. Wipe the temperature probe with a damp towel, handling it carefully. Brush debris from the cooling fan at the back of the oven behind the control compartment.

Annual scheduled maintenance: The manual assigns these checks to an authorized service agency: inspect the venting system, check gas pressure and burner flame, check temperature calibration, adjust and grease the door switch for proper closure, and clean debris from the control tray. Check for loose connections and replace discoloured connections. Disconnect the appliance from the power supply before cleaning or servicing.

Troubleshooting

Oven will not fire

The manual lists these possible causes and checks: the gas may be off, the oven may be unplugged, the control-panel power switch may be off, the control may be set below ambient temperature, the doors may be open, or a computerized control may show an error code. Turn the gas valve on, connect the electrical supply cord, set the control to COOK or OVEN ON, set the desired cook temperature and close the doors. For an error code, the manual marks the remedy as a qualified-personnel task.

Oven does not come to ready

The oven may not have reached preheat temperature; wait for it to preheat. Check that the gas valve is fully on and that the quick disconnect is connected. If gas pressure is too low, contact the local gas representative. A fan-delay feature may be active, or there may be an internal problem with the main temperature control; the manual marks the control-related remedy for qualified personnel.

Convection fan does not run

Check whether the oven is plugged in, set to COOK or OVEN ON, and whether the doors are closed. The manual also lists a tripped circuit breaker or an active fan-delay feature as possible causes. Reset the breaker or deactivate the fan-delay feature if applicable.

General baking problems

The manual lists incorrect product programming on computerized controls, thermostat calibration and improper oven venting as possible causes. Reprogram the control according to the operation instructions. The remaining adjustments are marked for qualified personnel. The manual recommends that repairs and adjustments be handled by a local Blodgett service agency rather than the owner or operator.

Applications

The manual’s suggested cooking chart covers meats, poultry, fish and seafood, cheese dishes, potatoes and baked goods. Examples include hamburgers, roasts, chicken, fish, casseroles, potatoes, pies, bread, biscuits and sheet cakes. Its listed times and temperatures are guidance rather than guarantees; the manual notes that cooking results depend on the product, load, recipe, pan and oven calibration.