DFG-200

Overview

The Blodgett DFG-200 is a full-size, bakery-depth gas convection oven for commercial kitchens. A fan continually recirculates heated air through the enclosed cooking chamber, helping heat reach food more quickly than in a conventional deck or range oven. The manual notes that convection cooking can produce quality results at lower temperatures and in less time; actual results depend on the food, load, recipe, pan and oven calibration.

The DFG-200 has a fully welded angle-iron frame. Its baking chamber accommodates five standard 18 x 26-inch pans. The oven is rated for 60,000 BTU/hr per section and is configured for the gas type shown on its rating plate: natural gas or propane. Controls and other details can differ by model configuration, so check the unit’s rating plate and documentation before installation or ordering parts.

Key Features

• Bakery-depth chamber: Holds five standard 18 x 26-inch pans.
• Convection cooking: A fan recirculates heated air around products inside the chamber.
• Fully welded angle-iron frame: A construction feature identified by the manufacturer.
• Natural gas or propane: The oven is factory-adjusted for the gas type specified on its rating plate.

Specifications

• Product type: Gas convection oven.
• Model: Blodgett DFG-200.
• Oven depth: Bakery depth.
• Pan capacity: Five standard 18 x 26-inch pans.
• Gas input: 60,000 BTU/hr per section for natural gas or propane.
• Natural gas inlet pressure: 7.0 inches water column minimum and 10.5 inches water column maximum.
• Propane inlet pressure: 11.0 inches water column minimum and 13.0 inches water column maximum.
• Natural gas manifold pressure: 3.5 inches water column.
• Propane manifold pressure: 10.0 inches water column.
• Gas regulator: Supplied with the oven; the manual states it is essential for proper operation.

Installation & Requirements

Installation and service are for qualified personnel. For installations in Canada, the manual calls for compliance with local codes or, where local codes are absent, the applicable Canadian Natural Gas Installation Code CAN/CGA-B149.1 or Propane Installation Code CAN/CGA-B149.2, as well as the Canadian electrical code requirements it identifies. Confirm applicable local requirements and the gas type on the oven’s rating plate before connecting the unit.

The manual specifies six inches of clearance at the DFG-200 oven body’s right side, left side, back and bottom, including when ovens are stacked. It also calls for 12 inches at the sides and back for service access. Maintain adequate combustion and ventilation air, locate the oven away from drafts, and keep combustible items such as paper, cardboard, flammable liquids and solvents clear of the oven area. The manual says not to place the oven on a curb base or seal it to a wall.

Size the gas supply to meet the combined demand of appliances on the line without pressure loss at the oven. The manual instructs installers to purge gas lines of metal filings, shavings, pipe compound and other debris before connection, then check gas pressure. The supplied regulator should not be removed; the manual cautions against adding another regulator at the oven connection unless inlet pressure exceeds the specified maximum. During pressure testing of the gas piping, follow the manual’s isolation instructions: disconnect the oven and its shutoff valve for tests above 1/2 psig, and close the oven’s individual manual shutoff valve for tests at or below that pressure.

For ovens mounted on casters, the manual calls for a commercial flexible connector with at least 3/4-inch inside diameter and a quick-connect device. Use the supplied restraint to limit oven movement and prevent strain on the connector. If the unit must be moved beyond the restraint’s permitted movement, turn off and disconnect the gas before removing the restraint; reconnect it after returning the oven to its normal position. Gas connection, pressure checks and adjustments must be handled by qualified personnel.

Operation

The manual includes suggested cooking references, but cautions that actual times and temperatures vary with load weight, product temperature, recipe, pan type and thermostat calibration. Examples include chicken pieces at 350°F for 30 to 40 minutes, Idaho potatoes at 400°F for 50 minutes, and baking soda biscuits at 375°F for 15 to 20 minutes. Treat these as starting references from the manual, not guaranteed results for every load. Turn the oven lights off when you are not viewing the product; the manual notes that leaving them on for extended periods shortens bulb life.

Cleaning & Maintenance

For interior cleaning, the manual describes removing the racks, rack supports and blower wheel cover, then cleaning the porcelain interior with a commercial oven cleaner. Keep caustic cleaning compounds away from the temperature probe and blower wheel. Allow cleaner to sit for the time stated on its label, or 10 to 20 minutes as directed in the manual, wipe it out with a wet cloth, and reinstall the removed components.

Keep the air intake (cooling fan) behind the oven free of lint, grease and other airflow obstructions. The manual says this helps extend the life of oven components. It calls for an annual check of the venting system for deterioration caused by moisture and corrosive flue products; it states that the oven requires no lubrication. Disconnect the appliance from its power supply before cleaning or servicing. Contact a Blodgett service company, factory representative or the manufacturer for maintenance or repairs; the manual recommends that repairs and adjustments be performed by the local service agency rather than the owner or operator.

Troubleshooting

• Oven will not fire: The manual lists the gas being off, the oven being unplugged, the control-panel power switch being off, the control set below ambient temperature, open doors, or an error code on computerized controls as possible causes. Check the gas valve, electrical connection, control setting and door position. For an error code or a difficult repair, contact qualified service personnel.
• Oven does not come to ready: It may not have reached preheat temperature, the gas valve may not be fully on, the quick disconnect may not be connected, gas pressure may be too low, a fan-delay feature may be active, or the main temperature control may have an internal problem. Allow preheating, check the valve and quick connect, and contact the local gas representative if pressure is suspected. Have internal control problems handled by service personnel.
• Convection fan does not run: The manual lists an unplugged oven, a control not set to cook mode, a tripped circuit breaker, an active fan-delay feature or open doors. Check the power connection and control mode, reset the breaker if needed, check the doors, and follow the control instructions for any fan delay.
• General baking problems: Possible causes include incorrect product programming on computerized controls, an out-of-calibration thermostat or improper oven venting. Check the program and have calibration or venting issues addressed by qualified personnel.

The manual marks difficult remedies for qualified personnel and advises against owner/operator repairs or adjustments. It warns that Blodgett cannot assume responsibility for damage resulting from service by unqualified personnel.

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