DFG-200-ES

Overview

The oven is rated at 50,000 BTU/hr per section. It is set up for the gas type shown on its rating plate; the manual covers natural gas and propane. DFG-200-ES sections may be installed individually or in a double-stack arrangement using the appropriate accessories. A double-deck product configuration is described below where its capacity, dimensions and electrical data differ from per-section specifications.

Key Features

• Direct-fired gas heating system with four inshot burners per DFG-200-ES section.
• Removable inshot burners and electronic spark ignition are specified in the product listing.
• Fan-driven convection circulates heated air through the cooking chamber.
• The parts manual identifies components including a 3/4 HP motor, blower wheel, gas valve, ignition control, temperature probe and high-limit thermostat.
• Product information identifies an oleophobic interior liner, stainless steel exterior and stainless steel combustion chamber.
• Double-deck configuration: five 18 x 26-inch pans per deck, with five oven racks per oven listed in the parts manual.
• ENERGY STAR qualification is stated for the DFG-200-ES Premium gas convection oven.

Specifications

• Product type: Commercial gas convection oven.
• Fuel: Natural gas or propane; confirm the rating plate and ordered gas type.
• Gas input: 50,000 BTU/hr per DFG-200-ES section (14.7 kW in the export manual).
• Burners: Four inshot burners per DFG-200-ES section, according to the installation manual.
• Gas pressure, US manual: Natural gas inlet 7.0–10.5 in. W.C.; propane inlet 11.0–13.0 in. W.C. Manifold pressure is 3.5 in. W.C. for natural gas and 10.0 in. W.C. for propane.
• Gas connection: 3/4-in. NPT is listed for the double-deck product configuration.
• Temperature control: The parts manual lists a 200–500°F thermostat.
• Double-deck capacity: Five 18 x 26-in. pans per deck.
• Double-deck overall dimensions: 38 1/4 in. W x 36 7/8 in. D x 70 5/8 in. H.
• Double-deck interior dimensions: 29 in. W x 24 1/4 in. D x 20 in. H per deck.
• Double-deck electrical listing: 115 V, 60 Hz, single phase; 8 A and 3/4 HP per deck.
• Export-manual figures for the DFG-200-ES: 0.7 kW, 230 V, single phase, 50 Hz.

Electrical, gas and dimension figures above are configuration- or market-specific where indicated. Verify the oven rating plate and the applicable product specification before arranging utilities or installation.

Installation & Requirements

Qualified installation and location

The installation manual requires installation by qualified personnel and says the appliance is to be used in a well-ventilated space. Before connecting utilities, check the rating plate against the available gas and electrical services. The oven location must provide adequate air opening to the combustion chamber, be free of drafts and keep combustibles such as paper, cardboard, flammable liquids and solvents clear of the oven. The US manual states that NSF requires 6 inches of clearance at the bottom and sides for cleaning; it also says not to place the oven on a curb base or seal it to a wall, as this can restrict airflow.

Gas and electrical connections

Connect the oven to the type of gas specified on its rating plate. The manual says the supplied pressure regulator is essential and must not be removed. It is preset to provide 3.5 in. W.C. manifold pressure for natural gas or 10.0 in. W.C. for propane. Do not add another regulator at the oven connection unless inlet pressure exceeds the stated maximum. Gas piping must be sized for the total connected load; the manual notes that elbows and other fittings reduce pipe capacity. Purge debris from gas lines before connection and check the gas pressure after connection. Gas piping and electrical work must follow applicable local requirements; the manual references CSA B149.1 for Canadian gas installations and Canadian Electrical Code C22.1 for electrical installations.

For the double-deck configuration, the product listing specifies 115 V, 60 Hz, single phase, 8 A and 3/4 HP per deck. The export manual separately lists 230 V, single phase, 50 Hz for the DFG-200-ES export model. Use the rating plate and market-specific documentation to confirm the correct electrical supply.

Ventilation

The US installation manual says gas models may be vented with a mechanically driven canopy-type exhaust hood or a direct-flue arrangement, subject to applicable local ventilation codes. The manual emphasises that adequate ventilation removes vapours and products of combustion from the operating area. The export manual specifies a mechanically driven canopy-type exhaust hood for its gas models. Follow the installation instructions and ventilation rules applicable to the specific oven and installation location.

Operation

Operation is restricted to qualified personnel. For the gas-model startup sequence in the manual, turn on the gas valve, close the oven door, select the cook setting and set the thermostat to the required temperature. The fan starts and the burner ignites. On controls with a burner reset, a failed ignition lights the reset alarm; press reset to retry. If the oven still will not start after several attempts, the manual directs the operator to contact a qualified installer.

Allow the oven to reach its set temperature before loading food. The manual notes that baking times and temperatures vary with load weight, product temperature, recipe, pan type and thermostat calibration. When using a cool-down setting, open the door and select the control’s cool-down mode as directed by the applicable control instructions. To shut down, switch the oven off and close the gas valve.

Cleaning & Maintenance

Disconnect the appliance from the power supply before servicing or cleaning, and do not spray the oven with a water jet. For daily cleaning, the manual says to wipe the cold exterior with a cloth saturated with light oil, then dry it with a clean cloth. Clean stainless surfaces with a non-toxic industrial stainless-steel cleaner, applied when the oven is cold and rubbed with the grain. The manual also specifies a non-toxic industrial porcelain cleaner for porcelain interiors; follow the cleaning product and oven-surface instructions for the installed interior.

Weekly, remove the racks and rack supports and soak them in a solution of ammonia and water. Clean the air intakes, including the blower motor, rear cooling fan and fan guard; these intakes supply cooling air to internal components. The US manual’s blower-cleaning instructions also call for removing the blower-wheel cover and wheel, soaking the parts in ammonia and water, and reinstalling them after cleaning. Take care to reconnect the restraint if the oven is moved.

The manual says the oven requires no lubrication. It calls for an annual check of the venting system for deterioration caused by moisture and corrosive flue products. Repairs and adjustments should be handled by a qualified Blodgett service agency or other qualified personnel, rather than by the owner or operator.

Troubleshooting

Oven will not fire

• Check whether the gas is turned off; turn the gas valve on.
• Check that the oven is plugged in and that the control-panel power switch is on.
• Set the control to Cook or Oven On and choose a temperature above ambient temperature.
• Close the oven doors.
• If computerized controls show an error code, the manual marks further corrective action as a qualified-personnel task.

Oven does not come to ready

• Allow time for the oven to reach preheat temperature.
• Check that the gas valve is fully on and the quick disconnect is connected.
• If gas pressure is too low, contact the local gas representative.
• Deactivate the fan-delay feature if it is active.
• The manual identifies an internal main-temperature-control problem as requiring service.

Convection fan does not run

• Check the electrical supply and plug, confirm the control is in Cook or Oven On, and reset a tripped circuit breaker.
• Check whether fan delay is active and deactivate it if appropriate.
• Close the oven doors.

General baking problems

The manual lists incorrect computerized product programming, thermostat calibration and improper oven venting as possible causes. Reprogram the control according to its operating instructions. The manual marks thermostat and venting remedies for qualified personnel and recommends using a local Blodgett service agency for repairs or adjustments.

Applications

The convection system and double-deck pan capacity make the DFG-200-ES relevant to commercial kitchens and bakeries handling repeated oven batches. The manual includes guidance and example cooking tables for meats, fish, casseroles, potatoes and baked goods. Actual results depend on the recipe, food load, pan and oven calibration.