XR8G

Overview

The Blodgett XR8G is a gas-fired mini rotating rack convection oven for commercial bakery production and product display. Its rack rotates continuously while the airflow system moves a large volume of air at low velocity to promote even heat distribution. The oven uses indirect-fired in-shot burners and an internal steam system. Large viewing windows and four side-mounted halogen lights make it possible to see products during baking.

The XR8G holds eight standard 18” x 26” full-size bake pans at 4” spacing. Its rack slides can be adjusted without tools in 1” increments, and the rotating rack can be removed without tools for cleaning. A 12-pan stand with adjustable spacing, removable crumb trays and low-profile casters is listed as a standard feature.

Key Features

• Rotating rack: Continuous rotation supports a no-turn bake; the rack is removable without tools.
• Adjustable pan slides: Slide spacing adjusts without tools in 1” increments, allowing different spacing configurations.
• Airflow: The oven’s airflow system moves a large volume of air at low velocity for even heat distribution.
• Steam: An internal steamer produces steam for products such as bagels and artisan breads.
• Digital controls: Standard controls provide six programmable presets, separate bake and steam times, steam vent control, blower delay and cool-down mode.
• Blower delay: The convection fan can be turned off for up to 10 minutes, a feature suited to delicate bakes.
• Viewing and lighting: Dual-pane glass doors and four side-mounted halogen lights provide a view of the baking chamber.
• Construction: The oven has a fully welded angle iron frame, a 304 stainless steel interior, stainless steel front, top and sides, and independent removable doors with dual-pane tempered glass.
• Optional MenuSelect control: This control supports multi-stage programming for up to 99 products and includes Cook & Hold, core probe cooking and a USB port. It is an option, not the standard control.

Specifications

• Model: XR8G, gas mini rotating rack oven.
• Fuel: Gas; the model is listed for natural gas or propane, subject to the oven’s rating plate and gas setup.
• Maximum gas input: 110,000 BTU/hr (32 kW; 116 MJ/hr).
• Gas connection: 3/4” NPT.
• Inlet pressure: Natural gas, 5.0” W.C. minimum to 14.0” W.C. maximum; propane, 11.0” W.C. minimum to 14.0” W.C. maximum.
• Manifold pressure: Natural gas, 3.5” W.C.; propane, 10” W.C.
• Power supply: 120V, 60Hz, 1 phase, 15 amp maximum dedicated circuit; the specification sheet also lists 220–240V, 50Hz, 1 phase, 2 wire.
• Pan capacity: Eight 18” x 26” full-size pans at 4” spacing.
• Rack slide spacing: Adjustable in 1” increments.
• Interior dimensions: 32” wide x 32” deep.
• Floor space: 48.23” wide x 40.27” deep.
• Water supply pressure: 40–75 psi.
• Water connection and flow: 3/4” GHT; 27 GPH (102 LPH).
• Drain: 3/4” NPT rear drain connection.
• Motor: Two-speed, 3/4 horsepower convection motor with automatic thermal overload protection.
• Stand: Standard 12-pan stand with adjustable spacing, removable crumb trays and low-profile casters.
• Approximate shipping weight: Oven, 950 lb.; stand, 175 lb.
• Minimum entry clearance: 45” uncrated; 49.25” crated.
• Published warranty terms: Two years on oven parts, one year on oven labour and five years on the oven door, as stated in the specification sheet.

Installation & Requirements

Location and ventilation

The specification sheet lists 0” clearance from combustible and non-combustible construction, with 12” from the back, sides and top recommended for service. For gas models, the installation manual emphasizes proper ventilation to remove vapours and products of combustion. The oven may be installed under an operational hood or directly vented, as addressed in the XR8G service evaluation checklist. Follow applicable local ventilation and installation codes; the manual refers to NFPA 96 in the absence of local ventilation codes.

The listed minimum entry clearance is 45” for the uncrated oven and 49.25” for the crated oven. The oven’s rating plate is on the right side; check it against the available gas and electrical services before making utility connections. The manual cautions against placing strong heat sources such as open-flame ranges, griddles or charbroilers near the oven, and notes that excessive temperatures can cause a safety shutdown.

Gas, water and electrical connections

Gas piping must be sized to supply the oven’s 110,000 BTU/hr input along with the demand of other appliances on the line. The oven is supplied with a regulator preset for 3.5” W.C. natural gas or 10” W.C. propane manifold pressure. The manual says not to install an additional regulator at the oven connection unless inlet pressure is above the specified maximum. Gas lines should be purged of debris before connection, and gas pressure should be checked after connection. The oven and its shutoff valve must be disconnected or isolated from the gas system during pressure testing as directed by the manual.

When the oven is mounted on casters, the manual calls for a commercial flexible connector with a minimum 3/4” inside diameter and a quick-connect device. The supplied restraint must limit movement so the connector is not strained; it must not be attached to gas piping or electrical conduit.

Connect the cold-water supply to the rear 3/4” MGHT connection. The manual specifies 40–75 psi when the steam solenoid is open and a flow rate of 27 GPH. It specifies water hardness of 4–6 grains per gallon (100 ppm maximum), pH of 6.5–8.0 and chlorides below 30 ppm. The specification sheet also lists water-quality guidance: TDS 40–125 ppm, chlorides below 25 ppm, pH 7.0–8.5, silica below 13 ppm, chloramine below 0.2 ppm, hardness 35–180 ppm and chlorine below 0.2 ppm. It states that water treatment systems are available from Blodgett. The drain must use pipe suitable for steam temperature, maintain a constant downward gradient of at least 5% or 3°, remain at least 3/4” in diameter and provide free-air venting with at least 1” between the drain end and floor. The manual requires an air gap and says the drain must not end directly beneath the equipment.

Electrical connections must be performed by a qualified installer. Check the rating plate for voltage, amperage and phase requirements. The manual requires installation in accordance with applicable local or national electrical codes and says to disconnect the power supply before servicing. Improper installation may invalidate the warranty.

Operation

The oven’s internal steamer supports steam baking, including bagels and similar products. The manual says that after a shutdown of any kind, operators should allow a five-minute shutoff period before attempting to restart. In a power failure, turn all switches off and do not operate the oven until power is restored. If gas is smelled, do not try to light an appliance or touch electrical switches; use an exterior phone to call the gas supplier, or the fire department if the supplier cannot be reached.

Cleaning & Maintenance

For stainless steel, the manual recommends cleaning baked-on splatter, heat tint and heavy discoloration with a non-toxic industrial stainless steel cleaner. Apply cleaners only when the oven is cold, rub with the grain of the metal and dry with a clean cloth. For routine cleaning of the interior, pull up the spring-loaded pin at the bottom of the rack, slide the rack out and wash it in a dishwasher. Clean the oven cavity, then reinstall the rack with its top alignment plate seated in the bracket and the spring-loaded pin realigned.

Clean the air intakes weekly. The manual explains that they provide cooling air to internal components and are generally located at the rear and sides of the equipment. It identifies proper installation and routine cleaning as the main preventive-maintenance measures. The oven requires no lubrication; maintenance should be based on hours of use, with intervals referred to OSHA specifications. If service or repairs are needed, the manual directs operators to contact a local Blodgett service company, factory representative or Blodgett Oven Company.

Troubleshooting

• Oven will not fire: The manual lists gas turned off, oven unplugged, control-panel power switch off, control set below ambient temperature, doors open or no burner draft as possible causes. Check that the gas valve is on, connect the electrical supply, switch the control on, set the desired cook temperature, close the doors and check the draft inducer opening as applicable.
• Oven does not come to ready: On gas models, it may not have reached preheat temperature. The manual also lists a gas valve that is not fully on, a disconnected quick-connect, low gas pressure or an internal main temperature control problem. Allow preheating, check the gas valve and quick-connect, check gas connections and contact the local gas representative if gas pressure is low. The manual marks the internal control issue for service.
• Convection fan does not run: Possible causes are an unplugged oven, tripped circuit breaker, open doors or blower delay being set. Connect the power, reset the breaker, close the doors or reset the blower-delay time as applicable.
• General baking problems: The manual identifies thermostat calibration and improper oven venting as possible causes; its troubleshooting table directs the operator to service for marked items.
• Gas cannot be turned off manually: Do not attempt a repair or use tools on the gas control. The manual directs operators to call a qualified service technician.

Applications

The XR8G is suited to commercial bakery work where a rotating rack, full-size sheet-pan capacity and steam are useful. The manufacturer identifies bagels and artisan breads as examples suited to the internal steam system. The model is also described as a merchandising oven, with viewing windows, rack rotation and interior lighting that keep baked products visible during operation.