Zephaire-100-G

Overview

The Blodgett Zephaire-100-G is a commercial gas convection oven. Inside the enclosed chamber, a fan continually recirculates heated air over the food. The manual explains that this moving air removes the cooler layer surrounding the product, helping heat penetrate and allowing cooking at a lower temperature in less time than in a conventional deck or range oven. Heat is recirculated within the chamber before being vented, which the manual says reduces energy consumption and supports oven performance.

The Zephaire-100-G is rated at 50,000 BTU/hr per section. The manual provides specifications for natural gas and propane and describes the oven’s installation, operating controls, cleaning and troubleshooting. Blodgett’s parts list identifies components for the Zephaire-100-G, including the blower wheel, oven racks, burner and electrical parts.

Key Features

• Standard-depth cooking chamber: The model listing identifies a standard-depth chamber.
• Recirculating convection airflow: A fan continually moves heated air around the product in the enclosed chamber.
• Two-speed blower motor: The parts list specifies a 115 V, single-phase, 1/2 HP, two-speed motor. The manual describes blower HI, LO and OFF settings.
• Temperature control: The manual gives a control temperature range of 200–500°F (93–260°C).
• Control options covered in the manual: The manual contents identify SSI-D infinite control with digital timer, SSM solid-state manual control with a 60-minute electro-mechanical timer, and SSD solid-state digital control. The control fitted to an individual oven depends on its configuration.

Specifications

• Model: Blodgett Zephaire-100-G.
• Oven type: Gas convection oven.
• Cooking chamber: Standard depth.
• Gas types covered by the manual: Natural gas and propane. Confirm the installed oven’s gas type from its rating plate.
• Gas input: 50,000 BTU/hr (14.6 kW; 53 MJ) per section.
• Manifold pressure in the manual’s gas ratings table: Natural gas, 3.5 in. W.C. (0.87 kPa); propane, 10 in. W.C. (2.49 kPa).
• Inlet pressure range: Natural gas, 7.0–10.5 in. W.C.; propane, 11.0–13.0 in. W.C. The manual’s pressure table also gives these as 1.43–2.61 kPa for natural gas and 2.74–3.23 kPa for propane.
• Regulator information: The manual says each oven is supplied with a regulator and describes it as essential to proper operation. Its regulator note states a factory setting of 3.5 in. W.C. for natural gas and 10.5 in. W.C. for propane.
• Electrical supply for U.S. and Canadian installations: 115 V, 60 Hz, single phase, 6 A; cord set provided. The manual specifies a grounded three-prong receptacle.
• Electrical cord: 6 ft supply cord at the rear of the oven.
• Motor: 115 V, single phase, 1/2 HP, two speed.
• Temperature range stated in the manual: 200–500°F (93–260°C).
• Oven rack listed in the parts manual: 20-7/8 in. × 28-3/16 in.
• Natural gas heating value and specific gravity in the gas ratings table: 1,000 BTU/cu. ft. and 0.63 specific gravity (air = 1.0).
• Propane heating value and specific gravity in the gas ratings table: 2,550 BTU/cu. ft. and 1.53 specific gravity (air = 1.0).

Installation & Requirements

Clearances and location

For the Zephaire-100-G, the manual specifies 2 in. (5 cm) clearance at the oven body’s right and left sides, 0 in. at the back, and 6 in. (15 cm) below a single or stacked oven. It separately states that NSF requires 6 in. of clearance at the bottom and sides of the unit for cleaning. The manual’s service clearances are 12 in. (30 cm) at the oven body sides and back. These are the manual’s stated requirements; check the applicable requirements for the installation location.

The manual calls for an area free of drafts and an adequate supply of air for combustion and ventilation. Keep combustibles such as paper, cardboard, flammable liquids and solvents clear of the oven area. On gas models, the manual notes that routine service can usually be performed within the movement allowed by the gas hose restraint. 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.

Gas connection

The manual says each oven is factory-adjusted for the gas type specified on its rating plate and is supplied with a regulator that should not be removed. Before connection, gas lines should be purged of metal filings, shavings, pipe dope and other debris; after connection, the gas pressure should be checked. The oven and its individual shutoff valve must be disconnected from the gas supply piping system during pressure testing above 1/2 psig (3.45 kPa). At test pressures equal to or below 1/2 psig, isolate the oven by closing its individual manual shutoff valve. The manual advises contacting the local gas supplier if there are questions about gas-piping capacity.

Electrical connection

For U.S. and Canadian installations, the manual specifies a 115 V grounded circuit. The motor, indicator lights and related switches connect through the 6 ft electrical cord at the rear of the oven. The appliance has a three-prong grounding plug; the manual says to plug it directly into a properly grounded three-prong receptacle and not to cut or remove the grounding prong. Wiring diagrams are located in the control compartment and on the back of the oven.

Operation

The manual’s control description includes cavity lights, a blower HI/LO/OFF switch, a COOK/COOL DOWN mode switch, an oven-ready light, a thermostat, a cook timer and a heat cutoff. The blower switch controls the blower; the manual says the OFF position turns the oven off. The thermostat controls the operating temperature, with a stated range of 200–500°F (93–260°C). The cook timer sounds a buzzer when the set time expires. Control details vary by the control configuration; the manual also lists SSI-D, SSM and SSD control styles.

For the manual’s described switch-control operation, set the mode switch to COOK, choose the operating temperature and set the blower to HI. When the oven-ready light goes out, load the product and set the cook timer. Remove the product when the timer sounds. For cool-down, the manual directs the operator to set the blower to LO, select COOL DOWN and open the door; turn the oven off by setting the blower switch to OFF. After a shutdown, observe a complete five-minute shutoff period before attempting to relight the oven.

The manual’s suggested cooking table includes meats and poultry, fish and seafood, casseroles and sandwiches, potatoes, pies, breads, biscuits, rolls, cakes and brownies. It cautions that actual times and temperatures can vary with load weight, product temperature, recipe, pan type and thermostat calibration.

Cleaning & Maintenance

The manual says painted and stainless-steel ovens can be cleaned with a light oil: saturate a cloth and wipe the oven when it is cold, then dry it with a clean cloth. On stainless-steel fronts or interiors, baked-on splatter may be removed with a non-toxic industrial stainless-steel cleaner. The manual warns operators to disconnect the appliance from the power supply before cleaning or servicing.

For maintenance or repairs, the manual directs operators to contact a local Blodgett service company, a factory representative or Blodgett. It recommends that repairs and adjustments be performed by qualified personnel. The parts list says to provide the oven model, gas type and serial number when ordering parts; it locates the identification plate on the left side of the combustion compartment and above the control panel under the ledge.

Troubleshooting

The manual’s troubleshooting guide lists these checks and remedies:

• Oven will not fire: Possible causes include gas turned off, oven unplugged, control-panel power switch off, control set below ambient temperature or doors open. The manual’s suggested remedies are to turn the gas valve on, plug in the cord, set the control panel to COOK or OVEN ON, set the desired cooking temperature and close the doors.
• Oven does not come to ready: Possible causes include not yet reaching preheat temperature, gas valve not fully on, quick disconnect not connected, low gas pressure or an internal main temperature-control problem. The manual suggests waiting for preheat, checking the gas valve, reconnecting the quick connect and checking gas connections. For low gas pressure, it says to call the local gas representative; internal control issues are marked for qualified personnel.
• Convection fan does not run: Possible causes are the oven being unplugged, a tripped circuit breaker or open doors. The manual suggests plugging in the cord, resetting the breaker or closing the doors.
• General baking problems: The manual lists a thermostat out of calibration or improper oven venting as possible causes. Remedies marked with an asterisk are difficult operations that should be performed by qualified personnel.

If you smell gas, the manual says not to try to light an appliance or touch electrical switches. Use an exterior phone to call the gas supplier; if the supplier cannot be reached, call the fire department. In a power failure, turn all switches off and do not operate the oven until power is restored.

Applications

The manual’s suggested cooking examples make this oven relevant to commercial kitchens preparing roasted meats and poultry, fish and seafood, casseroles, potatoes and baked goods. Its examples include pies, breads, biscuits, rolls, sheet cakes, chocolate cake and brownies. Recipes may need to be checked against the manual’s reminder that cooking results depend on product load and temperature, recipe, pan type and thermostat calibration.