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manual abstract
prevent damage. Upon delivery of your new oven: D Place the oven in an area that is free of drafts. D Inspect the shipping container for external dam- D Keep the oven area free and clear of all combus age. Any evidence of damage should be noted tibles such as paper, cardboard, and flammable on the delivery receipt which must be signed by liquids and solvents. the driver. Do not place the oven on a curb base or seal to D Uncrate the oven and check for internal dam- D a wall. This will restrict the flow of air and prevent age. Carriers will accept claims for concealed proper ventilation. Tripping of the blower mo damage if notified within fifteen days of delivery tor’s thermal overload device is caused by an and the shipping container is retained for in- excessive ambient temperature on the right spection. side of the oven. This condition must be cor- The Blodgett Oven Company cannot assume rected to prevent permanent damage to the responsibility for loss or damage suffered in oven. transit. The carrier assumed full responsibility D The location must provide adequate clearance for for delivery in good order when the shipment the air opening into the burners. was accepted. We are, however, prepared to Before making any utility connections to this oven, assist you if filing a claim is necessary. check the rating plate to be sure the oven specifications are compatible with the gas and electrical OVEN LOCATION services supplied for the oven. The well planned and proper placement of your 1. The rating plate is located behind the control oven will result in long term operator convenience panel. and satisfactory performance. 2. Remove the two screws on the right side of the The following clearances must be maintained be- control panel. tween the oven and any combustible or non-com 3. Pull the control panel toward the right side of bustible construction. the oven. D Oven body right side ---0” (0 cm) 4. Pull the control panel away from the oven and D Oven body left side ---0” (0 cm) rotate out. D Oven body back ---0” (0 cm) 5. Reverse steps 2-4 to close the control panel. D Oven top ---12” (30.5 cm) The following clearances must be available for servicing. D Oven body sides ---12” (30 cm) D Oven body back ---12” (30 cm) D Oven top ---12” (30.5 cm) NOTE: On gas models, routine servicing can usually be accomplished within the limited movement provided by the gas hose restraint. If the oven needs to be moved further from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been returned to its normal position. 3 Installation 4 Oven Assembly ASSEMBLY TO STAND 1. Center the oven frame on top of the stand so that the oven overhangs at both the front and back. See Figure 1. 2. Remove the three screws at the top of the left and right side panels of the oven. Remove the side panels. 3. Align the two bolt holes on each side of the stand with the two threaded holes on each side of the oven. See Figure 1. 4. Insert a bolt fromthe bottomup through each of the two holes and tighten securely. 5. Reinstall the side panels. ASSEMBLY TO OPTIONAL PROOFER 1. Center the oven frame on top of the proofer so that the oven overhangs at both the front and back. See Figure 1. 2. Remove the four screws on the back of the proofer. Remove the left and right side panels. 3. Align the two bolt holes on each side of the proofer with the two threaded holes on each side of the oven. See Figure 1. 4. Insert a bolt fromthe bottomup through each of the two holes and tighten securely. 5. Reinstall the side panels. SIDE VIEW WITH STAND SIDE VIEW WITH OPTIONAL PROOFER Figure 1 Installation Ventilation On gas models the installation of a proper ventila-CANOPY TYPE EXHAUST HOOD tion system cannot be over emphasized. This sys- A mechanically driven, canopy type exhaust hood tem removes unwanted vapors and products of is the preferred method of ventilation. The exhaust combustion from the operating area. fan should have an interlock switch with the oven U.S. and Canadian installations to prevent the oven from operating when the exhaust fan is not running. Refer to your local ventilation codes. In the absence of local codes, refer to the National ventila-The hood should be sized to completely cover the tion code titled, “Standard for the Installation of equipment plus an overhang of at least 6” (15 cm) Equipment for the Removal of Smoke and Grease on all sides not adjacent to a wall. The distance Laden Vapors from Commercial Cooking Equip-from the floor to the lower edge of the hood should ment”, NFPA-96-Latest Edition. not exceed 7’ (2.1m). General export installations The total makeup and exhaust air requirements for hood capacity should be approximately 35 CFM Installation must conform with Local and National (.99 m3/min). installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or ...