Cleaning

1.Keep exposed cleanable areas of unit clean at all times.

2.Thoroughly wash oven cavities, door liners, and pan racks at the end of each day or as required with a mild detergent and water to prevent bacterial growth and odours.

3.Remove drain screens from inside compartment drains. Using a plastic bottle brush and mild detergent, clean inside the drain opening ensuring there is no food residue or blockage. Clean the drain screen and replace in its original position.

4.Wash gasket sealing surface with mild detergent to remove harmful food acids and rinse.

5.Water level control should be opened daily to blow down sediment and scalant.

6.Observe that the water in gauge glass is clean and clear. Extreme murkiness in water indicates inadequate water quality.

7.Safety valve should be tripped during operation once a week to assure that it functions properly.

8.Keep all exposed cleanable areas of unit clean at all times. DO NOT GET WATER IN ELECTRICAL BOX OR ANY ELECTRICAL COMPONENTS.

CAUTION: Take extra caution when blowing down water level control or tripping safety valve as extreme hot water and live steam are present.

SB-10E, SB-16E, SB-6E specifications

The Blodgett SB-10E, SB-16E, and SB-6E are high-performance baking ovens specifically designed for commercial kitchens, catering operations, and food service establishments. These ovens feature a range of innovative technologies and characteristics that enhance their baking capabilities while ensuring efficiency and ease of use.

One of the main features of the Blodgett SB series is their advanced steam injection system. This system helps to create the ideal baking environment by introducing steam into the oven chamber at critical moments during the baking process. The addition of steam ensures better crust development and moisture retention in baked goods, resulting in superior quality bread, pastries, and pizzas.

Each model in the series comes with a digital control panel that provides precise temperature control and programmable baking cycles. This allows chefs to easily set and monitor baking times and temperatures, ensuring consistent results across all batches. The user-friendly interface makes it easy for operators to navigate the various settings and make adjustments on the fly.

The ovens are constructed with high-quality stainless steel, which provides durability and is easy to clean. The robust build quality of the Blodgett SB series ensures they can withstand the high demands of busy commercial kitchens. Additionally, their compact design allows them to fit seamlessly into existing kitchen layouts, maximizing available space without compromising on baking capacity.

Another notable characteristic of these ovens is their energy efficiency. With advanced insulation and efficient heating elements, the Blodgett SB series minimizes energy consumption while maintaining optimal baking temperatures. This not only helps reduce operational costs but also contributes to a more sustainable kitchen environment.

The Blodgett SB-10E, SB-16E, and SB-6E ovens come in various sizes to cater to different production needs. The SB-6E is ideal for smaller establishments or those with limited space, while the SB-10E and SB-16E are suited for larger operations that require higher output.

In summary, the Blodgett SB series ovens—SB-10E, SB-16E, and SB-6E—are designed for commercial baking with a focus on performance, durability, and efficiency. With features like steam injection, digital controls, and energy-efficient designs, these ovens provide caterers and chefs with the tools necessary to achieve exceptional baking results.