Installation Instructions | Blodgett SB-10E, SB-6E, SB-16E manual

2.0INSTALLATION INSTRUCTIONS

Ideally an exhaust system should be located directly above the appliance to exhaust steam and heat generated by the appliance.

1.Set the unit in place and level using a spirit level.

2.Ascertain that a floor drain (open gap) is convenient to the appliance drain.

3.Mark hole locations on floor through anchoring holes provided in flanged adjustable feet.

4.Remove appliance and drill holes in locations marked on floor and insert proper anchoring devices.

5.Set unit back in position and re-level left to right and front to back.

6.Bolt and anchor appliance securely to the floor.

7.Seal bolts and flanged feet with Silastic or equivalent compound.

8.Make service connections as indicated.

WARNING: Electrical and grounding connections must comply with applicable portions of the National Electrical Code and/or other local electrical codes.

WARNING: Disconnect electrical power supply and place a tag on the disconnect switch to indicate that you are working on the circuit.

Use copper wire suitable for at least 200 degrees Fahrenheit (90 degrees Celsius). The steamer must be grounded. The wiring diagram is located on the inside right hand panel as you face the steamer.

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.