Operating Instructions, Shut Down | Blodgett SB-10E, SB-6E, SB-16E

3.0 OPERATING INSTRUCTIONS (Continued)

High Pressure Condition, CSD-1 Controls

A high pressure safety switch is installed on the boiler. Should the pressure exceed the limit of this device, the boiler will be shut down and switch to a state of lockout. The “Pressure” pilot light (red), and the “Standby” pilot (amber), will come on. Should this device fail to operate, the safety relief valve will open.

Low Water Condition, Standard Controls

A low water safety cut off is supplied with the boiler. Should the water level fall below normal operating levels, the boiler will shut down. If the water level is returned to a safe level, normal boiler operation will resume.

Low Water Condition, CSD-1 Controls

A second low water safety cut off is supplied with the boiler. Should the water level fall below normal operating levels, the boiler will shut down and switch to a state of lockout. The “Low Water” pilot light (red), and the “Standby” pilot (amber) will come on.

SHUT DOWN

Turn off power switch, open manual drain valve. If unit is equipped with automatic blowdown valve, it will open and drain the boiler.

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.