Cooker Section

CAUTION: Live steam and accumulated hot water in the compartment may be released when the door is opened.

Start-up procedures for your steamer must be completed once daily prior to operation (see instruction plate or above for boiler start up procedures). With ready pilot light on, preheat steamer compartment for one minute when the steamer is to be first used for the day or whenever the compartment is cold.

1.Close compartment doors and set timer to “1 minute”.

2.When buzzer sounds, set timer to the “OFF” position.

3.Steamer is now ready for cooking.

4.With cooking compartment preheated and ready pilot light on, place pans of food to be cooked into compartment and shut door.

5.Set timer to cooking time desired. Cooking cycle may be interrupted at any time by opening door and resumed again by closing door.

6.When buzzer sounds, it indicates the end of the cooking cycle and that no more steam is entering the compartment. Cooking pilot light will go off and ready pilot light will come on. Buzzer must be shut off by turning the timer to its off position.

CAUTION: An obstructed drain can cause personal injury or property damage.

Frequently check that the compartment drain and plumbing is free of all obstructions. Never place food containers, food or food portion bags in the cooking compartment in such a way that the compartment drain becomes obstructed.

Each compartment is equipped with a removable drain screen. Frequently check the drain screen for accumulation of food particles. Should food particles accumulate against, or clog the drain screen, remove it, clean it thoroughly and then replace it in its original position.

SHUT DOWN

1.To shut down cooking compartment, set timers to their OFF position and leave doors slightly open.

2.At the end of the day, the steam supply must be shut off. Open the door of cabinet base and turn off power switch. Open manual drain valve. If unit is equipped with automatic blowdown valve, it will open and drain the boiler.

If unit is equipped with CSD-1 controls also refer to separate manual supplied with unit.

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.