Blodgett RE Series manual Double Section Assembly, Oven Leveling

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Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

NOTE: Old style ovens refer to units with painted ex- posed rear angle. New style ovens refer to units with rear angle iron enclosed in steel.

The following instructions apply to stacking two new style ovens.

1.Secure the short legs to the bottom sections as described.

2.Place the upper section in position on top of the lower oven.

3.Attach the stacking brackets using the re- maining 5/16” bolts shipped with the ovens.

4.Attach the flue connector.

The following instructions apply to stacking a new style oven on an old style oven.

1.Secure the short legs to the bottom sections as described.

2.Place the upper section in position on top of the lower oven.

3.Attach the stacking brackets using the re- maining 5/16” bolts shipped with the ovens.

4.Drill a clearance hole for a 5/16” bolt in the angle iron of the old style oven. Use the holes in the stacking brackets as a pilot.

5.Attach the stacking brackets to the old style oven with the 5/16” bolts and nuts provided in the kit.

6.Attach the flue connector.

WARNING!!

When stacking ovens be sure to remove the single oven flue boxes prior to attach- ing three-piece connector.

OVEN LEVELING

After assembly, the oven should be leveled and moved to the operating location.

1.The oven can be leveled by adjusting the feet or casters located on the bottom of each leg.

Flue

Connector

Figure 7

7

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Contents ZEPHAIRE-G Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières Natural Gas Propane Gas US Units SI Units Oven Description and SpecificationsGAS Specifications GAS Specifications -- Zephaire G-L for AustraliaOven Components Oven Location Delivery and LocationDelivery and Inspection NSF Bolts Oven AssemblyLow Profile Casters for Double Stacked Ovens Caster AssemblyLEG Attachment Casters for Single and Double Stacked OvensOven Leveling Double Section AssemblyVentilation Canadian installationsAustralia and general export installations Installing the canopy hood draft diverterDirect Flue Arrangement Installing the draft hoodUtility Connections --- Standards and Codes GAS Piping Gas ConnectionKPa Pressure Regulation and TestingInlet Pressure Natural Propane KPa Manifold Pressure Natural PropaneGAS Hose Restraint Electrical Connection Electrical SpecificationsInitial Startup Adjustments Associated with Initial InstallationGeneral safety tips Safety InformationSafety Tips What to do in the event of a power failureOperation Single Speed BlowerControl Description Single Speed Blower with Cavity Lights Dual Speed Blower Dual Speed Blower with Cavity Lights Operating Tips General Guidelines for Operating PersonnelSuggested Times and Temperatures Annual Maintenance Cleaning and Preventative MaintenanceCleaning the Oven Preventative MaintenancePossible Causes Suggested Remedy Troubleshooting GuidePage Gaz Naturel Gaz Propane Unités US Unités SI Specifications Pour GAZSpecifications Pour GAZ -- Zephaire G-L pour Australia Description et Spécifications du FourÉléments du Four Implantation DU Four Livraison et ImplantationLivraison ET Inspection Boulons NSF Montage du FourRoulettes de bas profile pour deux fours super- posés Assemblage DES PiedsMontage DES Roulettes Roulettes pour four simple ou pour four super- posésMise À Niveau DU Four Montage DE LA Section DoubleAvertissement Hotte D’ÉVACUATION Type Voûte Installation aux États-- Unis et au CanadaInstallation du déviateur de tirage EN Prise Directe Installation de la hotte de tirageBranchements de Service --- Normes et Codes Exemple Longeur Dimensions nominales De conduit PiedsBranchement de Gaz Conduit DE GAZKPa Pression au collecteur Gaz Naturel Gaz Propane Réglage ET Test DE PressionPression à l’entrée Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Et Canada Raccordement ÉlectriqueSpécifications Électriques Mise en Marche Initiale Réglages À Faire Lors DE L’INSTALLA- Tion InitialeConseils généraux de sécurité Informations de SécuritéConseils DE Sécurité Que faire en cas de panne de secteurUtilisation Description DES CommandesSoufflerie Une Vitesse Lumières DE Cavité MARCHE/ARRÊT Soufflerie Une Vitesse avec Lumières de CavitéSoufflerie Deux Vitesses Soufflerie Deux Vitesses avec Lumières de Cavité Conseils Consignes Générales à l’Intention des UtilasateursDurées et Températures Suggérées Entretien Préventif Nettoyage et Entretien PréventifNettoyage DES Fours Causes Probables Suggestion Guide de Détection des PannesInsert Wiring Diagram Here Placer Schéma DE Câblage ICI

RE Series specifications

The Blodgett RE Series is a prominent line of commercial ovens designed to meet the rigorous demands of the foodservice industry. Renowned for its exceptional performance, durability, and efficiency, the RE Series combines cutting-edge technology with user-friendly features, making it a preferred choice for chefs and operators alike.

One of the standout features of the Blodgett RE Series is its advanced convection cooking technology. This technology ensures even cooking by utilizing a powerful fan and exhaust system, which circulates hot air throughout the oven cavity. This not only enhances cooking efficiency but also reduces cook times while maintaining consistent results. The ovens in this series are capable of achieving high temperatures quickly, making them ideal for a variety of cooking applications, from baking to roasting.

The RE Series is constructed with high-quality stainless steel, providing both durability and a sleek appearance that fits seamlessly into any commercial kitchen environment. Its robust build ensures longevity, standing up to the rigors of daily use in busy establishments. Additionally, the ovens are designed with easy-to-clean surfaces that facilitate sanitation and adherence to health regulations.

Another significant characteristic of the Blodgett RE Series is its intuitive control system. Featuring a user-friendly digital interface, operators can easily set cooking times, temperatures, and modes. This level of control allows for precise cooking, ensuring that dishes are prepared to perfection every time. Programmable recipes can also be stored, enabling consistency across multiple batches and minimizing the risk of human error.

Efficiency is a key focus of the RE Series, with models equipped to reduce energy consumption while maintaining high performance. The ovens are designed with insulation that minimizes heat loss, allowing for quicker preheating times and reduced energy usage over time. This not only benefits the environment but also helps reduce operating costs for foodservice operators.

Furthermore, the Blodgett RE Series offers versatility with various configuration options, including different sizes and rack capacities. This adaptability allows kitchen staff to use the ovens for a wide range of menu items, from pizzas to pastries, making it a valuable addition to any establishment, whether a small café or a large restaurant.

In summary, the Blodgett RE Series combines advanced cooking technology, durability, and user-friendly features to create an exceptional line of commercial ovens. With its focus on performance and efficiency, it is a reliable choice for foodservice professionals seeking to enhance their kitchen operations.
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