Blodgett RE Series manual Direct Flue Arrangement, Installing the draft hood

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Installation

Ventilation

DIRECT FLUE ARRANGEMENT

When the installation of a mechanically driven ex- haust hood is impractical the oven may be vented by a direct flue arrangement.

WARNING!!

It is essential that the direct flue be installed as follows. Incorrect installation will result in unsatisfactory baking and oven damage.

The flue must be class B or better with a diameter of 6” (15 cm). The height of the flue should rise 6-8 ft (2-2.5 m) above the roof of the building or any proximate structure. Never direct vent the oven into a hood. The flue should be capped with a UL Listed type vent cap to isolate the unit from exter- nal environmental conditions.

The direct vent cannot replace air consumed and vented by the oven. Provisions must be made to supply the room with sufficient make-up air. Total make-up air requirements for each oven section should be approximately 30 CFM (.85m3) per sec- tion. To increase the supply air entering the room, a ventilation expert should be consulted.

Installing the draft hood

Ovens ordered for direct venting are supplied with a draft hood. Install the draft hood as follows:

1.Place the draft hood over the flue connector. See Figure 9.

2.Secure both ends with the sheet metal screws provided.

Flue

Draft Hood

Front of

Oven

Figure 9

9

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Contents ZEPHAIRE-G Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières GAS Specifications Oven Description and SpecificationsGAS Specifications -- Zephaire G-L for Australia Natural Gas Propane Gas US Units SI UnitsOven Components Delivery and Inspection Delivery and LocationOven Location NSF Bolts Oven AssemblyLEG Attachment Caster AssemblyCasters for Single and Double Stacked Ovens Low Profile Casters for Double Stacked OvensOven Leveling Double Section AssemblyAustralia and general export installations Canadian installationsInstalling the canopy hood draft diverter VentilationDirect Flue Arrangement Installing the draft hoodUtility Connections --- Standards and Codes GAS Piping Gas ConnectionInlet Pressure Natural Propane Pressure Regulation and TestingKPa Manifold Pressure Natural Propane KPaGAS Hose Restraint Electrical Connection Electrical SpecificationsInitial Startup Adjustments Associated with Initial InstallationSafety Tips Safety InformationWhat to do in the event of a power failure General safety tipsControl Description Single Speed BlowerOperation 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 Cleaning the Oven Cleaning and Preventative MaintenancePreventative Maintenance Annual MaintenancePossible Causes Suggested Remedy Troubleshooting GuidePage Specifications Pour GAZ -- Zephaire G-L pour Australia Specifications Pour GAZDescription et Spécifications du Four Gaz Naturel Gaz Propane Unités US Unités SIÉléments du Four Livraison ET Inspection Livraison et ImplantationImplantation DU Four Boulons NSF Montage du FourMontage DES Roulettes Assemblage DES PiedsRoulettes pour four simple ou pour four super- posés Roulettes de bas profile pour deux fours super- posésAvertissement Montage DE LA Section DoubleMise À Niveau DU Four Installation du déviateur de tirage Installation aux États-- Unis et au CanadaHotte D’ÉVACUATION Type Voûte EN Prise Directe Installation de la hotte de tirageBranchements de Service --- Normes et Codes Branchement de Gaz Longeur Dimensions nominales De conduit PiedsConduit DE GAZ ExemplePression à l’entrée Gaz Naturel Gaz Propane Réglage ET Test DE PressionKPa Pression au collecteur Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Spécifications Électriques Raccordement ÉlectriqueEt Canada Mise en Marche Initiale Réglages À Faire Lors DE L’INSTALLA- Tion InitialeConseils DE Sécurité Informations de SécuritéQue faire en cas de panne de secteur Conseils généraux de sécuritéSoufflerie Une Vitesse Description DES CommandesUtilisation 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 Nettoyage DES Fours Nettoyage et Entretien PréventifEntretien Préventif 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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