Blodgett CNV14E, CNV14G manual Oven Location and Ventilation, Minimum Required, Clearances

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Installation

Oven Location and Ventilation

OVEN LOCATION

The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.

Certain minimum clearances must be maintained between the oven and any combustible or non- combustible construction. See the table below.

In addition, the following clearances are recom- mended for servicing.

DOven body sides --- 12” (30cm) D Oven body back --- 12” (30cm)

NOTE: On gas models, routine servicing can usu- ally be accomplished within the limited movement provided by the gas hose re- straint. If the oven needs to be moved fur- ther from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been re- turned to its normal position.

Left Side Heat Shield

Heat sources should not be near the air vents lo- cated on the left hand side of the gas appliance. Consult the factory for optional protective side heat shield.

CNV14

P/N R9527

 

 

 

 

 

 

MINIMUM REQUIRED

Oven

 

CLEARANCES

Model

 

 

 

 

Right

 

Left

Back

 

 

 

Side

 

Side

 

 

 

 

 

 

CNV14E

1”

 

4”

6”

 

(25.4mm)

 

(101.6mm)

(152.4mm)

 

 

 

 

 

CNV14G

1”

 

6”

6”

 

(25.4mm)

 

(152.4mm)

(152.4mm)

 

 

 

 

 

VENTILATION

The necessity for a properly designed and in- stalled ventilation system cannot be over empha- sized. The ventilation system will allow the unit to function properly while removing unwanted vapors and products of combustion from the operating area.

The appliance must be vented with a properly de- signed mechanically driven exhaust hood. The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides not adjacent to a wall. The capacity of the hood should be sized appropriately and provi- sions made for adequate makeup air.

WARNING!!

Failure to properly vent the oven can be hazardous to the health of the operator; and will result in operational problems, unsatisfactory baking, and possible dam- age to the equipment. Damage sustained as a direct result of improper ventilation will not be covered by the Manufacturer’s warranty.

U.S. and Canadian Installations

Refer to your local ventilation codes. In the ab-

sence of local codes, refer to the National ventila- tion code titled, “Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equip- ment”, NFPA-96- Latest Edition.

General Export Installations

Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or operation of your unit, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011-802-860-3700.

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Contents CNV14E and CNV14G Page Avertissement Page Table of Contents/Table des Matières Description of the Blodgett Combi Convection Oven IntroductionCanadian Installations General Export InstallationsAgency Approvals Owner’s Responsibilities Voltage Phase Max Load amps MotorMaximum shelf loading -- 100 lbs 45.5 Kg Ratings GAS Appliances CNV14G/AAOven Location Oven Location and VentilationMinimum Required ClearancesLeg Attachment LEG OptionsAttachment GAS Appliances only Attach the flue vents as shown StackingThis oven should be set up in place Oven LevelingOven Leveling Plumbing Connections Use of poor quality water will invali- date your warrantyWater Connection -- CNV14E only Drain ConnectionExport Installations Gas Models Canadian InstallationsElectrical Connections All ModelsGAS Piping Gas ConnectionsExample Pipe Nominal Size, Inches LengthGAS Pressure Pressure Regulation and TestingGas Inlet Orifice Size at Sea Level Manifold Pressure PressureGas Hose Restraint Door Adjustment AdjustmentsElectrical Control Compartment Final Check ListsPlumbing Final Check -- CNV14E only Oven Operational TestsSafety Tips Safety Information for Gas UnitsWhat to do in the event of a power failure General safety tipsControls Identification Gas ControlsOperation Standard ControlsOptional Cook & Hold Temperature Display --- gives cook tem- peratureProgrammed Operation Manual OperationProgramming the Manual KEY Programming the Product KeysOptional Meat Probe Spray Bottle Operating Procedure MaintenanceCleaning the Interior Cleaning and Preventive MaintenanceCleaning the Exterior Preventive MaintenanceDescription du four à convection Combi Mises en service américaines et canadiennes Mise en service dans les autres paysCertifications Charges maximales sur une tablette -- 45.5 kg 100 lb Responsabilités du propriétaireCaractéristiques Techniques Appareils Électriques CNV14E/AA AmpèresEmplacement DU Four Emplacement du four et mise de niveau et VentilationDégagement Acceptable AvertissementOptions Montage des piedsMontage Assurez-vous que les roulettes avant sont bloquéesREMARQUEPour les appareils électriques Passez à l’étape SuperpositionMise DE Niveau DU Four Mise de niveau du fourRaccordement de la plomberie Raccordement À L’EAU CNV14E SeulementRaccordement DU Drain Installations dans d’autres pays Modèles à gaz Installations canadiennes et américainesRaccordement à l’électricité Tous les modèlesConduite DE GAZ Raccordement au gazExemple Longueur Diamètre interne po Du tuyau 2 poInstallation dans les autres pays Installations américaines et canadiennesRégulation DE LA Pression ET Essais Pression DE GAZCâble d’immobilisation du tuyau à gaz Installation dans un autre paysAjustement DE LA Porte AjustementsListe de vérification finale Compartiment DES Commandes ÉlectriquesVérification Finale DE LA Tuyauterie -- CNV14E Seulement Essais DE Fonctionnement DU FourConseils DE Sécurité Renseignements sur la sécurité des appareils au gazQue faire si vous percevez une odeur de gaz Que faire en cas de panne de courantIdentification DES Commandes Commandes du gazVoyant Indicateur DE Chauffage Commandes standardInterrupteur DU Ventilateur UtilisationIdentification DES Contrôles Cuisson et Pause en OptionTouche Fléchées DE LA Minuterie Touches Fléchées DE TempératureFonctionnement Manuelle Programmation DES Touches DE Produits Programmation DE LA Touche Cuisson Manuelle Sonde thermique optionnelle Commande DE LA Sonde ThermiqueConnecteur DE LA Sonde Thermique FonctionnementProcédure de fonctionnement du pulvérisateur EntretienNettoyage DE L’INTÉRIEUR Nettoyage et entretien préventifNettoyage DE L’EXTÉRIEUR Entretien PréventifInsert Wiring Diagram Here Placer Schéma DE Câblage ICI

CNV14E, CNV14G specifications

The Blodgett CNV14G and CNV14E are advanced commercial convection ovens designed for high-volume food service operations. Renowned for their reliability, efficiency, and versatility, these ovens are a mainstay in restaurants, catering businesses, and institutional kitchens. They are engineered to meet the demanding needs of professional chefs while ensuring consistent cooking results every time.

One of the standout features of the CNV14G and CNV14E is their exceptional capacity. With the ability to hold up to 14 full-size pans, these ovens can easily accommodate large batches of food. This is ideal for establishments that need to prepare numerous meals simultaneously, enabling efficient workflow in busy kitchens. The spacious interior is designed to provide even air circulation, ensuring uniform cooking results, which is crucial for maintaining the quality and consistency of dishes.

Both models are equipped with state-of-the-art digital controls that allow chefs to set precise temperatures and cooking times. The control panel is user-friendly, enabling quick adjustments to be made during operation. This technological feature not only enhances user experience but also helps in achieving optimal cooking results for various types of food.

The Blodgett CNV14G and CNV14E are designed with energy efficiency in mind. They utilize advanced insulation and heating technologies, which helps reduce energy consumption while maintaining high performance levels. This energy efficiency is not only cost-effective but also positively contributes to environmentally friendly kitchen practices.

Another key characteristic is the heavy-duty construction of these ovens, built to withstand the rigors of daily use in a commercial setting. The stainless steel exterior ensures durability and easy cleaning, while the oven’s robust interior is designed to resist wear and tear from frequent use.

A notable feature of both models is their ability to produce steam when required, allowing for versatile cooking methods such as baking, roasting, and steaming. This flexibility makes the CNV14G and CNV14E suitable for a wide range of menu items, from crispy roasted vegetables to soft, fluffy breads.

In summary, the Blodgett CNV14G and CNV14E convection ovens are exemplary choices for any commercial kitchen looking for reliability, efficiency, and versatility. Their impressive features, advanced technology, and robust design continue to set industry standards for professional cooking equipment.
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