Models BE2136

Project

Item No.

Quantity

BE2136

Electric Conveyor Oven

OPTIONS AND ACCESSORIES

(AT ADDITIONAL CHARGE)

High speed conveyor (1-10 minute bake time)

76” (1930mm) long conveyor in lieu of standard 60” (1524mm) long conveyor

9” (228mm) Twin stainless steel wire mesh conveyor belt with individually adjustable bake time settings

Stacking kit to properly stack a BE2136 on top of an existing SG2136E

One year additional extended warranty*

STANDARD FEATURES

Impingement deluxe dual air return that improves cook- ing results and saves energy

Solid state controls

Temperature controller’s built in auto tune feature improves overall conveyor oven performance

Microprocessor-controlled conveyor speed with motor feedback

Large front loading door with window and stainless steel handle

Portable stand (single, double, triple stack ovens)

Stackable to three high

Stainless steel under shelf on single and double stack ovens

Removable folding conveyor frame and belt assembly

Removable 8” (203mm) shelf extension (entrance end)

Adjustable conveyor belt tension

Field reversible conveyor belt direction

Product stop (exit end)

One year parts and labor warranty*

Start Up by our Authorized Service Provider to activate the warranty (USA and Canada only)*

*For all international markets, contact your local distributor.

Blodgett gas fired conveyor oven with 18” (457mm) wide conveyor belt and 36” (915mm) long baking zone length. Single, double or triple stack models.

All data is shown per oven section, unless otherwise indicated.

EXTERIOR CONSTRUCTION

Stainless steel front, top, sides, and interior

Fully insulated on bottom, top, front and rear

Easy serviceable access to all components

Front and top surfaces are cool to the touch

Full drop down front window

Finished aluminized steel back

INTERIOR CONSTRUCTION

Stainless steel outer (finger) plates

18” (457mm) wide stainless steel wire mesh conveyor belt

36” (915mm) long bake chamber

Two blower inlets in the plenum for forced air circulation supplying top and bot- tom air flow

Standard or Customer specific finger set that allows control of 8 heat zones inside the bake chamber. Finger set consists of manifolds, inner plates, outer plates and blank plate(s).

OPERATION

Solid state digital controls to display set point and actual bake chamber tem- perature(s) as well as bake time.

Maximum Temperature is 550 degrees F (one degree increment)

3 – 30 minute bake time (one second increment)

Product clearance 3-½” (889mm)

Heat transferred through forced directed hot air impingement

Open vented baking chamber

Tubular resistance heating elements

Four blower cooling fans

Easy to clean – no tools required

*For all international markets, contact your local distributor.

BLODGETT OVEN COMPANY

www.blodgett.com

1400 Toastmaster Drive, Elgin, IL USA 60120 Phone: (847) 741-3300 • Fax: (847) 741-0015

BE2136 specifications

The Blodgett BE2136 is a state-of-the-art convection oven that has become a staple in commercial kitchens, known for its reliability and versatility. Designed to meet the needs of restaurants, catering companies, and other food service establishments, the BE2136 delivers consistent results while enhancing cooking efficiency.

One of the standout features of the Blodgett BE2136 is its capacity. With a spacious interior that can accommodate multiple full-size sheet pans, it is ideal for large-scale cooking projects. This oven is equipped with dual fans that ensure even heat distribution, allowing for perfectly baked goods and roasted dishes without the need for constant monitoring.

The oven utilizes a digital control system that allows operators to set and adjust cooking times and temperatures with precision. This technology not only simplifies the cooking process but also helps maintain consistent results, reducing the chances of overcooking or undercooking food. Additionally, the BE2136 features a built-in programmable timer, enabling chefs to plan their cooking schedules efficiently.

Another significant characteristic of the Blodgett BE2136 is its construction. Built with heavy-duty stainless steel, the oven is designed for durability and longevity. Its rugged exterior can withstand the demands of a busy kitchen environment, while the stainless steel interior promotes easy cleaning and hygiene.

Energy efficiency is also a key consideration in the design of the BE2136. The oven incorporates advanced heating elements that minimize energy consumption while still delivering high performance. This not only lowers operational costs but also aligns with environmentally conscious practices in commercial foodservice.

The Blodgett BE2136 is compatible with several accessories, including racks and steam injection systems. These add-ons further enhance its cooking capabilities, making it an adaptable choice for diverse culinary applications, from baking to roasting and more.

In summary, the Blodgett BE2136 convection oven is a powerful, efficient, and versatile tool for any commercial kitchen. Its combination of digital controls, robust construction, energy efficiency, and ample cooking capacity make it an excellent investment for food service professionals looking to elevate their culinary offerings while optimizing kitchen operations.