Blodgett 900 SERIES manual Oven Components

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Introduction

Oven Components

Ultra Rokite Deck --- stone deck that absorbs heat from below to cook the bottom of the product.

Deck Supports --- hold the oven decks.

Control Panel --- contains components to control the oven operation.

Burner Compartment --- located beneath the cooking chamber. The burner compartment con- tains the combustion burners.

Combustion Burners --- provide heat to the bak- ing chamber and the decks.

Deflector --- diverts some of the heat from the combustion burners to the flue plates.

Flue Plates --- located on the interior side walls of the cooking chamber. The flue plates conduct heat from the burners to the oven cavity. The heat cooks the top of the product before being vented from the oven.

7” High Compartment

Two 7” High Compartments

911

-

33” x 22”

981

-

42” x 32”

911-P

-

33” x 22”

 

 

 

961

-

42” x 32”

 

 

 

961-P

-

42” x 32”

 

 

 

12” High Compartment

16” High Compartment

901

-

33” x 22”

966

-

42” x 32”

951

-

42” x 32”

 

 

 

Figure 1

3

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Contents Series 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 IntroductionOven Components Oven Location InstallationDelivery and Location Delivery and InspectionPackaging Caster Attachment Oven AssemblyLEG Attachment Ultra Rokite Deck Double Section AssemblySteam Injection Gas Flame in oven must be turned off when steam is in useVentilation Canadian installationsGeneral export installations Installing the canopy hood draft diverterInstalling the draft hood Venting ProblemsDirect Flue Arrangement Utility Connections --- Standards and Codes Pipe Nominal Size, Inches Length Gas ConnectionGAS Piping ExampleKPa Pressure Regulation and TestingInlet Pressure Natural Propane KPa Manifold Pressure Natural PropaneGAS Hose Restraint Initial Startup Adjustments Associated with Initial InstallationOperation Safety InformationSafety Tips General safety tipsControl Description Oven ControlOperation Fish Product Cook Time MeatsBaked Goods Suggested Times and TemperaturesProduct Cook Time Baked Vegetables CheesePreventative Maintenance MaintenanceCleaning and Preventative Maintenance Cleaning the OvenPossible Causes Suggested Remedy Troubleshooting GuideTroubleshooting Guide Description et Spécifications du Four Specifications Pour GAZGaz Naturel Gaz Propane Unités US Unités SI Compartiment des brûleurs --- situé au---des Éléments du FourLivraison ET Inspection Livraison et ImplantationImplantation DU Four Fixation DES Roulettes Montage du FourEmballage Assemblage DES PiedsDES Plaques EN Rokite Montage DE LA Section DoubleRemarque Injection DE VapeurHotte D’ÉVACUATION Type Voûte Installation aux États-- Unis et au CanadaInstallation du déviateur de tirage AvertissementProblêmes DE LA Ventilation Installation de la hotte de tirageEN Prise Directe Ments brûleursBranchements de Service --- Normes et Codes Exemple Longeur Dimensions nominales De conduit PiedsBranchement de Gaz Conduit DE GAZPression à l’entrée Gaz Naturel Gaz Propane Réglage ET Test DE PressionKPa Pression au collecteur Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Réglages À Faire Lors DE L’INSTALLATION Initiale ’Installation InitialeConseils généraux de sécurité UtilisationInformation de Sécurité Conseils DE SécuritéUtilisation Commandes DU FourPoisson Aliment Durée ViandesPains et Patisseries Durées et Températures SuggéréesAliment Durée Légumes cuits au four FromageEntretien Préventif EntretienNettoyage et Entretien Préventif Nettoyage DES FoursCauses Probables Suggestion Guide de Détection des PannesGuide de Détection des Pannes