Blodgett 1060 Series manual Ventilation, Canadian installations, General export installations

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Installation

Ventilation

Blodgett gas deck ovens are direct fired. Heat and flue products from the burners are introduced di- rectly into the baking compartment. As a result, improper venting can have a detrimental effect on the baking characteristics of the oven. A properly designed ventilation system will allow the oven to function properly, while removing unwanted va- pors and products of combustion from the oper- ating area.

This oven may be vented using either:

DA mechanically driven, canopy type, exhaust hood, or

DA direct flue arrangement.

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 Blodgett oven, please contact your local distributor. If you do not have a local dis- tributor, please call the Blodgett Oven Company at 0011-802-860-3700.

THE BLODGETT OVEN COMPANY CANNOT AS- SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTAL- LATION.

WARNING:

Failure to properly vent the oven can be hazardous to the health of the operator and may result in operational problems, unsatisfactory baking and possible dam- age to the equipment.

Damage sustained as a direct result of im- proper ventilation will not be covered by the Manufacturer’s warranty.

CANOPY TYPE EXHAUST HOOD

A mechanically driven, canopy type exhaust hood is the preferred method of ventilation.

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 distance from the floor to the lower edge of the hood should not exceed 7’ (2.1m).

The capacity of the hood should be sized appro- priately with provisions for an adequate supply of make up air. Capacity is generally expressed in ft3/min (CFM). 1 CFM of natural gas burned with just enough air for complete combustion pro- duces 11 CFM of combustion products. In virtually all appliances some excess air is used. This vol- ume of excess air is added to the flue products flowing from the appliance.

NOTE: Consult your local exhaust hood contrac- tor for your specific installation.

Installing the canopy hood draft diverter

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

1.Place the diverter over the flue connector with the open area facing the front of the oven. See Figure 6.

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

Draft Diverter

Front of

Oven

Figure 6

8

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Contents Series Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières Oven Description and Specifications BL GAS SpecificationsGAS Specifications IntroductionOven Components Installation Delivery and LocationDelivery and Inspection Oven LocationOven Assembly Packaging LEG AttachmentSingle Sections Double SectionsDouble Section Assembly Piece Deflector AssemblyUltra Rokite Shelves Adjustments Associated with Initial Installation Deck SealFlue Plates Leveling the OvenCanadian installations General export installationsInstalling the canopy hood draft diverter VentilationVenting Problems Installing the draft hoodDirect Flue Arrangement Utility Connections --- Standards and Codes Gas Connection GAS PipingExample Pipe Nominal Size, Inches LengthPressure Regulation and Testing Inlet Pressure Natural PropaneKPa Manifold Pressure Natural Propane KPaGAS Hose Restraint Safety Information Safety TipsWhat to do in the event of a power failure General safety tipsOven Control Control DescriptionOperation Cook Times and Temperatures Cook Temperatures General Guidelines for Operating PersonnelCook Time Baking TipsMaintenance Cleaning and Preventative MaintenanceCleaning the Oven Preventative MaintenanceTroubleshooting Guide Possible Causes Suggested RemedyTroubleshooting Guide BL Specifications Pour GAZ Specifications Pour GAZDescription et Spécifications du Four Gaz Naturel Gaz Propane Unités US Unités SIÉléments du Four Livraison et Implantation Livraison ET InspectionImplantation DU Four Montage du Four EmballageAssemblage DES Pieds Fixation DES RoulettesMontage DE LA Section Double Montage DU Déflecteur EN Trois PartiesDES Plaques EN Ultra Rokite Réglages À Faire Lors DE ’INSTALLATION Initiale Joint DE PlaquePlaques DE Cheminée Mise À Niveau DES FoursInstallation aux États-- Unis et au Canada Installation du déviateur de tirageAvertissement Hotte D’ÉVACUATION Type VoûteInstallation de la hotte de tirage EN Prise DirecteMents brûleurs Problêmes DE LA VentilationBranchements de Service --- Normes et Codes Longeur Dimensions nominales De conduit Pieds Branchement de GazConduit DE GAZ ExempleRéglage ET Test DE Pression Pression à l’entrée Gaz Naturel Gaz PropaneKPa Pression au collecteur Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Utilisation Information de SécuritéConseils DE Sécurité Que faire en cas de panne de secteurLes Commandes du Four Description DES CommandesUtilisation Consignes Générales à l’Intention des Utilasateurs Temps ET TempératuresLa Température de Cuisson La Durée de CuissonEntretien Nettoyage et Entretien PréventifNettoyage DES Fours Entretien PréventifGuide de Détection des Pannes Causes Probables SuggestionGuide de Détection des Pannes

1060 Series specifications

The Blodgett 1060 Series stands out in the commercial food service industry as a highly efficient and versatile cooking solution. Designed primarily for high-volume establishments, this series is known for its combination of performance, durability, and user-friendly features.

One of the standout features of the Blodgett 1060 Series is its advanced convection technology. Utilizing a powerful fan and a unique airflow design, these ovens ensure even heat distribution, resulting in perfectly cooked products every time. This technology significantly reduces cooking times, allowing busy kitchens to increase productivity while maintaining quality.

Moreover, the 1060 Series incorporates a robust construction designed to endure the daily rigors of a commercial kitchen. Crafted with stainless steel, both the interior and exterior boast incredible resistance to rust and corrosion, ensuring longevity and ease of maintenance. The oven’s smooth surfaces make it simple to clean, while also contributing to its sleek aesthetic, making it an excellent choice for front-of-house cooking.

Another impressive characteristic of the 1060 Series is its precise temperature control. The digital display allows chefs to set and monitor temperatures with accuracy, facilitating consistency across various cooking applications. Additionally, the ovens in this series come equipped with programmable controls, enabling users to save specific cooking temperatures and times for different recipes, thus streamlining the cooking process.

The Blodgett 1060 Series also prioritizes energy efficiency. With improved insulation and heating technology, these ovens consume less energy compared to traditional models, which translates into lower utility bills without sacrificing performance.

Versatility is another hallmark of the 1060 Series. It accommodates a variety of cooking methods, from baking and roasting to broiling. Its spacious interior can hold numerous pans simultaneously, catering to the needs of high-demand environments.

In summary, the Blodgett 1060 Series is a powerhouse of efficiency and innovation. Its advanced convection technology, durable construction, precise controls, and energy-efficient design make it an indispensable tool for any commercial kitchen. Whether for baking, roasting, or broiling, this series is engineered to meet the rigorous demands of the food service industry while ensuring top-quality results. With the Blodgett 1060 Series, culinary professionals can deliver exceptional meals quickly and consistently.
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