Blodgett 1060 Series manual Direct Flue Arrangement, Venting Problems, Installing the draft hood

Page 13

 

 

Installation

 

 

Ventilation

DIRECT FLUE ARRANGEMENT

 

 

When the installation of a mechanically driven ex-

 

Flue

haust hood is impractical the oven may be vented

 

 

by a direct flue arrangement.

 

 

WARNING!!

Draft Hood

 

 

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 10” (25.4 cm). The height of the flue should rise

 

Front of

6-8 ft (2-2.5 m) above the roof of the building or any

 

 

Oven

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.

 

Figure 7

The direct vent cannot replace air consumed and

 

 

 

vented by the oven. Provisions must be made to

VENTING PROBLEMS

supply the room with sufficient make-up air. Total

Blodgett gas deck ovens use the natural principal

make-up air requirements for each oven section

should be approximately 30 CFM per section. To

of heat rising as the basic method of ventilation.

increase the supply air entering the room, a ven-

If the venting of any deck oven is either restricted

tilation expert should be consulted.

or forced in any way the baking characteristics of

Installing the draft hood

the oven will be adversely affected.

Examples of forced venting include:

Ovens ordered for direct venting are supplied with

 

installation of a fan in a direct vent pipe

a draft hood. Install the draft hood as follows:

D

1. Place the draft hood over the flue connector.

D

use of a canopy type hood without the draft di-

 

verter

See Figure 7.

 

Examples of restricted venting include:

2. Secure both ends with the sheet metal screws

provided.

D

use of tees and elbows

 

D

long horizontal runs

 

Insufficient make-up air can cause heated air and

 

combustibles to remain in the oven shortening the

 

life of the components.

9

Page 12 Page 14
Image 13
Page 12 Page 14
Contents Series Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières BL GAS Specifications Oven Description and SpecificationsGAS Specifications IntroductionOven Components Delivery and Location InstallationDelivery and Inspection Oven LocationPackaging LEG Attachment Oven AssemblySingle Sections Double SectionsPiece Deflector Assembly Double Section AssemblyUltra Rokite Shelves Deck Seal Adjustments Associated with Initial InstallationFlue Plates Leveling the OvenGeneral export installations Canadian installationsInstalling the canopy hood draft diverter VentilationInstalling the draft hood Venting ProblemsDirect Flue Arrangement Utility Connections --- Standards and Codes GAS Piping Gas ConnectionExample Pipe Nominal Size, Inches LengthInlet Pressure Natural Propane Pressure Regulation and TestingKPa Manifold Pressure Natural Propane KPaGAS Hose Restraint Safety Tips Safety InformationWhat to do in the event of a power failure General safety tipsControl Description Oven ControlOperation General Guidelines for Operating Personnel Cook Times and Temperatures Cook TemperaturesCook Time Baking TipsCleaning and Preventative Maintenance MaintenanceCleaning the Oven Preventative MaintenancePossible Causes Suggested Remedy Troubleshooting GuideTroubleshooting Guide Specifications Pour GAZ BL 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 Emballage Montage du FourAssemblage DES Pieds Fixation DES RoulettesMontage DU Déflecteur EN Trois Parties Montage DE LA Section DoubleDES Plaques EN Ultra Rokite Joint DE Plaque Réglages À Faire Lors DE ’INSTALLATION InitialePlaques DE Cheminée Mise À Niveau DES FoursInstallation du déviateur de tirage Installation aux États-- Unis et au CanadaAvertissement Hotte D’ÉVACUATION Type VoûteEN Prise Directe Installation de la hotte de tirageMents brûleurs Problêmes DE LA VentilationBranchements 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 Information de Sécurité UtilisationConseils DE Sécurité Que faire en cas de panne de secteurDescription DES Commandes Les Commandes du FourUtilisation Temps ET Températures Consignes Générales à l’Intention des UtilasateursLa Température de Cuisson La Durée de CuissonNettoyage et Entretien Préventif EntretienNettoyage DES Fours Entretien PréventifCauses Probables Suggestion Guide de Détection des PannesGuide 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.
Top Page Image Contents