Blodgett 1060 Series manual Pressure Regulation and Testing, Inlet Pressure Natural Propane, KPa

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Installation

Gas Connection

PRESSURE REGULATION AND TESTING

Each section of the 1060-B series oven is rated at 120,000 BTU per hour (35.2 kW). The 1060-BL se- ries ovens are rated at 85,000 BTU per hour (24.9 kW). At full demand, each section 1060-B requires 120 cubic feet per hour (3.2 m3) Natural gas or 47 cubic feet per hour (1.3 m3) Propane gas. Each section 1048-BL oven requires 85 cubic feet per hour (2.4 m3) Natural gas or 33 cubic feet per hour (0.9 m3) Propane gas. Each oven has been ad- justed at the factory to operate with the type of gas specified on the rating plate.

Inlet Pressure

 

Natural

Propane

 

 

 

 

 

 

 

 

Min

 

Max

Min

 

Max

 

 

 

 

 

 

 

W.C.

7.0

 

10.5

11.0

 

13.0

 

 

 

 

 

 

 

kPa

1.43

 

2.61

2.74

 

3.23

 

 

 

 

 

 

Manifold Pressure

 

 

 

 

 

 

 

Natural

Propane

 

 

 

 

 

W.C.

 

3.5

 

10.0

 

 

 

 

 

kPa

 

.87

 

2.49

DInlet Pressure --- the pressure of the gas before it reaches the oven.

DManifold Pressure --- the pressure of the gas as it enters the main burner(s).

DMin --- the minimum pressure recommended to operate the oven.

D Max --- the maximum pressure at which the manufacturer warrants the oven’s operation.

Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essen- tial to the proper operation of the oven and must be installed. It is preset to provide the oven with 3.5” W.C. (0.87 kPa) for natural gas and 10.5” W.C. (2.50 kPa) for Propane at the manifold.

DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY UNLESS THE SUPPLY EXCEEDS THE MAXIMUM PRESSURE.

Due to the decrease in oxygen at higher eleva- tions, above 2000’, the unit may need to be re- rated. (The orifice size may need to be adjusted to accomodate different air pressures at higher elevations.) If not rerated, incomplete combustion may occur releasing Aldehydes and CO or Carbon Monoxide. Any of these are unacceptable and may be hazardous to the health of the operator.

Prior to connecting the oven, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After connection, the oven should be checked for correct gas pressure.

Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, NFPA54/ANSI Z223.1 ---Latest Edition, the Natural Gas Installation Code CAN/CGA- B149.1 or the Propane Installation Code, CAN/ CGA-B149.2as applicable.

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psig (3.45kPa).

The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (3.45kPa).

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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 SectionsPiece Deflector Assembly Double Section AssemblyUltra Rokite Shelves Adjustments Associated with Initial Installation Deck SealFlue Plates Leveling the OvenCanadian installations General export installationsInstalling the canopy hood draft diverter VentilationInstalling the draft hood Venting ProblemsDirect 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 tipsControl Description Oven ControlOperation 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 Inspection Livraison et ImplantationImplantation DU Four Montage du Four EmballageAssemblage DES Pieds Fixation DES RoulettesMontage DU Déflecteur EN Trois Parties Montage DE LA Section DoubleDES 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 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 Utilisation Information de SécuritéConseils DE Sécurité Que faire en cas de panne de secteurDescription DES Commandes Les Commandes du FourUtilisation 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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