Blodgett 1060 Series manual Éléments du Four

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Introduction

Éléments du Four

Plateforme de Rokite --- plateforme de pierre qui absorbe la chaleur du bas du four pour cuire le dessous du produit.

Plateforme d’acier --- qui absorbe la chaleur du bas du four pour cuire le dessous du produit.

Supports de plateforme --- supportent les plate- formes du four.

Joint d’étanchéité de la plateforme --- bouche l’espace entre la plateforme et l’avant du four.

Panneau de Contrôle --- contient les câblages et les éléments permettant de contrôler le fonction- nement du four.

Compartiment des brûleurs --- situé au---des- sous de la chambre de cuisson. Ce compartiment contient les brûleurs à combustion directe.

Brûleurs à combustion directe --- fournissent la chaleur à la chambre de cuisson et aux plate- formes.

Déflecteur --- détourne une partie de la chaleur des brûleurs à combustion directe vers les plaques tubulaires.

Plaques tubulaires --- situées sur les parois inté- rieures de la chambre de cuisson. Les plaques tu- bulaires conduisent la chaleur des brûleurs à la cavité du four. La chaleur cuit le dessus du produit avant d’être évacuée du four.

Plaques tubulaires

Plateforme

Panneau de

Contrôle

Compartiment

de cuisson

Compartiment

des brûleurs

Joint d’étanchéité

de la plateforme

Figure 9

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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.
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