Blodgett 1060 Series manual Table of Contents/Table des Matières

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Table of Contents/Table des Matières

Introduction

Oven Description and Specifications . . . . 2 Oven Components . . . . . . . . . . . . . . . . . . . . 3

Installation

Delivery and Location . . . . . . . . . . . . . . . . . 4 Oven Assembly . . . . . . . . . . . . . . . . . . . . . . 5 Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Leg Attachment . . . . . . . . . . . . . . . . . . . . . 5 caster attachment . . . . . . . . . . . . . . . . . . . 5 Double Section Assembly . . . . . . . . . . . . 6

3 Piece Deflector Assembly . . . . . . . . . . . 6 Ultra Rokite Shelves . . . . . . . . . . . . . . . . . 6 Deck Seal . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Flue Plates . . . . . . . . . . . . . . . . . . . . . . . . . 7 Leveling the Oven . . . . . . . . . . . . . . . . . . . 7

Adjustments Associated with Initial Installation . . . . . . . . . . . . . . . . . . . . . . . . . 7

Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Canopy Type Exhaust Hood . . . . . . . . . . 8 Direct Flue Arrangement . . . . . . . . . . . . . 9 Venting Problems . . . . . . . . . . . . . . . . . . . 9

Utility Connections ---

Standards and Codes . . . . . . . . . . . . . . . . . 10 Gas Connection . . . . . . . . . . . . . . . . . . . . . . 11

Operation

Safety Information . . . . . . . . . . . . . . . . . . . . 14 Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . 15

General Guidelines for Operating

Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Maintenance

Cleaning and Preventative Maintenance . 17 Troubleshooting Guide . . . . . . . . . . . . . . . . 18

Introduction

Description et Spécifications du Four . . . . 20 Éléments du Four . . . . . . . . . . . . . . . . . . . . . 21

Installation

Livraison et Implantation . . . . . . . . . . . . . . . 22 Montage du Four . . . . . . . . . . . . . . . . . . . . . 23 Emballage . . . . . . . . . . . . . . . . . . . . . . . . . 23 Assemblage des Pieds . . . . . . . . . . . . . . . 23 Fixation des Roulettes . . . . . . . . . . . . . . . 23 Montage de la Section Double . . . . . . . . 24

Montage du Déflecteur en Trois

Parties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Des Plaques en Ultra Rokite . . . . . . . . . . 24 Joint de Plaque . . . . . . . . . . . . . . . . . . . . . 25 Plaques de Cheminée . . . . . . . . . . . . . . . 25 Mise à Niveau des Fours . . . . . . . . . . . . . 25

Réglages à Faire Lors de

l’Installation Initiale . . . . . . . . . . . . . . . . . . 25 Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Hotte D’évacuation Type Voûte . . . . . . . 26 En Prise Directe . . . . . . . . . . . . . . . . . . . . . 27 Problêmes de la Ventilation . . . . . . . . . . . 27

Branchements de Service ---

Normes et Codes . . . . . . . . . . . . . . . . . . . . . 28 Branchement de Gaz . . . . . . . . . . . . . . . . . 29

Utilisation

Information de Sécurité . . . . . . . . . . . . . . . . 32 Les Commandes du Four . . . . . . . . . . . . . . 33

Consignes Générales à l’Intention des Utilasateurs . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Entretien

Nettoyage et Entretien Préventif . . . . . . . . 35 Guide de Détection des Pannes . . . . . . . . 36

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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 SectionsUltra Rokite Shelves Double Section AssemblyPiece Deflector Assembly Deck Seal Adjustments Associated with Initial InstallationFlue Plates Leveling the OvenGeneral export installations Canadian installationsInstalling the canopy hood draft diverter VentilationDirect Flue Arrangement Venting ProblemsInstalling the draft hood 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 tipsOperation Oven ControlControl Description 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 Implantation DU Four Livraison et ImplantationLivraison ET Inspection Emballage Montage du FourAssemblage DES Pieds Fixation DES RoulettesDES Plaques EN Ultra Rokite Montage DE LA Section DoubleMontage DU Déflecteur EN Trois Parties 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 ExempleKPa Pression au collecteur Gaz Naturel Gaz Propane Réglage ET Test DE PressionPression à l’entrée Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Information de Sécurité UtilisationConseils DE Sécurité Que faire en cas de panne de secteurUtilisation Les Commandes du FourDescription DES Commandes 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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