Blodgett 1060 Series manual Oven Components

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Introduction

Oven Components

Ultra Rokite Deck --- stone deck that absorbs heat from below to cook the bottom of the product.

Steel Deck --- absorbs heat from below to cook the bottom of the product.

Deck Supports --- hold the oven decks.

Deck Seal --- seals the gap between the deck and the front of the oven.

Control Panel --- contains wiring and components to control the oven operation.

Burner Compartment --- located beneath the cooking chamber. The burner compartment con- tains the combustion burners.

Combustion Burners --- provide heat to the bak- ing chamber and the decks.

Deflector --- diverts some of the heat from the combustion burners to the flue plates.

Flue Plates --- located on the interior side walls of the cooking chamber. The flue plates conduct heat from the burners to the oven cavity. The heat cooks the top of the product before being vented from the oven.

Flue Plates

Oven Decks

Control

Panel

Baking

Compartment

Burner

Compartment

Deck Seal

Figure 1

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Contents Series Avertissement Reputation YOU can Count on Page Table of Contents/Table des Matières Introduction Oven Description and SpecificationsBL GAS Specifications GAS SpecificationsOven Components Oven Location InstallationDelivery and Location Delivery and InspectionDouble Sections Oven AssemblyPackaging LEG Attachment Single SectionsPiece Deflector Assembly Double Section AssemblyUltra Rokite Shelves Leveling the Oven Adjustments Associated with Initial InstallationDeck Seal Flue PlatesVentilation Canadian installationsGeneral export installations Installing the canopy hood draft diverterInstalling the draft hood Venting ProblemsDirect Flue Arrangement Utility Connections --- Standards and Codes Pipe Nominal Size, Inches Length Gas ConnectionGAS Piping ExampleKPa Pressure Regulation and TestingInlet Pressure Natural Propane KPa Manifold Pressure Natural PropaneGAS Hose Restraint General safety tips Safety InformationSafety Tips What to do in the event of a power failureControl Description Oven ControlOperation Baking Tips Cook Times and Temperatures Cook TemperaturesGeneral Guidelines for Operating Personnel Cook TimePreventative Maintenance MaintenanceCleaning and Preventative Maintenance Cleaning the OvenPossible Causes Suggested Remedy Troubleshooting GuideTroubleshooting Guide Gaz Naturel Gaz Propane Unités US Unités SI BL Specifications Pour GAZSpecifications Pour GAZ Description et Spécifications du FourÉléments du Four Livraison ET Inspection Livraison et ImplantationImplantation DU Four Fixation DES Roulettes Montage du FourEmballage Assemblage DES PiedsMontage DU Déflecteur EN Trois Parties Montage DE LA Section DoubleDES Plaques EN Ultra Rokite Mise À Niveau DES Fours Réglages À Faire Lors DE ’INSTALLATION InitialeJoint DE Plaque Plaques DE CheminéeHotte D’ÉVACUATION Type Voûte Installation aux États-- Unis et au CanadaInstallation du déviateur de tirage AvertissementProblêmes DE LA Ventilation Installation de la hotte de tirageEN Prise Directe Ments brûleursBranchements de Service --- Normes et Codes Exemple Longeur Dimensions nominales De conduit PiedsBranchement de Gaz Conduit DE GAZPression à l’entrée Gaz Naturel Gaz Propane Réglage ET Test DE PressionKPa Pression au collecteur Gaz Naturel Gaz Propane Retenue DU Tuyau DE GAZ Que faire en cas de panne de secteur UtilisationInformation de Sécurité Conseils DE SécuritéDescription DES Commandes Les Commandes du FourUtilisation La Durée de Cuisson Consignes Générales à l’Intention des UtilasateursTemps ET Températures La Température de CuissonEntretien Préventif EntretienNettoyage et Entretien Préventif Nettoyage DES FoursCauses Probables Suggestion Guide de Détection des PannesGuide de Détection des Pannes