Blodgett BG2136 Oven Uses, III. Oven Specifications, Conveyor Drive Motor Moves the conveyor

SECTION 1 - DESCRIPTION

I.OVEN USES

BG2136 ovens can be used to bake and/or cook a wide variety of food products, such as pizza, pizza-type products, cookies, sandwiches and others.

II. OVEN COMPONENTS - see Figure 1-1.

A.Window: Allows the user to see and access food products inside the baking chamber.

B.Conveyor End Stop : Prevents food products from falling off the end of the moving conveyor.

C.Eyebrows: Can be adjusted to various heights to prevent heat loss into the environment.

D.End Plugs: Allow access to the oven's interior.

E.Control Panel: Location of the operating controls for the oven. Refer to Section 3, Operation, for details.

F.Machinery Compartment and Control Compartment Doors: Allow access to the oven's interior components. One door is located at each end of the oven. No user- servicable parts are located inside the machinery compart- ment or control compartment.

G.Serial Plate: Provides specifications for the oven that affect installation and operation. Refer to Section 2, Installation, for details.

H.Conveyor Drive Motor: Moves the conveyor.

I.Crumb Pans: Catch crumbs and other material that drop through the conveyor belt. One crumb pan is located underneath each end of the conveyor.

III. OVEN SPECIFICATIONS

Table 1-1: Dimensions

J.Conveyor: Moves the food product through the oven.

Not Shown:

K.Gas Burner: Heats air, which is then projected to the air fingers by the blowers.

L.Blowers: Fans that project hot air from the gas burner to the air fingers.

M.Air Fingers: Project streams of hot air onto the food product.

Fig. 1-1 - Oven Components

ENGLISH

Overall		Height:	single oven with 17-1/2" (446mm) legs		43-1/2" (1105mm)
			double oven with standard 17-1/2" (446mm) legs			63" (1600mm)
			double oven with optional 20-1/2" (521mm) legs			66" (1676mm)
			double oven with optional 25-1/2" (648mm) legs			71" (1803mm)
			triple oven with 6" (152mm) legs			71" (1803mm)
Overall		Depth:				46" (1168mm)
Overall		Length:	with standard 60"/1524mm conveyor			61" (1549mm)
			with optional 56"/1422mm conveyor			57" (1447mm)
			with optional 76"/1930mm conveyor			77" (1956mm)
Baking Chamber Length							36" (914mm)
Conveyor Width: Single Belt							20" (508mm)
			Split Belt		2 x 9-1/2" (241mm)
Conveyor Length				56" (1422mm) or 60" (1524mm) or 76" (1930mm)
Recommended Minimum Clearances:
	Rear of oven to wall							3" (76mm)
	Control end of conveyor to wall						1" (25.4mm)
	Non-control end of oven to wall						1" (25.4mm)

Table 1-2: General specifications (per oven cavity)

Weight			400 lbs. (182kg)
Rated Heat Input: Natural gas ovens		70,000 BTU (17,638 kcal, 20.51 kW/hr.)
	Propane ovens	70,000 BTU (17,638 kcal, 20.51 kW/hr.)
Maximum Operating Temperature				550°F (288°C)
Warmup Time					25 minutes

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