Blodgett B36-COMBOS warranty Utility Information, Specify

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36” COMBINATION TOPS

APPROVAL/STAMP

 

 

38-3/4

37-1/2

 

(984)

 

24

(953

 

(610)

 

TOP VIEW

9-1/4 (235)

 

 

 

36 (914)

 

 

36” Flue Riser

 

 

24” Flue Riser

72

 

 

 

 

(1829)

 

5” Flue Riser

 

 

 

60

 

 

(1524)

36”

 

41

(914)

 

(1041)

FRONT VIEW

11-3/4 (298)

20-1/2

Optional Shelf

 

(521)

 

8-1/2 (216)

Optional extra-deep

flue riser (cooking

 

 

area is same as for

SIDE VIEW OF MODULAR MODEL models with standard flue riser)

43-1/2 (1105)

40 (1016)

37-1/2 (953) 34 (864)

5 (127)

Rear Gas

Connection

Front Gas

33-3/4Manifold

(859)

 

Motor for

20

15-3/4

(508)

Convection

(400)

 

Oven Models

 

 

 

 

SIDE VIEW

 

SHIPPING CRATE DIMENSIONS & WEIGHT

(Door entry clearance when uncrated is 36.5”)

Model

Width

Height

Depth

Volume

Weight

B36A

45.5

45.0

55.0

65.2 cu ft

740 lbs

(1156)

(1143)

(1397)

(1.85 cu m)

(336 kg)

 

B36D

44.0

43.0

45.5

49.8 cu ft

690 lbs

(1118)

(1092)

(1156)

(1.41 cu m)

(313 kg)

 

B36C

44.0

43.0

45.5

49.8 cu ft

490 lbs

(1118)

(1092)

(1156)

(1.41 cu m)

(222 kg)

 

B36N

44.0

22.0

45.5

25.5 cu ft

450 lbs

(1118)

(559)

(1156)

(0.72 cu m)

(204 kg)

 

 

 

 

 

 

 

Add 90 lbs (40.8kg) to B36A-BGG/BTT, B36A-GGC/TTC models Add 90 lbs (40.8kg) to B36D-BGG/BTT, B36D-GGC/TTC models Add 50 lbs (22.6kg) to B36C-BGG/BTT, B36C-GGC/TTC models Add 90 lbs (40.8kg) to B36N-BGG/BTT, B36N-GGC/TTC models

Electrical

Connection

For Oven

Models

6 (152)

2-1/2 (64) 18

(457)

Dimensions are in inches and (millimeters)

REAR VIEW

SHORT FORM SPECIFICATIONS

The item shall be a 36"-wide front-manifold sectional range. The item shall have a 7" front rail and a belly bar. The item shall have 6" adjustable legs [casters]. The item shall have a [5" 24" 36"] flue riser able to support 250 pounds. The exterior (except for the back) shall be constructed of 430 stainless steel #3 polish. If the item is at the end of a battery, the end side shall be solid (rather than have a coverplate over the end of the front manifold).

Model 36A: The item shall have a 45,000 BTU convection oven with standing pilot and a thermostat range of 150°F to 550°F (66°C to 288°C). The oven interior shall be porcelain, meas- ure 14" high x 26" wide x 24" deep, and have two racks with five-position side-rails with 2-1/4" between positions. The blower fan shall have two speeds and a 1/3 hp motor.

Model 36D: The item shall have a 45,000 BTU standard oven with standing pilot and a thermostat range of 150°F to 550°F (66°C to 288°C). The oven interior shall be porcelain, meas- ure 14" high x 26" wide x 26.5" deep, and have two racks with five-position side-rails with 2-1/4" between positions.

Model 36C: The item shall have a cabinet base with two side-by-side stainless steel doors.

 

 

UTILITY INFORMATION

 

 

GAS: Each unit has a 1-1/4" front gas manifold that couples to the adjacent sectional

 

 

 

 

 

 

 

 

unit(s), and can be ordered with a 1" rear gas connection with a male NPT connector.

Model

Open Top

Hot Top

Griddle

Charbroiler

Total

Minimum supply pressure is 7" W.C. for natural gas, 11" W.C. for propane. An external

Nat (LP)

Nat (LP)

Nat (LP)

Nat (LP)

Nat (LP)

 

pressure regulator and shut off valve must be provided. If using a flexible-hose gas con-

B36-BHH

70K

(60K)

64K (56K)

-

-

134K (116K)

nection, the I.D. of the hose must not be smaller than the connector on the unit and must

 

 

 

 

 

 

 

 

B36-BBH

140K

(120K)

32K (28K)

-

-

172K

(148K)

comply with ANSI Z21.69. Provide an adequate means of restraint to prevent undue strain

 

 

 

 

 

 

 

 

on the gas connection.

 

 

 

B36-BBG

140K

(120K)

-

32K (28K)

-

172K

(148K)

 

 

 

ELECTRICITY: Both standard-oven and convection-oven models require electric power

 

 

 

 

 

 

 

 

B36-BGG/TT

70K

(60K)

-

64K (56K)

-

134K (116K)

(50Hz or 60Hz single-phase AC). 120V models have a 7-foot (2134 mm) power cord with a

B36-BCC

70K

(60K)

-

-

64K (56K)

134K (116K)

grounded plug. 208/240V models have a terminal block for connection to a single-phase

 

 

 

 

 

 

 

 

208/240V source.

 

 

 

B36-BBC

140K

(120K)

-

-

32K (28K)

172K

(148K)

 

 

 

FLUE EXHAUST: Installation under a vented hood is recommended.

 

 

 

 

 

 

 

 

B36-CCG

 

-

-

32K (28K)

64K (56K)

96K

(84K)

 

 

 

 

 

SPECIFY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

B36-CGG/TT

 

-

-

64K (56K)

32K (28K)

96K

(84K)

 

 

 

 

Gas Type

￿ Natural Gas

￿ Propane

 

 

 

 

 

 

 

 

 

 

B36-TTH

 

-

32K (28K)

64K (56K)

-

96K

(84K)

Manifold

￿ Front (1-1/4”)

￿ Rear (1”)

 

 

 

 

 

 

 

 

 

 

For units with either a convection or standard oven base add 45K (42K) to BTU totals.

Flue Riser Height

￿ 5”

￿ 24” (option)

￿ 36” (option)

Blodgett can often accommodate special or custom requirements. Contact your

 

Range Depth

￿ Standard

￿ Deep (option)

 

Blodgett representative.

 

 

 

 

 

Position in Battery

￿ Left End

￿ Right End

￿ Not at End

NOTE: The company reserves the right to make substitutions of components

 

Electric Power (ovens)

￿ 120V

￿ 208/240V

 

 

Operating altitude (if above 2000 ft (700 meters) _____________________

without prior notice

 

 

 

 

 

 

BLODGETT

www.blodgett.com

1100 Old Honeycutt Road Fuquay-Varina, NC 27526 USA • Phone: (877) 255-3976 • Fax: (866) 644-1354

Printed in U.S.A.

NOTE: FOR COMMERCIAL USE ONLY

P/N BR00039 Rev C (6/08)

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Contents Options and Accessories Utility Information Specify

B36-COMBOS specifications

The Blodgett B36-COMBOS is a state-of-the-art combi oven that has revolutionized the way chefs approach cooking. This versatile piece of kitchen equipment merges the functionality of steam cooking, convection baking, and a combination of both, allowing culinary professionals to prepare a wide array of dishes with unmatched precision and efficiency.

One of the primary features of the Blodgett B36-COMBOS is its versatility. It provides three cooking modes: steam, convection, and a combination of both. This flexibility enables chefs to achieve the perfect cooking results for various foods, from tender meats to delicate pastries. The ability to rapidly switch between modes allows for seamless transitions during cooking, enhancing workflow efficiency in busy restaurant kitchens.

The B36-COMBOS is designed with user-friendly technology that includes a digital control panel with pre-programmed cooking cycles. This feature simplifies the cooking process, allowing chefs to select and adjust settings with ease. The touch screen interface is intuitive, providing step-by-step guidance for optimal cooking results. Furthermore, it includes programmable recipes, enabling users to save their cooking preferences for repeat use.

Another significant aspect of the Blodgett B36-COMBOS is its advanced steam injection system. This technology ensures consistent steam distribution, which is crucial for achieving moisture retention in foods. The ability to inject steam at precise intervals improves cooking quality, resulting in more flavorful and tender dishes.

The oven is built with high-quality materials, promoting durability and reliability. The stainless-steel construction not only contributes to its sleek aesthetic but also makes it easy to clean and maintain. The B36-COMBOS features efficient insulation, which minimizes heat loss and energy consumption, leading to lower operating costs over time.

Additionally, this model comes equipped with a built-in cleaning system, further enhancing its ease of use. The self-cleaning feature minimizes downtime by providing a thorough cleaning cycle, ensuring the oven remains in optimal working condition.

In summary, the Blodgett B36-COMBOS is a versatile and technologically advanced combi oven that stands out in commercial kitchens. With its combination of steam and convection cooking, user-friendly digital controls, and high-quality construction, it is designed to meet the demands of modern culinary professionals, helping them create exceptional dishes with efficiency and finesse.