Installation
Ventilation
Blodgett gas deck ovens are direct fired. Heat and flue products from the burners are introduced di- rectly into the baking compartment. As a result, improper venting can have a detrimental effect on the baking characteristics of the oven. A properly designed ventilation system will allow the oven to function properly, while removing unwanted va- pors and products of combustion from the oper- ating area.
This oven may be vented using either:
DA mechanically driven, canopy type, exhaust hood, or
DA direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the ab-
sence of local codes, refer to the National ventila- tion code titled, “Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equip- ment”,
General export installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local dis- tributor, please call the Blodgett Oven Company at
THE BLODGETT OVEN COMPANY CANNOT AS- SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTAL- LATION.
WARNING:
Failure to properly vent the oven can be hazardous to the health of the operator and may result in operational problems, unsatisfactory baking and possible dam- age to the equipment.
Damage sustained as a direct result of im- proper ventilation will not be covered by the Manufacturer’s warranty.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood is the preferred method of ventilation.
The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides not adjacent to a wall. The distance from the floor to the lower edge of the hood should not exceed 7’ (2.1m).
The capacity of the hood should be sized appro- priately with provisions for an adequate supply of make up air. Capacity is generally expressed in ft3/min (CFM). 1 CFM of natural gas burned with just enough air for complete combustion pro- duces 11 CFM of combustion products. In virtually all appliances some excess air is used. This vol- ume of excess air is added to the flue products flowing from the appliance.
NOTE: Consult your local exhaust hood contrac- tor for your specific installation.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft diverter. Install the draft diverter as follows:
1.Place the diverter over the flue connector with the open area facing the front of the oven. See Figure 6.
2.Secure both ends with the sheet metal screws provided.
Draft Diverter |
Front of |
Oven |
Figure 6
8
