Project
Item No.
Quantity
BE2136
MODELS BE2136
Electric Conveyor Oven
OPTIONS AND ACCESSORIES
(AT ADDITIONAL CHARGE)
High speed conveyor
76” (1930mm) long conveyor in lieu of standard 60” (1524mm) long conveyor
9” (228mm) Twin stainless steel wire mesh conveyor belt with individually adjustable bake time settings
Stacking kit to properly stack a BE2136 on top of an existing SG2136E
One year additional extended warranty*
STANDARD FEATURES
Impingement deluxe dual air return that improves cook- ing results and saves energy
Solid state controls
Temperature controller’s built in auto tune feature improves overall conveyor oven performance
Large front loading door with window and stainless steel handle
Portable stand (single, double, triple stack ovens)
Stackable to three high
Stainless steel under shelf on single and double stack ovens
Removable folding conveyor frame and belt assembly
Removable 8” (203mm) shelf extension (entrance end)
Adjustable conveyor belt tension
Field reversible conveyor belt direction
Product stop (exit end)
One year parts and labor warranty*
Start Up by our Authorized Service Provider to activate the warranty (USA and Canada only)*
*For all international markets, contact your local distributor.
Blodgett gas fired conveyor oven with 18” (457mm) wide conveyor belt and 36” (915mm) long baking zone length. Single, double or triple stack models.
All data is shown per oven section, unless otherwise indicated.
EXTERIOR CONSTRUCTION
Stainless steel front, top, sides, and interior
Fully insulated on bottom, top, front and rear
Easy serviceable access to all components
Front and top surfaces are cool to the touch
Full drop down front window
Finished aluminized steel back
INTERIOR CONSTRUCTION
Stainless steel outer (finger) plates
18” (457mm) wide stainless steel wire mesh conveyor belt
36” (915mm) long bake chamber
Two blower inlets in the plenum for forced air circulation supplying top and bot- tom air flow
Standard or Customer specific finger set that allows control of 8 heat zones inside the bake chamber. Finger set consists of manifolds, inner plates, outer plates and blank plate(s).
OPERATION
Solid state digital controls to display set point and actual bake chamber tem- perature(s) as well as bake time.
Maximum Temperature is 550 degrees F (one degree increment)
3 – 30 minute bake time (one second increment)
Product clearance
Heat transferred through forced directed hot air impingement
Open vented baking chamber
Tubular resistance heating elements
Four blower cooling fans
Easy to clean – no tools required
*For all international markets, contact your local distributor.
BLODGETT OVEN COMPANY
www.blodgett.com
1400 Toastmaster Drive, Elgin, IL USA 60120 Phone: (847)
