Installation

Gas Connections

PRESSURE REGULATION AND TESTING

The gas pressure to the appliance must be rated for each appliance while the burners are on. A suf- ficient gas pressure must be present at the inlet to satisfy these conditions. Refer to the table below for correct gas pressure.

Each appliance has been adjusted at the factory to operate with the type of gas specified on the rat- ing plate attached to the right side of the ap- pliance.

Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essen- tial to the proper operation of the oven and should not be removed.

DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE UNIT CONNECTS TO THE GAS SUPPLY UNLESS THE INLET PRESSURE IS GREATER THAN 14” W.C. (1/2 PSI) (37mbar).

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psig (3.45kPa).

The oven must be isolated from the gas supply piping system by closing its individual manual

shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (3.45kPa).

Prior to connecting the appliance, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After con- nection, the appliance must be checked for cor- rect gas pressure.

U.S. and Canadian Installations

Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, NFPA54/ANSI Z223.1 ---Latest Edition, the Natural Gas Installation Code CAN/CGA- B149.1 or the Propane Installation Code, CAN/ CGA-B149.2as applicable.

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 appliance, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011-802-860-3700.

GAS PRESSURE

Gas

Inlet

 

Orifice Size at Sea Level

Manifold Pressure

Type

Pressure

 

 

 

 

 

 

Hot Air

Steam

Hot Air

Steam

 

 

 

 

 

 

 

 

 

 

U.S. and Canadian Installations

 

 

 

 

 

 

 

 

 

 

Natural

7---14” W.C.

 

.0531” dia

.042” dia

3.5” W.C.

3.5” W.C.

 

 

 

 

 

 

 

Propane

12---14” W.C.

 

.032” dia

.026” dia

10.0” W.C.

10.0” W.C.

 

 

 

 

 

 

 

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Blodgett CNV14G manual Pressure Regulation and Testing, GAS Pressure, Gas Inlet Orifice Size at Sea Level Manifold Pressure

CNV14E, CNV14G specifications

The Blodgett CNV14G and CNV14E are advanced commercial convection ovens designed for high-volume food service operations. Renowned for their reliability, efficiency, and versatility, these ovens are a mainstay in restaurants, catering businesses, and institutional kitchens. They are engineered to meet the demanding needs of professional chefs while ensuring consistent cooking results every time.

One of the standout features of the CNV14G and CNV14E is their exceptional capacity. With the ability to hold up to 14 full-size pans, these ovens can easily accommodate large batches of food. This is ideal for establishments that need to prepare numerous meals simultaneously, enabling efficient workflow in busy kitchens. The spacious interior is designed to provide even air circulation, ensuring uniform cooking results, which is crucial for maintaining the quality and consistency of dishes.

Both models are equipped with state-of-the-art digital controls that allow chefs to set precise temperatures and cooking times. The control panel is user-friendly, enabling quick adjustments to be made during operation. This technological feature not only enhances user experience but also helps in achieving optimal cooking results for various types of food.

The Blodgett CNV14G and CNV14E are designed with energy efficiency in mind. They utilize advanced insulation and heating technologies, which helps reduce energy consumption while maintaining high performance levels. This energy efficiency is not only cost-effective but also positively contributes to environmentally friendly kitchen practices.

Another key characteristic is the heavy-duty construction of these ovens, built to withstand the rigors of daily use in a commercial setting. The stainless steel exterior ensures durability and easy cleaning, while the oven’s robust interior is designed to resist wear and tear from frequent use.

A notable feature of both models is their ability to produce steam when required, allowing for versatile cooking methods such as baking, roasting, and steaming. This flexibility makes the CNV14G and CNV14E suitable for a wide range of menu items, from crispy roasted vegetables to soft, fluffy breads.

In summary, the Blodgett CNV14G and CNV14E convection ovens are exemplary choices for any commercial kitchen looking for reliability, efficiency, and versatility. Their impressive features, advanced technology, and robust design continue to set industry standards for professional cooking equipment.