Installation

Gas Connection

GAS PIPING

A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure at the equipment.

Example:

NOTE: BTU values in the following example are for natural gas.

You purchase a DFG-50 convection oven to add to your existing cook line.

1. Add the BTU rating of your current appliances.

Pitco Fryer

120,000

BTU

6 Burner Range

60,000

BTU

Deck Oven

50,000

BTU

Total

230,000

BTU

2.Add the BTU rating of the new oven to the to- tal.

Previous Total

230,000

BTU

DFG-50

27,500

BTU

New Total

257,500

BTU

3.Measure the distance from the gas meter to the cook line. This is the pipe length. Let’s say the pipe length is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).

4.Use the appropriate table to determine the to- tal capacity of your current gas piping.

The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 257,500 BTU is less than 320,000 BTU, the current gas piping will not have to be in- creased.

NOTE: The BTU capacities given in the tables are for straight pipe lengths only. Any elbows or other fittings will decrease pipe capaci- ties. Contact your local gas supplier if you have any questions.

Maximum Capacity of Iron Pipe in Cubic Feet

of Natural Gas Per Hour

(Pressure drop of 0.5 Inch W.C.)

Pipe

 

Nominal Size, Inches

 

Length (ft)

 

 

 

 

 

 

3/4”

1”

1-1/4”

1-1/4”

 

2”

 

 

 

 

 

 

 

10

360

680

1400

2100

 

3950

20

250

465

950

1460

 

2750

30

200

375

770

1180

 

2200

 

 

 

 

 

 

 

40

170

320

660

990

 

1900

 

 

 

 

 

 

 

50

151

285

580

900

 

1680

 

 

 

 

 

 

 

60

138

260

530

810

 

1520

 

 

 

 

 

 

 

70

125

240

490

750

 

1400

80

118

220

460

690

 

1300

90

110

205

430

650

 

1220

 

 

 

 

 

 

 

100

103

195

400

620

 

1150

 

 

 

 

 

 

 

From the National Fuel Gas Code Part 10 Table 10-2

Maximum Capacity of Pipe in Thousands of BTU/hr of Undiluted L.P. Gas at 11” W.C.

(Pressure drop of 0.5 Inch W.C.)

Pipe Length

Outside Diameter, Inches

(ft)

 

 

 

3/4”

1”

1-1/2”

 

10

608

1146

3525

20

418

788

2423

 

 

 

 

30

336

632

1946

 

 

 

 

40

287

541

1665

 

 

 

 

50

255

480

1476

 

 

 

 

60

231

435

1337

70

215

404

1241

80

198

372

1144

 

 

 

 

90

187

351

1079

 

 

 

 

100

175

330

1014

 

 

 

 

From the National Fuel Gas Code Part 10 Table 10-15

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Blodgett DFG-50 manual Gas Connection, GAS Piping

DFG-50 specifications

The Blodgett DFG-50 is a versatile and efficient commercial convection oven designed to meet the demands of modern kitchens, whether in restaurants, bakeries, or catering operations. Its robust construction and advanced features make it a flagship model in the Blodgett lineup, ensuring consistent performance and exceptional cooking results.

One of the standout features of the DFG-50 is its dual-functionality, allowing operators to utilize it as both a convection oven and a steam oven. This flexibility enables chefs to prepare a diverse range of dishes, from perfectly baked pastries to succulent roasted meats. The integrated steam function helps in maintaining moisture content, enhancing flavor, and improving the overall quality of the dishes prepared.

The DFG-50 is equipped with patented, unique airflow distribution technology. This technology ensures that hot air circulates evenly throughout the oven cavity, resulting in uniform cooking and browning. Chefs can achieve consistent results across multiple trays, making it an ideal choice for batch cooking or large-scale operations.

Another notable characteristic is the oven's intuitive digital controls. With a user-friendly interface, operators can easily adjust cooking times, temperatures, and humidity levels. The programmable features allow for precise cooking processes, which is vital for consistently high-quality results. The DFG-50 also includes a programmable timer and a convenient automatic shut-off feature, enhancing safety and ease of use.

The oven’s interior is constructed with high-quality stainless steel, providing durability and easy cleaning. Additionally, the DFG-50 features removable racks and a fully insulated door, which helps in energy conservation and maintains temperature stability during cooking.

In terms of capacity, the DFG-50 offers sufficient space with multiple rack positions, accommodating a variety of pans and trays. This versatility makes it an excellent choice for chefs who need to maximize output without compromising on quality.

Overall, the Blodgett DFG-50 combines state-of-the-art technology with high-quality construction, making it an essential tool for any commercial kitchen. Its ability to deliver consistent and superior cooking results, along with user-friendly features, makes it an investment that can enhance kitchen efficiency and culinary excellence.