Installation 
Oven Location and Ventilation
LOCATION
The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.
The following clearances must be maintained be- tween the oven and any combustible or
DOven body sides
The following clearances must be available for ser- vicing.
DOven body sides
NOTE: On gas models, routine servicing can usu- ally be accomplished within the limited movement provided by the gas hose re- straint. If the oven needs to be moved fur- ther from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been re- turned to its regular position.
It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.
DPlace the oven in an area that is free of drafts.
DKeep the oven area free and clear of all combus- tibles such as paper, cardboard, and flammable liquids and solvents.
DDo not place the oven on a curb base or seal to a wall. This will restrict the flow of air and prevent proper ventilation to the blower motors. This condition must be corrected to prevent perma- nent damage to the oven.
VENTILATION
On gas models the necessity for a properly de- signed and installed ventilation system cannot be over emphasized. This system allows the oven to function properly while removing unwanted va- pors and products of combustion from the operat- ing area.
This oven must be vented with a properly de- signed mechanically driven exhaust hood. The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15cm) 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 appropriately and provisions should be made for adequate makeup air.
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”,
Australia and 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
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.
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