4.0 CLEANING

At the end of each day, or between cooking cycles if necessary:

1.Turn main power switch OFF.

2.Remove pans and racks from compartment and wash in sink.

3.Remove drain screens from inside compartment drains. Using a plastic bottle brush and mild detergent, clean inside the drain opening ensuring there is no food residue or blockage. Clean the drain screen and replace in its original position.

4.Wash compartment interior with clean water.

5.Use warm soapy water with a cloth or sponge to clean exposed bead of door gasket, rinse with warm clear water and wipe with a dry cloth.

6.Wipe surfaces which touch door gasket with a cloth or sponge and warm soapy water, rinse with warm clear water and wipe with a dry cloth. Do not apply food oils or petroleum solvents or lubricants directly to door gasket or surfaces which touch door gasket.

7.Keep cooking compartment drain working freely. After cooking grease producing foods, operate steam with compartment empty for 30 minutes at end of the day, or pour ½ gallon of warm soapy water down the drain, followed by ½ gallon of warm clear water.

8.Leave door slightly open when steamer is not in use.

Weekly, or more often if necessary:

Clean exterior with a damp cloth and polish with a soft dry cloth. Use a non-abrasive cleaner to remove discolorations.

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Blodgett SN-3E, SN-5E manual Cleaning, Weekly, or more often if necessary
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SN-3E, SN-5E specifications

Blodgett SN-3E and SN-5E are innovative commercial ovens designed to deliver high-performance baking and cooking solutions to various food service environments, including restaurants, catering operations, and institutional kitchens. These models are well-known for their reliability, versatility, and energy efficiency, making them popular among chefs and culinary professionals.

The Blodgett SN-3E is a three-deck oven that features a robust and compact design, perfect for establishments with limited space yet the need for high-capacity cooking. Each deck can accommodate multiple trays, enabling operators to bake several items simultaneously. The oven is equipped with a powerful convection system that ensures even heat distribution and consistent cooking results. This feature is essential for baking items such as breads, pastries, and pizzas, where uniformity is critical. The SN-3E also includes steam injection capabilities, allowing chefs to create moist environments for baking bread, which enhances texture and crust quality.

On the other hand, the Blodgett SN-5E offers a five-deck configuration, making it ideal for larger operations that require even greater production capacity. With its additional decks, the SN-5E allows for an unparalleled volume of cooking, accommodating larger batches of food without sacrificing quality. This model also incorporates advanced heat distribution systems and dual-fan convection for optimal baking performance. Like the SN-3E, the SN-5E features steam injection, giving chefs the flexibility to experiment with various baking techniques.

Both models are constructed with high-quality stainless steel, ensuring durability and easy cleaning. Their intuitive controls and precise temperature settings enable chefs to achieve the perfect cooking conditions for a variety of menu items. The ovens are also designed with energy efficiency in mind, utilizing insulation technology that reduces heat loss and lowers energy consumption.

In summary, the Blodgett SN-3E and SN-5E ovens are exceptional choices for any commercial kitchen looking to enhance its baking capabilities. Their advanced features, such as adjustable racks, steam injection, and efficient heat distribution, make them versatile appliances that can handle a broad spectrum of culinary tasks. With their robust build and user-friendly controls, these ovens offer reliability and consistency, ensuring that chefs can deliver high-quality food to their customers every day.
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