1.0INSTALLATION INSTRUCTIONS LOCATION

Allow space for plumbing and electrical connections. Minimum clearances are 2" on the sides and 6" on the back for proper air circulation. Allow adequate access for operating and servicing the steamer (36" at the front of the steamer and 15" above the steamer).

LEGS (OPTIONAL)

If the optional 4" adjustable legs are used, remove the four levelling feet on the bottom of the steamer.

LEVELING

Using a spirit level or pan of water in bottom of steamer chamber, adjust feet to level steamer front to back and side to side. After drain is connected, check for level by pouring water onto the floor of the compartment. All water should drain through opening in rear.

ANCHORING STEAMER

1.Place steamer in desired location with level counter top and mark four corners. Remove steamer and drill ½" holes as indicated in Figure 1.

2.Apply a bead of RTV or other equivalent sealant around bottom perimeter edge of steamer. Failure to comply with this requirement will void the NSF label.

3.Set steamer on counter and bolt down securely with 3/8 - 16 bolts.

FIGURE 1

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Blodgett SN-3E, SN-5E manual Installation Instructions Location, Legs Optional, Leveling, Anchoring Steamer
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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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