2.0 TESTING PROCEDURES

WARNING: The steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam. Stay clear while opening door.

Once the steamer is installed and all mechanical connections have been made, thoroughly test the steamer before operation.

1.Check that proper water, drain and electrical connections have been made.

2.Turn main power switch ON. After approximately 15 minutes, the READY light should come on, indicating that the water temperature is 205 degrees Fahrenheit.

3.When the READY light comes on, set timer to the “5 minute” position. With door open, observe that no steam is entering the compartment and that the COOKING light is OFF.

4.Close compartment door. The COOKING light should now be illuminated and steam should be heard entering the compartment after about 45 seconds.

5.Check drain line to ensure that water from cold water condenser is flowing through the drain line.

6.Open compartment door and observe that steam supply to chamber is cut off (READY light should again come on as COOKING light goes off.

7.Close compartment door and let cooking cycle finish. When the timer returns to “0" position, a buzzer will sound signalling the end of the cooking cycle. Buzzer must be manually turned off by setting the timer to its OFF position.

8.To shut down steamer, turn main power switch OFF and leave compartment door slightly open.

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Blodgett SN-3E, SN-5E manual Testing Procedures
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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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