Adamatic AMDO-2W User Manual

belshaw-adamatic.com

Belshaw Adamatic

AMDO-2W Deck Oven,
2 Pans Wide

1-4 Decks high

Standard Features:

Modular fully insulated deck design ▪
Two pan wide capacity ▪
Up to four decks in height ▪
Each deck independently operated ▪
Double glazed full width/height viewing windows ▪
Patented self contained steam system ▪
Single piece stone hearth on all decks ▪
Digital control panel features ▪

Thermostat ­Bake and steam timers ­7-Day auto on control ­Upper and lower controls ­Interior light -

Energy saving sleep mode ­Stand w/locking casters ▪
1 years parts/labor warranty ▪

Serving the donut and bakery industry for over 85 years

1-800-578-2547 ▪ [e-mail] ▪ www.belshaw-adamatic.com

Options

Canopy w/600 cfm fan ▪

Certications

ETL-US listed, to UL-197 ▪

3062800

UL197

BELSHAW ADAMATIC BAKERY GROUP 206-322-5474 ▪ 800-578-2547 ▪ [e-mail]
814 44th St NW, Suite 103, Auburn, WA 98001 USA • www.belshaw-adamatic.com

©2009 Belshaw Adamatic Bakery Group Specications are subject to change without notice.

Model shown: AMDO-3W-3, 3-Wide 3-Deck deck
oven, with optional canopy fan.

Model: AMDO2W-4 Deck Oven

Interior Dimensions

Width: 36"(914mm) Depth: 40" (1.01m) Height: 8" (200mm)

Electrical Supply Requirements

Electrical requirement ▪ per deck is one of the following
depending on the input voltage.

208/60/3 @ 17 Amps 5.3 kw ­220/60/3 @ 18 Amps 5.9 kw -

480/60/3 @ 8.2 Amps 5.9 kw ­4-wire connection – 3 phase plus ground ▪
72” power cord is supplied. ▪
Canopy fan (optional) is rated separately at 208-240/60/1 @ ▪
6Amps 600 cfm.
An additional 72” power cord is supplied for the canopy. ▪

All connections are at the rear right hand side of the oven at ▪
each deck height and canopy connection is at rear top of the

oven.

NOTE: The “POWER OFF” button on the front of the oven does
not isolate the power supply!!!

Water Supply Requirements

Deck oven requires a single water connection which will ▪
supply water to all three decks.

A single inlet water connection 1/2” NPT hot or cold water ▪
at a pressure of 29-44 psi is installed into the supplied
steam manifold assembly which includes a factory supplied

regulator with gauge and shutoff valve. No drain required.

NOTE: For proper operation of the steam system it ▪
is recommended that the water supply follow these

specications:

Total Dissolved Solids: 10 ppm minimum -

Hardness: 0 – 6 grains per gallon -

Calcium: 0 – 4 ppm -

Magnesium: 0 – 4 ppm -

PH range: 7.0 – 8.5 -

Chloride: 0 – 50 ppm -

Alkalinity: 0 – 20 ppm -

Consult your local water treatment company for proper water

ltration system.

Exhaust Requirements

The exhaust duct must be a minimum of 24” above the roof ▪
line or roof wall with a wind proof cap. Oven includes factory
supplied 600 cfm exhaust fan.

The duct connection on the top of the oven must be easily ▪
removable for servicing of the oven.

A piece of stainless steel ex piping should be used from ▪
below the ceiling tile to the top of the oven. Check local
codes for proper exhaust duct material to be used.

A=21” (533mm) canopy overhang
B=23” (584mm)Duct location from rear of oven
C=6” (150mm) Duct Outside Diameter

Approximate Shipping Weight

2-tray wide, 3 deck oven, including
stand, not including canopy 1569 lbs (711 kg)

Each oven deck 421 lbs (191 kg)

Canopy 31 lbs (14 kg)

Fan 62 lbs (28 kg)

General Information

A hard smooth level oor is required on which to position ▪
the oven Access to the ovens electrical components is on the

right hand side and must be accessible.

Oven installation must be by factory authorized and trained ▪
service technician plus all utilities and stack work must be
installed by licensed contractors and must conform to all

local and state building codes.

BELSHAW ADAMATIC BAKERY GROUP 206-322-5474 ▪ 800-578-2547 ▪ [e-mail]
814 44th St NW, Suite 103, Auburn, WA 98001 USA • www.belshaw-adamatic.com

©2009 Belshaw Adamatic Bakery Group Specications are subject to change without notice.