Adamatic AMDO-2W User Manual

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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 ▪ [email protected] ▪ 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 ▪ [email protected] 814 44th St NW, Suite 103, Auburn, WA 98001 USA • www.belshaw-adamatic.com

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

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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 ▪ [email protected] 814 44th St NW, Suite 103, Auburn, WA 98001 USA • www.belshaw-adamatic.com