Belshaw AMDO-3W, AMDO-3W-3 Specifications

belshaw-adamatic.com

Belshaw Adamatic

AMDO-3W Deck Oven,
3-pans wide

Up to 4 Decks high

Standard Features:

Modular fully insulated deck design ▪
Three 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 year 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

Model: AMDO-3W-3
(shown with optional canopy)

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.

29.6”

Model: AMDO-3W Deck Oven

13.4”

Interior Dimensions

Width: 55"(1.39m) 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 @ 22 Amps 7.9 kw ­220/60/3 @ 24 Amps 8.9 kw ­480/60/3 @ 12.4 Amps 8.8 kW -

4-wire connection – 3 phase plus ground ▪
72” power cord is supplied ▪

Canopy fan (optional) is wired separately at 208-240/60/1 @ ▪
6 amps, fan rated at 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

73.6”

60.2”

46.9”

29.5”

74.4”

Exhaust Requirements (Optional)

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

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 is required.

Approximate Shipping Weight

3-tray wide, 3 deck oven with stand

(without canopy) 2345 lbs (1064 kg)

Each oven deck 575 lbs (261 kg)

Canopy 38 lbs (17 kg)

Fan 62 lbs (28 kg)

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 -

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.

Consult your local water treatment company for proper water

ltration system.

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.