Blodgett 1048DD Installation Manual
1048DD
GAS DECK OVEN
INSTALLATION - OPERATION - MAINTENANCE
1048DD
FOURS À GAZ À PLATEFORME
MANUEL D'INSTALLATION - UTILISATION - ENTRETIEN
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 33011 Rev C (6/01)
E 2001 - G.S. Blodgett Corporation
IMPORTANT
WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN
SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES
DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEĆ
MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT
DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS
MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE
OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER.
LES INSTRUCTIONS À RESPECTER AU CAS OÙ L'UTILISATEUR PERÇOIT UNE
ODEUR DE GAZ DOIVENT ÊTRE AFFICHÉES DANS UN ENDROIT BIEN VISIBLE.
VOUS POUVEZ VOUS LES PROCURER AUPRÈS DE VOTRE FOURNISSEUR DE
GAZ LOCAL.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors or liquids in the vicinity
of this or any other appliance.
AVERTISSEMENT
Ne pas entreposer ni utiliser de l'essence ni d'autres vapeurs ou liquides inflamĆ
mables dans le voisinage de cet appariel, ni de tout autre appareil.
The information contained in this manual is important for the proper installation,
use, and maintenance of this oven. Adherence to these procedures and instrucĆ
tions will result in satisfactory baking results and long, trouble free service.
Please read this manual carefully and retain it for future reference.
Les informations données dans le présent manuel sont importantes pour installer,
utiliser et entretenir correctement ce four. Le respect de ces instructions et procéĆ
dures permettra d'obtenir de bons résultats de cuisson et une longue durée de serĆ
vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir
vous y reporter à l'avenir.
Errors: Descriptive, typographic or pictorial errors are subject to correction. SpecificaĆ
tions are subject to change without notice.
Erreurs:Les erreurs de description, de typographie ou d'illustration font l'objet de
corrections. Les caractéristiques sont sujettes à modifications sans préavis.
THE REPUTATION YOU CAN COUNT ON
UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER
For over a century and a half, The Blodgett Oven Company has been building
ovens and nothing but ovens. We've set the industry's quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ
vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.
Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans
la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ
quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ
mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre
plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et
électriques. De tailles différentes, sur plan de travail et superposables. Qu'il
s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou
de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.
Pour de plus amples informations sur la gamme complète de fours Blodgett,
veuillez contacter votre représentant Blodgett.
Your Service Agency's Address:
Adresse de votre agence de service:
Model/Modèl:
Serial Number/Numéro de série:
Your oven was installed by/
Installateur de votre four:
Your oven's installation was checked by/
Contrôleur de l'installation de votre four:
Table of Contents/Table des Matières
INTRODUCTION
Oven Specifications 2. . . . . . . . . . . . . . . . . . .
Oven Approvals 3. . . . . . . . . . . . . . . . . . . . . .
PreĆInstallation 4. . . . . . . . . . . . . . . . . . . . . . .
Delivery 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INSTALLATION
Location of the Oven 5. . . . . . . . . . . . . . . . . .
Utility Connections 6. . . . . . . . . . . . . . . . . . . .
Ventilation 8. . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly 10. . . . . . . . . . . . . . . . . . . . . .
Initial Startup 16. . . . . . . . . . . . . . . . . . . . . . . . .
OPERATION
Oven Controls 17. . . . . . . . . . . . . . . . . . . . . . . .
Preheat Cycle 18. . . . . . . . . . . . . . . . . . . . . . . .
Oven Operation 18. . . . . . . . . . . . . . . . . . . . . .
Sleep Mode: 18. . . . . . . . . . . . . . . . . . . . . . . . .
Programming 19. . . . . . . . . . . . . . . . . . . . . . . .
Baking Tips 19. . . . . . . . . . . . . . . . . . . . . . . . . .
INTRODUCTION
Specifications 22. . . . . . . . . . . . . . . . . . . . . . . .
Approbation du Four 23. . . . . . . . . . . . . . . . . .
Notice d'Installation 24. . . . . . . . . . . . . . . . . . .
Livraison 24. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INSTALLATION
Emplacement du Four 25. . . . . . . . . . . . . . . . .
Branchement Utilitaires 26. . . . . . . . . . . . . . . .
Ventilation 28. . . . . . . . . . . . . . . . . . . . . . . . . . .
Montage du Four 30. . . . . . . . . . . . . . . . . . . . .
L'Installation Initiale 38. . . . . . . . . . . . . . . . . . .
UTILISATION
Commandes du Four 39. . . . . . . . . . . . . . . . .
Cycle de Préchauffage 40. . . . . . . . . . . . . . . .
Utilisation du Four 41. . . . . . . . . . . . . . . . . . . .
Mode de Nuit 41. . . . . . . . . . . . . . . . . . . . . . . .
Programmation 42. . . . . . . . . . . . . . . . . . . . . . .
Conseils de Cuisson au Four 42. . . . . . . . . . .
MAINTENANCE
Cleaning the Oven 20. . . . . . . . . . . . . . . . . . . .
troubleshooting 21. . . . . . . . . . . . . . . . . . . . . .
ENTRETIEN
Nettoyage des Fours 43. . . . . . . . . . . . . . . . . .
Dépannage 44. . . . . . . . . . . . . . . . . . . . . . . . . .
INTRODUCTION
OVEN SPECIFICATIONS
GAS SPECIFICATIONS
US Units SI Units US Units SI Units
NATURAL GAS PROPANE GAS
Heating Value 1000 BTU/Hr. 37.3 MJ/m
Specific Gravity (air=1.0) 0.63 0.63 1.55 1.55
Gas Manifold Pressure
High
Low
Oven Input - High
Per Burner
Per Oven
Oven Input - Low
Per Burner
Per Oven
Main Burner Orifice Size 30 MTD* 3.3 mm 48 MTD* 1.9 mm
* Multiple Twist Drill
3.1" W.C.
1.0" W.C.
40,000 BTU/Hr.
80,000 BTU/Hr.
21,000 BTU/Hr.
42,000 BTU/Hr.
0.77 kPa
0.25 kPa
11.7 kW
23.4 kW
6.2 kW
12.3 kW
3
2550 BTU/Hr. 95.0 MJ/m
9.0" W.C.
2.3" W.C.
40,000 BTU/Hr.
80,000 BTU/Hr.
21,000 BTU/Hr.
42,000 BTU/Hr.
2.24 kPa
0.57 kPa
11.7 kW
23.4 kW
6.2 kW
12.3 kW
ELECTRICAL SPECIFICATIONS FOR
THE 9.5 KW STEAM GENERATOR
3
Voltage Phase AMP Draw Required Service
208 VAC 3F 26.4 50
240 VAC 1F 39.6 50
2
INTRODUCTION
OVEN APPROVALS
MODEL 1048DD
3
INTRODUCTION
PREĆINSTALLATION
THE INSTALLATION INSTRUCTIONS CONĆ
TAINED HEREIN ARE FOR THE USE OF
QUALIFIED INSTALLATION PERSONNEL
ONLY. INSTALLATION OR SERVICE BY
OTHER THAN QUALIFIED PERSONNEL
MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person, or through a representative are engaged in
and responsible for:
D The installation or replacement of gas piping. The
connection, installation, repair, or servicing of
equipment. Qualified installation personnel must
be experienced in such work, familiar with all preĆ
cautions required, and have complied with all reĆ
quirements of state or local authorities having juĆ
risdiction. Installation must conform with local
codes, or in the absence of local codes, with the
National Fuel Gas Code, NFPA54/ANSI
Z223.1-Latest Edition, the Natural Gas InstallaĆ
tion Code CAN/CGAĆB149.1 or the Propane InstalĆ
lation Code, CAN/CGAĆB149.2 as applicable.
D The installation of electrical wiring from the elecĆ
tric meter, main control box, or service outlet, to
the appliance. Qualified installation personnel
must be experienced in such work, familiar with all
precautions required, and have complied with all
requirements of state or local authorities having
jurisdiction. Reference: National Electrical Code,
ANSI/NFPA 70-Latest Edition and/or Canadian
Electrical Code CSA C22.1 as applicable.
cure the oven to a nonĆmovable surface to elimĆ
inate stress on the connector. If the oven is
moved, the restraint must be reconnected after
the oven is returned to it's normal position.
DELIVERY
All Blodgett Ovens are strapped on heavy wooden
skids, and surrounded by triĆwall cartons to prevent
shipping damage. Each unit has been carefully inĆ
spected and packaged when tendered to the carrier.
Upon delivery of your Blodgett oven:
D Inspect the shipping container for external damĆ
age. Any evidence of damage should be noted on
the delivery receipt, which must be signed by the
driver.
D Uncrate the oven and check for any concealed
damage. Carriers will accept claims for damage, if
notified within 15 days of delivery, and the carton
is retained for inspection.
The Blodgett Oven Co. cannot accept responĆ
sibility for loss or damages suffered in tranĆ
sit. The carrier assumed full responsibility
for delivery in good order, when the shipment
was accepted. However, we are prepared to
assist you in your claim.
D The connector must comply with the Standard for
Connectors for Movable Gas Appliances, ANSI
Z21.69 or Connectors For Moveable Gas ApĆ
pliances CAN/CGAĆ6.16 and a quick disconnect
device that complies with the Standard for QuickĆ
Disconnect Devices for Use With Gas Fuel, ANSI
Z21.41 or Quick Disconnect For Use With Gas Fuel
CAN 1Ć6.9. Adequate means must be provided to
limit the movement of the appliance without deĆ
pending on the connection and the quick disconĆ
nect device or its associated piping.
NOTE: A fixed restraint must be provided if casters are
used in conjunction with a flexible connector
for movable appliances. This restraint must seĆ
4
LOCATION OF THE OVEN
The well planned and proper placement of the oven
will result in long term operator convenience, and
satisfactory performance. Therefore, adequate
thought must be given to the location of the oven
prior to its delivery for installation.
PLEASE NOTE:
D Area must be free of excessive drafts.
D Area surrounding oven must be kept clear of comĆ
bustible materials.
D Provisions for adequate air supply for proper
oven operation need to be considered.
D A minimum of 7.5" (19 cm) must be maintained
between the rear of the oven and any combustible
or nonĆcombustible surface. A minimum of 6" (15
cm) must be maintained between the side of the
oven and any combustible or nonĆcombustible
surface. However, a clearance of 18" (45.7 cm)
from the oven body's right side and body back
must be available for servicing.
INSTALLATION
D Oven must not be placed on a curb base or sealed
to wall. Either condition will restrict the proper
flow of combustion, and ventilation air resulting
in damage to the oven. Yellow floating flames on
the main burners indicate a lack of secondary air.
D Oven must be installed with legs supplied by the
manufacturer.
D Before making any connections to this oven,
check the rating plate to be sure the oven specifiĆ
cations are compatible with the gas and electrical
services supplied for the oven. The rating plate is
located on the inside of the burner door.
D Location must provide adequate clearance for air
opening into the combustion chamber.
7.5" (19 cm)
Minimum
6" (15 cm)
Minimum
5
INSTALLATION
NATURAL GAS
(0.60 SPECIFIC GRAVITY)
MAXIMUM CAPACITY OF IRON PIPE
IN CUBIC FEET PER HOUR
(PRESSURE DROP OF 0.5 INCH WATER COLUMN)
PIPE
LENGTH
IN FEET
10
20
30
40
50
60
70
80
90
100
FROM THE NATIONAL FUEL GAS CODE
NOMINAL PIPE SIZE (INCHES)
1/2 3/4 1 1 1/2 2
175
120
360 680 2100
250 465 1460
97
200 375 1180
82
170 320 990
73
151 285 900
66
138 260 810
61
125 240 750
57
118 220 690
53
110
50
103
PART 10 TABLE 10Ć2
205 650
195 620
3950
2750
2200
1900
1680
1520
1400
1300
1220
1150
PROPANE GAS
MAXIMUM CAPACITY OF PIPE
IN THOUSANDS OF BTU PER HOUR
(PRESSURE DROP OF 0.5 INCH WATER COLUMN)
PIPE
LENGTH
IN FEET
10
20
30
40
50
60
70
80
90
100
*UNDILUTED PROPANE GAS AT 11" WATER COLUMN
FROM THE NATIONAL FUEL GAS CODE
OUTSIDE DIAMETER (INCHES)
3/4" 1" 1 1/2"
608
418
336
287
255
231
215
198
187
175
PART 10 TABLE 10Ć15
1146
788
632
541
480
435
404
372
351
330
3525
2423
1946
1665
1476
1337
1241
1144
1079
1014
UTILITY CONNECTIONS
GAS PIPING
The 1048DD series ovens are rated at 80,000 BTU
per hour (23.4 kW). At full demand, each oven reĆ
quires 80 cubic feet per hour (2.3 m3) Natural gas or
31 cubic feet per hour (0.9 m3) Propane gas. In order
to achieve the degree of performance for which the
oven is designed, a well planned and properly sized
gas supply system is essential. The installation must
conform with local codes, or in the absence of local
codes, with the National Fuel Gas Code, NFPA 54Ć
Latest Edition or ANSI Z223.1 Latest Edition.
Your local gas supplier should consult the National
Fuel Gas Code for proper sizing and installation of
gas piping. Generally speaking, piping should be
sized to provide a supply of gas sufficient to meet the
maximum demand of all appliances on the line withĆ
out undue loss of pressure at the equipment. ThereĆ
fore, the total BTU requirements of the equipment
served and the length of piping from the meter to the
appliances are major considerations in the proper
design of the gas supply system.
D Piping of less than 3/4" diameter (19 mm) is not
recommended for natural or propane gas installaĆ
tions.
D Each oven has been adjusted at the factory to opĆ
erate on the type of gas specified on the rating
plate of the individual unit.
D Prior to connecting the oven, gas lines should be
thoroughly purged of all metal filings, shavings,
pipe dope or other debris. After connection, the
oven should be checked for correct gas pressure.
See figure for pressure tap location.
GAS PRESSURE
This oven has been adjusted at the factory to operate
on the type of gas specified on the rating plate.
NOTE: This oven is certified for use on gas supply
piping systems having pressure not in excess
of 1/2 psig (13.85" W.C. or 3.45kPa). WhenevĆ
er this oven's gas supply piping system is
tested in excess of 1/2 psig (13.85" W.C. or
3.45kPa), this oven and its individual shutĆ
off valve must be disconnected from the sysĆ
tem. Whenever this oven's gas supply piping
system is tested at 1/2 psig (13.85" W.C. or
3.45kPa) or less, this oven must be isolated
6
INSTALLATION
from the system by closing its individual manĆ
ual shutĆoff valve.
INLET PRESSURE
Natural Propane
Min. Max. Min. Max.
W.C. 7.0 10.5 11.0 13.0
kPa 1.43 2.61 2.74 3.23
MANIFOLD PRESSURE
Natural Propane
W.C. 3.1 high/1.0 low 9.0 high/2.3 low
kPa .77 high/.25 low 2.24 high/0.57 low
D Inlet Pressure Ć Is the pressure of the gas before
it reaches the oven.
D Manifold Pressure Ć Is the pressure of the gas as
it enters the main burner(s).
D Min. Ć Is the minimum pressure recommended to
operate the oven.
D Max. Ć Is the maximum pressure at which the manĆ
ufacturer warrants the oven's operation.
ELECTRICAL CONNECTION
Oven Electrical Connection
This oven is supplied for connection to 120 volt
grounded circuits. All ovens, when installed must be
electrically grounded in accordance with local codes.
In the absence of local codes, with the National ElecĆ
trical Code, ANSI/NFPA 70-Latest Edition and/or
Canadian Electrical Code CSA C22.1 as applicable.
Wiring diagrams are located on the right side access
panel and on the back of the oven.
WARNING!!!!
Electrical Grounding Instructions:
This appliance is equipped with a 120 volt
threeĆprong (grounding) plug for your
protection against shock hazard and should
be plugged directly into a properly grounded
threeĆprong receptacle. Do not cut or remove
the ground prong from this plug.
Steam Generator Electrical Connection
The steam generator has a separate electrical supply
for operation on 208 volt 3F or 240 volt 1F installaĆ
tion.
NOTE: All steam generators will be shipped as 208 volt
3F units. If 240 volt 1F is required, an element
conversion kit must be installed.
Pressure Tap
CHECKING THE GAS PRESSURE
Before making any connection to the generator,
check the rating label located beside the electrical
connection to assure that the voltage, phase and kW
rating are compatible with the electrical supply.
The steam generator when installed must be conĆ
nected and electrically grounded in accordance with
local codes. In the absence of local codes, with the
National Electrical Code, ANSI/NFPA 70-Latest
Edition and/or Canadian Electrical Code CSA
C22.1 as applicable.
Wiring diagrams are located in the generator control
compartment area.
7
INSTALLATION
CANOPY HOOD
DRAFT DIVERTER
VENTILATION
A properly designed ventilation system will allow
the oven to function properly, while removing unĆ
wanted vapors and products of combustion from the
operating area.
Failure to vent the oven properly will result in operaĆ
tional problems and/or damage to the oven. Damage
sustained as a direct result of incorrect ventilation
will not be covered by the manufacturer's warranty.
Two methods of ventilation are acceptable for this
appliance.
D Via a mechanically driven, canopy type, exhaust
hood.
D Via a direct flue arrangement. Class B type allowĆ
able.
CANOPY TYPE EXHAUST HOOD
The preferred method of ventilation is the use of a
mechanically driven, canopy type exhaust hood. The
hood should be sized to completely cover the equipĆ
ment it is ventilating, and have an overhang of at least
6 inches (152mm) on all sides, except the side adjaĆ
cent to the wall. The distance from the floor to the
lower edge of the hood should not exceed 7 feet
(2.2m). All ovens operating under this type of hood,
should be equipped with a draft diverter as shown.
The capacity of the hood should be sized appropriĆ
ately and have provisions for the adequate supply of
makeĆup air. Ventilating hoods are available in a
wide range of sizes and capacities. Capacity is generĆ
ally expressed in cubic feet per minute (CFM). One
cubic foot of natural gas burned with just enough air
for complete combustion produces eleven cubic feet
of combustion products. In virtually all appliances,
some excess air is used and this volume of excess air
is added to the flue products flowing from the apĆ
pliance.
Information on the proper construction and installaĆ
tion of ventilation hoods may be obtained from the
Standard for the Installation of Equipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Equipment, NFPA 96ĆLatest
Edition.
8
DIRECT FLUE ARRANGEMENT
If the installation of a mechanically driven exhaust
hood (canopy type) is impractical, the oven may be
vented by a direct flue. It is essential that the direct
flue be installed as described. Installing the flue inĆ
correctly will result in unsatisfactory baking results,
and oven damage.
The height of the flue should rise 6Ć8 feet (2Ć2.5m)
above the roof of the building, or any proximate
structure. The flue should be capped with a UL listed
vent cap to isolate the unit from external environĆ
mental conditions.
The direct vent does not have the capability of reĆ
placing air consumed and vented by the oven. It is imĆ
portant that provisions be made to supply the room
with sufficient makeĆup air. Therefore, it may be necĆ
essary to increase the supply of air entering the room
by means of a small fan or grill.
IMPORTANT INFORMATION ABOUT
VENTING AND GAS PRESSURE
The 1048DD series gas ovens are indirect fired. Heat
and flue products from the burners are used to heat
the top and side panels in the baking compartment.
As a result, improper venting and/or gas pressure can
have a detrimental effect on the baking characterisĆ
tics of the oven. In most cases, dissatisfaction with
the performance of this oven results from incorrect
venting or inadequate gas supply rather than a malĆ
function of the equipment itself.
The 1048 series oven uses the natural principal of
heat rising as the basic method of ventilation. If the
venting of any 1048 series oven is either restricted or
forced in any way, the baking characteristics of the
oven will be adversely affected. Examples of forced
venting would include the installation of a fan in a diĆ
rect type vent pipe or placement of the oven under a
canopy type hood without the LĆshaped draft divertĆ
er in place. The use of tees and elbows, long horizonĆ
tal runs, and the lack of turbine type spinners or diĆ
rect vents are examples of restricted venting.
Incorrect gas pressure will have an equally damaging
effect on the quality of the bake, strong or weak botĆ
toms will almost surely result.
If the oven is not installed as described in this manuĆ
al, proper operation cannot be assured. Damage susĆ
tained as a result of improper installation will not be
covered under the manufacturer's warranty.
INSTALLATION
DIRECT VENTING
DRAFT HOOD
6'Ć8'
(2Ć2.5 m)
9
INSTALLATION
10
12
OVEN ASSEMBLY
Before beginning assembly and installation of the
oven, check that all necessary parts have been reĆ
1
9
11
22
19
13
14
ceived.
Item Description Qty
1 1048DD gas deck oven 1
2 Steam generator 1
3 Steam manifold assembly 1
4 Condenser assembly 1
5 3/8" copper steam tube 1
6 Legs with locking casters 2
7 Legs with nonĆlocking casters 2
8 Packet containing: 12 leg bolts 1
9 Deck insulation kit 1
10 Metal bars for deck insulation 4
11 Insulation Cover
(36" x 24" sheet metal)
12 Control box with nylon spacer 1
2
16
15
3
18
17
8
2
7
6
4
24
21
5
20
23
13 Decks 2
14 Side flues 2
15 Rear flue 1
16 Tray slide assemblies with
16 flat head countersink screws
17 Pieces of white nylon for mounting
on tray slides with 8 machine screws
18 Stainless steel tray 1
19 Deck seal 1
20 Generator bracket and plate
with screws
21 Steam piping insulation kit 1
22 Door handle assembly 1
23 Drain pipe assembly with screws 1
24 Safety pipe assembly 1
25 Optional DFGĆ100 Stacking Kit
as shown on page 15
2
2
1
1
10
LEG ATTACHMENT
1. Push the oven onto a genie lift with the bottom
of the oven down.
2. Run a 1/2" x 13 tap through the bolt holes in the
corners of the oven bottom.
NOTE: There are three holes in each corner.
3. Attach the legs to the underside of the oven base
frame with the bolts provided. Install the legs
with the locking casters on the front of the oven.
Install the legs without the locking casters on the
rear of the oven. The correct location, referĆ
enced from the front of the oven, is marked on
the mounting plate of each leg.
INSTALLATION
LEG ATTACHMENT
NOTE: Hand tighten only. It may be necessary to
adjust the legs when installing the shelf tray
slides.
SHELF INSTALLATION
NOTE: If a DFG is to be installed beneath the 1048DD,
use the top set of holes to attach the tray slides.
1. Use the countersunk Flathead screws to secure
the left tray slide to the front and back legs. The
top nylon slide should be located toward the
front of the oven.
NOTE: It may be necessary to use a power drill to
drive the screws.
2. Repeat Step 1 for the right tray slide.
3. Tighten the leg bolts.
4. Lower the oven onto the casters.
NOTE: You may need to straighten the louvers on
the bottom of the oven.
5. Slide the tray half way into the tray slides.
6. Insert the white nylon slides under the tray and
into the tray slide channels. Align the tapped
holes in the nylon slides with clearance holes in
the channels.
Right
Tray Slide
Secure the tray slide to the legs
White Nylon Slide
Right
Tray Slide
7. Secure with the #8 x 1/4" slotted pan head maĆ
chine screws provided.
NOTE: Nylon slide attachment
shown without shelf in
place for clarity.
Secure the white nylon slides
SHELF INSTALLATION
11
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