DFG 100 AND DFG 200 SERIES
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
LA SÉRIE DFG 100 ET DFG 200
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331(5842, (802) 860(3700 Fax: (802)864(0183
PN 90055 Rev AB (7/10)
E 2010 - 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 ATTENTIVE 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 inflam 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 instruc 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 procé dures permettra d'obtenir de bons résultats de cuisson et une longue durée de ser 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. Specifica 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, full(size, half(size, countertop and deck, con( vection, Cook'n Hold, Combi(Ovens 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'appli( quent dans l'industrie à tous les types de fours utilisés dans les services ali( 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 Combi(Oven, 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.
Model/Modèl:
Your Service Agency's Address: Adresse de votre agence de service:
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 Description and Specifications . . . . 2
Oven Components . . . . . . . . . . . . . . . . . . . . 3
Installation
Delivery and Location . . . . . . . . . . . . . . . . . 4
Oven Assembly . . . . . . . . . . . . . . . . . . . . . . 5
NSF Bolts . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Leg Attachment . . . . . . . . . . . . . . . . . . . . . 6
Caster Assembly . . . . . . . . . . . . . . . . . . . . 6
Double Section Assembly . . . . . . . . . . . . 7
Oven Leveling . . . . . . . . . . . . . . . . . . . . . . 7
Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Canopy Type Exhaust Hood . . . . . . . . . . 8
Direct Flue Arrangement . . . . . . . . . . . . . 9
Utility Connections - Standards
and Codes . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Gas Connection . . . . . . . . . . . . . . . . . . . . . . 11
Electrical Connection . . . . . . . . . . . . . . . . . 14
Initial Startup . . . . . . . . . . . . . . . . . . . . . . . . . 15
Operation
Safety Information . . . . . . . . . . . . . . . . . . . . 16
Solid State Manual Control with
Digital Timer . . . . . . . . . . . . . . . . . . . . . . . . . 17 Solid State Manual Control . . . . . . . . . . . . . 18 Solid State Digital Control . . . . . . . . . . . . . . 19 How Cook and Hold Works . . . . . . . . . . . . 21 General Guidelines for Operating
Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Suggested Times and Temperatures . . . . 23
Maintenance
Cleaning and Preventative Maintenance . 24
Troubleshooting Guide . . . . . . . . . . . . . . . . 25
Introduction
Description et Spécifications du Four . . . . 26 Éléments du Four . . . . . . . . . . . . . . . . . . . . . 27
Installation
Livraison et Implantation . . . . . . . . . . . . . . . 28 Montage du Four . . . . . . . . . . . . . . . . . . . . . 29 Boulons NSF . . . . . . . . . . . . . . . . . . . . . . . 29 Assemblage des Pieds . . . . . . . . . . . . . . . 30 Montage des Roulettes . . . . . . . . . . . . . . 30 Montage de la Section Double . . . . . . . . 31 Mise à Niveau du Four . . . . . . . . . . . . . . . 31 Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Hotte D'évacuation Type Voûte . . . . . . . 32 En Prise Directe . . . . . . . . . . . . . . . . . . . . . 33
Branchements de Service - Normes et Codes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Branchement de Gaz . . . . . . . . . . . . . . . . . 35 Raccordement Électrique . . . . . . . . . . . . . . 38 Mise en Marche Initiale . . . . . . . . . . . . . . . . 39
Utilisation
Informations de Sécurité . . . . . . . . . . . . . . . 40
Commandes Standard avec le Temporisateur Numérique . . . . . . . . . . . . . 41
Commandes Standard . . . . . . . . . . . . . . . . 42 Commandes Numériques à Semi(Conducteurs . . . . . . . . . . . . . . . . . . . . 43 Principe de la Fonction de Cuisson
et Maintien . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Consignes Générales à l'Intention
des Utilasateurs . . . . . . . . . . . . . . . . . . . . . . 47 Durées et Températures Suggérées . . . . . 48
Entretien
Nettoyage et Entretien Préventif . . . . . . . . 49 Guide de Détection des Pannes . . . . . . . . 50
Introduction
Oven Description and Specifications
Cooking in a convection oven differs from cooking in a conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air con( tinually strips away the layer of cool air surround( ing the product, quickly allowing the heat to pene( trate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest ad( vancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recircu( lated within the cooking chamber before being vented from the oven: resulting in substantial re( ductions in energy consumption and enhanced oven performance.
Air Flow Pattern for Blodgett DFG Convection Ovens |
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Figure 1 |
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GAS SPECIFICATIONS - U.S., Canada and General Export |
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Natural Gas |
Propane Gas |
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US Units |
SI Units |
US Units |
SI Units |
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Heating Value |
1000 BTU/cu.ft. |
37.3 MJ/m3 |
2550 BTU/cu. ft. |
95.0 MJ/m3 |
Specific Gravity (air=1.0) |
0.63 |
0.63 |
1.53 |
1.53 |
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Oven Input |
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DFG(100(3 |
55,000 BTU/hr |
16.2 kW |
55,000 BTU/hr |
16.2 kW |
DFG(200(L |
60,000 BTU/hr |
17.6 kW |
60,000 BTU/hr |
17.6 kW |
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Main Burner Orifice Size |
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DFG(100(3 |
40 MTD* |
2.5 mm |
53 MTD* |
1.5 mm |
DFG(200(L |
38 MTD* |
2.6 mm |
1/16" dia. |
1.55 mm |
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GAS SPECIFICATIONS - DFG 100 3 for Australia |
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Oven Input |
- |
58 MJ/h |
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58 MJ/h |
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Main Burner Orifice Size |
38 MTD* |
2.6 mm |
1/16" dia. |
1.6 mm |
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NOTE: * - Multiple Twist Drill
2
Introduction
Oven Components
Combustion Cover - provides access to the combustion compartment on gas ovens.
Combustion Compartment - contains combus( tion burners on gas ovens.
Combustion Burners - provide heat to the bak( ing chamber on gas ovens.
Chain & Turnbuckle - controls operation of the oven doors.
Control Panel - contains wiring and components to control the oven operation.
Oven Racks - five racks are provided standard. Additional racks are available.
Rack Supports - hold oven racks.
Blower Wheel Cover - located on the back interi( or wall of the oven. Protects the blower wheel.
Blower Wheel - spins to circulate hot air in the baking chamber.
Convection Motor - provides power to turn the blower wheel.
Oven Lights - provide lighting inside the baking compartment.
Oven |
Blower |
Convection |
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Lights |
Wheel |
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Motor |
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Blower |
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Wheel Cover |
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Chain & |
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Rack Support |
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Turnbuckle |
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Control |
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Panel |
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Oven Rack |
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Control |
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Panel Cover |
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Combustion |
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Combustion |
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Burners |
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Cover |
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Figure 2
3
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven:
DInspect the shipping container for external dam( age. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.
DUncrate the oven and check for internal dam( age. Carriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for in( spection.
The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when the shipment was accepted. We are, however, prepared to assist you if filing a claim is necessary.
OVEN LOCATION
The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.
The following clearances must be maintained be( tween the oven and any combustible or non(com( bustible construction.
DFG100
DOven body right side - 2" (5cm)
DOven body left side - 2" (5cm)
DOven body back - 0" (0cm)
DOven body bottom - 6" (15cm)
DFG200
DOven body right side - 6" (15cm)
DOven body left side - 6" (15cm)
DOven body back - 6" (15cm)
DOven body bottom - 6" (15cm)
The following clearances must be available for ser( vicing.
DOven body sides - 12" (30cm)
DOven body back - 12" (30cm)
NOTE: On gas models, routine servicing can usu ally be accomplished within the limited movement provided by the gas hose re straint. If the oven needs to be moved fur ther from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been re turned to its normal position.
It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.
DPlace the oven in an area that is free of drafts.
DKeep the oven area free and clear of all combus( tibles such as paper, cardboard, and flammable liquids and solvents.
DNSF requires 6" of clearance on the bottom and sides of the unit for cleaning. Do not place the oven on a curb base or seal to a wall.
DThe location must provide adequate clearance for the air opening into the combustion cham( ber.
Before making any utility connections to this oven, check the rating plate to be sure the oven specifi( cations are compatible with the gas and electrical services supplied for the oven.
1.Remove the combustion compartment cover. The rating plate is attached to the frame on the left side of the combustion compartment.
4
Installation
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any ex( posed hole on the back of an oven. This includes:
Dany unit, single or stacked, without a back panel.
Dany holes in stacked units not used for mount( ing stacking brackets.
1.Locate the 5/16" bolts that were shipped with the oven.
2.Install the bolts as shown in Figure 3.
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Double Stacked Units |
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Units without Back Panels |
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Figure 3
5
Installation
Oven Assembly
LEG ATTACHMENT
1.Push the oven onto a lift with the bottom of the oven down.
2.Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn the legs clockwise and tight( en to the nearest full turn.
3.Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg us( ing two 1/2" bolts.
NOTE: If using casters see CASTER AS SEMBLY before proceeding.
4.Level the oven by screwing the adjustable leg feet in or out as necessary.
6" (15 cm) Legs Shown
Figure 4
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of the oven. Install the non locking casters on the back of the oven.
NOTE: Use a gas hose restraint on all units with casters. See page 13.
Casters for Single and Double Stacked Ovens:
1.Attach the legs as described.
2.Pry the adjustable feet out of the legs.
3.Insert one caster into each leg as shown. Tighten the lock nuts to secure the casters.
Adjustable |
Leg Foot |
Gas Hose |
Restraint Bracket |
Caster Assembly |
Figure 5
Low Profile Casters for Double Stacked Ovens:
1.Align the three holes in each caster assembly plate with those in the oven bottom. Secure each caster using three 1/2" bolts.
Gas Hose Restraint Bracket |
Figure 6
6
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
NOTE: Old style ovens refer to units with painted ex posed rear angle. New style ovens refer to units with rear angle iron enclosed in steel.
The following instructions apply to stacking two new style ovens.
1.Secure the short legs to the bottom sections as described.
2.Place the upper section in position on top of the lower oven.
3.Attach the stacking brackets using the re( maining 5/16" bolts shipped with the ovens.
4.Attach the flue connector.
The following instructions apply to stacking a new style oven on an old style oven.
1.Secure the short legs to the bottom sections as described.
2.Place the upper section in position on top of the lower oven.
3.Attach the stacking brackets using the re( maining 5/16" bolts shipped with the ovens.
4.Drill a clearance hole for a 5/16" bolt in the angle iron of the old style oven. Use the holes in the stacking brackets as a pilot.
5.Attach the stacking brackets to the old style oven with the 5/16" bolts and nuts provided in the kit.
6.Attach the flue connector.
WARNING!!
When stacking ovens be sure to remove the single oven flue boxes prior to attach ing three piece connector.
OVEN LEVELING
After assembly, the oven should be leveled and moved to the operating location.
1.The oven can be leveled by adjusting the feet or casters located on the bottom of each leg.
Flue |
Connector |
Figure 7
7
Installation
Ventilation
On gas models the installation of a proper ventila( tion system cannot be over emphasized. This sys( tem removes unwanted vapors and products of combustion from the operating area.
This oven may be vented using either:
DA mechanically driven, canopy type, exhaust hood, or
DA direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the ab( sence of local codes, refer to the National ventila( tion code titled, •Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equip ment", NFPA 96 Latest Edition.
Australia and general export installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local dis( tributor, please call the Blodgett Oven Company at 0011(802(860(3700.
WARNING:
Failure to properly vent the oven can be hazardous to the health of the operator and may result in operational problems, unsatisfactory baking and possible dam age to the equipment.
Damage sustained as a direct result of im proper ventilation will not be covered by the manufacturer's warranty.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood is the preferred method of ventilation.
The hood should be sized to completely cover the equipment plus an overhang of at least 6" (15 cm) on all sides not adjacent to a wall. The distance from the floor to the lower edge of the hood should not exceed 7' (2.1m).
The total makeup and exhaust air requirements for hood capacity should be approximately 30 CFM (.85 m3) for each oven section.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft diverter. Install the draft diverter as follows:
1.Place the diverter over the flue connector with the open area facing the front of the oven. See Figure 8.
2.Secure both ends with the sheet metal screws provided.
Draft Diverter |
Front of |
Oven |
Figure 8
8
Installation
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven ex( haust hood is impractical the oven may be vented by a direct flue arrangement.
WARNING!!
It is essential that the direct flue be installed as follows. Incorrect installation will result in unsatisfactory baking and oven damage.
The flue must be class B or better. The height of the flue should rise 6(8 ft (2(2.5 m) above the roof of the building or any proximate structure. Never direct vent the oven into a hood. The flue should be capped with a UL Listed type vent cap to isolate the unit from external environmental conditions.
The direct vent cannot replace air consumed and vented by the oven. Provisions must be made to supply the room with sufficient make(up air. Total make(up air requirements for each oven section should be approximately 30 CFM (.85 m3) per sec( tion. To increase the supply air entering the room, a ventilation expert should be consulted.
FLUE DIAMETER
Oven |
Single |
Double |
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DFG(100 |
6" (15cm) |
6" (15cm) |
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DFG(200 |
6" (15cm) |
8" (20cm) |
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Installing the draft hood
Ovens ordered for direct venting are supplied with a draft hood. Install the draft hood as follows:
1.Place the draft hood over the flue connector. See Figure 9.
2.Secure both ends with the sheet metal screws provided.
Flue |
Draft Hood |
Front of |
Oven |
Figure 9
9
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CON( TAINED HEREIN ARE FOR THE USE OF QUALI( FIED INSTALLATION AND SERVICE 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 and the connection, installation, repair or serv( icing of equipment.
Dthe installation of electrical wiring from the elec( tric meter, main control box or service outlet to the electric appliance.
Qualified installation personnel must be experi( enced in such work, familiar with all precautions required, and have complied with all requirements of state or local authorities having jurisdiction.
U.S. and Canadian installations
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 Installation Code CAN/CGA B149.1 or the Propane Installation Code, CAN/ CGA B149.2 as applicable.
Installation must conform with local codes, or in the absence of local codes, with the National Elec trical Code, ANSI/NFPA 70-Latest Edition and/or Canadian National Electric Code C22.2 as applica( ble.
Australia and general export installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local dis( tributor, please call the Blodgett Oven Company at 0011(802(860(3700.
10
Installation
Gas Connection
GAS PIPING
A properly sized gas supply system is essential for maximum oven performance. Piping should be sized to provide a supply of gas sufficient to meet the maximum demand of all appliances on the line without loss of pressure at the equipment.
Example:
NOTE: BTU values in the following example are for natural gas.
You purchase a DFG(100 convection oven to add to your existing cook line.
1. Add the BTU rating of your current appliances.
Pitco Fryer |
120,000 |
BTU |
6 Burner Range |
60,000 |
BTU |
Deck Oven |
50,000 |
BTU |
Total |
230,000 |
BTU |
2.Add the BTU rating of the new oven to the to( tal.
Previous Total |
230,000 |
BTU |
DFG(100 |
55,000 |
BTU |
New Total |
285,000 |
BTU |
3.Measure the distance from the gas meter to the cook line. This is the pipe length. Let's say the pipe length is 40' (12.2 m) and the pipe size is 1" (2.54 cm).
4.Use the appropriate table to determine the to( tal capacity of your current gas piping.
The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 285,000 BTU is less than 320,000 BTU, the current gas piping will not have to be in( creased.
NOTE: The BTU capacities given in the tables are for straight pipe lengths only. Any elbows or other fittings will decrease pipe capaci ties. Contact your local gas supplier if you have any questions.
Maximum Capacity of Iron Pipe in Cubic Feet
of Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
Pipe |
|
Nominal Size, Inches |
|
||||
Length (ft) |
|
|
|
|
|
|
|
3/4" |
|
1" |
1 1/4" |
1 1/2" |
|
2" |
|
|
|
|
|
|
|
|
|
10 |
360 |
|
680 |
1400 |
2100 |
|
3950 |
|
|
|
|
|
|
|
|
20 |
250 |
|
465 |
950 |
1460 |
|
2750 |
|
|
|
|
|
|
|
|
30 |
200 |
|
375 |
770 |
1180 |
|
2200 |
|
|
|
|
|
|
|
|
40 |
170 |
|
320 |
660 |
990 |
|
1900 |
|
|
|
|
|
|
|
|
50 |
151 |
|
285 |
580 |
900 |
|
1680 |
|
|
|
|
|
|
|
|
60 |
138 |
|
260 |
530 |
810 |
|
1520 |
|
|
|
|
|
|
|
|
70 |
125 |
|
240 |
490 |
750 |
|
1400 |
|
|
|
|
|
|
|
|
80 |
118 |
|
220 |
460 |
690 |
|
1300 |
|
|
|
|
|
|
|
|
90 |
110 |
|
205 |
430 |
650 |
|
1220 |
|
|
|
|
|
|
|
|
100 |
103 |
|
195 |
400 |
620 |
|
1150 |
|
|
|
|
|
|
|
|
From the National Fuel Gas Code Part 10 Table 10 2
Maximum Capacity of Pipe in Thousands of BTU/hr of Undiluted L.P. Gas at 11" W.C.
(Pressure drop of 0.5 Inch W.C.)
Pipe Length |
Outside Diameter, Inches |
|||
(ft) |
|
|
|
|
3/4" |
1" |
1 1/2" |
||
|
||||
|
|
|
|
|
10 |
608 |
1146 |
3525 |
|
|
|
|
|
|
20 |
418 |
788 |
2423 |
|
|
|
|
|
|
30 |
336 |
632 |
1946 |
|
|
|
|
|
|
40 |
287 |
541 |
1665 |
|
|
|
|
|
|
50 |
255 |
480 |
1476 |
|
|
|
|
|
|
60 |
231 |
435 |
1337 |
|
|
|
|
|
|
70 |
215 |
404 |
1241 |
|
|
|
|
|
|
80 |
198 |
372 |
1144 |
|
|
|
|
|
|
90 |
187 |
351 |
1079 |
|
|
|
|
|
|
100 |
175 |
330 |
1014 |
|
|
|
|
|
From the National Fuel Gas Code Part 10 Table 10 15
11
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
DFG(100(3 ovens are rated at 55,000 BTU/Hr. (16.2 kW) (58 MJ) per section. DFG(200(L ovens are rated at 60,000 BTU/Hr. (17.6 kW) (63 MJ) per section. Each oven has been adjusted at the facto( ry to operate with the type of gas specified on the rating plate.
Inlet Pressure
|
Natural |
Propane |
||||
|
|
|
|
|
|
|
|
Min |
|
Max |
Min |
|
Max |
|
|
|
|
|
|
|
W.C. |
7.0 |
|
10.5 |
11.0 |
|
13.0 |
|
|
|
|
|
|
|
kPa |
1.742 |
|
2.61 |
2.74 |
|
3.23 |
|
|
|
|
|
|
|
Manifold Pressure |
|
|
|
|||
|
|
|
||||
|
Natural |
Propane |
||||
|
|
|
|
|
||
W.C. |
|
3.5 |
|
10.0 |
||
|
|
|
|
|
||
kPa |
|
.87 |
|
2.49 |
||
|
|
|
|
|
|
|
DInlet Pressure - the pressure of the gas before it reaches the oven.
DManifold Pressure - the pressure of the gas as it enters the main burner(s).
DMin - the minimum pressure recommended to operate the oven.
D Max - the maximum pressure at which the manufacturer warrants the oven's operation.
Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essen tial to the proper operation of the oven and should not be removed. It is preset to provide the oven with 3.5" W.C. (0.87 kPa) for natural gas and 10.0" W.C. (2.50 kPa) for Propane at the manifold.
DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS SUPPLY UNLESS THE INLET PRESSURE IS ABOVE MAXIMUM.
Prior to connecting the oven, gas lines should be thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After connection, the oven should be checked for correct gas pressure.
The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psig (13.85" W.C., 3.45 kPa).
The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (13.85" W.C., 3.45 kPa).
Gas Connection 2.5" (64 mm)
Gas Connection 3.75" (85.7 mm)
Figure 10
12
Installation
Gas Connection
GAS HOSE RESTRAINT
If the oven is mounted on casters, a commercial flexible connector with a minimum of 3/4" (1.9 cm) inside diameter must be used along with a quick connect device.
The restraint, supplied with the oven, must be used to limit the movement of the unit so that no strain is placed upon the flexible connector. With the restraint fully stretched the connector should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be 1,000 lb. (453 kg) test load and should be attached without damaging the building. DO NOT use the gas piping or electrical conduit for the attachment of the permanent end of the restraint! Use anchor bolts in concrete or cement block. On wooden walls, drive hi test wood lag screws into the studs of the wall.
1.Mount the supplied bracket to the leg bolt just below the gas inlet. See Figure 11.
2.Attach the clip on restraining cable to the mounting bracket.
Back of Oven
Restraint Cable
Bracket
Double stacked unit shown. Use the same procedure for single units.
Figure 11
WARNING!!
If the restraint is disconnected for any reason it must be reconnected when the oven is returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors For Moveable Gas Ap pliances CAN/CGA 6.16 and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas Fuel CAN 1 6.9. Adequate means must be provided to limit the movement of the appliance without de( pending on the connection and the quick discon( nect device or its associated piping.
Australie and general export installations
The restraint and quick connect must conform with Local and National installation standards. Lo( cal installation codes and/or requirements may vary. If you have any questions regarding the prop( er installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local distributor, please call the Blodgett Oven Company at 0011(802(860(3700.
13