Blodgett DFG-100, DFG200 General Manual

DFGĆ100 AND DFGĆ200 SERIES

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

LA SÉRIE DFGĆ100 ET DFGĆ200

FOURS À CONVECTION

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183

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 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 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

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

SemiĆConducteurs 43. . . . . . . . . . . . . . . . . . . .

Principe de la Fonction de Cuisson

et Maintien 46. . . . . . . . . . . . . . . . . . . . . . . . . . .

Consignes Générales à l'Intention

des Utilasateurs 47. . . . . . . . . . . . . . . . . . . . . .

Durées et Températures Suggérées 48. . . . .

Cleaning and Preventative Maintenance 24.

Troubleshooting Guide 25. . . . . . . . . . . . . . . .

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 conĆ tinually strips away the layer of cool air surroundĆ ing the product, quickly allowing the heat to peneĆ 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 adĆ vancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recircuĆ lated within the cooking chamber before being vented from the oven: resulting in substantial reĆ ductions in energy consumption and enhanced oven performance.

Air Flow Pattern for Blodgett DFG Convection Ovens

Figure 1

GAS SPECIFICATIONS - U.S., Canada and General Export

Natural Gas Propane Gas

US Units SI Units US Units SI Units

Heating Value 1000 BTU/cu.ft. 37.3 MJ/m Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53 Oven Input

DFGĆ100Ć3 DFGĆ200ĆL

Main Burner Orifice Size

DFGĆ100Ć3 DFGĆ200ĆL

GAS SPECIFICATIONS - DFGĆ100Ć3 for Australia

Oven Input - 58 MJ/h - 58 MJ/h Main Burner Orifice Size 38 MTD* 2.6 mm 1/16" dia. 1.6 mm

NOTE: * - Multiple Twist Drill

55,000 BTU/hr 60,000 BTU/hr

40 MTD* 38 MTD*

16.2 kW

17.6 kW

2.5 mm

2.6 mm

2550 BTU/cu. ft. 95.0 MJ/m

55,000 BTU/hr 60,000 BTU/hr

53 MTD*

1/16" dia.

16.2 kW

17.6 kW

1.5 mm

1.55 mm

Introduction

Oven Components

Combustion Cover - provides access to the

combustion compartment on gas ovens. Combustion Compartment - contains combusĆ

tion burners on gas ovens. Combustion Burners - provide heat to the bakĆ

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.

Oven

Lights

Blower

Wheel

Convection

Motor

Rack Supports - hold oven racks. Blower Wheel Cover - located on the back interiĆ

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.

Blower

Wheel Cover

Rack Support

Combustion

Cover

Chain &

Turnbuckle

Control Panel

Oven Rack

Control

Panel Cover

Combustion

Burners

Figure 2

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new 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 internal damĆ

age. Carriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for inĆ 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 beĆ tween the oven and any combustible or nonĆcomĆ bustible construction.

DFG100

D Oven body right side - 2" (5cm) D Oven body left side - 2" (5cm) D Oven body back - 0" (0cm) D Oven body bottom - 6" (15cm)

DFG200

D Oven body right side - 6" (15cm) D Oven body left side - 6" (15cm) D Oven body back - 6" (15cm) D Oven body bottom - 6" (15cm)

The following clearances must be available for serĆ vicing.

D Oven body sides - 12" (30cm) D Oven body back - 12" (30cm)

NOTE: On gas models, routine servicing can usuĆ

ally be accomplished within the limited movement provided by the gas hose reĆ straint. If the oven needs to be moved furĆ 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 reĆ 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.

D Place the oven in an area that is free of drafts. D Keep the oven area free and clear of all combusĆ

tibles such as paper, cardboard, and flammable liquids and solvents.

D NSF 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.

D The location must provide adequate clearance

for the air opening into the combustion chamĆ ber.

Before making any utility 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.

1. Remove the combustion compartment cover. The rating plate is attached to the frame on the left side of the combustion compartment.

Installation

Oven Assembly

NSF BOLTS

These bolts are required by NSF to block any exĆ posed hole on the back of an oven. This includes:

D any unit, single or stacked, without a back panel. D any holes in stacked units not used for mountĆ

ing stacking brackets.

1. Locate the 5/16" bolts that were shipped with

the oven.

2. Install the bolts as shown in Figure 3.

Double Stacked Units Units without Back Panels

Figure 3

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 tightĆ 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 usĆ ing two 1/2" bolts.

NOTE: If using casters see CASTER ASĆ

SEMBLY before proceeding.

4. Level the oven by screwing the adjustable leg feet in or out as necessary.

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of

the oven. Install the nonĆlocking 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

6" (15 cm) Legs Shown

Figure 4

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

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

NOTE: Old style ovens refer to units with painted exĆ

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 reĆ 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 reĆ 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 attachĆ ing threeĆpiece 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.

Figure 7

Flue

Connector

Installation

Ventilation

On gas models the installation of a proper ventilaĆ tion system cannot be over emphasized. This sysĆ tem removes unwanted vapors and products of combustion from the operating area.

This oven may be vented using either:

D A mechanically driven, canopy type, exhaust

hood, or

D A direct flue arrangement.

U.S. and Canadian installations

Refer to your local ventilation codes. In the abĆ sence of local codes, refer to the National ventilaĆ tion code titled, Standard for the Installation of

Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking EquipĆ ment", NFPAĆ96ĆLatest 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 disĆ tributor, please call the Blodgett Oven Company at 0011Ć802Ć860Ć3700.

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

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 damĆ age to the equipment.

Damage sustained as a direct result of imĆ proper ventilation will not be covered by the manufacturer's warranty.

Front of

Oven

Figure 8

Installation

Ventilation

DIRECT FLUE ARRANGEMENT

When the installation of a mechanically driven exĆ 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 6Ć8 ft (2Ć2.5 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 makeĆup air. Total makeĆup air requirements for each oven section should be approximately 30 CFM (.85 m3) per secĆ tion. To increase the supply air entering the room, a ventilation expert should be consulted.

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

FLUE DIAMETER

Oven Single Double

DFGĆ100 6" (15cm) 6" (15cm)

DFGĆ200 6" (15cm) 8" (20cm)

Figure 9

Installation

Utility Connections - Standards and Codes

THE INSTALLATION INSTRUCTIONS CONĆ TAINED HEREIN ARE FOR THE USE OF QUALIĆ 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 servĆ icing of equipment.

D the installation of electrical wiring from the elecĆ

tric meter, main control box or service outlet to the electric appliance.

Qualified installation personnel must be experiĆ 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/CGAĆ B149.1 or the Propane Installation Code, CAN/ CGAĆB149.2 as applicable.

Installation must conform with local codes, or in the absence of local codes, with the National ElecĆ

trical Code, ANSI/NFPA 70-Latest Edition and/or Canadian National Electric Code C22.2 as applicaĆ

ble.

Australia and general export installations

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 DFGĆ100 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 toĆ tal.

Previous Total 230,000 BTU DFGĆ100 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 toĆ 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 inĆ creased.

NOTE: The BTU capacities given in the tables are

for straight pipe lengths only. Any elbows or other fittings will decrease pipe capaciĆ 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

Length (ft)

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 10Ć2

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

(ft)

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 10Ć15

Nominal Size, Inches

3/4" 1" 1Ć1/4" 1Ć1/2" 2"

Outside Diameter, Inches 3/4" 1" 1Ć1/2"

Installation

Gas Connection

PRESSURE REGULATION AND TESTING

DFGĆ100Ć3 ovens are rated at 55,000 BTU/Hr. (16.2 kW) (58 MJ) per section. DFGĆ200ĆL ovens are rated at 60,000 BTU/Hr. (17.6 kW) (63 MJ) per section. Each oven has been adjusted at the factoĆ 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

D Inlet Pressure - the pressure of the gas before

it reaches the oven.

D Manifold Pressure - the pressure of the gas

as it enters the main burner(s).

D Min - 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 essenĆ

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

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.

Installation

Gas Connection

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 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.

Australie and general export installations

The restraint and quick connect must conform with Local and National installation standards. LoĆ cal installation codes and/or requirements may vary. If you have any questions regarding the propĆ 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 0011Ć802Ć860Ć3700.

Back of Oven

Restraint Cable

Bracket

Double stacked unit shown. Use the same procedure for single units.

Figure 11

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