Blodgett HVH-100E User Manual

Project

Item No.

Quantity

HVH-100E

Full-Size Electric Hydrovection Oven

with Helix Technology

OPTIONS AND ACCESSORIES

(AT ADDITIONAL CHARGE)

 Legs/casters/stands:

 11” (279mm) adjustable legs  11” (279mm) seismic feet  34” (864mm) stainless steel open stand with

rack guides  Extra stainless steel oven racks  Additional core probe  480 VAC, 3 phase  Chicken roasting rack  Multi-purpose fry rack  Water pressure regulator  Side heat shield  Backflow preventer

Standard depth baking compartment - accepts five 18” x 26” standard fullsize baking pans in left-to-right positions.

All data is shown per oven section, unless otherwise indicated.

Refer to operator manual specification chart for listed model names.

EXTERIOR CONSTRUCTION

 Fully welded angle-iron frame  Stainless steel front, top, sides and back  Simultaneous split door operation with catch-latch system  Triple mounted door design with turnbuckle assembly  Black glass doors with one piece curved handle  Dual pane tempered viewing window with hinged inner glass for easy cleaning  Modular slide out front control panel with major components for ease of ser-

vice

 Retractable hand shower for ease of cleaning

INTERIOR CONSTRUCTION

 316 stainless steel coved corner liner for easy cleaning  Five stainless steel racks and ten rack positions  Two halogen interior lights for superior visibility  Drain in oven cavity  Up to 2.5” of super wool plus insulation for greater heat retention

OPERATION

 Innovative new Helix technology forces air into the oven cavity, improving

product quality while decreasing cook times

 Touchscreen control allows cooking with timer and core probe simultaneously.

Includes shelf timing, cooking compensation and multi-shelf recipes. Holds up

to 255 recipes.  Six tubular heater element design  Removeable core temperature probe  Hydrovection cook modes provide low or high humidity  Hot air cook mode for baking and pastries  Four speed auto-reversing fan motor for even bake  Cavity vent control provides ability to release steam at the push of a switch  Thermostatically controlled quench system, Eco-Friendly

STANDARD FEATURES

 25” (635mm) adjustable stainless steel legs (for single units)  8-1/2” (216mm) stainless steel legs with casters (for double sections)  1 year parts and 1 year labor warranty

* For all international markets, contact your local distributor.

BLODGETT OVEN COMPANY

www.blodgett.com • 44 Lakeside Avenue, Burlington, VT 05401 • Phone: (802) 658-6600 • Fax: (802) 864-0183

HVH-100E

21.7 [551]

38.1 [967]

32.7 [832]

48.5 [1232]

45.2 [1148]

43.5 [1105]

TOP VIEW

Single Oven

3.4 [86]

0 [0]

50.6 [1285]

25 [635]

0 [0]

SHORT FORM SPECIFICATIONS Provide Blodgett full-size hydrovection oven model HVH-100E, (single/double) compartment with fully welded angle iron frame. Each compartment shall have fully welded 316 stainless steel liner. Liner to be coved top and bottom. Unit shall accept five 18” x 26” standard full-size bake pans. Doors shall be triple mounted, black glass with dual pane thermal glass windows, curved handle and simultaneous operation. Unit shall be electrically heated by six tubular heaters. Air in baking chamber distributed by single inlet blower wheel powered by a four speed, auto-reversing, 3/4 HP motor with thermal overload protection. Innovative new Helix technology forces air into the oven cavity, improving product quality while decreasing cook times. Each chamber shall be fitted with bright halogen lamps, and five standard stainless steel removable racks. Retractable hose reel for easy cleanup. Unit shall have touchscreen control allows cooking with timer and core probe simultaneously. Includes shelf timing, cooking compensation and multi-shelf recipes. Holds up to 255 recipes. Breaker shut off switch on front panel for easy service. 1 year parts and 1 year labor warranty Provide options and accessories as indicated.

48.5 [1232]

45.2 [1148]

43.5 [1105]

3.4 [86]

0 [0]

66.12 (1679)

15 (381)

0 (0)

TOP VIEW

Double Stack

APPROVAL/STAMP

DIMENSIONS ARE IN INCHES (MM)

25.6 [650]

4.3 [109]

2.97 (75)

1.3 [33]

0 [0]

3.9 [99]

REAR VIEW

4.9 [125]

VENT

DIMENSIONS:

Floor space 38.1” (967mm) W x 48.6” (1234mm) D Interior 29” (737mm) W x 20” (508mm) H x 23.43” (595mm) D Single oven on casters Add 4-1/2” (114mm) to height Product clearance from combustible and non-combustible construction

Oven sides 0” (0mm) Blodgett recommends 4” clearance from any heat source on the control panel side of the oven, an optional heat shield should be considered Oven back 6” (152mm)

WATER & DRAIN CONNECTION (per section):

Drain 1” NPT drain connection Maximum drain temperature 140°F (60°C) Water 3/4” NPT garden hose - cold water only

Appliance is to be installed with backflow protection in accordance with Federal, State or Local codes.

WATER SUPPLY (per section):

Good quality water feed is the responsibility of the owner. Water quality must be within the following general guidelines.

TDS: 40-125 ppm Hardness: 35-100 ppm pH: 7.0 - 8.5 Silica: <13 ppm Chlorides: <25 ppm Chlorine: <0.2 ppm Chloramine: <0.2 ppm The best defense against poor water quality is a water treatment system designed to meet

your water quality conditions. Blodgett offers optional systems from Optipure.

Water Pressure 30(min)-50(max) PSI Water Consumption 2.5 - 4.0 GPH based on cooking mode

MAXIMUM INPUT:

15kW per oven section

POWER SUPPLY:

V.A.C. Hz Phase kW Amperes (L1-L2-L3)

208 60 3 15 38/38/38 240 60 3 15 36/34/34 480 60 3 15 18/17/17 3/4 H.P., 3 phase motor

MINIMUM ENTRY CLEARANCE:

Uncrated 25.56” (649mm) Crated 37-1/2” (953mm)

SHIPPING INFORMATION:

Approx. Weight

Per section 450 lbs. (204 kg)

Crate sizes

37-1/2” (952mm) x 43-1/2” (1105mm) x 51-3/4” (1315mm) (2 crates required for double)

NOTE: The company reserves the right to make substitutions of components without prior notice

Printed in U.S.A.

NOTE: FOR COMMERCIAL USE ONLY

P/N 58510 Rev E (9/15)