Blodgett KTT-E User Manual
SHO-100-E
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
(Formerly SHO-E)
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802)864-0183
PN 37103 Rev N (3/14)
© 2014 - G.S. Blodgett Corporation
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the instllation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liquids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the proper installation, use, and maintenance of this oven. Adherence
to these procedures and instructions will result in satisfactory
baking results and long, trouble free service. Please read
this manual carefully and retain
it for future reference.
INSTALLATION
Oven Description and Specications ....................................... 2
Delivery and Location .................................................... 3
Oven Assembly .......................................................... 4
NSF Bolts ........................................................... 4
Leg Attachment ...................................................... 5
Caster Assembly ..................................................... 5
Double Section Assembly ............................................. 6
Oven Leveling ....................................................... 6
Utility Connections - Standards and Codes ................................. 7
Electrical Connection ..................................................... 8
OPERATION
SSM Solid State Manual w/60 Minute Electro-Mechanical Timer .............. 9
General Guidelines for Operating Personnel ............................... 10
Suggested Times and Temperatures ...................................... 11
MAINTENANCE
Cleaning and Preventative Maintenance .................................. 12
Troubleshooting Guide .................................................. 13
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
Installation
Oven Description and Specications
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 continually strips away
the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advancement in energy efciency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and enhanced oven performance.
Air Flow Pattern for Blodgett Convection Ovens
Figure 1
ELECTRICAL RATINGS- SH1E/AB
VOLTAGE
208 60 11 1 51 0 51 6
208 60 11 3 31 29 29 8
220/240 60 11 1 44 0 44 6
220/240 60 11 3 26 24 24 8
480 60 11 3 14 13 13 8
* Electric connection wiring is sized for 90ºC copper wire at 125% of rated input.
HZ
KW
PHASE
MAX LOAD (AMPS)
L1 L2 L2
ELECTRICAL CONNECTION AWG*
2
Installation
Delivery and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
• Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
• Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notied within fteen days of delivery and the shipping container is retained for inspection.
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 ling 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 between
the oven and any combustible or non-combustible construction.
• Oven body right side - 0” (0 cm)
• Oven body left side - 0” (0 cm)
• Oven body back - 0” (0 cm)
• Oven body bottom - 4.5” (11.4 cm)
• Oven body top (for direct vent installations only) - 8”
(20 cm)
The following clearances must be available for servicing.
• Oven body sides - 12” (30 cm)
• Oven body back - 12” (30 cm)
Keep the oven area free and clear of all combustibles
such as paper, cardboard, and ammable liquids and solvents.
Do not place the oven on a curb base or seal to a wall.
This will restrict the ow of air and prevent proper ventilation resulting in damage to the oven.
Before making any utility connections to this oven, check
the rating plate to be sure the oven specications are
compatible with the electrical services supplied for the
oven.
1. Pull out control panel. The rating plate attached to the
inside of the control compartment.
3
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