Blodgett MT1820E User Manual
MT1820E
CONVEYOR OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgettcorp.com
50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN M7260 Rev D (6/01)
E 2000 --- 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
FORYOURSAFETY
Do not store or use gasoline or other flammable 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.
Errors: Descriptive, typographic or pictorial errors are subject to correc-
tion. Specifications are subject to change without notice.
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, convection, 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.
Your Service Agency’s Address:
Model:
Serial Number:
Your oven was installed by:
Your oven’s installation was checked by:
Tab l e o f C o n t e n t s
Introduction
Oven Description and Specifications 2................................
Oven Components 3...............................................
Installation
Delivery and Inspection 4...........................................
Oven Location and Ventilation 5.....................................
Oven Assembly 6..................................................
Utility Connections --- Standards and Codes 9.........................
Electrical Connection 10.............................................
Operation
Safety Information 11................................................
Oven Operation 12..................................................
Oven Adjustments for Cooking 13.....................................
Maintenance
Cleaning 14........................................................
Component Locations 15............................................
Troubleshooting Guide 16............................................
Introduction
Oven Description and Specifications
Cooking in a conveyor 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 quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett conveyor ovens represent the latest advancement in energy efficiency, 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, a cooler kitchen
environment and enhanced oven performance.
Blower
Air P late
Conveyor
Air P late
Heating
Elements
AirFlowPatternforBlodgettConveyorOvens
Figure 1
SPECIFICATIONS
MT1820E
Belt Width 18” (46 cm)
Cooking Zone Length 20” (51 cm)
Baking Area 2.6 Sq. Ft. (0.24 m2)
Dimensions (single unit) 42” x 32” x 16” (107 cm x 81 cm x 41 cm)
Maximum Input 8.0 KW/Hr.
Maximum Operating Temperature 550_F (288_C)
Power Supply U.S. and Canadian Installations
208 VAC, 1Φ, 60 Hz, 38.46 Amp
240 VAC, 1Φ, 60 Hz, 33.33 Amp
Export Installations
220 VAC, 1Φ, 50 Hz, 36.36 Amp
230 VAC, 1Φ, 50 Hz, 34.85 Amp
240 VAC, 1Φ, 50 Hz, 33.33 Amp
400 VAC, 3Φ,50HZ, L1=16amps,L2=8amps,
L3=9.5 amps, N=8 amps
Product Clearance 3.0” (7.62 cm)
2
Introduction
Oven Components
Conveyor Belt Assembly --- stainless steel chain
link (conveyor) belt and support that carries product through the oven.
Control Box --- contains electrical wiring, cooling
fanorlouvers,drivemotoranddrivechain.
Drive Motor --- provides power to move the conveyor belt.
Drive Belt --- connects the drive motor sprocket to
the drive side conveyor belt support sprocket.
Control
Box
Conveyor Assembly
(shown without belt)
Baking Chamber --- products pass through t he
baking chamber on the conveyor belt for cooking.
Crumb Pan --- catches crumbs from products on
the conveyor. Located under conveyor belt at both
ends of the baking chamber.
Air Flow Plates --- distribute heated air to top of
baking chamber. Located inside of oven at the top
and bottom of baking chamber.
Product
Stop
Figure 2
Crumb Pans
3
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