Blodgett MT1828G, MT1828E User Manual
MT1828G AND MT1828E
CONVEYOR OVENS
INSTALLATION -- OPERATION -- MAINTENANCE
MT1828G ET MT1828E
FOURS À BANDE TRANSPORTEUSE
MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN
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 M9946 Rev D (6/01)
E 2000 --- G.S. Blodgett Corporation
IMPORTANT
WARNIN G:IMP ROPER INSTALLATION, ADJUSTMENT, ALTERATI O N , SERVIC EOR
MAINTENAN C E CANCAUSE PROP ERTYDA MA GE,INJURY OR DEATH. READ THE
INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTI SSEMEN T: UNE INSTALLATIO N, UN AJUSTEMENT, UNE ALTÉRATION , UN
SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMESPEUT CAUSER DES
DOMMAGESÀ LA PROPRIÉTE,DES BLESSURESOU LA MORT. LISEZ ATTENTIV EMENT LES DIRECTIVES D’INST A LL ATION, D’OPÉRATION ET D’ENTRETIENAV A N T
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.
FORYOURSAFETY
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 inflammables 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 instructions 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 procédures permettra d’obtenir de bonsrésultats de cuisson et une longue durée de service 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, 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.
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’appliquent dans l’industrie à tous les types de fours utilisés dans les services alimentaires, 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 modèlesCook’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 B lodgett,
veuillez contacter votre représentant Blodgett.
Your Service Agency’s Address:
Adressedevotreagencedeservice:
Model/Modèl:
Serial Number/Numéro de série:
Your oven w a s 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 Inspection 4...............
Oven Location and Ventilation 5..........
Oven Assembly 6......................
Oven Stand with casters 6.............
Stacking the ovens (if applicable) 7.....
Conveyor Belt 8......................
Crumb Pans 10........................
Optional Remote Computer Control 10...
Utility Connections ---
Standards and Codes 11.................
Gas Connection 12......................
Electrical Connection 15.................
Operation
Safety Information 17....................
Cooking Computer 18...................
Oven Adjustments for Cooking 20.........
Maintenance
Cleaning 22............................
Control Box Component Locations 24......
Troubleshooting Guide 26................
Introduction
Description et Spécifications du Four 28....
Description et Composantes du Four 30...
Installation
Livraison et Inspection 31................
Implantation et aération du four 32........
Montage du Four 33.....................
Base de Support du Four avec
Roulettes 33...........................
Superposition des Fours
(si applicable) 34......................
Le Convoyeur 35.......................
Plateaux pour Miettes 37................
L’Ordinateur de Cuisson Détaché 37.....
Branchements de Service ---
Normes et Codes 38.....................
Branchement de Gaz 39.................
Raccordement Électrique 42..............
Utilisation
Informations de Sécurité 44...............
L’Ordinateur de Cuisson 45...............
Réglages du Four Pour la Cuisson 47......
Entretien
Nettoyage 49...........................
Emplacement des Composants du
Boîtier de Commande 51.................
GuidedeDépannage 53.................
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 con-
Heated Air
Blower
Fan
tinually strips away the layer of cool air surrounding the product, quickly allowing the heat t o 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
Heat
Source
AirFlowPatternforBlodgettConveyorOvens
environment and enhanced oven performance.
SPECIFICATIONS
MT1828G/AB MT1828E/AA
Belt Width 18” (46 cm)
Cooking Zone Length 28” (71 cm)
Baking Area 3.7 sq. ft. .34 m2)
Dimensions (single unit) 41” x 35” x 18” (104 cm x 89 cm x 46 cm)
Maximum Operating
600_F (315_C)
Tem p er a tur e
Product Clearance 3.75” (9.5 cm)
Maximum Input 40,000 BTU/Hr (11.7 kW) (42.2 MJ) 11.1 KW/hr.
Power Supply U.S. and Canadian
120/208-240 VAC, 1Φ, 60 Hz, 4 wire,
15 amp,
General Export and Australia
220/240 VAC, 1Φ, 50/60Hz, 3 wire,
15 amp
U.S. and Canadian
208 VAC, 1Φ, 60Hz, 3 wire, 52 amp
240 VAC, 1Φ, 60Hz, 3 wire, 45 amp
208 VAC, 3Φ, 60Hz, 4 wire, 30 amp
240 VAC, 3Φ, 60Hz, 4 wire, 26 amp
General Export and Australia
240 VAC, 1Φ, 50Hz, 3 wire, 45 amp
208-240 VAC, 3Φ, 50Hz, 4 wire, 30 amp
380/220 VAC, 3Φ, 50Hz, 5 wire, 18 amp
415/240 VAC, 3Φ, 50Hz, 5 wire, 17 amp
Gas Supply 4.5” W.C. (1.1 kPa) minimum
None
10.5” W.C. (2.61 kPa) maximum
Gas Connection 3/4” (1.9 cm) NPT None
Air Plate
Conveyor
Nozzle
Return Air
Figure 1
2
Introduction
Oven Components
Conveyor Assembly -- conveyor belt and rack
assembly that carries product through the oven.
Control Box --- contains electrical wiring, cooling
fan, drive motor and drive chain.
Drive Motor --- provides power to move the con-
veyor belt. Located inside the control box.
Drive Chain --- connects the drive motor sprocket
to the drive side conveyor belt support sprocket.
Located inside the control box.
Baking Chamber --- products pass through the
baking chamber on the conveyor belt for cooking.
Oven Controls --- used to control oven temperature, belt speed and other functions.
Optional
Remote
Oven Control
Contro l Box
Nozzles --- distribute heated air to bottom of the
baking chamber. Located inside the oven, under
theconveyorbelt.
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 the top
of baking chamber. Located inside of oven at the
top of baking chamber.
Emergency Shut Down Switch --- o n re mote c o n trol ovens, allows user to turn oven and conveyor
offinanemergency.Do not use for general shut
down.
Product
Stop
Idle Side
Crumb Pan
Conveyor Assembly
(shown without belt)
Drive Side
Crumb Pan
Air Flow Plate
Integral
Oven Control
Nozzles
Figure 2
3
Installation
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 damage. 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 damage. Ca rriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inspection.
The Blodgett Oven Company cannot a ssume
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 cl aim is necessary.
The oven can now be moved to the installation
site. Check the followinglist with Figure 2 on page
3 to be sure all items were received.
Part Description
Main oven body 1
Conveyor belt assembly 1
Crumb pans 2
Product stop 1
Nozzles 5
Packet containing:
1/2-13 alignment pins & washers
Owner’s manual 1*
Oven stand 1**
Triple stack casters 1**
Optional remote oven control 1**
Optional remote oven control bracket 1**
Optional remote oven control cables 1**
NOTE: * Item not shown.
**Optional
Qty.
1*
4
Installation
Oven Location and V entilation
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.
D
Oven body sides --- 16” (40.6 cm)
D
Oven body back --- 0” (0 cm)
The following clearances must be available for servicing.
D
Oven body left side --- 38” (96.5 cm)
D
Oven body back --- 28” (71 cm)
NOTE: On gas models, routine servicing can usu-
ally be accomplished within the limited
movement provided by the gas hose restraint. If the oven needs to be moved further 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 returned to its regular 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 combustiblessuch as paper, cardboard, and flammable
liquids and solvents.
D
Do not place the oven on a curb base or seal to
a wall. This will restrict the flow of air and prevent
proper ventilation to the blower motors. This
condition must be corrected to prevent permanent damage to the oven.
D
On all models, tripping of the blower motor’s
thermal overload device indicates an excessive
ambient temperature at the back of the oven.
This condition must be corrected to avoid permanent damage to the oven.
VENTILATION
Ongasmodelsthenecessityforaproperlydesigned and installed ventilation system cannot be
over-emphasized. This system allows the oven to
function properly while removing unwanted vapors and products of combustion from the operating area.
This oven must be vented with a properly designed mechanically driven exhaust hood. 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 capacity of the hood
should be sized appropriately and provisions
should be made for adequate makeup air.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of local codes, refer to the National ventilation code titled, “Standard for the Installation of
Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking Equipment”, NFPA-96-Latest Edition.
General export and Australian 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 installationand/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.
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 improper ventilation will not be covered by
the Manufacturer’s warranty.
5
Installation
Oven Assembly
OVEN STAND WITH CASTERS
NOTE: Install the locking casters on the front of
the stand.
1. Attach each leg with casters to the stand
frame w ith a lock washer and nut. DO NOT
tighten completely.
2. Position the shelf between the legs with the
smooth surface facing the top of the stand.
Aligntheshelfwiththeholesineachleg.Attach the shelf to each leg with a nut and bolt.
Leg
3. Tighten the bolts installed in step 1.
4. Rest the oven on its back. Install the oven
alignment pins (4) into the four holes provided
on the bottom of the oven.
5. Place the oven onto the stand. Locate alignment pins with holes in frame of oven stand.
Stand
Frame
Alignment
Pin
Top o f
Stand
Shelf
Figure 3
6
STACKING THE OVENS (if applicable)
Double Stacked
1. Assemble the bottom oven to the stand.
2. Rest the top oven on its back. Install the oven
alignment pins (4) into the four holes provided
on the bottom of the oven
3. Remove the four knock-outs in the top of the
bottom oven.
4. Carefully lift the upper oven off the pallet and
place it on the lower oven. Locate alignment
pins w ith holes in frame of lower oven.
Installation
Oven Assembly
Triple Sta cked
1. Rest the bottom oven on its back. Install a
caster into each of the four holes in the corners
of the oven bottom.
NOTE: Install the locking casters on the front
of the oven.
2. Carefully lift the bottom oven onto the casters.
Lock the front casters.
3. Rest the middle oven on its back. Install the
oven alignment pins (4) into the four holes provided on the bottom of the oven
4. Remove the four knock-outs in the top of the
bottom oven.
5. Carefully lift the middle oven off the pallet and
place it on the lower oven. Locate alignment
pins w ith holes in frame of lower oven.
6. Repeat steps 3 and 5 for the top oven.
Figure 4
Figure 5
7
Installation
Oven Assembly
CONVEYOR BELT
1. Slide the conveyor assembly (with pulley on
end of shaft) through the left hand tunnel
opening. The sprocket must be located inside
the control panel after being pushed into the
oven. R efer to Figure 6.
2. Install the drive belt around the drive motor
and then around the pulley on the conveyor
assembly. Refer to Figure 7. Push the conveyor assembly back into the locating pins to
tighten the belt.
Figure 6
Figure 7
8
Installation
Oven Assembly
3. Unless specified otherwise, conveyor travel is
factory set for left to right operation when facing the front of the oven. If a direction change
is required, the polarity of the drive motor must
be reversed. Turn the oven OFF and inter-
change the black and white motor leads at the
D.C. controller located in the control panel.
Refer to Figure 8. In addition, the conveyor
belt must be installed from the left side of the
oven vs. the right side.
Y OR BL
S2
S3
SPEED
CONTROL
S1
L2 L1
A1 A2 A3
W
Figure 8
BK
W
V
AC
AC
GND
DC MOTOR
9
Installation
Oven Assembly
CRUMB PANS
1. Install crumb pans under each end of the conveyor.
2. Slide the product stop over the outer edge of
theidlesidecrumbpan.
Figure 9
OPTIONAL REMOTE COMPUTER CONTROL
1. Drill the mounting holes for the cooking computer support base.
2. Mount the support base and cable support
bracket to the wall.
3. Stack the cooking computer(s) on the support
base. Connect the cables at the rear of the
controller .
4. Secure the cables to the cable clamp support
bracket and to the rear of the oven using cable
clamps and screws.
NOTE: DO NOT overtighten the cable clamps.
Damage to the wires may occur causing the computer to fail.
Cooking Computer
Cooking Computer
Support Base
Cable Clamp
Support Bracket
Figure 10
10
Installation
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED 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 servicing of equipment.
D
the installation of electrical wiring from the electric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experienced in such w ork, familiar with all precautions
required, and have compliedwith 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/CGAB149.1 or the Propane Installation Code, CAN/
CGA-B149.2 as applicable.
All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of localcodes, with the National Electrical
Code, ANSI/NFPA 70 ---Latest Edition and/or Canadian National Electric Code C22.2 as applicable.
General export and Australian 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 installationand/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.
11
Installation
L
t
h
p
g
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 M T1828G conveyor oven to add
to your existing cook line.
1. Add t he BTU rating of your currentappliances.
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 total.
Previous Total 230,000 BTU
MT1828G 40,000 BTU
New Total 270,000 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 total capacity of your current gas piping.
The total capacity for this example is 320, 000
BTU. Since the total required gas pressure,
270,000 BTU is less than 320,000 BTU, the
current gas piping will not have to be increased.
NOTE: The BTU capacities given in the tables are
for straight pipe lengths only. Any elbows
or other fittings will decrease pipe capacities. 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
eng
(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 10-2
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted P.P. Gas at 11” W.C.
Pipe Length
From the National Fuel Gas Code Part 10 Table 10-15
3/4” 1” 1-1/4” 1-1/2” 2”
(Pressure drop of 0.5 Inch W.C.)
(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
Nominal Size, Inches
Outside Diameter, Inches
3/4” 1” 1-1/2”
12
PRESSURE REGULATION AND TESTING
Each oven has been adjusted at the factory to operate with the type of gas specified on the rating
plate attached to the left side of the control panel.
Each oven is supplied with a regulator to maintain
thepropergaspressure.The regulator is essen-
tial to the proper operation of the oven and
shouldnot be removed. It is preset to provide the
oven with 3.5” W.C. (0.87 kPa) while the flame is
on. The regulator is located on top of the gas valve,
between the manual shutoff and solenoid valves.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS
SUPPLY UNLESS THE SUPPLY EXCEEDS THE
MAXIMUM.
NOTE: The maximum gas supply pressure to the
oven i s 10.5” W.C. (2.61 kPa). The minimum gas supply pressure to the oven is
4.5” W.C. (1.1 kPa).
Installation
Gas Connection
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/CGAB149.1 or the Propane Installation Code, CAN/
CGA-B149.2 as applicable.
The oven and its individual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of t hat system at test
pressuresinexcessof1/2psig(3.45kPa).
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 (3.45kPa).
Gas Connection 2” (51 mm)
Gas Connection 2” (51 mm)
Figure 11
13
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. The
restraint should be fastened to the base frame of
the oven as close to the flexible connector as possible. It should be short enough to prevent any
strain on the connector. With the restraint fully
stretched the connector should be easy to install
and quick connect.
The restraint (ie: heavy gauge cable) 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.
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 Appliances CAN/CGA-6.16 and a quick disconnect
device that complies with the Standard for QuickDisconnect 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 depending on the connection and the quick disconnect device or its associated piping.
A drip leg must be used at each appliance. Refer
to NFPA54/ANSI Z223.1 - Latest Edition (National
Fuel Gas Code) for proper drip leg installation.
General export and Australian installations
The restraint and quick connect must conform
with Local and National installation standards. Local installation codes and/or requirements may
vary. If you have any questionsregarding the proper 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.
Attachment Plate
(secure with screw
on back panel)
Gas
Supply Line
Socket
Gas
Hose
(See VIEW A)
Socket
Plug
Quick Connect
Installation of Gas Hose and Restraint
Figure 12
14
IMPORTANT:
Cable restraint should be fastened as close as possible to flexible connector and short enough
to prevent any strain on flexible
connect. At maximum stretch of
shortened restraint the flexible
connector should be easy to
install and quick connect.
VIEW A
Tighten after
adjustment
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