Blodgett MT3855G-G User Manual
MT3855G-G
CONVEYOR OVENS
INSTALLATION -- OPERATION -- MAINTENANCE
MT3855G-G
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 M5702 Rev D (6/01)
E 2001 --- 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 Supports and Casters 6..........
Return Air Diverters 7..................
Nozzles 7............................
Folding Conveyor 8...................
End Plugs 9..........................
Crumb Pans 9........................
Remote Computer Control 9...........
Utility Connections ---
Standards and Codes 10.................
Gas Connection 11......................
Electrical Connection 14.................
Introduction
Description et Spécifications du Four 26....
Éléments du Four 27.....................
Installation
Livraison et Inspection 28................
Implantation et aération du four 29........
Montage du Four 30.....................
LesSupportsduFouretlesRoulettes 30.
Déviateurs de l’Air en Retour 31.........
Les Buses 31..........................
Bande Transporteuse Repliable 32.......
Les Arrêtoir 33.........................
Plateaux pour Miettes 33...............
L’Ordinateur de Cuisson Détaché 33.....
Branchements de Service ---
Normes et Codes 34.....................
Branchement de Gaz 35.................
Raccordement Électrique 38..............
Operation
Safety Information 15....................
Cooking Computer 16...................
Oven Adjustments for Cooking 18.........
Maintenance
Cleaning 19............................
Control Box Component Locations 22......
Troubleshooting Guide 23................
Utilisation
Informations de Sécurité 39...............
L’Ordinateur de Cuisson 40...............
Ajustements du Four Pour la Cuisson 42...
Entretien
Nettoyage 44...........................
Emplacements des Composants
du Boîtier de Commande 47..............
GuidedeDétectiondesPannes 48........
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 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
environment and enhanced oven performance.
Heated Air Conveyor
Combustion
Chamber
AirFlowPatternforBlodgettConveyorOvens
Figure 1
Return Air
SPECIFICATIONS
Belt Width 38” (96.5 cm)
Cooking Zone Length 55” (139.7 cm)
Baking Area 14.5 Sq. Ft. (1.3 m2)
Dimensions (single unit) 91” x 58” x 44” (231 cm x 147 cm x 112 cm)
Maximum Input 150,000 BTU/Hr. (43.9 kW) (158 MJ)
Maximum Operating Temperature 600_F (315_C)
Power Supply U.S. and Canadian installations:
120/208-240VAC, 60Hz., 1Φ,9Amp,
3 wire with ground
Australia and General Export installations:
220-240VAC, 50Hz., 1Φ,9Amp,
3 wire with ground
Gas Supply Natural Gas: 4.5” W.C. (1.1 kPa) minimum
Propane: 11.0” W.C. (2.74 kPa) minimum
MT3855G-G
10.5” W.C. (2.61 kPa) maximum
13.0” W.C. (3.2 kPa) maximum
Product Clearance 3.0” (7.6 cm)
Gas Supply Connection 3/4” (1.9 cm)
2
Introduction
Oven Components
Folding Conveyor Assembly --- stainless steel
chain link (conveyor) belt and support 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 conveyor belt. Located inside the control box.
Drive Chain --- connects the drive motor sprocket
to the drive side of the conveyor assembly. Located inside the control box.
Baking Chamber --- products pass through the
baking chamber on the conveyor belt for cooking.
Nozzles --- distribute heated air to the bottom of
the baking chamber. Located inside the oven, under the conveyor belt.
Nozzle Hold-Down Bracket --- holdsthe front end
of the nozzles in position. Located inside the oven.
Return Air
Diverters
Remote
Computer
Control
Return Air Diverters --- divert return air from baking chamber back to the combustion chamber.
Ensure even baking throughout oven. Located inside the oven, beneath the nozzles.
End Plugs --- keep heat in the baking chamber.
Located on each end above a nd below the conveyor belt.
Crumb Pan --- catches crumbs from products on
the conveyor. Located under conveyor belt at both
ends of the baking chamber.
Pull Down Door --- open for auxiliary product insertion.
Air Flow Plates (2, drive and idle sides) --- di s tribute heated air to top of baking chamber. Located inside of oven at the top of baking chamber.
Emergency Shut Down Switch --- a l l o w s us e r t o
turn oven and conveyor off in an emergency. Do
not use for general shut down.
Folding Conveyor
Assembly
Product Stop
End Plug
Lower
End Plug
Upper
Crumb
Pan
Control
Box
Handle for
Pull Down Door
Air Flow
Plate
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.
Part Description
Main oven body 1
Oven support with casters
(2 locking, 2 non-locking)
Folding conveyor belt assembly 1
Remote oven control with cables 1
Upper end plug assembly 2
Lower end plug assembly 2
Crumb pan 2
Nozzles 12
Qty.
4*
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 Qty.
Door handle 1
Air flow plate removal handle 1*
Packet containing: 3/8”-16 bolts, flat &
lock washers (for oven supports)
Packet containing: (2) glass DC fuses 1*
Owner’s manual 1*
Return air diverter, left side 1
Return air diverter, left side inner 1
Return air diverter, right side 1
1*
NOTE: * --- not shown in Figure 2.
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 --- 20” (58.8cm)
D
Oven body back ---0” (0cm)
The following clearances must be available for servicing.
D
Oven body sides --- 38” (96.5cm)
D
Oven body back --- 28” (71cm)
NOTE: On gas models, routineservicingcan 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.
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” (15cm)
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 ventila-
tion 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.
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 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 SUPPORTS AND CASTERS
1. Bolt the supports to the oven with 3/ 8-16 hex
head bolts.
NOTE: Install the locking casters on the front
of the oven.
2. Carefully place the oven onto casters. Have
several persons lift the oven off the pallet and
set it onto the casters.
3. Engage the brakes on the front casters.
Figure 3
6
Installation
Oven Assembly
RETURN AIR DIVERTERS
1. Lift the front end of the diverter and slide the
clips up and behind the oven’s rear wall.
2. Lower the front end and s lide the diverter into
place. The diverters must be installed in the
correct order. See Figure 4.
NOTE: Be sure the edges of the left and right div-
erters line up with the cutout in the rear
oven wall.
Left Diverter
Inner Diverter
Right Diverter
NOZZLES
1. Install the nozzles from center of the oven
working towards the ends. Make sure the bottom of the air nozzle fits into the slot in the
nozzle support located at the front of the oven.
SeeFigure5forcorrectnozzlelocation.
2. Secure the nozzle hold-down strip across the
inside front of the oven using the existing
screws located on the oven wall.
Top V i e w
Clip
Right DiverterLeft Diverter Inner Diverter
Air Diverters --- Bottom View
Figure 4
Nozzle M7105 ---
1holeinflangeat
open end
Nozzle M7106 --2holesinflange
at open end
M7105
M7106
Top V i e w
Figure 5
7
Installation
Oven Assembly
FOLDING CONVEYOR
The folding conveyor assembly must be installed
from the control box side of the oven.
1. Unfold the right side of the conveyor.
2. Push the conveyor into the support tracks.
See Figure 6. Be careful to avoid hitting the
red emergency off switch on the side of the
control box.
3. Unfoldtheleftsideoftheconveyorandcontinue to push into the support tracks.
4. Insert the conveyor in beyond the normal resting position.
5. Install the drive chain around the drive motor
sprocket and the conveyor sprocket. See
Figure 7.
NOTE: Figure 7 shown without chain guard
and control box cover for clarity.
6. Pullthe conveyor back out of the oven until the
1/4-20 thumb screw can be installed through
the conveyor support and intothe control box.
SeeFigure8.
NOTE: If the mounting hole cannot be lined up or
the chain is too loose, the drive motor will
need to be repositioned.
Figure 7
Figure 6
Figure 8
8
Installation
Oven Assembly
END PLUGS
1. Installthe upper end plugs on both ends ofthe
oven. See Figure 9. Secure the upper end
plugs with two wing nuts on the bottom of
each plug.
Figure 9
2. Installthe lower end plugs on both ends of the
oven. See Figure 10.
CRUMB PANS
1. Install the crumb pans under each end of the
conveyor as shown in Figure 11.
Figure 11
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 occure causing the computer to fail.
Figure 10
Cooking Computer
Cooking Computer
Support Base
Figure 12
9
Cable Clamp
Support Bracket
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 compliedw ith 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.
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 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.
10
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 MT3855G-G conveyor oven to
add to your existing cook line.
1. Addthe 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 total.
Previous Total 230,000 BTU
MT3855G-G 150,000 BTU
New Total 380,000 BTU
3. Measure the distance from the gas meter to
the cook line. This is the pipe length. Let’s say
thepipelengthis20’(6.1m)andthepipesize
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 465, 000
BTU. Since the total required gas pressure,
380,000 BTU is less than 465,000 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 decreasepipe 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”
11
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
MT3855G-G ovens are rated at 150,000 BTU/Hr.
(43.9 kW) (158 MJ) 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) for natural gas and
10.5” W.C. (2.50 kPa) for Propane 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 PRESSURE.
NOTE: The minimum gas supply pressure to the
oven is 4.5” W .C. (1.1 kPa) for natural gas
and 11.0” W.C. (2.74 kPa) for Propane gas.
The maximum gas supply pressure to the
oven is 10.5” W.C. (2.61 kPa) for natural gas
and 13” W.C. (3.2 kPa) for Propane gas.
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 5” (127 mm)
Gas Connection 6” (152 mm)
Figure 13
12
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.
Australia and general export 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 leg
mount bolt)
Gas
Supply Line
Socket
Hose
(See VIEW A)
Socket
Plug
Gas
Installation of Gas Hose and Restraint
Quick Connect
Attachment Plate
(2 supplied)
1 for wall mount
1 for leg bolt
Note: fastener for wall
mount not supplied
Figure 14
13
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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