Blodgett S1820E User Manual

MODEL S1820E

Electric Conveyor Oven

OPTIONS AND ACCESSORIES

(AT ADDITIONAL CHARGE)

Stainless steel stand with casters, two with brakes (Cart size is 42” (1066.8mm) wide by 32” 812.8mm) deep)

25” (635) tall with stainless steel undershelf for single and double stack

12” (305) tall for triple stack

One year additional extended warranty*

STANDARD FEATURES

Energy efficient heating system that improves cooking results and saves energy

Solid state controls

Temperature controller’s built in auto tune feature improves overall conveyor oven performance

Microprocessor-controlled conveyor speed with motor feedback

Stackable to three high

Removable conveyor frame and belt assembly

4” (102mm) legs for single and double stack units

Removable 6” (152mm) and 12” (305mm) shelf extension

Adjustable conveyor belt tension

Field reversible conveyor belt direction

Factory attached 6’ cord with NEMA 6-50P plug for 208V and 240V (cord for 380V and 480V not provided)

One year parts and labor warranty

Start Up by our Authorized Service Provider to activate the warranty (USA and Canada only)*

Quantity

S1820E

Project

Item No.

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

Blodgett electric conveyor oven with 18” (457mm) wide belt and 20” (508mm) baking zone length. Single, double, or triple stack models are available.

EXTERIOR CONSTRUCTION

Stainless steel front, sides, top and interior

Easy serviceable access to all components

Exterior top and front surfaces are cool to the touch

Fully insulated on bottom, top, front and rear.

Finished back

INTERIOR CONSTRUCTION

Stainless steel outer (finger) plates

18” (457mm) wide stainless steel wire mesh conveyor belt

20” (508mm) long bake chamber

Two single inlet blowers behind the heat source for forced air circulation, supplying top and bottom air flow

Standard or Customer specific finger set that allows control of 6 heat zones inside the bake chamber. Finger set consists of manifolds, inner plates, outer plates and blank plate(s)

OPERATION

Solid state digital controls to display set point and actual bake chamber temperature(s) as well as bake time.

Maximum Temperature is 550 degrees F (one degree increment)

1 – 10 minute bake time (one second increment)

Two blower motors with thermal overload protectors

Product clearance 3 ½” (889mm)

Heat transferred through forced directed hot air impingement

Open vented baking chamber

Watlow Firebar resistance heating element

One blower cooling fan

Easy to clean – no tools required

*For all international markets, contact your local distributor.

BLODGETT OVEN COMPANY www.blodgett.com

1400 Toastmaster Drive, Elgin, IL USA 60120 • Phone: [phone] • Fax: [phone]