Blodgett SG2136 User Manual
SG2136E AND SG2136G
CONVEYOR OVENS
INSTALLATION -- OPERATION -- MAINTENANCE
SG2136E ET SG2136G
FOURS À BANDE TRANSPORTEUSE
MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN
PENDING
BLODGETT OVEN COMPANY
www.blodgett.com
50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN M10499 Rev B (12/01)
E 2001 --- G.S. Blodgett Corporation
IMPORTANT
WARNIN G:IMPROPER INSTALLATION,ADJUSTMENT, ALTERATION, SERVICE OR
MAINTENAN C E CAN CAUSE PROPERTY DAMAGE, INJURY OR DEA TH .READ THE
INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTI SSEMEN T: UNE INST A LL ATION, UN AJUSTEMENT, UNE AL TÉRATION, UN
SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES
DOMMAGESÀ LA PROPRIÉTE,DES BLESSURES OU LA MORT. LISEZATTENTI V EMENT LES DIRECTIVES D’INST A L L 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 spécialisedans
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’e n 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 modèles Cook’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 Blodgett,
veuillez contacter votre représentant Blodgett.
Your Service Agency’s Address:
Adressedevotreagencedeservice:
Model/Modèl:
Serial Number/Numéro de série:
Your oven was 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 Specifications 2...................
Oven Description and Components 3.....
Oven Description and Components 4.....
Installation
Delivery and Inspection 5...............
Oven Location and Ventilation 6..........
Oven Assembly 8......................
Oven Supports 8......................
Stacking the Ovens (if applicable) 9.....
Conveyor Belt Direction 10..............
Conveyor Belt Support 11...............
Conveyor Belt 12......................
Conveyor Belt Tensioner 14.............
Crumb Pans 14........................
Optional Remote Computer Control 15...
Optional Vent Cover/Chimney 16.........
Utility Connections ---
Standards and Codes 17.................
Gas Connection 18......................
Electrical Connection 21.................
Operation
Safety Information 22....................
Standard Manual Control 23..............
Programmable Menu Control 25..........
Oven Adjustments for Cooking 27.........
Maintenance
Cleaning 29............................
Troubleshooting Guide 31................
Introduction
Caractéristiques du Four 34..............
Description et Composantes du Four 35...
Description et Composantes du Four 36...
Installation
Livraison et Inspection 37................
Emplacement et Ventilation du Four 38.....
Montage du Four 40.....................
Supports du Four 40...................
Empilage des Fours (le cas échéant) 41..
Sens de la Courroie du Convoyeur 42....
Support de la Courroie du Convoyeur 43.
Courroie du Convoyeur 44..............
Tensionneur de la Courroie de
Convoyeur 46.........................
Ramasse-Miettes 46....................
Contrôle à Distance par Ordinateur
(en option) 47.........................
Cheminée/Couvert d’É vent (en option) 48.
Branchement des Sources d’Alimentation ---
Normes et Codes 49.....................
Branchement du Gaz 50.................
Branchement à l’Alimentation Électrique 53.
Fonctionnement
Informations sur la Sécurité 55............
Le Contrôle Manuel Standard 56..........
Contrôle Programmable du Menu 58......
Ajustements du Four Pour la Cuisson 61...
Entretien
Nettoyage 63...........................
GuidedeDépannage 65.................
Introduction
Oven Specifications
SPECIFICATIONS SG2136G/AA SG2136E/AA
Belt Width 21” (53 cm)
Cooking Zone Length 36” (91 cm)
Baking Area 5.25 sq. ft. (49 m2)
Dimensions
(single unit)
Product Clearance 3.25” (8.3 cm)
Operating
Temperature Range
Maximum Input 60,000 BTU/Hr. (17.6 kW) (63 MJ) 15 kW
Power Supply U.S. and Canadian
208-240V, 1Φ, 60 Hz, 5 amp,
2 wire plus ground
Australia and General Export
208-240V, 1Φ, 50Hz, 5 amp, 2 wire
plus ground
64” x 43.75” x 20” (162.5 cm x 1111 cm x 50.8 cm)
200-600_F (93-315_C)
U.S. and Canadian
208VAC, 1Φ, 60Hz, 76 amp, 2 wire plus
ground
240VAC, 1Φ, 60Hz, 66 amp, 2 wire plus
ground
208VAC, 3Φ, 60Hz, 44 amp, 3 wire plus
ground
240VAC, 3Φ, 60Hz, 38 amp, 3 wire plus
ground
Australia and General Export
220VAC, 1Φ, 50 or 60Hz, 73 amp, 2 wire
plus ground
220/380VAC, 3Φ, 50 or 60Hz, 24 amp,
4 wire plus ground
240/415VAC, 3Φ, 50 or 60Hz, 23 amp,
4 wire plus ground
Gas Supply Natural Gas:
4.5” W.C. (1.1 kPa) minimum
10.5” W.C. (2.61 kPa) maximum
Propane:
11.0” W.C. (2.74 kPa) minimum
13.0” W.C. (3.2 kPa) maximum
Gas Connection 3/4” (1.9 cm) NPT None
2
None
Introduction
Oven Description and Components
Cooking in a conveyor oven differs from cooking
in a conventionaldeck 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.
Conveyor Belt --- stainless steel chain link (conveyor) belt that carries product through the oven.
Conveyor Belt Master Links --- all o w easy remov al of the conveyor belt for maintenance and cleaning. Identified by locating double spaces between
regular links on belt.
Conveyor Belt Support Assembly (drive & idle
sides) --- locatedonbothendsofovendeck.Drive
side support drives conveyor belt.
Conveyor Belt Tensioners --- maintain tension on
theendoftheconveyorbelt.
Control Box --- contains control components,
electrical wiring, cooling fans, drive motor and
drive belt.
Drive Motor --- provides power to move the conveyor belt. Located inside the control box.
Drive Belt --- transfers power from the drive motor
to the conveyor drive shaft. Located inside the
control box.
Heated Air
Blower
Fan
Air Plate
Conveyor
Nozzle
Heat
Source
Air Flow Pattern for Blodgett SG2136
Return Air
Figure 1
Baking Chamber --- products pass through the
baking chamber on the conveyor belt for cooking.
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 conveyorbelt at both
ends of the baking chamber.
Pull Down Door --- open for auxiliary product insertion.
Air Flow Plates (2, drive and idle sides) --- d is tribute heated air to the top of baking chamber.Located inside of oven at the top of baking chamber.
Emergency Shut Down Switch --- o n r em ote c on trol ovens, allows user to turn oven and conveyor
offinanemergency.Do not use for general shut
down;damage to blowersand oven body could
occur.
3
Introduction
Oven Description and Components
Remote
Mounting Bracket
Remote
Housing
Drive Side
Conveyor
Belt Support
Control Box
Remote Ov en
Control
Air Slides
(2)
Integral
Oven Control
Belt
Tensioner (2)
Idle Side
Conveyor Belt
Support
Pull Down Door
Conveyor
Belt
Access Panel
Product
Stop
Crumb Pan
Nozzles
Air Flow
Plates
Crumb
Pan
False Front for
Pull Down Door Option
False Front
Figure 2
4
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 dam age. 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
Left conveyor belt support assembly 1**
Rightconveyorbeltsupportassembly 1**
Air plates 2**
Belt tensioners 2
Rolledwireconveyorbelt 1**
Crumb pans 2
Nozzles 5**
Access panel assembly 1
Product stop 1
Qty.
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
4 to be sure all items were received.
Part Description Qty.
Packet containing: conveyor belt inner
and outer master links
Extra piece of wire conveyor belt 1*
Owner’s manual 1*
Optional stacking kit:
1 for double stacked units
2 for triple stacked units
Optional remote control
(display and operator interface)
Optional remote control cables 1*
Optional false front 1
NOTE: * Item not shown.
**May be shipped installed
1*
1,2*
1
5
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 left side/control box --- 6” (15.2 cm)
D
Oven body back --- 0” (0 cm)
The following clearances must be available for servicing.
D
Oven body left side --- 38” (97 cm)
D
Oven body back --- 28” (71 cm)
NOTE: On gas models, routine servicingcan 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
A mechanically driven ventilation system is required for the removal of excess heat and cooking
vapors. For gas models, a ventilation system is
also required for the removal of the products of
gas combustion. The necessity for a properly designed and installed ventilation system cannot be
over emphasized.
The following are general recommendations and
guidelines for good ventilation. Your specific application may require the services of a ventilation
engineer or consultant
The ventilation hood must work well with the building heating, ventilation and air conditioning (HVAC)
system. The hood exhaust and the supply air flows
should be sized appropriately. Supply air must be
provided by either the hood system or the building
HVAC system in order to prevent an excessive
negative pressure in the oven area. Supply air
should replace approximately 80% of the air flow
exhausted by the hood. The table below can be
used as a guideline, but the correct air flow values
depend on the efficiency of the hood design, the
amount of air flow around the oven, and the current air flow in and out of the kitchen or oven area
(for existing facilities).
SINGLE
DOUBLE TRIPLE
Exhaust Volume -- CFM (M3/min)
400-500
(14-17)
800-1000
(23-28)
1200-1500
(34-43)
Supply Requirements -- CFM (M3/min)
320-400
(12-14)
640-800
(18-23)
960-1200
(27-34)
Ideally supply air would be provided through the
building HVAC system or, secondly, through the
hoodwith an in-line tempering unit. Air supplieddirectly from outside the building to the kitchen or
oven area, non-tempered, could be used as supplyair but the design would have to accommodate
potential operational and environmental drawbacks.
6
Installation
Oven Location and V entilation
NOTE: In NO case should supply air blow at or
near the cooking chamber openings as
that would adversely affect the cooking
consistency and the reliability of the oven.
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. It may be allowable in some jurisdictions to cover just the baking
chamber, 36” (91.4cm) plus a 6” (15cm) overhang. The distance from the floor to the lower
edge of the hood should not exceed 7’ (2.1m). See
Figure 3.
U.S. and Canadian installations
Refer to your local ventilation codes. Requirements may vary by city, county, province or state.
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.
3” (7.6 cm)
Minimum
6” (15.2 cm)
Minimum
64” (162.5 cm)
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. I f 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 damage to the equipment.
Damage sustained as a direct result of improper ventilation will not be covered by
the Manufacturer’s warranty.
6” (15 .2cm)
Minimum
0” (0cm) if wall or 6” (15.2cm)
60”
(152.4 cm)
20”
(50.8 cm)
9”
(22.7 cm)
Triple Stack --- 6.5” (17 cm)
Double Stack --- 17.5” (44.5 cm)
Single Stack --- 23.5” (59.7 cm)
Figure 3
7
Installation
Oven Assembly
OVEN SUPPORTS
1. Bolt the leg/caster assemblies to the oven with
3/8-16 hex head bolts, lockwashers and
washers.
On gas models attach the restraint bracket to
the left rear leg as shown in Figure 4.
NOTE: Install the locking casters on the front
of the oven. The front of the oven contains the front access door.
Front of
Oven
Strain Relief
Bracket
2. Have several persons carefully lift the oven off
thepalletandsetitontothecasters.
3. Engage the brakes on the front casters.
Front of
Oven
Strain Relief
Bracket
Single and Double Stacked Units
Left rear leg and strain relief bracket shown
Trip le Sta cked Units
Figure 4
8
STACKING THE OVENS (if applicable)
1. Install the supports on the bottom unit as de scribed.
2. Have several persons carefully lift the oven off
thepalletandsetitontothecasters.
3. Engage the brakes on the front casters.
4. Rest the top oven on its back. Install the four
oven alignment pins into the nuts on the bottom of the upper oven. The pointed end of the
pin w ill go through the stacking rails and into
the holes on top of the lower oven.
5. Lay the stacking rails on top of the lower oven.
The holes in the rails should line up with the
holes in the oven.
6. For ovens with integral computers, mount
each heat shield bracket to the bottom of the
control tunnel of the top oven with the open
end facing out.
Installation
Oven Assembly
7. Attach the control box stacking spacer as follows:
a.) Place the control box stacking spacer on
top of the control box of the bottom unit.
b.) Loosen the two screws at the top of the
rear of the control box of the lower oven.
c.) Slide the stacking trim over the loosened
screws. Tighten the screws.
d.) A ttach the stacking trim to the side of the
stacking spacer with the screws provided.
8. Have several persons carefully place the upper oven on top of the lower oven. Align the
alignment pins with the holes in the top of the
lower oven.
9. For ovens with integral computers, slide the
front heat shield into the heat shield support.
Oven
Alignment
Pin
Stacking
Rails
Oven
Alignment
Pin
Heat
Shield
Heat Shield Bracket
Stacking Rails
Control Box
Stacking Spacer
Stacking Trim
Figure 5
9
Installation
Oven Assembly
CONVEYOR BELT DIRECTION
Conveyor travel is factory set for either left to right or
right to left belt operation as ordered. If the opposite
direction is required, the polarity of the drive motor
must be reversed as follows and the conveyor belt
must be removed, reversed and reinstalled or the
belt will be damaged. Refer to page 12 for belt installation instructions.
To reverse polarity:
1. WIth the oven cold, DISCONNECT THE POWER CORD TO THE OVEN. Unscrew the electrical box access cover.
2. Flip the dipswitch marked DIR1 on SW4 (switch
4) on the interface board. See Figure 6.
NOTE: The interface board is located on the
upper rear surface of the electrical box.
View A
Heat
Relay
Blower 1
Relay
Circulation Blowers’
Pressure Switch
Blower 2
Relay
Interface Board
SW4
ENB 2
DIR 2
ENB 1
DIR 1
Switch 4
(See View A)
Figure 6
10
CONVEYOR BELT SUPPORT
NOTE: Conveyor belt support is shipped installed
on some units.
1. Slide the drive side conveyor support rack into
theconveyorsupportguides.
NOTE: The pulley on the conveyor rack must
be inside the electric al box after being
pushed into the oven. See View A.
2. Install the drive belt around the drive motor
pulley and the pulley on the conveyor rack. Pull
the conveyor rack forward to tighten the belt.
View A
Locating
Pin
Installation
Oven Assembly
3. Secure the conveyor using the spring loaded
conveyor locating pin. See View A.
4. Slide the idle side conveyor rack into the conveyor support guides until it touches the drive
side conveyor rack.
NOTE: If the mounting hole cannot be lined up or
the belt is too loose, the drive motor will
need to be repositioned.
Pulley
See View A
Drive Side
Conveyor Rack
Figure 7
Idle Side
Conveyor Rack
Front and Rear
Conveyor Support
Guides
11
Installation
Oven Assembly
CONVEYOR BELT
NOTE: Conveyor belt is shipped installed on
some units.
NOTE: The following directions are written for left to
right travel. For right to left travel, thread the
belt from the left side of the oven. The two
ends will meet on the right side of the oven.
Belt Top
Direction of
Travel
Figure 8
1. Thread the conveyor belt from the right side of
the oven. The conveyor belt has loops on both
ends. The loops must travel backwards on the
conveyor rack to prevent belt damage. See
Figure 9 for proper belt orientation.
Push the belt through the conveyor rack
threading in between the top and bottom
guide rods. Stop when there is approximately
12” (31 cm) of belt hanging out on the left side.
2. Thread the belt around the sprockets on the
left conveyor rack.
3. Take the remainder of the belt, loop it around the
sprockets on the right conveyor rack.
4. Push the remainder of the belt through the
oven cavity on top of the conveyor racks.
5. Each end of the belt should meet approximately
6” (15 cm) past the end of the left conveyorrack.
Figure 9
12
Installation
Oven Assembly
6. Install inner ma s t er links. See Figure 10.
Proper
Position
Upside-down
InnerMasterLink
7. Install the outer master links. See Figure 11
NOTE: The extra piece of wire belt can be used to
make additional master links if the original
links are lost or damaged.
Outer Master Link
Figure 10
Figure 11
13
Installation
Oven Assembly
CONVEYOR BELT TENSIONER
NOTE: Each tensioner installs between the idle
end of the conveyor (the side opposite the
drive) and the bracket under each conveyor support angle.
1. The belt tensioner contains a spring to adjust
the length. Compress the spring to shorten
the length of the belt tensioner.
2. Insert the pin on the end of the tensioner into
the hole in the bracket under each conveyor
support angle.
3. Expand the tensioner to engage the pin located on the conveyor rack.
CRUMB PANS
1. Slidethedrivesidecrumbpanundertheconveyor rack from the front. The notch in the
crumb pan must line up with the drive shaft.
2. When the notch is lined up with the drive shaft,
push the crumb pan into the cooking chamber.
Hook the end of the crumb pan over the end of
theconveyorrack.
Belt
Tensioner
Figure 12
3. Slide the idle side crumb pan under the end of
theconveyorrack.
4. Slide the product stop over the end of the idle
side crumb pan.
Drive Side
Crumb Pan
Product
Stop
Idle Side
Crumb Pan
Figure 13
14
OPTIONAL REMOTE COMPUTER CONTROL
1. Remove the four side screws. Disassemble the
mounting bracket assembly from the housing.
2. Use the mounting bracket as a template to
mark the location for installing mounting bolts
into the wall.
NOTE: The mounting bolts are not supplied.
Up to 1/4” diameter bolts can be used.
Thebolttypeshouldbedeterminedby
the wall construction.
Remote
Housing
Installation
Oven Assembly
3. Attach the mounting bracket to the wall.
4. Slide the remote housing over the mounting
bracket. The holes on the sides of the housing
must line up with the holes on the sides of the
bracket. The control cable will line up with the
large slot in the mounting bracket.
5. Secure the housing to the mounting bracket
with the screws removed in step 1.
6. Be sure the operator control is well seated into
the housing and bracket.
Remote Mounting
Bracket Assembly
Operator
Control
Figure 14
15
Installation
Oven Assembly
OPTIONAL VENT COVER/CHIMNEY
Single Ovens
1. Fasten a vent cover hanger to the holes at the
bottom of the louvers on the idle end of the
oven.
2. Fasten a chimney hanger to the holes at the
top of t he louvers on the idle end of the oven.
3. Slide the vent cover down onto the hangers.
The closed end must be down.
Vent Cover
Hanger
Stacked Ovens
1. Fasten a chimney hanger to the holes at the
top of the louvers on the idle end of t he top and
bottom ovens.
2. Slide the chimney down onto the hangers.
The closed end must be down.
Chimney
Hanger
Vent
Cover
Chimney
Hanger
Vent
Cover
Hanger
SG2136 Single
Figure 15
Chimney
SG2136 Triple
Chimney
Hanger
16
Installation
Utility Connections --- Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATIONAND 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 complied with 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 localcodes, 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. I f you do not have a local distributor, please call the Blodgett Oven Company at
0011-802-860-3700.
17
PENDING
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 SG2136G conveyor oven to add
to your existing cook line.
1. Add the 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
SG2136G 60,000 BTU
New Total 290,000 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,
290,000 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
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”
From the National Fuel Gas Code Part 10 Table 10-2
(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”
18
Loading...