Blodgett SG3240E Operator’s Manual
SG3240E AND SG3240G
CONVEYOR OVENS
INSTALLATION -- OPERATION -- MAINTENANCE
SG3240E ET SG3240G
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 M9739 Rev C (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 Components 2.....
Oven Specifications 4...................
Installation
Delivery and Inspection 5...............
Oven Location and Ventilation 6..........
Oven Assembly 8......................
Oven Supports 8......................
Stacking the Ovens (if applicable) 10.....
Conveyor Support Angles 11............
Conveyor Belt Direction 12..............
Standard Conveyor Assembly 13........
Optional Folding Conveyor 16...........
Conveyor Belt Tensioner 17.............
Crumb Pans 17........................
Optional Remote Computer Control 18...
Optional Vent Cover/Chimney 19.........
Utility Connections ---
Standards and Codes 20.................
Gas Connection 21......................
Electrical Connection 24.................
Operation
Safety Information 25....................
Standard Manual Control 26..............
Programmable Menu Control 28..........
Oven Adjustments for Cooking 30.........
Maintenance
Cleaning 32............................
Troubleshooting Guide 34................
Introduction
Description et Composantes du Four 38...
Caractéristiques du Four 40..............
Installation
Livraison et Inspection 42................
Emplacement et Ventilation du Four 43.....
Montage du Four 45.....................
Supports du Four 45...................
Empilage des Fours (le cas échéant) 47..
Cornières du Convoyeur 48.............
Sens de la courroie du convoyeur 49.....
Montage du Convoyeur Standard 50.....
Convoyeur Pliant en Option 53..........
Tensionneur de la Courroie
de Convoyeur 54......................
Ramasse-Miettes 54....................
Contrôle à Distance par Ordinateur
(en option) 55.........................
Cheminée/Couvert d’É vent (en option) 56.
Branchement des Sources d’Alimentation ---
Normes et Codes 57.....................
Branchement du Gaz 58.................
Branchement à l’Alimentation
Électrique 62...........................
Fonctionnement
Informations sur la Sécurité 63............
Le Contrôle Manuel Standard 64..........
Contrôle Programmable du Menu 66......
Ajustements du Four Pour la Cuisson 69...
Entretien
Nettoyage 71...........................
GuidedeDépannage 73.................
Introduction
Oven Description and Components
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 jets of moving
air continually strip 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.
This Blodgett conveyor oven represents the latest
advancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recirculated
within the cooking chamber resulting in substantial
reductions in energy consumption, a cooler kitchen
environment and enhanced oven performance.
OVEN COMPONENTS
Conveyor Belt --- stainless steel chain link (con-
veyor) belt that carries product through the oven.
Conveyor Belt Master Links --- allo w e a s y r e m o v -
al of the conveyor belt for more thorough maintenance and cleaning. Identified by locating double
spaces between regular links on the belt.
Conveyor Rack Assembly (drive & idle sides) --located on both ends of the oven deck. The drive
side has a driveshaft and sprocket w hich slideinto
the electrical box. The conveyor can be removed
as one piece without removing the belt.
Optional Folding Conveyor Rack Assembly --conveyor belt and rack assembly that carries
product t hrough the oven. This rack folds for ease
of removal in small spaces. The conveyor can be
removed as one piece w ithout removing the belt.
Conveyor Belt Tensioners --- maintain tension on
theconveyorbelt.
Electrical Box --- contains electrical components,
wiring, cooling fans, drive motor , drive chain, and
combustion blower/burner assembly (gas ovens
only) or electric elements (electric ovens only).
Drive Motor --- provides power to move the conveyor belt. The operator and control system determine the speed. Belt travel direction (left t o right or
right t o left) is factory set and is easily changed.
Drive Chain --- connects the drive motor sprocket
to the conveyor drive shaft sprocket.
Heated Air
Air Plate
Blower
Combustion
Chamber
AirFlowPatternforBlodgettConveyorOvens
Conveyor
Nozzles
Return Air
Figure 1
Baking Chamber --- products pass through the
baking chamber on the belt.
Nozzles --- distribute heated air from the bottom
of the baking chamber. Located inside the oven,
undertheconveyorbelt.
Nozzle Support Bracket --- removable bar that locates the front end of the nozzles. Located just inside the oven’s front door beneath the nozzles.
Air Flow Plate --- distributes heated air from the
top of the baking chamber.
Conveyor Support Angle Bars --- p r o v i d e s u p portforconveyorrackassembly.
Crumb Pans --- catch crumbs from products on
the conveyor. Located under conveyor belt at both
ends of the baking chamber.
Operator Controls --- used to control oven temperature, belt speed and other functions.
Ignition Control Reset Button ( g as ov e ns o nl y ) --resets ignition control/gas burner after a locko ut. Located on the lower panel of the control box.
Emergency Stop Button - -- FOR EMERGENCY
USE ONL Y(damage may occur)! Press the red palm
switch located next to the operator control to shut
down the oven and stop the conveyor.
Front Access Door --- opens for access to cooking chamber allowing for easier cleaning.
2
Wire Conveyor
Belt
Introduction
Oven Description and Components
Optional
Folding Conveyor
(shown without belt for clarity)
Drive Side
Conveyor Rack
Mounting Bracket
Remote
Housing
Operator
Control
Air Flow
Plate
Remote
Conveyor
Support
Angles
Drive Side
Crumb Pan
Integral
Operator Control
Nozzle Support
Nozzles
Bracket
Front Access
Door
Belt
Tensioner
Idle Side
Conveyor Rack
Belt
Tensioner
Idle Side
Crumb Pan
Product
Stop
Figure 2
3
Introduction
Oven Specifications
SPECIFICATIONS SG3240G/AA SG3240E/AA
Belt Width 32” (81 cm)
Cooking Zone Length 40” (102 cm)
Baking Area 8.89 Sq. Ft. (0.83 m2)
Product Clearance 4” (10.2 cm) maximum
Dimensions
(single unit)
Minimum
Wall Clearance
Maximum Operating
Tem p er a tur e
Bake Time 1 minute (minimum) 30 minutes (maximum)
Maximum Heat Input 110,000 BTU/Hr. (32.2 kW/Hr.)
(116 MJ/hr)
Power Supply 208-240VAC, 1Φ, 50/60 Hz,
5 amp, 2 wire plus ground
(L1, L2, GND)
Gas Supply Natural Gas:
4.5” W.C. (1.1 kPa) minimum
10.5” W.C. (2.61 kPa) maximum
Propane:
11” W .C. (2.74 kPa) minimum
13.0” W.C. (3.23 kPa) maximum
*Add 13.65” (35 cm) to depth for triple stack caster cradles
NOTE: Gas oven supplied
NOTE: See rating plate for man-
77” x 53”* x 24” (196 cm x 135 cm* x 61 cm)
0” (0 cm) from rear and side
600_F (315_C)
27.0 kW/Hr.
U.S. and Canadian (or similar)
208VAC, 3Φ, 50/60Hz, 80 amp,
3 wire plus ground (L1, L2, L3, GND)
with six foot power
cord with NEMA
L6-15P locking plug
attached.
ifold pressure setting.
240VAC, 3Φ, 50/60Hz, 69 amp,
3 wire plus ground (L1, L2, L3, GND)
General Export and Australia
230/400VAC, 3Φ WYE, 50/60Hz, 41.5 amp,
4 wire plus ground (L1, L2, L3, N, GND)
240/415VAC, 3Φ WYE, 50/60Hz, 40 amp,
4 wire plus ground (L1, L2, L3, N, GND)
None
Gas Supply Connection 3/4” NPT None
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 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.
Standard Components
Part Description Qty.
Main oven body 1
Nozzle (shipped installed) 8
Air plate (shipped installed) 1
Conveyor support angle 2
Drivesideconveyorrack 1*
Idle side conveyor rack 1*
Rolledwireconveyorbelt 1*
Extra piece of wire conveyor belt 1
Packet containing: conveyor belt
innerandoutermasterlinks
Belt tensioners 2*
Crumb pans 2
Product stop 1
Oven Supports (legs, casters) 4
Air Plate Hook 1**
Packet containing: 12 3/8-16 hex
head bolts, lockwashers and washers for legs
Owner’s manual 1
1*
1
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.
Options
Part Description Qty.
Optional folding conveyor assembly 1
Stacking Kit 1***
Packet containing: 4 alignment pins 1***
Triple stack casters 1****
Optional remote operator control with
attached 50’ cable
Optional remote operator control for
10’ cable
Optional remote 10’ cable 1
Packet containing: optional remote
operator control cable clamps and
hardware
Optional vent cover assembly or
chimney kit
NOTE: *** One required for double stacked units
Two required for triple stacked units
NOTE: **** Triple stacked units only
1
1
1
1
NOTE: * sh ippe d assembled for the optional
folding conv e y o r
NOTE: ** shipped with bottom or single section
ovens only.
5
Installation
Oven Location and V entilation
OVEN 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.
SG3240G
D
Oven body sides --- 0” (0 cm)
D
Oven body back --- 0” (0 cm)
SG3240E
D
Oven body sides --- 0” (0 cm)
D
Oven body back --- 0” (0 cm)
The following clearances must be availablefor
servicing.
All units
D
Oven body sides --- 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 a sufficient air supply to the oven
be maintained to provide adequate 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.
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)
800-1000
(23-28)
1200-1800
(34-52)
1800-2500
(52-71)
Supply Requirements -- CFM (M3/min)
640-800
(18-23)
960-1440
(27-41)
1440-2000
(41-56)
Ideally supply air would be provided through the
building HVAC system or, secondly, through the
hoodwith an in-line tempering unit. Air supplied directly 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 plus a 6” 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
77” (196 cm)
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.
6” (15 .2cm)
Minimum
0” (0cm) if wall or
6” (15.2 cm)
Figure 3
7
72” (182 cm)
24”
(61 cm)
14.2”
(36.1 cm)
Tr i p l e S t a c k --- 2” (5 . 1 c m )
Double Stack --- 17.25” (43.8 cm)
Single Stack --- 23.25” (59 cm)
Installation
Oven Assembly
OVEN SUPPORTS
Single and Double Stacked Units
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.
2. Have several persons carefully lift the oven off
thepalletandsetitontothecasters.
3. Engage the brakes on the front casters.
Front of
Oven
Strain Relief
Bracket
Left rear leg and strain relief bracket shown
Figure 4
8
Triple Sta cked Units
1. Mount the caster assemblies to the oven with
3/8-16 x .125 cap screws, lockwashers and
washers. See Figure 5 for correct caster orientation.
On gas models attach the restraint bracket to
theleftrearcasterasshowninFigure5.
Installation
Oven Assembly
NOTE: Install the locking casters on the front
of the oven. The front of the oven contains the front access door.
2. Have several persons carefully lift the oven off
thepalletandsetitontothecasters.
3. Engage the brakes on the front casters.
View A
Strain Relief
Bracket
See View A
Figure 5
9
Installation
Oven Assembly
STACKING THE OVENS (if applicable)
1. Install the supports on the bottom unit as described.
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 outside corner
mounting holes provided on the bottom of the
oven.
5. Assemble the three long stacking trim pieces
on the top of the bottom (or middle) oven.
Align the holes over the holes for the alignment pins.
6. Have several persons carefully place the upper oven on top of the lower oven. Align the
alignment pins with the knock-out holes in the
top the lower oven.
Heat
Shield
and
Brackets
7. Place the stacking plate on top of the electrical
box on the bottom unit.
NOTE: The back of the plate should line up
with the back of the electrical box.
8. Loosen the three screws on the top of the electrical box side panel on the lower oven.
9. Slide t he slots in the bottom of the stacking
trim over the loosened screws. Tighten the
screws.
10. Attach the stacking trim to the side of the
stacking plate with the screws provided.
11. Attach the heat shield brackets to the bottom
of the control tunnel using screws, lockwashers and washers.
NOTE: The stops on the brackets should be
located away from the control.
12. Slide the heat shield into the brackets.
Heat Shield
Oven
Alignment
Pin
Brackets
Heat
Shield
Stacking
Plate
Stacking
Trim
Alignment
Pin
Figure 6
10
Electrical
Box
Stacking
Trim
Stacking
Trim
Stacking
Plate
Oven
CONVEYOR SUPPORT ANGLES
Installation
Oven Assembly
1. Slide the conveyor support angles into the
oven.
See View A
2. Rotate the angle such that the slots in the
brackets engage the pins on the oven.
Conveyor Angle
Supports
Figure 7
11
Angle
Support
Pin
Bracket
View A (Installed)
Installation
Oven Assembly
CONVEYOR BELT DIRECTION
Conveyor travel is factory set for either left to right or
right to left belt operation. 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 14 for belt installation instructions.
Circulation Blowers’
Pressure Switch
Blower 2
Relay
Blower 1
Relay
Heat
Relay
To reverse polarity:
1. DISCONNECT THE POWER CORD TO THE
OVEN.
2. Flip the dipswitch marked DIR1 on SW4 (switch
4) on the interface board. See Figure 8.
NOTE: The interface board is located on the
pull out tray at the bottom of the electrical box.
Interface Board
(See View A)
Switch 4
(See View B)
Interface Board --- View A
Interface Slide Tray
View B
SW4
ENB 2
DIR 2
ENB 1
DIR 1
Figure 8
12
STANDARD CONVEYOR ASSEMBLY
Conveyor Racks
1. Slide the drive side conveyor support rack
onto the conveyor support angles.
NOTE: The sprocket on the conveyor rack must
be inside the electric al box after being
pushed into the oven. See View A.
2. Install the drive chain around the drive motor
sprocket and the sprocket on the conveyor
rack. Pull the conveyor rack forward to tighten
the chain.
Installation
Oven Assembly
3. Securetheconveyorusingtheconveyorlocating pin. See View A.
4. Slide the idle side conveyor rack onto the conveyor support angles until it touches the drive
side conveyor rack.
NOTE: If the mounting hole cannot be lined up or
the chain is too loose, the drive motor will
need to be repositioned.
View A
Sprocket
See View A
Drive Side
Conveyor Rack
See View A
Locating
Pin
Conveyor
Bracket
Idle Side
Conveyor Rack
Figure 9
13
Installation
Oven Assembly
Conveyor Belt
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 10
1. Threadthe 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 11 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 conveyor rack.
Figure 11
14
Installation
Oven Assembly
6. Install the inner master links to connect the
two ends of the conveyor belt. See Figure 12.
Proper
Position
Upside-down
InnerMasterLink
7. Installthe outer master links to finish connecting the two ends of the conveyor belt. See
Figure 13.
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 12
Figure 13
15
Installation
Oven Assembly
OPTIONAL FOLDING CONVEYOR
The folding conveyor assembly must be installed
from the electrical box side of the oven.
1. Unfold the right side of the conveyor.
2. Push the conveyor onto the conveyor support
angles.
3. Unfoldtheleftsideoftheconveyorandcontinue to push onto the support angles.
NOTE: Push until the sprocket on the folding
convey o r is inside the electrical box.
See View A.
4. Install the drive chain around the drive motor
sprocket and the sprocket on the folding con-
See View A
Folding Conveyor
(shown without belt for clarity)
veyor. Pull the folding conveyor to tighten the
chain.
5. Secure the folding conveyor using the conveyor locating pin. Install the pin from the inside of the electrical box, through the conveyor bracket and into the folding conveyor. See
View A .
NOTE: If the mounting hole cannot be lined up or
the chain is too loose, the drive motor will
need to be repositioned.
See View A
Sprocket
Locating
Pin
View A
Conveyor
Bracket
Figure 14
16
CONVEYOR BELT TENSIONER
Each tensioner installsbetween 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 t o 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.
Installation
Oven Assembly
Belt
Tensioner
Figure 15
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
Notch
Product Stop
Idle Side
Crumb Pan
Figure 16
17
Installation
Oven Assembly
OPTIONAL REMOTE COMPUTER CONTROL
1. Remove the four side screws and 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.
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. Besure the operator control is w ell seated into
the housing and bracket.
Remote Mounting
Bracket Assembly
Remote
Housing
Operator
Control
Figure 17
18
OPTIONAL VENT COVER/CHIMNEY
1. Fasten a chimney hanger to the holes at the
top of the louvers on the idle end of each oven.
NOTE: Chimney hangers have three sets of
holes. For single ovens use the top
holes. For double stack use the middle
holes. For triple stack use the bottom
holes.
Installation
Oven Assembly
2. Single ovens only --- Fasten the vent cover
hanger to the holes at the bottom of the louversontheidleendoftheoven.
NOTE: Not required for stacked units.
3. Slide the vent cover (chimney) down onto the
hangers. The closed end must be down.
View A
(Chimney Hanger)
See
View A
Vent Cover
View B
(Vent Cover Hanger)
See
View B
View C
(Chimney Hanger
Double Stack)
Chimney
View D
(Chimney Hanger
Triple Stack)
See
Views
C&D
Single Ovens
Stacked Ovens
Figure 18
19
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, national and/or localauthorities 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
codes and installation standards. Local installation codes a nd/or requirements may vary. If you
have any questions regarding 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.
20
Installation
L
t
h
L
t
h
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 SG3240G 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
SG3240G 110,000 BTU
New Total 340,000 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 30’ (9.14 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 375, 000
BTU. Since the total required gas capacity,
340,000 BTU is less than 375,000 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.
NATURAL GAS
Maximum Capacity of Iron Pipe
in Cubic Feet of Natural Gas Per Hour
(1 cu ft/hr ¶¶¶¶1000 BTU/hr)
(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
in Thousands of BTU/hr of Undiluted L.P. Gas
Derived From the National Fuel Gas Code Part 10 T able 10-15
3/4” 1” 1-1/4” 1-1/2” 2”
Maximum Capacity of Tubing
(Pressure drop of 0.5 Inch W.C.)
Tube
eng
(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
L.P. GAS
at 11” W.C.
Inside Diameter, Inches
3/4” 1” 1-1/2”
21
Loading...