Blodgett SHO-E User Manual

SHO -E

ELECTRIC CONVECTION OVEN

INSTALLATION -- OPERATION -- MAINTENANCE

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]

P N 37103 R e v B (12/ 05

E 2003 --- G.S. Blodgett Corporation

)

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJU RY OR DEATH. READ THE IN­STALLATION, OPERATING AND MAINTENANCE IN­STRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT

FORYOURSAFETY

Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.

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.

Errors: Descriptive, typographic or pictorial errors are subject to correc-

tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON

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.

Your Service Agency’s Address:

Model:

Serial Number:

Your oven was installed by:

Your oven’s installation was checked by:

Table o f Contents

Introduction

Oven Description and Specifications 2................................

Installation

Delivery and Location 3.............................................

Utility Connections --- Standards and Codes 4.........................

Oven Assembly 5..................................................

NSF Bolts 5....................................................

Leg Attachment 6...............................................

Caster Assembly 6..............................................

Double Section Assembly 7......................................

Oven Leveling 7................................................

Operation

Standard Control 8.................................................

General Guidelines for Operating Personnel 9.........................

Suggested Times and Temperatures 10................................

Maintenance

Cleaning and Preventative Maintenance 11.............................

Troubleshooting Guide 12............................................

Introduction

KW/

Sect

ionVol

tsP

h

C

t

i

Oven Description and Specifications

Cooking in a convection 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 surround ­ing 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 convection ovens represent the latest ad­vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircu ­lated w ithin the cooking chamber before being
vented from the oven: resulting in substantial re­ductions in energy consumption and enhanced
oven performance.

AirFlowPatternforBlodgettConvectionOvens

Figure 1

ELECTRICAL SPECIFICATIONS -- SH1E/AB

Amperes

ase

L1 L2 L3 N

60 HZ UNITS

11 208 1 51 0 51 --- 6

11 208 3 31 29 29 --- 8

11 240 1 44 0 4 4 --- 6

11 240 3 26 24 26 --- 8

* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.

Electrical

onnec

AWG*

on

2