Blodgett SHO-G User Manual
SHO-G
CONVECTION OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
SHO-G
FOURS À CONVECTION
MANUEL D’INSTALLATION -- FONCTIONNEMENT -- ENTRETIEN
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
P N 37088 R e v C (10/ 05)
E 2003 --- G.S. Blodgett Corporation
IMPORTANT
WARNING: IMPROPER INSTALLA TION, ADJUSTMENT, AL TERATION, SERVICE OR
MAINTENAN C E CANCAUSE PROPERTY DAMAGE,IN JURYORD EATH. READ THE
INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTISS EMENT: UNE INST A L LATION, UN AJUSTEMENT, UNE ALTÉRATION , UN
SERVICE OU UN ENTRETIEN NON CONFO RME A UXNO RMESPEUT CAUSERDES
DOMMAGESÀ LA PROPRIÉTE,DES BLESSURES OU LA MORT. LISEZATTENTIVEMENT LES DIRECTIVES D’INST A L LATION,D’OPÉRATION ET D’ENTRETI ENAVANT
DE FAIRE L’INS TALLATION 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 informatio n s données dans le présent manuel sont importantes pour installer,
utiliser et entret enir correctement ce four. Le respect de ces instructio ns 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’en s oit la taille, l’exploitationou 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/Modèle:
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 Description and Specifications 2....
Oven Components 3....................
Installation
Delivery and Location 4.................
Oven Assembly 5......................
NSF Bolts 5..........................
Leg Attachment 6.....................
Caster Assembly 6....................
Double Section Assembly 7............
Oven Leveling 7......................
Ventilation 8...........................
Canopy Type Exhaust Hood 8..........
Direct Flue Arrangement 9.............
Utility Connections ---
Standards and Codes 10.................
Gas Connection 11......................
Electrical Connection 14.................
Initial Startup 15.........................
Introduction
Description et Spécifications du Four 22....
Éléments du Four 23.....................
Installation
Livraison et Implantation 24...............
Montage du Four 25.....................
Boulons NSF 25.......................
Assemblage des Pieds 26...............
Montage des Roulettes 26..............
MontagedelaSectionDouble 27........
MiseàNiveauduFour 27...............
Ventilation 28...........................
Hotte D’évacuation Type Voûte 28.......
En Prise Directe 29.....................
Branchements de Service ---
Normes et Codes 30.....................
Branchement de Gaz 31.................
Raccordement Électrique 34..............
Mise en Marche Initiale 35................
Operation
Safety Information 16....................
Standard Control 17.....................
General Guidelines for Operating
Personnel 18............................
Suggested Times and Temperatures 19....
Maintenance
Cleaning and Preventative Maintenance 20.
Troubleshooting Guide 21................
Utilisation
Informations de Sécurité 36...............
Commandes standard 37................
Consignes Générales à l’Intention
des Utilasateurs 38......................
Durées et Températures Suggérées 39.....
Entretien
Nettoyage et Entretien Préventif 40........
GuidedeDétectiondesPannes 41........
Introduction
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 aw ay 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 convection 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 and enhanced
oven performance.
Air Flow Pattern for Blodgett SHO-G Convection Ovens
Figure 1
G A S SPECI FICATIONS SH1G/AB -- U. S., Ca na d a a nd G e nera l Ex p o rt
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu.ft. 37.3 MJ/m
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input 50,000 BTU/hr 14.6 kW 50,000 BTU/hr 14.6 kW
Main Burner Orifice Size 40 MTD* 2.5 mm 53 MTD* 1.5 mm
NOTE: * --- Multiple Twist Drill
3
2550 BTU/cu. ft. 95.0 MJ/m
3
2
Introduction
Oven Components
Combustion Cover --- provides access to the
combustion compartment on gas ovens.
Combustion Compartment --- contains combustion burners on gas ovens.
Combustion Burners --- provide heat to the baking chamber on gas ovens.
Chain & Turnbuckle --- controls operation of the
oven doors.
Control Panel --- contains wiring and components
to control the oven operation.
Blower
Wheel
Convection
Motor
Oven Racks --- five racks are provided standard.
Additional racks are available.
Rack Supports --- h o l d ov e n r a c k s .
Blower Wheel Cover --- located on the back interi-
or wall of the oven. Protects the blower wheel.
Blower Wheel --- spins to circulate hot air in the
baking chamber.
Convection Motor --- provides power to turn the
blower wheel.
Blower
Wheel Cover
Rack Support
Combustion
Cover
Chain &
Turnbuckl e
Control
Panel
Oven Rack
Combustion
Burners
Figure 2
3
Installation
Delivery and Location
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 dam-
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inspection.
The Blodgett Oven Company cannot assume
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 claim is necessary.
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.
SHO-G
D Oven body right side --- 2” (5cm)
D Oven body left side --- 2” (5cm)
D Oven body back --- 0” (0cm)
D Oven body bottom --- 6” (15cm)
The following clearances must be available for servicing.
D Oven body sides --- 12” (30cm)
D Oven body back --- 12” (30cm)
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 normal 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 combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
D NSF requires 6” of clearance on the bottom and
sides of the unit for cleaning. Do not place the
oven on a curb base or seal to a wall.
D The location must provide adequate clearance
for the air opening into the combustion chamber.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifications are compatible with the gas and electrical
services supplied for the oven.
1. Remove the combustion compartment cover.
The rating plate is attached to the frame on the
left side of the combustion compartment.
4
Installation
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any exposed hole on the back of an oven. This includes:
D any unit, single or stacked, without a back panel.
D any holes in stacked units not used for mount-
ing stacking brackets.
1. Locate the 5/16” bolts that were shipped w ith
the oven.
2. InstalltheboltsasshowninFigure3.
Double Stacked Units Units without Back Panels
Figure 3
5
Installation
Oven Assembly
LEG ATTACHMENT
1. Push the oven onto a lift with the bottom of the
oven down.
2. Align the threaded stud in each leg with the
nut located inside each bottom corner of the
oven frame. Turn the legs clockwise and tighten to the nearest full turn.
3. Align the two leg plate holes in each leg with
those in the oven bottom. Secure each leg using two 1/2” bolts.
NOTE: If using casters see CASTER AS-
SEMBLY before proceeding.
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of
the oven. Install the non-locking casters on
the back of the oven.
NOTE: Use a gas hose restraint on all units with
casters. See page 13.
Casters for Single and Double Stacked Ovens:
1. Attach the legs as described.
2. Pry the adjustable feet out of the legs.
3. Insert one caster into each leg as shown.
Tighten the lock nuts to secure the casters.
Adjustable
Leg Foot
Gas Hose
Restraint Bracket
Caster Assembly
Figure 5
6” (15 cm) Legs Shown
Figure 4
Low Profile Castersfor Double StackedOvens:
1. Align the three holes in each caster assembly
plate with those in the oven bottom. Secure
each caster using three 1/2” bolts.
Gas Hose Restraint Bracket
Figure 6
6
Installation
Oven Assembly
DOUBLE SECTION ASSEMBLY
1. Secure the short legs to the bottom sections
as described.
2. Place the upper section in position on top of
the lower oven.
3. Attach the stacking brackets using the remaining 5/16” bolts shipped with the ovens.
4. Attach the flue connector.
WARNING!!
When stacking ovens be sure to remove
thesingleovenflueboxespriortoattaching three-piece connector.
OVEN LEVELING
After assembly, the oven should be leveled and
moved to the operating location.
1. The oven can be leveled by adjusting the feet
or casters located on the bottom of each leg.
Figure 7
7
Flue
Connector
Installation
Ventilation
On gas models the installation of a proper ventilation system cannot be over emphasized. This system removes unwanted vapors and products of
combustion from the operating area.
This oven may be vented using either:
D A mechanically driven, canopy type, exhaust
hood, or
D A direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. 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.
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 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.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood
is the preferred method of ventilation.
The hood should be sized to completely cover the
equipment plus an overhang of at least 6” (15 cm)
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 total makeup and exhaust air requirements for
hood capacity should be approximately 30 CFM
3
(.85 m
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with
a draft diverter. Install the draft diverter as follows:
1. Place the diverter over the flue connector with
2. Secure both ends with the sheet metal screws
) for each oven section.
the open area facing the front of the oven. See
Figure 8.
provided.
Draft Diverter
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.
Front of
Oven
Figure 8
8
Installation
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven exhaust hood is impractical the oven may be vented
by a direct flue arrangement.
WARNING!!
It is essential that the direct flue be
installed as follows. Incorrect installation
will result in unsatisfactory baking and
oven damage.
ThefluemustbeclassBorbetter.Theheightof
theflueshouldrise6-8ft(2-2.5m)abovetheroof
of the building or any proximate structure. Never
direct vent the oven into a hood. The flue should
be capped with a UL Listed type vent cap to isolate
the unit from external environmental conditions.
Thedirectventcannotreplaceairconsumedand
vented by the oven. Provisions must be made to
supply the room with sufficient make-up air. Total
make-up air requirements for each oven section
should be approximately 30 CFM (.85 m
tion. To increase the supply air entering the room,
a ventilation expert should be consulted.
3
)persec-
Installing the draft hood
Ovens ordered for direct venting are supplied with
a draft hood. Install the draft hood as follows:
1. Place the draft hood over the flue connector.
SeeFigure9.
2. Secure both ends with the sheet metal screws
provided.
Flue
Draft Hood
Front of
Oven
FLUE DIAMETER
Oven Single Double
SHO-G 6” (15cm) 6” (15cm)
Figure 9
9
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 elec-
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experienced in such work, 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 ANSI Z83.11a-
CSA 1.8a-2004 Gas Food Service Equipment as
applicable.
Installation must conform with local codes, or in
the absence of local codes, with the National Elec-
trical Code, ANSI/NFPA 70 ---Latest Edition and/or
CanadianNational ElectricCode C22.2 as applica-
ble.
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 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.
10
Installation
p
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.
YoupurchaseaSHO-Gconvectionoventoaddto
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 B TU
SHO-G 50,000 BTU
New Total 280,000 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,
280,000 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
Length (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 L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
Pipe Length
(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
From the National Fuel Gas Code Part 10 Table 10-15
Nominal Size, Inches
3/4” 1” 1-1/4” 1-1/2” 2”
Outside Diameter , Inches
3/4” 1” 1-1/2”
11
Loading...