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 [phone] Fax: [phone]

P N 37088 R e v C (10/ 05)

E 2003 --- G.S. Blodgett Corporation

IMPORTANT

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

AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEMENT LES DIRECTIVES D’INSTALLATION, D’OPÉRATION ET D’ENTRETIEN AVANT 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.

FOR YOUR SAFETY

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 bons résultats 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. Specifications 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 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.

Model/Modèle:

Your Service Agency’s Address: Adresse de votre agence de service:

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

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

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 Montage de la Section Double . . . . . . . . 27 Mise à Niveau du Four . . . . . . . . . . . . . . . 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

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 Guide de Détection des Pannes . . . . . . . . 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 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 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/m3	2550 BTU/cu. ft.	95.0 MJ/m3
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

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.

Oven Racks --- five racks are provided standard. Additional racks are available.

Rack Supports --- hold oven racks.

Blower Wheel Cover --- located on the back interior 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	Convection
	Wheel
		Motor
Blower
Wheel Cover
		Chain &
Rack Support		Turnbuckle
		Control
		Panel
Oven Rack
Combustion		Combustion
		Burners
Cover

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:

DInspect the shipping container for external damage. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.

DUncrate the oven and check for internal damage. 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-com- bustible 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 usually 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.

DKeep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.

DNSF 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.

DThe 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.

Dany holes in stacked units not used for mounting stacking brackets.

1.Locate the 5/16” bolts that were shipped with the oven.

2.Install the bolts as shown in Figure 3.

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 ASSEMBLY before proceeding.

4.Level the oven by screwing the adjustable leg feet in or out as necessary.

6” (15 cm) Legs Shown

Figure 4

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

Low Profile Casters for Double Stacked Ovens:

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

OVEN LEVELING

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 the single oven flue boxes prior to attaching three-piece connector.

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.

Flue

Connector

Figure 7

7

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:

DA 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.

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.

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 (.85 m3) for each oven section.

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 the open area facing the front of the oven. See Figure 8.

2.Secure both ends with the sheet metal screws provided.

Draft Diverter

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.

The flue must be class B or better. The height of the flue should rise 6-8 ft (2-2.5 m) above the roof 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.

The direct vent cannot replace air consumed and 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 m3) per section. To increase the supply air entering the room, a ventilation expert should be consulted.

FLUE DIAMETER

Oven	Single	Double
SHO-G	6” (15cm)	6” (15cm)

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. See Figure 9.

2.Secure both ends with the sheet metal screws provided.

Flue

Draft Hood

Front of

Oven

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:

Dthe installation or replacement of gas piping and the connection, installation, repair or servicing of equipment.

Dthe 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 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 Z83.11aCSA 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 Electrical Code, ANSI/NFPA 70 ---Latest Edition and/or Canadian National Electric Code C22.2 as applicable.

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

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 SHO-G convection 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
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		Nominal Size, Inches
Length (ft)
	3/4”	1”	1-1/4”	1-1/2”		2”
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	Outside Diameter, Inches
	(ft)
		3/4”	1”	1-1/2”
	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

11