Blodgett ZEPHAIRE-E User Manual

ZEPHAIRE-E
ELECTRIC CONVECTION OVEN
INSTALLATION -- OPERATION -- MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN 90147 Rev H (10/06)
E 2006 --- G.S. Blodgett Corporation
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
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 re sults 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:
Tab l e o f C o n t e n t s
Introduction
Oven Description and Specifications 2................................
Oven Components 3...............................................
Installation
Delivery and Location 4.............................................
Utility Connections --- Standards and Codes 5.........................
Oven Assembly 6..................................................
NSF Bolts 6....................................................
Leg Attachment 7...............................................
Caster Assembly 7..............................................
Double Section Assembly 8......................................
Oven Leveling 8................................................
Operation
Single Speed Blower 9.............................................
Single Speed Blower with Cavity Lights 10.............................
Dual Speed Blower 11...............................................
Dual Speed Blower with Cavity Lights 12...............................
General Guidelines for Operating Personnel 13.........................
Suggested Times and Temperatures 14................................
Maintenance
Cleaning and Preventative Maintenance 15.............................
Troubleshooting Guide 16............................................
Introduction
KW/
S
VoltsP
h
C
localcode
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.
Blodgett Electric Convection Ovens
Amperes
ection
60 HZ UNITS
11 208 1 51 0 51 --- 6
11 208 3 31 29 29 --- 8
11 220-240 1 44 0 4 4 --- 6
11 220-240 3 26 24 24 --- 8
11 440 3 15 14 14 --- 12
11 480 3 14 13 13 --- 12
50 HZ UNITS
11.0 220/380 3 18 16 16 2
11.0 240/415 3 18 14 14 8
11.0 230/400 3 18 15 15 3
ase
L1 L2 L3 N
Air Flow Pattern for
Figure 1
Electrical
onnection
AWG*
Size per
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.
2
Introduction
Oven Components
Heating Elements --- located in the back of the
oven, the elements provide heat to the baking chamber on electric ovens.
Control Panel --- contains wiring and components to control the oven operation.
Oven Racks --- five racks are provided standard. Additional racks are available.
Rack Supports --- h o l d o v e n r a c k s .
Baffle --- located on the back interior wall of the
oven. Protects the blower wheel.
Blower Wheel --- spins to circulate hot air in the baking chamber.
Blower Motor --- provides power to turn the blow­er wheel.
Oven Lights - -- provide lighting inside the baking compartment.
ZEPHAIRET--- E
Single
Figure 2
3
ZEPHAIRE
Double Stacked
T
--- E
Loading...
+ 14 hidden pages