Blodgett SHO-E Mode d’emploi

SHO-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

PN37103 RevB(12/05)

E2003 --- G.S. Blodgett Corporation

IMPORTANT

FORYOURSAFETY

Do not store or use gasoline or other flammable vapors or

liquids in the vicinity of this or any other appliance.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE

PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN-

STALLATION, OPERATING AND MAINTENANCE IN-

STRUCTIONS THOROUGHLY BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT

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, con-

vection, 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:

Ta b l e o f C o n t e n t s

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

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 con-

tinually strips away the layer of cool air surround-

ing the product, quickly allowing the heat to pene-

trate. The result is a high quality product, cooked

at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest ad-

vancement in energy efficiency, reliability, and

ease of operation. Heat normally lost, is recircu-

lated within the cooking chamber before being

vented from the oven: resulting in substantial re-

ductions in energy consumption and enhanced

oven performance.

AirFlowPatternforBlodgettConvectionOvens

Figure 1

ELECTRICAL SPECIFICATIONS -- SH1E/AB

Amperes Electrical

ase L1 L2 L3 N

onnec

AWG*

60 HZ UNITS

11 208 151 051 --- 6

11 208 331 29 29 --- 8

11 240 144 0 4 4 --- 6

11 240 326 24 26 --- 8

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

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to

prevent damage. Upon delivery of your new oven:

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.

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 in-

spection.

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 be-

tween the oven and any combustible or non-com-

bustible construction.

Oven body right side --- 0” (0 cm)

Oven body left side --- 0” (0 cm)

Oven body back --- 0” (0 cm)

Oven body bottom --- 4.5” (11.4 cm)

Oven body top (for direct vent installations only)

--- 8 ” ( 2 0 c m )

The following clearances must be available for ser-

vicing.

Oven body sides --- 12” (30 cm)

Oven body back --- 12” (30 cm)

Keep the oven area free and clear of all combus-

tibles such as paper, cardboard, and flammable

liquids and solvents.

Do not place the oven on a curb base or seal to a

wall. This will restrict the flow of air and prevent

proper ventilation resulting in damage to the oven.

Before making any utility connections to this oven,

check the rating plate to be sure the oven specifi-

cations are compatible with the electrical services

supplied for the oven.

1. The rating plate is attached under ledge

above the door.

Installation

Utility Connections --- Standards and Codes

THE INSTALLATION INSTRUCTIONS CON-

TAINED HEREIN ARE FOR THE USE OF QUALI-

FIED 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:

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 experi-

enced 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 National Elec-

trical Code, ANSI/NFPA 70---Latest Edition and/or

Canadian National Electric Code 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 dis-

tributor, please call the Blodgett Oven Company at

0011-802-860-3700.

Installation

Oven Assembly

NSF BOLTS

These bolts are required by NSF to block any ex-

posed hole on the back of an oven. This includes:

any unit, single or stacked, without a back panel.

any holes in stacked units not used for mount-

ing stacking brackets.

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

the oven.

2. InstalltheboltsasshowninFigure2.

Double Stacked Units Units without back panels

Figure 2

Installation

Oven Assembly

LEG ATTACHMENT

1. Lay the oven on its back.

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 tight-

en to the nearest full turn.

3. Align the two leg plate holes in each leg with

those in the oven bottom. Secure each leg us-

ing two 1/2” bolts.

NOTE: If using casters see CASTER AS-

SEMBLY before proceeding.

4. Tip the oven up on the legs.

5. Level the oven by screwing the adjustable leg

feet in or out as necessary.

6” (15 cm) Legs Shown

Figure 3

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of

the oven. Install the non-locking casters on

the back of the oven.

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

Caster Assembly

Figure 4

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.

Figure 5

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