Blodgett MT3255E Manuel du propriétaire

BLODGETT OVEN COMPANY

www.blodgettcorp.com

50 Lakeside Avenue, Box 586, Burlington, Vermont 05402 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183

PN M9126 Rev B (6/01)

E2000 --- G.S. Blodgett Corporation

MT3255E

CONVEYOR OVENS

FOR GENERAL EXPORT

INSTALLATION -- OPERATION -- MAINTENANCE

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.

BLODGETT - THE REPUTATION YOU CAN COUNT ON

For nearly 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 food-

service operation regardless of size, application or budget. In

fact, no one in the foodservice industry has more oven engi-

neering experience than Blodgett, and 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:

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

Introduction

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

Oven Components 3...............................................

Installation

Delivery and Inspection 4...........................................

Oven Location 5...................................................

Oven Assembly 6..................................................

Oven Supports and Casters 6....................................

Return Air Diverters 6............................................

Nozzles 7......................................................

Conveyor Belt Support 7.........................................

Conveyor Belt 8................................................

End Plugs 10....................................................

Crumb Pans 10..................................................

Electrical Connection 11.............................................

Operation

Safety Information 12................................................

Standard Controls 13................................................

Oven Adjustments for Cooking 14.....................................

Maintenance

Cleaning 16........................................................

Troubleshooting Guide 18............................................

Introduction

Oven Description and Specifications

Cooking in a conveyor 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 conveyor 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, a cooler kitchen

environment and enhanced oven performance.

AirFlowPatternforBlodgettConveyorOvens

Heated Air Conveyor

Return Air

Figure 1

SPECIFICATIONS MT3255E

Belt Width 32” (81 cm)

Cooking Zone Length 55” (140 cm)

Baking Area 12.2 Sq. Ft. (1.13 m

)

Dimensions (single unit) 85” x 62” x 44.5” (216 cm x 158 cm x 113 cm)

Maximum Input 34 kW/Hr.

Maximum Operating Temperature 600

F (315_C)

Power Supply 380/220VAC ,3Φ,50Hz.,4wirew/ground

415/240VAC ,3Φ,50Hz.,3wirew/ground

Product Clearance 3.5” (6.4 cm)

Gas Supply Connection None

Introduction

Oven Components

Conveyor Belt --- stainless steel chain link (con-

veyor) belt that carries product through the oven.

Conveyor Belt Master Links --- a l l o w e a s y r e m o v -

al of the conveyor belt for maintenance and clean-

ing. Identified by locating double spaces between

regular links on belt.

Conveyor Belt Support Assembly (drive & idle

sides) ---locatedonbothendsofovendeck.Drive

side support drives conveyor belt.

Control Box --- contains electrical wiring, cooling

fan, drive motor and drive chain.

Drive Motor --- provides power to move the con-

veyor belt.

Drive Chain --- connects the drive motor sprocket

to the drive side conveyor belt support sprocket.

Baking Chamber --- products pass through the

baking chamber on the conveyor belt for cooking.

Nozzles --- distribute heated air to the bottom of

the baking chamber. Located inside the oven, un-

der the conveyor belt.

Nozzle Hold-Down Bracket --- holds the front end

of the nozzles in position. Located inside the oven.

Return Air Diverters (2, drive and idle sides) ---

diverts return air from the baking chamber back to

the combustion chamber. Ensures even baking

throughout oven. Located inside the oven, be-

neath the nozzles.

Upper End Plug --- keeps heat in the baking

chamber. Located on each end above the convey-

or belt.

Lower End Plug --- helps keep heat in the baking

chamber. Located at each end below the convey-

or belt.

Crumb Pan --- catches crumbs from products on

the conveyor. Located under conveyor belt at both

ends of the baking chamber.

Pull Down Door --- open for auxiliary product in-

sertion.

Air Flow Plates (2, drive and idle sides) --- d i s -

tribute heated air to top of baking chamber. Lo-

cated inside of oven at the top of baking chamber.

Conveyor Support

Assembly

Air Flow Plate

Handle for

Pull Down Door

Crumb

Pan

Control

Box

Nozzles

Upper

End Plug

Lower

End Plug

Conveyor

Support

Assembly

Conveyor Belt

Return Air

Diverter

Figure 2

Installation

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.

The oven can now be moved to the installation

site. Check the following list with Figure 2 on page

3 to be sure all items were received.

Part Description Qty.

Main oven body 1

Oven support/with caster

(2 locking, 2 non-locking)

Left conveyor belt support assembly 1

Rightconveyorbeltsupportassembly 1

Upper end plug assemblies 2

Lower end plug assemblies 2

Rolled wire belt** 1

Crumb pan 2

Nozzles 11

Window assembly 1

Air flow plate removal handle 1*

Part Description Qty.

Packet containing:

”-16 bolts

(for oven supports)

Packet containing: flat & lock washers

(for oven supports)

Packet containing:

(2) 10 amp. motor circuit fuses,

(2) 2 amp. control circuit fuses

Packet containing: conveyor belt master

links**

Extra piece of wire conveyor belt** 1*

Owner’s manual 1*

Return air diverters 2

NOTE: * not shown on Figure 2

** Two of these items are included for

dual belt models

Installation

Oven Location

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 sides --- 20” (51 cm)

Oven body back --- 2” (5 cm)

The following clearances must be available for ser-

vicing.

Oven body sides --- 38” (96.5 cm)

Oven body back --- 28” (71 cm)

It is essential that an adequate air supply to the

oven be maintained.

Place the oven in an area that is free of drafts.

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 to the blower motors. This

condition must be corrected to prevent perma-

nent damage to the oven.

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

OVEN SUPPORTS AND CASTERS

1. Bolt the supports to the oven with 3/8-16 hex

head bolts.

NOTE: Install the locking casters on the front

of the oven.

2. Carefully place the oven onto casters. Have

several persons lift the oven off the pallet and

set it onto the casters.

3. Engage the brakes on the front casters.

4. Remove the crating supports from the rear of

the oven.

Crating

Support

Figure 3

RETURN AIR DIVERTERS

1. Slide the left and right air diverters into the bot-

tom of the baking chamber. See Figure 4 for

proper orientation. The outside edges of the

diverters should be 3” (11.8 cm) from the edge

of the oven.

Front of

Oven

3” (11.8 cm)

Figure 4

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