Assessments - 5, GPA: 4.6
(
)
)
|
Facilidade de uso
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 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 correction. Specifications are subject to change without notice. THE REPUTATION YOU CAN COUNT ON UNE REPUTATION 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. Model: Your Service Agency’s Address: Serial Number: Your oven was installed by: Your oven’s installation was checked by: Table of Contents Introduction OvenDescriptionandSpecifications ................................ 2 OvenComponents ............................................... 3 Installation DeliveryandInspection ........................................... 4 OvenLocationandVentilation ..................................... 5 OvenAssembly .................................................. 6 UtilityConnections ---StandardsandCodes ......................... 9 ElectricalConnection ............................................. 10 Operation SafetyInformation ................................................ 11 OvenOperation .................................................. 12 OvenAdjustmentsforCooking ..................................... 13 Maintenance Cleaning ........................................................ 14 ComponentLocations ............................................ 15 TroubleshootingGuide ............................................ 16 Introduction 2 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. Themoving 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 conveyor 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, a cooler kitchen environment and enhanced oven performance. Air Flow Pattern for Blodgett Conveyor Ovens Conveyor Blower Heating Elements Air Plate Air Plate Figure 1 SPECIFICATIONS MT1820E Belt Width 18” (46 cm) Cooking Zone Length 20” (51 cm) Baking Area 2.6 Sq. Ft. (0.24 m2) Dimensions (single unit) 42” x 32” x 16” (107 cm x 81 cm x 41 cm) Maximum Input 8.0 KW/Hr. Maximum Operating Temperature 550_F (288_C) Power Supply U.S. and Canadian Installations 208 VAC, 1., 60 Hz, 38.46 Amp 240 VAC, 1., 60 Hz, 33.33 Amp Export Installations 220 VAC, 1., 50 Hz, 36.36 Amp 230 VAC, 1., 50 Hz, 34.85 Amp 240 VAC, 1., 50 Hz, 33.33 Amp 400 VAC, 3., 50 HZ, L1=16 amps, L2=8 amps, L3=9.5 amps, N=8 amps Product Clearance 3.0” (7.62 cm) Introduction 3 Oven Components Conveyor Belt Assembly --- stainless steel chain link (conveyor) belt and support that carries product through the oven. Control Box --- contains electrical wiring, cooling fan or louvers, drive motor and drive chain. Drive Motor --- provides power to move the conveyor belt. Drive Belt --- connects the drivemotor sprocket to the drive side conveyor belt support sprocket. Baking Chamber --- products pass through the baking chamber on the conveyor belt for cooking. Crumb Pan --- catches crumbs from products on the conveyor. Located under conveyor belt at both ends of the baking chamber. Air Flow Plates --- distribute heated air to top of baking chamber. Located inside of oven at the top and bottom of baking chamber. Crumb Pans Product Conveyor Assembly Stop (shown without belt) Control Box Figure 2 Installation Delivery and Inspection All Blodgett ovens are shipped in containers to The oven can now be moved to the installation prevent damage. Upon delivery of your new oven: site. Check the following list with Figure 2 on page 3 to be sure all items were received. D Inspect the shipping containe...