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Фрагмент инструкции
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 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 DeliveryandLocation ............................................. 4 OvenAssembly .................................................. 5 LegAttachment ............................................... 5 OvenLeveling ................................................ 5 DoubleStacking .............................................. 5 DoorRelocation ............................................... 6 UtilityConnections ............................................... 7 Operation SafetyInformationandOperatingTips .............................. 8 SolidStateDigitalControl ......................................... 9 SuggestedTimesandTemperatures ................................ 12 Maintenance CleaningandPreventativeMaintenance ............................. 13 TroubleshootingGuide ............................................ 14 Introduction Oven Description and Specifications Cooking in a convection oven differs from cooking Blodgett convection ovens represent the latest ad- in a conventional deck or range oven since heated vancement in energy efficiency, reliability, and air is constantly recirculated over the product by ease of operation. Heat normally lost, is recircua fan in an enclosed chamber. The moving air con-lated within the cooking chamber before being tinually strips away the layer of cool air surround-vented from the oven: resulting in substantial reing the product, quickly allowing the heat to pene-ductions in energy consumption and enhanced trate. The result is a high quality product, cooked oven performance. at a lower temperature in a shorter amount of time. ELECTRICAL SPECIFICATIONS (per section) KW Hz Volts Phase Amps L1 L2 L3 N 3.0 60 208 1 15 15 ---- 3.0 60/50 240 1 13 13 ---- 3.0 60/50 220 1 14 ---- 14 3.0 60/50 230 1 13 13 ---- 3.0 60/50 200 1 15 ---- 15 3.0 60/50 240 1 13 ---- 13 NOTE: Load ratings are double the above data for double stacked units. 2 Introduction 3 Oven Components Heating Elements --- located on the back wall of the oven, the elements provide heat to the baking chamber on electric ovens. Control Panel --- containswiring and components to control the oven operation. Oven Racks --- three racks are provided standard. Rack Supports --- hold oven racks. BlowerWheelCover --- 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. KCO---25E Single KCO---25E Double Figure 1 Installation Delivery and Location DELIVERY AND INSPECTION OVEN LOCATION All Blodgett ovens are shipped in containers to The well planned and proper placement of your prevent damage. Upon delivery of your new oven: oven will result in long term operator convenience and satisfactory performance. D Inspect the shipping container for external damage. Any evidence of damage should be noted D Place the oven in an area which is accessible for on the delivery receipt which must be signed by proper operation and servicing. the driver. D It is also essential that ventilation air not be ob- D Uncrate the oven and check for internal dam-structed in any way if proper operation is to be age. Carriers will accept claims for concealed assured. Tripping of the blower motor thermal damage if notified within fifteen days of delivery overload protective device is caused by excesand the shipping container is retained for in-sive ambient tem...