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Installation
8
Ventilation
Blodgett gas deck ovens are direct fired. Heat and
flue products from the burners are introduced di-
rectly into the baking compartment. As a result,
improper venting can have a detrimental effect on
the baking characteristics of the oven. A properly
designed ventilation system will allow the oven to
function properly, while removing unwanted va-
pors and products of combustion from the oper-
ating area.
This oven may be vented using either:
D
A mechanically driven, canopy type, exhaust
hood, or
D
A direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the ab-
sence of local codes, refer to the National ventila-
tion code titled, “Standard for the Installation of
Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking Equip-
ment”,NFPA-96-LatestEdition.
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 callthe Blodgett Oven Company at
0011-802-860-3700.
THE BLODGETT OVEN COMPANY CANNOT AS-
SUME RESPONSIBILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPER INSTAL-
LA TION.
WARNING:
Failure to properly vent the oven can be
hazardous to the health of the operator
and may result in operational problems,
unsatisfactory baking and possible dam -
age to the equipment.
Damage sustained as a d irect resul t of im-
proper ventilation w ill not b e covered by
the Manufacturer’s warranty.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood
is the preferred method of ventilation.
The hood should be sized to completely cover the
equipment plus an overhang of at least 6” (15 cm)
on all sides not adjacent to a wall. The distance
from the floor to the lower edge of the hood should
not exceed 7’ (2.1m).
The c apacity of the hood should be sized appro-
priately w ith provisions for an adequate supply of
make up air. Capacity is generally expressed in
ft
3
/min (CFM). 1 CFM of natural gas burned w ith
just enough air for complete combustion pro-
duces 11 CFM of combustion products. In virtually
all appliances some excess air is used. This vol-
ume of excess air is added to the flue products
flowing from the appliance.
NOTE: Consult your local exhaust hood contrac -
tor for your specific installation.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with
a draft diverter. Install the draft diverter as follows:
1. Place the diverter over the flue connector with
the open area facing the front of the oven. See
Figure 6.
2. Secure both ends with the sheet metal screws
provided.
Front of
Oven
Draft Diverter
Figure 6