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Installation
5
Oven Location and Ventilation
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.
D
Oven body sides --- 16” (41cm)
D
Oven body back --- 0” (0cm)
The following clearances must be available for ser-
vicing.
D
Oven body left side --- 38” (97cm)
D
Oven body back --- 28” (71cm)
Oven models having casters can be rolled away
from the w all for servicing. If the oven n eeds to be
moved further from the wall, power must first be
turned off and disconnected from the oven.
D
Place the oven in an area that is free of drafts.
D
Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
D
Do not place the oven on a curb base or seal to
a wall.
D
Tripping the blower motor’s thermal overload
device indicates an excessive ambient temper-
ature at the back of the oven. This condition
must be corrected to prevent permanent dam-
age to the oven. All motor bearings are perma-
nently lubricated by the manufacturer. There is
no need for additional lubrication during the op -
erational lifetime of the motors.
VENTILATION
U.S. and Canadian installations
Refer to your local ventilation codes. In the ab-
sence of local codes, refer t o 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-Latest Edition.
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.
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 direct result of im-
proper ventilation will not be covered by
the Manufacturer’s warranty.