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Installation
5
Oven Location and Ventilation
LOCATION
The well planned a nd 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” (40.6 cm)
D
Oven body back --- 0” (0 cm)
The following clearances must be available for ser-
vicing.
D
Oven body left side --- 38” (96.5 cm)
D
Oven body back --- 28” (71 cm)
NOTE: On gas models, routine servicing can usu-
ally be accomplished within the limited
movement provided by the gas hose re-
straint. If the oven needs to be moved fur-
ther from th e wall, the gas must first be
turned off and disconnected from th eoven
before removing the restraint. Reconnect
the restraint after the oven has been re-
turned to its regular position.
It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
combustion and ventilation air.
D
Place the oven in an area that is free of drafts.
D
Keep the oven area free and clearof all combus-
tibles suchas paper,cardboard, and flammable
liquids and solvents.
D
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.
D
On all models, tripping of the blower motor’s
thermal overload device indicates an excessive
ambient temperature at the back of the oven.
This c ondition must b e corrected t o avoid p er-
manent damage to the oven.
VENTILATION
Ongasmodelsthenecessityforaproperlyde-
signed and installed ventilation system cannot be
over-emphasized. This system allows the oven to
function properly while removing unwanted va-
pors and products of combustion from the operat-
ing area.
This oven must be vented with a properly de-
signed mechanically driven exhaust hood. 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 capacity of the hood
should be sized appropriately and provisions
should be made for adequate makeup air.
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-Latest Edition.
General export and Australian 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 directresult o f im-
proper ventilation will not be c overed by
the Manufacturer’s warranty.