Installation
7
Oven Assembly
STEAM INJECTION
As an optionalfeature, all 900 Series ovens maybe
supplied with steam jets for baking hard rolls, and
vienna, french or other hard crusted breads. This
item is also available as a kit which may be in-
stalled in the field. To a baker, steam actually
means an atmosphere of water vapor. Therefore,
it is very important that the steam be low pressure
(2-1/2 to 3 PSI), that condensate be taken fromthe
steam line before it enters the oven, and that the
steam be sufficiently saturated to give the vapor
cloud effect required.
At least one quarter boiler horsepower for all large
900 Series compartment (42” x 32”) or t wo small
900 Series compartments (33” x 22”) is recom-
mended. Several firms manufacture electric and
gas fired steam generators ranging in size from
1/2 boiler horsepower upward. If the steam gener-
ator is mounted adjacent to the oven, line trans-
mission losses w ill be insignificant. If the steam
source is located a considerable distance from t h e
oven, line t ransmission losses must be consid-
ered in d etermining the proper size of the steam.
Please refer to the accompanying diagram for the
recommended installation of the steam injection
system.
WARNING!!
Gas Flame in o ven must be turned off
when steam is in use.
3/8” steam connection
on back of oven
3/8” Pipe
1/2” Riser
Pressure
Gauge
1/2” Riser
SeeNote1
See
Note 2
NOTES:
1. 3/8” ControlValve. Use dial type handle
to obtain uniform bake -to-bake results
2. Ideal steam condition at this valve,
2-3#PSI, 224-230 F.
Hand Operated
Valve
Steam
Separator,
make from
1-1/2” pipe -
12” long.
Pressure
Reducing
Valve
From
Steam Source
Trap
To Drain
Water
Level
Boiler
3/4” Minimum
Figure 5
