Installation - Blodgett SG2136G/AA Bedienerhandbuch

Installation

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.
Oven body left side/control box --- 15.2 cm (6")
D
Oven body back --- 0 cm (0")
D
The following clearances must be available for
servicing.
Oven body left side --- 97 cm (38")
D
Oven body back --- 71 cm (28")
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NOTE: On gas models, routine servicing can
usually be accomplished within the limited
movement provided by the gas hose re-
straint. If the oven needs to be moved
further from the wall, the gas must first be
turned off and disconnected from the oven
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.
Place the oven in an area that is free of drafts.
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Keep the oven area free and clear of all com-
D
bustibles such as paper, cardboard, and flam-
mable liquids and solvents.
Do not place the oven on a curb base or seal to
D
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.
VENTILATION
A mechanically driven ventilation system is re-
quired for the removal of excess heat and cooking
vapors. For gas models, a ventilation system is
also required for the removal of the products of
gas combustion. The necessity for a properly de-
signed and installed ventilation system cannot be
over emphasized.
The following are general recommendations and
guidelines for good ventilation. Your specific ap-
plication may require the services of a ventilation
engineer or consultant
The ventilation hood must work well with the build-
ing heating, ventilation and air conditioning
(HVAC) system. The hood exhaust and the supply
air flows should be sized appropriately. Supply air
must be provided by either the hood system or the
building HVAC system in order to prevent an ex-
cessive negative pressure in the oven area. Sup-
ply air should replace approximately 80% of the air
flow exhausted by the hood. The table below can
be used as a guideline, but the correct air flow va-
lues depend on the efficiency of the hood design,
the amount of air flow around the oven, and the
current air flow in and out of the kitchen or oven
area (for existing facilities).
SINGLE
Exhaust Volume -- CFM (M
400-500
(14-17)
Supply Requirements -- CFM (M
320-400
(12-14)
Ideally supply air would be provided through the
building HVAC system or, secondly, through the
hood with an in-line tempering unit. Air supplied di-
rectly from outside the building to the kitchen or
oven area, non-tempered, could be used as sup-
ply air but the design would have to accommodate
potential operational and environmental draw-
backs.
6
DOUBLE TRIPLE
3
/min)
800-1000 1200-1500
(23-28) (34-43)
3
/min)
640-800 960-1200
(18-23) (27-34)