Blodgett SHO-E - Manuals - manualsarea.com

Page 2 - IMPORTANT; installation, use, and maintenance of this oven. Adherence to these; tion. Specifications are subject to change without notice.

IMPORTANT FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE IN- STALLATION, OPERATING AN...

Page 3 - THE REPUTATION YOU CAN COUNT ON

THE REPUTATION YOU CAN COUNT ON For over a century and a half, The Blodgett Oven Company has been building ovens and nothing but ovens. We’ve set the industry’s quality standard for all kinds of ovens for every foodservice operation regardless of size, application or budget. In fact, no one offers m...

Page 5 - Table of Contents; Introduction

Table of Contents Introduction Oven Description and Specifications 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Installation Delivery and Location 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Utility Connections --- Standards and Co...

Page 6 - Oven Description and Specifications

Introduction 2 Oven Description and Specifications Cooking in a convection oven differs from cooking in a conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air con- tinually strips away the layer of cool air surro...

Page 7 - Installation; Delivery and Location

Installation 3 Delivery and Location DELIVERY AND INSPECTION All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven: D Inspect the shipping container for external dam- age. Any evidence of damage should be noted on the delivery receipt which must be signed by ...

Page 8 - General export installations

Installation 4 Utility Connections --- Standards and Codes THE INSTALLATION INSTRUCTIONS CON- TAINED HEREIN ARE FOR THE USE OF QUALI- FIED INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN AND/OR INJURY TO THE OPERATOR...

Page 9 - Oven Assembly; NSF BOLTS; Figure 2

Installation 5 Oven Assembly NSF BOLTS These bolts are required by NSF to block any ex- posed hole on the back of an oven. This includes: D any unit, single or stacked, without a back panel. D any holes in stacked units not used for mount- ing stacking brackets. 1. Locate the 5/16” bolts that were s...

Page 11 - DOUBLE SECTION ASSEMBLY; Figure 6

Installation 7 Oven Assembly DOUBLE SECTION ASSEMBLY 1. Secure the short legs to the bottom sections as described. 2. Place the upper section in position on top of the lower oven. 3. Attach the stacking brackets using the re- maining 5/16” bolts shipped with the ovens. WARNING!!When stacking ovens b...

Page 12 - Operation; Standard Control; Figure 7; observed before the oven is relighted.

Operation 8 Standard Control 3 4 1 2 5 Figure 7 CONTROL DESCRIPTION 1. BLOWER HI/LO/OFF SWITCH --- Controls the operation of the blower. If the blower switch is in the OFF position the oven will be turned off. 2. COOL DOWN SWITCH --- When the switch is in the AUTO position, the oven can be used to c...

Page 13 - General Guidelines for Operating Personnel; Cook Temperatures

Operation 9 General Guidelines for Operating Personnel COOK TIMES AND TEMPERATURESPreheating the oven Always preheat the oven before baking or roast- ing. We recommend preheating 50 _ F (10 _ C) above the cook temperature to offset the drop in temperature when the doors are opened and cold product i...

Page 14 - Suggested Times and Temperatures

Operation 10 Suggested Times and Temperatures Product Temperature Time # Shelves Meats Hamburger Patties (5 per lb) Steamship Round (80 lb. quartered) Standing Rib Choice (20 lbs, trimmed, rare) Banquet Shell Steaks (10 oz. meat) Swiss Steak after Braising Baked Stuffed Pork Chop Boned Veal Roast (1...

Page 15 - Maintenance; Cleaning and Preventative Maintenance; CLEANING THE OVEN; Figure 8

Maintenance 11 Cleaning and Preventative Maintenance CLEANING THE OVEN Painted and stainless steel ovens may be kept clean and in good condition with a light oil.1. Saturate a cloth, and wipe the oven when it is cold. 2. Dry the oven with a clean cloth.On the stainless front or interiors, deposits o...

Page 16 - Troubleshooting Guide; SUGGESTED REMEDY

Maintenance 12 Troubleshooting Guide POSSIBLE CAUSE(S) SUGGESTED REMEDY SYMPTOM: Elements will not heat S Oven not plugged in. S Power switch on the control panel is off. S Control set below ambient temperature. S Doors are open. S Plug in electrical supply cord. S Set the control panel to COOK or O...