Blodgett SHO-E Owner's manual

BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 U A Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183
PN 37103 Rev G (7/10)
E 2008 - G. . Blodgett Corporation
SHOĆE
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
SHOĆE
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

IMPORTANT
FOR YOUR SAFETY
Do not stor or us gasolin or oth r flammabl vapors or liquids in th vicinity
of this or any oth r applianc .
AVERTISSEMENT
N pas ntr pos r ni utilis r d l' ss nc ni d'autr s vap urs ou liquid s inflamĆ
mabl s dans l voisinag d c t appari l, ni d tout autr appar il.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT
AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN
SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES
DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEĆ
MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT
DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.
Th information contain d in this manual is important for th prop r installation,
us , and maint nanc of this ov n. Adh r nc to th s proc dur s and instrucĆ
tions will r sult in satisfactory baking r sults and long, troubl fr s rvic .
Pl as r ad this manual car fully and r tain it for futur r f r nc .
L s informations donné s dans l prés nt manu l sont important s pour install r,
utilis r t ntr t nir corr ct m nt c four. L r sp ct d c s instructions t procéĆ
dur s p rm ttra d'obt nir d bons résultats d cuisson t un longu duré d s rĆ
vic sans problèm s. V uill z lir l prés nt manu l t l cons rv r pour pouvoir
vous y r port r à l'av nir.
Errors: D scriptiv , typographic or pictorial rrors ar subj ct to corr ction. Sp cificaĆ
tions ar subj ct to chang without notic .
Err urs:L s rr urs d d scription, d typographi ou d'illustration font l'obj t d
corr ctions. L s caractéristiqu s sont suj tt s à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON
UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER
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 more models, sizes, and oven applications
than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ
vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza
Oven line. For more information on the full line of Blodgett ovens contact your
Blodgett representative.
Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans
la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ
quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ
mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre
plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et
électriques. De tailles différentes, sur plan de travail et superposables. Qu'il
s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou
de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.
Pour de plus amples informations sur la gamme complète de fours Blodgett,
veuillez contacter votre représentant Blodgett.

Your ervice Agency's Address:
Adresse de votre agence de service:
Model/Modèl:
erial Number/Numéro de série:
Your oven was installed by/
Installateur de votre four:
Your oven's installation was checked by/
Contrôleur de l'installation de votre four:

Tabl of Cont nts/Tabl d s Matièr s
Introduction
Oven Description and pecifications 2. . . .
Installation
Delivery and Location 3. . . . . . . . . . . . . . . . .
Utility Connections -
tandards and Codes 4. . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . .
N F Bolts 5. . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 6. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 6. . . . . . . . . . . . . . . . . . . .
Double ection Assembly 7. . . . . . . . . . . .
Oven Leveling 7. . . . . . . . . . . . . . . . . . . . . .
Op ration
tandard Control 8. . . . . . . . . . . . . . . . . . . . .
General Guidelines for Operating
Personnel 9. . . . . . . . . . . . . . . . . . . . . . . . . . . .
uggested Times and Temperatures 10. . . .
Maint nanc
Cleaning and Preventative Maintenance 11.
Troubleshooting Guide 12. . . . . . . . . . . . . . . .
Introduction
Description et pécifications du Four 14. . . .
Installation
Livraison et Implantation 15. . . . . . . . . . . . . . .
Branchements de ervice - Normes et
Codes 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Montage du Four 17. . . . . . . . . . . . . . . . . . . . .
Boulons N F 17. . . . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 18. . . . . . . . . . . . . . .
Montage des Roulettes 18. . . . . . . . . . . . . .
Double ection Assembly 19. . . . . . . . . . . .
Mise à Niveau du Four 19. . . . . . . . . . . . . . .
Utilisation
Commandes standard 20. . . . . . . . . . . . . . . .
Consignes Générales à l'Intention des
Utilasateurs 21. . . . . . . . . . . . . . . . . . . . . . . . . .
Durées et Températures uggérées 22. . . . .
Entr ti n
Nettoyage et Entretien Préventif 23. . . . . . . .
Guide de Détection des Pannes 24. . . . . . . .

Introduction
2
Ov n D scription and Sp cifications
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 conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
Air Flow Patt rn for Blodg tt Conv ction Ov ns
Figur 1
ELECTRICAL SPECIFICATIONS - SH1E/AB
KW/S ction
Volts
Phas
Amp r s El ctrical
Conn ction
KW/S
c
ti
on
V
o
lt
s
Ph
as L1 L2 L3 N
C
onn c
ti
on
AWG*
60 HZ UNITS
11 208 1 51 0 51 - 6
11 208 3 31 29 29 - 8
11 220/240 1 44 044- 6
11 220/240 3 26 24 24 - 8
11 480 3 14 13 13 - 8
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.

Installation
3
D liv ry and Location
DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
DInspect the shipping container for external damĆ
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
DUncrate the oven and check for internal damĆ
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inĆ
spection.
Th Blodg tt Ov n Company cannot assum
r sponsibility for loss or damag suff r d in
transit. Th carri r assum d full r sponsibility
for d liv ry in good ord r wh n th shipm nt
was acc pt d. W ar , how v r, pr par d to
assist you if filing a claim is n c ssary.
OVEN 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 beĆ
tween the oven and any combustible or nonĆcomĆ
bustible construction.
DOven body right side - 0" (0 cm)
DOven body left side - 0" (0 cm)
DOven body back - 0" (0 cm)
DOven body bottom - 4.5" (11.4 cm)
DOven body top (for direct vent installations only)
- 8" (20 cm)
The following clearances must be available for serĆ
vicing.
DOven body sides - 12" (30 cm)
DOven body back - 12" (30 cm)
Keep the oven area free and clear of all combusĆ
tibles such as paper, cardboard, and flammable
liquids and solvents.
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 resulting in damage to the oven.
Before making any utility connections to this oven,
check the rating plate to be sure the oven specifiĆ
cations are compatible with the electrical services
supplied for the oven.
1. The rating plate is attached under ledge
above the door.

Installation
4
Utility Conn ctions - Standards and Cod s
THE IN TALLATION IN TRUCTION CONĆ
TAINED HEREIN ARE FOR THE U E OF QUALIĆ
FIED IN TALLATION AND ERVICE PER ONNEL
ONLY. IN TALLATION OR ERVICE BY OTHER
THAN QUALIFIED PER ONNEL MAY RE ULT IN
DAMAGE TO THE OVEN AND/OR INJURY TO
THE OPERATOR.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:
Dthe installation of electrical wiring from the elecĆ
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experiĆ
enced in such work, familiar with all precautions
required, and have complied with all requirements
of state or local authorities having jurisdiction.
U.S. and Canadian installations
Installation must conform with local codes, or in
the absence of local codes, with the ational ElecĆ
trical Code, A SI/ FPA 70-Latest Edition and/or
Canadian ational Electric Code C22.2 as applicaĆ
ble.
G n ral xport 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 disĆ
tributor, please call the Blodgett Oven Company at
0011Ć802Ć860Ć3700.

Installation
5
Ov n Ass mbly
NSF BOLTS
These bolts are required by N F to block any exĆ
posed hole on the back of an oven. This includes:
Dany unit, single or stacked, without a back panel.
Dany holes in stacked units not used for mountĆ
ing stacking brackets.
1. Locate the 5/16" bolts that were shipped with
the oven.
2. Install the bolts as shown in Figure 2.
Double Stacke Units Units without back panels
Figur 2

Installation
6
Ov n Ass mbly
LEG ATTACHMENT
1. Push the oven onto a lift with the bottom of the
oven down.
2. Align the threaded stud in each leg with the
nut located inside each bottom corner of the
oven frame. Turn the legs clockwise and tightĆ
en to the nearest full turn.
3. Align the two leg plate holes in each leg with
those in the oven bottom. ecure each leg usĆ
ing two 1/2" bolts.
OTE: If using casters see CASTER ASĆ
SEMBLY before proceeding.
4. Level the oven by screwing the adjustable leg
feet in or out as necessary.
6" (15 cm) Legs Shown
Figur 3
CASTER ASSEMBLY
OTE: Install the locking casters on the front of
the oven. Install the nonĆlocking casters on
the back of the oven.
Cast rs for Singl and Doubl Stack d Ov ns:
1. Attach the legs as described.
2. Pry the adjustable feet out of the legs.
3. Insert one caster into each leg as shown.
Tighten the lock nuts to secure the casters.
Adjustable
Leg Foot
Caster Assembly
Figur 4
Low Profil Cast rs for Doubl Stack d Ov ns:
1. Align the three holes in each caster assembly
plate with those in the oven bottom. ecure
each caster using three 1/2" bolts.
Figur 5

Installation
7
Ov n Ass mbly
DOUBLE SECTION ASSEMBLY
1. ecure 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 reĆ
maining 5/16" bolts shipped with the ovens.
WARNING!!
Wh n stacking ov ns b sur to r mov
th singl ov n flu box s prior to attachĆ
ing thr Ćpi c conn ctor.
OVEN LEVELING
After assembly, the oven should be leveled and
moved to the operating location.
1. The oven can be leveled by adjusting the feet
or casters located on the bottom of each leg.
Flue
Connector
Figur 6

Op ration
8
Standard Control
3
4
1 2
5
Figur 7
CONTROL DESCRIPTION
1. BLOWER HI/LO/OFF WITCH - Controls the
operation of the blower. If the blower switch is
in the OFF position the oven will be turned off.
2. COOL DOWN WITCH - When the switch is
in the AUTO position, the oven can be used to
cook. When the switch is in the MAN position,
the oven is cooling down for the next bake.
3. OVEN READY LIGHT Ć When lit indicates eleĆ
ments are heating. When the light goes out
the oven has reached operating temperature.
4. THERMO TAT Ć Controls the temperature at
which the oven will operate. Temperatures
can range from 200Ć500_F (93Ć260_C).
5. COOK TIMER Ć Used to time the length of the
cooking operation. When the set time expires,
a buzzer will sound.
OPERATION
1. et the COOL DOWN switch (2) to the AUTO
position. Turn the THERMO TAT (4) to the deĆ
sired operating temperature.
2. et the BLOWER HI/LO/OFF WITCH (1) to
the HI or LO position. When the OVEN READY
light (3) goes out, load the product and set the
COOK TIMER (5).
3. When the timer sounds, remove the product.
If the next product requires a lower operating
temperature, then the cool down mode can be
used. Turn the COOL DOWN WITCH (2) to
the MAN position. Make sure that the door is
open.
4. Turn the oven off by setting the BLOWER HI/
LO/OFF WITCH (1) to the OFF position.

Op ration
9
G n ral Guid lin s for Op rating P rsonn l
COOK TIMES AND TEMPERATURES
Pr h ating th ov n
Always preheat the oven before baking or roastĆ
ing. We recommend preheating 50_F (28_C)
above the cook temperature to offset the drop in
temperature when the doors are opened and cold
product is loaded into the oven. et the thermostat
to the cook temperature after the product is
loaded.
OTE: For frozen product, preheat the oven
100_F (56_C) above the cook temperaĆ
ture.
Cook T mp ratur s
Generally, cook temperatures should be 50_F
(28_C) lower than deck or range oven recipes. If
the edges of the product are done but the center
is raw, or if there is color variation, reduce the therĆ
mostat setting another 25Ć50_F (14Ć28_C). ConĆ
tinue to reduce the cook temperature on succesĆ
sive loads until the desired results are achieved.
OTE: Cooking at excessive temperatures will
not reduce cook time, it will produce unĆ
satisfactory baking and roasting results.
Cook Tim
Check the product in about half the time recomĆ
mended for deck or range oven recipes. Record
times and temperatures which provide best reĆ
sults for future reference.
OTE: Cook time will vary with the amount of
product loaded, the type of pan and the
temperature.
OPERATING TIPS
Pans and Racks
Product or pan height determines how many
racks are used. The oven holds up to ten 18" x 26"
(45.7 x 66.0 cm) bun pans.
Load the oven from the bottom, centering the pans
on the rack. Never place a pan or aluminum foil on
the bottom of the oven. This obstructs the flow of
air and results in uneven baking and roasting.
Roasting
To reduce shrinkage when roasting, place meat
directly on the racks. Place a sheet pan oneĆhalf
full of water in the bottom rack position. The water
evaporates, increasing humidity in the oven
chamber. The pan catches grease from the meat,
making oven cleaning easier.
Baking
Weigh the product to ensure equal distribution in
each pan. Varying amounts of product will cause
uneven baking results.
Fans
The fan must be operating for the oven to heat. To
avoid rippling of batter product use the following
procedure.
1. Preheat the oven 25_F (14_C) above the bakĆ
ing temperature.
2. Load the oven with product. Close the doors.
3. et the thermostat to the baking temperature.
4. Turn the oven off.
5. Allow the product to set for 5Ć7 minutes with
the fan off. The residual heat in the oven sets
the product.
6. Turn the oven on for the remainder of the bake.

Op ration
10
Sugg st d Tim s and T mp ratur s
Product T mp ratur Tim # Sh lv s
M ats
Hamburger Patties (5 per lb)
teamship Round (80 lb. quartered)
tanding Rib Choice (20 lbs, trimmed, rare)
Banquet hell teaks (10 oz. meat)
wiss teak after Braising
Baked tuffed Pork Chop
Boned Veal Roast (15 lbs.)
Lamb Chops (small loin)
Bacon (on racks in 18" x 26" pans)
400_F (205_C)
275_F (135_C)
235_F (115_C)
450_F (235_C)
275_F (135_C)
375_F (190_C)
300_F (150_C)
400_F (205_C)
400_F (205_C)
8Ć10 mins.
2 hrs 45 mins.
2 hrs 45 mins.
7Ć8 mins.
1 hr.
25Ć30 mins.
3 hrs. 10 mins.
7Ć8 mins.
5Ć7 mins.
10
2
2
5
5
5
2
5
10
Poultry
Chicken Breast & Thigh
Chicken Back & Wing
Chicken (21/2 lbs. quartered)
Turkey Rolled (18 lb. rolls)
350_F (175_C)
350_F (175_C)
350_F (175_C)
310_F (155_C)
40 mins.
35 mins.
30 mins.
3 hrs 45 mins.
5
5
5
3
Fish and S afood
Halibut teaks, Cod Fish (frozen 5 oz)
Baked tuffed Lobster (21/2 lb.)
Lobster Tails (frozen)
350_F (175_C)
400_F (205_C)
425_F (220_C)
20 mins.
10 mins.
9 mins.
5
3
5
Ch s
Macaroni & Cheese Casserole
Melted Cheese andwiches 350_F (175_C)
400_F (205_C) 30 mins. 8 mins. 5 10
Potato s
Idaho Potatoes (120 ct.)
Oven Roasted Potatoes (sliced or diced) 400_F (205_C)
325_F (165_C) 50 mins. 10 mins. 5 5
Bak d Goods
Frozen Berry Pies (22 oz)
Fresh Apple Pie (20 oz.)
Pumpkin Pies (32 oz.)
Fruit Crisp
Bread (24 Ć 1 lb. loaves)
outhern Corn Bread
Baking oda Biscuits
Brown & erve Rolls
heet Cakes (5 lb. mixed batter per pan)
Chocolate Cake
Brownies
325_F (150_C)
350_F (175_C)
300_F (150_C)
300_F (150_C)
325_F (155_C)
375_F (190_C)
400_F (205_C)
350_F (175_C)
325_F (160_C)
325_F (160_C)
325_F (150_C)
35 mins.
25Ć30 mins.
30Ć50 mins.
25 mins.
30 mins.
15Ć20 mins.
6 mins.
15 mins.
16Ć18 mins.
20 mins.
15 mins.
5 (30 pies)
5 (30 pies)
5 (20 pies)
5
3
5
5
5
5
5
5
OTE: Actual times and temperatures may vary considerably from those shown above. They are affected
by weight of load, temperature of the product, recipe, type of pan and calibration of thermostat.
Should your recipe vary, write in your proven time and temperature for ready reference.

Maint nanc
11
Cl aning and Pr v ntativ Maint nanc
CLEANING THE OVEN
Painted and stainless steel ovens may be kept
clean and in good condition with a light oil.
1. aturate 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 of
baked on splatter may be removed with any nonĆ
toxic industrial stainless steel cleaner. Heat tint
and heavy discoloration may be removed with any
nonĆtoxic commercial oven cleaner.
1. Apply cleaners when the oven is cold. Always
rub with the grain of the metal.
The porcelain interior can be cleaned with any
commercial oven cleaner. Be sure caustic cleanĆ
ing compounds DO NOT come in contact with the
blower wheel and the aluminized steel panel diĆ
rectly behind it.
1. Remove the racks, rack supports and blower
wheel cover from the oven.
2. oak the parts in a solution of ammonia and
water.
3. Reinstall after cleaning.
Blower
Wheel Cover
Figur 8
PREVENTATIVE MAINTENANCE
The best preventative maintenance measures are,
the proper installation of the equipment and a proĆ
gram for routinely cleaning the ovens.
Annual Maint nanc
This oven requires no lubrication, however, the
venting system should be checked annually for
possible deterioration resulting from moisture and
corrosive flue products.
If maintenance or repairs are required, contact
your local Blodgett service company, a factory
representative or the Blodgett Oven company.
WARNING!!
Always disconn ct th applianc from th
pow r supply b for s rvicing or cl anĆ
ing.

Maint nanc
12
Troubl shooting Guid
POSSIBLE CAUSE(S) SUGGESTED REMEDY
YMPTOM: Elements will not heat
SOven not plugged in.
SPower switch on the control panel is off.
SControl set below ambient temperature.
SDoors are open.
SPlug in electrical supply cord.
Set the control panel to COOK or OVEN ON.
Set to desired cook temperature.
SClose doors.
YMPTOM: Oven does not come to ready.
SThe oven has not reached preheat temperature.
SInternal problem with main temperature control.
SWait for oven to reach preheat temperature.
S*
YMPTOM: Convection fan does not run.
SOven is not plugged in.
SCircuit breaker tripped.
SDoors are open
SPlug in electrical supply cord.
SReset the breaker.
SClose doors.
YMPTOM: General baking problems.
SThermostat out of calibration.
SImproper oven venting.
S*
S*
*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that
All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator. Blodgett cannot asĆ
sume responsibility for damage as a result of servicing done by unqualified personnel.
WARNING!!
Always disconn ct th pow r supply b for cl aning or s rvicing th ov n.

13
SHOĆE
Fours à Conv ction
Manu l D'Installation - Utilisation - Entr ti n

Introduction
14
D scription t Spécifications du Four
La cuisson dans un four à convection diffère de la
cuisson dans un four de cuisine ordinaire en ce
sens que de l'air chaud circule en permanence auĆ
tour de l'aliment cuit, sous l'effet d'un ventilateur
enfermé dans une enceinte spéciale. Le mouveĆ
ment continu de l'air, en éliminant constamment la
couche d'air froid qui se formerait autrement auĆ
tour de l'aliment, permet la pénétration plus rapide
de la chaleur. Il en résulte un aliment de qualité
comparable à ceux préparés dans un four ordinaiĆ
re, mais cuit à température inférieure et en moins
de temps.
Le four à convection représente ce qu'il y a de plus
perfectionné en termes de rendement énergétiĆ
que, de fiabilité et de facilité d'emploi. Comme la
source thermique se trouve à l'intérieur même de
la chambre de cuisson, d'importantes économies
d'énergie peuvent être réalisées en même temps
que d'excellents résultats de cuisson.
Circulation d l'air dans l s fours à conv ction
Figur 1
SPÉCIFICATIONS ÉLECTRIQUES - SH1E/AB
KW par
s ction d Volts Phas Amp r s Conn xion él ctriqu
s ction
d
four
Volts
Phas
L1 L2 L3 N
él ctriqu
(calibr
minimum)*
Fréqu nc = 60 HZ
11 208 1 51 0 51 - 6
11 208 3 31 29 29 - 8
11 220/240 1 44 044- 6
11 220/240 3 26 24 24 - 8
11 480 3 14 13 13 - 8
*La dimension du câblage des connexions électriques est déterminée pour les fils de cuivre de 90 °C à 125
% de la puissance d'entrée nominale.

Installation
15
Livraison t Implantation
LIVRAISON ET INSPECTION
Tous les fours sont expédiés en conteneurs. A la
réception de votre four Blodgett vous devez:
DVérifier que les emballages ne sont pas abimés.
Toute défection dans l'emballage doit être noĆ
tée sur l'accusé de reception de la marchandiĆ
se; celuiĆci doit être signé par le chauffeur.
Dortir le four de son emballage et vérifier son
bon état. Les transporteurs n'acceptent les réĆ
clamations et plaintes que si elles sont faites
dans les quinze jours qui suivent la livraison et
si l'emballage a été conservé afin d'être
inspecté.
La Blodg tt Ov n Co., n' st pas r sponsabl
d s dégâts subis p ndant l transport. L
transport ur st s ul r sponsabl d la livraiĆ
son du matéri l n bon état lorsqu l' xpédiĆ
tion a été acc pté . Néanmoins, nous somm s
à votr disposition pour vous aid r à compos r
votr dossi r d réclamation.
IMPLANTATION DU FOUR
L'implantation correcte et bien étudiée du four
sera à l'avantage à long terme de l'opérateur et
permettra d'obtenir un rendement satisfaisant.
Les espaces de dégagement ci-dessous doivent
être prévus entre le four et toute construction comĆ
bustible ou non.
DCôté droit du four - 0 cm (0 po)
DCôté gauche du four - 0 cm (0 po)
DArrière du four - 0 cm (0 po)
DDessous du four - 11.4 cm (4.5 po)
DDessus du corps du four (pour les installations
d'évents directs seulement)- 20 cm (8 po)
Les espaces de dégagement ciĆdessous doivent
être possible pour permettre l'entretien.
DCôtés du four - 30 cm (12 po)
DArrière du four - 30 cm (12 po)
Maintenez la zone du four libre et dégagée de tous
matériaux combustibles tels que le papier, le carĆ
ton, ainsi que les liquides et solvants
inflammables.
Ne pas mettre le four sur une base courbée ni le
sceller au mur afin d'éviter de limiter le débit d'air
et d'empêcher ainsi une ventilation appropriée.
Avant de raccorder le four aux prises des services
publics, vérifier la plaque signalétique afin de
s'assurer que les spécifications du four soient
compatibles avec les services électriques fournis
à ce dernier.
1. La plaque signalétique est fixée sous le rebord
du four, auĆdessus de la porte.

Installation
16
Branch m nts d S rvic - Norm s t Cod s
LE CON EIL D'IN TALLATION ET
D'ENTRETIEN CONTENU DAN CE MANUEL
NE 'ADRE ENT QU'Á UN PER ONNEL
QUALIFIÉ. UN PER ONNEL NON QUALIFIE
PEUT E BLE ER ET/OU ABÎMER LE FOUR
LOR DE ON IN TALLATION ET/OU ON
ENTRETIEN.
Un personnel d'installation qualifié est représenté
soit par des personnes physiques, soit par un
société, une usine, une corporation qui en
personne ou par l'intermédiaire d'un représentant
s'engage à et est responsable de:
Dl'installation du câblage électrique reliant le
compteur d'électricité, l'armoire électrique ou la
prise de courant à l'appareil électrique.
Le personnel d'installation qualifié doit être
expérimenté dans ce type de travail, s'être
familiarisé avec toutes les précautions requises et
respecter tous les réglements promulgués par les
autorités provinciales ou locales compétentes.
Installation aux ÉtatsĆUnis t au Canada
La mise en service doit respecter les normes locaĆ
les ou, en l'absence de tels normes, les règleĆ
ments suivants : ational Electrical Code, A SI/
FPA 70 - dernière édition ou le Code canadien
de l'électricité CSA C22.1, selon le cas.
Généralités conc rnant l s installations à
l' xportation
Les installations doivent être conformes avec les
normes d'installation locales et nationales. Les
codes locaux d'installation peuvent varier. Pour
toute question concernant l'installation et/ou le
fonctionnement correct du four Blodgett, prendre
contact avec le distributeur local. 'il n'y a pas de
distributeur local, appeler la Blodgett Oven
Company au 0011Ć802Ć860Ć3700.