english - Michael W. Buder
english - Michael W. Buder english - Michael W. Buder
SECTION 2 INSTALLATION II. VENTILATION GUIDELINES A mechanically driven ventilation system is required for the BE2136 Series Blodgett conveyorized electric ovens. The minimum hood canopy dimensions are outlined below. Local codes and conditions vary greatly from one area to another and must be complied with. Following are the suggested requirements for good ventilation. Please remember these are recommendations or guidelines, you may have a special condition or problem that will require the services of a ventilation engineer or specialist. Proper ventilation is the oven owner’s responsibility. Improper ventilation can inhibit oven performance. It is recommended that the ventilation and duct work be checked out every three months. Grease filters in the intake of the hood may be required by local codes. VENTILATION HOOD The rate of air flow exhausted through the ventilation system is generally between 1400 and 2500 cu. ft./min. (40 and 70 m 3 /min), but may vary depending on the oven configuration and hood design. To avoid a negative pressure condition in the kitchen area, return air must be brought back to replenish the air that was exhausted. A negative pressure in the kitchen can cause heat related problems to the oven components as if there were no ventilation at all. The best method of supplying return air is through the heating, ventilation and air conditioning system. Through they system, the air can be temperature controlled for summer and winter. Return air can be brought in directly from outside the building, but detrimental affects can result from either extreme seasonal hot and cold temperature from the outdoors. NOTE: Return air from fan driven system within the hood must not blow at opening of bake chamber or poor oven baking performance will result. Figure 2-10. Vent Hood 16
III. ELECTRICAL CONNECTION INFORMATION FOR BE2136-SERIES OVENS. WARNING Authorized supplier personnel normally accomplish the connections for the ventilation system, electric supply, and gas supply, as arranged by the customer. Following these connections, the factory-authorized installer can perform the initial startup of the oven. Check the oven data plate (Figure 2-11) before making any electric supply connections. Electric supply connections must agree with data on the oven data plate. NOTE: The electric supply installation must satisfy the requirements of the appropriate statutory authority, such as the National Electrical Code (NEC), ANSI/NFPA70, (U.S.A.); the Canadian Electrical Code, CSA C22.2; the Australian Code AG601; or other applicable regulations. A fused disconnect switch or a main circuit breaker (customer furnished) MUST be installed in the electric supply line for each oven; it is recommended that this switch/ circuit breaker have lockout/tagout capability. The electric supply connection must meet all national and local electrical code requirements. Copper is the recommended material for the electrical supply conductors. SECTION 2 INSTALLATION IV. ELECTRIC SUPPLY FOR ELECTRICALLY HEATED OVENS Power requirements for electrically heated ovens are usually 208 - 240VAC, 3-phase, 4-wire (3 ‘hot’, 1 ground), although ovens built for export can have power requirements of 380VAC and 480VAC. (These ovens have a 5- wire system.) A 2″ (51mm) diameter cutout/hole in the back of the machinery compartment provides access for the electrical supply connections. Using flexible cable(s) for the electrical power supply conductors requires a 2″ (51mm) strain-relief fitting (not furnished) to enable safe access to the terminal block from which oven power is distributed. The supply conductors must be of the size and material (copper) recommended to provide the current required; (refer to the data plate for the ampere specifications). The electric current rating for each conductor supplying a BE2136-Series Oven must comply to local and national codes. Typical specifications for each BE2136-Series Oven are 208V or 240V, 3-phase, 4-wire, 60-ampere, 17kW; this oven requires 60-ampere service. A BE2136-Series Double Oven (Figure 1-2) installation would require two 60-ampere service connections, one for each oven; the 17kW power consumption also doubles for such an installation to 34kW. The 208V or 240VAC electrically heated oven uses two legs of the supplied power to provide 208V or 240VAC power for the oven control circuitry. Figure 2-11. Typical Electric Oven Data Plate Figure 2-12. Junction Connection Box 17
- Page 2 and 3: IMPORTANT WARNING: IMPROPER INSTALL
- Page 5 and 6: TABLE OF CONTENTS Page TABLE OF CON
- Page 7 and 8: SECTION 1 DESCRIPTION SECTION 1 DES
- Page 9 and 10: II. PRINCIPLE OF AIR FLOW The fan-s
- Page 11 and 12: III. COMPONENT FUNCTION (Figure 1-6
- Page 13 and 14: SECTION 1 DESCRIPTION Figure 1-8. C
- Page 15 and 16: SECTION 2 INSTALLATION SECTION 2 IN
- Page 17 and 18: SECTION 2 INSTALLATION Figure 2-1 -
- Page 19 and 20: SECTION 2 INSTALLATION Figure 2-6.
- Page 21: UTILITY ROUGH-IN DIMENSIONS AND POS
- Page 25 and 26: SECTION 3 OPERATION SECTION 3 OPERA
- Page 27 and 28: SECTION 3 OPERATION E. Conveyor The
- Page 29 and 30: SECTION 3 OPERATION D C B A LOCATIO
- Page 31 and 32: SECTION 3 OPERATION "SP LOCK" Light
- Page 33 and 34: SECTION 4 MAINTENANCE SECTION 4 MAI
- Page 35 and 36: II. MAINTENANCE - MONTHLY NOTE: The
- Page 37 and 38: B. Air Fingers Disassembly For Clea
- Page 39 and 40: 4. Replace the air fingers by pushi
- Page 41 and 42: E. Reinstall End Plugs 1. Reinstall
- Page 43 and 44: H. Conveyor Belt Link Removal 1. Us
- Page 45 and 46: 4. Reassemble conveyor drive chain
- Page 47 and 48: D. Split-belt Conveyor Shaft Cleani
- Page 49 and 50: 12. Slide shaft assembly to right s
- Page 51 and 52: SECTION 5 TROUBLESHOOTING SECTION 5
- Page 53 and 54: SECTION 6 - PARTS LIST SECTION 6 PA
- Page 55 and 56: SECTION 6 PARTS LIST OVEN PANELS, W
- Page 57 and 58: SECTION 6 PARTS LIST CONTROL PANEL
- Page 59 and 60: SECTION 6 PARTS LIST BLOWER AND SHR
- Page 61 and 62: SECTION 6 PARTS LIST CONVEYOR P/N -
- Page 63 and 64: SECTION 6 PARTS LIST SPLIT BELT CON
- Page 65 and 66: SECTION 6 PARTS LIST MACHINERY COMP
- Page 67 and 68: SECTION 7 ELECTRICAL SCHEMATICS SEC
- Page 69 and 70: SECTION 7 ELECTRICAL SCHEMATICS Wir
- Page 71 and 72: NOTES SECTION 7 ELECTRICAL SCHEMATI
SECTION 2<br />
INSTALLATION<br />
II. VENTILATION GUIDELINES<br />
A mechanically driven ventilation system is required for<br />
the BE2136 Series Blodgett conveyorized electric ovens.<br />
The minimum hood canopy dimensions are outlined below.<br />
Local codes and conditions vary greatly from one area to<br />
another and must be complied with. Following are the<br />
suggested requirements for good ventilation. Please remember<br />
these are recommendations or guidelines, you<br />
may have a special condition or problem that will require<br />
the services of a ventilation engineer or specialist. Proper<br />
ventilation is the oven owner’s responsibility. Improper<br />
ventilation can inhibit oven performance. It is recommended<br />
that the ventilation and duct work be checked out<br />
every three months. Grease filters in the intake of the hood<br />
may be required by local codes.<br />
VENTILATION HOOD<br />
The rate of air flow exhausted through the ventilation<br />
system is generally between 1400 and 2500 cu. ft./min.<br />
(40 and 70 m 3 /min), but may vary depending on the oven<br />
configuration and hood design. To avoid a negative<br />
pressure condition in the kitchen area, return air must be<br />
brought back to replenish the air that was exhausted. A<br />
negative pressure in the kitchen can cause heat related<br />
problems to the oven components as if there were no<br />
ventilation at all. The best method of supplying return air<br />
is through the heating, ventilation and air conditioning<br />
system. Through they system, the air can be temperature<br />
controlled for summer and winter. Return air can be<br />
brought in directly from outside the building, but detrimental<br />
affects can result from either extreme seasonal hot and<br />
cold temperature from the outdoors.<br />
NOTE: Return air from fan driven system within the hood<br />
must not blow at opening of bake chamber or poor oven<br />
baking performance will result.<br />
Figure 2-10. Vent Hood<br />
16
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