Blodgett Zephaire-240E Plus Mode d'emploi
- Taper
- Mode d'emploi
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183
PN 52789 Rev B (7/10)
E 2009 - G.S. Blodgett Corporation
ZEPHAIREĆ240E PLUS
CONVECTION OVEN
INSTALLATION - OPERATION - MAINTENANCE
ZEPHAIREĆ240E PLUS
FOURS À CONVECTION
MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN
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.
AVERTISSEMENT
Ne pas entreposer ni utiliser de l'essence ni d'autres vapeurs ou liquides inflamĆ
mables dans le voisinage de cet appariel, ni de tout autre appareil.
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.
The information contained in this manual is important for the proper installation,
use, and maintenance of this oven. Adherence to these procedures and instrucĆ
tions will result in satisfactory baking results and long, trouble free service.
Please read this manual carefully and retain it for future reference.
Les informations données dans le présent manuel sont importantes pour installer,
utiliser et entretenir correctement ce four. Le respect de ces instructions et procéĆ
dures permettra d'obtenir de bons résultats de cuisson et une longue durée de serĆ
vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir
vous y reporter à l'avenir.
Errors: Descriptive, typographic or pictorial errors are subject to correction. SpecificaĆ
tions are subject to change without notice.
Erreurs:Les erreurs de description, de typographie ou d'illustration font l'objet de
corrections. Les caractéristiques sont sujettes 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 Service Agency's Address:
Adresse de votre agence de service:
Model/Modèl:
Serial 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:
Table of Contents/Table des Matières
Installation
Oven Description and Specifications 2. . . .
Delivery and Location 3. . . . . . . . . . . . . . . . .
Utility Connections -
Standards and Codes 4. . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . .
NSF Bolts 5. . . . . . . . . . . . . . . . . . . . . . . . . .
Leg Attachment 6. . . . . . . . . . . . . . . . . . . . .
Caster Assembly 6. . . . . . . . . . . . . . . . . . . .
Double Section Assembly 7. . . . . . . . . . . .
Oven Leveling 7. . . . . . . . . . . . . . . . . . . . . .
Operation
Oven Control 8. . . . . . . . . . . . . . . . . . . . . . . . .
General Guidelines for
Operating Personnel 9. . . . . . . . . . . . . . . . . .
Suggested Times and Temperatures 10. . . .
Maintenance
Cleaning and Preventative Maintenance 11.
Troubleshooting Guide 12. . . . . . . . . . . . . . . .
Installation
Description et Spécifications du Four 14. . . .
Livraison et Implantation 15. . . . . . . . . . . . . . .
Branchements de Service - Normes et
Codes 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Montage du Four 17. . . . . . . . . . . . . . . . . . . . .
Boulons NSF 17. . . . . . . . . . . . . . . . . . . . . . .
Assemblage des Pieds 18. . . . . . . . . . . . . . .
Montage des Roulettes 18. . . . . . . . . . . . . .
Montage de la Section Double 19. . . . . . . .
Mise à Niveau du Four 19. . . . . . . . . . . . . . .
Utilisation
Commande de Four 20. . . . . . . . . . . . . . . . . .
Consignes Générales à l'Intention
des Utilasateurs 22. . . . . . . . . . . . . . . . . . . . . .
Durées et Températures Suggérées 23. . . . .
Entretien
Nettoyage et Entretien Préventif 24. . . . . . . .
Guide de Détection des Pannes 25. . . . . . . .
Installation
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 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 Pattern for
Blodgett Electric Convection Ovens
Figure 1
ZEPHAIREĆ240E PLUS SPECIFICATIONS
KW/Section
HZ
Volts
Phase
Amperes
Electrical
Connection
KW/S
ec
ti
on
HZ
V
o
lt
s
Ph
ase
L1 L2 L3 N
C
onnec
ti
on
AWG*
11 60 208 1 51 0 51 - 6
11 60 208 3 31 29 29 - 8
11 60 220Ć240 1 44 044- 6
11 60 220Ć240 3 26 24 24 - 8
11 60 480 3 14 13 13 - 12
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.
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 damĆ
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
D Uncrate 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.
The Blodgett Oven Company cannot assume
responsibility for loss or damage suffered in
transit. The carrier assumed full responsibility
for delivery in good order when the shipment
was accepted. We are, however, prepared to
assist you if filing a claim is necessary.
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.
D Oven body right side - 0" (0 cm)
D Oven body left side - 0" (0 cm)
D Oven body back - 0" (0 cm)
D Oven body bottom - 4Ć1/2" (11.4 cm)
Adequate clearances must be available for servicĆ
ing.
D Keep the oven area free and clear of all combusĆ
tibles such as paper, cardboard, and flammable
liquids and solvents.
D 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 Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONĆ
TAINED HEREIN ARE FOR THE USE OF QUALIĆ
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.
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:
D the 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 National ElecĆ
trical Code, ANSI/NFPA 70-Latest Edition and/or
Canadian National Electric Code C22.2 as applicaĆ
ble.
Appliance is to be installed with backflow prevenĆ
tion in accordance with applicable federal, provĆ
ince and local codes.
General export 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
Oven Assembly
NSF BOLTS
These bolts are required by NSF to block any exĆ
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 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 Stacked Units Units without back panels
Figure 2
Installation
6
Oven Assembly
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. Secure each leg usĆ
ing two 1/2" bolts.
NOTE: 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
Figure 3
CASTER ASSEMBLY
NOTE: Install the locking casters on the front of
the oven. Install the nonĆlocking casters on
the back of the oven.
Casters for Single and Double Stacked Ovens:
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 large hex nut to secure the castĆ
ers.
Adjustable
Leg Foot
Caster Assembly
Figure 4
Low Profile Casters for Double Stacked Ovens:
1. Align the three holes in each caster assembly
plate with those in the oven bottom. Secure
each caster using three 1/2" bolts.
Figure 5
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 reĆ
maining 5/16" bolts shipped with the ovens.
4. Attach the flue connector.
WARNING!!
When stacking ovens be sure to remove
the single oven flue boxes prior to attachĆ
ing threeĆpiece connector.
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
Figure 6
Operation
8
Oven Control
LIGHTS
ON
OFF
COOL
DOWN
MAN
AUTO
BLOWER
31
2
4
5
6
HI
OFF
LOW
Figure 7
The information contained in this section is proĆ
vided for the use of qualified operating personnel.
Qualified operating personnel are those who have
carefully read the information contained in this
manual, are familiar with the functions of the oven
and/or have had previous experience with the opĆ
eration of the equipment described. Adherence to
the procedures recommended herein will assure
the achievement of optimum performance and
long, troubleĆfree service.
CONTROL DESCRIPTION
1. CAVITY LIGHTS ON/OFF - Operates the
oven cavity lights.
2. 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.
3. COOL DOWN SWITCH - 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.
4. OVEN READY LIGHT Ć When lit indicates eleĆ
ments are heating. When the light goes out
the oven has reached operating temperature.
5. THERMOSTAT Ć Controls the temperature at
which the oven will operate. Temperatures
can range from 200Ć500_F (93Ć260_C).
6. COOK TIMER Ć Used to time the length of the
cooking operation. When the set time expires,
a buzzer will sound.
OPERATION
1. Set the COOL DOWN switch (3) to the AUTO
position. Turn the THERMOSTAT (5) to the deĆ
sired operating temperature.
2. Set the BLOWER SWITCH (2) to the HI posiĆ
tion. When the OVEN READY light (4) goes
out, load the product and set the COOK TIMĆ
ER (6).
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. Set the BLOWER SWITCH (2) to the LO
position. Turn the COOL DOWN SWITCH (3)
to the MAN position. Make sure that the door
is open.
4. Turn the oven off by setting the BLOWER
SWITCH (2) to the OFF position.
Operation
9
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
Preheating the oven
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. Set the thermostat
to the cook temperature after the product is
loaded.
NOTE: For frozen product, preheat the oven 100_F
(56_C) above the cook temperature.
Cook Temperatures
Generally, cook temperatures should be 50_F
(28_C) lower than deck or range oven recipes.
Use this as a starting point and adjust the temperĆ
ature as necessary. If the edges of the product are
done but the center is raw, or if there is color variaĆ
tion, reduce the thermostat setting another
25Ć50_F (14Ć28_C). Continue to reduce the cook
temperature on successive loads until the desired
results are achieved.
NOTE: Cooking at excessive temperatures will
not reduce cook time, it will produce unĆ
satisfactory baking and roasting results.
Cook Time
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.
NOTE: 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 10 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.
Use the Pulse Plus feature to allow light or liquid
product to set in the pan and to avoid rippling toĆ
wards the fan. If your oven is not equipped with
this feature 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. Set the thermostat to the baking temperature.
4. Turn the oven off.
5. Allow the product to set for 5-7 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.
Lights
Turn the oven lights off when not viewing the prodĆ
uct. Leaving the lights on for extended periods of
time shortens the bulb life considerably.
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 (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 (2
1
/
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 Seafood
Halibut Steaks, Cod Fish (frozen 5 oz)
Baked Stuffed Lobster (2
1
/
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
Cheese
Macaroni & Cheese Casserole
Melted Cheese Sandwiches
350_F (175_C)
400_F (205_C)
30 mins.
8 mins.
5
10
Potatoes
Idaho Potatoes (120 ct.)
Oven Roasted Potatoes (sliced or diced)
400_F (205_C)
325_F (165_C)
50 mins.
10 mins.
5
5
Baked Goods
Frozen Berry Pies (22 oz)
Fresh Apple Pie (20 oz.)
Pumpkin Pies (32 oz.)
Fruit Crisp
Bread (24 Ć 1 lb. loaves)
Southern Corn Bread
Baking Soda Biscuits
Brown & Serve Rolls
Sheet 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
NOTE: 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.
Maintenance
11
Cleaning and Preventative Maintenance
CLEANING THE OVEN
WARNING!!
Always clean the unit when it is cold.
WARNING!!
Be sure to read and follow the MSDS or
safety instructions on the bottle for your
oven cleaner.
Cleaning the Exterior
1. Saturate a cloth with stainless steel cleaner
and wipe down the exterior.
NOTE: Heat tint and heavy discoloration may
be removed with any nonĆcaustic
commercial oven cleaner.
2. Dry the oven with a clean cloth.
Cleaning the Oven Interior
1. Remove the racks, rack supports and blower
wheel cover (back panel) from the oven. Soak
the parts in a solution of ammonia and water.
NOTE: To remove the blower wheel cover
loosen the screws in each corner.
Then lift up and out.
2. The porcelain interior can be cleaned with any
commercial oven cleaner. Be sure caustic
cleaning compounds DO NOT come in conĆ
tact with the temperature probe, heating eleĆ
ment, and blower wheel. Let the cleaner sit for
10Ć20 minutes or the length of time recomĆ
mended on your cleaner.
3. Wipe out the cleaner with a wet cloth.
4. Reinstall the racks, rack supports and blower
wheel cover.
Weekly Cleaning
Be sure the air intake (cooling fan) behind the oven
is free of all lint, grease or other air flow inhibitors.
Keeping the air intake free of obstructions will exĆ
tend the life of the oven components.
PREVENTATIVE MAINTENANCE
The best preventative maintenance measures are,
the proper installation of the equipment and a proĆ
gram for routinely cleaning the ovens.
Annual Maintenance
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 disconnect the appliance from the
power supply before servicing or cleanĆ
ing.
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 OVEN ON.
S Set to desired cook temperature.
S Close doors.
SYMPTOM: Oven does not come to ready.
S The oven has not reached preheat temperature.
S Internal problem with main temperature control.
S Wait for oven to reach preheat temperature.
S *
SYMPTOM: Convection fan does not run.
S Oven is not plugged in.
S Circuit breaker tripped.
S Doors are open
S Plug in electrical supply cord.
S Reset the breaker.
S Close doors.
SYMPTOM: General baking problems.
S Thermostat out of calibration. 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 disconnect the power supply before cleaning or servicing the oven.
13
ZephaireĆE240
Fours à Convection
Manuel D'Installation - Utilisation - Entretien
Installation
14
Description et 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 de l'air dans les fours à convection
Figure 1
SPÉCIFICATIONS DE ZEPHAIREĆ240E PLUS
KW par HZ Tension Phase
Ampères
Connexion
électrique
KW
par
section de
four
HZ
Tension
Phase
L1 L2 L3 N
électrique
(calibre
minimum)*
11 60 208 1 51 0 51 - 6
11 60 208 3 31 29 29 - 8
11 60 220Ć240 1 44 044- 6
11 60 220Ć240 3 26 24 24 - 8
11 60 480 3 14 13 13 - 12
* 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 et Implantation
LIVRAISON ET INSPECTION
Tous les fours sont expédiés en conteneurs. A la
réception de votre four Blodgett vous devez:
D Vérifier 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.
D Sortir 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 Blodgett Oven Co., n'est pas responsable
des dégâts subis pendant le transport. Le
transporteur est seul responsable de la livraiĆ
son du matériel en bon état lorsque l'expédiĆ
tion a été acceptée. Néanmoins, nous sommes
à votre disposition pour vous aider à composer
votre dossier de 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.
D Côté droit du four - 0 cm (0 po)
D Côté gauche du four - 0 cm (0 po)
D Arrière du four - 0 cm (0 po)
D Dessous du four - 11.4 cm (4Ć1/2 po)
À dégagements proportionnés doivent être
disponibles pour l'entretien.
D Maintenez la zone du four libre et dégagée de
tous matériaux combustibles tels que le papier,
le carton, ainsi que les liquides et solvants
inflammables.
D NE placez PAS le four sur un socle à bordure.
L'une comme l'autre de ces installations gênera
la circulation d'air vers le compartiment de comĆ
bustion et empêchera une bonne ventilation
des moteurs de soufflantes.
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
Branchements de Service - Normes et Codes
LES CONSEILS D'INSTALLATION ET
D'ENTRETIEN CONTENUS DANS CE MANUEL
NE S'ADRESSENT QU'Á UN PERSONNEL
QUALIFIÉ. UN PERSONNEL NON QUALIFIE
PEUT SE BLES SER ET/OU ABÎMER LE FOUR
LORS DE SON INSTALLATION ET/OU SON
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:
D l'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 et au Canada
La mise en service doit respecter les normes locaĆ
les ou, en l'absence de tels normes, les règleĆ
ments suivants : National Electrical Code, ANSI/
NFPA 70 - dernière édition ou le Code canadien
de l'électricité CSA C22.1, selon le cas.
L'appariel doit etre installe avec l'empechement
de refoulement selon les codes federale,
provincial et locaux.
Généralités concernant les installations à
l'exportation
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. S'il n'y a pas de
distributeur local, appeler la Blodgett Oven
Company au 0011Ć802Ć860Ć3700.
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