Blodgett SC-10DS Installation, Operation And Maintenance Manual
Blodgett direct steam convection steamer installation operation maintenance sc-6ds,sc-10ds, sc-16ds
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Also See for SC-10DS:
- Brochure & specs (12 pages) ,
- Specifications (2 pages) ,
- Parts list (9 pages)
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Summary of Contents for Blodgett SC-10DS
- Page 1 SC-6DS,SC-10DS and SC-16DS DIRECT STEAM CONVECTION STEAMER INSTALLATION – OPERATION – MAINTENANCE BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183 S00048 Rev C (12/08)
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Page 2: Important Notes
IMPORTANT NOTES FOR INSTALLATION AND OPERATION It is recommended that this manual be read thoroughly and that all instructions be followed carefully. This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death. -
Page 3: Table Of Contents
TABLE OF CONTENTS DESCRIPTION Important Notes 1.0 Service Connections 2.0 Installation Instructions 3.0 Operating Instructions 4.0 Periodic Maintenance 5.0 Troubleshooting 6.0 Cooking Chart PAGE... -
Page 4: Service Connections
2 EQUALLY SPACED Ø 7/16" [11mm] HOLES ON 2.5 [63] B.C. 24 [610] 15.25 [387] 2 [51] 2.75 [70] 0 [0] 3.5 [89] 2.5 [64] 0 [0] 10 [254] 1.5 [38] 9.5 [241] 20.5 [521] SC-6DS & SC-10DS TOP VIEW SC-16DS TOP VIEW... -
Page 5: Installation Instructions
2.0 INSTALLATION INSTRUCTIONS Ideally an exhaust system should be located directly above the appliance to exhaust steam and heat generated by the appliance. 1. Set the unit in place and level using a spirit level. 2. Ascertain that a floor drain (open gap) is convenient to the appliance drain. 3. - Page 6 INFORMATION TO STEAM FITTER 1. Each cooking compartment requires approximately 1 BHP (34.5 lbs of steam per hour) to operate satisfactorily. 2. Assuming availability of 30 psi supply steam pressure immediately to the appliance, then pipe sizes of ½" or 3/4" or 1" will deliver respectively 90, 165 or 385 lbs. of steam per hour to the appliance Heat Exchanger.
- Page 7 Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 = 79.6 feet. Since each 10 feet is equivalent to 1 psi pressure loss, 79.6 feet is equivalent to approximately 32 psi from an original Boiler supply of 40 psi.
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Page 8: Operating Instructions
3.0 OPERATING INSTRUCTIONS CAUTION: Live steam and accumulated hot water in the compartment may be released when the door is opened START-UP Start-up procedures for the steamer must be completed once daily prior to operation. 1. Turn on the water and steam supply to the appliance. 2. -
Page 9: Periodic Maintenance
4.0 PERIODIC MAINTENANCE Never spray water into electric controls. CLEANING 1. Keep exposed cleanable areas of unit clean at all times. 2. Thoroughly wash oven cavities, door liners, and pan racks at the end of each day or as required with a mild detergent and water to prevent bacterial growth and odors. 3. -
Page 10: Cooking Chart
6.0 COOKING CHART The following table lists suggested cooking times and weights. These times, which will vary depending on initial product temperature, size, shape, etc., are approximate and should be adjusted to suit your operation. PRODUCTS TO BE COOKED IN SOLID PANS Product Eggs, Scrambled Rice, Long Grain (Cover with 4 cups water/lb) - Page 11 PRODUCTS TO BE COOKED IN PERFORATED PANS Product Clams Frozen Fresh, Cherrystone King Crab, Frozen Claws Legs Lobster Tail, Frozen Lobster, Live, 10" - 12" Salmon Fillets, Frozen, 8 oz Each Scallops, Fresh Scrod Fillets, Fresh Eggs Hard Cooked Soft Cooked Soft Yolk for Caesar Salad Chicken, Breasts, Legs, Thighs Turkey, Frozen...
- Page 12 PRODUCTS TO BE COOKED IN PERFORATED PANS Product Brussel Sprouts, Frozen Cabbage, Fresh, 1/6 Cut Carrots Baby Whole, Frozen Crinkle Cut, Frozen Sliced, Fresh Cauliflower, Flowerettes Frozen Fresh Celery, 1" Diagonal Cut Corn Yellow Whole Kernel, Frozen Cobbettes, Frozen Corn-On-Cob, Fresh Peas, Green Potatoes, Whole Russet Spinach...