Steam Injection - Blodgett 901 Base Installation And Operation Manual

STEAM INJECTION

As an optional feature, all 900 Series ovens may be
supplied with steam jets for baking hard rolls, and
vienna, french or other hard crusted breads. This
item is also available as a kit which may be in-
stalled in the field. To a baker, steam actually
means an atmosphere of water vapor. Therefore,
it is very important that the steam be low pressure
(2-1/2 to 3 PSI), that condensate be taken from the
steam line before it enters the oven, and that the
steam be sufficiently saturated to give the vapor
cloud effect required.
At least one quarter boiler horsepower for all large
900 Series compartment (42" x 32") or two small
900 Series compartments (33" x 22") is recom-
mended. Several firms manufacture electric and
gas fired steam generators ranging in size from
1/2 boiler horsepower upward. If the steam gener-
ator is mounted adjacent to the oven, line trans-
mission losses will be insignificant. If the steam
source is located a considerable distance from the
oven, line transmission losses must be consid-
ered in determining the proper size of the steam.
Please refer to the accompanying diagram for the
recommended installation of the steam injection
system.
WARNING!!
Gas Flame in oven must be turned off
when steam is in use.
Installation
3/8" steam connection
on back of oven
Steam
Separator,
make from
1-1/2" pipe -
12" long.
Hand Operated
Valve
NOTES:
1. 3/8" Control Valve. Use dial type handle
to obtain uniform bake-to-bake results
2. Ideal steam condition at this valve,
2-3#PSI, 224-230 F.
7
Oven Assembly
3/8" Pipe
1/2" Riser
See Note 1
Pressure
Gauge
See
Note 2
1/2" Riser
3/4" Minimum
Boiler
From
Pressure
Steam Source
Reducing
Valve
To Drain
Trap
Figure 5
Water
Level