Ventilation - Blodgett 1048 Installation Operation & Maintenance

Blodgett gas deck ovens are direct fired. Heat and flue
products from the burners are introduced directly into the
baking compartment. As a result, improper venting can
have a detrimental effect on the baking characteristics
of the oven. A properly designed ventilation system will
allow the oven to function properly, while removing un-
wanted vapors and products of combustion from the op-
erating area.
This oven may be vented using either:
• A mechanically driven, canopy type, exhaust hood,
or
• A direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
"Standard for the Installation of Equipment for the Re-
moval of Smoke and Grease Laden Vapors from Com-
mercial Cooking Equipment", NFPA-96-Latest Edition.
General export installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments 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 distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.
The Blodgett Oven Company cannot assume responsibil-
ity for loss or damage suffered as a result oF improper
installation.
WARNING:
Failure to properly vent the oven can be haz-
ardous to the health of the operator and may
result in operational problems, unsatisfactory
baking and possible damage to the equipment.
Damage sustained as a direct result of improp-
er ventilation will not be covered by the Manu-
facturer's warranty.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood is the
preferred method of ventilation.
The hood should be sized to completely cover the equip-
ment plus an overhang of at least 6" (15 cm) on all sides
not adjacent to a wall. The distance from the floor to the
lower edge of the hood should not exceed 7' (2.1m).
The capacity of the hood should be sized appropriately
with provisions for an adequate supply of make up air.
Capacity is generally expressed in ft3/min (CFM). 1 CFM
of natural gas burned with just enough air for complete
combustion produces 11 CFM of combustion products.
In virtually all appliances some excess air is used. This
volume of excess air is added to the flue products flow-
ing from the appliance.
NOTE: Consult your local exhaust hood contractor for
your specific installation.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft
diverter. Install the draft diverter as follows:
1. Place the diverter over the flue connector with the
open area facing the front of the oven.
2. Secure both ends with the sheet metal screws pro-
vided.
7
Installation

Ventilation

Draft Diverter
Front of Oven
Figure 5