Blodgett SG2136E Installation Operation & Maintenance page 11

NOTE: In NO case should supply air blow at or
near the cooking chamber openings as
that would adversely affect the cooking
consistency and the reliability of the oven.
The hood should be sized to completely cover the
equipment plus an overhang of at least 6" (15cm)
on all sides not adjacent to a wall. It may be allow-
able in some jurisdictions to cover just the baking
chamber, 36" (91.4cm) plus a 6" (15cm) over-
hang. The distance from the floor to the lower
edge of the hood should not exceed 7' (2.1m). See
Figure 3.
U.S. and Canadian installations
Refer to your local ventilation codes. Require-
ments may vary by city, county, province or state.
In the absence of local codes, refer to the National
ventilation code titled, "Standard for the Installation
of Equipment for the Removal of Smoke and
Grease Laden Vapors from Commercial Cooking
Equipment", NFPA-96-Latest Edition.
6" (15.2 cm)
Minimum
3" (7.6 cm)
Minimum
64" (162.5 cm)
(22.7 cm)
Triple Stack --- 6.5" (17 cm)
Double Stack --- 17.5" (44.5 cm)
Single Stack --- 23.5" (59.7 cm)
Figure 3
7
Installation
Oven Location and Ventilation
Australia and 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 dis-
tributor, please call the Blodgett Oven Company at
0011-802-860-3700.
WARNING:
Failure to properly vent the oven can be
hazardous to the health of the operator
and may result in operational problems,
unsatisfactory baking and possible dam-
age to the equipment.
Damage sustained as a direct result of im-
proper ventilation will not be covered by
the Manufacturer's warranty.
6" (15 .2cm)
Minimum
60"
(152.4 cm)
20"
(50.8 cm)
9"
0" (0cm) if wall or 6" (15.2 cm)