Delivery And Location - Blodgett 901 Installation And Operation Manual

Installation

Delivery and Location

DELIVERY AND INSPECTION
All Blodgett ovens are shipped in containers to prevent
damage. Upon delivery of your new oven:
• Inspect the shipping container for external damage.
Any evidence of damage should be noted on the
delivery receipt which must be signed by the driver.
• Uncrate the oven and check for internal damage.
Carriers will accept claims for concealed damage if
notified within fifteen days of delivery and the ship-
ping container is retained for inspection.
The Blodgett Oven Company cannot assume responsibil-
ity for loss or damage suffered in transit. The carrier as-
sumed 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 between
the oven and any combustible or non-combustible con-
struction.
• Oven body right side - 6" (15cm)
• Oven body left side - 6" (15cm)
• Oven body back - 6" (15cm)
• Oven body bottom - 6" (15cm)
Area must be accessible for proper servicing.
NOTE: On gas models, routine servicing can usually be
accomplished within the limited movement pro-
vided by the gas hose restraint. If the oven needs
to be moved further from the wall, the gas must
first be turned off and disconnected from the oven
before removing the restraint. Reconnect the re-
straint after the oven has been returned to its nor-
mal position.
It is essential that an adequate air supply to the oven be
maintained to provide a sufficient flow of combustion and
ventilation air.
• Place the oven in an area that is free of drafts.
• Keep the oven area free and clear of all combus-
tibles such as paper, cardboard, and flammable
liquids and solvents.
• Do not place the oven on a curb base or seal to a
wall. Either condition will restrict the proper flow of
combustion and ventilation air resulting in damage to
the oven.
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