Steam Injection - Blodgett 901 Installation And Operation Manual

STEAM INjECTION

As an optional feature, all 900 Series ovens may be sup-
plied 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 installed 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 Se-
ries compartments (33" x 22") is recommended. Several
firms manufacture electric and gas fired steam genera-
tors ranging in size from 1/2 boiler horsepower upward.
If the steam generator is mounted adjacent to the oven,
line transmission losses will be insignificant. If the steam
source is located a considerable distance from the oven,
line transmission losses must be considered in determin-
ing the proper size of the steam. Please refer to the ac-
companying diagram for the recommended installation of
the steam injection system.
WARNING!!
Gas Flame in oven must be turned off when
steam is in use.
3/8" steam connection
on back of oven
Steam
separator,
make from
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
Installation
Oven Assembly
3/8" pipe
1/2" riser
See Note 1
Pressure
gauge
See Note 2
1/2" riser
3/4" minimum
Boiler
Pressure From steam
reducing source
valve
To drain
Trap
Figure 5
Water level