Blodgett SG3240E 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 plus a 6" overhang. 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
77" (196 cm)
Figure 3
7
Installation
Oven Location and Ventilation
General export and Australian 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
72" (182 cm)
24"
(61 cm)
14.2"
(36.1 cm)
Triple Stack --- 2" (5.1 cm)
Double Stack --- 17.25" (43.8 cm)
Single Stack --- 23.25" (59 cm)
0" (0cm) if wall or
6" (15.2 cm)