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Building Permit #438-11 - 554 Turnpike Street 11/22/2010
r� TOWN OF NORTH ANDOVER 10 APPLICATION FOR PLAN EXAMINATION * _ Date Received permit NO: _ �SSgcHus�� )ate Issued: all � . IMPORTAI�TT•Applicant must complete items on this page ;'{r�;E•.> .rt-L:..�c-+- - ;:4,. .s.�.-"%i rL.�sF .•caw' ;;�., c';,� _ ,-1t .i-:-_w...=- - ':r3ra�=_vim=,. - ,.-'.-,., .�^- '- .,'F:.. 3rd -'_,'-`� ^ct:k•".- -- `^r"_4r�e=�'.i.", 'P_ ��n �• c(y`. - y -_ :r._IT - - •J yY'•' `.i4w{4' - L�i , _ - - .,tri,.. S!L _ - b` r¢� Erb; - '•'� - - --- - - ".�•:":�:,a -'•.s'.=^`.:3>.. r_Y�•- -c;5'- «,.4r-1' ::JF.,i ..:Pa. _ ii..,'G-P,. - - c �1�:. ,-Ory_ _,a•:-._ - ,J._ - - =sr'F-u`,",m=.. '�3'r. ��`� �-• •��,'±a�;J_,r` "'"t:"�N urr. -:,•- _._.y3�,,�. .t�' -.��. �.�,,,,. ,� - ''�_:' _•rr�ir' ..y.,",.e,. 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Yo.«.'a- _:i'.. :E ..ryr.'^�"r 4.+.r b pa-F� - :,,r_�r"' ,-,.,-�'ki?''-wry:FFtj;,fiL*,_ a�,.:•.u.,, •M,4.: :v+r'r..,rt__,� ..;}>;�K...- ,:a;..fes,.-:•.'15{.ri;•h+�,:io.`.��'�.'.if�`..-�.~�-n- zavy�„? r-n- ��-•.M2-.v- .A� ter;+--�. ;a•:. `'vs.•�G�tr, �cJ'..-#�''n'Y`~ I. -t*1=zt",�-;,;, '.frt".�J, r;(•'«..r;•r.^,•=cc w4'S_,c„r:�,::.^.:.:.. .,•'Sy � '� .:i'-`..av,.k. .:� �= �� ��'.nrd:::�.�rs_'a_..�,,-_._.,Vi,�_.�ra=-,f`.E� md,'-"�,r�- -�..� h - .=:?-,:� u✓a,�vi -:_�.r=�t-1m"--ay:..•icc'.__::.: -'-,:�.t�+ .:.yydr`F' - x•. _ �.� �,:i,.i-,rw-uat:-i.'. 'F%5:='�!': _r,.rrd•'`ws:r,�: - - a2F-a-:t .���?_y:.�1,,-._',:: - -i�r�gr" �. �' 'Slr��.�.-rJ31al�%'y iC7L�i�d.:v'�Ay��,�.4'��� � ar.-✓r'i;5 ii.-r-.:..:•� -,a�T _ ���-T-J>t.�`-je�e:_'"...'�-.^"1'::.�,4c-_ .��4 r,. __ ARCH ITECT/ENGINEE ^ , Phone., e: .163 - Address: 163 -Address: 1?0y `I �.5' �i/t`rr/1c-�/ � ri�o�7 Reg. No. ` FEE SCHEDULE.,BULDING PERMIT:$12.00 PER$1000.00 OF THE TOTAL ESTIMATED COST BA ED ON$925.00 PER S.F Total Project Cost: $ FEE: $ qvD Check No.: Receipt No.: 3e. -21 NOTE: Per sons contracting with unregistered contractors do not have access to the guaranty fund _ - _s =1"�j_ r-.=_ .` -'S'_r ...+•}.�_ _ _v-j ..�. .-,•,..,rSt•-,,',e,"" .^_ .. 4`4 a n, y' - '�`;'-.•F.`r4-r•4'� / /' _ '"� :�,.. iii`-miE�oTv0 en la. -_._...�.t til.�..,r„• OPEN ALL HOLIDAYS Cakes Decorated for all occasions Having a party or family get together? We send a truck from our full line bakery everyday by noon. Frosted round cakes Place your order a day in advance for any of our bakery products. Serves Van Choc or marble sm 10-12 $15.00 $16.00 CALL THE BAKERY 978-682-7754 Med 14-18 $21.00 $22.00 We can answer all your questions Lg 20-24 $29.00 $31.00 • Cakes for all occasions • Italian cookies boxed or trayed &wrapped M • Assorted hand rolled Italian breads Whip cream round cakes • Mini pastry trays erves Van Choc or marble • Cheese cakes sm 10-12 $19.00 $20.00 • Full assortment of cream pastries Med 14-18 $25.00 $26.00 Log on to Tripolibakery.com view some of Lg 20-24 $33.00 $35.00 our Wedding cakes There are a number of fillings available i.e. strawberry, pineapple, chocolate Mousse etc. Cream Pastries Bismark Lobster tails Specialty cakes Eclairs Sfoitelli Cassata rum cakes Tiramisu Strawberry tarts Strawberry shortcakes Cheesecake slices Strawberry chocolate ganauche Napoleon Rum babas Cream horns Rum savoy Sheet cakes or stacked cakes are also available Pastaciotti for larger parties or functions. PleoCt Pizza'- � - 603 474 7764 CALL Z AD TAKE OUT CANNOLI $2.00 OPEN Mini cannoli $1.00 A delivery arrives each day by noon with bread Cheese, Chocolate, Vanilla andspecial bake orders. w/choc chips $2.25 Place your order Call Tripoli Bakery Fresh Italian Bread Daily 978-682-7754 Sticks $2.00 MENU Pizza Sm. Scala $2.00 Lg. Scala $3.00 Slice $1.75 Extra cheese (prov. or amer) $2.00 Dinner rolls $2.50/doz Extra pepperoni $2.00 Finger sandwich or snowflake Extra cheese&pepperoni $2.25 Buns (sausage) $.40 ea $4.80/doz Box of 8 Plain $12.00 Italian Cookies Extra cheese $14.00 Sold by the pound Extra pepperoni $14.00 $8.50/lb Boxed Extra cheese & pepperoni $16.00 $9.00/Ib Gift wrapped tray 3 Lbs. &up Box of 20 Plain $30.00 Cherry Macaroons Nutted Macaroons Extra cheese $35.00 Chocolate coconut Vanilla Coconut Macaroons Extra pepperoni $35.00 Pistachio Macaroons Almond bars Extra cheese& pepperoni $40.00 Butter cookies Date&Raspberry filled WE SHIP COOKIES ANYWHERE! Meat pie slice $4.00 Spinach pie $4.00 ` Bag of frozen pizza (5sl) $6.00rQi�j ` t Di696. • }q. PUBLIC HEALTH DEPARTMENT Community Development Division November 19, 2010 Tripoli Bakery and Pizza Matther Zappala 106 Common Street Lawrence, MA 01840 Re: Tripoli Bakery and Pizza plan review, 544 Turnpike Street Dear Mr. Zappala, The Health Department received your resubmission of requested information on November 19, 2010 for the new food establishment to be known as "Tripoli Bakery and Pizza". The plan has been approved. Thank you for your continued cooperation. We look forward to working with you through the construction process. The Health Department was recently notified of requirements in the plumbing code that may affect you. The language in bold is specific;please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high. The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis.Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). Looking forward to pre-opening,prior to receiving your permit to operate you must have 2 Health Department inspections at minimum; a construction inspection and a final inspection. When all equipment is in place a construction inspection should be requested. Once given Page 1 of 2 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Tripoli Pizza and Bakery Plan Approval November 19, 2010 approval by receiving your building permit sign off, you may begin bringing in food. No cooking or serving may be conducted without Health Department permission or until you receive you final inspection and have your"Food Establishment Permit"given to you by the Health Office. Thank you for your cooperation in this matter. We look forward to working with you on this project and in the future. YSincereer, REHS S Items of Deficiency noted Corrective Action EQUIPMENT REVIEW Only one hand sink in entire food establishment. Must have a hand Hand sink not within 10 feet sink in each area. of each food prep,wash and serving areas. Revise OK Food preparation area is too close to ware wash area.No food prep Must rethink the design of should be being done within the cleaning area. Area only 4 feet the kitchen.Must separate wide. Won't protect food or clean utensils. Cross contamination the various activities. OK serious concern. Question regarding prep sink. We recommend keeping prep sink Move sink OK as you indicate future use changes. In addition vegetables will be prepared on site ESTABLISHMENT PACKAGE REVIEW Page 16 location of clean and dirty linens not precise notation. Pis complete OK Page 14 plumbing connection sched. not complete fill in with initial from plumber where needed OK Page 16 toxic storage; cleaners, soap, sanitizers Indicate location OK Page 17 Dical sanitizer Is Dical a quat? Can't locate information on this product OK Page 2 of 2 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 i PUBLIC HEALTH DEPARTMENT Community Development Division November 4, 2010 Tripoli Bakery and Pizza Matther Zappala 106 Common Street Lawrence, MA 01840 Re: Tripoli Bakery and Pizza plan review, 544 Turnpike Street Dear Mr. Zappala, The Health Department received your completed application submitted on November 1, 2010 for the new food establishment to be known as "Tripoli Bakery and Pizza"The following items below were noted either missing or incomplete from your application. Please revise as needed and resubmit to the Health Department. Once received, a complete review will be conducted and response will be sent to you in hopes to move forward as soon as possible. Thank you for your continued cooperation. We look forward to working with you. Please note our concerns regarding the service of pizza within our community. The application notes that the Pizza is stated to be cooked to order. To hold pizza at room temperature is not acceptable by the food code. A system to keep food below 41 degrees or above 140 degrees must be in place. Pizza found at room temperature may be discarded if found by a health inspector. Thank you for your cooperation in this matter. We look forward to working with you on this project and in the future. Since , usan Sawyer, RE R Page 1. of 2 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Tripoli Pizza and Bakery Plan Review Items of Deficiency noted Corrective Action EQUIPMENT REVIEW Only one hand sink in entire food establishment. Must have a hand Hand sink not within 10 feet sink in each area. of each food prep,wash and serving areas.revise Food preparation area is too close to ware wash area.No food prep Must rethink the design of should be being done within the cleaning area. Area only 4 feet the kitchen.Must separate wide. Won't protect food or clean utensils. Cross contamination the various activities. serious concern. Question regarding prep sink. We recommend keeping prep.sink Move sink as you indicate future use changes. In addition vegetables will be prepared on site ESTABLISHMENT PACKAGE REVIEW Page 16 location of clean and dirty linens not precise notation. Pls complete Page 14 plumbing connection sched.not complete fill in with initial from plumber where needed Page 16 toxic storage; cleaners, soap, sanitizers Indicate location Page 17 Dical sanitizer Is Dical a quat? Can't locate information on this product Page 2 of 2 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 c c n EXAM FORM NO. 4261 u .. a CERTIFICATE NO. 4839406 rvSafe m z C r_ Se ' T h t` Z Certification a C #vSafe TD BRUNO E TEIXEIRA 95 3 W - for successfully completing the standards set forth by the National Restaurant Association Educational Foundation for the ServSafe°Food Protection Manager Certification Examination.which is accredited by the American National � M Standards Institute(ANSI)-Conference for Food Protection(CFP). a a Presented by the National Restaurant Association Educational Foundation r G l 4/26/2006 DATE OF EXAWNATION 4/26/2011 DATE OF EXPIRA'14N lace)laws apply.Chea with yu_•lcca req_a;cry agency'or recertikation•equire^wnts. t National Restaurant Association Mary M.Adof EDUCATIONAL FOUNDATION Presiaent ar9 C^iei Operat ng Officer _ Natio-at Restaxan!Associstion Educe-.anal Fonda:ran •aww.nraef.Org *WXThs National Restaurant Association Educational Foundation GM61402 v.NM REGULATORY HEALTH AUTHORITY COMPLIANCE REVIEW CHECKLIST 0/ Insufficient Satisfactory Unsatisfactory N/A Information 1. Finish Schedule [ ] [ ] [ ] [ ] Kitchen [ ) [ ) [ ] [ l Warewashing [ ] [ ] [ ) [ ) Food Storage [ ] [ ] [ ] [ J Other Storage [ l [ J [ J [ J Toilet Rooms [ ] [ ] [ ] [ ] Dressing Rooms [ ] [ ] [ ] [ ] Mop Service Area [ ] [ ] [ ] [ ] 2. Insect&Rodent Harborage [ ] [ ] [ ] [ ] 3. Garbage and Refuse 4. Plumbing [ J [ J [ ] [ ] 5. Water Supply [ J [ ] [ ] [ ) 6. Sewage Disposal [ ) [ ] [ ] [ J 7. Dressi:.g:.coi..s [ l [ l [ J [ J 8. Separate Toxic Storage [ ] [ ] [ ] [ ] 9. Laundry Facilities [ ] [ ) [ l [ ] 10. Linen Storage [ ] [ ] [ ] [ ] 11. Exhaust Hoods [ ) [ ] [ ) [ J 12. Hand Sinks [ ) [ J [ ] [ l 13. Dishwashing&Pot Sinks [ ] [ ] [ ] [ ] 14. Lighting [ ] [ ] [ ] [ ) 15. Ventilation [ ] [ ] [ ] [ ] M. Grease Traps [ J [ ] [ l [ ] 17. Employee Restrooms Location Num Soap [ J [ J [ ) [ l Hand Drying [ ] [ ] [ ] [ ] ti i Lavatories [ ) [ ) [ ] [ ] Water Closets [ ) [ ) [ l [ ] Urinals [ ) [ ] ( ] [ ] Waste Receptacles [ ) ( ) ( ] ( ] 18. Patron Restrooms Location [ ) [ ) [ ] [ ] Number Soap L ) [ ] ( ) ( ] Hand Drying Lavatories [ ) [ ) [ ) ( ] Water Closets [ ) [ O ( ) Urinals [ ] [ ] [ ] [ ) Waste Receptacles [ 7 [ ) [ ) [ ] 19. Kitchen Equipment Space between units or wall closed or adequate space for easy cleaning [ ] [ ] [ ) [ ) Aisles sufficient Storage 6"off floor Countertops&cutting boards of suitable material [ ] ( ] [ ] ( ) Self serve food area adequately protected ( ] [ ] [ ) [ ) Built-in external temperature gauges or provision for separate internal thermometers noted for each piece of refrigerated equipment [ l L ] [ ] [ ] Utensil&Kitchen Storage Clean [ ] [ ] [ l [ ] Soiled [ ] [ ] [ ] [ ) Counter mounted equipment Floor mounted equipment [ ] [ ] [ ] [ l Vacuum packaging equipment [ ] ( ) [ ] [ ] Bulk food [ ] [ ] ( ) [ ) Self service Salad [ ] [ ] ( ) L ] Hot/Cold Buffet [ ] ( ] [ ] ( ) 20. Food Preparation Review [ l L l L ] [ ] Raw food prep table(s) [ } ( ] L ) L l (as menu dictates) Raw food prep sink(s) ( ] [ ] ( ] ( ) (as menu dictates) Adequate refrigeration [ ] [ ] [ ] [ J Adequate cold holding facilities Adequate hot holding facilities Adequate hot food preparation equipment ( ) ( ) [ ) ( ) Vacuum packaging [ ] [ ] [ ] [ ] HACCP plan t r COMMENTS:(Explain why any item was noted"Unsatisfactory.') 1 ' Reviewer Signature Date r` Reviewer Title APPROVAL: DATE: DISAPPROVAL: DATE: REASONS FOR DISAPPROVAL: M J Osg 7ood Landing, Town of North Andover, 1600 Osgood Street—Bldg. 20, Suite 2-36, North Andover, MA 01845 Phone: 978-688-9535 Fax 978-688-9542 mippolito(@,townofnorthandover.com Planning Department Technical Review Committee Meeting(information form). Please submit this information to:the North Andover Planning Department c/o Mary Ippolito no later than the Wednesday preceding the scheduled Technical Review Committee Meeting. Applicant will confirm with Ms Ippolito the date and time of the meeting on Wednesday prior to the actual TRC meeting date. It is important that either the applicant or the applicant's representative attend the TRC meeting. Pleaset3'P or Pim a rclearly. I.Applicant` T VY% 0 C L Pt22P I eoxeC 2.Applicant's Address: i 0(o LRWraMce NtR (�t$40 3.Apphcant's phone number 4.Address of proposed location: S y U . Tu r H p%A e- Qr<IEV 52oning District of proposed location: o 6.Square Foote of proposed project, �l 0O SFT 7.Number of employees S'q 8.Hours of operation qa I l 9K 9.Parking requirements I0.Is there food preparation required? .�S I I.Description of project: ke t 2,2A Q UT e46 i L If you are proposing to open a business in an existing location please submit a copy of a site plan(you can obtain this from the landlord). It is not the intention of the Planning Department to have the applicant incur Architectural or Engineering expenses for submittal of a plan of land. Mi/desktop/TRCform r a ; r EQUIPMENT SCHEDULE E D �' LE TENANT PRIOR E ORDERING CONTRACTOR SHALL CONFIRM EQUIPMENT POWER AN, y MARKS PLUMBING REQUIREMENTS W/ CEILING RE ANY MATERIALS. COORDINATE W/ ELECTRICIAN AND PLUMBER. a C CD f 01 RACK (22"X29") Zs 60"X30") w p STAINLESS STEEL SAUCE TABLE w = X48") 03 STAINLESS STEEL CUTTING TABLE (48" r i NPIZZA OVENS (126"X52") U v v p 2 GAS, 05 PREP REFRIGERATOR UGH' TABLE (96"X36") • • �C 0 STAINLESS STEEL D • © FREEZER (30"X27") • 0 - PASTRY (77"X36") p$ DISPLAY CASE — DISPLAY CASE - (77"X36") O10 DISPLAY CASE - (77"X36") STAINLESS STEEL 3 BAY SINK (120" X 27") Rml a �m� i '• s 12 STAINLESS STEEL PREP SINK Fax MIXER 14 SLICER 17-1/2 L X 15-1/2"W 15 WALL MOUNTED NAND SINK, MOUNT ® 34,. AFF. i INTEGRAL,MAKE-UP AIR GAS FIRED EXHAUST HOOD W/ , 1 6 INSTALLED PER MANUFACTURER IN t CAN W/TENANT. PREP SYSTEM. > RECOMMENDATIONS. HOODS NS BSPECOFICAT ONS 3TRucTED& UL ACCORDANCE W/ NFPA 96. NG AS +Gj 710 SPECIFICTIN W HOODS HOOD ITO NCL UDEUIRED TO jAl'IUNS. CONFIRM COLOR ACCOMMODATE „ INTERNAL LIGHTING. d Y t CONFIRM �,NDATIONS. NEW EXTERIn ��rnNeR r , 1VA4J//-UIU 14..)z 3000JUJ41 l7C.mmior', rr-mmJ W r"�= ul � PAN LACKS AD an�cc Knock' Down FPLrojecd Qty #: #: 4; i . p�p i Front Load } FRATl110i6i: Six cylindrical support bars I ovide strength and durability. 3"shelf s)acing. Plastic eddcaps, 1 1/2"dbtx i I angles,heavy duty 6"atom boned W*M casters. Front ba pan rack holds 12 18"x 26"pans or (40) 18"x 13"pans.Side loa pan rack holds(20118"x 26"pane 500 lb.capacity.Units shlpp K.D. Cm9*UcT10N: Wily weldled V square tubin ladder assembly. Angles ale 1"x 1 1/2'x 20" front load pan ruck and -f' 1"x 1 1/2"x 17 3/4"on side d pan rack. MATIt111AL i 6063-T54 extruded aluminu "lee, upright tubing,and support oleces. i Side Load I 1 PR184K Front Load 18 Full Size 3" 201/4"x x 631/4" 28 bs. PR2HK Fmnt Load 20 Ful or 40 halt Size 30' 201/4"X x 691/4" ' 26 be. PR30.2K Front Load 30 Full Size 2': 201/4"x x 6e 1/4" 34 lbs. PRIM"• side Load 18 Full Size Ti 2B1/4"x x 63 1/4" 25 lbs. PRZHKS Side Load 20 Full Size 3" 281/4"x 'x W 1/4" 27 Ito.' PR30.2K$ Side lead 30 Full Size 2' 281/4"x 'x 691/4• 33 lbs. ��► NEW VORK Crianam Tway NEVADA ® (800)646-3186 (800)8321218 (800)527-0353 ! (600)446.8664 Fax:(831)2424NO Fix('170)rl"M Fac(9l2)932-4 > Fmc(775)972.1578 ADVANCE TAB ' www.adveuxataoco.aan R-1 • f 10/25/2010 14:52 9786830321 GERRISH PETERS CO PAGE 02 I } i GERRISH,PETERS & CO. INC. 333 BROADWAY,LAWRENCE MA 01841 (978)685-5185* (800) 666-5185* NX(978) 683-03 i FAX COVER SHEET r I t i [['�� TV: I FROM: PAGE: aludincov �.r sheet) ) n . Co S. I . � I I � k Item 0. WORK TOBLES GALVANIZED UNDERSHELF Qty#: 0ok 0d 3 Model#: Project#: WORK TRiBLE MUMS: WORK TOBLE OPTIONS: All units shipped knocked down to reduce shiping cost. PARAMOUNT SERIES • 14 Gauge type 304 stainless steel tops Tops reinforced with galvanized hat channels and sound deadened •Galvanized legs with undershelf •Available in 24",30", and 36"widths Square edge design for clean abutment to other equipment STANDARD SERIES Legs: 1 5/8"O.D. 16 gauge galvanized with adjustable bullet feet • 16 gauge type 304 stainless steel tops •Galvanized legs and undershelf Undershelves: 18 gauge galvanized •Available in 24",30",and 36"widths. Standard working height is 35" All tables 84"and longer come standard with 6 legs "Do4 o •e • •o • L A 2' RJ P TUG 242 61 RJ-S-TUG-242 55 4' RJ-P-TUG-244 90 RJ-S-TUG-244 82 99,99 ffil, l 6' RJ P TUG 246 118 RJ S TUG 246 107 aW 8' RJ-P-TUG-248 157 RJ-S-TUG-248 143 3 r,, 10' RJ-P-TUG-2410 185 RJ-S-TUG-2410 168 �'. i or , 12' RJ-P-TUG-2412 215 RJ-S-TUG-2412 190 Vim 2' RJ-P-TUG-302 72 RJ-S-TUG-302 65 4' y RJ-P-TUG-304 103 RJ-S-TUG-304 94 im 30 6' RJ-P-TUG-306 137 RJ-S-TUG-306 125 8' RJ-P-TUG-308 182 RJ-S-TUG-308 166 10' RJ-P-TUG-3010 196 RJ-S-TUG-3010 178 12' RJ-P-TUG-3012 225 RJ-S-TUG-3012 205 2�I':.- .:' RJ-P-TUG-362 78 RJ-S-TUG-362 68 4 RJ-P-TUG-364 115 RJ-S-TUG-364 106 Ad P" 6' RJ-P-TUG-366 155 RJ-S-TUG-366 S6 , 143 i ti 8' RJ-P-TUG-368 206 RJ-S-TUG-368 190 10' RJ-P-TUG-3610 226 RJ-S-TUG-3610 208 12' RJ-P-TUG-3612 260 RJ-S-TUG-3612 230 1121 Railroad St. Corona, CA 92882 800-993-4835 Toll Free www.rjfab.com r ...:: ME DIMENSIONS & SPECIFICATIONS L d L i t 35 r 2" r z" i e i 35 10 1 DIMENSIONS ARE TYPICAL(TOL,+/-1/2") • t • • MODEL RJ-TUG-2418 18" 24" RJ-TUG-3018 18" 30" RJ-TUG-3618 18" 36" RJ-TUG-243 3' 24" RJ-TUG-303 3' 30" RJ-TUG-363 3' 36" :lTU �243 24':".''.,.� JCG�04 �, - a {" .j G64.ry RJ-TUG-245 5' 24" RJ-TUG-305 5' 30" RJ-TUG-365 5' 36" ' RJ-TUG-n24[7# 7' 24" " RJ-TUG-307 7' 30" " RJ-TUG-367 7' 36" w * RJ-TOG-249 9' 24" * RJ-TUG-309 9' 30" ' RJ-TUG-369 9' 36" v � , , 7 � �:; „ 2�t .:. �„c... � 0 0>� ,•• ._ JtJG 361 * RJ-TUG-2411 11' 24” " RJ-TUG-3011 11' 30" * RJ-TUG-3611 11' 36" K.: *'k .,.... CGW24�12 ! »•1•.'G3 "YY'.-.t 2 2l. ..JV, � {C i,7,w�u��,... �������.. Jl1G 3@2 All tables 64"or longer come standard with 6 legs. All units shipped knock down for reduced shipping cost. u RJ Fabricators reserves the right to progressively alter our product specifications to maintain our premium quality. 1121 Railroad St. Corona, CA 92882 800-993-4835 Toll Free www.rjfab.com ® Project ° Item No. .10 O� Quantity —� MODEL 961961 P Ovens consist of basic sections and are a complete and separate unit Deck Oven capable of operating alone or in combination. DH All data is shown per oven section,unless otherwise indicated. Refer to operator manual specification chart for listed model name. EXTERIOR CONSTRUCTION - ■ Full angle iron frame ■ Stainless steel front,top,sides and back Q (� - :•.r.• ` j ■ Counterbalanced doors with concealed hinges = ■ Heavy chrome plated tubular steel door handle Cr CD i ■ 27-1/2"(699mm)stainless steel legs(for single units) —� ■ 19"(483mm)stainless steel legs(for double units) ■ 7"(178mm)stainless steel legs(for triple units,961 only) ■ Burner doors open easily for ignition,cleaning or adjustment,without t r: removal of any fastenings ■ Vitreous fiber insulation at top,back,sides,bottom and doors INTERIOR CONSTRUCTION ■ 42"x 32"x 7"0 067m x 813mm x 178mm)oven compartment interior ■ Aluminized steel baking compartment liner ■ Aluminized steel combustion chamber OPTIONS AND ACCESSORIES ■ Steel deck supported by an angle iron frame (AT ADDITIONAL CHARGE) ■ 12 gauge(3.02mm)press-formed,reinforced and flanged aluminized steel ■ Flexible gas hose with quick disconnect and deck restraining device: OPERATION ❑ 36"(914 mm) ■ Free-floating,easily removable duplex-tube burner ❑ 48"(1219mm) ■ Removable fixed orifices on main and pilot burner ❑ Casters ■ Main gas valve,temperature control valve and safety pilot valve fully within ❑ Stainless steel crown angle trim section body and are accessible through a covered and ventilated compart- ❑ Vent kit ment in front. ❑ Double or triple connector for stacking ■ Air mixers with adjustable air shutters and locking device ❑ Ultra Rokite shelves, 1-112"(38.1 mm)thick ■ 961 -Liquid pressure thermostat with temperature control range of (pizza type shelf) 200°F(93"C)to 500°F(288"C) ❑ Steam jets ■ 96 -Liquid pressure thermostat with temperature control range of OPTIONS AND ACCESSORIES 300°F(149"C)to 650°F(343"C) (AT NO ADDITIONAL CHARGE) STANDARD FEATURES ❑ 961 -FDTH 300°F(149"C)to 650°F(343"C) ■ 961 -Fahrenheit dial 2000 to 5000 temperature thermostat ■( •Fahrenheit dial 3000 to 6500 ❑ Centigrade dial, 100°C to 300°C ■ 961-Steel oven deck ■ 961 P-Ultra Rokite deck ■ Two year oven parts and one year labor warranty' ■ Five year limited oven door warranty' `For all international markets,contact your local distributor C us „S7E" BLODGETT OVEN COMPANY www.blodgeft.com 44 Lakeside Avenue,Burlington,VT 05401 Toll Free: 800 331-5842•Phone: 802 860-3700•Fax: 802 864-01 ( ) ax 83 IJ LOJ DMI it MODEL 961/961 P APPROVAUSTAMP TOP VIEW 2-1026'(IF)D'm ber GAS 3/4 IPS 2-13M6'(71) (64) hue pga (FINALE) (127) 301/0 231IS—rte— 31-718' (978) (714) (810) (76) —M M--6'(152) Flue Pipe DRAFIF700D 131W' . (7- 6'(152) 1 8) (�7) _ —DRAFT II'— I ONERTER 1 60'(1524) T DRAFTHGDD 69318'(1768)— 6_(152) I13114' } 6'(152)da. (179) (331) —DRAFTnw Pipe DRAFTHODD 60.9116'(1538 — G(NERTFR 53114'(1605)— r 67-118' (1705) . ( I (�7) DAFF rv178) ri r (152 5016•(1275)— 48-114-(1226) - ® 475 1 ( ) 3841115(979)_ ' 47-7116' 38'(965)—r GAS 814IPS >F- ® (1180) (FEMALE) i TGAS3141PS _ 26105(664)— 45715 29-117(749)— r IF ) 3(949) m (1165) (979) 17418'(4481---- 17-705(454)— r (FEGAS N LE) 25314' 5(152)- 961&961P single 961&961P Double 11, 961 only Triple SHORT FORM SPECIFICATIONS Provide Blodgett(single/double/triple)deck oven,model 961.Construction shall be welded stainless steel front,top,back and sides,and shall be fully insulated on all sides. Oven shall be supported by formed adjustable legs.Door(s)shall be counterbalanced(no springs)with concealed hinges and chrome plated tubular steel handles.Separate burner door provided for ignition,cleaning and adjustment Each balang compartment shall be 42"W x T H x 32"D and shall be lined with aluminized steel.Dedk shall be 11 gauge press-famed,reinforced and flanged steel.Unit shall be gas heated by a free-floating,easily removable,duplex-type burner controlled by a liquid pressure thermostat with range of 200°F to 500°F(961)or 300°F to 650°F(961 P).Each compartment provided with flue vent Provide with two year limited parts and one year labor warranty.Provide with options and accessories as indicated. DIMENSIONS: Single Double Triple(961 only) GAS SUPPLY: Number of sections: 1 2 3 314"IPS connection at rear of oven Number of controls: 1 2 3 Manifold Pressure: Number of compartments: 1 2 3 •Natural —5"W.0 -Propane—10"W.C. Size of compartment: 42"(1067mm)W x 7"(178mm)H x 32"(813mm)D Inlet Pressure: Area of each compartment: 9.34 sq.ft.(0.87m2) "Natural—7.0"W.C.min.—10.5"W.C.max. Total area of oven: 9.34 sq.ft.(0.87m2) 18.68sq.ft.(1.74m2) 28.02sq.ft.(2.60m2) "Propane—11.0"W.C.min.—13.0"W.C.max. Clearance below oven: 26-118"(664mm) 17-518"(448mm) 6"(152mm) MAXIMUM INPUT' Floor spare: 60"(1524mm)wide x 40"(1016mm)deep 961 961 P Product clearance: 6"from combustible and non-combus'ble construction Single 37,000 BTUmr 50,000 BTU/hr PAN CAPACITIES: Single Doubt Triple Double 74,000 BTU/hr 100,000 BTU/hr 10"(254mm)pie tins: 12 24 36 Triple 111,000 BTU/hr N/A 18"x 26"(457mm x 660mm)bun pans: 2 6 MINIMUM ENTRY CLEARANCE: 9-1/2"x 5"(241mm x 127mm)bread pans: 24 48 72 591 mm) 9"x 7"(228mm x 178mm)roll pans: 16 32 48 Crated 27"(68(mm) 19"x 4"(483mm x 102mm)pullman pans: 14 28 42 Crated 27"(686mm) 13"x 16-1/2"(330mm x 419mm)cup tins: 9 18 27 SHIPPING INFORMATION: 20"x 28"(508mm x 711 mm)roast pans: 2 4 6 Approx.Weight: No.200 pans(324mm x 527mm): 4 8 12 Single: 540 lbs.(245kg) Bean pots #1: 35 70 105 Double: 1085 lbs.(492kg) #3: 20 40 60 Triple: 1625 lbs.(737kg) #6: 12 24 36 Crate sizes: NOTE.The company reserves the right to make substitutions of components without prior 65"(1651 mm)x 46"(1168mm) x 27"(686mm) notice BLODGETT OVEN COMPANY www.blodgeft.com 44 Lakeside Avenue,Burlington,VT 05401 Toll Free:(800)331-5842"Phone:(802)860-3700-Fax:(802)864-0183 Printed in U.S.A. NOTE:FOR COMMERCIAL USE ONLY PM 35029 Rev R(3/10) i Lw to]D (1 :1tolsiclul)T 1 A f • • , • • ,-'cj :' a t9l 1 :1 ce] LIKADICAM ute 0 N� oil 10001, 900 SERIES ROASTING, BAKING AND PIZZA OVEN INSTALLATION - OPERATION - MAINTENANCE LA SERIE 900 - DU FOUR A ROTIR A CUIRE ET A PIZZA MANUEL D'INSTALLATION - UTILISATION - ENTRETIEN OFSIgN HSFSP SP� CERTIFlED r'+ us BLODGETT OVEN COMPANY www.blodgeff.com 44 Lakeside Avenue,Burlington,Vermont 05401 USA Telephone(800)331-5842,(802)860-3700 Fax:(802)8640183 PN 11356 Rev G(2/06) 0 2003-G.S.Blodgett Corporation 0 IMPORTANT WARNING:IMPROPER INSTALLATION,ADJUSTMENT,ALTERATION,SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE,INJURY OR DEATH.READ THE INSTALLATION,OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTERATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES A LA PROPRIETE,DES BLESSURES OU LA MORT.LISEZ ATTENTIVE- MENT LES DIRECTIVES D'INSTALLATION,D'OPERATION ET D'ENTRETIEN AVANT DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET EQUIPEMENT. INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER. LES INSTRUCTIONS A RESPECTER AU CAS OU L'UTILISATEUR PERC;OIT UNE ODEUR DE GAZ DOIVENT ETRE AFFICHEES DANS UN ENDROIT BIEN VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRES DE VOTRE FOURNISSEUR DE GAZ LOCAL. FOR YOUR SAFETY O Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. AVERTISSEMENT Ne pas entreposer ni utiliser de 1'essence ni d'autres vapeurs ou liquides inflam- mables dans le voisinage de cet appariel, ni de tout autre appareil. The information contained in this manual is important for the proper installation, use, and maintenance of this oven.Adherence to these procedures and instruc- tions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future reference. Les informations donnees dans le present manuel sont importantes pour installer, Utiliser et entretenir correctement ce four. Le respect de ces instructions et proce- dures permettra d'obtenir de bons resultats de cuisson et une longue duree de ser- K vice sans problemes. Veuillez lire le present manuel et le conserver pour pouvoir vousY reporter ' I e v nir. p A a Errors: Descriptive,typographic or pictorial errors are subject to correction.Specifica- tions are subject to change without notice. Erreurs:Les erreurs de description, de typographie ou d'illustration font ('objet de corrections. Les caracteristiques sont sujettes A modifications sans preavis. 0 Y I [1 :1 K�el Din :I a J' THE REPUTATION YOU CAN COUNT ON UNE REPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER For over a century and a half,The Blodgett Oven Company has been building ovens and nothing but ovens.We've set the industry's quality standard for all kinds of ovens for every foodservice operation regardless of size,application or budget. In fact, no one offers more models, sizes, and oven applications than Blodgett;gas and electric,full-size,half-size,countertop and deck,con- vection, Cook'n Hold, Combi-Ovens and the industry's highest quality Pizza Oven line.For more information on the full line of Blodgett ovens contact your Blodgett representative. Cela fait maintenant dessus un siecle et demi que Blodgett se specialise dans la fabrication de fours. Nous avons etabli les normes de qualite qui s'appli- quent dans I'industrie A tous les types de fours utilises dans les services ali- mentaires,quel qu'en soit la taille,('exploitation ou le budget.En fait, ni n'offre plus de modeles, de tailles et d'applications de fours que Blodgett.A gaz et electriques. De tailles differentes, sur plan de travail et superposables. Qu'il s'agisse de fours a convection,des modeles Cook'n Hold et Combi-Oven,ou de la gamme de fours a pizzas de la plus haute qualite offerte sur le marche. Pour de plus amples informations sur la gamme complete de fours Blodgett, r veuillez contacter votre representant Blodgett. J Model/Model: Your Service Agency's Address: Adresse de votre agence de service: Serial Number/Numero de serie: Your oven was installed by/ Installateur de votre four: Your oven's installation was checked by/ Controleur de('installation de votre four: Table of Contents/Table des Matieres Introduction Introduction Oven Description and Specifications .. .. 2 Description et Specifications du Four.. . . 22 Oven Components . . .... .... .. .. .. .. .. 3 Elements du Four. ......... .. .. .. . . .. . 23 Installation Installation Delivery and Location .. . ..... .. .. .. .. . 4 Livraison et Implantation .... .. . .. . .. . . . 24 Oven Assembly . . . . ... . .. .... .. .. .. .. 5 Montage du Four . ......... .. . .. . ... . . 25 Packaging .. ... . . . .... .. .. .. .... .. .. 5 Emballage . . .. . ...... ...... . . . . . .. . 25 Leg Attachment . . . . .. . .. ..... .. .... . 5 Assemblage des Pieds.. .. .. .... . . ... 25 Caster ATtachment . . .. .. .......... .. 5 Fixation des Roulettes .... .. ... . .. .. . 25 Double Section Assembly .. .. .. .... .. 6 Double Section Assembly .. .. . . . . .. . . 26 Ultra Rokite Deck . . .. . . . ... .... .. . . . 6 Des Plaques en Rokite .. .. .. .. . . . . .. . 26 Steam Injection . . . . .. . .. . . ..... .. . . . 7 Injection de Vapeur ........ .. . . .. .. . . 27 Ventilation .. .. .. . . . . .. . . ... . . . .. .. . . . 8 Ventilation . . . . . . ... ... .. .. .. .. . . .. . . . 28 Canopy Type Exhaust Hood .. .. .. .. . . 8 Hotte D'evacuation Type Voute . . .. .. . 28 Direct Flue Arrangement . .......... . . 9 En Prise Directe ... . ...... . . . . . . .. . . . 29 Venting Problems . . .. . . . . . . .... .. . . . 9 Problemes de la Ventilation . ... . . .. .. . 29 Utility Connections — Branchements de Service — Standards and Codes . . .. .. .. ... . .. .. . 10 Normes et Codes ... . . ... .. .. .. .. .. . . . 30 Gas Connection . . . . .. . . .. . .. ... .. .. . . 11 Branchement de Gaz . ..... . . . . . . . . .. . 31 Initial Startup . . .. . . . . . ... .. .. .... .. .. . 14 L'Installation Initiale . ... .. .. . . .. . . . . .. . 34 Operation Utilisation Safety Information . . . . . . .. ... . .. .. .. . . 15 Information de Securite .. .. .. .. . . .. . . . . 35 Oven Control . . .. . . . . .. .. .. .. ... ... . . . 16 Oven Control . . . . . . . . .. .. . . .. .. . . . . . . . 36 Suggested Times and Temperatures ... . 17 Durees et Temperatures Suggerees .. . . . 37 Maintenance Entretien Cleaning and Preventative Maintenance . 19 Nettoyage et Entretien Preventif . . . . . . .. 39 Troubleshooting Guide . . .. .. ... ..... . . 20 Guide de Detection des Pannes . .. . . . .. 40 =o Introduction Oven Description and Specifications The 900 Series enjoys the distinction of having the In establishing this record,the 900 Series has set longest continuous production run of any oven industry wide standards for excellence in baking manufactured by the G.S.Blodgett Company since characteristics, performance, and reliability. In its its founding in 1848. The first 900 oven was mar- primary applications, it remains unsurpassed for keted in 1940 and while advancements in metallur- product quality. Simplicity of design and quality gy and more convenient and reliable controls have construction throughout assure years of trouble- been incorporated over the years,the basic design free service if equipment is installed properly and of this unit has remained unchanged since its incep- given minimal periodic maintenance. tion. GAS SPECIFICATIONS Natural Gas Propane Gas US Units SI Units US Units SI Units Heating Value 1000 BTU/hr 37.3 MJ/m3 2550 BTU/hr 95.0 MJ/m3 Specific Gravity(air=1.0) 0.63 0.63 1.53 1.53 Gas Manifold Pressure 5.0"W.C. 1.25 kPa 10.0"W.C. 2.49 kPa Oven Input 901 22,000 BTU 6.4 KW 22,000 BTU 6.4 KW 911 20,000 BTU 5.9 KW 20,000 BTU 5.9 KW 911 P 27,000 BTU 7.9 KW 27,000 BTU 7.9 KW 951 38,000 BTU 11.1 KW 38,000 BTU 11.1 KW 961 37,000 BTU 10.8 KW 37,000 BTU 10.8 KW 961 P, 966, 981 50,000 BTU 14.6 KW 50,000 BTU 14.6 KW Main Burner Orifice Size 901 45 MTD* 2.08 mm 54 MTD* 1.39 mm 911 46 MTD* 2.05 mm 55 MTD* 1.3 mm 911 P 42 MTD* 2.35 mm 53 MTD* 1.5 mm 951 34 MTD* 2.8 mm 49 MTD* 1.85 mm 961 34 MTD* 2.8 mm 49 MTD* 1.85 mm 961 P, 966, 981 30 MTD* 3.25 mm 45 MTD* 2.1 mm Pilot Burner Orifice Size 0.18" 1 .45 mm .010" .25 mm NOTE: *Multiple Twist Drill NOTE: Orifice sizes given are at sea level. O 2 y 0 Introduction Oven Components Ultra Rokite Deck—stone deck that absorbs heat Combustion Burners— provide heat to the bak- from below to cook the bottom of the product. ing chamber and the decks. Deck Supports — hold the oven decks. Deflector — diverts some of the heat from the Control Panel — contains components to control combustion burners to the flue plates. the oven operation. Flue Plates— located on the interior side walls of Burner Compartment — located beneath the the cooking chamber. The flue plates conduct cooking chamber.The burner compartment con- heat from the burners to the oven cavity.The heat tains the combustion burners. cooks the top of the product before being vented from the oven. 0 0 9 0 4 4 o 7"High Compartment Two 7"High Compartments 911 33"x 22" 981 - 42"x 32" 911-P 33"x 22" 961 42"x 32" 961-P 42"x 32" 0 0 ® V 0 4 o ® o 12"High Compartment 16"High Compartment 901 33"x 22" 966 - 42"x 32" 951 42"x 32" Figure 1 3 Installation Delivery and Location DELIVERY AND INSPECTION OVEN LOCATION All Blodgett ovens are shipped in containers to The well planned and proper placement of your prevent damage.Upon delivery of your new oven: oven will result in long term operator convenience • Inspect the shipping container for external dam- and satisfactory performance. age.Any evidence of damage should be noted The following clearances must be maintained be- on the delivery receipt which must be signed by tween the oven and any combustible or non-com- the driver. bustible construction. • Uncrate the oven and check for internal dam- • Oven body right side — 6" (15cm) age. Carriers will accept claims for concealed . Oven body left side — 6" (15cm) damage if notified within fifteen days of delivery and the shipping container is retained for in- • Oven body back — 6" (15cm) spection. • Oven body bottom — 6" (15cm) The Blodgett Oven Company cannot assume Area must be accessible for proper servicing. responsibility for loss or damage suffered in NOTE: On gas models,routine servicing can usu- transit.The carrier assumed full responsibility ally be accomplished within the limited for delivery in good order when the shipment movement provided by the gas hose re- was accepted. We are, however, prepared to straint. If the oven needs to be moved fur- assist you if filing a claim is necessary. ther from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been re- turned to its normal 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. 4 3 . V Installation Oven Assembly PACKAGING CASTER ATTACHMENT Before beginning assembly of the oven,check for 1. Bolt supports to oven with 1/2-13 hex head all necessary components.In addition to the oven bolts (casters with brakes should be facing itself, legs, a proper vent, and/or other accesso- front of oven.) ries may be required. 2. Carefully place oven onto the casters. (It will 900 Series ovens are packaged as follows: be necessary to have several persons lift oven off the pallet and set it onto the casters). En- Single Section Ovens gage brakes on front casters. The following are packed in the oven: NOTE: A fixed restraint must be provided if cast- • A set of 27-1/2" (70 cm) legs with attaching ers are used in conjunction with a flexible hardware. connector for movable appliances. This . Either a canopy or direct vent as specified restraint must secure the oven to a non- movable surface to eliminate stress on the • Either a natural gas or propane gas pressure connector. If the oven is moved, the re- regulator as required. straint must be reconnected after the oven Multiple Section Ovens is returned to it's normal position. The following are packed inside the bottom sec- tion: • A set of legs of the appropriate length Restraint Cable • Either a canopy or direct vent as specified Bracket • A back pipe of appropriate length with either a - -� natural gas or propane gas regulator attached i Additional Packaging • Ultra Rokite decks for all 900 Series are packed in a separate crate. • The top section of multiple section ovens will al- _ ways have the crown angle in position. i i LEG ATTACHMENT 1. Put the oven onto a lift with the bottom of the oven down. 2. Each leg is attached by three bolts to the un- Figure 3 derside of the oven base frame. x Figure 2 5 Installation 10 Oven Assembly DOUBLE SECTION ASSEMBLY ULTRA ROKITE DECK 1. Place lower section in predetermined place of 1. Slide the Ultra Rokite shelf through the door installation. opening. Rest the shelf on the deflector and 2. Attach the legs (and casters if applicable) as slide to the rear of the oven until it drops into previously described. the shelf support. 3. Using two 1"boards,place one near the edge 2. Refer to pre-heating instructions supplied with of the oven and the other at the far side of the Ultra Rokite. flue collar. NOTE: Because of the weight of the Ultra Rokite 4. Lift the upper section and place on the boards. shelves, take care to avoid injury to your- Push the top section across until the sections self or damage to the shelves when sliding are even. sections into the oven. 5. Remove the board from one side by placing a NOTE: For model 981, Ultra Rokite is only avail- 2' x 4 approximately four feet long under the able as a bottom deck.DO NOT install the angle frame. Lift to remove the board. Ultra Rokite in the top baking compart- 6. Remove the other board in the same manner ment of a 981. as above,allowing the upper section to come gently to rest in the proper position. 7. Install gas back-pipes and pressure regulator. 8. Install the canopy or direct type vent as appro- priate. 9. Remove all tags. 0 10. Level the ovens side to side and front to back by placing a spirit level on the base frame of the lower section and screwing the adjustable leg feet in or out as appropriate. 0 0 O O Double Section Assembly Figure 4 6 y Installation Oven Assembly STEAM INJECTION As an optional feature,all 900 Series ovens may be 3/8"steam connection supplied with steam jets for baking hard rolls,and on back of oven Vienna,french or other hard crusted breads.This item is also available as a kit which may be in- stalled in the field. To a baker, steam actually 3/8"Pipe means an atmosphere of water vapor.Therefore, 1/2"Riser 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. See Note 1 At least one quarter boiler horsepower for all large Pressure q p g Gauge 900 Series compartment (42"x 32") or two small 900 Series compartments (33" x 22") is recom- o See mended. Several firms manufacture electric and Itl® ; Note 2 gas fired steam generators ranging in size from o 1/2 boiler horsepower upward.If the steam gener- ator is mounted adjacent to the oven, line trans- 1/2"Riser mission losses will be insignificant. If the steam source is located a considerable distance from the o 0 oven, line transmission losses must be consid- ® 4 ered in determining the proper size of the steam. Please refer to the accompanying diagram for the o recommended installation of the steam injection system. 1 WARNING!! Gas Flame in oven must be turned off When steam is in use. 3/4"Minimum Steam Water Separator, Boiler Level make from 1-1/2"pipe 12"long. Pressure From Reducing Steam Source Valve Hand Operated To Drain Trap 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. Figure 5 7 � o Installation Ventilation Blodgett gas deck ovens are direct fired.Heat and CANOPY TYPE EXHAUST HOOD flue products from the burners are introduced di- A mechanically driven,canopy type exhaust hood rectly into the baking compartment. As a result, is the preferred method of ventilation. improper venting can have a detrimental effect on the baking characteristics of the oven.A properly The hood should be sized to completely cover the designed ventilation system will allow the oven to equipment plus an overhang of at least 6"(15 cm) function properly, while removing unwanted va- on all sides not adjacent to a wall. The distance pors and products of combustion from the oper- from the floor to the lower edge of the hood should ating area. not exceed 7' (2.1 m). This oven may be vented using either: The capacity of the hood should be sized appro- . Amechanically driven, canopy type, exhaust priately with provisions for an adequate supply of hood, or make up air. Capacity is generally expressed in ft3/min (CFM). 1 CFM of natural gas burned with . A direct flue arrangement.g just enough air for complete combustion pro- U.S.and Canadian installations duces 11 CFM of combustion products.In virtually Refer to your local ventilation codes. In the ab- all appliances some excess air is used. This vol- ume of excess air is added to the flue products sence of local codes, refer to the National ventila- flowing from the appliance. tion code titled, "Standard for the Installation of Equipment for the Removal of Smoke and Grease NOTE: Consult your local exhaust hood contrac- Laden Vapors from Commercial Cooking Equip- for for your specific installation. ment", NFPA-96-Latest Edition. Installing the canopy hood draft diverter General export installations Ovens ordered for hood venting are supplied with Installation must conform with Local and National a draft diverter. Install the draft diverter as follows: installation standards. Local installation codes 1. Place the diverter over the flue connector with and/or requirements may vary. If you have any the open area facing the front of the oven.See questions regarding the proper installation and/or Figure 6. operation of your Blodgett oven, please contact your local distributor.If you do not have a local dis- 2. Secure both ends,with the sheet metal screws tributor,please call the Blodgett Oven Company at provided. 0011-802-860-3700. THE BLODGETT OVEN COMPANY CANNOT AS- Draft Diverter SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTAL- LATION. A WARNING: Failure to properly vent the oven can be hazardous to the health of the operator Front of and may result in operational problems, Oven unsatisfactory baking and possible dam- age to the equipment. Damage sustained as a direct result of im- proper ventilation will not be covered by Figure 6 the Manufacturer's warranty. 0 8 Installation Ventilation DIRECT FLUE ARRANGEMENT When the installation of a mechanically driven ex- Flue haust hood is impractical the oven may be vented by a direct flue arrangement. Draft Hood A WARNING!! It is essential that the direct flue be installed as follows.Incorrect installation will result in unsatisfactory baking and oven damage. The flue must be class B or better with a diameter Front of of 6"(15 cm).The height of the flue should rise 6-8 Oven ft (2-2.5 m) above the roof of the building or any proximate structure. Never direct vent the oven into a hood.The flue should be capped with a UL Listed type vent cap to isolate the unit from exter- nal environmental conditions. The direct vent cannot replace air consumed and Figure 7 vented by the oven. Provisions must be made to VENTING PROBLEMS supply the room with sufficient make-up air.To in- crease the supply air entering the room,a ventila- Blodgett gas deck ovens use the natural principal tion expert should be consulted. of heat rising as the basic method of ventilation. If Installing the draft hood the venting of any deck oven is either restricted or forced in any way the baking characteristics of the Ovens ordered for direct venting are supplied with oven will be adversely affected. a draft hood. Install the draft hood as follows: Examples of forced venting include: 1. Place the draft hood over the flue connector. • installation of a fan in a direct vent pipe See Figure 7. • use of a canopy type hood without the draft di- 2. Secure both ends with the sheet metal screws verter provided. Examples of restricted venting include: • use of tees and elbows • long horizontal runs 9 t� Installation Utility Connections — Standards and Codes THE INSTALLATION INSTRUCTIONS CON- U.S.and Canadian installations TAINED HEREIN ARE FOR THE USE OF QUALI- Installation must conform with local codes, or in FIED INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER the absence of local codes,with the National Fuel THAN QUALIFIED PERSONNEL MAY RESULT IN Gas Code, NFPA54/ANSI Z223.1—Latest Edition, DAMAGE TO THE OVEN AND/OR INJURY TO the Natural Gas Installation Code CAN/CGA- THE OPERATOR. 8149.1 or the Propane Installation Code, CANI CGA-8149.2 as applicable. Qualified installation personnel are individuals, a The ventilation of this oven should be in accor- firm, a corporation, or a company which either in person or through a representative are engaged dance with local codes. In the absence of local in, and responsible for: codes, refer to the National ventilation code titled, "Standard for the Installation of Equipment for the • the installation or replacement of gas piping Removal of Smoke and Grease Laden Vapors from and the connection, installation, repair or serv- Commercial Cooking Equipment", NFPA-96-Latest icing of equipment. Edition. Qualified installation personnel must be experi- General export installations enced in such work, familiar with all precautions required,and have complied with all requirements Installation must conform with Local and National of state or local authorities having jurisdiction. 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. lot SIGN sA � NSF CERTIFIED FRrIF��� ® ® C US + O 10 f� Installation Gas Connection GAS PIPING Maximum Capacity of Iron Pipe in Cubic Feet A properly sized gas supply system is essential for of Natural Gas Per Hour maximum oven performance. Piping should be (Pressure drop of 0.5 Inch W.C.) sized to provide a supply of gas sufficient to meet Pipe Nominal Size, Inches the maximum demand of all appliances on the line Length without loss of pressure at the equipment. (ft) 3/4" 1" 1-1/4" 1-1/2" 2" Example: 10 360 680 1400 2100 3950 NOTE: BTU values in the following example are 20 250 465 950 1460 2750 for natural gas. 30 200 375 770 1180 2200 You purchase a Model 911 deck oven to add to 40 170 320 660 990 1900 your existing cook line. 50 151 285 580 900 1680 1. Add the BTU rating of your current appliances. 60 138 260 530 810 1520 Pitco Fryer 120,000 BTU 70 125 240 490 750 1400 6 Burner Range 60,000 BTU Convection Oven 50.000 BTU 80 118 220 460 690 1300 Total 230,000 BTU 90 110 205 430 650 1220 2. Add the BTU rating of the new oven to the to- 100 103 195 400 620 1150 tal. Previous Total 230,000 BTU From the National Fuel Gas Code Part 10 Table 10-2 911 20.000 BTU Maximum Capacity of Pipe in Thousands of New Total 250,000 BTU BTU/hr of Undiluted P.P. Gas at 11"W.C. 3. Measure the distance from the gas meter to (Pressure drop of 0.5 Inch W.C.) the cook line.This is the pipe length.Let's say the pipe length is 40' (12.2 m) and the pipe Pipe Length Outside Diameter, Inches size is 1" (2.54 cm). (ft) 3/4" 1" 1-1/2" 4. Use the appropriate table to determine the to- 10 608 1146 3525 tal capacity of your current gas piping. 20 418 788 2423 The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 30 336 632 1946 250,000 BTU is less than 320,000 BTU, the 40 287 541 1665 current gas piping will not have to be in- 50 255 480 1476 creased. NOTE: The BTU capacities given in the tables are 60 231 435 1337 for straight pipe lengths only. Any elbows 70 215 404 1241 or other fittings will decrease pipe capaci- 80 198 372 1144 ties. Contact your local gas supplier if you 90 187 351 1079 have any questions. 100 175 330 1014 From the National Fuel Gas Code Part 10 Table 10-15 11 t� Installation Gas Connection PRESSURE REGULATION AND TESTING Each oven is supplied with a regulator to maintain 900 Series ovens are rated from 20,000 to 50,000 the proper gas pressure.The regulator is essen- BTU/Hr. (6.4 to 14.6 kW/Hr.) per section. Each tial to the proper operation of the oven and oven has been adjusted at the factory to operate must be installed.It is preset to provide the oven with the type of gas specified on the rating plate. with 3.5 W.C. (0.87 kPa)for natural gas and 10.5" W.C. (2.50 kPa)for Propane at the manifold. Inlet Pressure DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE OVEN CONNECTS TO THE GAS Natural Propane SUPPLY. Min Max Min Max Prior to connecting the oven, gas lines should be thoroughly purged of all metal filings, shavings, W.C. 7.0 10.5 11.0 13.0 pipe dope,and other debris.After connection,the kPa 1.43 2.61 2.74 3.23 oven should be checked for correct gas pressure. Installation must conform with local codes, or in Manifold Pressure the absence of local codes,with the National Fuel Natural Propane Gas Code, NFPA54/ANSI Z223.1—Latest Edition, the Natural Gas Installation Code CAN/CGA- W.C. 5.0 10.0 B149.1 or the Propane Installation Code, CANI kPa 1.24 2.49 CGA-B149.2 as applicable. The oven and its individual shutoff valve must be • Inlet Pressure—the pressure of the gas before disconnected from the gas supply piping system it reaches the oven. during any pressure testing of that system at test • Manifold Pressure — the pressure of the gas pressures in excess of 1/2 psig (3.45kPa). as it enters the main burner(s). The oven must be isolated from the gas supply • Min —the minimum pressure recommended to piping system by closing its individual manual operate the oven. shutoff valve during any pressure testing of the • Max — the maximum pressure at which the gas piping system at test pressures equal or less manufacturer warrants the oven's operation. than 1/2 psig (3.45kPa). 12 Installation Gas Connection GAS HOSE RESTRAINT If the oven is mounted on casters, a commercial •Qi WARNING!! flexible connector with a minimum of 3/4"(1.9 cm) If the restraint is disconnected for any inside diameter must be used along with a quick reason it must be reconnected when the connect device. oven is returned to its original position. The restraint, supplied with the oven, must be U.S.and Canadian installations used to limit the movement of the unit so that no The connector must comply with the Standard for strain is placed upon the flexible connector.With Connectors for Movable Gas Appliances, ANSI the restraint fully stretched the connector should Z21.69 or Connectors For Moveable Gas Ap- be easy to install and quick connect. pliances CAN/CGA-6.16 and a quick disconnect The restraint (ie: heavy gauge cable) should be device that complies with the Standard for Quick- 1,000 Ib.(453 kg)test load and should be attached Disconnect Devices for Use With Gas Fuel, ANSI without damaging the building. DO NOT use the Z21.41 or Quick Disconnect For Use With Gas Fuel gas piping or electrical conduit for the attachment CAN 1-6.9.Adequate means must be provided to of the permanent end of the restraint! Use anchor limit the movement of the appliance without de- bolts in concrete or cement block. On wooden pending on the connection and the quick discon- walls,drive hi test wood lag screws into the studs nect device or its associated piping. Adequate of the wall. means must be provided to limit the movement of 1. Mount the supplied bracket to the leg bolt just the appliance without depending on the connec- below the gas inlet. See Figure 8. tion and the quick disconnect device or its associ- 2. The clip on restraining cable can be attached ated piping. to the mounting bracket. General export installations The restraint and quick connect must conform with Local and National installation standards.Lo- cal installation codes and/or requirements may Back of Oven vary.If you have any questions regarding the prop- er installation and/or operation of your Blodgett r oven, please contact your local distributor. If you Restraint do not have a local distributor, please call the Cable Bracket - Blodgett Oven Company at 0011-802-860-3700. a - L.� Double stacked unit shown. Use the same procedure for single units with 25"(64 cm)legs. Figure 8 13 Installation Initial Startup ADJUSTMENTS ASSOCIATED WITH INITIAL . calibration of the thermostat INSTALLATION . adjustment of the doors Each oven, and its component parts, have been • burner adjustments thoroughly tested and inspected prior to ship- . leveling ment.However,it is often necessary to further test . testing of gas pressure or adjust the oven as part of a normal and proper installation.These adjustments are the responsi- • tightening of fasteners bility of the installer,or dealer.Since these adjust- No installation should be considered complete ments are not considered defects in material or without proper inspection, and if necessary, ad- workmanship,they are not covered bythe Original justment by qualified installation or service per- Equipment Warranty. They include, but are not sonnel. limited to: O 14 Operation Safety Information THE INFORMATION CONTAINED IN THIS SEC- General safety tips: TION IS PROVIDED FOR THE USE OF QUALIFIED • DO NOT use tools to turn off the gas control. If OPERATING PERSONNEL.QUALIFIED OPERAT- the gas cannot be turned off manually do not try ING PERSONNEL ARE THOSE WHO HAVE to repair it. Call a qualified service technician. CAREFULLY READ THE INFORMATION CON- • If the oven needs to be moved for an reason, TAINED IN THIS MANUAL, ARE FAMILIAR WITH the gas must be turned off and disconnected THE FUNCTIONS OF THE OVEN AND/OR HAVE from the unit before removingthe restraint HAD PREVIOUS EXPERIENCE WITH THE OP- cable. Reconnect the restraint after the oven ERATION OFTHE EQUIPMENT DESCRIBED.AD- has been returned to its original location. HERENCE TO THE PROCEDURES RECOM- g MENDED HEREIN WILL ASSURE THE Please take the time to read the following operat- ACHIEVEMENT OF OPTIMUM PERFORMANCE ing instructions.They are the key to the successful AND LONG,TROUBLE-FREE SERVICE. operation of your Blodgett deck oven. A SAFETY TIPS t WARNING!! For your safety read before operating In the event of a loss of pilot,allow a five (5)minute shut off period before attempt- What to do if you smell gas: ing to relight the oven. • DO NOT try to light any appliance. • DO NOT touch any electrical switches. • Use an exterior phone to call your gas supplier immediately. • If you cannot reach your gas supplier, call the fire department. 15 Operation Oven Control CONTROL DESCRIPTION 1. AUTOMATIC SAFETY PILOT VALVE — pro- vides complete gas shut-off in the event of pi- lot failure. 2. MANUAL CONTROL VALVE — provides man- ual control of gas flow to the main burner through the thermostat. 3. THERMOSTAT — Provides regulation of oven temperature at setting selected by the oven operator. 1 OPERATION 9 Lighting 1. Turn the MANUAL CONTROL VALVE(2) to OFF. 2. Push the red button on the AUTOMATIC SAFETY PILOT VALVE (1). 3. Apply a lighted match or taper to pilot burner. 2 4. After pilot burner lights, continue to depress red button for about 30 seconds and release. 5. Turn the MANUAL CONTROL VALVE(2)to ON. 6. Set THERMOSTAT(3)to desired temperature. Preheating 1. On initial startup, preheat the oven to 500°F (260°C)two hours prior to loading and check 3 oven periodically. This will allow paint to set properly. Loading The deck is intended for cooking pizza and bread products, other types of food may be cooked in pans or containers. . Load each baking shelf evenly. . Do not allow pans to touch each other or sides of oven. • Do not load additional products after goods have begun to bake. • Open doors as seldom as possible. • In two shelf ovens, load lower compartment first. To turn the oven off 1. Turn the MANUAL CONTROL VALVE(2)to OFF. Figure 9 0 16 Operation Suggested Times and Temperatures Product OF °C Cook Time Meats Beef Ribs 325°F 165°C rare -16 mins/Ib med -20 mins/Ib well -25 mins/lb Rolled, boneless 325°F 165°C add 10 mins/Ib to above times Hip or rump, boneless 325°F 165°C 30 mins/Ib Veal Bone-in cuts 325°F 165°C 25 mins/Ib Boned cuts 325°F 165°C 30 mins/Ib Lamb Leg or shoulder 325°F 165°C 35 mins/Ib Shoulder, boned 325°F 165°C 40 mins/Ib Pork Fresh bone-in cuts 350°F 175°C 30-40 mins/Ib Fresh boned cuts 350°F 175°C 40-50 mins/Ib Sliced ham (2"thick) 325°F 165°C 1 1/2 hrs Picnic hams 325°F 165°C 35 minss/Ib Hams 325°F 165°C 25-30 minss/Ib Bacon 350°F 165°C depends on degree of doneness Sausages, links, patties 350°F 175°C 30 mins/Ib Frankfurters 325°F 165°C 8-10 minss/Ib Meat pies, deep dish 450°F 230°C 12-15 mins/Ib Poultry(Weights are for unstuffed birds. Stuffed, add 15 mins/Ib) Chickens, 2-3 lbs 350°F 175°C 35 mins/Ib Chickens, over 5 lbs 325°F 165°C 20-25 mins/Ib Chicken pies 450°F 230°C 15-25 mins/Ib Turkeys, 10-16 lbs 325°F 165°C 18-20 mins/Ib Turkeys, 25 lbs 325°F 165°C 15-18 mins/Ib Ducks Same as chickens Geese Same as turkeys Fish Fish, whole 350°F 175°C 15 mins/Ib Fish fillets 350°F 175°C 15-20 mins/Ib Shrimp fondue 350°F 175°C 45-60 mins/Ib Lobster 400°F 200°C Approximately 20 mins/Ib Oysters, casino 350°F 175°C 15 mins Oysters, devilled 350°F 175°C 15 mins Oysters, Rockefeller 450°F 230°C 10 mins Salmon loaf 350°F 175°C 45-90 mins./Ib. NOTE: Actual times and temperatures may vary considerably from those shown above.They are affectedby weight of load,tempera- ture of the product,recipe,type of pan and calibration of thermostat.Should your recipe vary write in your proven time and temperature for ready reference. 17 Operation Suggested Times and Temperatures Product °F °C Cook Time Baked Vegetables Bananas 350°F 175°C 15-20 mins/Ib Boston Beans 250°F 120°C 8 hrs Carrots 400°F 200°C Until tender Egg plant 350°F 175°C Until tender Macaroni 350°F 175°C 15-25 mins/Ib Stuffed peppers 350°F 175°C 25 mins/Ib Potatoes 400°F 200°C 45 -1 1/2 hrs Tomatoes 350°F 175°C 15-20 mins/Ib Cheese Cheese fondue 350°F 175°C 40 mins/lb Cheese loaf 325°F 165°C 40 mins/lb Toasted cheese 350°F 175°C 15 mins/Ib Cheese souffle 300°F 150°C 20 mins/Ib Au gratin dishes 450°F 230°C Until browned Baked Goods Breads Bread, white, yeast 375-425°F 230°C 30-45 mins Raisin 400°F 200°C 40 mins Breads, rye 375°F 190°C 49-90 mins 0 Rolls Rolls, standard white 375-400'F 200°C 20-45 mins Rolls, Parker House 400-425°F 220°C 15-20 mins Biscuits 375-400°F 200°C 15-25 mins Danish pastry 375-400°F 200°C 20-35 mins Pies Fresh Fruit 375-400°F 200°C 50-60 mins Pies, precooked filling 475°F 245°C 20-35 mins Pie shells 400-450°F 230°C 15 mins Pies, custard 325-450°F 230°C Depending upon mix Cakes Cookies 400-475°F 245°C 8-15 mins Cheesecake, standard 350°F 175°C 40 mins Devil's food 360-375oF 190°C 20-25 mins White layers 350-375°F 190°C 20-35 mins Desserts and Puddings Baked apples 400°F 200°C Approximately 1 hr Brown Betty 325°F 165°C 45-60 mins Fruit pudding 375°F 190°C 1 hr Indian pudding 325°F 165°C 3 hrs Rice pudding 350°F 175°C variable NOTE: Actual times and temperatures may vary considerably from those shown above.They are affected by weight of load,tempera- ture of the product,recipe,type of pan and calibration of thermostat.Should your recipe vary write in your proven time and temperature for ready reference. O 18 Maintenance Cleaning and Preventative Maintenance CLEANING THE OVEN PREVENTATIVE MAINTENANCE Painted and stainless steel ovens may be kept The best preventative maintenance measures are, clean and in good condition with a light oil. the proper installation of the equipment and a pro- 1. Saturate a cloth,and wipe the oven when it is gram for routinely cleaning the ovens. cold. This oven requires no lubrication, however, the 2. Dry the oven with a clean cloth. venting system should be checked annually for On the stainless front or interiors, deposits of possible deterioration resulting from moisture and baked on splatter may be removed with any non- corrosive flue products. toxic industrial stainless steel cleaner. Heat tint If maintenance or repairs are required,contact the and heavy discoloration may be removed with any factory, the factory representative or a local non-toxic commercial oven cleaner. Blodgett service company. 1. Apply cleaners when the oven is cold,and al- ways rub with the grain of the metal. Clean Ultra Rokite decks with a triangular scraper used for cleaning broiler grids. IMPORTANT — DO NOT use water or any other liquids to clean the deck! Clean the aluminized interior portion of the oven with a mild detergent. DO NOT use caustic solu- tions such as ammonia, lye or soda ash. DO NOT use domestic oven cleaners. Any of these prod- ucts will damage the aluminum coating. Daily Cleaning . Remove residue from beneath the doors with a small broom or brush. Weekly Cleaning . Brush out the combustion compartment and control area. 6 Month Cleaning . Clean secondary air ducts and air entry ports. NOTE: If the oven is moved the restraint must be reconnected after the unit is returned to it's regular position. 19 Maintenance Troubleshooting Guide POSSIBLE CAUSE(S) SUGGESTED REMEDY SYMPTOM: Strong bottoms on the bakes • Too much bottom heat Reduce cook temperature and increase time • High gas pressure • Faulty flue (strong direct vent) • Product left in the oven too long Shorten cook time SYMPTOM: Uneven bakes • Poor ventilation • Oven doors left open too long Do not open door unnecessarily • Improper scaling of dough • Scale dough consistently • Fluctuating gas pressure • * • Warped pans Change pans SYMPTOM: Product burning 0 • Thermostat set too high Reduce cook temperature • Product left in the oven too long Shorten cook time • By-pass flame too high • • High gas pressure • Thermostat out of calibration • Heat deflectors worn out *Denotes remedy is a difficult operation and should be performed by qualified personnel only.It is recommended,however,that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.Blodgett cannot as- sume responsibility for damage as a result of servicing done by unqualified personnel. 20 Maintenance Cc Troubleshooting Guide POSSIBLE CAUSE(S) SUGGESTED REMEDY SYMPTOM: Product dried out • Oven temperature too low Increase cook temperature • Not using enough water in the mix • Increase water in product mix • Thermostat out of calibration • Faulty flue (strong direct vent) • SYMPTOM: Extended baking times • Temperature setting too low Increase cook time • Low gas pressure • Strong ventilation • Excessive door openings Do not open door unnecessarily "Denotes remedy is a difficult operation and should be performed by qualified personnel only.It is recommended,however,that All repairs and/or adjustments be done by your local Blodgett service agency and not by the owner/operator.Blodgett cannot as- sume responsibility for damage as a result of servicing done by unqualified personnel. 21 Introduction Description et Specifications du Four La Serie 900 se distingue de tous les fours fabri- En etablissant ce record, les fours 900 ont etabli ques par la G.S. Blodgett Company en raison de des standards d'excellence de caracteristiques, sa production continue depuis la creation de 1'en- performances et fiabilite de cuisson. Au niveau treprise en 1848.Le premier four 900 fut vendu en des applications primaires,la qualite des produits 1940 et bien que des avancements metallurgi- des fours est sans egale. La simplicite de sa con- ques ainsi que des commandes plus pratiques et ception ainsi que la qualite de sa construction as- fiables aient ete incorporees, la conception de surent des annees de service sans problemes si base de cette unite reste inchangee depuis sa I'appareil est monte correctement et regoit un en- creation. tretien periodique minimal. SPECIFICATIONS POUR GAZ Gaz Naturel Gaz Propane Unites US Unites SI Unites US Unites SI Valeur de Chauffe 1000 BTU/hr 37.3 MJ/m3 2550 BTU/hr 95.0 MJ/m3 Gravite Specifique (air=1.0) 0.63 0.63 1.53 1.53 Pression arrivee de gaz au 5.0"W.C. 1.25 kPa 10.0"W.C. 2.49 kPa collecteur Consommation Four 901 22,000 BTU 5.9 KW 22,000 BTU 5.9 KW 911 20,000 BTU 5.9 KW 20,000 BTU 5.9 KW 911 P, 916, 931 27,000 BTU 7.9 KW 27,000 BTU 7.9 KW 951 38,000 BTU 11.1 KW 38,000 BTU 11.1 KW 961 37,000 BTU 10.8 KW 37,000 BTU 10.8 KW 961 P, 966, 981 50,000 BTU 14.6 KW 50,000 BTU 14.6 KW Bruleur principal taille orifice 901 45 MTD* 2.08 mm 54 MTD* 1.39 mm 911 46 MTD* 2.05 mm 55 MTD* 1.3 mm 911 P, 916, 931 42 MTD* 2.35 mm 53 MTD* 1.5 mm 951 34 MTD* 2.8 mm 49 MTD* 1.85 mm 961 34 MTD* 2.8 mm 49 MTD* 1.85 mm 961 P, 966, 981 30 MTD* 3.25 mm 45 MTD* 2.1 mm Bruleur veilleuse taille orifice 0.18" .45 mm .010" .25 mm REMARQUE:*Meche helicoidale multiple REMARQUE:Les tailles des orifices citees ci-dessus soot au niveau de la mer. 22 OD0 Introduction Elements du Four Plateforme de rokite — plateforme de pierre qui Bruleurs a combustion directe — fournissent la absorbe la chaleur du bas du four pour cuire le chaleur a la chambre de cuisson et aux plate- dessous du produit. formes. Supports de plateforme — supportent les plate- Deflecteur — detourne une partie de la chaleur formes du four. des bruleurs a combustion directe vers les Panneau de Controle— contient les cablages et plaques tubulaires. les elements permettant de controler le fonction- Plaques tubulaires — situees sur les parois inte- nement du four. rieures de la chambre de cuisson.Les plaques tu- Compartiment des bruleurs — situe au—des- bulaires conduisent la chaleur des bruleurs a la Cavite du four.La chaleur cuit le dessus du produit sous de la Chambre de cuisson.Ce Compartiment avant d'etre evacuee du four. contient les bruleurs a combustion directe. 0 o j9 ® 9 4 4 0 0 Compartiment haut de 17.8 cm Deux compartiments hauts de 17.8 cm 91183.8x55.9cm 981 - 106.7x81.3cm 911-P 83.8 x 55.9 cm 961 106.7x81.3cm 961-P 106.7 x 81.3 cm 0 0 V Q 4 o ® o Compartiment haut de 30.5 cm Compartiment haut de 40.6 cm 901 106.7 x 81.3 cm 966 - 106.7 x 81.3 cm 951 - 106.7 x 81.3 cm Figure 10 23 Installation Livraison et Implantation LIVRAISON ET INSPECTION IMPLANTATION DU FOUR Tous les fours sont expedies en conteneurs. A la L'implantation correcte et bien etudiee du four reception de votre four Blodgett vous devez: sera A I'avantage a long terme de I'operateur et • Verifier que les emballages ne sont pas abimes. permettra d'obtenir un rendement satisfaisant. Toute defection dans 1'emballage doit etre no- Les espaces de degagement ci-dessous doivent tee sur ('accuse de reception de la marchan- etre prevus entre le four et toute construction com- dise; celui-ci doit etre signs par le chauffeur. bustible ou non. • Sortir le four de son emballage et verifier son bon • Cote droit du four — 15 cm stat. Les transporteurs n'acceptent les reclama- . Cote gauche du four — 15 cm tions et plaintes que si elles sont faites dans les quinze jours qui suivent la livraison et si 1'embal- • Arriere du four — 15 cm lage a ete conserve afin d'etre inspects. • Dessous du four — 15 cm La Blodgett Oven Co., nest pas responsable L'emplacement doit etre facilement accessible. des degats subis pendant le transport. Le REMARQUE:L'entretien regulier peut en general transporteur est seul responsable de la livrai- son du materiel en bon stat lorsque I'expedi- etre effectue dans les limites du de- tion a Wacceptee.Neanmoins,nous sommes placement que permet la chains de A votre disposition pour vous aider A composer t6 du e. , le four tati etre plus ecar- votre dossier de reclamation. to du mur, 1'alimentation en gaz Boit etre coupee et la canalisation de- branchee du four avant d'enlever la chaine.Celle-ci doit etre utilisee pour empecher d'exercer toute contrainte sur le coupleur de gaz. 11 est essentiel qu'une circulation d'air adequate au four soit maintenue pour apporter un debit d'air de combustion et de ventilation suffisant. • L'emplacement ne doit pas avoir de courants d'air. • Maintenez la zone du four libre et degagee de tous materiaux combustibles tels que le papier, le carton, ainsi que les liquides et solvants in- flammables. • Le four ne doit pas etre place sur une surface in- cunree ou fixe au mur. L'empecherait I'air de cir- culer librement vers le compartiment de com- bustion et par consequent produirait une mauvaise ventilation. 24 Installation Montage du Four EMBALLAGE ASSEMBLAGE DES PIEDS Avant de commencer le montage du four it faut ve- 1. Pousser le four,couche sur le dos,sur un ele- rifier que tous ses composants sont presents. En vateur. plus du four, lui-meme, it faut des pieds, un 2. Chaque pied est fixe par trois boutons sous la systeme de ventilation et/ou d'autres accessoires. base du four. Les fours de la serie 900 sont emballes de la fagon FIXATION DES ROULETTES suivante: 1. Boulonnez les supports A celui-ci au moyen Pour les sections simples: de boulons de 1/2-13 a tete hex (les roulettes Les pieces suivantes sont emballees dans le four: freinees doivent etre tournees vers le devant four). fo du fo • Un ensemble de pieds de 70 cm avec sa bou- 2. du reposer avec precaution le four sur les lonnerie de fixation. roulettes.(II sera necessaire de le faire soulev- • Une hotte de ventilation type voute ou a prise di- er de la palette et de le faire reposer sur les recte suivant les specifications. roulettes par plusieurs personnes.)Serrez les • Un regulateur de pression de gaz nature) ou freins des roulettes avant. propane suivant les exigences. REMARQUE:Un dispositif de retenue fixe doit etre Pour les sections multiples: fourni si des roulettes sont utilises Les pieces suivantes sont emballees dans le avec un connecteur flexible pour des compartiment inferieur: appareils portatifs. Ce dispositif doit fixer le four a une surface immobile • Des pieds d'une longueur appropriee. pour eliminer toute contrainte pou- • Une hotte de ventilation type voute ou a prise di- vant etre subie par le connecteur. Si recte suivant les specifications. le four est deplace,it Taut rebrancher • Un tuyau arribre d'une longueur appropriee au- le connecteur aprbs avoir remis le quel est fixe un regulateur de pression de gaz four en position normale. naturel ou propane. Emballages supplementaires • Les plaques cordierites de tous les modbles Corniere de retenue 900 sont emballes dans un carton separe. du cable • Les grilles intermediaires en metal deploye des fours 901,916,951 et 966 sont expediees fixees en position. i • L'angle du sommet du compartiment superieur - - des fours A compartiments multiples sera tou- jours en position. i Figure 11 25 d� Installation Montage du Four MONTAGE DE LA SECTION DOUBLE 10. Mettre de niveau les fours aux v u cotes et a I'a ant 1. Mettre la section inferieure A 1'emplacement et a I'arriere;mettre un niveau a bulle sur le bati determine. de base de la section inferieure et visser ou de- 2. Fixer les pieds(et les roulettes,le cas echeant) visser les pieds reglables selon le besoin. comme decrit ci-dessus. DES PLAQUES EN ROKITE 3. Prendre deux planches de 1 po.cm;en mettre 1. Saisir la plaque en Rokite dans I'ouverture de une pres du bord du four et I'autre planche au la porte. La glisser par I'ouverture de la porte cote eloigne de la bague du tuyau. vers I'arriere du four jusqu'A ce qu'elle repose 4. Soulever la section superieure et la position- la plaque sur le support de plaque. ner sur les planches.Pousser la section supe- 2. Referer A pre-chauffage instructions approvi- rieure jusqu'A ce que les sections soient alig- sionnees avec Rokite. nees. 5. Retirer d'un cote la planche en mettant une REMARQUE.A cause du poids des plaques en Ro- planche de 2 x 4 po.d'environ quatre pieds de kite, faites attention de ne pas vous long sous le bati angulaire.Soulever pour re- blesser ou d'abimer les plaques lors- tirer la planche. que vous les faites glisser dans le 6. Retirer I'autre planche de la meme fagon, en four. laissant la section superieure se mettre douce- REMARQUE:Pour le model 981, la plaque en Ro- ment en position correcte. kite est seulement disponible comme 7. Monter les tuyaux arriere et le regulateur de plateforme inferieure. Winstallez pas pression. ultra la plaque en Rokite dans le O 8. Monter la hotte type voute ou A prise directe compartiment superieur de traite- selon le cas. ment au four des 981. 9. Retirer toutes les etiquettes. 0 0 O O ' Double Section Assembly Figure 12 O 26 Installation Montage du Four INJECTION DE VAPEUR Tous les fours de la serie 900 offrent['option de gi- Raccord de vapeur 3/8 cleurs de vapeur pour cuire des petits pains et po.a 1'ar6ere du four d'autres pains croustillants comme des ba- /8 p°. de 3 guettes.Ce dispositif est egalement disponible en 3/8 p kit pouvant etre monte en chantier. Pour un bou- Conduite [anger,la vapeur est en rea[ite une atmosphere de montante vapeur d'eau. II est donc tres important que la va- de 1/2 po. peur soit a basse pression (2-1/2 a 3 PSI), que le condensat soit enleve du conduit de vapeur avant d'entrer dans le four et que la vapeur soit suffisam- ment saturee pour assurer 1'effet de buee requis. Voir Note 1 II est recommande de disposer d'un quart de che- Manometre val-vapeur au minimum pour tous les gros ' compartiments de la Serie 900 (106.7 x 81.3 mm) o Voir ou deux petits compartiments 900 (83.8 x 55.9 ® o Note 2 mm). Plusieurs constructeurs fabriquent des ge- Conduite nerateurs de vapeur offrant 1/2 cheval-vapeur au ® • montante minimum.Si le generateur de vapeur est monte a ® de 1/2 po. cote du four,les pertes de transmission du conduit seront minimales.Si la source du vapeur est assez o 0 eloignee du four,it faut tenir compte des pertes de ® 4 transmission pour determiner le volume de vapeur approprie. Se reporter au schema ci-contre pour o ['installation recommandee du systeme d'injec- tion de vapeur. 1 ATTENTION!! La flamme de gaz du four doit etre eteint lors de('utilisation de la vapeur. Minimum 3/4 Ch Chaudiere Separateur Niveau de vapeur, d'eau construire d'un tuyau Vanne de Depuis la source de 1-1/2 po.-12 reduction de vapeur tong pieds de de pression lo Vanne manuelle Vers le drain Piege REMARQUE: 1. Vanne de commande 3/8 po. Utiliser le ca- dran pour obtenir des resultats uniformes. 2. Etat de vapeur ideal au niveau de cette vanne, 2-3#PSI, 224-230 F. Figure 13 27 Installation Ventilation Un systeme de ventilation planifio et installe est HOTTE D'EVACUATION TYPE VOUTE absolument necessaire car it permet un bon fonc- La methode de ventilation la meilleure est celle qui tionnement du four tout en debarassant la surface utilise une hotte de ventilation adequate a mecani- de travail des buees et residus de combustion. que. II y a deux methodes de ventilation acceptables La hotte doit etre conque pour couvrir la totalite de pour le four: I'appareil A ventiler avec en plus un surplomb se • Soit une hotte d'evacuation,de type voute me- 15 cm (6")de chaque cote de I'appareil non adja- canique. cent au mur.La distance du plancher A 1'extremite • Soit une installation A prise directe. la plus basse de la hotte ne doit pas depasser sept Installation aux Etats—Unis et au Canada 2.1m (7'). Le volume total d'air neuf et d'evacuation A consi- Se reporter aux codes locaux de la ventilation. En derer lors de la determination de la capacite de ('absence de codes locaux, se reporter au code hotte necessaire est d'environ 11 CFM pour cha- national de la ventilation intitule "Normes pour que section de four. !'installation d'equipements pour Penlevementdes fumees et vapeurs grasses provenant d'equipe- Installation du deviateur de tirage ments commerciaux pour la cuisine", NFPA-96— Les fours commandos pour hotte d'ovacuation Edition la plus recente. sont fournis avec un deviateur de tirage. Installer le deviateur de tirage comme suit : AAVERTISSEMENT: 1. Placer le deviateur au-clessus du connecteur Un mauvais systeme d'aeration peut de cheminee avec la partie ouverte tournee O aboutir a un mauvais fonctionnement du vers('avant du four. Voir Figure 14. four, des resultats de cuisson peu satis- 2. L'assujettir des deux cotes avec les vis A tole faisants;it peut egalement abimer I'appa- fournies. reil. Les degats causes par une mauvaise ven- Divertisseur d'air tilation ne sont pas couverts par la garan- tie du fabricant. Avant du four Figure 14 O 28 Installation Ventilation EN PRISE DIRECTE Quand('installation d'une hotte aspirante mecani- Cheminee que est impossible ou peu pratique a realiser,on peut ventiler le four au moyen d'une installation en prise directe. Hotte de 1 AVERTISSEMENT!! tirage Quand on utilise un systeme a prise di- recte it Taut absolument suivre le schema. Une installation de ventilation a prise di- recte qui est defectueuse donnera des re- sultats de cuisson peu satisfaisants et causera des degats prematures aux ole- Avant du ments bruleurs. four La cheminee doit etre de classe B ou mieux avec un diametre de 15 cm(6").La hauteur de la chemi- nee dolt depasser de 2 a 2,5 m (6-8') le haut du toit du batiment ou autre structure proche. Ne ja- Figure 15 mais diriger la ventilation du four dans une hotte. La cheminee doit etre chapeautee avec une coiffe PROBLEMES DE LA VENTILATION de type homologue UL, pour isoler la cheminee La Serie 1048 utilise le principe naturel de la cha- des intemperies exterieurs. leur montante comme base de sa ventilation. Si Dans ce cas it est important de fournir assez d'air par n'importe quel moyen I'on restreint ou I'on secondaire car l'installation a pris directe ne peut force la ventilation des fours del la Serie 1048, les pas renouveler I'air absorbe et ventile par le four. caracteristiques de cuisson du four seront defa- Pour augmenter la circulation d'air dans la piece, vorablement affectees. un expert en ventilation doit etre consulte. Par exemple:ventilation forcee Installation de la hotte de tirage . ('utilisation d'un ventilateur dans le tuyau a prise Les four commandos pour la ventilation directe directe sont fournis avec une hotte de tirage. Installer la • ('installation sur le four d'une hotte d'aeration hotte de tirage comme suit : qui nest pas installee avec le diverteur d'air en 1. Placer la hotte de tirage au-dessus du con- forme de L necteur de cheminee. Voir Figure 15. Par exemple:ventilation restreinte 2. L'assujettir des deux c6tes avec les vis a tole . des tes et coudes fournies. . des sections horizontales Un air d'appoint insuffisant peut etre cause que ' I'air chaud et les combustibles restent dans le four, reduisant la duree utile des composants. 29 Installation Branchements de Service — Normes et Codes LES CONSEILS D'INSTALLATION ET D'ENTRE- Installation aux bats;—Unis et au Canada TIEN CONTENUS DANS CE MANUEL NE Les branchements de gaz doivent etre en accord S'ADRESSENT QU'A UN PERSONNEL QUALI- avec les codes locaux,ou en I'absence de codes FIE. UN PERSONNEL NON OUALIFIE PEUT SE locaux, avec le Code National du Gaz de Chauf- BLES SER ET/OU ABIMER LE FOUR LOBS DE fage, ANSI Z223.1 le Code d'Installation du Gaz SON INSTALLATION ET/OU SON ENTRETIEN. Naturel CAN/CGA-8149.1 ou le Code d'Installation Un personnel d'installation qualifie est represents du Propane CAN/CGA-8149.2 si applicable. soit par des personnes physiques,soft par un so- ciete,une usine,une corporation qui en personne Se reporter aux codes locaux de la ventilation. En ou par I'intermediaire d'un representant s'engage ('absence de codes locaux, se reporter au code a et est responsable de: national de la ventilation intituls "Normes pour l'installation d'equipements pour l'enlevementdes • l'installation ou le remplacement de conduits de fumees et vapeurs grasses provenant d'equipe- gaz,ou le branchement,l'installation,la repara- ments commerciaux pour la cuisine", NFPA—96— tion ou 1'entretien de I'equipement. Edition la plus recente. Le personnel d'installation qualifie doit etre exp6ri- mente dans ce type de travail, s'etre familiarise avec toutes les precautions requises et respecter tous les reglements promulgues par les autorites provinciales ou locales competentes. pEstGl, SP �, NSF s� O CERTIFIED CP cFRriF�`` ® ® C US 30 0 Installation Branchement de Gaz CONDUIT DE GAZ Capacite maximum des conduites de fer en Un systeme d'alimentation en gaz de bon calibre pieds cubiques a I'heure de gaz nature) est essentiel pour obtenir le meilleur rendement (chute de pression de 13 mm (0,5 po) du four. Les conduits doivent etre calibres pour a la colonne d'eau) fournir suffisamment de gaz pour alimenter tous Longeur Dimensions nominales les appareils sur le conduit sans perte de pression de conduit 61'equipement. pieds 3/4" 1" 1-1/4" 1-1/2" 2" Exemple: 10 360 680 1400 2100 3950 REMARQUE:Les valeurs en BTU de 1'exemple sui- 20 250 465 950 1460 2750 vant sont pour le gaz naturel. 30 200 375 770 1180 2200 Achat d'un four a 901 qui doit etre ajoute sur la 40 170 320 660 990 1900 conduite de cuisson existante. 50 151 285 580 900 1680 1. Additionner les valeurs nominates en BTU des 60 138 260 530 810 1520 appareils utilises. 70 125 240 490 750 1400 Friteuse Pitco 120,000 BTU Cuisiniere 6 bruleurs 60,000 BTU 80 118 220 460 690 1300 Four 50.000 BTU 90 110 205 430 650 1220 Total 230,000 BTU 100 103 195 400 620 1150 2. A ce total, ajouter la valeur nominale en BTU du nouveau four. Du Code national du gaz carburant Partie 10 Tableau 10-2 Total precedent 230,000 BTU Capacite maximum des conduites de fer en 901 20.000 BTU milliers de BTU a I'heure de propane non dilue Nouveau total 250,000 BTU a 28 cm (11 po) a la colonne d'eau 3. Mesurer la distance.entre le compteur a gaz et (chute de pression de 13 mm (0,5 po) la conduite de cuisson. Ceci est la longueur A la colonne d'eau) de tuyau.Disons que la longueur de tuyau est de 12,2 metres (40')et le calibre du tuyau est Longeur de Diametre exterieur de 2,54 cm (1"). conduit pieds 3/4" 1" 1-1/2" 4. Se reporter au tableau approprie pour deter- 10 608 1146 3525 miner la capacite totale de la conduite de gaz actuelle. 20 418 788 2423 Pour cette exemple, la capacite totale est de 30 336 632 1946 320,000 BTU, la conduite de gaz actuelle n'a 40 287 541 1665 pas besoin d'etre augmentee. 50 255 480 1476 REMARQUE:Les capacites en BTU donees sur 60 231 435 1337 les tableaux sont uniquement pour des longueurs droites de tuyaux. 70 215 404 1241 Tous les coudes et autres raccords 80 198 372 1144 diminuent la capacites de la con- 90 187 351 1079 duite. Pour toute autre question, prendre contact avec la compagnie 100 175 330 1014 locale de distribution du gaz. Du Code national du gaz carburant Partie 10 Tableau 10-15 31 Installation Branchement de Gaz REGLAGE ET TEST DE PRESSION Pour maintenir la bonne pression de gaz,chaque ' La capacite nominate de chaque compartiment four est livre avec un regulateur. Le regulateur est Serie 900 est de 20,000 jusqu'A 50,000 BTU A essentiel pour le fonctionnement correct du four et I'heure suivant le modele.Tous les fours sont re- it ne doit pas etre retire. II est preregle pour ali- gles en usine en fonction du type de gaz specifie menter le four avec une pression de gaz nature)au sur la plaque signaletique. collecteur de 0,87 kPa (3,5" WC [A la colonne d'eau]) et une pression de propane au collecteur de 2,50 kPa (10,5 WC). Pression A('entree NE PAS INSTALLER DE REGULATEUR SUPPLE- Gaz Naturel Gaz Propane MENTAIRE OU LE FOUR SE CONNECTE SUR L'ALIMENTATION DE GAZSAUFSI LA PRESSION Min Max Min Max D'ENTREE EST AU-DESSUS DU MAXIMUM. W.C. 7.0 10.5 11.0 13.0 A cause de la rarefaction de I'oxygene a des 616va- kPa 1.43 2.61 2.74 3.23 tions superieures A 600 metres,la capacite nomi- nate de I'unite peut necessiter une reevaluation. Pression au collecteur (La dimension de ('orifice peut necessiter un ajustement pour s'accomoder des pressions d'air Gaz Naturel Gaz Propane differentes a de plus hautes altitudes).Si elle nest pas reevaluee, une combustion incomplete peut W.C. 3.5 10.0 se produire degageant des aldehydes et du CO kPa .87 2.49 ou de I'oxyde de carbone.Aucun de ces degage- ments nest acceptable et ils peuvent etre dan- • Pression a I'entree — Pression du gaz d'arri- gereux pour la sante de I'utilisateur. vee, avant 1'entree du four. Avant le raccordement du four,veillez A bien purg- • Pression au Collecteur — Pression du gaz A er les conduites de gaz de toutes rognures metalli- 1'entree du ou des bruleurs principaux. ques, limaille, bavures d'enduit et autres debris. • Min—Pression recommandee pour le fonction- Apres le raccordement,verifiez la pression du gaz. nement du four. Les branchements de gaz doivent etre en accord • Max—Pression maximale a laquelle le fabricant avec les codes locaux,ou en I'absence de codes garantit le fonctionnement du four. locaux, avec le Code National du Gaz de Chauf- fage, ANSI Z223.1 le.Code d'Installation du Gaz Naturel CAN/CGA-B149.1 ou le Code d'Installation du Propane CAN/CGA-B149.2 si applicable. Le four et sa vanne d'arret individuelle doivent etre deconnectes du systeme d'alimentation en cas de test des conduites A pression manometrique su- perieure A 1/2 psi (13.85 po A la colonne d'eau ou 3.45 kPa). En cas de test a pression manometrique de 1/2 psi (13.85 po.A la colonne d'eau ou 3.45 kPa) ou moindre, le four doit etre isole du systeme par la fermeture de sa vanne d'arret manuelle indivi- duelle. 32 c Installation Branchement de Gaz RETENUE DU TUYAU DE GAZ Si le four est month sur roulettes, un connecteur A! AVERTISSEMENTH commercial flexible ayant un diambtre int6rieur Si la retenue est d6connect6e,quelqu'en minimum de 1,9 cm (3/4")doit etre utilis6 avec un soit la raison, elle doit etre reconnect6e dispositif de connexion rapide. quand le four est remis a sa position d'ori- La retenue,fournie avec le four,doit servir a limiter gine. les mouvements de I'unit6 de fagon qu'aucune Installations aux Etats—Unis et au Canada tension ne soit plac6e sur le connecteur flexible. Le coupleur doit etre conforme a la Norme Appli- Quand la retenue est enti6rement 6tendue,le con- cable aux Coupleurs pour Appareils a Gaz Mo- necteur doit etre facile a installer et a connecter ra- biles,ANSI Z21.69 ou Coupleurs pour Appareils a pidement. Gaz Mobiles CAN/CGA-6.16. II convient d'utiliser Ce dispositif(qui consiste en un cable de gros cal- 6galement un dispositif de d6branchement rapide ibre) doit supporter une charge d'6preuve de conforme a la Norme Applicable aux Dispositifs de 1,000 Ib. (453 kg) et doit etre accroch6 au mur D6branchement Rapide pour Combustibles Ga- pour empecher d'endommager celui-ci. NE vous zeux, ANSI Z21.41 ou Dispositifs de D6branche- servez PAS de la canalisation de gaz ni d'une ment Rapide pour Combustibles Gazeux CAN canalisation d'61ectricit6 pour y accrocher 1'extr6- 1-6.9. Une entrave fix6e a une surface immobile mit6 fix6e a demeure du dispositif de retenue!Ser- doit etre pr6vue pour limiter le mouvement du four vez-vous de boulons d'ancrage dans le b6ton ou et 6viter les tensions au niveau du connecteur. les parpaings. Sur les murs en bois, utilisez des tire-fond a bois a r6sistance 6lev6e que vous en- foncez dans les montants du mur. 1. Monter la corni6re fournie sur le boulon du pied juste au-dessous de I'arriv6e de gaz.Voir Figure 16. 2. Fixer ('attache sur le cable de retenue sur la corniere. Arriere du four Corni6re de retenue r du cable a - L. � Unite a deux fours superposes montree. Utiliser le m6me proc6d6 pour les unites simples avec des pieds de 64 cm(25"). Figure 16 33 Installation L Installation Initiate REGLAGES A FAIRE LORS DE L'INSTALLATION . le calibrage du thermostat ' INITIALE . le reglage des portes Chaque four ainsi que ses composants ont ete • reglage du brOleur soigneusement testes et inspectes avant d'etre . la mise de niveau expedies. Cependant,it est bien souvent necess- . la verification de la pression du gaz aire de faire des verifications et des reglages sur place au moment de('installation initiale. Ceci est • et le serrage des boulons un procede normal. De tels reglages sont sous la On ne peut considerer une installation achevee res onsabilite du vendeur ou de I'installateur et ' p tant qu un personnel qualifie n a pas procede a sa ne sont pas imputables a des defauts de fabrica- verification complete et fait les reglages necessair- tion ou de materiau. Par consequent,ces reglage es s'il en est besoin. ne sont pas couverts par la garantie de 1'equip- ment d'origine.Ces reglages comprennent,sans s'y limiter: O 34 Utilisation Information de Securite LES INFORMATIONS CONTENUES DANS Conseils generaux de securite: CETTE SECTION SONT DESTINEES AU PER- . NE PAS utiliser d'outil pour fermer les comman- SONNEL QUALIFIE APPELE A UTILISER LE des du gaz. Si le gaz ne peut pas etre ferme FOUR.ON ENTEND PAR PERSONNEL QUALIFIE manuellement ne pas tenter de reparer.Appeler LE PERSONNEL QUI AURA LU ATTENTIVEMENT un technicien de service qualifie. LES INFORMATIONS CONTENUES DANS CE , Si le four doit etre deplace,quelqu'en soit la rai- MANUEL, CONNAIT BIEN LES FONCTIONS DU son,le gaz doit etre ferme et deconnecte de I'u- FOUR ET/OU POSSEDE UNE EXPERIENCE AN- ite avant de retirer le cable de retenue.Recon- CRIT.LE RESPECT DES PROCEDURES RECOM- . TERIEURE DE L'EMPLOI DE L EQUIPEMENT DE- H necter la retenue qand le four a ete remis a son oru MANDEES DANS CETTE SECTION PERMETTRA emplacement d' ne. D'ATTEINDRE LES PERFORMANCES OPTI- Prenez le temps de lire attentivement les instruc- MALES DU SYSTEME ET D'EN OBTENIR UN tions qui suivent.Vous ytrouverez la cle du succes SERVICE DURABLE ET SANS ENCOMBRES. du four a Blodgett. CONSEILS DE SECURITE 1 ATTENTION!! Pour la securite, lire avant d'utiliser I'ap- En cas de perte de la veilleuse, attendre pareil. cinq (5) minutes avant d'essayer de ral- lumer le four. Que faire s'il y a une odeur de gaz: . NE PAS essayer d'allumer I'appareil. . NE PAS toucher d'interrupteur electrique. • Utiliser un telephone exterieur pour appeler im- mediatement la compagnie du gaz. . Si la compagnie du gaz ne repond pas,appeler les pompiers. 35 Utilisation Oven Control 2. Appuyer sur le bouton rouge de la VALVE DE VEILLEUSE AUTOMATIQUE (1). 3. Placer une allumette ou une bougie allumee pres de la veilleuse. 4. Une fois la veilleuse allumee, continuer A ap- puyer sur le bouton rouge pendant environ un 1 minute puis relacher la pression. e 5. Tourner la VALVE PRI NCIPALE A COMMANDE MANUELLE (2) sur la position ON. 6. Regler le THERMOSTAT (3) A la temperature voulue. 2 Prechauffage 1. Lors du demarrage initial, prechauffer le four jusqu'A 260°C pendant deux heures avant de le charger et le verifier periodiquement. Cette operation permet A la peinture de prendre cor- 3 rectement. Chargement • La plate-forme est conque pour cuire de la pizza et du pain.Pour la cuisson d'autres produits,vous pouvez utiliser des plateaux ou des recipients. • Charger chaque grille de cuisson de fagon uni- forme. • Ne pas laisser les recipients se toucher ou toucher aux parois du four. . Ne pas charger d'autres produits apres le debut du cuisson. • Ouvrir les portes aussi rarement que possible. • Si les fours sont equipes de deux comparti- COMMANDES DU FOUR ments, charger en premier le compartiment in- 1. LA VALVE DE VEILLEUSE AUTOMATIQUE — ferieur. Ferme toute arrivee de gaz lorsque la veilleuse REMARQUE:Les compartiments de r6tissage de ne fonctionne pas. la Serie 900(modeles 901, 916, 951 2. LA VALVE PRINCIPALE A COMMANDE MAN- et 966) acceptent des grilles inter- UELLE — Procure une commande manuelle mediaires en metal deploye.Lorsque de I'arrivee du gaz au bruleur principal par la grille est en place, les orifices r6- thermostat. glables se trouvant juste au-dessous 3. LE THERMOSTAT— Procure un reglage de la de la grille doivent Etre ouverts.Lors- temperature du four prealablement selection- que la grille nest pas en place, les nee par I'operateur du four. orifices doivent etre fermes. UTILISATION Arret du Four 1. Mettre la VALVE PRINCIPAL A CONTR61LE Allumage MANUEL(2) en position OFF. 1. Placer la VALVE PRINCIPAL A CONTR61-E MANUEL (2) dans la position OFF. 36 Utilisation Durees et Temperatures Suggerees Aliment OF °C Duree Viandes Boeuf I Cotes 325°F 165°C saignantes-16 mins/Ib cuites -20 mins/Ib bien cuites -25 mins/Ib Rosbif enroule sans os 325°F 165°C ajouter 10 min/Ib aux durees indi- quees ci-dessus Rosbif sans os 325°F 165°C 30 mins/Ib Veau Morceaux avec os 325°F 165°C 25 mins/Ib Morceaux desosses 325°F 165°C 30 mins/Ib Agneau Gigot ou epaule 325°F 165°C 35 mins/Ib Epaule desossee 325°F 165°C 40 mins/Ib Porc Morceaux frais, avec os 350°F 175°C 30-40 mins/lb Morceaux frais desosses 350°F 175°C 40-50 mins/Ib Jambon,tranches(epaisseurde5cm) 325°F 165°C 11/2hrs Jambon, pique-nique 325°F 165°C 35 mins/Ib Jambon 325°F 165°C 25-30 mins/lb Bacon 350°F 165°C suivant le degre de cuisson Saucisses 350°F 175°C 30 mins/Ib Frankfurters 325°F 165°C 8-10 mins/Ib Pain de viande 450°F 230°C 12-15 mins/Ib Volailles(II s'agit des poids des volailles non farcies. Si elles sont farcies, ajouter 15 min/Ib) Poulets, 2 a 3 lbs 350°F 175°C 35 mins/Ib Poulets, en-dessus de 5 lbs 325°F 165°C 20-25 mins/Ib Pate de poulet en croute 450°F 230°C 15-25 mins/Ib Dindes, 10 a 16 lbs 325°F 165°C 18-20 mins/Ib Dindes, 25 lbs 325°F 165°C 15-18 mins/Ib Canards voir poulets Oie voir dindes Poisson Poissons, entiers 350°F 175°C 15 mins/Ib Poissons,filets 350°F 175°C 15-20 mins/lb Fondue aux crevettes 350°F 175°C 45-60 mins/Ib Homard 400T 200°C environ 20 mins/Ib Huitres, casino 350°F 175°C 15 mins Huitres a la moutarde 350°F 175°C 15 mins Huitres a la Rockefeller 450°F 230°C 10 mins Pain de saumon 350°F 175°C 45-90 mins./Ib. REMARQUE: Les dureesettemperaturesdecuissonpeuventvarier grandementpar rapportacellesindiqueesci-dessus.Lepoids de la charge,la temperature des aliments,la recette,le type de plat et I'etalonnage du thermostat entrent tous en jeu.Notez les durees et temperatures averees de vos recettes pour reference future. 37 ■ ` J Uti I isa o ti n Durees et Temperatures Suggerees Aliment °F °C Duree Legumes cuits au four Bananes 350°F 175°C 15-20 mins/Ib Haricots blancs a la sauce tomate 250°F 1200C 8 hrs Carottes 400°F 200°C jusqu'A ce qu'elles soient tendres Aubergines 350°F 175°C jusqu'A ce qu'elles soient tendres Macaronis 350°F 175°C 15-25 mins/lb Poivrons farcis 350°F 175°C 25 mins/Ib Pommes de terre 400°F 200°C 45-1 1/2 hrs Tomates 350°F 175°C 15-20 mins/Ib Fromage Fondue au fromage 350°F 175°C 40 mins/Ib Pain de fromage 325°F 165°C 40 mins/Ib Fromage fondu 350°F 175°C 15 mins/Ib Souffle au fromage 300°F 150°C 20 mins/Ib Repas au gratin 450°F 230°C Brunis Pains et Patisseries Pains Pain blanc, levure 375-425°F 230°C 30-45 mins Pain aux raisins secs 400°F 200°C 40 mins O Pains de seigle 375°F 190°C 49-90 mins Petits pains Petits pains blancs 375-400°F 200°C 20-45 mins Petits pains, Parker House 400-425°F 220°C 15-20 mins Petits gateaux 375-400°F 200°C 15-25 mins Danish 375-400°F 200°C 20-35 mins Tartes Tartes aux fruits 375-400°F 200°C 50-60 mins Tartes, garnitures cuites 475°F 245°C 20-35 mins Fonds de tartes 400-450°F 230°C 15 mins Tartes A la creme 325-450°F 230°C suivant le melange Gateaux Biscuits 400-475°F 245°C 8-15 mins Gateau au fromage 350°F 175°C 40 mins Gateau au chocolat 360-375°F 190°C 20-25 mins Gateau blanc 350-375°F 190°C 20-35 mins Desserts et Puddings Pommes cuites au four 400°F 200°C environ 1 hr Brown Betty 325°F 165°C 45-60 mins " Puddings aux fruits 375°F 190°C 1 hr Indian pudding 325°F 165°C 3 hrs Riz au lait 350°F 175°C variable REMARQUE: Les durees et temperatures de cuisson peuvent varier grandement par rapport a ceiles indiquees ci-dessus.Le poids de la charge,la temperature des aliments,la recette,le type de plat et 1'etelonnage du thermostat entrent tous en jeu. Notez les durees et temperatures averees de vos recettes pour reference future. 38 c Entretien Nettoyage et Entretien Preventif NETTOYAGE DES FOURS ENTRETIEN PREVENTIF Les fours peints et en acier inoxydable peuvent II doit etre assure par une installation initiate cor- etre conserves en bon etat si on les nettoie avec recte et un programme de nettoyage regulier des une huile legere. fours. 1. Impregner un chiffon de cette huile et frotter le Les fours Wont pas besoin d'etre graisses. 11 faut four lorsque celui-ci est froid. cependant verifier annuellement le systeme de 2. L'essuyer avec un chiffon propre et sec. ventilation afin d'eviter la deterioration provenant Sur les surfaces interieures et extetieures en acier de I'humidite et de la corrosion des produits eva- inoxydable,les depots de pates,huile,graisse ou cues. les taches peuvent etre Wes A I'aide de l'un good Si des reparations ou de la maintenance est ne- non-toxique nettoyeur industriel d'acier inoxyd- cessaire, prendre contact avec une entreprise de able. service) Blodgett locale, avec le representant de 1. II faut toujours utiliser ces produits detergents I'usine ou avec l'usine. lorsque le four est froid. II faut toujours frotter dans le sens du grain metallique. Nettoyer les plaques en Rokite avec une raclette treangulaire semblable a celle utilisee pour nettoy- er les grilles d'une rotissoire. NE PAS UTILISER D'EAU pour les plaques en Cordierite. Utiliser un detergent doux pour nettoyer les sur- faces interieures en aluminium. NE PAS SE SER- VIR de produits caustiques tels que I'amoniaque, des produits pour lessive,soude.NE PAS UTILIS- ER de produits d'entretien domistiques. Ceux-ci abimeront la couche en aluminium. Quotidiennement: • II faut nettoyer chaque jour les depots A I'inte- rieur des portes avec une balayette ou une brosse. Par Semaine: . Brosser egalement les chambres de combus- tion et les tableaux de commande au moins une fois par semaine. Tous les six mois: . Deux fois par an it faut nettoyer les conduits d'air secondaire, ainsi que les ouvertures d'arrivee d'air. REMARQUE:Si le four est deplace,la retenue doit etre remise en place quand Funite est remise a sa position habituelle. 39 Entretien Guide de Detection des Pannes CAUSE(S) PROBABLE(S) SUGGESTION SYMPTOME: Fonds Durs: • Trop de chaleur provenant de la sole Reduire la temperature et augmenter le temps de cuisson • Pression de gaz elevee • Conduit d'aeration defectueux (ventilation • directe trop forte) • Produit laisse trop longtemps dans le four • Ecourter le temps de cuisson SYMPTOME: Cuissons Inegales • Mauvaise ventilation • • Portes de four laissees ouvertes trop longtemps • Ne pas ouvrir la porte sans necessite • Mauvais dosage de la pate • Mesurer la pate de maniere constante • Pression de gaz fluctuante • * • Moules deformes • Changer les plats de cuisson SYMPTOME: Produit Brule • Thermostat trop haut • Reduire la temperature de cuisson • Produit laisse dans le four trop longtemps • Ecourter le temps de cuisson • Ralenti de la flamme trop fort • * • Pression de gaz elevee • * • Thermostat mal calibre • * • Deflecteurs de chaleur abimes • * *Indique un type d'intervention delicate qui devrait etre confiee uniquement a un personnel qualifie.Plutot que d'intervenir person- nellement,en tant qu'utilisateur ou acheteur de I'appareil,it est conseille de confier TOUT reglage et/ou TOUTE reparation a un agent commercial ou representant local Blodgett.Blodgett ne saura etre tenu responsable d'un dommage resultant d'une repara- tion ou d'un service d'entretien effectue par un personnel non qualifie. 40 Entretien Cc Guide de Detection des Pannes + CAUSE(S) PROBABLE(S) SUGGESTION SYMPTOME: Produit Desseche • Tem erature du four trop basse • Au menter la tem erature de cuisson P P 9 P • Pas assez d'eau dans la preparation de la pate • Aug menter la quantite d'eau dans le melange de produit • Thermostat mal calibre • • Conduit d'aeration defectueux (ventilation directe trop forte) SYMPTOME:Temps de Cuisson Prolonge • Mise en temperature trop basse Augmenter le temps de cuisson • Pression de gaz basse • Ventilation trop forte • • Ouverture des portes trop frequente Ne pas ouvrir la porte sans necessite *Indique un type d'intervention delicate qui devrait etre confiee uniquement a un personnel qualifie.Plutbt que d'intervenir person- nellement,en tant qu'utilisateur ou acheteur de I'appareil,it est conseille de confier TOUT reglage et/ou TOUTE reparation A un agent commercial ou representant local Blodgett.Blodgett ne saura etre tenu responsable d'un dommage resuftant d'une repara- tion ou d'un service d'entretien effectue par un personnel non qualifie. 41 i TRUE FOOD SERVICE Project Name: ASA# EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: T-23Pit • • • P•e • • ci ► Tru6solicl door reach-in's are designed with enduring quality that protects your long term investment. ►`Designed using the highest „ quality materials and components ;K q to,provide the user with colder product temperatures,lower utility costs,"exceptional food �'• safety and the best value in today's food service marketplace. ► Oversized,factory balanced, refrigeration system holds 33*F to ? 38*F(:5°C to 3XC)for the best in food preservation. I ® Staihlesssteelsolid.door and front.The finest stainless available with higher tensile strength for x ,fewer dents and scratches. ' § ► Adjustable,heavy duty PVC coated shelves. )6 ► Positive seal'self-closing door. Y Lifetime guaranteed door hinges andlorsion type closuresystem. 1 N0 Bottom mounted units feature: "^ ► "No stoop"lower shelf. ► Storage on top of cabinet. ® Compressor performs in coolest, most grease free area of kitchen. ► Easily accessible condenser coil for cleani rag. n K _ DATA n Specifications subject to change without notice. Chart dimensions rounded up to the earest/8'(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated (inches) Length Weight NEMA ! (total ft.) (lbs.) !Model Doors Shelves L D H* HP Voltage Amps Config.: (total m) (kg) T-23 1 3 27 241/2 783/8 1/s 115/60/1 7.6 5-15P 9 280 686 750 1991 1/4 230-240/50/1 2.4 A 2.74 127 *Height does not include 5"(127 mm)for castors or 6'(153 mm)for optional legs. A Plug type varies by country. __. 41 APPROVALS: AVAILABLE AT.- ® y' 9/10 Printed in U.S.A. - Model; T23e e !ts t J STANDARD`PEATt1RES , DESIGN • Welded,heavy duty steel frame rail,black ELECTRICAL • True's commitment to using the highest powder coated for corrosion protection, • Unit completely pre-wired at factory and ready quality materials and oversized refrigeration • Frame rail fitted with 4"(102 mm)diameter stem for final connection to a 115/60/1 phase,15 amp systems provides the user with colder product castors-locks provided on front set. dedicated outlet. Cord and plug set included. temperatures,lower utility costs,exceptional DOOR (�� 115/60/1 food safety and the best value in today's food . Stainless steel exterior with white aluminumNEMA-5-15R service marketplace. liner to match cabinet interior. Door extends full REFRIGERATION SYSTEM width of cabinet shell. Door locks standard. • Factory engineered,self-contained,capillary • Lifetime guaranteed recessed door handle.Door OPTIONAL FEATURES/ACCESSORIES tube system using environmentally friendly fitted with 12"(305 mm)long recessed handle Upcharge and lead times may apply. (CFC free)134A refrigerant. that is foamed-in-place with a sheet metal J 230-240V/50 Hz. • Extra large evaporator coil balanced with higher interlock to ensure permanent attachment. J 6"(153 mm)standard legs. horsepower compressor and large condenser; • Positive seal self-closing door. Lifetime J 6"(153 mm)seismic/flanged legs. maintains 337 to 38°F(.5°C to 3TC)for the guaranteed door hinges and torsion type J Alternate door hinging(factory installed). best in food preservation. closure system. J Additional shelves. • Sealed,cast iron,self-lubricating evaporator • Magnetic door gasket of one piece construction, J Half door bun tray racks. Each holds up to fan motors and larger fan blades give True removable without tools for ease of cleaning. eleven 181 x 26"D(458 mm x 661 mm)sheet reach-in's a more efficient low velocity,high SHELVING paps(sold separately). volume airflow design.This unique design • Three(3)adjustable,heavy duty PVC coated J Full door bun tray rack. Holds up to twenty-two ensures faster temperature recovery and wire shelves 22'/s"L x 2314"D(582 mm x 181 x 26"D(458 mm x 661 mm)sheet pans shorter run times in the busiest of food service 591 mm). Four(4)chrome plated shelf clips (sold separately). environments. included per shelf. J Remote cabinets(condensing unit supplied • Bottom mounted condensing unit positioned . Shelf support pilasters made of same material by others;system comes standard with 404A for easy maintenance. Compressor runs in as cabinet interior;shelves are adjustable on 1/2" expansion valve and requires R404A refrigerant). coolest and most grease free area of the kitchen. (13 mm)increments. Consult factory technical service department for Allows for storage area on top of unit. BTU information.All remote units must be hard LIGHTING CABINET CONSTRUCTION wired during installation. • Incandescent interior lighting-safety shielded. • Exterior-Stainless steel front. Anodized quality Lights activated by rocker switch mounted aluminum ends,back and top. above door. • Interior-attractive,NSF approved,white MODEL FEATURES aluminum liner. 300 series stainless steel floor . Exterior temperature display. with coved corners. • Evaporator is epoxy coated to eliminate the • Insulation-entire cabinet structure and solid potential of corrosion. door are foamed-in-place using Ecomate.A high . NSF-7 compliant for open food product. density,polyurethane insulation that has zero ozone depletion potential(ODP)and zero global warming potential(GWP). PLAIVVI Cubic Feet/lrcers 20.5/580 I Based U on ANSAHA'JM HRF-1-2004 835/1&" , (2117 mm) 2g1/Z�, (750 MM) 7615/W' 785/16" 551/32" (1955 mm) (1990 mm) 04398 nun) 2517/32" - (649 mm) ®. (35mm) ELEVATION (102--) (r27 mm) PLAN VIEW WARRANTY _-- METRIC DIMENSIONS ROUNDED UP TO THE One ylir Warranty on all parts NEAREST WHOLE MILLIMETER Model Elevation Rigl t Plan 3Q Back and Labor and an;iddtional 4 KC T-23 TFEY53E 'TFEY03S TFEY03P TFEYfi33 year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE' --WITHOUT NOTICE TRUE FOOD SERVICE EQUIP EST 2001 East Terra Lane•O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636.272-7546•www.truemfg.com l TRUE FOOD SERVICE Project Name: AIA# EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 S/S# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: D e GDM-23F . ,.. _ 14tu4e'I p�� sea -,......a�.� "• ......; '" aw< a The world's#1 manufacturer of glass door merchandisers. ` Designed using the highest quality materials and components to,provide the user with an attractive,point of rc purchase merchandiser that brilliantly MARE /^ displays frozen food and ice cream, resulting in high impulse sales. Oversized,factory balanced, refrigeration system holds 10°F (-23.3°C). ideal for ice cream and frozen food products. Exterior'-non-peel or chip white laminated vinyl;durable and � permanent. PIP (N Interior-attractive,=NST:approved, > white aluminum interior liner with 300 series stainless steel floor. (d Self closing door. Positive seal,torsion type closure system. /. Triple pane thermal glass door .», assembly with extruded aluminum frame. )/ Patented integrated door light(FDL) system for brighter,shadow free �- illumination. 1 Entire cabinet structure is foamed-in- place using Ecomate.Ahigh density, polyurethane insulation that has zero ozone depletion potential(ODP)and zero global warming potential(GWP). Bottom mounted units feature M ► "No stoop"lower shelf to maximize product visibility. 111� Easily accessible condenser coil for cleaning. �'ROUG144N'DATA _ .,-.__ - - Specifications subject to c 11 hange without notice. Chart dimensions rounded up to the nearest Ye"(millimeters rounded up to next whole number). Cabinet Dimensions (inches) Cord Crated (mm) Length Weight NEMA (total ft.) (Ibs.) (Model Doors Shelves L Dt H HP Voltage Amps Config. (total m) (kg) ;GDM-23F 1 4 27 29'/a 1 78s/a 3/4 115/60/1 13.0 5-20P 9 385 686 759 1 1998 N 230-240/50/1 4.7 A 2.74 175 t Depth does not include l Ya"(29 mm)for door handle. APlug type varies by country. __ ,. — - - 3r e •e. APPROVALS: AVAILABLE AT a- �� 10/10 Printed in U.S.A. { i Model: i o • AM p6mv GDM-23F ® ,•• STANDARD FEATURES DESIGN Insulation-entire cabinet structure is foamed- MODEL FEATURES • True's glass door freezers are designed with in-place using Ecomate.A high density, • Evaporator is epoxy coated to eliminate the enduring quality that protects your long term polyurethane insulation that has zero ozone potential of corrosion. investment. depletion potential(ODP)and zero global • See our website www.truemfg.com for latest • True's commitment to using the highest warming potential(GWP). color and sign offerings. quality materials and oversized refrigeration • Welded,heavy duty steel frame rail,black • Backguard and floor rack ensure optimum systems provides the user with colder product powder coated for corrosion protection. airflow. temperatures,and lower utility costs in an • Frame rail fitted with leg levelers. • Listed under NSF-7 for the storage and/or attractive merchandiser that brilliantly displays • Illuminated exterior sign panel.Variety of sign display of packaged or bottled product. frozen food and ice cream. options available. ELECTRICAL REFRIGERATION SYSTEM DOOR Unit completely pre-wired at factory and ready • Factory engineered,self-contained,capillary • Triple pane thermal insulated glass door for final connection to a 115/60/1 phase,20 amp tube system using environmentally friendly assembly with extruded aluminum frame, dedicated outlet. Cord and plug set included. (CFC free)R404A refrigerant. • Door fitted with 12"(305 mm)long extruded • Extra large evaporator coil balanced with higher handle. * 115/60/1 horsepower compressor and large condenser; • Self closing door. Positive seal,torsion type , NEMA-5-20R maintains-10`F(-23.3°C). closure system. • Sealed,cast iron,self-lubricating evaporator • Magnetic door gaskets of one piece OPTIONAL FEATURES/ACCESSORIES fan motor(s)and larger fan blades give True construction,removable without tools for ease Upcharge and lead times may apply. merchandisers a more efficient low velocity, of cleaning. J 230-240V/50 Hz. high volume airflow design.This unique design SHELVING J Black exterior. ensures colder standard temperatures and faster . Four(4)adjustable,heavy duty PVC coated wire J Cherry exterior. recovery in high use situations. shelves 22?,'81 x 21'AT(582 mm x 540 mm). J Stainless exterior. • Bottom mounted condensing unit positioned Four(4)chrome plated shelf clips included per J Black aluminum interior liner with black for easy maintenance."No stoop'lower shelf shelf. shelving. maximizes visibility by raising merchandised • Shelf support pilasters made of same material J Stainless interior liner. product to higher level. as cabinet interior;shelves are adjustable on 1/2" J 6"(153 mm)standard legs. • Automatic defrost system time-initiated. (13 mm)increments. J b"(153 mm)seismic/flanged legs. temperature-terminated. Saves energy J 2'h"(64 mm)diameter castors. consumption and provides shortest possible LIGHTING J 4"(102 mm)diameter castors. defrost cycle. • Safety shielded fluorescent interior lighting. Door(s)utilize(s)full-length,patented, J Novelty baskets. CABINET CONSTRUCTION integrated door light(IDL)system. J Pricing strips. • Exterior-non-peel or chip white laminated • Cabinet lighting utilizes electronic ballast and J Remote cabinets(condensing unit supplied vinyl;durable and permanent. T-8 bulbs for brighter illumination,longer bulb by others;system comes standard with 404A • Interior-attractive,NSF approved,white life and increased energy efficiency. expansion valve and requires R404A refrigerant). aluminum liner with 300 series stainless steel Consult factory technical service department for floor. BTU information.All remote units must be hard wired during installation. l'L4N' V1E{il1 :.,.. :r 27" { f 3029/s2" 7615156" 78518" {7$6mm)231Jh6 G 54314" (1955 mm) I (1998 mm) (758 mm) a� (1391 mm} 13132" j (1$mm) 71 2415116" (634 frim) W6 13/81 (35 MM)� ELEVATION (8 mm) FLAN VIEW WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty-on all parts NEAREST WHOLE MILLIMETER yodel.., Elevation ;Right Plan 3D 8ad<�,. _ and labor and an additrona,lA mac ' year.warranty on compressor; SPECIFICATIONSSUBJECT T£1 CHANGE. GDM-23F TFAZ03E ITFAY03S- iTFAZ03P TFAZ033:" `�'(U.S.A.only) WITHOUT NOTICE` TRUE FOOD SERVICE EQUIP EW 2001 East Terra lane•O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com a. TRUE FOOD SERVICE Project Name: AIA# EQUIPMENT, INC. Location: 2001 East Terra Lane,O'Fallon,Missouri 63366 SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty: Parts Dept.(800)424-TRUE Parts Dept.Fax#(636)272-9471 0 kroww.truemfg.com Model#: Model: ® e o GDM-45 ='n nw °I � .� !. ll� Theworld's#1 manufacturer of glass door merchandisers. 111, Oversized,factory balanced,refrigeration 7771 AM system holds 33°F to 38°F(.5°C to 3.3°C). F, Exterior-non-peel or chip white zlaminated vinyl;durable and permanent. Interior-attractive,NSF approved,white ,y aluminum interior liner with 300 series k stainless steel floor. 3%3 Selfclosing doors.Counter-balanced R �) XTweight system for smooth,even,positive �. closing. �U "Low-E",double pane thermal insulated ' glass door assemblies with mitered plastic channel frames.The latest in energy efficient technology. .� I10 Entire cabinet structure is foamed-in- 1 place using Ecomate.A new,innovative, high density,polyurethane insulation P k _ that has zero ozone depletion potential (ODP)and zero global warming potential (GWP)• Bottom mounted units feature "No stoop"lower shelf to maximize t � product visibility. ® Storage on top of cabinet. Easily accessible condenser coil for cleaning. = x_...... _. RO UGH=W DATA Specifications subject to change without notice. Chart dimensions rounded up to the nearest/a"(millimeters rounded up to next whole number). i Cabinet Dimensions Cord Crated (inches) Length Weight {mm) NEMA (total ft.) (lbs.) (Model Doors Shelves L Dt i H HP Voltage Amps Config. (total m) (kg) !GDM-45 2 8 511/8 295/8 i 785/8 1/2 115/60/1 10.2 5-15P 9 465 1299 753 i 1998 1/2 230-240/50/1 5.4 A 2.74 211 t Depth does not include 3/s"(10 mm)for door handles. A Plug type varies by country. coos NSF C E APPROVALS: AVAILABLE AT YE,SAR U R Printed in U.S.A. M Model: i 0 a • GDM-45 •- �•• STANDARD FE,AtUES.xu... �.. . . :. w_ ., . .. DESIGN • Welded,heavy duty steel frame rail,black ELECTRICAL • True's commitment to using the highest powder coated for corrosion protection. Unit completely pre-wired at factory and ready quality materials and oversized refrigeration • Frame rail fitted with leg levelers. for final connection to a 115/60/1 phase,15 amp systems provides the user with colder product • Illuminated exterior sign panel.Variety of sign dedicated outlet. Cord and plug set included. temperatures,and lower utility costs in an options available. e attractive merchandiser that brilliantly displays DOORS115/60/1 packaged food and beverages. "Low-E';double pane thermal insulated 1 ' NEMA-5-15R REFRIGERATION SYSTEM glass door assemblies with mitered plastic • Factory engineered,self-contained,capillary channel frames.The latest in energy efficient OPTIONAL FEATURES/ACCESSORIES tube system using environmentally friendly technology. Upcharge and lead times may apply. (CFC free)134A refrigerant. • Each door fitted with 12"(305 mm)long handle. J 230-240V/50 Hz. • Extra large evaporator coil balanced with higher • Self closing doors. Counter-balanced weight J Black exterior. horsepower compressor and large condenser; system for smooth,even,positive closing. J White exterior. maintains cabinet temperatures of 33°F to 38°F SHELVING J Stainless steel exterior. (.5°C to 3TC). • Eight(8)adjustable,heavy duty PVC coated wire J Black aluminum interior liner with black • Sealed,cast iron,self-lubricating evaporator shelves 2215/161 x 20'/6"D(583 mm x 523 mm). shelving. fan motor(s)and larger fan blades give True Four(4)chrome plated shelf clips included per J Stainless steel interior liner. merchandisers a more efficient low velocity, shelf. :36"(153 mm)standard legs. high volume airflow design.This unique design . Shelf support pilasters made of same material J 6"(153 mm)seismic/flanged legs. ensures faster temperature pull down of warm as cabinet interior;shelves are adjustable on 1/2" J 2'/z"(64 mm)diameter castors. product,colder holding temperatures and faster 03 mm)increments. ❑4"(102 mm)diameter castors, recovery in high use situations. J Red wine thermostat. • Bottom mounted condensing unit positioned LIGHTING J White wine thermostat. for easy maintenance."No stoop"lower shelf • Safety shielded fluorescent interior lighting. ❑Chocolate thermostat. maximizes visibility by raising merchandised • Cabinet lighting utilizes electronic ballast and ❑Barrel lock(factory installed). product to higher level. T-8 bulbs for brighter illumination,longer bulb J Ratchet locks. CABINET CONSTRUCTION life and increased energy efficiency. J Wine racks. • Exterior-non-peel or chip white laminated MODEL FEATURES J Additional shelves. vinyl;durable and permanent. • Evaporator is epoxy coated to eliminate the ❑TrueFlex/TrueTrac gravity feed organizers. • Interior-attractive,NSF approved,white potential of corrosion. J Remote cabinets(condensing unit supplied aluminum liner with 300 series stainless steel • See our website www.truemfg.com for latest by others;system comes standard with 404A floor. color and sign offerings. expansion valve and requires R404A refrigerant). • Insulation-entire cabinet structure is foamed- • Convenient clean-out drain built in cabinet floor. Consult factory technical service department for in-place using Ecomate.A new,innovative,high • Listed under NSF-7 for the storage and/or BTU information.All remote units must be hard density,polyurethane insulation that has zero display of packaged or bottled product. wired during installation. ozone depletion potential(ODP)and zero global warming potential(GWP). PLA VIEW"' ... . E.....-�®511/8" (1299 mm) S 75 i1c (1956 mm) �� 7851811 I (1996 mm) 2981*" . .. 297/8 (751 mm) (759 mm) (B mm) ,... ELEb�tTl..P�..,, (35mm � t6" PLAT t V'1EVV (8 mm) WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER Model Elevation' Ri ht Plan 3D Back and labor and an additional 4 Ices 9 "' year warranty on compressor.: SPECIFICATIONS SUBJECT To CHANGE GDM-45" TFAY05E TFAV675 1TFAY05P TFAY063 (U.S.A.Only)' WITHOUT NOTICE. • TRUE FOOD SERVICE EQUIP ENT 2001 East Terra Lane•O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com `e Item#: SIN THREE COMPARTMENT TWO DRAINBOARD, Qty#: ° i ' Model#: Project#: SINK FUIT(IRES: SINK ONIONS: Fully fabricated bowl for the full metal thickness throughout the bowl PARAMOUNT SERIES and greater durability than a drawn sink • 14 Gauge type 304 stainless steel • 12"bowl depth 9"high backsplash,with 2"return to wall at 45 degrees with easy in- •Stainless steel legs&crossrails stallation tile edging •NSF listed 2 1/2 high. 180 degree sanitary rolled rim at all free edges STANDARD SERIES • 16 gauge type 304 stainless steel Leg assemblies located directly under the sink bowls for greater load • 12"bowl depth support •Galvanized legs(stainless steel available) •NSF listed Legs are 1 5/8"diameter tubing with adjustable bullet feet ECONOMY SERIES All corners are coved at 5/8"radius,welded and polished to form a •18 gauge 304 tubs one-piece sanitary unit • 12"bowl depth •Galvanized legs(stainless steel available) All sinks are furnished with basket drains and 1"faucet holes •NSF listed punched in backsplash on 8"centers as required Sinks with drainboards 30"and longer have additional legs under each drainboard for added strength ,DCMEIVSIi3: S ;M-P, Am } 1 .x ,f. l./ ., YWNi .:.Rt� :. .1. +:. D ._. .�10f) , � $ 18 24" RJ-P-3-1818-24D 151 RJ-S-3-1818-24D 132 RJ-E-3-1818-24D 106 (, n PWIN �, 18" RJ-P-3-1824-18D 195 RJ-S-3-1824-18D 168 RJ-E-3-1824-18D 120 18 X 24 X24"y� J 003 1824; 1e > fy' iJ324 �ti� ..... ,,.. 30" RJ-P-33-1824-30D 211 RJ-S-3-1824-30D 181 N/A N/A 20i 7777— Vfz R 3�020z2 0 „ ? 9 X 20 24" RJ-P-3-2020-24D 209 RJ-S-3-2020-24D 185 RJ-E-3-2020-24D 131 � 4 ��� .�F ff 3 � f f3 2 # J;�3 7 20" RJ-P-3-2420-28D 228 RJ-S-3-2420-28D 190 NIA N/A 20 X 282 }', . ' ., RJ, =3„242028 3`f: L 30" RJ-P-3-2420-28D 242 RJ-S-3-2420-28D 205 N/A N/A 2.,,. .. a 2424. " 4 4 X�-4 3011 RJ-P-3-2424-30D 240 RJ-S-3-2424-30D 207 RJ-E-3-2424-30D 173 7 j* -6,ZW2y �,` 3txi / YYtK . o� P 3 42! 3iD.„, a24 .,., '53a 24" RJ-P-3-2430-24D 280 RJ-S-3-2430-24D 250 N/A N/A 24 X 30 30"` 333, �J 24x0=3�7�z3 ,e 2 :5 J 34:fl 3 �7 A , 36" RJ-P-3-2430-36D 289 RJ-S-3-2430-36D 1 264 N/A N/A t C 1121 Railroad St. Corona, CA 92882 800-993-4835 Toll Free www.rjfab.com DIMENSIONS & SPECIFICATIONS 2" y r—1 1/2 FAUCET LL �e C 21/2r E A A A E 38 5/8 P Of F 88- 9 0 0 0 0 0 0 12 7 1 43 H �J J H � 22 SINK WITH ONE FAUCET SINK WITH TWO FAUCETS @ DIMENSIONS ARE TYPICAL(TOL.+/-1!2") 01 RJ-3-1818-18D 18 18 90 24 18 41 N/A 27 121/4 18 I RJ-3-1818-30D 18 18 114 24 30 53 N/A 39 121/4 18 RJ-3-1824-24D 18 24 102 301 24 47 N/A 33 151/4 18 RJ-3-2020-20D 20 20 100 26 20 46 N/A 30 13 1/4 20 RJ-3-2020-30D 20 20 1 120 26 30 56 NIA 40 131/4 20 RJ-3-2028-24D 20 28 108 34 24 1 50 N/A 34 171/4 20 RJ-3-2424-24D 24 24 120 30 24 56 16 36 151/4 e 24 RJ-3-2424-36D 24 24 144 30 36 68 16 48 151/4 24 , RJ-3-2430-30D 24 30 132 36 30 62 16 42 181/4 24 All three compartment sinks with bowls 24"or larger require a second set of faucet holes. RJ Fabricators reserves the right to progressively alter our product specifications to maintain our premium quality. t 1121 Railroad St. Corona, CA 92882 800-993-4835 Toll Free www.rjfab.com .x u7/Lu/Lulu 1`4.JO 71000JVJ4I 1Jn rC/LlG7 %ju rHUC- Vl 1 DIMENSIONS & SPECIFICATIONS 0 C - ,rep ` F Z FA Er o v � a 36 DIMENSIONS ARE TYPICAL[TOL♦1.1 j. • RJ-1-1816 17 18 20 211/2 N/A =6 N/A 11 N/A RJ-1-2020 19 20 22 23 1/2 N/A 7 N/A 12 N/A RJ-1.2430 23 30 26 331/2 N/A 9 N/A 17 N/A I f I t i RJ fabricators reserves I right to progressively alter our product speoirications to ainlain our premium quality. i 1121 Railroad St.Corona,CA 92882 800.993-4M 1�11 Free www.rjtabm j P E R N 01 J-Ilk Casters/Cord&Plug Included * Special Base Finish (Self-Contained Models Only) * Glass Shelves Legs * Rear Wrapping Board Top Cutting Board,White * Cord&Plug(Self-Contained *Package Shelf 25 [-,/-0275 ELECTRICAL ACCESS Models Only) * Light Below Package Shelf 3.4 *Remote Condensing Unit *Black,Gold,or Chrome Wire T_ *Reflective Ends Shelves I *White or Mirrored Interior Ends *Front Glass and Rear Door "Vr with Laminated Exterior Locks *Reflective Rear Doors *Joining Kit for Continuous Line-ups L FRONT 7.9 11.0 TOP VIEW 23-4,SHELF LIGHTS REAR GRILL CONDENSER L-------------J AIR INTAKE 1&0 152 FLOOR I-AIR FILTER 1.01174 _ _ I FRONT VALANCE .9 30.0 FRONT VALANCE CONDENSER DISCHARGE .5 "L*- FRONT GLASS. AIR 0.88 ELECTRICAL ACCESS-J Dimensions Self-Contained Remote Model L W H Bakery Pan Capacity (120/60/1) (120/60/1) CGR3148 31.13" x 35.31" x 48" 4(18"x 26")&4(9"x 26") 1/3 HP-8.0 AMPS 2.1 AMPS CGR3642 36.13" x 35.31" x 42" 3(18"x 26")&3(9"x 26") 1/3 BP-9.0 AMPS 2.3 AMPS CGR3648 36.13" x 35.31" x 48" 4(18"x 26")&4(9"x 26") 1/3 BP-9.0 AMPS 2.3 AMPS CGR5042 50.13" x 35.31" x 42" 6(18"x 26")&3(9"x 26") 1/2 HP- 10.5 AMPS 2.3 AMPS CGR5048 50.13" x 35.31" x 48" 8(18"x 26")&4(9"x 26") 1/2 BP- 10.5 AMPS 2.3 AMPS CGR5942 59.13" x 35.31" x 42" 9(18"x 26") 1/2 HP- 11.6 AMPS 2.5 AMPS CGR5948 59.13" x 35.31" x 48" 12(18"x 26") 1/2 HP- 11.6 AMPS 2.5 AMPS CGR7742 77.13" x 35.31" x 42" 12(18"x 26") 3/4 HP- 14.2 AMPS1 3-3 AMPS CGR7748 77.13" x 35.31" x 48" 16(18"x 26") 3/4 B?- 14.2 AMPS+3_3 AMPS SANITATION Refrigerated cases are designed to operate in a maximum environment of 75'ambient and 55%relative humidity. Due to continuing engineering improvements,specifications are subject to change without notice, UL U. Look to Federal for Innovative Merchandising, Federal Industries A Standex Company 215 Federal Avenue Belleville WI 53508-0290 Phone: 800-3564206 Fax: 608424-3234 Email: geninfo*federalind.com Web Site: www.federalind.com 2/01 -� Lim. I I SOD � co , � a E tQ Ci [u,a � a 0: Met LU 3 k ^ ` `p V`� " � 1, � '�` � S � o w • ::. � et �� } NIX . � AaEo. �' I • I , BPECYXPICA&74= ATA746537 • i Nominal voltage ILS-60-1 ftit BM ------------ --e 28729-1 Vb1t*S0 RM1430 -------- - 126.5 to 103.5 Msm. Cire"t Ampaeity�-- 14.0 fie: Pnee Size (MVW -- 25.0 Compreeeer Model ----I-' AJA746133A Sill of Iftterial'• AJ250AT-188-P2 8LA/LUA -------- -- 10.10/68.0 Overload'-------� L 0300CSTSi3 TAt. ifti. ABBY. JX A391270.403A Relay ---------- 8200128853 .utermate iteiay• 820LMM92 j Cap. Start055S11oC09 Rating Rim Cap . 0 -----a L 8SPR870836 15/270 Pao x0tow ----------- 810NO3S129 Pi"oarc Controls ---?-, 84026-5 aw 84026-2 Fan Blade -A--------------•- S1S41-1 IF= guard - -=-------------- 71020 ComdOaaer -a---------- -. 50798-2 ew Qau er gixb" ----------. 70724-2 Roemelv=ew Tanks -------- 51081 Baaaivar TatW Vftivc ------ 31S47 unlit DraMIS4 ------ SM893-20 i Sahesettie of -not.-ibg. ---- 90657-3 dVE3L0AD ( 1cm I rar4L � amara Tests s ta.WiIAU NEw aaa AIN IGMTWG ,,VLVE l!OgRRI0MER MO CAPACINA a 51N�a1 ItT TO STAtr►!D IEAOS N Ta MNTE Z OKY.P 0LOTEe N a 2 1 rp�ER LFAG*�FJtON �, A C"UT scow s MM LIDO TO GREEN$C ew. D�eE� MnTC!^ IL ON"TAM MPAQYC9 NLTNId► 1�A►t G$44 MOM LEAOR TO VV TFJIMNz9. REGAIM s OF LO A?ft w Ila s s A �TWAMO TO T TCAK ERIR OF T IOL NO . �� 0o101ECU11iC SAT. ATw Mum WO KUM RESISTOR t coma 1 j VAN(OpNp�EEp) o 1 1 • Northeast Food Service Equipment& Supply Inc. facshfle twsnkal To: � .q��f� `� Fax: �j"l S— I'v��'' �q S5' From: - •�{�Prf}��= d 2 �/0 r Re: Pages: 3 CC: Q Unw t �Oa Review 0 Please Reply 0 Please Recycle � y Y • r • \I VU \1ULv a-wr VOL ��� , C"L 'f �av��g•3��,� �t2 � W RoLde as eow MH M4 phone W=M4MQff=so3-zea-M" Kemper Bakery Systems I� 3 Enterprise Drive,Suite 108 Shelton,CT 06484 203 929.6530 Tripoli Bakery;Inc. Tripoli Bakery, Inc. Matt Zappala Matt Zappala 104 Common Street 104 Common Street Lawrence,MA 01840-1633 Lawrence,MA 01840-1633 U.S.A. U.S.A. �► `� CAxM AAAQMS 0 01 1 KEMPER SP 7511 Spiral Mixer Steel stand, Paint cream/signal yellow. Bowl and mixing tool made from stainless steel, - Highly Polished. Plastic flour dust protection cover(white). J .y Control in machine head;contactor control, bufft4n motor protection,automatic operating cycle f control elements positioned in the head; r ' two electro mechanical timers, manuaUautomatic selector.switch,push-button control; . � illuminated buttons,clockwise/anti-clodWse bowl rotation. Flour Capacity: 165 Ib. Dough Capacity: 265 Ib. Operating Capacity(kw) rye: .. . Spiral:2.8/7.8 Bowl: 1.i Protection at 208V:65 Amps } Bowl Diameter.29.9 in. t Bowl Height 32.3 in. Approved Absorption Rates:5296-6096 Voltage:2Q8 volt 3 phase 60 cycles ... Customer To Initial • ; �� 0 15.0lo D_iscourM SubTotal q• , 1 Special Crating due to US Customs Regulations(see below) d v a: yo R H y•+ 4 f" Kemper Bakery Systems OKEMPER 3 Enterprise Drive, Suite 108 Shelton, CT 06484 HORSTMANNGROUP 203.929-6530 Tripoli Bakery, Inc. Tripoli Bakery, Inc. Rosario Zappala Rosario Zappala 104 Common Street 104 Common Street Lawrence, MA 01840-1633 Lawrence, MA 01840-1633 U.S.A. U.S.A. QUOTE ` cam- '-• Nick 1I I - • . UAW I ft - 1 KEMPER SP 75 II Spiral Mixer-Stock Constructed on a steel frame. Color. Cream white/Silver gray. Stainless steel bowl and mixing tools,glass pearl sprayed. Bowl: "One"speed;Mixing Spiral: "Two"speeds; ' Flour dust prevention cover , Technical specifications: "Two"Electro-mechanical timers(0-12 min.) Illuminated push button switches;Automatic control (Switching from 1st to 2nd speed).Right and left bowl rotation, Built-in motor protection.Hand/Automatic switching.Control elements collated in the machine head. Flour Capacity: 165 Ib. Dough Capacity: 265 Ib. Operating Capacity(kw) Spiral:2.7/7.8 Bowl: 1/1 Protection at 40OV:25 A/CEE 32 A Bowl diameter.29.9 in. Bowl Height:32.3 in. Voltage:208 volt 3 phase 60 cycles a U.S.SALES FOR WERNER&PFLEIDERER,KEMPER AND WINKLER WERNER&PFLEIDERER w1 nkl er HORSTMANNGP,CU? HORSTMANNGROUP A • -Q AAAQ1483 oL - 11/1/2005 '- ��----��--�� • Nick Leasing Options: $1 out Option: 36 Month-$466.71 Monthly,$107.70 Weekly,$15.38 Daily 48 Month-$375.06 Monthly,$80.37 Weekly,$11.48 Daily 60 Month-$313.02 Monthly,$72.23 Weekly,$10.31 Daily 10%Purchase Option: 36 Month-$429.77 Monthly,$99.17 Weekly,$14.16 Daily 48 Month-$337.41 Monthly,$72.30 Weekly,$10.32 Daily 60 Month-$284.54 Monthly,$65.66 Weekly, $9.38 Daily EXCLUSIONS FOR ALL MACHINES: Unloading of equipment and transportation into the building Preparation of the site,foundations, holes in walls and ceilings Energy supply including piping up to the connecting points of the equipment Electric currency supply up to the connecting points of the equipment LIABILITY: Our liability as well as that of our employees and/or sub-contractors for indirect and/or consequential damage, such as but not limited to damage resulting from delays or for loss of profits, products or assets, is excluded. Water supply including piping and the drainage Auxiliary installation material, such as fork lift, lifting tackles, scaffolding etc. Any small material, such as sheets and profiles for underlying purposes All supplies and services not expressly mentioned in this quote U.S.SALES FOR WERNER&PFLEIDERER,KEMPER AND WINKLER WERNER&PFLEIDERER winkleF HORSTMANNGROUP HORSTMANNGROUP o • -Q AAAQ1483 o[ - 11/1/2005 1 .3'-• Nick �- ' Delivery terms FOB: CT Warehouse Sub Total Estimated Shipment: TBD Estimated /7/md'eD Price Valid for: December 31,2005 In-Land Freight TBD $0.00 Terms: 35%down 65% prior to delivery Total Warranty:One Year on Parts.Warranty is not applicable to wear parts such as conveyor belts,v-belts,toothed belts,etc.Replacement parts will be invoiced and creditied upon receipt of the defective parts. This proposal/order is subject to the terms and conditions attached to this form,specifically the provisions for arbitration and limitations of warranty, if any warranty,and buyer agrees to be bound thereby.Kemper is not liable for any equipment damage in transit.The client has the right to refuse damaged goods at time of delivery.9 the client accepts damaged equipment,it is the client's responsibility to note damage on delivery receipt at time of acceptance and to make a freight claim within 15 days.Client must notify Kemper immediately upon receipt of goods. THIS PROPOSAL BECOMES A SALES CONTRACT ONCE IT IS SIGNED Approvals:All local permits and Inspections are the responsibility of the buyer. Taxes:All local taxes are the responsibility of the customer Retention of Title:The machines delivered shall remain the property of Kemper Bakery Systems,Ltd.until paid for in full to the extent that such retention of title is valid under applicable law. Buyer Acceptance Authorized Kemper Signature Rosario Zappala Patricia Kennedy Date Date U.S.SALES FOR WERNER&PFLEIDERER,KEMPER AND WINKLER WERNER&PFLEIDERER wI inkier HORSTMANNGROUP HORSTMANNGROUP 4 Terms and Conditions LZOKEMPER HORSTMANNGROUP KEMPER BAKERY SYSTEMS,LTD. 3 Enterprise Drive,Shelton, CT 06484 TERMS AND CONDITIONS QUOTATION. Orders,including equipment specifications,pricing,payment terms and delivery terms,become binding on us only when we accept the orders in writing. Oral agreements or statements are not binding until they are confirmed in writing. To the extent there are inconsistencies in terms between a purchase order delivered to us and this document,the terms of this document will be controlling,unless otherwise expressly agreed to in writing by us. SALES. All sales by us to you are final subject to the following terms and conditions: 1.PAYMENT. Unless otherwise stated on the attached quotation/contract,payment for sale of the Equipment or items listed on the other side of this document(the Equipment)is due upon delivery of the Equipment to your place of business(the Maturity Date). If our invoice is not paid on the Maturity Date,you shall pay us a 1-1/2%late payment fee plus interest from Maturity Date to the date of payment at the annual percentage rate of 12%(or such lower rate as may be the maximum allowable by law),together with our costs of collection(including reasonable attorneys fees). 2. DESCRIPTIONS. Descriptions are intended only as a guide and their accuracy is not guaranteed. 3.DELIVERY. All delivery dates stated by Seller are approximate dates only and estimated in good faith to the best of Seller's ability. Unless otherwise stated on the attached quotation/contract,the Equipment is being sold FOB Port of NY. Our responsibility for damages or loss ceases when the Equipment is delivered to the carrier. 4.TITLE. Title to the Equipment will pass to you upon payment. We retain a purchase money security interest in the Equipment sold by us to you,until the purchase price and other charges due us shall have been paid in full. You agree to execute any financing statements or other documents that we may request in order to protect our security interest. Upon your failure to pay us by Maturity Date,we shall have all rights and remedies of a secured party under the Uniform Commercial Code,which rights and remedies will be cumulative and not exclusive. 6. LIMITED WARRANTY.This limited warranty is normally extended by the Dealer to the end purchaser and covers defects in materials and workmanship in our Equipment with the exceptions stated herein. This warranty lasts for a period of one(1)year from the date of Delivery. We will repair or replace,at our sole option,any Equipment that proves defective in materials and workmanship during the one(1)year warranty period. If we are unable to repair or replace defective equipment,we will refund the Equipment's purchase price to you. THIS IS YOUR SOLE AND EXCLUSIVE REMEDY FOR ANY BREACH OF WARRANTY. This warranty does not extend to any Equipment which you buy used,"as is"or which has been damaged as a result of accident,misuse,abuse(such as: incorrect line voltages,use of incorrect fuses,improper or insufficient ventilation,failure to follow operating instructions that are provided by us or the manufacturer,acts of God or other contingencies beyond our control,as the result of service or modification by anyone other than us. ANY IMPLIED WARRANTIES COVERING THE EQUIPMENT INCLUDING ANY WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE LIMITED IN DURATION TO ONE(1)YEAR FROM THE DATE OF DELIVERY. Some states do not allow limitations on how long as applied warranty lasts,so the above limitations may not apply to you. WE SHALL NOT IN ANY CASE BE LIABLE FOR SPECIAL,INCIDENTAL, CONSEQUENTIAL OR INDIRECT EXPENSES,LOST PROFITS, LOST SAVINGS OR OTHER SIMILAR DAMAGES ARISING FROM ANY BREACH OF THESE WARRANTIES EVEN IF WE HAVE BEEN ADVISED OF THE POSSIBILITY OF SUCH DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages,so the above limitation or exclusion may not apply to you. IN NO CASE SHALL OUR LIABILITY EXCEED THE PURCHASE PRICE THAT YOU PAID FOR THE EQUIPMENT. If you believe the equipment is defective in material or workmanship,you must notify us in writing within ten(10)days of the date you discover the defect. The notice must be given by Registered or Certified Mail to us at 3 Enterprise Drive,Suite 108,Shelton,CT 06484. This will officially establish the date of the notice. This warranty allocates risk of Equipment failure between you and us. This warranty is in lieu of all other express warranties whether oral or written. Our agents andlor employees are not authorized to modify this warranty,nor to make additional warranties binding on us. Accordingly,additional statements such as those given in sales presentations,whether oral or written,do not constitute warranties by us and should not be relied upon as our warranty. Our pricing reflects this allocation of risk and the limitations of liability contained in this warranty. No action for any breach of this warranty may be commenced more than one(1)year following the expiration date of the above warranty. This warranty gives you specified legal rights,and you may also have other rights,which vary from state to state. Terms and Conditions L'&OKEMPER HORSTMANNGROUP KEMPER BAKERY SYSTEMS,LTD. 3 Enterprise Drive,Shelton, CT 06484 6.INSTALLATION AND TRAINING.The Dealer normally provides installation and Training to the end purchaser. If installation and training is indicated as included on the attached quotation/contract,we will install the Equipment at our expense at the designated place of business. You will provide,at your expense, trained employees to assist our technician with the installation foundations for the Equipment,utilities installations(including wiring and connections), rigging for installations,duct work, plumbing,premises alterations needed to accommodate the Equipment at the designated place of business,and all necessary governmental building or foundation permits. We will train qualified employees of yours or the end user,to operate and maintain the Equipment. You will reimburse us for any expenses we incur due to delays or interruptions in the installation and training not caused by us. T. TAXES. You will pay,or reimburse us,if we pay for all applicable federal,state or local taxes that may be payable with respect to sale,use or possession of the Equipment,whether or not such taxes are itemized on the other side of this document 8. DELAY IN DELIVERY.The Delivery Date on the other side of this document is and estimated delivery date. We will not be liable for any damages you may incur due to unreasonable delay in delivery caused by fire,explosion,war, insurrection,riots,civil disturbance,accidents,strikes or work slowdowns,labor disputes,floods,acts of God or other causes beyond our control. 9. CANCELLATION AND RETURNS. Once accepted by Seller,an order is not subject to cancellation by Buyer without Seller's express written consent. Any such cancellation shall be subject to a cancellation charge equal to the greater of actual damages incurred by Seller,or 20%of the initial quoted price,not as penalty,but as the reasonable estimate of the damages,which Seller will suffer on account of the default of Purchaser. Special goods built to Buyer's specifications may not be canceled or returned. 10. GOVERNING LAW.The terms and conditions and the performance by each of us shall be construed in accordance with the laws of the State of Connecticut. 11. ENTIRE AGREEMENT. This document contains the entire agreement between us,and all our prior dealings are merged herein. If any term or provision hereof is unenforceable or invalid as a matter of law,the rest of the terms and provisions will continue to be enforceable and valid as written. -END- 1066-6 Terms 12191 JB Rev. 11/93/PK/mg 9/16/94 PK/bl Rev. 11193/PK/mg 9/16/94 PK/bl 2/24/03 PK/Ib Project Item# QuantityAL O / O �.,.... M •; ' � ,; O O � w 3850P/3975P m Automatic Slicers K m VZ a Model 0 ❑ 3850P - Two Speed Automatic Slicer u ❑ 3975P - Nine Speed Automatic Slicer a All Made in the U.S.A. NSF) r. Standard Features Features a 13"PreciseFdgeTm knife, a • Exclusive stainless steel construction premium gear drive system, stainless a • EZ-GlideTM adjustable slicing table steel construction, and Globe's ty • 13" PreciseEdgeTm hardened exclusive EZ-Glide TI table. steel alloy knife C•� • Powerful 1/2 HP, 7 amp motor (n • Premium gear-driven knife Options and Accessories • Maintenance-free drive system LJQuick-CleanTM proprietary nickel-based • Built-in antimicrobial protection coating (knife cover and slice table) .� • Precision gear slice thickness adjustment ❑ Front mounted endweight assembly y • Open space base design ❑ Prison package • Knife cover interlock ❑ High moisture application package • Signature knife sharpening system • Permanently attached knife ring guard (includes stainless steel knife) • Full gravity feed, 45° angle ❑ 15" long food chute • 3 Ib. stainless steel endweight ❑ Stainless steel knife • Unique dual arm lift lever ❑ Low food fence (121 x 1-3/8"H) • Touch pad controls ❑ High food fence (12"L x 3"H) • Power indicator light ❑ 10 Ib. attachable portion control scale • No voltage release ❑ Vegetable hopper Standard Warranty ❑ Clear plastic slicer cover W • Two-years parts and one-year labor plus 00 15 years on the knife drive gears Approved By: C Date: j 2153 Dryden Rd. (� 110 GLOBE FOOD EQUIPMENT COMPANY Dayton,OH 45439 y Phone:937-299-5493 www.globesIicers.com Phone: 299-45423 precisely, g Fax:937-299-4147 rr✓ w $' Automatic Slicers 3850P/3975P Specifications Finish: Exclusive all stainless steel Knife Cover Interlock:Slicer will not Cord&Plug:Attached 7 foot flexible base with radiused corners improves operate with knife cover removed. 3 wire cord with molded plug fits a sanitation and durability.Other stainless Igrounded receptacle. steel parts include the food chute, Knife Ring Guard: Permanently slicing table, endweight and knife cover. mounted knife ring guard covers the non- Dimensions: slicing portion of the knife protecting the Foot Print= 14"x 21.6" Knife Motor: Powerful 1/2 HP, lamp, operator from the knife's edge. (35.6 cm x 54.9 cm) 115/60/1. Overall Length=26.2"(66.5 cm) Top Mounted Sharpener: Metal knife Overall Width=22°(55.9 cm) Chute Motor:Two speed DC fractional sharpener is permanently mounted on i Overall Height=25.2"(64 cm) horsepower 1 amp. Both motors have the slicer.A single lever activates the Freight Class:77.5 permanently lubricated sealed ball stones to quickly and easily return a razor ii Net Weight: 145 lbs. (67.1 kg) bearings. sharp cutting edge. Shipping Weight: 172 lbs. (78 kg) j Shipping Dimensions: Knife Drive: Cross axis helical gear Hallow Ground Knife: 13°diameter 28°W x 25"D x 34"H drive design.This maintenance free special hardened steel alloy knife with 1 (71.1 cm x 63.5 cm x 86.4 cm) drive design is continuously lubricated it stain resistant finish and sanitary hub ensuring quiet operation and reliable provides increased cutting capacity, clean ! Factory installed Options: cutting performance. cuts and effortless slicing. Knife's edge Quick-C/eanTm Quick-Clean"" has a Rockwell hardness of 60-62. proprietary Slice Thickness: Precision dual gear nickel-based coating design eliminates table movement No Voltage Release: Prevents (knife cover and during slicing. Consistently produces inadvertent reactivation of the slicer in the j slicing table) tissue thin slices with a maximum slice event of a power or interlock interruption. FMEW Front mounted thickness of 1 1/4". endweight Cutting Capacity:Width 11.6"(29.5 cm), PRISON Prison package Antimicrobial Protection: Knobs and Height 9'(22.9 cm), Diameter 7.5"(19 MEATROOM High moisture handles have antimicrobial protection cm) application package built-in,which inhibits the growth LONGCHUTE 15°long food chute of bacteria and provides superior Power Indicator Light:A readily visible SSK Stainless steel knife sanitation. red light illuminates when the knife is rotating. Accessories: Full Gravity Feed: Full 45°angle feed 1326 High fence requires less mechanical pressure. Automatic Chute: Chute travels 40/60 (12"x 3") Equipped with a 3 Ib.stainless steel (model 3850P)or 20-60(model 3975P) i 1047 Low fence endweight to minimize waste and strokes per minute utilizing a separate (12"x 1 3/8°) hold product. Food chute handle DC motor with a heavy duty permanently 873-SET 3"extension legs is ergonomically designed and the lubricated chain and sprocket drive PS13 10 Ib. attachable endweight swings away for storage system. Chute can be quickly engaged or i portion control scale behind the chute. disengaged for manual operation with the 1699-BAS Vegetable hopper auto engage lever. SC-LARGE Clear plastic slicer Table: EZ-Glidi adjustable slicing cover table is designed to reduce surface friction,facilitating a smooth and easy slicing stroke. .. .............. - - ........ ...................... Dual Wheel Lift Lever:A handle 222(55.9) _. UNIT:INCHES IDA) -_....26.2,66.6, -....._._. activates two large wheels, lifting the front of the unit to facilitate safe and .................... easy cleaning underneath the slicer. ------------- Touch Pad Controls: Start/stop touch pad controls activate the knife motor. Chute Speed: Controlled by faster/ ': `�`�' _=- �• slower touch pad controls. ° ( m Q �. 14(35,6)_______•.- -• 21.1 - 17.3(439) 2163 Rd. - C GLOBE FOOD EQUIPMENT COMPANY Dayt nn,,OH 45439 D i Phone:937-299-5493 0 WW.globes Phone:WN p r e c i s e l y. Fax:937-299-4147 0 0 Specifications are subject to change without notice. CI7/UOJZUZ:I U0.10 JU001LU3ja nc.lr F"IMUI[U1f1{.FN«121IVU h I M%AI.. �U1 KEN FAIRBROTNFK SHEET METAL COMPANY l 1 ! H�Ir titrrei • { Haverhill,MA 01830 978-372-5933 Construction Supervisor License 4949 A poli Pizza Oct 14, 10 Fabricate one 5'x12' stainless steel hood. Front 18" and the back 24" included mesh filters and hanging brackets. This hood will have a 3" air gap on back in required. One belt driven exhaust fan U.L.2 speed motor 1800 CFM 115 v 3/4 HP. One make up air blower 1440 CFM 208-230v.3 phase. For the three units only $4,888.00 PS. The exhaust duct will be welded construction from hood up through roof to blower. The duct will be made after the hood is hung to alloe for offsets and eibolft N Stainless Steel & Copper Fabrication WE 50 yrs. Experience u7/[u/Lulu 14.30 71OODJUJ41 ULMNA-ofI tt-iu\� w 4 "%AL- u.j fs� owne 15 . Vr Model: S Item #: Quantity: Project: E G HS-9 HS-1 -2 te• t9 12 lbs. 17- 12 lbs. i---11 � 14 lbs. z- LLL le,n•t ( poo ri T'T 164W i..,y n�-'��•e. I._I ..7i �6' 1.-.10' * 0. i. HS-4 HS-5 H 6 �-Cr--14-1� 14 tbs. i--,••_� 16 lbs. —u• 11 lbs. te• tw f4T— R' .M. 16" 10' 1 iri tt. tl� �, to l 1/• /0' n"E9 1T i" 11• 3IR' 'Lite ears' n.tae � L Fsa HS-7 HS-8 H1 J10 —1 30lbs. I---i�--� 35 We. 19 lbs. r--- ,, 2. Is. 11. 10, I.IN' t5• 1p• t7.1N" t 7.111' ..It-„r•, � 24- 24- 2- "• i 12• O tlons: check box(es)for required option(s) 11H-104 Wall Molunt Soap Dispen r LJ H-109 Faucet Upgrade ❑ H-105 Wall Mounted Towel Disp ser ❑ H-100 1 1/2" IPS Chrome Plated P-Trap ❑ H-106 One Sids Splash(specify ide) ❑ H-102 Wrist Handle Faucet ❑ H-107 Two Side Splashes ❑ H-103 Wrist Handle Kit ❑ H-108 Stainless Steel Skirt ❑ H-1 i0 Side Support Brackets Plumbing Requirements: In6tall 36"Worffing H4ight Approved 6y' /2•Faucet supply 12"from Floor 1 1/2'Drain Une 23 1/4•from Floor Due to our cortgrtlitrtent to continued im�provement. opooNbatlono aro wblaot to otwneo wnA natfoo. liw Ml owns otel Corporatlon Phone: e00-6 7-0442 257 Verona Ave. Newark, New Jersey 07104 FAX 97348 1424 0=5 www.krowne.com seleaftrowne.com C)3//U//-Ult) 14.ao 30000aUJ41 awne Model: Item #: QuaInty: Model HS-9 Model HS-11 Project: • Fabrication: One piece 304 series stal eas steel.AR seams tig welded and polished. Model HS-2 Model H94 • Bowl: Deep drawn with stamps c �Im on 17" models to prevent spillage. a Wall Mcminfing Brac Offset design for added ngth- 9 Faucet: 4"OC filiucet suppliedw or d90). * Drain: Stainless Steel. Model HS-5 Model HS4 - Drain with Overflow: Stainlest Steel with plash i ioverflow tube and 4PInlet, o Plumbing: 1. 1/2" IPS-hot and cold waf. 1 1t2* INS drain outlet. CL Model HS-7 Model HS-9 Model HS40 40 --�Approved By: IMetal lWo=Re Corporation . Phone: 80431-0442 257 Verona Ave. Newark, Now Jersey 07104 FAX: 9 1424 02MS www.krowne.com sales0krowne.com i 2.1 LoPro Series Door Heights to 81 The Most Cost-Effective Environmental and Sanitation Barrier You'll Never See oe= •REDUCES ENERGY COSTS AND CONSUMPTION 25"to 144" •CREATES EFFECTIVE ENVIRONMENTAL SEPARATION •MAINTAINS INTERIOR BUILDING TEMPERATURES • PROVIDES LOW OPERATIONAL COSTS ENVIRONMENTAL SEPARATION up to 8'•MINIMIZES DIRT, DUST,AND FUMES FLYING INSECT CONTROL up to 7' • PREVENTS FLYING INSECTS FROM INTRUDING am •OFFERS AN UNOBSTRUCTED VIEW, ENHANCING SAFETY ELECTRIC AND STEAM/HOT WATER O -; ® � •AESTHETICALLY PLEASING "LOW PROFILE" 8" DESIGN •LOW NOISE LEVEL FOR QUIET OPERATION •EASY TO INSTALL •LOW MAINTENANCE • NSF MODELS AVAILABLE (See NSF sheet for complete specifi(ations.) MARS MCA] o1266 AIR SYSTEMS www.marsair.com ...Over Every Door � r lrr' DSI LoPro Seri els Commercial Air Curtains t: I AVAILABLE COLORS LPV25/LPN25* 25" T-8' 2.4 1.2/1.2 49 24 LPV28/LPN28* 28" T-8' 2.4 1.2/1.2 49 25 LPV30/LPN30* 30" T-8' 2.4 1.2/1.2 49 28 Obsidian Black(standard) LPV36/LPN36* 36" T-8' 2.4 1.2/1.2 49 35 LPV42/LPN42* 42" 7'-8' 2.4 1.2/1.2 50 38 LPV48/LPN48* 48" T-8' 2.4 1.2/1.2 52 42 Pearl White LPV60APN60* 60" 7'-8' 2.6 1.4/1.4 53 51 LPV72/LPN72* 72" T-8' 2.6 1.4/1.4 53 61 LPV84-2/LPN84-2* 84" T-8' 4.8 2.4/2.4 53 79 LPV96-2/LPN96-2* 96" 7'-8' 4.8 2.4/2.4 53 87 Titanium Silver LPV108-2/LPN108-2* 108" 7'-8' 5.0 2.6/2.6 54 96 ; P LPV120-2/LPN l 20-2* 120" T-8' 5.2 2.8/2.8 54 105 LPV144-2/LPNl44-2* 144" T-8' 5.2 2.8/2.8 54 125 Spartan Bronze *LPN units are EFL Sanitation(NSF/ANSI 37)approved.Variable speed not available.Please refer to morsair.com under Submittals for complete technical information. Typical Applications: Drive-Up Windows•Concession Stands•Small Receiving Doors•Walk-In Coolers•Entrance Doors qu, ''DE: L __T INSIDE: 111 iF�-"� •Reduces Heating/ s 1 ,�+^ Cooling Costs _ �" •Windy ti. •Maintains Eni Comfortable Wo ,+' 1 Work Environment •Cold or Hot Air r. —- •Increases Quality Control 7n Dirt or past �"'?; _ -;�., - I •Improves Sanitation Levels y# • `Jt(.) _ --•,FufiesSrado // i •Improves Safety +' LIT t r �}lyimjbnsects" ' � 4 -/ •Improves Employee Morale ^--r-"'--..ter--• 6 .� �_ .:•tel', ASSOCIATION APPROVALS AND LISTING.All Mors Air Systems products are manufactured using the best materials and components available.They are crafted by highly skilled,experienced tradespeople.Our products must pass stringent quality control standards.Mors Air Systems products are reliable,durable,and meet the stringent listing or certification requirements of many organizations.Specifics vary depending on the model,options installed or application usage. For specifics and warranty information,please call factory for details. Mars reserves the right to make improvements and changes to specifications without notice. G-) UP. NSF/ANSI 37 MARS DISTRIBUTED BY: AIR SYSTEMS ...Over Every Door 800.421.1266 www.marsair.com 14716 South Broadway Gardena,CA 90248 INSTALLATION INSTRUCTIONS FOR UNHEATED STANDARD, HIGH VELOCITY, EXTRA POWER AND INDUSTRIAL NSF MODELS READ INSTRUCTIONS BEFORE REMOVING FROM CARTON SAVE THIS SHEET FOR FUTURE REFERENCE PRELIMINARY TO INSTALL HOUSING AND MOTOR*AN ASSEMBLY 1. Before removing the unit from the carton, unscrew the plastic nuts 1. Measure the housing, and then center it on the wall over the doorway opening. and remove the adjustable velocity control louver(s). Industrial NSF 2. Spot holes through 7/16" mounting holes. (2) on each end of the models have Aluminum Mesh Intake Filter instead of louvers. housing. If necessary, drill extra holes in the back of the housing 2. Remove the Motor/Fan Assembly(MFA) from its carton. Industrial models 4 ft. to align with stud spacing. (see Figure 1) and longer have the MFA shipped separately. If the MFA is inside the unit, 3. Mount the unit with the discharge nozzle 1° above the door opening. loosen the cord from the watertight fitting and pull the cord out (3a) or pull the If the unit is mounted higher, move it 3/8" away from the wall for plug from the motor(1e), then remove the two wing nuts on each side of the pan. every 1" it is moved up above the door. Any void between wall and 3. Remove the housing from the carton. unit must be sealed for optimum performance. Threaded rods may be used WARNING:TO REDUCE THE RISK OF FIRE,ELECTRIC SHOCK OR for overhead installation. INJURY TO PERSONS,OBSERVE THE FOLLOWING: 4. Use all four mounting holes when installing the housing. A. Installation work or electrical wiring must be done by qualified 5. When mounting multiple units side by side, allow no more than 6° person(s) in accordance with all applicable codes and standards, between the units. (see Figure 2) including fire—rated construction. 6. Replace Motor/Fan Assembly(s) in the housing and secure with B. The combustion airflow needed for safe operation of fuel burning wingnuts. Re—connect all motor connections. equipment in the area may be affected by the unit's operation. 7. Replace the intake louver or inlet screen and fasten with the hex nuts. Follow the heating equipment manufacturers guideline and safety 8. Connect motor to proper voltage. If the unit is three phase, check the standards, such as those published by the National Fire Protection rotation of the motor. (see Figure 1) Association (NFPA), the American Society of Heating, Refrigeration ADJUSTMENTS and Air Conditioning Engineers (ASHRAE) and local code authorities. 1. pull air directional vanes in air discharge nozzle to proper position C. When cutting or drilling into a wall or ceiling, be careful not to with air flow slanted slightly outward around 15*. damage electrical wiring and other hidden utilities. 2. Set air velocity control louvers so that the air stream just reaches the FIGURE 1 floor to prevent turbulent mixing of inside and outside air. Mounting hole 7/16• 7/16* Mounting hole 3. The unit is to be installed such that the airflow is unobstructed. location A 1 location NOTE:MODEL NUMBER DESIGNATES THE LENGTH OF THE UNIT IN INCHES, WHICH IS DENOTED AS"L".ALL DIMENSIONS ARE IN INCHES. C7 Mounting 11 D MOUNTING MOUNTING NOZZLE Internal 1 Holes (4) 1 6" MODEL CENTER HEIGHT DEPTH HOLE LOC. HEIGHT LENGTH HP A B C D E J—Box NOTE 36* --T72--35 1 8 14 11 1/4 3 31 4 (5 J_W0W Box 38* 1 2 37 1/8 14 11 1 4 3 3 1/4 REAR VIEW Air Velocity Adjustable Intake 42* 1 1/2 41 1/8 14 g1l 3 3 1/4 Control Lever Louver Assembly 4$* 1/2 —4-7-1-78--14 3 3 1 4 [_ c — 64 2 01 2631 8 14 3 3 1/4 72* 2 0 1 2 71 1 8 14 3 3 1 4 TAKE = f 78 2 01/2 77 1/8 14 3 3 1/4 84 2 0 1 2 83 1 8 14 3 3 1/4 96 2 0 1/2 95 1/8 14 11 1/4 3 3 1/4 E 96 3 0 1/2 95 1/8 14 11 1 4 3 3 1/4 Wheel FRONT VIEW Rotation 1/2° Mao 108 2@ 1/2 107 1/8 14 11 1/4 3 3 1/4 F---�I 1" Air Directional END VIEW 4" LD. 108 3 0 1/2 107 1/8 14 11 1/4 3 3 1/4 Vanes (4 14" O.D.) 120 3 0 1/2 119 1/8 14 11 1/4 3 3 1 4 144 3 0 1/2 143 1/8 14 11 1/4 3 3 1/4 144 4 ® 1 2 143 178 14 11 1/4 3 3 1/4 42* 1 42 1/8 18 14 3 3/8 5 FIGURE 2 48* 1** 47 1/8 18 14 3 3/8 5 60 1** 59 1/8 1 18 14 3 3/8 5 SPACE NOT MORE THAN 6" APART 72 2 0 1** 71 1/8 18 14 3 3/8 5 t TO 84 2 01- 83 1/8 18 14 3 3/8 5 POWER 96 2®1** 95 1/8 18 14 3 3/8 5 PANEL 96 3 01 95 1 8 18 14 3 378 5 108 2 0 1** 107 1/8 18 14 3 3/8 5 cop ' 108 3@ 1** 107 1/8 18 14 3 3 8 5 I 120 2 0 1** 119 1/8 18 14 3 3/8 5 L 120 3 0 1** 119 1/8 18 14 1 3 348 5 144 3 0 1** 143 1/8 18 14 1 3 3/8 5 CONTROL 144 4 01 143 1/8 18 14 1 3 3/8 5 PANEL * — Designates Lengths of NSF Models with corresponding Horse Power. ** — Also available with 3 Horse Power Motors for the EP Models. OPTIONAL CONTROL PANEL INSTALLATION ••------------------------------------ A. Connect supply voltage from power panel to control panel. Circuit conduit field installed protection as per NEC by others. B. Connect motor leads in junction box(es) to terminals in control panel per print. Motor control panel overloads are factory preset. OPENING C. Connect wires from door limit switch to terminals in control panel per print. D. Check rotation of blower wheels. Switch leads if necessary to correct. (three phase only) Door limit switch E. The door limit switch has normally closed contacts. The contacts open OIPEXX 5/18/09 MB when the door shuts depressing the plunger turning the Air Curtain off. MAINTENANCE INSTRUCTION WARNING:TO REDUCE THE RISK OF FIRE, ELECTRIC in the air.Under normal circumstances,the system will only require SHOCK OR INJURY TO PERSONS, OBSERVE THE cleaning approximately once a year. FOLLOWING: Clean motors and fans when necessary for peak operational A.Use this unit only in the manner intended by the manufacturer. efficiency.Motor-fan assembly may be easily cleaned by removing If you have questions,contact the manufacturer. it from the housing.Remove the Motor/Fan Assembly from the B.Before servicing or cleaning the unit,switch power off at service housing by loosening the watertight-fitting and pulling the cord out panel and lock service panel to prevent power from being switched (3 phase)or by pulling the plug from the motor(1 phase),then "ON"accidentally. removing the two wing nuts on either side of the pan. C.To reduce the risk of electric shock,DO NOT use this fan with any Occasionally remove the velocity control louvers and/or inlet solid state speed control device. screens and wash with soap and water.At the same time,it is advisable to wipe any accumulation of dirt off the motor. PRELIMINARY It is imperative to keep the fans clean.Failure to do so may cause No lubrication is necessary as all motors have excess buildup of residue.This will lower efficiency and eventually lifetime prelubrieated, double sealed ball throw fans out of balance,which can shorten the life of the blower wheels and cause undue wear on the bearings.The time between bearings. Motor contains automatic thermal cleaning depends upon the type and amount of particles floating overload protection as standard. ALL PARTS ARE FOB OUR FACTORY-GARDENA, CA VELOCITY CONTROL LOUVERS•INTAKE FILTERS-DIRECTIONAL VANES 1/2, 1 or 3 in part numbers below designates motor horse AIR CURTAIN HOUSING power in air curtain.When ordering parts,include the serial and Specify model number when ordering model number from the name plate of the unit.When ordering blower wheels,specify whether steel or stainless steel. BLOWER HOUSING MOTOR CHARACTERISTICS AVAILABLE(All Voltage and Phase) Universal housings are good for either side of the motor.All sizes available in PolymarsO and metal. 1/2 HP..........1750 RPM 1 HP..........1750 RPM 3 HP............3400 RPM BLOWER WHEEL MOTOR/FAN ASSEMBLY MOTOR HP METAL BLOWER WHEEL Complete assembly consists of a motor,blower wheel,blower 1/2 UNIVERSAL housing and motor pan.Available in any horse power,voltage 1 UNIVERSAL and phase. 3 UNIVERSAL STAINLESS ONLY MOTOR PAN NOTE:Universal indicates the wheel may be used on either side MP-30-1/2 - MP-30-1 - MP-30-3 of the motor.Direction of wheel rotation is not required. Louver Assembly Double Shaft Motor Blower Wheel Motor Mounting Inlet Ring Bolts & Nuts Motor Phenolic I I I . Blower Wheel Spacer I I Housing I Blower Wheel 1 i Box Blower Wheel Plastic Connecto Inlet Ring Louver Nut Motor Pan Aluminum Mesh Intake Filter (Standard for NSF Models only) 0lPE2XX 5/18/09 MB MARS AIR SYSTEMS Alf Doof5 BRAND AIR CURTAIN 14716 S. BROADWAY • GARDENA, CA 90248 Tel:(310) 532-1555•(800) 421-1266•Fax:(310) 324-3030 THE BEST AIR CURTAINS ON EARTH COME FROM MARS® Web Site:www.morsair.com E-mail:info@marsair.com