BlodgettメーカーSHO-Eの使用説明書/サービス説明書
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SHO - E ELECTR IC CONVECTION OVEN INST ALLA TI ON - - OP ERA TIO N - - MAI NTENA NCE BL ODGETT OVEN COMP ANY www .b lodgett.com 44 Lakeside Aven ue, Burling ton, V ermont 05401 USA T elephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183 P N 37103 R e v B ( 12 / 05 ) E 2003 - - - G.
IMPORT ANT F O RY O U RS A F E T Y Do no t sto re or use g asoline o r ot her flammabl e vapor s or liq u id s i n the vi cin ity of thi s or a ny other a p pl ia nc e. W ARNING: IM PROPER INST ALLA TION, AD JUSTMENT , AL TERATION , SERVI CE OR M AIN TEN ANC E CAN CAU SE PROPERT Y DAMAGE , INJURY OR DEA TH.
THE REP UT A TION YOU CAN COU NT ON F or o ver a century and a half , The Blodgett Ov en Company has been buil ding ovens and no thing but ov ens. We’ve set the industry’s quali ty standard for all kinds of ov ens for every foo dservice o peration regardl ess o f size, appl icatio n or budget.
Y our Service Agency’s Address: Model : Serial Number: Y our oven was instal led by : Y our oven ’s in st alla tion w as c hec ke d by:.
Ta b l e o f C o n t e n t s Intro duction Oven Des crip tion and Specifications 2 ................................ Ins tallatio n Delivery and Lo cation 3 ............................................. Utilit y Connect ions - - - Stand ar ds and C od es 4 .
Intr oduc ti on 2 Oven Descr iptio n and Specifications Cook ing in a con vect ion oven dif fer s f rom cook ing in a conventional deck or range oven since heated air is constantly reci rculated over the product by a fan in a n enc losed ch amb er .
Ins tallat ion 3 Delivery a nd L ocation DELIVERY AND INSPECTION All Blo dgett ovens are s hipped i n containers to prevent damage. Upon delivery of your new oven: D Inspect the shipping co ntainer for ex ternal dam- age. Any evidence of damage should be noted on the del ivery receipt which must be s igned by the driver .
Ins tallat ion 4 Util ity Co nnect ions - - - St andards and Codes THE INST ALLA TION INSTRUCTIONS CO N- T AI NED HE RE IN AR E FOR T HE USE OF QUALI - FIED IN ST ALLA TION AN D SERVICE P ERSON NEL ONL Y . INS T ALLATION OR SER VI CE BY OTHER THAN QU ALIFIED PERSO NNEL MA Y RESUL T IN DAMAGE TO THE O V EN AND/OR INJ URY TO THE OP ERA TOR.
Ins tallat ion 5 Oven Assembly NSF BOL TS These bolts are required by NSF to block any ex- pos ed hole on the b ack of a n oven. This in clud es : D any uni t, single or stacked, without a back panel. D any hol es in stacked units no t used for mount- ing st ac king b rac ke ts.
Ins tallat ion 6 Oven Assembly LEG A T T ACHM ENT 1. La y the ove n on its b ack . 2. A lign t he th re ade d st ud in ea ch leg w ith the nut located i nside each botto m corner of the oven frame. T urn the legs cl ockwise and tight- en to the nearest full turn.
Ins tallat ion 7 Oven Assembly DOU BLE S EC TIO N ASSEMBL Y 1. Secure the short l egs to the botto m sectio ns as described. 2. Pla ce t he u ppe r s ect ion in pos ition on t op of the low er ove n. 3. Attach the stacking brackets using the re - main ing 5 /1 6” bolt s sh ippe d w ith the ovens .
Opera ti on 8 Standar d Co ntr ol 3 4 1 2 5 Figure 7 CONTROL D ESCRIPT ION 1. BL OWE R HI/ L O/ OFF SW ITCH - - - Cont rols t he oper at ion of th e blow er . If th e blow er s wit ch is in the OFF positi on the oven wil l be turned of f . 2. COOL DOWN SWIT CH - - - When the sw itch is in th e AUTO posit ion, t he oven c an be u se d to cook.
Opera ti on 9 Gene ral Guidel ines for Oper ating P er sonne l COOK TIMES AND TEM PERA TURES Preheating the oven Always preheat the oven before baking or roast- ing.
Opera ti on 10 Suggested T imes and T emp eratures Product Te m p e r a t u r e Tim e #S h e l v e s Meat s H a m b u r g e rP a t t i e s( 5p e rl b ) Steamship Round (80 l b. quartered) Standing Ri b Choi ce (20 lbs, trimmed, rare) Banquet Shell Steaks (10 oz.
Maint enance 11 Cle aning and Prevent ative Maint enance CLEANING THE OVEN P ainted and stainless steel ovens may be kept clea n an d in good cond ition w ith a lig ht oil. 1. Saturate a clo th, and wipe the oven when it is cold. 2. D ry t he oven w ith a clea n clot h.
Maint enance 12 T rou bl eshooti ng Gu ide POSSIB LE CA USE(S) SUGGESTED REMEDY SYMPTO M: Elements will no t heat S Oven no t plugged in. S P ower swit ch on the co ntro l pan el i s off . S Control set below ambient temperature. S Door s ar e open . S Pl ug in electrical supply co rd.
CUS TOMER INSERT WIRI NG DIA GRA M HERE.
デバイスBlodgett SHO-Eの購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Blodgett SHO-Eをまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはBlodgett SHO-Eの技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Blodgett SHO-Eの取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Blodgett SHO-Eで得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Blodgett SHO-Eを既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はBlodgett SHO-Eの不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Blodgett SHO-Eに関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちBlodgett SHO-Eデバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
