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ENGLISH
III. OVEN SPECIFICATIONS
Table 1-1: Dimensions
Overall Height:
single oven with 17-1/2" (446mm) legs
43-1/2" (1105mm)
double oven with standard 17-1/2" (446mm) legs
63" (1600mm)
double oven with optional 20-1/2" (521mm) legs
66" (1676mm)
double oven with optional 25-1/2" (648mm) legs
71" (1803mm)
triple oven with 6" (152mm) legs
71" (1803mm)
Overall Depth:
46" (1168mm)
Overall Length:
with standard 60"/1524mm conveyor
61" (1549mm)
with optional 56"/1422mm conveyor
57" (1447mm)
with optional 76"/1930mm conveyor
77" (1956mm)
Baking Chamber Length
36" (914mm)
Conveyor Width:
Single Belt
20" (508mm)
Split Belt
2 x 9-1/2" (241mm)
Conveyor Length
56" (1422mm) or 60" (1524mm) or 76" (1930mm)
Recommended Minimum Clearances:
Rear of oven to wall
3" (76mm)
Control end of conveyor to wall
1" (25.4mm)
Non-control end of oven to wall
1" (25.4mm)
SECTION 1 - DESCRIPTION
I.
OVEN USES
BG2136 ovens can be used to bake and/or cook a wide
variety of food products, such as pizza, pizza-type products,
cookies, sandwiches and others.
II. OVEN COMPONENTS - see Figure 1-1.
A.
Window:
Allows the user to see and access food products
inside the baking chamber.
B.
Conveyor End Stop :
Prevents food products from falling
off the end of the moving conveyor.
C.
Eyebrows:
Can be adjusted to various heights to prevent
heat loss into the environment.
D.
End Plugs:
Allow access to the oven's interior.
E.
Control Panel:
Location of the operating controls for the
oven. Refer to Section 3, Operation, for details.
F.
Machinery Compartment and Control Compartment
Doors:
Allow access to the oven's interior components.
One door is located at each end of the oven. No user-
servicable parts are located inside the machinery compart-
ment or control compartment.
G.
Serial Plate:
Provides specifications for the oven that affect
installation and operation. Refer to Section 2, Installation,
for details.
H.
Conveyor Drive Motor:
Moves the conveyor.
I.
Crumb Pans:
Catch crumbs and other material that drop
through the conveyor belt. One crumb pan is located
underneath each end of the conveyor.
Fig. 1-1 - Oven Components
Table 1-2: General specifications (per oven cavity)
Weight
400 lbs. (182kg)
Rated Heat Input:
Natural gas ovens
70,000 BTU (17,638 kcal, 20.51 kW/hr.)
Propane ovens
70,000 BTU (17,638 kcal, 20.51 kW/hr.)
Maximum Operating Temperature
550°F (288°C)
Warmup Time
25 minutes
J.
Conveyor:
Moves the food product through the oven.
Not Shown:
K.
Gas Burner:
Heats air, which is then projected to the air
fingers by the blowers.
L.
Blowers:
Fans that project hot air from the gas burner to
the air fingers.
M. Air Fingers:
Project streams of hot air onto the food
product.
Summary of Contents for BG2136 Double
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