5
Installation
Oven Location and Ventilation
OWNER’S RESPONSIBILITIES
Installation responsibilities prior to service startup inspec-
tion
You are entitled to a free start-up inspection service by
our factory ASAP. Before a factory representative arrives
to perform a startup procedure, the owner must already
have satised the following requirements.
1. Oven(s) are uncrated, stacked (if applies) and put in
place.
NOTE: Please refer to Leg Attachment and Stack-
ing.
Maximum shelf loading - 60 lbs (27.3 Kg)
OVEN LOCATION
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
Certain minimum clearances must be maintained be-
tween the oven and any combustible or non-combustible
construction. See the table below.
In addition, the following clearances are recommended
for servicing.
• Oven body sides - 12” (30cm)
• Oven body back - 12” (30cm)
OVEN
MODEL
MINIMUM REQUIRED CLEARANCES
Right Side Left Side Back
HV-100E &
HVH-100E
0” (0mm) 0” (0mm) 6”
(152.4mm)
HV-100G &
HVH-100G
0” (0mm) 0” (0mm) 6”
(152.4mm)
VENTILATION
The necessity for a properly designed and installed venti-
lation system cannot be over emphasized. The ventilation
system will allow the unit to function properly while remov-
ing unwanted vapors and products of combustion from
the operating area.
The appliance must be vented with a properly designed
mechanically driven exhaust hood. The hood should be
sized to completely cover the equipment plus an over-
hang of at least 6” (15 cm) on all sides not adjacent to a
wall. The capacity of the hood should be sized appropri-
ately and provisions made for adequate makeup air.
WARNING!!
Failure to properly vent the oven can be haz-
ardous to the health of the operator; and will
result in operational problems, unsatisfactory
baking, and possible damage to the equip-
ment. Damage sustained as a direct result of
improper ventilation will not be covered by the
Manufacturer’s warranty.
When installed in the Commonwealth of Massachusetts,
this appliance must be interlocked with the hood exhaust
system so that the appliance may be operated only when
the hood exhaust system is running.
U.S. and Canadian Installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Remov-
al of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment”, NFPA-96- Latest Edition.
General Export Installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments may vary. If you have any questions regarding the
proper installation and/or operation of your unit, please
contact your local distributor. If you do not have a local
distributor, please call Blodgett at 0011-802-658-6600.
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