Oven HVH 100E SpecSheet
HVH-100E
Printed in U.S.A.
NOTE: FOR COMMERCIAL USE ONLY
APPROVAL/STAMP
P/N 58510 Rev E (9/15)
DIMENSIONS:
Floor space 38.1” (967mm) W x 48.6” (1234mm) D
Interior 29” (737mm) W x 20” (508mm) H x 23.43” (595mm) D
Single oven on casters Add 4-1/2” (114mm) to height
Product clearance from combustible and non-combustible construction
Oven sides 0” (0mm) Blodgett recommends 4” clearance from any
heat source on the control panel side of the oven, an
optional heat shield should be considered
Oven back 6” (152mm)
WATER & DRAIN CONNECTION (per section):
Drain 1” NPT drain connection Maximum drain temperature 140°F (60°C)
Water 3/4” NPT garden hose - cold water only
Appliance is to be installed with backflow protection in accordance with Federal, State or
Local codes.
WATER SUPPLY (per section):
Good quality water feed is the responsibility of the owner. Water quality must be within the
following general guidelines.
TDS: 40-125 ppm Hardness: 35-100 ppm pH: 7.0 - 8.5
Silica: <13 ppm Chlorides: <25 ppm Chlorine: <0.2 ppm
Chloramine: <0.2 ppm
The best defense against poor water quality is a water treatment system designed to meet
your water quality conditions. Blodgett offers optional systems from Optipure.
Water Pressure 30(min)-50(max) PSI
Water Consumption 2.5 - 4.0 GPH based on cooking mode
MAXIMUM INPUT:
15kW per oven section
POWER SUPPLY:
V.A.C. Hz Phase kW Amperes (L1-L2-L3)
208 60 3 15 38/38/38
240 60 3 15 36/34/34
480 60 3 15 18/17/17
3/4 H.P., 3 phase motor
MINIMUM ENTRY CLEARANCE:
Uncrated 25.56” (649mm)
Crated 37-1/2” (953mm)
SHIPPING INFORMATION:
Approx. Weight
Per section 450 lbs. (204 kg)
Crate sizes
37-1/2” (952mm) x 43-1/2” (1105mm) x 51-3/4” (1315mm)
(2 crates required for double)
NOTE: The company reserves the right to make substitu-
tions of components without prior notice
SHORT FORM SPECIFICATIONS Provide Blodgett full-size hydrovection oven model HVH-100E, (single/double) compartment with fully welded angle iron frame. Each compartment
shall have fully welded 316 stainless steel liner. Liner to be coved top and bottom. Unit shall accept five 18” x 26” standard full-size bake pans. Doors shall be triple mounted, black glass
with dual pane thermal glass windows, curved handle and simultaneous operation. Unit shall be electrically heated by six tubular heaters. Air in baking chamber distributed by single
inlet blower wheel powered by a four speed, auto-reversing, 3/4 HP motor with thermal overload protection. Innovative new Helix technology forces air into the oven cavity, improving
product quality while decreasing cook times. Each chamber shall be fitted with bright halogen lamps, and five standard stainless steel removable racks. Retractable hose reel for easy
cleanup. Unit shall have touchscreen control allows cooking with timer and core probe simultaneously. Includes shelf timing, cooking compensation and multi-shelf recipes. Holds up to
255 recipes. Breaker shut off switch on front panel for easy service. 1 year parts and 1 year labor warranty Provide options and accessories as indicated.
DIMENSIONS ARE IN INCHES (MM)
0 (0)
15 (381)
66.12 (1679)
0 [0]
3.4 [86]
43.5 [1105]
45.2 [1148]
48.5 [1232]
TOP VIEW
Single Oven
D
D
REAR VIEW
2.97 (75)
0 [0]
4.9 [125]
3.9 [99]
21.7 [551]
38.1 [967]
0 [0]
1.3 [33]
4.3 [109]
25.6 [650]
32.7 [832]
VENT
0 [0]
25 [635]
50.6 [1285]
0 [0]
3.4 [86]
45.2 [1148]
48.5 [1232]
TOP VIEW
Double Stack
43.5 [1105]