“S” TYPE INSTALLATION INSTALLATION MANUAL REVISION 11/2007
TABLE OF CONTENTS DESCRIPTION PAGE INSTALLATION INSTRUCTIONS .........................................................................................1 DESPATCH POLICY FOR ACCEPTING BACK CHARGES ................................................2 GENERAL INFORMATION ...................................................................................................3-4 INSTALLATION OF BATCH OVENS ....................................................................................
INSTALLATION INSTRUCTIONS The enclosed drawings, installation instructions and general information sheet are for use by the purchaser to enable them to contract local qualified personnel to erect an oven with a minimum of lost motion and without the services of a Despatch Engineer.
DESPATCH POLICY FOR ACCEPTING BACK CHARGES Drawings and instructions supplied with the equipment ordered from Despatch generally result in trouble-free erection and start-up. However, occasionally discrepancies in materials supplied by Despatch will require rework or adjustment during installation. The policy in such an occurrence requires that the Purchaser receive prior authorization from Despatch for the cost of work to correct discrepancies.
GENERAL INFORMATION 1. Panels are marked with part numbers (example 270832). A. Part numbers are referenced by item numbers on the body drawings. 2. Return Duct items numbered 1, 2, 3, etc., indicate the recirculation or return duct which corresponds to duct items on duct detail assembly drawings. Items are identified with part numbers. 3. Supply Duct items numbered 1, 2, 3, etc., indicate the supply duct which also corresponds with drawings. Exhaust Duct 1, 2, 3, etc., indicates exhaust duct. 4.
12. Gas-fired heaters model number indicates capacity in BTU per hour, i.e., DG-350 rated at 350,000 BTU per hour DG-500 rated at 500,000 BTU per hour DG-750 rated at 750,000 BTU per hour DG-1000 rated at 1,000,000 BTU per hour DG-1500 rated at 1,500,000 BTU per hour 13. A.F.S. indicates airflow switch. Refer to Illustration #15. 14. A. If oven is to be mounted on wood floor, insurance requirements are such that 4" clay building tile are required between wood floor and bottom of oven.
INSTALLATION OF BATCH TYPE OVENS 1. Note overall dimensions of oven on assembly drawing and check for sufficient clearances from walls, overhead, etc. (6" minimum from wood construction). 2. With chalk line or scribe, lay out on floor the outside dimensions of the oven rear walls and front. See Illustration #2 and body detail. 3. Working with the above markings add the outside chalk line for the sidewalls. If oven has panel type floor, set panel floor and omit Steps 4 through 8. 4.
13. Slide front section in place making sidewall panel joints simultaneously, and using a 3' level or plumb-bob, plumb the oven front and fasten as required to the sidewall panels and floor channels. Refer to "S" Type Oven Front and Swing Door Installation in the manual body and detail drawings for particulars. 14. With tape line, measure diagonally corner to corner at top of panels and square up accordingly, shifting rear corner panels in slotted roof angles. 15.
location. 25. Secure lap joints with self-drilling sheet metal screws. 26. Position perforated or louvered air discharge supply duct faces end to end, referring to assembly drawing for dimensions and using 3' level , level ducts. Fasten ducts to sidewall panels with self-drilling sheet metal screws. See Illustrations #9 and #11 for details. 27. Supply/discharge opening settings can be made later after fan is operating. See step 38. 28. Anchor heater box support columns. 29.
37. Run exhaust stack to exterior of building as required. Avoid horizontal runs and elbows wherever possible. When running exhaust stack through wood ceilings, partitions, etc., distance from wood should be at least 6" on all sides. Refer also to local ordinances. See recommended exhaust duct installation sheet in the operating instruction book. 38. Refer to Operating Instruction Book for start-up procedure. 39. Initial Air Adjustment—Set all duct slots or perforations to give uniform air velocity.
INSTRUCTIONS FOR MIXING AND CURING "DES-CRETE" INSULATING FLOOR MATERIAL MIXING 1. For Hard Floors - Heavy Traffic - 2. Three (3) 50 pound bags "DES-CRETE" to one (1) 98 pound bag Portland cement, and approximately twenty-one (21) gallons water. For Medium Floors - Light Traffic - Four (4) 50 pound bags "DES-CRETE" to one (1) 98 pound bag Portland cement, and approximately twenty-six (26) gallons of water. Place the "DES-CRETE" in a mortar mixer first and add the Portland gradually.
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OVEN AIRFLOW ADJUSTMENT 1. 2. THE PURPOSE OF ADJUSTABLE AIRFLOW a. Ability to get the best temperature and airflow uniformity. b. Ability to "spot heat" special areas or specific parts of load. c. Ability to prevent air flowing out or sucking in through the entrance and exit openings in the oven. NO FACTORY ADJUSTMENT Most ovens that have final assembly in the field have not had the louvers adjusted at all since the heater boxes have not been installed on the oven before shipment.
AIRFLOW TROUBLE SHOOTER Conditions Actions BATCH OVENS A. Non-uniform work chamber 1. 2. Check to get a slightly positive chamber pressure by closing down exhaust or opening up fresh air. See damper instructions, also. Adjust supply louvers—open for cold spots—close for hot spots. If necessary, adjust return louvers in the same manner. B. Cold by door 1. 2. 3. See A-1. Check door seals. Open supply louvers close to door. C. Positive pressure in chamber 1. 2. 3. Close fresh air damper.
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Side Elevation – Typical motorized damper assembly with options (exhaust damper shown) NOTE: Refer to Operating Manual for drawing showing mounting setup and hardware details.
S-TYPE OVEN FRONT AND SWING DOOR INSTALLATION The following is a narrative describing the steps for assembly and adjustment of standard oven fronts and swing doors. Step # Description 1. Lay oven front down on a flat level surface and flush out front sections. The oven fronts generally ship in three pieces.
Step # Description door lap. At this time make sure you install and tighten down the remaining fasteners into oven front and side panels for final connection once the front is plumb. 9. Final oven front mounting is achieved by securing the oven front mounting angles located at the base of each door post to the factory floor. Drill 5/8” holes in the concrete factory floor for 5/8” WEJ-IT anchors supplied with field ship.
SWING DOOR TROUBLESHOOTING INFORMATION Please Note: There can be a number of reasons or combination of reasons for swing door and oven front problems. They include: door alignment, door not sealing, door or oven front warpage, and possibly oven uniformity problems. One thing to keep in mind while you are investigating these potential adjustments/fixes is to make sure that you only make one change at a time; both marking and logging each change in case you have to go back to your original settings.
· With the oven cold and the front plumbed the door flanges should make contact with the oven front and the vertical center door lap should make even contact top to bottom. If not check to see that the hinges are adjusted properly and tightened down, make sure the hinge pin centerlines vertically fall on the same centerline. This can be measured with a plumb line off the front comparing the hinge pin centers. If the hinges fall off a common centerline the hinges must be shimmed individually.
OPTIONAL S-TYPE OVEN VERTICAL LIFT DOOR INSTALLATION The following is a narrative describing the steps for the adjustment of a lift door. Step # Description 1. Lay oven front down on a flat level surface and flush out front sections. The oven fronts generally ship in three pieces. Dependent on oven temperature design a bead of either Oven Cement or Silver Seal (refer to manual for temperature limitations) must be applied between the butt joints where the oven fronts join together.
Step # Description 11. Adjust the roller rests, duplicating the height and angle (approximately 30°-45°) on each side of the door. 12. Lower the door and ensure that the door cams in against the oven front. Verify the distance from the exterior of the door to the oven front is the same side to side, and that the bottom seal is lightly engaging the floor. 13.
LIFT DOOR TROUBLESHOOTING INFORMATION Please Note: There can be a number of reasons or a combination of reasons for lift door and oven front problems. They include: door not sealing, door or oven front warpage, and possibly oven uniformity problems. One thing to keep in mind while you are investigating these potential adjustments/fixes is to make sure that you only make one change at a time; both marking and logging each change in case you have to go back to your original settings.
· · · · With oven cold, check to see that the roller rests are adjusted properly and tightened down, preventing the roller rests from moving. The door lowers down on the roller rests and, depending on how fast the door is moving, puts a lot of force on the roller rests. Permanently mark or pin roller rests in place after final adjustment for future checking/inspection.
