DECK OVENS
8
INSTALLATION
OVEN ASSEMBLY
STEAM INJECTION - 900 SERIES ONLY
As an optional feature, all 900 Series ovens may be sup
-
plied with steam jets for baking hard rolls, and vienna,
french or other hard crusted breads. This item is also
available as a kit which may be installed in the field. To
a baker, steam actually means an atmosphere of water
vapor. Therefore, it is very important that the steam be
low pressure (2-1/2 to 3 PSI), that condensate be taken
from the steam line before it enters the oven, and that the
steam be sufficiently saturated to give the vapor cloud ef
-
fect required.
At least one quarter boiler horsepower for all large 900
Series compartment (42” x 32”) or two small 900 Se
-
ries compartments (33” x 22”) is recommended. Several
firms manufacture electric and gas fired steam genera
-
tors ranging in size from 1/2 boiler horsepower upward.
If the steam generator is mounted adjacent to the oven,
line transmission losses will be insignificant. If the steam
source is located a considerable distance from the oven,
line transmission losses must be considered in determin-
ing the proper size of the steam. Please refer to the ac
-
companying diagram for the recommended installation of
the steam injection system.
WARNING:
Gas Flame in oven must be turned off when
steam is in use.
3/8” steam connection
on back of oven
3/8” pipe
1/2” riser
See Note 1
Pressure
gauge
See Note 2
1/2” riser
Steam
separator,
make from
1/2” pipe,
12” long.
3/4” minimum
Boiler
Water level
Pressure
reducing
valve
From steam
source
Hand operated valve
To drain
Trap
NOTES:
1.
3/8”
Control Valve. Use dial type handle to obtain uniform
bake-to-bake results
2. Ideal steam condition at this valve, 2-3#PSI, 224-230 F.
Figure 7
