New Restaurant Guide

Combi Oven Playbook

Step 7: Owner Operator places an equipment order with the KES.  (Please review the installation guidelines in the next  section before placing the equipment order) Step 8: KES, through a third party vendor, coordinates the completion of all utility work (electrical) and requests Combi  Oven start‐up service with the oven manufacturer.  Step 9: KES through a third party vendor, coordinates the completion of all water feeds to the combi oven (if needed,  installation of new floor sink is not included)  Step 10: KES, through a third party vendor, coordinates installation of Combi equipment (table, oven, hood, etc.).  Step 11: Combi Oven manufacturer (Blodgett or Convotherm) completes the oven startup service and training.  Step 12: Owner Operator completes restaurant crew training using the provided training materials. 

NOTE: There is a web‐based order form link for restaurants only ordering equipment or you can contact your Market  Manager directly. 

5.2.1 Installation Guidelines

This section serves as guidelines for the installation of Combi Ovens and related kitchen equipment required for the Combi Oven  Station. Specific manufacturer installation/start‐up instructions and guidelines should also be reviewed and followed. 

IMPORTANT:  From a ventilation perspective for new and remodel restaurant applications, the addition of combi ovens to your  kitchen must be verified upfront with your local Authority Having Jurisdiction (AHJ). This would be your local building, health and/or  fire department agencies which need to be contacted upfront to verify any specific ventilation, exhaust, safety or fire protection  requirements for this new equipment. Note: Both manufacturers of Combi Ovens (Convotherm & Blodgett) offer interior  ventless/recirculating options atop or integrated with their Combi Oven versus having to vent to the outside with a separate hood.  These options must be reviewed and confirmed by your local AHJ prior to placing your KES order for the Combi Oven and hood.  I. Kitchen Plan/Layout:  A. A formal survey of existing kitchen space, equipment and site conditions is highly recommended.  B. Review formal Kitchen Layout provided by KES for new Combi Station and location in kitchen.  C. Combi Oven Station/Table Footprint: 48”W x 45”D x 98”H max.  D. Note: Overall height above floor of table with ovens varies based on oven manufacturer, Local Code Requirements,  Ventless model and accessories. Existing ceiling heights should be verified.  E. Combi Station should be installed tight against kitchen wall.  F. Existing items in/on kitchen wall behind new Combi Station should be reviewed for accessibility.  G. Combi Oven Table includes a wall mounted Utility Chase for behind the station.  H. Reuse/Relocate any existing equipment in area and vicinity allocated for new Combi Station.  I. Existing Biscuit and Qing Ovens reused/relocated under/on new Combi Station in most cases.  J. Other areas in kitchen may be impacted especially those immediately left/right of Comb Station.  K. Refrigeration and freezer units mentioned above should be considered for support equipment. 

II. Order Equipment (After required permits are obtained):  A.

Will you purchase a Convotherm or Blodgett Combi Oven (REQUIRED)?  1. Determine if left or right hand hinged door is required for your configuration  a)

Combi Oven on Left side of table, then choose Left Hand Hinged door design  b) Combi Oven on Right side of table, then choose Right Hand Hinged door design 

2. If choosing a Blodgett Combi Oven, the Hoodini ventless hood is already integrated with the Combi Oven.  3. If choosing a Convotherm Combi Oven, then there are 4 hood options to choose from:

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