SHO-100-E

Overview

The Blodgett SHO-100-E is a full-size electric convection oven offered in single- or double-compartment configurations. Each baking compartment accepts five standard 18” x 26” pans in a left-to-right position. A blower circulates heated air over food in the enclosed chamber; the manual explains that this moving air removes the layer of cool air around the product, helping heat penetrate. The oven is listed as an economy model for small-scale operations.

The SHO-100-E uses Blodgett’s SSM solid-state manual control arrangement, with separate controls for the thermostat and timer. The manufacturer’s document archive lists an English operator manual, a French manual and a spec sheet for the model.

Key Features

• Full-size baking compartment for five 18” x 26” pans, loaded left to right.
• Five chrome-plated removable racks and eleven rack positions per compartment, with a minimum spacing of 1-5/8”.
• Three tubular electric heaters and a thermostat range of 200°F to 500°F.
• Two-speed fan driven by a 1/2 HP blower motor with automatic thermal overload protection.
• SSM solid-state manual controls, including a Cook/Cool Down selector, thermostat and 60-minute timer.
• Stainless steel front, top, sides and legs; dual-pane thermal-glass doors; interior lights.
• The spec sheet lists a one-year oven parts and labour warranty. It directs international-market buyers to contact their local distributor.

Specifications

• Manufacturer and model: Blodgett SHO-100-E.
• Equipment type: full-size electric convection oven.
• Configuration: single or double compartment; listed specifications are per oven section unless stated otherwise.
• Pan capacity: five standard 18” x 26” baking pans per compartment, positioned left to right.
• Racks: five chrome-plated racks per compartment; eleven rack positions; minimum rack spacing 1-5/8”.
• Interior dimensions: 29” W x 20” H x 24-1/4” D.
• Floor space: 38-1/4” W x 36-7/8” D.
• Single-unit height: 57” in the retailer’s SHO-100-E listing. The spec sheet says casters add 4-1/2” to single-unit height.
• Weight: approximately 480 lb for a single oven and 960 lb for a double oven.
• Heating: three tubular heaters; maximum input 11 kW per oven section.
• Blower: two speeds; 1/2 HP motor with automatic thermal overload protection.
• Temperature range: 200°F–500°F (93°C–260°C).
• Controls: SSM solid-state manual control with separate thermostat and timer dials; Cook/Cool Down selector; 60-minute timer.
• Electrical supply, 60 Hz: 208 V, single phase, 11 kW, 51/0/51 A; 208 V, three phase, 11 kW, 31/29/29 A; 220/240 V, single phase, 11 kW, 44/0/44 A; 220/240 V, three phase, 11 kW, 26/24/24 A; or 480 V, three phase, 11 kW, 14/13/13 A. The spec sheet notes an additional charge for the 480 V option.
• Electrical supply, 50 Hz: 220/240 V, single phase, 11 kW, 48/0/0/48 A; 240/415 V, three phase, 11 kW, 18/14/14/4 A; or 230/400 V, three phase, 11 kW, 18/15/15/3 A.
• Retailer listing for the 208 V, three-phase configuration states 31 A, 60 Hz and a hard-wire connection. The manual says the supply line connects to the oven’s terminal block.
• Construction: full angle-iron frame; double-sided, 14-gauge porcelainized baking-compartment liner; aluminized blower wheel; stainless steel front, top, sides and legs; solid mineral-fibre insulation at the back and fibreglass insulation at the top, sides and bottom.
• Doors: dependent-operation stainless steel doors with dual-pane thermal-glass window, tubular black soft-touch handle and triple-mounted hinge pins.
• Legs: 25” adjustable stainless steel legs for single units; 6” adjustable stainless steel legs for double sections.
• Entry clearance stated on the spec sheet: 32-1/4” uncrated and 37-3/4” crated.
• Crate dimensions: 37-1/2” x 43-1/2” x 51-3/4”; two crates are required for a double unit.
• Product clearance: the spec sheet states 1/2” from combustible and non-combustible construction.
• Certification information in a retailer listing: NSF Certified.

Installation & Requirements

Installation and service are for qualified personnel, according to the manual. It instructs installers to check the oven rating plate, located inside the control compartment, to confirm compatibility with the electrical service. The oven is electric; the manual describes bringing the supply line in through a rear knock-out and connecting it to the terminal block. It says to remove the bottom trim and control panel to make the connection, then reinstall them. The retailer lists a hard-wire connection for its 208 V, three-phase configuration.

For Canadian installations, the manual calls for compliance with local codes or, where local codes are absent, the Canadian National Electric Code C22.2 as applicable. The manual also says installation must follow applicable local and national standards. It warns that installation or service by unqualified personnel may damage the oven or injure the operator.

Clearance statements differ by document and installation context. The spec sheet gives 1/2” product clearance from combustible and non-combustible construction. The installation manual separately specifies 0” at the oven body’s right side, left side and back, a 4-1/2” clearance below a single or stacked oven, and 8” above the oven body for direct-vent installations only. For servicing, it calls for 12” at the body sides and back. Confirm applicable clearances for the specific installation using the oven manual and local requirements.

The manual says not to place the oven on a curb base or seal it to a wall, since this restricts airflow and can prevent proper ventilation. It also says to keep the area clear of combustibles, including paper, cardboard, flammable liquids and solvents, and not to place strong heat sources such as open-flame ranges, griddles or charbroilers near the oven. It notes that high temperatures may cause a safety shutdown. A flue connector, draft diverter and drafthood are listed as accessories; the 8” top clearance in the manual applies to direct-vent installations.

Operation

Before cooking or roasting, the manual recommends preheating the oven 50°F above the cooking temperature to offset the temperature drop when the doors are opened. Set the Cool Down switch to Cook, choose the thermostat setting, and set the blower switch to HI or LO. When the Oven Ready light goes out, the oven has reached operating temperature; load the product and set the cook timer. When the timer sounds, remove the product. If the next product requires a lower temperature, the Cool Down mode may be used with the door open. Set the blower switch to OFF to turn the oven off.

The manual states that the fan must be operating for the oven to heat. Do not place a pan or aluminium foil on the oven bottom, because it blocks airflow and can cause uneven baking or roasting. For roasting, it recommends placing meat directly on the racks and a sheet pan half full of water in the bottom rack position; the water adds humidity as it evaporates, and the pan catches drippings. For baking, weigh product to distribute equal amounts in each pan, since varying loads can produce uneven results.

For light or liquid products, use the Pulse Plus feature if the oven is equipped with it, to let the product set and avoid rippling toward the fan. If it is not equipped with Pulse Plus, the manual gives this procedure: preheat 25°F above the baking temperature, load the oven and close the doors, set the thermostat to the baking temperature, then turn the oven off for 5–7 minutes so residual heat can set the product. Turn it back on to finish baking. The manual includes suggested times and temperatures for meats, poultry, fish and seafood, cheese dishes, potatoes and baked goods, and cautions that actual results vary with load weight, product temperature, recipe, pan type and thermostat calibration.

Cleaning & Maintenance

The manual says painted and stainless steel ovens may be kept clean with a light oil: saturate a cloth and wipe the oven when it is cold, then dry it with a clean cloth. On stainless steel fronts or interiors, baked-on splatter may be removed with a non-toxic industrial stainless steel cleaner. It says heat tint and heavy discolouration may be removed with a non-toxic commercial oven cleaner. Apply cleaners only when the oven is cold and rub stainless steel with the grain. The manual also identifies the porcelain interior as cleanable with a non-toxic commercial oven cleaner.

Always disconnect the power supply before cleaning or servicing. The manual warns that repairs or adjustments should be handled by the local Blodgett service agency rather than the owner or operator, and that work by unqualified personnel can cause damage.

Troubleshooting

• Elements will not heat: The manual lists an unplugged oven, the control-panel power switch being off, the control being set below ambient temperature, or open doors as possible causes. Its suggested checks are to connect the electrical supply, set the panel to Cook or Oven On, set the desired cooking temperature and close the doors.
• Oven does not come to ready: The oven may not yet have reached preheat temperature; wait for it to preheat. The manual also lists an internal problem with the main temperature control and marks that remedy for qualified personnel.
• Convection fan does not run: Possible causes listed are an unplugged oven, a tripped circuit breaker or open doors. The suggested checks are to connect the electrical supply, reset the breaker or close the doors.
• General baking problems: The manual lists a thermostat out of calibration or improper oven venting as possible causes. Its extracted troubleshooting text does not provide a legible remedy for these entries; it recommends having repairs and adjustments performed by a Blodgett service agency.

Applications

The oven’s full-size pan capacity and suggested cooking chart support batch baking and roasting in commercial kitchens. The manual’s chart covers meats, poultry, fish and seafood, cheese dishes, potatoes and baked goods, including pies, breads, biscuits, rolls, cakes and brownies. Its suggested settings are starting references rather than guaranteed cooking results, since the manual notes that load size, product temperature, recipe, pan type and thermostat calibration affect time and temperature.