Baker's Best Bakery Equipment - Keep America Baking!

 

Baking Series Ovens

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Model Exterior Dimensions
  A       B      C
wt
lbs
rack
cap
BTU
(000)		 electrical A
SR1 5070 59” x 46.4” * x 91” 1764 1 s 180 220 v 20
DR1 8080 89” x 63”   * x 96” 3197 2 s/ 1 d 300 220 v 20
DR2 100130 114” x 85” * x 96” 4620 4 s/ 2 d 520 220 v 25
Add 11.8” 5070 and 15.7” 8080 / 100130 for eye brow canopy depth

Utility connections

      1. 220 v 3 ph 20/25 a neutral and ground located at front left TOP of oven
      2. 180/300/ 520 000 BTU/hr n gas @ 7” w.c. Located at front of oven LEFT side.
      3. Gas flue 8” double wall to go as straight up as possible do not use 90’s located on left side approx 12” from right.
      4. Eye brow hood 8” single wall or double wall as preferred. Located at front approximate center of oven approx 20” from front. This is not required for operation of oven
      5. 3/8” cold water line located at REAR of oven 8” back panel and approximately 40” from right side panel a pressure regulator is required with a gauge to be adjusted to 35 P.S.I.
      6. DRAIN LINE 3/4" located at REAR of oven approximately at center.
      7. Oven must be installed on a non combustible and floor must be level


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