Blodgett MARK V XCEL CONVECTION OVEN manual Oven Description and Specifications

Introduction

Oven Description and Specifications

Cooking in a convection oven differs from cooking in a conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air con- tinually strips away the layer of cool air surround- ing the product, quickly allowing the heat to pene- trate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest ad- vancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recircu- lated within the cooking chamber before being vented from the oven: resulting in substantial re- ductions in energy consumption and enhanced oven performance.

Air Flow Pattern for Mark V XCEL

								Figure 1
		ELECTRICAL SPECIFICATIONS (per section) -- MKV1XL/AA
KW	Hz	Volts	Phase		Amps			Electrical Connection
								(minimum size)
				L1	L2	L3	N
U.S. and	Canadian installations
11.0	60	208	1	53	---	53	---	6 AWG
11.0	60	208	3	33	28	33	---	8 AWG
11.0	60	220-240	1	50	---	50	---	6 AWG
11.0	60	220-240	3	31	26	31	---	8 AWG
11.0	60	440	3	16	13	16	---	12 AWG
11.0	60	480	3	15	12	15	---	12 AWG
General Export installations
11.0	50	220-240	1	50	---	50	---	Size per local code
11.0	50	240/415	3	19	14	14	5	Size per local code
11.0	50	230/400	3	19	14	14	5	Size per local code

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