Blodgett ZEPHAIRE-E manual Introduction, Oven Description and Specifications, Awg, HZ Units

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

Blodgett Electric Convection Ovens

						Figure 1
				Amperes			Electrical
KW/Section	Volts	Phase					Connection
			L1	L2	L3	N
							AWG*
60 HZ UNITS
11	208	1	51	0	51	---	6
11	208	3	31	29	29	---	8
11	220-240	1	44	0	44	---	6
11	220-240	3	26	24	24	---	8
11	440	3	15	14	14	---	12
11	480	3	14	13	13	---	12
50 HZ UNITS
11.0	220/380	3	18	16	16	2	Size per
11.0	240/415	3	18	14	14	8
							local code
11.0	230/400	3	18	15	15	3

* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.

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