Blodgett SHO-G manual Introduction, Oven Description and Specifications, S Speci Fications SH1G/AB

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 SHO-G Convection Ovens

			Figure 1
G A S SPECI FICATIONS SH1G/AB --		U. S., Ca na d a a nd G e nera l Ex p o rt
	Natural Gas		Propane Gas
	US Units	SI Units	US Units	SI Units
Heating Value	1000 BTU/cu.ft.	37.3 MJ/m3	2550 BTU/cu. ft.	95.0 MJ/m3
Specific Gravity (air=1.0)	0.63	0.63	1.53	1.53
Oven Input	50,000 BTU/hr	14.6 kW	50,000 BTU/hr	14.6 kW
Main Burner Orifice Size	40 MTD*	2.5 mm	53 MTD*	1.5 mm

NOTE: * --- Multiple Twist Drill

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