Blodgett CTBR Series, CTB Series manual 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.

				Amperes			Electrical
							Connection
KW/Section	Volts	Phase	L1	L2	L3	N
							AWG*
60 HZ UNITS
5.6	208	1	27	---	27	---	8
5.6	208	3	24	12	15	---	10
5.6	220-240	1	24	---	24	---	8
5.6	220-240	3	21	11	14	---	10
8.0	208	1	35	---	35	---	6
8.0	208	3	22	20	21	---	10
8.0	220-240	1	32	---	32	---	6
8.0	220-240	3	20	18	19	---	10
50 HZ UNITS
5.6	208	1	27	---	27	---
5.6	220---240	1	24	---	---	24
8	220---240	1	35	---	---	35
5.6	220/380	3	10	8	8	2
8	220/380	3	14	12	12	2	Size per
5.6	240/415	3	10	7	7	3	local codes
8	240/415	3	13	11	11	2
5.6	230/400	3	9	8	8	1
8	230/400	3	13	11	11	2

NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input. Refer to Page 10 in this manual for Electrical Connection specifications.

NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Other- wise, CTB-Double or CTBR-Double load ratings are twice the above data.

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