Blodgett DFG-200, DFG-100 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 Blodgett DFG Convection Ovens

			Figure 1
GAS SPECIFICATIONS -- U.S., Canada and General Export
	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
DFG-100-3	55,000 BTU/hr	16.2 kW	55,000 BTU/hr	16.2 kW
DFG-200-L	60,000 BTU/hr	17.6 kW	60,000 BTU/hr	17.6 kW
Main Burner Orifice Size
DFG-100-3	38 MTD*	2.6 mm	1/16” dia.	1.6 mm
DFG-200-L	36 MTD*	2.7 mm	52 MTD*	1.6 mm
GAS SPECIFICATIONS -- DFG-100-3 for Australia
Oven Input	---	58 MJ/h	---	58 MJ/h
Main Burner Orifice Size	38 MTD*	2.58 mm	1/16” dia.	1.6 mm

NOTE: * --- Multiple Twist Drill

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