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.
ELECTRICAL SPECIFICATIONS (per section)
KW | Hz | Volts | Phase |
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| L3 | N |
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3.0 | 60 | 208 | 1 | 15 | 15 |
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3.0 | 60/50 | 240 | 1 | 13 | 13 |
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3.0 | 60/50 | 220 | 1 | 14 |
| 14 | ||
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3.0 | 60/50 | 230 | 1 | 13 | 13 |
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3.0 | 60/50 | 200 | 1 | 15 |
| 15 | ||
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3.0 | 60/50 | 240 | 1 | 13 |
| 13 | ||
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NOTE: Load ratings are double the above data for double stacked units.
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