Blodgett KCO-25E Introduction

Introduction

Cooking in a convection oven differs from cook ing

ina conventionaldeck 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 layerof cool air surround-

ing the product, quicklyallowing the heat to pene-

trate. The result is a highquality product, cooked

at a lower temperature in a shorter amoun t oftim e.

Blodgettconvection ovens represent the latest ad-

vancement in energy efficiency, reliability, and

ease of operation. Heat normallylost, 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 Amps

L1 L2 L3 N

3.0 60 208 115 15 --- ---

3.0 60/50 240 113 13 --- ---

3.0 60/50 220 114 --- --- 14

3.0 60/50 230 113 13 --- ---

3.0 60/50 200 115 --- --- 15

3.0 60/50 240 113 --- --- 13

NOTE: Load ratings are double the above data for doubl e stacked units.