Blodgett MARK V manual Introduction, ELECTRICAL SPECIFICATIONS per section, Volts, Phase, Amps

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 Electric Convection Ovens

								Figure 1
ELECTRICAL SPECIFICATIONS (per section)
KW	Hz	Volts	Phase		Amps			Electrical Connection
								(minimum size)
				L1	L2	L3	N
U.S. and	Canadian installations
11.0	60	208	1	51	---	51	---	6 AWG
11.0	60	208	3	31	29	29	---	8 AWG
11.0	60	220-240	1	44	---	44	---	6 AWG
11.0	60	220-240	3	26	24	24	---	8 AWG
11.0	60	440	3	15	14	14	---	12 AWG
11.0	60	480	3	14	13	13	---	12 AWG
General Export installations
11.0	50	208	3	18	18	18	4	Size per local code
11.0	50	220-240	1	48	---	---	48	Size per local code
11.0	50	220/380	3	18	16	16	2	Size per local code
11.0	50	240/415	3	18	14	14	4	Size per local code
11.0	50	230/400	3	18	15	15	3	Size per local code

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