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 Mark V XCEL |
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| Figure 1 |
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| ELECTRICAL SPECIFICATIONS (per section) | ||||||
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KW | Hz | Volts | Phase |
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| (minimum size) |
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| L1 | L2 | L3 | N | |
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U.S. and | Canadian installations |
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11.0 | 60 | 208 | 1 | 53 | 53 | 6 AWG | ||
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11.0 | 60 | 208 | 3 | 33 | 28 | 33 | 8 AWG | |
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11.0 | 60 | 1 | 50 | 50 | 6 AWG | |||
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11.0 | 60 | 3 | 31 | 26 | 31 | 8 AWG | ||
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11.0 | 60 | 440 | 3 | 16 | 13 | 16 | 12 AWG | |
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11.0 | 60 | 480 | 3 | 15 | 12 | 15 | 12 AWG | |
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General Export installations |
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11.0 | 50 | 1 | 50 | 50 | Size per local code | |||
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11.0 | 50 | 240/415 | 3 | 19 | 14 | 14 | 5 | Size per local code |
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11.0 | 50 | 230/400 | 3 | 19 | 14 | 14 | 5 | Size per local code |
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