IntroductionOven Description and Specifications
Cooking in a conveyor 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 continually strips away the layer of cool air surrounding 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 conveyor ovens represent the latest advancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recirculated within the cooking chamber before being vented from the oven: resulting in substantial reductions in energy consumption, a cooler kitchen environment and enhanced oven performance.
Blower
Air Plate
Conveyor
Air Plate
Heating
Elements
Air Flow Pattern for Blodgett Conveyor Ovens
Figure 1
SPECIFICATIONS |
| MT1820E |
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Belt Width | 18” (46 cm) | |
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Cooking Zone Length | 20” (51 cm) | |
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Baking Area | 2.6 Sq. Ft. (0.24 m2) | |
Dimensions (single unit) | 42” x 32” x 16” (107 cm x 81 cm x 41 cm) | |
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Maximum Input | 8.0 KW/Hr. | |
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Maximum Operating Temperature | 550_F (288_C) | |
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Power Supply | U.S. and Canadian Installations | |
| 208 | VAC, 1Φ, 60 Hz, 38.46 Amp |
| 240 | VAC, 1Φ, 60 Hz, 33.33 Amp |
| Export Installations | |
| 220 | VAC, 1Φ, 50 Hz, 36.36 Amp |
| 230 | VAC, 1Φ, 50 Hz, 34.85 Amp |
| 240 | VAC, 1Φ, 50 Hz, 33.33 Amp |
| 400 | VAC, 3Φ, 50 HZ, L1=16 amps, L2=8 amps, |
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| L3=9.5 amps, N=8 amps |
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Product Clearance | 3.0” (7.62 cm) | |
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