Blodgett manual Introduction, Oven Description and Specifications, MT1828G/AB, MT1828E/AA

Introduction

Oven 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 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 conveyor 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, a cooler kitchen environment and enhanced oven performance.

Heated Air
Blower
Fan
	Air Plate
	Conveyor
	Nozzle
Heat	Return Air
Source
Air Flow Pattern for Blodgett Conveyor Ovens

Figure 1

SPECIFICATIONS	MT1828G/AB		MT1828E/AA
Belt Width	18” (46 cm)
Cooking Zone Length	28” (71 cm)
Baking Area	3.7 sq. ft. .34 m2)
Dimensions (single unit)	41” x 35” x 18” (104 cm x 89 cm x 46 cm)
Maximum Operating	600_F (315_C)
Temperature
Product Clearance	3.75” (9.5 cm)
Maximum Input	40,000 BTU/Hr (11.7 kW) (42.2 MJ)	11.1 KW/hr.
Power Supply	U.S. and Canadian	U.S. and Canadian
	120/208-240 VAC, 1Φ, 60 Hz, 4 wire,	208	VAC, 1Φ, 60Hz, 3 wire, 52 amp
	15 amp,	240	VAC, 1Φ, 60Hz, 3 wire, 45 amp
	General Export and Australia	208	VAC, 3Φ, 60Hz, 4 wire, 30 amp
		240	VAC, 3Φ, 60Hz, 4 wire, 26 amp
	220/240 VAC, 1Φ, 50/60Hz, 3 wire,
		General Export and Australia
	15 amp
		240	VAC, 1Φ, 50Hz, 3 wire, 45 amp
		208-240 VAC, 3Φ, 50Hz, 4 wire, 30 amp
		380/220 VAC, 3Φ, 50Hz, 5 wire, 18 amp
		415/240 VAC, 3Φ, 50Hz, 5 wire, 17 amp
Gas Supply	4.5” W.C. (1.1 kPa) minimum	None
	10.5” W.C. (2.61 kPa) maximum
Gas Connection	3/4” (1.9 cm) NPT	None

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