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 |
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Combustion | Return Air |
Chamber |
Air Flow Pattern for Blodgett Conveyor Ovens
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SPECIFICATIONS |
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Belt Width | 38” (96.5 cm) |
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Cooking Zone Length | 55” (139.7 cm) |
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Baking Area | 14.5 Sq. Ft. (1.3 m2) | |
Dimensions (single unit) | 91” x 58” x 44” (231 cm x 147 cm x 112 cm) | |
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Maximum Input | 150,000 BTU/Hr. (43.9 kW) (158 MJ) | |
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Maximum Operating Temperature | 600_F (315_C) |
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Power Supply | U.S. and Canadian installations: | |
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| 3 wire with ground | |
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| 3 wire with ground | |
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Gas Supply | Natural Gas: | 4.5” W.C. (1.1 kPa) minimum |
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| 10.5” W.C. (2.61 kPa) maximum |
| Propane: | 11.0” W.C. (2.74 kPa) minimum |
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| 13.0” W.C. (3.2 kPa) maximum |
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Product Clearance | 3.0” (7.6 cm) |
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Gas Supply Connection | 3/4” (1.9 cm) |
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