MODEL S1820E
Electric Conveyor Oven
OPTIONS AND ACCESSORIES
(AT ADDITIONAL CHARGE)
Stainless steel stand with casters, two with brakes (Cart size is 42” (1066.8mm) wide by 32” 812.8mm) deep)
25” (635) tall with stainless steel undershelf for single and double stack
12” (305) tall for triple stack
One year additional extended warranty*
STANDARD FEATURES
Energy efficient heating system that improves cooking results and saves energy
Solid state controls
Temperature controller’s built in auto tune feature improves overall conveyor oven performance
Stackable to three high
Removable conveyor frame and belt assembly
4” (102mm) legs for single and double stack units
Removable 6” (152mm) and 12” (305mm) shelf exten- sion
Adjustable conveyor belt tension
Field reversible conveyor belt direction
Factory attached 6’ cord with NEMA
One year parts and labor warranty
Start Up by our Authorized Service Provider to activate the warranty (USA and Canada only)*
Quantity | S1820E |
Project
Item No.
All data is shown per oven section, unless otherwise indicated.
Blodgett electric conveyor oven with 18” (457mm) wide belt and 20” (508mm) baking zone length. Single, double, or triple stack models are available.
EXTERIOR CONSTRUCTION
Stainless steel front, sides, top and interior
Easy serviceable access to all components
Exterior top and front surfaces are cool to the touch
Fully insulated on bottom, top, front and rear.
Finished back
INTERIOR CONSTRUCTION
Stainless steel outer (finger) plates
18” (457mm) wide stainless steel wire mesh conveyor belt
20” (508mm) long bake chamber
Two single inlet blowers behind the heat source for forced air circulation, sup- plying top and bottom air flow
Standard or Customer specific finger set that allows control of 6 heat zones inside the bake chamber. Finger set consists of manifolds, inner plates, outer plates and blank plate(s)
OPERATION
Solid state digital controls to display set point and actual bake chamber tem- perature(s) as well as bake time.
Maximum Temperature is 550 degrees F (one degree increment)
1 – 10 minute bake time (one second increment)
Two blower motors with thermal overload protectors
Product clearance 3 ½” (889mm)
Heat transferred through forced directed hot air impingement
Open vented baking chamber
Watlow Firebar resistance heating element
One blower cooling fan
Easy to clean – no tools required
*For all international markets, contact your local distributor.
BLODGETT OVEN COMPANY
www.blodgett.com
1400 Toastmaster Drive, Elgin, IL USA 60120 • Phone: (847)
