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 Blodgett Convection Ovens |
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| Figure 1 |
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| ELECTRICAL SPECIFICATIONS |
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| Amperes |
| Electrical | |
KW/Section |
| Volts |
| Phase |
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| Connection |
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| L1 | L2 | L3 | N | ||||
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| AWG* | ||||
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60 HZ UNITS |
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11 |
| 208 |
| 1 | 51 | 0 | 51 | 6 | |
11 |
| 208 |
| 3 | 31 | 29 | 29 | 8 | |
11 |
| 240 |
| 1 | 44 | 0 | 44 | 6 | |
11 |
| 240 |
| 3 | 26 | 24 | 26 | 8 | |
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.
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