Blodgett SHO-G manual Introduction, Oven Description and Specifications, S Speci Fications SH1G/AB

Models: SHO-G

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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 SHO-G Convection Ovens

 

 

 

Figure 1

 

 

 

 

 

 

G A S SPECI FICATIONS SH1G/AB --

U. S., Ca na d a a nd G e nera l Ex p o rt

 

 

 

 

 

 

Natural Gas

Propane Gas

 

 

 

 

 

 

US Units

SI Units

US Units

SI Units

 

 

 

 

 

Heating Value

1000 BTU/cu.ft.

37.3 MJ/m3

2550 BTU/cu. ft.

95.0 MJ/m3

Specific Gravity (air=1.0)

0.63

0.63

1.53

1.53

 

 

 

 

 

Oven Input

50,000 BTU/hr

14.6 kW

50,000 BTU/hr

14.6 kW

 

 

 

 

 

Main Burner Orifice Size

40 MTD*

2.5 mm

53 MTD*

1.5 mm

 

 

 

 

 

NOTE: * --- Multiple Twist Drill

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Blodgett SHO-G manual Introduction, Oven Description and Specifications, S Speci Fications SH1G/AB