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Introduction
2
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.
AirFlowPatternforBlodgettConveyorOvens
Conveyor
Blower
Heating
Elements
Air Plate
Air Plate
Figure 1
SPECIFICATIONS
MT1820E
Belt Width 18” (46 cm)
Cooking Zone Length 20” (51 cm)
Baking Area 2.6 Sq. Ft. (0.24 m
2
)
Dimensions (single unit) 42” x 32” x 16” (107 cm x 81 cm x 41 cm)
Maximum Input 8.0 KW/Hr.
Maximum Operating Temperature 550_F (288_C)
Power Supply U.S. and Canadian Installations
208 VAC, 1Φ, 60 Hz, 38.46 Amp
240 VAC, 1Φ, 60 Hz, 33.33 Amp
Export Installations
220 VAC, 1Φ, 50 Hz, 36.36 Amp
230 VAC, 1Φ, 50 Hz, 34.85 Amp
240 VAC, 1Φ, 50 Hz, 33.33 Amp
400 VAC, 3Φ,50HZ, L1=16amps,L2=8amps,
L3=9.5 amps, N=8 amps
Product Clearance 3.0” (7.62 cm)