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Introduction
2
Oven Description and Specifications
Cooking i n 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. Themoving air con -
tinually strips aw ay the layer of cool air s urround -
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
Heated Air Conveyor
Combustion
Chamber
Return Air
Figure 1
SPECIFICATIONS
MT3855G -G
Belt Width 38” (96.5 cm)
Cooking Zone Length 55” (139.7 cm)
Baking Area 14.5 Sq. Ft. (1.3 m
2
)
Dimensions (single unit) 91” x 58” x 44” (231 cm x 147 cm x 112 cm)
Maximum Input 150,000 BTU /Hr. (43.9 kW) (158 MJ)
Maximum Operating Temperature 600_F (315_C)
Power Supply U.S. and Canadian installations:
120/208-240VAC, 60Hz., 1Φ,9Amp,
3 wire with g round
Australia and General Export installations:
220-240VAC, 50Hz., 1Φ,9Amp,
3 wire with g round
Gas Supply Natural Gas: 4.5” W.C. (1.1 kPa) minimum
10.5” W.C. (2.61 kPa) maximum
Propane: 11.0” W.C. (2.74 kPa) minimum
13.0” W.C. (3.2 kPa) ma ximum
Product Clearance 3.0” (7.6 cm)
Gas Supply Connection 3/4” (1.9 cm)