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Introduction
2
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 allow ing 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.
Amperes Electrical
C
o
n
n
e
c
t
i
o
n
KW/Section Volts Phase
L1 L2 L3 N
C
onnect
i
on
AWG*
60 HZ UNITS
5.6 208 1 27 --- 27 --- 8
5.6 208 3 24 12 15 --- 10
5.6 220-240 1 24 --- 2 4 --- 8
5.6 220-240 3 21 11 14 --- 10
8.0 208 1 35 --- 3 5 --- 6
8.0 208 3 22 20 21 --- 10
8.0 220-240 1 32 --- 3 2 --- 6
8.0 220-240 3 20 18 19 --- 10
50 HZ UNITS
5.6 208 1 27 --- 27 ---
5.6 220---240 1 24 --- --- 2 4
8 220---240 1 35 --- --- 3 5
5.6 220/380 3 10 882
8 220/380 3 14 12 12 2
Size per
l
l
d
5.6 240/415 3 10 773
local codes
8 240/415 3 13 11 11 2
5.6 230/400 3 9 881
8 230/400 3 13 11 11 2
NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input. Refer to Page 10
in this manual for Electrical Connection specifications.
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Other-
wise, CTB-Double or CTBR-Double load ratings are twice the above data.