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Introduction
2
Oven Description and Specifications
Cooking i n 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, a nd
ease of operation. Heat normally lost, is recircu-
lated w ithin the cooking chamber before being
vented from the oven: resulting in substantial re -
ductions in energy consumption and enhanced
oven performance.
GAS SPECIFICATIONS -- U.S., Canada and General Export
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu.ft. 37.3 MJ/m
3
2550 BTU/cu. ft. 95.0 MJ/m
3
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5” W.C. .87 kPa 10” W.C. 2.49 kPa
Oven Input 27, 500 BTU/hr
34,500 BTU/hr
8.1 kW
10.1 kW
27,500 BTU/hr
34,500 BTU/hr
8.1 kW
10.1 kW
Main Burner Orifice Size 38 MTD*
32 MTD*
2.6 mm
2.9 mm
1/16” dia.
50 MTD*
1.6 mm
1.75 mm
Pilot Burner Orifice Size .021” dia. .55 mm .011” dia. .28 mm
GAS SPECIFICATIONS - - Australia
Oven Input --- 32 MJ --- 32 MJ
Main Burner Orifice Size 38 MTD* 2.6 mm 1/16” dia. 1.6 mm
Gas Manifold Pressure --- .87 kPa --- 2.49 kPa
NOTE: *Multiple Twist Drill