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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 allowing the heat to pene-
trate. The result is a high quality product, cooked
at a lower tempera ture in a sh orter 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 performan ce.
ELECTRICAL SPECIFICATIONS (p er section)
KW Hz Volts Phase
Amps
L1 L2 L3 N
3.0 60 208 1 15 15 --- ---
3.0 60/50 240 1 13 13 --- ---
3.0 60/50 220 1 14 --- --- 14
3.0 60/50 230 1 13 13 --- ---
3.0 60/50 200 1 15 --- --- 15
3.0 60/50 240 1 13 --- --- 13
NOTE: Load ratings are double the above data for double stacked units.