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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 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.
Air Flow Pattern for
Blodgett Electric Convection Ovens
Figure 1
ELECTRICAL SPECIFICATIONS (per section)
KW Hz Volts Phase
Amps
Electrical Connection
(
i
i
i
)
L1 L2 L3 N
(minimum size)
U.S. and Canadian installations
11.0 60 208 1 51 --- 51 --- 6AWG
11.0 60 208 3 31 29 29 --- 8AWG
11.0 60 220-240 1 44 --- 44 --- 6AWG
11.0 60 220-240 3 26 24 24 --- 8AWG
11.0 60 440 3 15 14 14 --- 12 AWG
11.0 60 480 3 14 13 13 --- 12 AWG
General Export installations
11.0 50 208 3 18 18 18 4 Size per local code
11.0 50 220-240 1 48 --- --- 48 Size per local code
11.0 50 220/380 3 18 16 16 2 Size per local code
11.0 50 240/415 3 18 14 14 4 Size per local code
11.0 50 230/400 3 18 15 15 3 Size per local code