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Introduction
2
Oven Description a nd 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 aw ay 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 w ithin the cooking chamber before being
vented from the oven: resulting in substantial re-
ductions in energy consumption and enhanced
oven performance.
AirFlowPatternforMarkVXCEL
Figure 1
ELECTRICAL SPECIFICATIONS (per section) -- MKV1XL/AA
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 53 --- 53 --- 6AWG
11.0 60 208 3 33 28 33 --- 8AWG
11.0 60 220-240 1 50 --- 50 --- 6AWG
11.0 60 220-240 3 31 26 31 --- 8AWG
11.0 60 440 3 16 13 16 --- 12 AWG
11.0 60 480 3 15 12 15 --- 12 AWG
General Export installations
11.0 50 220-240 1 50 --- 50 --- Size per local code
11.0 50 240/415 3 19 14 14 5 Size per local code
11.0 50 230/400 3 19 14 14 5 Size per local code