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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
K
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Amperes
Electrical
C
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K
W
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ect
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on
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ts
P
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ase
L1 L2 L3 N
C
onnect
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on
AWG*
60 HZ UNITS
11 208 1 51 0 51 --- 6
11 208 3 31 29 29 --- 8
11 220-240 1 44 0 4 4 --- 6
11 220-240 3 26 24 24 --- 8
11 440 3 15 14 14 --- 12
11 480 3 14 13 13 --- 12
50 HZ UNITS
11.0 220/380 3 18 16 16 2
S
i
11.0 240/415 3 18 14 14 8
Size per
l
o
c
a
l
c
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d
e
11.0 230/400 3 18 15 15 3
l
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e
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.