2
Installation
Oven Description and Specifications
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is con-
stantly recirculated over the product by a fan in an en-
closed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly al-
lowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advance-
ment in energy efficiency, reliability, and ease of opera-
tion. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and en-
hanced oven performance.
ELECTRICAL RATINGS
VOLTAGE
KW
PHASE
MAx LOAD (AMPS)
ELECTRICAL CONNECTION
AWG*
L1
L2
L2
N
60 HZ
208
8.0
1
35
—
35
—
6
8.0
3
22
20
21
—
10
220-240
8.0
1
32
—
32
—
6
8.0
3
20
18
19
—
10
50 HZ
220-240
8.0
1
35
—
—
35
Size per local codes
220/380
8.0
3
14
12
12
2
Size per local codes
240/415
8.0
3
13
11
11
2
Size per local codes
230/400
8.0
3
13
11
11
2
Size per local codes
* Electric connection wiring is sized for 90
º
C copper wire at 125% of rated input.
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Otherwise, CTB-Double
or CTBR-Double load ratings are twice the above data.
