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 conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
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 adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
Air Flow Pattern for Mark V X
CEL
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
-
6 AWG
11.0
60
208
3
33
28
33
-
8 AWG
11.0
60
220Ć240
1
50
-
50
-
6 AWG
11.0
60
220Ć240
3
28
23
28
-
8 AWG
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
220Ć240
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
