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
---
6 AWG
11.0
60
208
3
31
29
29
---
8 AWG
11.0
60
220-240
1
44
---
44
---
6 AWG
11.0
60
220-240
3
26
24
24
---
8 AWG
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
