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.
ELECTRICAL SPECIFICATIONS (per section)
KW
Hz
Volts
Phase
Amps
L1
L2
L3
N
3.0
60
208
1
15
15
---
---
3.0
60/50
240
1
13
13
---
---
3.0
60/50
220
1
14
---
---
14
3.0
60/50
230
1
13
13
---
---
3.0
60/50
200
1
15
---
---
15
3.0
60/50
240
1
13
---
---
13
NOTE: Load ratings are double the above data for double stacked units.