Introduction
2
Oven Description and Specifications
Cooking in a conveyor 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 conveyor 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, a cooler kitchen
environment and enhanced oven performance.
Air Flow Pattern for Blodgett Conveyor Ovens
Heated Air
Conveyor
Return Air
Figure 1
SPECIFICATIONS
MT3255E
Belt Width
32” (81 cm)
Cooking Zone Length
55” (140 cm)
Baking Area
12.2 Sq. Ft. (1.13 m
2
)
Dimensions (single unit)
85” x 62” x 44.5” (216 cm x 158 cm x 113 cm)
Maximum Input
34 kW/Hr.
Maximum Operating Temperature
600
_
F (315
_
C)
Power Supply
380/220VAC ,3
Φ
, 50 Hz., 4 wire w/ground
415/240VAC ,3
Φ
, 50 Hz., 3 wire w/ground
Product Clearance
3.5” (6.4 cm)
Gas Supply Connection
None
