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
Combustion
Chamber
Return Air
Figure 1
SPECIFICATIONS
MT3855G-G
Belt Width
38” (96.5 cm)
Cooking Zone Length
55” (139.7 cm)
Baking Area
14.5 Sq. Ft. (1.3 m
2
)
Dimensions (single unit)
91” x 58” x 44” (231 cm x 147 cm x 112 cm)
Maximum Input
150,000 BTU/Hr. (43.9 kW) (158 MJ)
Maximum Operating Temperature
600
_
F (315
_
C)
Power Supply
U.S. and Canadian installations:
120/208-240VAC, 60Hz., 1
Φ
, 9 Amp,
3 wire with ground
Australia and General Export installations:
220-240VAC, 50Hz., 1
Φ
, 9 Amp,
3 wire with ground
Gas Supply
Natural Gas:
4.5” W.C. (1.1 kPa) minimum
10.5” W.C. (2.61 kPa) maximum
Propane:
11.0” W.C. (2.74 kPa) minimum
13.0” W.C. (3.2 kPa) maximum
Product Clearance
3.0” (7.6 cm)
Gas Supply Connection
3/4” (1.9 cm)
