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 Blodgett Convection Ovens
Figure 1
GAS SPECIFICATIONS
Natural Gas
Propane Gas
US Units
SI Units
US Units
SI Units
Heating Value
1000 BTU/cu. ft.
37.3 MJ/m
3
2550 BTU/cu. ft.
95.0 MJ/m
3
Specific Gravity (air=1.0)
0.63
0.63
1.53
1.53
Gas Manifold Pressure
3.5" W.C.
.87 kPa
10" W.C.
2.49 kPa
Oven Input
60,000 BTU/hr
17.6 kW
60,000 BTU/hr
17.6 kW
Main Burner Orifice Size
38 MTD*
2.6 mm
.061" dia.
1.55 mm
Pilot Burner Orifice Size
.021" dia.
.53 mm
.014" dia.
.36 mm
GAS SPECIFICATIONS - Zephaire GĆL for Australia
Oven Input
-
63 MJ/h
-
63 MJ/h
Main Burner Orifice Size
.1065" dia.
2.7 mm
.0635" dia.
1.6 mm
* MTD - Multiple Twist Drill
