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 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
.1065” dia.
2.7 mm
.0635” dia.
1.6 mm
Pilot Burner Orifice Size
.021” dia.
.53 mm
.014” dia.
.36 mm
GAS SPECIFICATIONS -- Zephaire G-L for Australia
Oven Input
---
63 MJ/h
---
63 MJ/h
Main Burner Orifice Size
.1065” dia.
2.7 mm
.0635” dia.
1.6 mm
