Blodgett CONVEYOR OVEN MT1820E, Руководство по установке, эксплуатации и техническому обслуживанию

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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
Conveyor
Blower
Heating
Elements
Air Plate
Air Plate
Figure 1
SPECIFICATIONS MT1820E
Belt Width 18” (46 cm)
Cooking Zone Length 20” (51 cm)
Baking Area 2.6 Sq. Ft. (0.24 m
2
)
Dimensions (single unit) 42” x 32” x 16” (107 cm x 81 cm x 41 cm)
Maximum Input 8.0 KW/Hr.
Maximum Operating Temperature 550
_
F (288
_
C)
Power Supply U.S. and Canadian Installations
208 VAC, 1
Φ ,
60 Hz, 38.46 Amp
240 VAC, 1
Φ
, 60 Hz, 33.33 Amp
Export Installations
220 VAC, 1
Φ
, 50 Hz, 36.36 Amp
230 VAC, 1
Φ
, 50 Hz, 34.85 Amp
240 VAC, 1
Φ
, 50 Hz, 33.33 Amp
400 VAC, 3
Φ
, 50 HZ, L1=16 amps, L2=8 amps,
L3=9.5 amps, N=8 amps
Product Clearance 3.0” (7.62 cm)