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
MT3255G
Belt Width
32” (81 cm)
Cooking Zone Length
55” (140 cm)
Baking Area
12.2 Sq. Ft. (1.13 m
2
)
Dimensions (single unit)
91” x 62” x 44.5”
(231 cm x 158 cm x 113 cm)
Maximum Input
125,000 BTU/Hr. (36.6 kW/Hr.) (132 MJ/Hr.)
Maximum Operating Temperature
600
_
F (315
_
C)
Power Supply
U.S. and Canadian installations
120/208-240VAC, 1
Φ
, 60 Hz. 3 wire, 7 Amp.
General Export and Australian installations
220- 240VAC, 1
Φ
, 50 Hz. 3 wire, 7 Amp.
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
3.5” (6.4 cm)
Gas Supply Connection
3/4” NPT
