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 SHO-G Convection Ovens
Figure 1
G A S SPECI FICATIONS SH
1G
/AB -- U. S., Ca na d a a nd G e nera l Ex p o rt
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
Oven Input
50,000 BTU/hr
14.6 kW
50,000 BTU/hr
14.6 kW
Main Burner Orifice Size
40 MTD*
2.5 mm
53 MTD*
1.5 mm
NOTE: * --- Multiple Twist Drill