2
Installation
Oven Description and Specifications
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is con-
stantly recirculated over the product by a fan in an en-
closed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly al
-
lowing the heat to penetrate. The result is a high qual
-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advance-
ment in energy efficiency, reliability, and ease of opera
-
tion. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and en-
hanced oven performance.
Air Flow Pattern for Blodgett Electric Convection Ovens
Figure 1
ELECTRICAL RATINGS
VOLTAGE
HZ
KW
PHASE
MAX LOAD (AMPS)
ELECTRICAL
CONNECTION
AWG*
L1
L2
L2
N
208
60
11
1
51
0
51
—
6
208
60
11
3
31
29
29
—
8
220-240
60
11
1
44
0
44
—
6
220-240
60
11
3
26
24
24
—
8
440
60
11
3
15
14
14
—
12
480
60
11
3
14
13
13
—
12
220/380
60
11
3
18
15
15
3
Size per local code
220/380
50
11
3
18
15
15
3
Size per local code
240/415
50
11
3
18
14
14
4
Size per local code
230/400
50
11
3
18
15
15
3
Size per local code
* Electric connection wiring is sized for 90
º
C copper wire at 125% of rated input.
