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
Combustion
Chamber
Return Air
Nozzle
Air Plate
Conveyor
Figure 1
SPECIFICATIONS
MT3240G
MT3240E
Belt Width
32” (81 cm)
32” (81 cm)
Cooking Zone Length
40” (102 cm)
40” (102 cm)
Baking Area
8.89 Sq. Ft. (0.83 m
2
)
8.89 Sq. Ft. (0.83 m
2
)
Dimensions
(single unit)
72” x 56” x 20”
(183 cm x 142 cm x 51 cm)
72” x 56” x 20”
(183 cm x 142 cm x 51 cm)
Maximum Input
100,000 BTU/Hr. (24 kW/Hr.)
24 kW/Hr.
Maximum Operating
Temperature
600
_
F (315
_
C)
600
_
F (315
_
C)
Product Clearance
3.5” (6.4 cm)
3.5” (6.4 cm)
Power Supply
U.S. and Canadian
120/208-240VAC, 1
Φ
, 60 Hz,
5 amp, 3 wire
General Export
220-240VAC, 1
Φ
, 50Hz, 4 amp
3 wire
U.S. and Canadian
208VAC, 3
Φ
, 60Hz, 67 amp, 3 wire
240VAC, 3
Φ
, 60Hz, 58 amp, 3 wire
General Export
220/380, 3
Φ
, 50Hz, 37 amp, 3 wire
240/415VAC, 3
Φ
, 50Hz, 34 amp, 3 wire
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
None
Gas Supply Connection 3/4” NPT
None
