Introduction; Oven Description - Blodgett AC-500 Installation Operation & Maintenance

Introduction

Oven Description

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.
The Vertical Fired AC Series convection oven in-
corporates the latest advances in energy efficien-
cy, reliability and ease of operation. A unique com-
bination of superheated air and oven temperature
air, is accomplished by means of an induced back
draft blower wheel, which enhances oven perfor-
mance significantly. The enlarged cavity size pro-
motes improved air circulation and increased rack
capacity.
Gas Specifications -- AC-500 gas oven
Heating Value
Specific Gravity (air=1.0)
Gas Manifold Pressure
Oven Input
Main Burner Orifice Size
NOTE: *Multiple Twist Drill
Natural Gas
US Units
1000 BTU/cu. ft. 37.3 MJ/m
0.63
3.5" W.C. 0.87 kPa
70,000 BTU/hr
46 MTD*
2
Air Flow Pattern for AC-500
Direct Fired Convection Oven
Figure 1
SI Units US Units
3
2550 BTU/cu. ft.
0.63 1.53
10" W.C.
20.5 kW 70,000 BTU/hr
2.1 mm 55 MTD*
Propane Gas
SI Units
3
95.0 MJ/m
1.53
2.49 kPa
20.5 kW
1.32 mm