Introduction; Oven Description And Specifications - Blodgett DFG-200 Series Installation Operation & Maintenance

Introduction

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.
GAS SPECIFICATIONS -- U.S., Canada and General Export
Heating Value
Specific Gravity (air=1.0)
Oven Input
DFG-100-3
DFG-200-L
Main Burner Orifice Size
DFG-100-3
DFG-200-L
GAS SPECIFICATIONS -- DFG-100-3 for Australia
Oven Input
Main Burner Orifice Size
NOTE: * --- Multiple Twist Drill
Natural Gas
US Units SI Units
1000 BTU/cu.ft. 37.3 MJ/m
0.63
55,000 BTU/hr 16.2 kW
60,000 BTU/hr 17.6 kW
38 MTD*
36 MTD*
--- 58 MJ/h
38 MTD* 2.58 mm
2
Air Flow Pattern for Blodgett DFG Convection Ovens
Figure 1
US Units
3
2550 BTU/cu. ft.
0.63 1.53
55,000 BTU/hr
60,000 BTU/hr
2.6 mm 1/16" dia.
2.7 mm 52 MTD*
---
1/16" dia.
Propane Gas
SI Units
3
95.0 MJ/m
1.53
16.2 kW
17.6 kW
1.6 mm
1.6 mm
58 MJ/h
1.6 mm