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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.
KW/Section
Volts
60 HZ UNITS
13.0
13.0
13.0
13.0
NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input. Refer to Page 4
in this manual for Electrical Connection specifications.
NOTE: Double units can have phase loads partially equalized by matching lines during hook up. Otherwise
double unit load ratings are twice the above data.
ELECTRICAL SPECIFICATIONS: XCEL50EC
Phase
208
3
240
3
208
1
240
1
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.
Amperes
L1
L2
L3
38
38
34
34
34
30
63
63
-
55
55
-
2
Electrical
Connection
Connection
N
AWG*
-
8
-
8
-
2
-
2
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