Electrical Connection - Blodgett SHO-G Installation Operation & Maintenance

Installation
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
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advance-­
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.
Heating Value
Oven Input
NOTE: * -­ Multiple Twist Drill
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GAS RATINGS -­ SH1G/AB
Natural Gas
US Units SI Units
1000 BTU/cu.ft. 37.3 MJ/m3
0.63
50,000 BTU/hr 14.6 kW
42 MTD*
2
Air Flow Pattern for Blodgett SHO-­G Convection Ovens
Figure 1
US Units
2550 BTU/cu. ft.
0.63 1.53
50,000 BTU/hr
2.4 mm 54 MTD*
Propane
SI Units
95.0 MJ/m3
1.53
14.6 kW
1.4 mm