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Installation
Oven Description and Specifications
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
the layer of cool air surrounding the product, quickly al-
lowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
VOLTAGE
KW
60 HZ
208
8.0
8.0
220-240
8.0
8.0
50 HZ
220-240
8.0
220/380
8.0
240/415
8.0
230/400
8.0
* Electric connection wiring is sized for 90ºC copper wire at 125% of rated input.
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Otherwise, CTB-Double
or CTBR-Double load ratings are twice the above data.
ELECTRICAL RATINGS
MAx LOAD (AMPS)
PHASE
L1
1
35
3
22
1
32
3
20
1
35
3
14
3
13
3
13
Blodgett convection ovens represent the latest advance-
ment in energy efficiency, reliability, and ease of opera-
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.
L2
L2
N
—
35
—
20
21
—
—
32
—
18
19
—
—
—
35
12
12
2
11
11
2
11
11
2
2
ELECTRICAL CONNECTION
AWG*
6
10
6
10
Size per local codes
Size per local codes
Size per local codes
Size per local codes
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