Introduction; Oven Description And Specifications - Blodgett KCO-25E Installation, Operation And Maintenance Manual

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.
ELECTRICAL SPECIFICATIONS (per section)
KW
3.0
3.0
3.0
3.0
3.0
3.0
NOTE: Load ratings are double the above data for double stacked units.
Hz Volts
60 208
60/50 240
60/50 220
60/50 230
60/50 200
60/50 240
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.
Phase
1
1
1
1
1
1
2
Amps
L1 L2 L3
15 15 ---
13 13 ---
14 --- ---
13 13 ---
15 --- ---
13 --- ---
N
---
---
14
---
15
13