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Introduction
Oven Description and Specifications
Cooking in a conveyor 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 conveyor 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, a cooler kitchen
environment and enhanced oven performance.
SPECIFICATIONS
Belt Width
Cooking Zone Length
Baking Area
Dimensions (single unit)
Maximum Input
Maximum Operating Temperature
Power Supply
Gas Supply
Product Clearance
Gas Supply Connection
Heated Air
Combustion
Chamber
Air Flow Pattern for Blodgett Conveyor Ovens
MT3855G-G
38" (96.5 cm)
55" (139.7 cm)
2
14.5 Sq. Ft. (1.3 m
)
91" x 58" x 44" (231 cm x 147 cm x 112 cm)
150,000 BTU/Hr. (43.9 kW) (158 MJ)
600_F (315_C)
U.S. and Canadian installations:
120/208-240VAC, 60Hz., 1Φ, 9 Amp,
3 wire with ground
Australia and General Export installations:
220-240VAC, 50Hz., 1Φ, 9 Amp,
3 wire with ground
Natural Gas:
4.5" W.C. (1.1 kPa) minimum
10.5" W.C. (2.61 kPa) maximum
Propane:
11.0" W.C. (2.74 kPa) minimum
13.0" W.C. (3.2 kPa) maximum
3.0" (7.6 cm)
3/4" (1.9 cm)
2
Conveyor
Return Air
Figure 1
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