Introduction; Oven Description And Specifications - Blodgett SHO-E Installation & Operation 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.
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.
KW/Section KW/Section
60 HZ UNITS
11
11
11
11
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.
ELECTRICAL SPECIFICATIONS -- SH1E/AB
Volts Volts Phase Phase
208 1
208 3
240 1
240 3
Air Flow Pattern for Blodgett Convection Ovens
Amperes
L1 L2 L3
51 0 51
31 29 29
44 0 44
26 24 26
2
Figure 1
Electrical
Connection Connection
N
AWG*
--- 6
--- 8
--- 6
--- 8