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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
5.1
5.1
5.1
5.1
* Refer to Page 4 in this manual for Electrical Connection specifications
NOTE: Load ratings are double the above data for Double Stacked units.
Volts
Volts
Phase
Phase
208
1
208
3
220-240
1
220-240
3
Air Flow Pattern for
Blodgett Electric Convection Ovens
Amperes
L1
L2
25
---
25
0
22
---
22
0
2
Figure 1
Electrical
Connection
Connection
L3
AWG*
25
10
25
10
22
10
22
10
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