Installation; Oven Description And Specifications - Blodgett ZEPHAIRE-200-G Installation Operation & Maintenance

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.
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.
Heating Value
Specific Gravity (air=1.0)
Oven Input
Manifold Pressure
Main Burner Orifice Size
Pilot Burner Orifice Size
GAs sPEcIFIcAtIons - Australia
Oven Input
Main Burner Orifice Size
NOTE: * - Multiple Twist Drill
GAs RAtInGs - ZEPHAIRE-200-G
natural Gas
Us Units
1000 BTU/cu. ft. 37.3 MJ/m3
0.63
60,000 BTU/hr
3.5" W.C.
38 MTD*
.021" dia. .021" dia.
—
.1065" dia.
2
Air Flow Pattern for Blodgett Convection Ovens
Figure 1
sI Units Us Units
2550 BTU/cu. ft.
0.63 1.53
17.6 kW 60,000 BTU/hr
.87 kPa 10" W.C.
2.6 mm 1.55 mm
.014" dia.
63 MJ/h —
2.7 mm .0635" dia.
Propane
sI Units
95.0 MJ/m3
1.53
17.6 kW
2.49 kPa
1.55 mm
.36 mm
63 MJ/h
1.6 mm