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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.
VOLTAGE
HZ
208
60
208
60
220/240
60
220/240
60
480
60
* Electric connection wiring is sized for 90ºC copper wire at 125% of rated input.
ELECTRICAL RATINGS- BDO-100-E
MAX LOAD (AMPS)
KW
PHASE
L1
11
1
51
11
3
31
11
1
44
11
3
26
11
3
14
Air Flow Pattern for Blodgett Convection Ovens
ELECTRICAL CONNECTION AWG*
L2
L2
0
51
29
29
0
44
24
24
13
13
2
Figure 1
6
8
6
8
12
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