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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.
U.S., Canada and General Export
Heating Value
Specific Gravity (air=1.0)
Oven Input
DFG-100-K12-ES
DFG-200-K12-ES
Main Burner Orifice Size
DFG-100-K12-ES
(3 inshot burners)
DFG-200-K12-ES
(4 inshot burners)
NOTE: * - Multiple Twist Drill
GAS RATINGS - DFG-100-K12-ES AND DFG-200-K12-ES
Natural Gas
US Units
1000 BTU/cu.ft.
0.63
45,000 BTU/hr
50,000 BTU/hr
49 MTD*/burner
50 MTD*/burner
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.
SI Units
37.3 MJ/m
2550 BTU/cu. ft.
3
0.63
13.12 kW
45,000 BTU/hr
14.7 kW
50,000 BTU/hr
1.85 mm/burner
2 burners - 57 MTD*
1 burner - 56 MTD
|
1.78 mm/burner
2
Propane
US Units
95.0 MJ/m
1.53
13.12 kW
2 burners - 1.10 mm
1 burner - 1.15 mm
60 MTD*
1.00 mm
SI Units
3
1.53
14.7 kW
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