Table of Contents
Advertisement
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
Zephaire-100-G
Zephaire-200-G
Manifold Pressure
Main Burner Orifice Size
Zephaire-100-G
Zephaire-200-G
Pilot Burner Orifice Size
Zephaire-200-G - Australia
Oven Input
Main Burner Orifice Size
NOTE: * - Multiple Twist Drill
GAS RATINGS - ZEPHAIRE-100-G AND ZEPHAIRE-200-G
US Units
1000 BTU/cu. ft.
0.63
50,000 BTU/hr
60,000 BTU/hr
3.5" W.C.
42 MTD*
38 MTD*
.021" dia.
—
.1065" dia.
Air Flow Pattern for Blodgett Convection Ovens
Natural Gas
SI Units
37.3 MJ/m3
0.63
14.6 kW
17.6 kW
.87 kPa
2.4 mm
2.6 mm
.021" dia.
63 MJ/h
2.7 mm
2
Figure 1
Propane
US Units
SI Units
2550 BTU/cu. ft.
95.0 MJ/m3
1.53
50,000 BTU/hr
14.63 kW
60,000 BTU/hr
10" W.C.
2.49 kPa
54 MTD*
1.55 mm
1.55 mm
.014" dia.
1.55 mm
—
.0635" dia.
1.53
17.6 kW
1.4 mm
63 MJ/h
1.6 mm
Advertisement
Table of Contents
