Oven Description And Specifications - Blodgett DFG-100 Installation Operating & Maintenance Manual

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.
Us, canada and general export
Heating Value
Specific Gravity (air=1.0)
Oven Input
DFG-100-3
DFG-200-L
Main Burner Orifice Size
DFG-100-3
DFG-200-L
dfg-100-3 for australia
Oven Input
Main Burner Orifice Size
NOTE: * - Multiple Twist Drill
gas Ratings - dfg-100-3 & dfg-200-L
natural gas
Us Units
1000 BTU/cu.ft.
0.63
55,000 BTU/hr
60,000 BTU/hr
40 MTD*
38 MTD*
—
38 MTD*
2
Air Flow Pattern for Blodgett DFG Convection Ovens
figure 1
si Units Us Units
37.3 MJ/m3 2550 BTU/cu. ft.
0.63 1.53
16.2 kW 55,000 BTU/hr
17.6 kW 60,000 BTU/hr
2.5 mm 53 MTD*
2.6 mm 1/16" dia.
58 MJ/h
2.6 mm 1/16" dia.
Propane
si Units
95.0 MJ/m3
1.53
16.2 kW
17.6 kW
1.5 mm
1.55 mm
— 58 MJ/h
1.6 mm