Troubleshooting guide

Introduction
2
Oven Description
Cooking in a convection oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. The moving air conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett convection ovens represent the latest adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
The Vertical Fired AC Series convection oven inĆ
corporates the latest advances in energy efficienĆ
cy, reliability and ease of operation. A unique comĆ
bination of superheated air and oven temperature
air, is accomplished by means of an induced back
draft blower wheel, which enhances oven perforĆ
mance significantly. The enlarged cavity size proĆ
motes improved air circulation and increased rack
capacity.
Air Flow Pattern for ACĆ500
Direct Fired Convection Oven
Figure 1
Gas Specifications - ACĆ500 gas oven
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu. ft. 37.3 MJ/m
3
2550 BTU/cu. ft. 95.0 MJ/m
3
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Gas Manifold Pressure 3.5" W.C. 0.87 kPa 10" W.C. 2.49 kPa
Oven Input 70,000 BTU/hr 20.5 kW 70,000 BTU/hr 20.5 kW
Main Burner Orifice Size 46 MTD* 2.1 mm 55 MTD* 1.32 mm
NOTE: *Multiple Twist Drill