Specifications

Introduction
2
Oven Description and Specifications
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 con -
tinually strips away the layer of cool air surround-
ing the product, quickly allowing the heat to pene-
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 ad-
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircu-
lated within t he cooking chamber before being
vented from the oven: resulting in substantial re -
ductions in energy consumption and enhanced
oven performance.
Amperes
Electrical
C
o
n
n
e
c
t
i
o
n
KW/Section Volts Phase
L1 L2 L3 N
C
onnect
i
on
AWG*
60 HZ UNITS
8.0 208 1 35 --- 35 --- 6
8.0 208 3 22 20 21 --- 10
8.0 220-240 1 32 --- 3 2 --- 6
8.0 220-240 3 20 18 19 --- 10
50 HZ UNITS
8 220---240 1 35 --- --- 35
8 220/380 3 14 12 12 2
8 240/415 3 13 11 11 2
8 230/400 3 13 11 11 2
Size per
local codes
NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input. Refer to Page 4
in this manual for Electrical Connection specifications.
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Otherwise
double unit load ratings are twice the above data.