Repair manual

CTB and CTBR
1-1
OVEN 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 continĆ
ually strips away the layer of cool air surrounding
the product, quickly allowing the heat to penetrate.
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.
OVEN COMPONENTS
Heating Elements - located on the side of the
oven, the elements provide heat to the baking
chamber on electric ovens.
Control Panel - contains wiring and components
to control the oven operation.
Oven Racks - five racks are provided standard.
Additional racks are available.
Rack Supports - hold oven racks.
Blower Wheel Cover - located on the side interior
wall of the oven. Protects the blower wheel.
Blower Wheel - spins to circulate hot air in the
baking chamber.
Convection Motor - provides power to turn the
blower wheel.
CTB CTBR
FIGURE 1