Manual

2
Installation
Oven Description and Specications
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 efciency, 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.
Figure 1
GAS SPECIFICATIONS - DFG1XL/AA
U.S., Canada and General Export
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu.ft. 37.3 MJ/m3 2550 BTU/cu. ft. 95.0 MJ/m3
Specic Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input
Standard rate
High rate
60,000 BTU/hr
80,000 BTU/hr
17.6 kW
23.5 kW
60,000 BTU/hr
80,000 BTU/hr
17.6 kW
23.5 kW
Manifold Pressure
Standard rate
High rate
2.0” W.C.
3.5” W.C.
.50 kPa
.87 kPa
5.5” W.C.
10.0” W.C.
1.43 kPa
2.5 kPa
Main Burner Orice Size 2.1 mm 2.1 mm 55 MTD 1.3 mm
Australia
Oven Input
Standard rate
High rate
0.5 kPa
0.875 kPa
63 MJ/h
84 MJ/h
1.44 kPa
2.5 kPa
63 MJ/h
84 MJ/h
Main Burner Orice Size 2.1 mm 2.1 mm 55 MTD 1.3 mm
NOTE: * - Multiple Twist Drill
Air Flow Pattern for DFG-100 XCEL