Manual

Installation

Oven Description and Specications

ELECTRICAL RATINGS- MKV1XL/AA

VOLTAGE

PHASE

MAX LOAD (AMPS

MOTOR

L1 L2 L3 N

U.S. and Canadian installations

208 60 11.0 1 53 — 53 — 6 AWG

208 60 11.0 3 33 28 33 — 8 AWG

220-240 60 11.0 1 50 — 50 — 6 AWG

220-240 60 11.0 3 28 23 28 — 8 AWG

440 60 11.0 3 16 13 16 — 12 AWG

480 60 11.0 3 15 12 15 — 12 AWG

General Export installations

220-240 50 11.0 1 50 — 50 — Size per local code

220/380 50 11.0 3 17 15 15 4 Size per local code

240/415 50 11.0 3 19 14 14 5 Size per local code

230/400 50 11.0 3 19 14 14 5 Size per local code

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.

Air Flow Pattern for Mark V-100 XCEL

Figure 1