Specifications

Introduction

Oven Description and Specifications

Cookinginaconvectionoven differs from cooking

ina conventionaldeck orrangeovensinceheated

air is constantly recirculated over the product by

afaninanenclosedchamber. Themovingaircon-

tinually strips aw ay the layer of cool air surround-

ingthe product, quicklyallowing theheat topene-

trate. The result is a high quality product, cooked

at alower temperatureina shorteramount oftime.

Blodgettconvectionovensrepresentthelatestad-

vancement in energy efficiency, reliability, and

ease of operation. Heat normally lost, is recircu-

lated within the cooking chamber before being

vented from the oven: resulting in substantial re-

ductions in energy consumption and enhanced

oven performance.

AirFlowPatternforMarkVX

CEL

Figure 1

ELECTRICAL SPECIFICATIONS (per section) -- MKV1XL/AA

KW Hz Volts Phase

Amps

Electrical Connection

(

)

L1 L2 L3 N

(minimum size)

U.S. and Canadian installations

11.0 60 208 1 53 --- 53 --- 6AWG

11.0 60 208 3 33 28 33 --- 8AWG

11.0 60 220-240 1 50 --- 50 --- 6AWG

11.0 60 220-240 3 31 26 31 --- 8AWG

11.0 60 440 3 16 13 16 --- 12 AWG

11.0 60 480 3 15 12 15 --- 12 AWG

General Export installations

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

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

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