Specifications

Introduction
2
Oven Description and Specifications
Cooking in a conveyor 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 conveyor ovens represent the latest ad-
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, a cooler kitchen
environment and enhanced oven performance.
AirFlowPatternforBlodgettConveyorOvens
Heated Air Conveyor
Combustion
Chamber
Return Air
Figure 1
SPECIFICATIONS
MT3270
Belt Width 32” (81 cm)
Cooking Zone Length 70” (178 cm)
Baking Area 15.25 Sq. Ft. (1.42 m
2
)
Dimensions (single unit) 106” x 63” x 44.5”
(269 cm x 160 cm x 113 cm)
Maximum Input
Australian Ovens
150,000 BTU/Hr. (44 kW/Hr.)
173 MJ/Hr. natural gas
158 MJ/Hr. propan e
Maximum Operating Temperature 600
_
F (315_C)
Power Supply U.S. and Canadian installations
120/208-240VAC, 1Φ,60Hz.3wire,9Amp.
General Export and Australian installations
220-240VAC, 1Φ,50Hz.3wire,9Amp.
Gas Supply Natural Gas: 4.5” W.C. (1.1 kPa) minimum
10.5” W.C. (2.61 kPa) ma ximum
Propane: 11.0” W.C. (2.74 kPa) minimum
13.0” W.C. (3.2 kPa) maximum
Product Clearance 3.5” (6. 4 cm)
Gas Supply Connection 3/4” NPT