Corp. INSTALLATION OPERATION MAINTENANCE MANUAL ELECTRIC CONVECTION OVEN SHO-E

Introduction
2
Oven Description and Specifications
Cooking in a convection oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over t he 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 convection 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 and enhanced
oven performance.
AirFlowPatternforBlodgettConvectionOvens
Figure 1
ELECTRICAL SPECIFICATIONS -- SH1E/AB
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AWG*
60 HZ UNITS
11 208 1 51 0 51 --- 6
11 208 3 31 29 29 --- 8
11 240 1 44 0 4 4 --- 6
11 240 3 26 24 26 --- 8
* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.