Specifications

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 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 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.
Air Flow Pattern for
Blodgett Electric Convection Ovens
Figure 1
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Amperes
Electrical
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L1 L2 L3
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AWG*
60 HZ UNITS
5.1 208 1 25 --- 25 10
5.1 208 3 25 025 10
5.1 220-240 1 22 --- 22 10
5.1 220-240 3 22 0 22 10
* Refer to Page 4 in this manual for Electrical Connection specifications
NOTE: Load ratings are double the above data for Double Stacked units.