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 conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
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 adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
Amperes Electrical
KW/Section Volts Phase
L1 L2 L3 N
onnection
AWG*
60 HZ UNITS
5.6 208 1 27 - 27 - 8
5.6 208 3 24 12 15 - 10
5.6 220Ć240 1 24 -24- 8
5.6 220Ć240 3 21 11 14 - 10
8.0 208 1 35 -35- 6
8.0 208 3 22 20 21 - 10
8.0 220Ć240 1 32 -32- 6
8.0 220Ć240 3 20 18 19 - 10
50 HZ UNITS
5.6 208 1 27 - 27 -
5.6 220-240 1 24 --24
8 220-240 1 35 --35
5.6 220/380 3 10 882
8 220/380 3 14 12 12 2
Size per
5.6 240/415 3 11 093
local codes
8 240/415 3 13 11 11 2
5.6 230/400 3 11 0101
8 230/400 3 13 11 11 2
NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated input.
NOTE: Double units can have phase loads partially equalized by matching lines during hookĆup. OtherĆ
wise, CTBĆDouble or CTBRĆDouble load ratings are twice the above data.
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