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 a nd enhanced
oven performance.
Air Flow Pattern for Blodgett DFG Convection Ovens
Figure 1
GAS SPECIFICATIONS -- U.S., Canada and General Export
Natural Gas Propane Gas
US Units SI Units US Units SI Units
Heating Value 1000 BTU/cu.ft. 37.3 MJ/m
3
2550 BTU/cu. ft. 95.0 MJ/m
3
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input
DFG-100-3
DFG-200-L
55,000 BTU/hr
60,000 BTU/hr
16.2 kW
17.6 kW
55,000 BTU/hr
60,000 BTU/hr
16.2 kW
17.6 kW
Main Burner Orifice Size
DFG-100-3
DFG-200-L
38 MTD*
36 MTD*
2.6 mm
2.7 mm
1/16” dia.
52 MTD*
1.6 mm
1.6 mm
GAS SPECIFICATIONS -- DFG-100-3 for Australia
Oven Input --- 58 MJ/h --- 58 MJ/h
Main Burner Orifice Size 38 MTD* 2.58 mm 1/16” dia. 1.6 mm
NOTE: * --- Multiple Twist Drill
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