Blodgett Mark V User Manual

2
Installation
Oven Description and Specications
ELECTRICAL RATINGS- MARK V
VOLTAGE HZ KW PHASE
MAX LOAD (AMPS
MOTOR
L1 L2 L2 N
U.S. and Canadian installations
208 60 11.0 1 51 — 51 — 6 AWG
208 60 11.0 3 31 29 29 — 8 AWG
220-240 60 11.0 1 44 — 44 — 6 AWG
220-240 60 11.0 3 26 24 24 — 8 AWG
440 60 11.0 3 15 14 14 — 12 AWG
480 60 11.0 3 14 13 13 — 12 AWG
General Export installations
208 50 11.0 3 18 18 18 4 Size per local code
220-240 50 11.0 1 48 — — 48 Size per local code
220/380 50 11.0 3 18 16 16 2 Size per local code
240/415 50 11.0 3 18 14 14 4 Size per local code
230/400 50 11.0 3 18 15 15 3 Size per local code
Cooking in a convection oven differs from cooking in a
conventional deck or range oven since heated air is con-
stantly recirculated over the product by a fan in an en-
closed chamber. The moving air continually strips away
the layer of cool air surrounding the product, quickly al-
lowing the heat to penetrate. The result is a high qual-
ity product, cooked at a lower temperature in a shorter
amount of time.
Blodgett convection ovens represent the latest advance-
ment in energy efciency, reliability, and ease of opera-
tion. Heat normally lost, is recirculated within the cooking
chamber before being vented from the oven: resulting in
substantial reductions in energy consumption and en-
hanced oven performance.
Air Flow Pattern for Blodgett Electric Convection Ovens
Figure 1

Blodgett Mark V Specifications

General

Model	Mark V
Manufacturer	Blodgett
Category	Oven
Temperature Range	200°F - 500°F (93°C - 260°C)
Construction	Stainless Steel