Introduction
2
Oven Description and Specifications
Cooking in a conveyor 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 conveyor 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 cooler kitchen
environment and enhanced oven performance.
AirFlowPatternforBlodgettConveyorOvens
Heated Air
Heat
Source
Return Air
Nozzle
Air Plate
Conveyor
Blower
Fan
Figure 1
SPECIFICATIONS
MT1828G/AB MT1828E/AA
Belt Width 18” (46 cm)
Cooking Zone Length 28” (71 cm)
Baking Area 3.7 sq. ft. .34 m
2
)
Dimensio ns (singl e unit) 41” x 35” x 18” (104 cm x 89 cm x 46 cm)
Maximum Operating
Temperature
600_F (315_C)
Product Clearance 3.75” (9. 5 cm)
Maximum Input 40,000 BTU/Hr (11.7 kW) (42.2 MJ) 11.1 KW/hr.
Power Supply U.S. and Canadian
120/208-240 VAC, 1Φ, 60 Hz, 4 wire,
15 amp,
General Export and Australia
220/240 VAC, 1Φ, 50/60Hz, 3 wire,
15 amp
U.S. and Canadian
208 VAC, 1Φ, 60Hz, 3 wire, 52 amp
240 VAC, 1Φ, 60Hz, 3 wire, 45 amp
208 VAC, 3Φ, 60Hz, 4 wire, 30 amp
240 VAC, 3Φ, 60Hz, 4 wire, 26 amp
General Export and Australia
240 VAC, 1Φ, 50Hz, 3 wire, 45 amp
208-240 VAC, 3Φ, 50Hz, 4 wire, 30 amp
380/220 VAC, 3Φ, 50Hz, 5 wire, 18 amp
415/240 VAC, 3Φ, 50Hz, 5 wire, 17 amp
Gas Supply 4.5” W.C. (1. 1 kPa) minimum
10.5” W.C. (2.61 kPa) ma ximum
None
Gas Connection 3/4” (1.9 cm) NPT None
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