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 t he 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 SHO-G Convection Ovens
Figure 1
G A S SPECI FICATIONS SH1G/AB -- U. S., Ca na d a a nd G e nera l Ex p o rt
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 50,000 BT U/hr 14.6 kW 50,000 BTU/hr 14.6 kW
Main Burner Orifice Size 40 MTD* 2.5 mm 53 MTD* 1.5 mm
NOTE: * --- Multiple Twist Drill
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