Blodgett SHO-E Spécifications télécharger pdf (Page 4)

Installation

Oven Description and Specications

ELECTRICAL RATINGS- SH1E/AB

VOLTAGE

PHASE

MAX LOAD (AMPS)

ELECTRICAL CONNECTION AWG*

L1 L2 L2

208 60 11 1 51 0 51 6

208 60 11 3 31 29 29 8

220/240 60 11 1 44 0 44 6

220/240 60 11 3 26 24 24 8

480 60 11 3 14 13 13 8

* Electric connection wiring is sized for 90ºC copper wire at 125% of rated input.

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 Convection Ovens

Figure 1

1 2 3 4 5 6 7 8 9 ... 14 15

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