Blodgett SHO-100-G - Manual (Page 4)

2
Installation
Oven Description and Specifications
GAS RAtinGS - SH1G/AB
natural Gas Propane
US Units Si Units US Units Si Units
Heating Value 1000 BTU/cu.ft. 37.3 MJ/m3 2550 BTU/cu. ft. 95.0 MJ/m3
Specific Gravity (air=1.0) 0.63 0.63 1.53 1.53
Oven Input 50,000 BTU/hr 14.6 kW 50,000 BTU/hr 14.6 kW
Main Burner Orifice Size 42 MTD* 2.4 mm 54 MTD* 1.4 mm
NOTE: * - Multiple Twist Drill
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 efficiency, 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 SHO-100-G Convection Ovens
Figure 1