Blodgett Mark V-100 XCEL - Manual (Page 4)

2
Installation
Oven Description and Specifications
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U.S. and canadian installations
208 60 11.0 1 53 — 53 — 6 AWG
208 60 11.0 3 33 28 33 — 8 AWG
220-240 60 11.0 1 50 — 50 — 6 AWG
220-240 60 11.0 3 28 23 28 — 8 AWG
440 60 11.0 3 16 13 16 — 12 AWG
480 60 11.0 3 15 12 15 — 12 AWG
General export installations
220-240 50 11.0 1 50 — 50 — Size per local code
220/380 50 11.0 3 17 15 15 4 Size per local code
240/415 50 11.0 3 19 14 14 5 Size per local code
230/400 50 11.0 3 19 14 14 5 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 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 Mark V-100 XCEL
Figure 1