Installation, Oven description and specifications – Blodgett SHO-100-E User Manual
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Installation
Oven Description and Specifications
ELEctRicAL RAtinGS- SH1E/AB
vOLtAGE
Hz
kW
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 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 Convection Ovens
Figure 1