Installation, Oven description and specifications – Blodgett Mark V-100 User Manual
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Installation
Oven Description and Specifications
eLectricaL ratinGS- Mark v-100 and Mark v-200
voLtaGe
hz
kW
PhaSe
Max Load (aMPS
Motor
L1
L2
L2
N
U.S. and canadian installations - all models
208
60
11.0
1
51
—
51
—
6 AWG
208
60
11.0
3
31
29
29
—
8 AWG
220-240
60
11.0
1
44
—
44
—
6 AWG
220-240
60
11.0
3
26
24
24
—
8 AWG
440
60
11.0
3
15
14
14
—
12 AWG
480
60
11.0
3
14
13
13
—
12 AWG
General export installations - Mark v-100
208
50
11.0
3
18
18
18
4
Size per local code
220-240
50
11.0
1
48
—
—
48
Size per local code
220/380
50
11.0
3
18
16
16
2
Size per local code
240/415
50
11.0
3
18
14
14
4
Size per local code
230/400
50
11.0
3
18
15
15
3
Size per local code
General export installations - Mark v-200
220/380
60
11.0
3
18
15
15
3
Size per local code
220/380
50
11.0
3
18
15
15
3
Size per local code
240/415
50
11.0
3
18
14
14
4
Size per local code
230/400
50
11.0
3
18
15
15
3
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 Blodgett Electric Convection Ovens
Figure 1