Blodgett ZEPHAIRE-100-E - Manual (Page 4)

2
Installation
Oven Description and Specifications
ELEctRIcAL RAtInGS
voLtAGE HZ kW PHASE
MAx LoAD (AMPS) ELEctRIcAL
connEctIon
AWG*
L1 L2 L2 N
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 — 12
220 60 11 1 48 0 48 0 Size per local code
* 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 Electric Convection Ovens
Figure 1