Installation, Oven description and specifications – Blodgett CTBR User Manual
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Installation
Oven Description and Specifications
ELECTRICaL RaTInGS- CTB & CTBR
VOLTaGE
kW
PhaSE
Max LOad (aMPS)
ELECTRICaL COnnECTIOn
aWG*
L1
L2
L3
N
60 hZ
208
5.6
1
27
—
27
—
8
5.6
3
24
12
15
—
10
6.8
1
33
—
33
—
6
6.8
3
20
18
19
—
10
8.0
1
35
—
35
—
6
8.0
3
22
20
21
—
10
220-240
5.6
1
24
—
24
—
8
5.6
3
21
11
14
—
10
6.8
1
28
—
28
—
6
6.8
3
18
16
17
—
10
8.0
1
32
—
32
—
6
8.0
3
20
18
19
—
10
50 hZ
220-240
5.6
1
24
—
—
24
Size per local codes
6.8
1
28
—
28
—
8.0
1
35
—
—
35
240/415
5.6
3 WYE
11
0
9
3
Size per local codes
6.8
3 WYE
11
9
9
—
8.0
3 WYE
13
11
11
2
230/400
5.6
3 WYE
11
0
10
1
Size per local codes
6.8
3 WYE
11
9
9
—
8.0
3 WYE
13
11
11
2
* Electric connection wiring is sized for 90ºC copper wire at 125% of rated input.
NOTE: Double units can have phase loads partially equalized by matching lines during hook-up. Otherwise, CTB-Double
or CTBR-Double load ratings are twice the above data.
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.