Blodgett ELECTRIC CONVEYOR OVEN MT1828E - Manual

BLODGETT OVEN COMPANY
www.blodgett.com
1400 Toastmaster Drive, Elgin, IL USA 60120 • Phone: (847) 741-3300 • Fax: (847) 741-0015
EXTERIOR CONSTRUCTION
Stainless steel front, top and sides
Aluminized steel back and bottom
2" (51mm) Vitreous fiber insulation at bottom, back and top
Ceramic fiber insulation at blower installation
INTERIOR CONSTRUCTION
Aluminized steel nozzles and bottom surface
Adjustable aluminized steel air flow plate at top
18" (457mm) stainless steel wire mesh conveyor belt
Two single inlet blowers above the heater for air circulation
OPERATION
Heat transferred through forced convection (impingment)
Open vented baking compartment
Tubular resistance heating element
Integral or remote microprocessor based controls with solid state 600°F
(315.5°C) maximum thermostat and belt speed control with digital display
Two blower motors (1/8 HP minimum) with thermal overload protectors
Four blower area cooling fans
2-14 minute bake time
STANDARD FEATURES
Computerized end mounted controls
Belt direction: (must specify)
left to right right to left
Product stops
24" (610mm) stand with casters and lower shelf
Oven start-up
Removable single unit belt assembly
One year parts & labor warranty*
* For all international markets, contact your local distributor.
OPTIONS AND ACCESSORIES
(AT ADDITIONAL CHARGE)
Triple stack base with casters
12" (304mm) Shelf extension
One year additional extended warranty
OPTIONS AND ACCESSORIES
(AT NO ADDITIONAL CHARGE)
Remote computerized control
MODEL MT1828E
Electric Conveyor Oven
MT1828E
Project
Item No.
Quantity
BLODGETT conveyor oven with 18" (457mm) wide belt and 28" (711mm)
baking zone length. Single, double or triple stack models are available.
All data is shown per oven section, unless otherwise indicated.