Blodgett Mark V-100 handleiding

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Handleiding

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Installation
Oven Description and Specications
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 efciency, 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

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Productinformatie

MerkBlodgett
ModelMark V-100
CategorieOven
TaalNederlands
Grootte2511 MB