Introduction; Oven Description And Specifications - Maytag Blodgett MT3240E Installation Operation & Maintenance

Introduction

Oven Description and Specifications

Cooking in a conveyor oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. The moving air con-
tinually strips away the layer of cool air surround-
ing the product, quickly allowing the heat to pene-
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
Blodgett conveyor ovens represent the latest ad-
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircu-
lated within the cooking chamber before being
vented from the oven: resulting in substantial re-
ductions in energy consumption, a cooler kitchen
environment and enhanced oven performance.
SPECIFICATIONS
Belt Width
Cooking Zone Length
Baking Area
Dimensions
(single unit)
Maximum Input
Maximum Operating
Temperature
Product Clearance
Power Supply
Gas Supply
Gas Supply Connection
MT3240G
32" (81 cm)
40" (102 cm)
2
8.89 Sq. Ft. (0.83 m )
72" x 56" x 20"
(183 cm x 142 cm x 51 cm)
100,000 BTU/Hr. (24 kW/Hr.)
600_F (315_C)
3.5" (6.4 cm)
U.S. and Canadian
120/208-240VAC, 1Φ, 60 Hz,
5 amp, 3 wire
General Export
220-240VAC, 1Φ, 50Hz, 4 amp
3 wire
Natural Gas:
4.5" W.C. (1.1 kPa) minimum
10.5" W.C. (2.61 kPa) maximum
Propane:
11.0" W.C. (2.74 kPa) minimum
13.0" W.C. (3.2 kPa) maximum
3/4" NPT
2
Heated Air
Nozzle
Return Air
Combustion
Chamber
Air Flow Pattern for Blodgett Conveyor Ovens
Figure 1
MT3240E
32" (81 cm)
40" (102 cm)
8.89 Sq. Ft. (0.83 m
72" x 56" x 20"
(183 cm x 142 cm x 51 cm)
24 kW/Hr.
600_F (315_C)
3.5" (6.4 cm)
U.S. and Canadian
208VAC, 3Φ, 60Hz, 67 amp, 3 wire
240VAC, 3Φ, 60Hz, 58 amp, 3 wire
General Export
220/380, 3Φ, 50Hz, 37 amp, 3 wire
240/415VAC, 3Φ, 50Hz, 34 amp, 3 wire
None
None
Air Plate
Conveyor
2
)