Archives for "Conveyor Ovens"

Posted by admin on 20th March 2010

Blodgett MT Series Conveyor Electric Oven

Blodgett MT Series Conveyor Electric Oven Three Base Sections Triple Chimney Kit Heat Shields And Triple Stack Base Casters

Blodgett makes Conveyor Ovens in a range of sizes to suit virtually every need. You can choose from space-saving compact floor units to large, high-volume models. No matter which one you prefer, Blodgett Conveyor Ovens can be stacked one, two, even three high.

The Blodgett Conveyor Ovens unique heating system provides consistent results and more cooking capacity. A solid curtain of hot air envelops the food as it moves through the cooking compartment, resulting in maximum heat transfer and more even results. As the heated air is forced over and under the product, it strips away the cold boundary layer and actually penetrates the product being cooked. As the product being cooked passes through the cook zone, the high and low points of the product are cooked evenly because of this directed airflow.

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