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.
MODEL MT1828E
Electric Conveyor Oven
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
OPTIONS AND ACCESSORIES
ꢀ 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
(AT ADDITIONAL CHARGE)
ꢁ Triple stack base with casters
ꢁ 12" (304mm) Shelf extension
ꢁ One year additional extended warranty
ꢀ 2-14 minute bake time
OPTIONS AND ACCESSORIES
STANDARD FEATURES
(AT NO ADDITIONAL CHARGE)
ꢀ Computerized end mounted controls
ꢀ Belt direction: (must specify)
ꢁ Remote computerized control
ꢁ 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.
BLODGETT OVEN COMPANY
1400 Toastmaster Drive, Elgin, IL USA 60120 • Phone: (847) 741-3300 • Fax: (847) 741-0015
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