Blodgett CNV14G - Manuel (Page 6)

Introduction
2
Description of the Blodgett Combi Convection Oven
Cooking in the Combi Convection Oven differs
from cooking in a traditional deck or range oven
since heated air is constantly recirculated over the
product by a fan in an enclosed chamber. The
moving air continually strips away the layer of cool
air surrounding the product, quickly allowing the
heat to penetrate. The result is a high quality prodĆ
uct, cooked at a lower temperature in a shorter
amount of time.
Blodgett Combi ovens are quality produced using
highĆgrade stainless steel with first class workĆ
manship.
The two speed fan, which is guarded against acciĆ
dental finger contact, is driven by a quiet and powĆ
erful motor.
The use of high quality insulation impedes excesĆ
sive heat radiation and saves energy.
The oven has optional adjustable legs which
adapt easily to slightly uneven surfaces and opĆ
tional floor stands which are designed for use with
all of the table models.
Figure 1