Our new Blue-M Model LO-2782 oven augments our existing capacity to a new limit of 36 cubic feet of heating space. The unit utilizes Alchrome (Iron-Chromium-Aluminum) FeCrAl electric resistance heating elements with air circulation generated by a blower fan mounted in the conditioning plenum. The blower is directly driven by an externally mounted motor, which is mounted in the machinery section of the oven. The oven is provided with an intake and an exhaust vent that may be opened or closed using damper slides located on the vents. Air is forced through vent holes on the back of the chamber, blows across the shelf space, and is then pulled into a duct that makes up the top of the chamber. From there, the air is drawn upward into a heating duct by the action of the blower fan. The oven is intended to be run as a closed aircycle system.
Performance benchmarks include: Temperature Stability: ± 0.4°C at 150°C, Uniformity at 260°C: ± 3%, Heat up time from 20°C: 60 Minutes to 260°C, Recovery Time: 7 Minutes to 260°C, at an Exhaust Rate: 40 SCFM at 80°C. The air velocity across shelf space is 155 Linear Feet per Minute. Recovery time is based on a 30-second door opening, empty chamber at 20°C ambient temperature. The indicated ventilation rate and air change rate represent average values. Uniformity is based on a nine-point test conducted in an empty oven after stabilization period. It is measured with nine (9) calibrated thermocouples in an empty, stabilized oven, at ambient temperature of 20C. Performance specifications are nominal values for standard equipment at an ambient temperature of 20°C and a voltage fluctuation of ±10 %, 230V 1 Phase 50/60 Hz.
The oven meets Temperature Range: 15°C above ambient to 260°C with Interior Dimensions W x D x H (inches): 30.5 x 25.0 x 61.0. Air Flow: Forced Air. Amp Draw: 20, KW: 4000 watts, Weight: 390.00 lbs.
For more information, see our Blog Post on Baking and our Baking Chart.
