Full-Size, Standard Dept Electric Convection Oven Baking compartment - accepts five 18” x 26” standard fullsize baking pans in left-to-right position. All data is shown per oven section, unless otherwise indicated. Refer to operator manual specification chart for listed model names. EXTERIOR CONSTRUCTION Full angle iron frame Stainless steel front, top, sides and legs 25” (635mm) stainless steel legs for single ovens 6” (152mm) stainless steel legs for double stacked ovens Dependent stainless steel doors, dual pane thermal glass window Tubular black soft touch door handle Triple-mounted door hinge pins Removable front control panel Solid mineral fiber insulation on back, fiberglass insulation on top, sides and bottom INTERIOR CONSTRUCTION Double-sided porcelainized baking compartment liner (14 gauge) Aluminized blower wheel Five chrome-plated racks, eleven rack positions with a minimum of 1-5/8” (41mm) spacing Interior lights OPERATION Shown with optional casters (AT ADDITIONAL CHARGE) Legs, casters & stands 6” (152mm) seismic legs 6” (152mm) casters 4” (102mm) low profile casters 25” (635mm) stainless steel stand w/rack guides 29” (737mm) stainless steel, fully welded open stand with pan supports Extra oven racks Flue connector Three tubular heaters Thermostat with temperature control range of 200°F (93°C) to 500°F (260°C) Two speed fan 1/2 horsepower blower motor with automatic thermal overload protection Control area cooling fan STANDARD FEATURES SSM - Solid state manual control with separate dials to control thermostat and timer 25” (635mm) adjustable stainless steel legs (for single units) 6” (152mm) adjustable stainless steel legs (for double sections) One year oven parts and labor warranty* * For all international markets, contact your local distributor. NOTE: The company reserves the right to make substitutions of components without prior notice www.blodgett.com 42 Allen Martin Drive, Essex Junctio

SHORT FORM SPECIFICATIONS Provide Blodgett full-size convection oven model SHO-100-E, (single/double) compartment. Each compartment shall have a fully welded angle iron frame. Interior shall have fully coved porcelainized steel liner and shall accept five 18” x 26” standard full-size bake pans in left-to-right position. Door shall be stainless steel with dual pane thermal glass and dependent operation. Left door shall have tubular black soft touch handle. Unit shall be electrically heated with three tubular heaters. Air in baking chamber distributed by dual inlet blower wheel powered by a two-speed,...