IMV-4E
APPROVAL/STAMP
MEAT PROBE
7" ONE TOUCH CONTROL PANEL LANDSCAPE ORIENTATION
USB INTERFACE
40 1016 42.73 1085
42.73 1085
CIRCUIT BREAKER
27.605 701.2 36.619 930.1
39 992
4 102 12 305 20 508 29 737
CORD EXIT 8' LENGTH
25.8 656.2
TWO (2) JET PLATE ASSEMBLIES PER CHAMBER
CONNECTWARE MODULE WITH WIFI OR ETHERNET OPTION
9.274 235.6
TWO (2) CHAMBERS PER DOOR
0
0
0
FRONT
SIDE
SHORT FORM SPECIFICATIONS Provide Blodgett ImVection oven model IMV-4E with four independently controlled cooking chambers in a unibody construction. Each chamber shall have fully welded 304 stainless steel liner and shall accept half-size sheet pans. Two independent hinged doors shall have removeable inner glass for easy cleaning. Unit shall be heated by eight tubular heating elements consisting of four operational pairs, one pair per chamber. Each chamber has an independent air distribution system via a dual inlet, dual outlet blower wheel powered by a variable speed 1/2hp motor with thermal overload protection. Each chamber shall be fitted with a bright Lamp, two jet plate assemblies, and a wire rack. Unit shall have programmable control capable of storing 100+ multi-stage recipes. Unit will provide two distinct cook modes, Impingement and Convection and will be automatically assigned according to selected temperature. Unit shall maintain up to a 175 o temperature differential between adjacent chambers with a temperature range of 300 o F - 525 o F. Circuit breaker on side panel for easy service. 1 year parts and 1 year labor warranty. Provide options and accessories as indicated.
DIMENSIONS Floor space
SHIPPING INFORMATION Approx. Weight Single 650lbs Crate Size 53.5”H x 30.5”W x 47.5”D POWER SUPPLY
24” W x 37” D
Unit Height With Stand
48.75” H W/ STANDARD 6” ADJUSTABLE LEGS 67” H W/24” STAND ON CASTERS 16.75” W x 21.5” D x 5.4” H (4.4” H w/ rack)
Interior
PRODUCT CLEARANCE From combustible and non-combustible construction Oven sides
Amps (L1-L2-L3)
Blodgett recommends 4” clearance from any heat source on the right hand side
VAC Hz Phase kW
208 60 3 240 60 3
17.6 17.6
45 50
Oven back Oven Top
Blodgett recommends a 2” clearance to oven Blodgett recommends 18” for servicing
VENTLESS/CATALYST UL (KNLZ) listed for ventless operation † EPA test method 202, emissions of grease laden vapors • Product: Pepperoni Pizza • Results: 1.19 mg/m 3 • Ventless Requirement: <5.00mg/m 3 Heat gain: 1,300.8 Watts (4,440 BTU)
This oven uses a variable frequency drive, which can produce high frequency electrical noise. Some units must be hard wired to avoid false positives on ground fault devices susceptible to errors from electrical noise. All installations must comply with local and national codes. CORD & PLUG 1 NEMA 15-50 MINIMUM ENTRY CLEARANCE Uncrated 24” Crated 30.5”
† Ventless certification is for all food items except for foods classified as “fatty raw proteins”. Such foods include bone-in, skin on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of foods, consult local HVAC codes and authorities to ensure compliance with ventalation requirements.
FOR COMMERCIAL USE ONLY
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