1415

Overview

The Blodgett 1415 is a compact electric countertop deck oven intended for commercial use. Blodgett describes the 1415 as suitable for countertop and kiosk applications, including display cooking. Its deck-oven format and 20” x 20” baking compartment suit menu items such as pizza, bread and other baked foods; actual production depends on the recipe and operating conditions.

The 1415 is offered in single- and double-section arrangements. A single section has one compartment and one set of controls. A double arrangement has two sections, two compartments and two sets of controls. The manufacturer’s specification sheet notes that the oven sections are complete, separate units capable of operating alone or in combination.

Key Features

• Compact countertop format: The listed counter-space requirement is 27-3/8” x 23-11/16”.
• Deck cooking: The specification sheet lists a cordierite oven deck. Blodgett’s model information also identifies a standard steel deck and an optional QHT stone deck, described as a 1-1/2” thick pizza-type deck for the bottom section only.
• Heating: Three tubular heaters operate at 208 or 240 VAC, with 3,750 total watts per section.
• Temperature and timer controls: The specification sheet lists a solid-state digital display control, a 150°–500°F temperature range and a maximum 12-hour timer with audible alarm.
• Construction: Stainless steel front, top and sides; aluminized steel back and bottom; aluminized steel baking-compartment liner; and No. 16 gauge aluminized steel heater shelf assemblies.
• Door and insulation: Drop-down doors and 1” high-temperature mineral-fiber sheet insulation on the top, back, sides and bottom.
• Optional accessories: A stacking kit and 4” legs with adjustable sanitary feet are listed as additional-charge options.

Specifications

• Product: Blodgett 1415 electric countertop deck oven.
• Use: Commercial use only.
• Configurations: Single section or double section.
• Sections, single/double: 1 / 2.
• Controls, single/double: 1 / 2.
• Compartments, single/double: 1 / 2.
• Counter space: 27-3/8” x 23-11/16” (695mm x 602mm).
• Compartment size per section: 20” x 20” x 9” (508mm x 508mm x 229mm).
• Deck: Cordierite oven deck in the specification sheet; Blodgett also lists a standard steel deck and optional QHT stone deck for the bottom section only.
• Heating elements: Three tubular heaters per section, 208 or 240 VAC.
• Maximum input: 3.75 kW per section.
• Control temperature range: 150°–500°F (66°–260°C).
• Timer: Maximum 12 hours, with audible alarm.
• Exterior materials: Stainless steel front, top and sides; aluminized steel back and bottom.
• Interior materials: Aluminized steel baking-compartment liner; No. 16 gauge aluminized steel heater shelf assemblies.
• Insulation: 1” high-temperature mineral-fiber sheet on the top, back, sides and bottom.
• Door: Drop-down type.
• Electrical supply per section, 208V, 60Hz, 1-phase: 3.75 kW; 18-0-18 amps.
• Electrical supply per section, 208V, 60Hz, 3-phase: 3.75 kW; 11-11-11 amps.
• Electrical supply per section, 220/240V, 60Hz, 1-phase: 3.75 kW; 17-0-17 amps.
• Electrical supply per section, 220/240V, 60Hz, 3-phase: 3.75 kW; 10-10-10 amps.
• Electrical supply per section, 220/240V, 50Hz, 1-phase: 3.75 kW; 17-0-17 amps.
• Approximate shipping weight: Single 270 lbs. (122kg); double 540 lbs. (245kg).
• Crate size: 33” x 36” x 35” (838mm x 914mm x 889mm); two crates are required for a double.
• Minimum entry clearance: Uncrated 17” (431mm); crated 26” (660mm).
• Warranty stated on specification sheet: Two years on parts and one year on labor; five-year limited oven-door warranty. For international markets, the sheet directs buyers to contact their local distributor.

Installation & Requirements

Confirm the oven’s electrical requirements using the identification plate on the unit before making a connection. The installation and operation manual specifies a 208V or 220–240V circuit and advises checking that the voltage, phase and kilowatt rating match the available supply. The specification sheet provides the listed 50Hz and 60Hz configurations and electrical loads per section. For a double oven, the manual notes that electrical load requirements are twice the listed figures when the phase loads are not partially balanced by aligning the lines during connection.

The manual states that installation must follow local requirements or, where local requirements are absent, the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.1, as applicable. It identifies the wiring diagrams as being on the rear panel and describes the supply conduit entering at the rear and connecting to the terminal block behind the control compartment panel. Electrical installation should be based on the oven’s nameplate and applicable requirements.

For placement, the manual says to keep ventilation air unobstructed and maintain at least 2” (5cm) between both sides and the rear of the oven and a wall. It also advises locating the oven where it can be accessed for operation and service. The specification sheet lists a 17” uncrated minimum entry clearance and a 26” crated minimum entry clearance.

Operation

The specification sheet describes thermostat-actuated contactor heater control and a solid-state digital display control. The stated temperature range is 150°–500°F (66°–260°C), and the timer runs for up to 12 hours with an audible alarm. A single-section oven has one control; a double-section oven has two, allowing each section to have its own listed control. Follow the Blodgett installation and operation manual for operating instructions specific to the oven.

Applications

The manufacturer identifies countertop and kiosk use, as well as display cooking, as applications for the 1415. The 20” x 20” deck compartment and optional pizza-type QHT stone deck for the bottom section make the model relevant to pizza service as well as general baking. A double-section configuration provides two compartments in one arrangement; the listed specifications do not state a production rate or item capacity.