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> Mt-21G master-therm conveyor oven pizza, seafood,baking
Mt-21G master-therm conveyor oven pizza, seafood,baking
Crating Fee $ 350 or PICK UP in Countryside, IL.
It is pre-owned, nice looking, clean condition. I have the manual on it. Blodgett Master-Therm (mastertherm) Master Therm Conveyor Oven. Model MT-21G. 21" belt width. AGE OF UNIT, APPROX. 1992 MODEL.
BLODGETT DOESN'T HAVE ANY DATA ON THIS ANYMORE-i called.
THIS OVEN is primarly used for baking pizza and pizza type products. However a wide range of products such as seafood, chicken, ribs, cookies, pastries, etc. can be baked or roasted in this oven. In addition, warming sandwiches can be also accomplished. The settings will need to be switched if you are switchnig ffrom 1 type of pizza to another (thin crust to a pan style, or from a seafood to a type of cookie)...NSF approved, UL.
Nat.Gas, 55,000 Btu., 120/208/240 volts 3 wire, 5 amp., 1 phase, 4 amps, 60 hz. Or i guess it can be wired to: 220/240 volts 50 hz, 2 wire, 5 amp.
FOR UP TO 20" PIZZAS I WOULD IMAGINE. BECAUSE THE BELT MEASURES 21" WIDE, TO APPROX. 63" LONG. In the brochure i have: approx. size: 64" x 45" x 20".
Maximum operating temperature: 550 degrees F. / 228 degrees C. Baking area: 5.25 sq. feet. product clearance: 3.5"... gas supply: 3/4 npt - says on booklet. Standard exterior finish: #430 stainless steel front, top, and sides. Back and bottom to be aluminized steel. Ignition System: main burner shall be iachieved by a pilot burner operating through an electronic proven spark ignition control system. Approx. 540 Lbs. weight.
