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Technical Information

Quenching System

QUENCHING SYSTEM/NEGATIVE

Steam introduced to cooking compartment con-

denses on food releasing it’s latent heat of con-

densation. This condensation from gas to liquid

causes a slight decrease in compartment pres-

sure contributing to the negative pressure at the

Venturi Opening.

175_F(80_C)

SPRAY ON @

100_F(38_C)

“COLD AIR

--- .02 TO --- .05 PSI

NEGATIVE PRESSURE

DUE TO

VENTURI EFFECT

FRESH

AIR

Figure 29

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Blodgett Combi Specifiche Pagina 45