Engineered for continuous use, this full-size electric convection oven ensures consistent cooking for high-volume kitchens. Installed on legs or integrated into lineups, its stainless-steel construction and manual controls offer reliable operation, controlled airflow, and predictable results for batch cooking. Designed for institutions, restaurants, hospitals, and hospitality, it handles heavy use while meeting NSF and CETLUS certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett CNVX-14E ADDL and cool completely. Remove racks and wash with warm, soapy water; rinse and dry. Wipe interior stainless steel with a mild detergent; avoid abrasive pads. Clean exterior with non-abrasive cleaner and soft cloth. Vacuum condenser coils and vents to remove dust and grease. Inspect door seals and hinges; replace worn parts. Run a short empty bake cycle to dry and vent odors before returning to service.#@@#Additional Info#@#Blodgett's CNVX-14E ADDL is a stainless steel, single-deck electric convection oven with manual controls, NSF and cETLus certifications, 208V, 3-Ph, 19,000W, 53A, and a full-size chamber for seven pans.#@@#General Info#@#Description #@#
Engineered for continuous use, this full-size electric convection oven ensures consistent cooking for high-volume kitchens. Installed on legs or integrated into lineups, its stainless-steel construction and manual controls offer reliable operation, controlled airflow, and predictable results for batch cooking. Designed for institutions, restaurants, hospitals, and hospitality, it handles heavy use while meeting NSF and CETLUS certifications.
#@@# Convection Airflow#@#
Forced-air convection circulates heat, reducing cook times and improving uniformity. Operators achieve consistent results across seven full-size pans per compartment, supporting batch production for service windows and catering.
#@@# Electrical Performance#@#
The oven requires 208 volts, 3-Ph power, drawing 53 amps with a 19,000-watt input. Facilities can size electrical service and verify branch circuit capacity to prevent derating or tripping.
#@@# Capacity And Layout#@#
One full-size deck holds seven pans, maximizing throughput while conserving space compared to smaller units. Chefs can stage multiple pans simultaneously, reducing handling and speeding service during peak times.
#@@# Construction And Serviceability#@#
Stainless-steel front, sides, and interior resist corrosion and simplify cleaning. Technicians access components via standard service points, minimizing downtime and supporting maintenance.
#@@# Controls And Operation#@#
Manual knobs provide straightforward temperature and time adjustments for trained staff. The simple interface reduces training time for seasonal employees while ensuring precise control over cook cycles.
#@@# Certifications And Compliance#@#
NSF and CETLUS certifications confirm compliance with sanitation and safety standards. Hospitals and institutions can document compliance during inspections and procurement.
Dimensions and weight support integration into professional kitchens: 40.19 inches wide, 35.99 inches high, 45.13 inches deep, and a shipping weight of 595 pounds.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Blodgett CNVX-14E ADDL Convection Oven.#@@#Maintenance Guide#@#Maintain the Blodgett CNVX-14E ADDL by cleaning interior and exterior stainless steel daily with a nonabrasive detergent and soft cloth to prevent corrosion. Vacuum condenser coils weekly and inspect fan blades for debris. Drain and inspect door gasket monthly; replace upon cracking. Lubricate door hinges quarterly and verify 208v 3-Ph connections and tight electrical terminals during preventive checks. Calibrate thermostat semiannually and document service records.
