For high-volume kitchens where consistency and versatility are crucial for service quality, this stacked electric convective and boilerless combi oven ensures reliable production and precise results. Engineered for continuous use, the unit supports simultaneous roasting, steaming, and baking across two independent decks, optimizing throughput without sacrificing control. Food service managers benefit from programmable automation and robust construction that seamlessly integrate into demanding institutional and commercial workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the CNVX-14E/BX-14E and let it cool. Remove racks and wash with warm, soapy water; scrub grease with a nylon pad. Wipe interior surfaces and door glass with a mild cleaner; rinse and dry. Clean condenser coils and drain pan monthly. Retract and flush hose reel after use. Inspect door seals and replace if worn. Reinstall racks when dry and reconnect power. Regular cleaning prevents contamination, fire hazards, higher costs, equipment failure, and failed inspections.#@@#Additional Info#@#Blodgett CNVX-14E/BX-14E features two electric convection and boilerless decks, each holding fourteen 12" x 20" x 2.5" hotel pans or seven 18" x 26" sheet pans.#@@#General Info#@#Description #@#
For high-volume kitchens where consistency and versatility are crucial for service quality, this stacked electric convective and boilerless combi oven ensures reliable production and precise results. Engineered for continuous use, the unit supports simultaneous roasting, steaming, and baking across two independent decks, optimizing throughput without sacrificing control. Food service managers benefit from programmable automation and robust construction that seamlessly integrate into demanding institutional and commercial workflows.
#@@# Capacity Flexibility#@#
Each deck accommodates 14 full-size hotel pans or seven full-size sheet pans, enabling parallel cooking cycles and varied menu execution. Operators can stage multiple recipes across shelves to maximize output during peak periods.
#@@# Precise Temperature Control#@#
The oven features a four-inch temperature probe and a four-speed reversible fan for accurate heat management and consistent product quality. Technicians will appreciate the repeatable profiles that minimize variance between batches.
#@@# Advanced Recipe Management#@#
Programmable manual controls can store up to 100 recipes, allowing staff to easily recall standardized settings for complex preparations. This feature reduces training time and minimizes operator error during high turnover shifts.
#@@# Boilerless Steam System#@#
The combi function utilizes a boilerless steam delivery system to combine convection and humidity without a separate steam generator, simplifying maintenance and reducing water handling complexity. Facilities can avoid boiler upkeep while still achieving tenderization and moisture retention in proteins and baked goods.
#@@# Commercial-Grade Construction#@#
Constructed with stainless steel front and sides, double-paned glass doors, and seven wire shelves, this oven supports rigorous daily use and facilitates sanitation protocols required by schools, hospitals, and large kitchens.
#@@#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#@#NA#@@#Maintenance Guide#@#Inspect condenser and fan assemblies weekly to remove grease and debris; unplug unit before service. Clean stainless steel exterior with a damp cloth and mild detergent; avoid abrasives. Flush steam generator lines monthly and run the recommended descaling cycle to prevent mineral buildup. Verify door seals and double-paned glass integrity; replace worn gaskets. Lubricate caster bearings quarterly and ensure electrical connections at 208 volts are tight and corrosion-free.
