Built for continuous kitchen operation, this electric convection oven ensures reliable performance and consistent results in high-volume foodservice. It operates on 208 volts, 3-phase power and accommodates seven full-size pans per compartment, enabling efficient baking, roasting, and reheating with uniform temperatures. Durable stainless-steel construction and simple manual controls support predictable output, sanitation, and uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett CNVX-14E SGL and allow it to cool. Remove racks and wash with warm, soapy water; scrub interior with a non-abrasive pad and mild detergent. Clean door seals and exterior stainless surfaces with a soft cloth and approved cleaner. Vacuum condenser coils and remove debris from vents. Reinstall dry racks, inspect seals, then reconnect power. Routine cleaning removes bacteria, reduces fire risk, improves efficiency, and helps pass inspections.#@@#Additional Info#@#Blodgett CNVX-14E SGL convection oven: 7-pan capacity, 208v 3-Ph, 19,000 watts, stainless steel, manual controls, open base, NSFC/CETLus certified, 45.13"D x 40.19"W x 63.99"H, 735 lbs.#@@#General Info#@#Description #@#
Built for continuous kitchen operation, this electric convection oven ensures reliable performance and consistent results in high-volume foodservice. It operates on 208 volts, 3-phase power and accommodates seven full-size pans per compartment, enabling efficient baking, roasting, and reheating with uniform temperatures. Durable stainless-steel construction and simple manual controls support predictable output, sanitation, and uptime.
#@@# Full Size Capacity#@#
The standard deck holds seven full-size pans per compartment, facilitating large production runs and schedule-driven menus. Multiple batches can be staged without frequent reloading, reducing labor during busy periods.
#@@# 208 Volt Power#@#
Designed for 208v, 3-Ph systems, the oven provides stable, industrial-grade heating for large kitchens and institutions. Its 53-amp draw ensures compatibility with commercial electrical setups.
#@@# High Wattage Output#@#
Operating between 19 and 24 kilowatts, the oven delivers 19,000 watts of power for rapid recovery and consistent cooking. Chefs gain precise control over baking and roasting, improving yield and reducing undercooked product.
#@@# Stainless Steel Construction#@#
Stainless-steel exterior and interior resist corrosion and simplify cleaning to meet sanitation standards. Maintenance is straightforward, minimizing service disruptions.
#@@# Manual Control System#@#
A manual interface allows direct adjustment of convection settings and simplifies staff training. Reduced complexity aids troubleshooting and ensures predictable operation.
#@@# Open Base Stand#@#
The open base stand offers under-oven storage and easy floor cleaning without moving the unit. Operators can store sheet pans or equipment within reach, enhancing workflow.
The oven is NSFCertified and CETLUSCertified, featuring a 1/2 HP fan motor for forced-air circulation and even heat distribution.
#@@#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 SGL Convection Oven.#@@#Maintenance Guide#@#Maintain the Blodgett CNVX-14E SGL by scheduling daily exterior wipe-downs with a neutral detergent and soft cloth to prevent grease buildup on stainless steel surfaces. Remove racks and soak in warm, soapy water weekly; inspect for warping and replace if compromised. Vacuum condenser area monthly and clean with a brush to preserve airflow. Verify door gasket integrity daily and tighten hinge fasteners as needed. Perform calibration checks on controls quarterly to ensure temperature accuracy.
