Stop compromising output for speed. This convection and combi oven combines high thermal capacity with programmable control to ensure consistent production in large kitchens. Operators can process full pans and sheet pans across two stacked decks while maintaining precise humidity and temperature for repeatable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and close the gas supply. Remove racks and wipe interiors with a mild detergent and warm water. Scrub door glass with non-abrasive cleaner. Clean condenser coils and burner ports to remove grease and debris. Flush steam generator per manufacturer instructions and descale if needed. Inspect gaskets and replace worn seals. Dry all components before restoring power and gas. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and failed CSA inspections.#@@#Additional Info#@#Blodgett’s CNVX-14G/BCX-14G propane combi delivers 180,000 BTU across two 7-pan decks, 208v, 1-Ph, boiler steam source, programmable control with 100 recipes, 4-speed fan, 4" probe, stainless steel, casters, cETLus and NSF certified.#@@#General Info#@#Description #@#
Stop compromising output for speed. This convection and combi oven combines high thermal capacity with programmable control to ensure consistent production in large kitchens. Operators can process full pans and sheet pans across two stacked decks while maintaining precise humidity and temperature for repeatable results.
#@@# Capacity And Layout.#@#
Configure each deck to hold seven full-size hotel pans or seven wire shelves, enabling simultaneous cooking of multiple items. Designers stacked two decks to double throughput in the same footprint, supporting high-volume service where continuous loading minimizes downtime.
#@@# Heat Output And Power.#@#
Deliver 180,000 BTU total from liquid propane with two 1/2 HP blower motors to enhance heat transfer and reduce cook times. Installations requiring 208 volts and 12 amps on a 1-Ph, 60 Hz supply will integrate seamlessly with standard commercial kitchens.
#@@# Steam System Control.#@#
Utilize a boiler-based steam generator to introduce controlled humidity for sous-vide-style rethermalization and proofing applications. Operators can use the 4-inch temperature probe to monitor core temperatures and ensure food safety during steam cycles.
#@@# User Interface And Programming.#@#
Access manual and programmable controls with dials and buttons that store up to 100 recipes for consistent production across shifts. Staff can recall preset profiles to maintain uniform doneness and reduce operator variability.
#@@# Airflow And Visual Monitoring.#@#
Manage product texture using a 4-speed reversible fan that optimizes convection patterns for even browning across full pans and sheet pans. Observe cooking progress through double-paned glass doors that insulate heat while providing clear visibility.
#@@# Serviceability And Mobility.#@#
Depend on stainless steel front and sides for corrosion resistance and hygienic cleaning, while casters and a retractable hose reel simplify repositioning and connection.
#@@#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 door gaskets weekly and replace any cracked or compressed seals to maintain steam integrity and prevent heat loss. Clean burner ports monthly with a soft brush and verify proper flame pattern to ensure efficient combustion. Flush boiler weekly using manufacturer water treatment recommendations to minimize scale; inspect condensate and drain lines for clogs. Calibrate temperature probe quarterly and tighten gas fittings after 100 operating hours to prevent leaks.
