Engineered for continuous service in high-demand kitchens, this natural gas convection and combi oven combines convection cooking with a boiler-based steam generator to handle mixed-load menus without compromising timing or consistency. Owners and kitchen managers benefit from predictable cook cycles, 180,000 BTU output, and integrated steam control in a single footprint, simplifying workflow and reducing equipment count.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and close the gas supply. Remove racks and wipe interior with a mild detergent and warm water; avoid abrasive pads. Flush boiler drain per Blodgett instructions and descale steam generator monthly. Clean condenser and exterior stainless steel with non-abrasive cleaner; polish with a soft cloth. Inspect door gaskets and tighten connections. Remove grease from vents and hood filters weekly to reduce fire risk and maintain efficiency. Dry all surfaces before restoring power.#@@#Additional Info#@#Blodgett’s CNVX-14G/BCX-14G is a 7-pan convection and boiler combi oven for foodservice, using 208v natural gas with 180,000 BTU. It has stainless steel sides, dial/button controls, NEMA 5-20P, mobility casters, and CSA/CETLus certifications.#@@#General Info#@#Description #@#
Engineered for continuous service in high-demand kitchens, this natural gas convection and combi oven combines convection cooking with a boiler-based steam generator to handle mixed-load menus without compromising timing or consistency. Owners and kitchen managers benefit from predictable cook cycles, 180,000 BTU output, and integrated steam control in a single footprint, simplifying workflow and reducing equipment count.
#@@# "Seven Pan Capacity"#@#
Seven full/standard pans fit the cavity, increasing throughput during peak periods. Operators can stage multiple items simultaneously while maintaining separation for distinct cook profiles.
#@@# "Boiler Steam Generator"#@#
The integrated boiler supplies consistent steam at controlled humidity, improving product yield for proofs, rethermalization, and roasting. Chefs achieve repeatable texture and crust development across loads.
#@@# "High Heat Output"#@#
The unit delivers 180,000 BTU to accelerate recovery and sustain set temperatures under continuous use. Staff will experience shorter cycle times and stable thermal performance during staggered service.
#@@# "208v Electrical"#@#
The oven operates on 208 volts, single-phase, drawing 12 amps and interfacing with a NEMA 5-20P plug configuration. Facilities with existing 208v infrastructure can install it without additional electrical conversion.
#@@# "Robust Construction"#@#
Stainless steel front and sides provide corrosion resistance and allow frequent cleaning without surface degradation. Maintenance teams will find the exterior durable and compatible with commercial sanitation protocols.
#@@# "Mobility Base"#@#
A caster-equipped base enables repositioning for service access and cleaning under the unit. Technicians can roll the oven for routine maintenance or floor cleaning without heavy lifting.
The control scheme utilizes dials and buttons to set temperature, time, and steam levels for intuitive operation by culinary staff.
#@@#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 burner orifices and pilot assemblies weekly; remove deposits with a brass brush and verify the flame pattern for 180,000 BTU output. Clean condensate traps and descale boiler components monthly with approved agents. Lubricate casters and check door hinges quarterly to prevent misalignment. Verify gasket integrity and replace if compressed or cracked.
