For high-volume operations needing consistent heat, moisture control, and programmable precision, this dual-deck liquid propane combi/convection oven ensures reliable production without sacrificing control. Supporting 14 full-size pans per stack, it integrates convection and boilerless steam functions for roasting, proofing, and rapid rethermalization. Durable stainless steel construction and service-oriented features minimize downtime in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and power. Let the Blodgett CNVX-14G/BX-14G cool fully. Remove racks and wipe interiors with mild detergent and warm water; rinse and dry. Clean door glass with non-abrasive cleaner. Purge grease from vents and hood; inspect and clean condensers and coils to preserve efficiency. Check gasket seals and replace if cracked. Retract hose reel, lubricate casters, and document cleaning per HACCP and inspection schedules.#@@#Additional Info#@#Blodgett CNVX-14G/BX-14G stacks two 14-pan propane ovens into a stainless combi unit with 130,000 BTU, 208 volts, 100 recipe controls, 4-speed fan, 4" probe, and double-paned doors for precise cooking.#@@#General Info#@#Description #@#
For high-volume operations needing consistent heat, moisture control, and programmable precision, this dual-deck liquid propane combi/convection oven ensures reliable production without sacrificing control. Supporting 14 full-size pans per stack, it integrates convection and boilerless steam functions for roasting, proofing, and rapid rethermalization. Durable stainless steel construction and service-oriented features minimize downtime in institutional and hospitality settings.
#@@# High Capacity#@#
Each deck accommodates (14) 12" x 20" x 2.5" hotel pans or (7) 18" x 26" sheet pans, allowing continuous production. Rapid load cycling supports peak meal periods for restaurants, hospitals, and universities while reducing staging time.
#@@# Dual-Mode Cooking#@#
Combines convection with boilerless steam injection for roasting, baking, steaming, and combo operations. Controlled humidity profiles enable browning and moisture retention without separate steam boilers.
#@@# Programmable Controls#@#
Stores up to 100 recipes via manual programming with a 4" temperature probe and four-speed reversible fan settings for consistent results. Menu-driven controls reduce variability and simplify training for kitchen staff.
#@@# Power And Performance#@#
Two 1/2 hp blowers and 130,000 BTU input provide sustained thermal output for demanding schedules. Liquid propane ensures consistent heat for heavy-load, continuous-use scenarios.
#@@# Serviceable Design#@#
Stainless steel front and sides, double-paned glass doors, retractable hose reel, and casters simplify cleaning, inspection, and repositioning. Removable wire shelves and accessible components streamline maintenance.
#@@# Compliance And Electrical#@#
Designed for commercial use with appropriate certifications, the unit operates on 208 volts, single-phase, 60 Hz power. It requires 12 amps, proper ventilation, and a gas connection in accordance with local regulations.
#@@#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 and clean the double‑paned glass and stainless steel surfaces daily with a nonabrasive detergent and soft cloth to prevent corrosion. Descale boilerless steam channels weekly using a manufacturer‑approved descaler; flush with potable water until neutral pH. Lubricate door hinges and caster bearings monthly with food‑grade lubricant. Calibrate the 4" temperature probe and verify thermostat accuracy quarterly. Replace worn gaskets and damaged shelves immediately to maintain efficiency.
