For intensive foodservice operations that demand precise control and steam capability, this electric combi oven combines boiler-generated steam with programmable cooking cycles to enhance throughput and consistency. Installed on a stainless-steel footprint, the unit accommodates full-size pan production and endures continuous daily use in cafeterias, hospitals, and high-volume kitchens. The touchscreen control ensures repeatable results, while the 208 volts 3-Ph electrical design meets robust power demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett INVOQ 61BLE/101BLE-PT and let it cool. Remove racks and pans; wash with warm water and mild detergent. Clean chamber walls and door gaskets with non-abrasive cloth and food-safe cleaner. Flush steam generator per manufacturer schedule and descale when mineral buildup appears. Vacuum condenser and vents to remove grease. Inspect seals and touchscreen; replace worn parts. Dry all surfaces before reconnecting power to prevent corrosion and electrical faults.#@@#Additional Info#@#Blodgett's INVOQ 61BLE/101BLE-PT is a 12-pan full-size stainless steel electric combi oven steamer for high-volume kitchens. It operates at 208 volts, 3-Ph, and 60 Hz, with boiler steam generation and touchscreen controls.#@@#General Info#@#Description #@#
For intensive foodservice operations that demand precise control and steam capability, this electric combi oven combines boiler-generated steam with programmable cooking cycles to enhance throughput and consistency. Installed on a stainless-steel footprint, the unit accommodates full-size pan production and endures continuous daily use in cafeterias, hospitals, and high-volume kitchens. The touchscreen control ensures repeatable results, while the 208 volts 3-Ph electrical design meets robust power demands.
#@@# Size And Capacity#@#
Configured to accept 12 full-size pans, the oven optimizes tray density within a 39.4-inch width and 78.5-inch height envelope. Operators can load simultaneous batches for volume service without compromising even heat and humidity distribution.
#@@# Steam Generation#@#
Equipped with a boiler/steam generator, the system provides saturated steam at controlled rates for high-moisture applications. Chefs achieve uniform steam penetration for sous-vide style items, reheating, and proofing tasks.
#@@# Control Interface#@#
A responsive touchscreen control offers recipe storage, program scheduling, and precise time-temperature-humidity management. Kitchen staff can reduce variability and accelerate training with stored cycles and clear on-screen prompts.
#@@# Construction Materials#@#
Constructed from stainless steel, the cabinet resists corrosion and simplifies sanitation protocols required by hospitals, schools, and institutional kitchens. Surfaces withstand daily cleaning chemicals and maintain hygienic contact points.
#@@# Electrical Configuration#@#
Designed for 208 volts, 3-Ph operation at 60 hertz, the oven integrates seamlessly with commercial electrical infrastructures to provide consistent power for continuous cycles. Facilities planners benefit from predictable load profiles when sizing circuits and backup power.
#@@#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#@#Maintain the Blodgett INVOQ 61BLE/101BLE-PT combi oven by descaling the boiler every six months using manufacturer-approved descaler to preserve steam output. Clean the chamber daily with nonabrasive detergent; remove and soak racks weekly in warm water. Inspect door gaskets monthly and replace when cracked. Verify touchscreen calibration quarterly and tighten electrical connections semiannually. Lubricate hinges lightly after cleaning and document all service actions.
