Blodgett CNVX-14E/BCX-14E 40 Inch Electric Convection Oven and Combi Oven Stacked

The Blodgett CNVX-14E/BCX-14E Convection Oven and Combi Oven Electric Stacked represents a high-performance industrial cooking solution designed for commercial foodservice environments that demand precision and reliability. Engineered by Blodgett (Middleby), this dual-deck unit combines convection and boiler-based combi oven functionalities in a compact, stainless steel exterior. Its two full-size decks accommodate (14) 12" x 20" x 2.5" hotel pans or (7) 18" x 26" sheet pans per deck, optimizing throughput for medium-volume operations. Equipped with programmable controls capable of storing up to 100 recipes, a 4-speed reversible fan, a 4" temperature probe, and double-pane glass doors, it ensures consistent cooking results and simplified operation for professional kitchens and restaurant applications. Key technical specifications include a total of 38.0 kW power consumption, stainless steel interior finish, and casters for mobility, making it a robust choice for high-efficiency food preparation environments.

Top Blodgett CNVX-14E/BCX-14E Features

This stacked convection and combi oven combines programmable manual controls with a dual-deck design optimized for moderate throughput in busy foodservice kitchens. Its stainless steel construction ensures durability and ease of maintenance, while the 4-speed reversible fan guarantees even heat circulation. The unit’s capacity supports multiple pan configurations, enhancing workflow efficiency, and the retractable hose reel facilitates quick cleaning and maintenance. Ideal for establishments requiring versatile, high-capacity ovens with reliable performance, this model integrates seamlessly into busy kitchen setups needing consistent, high-volume output.

• Programmable controls with 100 recipe storage for specific workflows
• Heavy-duty stainless steel construction for durability and sanitation
• 4-speed reversible fan ensures uniform heat distribution
• Designed for medium-volume operations in commercial kitchens
• Integrated casters for easy repositioning and space management

Suitable for medium-volume food production, ready for demanding culinary environments.

Blodgett CNVX-14E/BCX-14E Technical Specs

The Blodgett CNVX-14E/BCX-14E is built with a stainless steel exterior and interior, offering durability and ease of cleaning. Its electric operation requires a total of 38.0 kW power, supplied at a standard voltage for commercial kitchen equipment. The unit features two full decks, each capable of handling (14) hotel pans or (7) sheet pans, with a height of approximately 73 inches, a width of just over 40 inches, and a depth of 45 inches. It employs programmable controls for precise temperature management, with an operating temperature range suitable for various cooking techniques, and casters for mobility. The combination of stainless steel finishes, 4 wire shelves, and a robust base with casters ensures flexibility and longevity in professional foodservice settings. Additional features, such as the 4" temperature probe and complete control over bake cycles, support consistent product quality. The unit's weight is approximately 1312 lbs, optimized for stable operation in high-use environments.

• Electrical Requirements: 38.0 kW total, suitable for large kitchen circuits
• Construction & Finish: Stainless steel exterior and interior
• Dimensions: Width: 40.19"; Depth: 45.13"; Height: 72.98"
• Capacity: (14) hotel pans per deck, (7) sheet pans per deck
• Mobility: Casters for easy repositioning and cleaning
• Temperature Range: Operating within professional kitchen standards, precise control

What is a commercial convection and combi oven?

A commercial convection and combi oven are versatile cooking appliances designed for high-volume foodservice operations, combining convection heat with steam or moisture control in a single unit. The Blodgett CNVX-14E/BCX-14E features dual decks with programmable controls, stainless steel construction, and capacities supporting multiple pan configurations, making it suited for restaurants, hotels, and catering facilities. These ovens facilitate simultaneous baking, roasting, steaming, and combination cooking, enabling efficient kitchen workflows. Typically installed in or near prep areas or cooking stations, they optimize throughput and menu versatility in commercial kitchen environments.

Top convection and combi ovens for foodservice settings

Designed for medium-volume commercial kitchens, these convection and combi ovens by Blodgett CNVX-14E/BCX-14E provide reliable, multi-functional operation suited for restaurant, hotel, or institutional food prep. Built with high-quality materials and precise controls, they support various cooking techniques, ideal for consistent results in busy foodservice environments.

• Operation type—Suitable for restaurant and hotel kitchens
• Kitchen setting—Optimized for compact commercial spaces
• Foodservice category—Ideal for mid-volume baking and steaming
• Workload qualifier—Moderate throughput demanding environments
• Use case—Supports diverse menu preparation needs with multi-deck design

Why Choose Blodgett CNVX-14E/BCX-14E?

Blodgett CNVX-14E/BCX-14E stands out among commercial convection and combi ovens for its durable stainless steel build, programmable controls with preloaded recipes, and modular, stacked design that maximizes capacity in limited space. Its reputation for even heat distribution, combined with mobility via casters, enhances operational efficiency and simplifies cleaning, making it a preferred choice for demanding foodservice operations requiring dependable, restaurant-ready equipment.

• Built with heavy-duty stainless steel for longevity and sanitation
• Stacked design offers maximum capacity in minimal footprint
• Programmable controls with recipe memory streamline workflows
• Equipped with stainless steel interior for hygiene and easy cleaning
• Mobility casters enable flexible kitchen layout adjustments