Blodgett CNVX-14E DBL_240/60/3 40 Inch Electric Convection Oven Stacked with 2 Decks

The Blodgett CNVX-14E DBL_240/60/3 Convection Oven Electric Stacked is a professional-grade, dual-deck commercial convection oven designed for high-efficiency foodservice environments. Constructed with stainless steel front, sides, and interior, this model features two full-size decks capable of accommodating (14) 12" x 20" x 2.5" hotel pans or (7) 18" x 26" sheet pans per deck. Equipped with programmable manual control storing up to 100 recipes, its 4-speed reversible fan ensures consistent thermal circulation. The 4" temperature probe guarantees precise heat management, making it suitable for bakeries, institutional kitchens, and busy restaurants aiming for reliable, large-scale baking and roasting operations. This oven’s technical architecture includes a total power draw of 38.0 kW, with two 1/2 hp motors, ensuring robust performance for demanding workflows.

Top Blodgett CNVX-14E DBL_240/60/3 Features

This stacked convection oven from Blodgett offers versatile capacity with two decks, each supporting full-size pans, ideal for medium-volume commercial kitchens. The stainless steel construction enhances durability and hygiene, while the programmable controls facilitate workflow automation. Its four wire shelves per deck optimize space management, and the retractable hose reel simplifies maintenance. Designed for ease of cleaning and ongoing operation, the unit’s high-performance fans and precise temperature controls ensure consistent results across various baking applications, suitable for institutional and restaurant environments focused on efficiency and product quality.

• High-capacity dual decks: supports multiple pan sizes simultaneously
• Durable stainless steel interior and exterior: withstands heavy commercial use
• Programmable controls with recipe memory: streamlines baking processes
• Reversible four-speed fan: ensures uniform heat circulation
• Integrated temperature probe and easy-access shelves: simplify operation and cleaning

Ideal for high-volume baking, roasting, or convection cooking in professional kitchens requiring consistent results and reliable performance.

Blodgett CNVX-14E DBL_240/60/3 Technical Specs

The Blodgett CNVX-14E DBL_240/60/3 features a 240V 60Hz electrical supply with a three-phase connection, drawing a total of 38.0 kW across two 1/2 hp motors. Its design is air-cooled, ensuring effective heat dissipation during operation. Constructed from stainless steel interior and exterior, it measures 40.19 inches wide, 45.13 inches deep, and 72.98 inches high, weighing approximately 1220 pounds—built for stability and durability. The unit includes a stainless steel interior finish for easy cleaning and hygienic food contact. Operating within a temperature range suitable for baking and roasting, the oven features programmable controls, a 4" temperature probe, and maintains compliance with safety standards, making it ideal for demanding kitchen environments. The machine’s design supports efficient workflow with its caster base for mobility and user-friendly maintenance features.

• Electrical Requirements: 240V, 60Hz, three-phase, 38.0 kW total power
• Cooling Method: Air-cooled heat dissipation system
• Construction & Finish: Stainless steel interior and exterior
• Size & Dimensions: 40.19" W x 45.13" D x 72.98" H, 1220 lbs
• Capacity: Two decks supporting (14) 12" x 20" x 2.5" pans or (7) 18" x 26" sheet pans each
• Performance Features: Programmable control, 4-speed reversible fan, 4" temperature probe
• Accessories & Maintenance: Wire shelves, casters, retractable hose reel, stainless steel interior
• Compliance & Safety: cETLus approved, NSF compliant for commercial kitchen safety

What is a commercial convection oven?

A commercial convection oven is a high-capacity cooking appliance designed for professional kitchens, utilizing circulatory fans to evenly distribute heat for baking, roasting, or cooking large quantities of food. The Blodgett CNVX-14E DBL_240/60/3 reflects this by integrating dual decks, programmable control systems, and stainless steel construction, making it suitable for institutional and restaurant applications requiring consistent product quality and operational efficiency. Installed in busy foodservice operations, it is optimized for medium-volume workflows, facilitating baking and roasting tasks at scale without sacrificing performance or hygiene standards.

Top Commercial Convection Ovens for Medium-Volume Foodservice Settings

Robust and precise, the Blodgett CNVX-14E DBL_240/60/3 is built for moderate throughput in commercial kitchens, featuring twin decks for large-scale baking and roasting. Its stainless steel construction and programmable controls make it ideal for institutional and restaurant use, ensuring consistent results and operational efficiency for medium-volume food production.

• Operation for medium-volume kitchens — supporting high efficiency
• Suitable for compact commercial spaces — dual-deck design fits tight footprints
• Ideal for baking and roasting — supporting multiple pan configurations
• Performs reliably during moderate workload — stainless steel durability
• Integrates seamlessly into food prep workflows — programmable recipe storage

Why Choose Blodgett CNVX-14E DBL_240/60/3?

Designed for durability and efficient performance, the Blodgett CNVX-14E DBL_240/60/3 offers a high-capacity, dual-deck configuration with stainless steel construction and programmable controls not typically found in comparable models. Its robust performance, intuitive operation, and mobility through casters make it a reliable choice for demanding commercial kitchens, elevating productivity and product consistency compared to standard convection ovens.

• Self-contained design ensures quick setup and portability
• High-capacity dual decks optimize multi-product baking
• Built with commercial-grade stainless steel for longevity
• Programmable controls streamline repetitive baking tasks
• Heavy-duty casters facilitate easy repositioning within kitchens