Blodgett CNVX-14E ADDL_240/60/3 40 Inch Electric Convection Oven Base Section with Double Paned Glass Door

The Blodgett CNVX-14E ADDL_240/60/3 Convection Oven Electric Base Section is a commercial-grade foodservice equipment component designed for high-volume kitchen applications. Built by Blodgett (Middleby), this electric base section features a single deck with a stainless steel exterior and interior, supporting (14) 12" x 20" x 2.5" hotel pans or (7) 18" x 26" sheet pans. It integrates programmable controls capable of storing up to 100 recipes, a 4-speed reversible fan for uniform heat distribution, and a 4" temperature probe for precise monitoring. The unit’s specifications include a power requirement of 19.0 kW, a weight of 595 lbs, and dimensions of 40.19" W x 45.13" D x 35.99" H, making it suitable for professional kitchens requiring reliable baking, roasting, and cooking functionality.

Top Blodgett CNVX-14E ADDL_240/60/3 Features

This convection oven base section offers robust performance with a stainless steel construction for durability, featuring a programmable control system that supports up to 100 recipes. Its double-paned glass door enhances thermal efficiency and ease of monitoring, while the four-wire shelves facilitate efficient workflow. The airflow is optimized through a four-speed reversible fan ensuring consistent results. Designed for ease of maintenance, the unit’s interior is straightforward to clean, with reliable modular components for quick service. Its large capacity supports both hotel pans and sheet pans, making it ideal for mid-volume baking and roasting in commercial kitchens.

• Programmable controls with 100 recipe capacity
• Heavy-duty stainless steel exterior and interior
• Double-paned glass door for energy efficiency
• Four-speed reversible convection fan for uniform baking
• Supports (14) hotel pans or (7) sheet pans large volume

Designed for mid-volume restaurant or institutional use requiring precise and durable convection baking capabilities.

Blodgett CNVX-14E ADDL_240/60/3 Technical Specs

The Blodgett CNVX-14E ADDL_240/60/3 convection oven base section operates on 240V, 60Hz, three-phase electrical supply, with a power consumption of 19.0 kW. Its self-contained air-cooled design ensures efficient heat dissipation without need for external water connections. The unit features a stainless steel exterior and interior finish, resistant to high temperatures and easy to clean, with an operating temperature range suitable for various baking processes. With dimensions of 40.19" W x 45.13" D x 35.99" H and weighing 595 lbs, it is built for durability and steady performance. The unit’s construction is industrial-grade, with an emphasis on longevity and safety, accommodating standard commercial kitchen workflows. It includes black NSF and cETLus certifications for compliance. Its core features include programmable controls, four wire shelves, and a double-pane glass door for energy efficiency and monitoring. The unit’s design supports comprehensive maintenance routines, with disassembly simplified for cleaning and part replacement, ideal for high-demand commercial environments.

• Electrical Requirement: 240V, 60Hz, three-phase, 19.0 kW
• Cooling Method: Air-cooled
• Interior Finish: Stainless steel
• Capacity: (14) hotel pans or (7) sheet pans
• Dimensions: 40.19" W x 45.13" D x 35.99" H
• Weight: 595 lbs
• Construction: Commercial-grade stainless steel exterior and interior
• Temperature Range: Suitable for standard baking and roasting temperatures
• Control Type: Programmable manual controls, 100 recipe storage
• Certification: cETLus, NSF
• Maintenance/Disassembly: Modular components for easy cleaning and repairs

What is a commercial convection oven base section?

A commercial convection oven base section is a fundamental component of a professional baking system designed for high-capacity cooking environments. It typically features a durable stainless steel construction, programmable controls, and a convection fan system for consistent heat distribution. Installed as a modular unit under or alongside oven decks, this base section supports large baking, roasting, and holding operations. The Blodgett CNVX-14E ADDL_240/60/3 exemplifies this category with a 14-pan capacity, stainless steel finish, and integrated recipe programming—making it suitable for mid-volume foodservice operations requiring precise, reliable convection performance in restaurant, hotel, or institutional kitchens.

Top Commercial Convection Base Sections for Hotel and Restaurant Service

Designed for dependable operation in high-volume kitchens, the Blodgett CNVX-14E ADDL_240/60/3 offers robust build quality and precise temperature control, ideal for moderate throughput baking and roasting applications in hotel and restaurant environments.

• Operation Type — suitable for kitchen installations with dedicated convection setups
• Kitchen Setting — ideal for hotel, restaurant, and cafeteria operations
• Foodservice Category — supports baking, roasting, and reheating needs
• Workload Qualifier — optimized for moderate cooking volumes
• Use Case — effective for batch baking and large sheet pan cooking

Why Choose Blodgett CNVX-14E ADDL_240/60/3?

This convection oven base section sets itself apart with high-capacity stainless steel construction, programmable controls with recipe storage, and a four-speed reversible fan for uniform baking. Its design emphasizes durability and operational efficiency, making it well-suited for demanding commercial kitchens seeking consistent, high-quality results and straightforward maintenance.

• Supports versatile baking with large pan capacity
• Self-contained and robust construction for longevity
• Includes programmable recipe storage for workflow consistency
• Heavy-duty stainless steel components resist wear and corrosion
• Four-speed fan ensures even heat circulation