Description
The Blodgett CNVX-14G/BX-14G maximizes throughput by pairing a gas convection oven with a boilerless combi oven in a stacked footprint. Move high-volume production with ease—roast proteins with the combi’s probe precision while baking, finishing, or retherming in the convection oven. Programmable controls with recipe storage help teams deliver consistent results across shifts and locations.
Each deck handles (14) 12″ x 20″ x 2.5″ hotel pans or (7) full-size sheet pans, ideal for batch cooking, banquets, and institutional feeding. Double‑paned glass doors and a 4‑speed reversible fan promote even baking and quick checks without losing heat. For fast cleanup and flexible layouts, the unit includes a retractable hose reel and rolls on 4″ casters.
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