Blodgett Convection Ovens

Blodgett Convection Ovens are built to deliver exceptional results—great-tasting food, prepared quickly and consistently. A trusted choice for restaurants, hospitals, schools, and hospitality operations, these ovens handle everything from proteins and vegetables to pastries and baked goods with ease.

Because the oven is at the heart of every kitchen, reliability is key. Blodgett understands that when your oven stops, so does your cooking. That’s why our convection ovens are engineered for long-lasting performance and dependable operation.

With industry-leading energy efficiency, low maintenance costs, and unmatched durability, Blodgett offers the lowest cost of ownership available. Backed by more than 175 years of expertise, our ovens are designed for safety, efficiency, and the longest service life in the industry.

When you choose Blodgett, you’re choosing an oven that’s built to exceed expectations—day after day, year after year.

Blodgett Commercial Convection Ovens: What You Should Know

Blodgett convection ovens are engineered for unmatched durability, efficiency, and ease of use. Every model is built with a fully welded, extruded angle iron frame, insulated with Superwool® HT for superior heat retention, and equipped with turnbuckle door assemblies for smooth operation. The double porcelainized interior resists rust, ensuring a long service life with minimal maintenance.

Choosing the Right Blodgett Convection Oven

• Electric vs. Gas
• Electric models use heating elements to deliver consistent, dry heat—ideal for crispy foods and broiling.
• Gas models heat up faster and rely on burner ignition for efficient cooking.
• Half-Size vs. Full-Size
• Half-size ovens are compact, designed for lower-volume operations.
• Full-size ovens accommodate larger loads, making them perfect for high-traffic kitchens.
• Single vs. Double Deck
• Single-deck ovens provide sufficient capacity for smaller kitchens and are more economical.
• Double-deck ovens double output for high-volume operations.

Using Blodgett Convection Ovens

While all Blodgett ovens share a common foundation, each series has features tailored to specific needs:

• Blodgett SHO Series – Simple, dependable, and economical. Standard controls include a two-speed fan switch, manual/auto function, thermostat with temperature-ready light, and a 60-minute timer. Electric models feature a circuit breaker switch, while gas models include a “gas shutdown” option.
• Blodgett CBT Series – Designed for precision. Preheat 25–50°F higher than your desired cooking temperature, then reset after loading. Cook times vary by load size, so monitor halfway through for best results. Fans must remain running during operation.
• Blodgett HV (HydroVection™) Series – Offers advanced controls and versatility, including a digital display, humidity settings, cook-and-hold features, and probe cooking. Operators can easily set temperature, humidity, and time for consistent results.

Cleaning Your Blodgett Convection Oven

Always clean when the oven is cool. Gather:

• Screwdriver
• Gloves and safety glasses
• Two rags
• Glass cleaner
• Stainless steel cleaner
• Oven cleaner

Steps:

1. Remove racks and supports (some may require unscrewing).
2. Soak racks/supports in a water–ammonia solution.
3. Wipe the stainless-steel exterior with cleaner, then buff dry.
4. Spray oven cleaner inside the cavity (avoid blower wheel), let sit 10–20 minutes.
5. Wipe interior with a damp rag.
6. Reinstall racks and supports.
7. Clean the air intake or cooling fan with a damp cloth to remove debris.