Boost throughput and consistency with the Blodgett BCX-14E SGL electric combi oven, engineered for high-volume production. Cook up to fourteen 12″ x 20″ hotel pans or seven 18″ x 26″ sheet pans at once to streamline batch roasting, steaming vegetables, and finishing sides during peak periods. Steam-on-Demand and Vario Steam help you dial in moisture for tender proteins and glossy, appetizing results.

Maintain control across changing menus with a 4-speed fan and a core temperature probe that supports precise doneness. Thirteen rack positions and five included wire shelves let you stage mixed loads or sequence trays for banquets and catering. A glass door enhances visibility, while stainless steel construction stands up to daily wear in demanding kitchens.

Designed for efficient workflow, this unit includes a floor stand with rack supports for ergonomic loading. A retractable hose reel simplifies cleanup, and the Time to Delime indicator helps keep the steam system performing at its best.