Elevate throughput and consistency with the Blodgett CNVX-14E/BCX-14E, a stacked electric pairing that combines a convection oven with a boiler-based combi oven. This space-saving configuration helps chefs and facility managers streamline production without expanding the footprint. Load, program, and execute back-to-back menus to keep service moving.

Stage high-volume batches with confidence: each deck handles either (7) 18″ x 26″ sheet pans or (14) 12″ x 20″ x 2.5″ hotel pans. Roast proteins while finishing vegetables or retherming banquets to order for schools, healthcare, or catering operations. Double-paned glass door design supports quick visual checks while retaining heat.

Drive repeatable results using programmable manual controls that store up to 100 recipes, a 4-speed reversible fan for even airflow, and a 4″ temperature probe for doneness verification. Speed cleanup and changeovers with a retractable hose reel, included hardware, and 4″ casters for mobility. cETLus and NSF listings support code compliance in commercial kitchens.