The Blodgett CNVX-14E/BX-14E pairs a convection oven with a boilerless combi oven in a stacked, electric configuration to streamline high-volume production. Chefs can roast, bake, steam, or finish on a single footprint while maintaining consistent results across varied menus. This setup helps busy kitchens move from prep to service with fewer bottlenecks.

Each deck handles (14) 12″ x 20″ x 2.5″ hotel pans or (7) 18″ x 26″ full-size sheet pans, supporting batch cooking for banquets, commissaries, and institutional operations. A 4-speed reversible fan drives even airflow, while double-paned glass doors aid visibility and heat retention. The 4″ temperature probe and programmable manual control with storage for up to 100 recipes support repeatable, precise outcomes.

Seven wire shelves allow flexible loading patterns, and the retractable hose reel simplifies cavity cleanup between runs. Mounted on 4″ casters and powered by a total of 38.0 kW, this cETLus- and NSF-listed system is built for demanding commercial workflows.