Power high-volume production with the Blodgett HV-100E DBL, a full-size, double-stacked electric hydrovection convection oven built for busy commercial kitchens. With capacity for (10) 18″ x 26″ pans and (10) stainless steel racks across (18) rack positions, it streamlines batch cooking and staging. Chefs can efficiently execute roasting, baking, and finishing on standard sheet pans.

Manual controls pair with a four-speed auto-reversing fan motor to promote consistent results across the cavity. A core probe helps monitor product doneness, while glass doors and a cavity vent support visibility and workflow. These features help operators standardize output during peak service.

Designed for durability, the unit features stainless steel front, top, sides, and back, plus 8-1/2″ stainless steel legs with casters for mobility. The included stacking kit optimizes vertical space in tight footprints. Certified cETLus and NSF, it’s a strong fit for institutional kitchens, bakeries, and high-volume foodservice operations.