The Blodgett HV-100E SGL electric hydrovection oven streamlines high-volume production with full-size sheet pan capacity and reliable, even airflow. Holding five 18″ x 26″ pans, it helps kitchens batch roast, bake, and finish menu items with consistency from rack to rack.

Manual controls make on-the-fly adjustments fast during busy service, while the core probe supports precise doneness without guesswork. A glass door and cavity vent aid product monitoring and moisture control, helping you achieve appealing color and texture.

Engineered for daily commercial use, the stainless steel front, top, sides, and back stand up to demanding kitchens, and the 25″ adjustable legs align with existing cooklines. Ideal for roasting proteins, baking sheet-pan sides, and retherming casseroles, this electric unit supports efficient workflows from prep to plate.