makes Conveyor Ovens in a range of sizes to suit virtually every
need. You can choose from space-saving compact floor units to
large, high-volume models. No matter which one you prefer,
Blodgett Conveyor Ovens can be stacked one, two, even three
The Blodgett Conveyor
Ovens unique heating system provides consistent results and more
cooking capacity. A solid curtain of hot air envelops the food
as it moves through the cooking compartment, resulting in
maximum heat transfer and more even results. As the heated air
is forced over and under the product, it strips away the cold
boundary layer and actually penetrates the product being cooked.
As the product being cooked passes through the cook zone, the
high and low points of the product are cooked evenly because of
this directed airflow.
Plus, it delivers the heat where
you want it to the food not to your kitchen. You get a cooler,
quieter kitchen environment. Double insulation and advanced
airflow engineering mean 70% of the heated air is recycled. Yet
the oven runs more quietly than other conveyor ovens, and even
quieter than most ventilation systems.
Best of all, you get the superior
quality that can only come from Blodgett. So you know your
foodservice equipment investment will live up to your
expectations today, and help your business grow tomorrow.
- Simplifies cooking by
automating cooking variables such as oven temperature and
- Labor savings -- operators
simply load and unload leaving hands-free time to perform
- Provides high volume and
- Designed with large "Zone of
Acceptability" for varying menu tolerance.
- Even Heat Distribution for
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