Our Oven Lines
The Blodgett Deck Oven line has set industry-wide standards for excellence in baking characteristics, performance and reliability.
Blodgett convection ovens are the industry benchmark for quality and reliability, providing decades of rigorous use in any commercial kitchen.
The Hydrovection allows you to do more, bake, roast, gratinate, poach … in less space. Hydrovection, it’s practically a Combi at half the price!
Looking for Combi Oven Solutions?
Visit the Blodgett Combi website for more information on the innovative
combi oven equipment available to foodservice operators.
Industries we serve
Bottom line, we love our Hydrovection oven.
The hydro function works really well for our french bread and pretzel rolls, and it’s great to have that versatility without having to invest in a steam oven specifically. It bakes extremely evenly, even our (temperamental but delicious) chocolate chip cookies don’t have to be rotated mid bake.
I also use the probe attachment to roast lamb for one of our sandwiches. It’s great because I programmed it to bring the internal temp up to a certain number and then the oven holds it there for 3 hours with no effort or attention paid on my part, and it’s extremely consistent every time.
I love the program function, because no matter who’s baking the product I know the temperature and time will be correct every time.
Chef Gwen Rogers – Head Chef, Crema
Before I bought my Blodgett equipment, I thought that a great cook could create wonderful food on a hotplate.
Though I still believe that this is true, I now realize that great equipment helps elevate one’s ability to create amazing food.
From the greenest of vegetables to the most tender of roasts, my new Blodgett equipment has made an astounding difference in my cuisine.
My cooks are more efficient, and my customers are raving. I will never work with inferior tools again.
James Laird – Restaurant Serenade, Chatham, NJ
Blodgett is proud to announce the new VLF Ventless Convection Oven was awarded a 2020 Kitchen Innovation (KI) Award from the National Restaurant Association (NRA). Each year,
There are great reasons for going ventless in your commercial kitchen. Ventless cooking saves money via lower installation, maintenance, and energy costs. Greatly lowered energy use