cook more, faster, better!

Helix Technology improves the Hydrovection’s unique design with a patentpending
process optimizing the efficiencies within the oven cavity.

The results are extraordinary in both taste and quality of a wide range of foods
– from prime cut steaks to artisan breads and even frozen pizzas. Everything is
better when made in a Blodgett Hydrovection with Helix Technology!.


  • Innovative new Helix technology forces air into the oven cavity, improving product quality while decreasing cook times
  • EXCLUSIVE, German-engineered D-drive dependent door system: an industry first, gear -driven, direct-drive, dependent door system creates a 100% sealed environment - no adjustments needed
  • Low-E glass doors with 25% larger viewing area, are now ‘cool-to-the-touch’, result in higher cooking efficiencies and reduce surface temperatures 80°F
  • 15% to 30% faster cooking than convection oven
  • Blodgett signature angle iron frame for lasting durability
  • SmartTouch2™ 7” touchscreen stores up to 500 recipes. Includes rack timing, multi-shelf recipes, easy download for recipe writing on your laptop, and HACCP storage capability
  • 10-position rack guides and 5 wire shelves
  • 6” core temperature probe (150-500°F / 65-260°C) is detachable for cleaning, sanitizing and proper insertion into the product
  • 80% Less water usage vs full size combi
  • ENERGY STAR qualified (Link to ENERGY STAR listing.)
  • Self cleaning spray and rinse using NON-proprietary chemicals
  • Warranty: 1-year parts and labor

capacity per section

  • (5) Full size 18” x 26” bake pans
  • (10) 12” x 20” x 2-1/2” steam table pans with 3.25” pan spacing

available in

  • HVH-100G single electric Hydrovection oven
  • HVH-100G double stack Hydrovection oven
  • Stacked with HV-100G



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