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Blodgett (Middleby) Blodgett Combi Combi Ovens - BCX-14G SGL

Blodgett (Middleby) Blodgett Combi Combi Ovens - BCX-14G SGL

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Blodgett (Middleby)  Blodgett Combi Combi Ovens - BCX-14G SGL

14-Pan, Boiler-Based Performance in a Single Footprint

Steam, roast, bake or retherm in one rock-solid workhorse. The BCX-14G delivers full-size capacity, precision humidity control and the rugged reliability you expect from Blodgett – all while saving time, labor and valuable kitchen space.

Features                    
  • Holds (14) 12" x 20" x 2 ½" hotel pans or (7) full-size sheet pans at 3 ¼" spacing.
  • Built-in steam generator with Steam-on-Demand & Vario Steam® for instant, pure steam when you need it.
  • 4-speed reversing fan and open-vented system for even baking and zero flavour transfer.
  • Removable 4" core-temperature probe enables cook-and-hold precision.
  • Dual-stage door latch vents steam safely before opening; double-pane glass window keeps the kitchen cooler.
  • Time-to-Delime indicator plus automatic deliming system slash maintenance time.
  • Retractable hose reel, coved-corner 304 SS cavity & hinged pressure panel make daily cleaning quick and easy.
  • Ships with floor stand, (7) stainless wire shelves & 13-position rack glides right out of the crate.

Smarter Controls = Better Results

  • Manual control set lets you switch instantly between hot-air, combi or 100 % steam modes up to 500 °F (260 °C).
  • Store up to 100 recipes for one-touch repeatability;
  • HACCP data storage & USB port for easy download.
  • Core-probe cook-and-hold automatically lowers temperature when the setpoint is reached.

Built to Last in the Toughest Kitchens

  • Fully welded stainless-steel frame; 304 bright-annealed cavity with coved corners.
  • Halogen lighting for superior visibility.
  • ½ HP variable-speed motor drives the fan for years of dependable use.
  • Door-mounted condensate trough keeps floors dry and safe.
Specifications
Capacity (14) 12" × 20" × 2 ½" hotel pans
(7) 18" × 26" full-size sheet pans
Steam Generator Boiler-based, self-flushing with Steam-on-Demand
Heat Source Natural or LP gas, 3/4" NPT connection
Total Input 115,000 BTU/hr (65 k BTU hot-air burner + 50 k BTU boiler)
Electrical 115 VAC, 12 A NEMA 5-20R (208-240 V optional)
Fan 4-speed reversing, ½ HP motor
Exterior Dimensions* 37.6" W × 40.2" D × 36.2" H (single section on stand)
What our Experts Think    
  • A high-performance gas combi oven-steamer built for kitchens that need maximum versatility in a single unit (steam, roast, bake, retherm).
  • The BCX Series platform combines convection heat + boiler-based steam, giving precise control over moisture and temperature for consistent results.
  • Handles up to 14 half-size hotel pans or 7 full-size sheet pans, making it ideal for banquet production, institutional kitchens, and high-volume prep lines.
  • Powered by approximately 115,000 BTU gas input, ensuring fast recovery even under full loads during peak service.
  • Features Steam-on-Demand + Vario Steam control, allowing chefs to fine-tune humidity for everything from delicate baking to heavy roasting.
  • The 4-speed reversing fan system improves airflow consistency and eliminates hot spots for uniform cooking across all pans.
  • Includes a core temperature probe and programmable recipe storage, supporting repeatable, standardized cooking results in professional environments.
  • Built with a fully welded stainless-steel frame and heavy-duty insulated cavity, designed to withstand continuous institutional and commercial use.
  • The glass door with dual-stage latch system improves safety and workflow by reducing steam exposure during operation.
  • Widely regarded as a true “all-in-one production workhorse”, replacing multiple pieces of equipment while saving space and labor.
               
Q&A  

Q: What is the Blodgett BCX-14G SGL convection combi oven system?
A: The Blodgett BCX-14G SGL is a high-performance commercial combi oven (BCX series) designed for advanced cooking methods including steam, convection, and combination cooking, ideal for restaurants, hotels, and institutional kitchens requiring multi-function versatility.

Q: How does it differ from a standard convection oven?
A: Unlike standard convection ovens like the Zephaire series, the BCX-14G SGL combines steam injection + hot air + combi cooking modes, allowing baking, roasting, steaming, retherming, and low-temperature cooking in one unit.

Q: What is the cooking capacity?
A: It supports up to 7 full-size 18” × 26” sheet pans or 14 steam table pans, depending on spacing configuration.

Q: What temperature range does it operate in?
A: It operates from low-temperature holding up to high heat cooking (approx. 140°F to 500°F), enabling flexible menu production.

Q: What cooking technologies does it include?
A: It features pressureless steam, combination steam/hot air, vario-steaming, rethermalizing, and cool-down modes, plus steam-on-demand injection for precise moisture control.

Q: Is it suitable for high-volume commercial kitchens?
A: Yes. It is designed for multi-menu, high-output operations, replacing multiple pieces of equipment with one compact system for efficiency and consistency.

Q: What is the ZEPHAIRE-200-G connection to this system?
A: In stacked configurations, the BCX-14G combi is often paired with a Zephaire-200-G convection base oven, creating a dual-system cooking platform for expanded production capacity. 

                 
Maintenance Tips        
  • Clean oven interior, racks, and fan area daily to prevent grease buildup and ensure consistent airflow and cooking results.
  • Wipe stainless steel exterior with a non-abrasive cleaner, always following the grain to maintain hygiene and finish quality.
  • Inspect and clean air intakes and cooling areas weekly to prevent overheating and protect internal components.
  • Keep door gaskets clean and check for wear regularly to maintain proper steam and heat sealing efficiency.
  • Perform frequent steam generator deliming to prevent scale buildup and maintain performance; this is critical for combi ovens.
  • Use only approved oven cleaners and follow safety instructions to avoid damaging stainless steel surfaces or seals.
  • Never spray water directly on exterior or electrical components to avoid corrosion and system failure.
  • Ensure the unit is fully cooled and in a safe mode before cleaning or maintenance procedures.
  • Schedule regular professional servicing to inspect steam, electrical, and fan systems for long-term reliability.
  • Keep maintenance logs for deliming cycles and cleaning frequency to ensure consistent food quality and compliance.