Blodgett (Middleby) CNVX-14E DBL Blodgett Combi Convection Ovens - CNVX-14E DBL
38 kW • 14 hotel pans or 7 sheet pans per deck • 100-recipe memory
Maximize volume without sacrificing floor space. The stacked Blodgett CNVX-14E pairs two full-size electric convection ovens in one footprint, giving you twice the productive capacity with the legendary durability and cleanability operators expect from Blodgett Combi.
Features
- Pan capacity per deck: (14) 12 × 20 × 2.5″ hotel pans or (7) 18 × 26″ sheet pans at 3¼″ spacing
- 4-speed bi-directional fan delivers even bake on delicate pastries or hearty roasts
- Removable 4″ core temperature probe for precise cook-and-hold results
- Programmable manual control stores up to 100 recipes with USB upload/download
- Hydroburst™ on-demand humidity injection plus built-in retractable hand shower
- Dual-pane tempered glass doors; inner pane hinges out for tool-free cleaning
- Bright halogen cavity lights & (7) stainless wire shelves supplied per oven
- Fully welded stainless steel frame and 316 stainless liner with coved corners
- Factory-installed 4″ heavy-duty casters and stacking hardware – rolls through a 33″ doorway
- cETLus & NSF certified; backed by a 1-year parts & labor warranty
Specifications
| Model |
CNVX-14E Double Stack |
| Total Power |
38 kW (19 kW per oven) • 208/240/480 V, 3-phase |
| Fan Motors |
(2) ½ HP independent motors |
| Temperature Range |
140 °F – 500 °F |
| Controls |
Keypad with 100-recipe memory, USB port |
| Interior Dimensions |
35.9″ W × 32.99″ D × 23.59″ H (each deck) |
| Overall Dimensions |
37.6″ W × 40.19″ D × 68.98″ H |
| Shipping Weight |
1,220 lb / 553 kg |
| Water Connection |
¾″ garden hose, 40–50 PSI (cold, filtered) |
| Drain |
2″ line, max 140 °F discharge |
| Certifications |
cETLus, NSF |
Perfect For
- Bakeries & commissaries needing high-volume throughput
- School, healthcare & correctional foodservice programs
- Full-service and quick-service restaurant chains
- Hotels, resorts & banquet production kitchens
What our Experts Think
-
Double-Chamber Convection: Cook multiple foods simultaneously with even, consistent heat.
-
High-Volume Performance: Ideal for busy kitchens requiring large batch cooking.
-
Durable Construction: Heavy-duty stainless steel ensures long-term commercial reliability.
-
Energy Efficient: Optimized to deliver consistent results while minimizing energy usage.
-
User-Friendly Controls: Simple interface allows staff to operate efficiently with minimal training.
-
Professional Standard: Perfect for restaurants, catering, and high-volume foodservice operations needing versatile, reliable convection baking.
Q&A
Q: What is the Blodgett CNVX-14E DBL?
A: A commercial double-deck convection oven designed for even, high-volume baking and roasting with consistent results.
Q: What are its key features?
A: Two independent decks, adjustable temperature controls, stainless steel construction, and large baking capacity for multiple foods.
Q: Why choose this model?
A: Ensures uniform cooking and supports high-volume operations, making it ideal for busy kitchens.
Q: Who is it best for?
A: Restaurants, bakeries, pizzerias, and catering operations needing reliable, commercial-grade convection ovens.
Q: What makes it unique?
A: Dual independent decks allow simultaneous cooking at different temperatures, maximizing kitchen efficiency and versatility.
Maintenance Tips
-
Clean oven cavity, racks, and trays daily with mild, non-abrasive cleaners.
-
Remove crumbs and debris from the cavity after each use.
-
Inspect door gaskets and seals regularly to maintain proper heat retention.
-
Check fans, motors, and electrical connections periodically for safe operation.
-
Keep vents and filters free of dust, grease, and debris.
-
Schedule professional servicing periodically for consistent, long-term performance.
