Blodgett (Middleby) CNVX-14G DBL Blodgett Combi Convection Ovens - CNVX-14G DBL
130,000 BTU | 14 hotel pans or 7 sheet pans per deck
Maximize throughput without surrendering a single extra inch of floor space. The Blodgett Combi CNVX-14G stacked oven delivers twice the production of a single deck while giving you the legendary reliability, uniform bake and quick-clean features that put Blodgett at the top of every chef’s wish list.
Features
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Serious capacity – each deck fits (14) 12" × 20" × 2.5" hotel pans or (7) full-size 18" × 26" sheet pans.
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4-speed reversing fan circulates hot air in both directions for remarkably even browning—even on delicate bakes.
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Programmable manual control stores up to 100 recipes; USB port for effortless uploads & downloads.
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Removable 4" core-temperature probe for precise cook-and-hold results.
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Hydroburst™ on-demand steam injection (shot of 100 % humidity) keeps proteins juicy and pastries flaky.
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Built-in hand shower & drain-lined cavity—the industry’s only “washable” convection oven for fast, mess-free clean-up.
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Double-pane hinged glass doors stay cool to the touch and swing open wide for safe loading.
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Factory-installed 4" casters (front locking) plus stacking hardware included.
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cETLus & NSF listed for guaranteed code compliance.
Specifications
| Cooking modes |
Hot air (140 °F – 500 °F) | Hydroburst humidity injection |
| Total BTU |
130,000 BTU/hr (65,000 BTU per deck) |
| Gas connection |
3/4" NPT;
Natural 7" W.C. | Propane 14" W.C. |
| Electrical |
115 V, 1-phase, 12 A (per deck) • NEMA 5-20R dedicated circuit
Optional 208-240 V, 1-phase, 6 A |
| Horsepower |
(2) ½ HP motors – one per deck |
| Water |
Âľ" garden hose cold water, 40-50 PSI
TDS 40-125 ppm, pH 7-8.5 |
| Drain |
2" connection, max 140 °F effluent |
| Overall dimensions (W Ă— D Ă— H) |
33" Ă— 40" Ă— 69" (840 Ă— 1016 Ă— 1758 mm) |
| Shipping weight |
1,225 lb (556 kg) |
| Certifications |
cETLus, NSF |
What’s in the box
- (2) CNVX-14G oven sections (stacked)
- (14) stainless-steel wire racks – 7 per deck
- Retractable hose reel with front water shut-off
- 4" removable temperature probe
- Hardware & 4" heavy-duty casters (pre-installed)
- Owner’s manual & quick-start guide
What our Experts Think
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Double-Chamber Convection: Enables simultaneous cooking of multiple foods with even heat distribution.
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High-Volume Capacity: Perfect for busy commercial kitchens needing large batch output.
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Durable Construction: Heavy-duty stainless steel ensures long-term reliability.
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Energy Efficient: Optimized to maintain consistent cooking while reducing energy consumption.
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User-Friendly Controls: Simple interface allows staff to operate efficiently with minimal training.
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Professional Standard: Ideal for restaurants, catering, and high-volume foodservice operations seeking dependable, dual-chamber convection performance.
Q&A
Q: What is the Blodgett CNVX-14G DBL?
A: A commercial double-deck convection oven designed for versatile, high-volume baking and roasting with consistent results.
Q: What are its key features?
A: Two independent decks, programmable controls, stainless steel construction, and large baking capacity for multiple foods.
Q: Why choose this model?
A: Supports simultaneous cooking at different temperatures, ensuring efficiency and uniform results in 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 maximize versatility and kitchen productivity while maintaining precise, even cooking.
Maintenance Tips
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Clean oven cavity, racks, and trays daily with mild, non-abrasive cleaners.
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Remove crumbs and debris from the cavity after each use.
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Inspect door gaskets and seals regularly to maintain proper heat retention.
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Check fans, motors, and electrical connections periodically for safe operation.
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Keep vents and filters free of dust, grease, and debris.
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Schedule professional servicing periodically for consistent, long-term performance.
