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Get twice the production in the same footprint. The INVOQ 61BE/101BE combines a 6-pan and a 10-pan oven in one factory-stacked, zero-clearance unit—perfect for kitchens that need speed, capacity and consistency without sacrificing space or staff time.
Temperature range | 85 – 572 °F (30 – 300 °C) convection | 85 – 265 °F (30 – 130 °C) steam |
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Fan | Reversible, 9-speed (20 – 100 %) |
Cleaning | CareCycle automatic, 7 selectable programs |
Power (61BE) | 10.3 kW @ 208-480 V 3 PH (31 A @ 208 V) |
Power (101BE) | 19.3 kW @ 208-480 V 3 PH (56 A @ 208 V) |
Water connection | 3/4" NPT, 5.5 L/min, 15-87 psi (1-6 bar) |
Drain | Ø 50 mm (2") |
Overall dimensions | 78.5"H × 36.9"W × 39.1"D (1994 × 937 × 994 mm) |
Net weight | 703 lb (319 kg) |
Noise level | < 65 dBA (with or without hood) |
Ingress protection | IPX5 |
Certifications | ENERGY STAR®, cULus, NSF, CE |
Oven | 12 × 20 Hotel Pans (2.5") | Full-Size Sheet Pans 18 × 26" (with MultiRack*) |
GN 1/1 Pans |
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61BE (top) | 5 | 5 | 6 |
101BE (bottom) | 7 | 7 | 10 |
Total | 12 | 12 | 16 |
Dual Combi Cooking: Offers flexible capacity with two chambers for simultaneous cooking.
Versatile Performance: Combines steam and convection for precise results across diverse menus.
Durable Construction: Heavy-duty stainless steel ensures long-term commercial reliability.
Energy Efficient: Engineered to reduce energy consumption while maintaining cooking precision.
User-Friendly Interface: Intuitive controls simplify operation and reduce staff training time.
Professional Standard: Perfect for restaurants, catering, and high-volume kitchens needing advanced, multi-chamber combi oven performance.
Q: What is the Blodgett INVOQ 61BE/101BE?
A: It’s a premium electric combi oven from Blodgett’s INVOQ series, designed for precision, efficiency, and flexibility in professional kitchens.
Q: What are its key features?
A: Advanced touchscreen controls, multi-mode cooking (steam, convection, and combination), energy-efficient design, and high-capacity cooking chambers.
Q: Why choose this model?
A: Offers consistency, faster cook times, and versatility—perfect for kitchens that need one oven to handle roasting, steaming, baking, and retherming.
Q: Who is it best for?
A: High-volume restaurants, hotels, catering operations, and institutional kitchens looking for a reliable, modern combi oven.
Q: What makes it unique?
A: Dual models (61BE and 101BE) provide different capacities while sharing the same technology—allowing kitchens to choose based on volume needs without sacrificing features.
Run the automatic cleaning cycle daily to prevent grease and residue buildup.
Descale the steam/water system regularly as recommended for optimal performance.
Wipe down oven cavity, racks, and trays with mild, non-abrasive cleaners.
Inspect door gaskets frequently to ensure a proper seal.
Keep fans, filters, and vents free of dust, grease, and debris.
Schedule routine professional servicing for safe, long-term operation.