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Blodgett (Middleby) INVOQ 61BE/61BE Blodgett Combi Combi Ovens - INVOQ 61BE/61BE

Blodgett (Middleby) INVOQ 61BE/61BE Blodgett Combi Combi Ovens - INVOQ 61BE/61BE

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Blodgett (Middleby) INVOQ 61BE/61BE Blodgett Combi Combi Ovens - INVOQ 61BE/61BE

Two 6-pan cavities • HybridSteam technology • ENERGY STAR®

Maximise production without giving up an inch of extra floor space. The INVOQ 61BE/61BE stack pairs two full-function 6-level combi ovens, giving you the power to roast, steam, bake, grill or regenerate in any combination while cutting energy, water and labour cost.

Features
  • HybridSteam system delivers both boiler and injection steam for lightning-fast heat transfer and perfect humidity control.
  • Full-colour Android 9 touchscreen with SmartChef, CombiSense and MenuPlanner puts 1,500 recipe slots at your fingertips.
  • CareCycle fully automatic tablet-based cleaning – choose from 7 eco-optimised programmes, load the detergent and walk away.
  • Built-in hand shower, external core temperature probe and Delta-T / Cook & Hold modes for pinpoint control.
  • 0″ side & rear clearance plus lockable swivel casters for easy placement and service access.
  • Triple-pane cool-touch doors and IPX5 wash-down rating safeguard staff and equipment.
  • USB port and optional Wi-Fi/Ethernet cloud connectivity (Open Kitchen) for HACCP reporting and remote menu rollout.
  • cULus, NSF, CE & ENERGY STAR® listed for worldwide code compliance and lower utility bills.

Capacity at a glance

  • Hotel pans: 10 × 12" × 20" 1/1 GN (5 per cavity)
  • Sheet pans: 10 × full-size 18" × 26" (with optional MultiRack)
  • Includes (4) side racks with non-tilt runners & (10) wire shelves
  • Load limit: 9.9 lb per tray • 69.4 lb per oven
Specifications
Cooking modes Convection 85 – 572 °F · Steam 85 – 265 °F · Combi · Regeneration · Low-temp Delta-T · Cook & Hold
Controls Capacitive touchscreen, multi-level timers, SmartChef automation, MenuPlanner drag-and-drop scheduling
Cleaning CareCycle fully automatic, tablet detergent, 7 programmes + overnight option
Power / phase 208 V 3 Ph 31 A · 240 V 3 Ph 28 A · 440 V 3 Ph 18 A · 480 V 3 Ph 17 A (per oven) | 10.3 kW convection element each
Water connection 3/4" GHT, 1 – 6 bar (15 – 87 psi), 5.5 L/min flow · 50 mm drain
Exterior dimensions 36.9" W × 39.1" D × 69.6" H (937 × 994 × 1764 mm) incl. handle & stand
Net weight ≈ 635 lb / 288 kg
Construction All stainless steel cabinet & interior, triple-pane glass door, swivel casters with brakes
What our Experts Think
  • Stacked Combi Ovens – Two 6-pan electric combi ovens stacked for maximum capacity in a compact footprint.

  • Versatile Cooking Modes – Convection, steam, or combination cooking for diverse menu applications.

  • High-Capacity Performance – Each oven holds up to 6 full-size sheet pans, ideal for medium to high-volume kitchens.

  • Digital Programmable Controls – Ensures consistent results and easy operation across shifts.

  • Durable Stainless Steel Construction – Built to withstand heavy daily use in professional kitchens.

  • Blodgett Reliability – Trusted brand for consistent, long-term commercial performance.

Q&A

Q: What is the Blodgett INVOQ 61BE/61BE?
A: The Blodgett INVOQ 61BE/61BE is a double-stacked electric combi oven, combining two 61BE units for maximum cooking capacity and versatility in commercial kitchens.

Q: What makes the INVOQ 61BE/61BE unique?
A: It offers dual combi cooking decks in a single footprint, with convection, steam, and combination modes for consistent results across multiple menu items.

Q: What foods can it cook?
A: Perfect for roasting meats, baking breads and pastries, steaming vegetables, cooking seafood, and multi-course meal production.

Q: How does it cook?
A: Electric-powered with programmable controls, advanced steam injection, and even heat distribution for reliable cooking and moisture retention.

Q: What is it made of?
A: Heavy-duty stainless steel interior and exterior, durable components, and easy-to-clean surfaces built for high-volume commercial use.

Q: Who is it best for?
A: Restaurants, hotels, caterers, and institutions needing a versatile, high-capacity double-stacked electric combi oven.

Maintenance Tips
  • Run the oven’s automatic cleaning cycle daily to prevent grease and food buildup.

  • Wipe interior surfaces with a damp cloth after each use; avoid abrasive cleaners that can damage stainless steel.

  • Empty and clean drip trays regularly to maintain hygiene and prevent overflow.

  • Replace water filters as recommended to reduce limescale buildup and protect steam components.

  • Inspect door gaskets and seals frequently for wear to ensure efficient heat and steam retention.

  • Schedule professional servicing of fans, heating elements, and steam systems to maintain long-term performance.