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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.
Capacity at a glance
Cooking modes | Convection 85 – 572 °F · Steam 85 – 265 °F · Combi · Regeneration · Low-temp Delta-T · Cook & Hold |
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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 |
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: 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.
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.