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Blodgett (Middleby) INVOQ 61BLE/101BLE-PT Blodgett Combi Combi Ovens - INVOQ 61BLE/101BLE-PT

Blodgett (Middleby) INVOQ 61BLE/101BLE-PT Blodgett Combi Combi Ovens - INVOQ 61BLE/101BLE-PT

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Blodgett (Middleby) INVOQ 61BLE/101BLE-PT Blodgett Combi Combi Ovens - INVOQ 61BLE/101BLE-PT

Electric • Boilerless • 12-Pan Capacity • ENERGY STAR®

Double your throughput without adding floor space. The INVOQ 61BLE/101BLE-PT combines a 6-level oven with a high-volume 10-level oven in a true pass-thru, front-to-back design—perfect for high-speed, high-safety production lines.

Features
  • Pass-thru, double-door construction separates raw & finished product flow.
  • Boilerless CombiSteam injection for instant, pure steam with minimal maintenance.
  • ClimateControl fan (9 speeds) with 10-level humidity adjustment for even results.
  • CombiSpeed power-steam boost shortens cook times, protects yield.
  • External core probe enables precise Delta-T and Cook & Hold operations.
  • Stores up to 1,500 recipes; USB & optional cloud upload for chain-wide menus.
  • Triple-pane, cool-touch glass doors improve efficiency and operator safety.
  • ENERGY STAR® qualified for reduced utility costs.

Smart, Intuitive Controls

  • 10-inch Android™ touch screen with swipe navigation.
  • SmartChef suggests ideal settings based on food type and finish.
  • MenuPlanner batches mixed loads and delivers tray-level alerts.
  • QSR shortcut screen—81 one-tap favorites for quick-serve speed.
  • Optional Open Kitchen cloud for HACCP logs and predictive maintenance.

Capacity & Included Accessories

  • (12) 12" × 20" × 2.5" hotel pans  —or—  (5 + 7) full-size 18" × 26" sheet pans (with MultiRack).
  • (2 + 2) side racks with non-tilt support rails.
  • (5 + 8) wire shelves.
  • Factory stacking kit and heavy-duty casters.
  • Built-in retractable hand shower.

Effortless Cleaning

  • CareCycle tablet-based auto-clean system—7 cycles from Eco to Turbo.
  • Guided prompts ensure perfect detergent-to-water ratio.
  • Schedule unattended overnight cleans for a ready-to-go morning oven.

Rugged Construction & Safety

  • All stainless steel interior & exterior.
  • Zero side clearance required; pass-thru doors front & back.
  • Cool-touch handles and <65 dB operating noise.
Specifications
Model Configuration 61BLE-PT (top) + 101BLE-PT (bottom)
Cooking Modes Convection 30–300 °C • Steam 30–130 °C • Combi 30–250 °C • Delta-T • Cook & Hold • Proof
Pan Capacity (12) hotel pans or (5 + 7) full-size sheet pans
External Dimensions* (H × W × D) 1994 × 1000 × 1057 mm (78.5 " × 39.4 " × 41.6 ") including handles & stand
Electrical 208-240/440-480 V, 3 PH, 50/60 Hz
Top (61) 10.3 kW • Bottom (101) 19.3 kW
Water Connection 3/4" NPT, 1–6 bar, 5.5 L / min • Ø50 mm drain
Net Weight 369 kg / 813 lb
Ingress Protection IPX5
What our Experts Think
  • Dual Combi Performance: Stacked INVOQ 61BLE and 101BLE-PT units offer unmatched cooking flexibility in a space-saving design.

  • Electric-Powered Precision: Delivers consistent temperature and humidity control for reliable, high-quality results.

  • Versatile Cooking Modes: Supports steam, convection, and combi cooking—perfect for diverse menus and cooking techniques.

  • Smart, Touchscreen Interface: Programmable recipes and intuitive controls make operation fast and efficient.

  • Durable & Hygienic: Stainless steel build with easy-to-clean interiors built for daily commercial use.

Q&A

Q: What is the Blodgett INVOQ 61BLE/101BLE-PT?
A: A stacked electric combi oven system featuring the INVOQ 61BLE (6-pan) and 101BLE-PT (10-pan) with built-in boilers for high-capacity, precision cooking.

Q: What cooking modes does it support?
A: Steam, convection, and combination cooking for maximum versatility.

Q: What is the total cooking capacity?
A: Holds up to 16 full-size pans—ideal for high-volume commercial operations.

Q: What are its key features?
A: Boiler-based steam generation, touchscreen controls, programmable recipes, and energy-efficient performance.

Q: Who is this oven best for?
A: Designed for restaurants, hotels, healthcare, and institutional kitchens demanding reliable, high-output cooking.

Maintenance Tips
  • Clean the oven interior daily with a non-abrasive, food-safe cleaner to prevent residue buildup.

  • Inspect and clean door gaskets weekly to maintain an efficient, airtight seal.

  • Descale the steam generator monthly using Blodgett-approved descaling solution.

  • Clean air intake filters regularly to ensure consistent airflow and temperature control.

  • Check and clear drain and filter systems weekly to avoid blockages.

  • Schedule professional maintenance annually to maximize performance and equipment life