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Get twice the production in the same footprint with Blodgett’s next-generation INVOQ Stackit solution. Two 61BLE cavities give you the flexibility to roast, steam, bake, oven-fry or hold—simultaneously— while intelligent automation guarantees repeatable, chef-quality results with minimal labor and resources.
External Dimensions (HxWxD, incl. handle & stand) |
1764 × 937 × 994 mm 69.6 × 36.9 × 39.1 in |
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Net Weight | 288 kg / 635 lb |
Electrical (per oven) | 10.3 kW • 3 Φ • 60 Hz 208 V 31 A / 240 V 28 A 440 V 18 A / 480 V 17 A |
Water | 3/4" connection • 1-6 bar • 5.5 L / min |
Noise / IP Rating | <65 dBA • IPX5 |
Per Oven | 7 × 1/1 GN (12 × 20" hotel pans) or 5 × 18 × 26" full-size sheet pans (with optional MultiRack) |
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Stack Total | 14 hotel pans / 10 full-size sheet pans |
Max Load | 9.9 lb per tray • 69.4 lb per oven |
Stacked Electric Combi Ovens – Two 6-pan ovens stacked for maximum output in limited space.
Versatile Cooking Options – Convection, steam, or combination modes for baking, roasting, steaming, and retherming.
Medium-Volume Capacity – Each oven accommodates 6 full-size sheet pans, ideal for commercial kitchens.
Digital Programmable Interface – Ensures consistent results and easy operation across shifts.
Durable Stainless Steel Build – Withstands daily heavy-duty use for long-term reliability.
Blodgett Performance – Trusted brand delivering dependable results and professional-grade quality.
Q: What is the Blodgett INVOQ 61BLE/61BLE?
A: The Blodgett INVOQ 61BLE/61BLE is a double-stacked electric combi oven, combining two 61BLE units for high-volume, versatile cooking in commercial kitchens.
Q: What makes the INVOQ 61BLE/61BLE unique?
A: It offers dual combi decks with convection, steam, and combination cooking modes, providing precise temperature and humidity control for consistent results.
Q: What foods can it cook?
A: Ideal for roasting meats, baking breads and pastries, steaming vegetables, cooking seafood, and multi-item menu 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 suitable for high-volume commercial use.
Q: Who is it best for?
A: Restaurants, hotels, caterers, and institutions that need a high-capacity, versatile double-stacked electric combi oven.
Run the oven’s automatic cleaning cycle daily to prevent grease, food, and limescale 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 protect steam components and extend oven life.
Inspect door gaskets and seals frequently to ensure proper heat and steam retention.
Schedule routine professional servicing of fans, heating elements, and steam systems to maintain reliable performance.