Blodgett (Middleby) Blodgett Combi Combi Ovens - INVOQ 61BLG/101BLG

Blodgett (Middleby)  Blodgett Combi Combi Ovens - INVOQ 61BLG/101BLG

Blodgett INVOQ 61BLG/101BLG gas combi oven: boilerless hybrid steam, touchscreen, SmartChef, 1,500 recipes, stackable high-capacity units.

What our Experts Think  

• High-output stacked combi platform
  The Blodgett INVOQ 61BLG/101BLG is a gas-powered double-stack combi oven system designed to maximize throughput while minimizing floor space—ideal for hotels, institutional kitchens, and production facilities.
• Dual-oven flexibility for nonstop production
  Experts value the ability to run two independent ovens simultaneously (61 + 101 configurations), enabling parallel cooking of different menus with no flavor transfer and better workflow separation.
• Hybrid steam performance for demanding kitchens
  The system uses a boiler-based + injection steam hybrid setup, delivering fast, dense steam saturation for roasting, steaming, baking, and regeneration at scale.
• Space-optimized vertical design
  By stacking a 61-series and 101-series unit, operators get significantly more capacity without expanding footprint, a key advantage in high-rent or space-limited kitchens.
• Smart cooking automation for consistency
  Advanced controls and recipe programming support repeatable results across different staff levels, reducing training time and improving output consistency in multi-shift operations.
• Energy-efficient and resource-conscious operation
  The INVOQ platform is engineered to use less energy and water while maintaining high-performance steam and convection output, improving long-term operating efficiency.
• Multi-function cooking capability
  Supports convection, steam, combi cooking, low-temperature cooking, and regeneration—allowing it to replace multiple traditional kitchen appliances in one integrated system.
• Built for heavy-duty commercial environments
  Stainless steel construction, sealed chambers, and commercial-grade components ensure durability under continuous, high-volume kitchen operation.
• Production scalability advantage
  The 61/101 stack is designed for kitchens that need to scale output rapidly without redesigning the kitchen layout, making it a strong long-term growth solution.

                 
Q&A        

Q: What is the Blodgett INVOQ 61BLG / 101BLG used for?
A: It is a gas-powered stackable combi oven system for high-volume commercial cooking including baking, roasting, steaming, and multi-product preparation.

Q: What does the stackable design offer?
A: The 61BLG and 101BLG are designed to be stacked vertically, increasing production capacity while saving valuable kitchen floor space.

Q: How does the cooking system work?
A: It combines convection heat with hybrid steam technology, allowing precise control of moisture, temperature, and airflow for consistent results.

Q: What is the cooking capacity?
A: The 61BLG handles smaller batch production, while the 101BLG supports higher capacity cooking; together they provide large-scale output for busy kitchens.

Q: What type of steam system does it use?
A: It uses a hybrid gas steam system designed for strong steam output and fast recovery during continuous cooking cycles.

Q: What are the main benefits?
A: It delivers high production efficiency, consistent multi-item cooking, reduced energy use compared to traditional systems, and flexible menu execution.

Q: Where is it best used?
A: It is ideal for hotels, central production kitchens, catering operations, and high-volume restaurants that need scalable combi oven performance.

           
Maintenance Tips  

• Clean cooking chamber daily with approved non-abrasive combi cleaner to remove grease and maintain consistent steam + convection performance.
• Run the automatic CareCycle cleaning system regularly to prevent buildup and ensure hygienic operation.
• Wipe door gaskets and sealing surfaces after each shift to maintain airtight cooking and energy efficiency.
• Inspect fan wheel and air distribution system frequently to ensure uniform heat and steam circulation across both oven models (61 & 101).
• Descale steam system periodically (based on water hardness) to prevent mineral buildup and maintain steam quality.
• Check core probes and temperature sensors regularly for accurate multi-rack cooking control and HACCP compliance.
• Clean or replace air intake filters to maintain proper airflow and prevent overheating.
• Keep drain lines and drip trays clear to avoid blockages, odors, and moisture accumulation.
• Avoid chlorine, ammonia, or abrasive cleaners that can damage stainless steel and electronic components.
• Schedule preventive servicing to maintain long-term reliability, energy efficiency, and stacked-oven performance.