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Double your output without adding inches to your footprint. By stacking a 62BE on top of a 102BE, the Blodgett Invoq delivers best-in-class capacity, precision and automation—all on heavy-duty casters for effortless mobility.
Pan Capacity | 7 + 10 full-size 18" × 26" sheet pans 14 + 20 1/1 GN pans (34 total) |
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Cooking Modes | Convection 85 – 572 °F, Steam 85 – 265 °F, Combi 85 – 480 °F, Delta-T, Cook & Hold, Reheat, Proof |
Controls | 9" touchscreen, SmartChef, MenuPlanner, QSR favorites, multi-level timers (10 per oven) |
Power (per oven) | Top 22.3 kW | Bottom 31.3 kW — 208/240/440/480 V 3 Ph |
Water Connection | 3/4" NPT, 1 – 6 bar (15 – 87 psi) @ 5.5 L/min • 50 mm drain |
Exterior Dimensions | 1994 × 1077 × 1114 mm (78.5 × 42.4 × 43.8 in.) including handle & stand |
Net Weight | 365 kg / 804 lb |
Noise Level | < 65 dB(A) with or without optional condensation hood |
Ingress Protection | IPX5 |
Maximum Cooking Flexibility: Stacked INVOQ 62BE and 102BE units provide both compact and high-capacity combi cooking in one efficient setup.
Electric-Powered Efficiency: Designed for consistent performance, fast recovery, and reduced energy consumption.
Multi-Mode Cooking: Offers steam, convection, and combi modes for precise control across a wide range of dishes.
Smart Touchscreen Interface: Programmable recipes, multi-step cooking, and intuitive controls streamline operations.
Built to Last: Heavy-duty stainless steel construction with hygienic, easy-to-clean interiors made for daily commercial use.
Q: What is the Blodgett INVOQ 62BE/102BE?
A: A stacked electric combi oven system combining the INVOQ 62BE (6 half-size pans) and 102BE (10 full-size pans) for maximum cooking flexibility and volume.
Q: What cooking modes are available?
A: Convection, steam, and combination cooking for precise, high-efficiency results.
Q: What is the total cooking capacity?
A: Holds up to 16 pans (6 half-size + 10 full-size), ideal for high-demand commercial kitchens.
Q: What are its key features?
A: Boiler-based steam generation, touchscreen controls, programmable recipes, and multi-level cooking.
Q: Who is it best suited for?
A: Perfect for hotels, institutions, restaurants, and healthcare kitchens needing compact, high-capacity performance.
Clean the oven interior daily using a mild, non-abrasive, food-safe cleaner.
Inspect and clean door gaskets weekly to ensure a tight, energy-efficient seal.
Descale the steam system monthly with a Blodgett-approved descaling solution.
Clean air intake filters regularly to maintain proper airflow and temperature control.
Check and clear drains and filters weekly to prevent clogs and ensure smooth operation.
Schedule professional servicing annually to ensure optimal performance and extend oven lifespan.