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Serve more, waste less and clean up faster with the next-generation Blodgett INVOQ 62BE. A powerful 22.3 kW electric boiler teams up with rapid injection steam to deliver high-density moisture, lightning-quick recovery and award-winning ENERGY STAR® efficiency— all behind a cool-touch triple-pane glass door.
Capacity & Productivity
Model | INVOQ 62BE (Hybrid boiler + injection steam, electric) |
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Cooking Modes | Convection, Steam, Combi, CombiSpeed, CombiSense, Cook & Hold, Delta-T |
Temperature Ranges | Convection 85–572 °F (300 °C, 15 min max) Steam 85–265 °F (30–130 °C) Combi 85–480 °F (30–250 °C) |
Total Power | 22.3 kW |
Electrical Options | 208 V 3 Ph 64 A | 240 V 3 Ph 57 A | 440 V 3 Ph 34 A | 480 V 3 Ph 31 A |
Water Connection | 3/4" GHT • 15–87 psi • 1.5 gpm |
Drain | 2" Ø gravity drain |
Exterior Dimensions | 42.4" W × 40.5" D × 33.5" H (incl. handle) |
Height on Stand | 61" |
Net Weight | 348 lb |
Clearance | 0" sides/back • 1.6" right (service) |
Single 6-Pan Combi Oven – Compact design ideal for medium-volume kitchens.
Versatile Cooking Options – Convection, steam, or combination modes for baking, roasting, steaming, and retherming.
High-Capacity Performance – Accommodates up to 6 full-size sheet pans for consistent output.
Digital Programmable Interface – Simplifies operation and ensures repeatable results.
Durable Stainless Steel Construction – Built for long-term use in demanding commercial kitchens.
Blodgett Reliability – Trusted professional-grade oven for consistent performance and quality.
Q: What is the Blodgett INVOQ 62BE?
A: The Blodgett INVOQ 62BE is a single electric combi oven designed for versatile, high-quality cooking in commercial kitchens.
Q: What makes the INVOQ 62BE unique?
A: It combines convection, steam, and combination cooking modes with 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 for commercial use.
Q: Who is it best for?
A: Restaurants, hotels, caterers, and institutions needing a versatile, single electric combi oven for consistent performance.
Run the oven’s automatic cleaning cycle daily to remove grease and food residue.
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 reliable performance.