HydroVection™ Convection Oven, Electric, full size, double stacked, capacity (10) 18" x 26" pans, glass doors, (10) stainless steel racks and (18) rack positions, cavity vent, manual controls, four speed auto-reversing fan motor, core probe, stainless steel construction, 8-1/2" stainless steel legs with casters and stacking kit, 30.0 kW, (2) 1/2 hp, ETL, NSF
The NEW Hydrovection™ oven by Blodgett unites hot air cooking with moisture to produce a quality product faster than standard convection ovens. Our innovative air distribution system combines a multi speed bi-direction/bi-functional blower wheel designed to form a unique air flow pattern resulting in a high quality bake, with increased product yields that generate savings for you.
User friendly standard control with separate dials for time, temperature and mode selection.
Optional programmable MenuSelect control holds up to 100 product recipes. Includes core temperature probe for low temperature cooking and holding.
Hot air cook mode for baking and pastries.
Hydrovection cook mode with adjustable humidity control.
Four speed auto-reversing fan motor.
Five stainless steel racks and nine rack positions.
Two bright halogen interior lights for superior visibility.