The Vector Wide Series line of multicook ovens features up to three independent oven chambers, allowing operators to control the temperature, fan speed and cook time in each individual chamber — simultaneously cooking a variety of menu items. Features programmable touch-screen control, a UL-listed ventless catalytic converter, a double-pane glass door and 4-inch adjustable legs.
The Vector H Series Multi-Cook Oven line now includes units with wider chambers capable of cooking 16-inch pizzas. The ovens feature up to four independent cooking chambers. Operators can monitor the oven’s performance, including fan speed and cook time, via the manufacturer’s cloud-based remote management system.
SPEED.Pro combines the features of a convection oven and a speed baking oven in a single piece of equipment. The unit can handle up to 384 bake programs and 384 speed programs.
Lincoln added easyTouch control to its line of Impinger II conveyor ovens. EasyTouch and a 4.3-inch display screen make changing recipes easier for operators. Users choose from eight full-color recipes and the oven resets the cook times and temperatures. The oven features a hinged, removable front door, an 18-inch-wide belt and a 28-inch-long bake chamber.
The ELECTRO Series Models ELST5532-1 through ELST5532-4 are electric stackable ovens featuring a modular design. The ovens measure 55 inches wide by 36 inches deep. Operators can stack them up to 4 decks high and set them to different temperatures, ranging from 250 degrees F to 950 degrees F. Users can configure them as multideck ovens using a common chassis or independently stack them as production dictates. The ovens also feature top and bottom infrared heat control.
Introducing the latest leap forward in the multi-cook category. Paring the power of Structured Air Technology® with controlled humidity, Converge® Multi-Cook Ovens provide expanded menu potential in the smallest footprint. With up to three independent chambers in a ventless space, operators can now steam, bake, grill and air fry at the exact same time, in the same oven, without sacrificing quality. Converge also features a self-cleaning design, saving operators time and labor.
A gas-powered option is now available for the Vector F Series Multi-Cook Ovens, featuring three or four independent oven chambers in one unit. Operators can control the temperature, fan speed and cook time in each individual chamber and simultaneously cook a variety of menu items. Operators can manage the ovens remotely through the manufacturer’s cloud-based remote oven management system, ChefLinc.
SPEED.Pro™ is the world’s first and only speed baking oven: a convection oven and a speed baking oven in a single piece of equipment. Thanks to the large baking chamber of the SPEED.Pro™, you can use the Bake mode to bake up to three 460 x 330 trays of bakery or pastry products, even frozen ones, obtaining perfectly uniform results. The Speed mode allows you to cook and regenerate food, in single or multiple portions, in record time thanks to the combination of controlled hot air flows, microwave technology and the special SPEED.Plate baking tray that transmits heat by contact, perfectly toasting all bread-based products.
New features to ChefLinc, the maker’s cloud-based remote oven management system, include enhanced error messages that allow operators to see exactly what has gone wrong and reference simple step-by-step instructions to resolve the issue, custom alerts sent to email addresses, and advanced reporting options.
It’s a revolution in simplicity. The Minijet™ takes the complexity out of combi cooking so you can take full advantage of the speed, precision and versatility combis are supposed to offer — all in an oven sized to thrive in your kitchen. Easily execute on your breakfast menu, from scrambled eggs to bacon and croissants. Quickly cook to fill a buffet or warm and serve to a seated diner. A vapor condensing hood is available.
The Lincoln Dual Voltage Digital CounterTop Impingement oven will automatically convert the voltage to a kitchen’s needs, per the maker. The unit uses hot air under pressure to surround food with small jets of hot air to quickly cook, bake and crisp menu items. The unit uses a continuous cook platform to move menu items through the oven one after another at a constant speed.
The user-friendly, high-production Fire Deck Automatic 9660 is finally here! This oven, with full-featured touch screen and smart controls, delivers the firepower with improved heat management that fast-casual pizza operators need to produce more consistent, quality pizzas per hour with a labor force requiring less training. Our new burner design prevents debris from entering the burner well and our patented Debris Mantle is designed for easy crumb and debris collection. This combination creates a debris management system that virtually eliminates downtime and service calls.
The Direct Plumb Oven System connects directly to ovens and rotisseries. Its hose attachment plugs into the cooking units to suction out fats and grease from the equipment’s drip pan into the containment caddy. Users then wheel the sealed caddy to their used oil containment tanks and pump the collected grease into the tanks using the same hose attachment.
Our full range of Blodgett Combi Ovens have the most versatile options for every kitchen. From the smallest mini combi, at 20.2 inches wide, up to a full-size roll-in model. Available with boilers, boilerless, gas and electric options. Our Hoodini is the most advanced ventless system, never any filters to change, no timed door locks or emissions into the air. Android based touch screen controls provide a precise cabinet environment. Temperature, moisture and air flow are automatically adjusted for consistent food every cook. Easy to maintain with our directly connected chemicals. Built with the reliability and strength you have come to expect from Blodgett.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
